Fish-flavored tender tofu

Ingredients

Tofu, minced garlic, minced ginger, chopped green onion, pickled pepper, light soy sauce, dark soy sauce, fine salt, balsamic vinegar , sugar, bean paste

Method

1. Heat oil in a pot, add minced pork and stir-fry over low heat.

2. When the fat comes out of the pork, add ginger, garlic, chopped green onion and pickled pepper and stir-fry until fragrant.

3. Pour in half a cup of water or stock.

4. Add all the seasonings and cut the tofu into cubes.

5. After boiling over medium heat, turn to low heat and simmer until the soup is almost dry, then add water starch.

6. When the soup thickens, sprinkle with chopped green onion.

Vegetarian quince

Ingredients

Sweet corn kernels (cooked) 60 grams

Peas (cooked) 50 grams, carrots 60 grams

1/2 spoon of salt, 20 ml of olive oil

Method

1. Prepare cooked peas and corn kernels (if using fresh ones, add Blanch it in boiling water before use).

2. Cut the carrots into small dices.

3. Heat oil in a pan, add carrots and stir-fry until tender.

4. Add peas and corn kernels and stir-fry for a while.

5. Add salt to taste and stir-fry evenly.

Diced bamboo shoots and corn in tomato sauce

Ingredients: Peel and dice two tomatoes, blanch the bagged bamboo shoots and drain, mince garlic, onion, sweet corn kernels, salt, sugar , vegetarian oyster sauce, dried basil minced.

Method:

1. Add oil to the pot, add minced garlic and onion and saute until fragrant;

2. Add diced tomatoes and stir-fry until thick;

3. Add a small amount of chopped basil and mix well;

4. Pour in the diced bamboo shoots and corn, and stir frequently to avoid sticking to the pan. Add a tablespoon of vegetarian oyster sauce, an appropriate amount of salt, and sugar to taste;

5. When the diced bamboo shoots and corn are cooked, add water starch to thicken the sauce and serve.

Pine nuts and corn kernels

Ingredients: 1 sweet corn; 30 grams of pine nuts; half a green pepper; half a red pepper.

Method:

1. Cut green and red peppers into cubes, and cut millet pepper into cubes;

2. Peel the corn, wash and drain;

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3. Do not put oil in the pot, stir-fry the pine nuts until they are slightly yellow, take them out and let them cool naturally;

4. Add vegetable oil to the pot and heat it, then add the corn kernels and stir-fry until The corn kernels change color;

5. Add the bell pepper kernels and stir-fry, then add an appropriate amount of salt, then pour in the milk and continue to stir-fry;

6. Finally, turn off the heat and sprinkle with pine nuts and mix Just even it out