Walnut and chicken breasts

Ingredients: 40-60 grams of raw walnuts, 1 yellow and red green pepper each, cut into shreds, 1 green onion, chopped green onion, 3 cooked chicken breasts Block shape, about 150 grams per piece, cut into thin slices or strips, 15 grams of fresh basil leaves, about 2 large handfuls, broken into pieces, sauce, 2-3 frying spoons of light soy sauce, pure honey or stevia 1 -2 frying spoons, 2 frying spoons of lemon water or white rice vinegar, 3 spoons of edible olive oil. Method 1. Fry raw walnut kernels in a frying pan over low heat for a few minutes until the walnut kernels are caramelized and fragrant. Take them out and set aside. 2. Put half of the oil in the pot, add all the green peppers, and fry until the green peppers become loose. 3. Push the green pepper to one side of the pot, add the remaining half of the oil, fry the green onion until it turns yellow and fragrant, add the chicken breast and green onion, stir-fry the chicken breast and green pepper until it changes color. 4. Add light soy sauce, lemonade (or rice vinegar) and honey seasoning, and finally add roasted walnut kernels and basil leaves, stir-fry evenly, taste it, if it is not salty enough, add salt seasoning, and remove from the pot. Chopped Chili Crispy Konjac Tofu

Ingredients: 200g ground taro, 2 green onions, 30g chopped chili, 2g salt, 2g MSG, 3g sugar, 3g light soy sauce, 25g oil Method 1. Prepare a piece of konjac Tofu, if it is difficult to buy konjac tofu, you can buy konjac powder to make it. 2. Wash and cut the taro into shreds, prepare chopped chilies, wash and cut green onions into one-inch long sections; 3. Add appropriate amount of oil to the pot, pour in the chopped chili oil and saute until fragrant. 4. Pour in the yam cut into small pieces and stir-fry, add an appropriate amount of salt (because the chopped chili pepper itself is salty enough, so don’t add too much salt), MSG, sugar, and a little; 5. Finally add the winter rut and stir-fry for a few times. It will be ready. Features: Delicious meal, no need to worry about getting fat. Three-cup chicken with bamboo shoots

Ingredients: 10 chicken wings, 2 bamboo shoots, 6 tablespoons of fermented rice wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, and 10 tablespoons of rock sugar (about 15g), a small handful of nine-story pagoda leaves, a tablespoon of vegetable oil, and ginger slices. Method 1. Wash the chicken legs, peel off the bamboo shoots and set aside; 2. Pour 6 tablespoons of fermented rice and 3 tablespoons of fermented rice into each of the three cups. Light soy sauce (1 tablespoon dark soy sauce, 2 tablespoons light soy sauce), two tablespoons of sesame oil, set aside; 3. Cut off the fat on both sides of the chicken legs, cut them in half, and cut the bamboo shoots into hob pieces; 4. When the water in the pot is boiling, pour in the water to blanch the spring bamboo shoots. After boiling for a few minutes, remove and drain the water and reserve the water. 5. When the pot is hot, pour in a tablespoon of vegetable oil and a tablespoon of sesame oil. When the oil is moist and hot, add the ginger slices. Sauté until fragrant, then add the chicken legs and stir-fry until the skin tightens and the edges turn a little yellow; add the blanched bamboo shoots, stir-fry until red; pour in a cup of rice wine; 6. Pour in a cup of light soy sauce; add in rock sugar; after boiling, turn to minimum heat and simmer for 10 minutes, open the lid and turn red to thicken the sauce; 7. Pour the remaining tablespoon of sesame oil in the sesame oil cup along the edge of the pot; put the nine-layer pagoda into the pot , stir-fry, cover the pot for 30 seconds, turn off the heat, open the lid and start the pot.