1, squash barbecued pork

Ingredients: barbecued pork 100g; squash 100g; oil moderate; a little salt; 1 tablespoon of cooking wine; a little chicken essence; a little sugar.

Practice: Marinate and cook the barbecued pork in advance and slice. 2 bags of squash out of the cold water. Put a small amount of oil in the pan, heat it up and pour in the barbecued pork, change the heat to medium and stir-fry. Stir fry barbecued pork until oil is released, then pour in the water after the shredded mustard greens and stir fry. Stir frying add a little salt (the amount should be small, squash originally already have a salty flavor), cooking wine, sugar, and then add a little water to continue to stir fry a few times. Add a little chicken before leaving the pan, sprinkle a little green onion garnish can be.

2. Dried Shredded Cabbage

Ingredients: 150g shredded light cabbage; 8 dried beans; 2 green onions; 2 chili peppers; 2 tbsp spicy salsa; 2 tbsp vinegar; 1 tsp sugar; 2 tbsp wine.

How to do: cut the chili pepper into diagonal slices, cut the scallions into pieces and set aside; slice the dried beans first, then fry them in a frying pan until the surface is slightly charred, then drain the oil and set aside; then pour out the rest of the oil from the pan and reserve 1 tbsp of the oil, then fry the chili peppers and scallion whites, then add the shredded vegetables and sauté, then add spicy salsa and sauté, then add black vinegar, sugar, and wine, and then add the dried beans and sauté until the sauce runs dry, then add scallions and sauté until evenly mixed. Then add the green onion and stir-fry well.

3, squash cherry shrimp rice ball

Ingredients: squash 60 grams; dry cherry shrimp 20 grams; white rice; 200 grams of squash; 25 grams of red pepper; seasoning salad oil (consumed l5 grams); 15 grams of sugar; 15 grams of white vinegar; salt, ginger, moderate.

Practice:Wash and cut into fine dices, and then mixed with cherry shrimp, white rice, and then pinched into a rice ball can be. The squash is cut into small dices, rinsed with water to remove the salt and control the water, the red pepper is removed from the stems and seeds, cut into small slices with a knife and wait for use. When the oil is 70% hot, deep fry the diced mustard greens, then remove from the pan and control the oil. The bottom of the pot to stay in the oil, put ginger, sugar fried sugar color, put white vinegar, refined salt, and finally into the fried mustard cabbage and red pepper flakes, stir fry flavor, cool can be out of the pan on the table.