Raw materials for boiled egg salad: 5 raw eggs, 80g potatoes, 80g carrots, 70g mung bean kernels, chopped onions 1 0g seasonings, salad dressing, appropriate practices1.Wash raw eggs, boil them in hot water, then scoop them up and soak them in cold water for cooling. After cooling, cut off an opening on the top of protein, remove the egg yolk, and remove some from the bottom of protein to stand up and reserve. 2. Peel potatoes and carrots, blanch them in hot water with mung bean kernels, cook them, pick them up and soak them in water for later use. 3. Take two damaged egg yolks from the method of 1, add a proper amount of salad dressing and stir, then pour in the dried raw materials and chopped onions from the method of 2, mix well, and finally put them into the protein from the method of 1.

Stir-fried ribs raw materials: 500 grams of lamb chops and three green peppers; A spoonful of oil, a pinch of salt and a pinch of ginger; Practice 1. Slice pork ribs, shred pepper and ginger and reserve. Put half a pot of water in the pot, pour the pork ribs into the water, bring them to a boil, scoop up the foam, and scoop up the pork ribs to drain the water. Don't throw away the water in the pot, start a new oil pan, and pour the pork ribs with a little scalding into the stir-fry until they fade. 2. Constantly stir-frying, this process is a bit long, and at the same time it is a stage that causes the most kitchen fumes, but when you turn on the range hood, you don't see any kitchen fumes. 3. Usually cooking, it can be said that the room is full of fragrance, and people in the living room are often smoked to the outside. Today, I can't smell the smell of lampblack when I stay in the kitchen with my camera in my hand. The actual smoking effect of this lampblack machine is really good. 4. When the surface of pork ribs is golden, put them in the pepper section and sprinkle with salt. If the pork ribs are dry, at this time, you can properly pour in a small amount of wine and stir-fry them until they taste good. In just a few minutes, the fragrant pork ribs were cooked.

Roasted abalone with Pleurotus ostreatus: 2 tablespoons of salt/soy sauce/oil consumption 1 spoon/cassava starch abalone 10/oyster mushroom 10 flower/1 teaspoon of white pepper with broccoli/1 teaspoon of rice wine/onion and garlic 1. Dig the abalone meat out of the shell and remove the internal organs. 2. Add white pepper and yellow wine to the surface cutting knife of abalone for 20min minutes. 3. Wash and tear broccoli into small flowers after soaking it in salt water. 4. Wash and slice Pleurotus ostreatus, boil water in the pot and blanch the mushrooms. 5. Put the broccoli into the pot and soak it in water (you can put a little salt from the water to keep the broccoli green). 6. Put the boiled broccoli in cold boiled water and arrange it in a circle on the plate. 7. Boil the water in the pot, put the abalone in the pot and blanch it for a few seconds, then roll it and fish it up. 8. Chop the onion and garlic. 9. Add some oil to the pot and boil for 6 minutes. Add onion, ginger and garlic and saute. 10. Stir-fry Pleurotus ostreatus twice, pour in abalone and stir well, add appropriate amount of boiling water, as long as it is not too big. 1 1. Add soy sauce and stir well with oil. 12. Boil abalone again and add appropriate salt seasoning. 13. Add starch to thicken the juice, put it on a plate and put it in the middle of broccoli.