I once read an article that said: "When it comes to delicious food, there is always something to think about, or a greedy nature. Observe before eating, think while eating, and simmer after tasting. Food is a natural instinct, chew quietly, and gently

Aftertaste, extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a kind of happiness for those who can eat it; it will warm the stomach.

Eaters find peace of mind. "Taste it carefully and feel deeply!"

Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way.

Finish every day.

Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!

Ingredients for dry pot spicy cabbage: 400g Chinese cabbage, 100g pork belly, appropriate amount of chopped green onion, 20g red pepper, 30g green pepper, 20ml dark soy sauce, 15g oyster sauce, 2g sugar, appropriate amount of salt, 10ml rice wine, a little chicken essence Method: 1) Prepare all the ingredients

Ingredients 2) Wash the pork belly and cut into thin slices, cut the green and red peppers into rings, and chop the green onions. 3) Pour oil into the wok and sauté the chopped green onions and red pepper. 4) Add the pork belly and stir-fry. 5) Stir-fry until the pork belly spits oil and turns slightly yellow. 6) Add again

Add green chilies and stir-fry until fragrant 7) Pour in rice wine and stir-fry 8) Add dark soy sauce 9) Add oyster sauce 10) Stir-fry until the pork belly is colored 11) Add sliced ??Chinese cabbage and stir-fry 12) Add a little salt 13) Add sugar and continue

Stir-fry 14) When the cabbage becomes soft, add a little chicken essence and stir-fry evenly. Turn off the heat. 15) Put the cabbage into a dry pot and eat the pickled pepper chicken gizzards while heating. Ingredients: chicken gizzards, wild pepper, pickled pepper, scallions, oil, salt,

Ginger slices, green pepper; Method 1. Slice the chicken gizzards and make crosses on the chicken gizzard slices with a knife. After cutting, marinate with cooking wine and white pepper for a while, then cook in boiling water until it changes color and take it out immediately.

Cut the wild peppers, pickled peppers, and green onions into small pieces, cut the ginger slices, and cut the green peppers.

2. Heat oil in a pan, add green onions, wild peppers, pickled peppers, and ginger slices and stir-fry over high heat until fragrant. Stir-fry as long as possible to bring out the flavor of the pickled peppers. 3. Add green peppers to the pan and stir-fry for 30 seconds, then add

Beware of overheated chicken gizzards!

!

Be sure to stir-fry over high heat, then add chicken essence and light soy sauce to taste and remove.

Ingredients required for Kung Pao Tofu: 1 piece of northern tofu, 1 green onion, 1 cucumber, a little Sichuan peppercorns, an appropriate amount of dried chili peppers, an appropriate amount of Pixian bean paste, an appropriate amount of ginger and garlic slices, an appropriate amount of cooking oil to prepare the bowl juice: 1 gram of salt,

2 tablespoons soy sauce, 3 tablespoons vinegar, 4 tablespoons sugar, 5 tablespoons water, 3 tablespoons cornstarch Method: 1. Prepare ingredients.

Cut the tofu into small cubes of about 2 cm, cut the green onion into small sections, cut the cucumber into dices, and cut the dried chili into small sections.

2. Put an appropriate amount of cooking oil in the pot, the oil temperature is about 60% hot, add the cut tofu, fry over medium-low heat until golden brown and take it out.

3. Prepare bowl sauce.

Put 1 gram of salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, 5 tablespoons of water, and 3 tablespoons of cornstarch in a bowl to make a juice.

4. Put an appropriate amount of cooking oil in the pot. When the oil is hot, add the chili segments and Sichuan peppercorns and stir-fry until fragrant. Add onion, ginger and garlic slices and stir-fry until fragrant.

Then add Pixian bean paste and fry until the oil is released.

5. Add fried tofu cubes and diced cucumber and stir-fry.

Pour the prepared sauce into the bowl, stir-fry evenly and serve.

Tomato Dried Tofu Ingredients: Dried white tofu, tomatoes (tomatoes), green peppers Method: 1. Wash the dried white tofu, cut into thin slices, and cut the tomatoes and green peppers into pieces.

2. Heat oil in a pan, sauté shredded ginger until fragrant, add dried white tofu, fry until both sides are golden brown, then add green pepper, add a little water and stir-fry, finally add tomatoes, season with salt and mushroom essence, that is

Ready to serve.

Purple sweet potato pie Ingredients: Purple sweet potato, flour, white sugar, oil Method: 1. Steam the purple sweet potato slices in a pot and mash them into purple sweet potato puree with a spoon.

Sprinkle with sugar and mix well.

2. Add warm water to the flour in batches, stir with chopsticks to form a dough, and knead into a dough.

Cover the dough with plastic wrap and leave it for about 20 minutes. 3. Sprinkle an appropriate amount of flour on the cutting board and knead the dough evenly. 4. Divide the dough into small doughs of moderate size. Take one of them and roll it into a round dough. Place it in the center of the dough.

Add the mashed purple potato filling.

Wrap, seal, and lightly press into a cake with your hands.