Mushroom, rape and bean curd soup is rich in nutrition, which contains trace elements such as carbohydrates, minerals and vitamins, and is a high-protein food and low-calorie nutritional health food. When it's cold, I like to have a pot of warm soup, mushroom rape bean curd soup, which is full of nutrition. The soup cooked by fresh fungi is full of flavor and the method is very simple. Let's take a look! The main food ingredients: Pleurotus ostreatus, tofu, and oily wheat. The auxiliary materials: oil, salt, sesame oil, local seasoning, and white pepper 1. Mushroom soaking 10min for cleaning; Cut the tofu into pieces; Shred ginger. 2. Cool the oil in a hot pot, pour in ginger slices and mushrooms, and fry the pot twice. 3. Pour a proper amount of cold water into the pot, add tofu and cook until it boils. 4. put in the oil wheat dish. 5. Add a small amount of local seasoning, proper vinegar and a small amount of white pepper seasoning. 6. Finally, drop a small amount of sesame oil. 7. Mix it and enjoy it. 8. This soup is fresh, tender and smooth, refreshing and healthy, and it will be done in ten minutes!

Materials for scrambled eggs with leek: 3 raw eggs; Leek 1 bar; A whole pepper; Salt; 2-3 spoonfuls of starch water; Raw pumping; A small amount of rice wine; Practice: 1, break the eggs, add 2-3 spoonfuls of starch water and a small amount of rice wine, and stir for reserve; After the vegetable pan is hot, add oil to the slide rail, heat it again, and then quickly stir it into small egg pieces with chopsticks after adding the egg liquid (if you like the egg pieces to be bigger, put the egg liquid in the pan and let it stand and coagulate before stirring), and fry the eggs until they are seven ripe. 2. Wash and filter leeks and peppers. Slice leek, and shred pepper for later use. When the vegetable pan is hot, add oil. When it becomes popular, stir-fry the shredded red pepper, stir-fry the leeks, and add appropriate salt to stir well. Stir-fry the next seven mature egg pieces in the pan, add a small amount of soy sauce seasoning, stir-fry the pan twice, and put the plate out.

Taro braised pork food: pork belly 450g, sweet potato 1 piece, star anise 3, garlic paste 5g, soy sauce 3mL, soy sauce 5mL, rice wine 5mL, bean curd (with juice)10g, cassava starch 5g and white sugar 5g. Practice 1. Wash pork belly with cold water. 2. After the pork belly in the water is fished up, the skin is brushed by the old king. 3. Put oil in the pot, put the pork belly, with the skin side facing down, fry the skin with low fire and remove the supercooled water. 4. Pork belly cut into large pieces. 5. Peel and cut the sweet potato into large pieces. 6. Boil the oil in the pan, fry the taro slices until golden on both sides, and then serve. 7. Mix rice wine, soy sauce, soy sauce, fermented milk, garlic paste and sugar to make juice. 8. Dip pork belly and sweet potato into seasoning. 9. It will be put into a steaming bowl in the order of a piece of meat and a piece of sweet potato, and put into the octagonal. 10. Release taro pieces from the surface of the bowl, and steam for 40min. 1 1. Turn the braised pork bowl into the dish and filter out the juice. 12. Pour the juice into the pot to boil, thicken it with water and starch, and pour it back to the meat surface.