Ingredients: 2 baby dishes, pork 150g, proper amount of oil and salt, 2 cloves of garlic, soy sauce 1 tbsp, cooking wine 1 2 tbsp, oyster sauce1tbsp, and proper amount of water starch.

Exercise:

1. Wash vegetables baby. Cut each doll into eight pieces on average and connect the roots. Don't cut them. Cut pork and garlic into pieces.

2. Boil the pot with water, add a little salt, and pour the baby cabbage into the water until the color becomes dark and the water is boiled until it breaks. Take out the baby cabbage, put it in cold water, cool it, take out the purified water, and put it on a plate for later use.

3. Heat the oil in the pan, add minced garlic, stir fry over low heat, and add minced meat and stir fry until it turns white.

4. Pour in cooking wine, soy sauce, oyster sauce and half a bowl of water, bring to a boil, pour in appropriate amount of water starch, heat until the soup is thick, and turn off the fire.

5. Pour the minced meat on the baby dish and stir it while eating.

Stir-fried baby dishes with minced pork noodles

Ingredients: 2 baby cabbage, pork 150g, vermicelli 1 root, proper amount of oil and salt, garlic 1 piece, cooking wine 1 tablespoon, and 2 tablespoons of soy sauce.

Exercise:

1. Put the vermicelli into a large bowl and soak it in warm water until it becomes soft.

2. Break the leaves of the baby cabbage, wash them, control the water purification, cut them into strips, cut pork into powder, and cut garlic into garlic.

3. Heat the oil in the pot, add the baby cabbage, stir-fry the baby cabbage with high fire to remove water, stir-fry the baby cabbage with medium fire until it is broken, and set aside.

4. Add a little oil to the pot, stir-fry garlic on low heat, and stir-fry minced meat until it turns white.

5. Pour in cooking wine, stir-fry minced meat with soy sauce, color, stir-fry vermicelli and stir-fry evenly.

6. Add the stir-fried baby cabbage, add salt and a few drops of rice vinegar, stir fry quickly and evenly, and serve.

Bean curd, mushroom and vegetable soup

Ingredients: tofu 1/2 pieces, Chinese cabbage 1 piece, white jade mushroom 1 00g, 20g of shrimp skin, sesame oil 1 spoon, salt, ginger1piece, and white pepper.

Exercise:

1. Prepare the required ingredients, break the doll Caicai and wash it, remove the roots of the white jade mushroom and wash the shrimp skin with clear water. Shrimp skin is rich in iron, calcium and phosphorus, which can be used to refresh and taste various dishes and soups.

2. Shred the baby cabbage, cut the tofu into small pieces, tear the white jade mushroom in half, and tear the big one into 4 petals.

3. Boil the pot with water, add Jiang Mo, shrimp skin and tofu, cook for 5 minutes, add white mushrooms and continue cooking for 5 minutes, then add baby cabbage and cook until the baby cabbage is soft.

4. Season with salt, turn off the fire, pour in sesame oil, add white pepper and stir well. The amount of pepper can be increased or decreased according to personal taste.