Ingredients: Pleurotus eryngii, dried mushrooms, carrots, fresh chestnuts, shallots, oyster sauce, white sugar, soy sauce, oil and salt.

Practice:

1, Pleurotus eryngii is washed and cut into hob blocks for later use, and carrots are cut into hob blocks.

2. Soak the mushrooms in cold water, remove the pedicels and cut them into two halves for later use.

3. Remove the shell of chestnut and cook it in boiling water for two minutes.

4. Then peel off the inner thin skin for later use, and chop the chives for later use.

5. Fill the wok with oil and heat it to 50% heat.

6. Add Pleurotus eryngii and stir-fry until the edge is brown.

7. Then put Pleurotus eryngii into the inner pot of the electric cooker.

8. Add carrots, mushrooms and chestnuts, and mix in all seasonings.

9. Add hot water and stew for 30 minutes. Sprinkle chopped chives after taking out the pot.

Two: dried bean curd with pepper

Ingredients: dried tofu, red pepper, chopped green onion, shredded ginger, broth, seafood soy sauce, salt, starch, oil and green pepper.

Practice:

1, cut dried tofu into strips, blanch in boiling water, remove and drain for later use.

2, red and green peppers are pedicled, seeded and cut into strips for later use

3. Heat the oil in the pot to 60% heat by high fire, add chopped green onion and shredded ginger and saute until fragrant.

4. Add dried tofu and stir fry, add seafood soy sauce and salt to taste.

5. Add stock and bake for two to three minutes.

6. Add the chopped red and green peppers and stir well.

7. Add water starch to thicken and serve.

Three: fried curry chicken wings

Ingredients: chicken wings, curry powder, cooking wine, salt and oil.

Practice:

1, chicken wings, wash, two oblique strokes on both sides.

2. Add curry powder, cooking wine and salt, mix well, and marinate for more than two hours to taste.

3. Add oil to the pan, heat it, add chicken wings and fry until golden on both sides.

Four: Steamed pork with sweet potato powder

Ingredients: sweet potato, ribs, steamed pork rice noodles, soy sauce, cooking wine and salt.

Practice:

1, wash the ribs, add salt, cooking wine and light soy sauce, mix well and let stand for 30 minutes.

2. Peel the sweet potato and cut it into pieces of palatable size.

3. Add rice noodles to ribs and sweet potatoes and mix well. Steam for 45 minutes in a cage.

Five: casserole tofu

Ingredients: tofu, carrots, corn shoots, ham, garlic, bean sprouts, pepper, soy sauce, salt, broth and sesame oil.

Practice:

1, first cut tofu and carrots into small pieces, and put them in the casserole together with corn shoots.

2, and then add water, not tofu and vegetables.

3, how much onion and ginger can be added according to your own habits, and then cook slowly with medium heat.

4. Wait until the carrots in the pot are about to soften.

5. Put ham, pepper, soy sauce and your favorite seasoning in it.

6. Cook with low heat until the soup boils, and then put the vegetables in when it is almost ready.

7. Finally, sprinkle with minced garlic and drizzle with sesame oil.

Six: Steamed radish with chopped pepper and bacon

Ingredients: bacon, white radish, chopped pepper, salt, chopped green onion and sesame oil.

Practice:

1, white radish washed, peeled and sliced, and bacon sliced for later use.

2. Put the white radish and bacon on the plate in turn, and sprinkle with salt and chopped pepper evenly.

3. Steam on the cage for fifteen minutes, sprinkle with chopped green onion and pour with sesame oil.