1, bok choy scrambled eggs

Materials: 200 grams of bok choy, 2 eggs. Seasoning: salt, cooking wine, chicken essence.

Practice: the eggs into a bowl with a little wine into the egg, to be used. The green vegetables will be washed and fished out, put on the board cut, to be used. The pan is hot, into the egg mixture stir-fried into pieces after the sheng out. Next, add the bok choy and stir-fry until raw. Then, combined into the egg, add some salt, chicken seasoning stir fry, can be.

2, vegetables fried shredded pork

Main ingredients: lean pork 50 grams, 200 grams of vegetables. Supplementary ingredients: 15 grams of vegetable oil, soy sauce, salt, dough powder 5 grams each, cooking wine, ginger, 3 grams each.

Practice: lean pork washed and shredded, with soy sauce, cooking wine, dough powder mix. Green vegetables washed and shredded. After the oil is hot, fry the meat first, stir-fry a few times, put onions, ginger, stir-fry cooked up. With the remaining oil fried vegetables, if too dry, you can add some warm water, fried to eight mature, pour into the shredded meat and salt, fried evenly that is out of the pot.

3, chicken sauce tofu burn vegetables

Materials: vegetables, Japanese tofu 200 grams each, tomatoes 50 grams. Seasoning: 1 tsp salt, ? tsp chicken broth, ? bowl of stock, 1 tbsp chicken juice concentrate.

How to do it: Wash and drain bok choy, cut into pieces; cut Japanese tofu into cubes, blanch slightly, then drain. Heat oil in a frying pan, stir-fry the bok choy, add salt to taste, then place in the center of the pan, and then move the Japanese tofu into the pan around the bok choy. Pan on the fire, put the soup, concentrated chicken juice boil, add salt, chicken seasoning, pour in the dish around the vegetables, and then sprinkle tomatoes can be diced.