Ingredients: broccoli, pork belly, carrots, red peppers, shallots, ginger and garlic.
Practice:
1, first prepare the ingredients, cut a fresh broccoli into small flowers, add a little flour salt, and pour in the right amount of water to soak for 20 minutes. Carrots and red peppers are cut into rhombic slices, pork belly is sliced, garlic and ginger are sliced, and a handful of shallots are cut into small pieces.
2. Clean the soaked broccoli. After the water is boiled, put the broccoli in a steamer and steam it for about one minute on high fire, so that the steaming is particularly tender and the nutrition will not be lost.
3, the oil in the pot is hot, pour the pork belly into the pot and stir-fry, stir-fry until it changes color, add the ginger and garlic slices, continue to stir-fry, add the carrots and red peppers and stir-fry until it is broken. After stir-frying the fragrance, put the broccoli in high heat and stir-fry evenly.
4, to adjust the taste, put a spoonful of soy sauce, oyster sauce, edible salt. Fresh sugar, stir-fry over high fire until it tastes delicious, then add the onion segments and stir-fry a few times, and then serve.
Ingredients: spinach, eggs, garlic and chives.
1. First, wash the spinach, bring the water to a boil, blanch the spinach to remove oxalic acid, and soak it in cold water after blanching, so that the spinach will be greener.
2. Beat four eggs into the bowl, add some salt and mix well. Chop garlic into minced garlic and cut chopped green onion. Squeeze the spinach and cut it into small pieces.
3. Add a little more oil to the pot, heat it, pour in the egg liquid, fry it into egg white and put it in a bowl for later use, then pour in chopped green onion and minced garlic, stir-fry the spinach, add the edible salt, stir-fry the oyster sauce evenly, and then pour in the egg white and stir-fry it to taste.
Ingredients: sweet potato, glutinous rice flour, potato starch, soybean, pure milk and white sugar.
Practice:
1 First, prepare a sweet potato with a yellow heart of about 300g, wash it, peel it off, cut it into thinner slices, steam it in a steamer, take it out while it is hot, put it in a cooking machine, add 250ml of pure milk and 30g of white sugar to make a delicate juice.
2. Pour it into a dish, add 80 grams of glutinous rice flour, 20 grams of potato starch and mix well. There is no silky state of dry flour, and then add 20 grams of corn oil and mix.
3. Put it in a steamer for about fifteen minutes, take it out and let it cool, then wrap it in plastic wrap and refrigerate it for two hours.
4. Wash and drain a handful of soybeans, pour them into an oil-free pot and fry them until they make a crackling sound, then take them out and let them cool, pour them into a cooking machine and make them into powder, then filter them, and then add a proper amount of sugar and stir them evenly.
5. Take out a small amount of soybean powder and sprinkle it on the chopping board, take out the dough, sprinkle a thick layer of soybean powder around the dough, roll it out with a rolling pin, roll it into a big cake, then spread a layer of soybean powder evenly, then choose one end to roll it up and cut it into small pieces evenly, and the sweet potato cake is ready.
Recommended recipe: scrambled eggs with cabbage
Ingredients: cabbage, eggs, garlic, dried peppers and shallots.
1. First, tear the cabbage into pieces and clean it for later use. Cut the garlic into pieces, chop the dried peppers, and cut the shallots into sections. Beat three eggs in a bowl with salt, white pepper and white vinegar to remove the fishy smell. Then add a little water and beat them into egg liquid for later use.
2. Put the oil in the hot pot and heat it, then pour in the egg liquid, then stir it up with chopsticks, and then pick it up for later use.
3. Re-heat the pan and put the oil. Pour in the garlic and dried peppers and stir-fry the cabbage for about 20 seconds. Add salt and soy sauce and continue to stir-fry until it tastes good. Then pour in the egg and onion and stir-fry until it smells good.
Ingredients: soybean, celery, millet pepper, carrot, pepper, star anise, fragrant leaves, scallion, ginger and coriander.
1 Soak the soybeans for one night in advance, filter out the water, pour it into the pot, add a handful of pepper grains, a few star anises, a few fragrant leaves, onion slices and ginger slices, season with proper amount of salt, and turn to low heat for 20 minutes.
2. After the time is up, take out the onion and ginger aniseed from the pot, and put the soybeans out to control the water and pour them into the big bowl.
3. Prepare another pot of boiling water with a spoonful of salt, pour in a handful of celery and diced carrots, blanch for one minute, take them out and put them in dry water for a while, and cut the dried celery into long sections.
4. Put celery and diced carrots in a big bowl of soybeans, add minced garlic and red pepper rings, appropriate amount of salt, a little white sugar for freshness, two tablespoons of soy sauce, a spoonful of balsamic vinegar and steamed fish soy sauce, stir it, add some coriander, and add a little sesame oil to make it fragrant.
Ingredients: Toona sinensis, millet pepper, garlic, shallots, eggs, flour and white sesame seeds.
1, clean the Toona sinensis, prepare a few garlic and cut it into minced garlic, cut a few millet peppers into rings, cut the shallots into chopped green onions, and chop the Toona sinensis.
2, Toona sinensis sauce: put the chopped Toona sinensis, garlic and millet pepper into a bowl, add a spoonful of salt, then mash them, add a spoonful of white sesame seeds after smashing, pour a spoonful of hot oil and stir well, and it is ready.
3. Then put the remaining Toona sinensis in a large pot, put the chopped green onion in, beat in two, add the right amount of salt, pepper and thirteen spices and stir well. Finally, add two spoonfuls of flour and a small amount of water to make a paste.
4. Prepare a pan to heat up, add a little base oil, pour in the prepared Toona sinensis paste, shake the pan until the edge slightly tilts the bottom to set, then turn it over and bake it until both sides are golden.
5. Then roll up the fried cake, cut it into small pieces, put it on a plate, and dip it in Toona sinensis sauce, which is delicious and beautiful.