Easy to learn home-cooked dishes, delicious and worth a try!

Garlic Shanghai Green

Ingredients: 1 pound of Shanghai Green, 30 grams of garlic, 1 spoon of oyster sauce, 1 spoon of light soy sauce, a little salt, half a bowl of water

< p>1. Break the washed Shanghai greens into pieces and place them neatly on a plate. Steam the pot over cold water, cover it, bring to a boil over high heat, then turn to medium heat and steam for about 3 minutes

2. While the vegetables are steaming, make the sauce. Pour oil into the pot, put the garlic into the pot, stir-fry over medium heat until fragrant, add oyster sauce, light soy sauce, salt and water, stir-fry evenly, cook until thick and turn off the heat

3. Pour the prepared sauce on the surface of the steamed Shanghai greens and enjoy.

Steamed spinach eggs

Ingredients: a small handful of spinach, 3 eggs, appropriate amount of salt, 2 spoons of light soy sauce, 1 spoon of sesame oil

1. Eggs Add salt and mix well, then add an appropriate amount of water and mix well

2. Then pour the spinach cut into pieces into the egg liquid bowl and stir it roughly for a few times

3. Cover the mouth of the bowl with high-temperature plastic wrap, prick holes with toothpicks, place in a steamer over boiling water, cover with lid, and steam over low heat for 13 minutes.

4. Finally, pour the light soy sauce and sesame oil on the surface of the steamed spinach egg, and you can enjoy it

Tomato Mushroom Egg Soup

Ingredients: Tomato 2 1, 130 grams of white jade mushroom, a small handful of black fungus, 3 eggs, appropriate amount of chopped green onion, 1 tablespoon of water starch, appropriate amount of salt, 1 tablespoon of oyster sauce

1. Process the materials first, wash and peel the tomatoes Then, cut it into dices, soak the black fungus, wash and shred it, wash and tear the white jade mushroom in half

2. Heat oil in a pot, add the chopped green onion to the pot, and stir-fry over medium heat until fragrant. Pour in the tomatoes and stir-fry while pressing

3. Stir-fry until the tomatoes are soft and rotten, add salt and oyster sauce and stir-fry evenly, then pour in an appropriate amount of water, cover and bring to a boil over high heat

< p>4. The soup in the pot is boiling, pour in the white jade mushroom and black fungus, and cook over medium heat for about 5 minutes

5. Then pour in the water starch, stir while cooking, and cook for about one minute. , pour in the beaten egg liquid, cook until the egg liquid solidifies, sprinkle with chopped green onion, and it is ready to serve

Braised Tamago Tofu

Ingredients: 4 pieces of Tamago Tofu, 5 shiitake mushrooms , 3 cloves of garlic, appropriate amount of chopped green onion, half a spoon of dark soy sauce, 1 spoon of light soy sauce, half a spoon of oyster sauce, a little salt, 1 tablespoon of water starch

1. Process the materials first, cut the tamagoyaki tofu into thick slices, Cut the mushrooms into dices, peel and slice the garlic

2. Pour oil into the pot, add the garlic slices to the pot, stir-fry over medium heat until fragrant, then add the mushrooms, turn to high heat and stir-fry until the mushrooms become soft< /p>

3. Then put the Tamagotofu into the pot, add light soy sauce, oyster sauce, dark soy sauce, salt and a large bowl of water. Stir evenly and cook over high heat

4. Cook When less than half of the soup is left, pour in the water starch and stir while cooking. When the soup thickens, sprinkle with chopped green onion and serve.

Stir-fried loofah with black fungus

Ingredients: 2 loofahs, a small handful of black fungus, 3 cloves of garlic, 1 spoon of light soy sauce, appropriate amount of salt

1. Process the ingredients first, peel and slice the loofah, soak the black fungus, wash and tear into small pieces Cut the garlic into chunks, peel and slice

2. Put the black fungus in hot water into a pot, bring to a boil over high heat, blanch for 2 minutes and take it out

3. Pour oil into the pot and add the garlic. Place slices in the pot, stir-fry over medium heat until fragrant, add black fungus and loofah, stir-fry over high heat until the loofah becomes soft

4. Add light soy sauce and salt, stir-fry for about half a minute, then turn off the heat and remove from the pot 了

Soy Sauce Radish Stew

Ingredients: One piece of pork belly, appropriate amount of chopped green onion, one white radish, 1 spoon dark soy sauce, 1 spoon light soy sauce, 1 spoon oyster sauce, 3 bean paste spoon, 1 spoon of cooking wine

1. Process the materials first, peel and cut the white radish into cubes, and cut the pork belly into thick slices

2. Pour oil into the pot, heat the oil and add the pork belly Stir-fry over high heat, add cooking wine to remove the fishy smell, and stir-fry until the pork belly changes color

3. Then add light soy sauce, dark soy sauce, oyster sauce and bean paste, stir-fry until the color is even, pour in the Level the ingredients with water, cover the lid, bring to a boil over high heat, then simmer over low heat

4. After 35 minutes, open the lid, turn on high heat to reduce the juice, wait until the soup thickens, sprinkle with chopped green onion and turn off the heat. The pot is ready

Coriander mixed with kelp

Ingredients: a handful of coriander, a large bowl of shredded kelp, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of spicy oil, and an appropriate amount of salt< /p>

1. Wash the coriander and cut it into pieces

2. Then wash the kelp shreds, add hot water to the pot, cook over high heat and take them out

3. Pour shredded kelp and coriander into a bowl, then add light soy sauce, sesame oil, spicy oil and salt, mix well and enjoy