2, toast, you can choose your favorite bread as the material. First cut the bread from the middle, be careful not to cut it to the end, and save it for later use. Then put the olive oil into the pot and pour the chopped garlic into the pot to stir fry. Cut small tomatoes into small pieces and pour them into the pot with boiled tomatoes. Add appropriate amount of salt, pepper and parsley, and stir quickly while stirring. Then cut the Italian cheese into large pieces and wrap it with raw ham. The bread is sandwiched with the above-mentioned ingredients, then wrapped in aluminum foil and baked in the oven until the bread shows color, which makes the toast more appetizing.
3, salad, to make a salad, first cut the onion into filaments, then cut the red pepper, pineapple, boiled cauliflower into large pieces, and cut the celery into small pieces, and put them together in a bowl. Next, cut the lime into two pieces with the same size, half into thin slices, and the other half squeeze the juice into a bowl, stir well, add salt, olive oil, grape vinegar and garlic paste, and let stand for about half an hour after stirring. Finally, tear the mint into small pieces by hand and put them in a bowl, then put the lemon slices on it, and a delicious salad can be eaten.
Delicious and simple gourmet spicy crayfish
Ingredients: crayfish, green pepper, onion, ginger, seasoning: hot pot bottom material, white sugar, beer, dried pepper.
Practice: 1. Buy crayfish, wash it several times, soak it in flour for 20 minutes, clean it again, and remove the head and shrimp line of crayfish. 2. Peel and shred ginger, shred onion, cut green pepper into small pieces, and cut dried pepper into small pieces. 3. Put the crawfish tail cold water into the pot, boil it for 5 minutes, then take it out and drain it with cold water. 4. Heat the oil pan, add a proper amount of cooking oil, add shredded ginger, shredded onion and dried Chili to stir-fry for fragrance, and add hot pot bottom material to stir-fry for red oil. 5. Add the boiled crayfish tail and stir-fry for a while, add a can of beer and stew for about 20 minutes, add a little white sugar to refresh it, and add a little green pepper to stir-fry until it is raw.
Yu-Shiang Eggplant en Casserole
Ingredients: two eggplants, 200g meat stuffing, cooking wine 1 teaspoon, minced onion and ginger, Chili sauce, chopped pepper, sweet noodle sauce, vinegar, white sugar, salt and chicken essence.
Practice:
1. Wash eggplant, cut it into strips, soak it in salt water, and control the water to dry. Add cooking wine to the meat stuffing and stir for later use.
2. Pour the oil into the pot. When it is 60% hot, add the eggplant strips, fry for one minute, and then remove the oil control for later use.
3. Leave a little oil in the pot, heat it, stir-fry the meat until it is uncooked, and shovel it to one side with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, white sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.