One: Vegetarian fried auricularia auricula

1. Wash and cut auricularia auricula into small strips after soaking, shred cucumber, shred onion and minced garlic for later use;

2. Then stir-fry, add some oil to the pan, throw some minced garlic, stir-fry and pour in fungus, stir-fry and add salt, chicken essence to taste, finally pour in shredded cucumber, stir-fry shredded onion for a few times, and you can get out of the pan. If you add my favorite pepper, it will taste better!

Two: Niu Gu kelp tofu soup

Ingredients: beef bone, kelp, tofu and green onion salt

Practice: Wash the beef bones, put them in the pot, put them in cold water, boil them, skim off the floating foam, add the onion, cook for 4 hours, let them cool, then move them into the refrigerator for one hour, and the oil on the surface of the soup will solidify, so that the oil in the soup can be easily skimmed off; Continue to boil with fire, pour in the washed kelp and cook for 1 hour, then add the tender tofu and cook for 10 minute, and finally add salt to taste. A soup with super calcium supplement.

Three: Steamed potatoes with salted fish

Ingredients: potato 500g salted fish 100g shallot ginger slices.

Practice:

1. Peel potatoes and cut into 0.5cm thick slices, cut salted fish into small pieces, mince shallots and ginger slices for later use;

2. Put the cut potato chips in the bottom of the bowl, spread salted fish on the potato chips, put ginger slices, pour some oil on them, and steam on the pot for about 20 minutes;

3. Steam the potatoes until they are cooked, take them out, mix the potatoes and salted fish with chopsticks, put them on a plate with soup, and sprinkle with chopped chives.

Four: fried chicken leg with colored pepper

Ingredients: chicken thigh boneless and diced, add salt, soy sauce, chicken essence, Jiang Mo, starch curing 10 minute; Cut the colored pepper into pieces; Slice garlic.

Practice: Add oil and heat in the pot, stir-fry the chicken leg meat, leave the bottom oil, add garlic slices, stir-fry the colored pepper, add salt to taste, and then pour in the fried chicken leg meat and stir it evenly.

Five: Beans and drumsticks

Ingredients: beans are washed with tendons, and red peppers are cut into diamonds; Boned chicken legs and cut into strips, add a little salt, soy sauce and starch evenly;

Practice: add oil to the hot pot, smooth the chicken leg meat, and serve it for later use; Leave a little base oil in the pot, add a little water, bring to a boil, pour in the red pepper of the beans, stir-fry until the beans become discolored and season with salt, stew for a while less, then pour in the smooth chicken leg meat, stir-fry evenly, and then serve.

Six: Chili celery

Ingredients: celery is washed, old tendons are torn off, and then cut obliquely, garlic is reserved, and appropriate amount of pepper is used; In fact, this dish is quite suitable for summer and appetizing.

Practice: Next, stir-fry, add oil to stir-fry minced garlic, add pepper, and then cut celery. Stir-fry until the celery changes color, add salt quickly, and season with chicken essence.

Seven: lose weight.

Raw materials: 500g of potato, 0/50g of kelp/kloc-,onion, garlic, salt, rice vinegar, soy sauce and appropriate amount of Chili oil.

Practice: Peel and shred potatoes, blanch them in hot water and take out cold water. Drain.

The kelp is also cooked, taken out, chilled and drained.

Shred onion, peel garlic and press it into mud.

Mix the above raw materials evenly, and it will be done!

Eight: Spicy ribs

The method is very simple, that is, use douchi, pepper, garlic, a little salt, oil, and a little spicy sauce, wine, vinegar, sesame oil, marinate the clean ribs, marinate 15 minutes, then put a little flour in the pot and steam!

Nine: celery bacon

Ingredients: a handful of parsley and half a carrot.

A piece of bacon (can be steamed in advance 15 minutes, so it's easy to cut.)

The roots of celery are removed, and the leaves are more preserved; Cut carrots into thin strips, as thick as celery; Sliced bacon; Slice garlic.

Practice: add oil to the pot, heat it, pour in garlic slices, stir-fry the bacon together, let the bacon yield oil, and finally pour in carrot strips. After stir-frying, add a little water to stew 1 minute; Add celery and stir-fry until celery changes color, add a little salt to taste, bacon will be salty, add less salt, and finally throw celery leaves and stir well.

Ten: Luffa vermicelli soup

Ingredients: vermicelli towel gourd, fresh shrimp, Jiang Mo.

Practice:

1. Soak the vermicelli in advance, peel the loofah and cut it into pieces, and peel the fresh shrimp and remove the shrimp line for later use;

2. Add a proper amount of water to the pot, then add Jiang Mo to boil for one minute, then pour all the vermicelli, loofah and shrimps into the pot to boil, season with salt, and finally pour in sesame oil.

Eleven: Spicy fried sweet potato seedlings

Ingredients: tender tip of sweet potato seedlings, small red pepper, minced garlic, salt, chicken essence and big oil.

Practice:

1. Wash sweet potato seedlings and leaves, and chop minced garlic and red pepper.

2. Add oil to the pot, heat the pepper, stir-fry until fragrant, then add minced garlic, and finally pour in sweet potato seedlings, stir-fry, season, and take out the pot. The tender leaves of sweet potato seedlings taste good and feel a little soft.

Twelve: Bacon Flammulina velutipes Roll

Ingredients: Flammulina velutipes, Bacon, chives, Thai sweet and spicy sauce.

Practice: roll up the washed Flammulina velutipes and chives with bacon, fix them with toothpicks and put them on the oiled baking tray; Preheat the oven by 200, roll the bacon into the oven and bake it for 15 minutes, and turn it 1 twice. Take it out and put it on the plate. Serve it with sweet and spicy sauce and dip it in the sauce. It's very delicious.

Thirteen: fried rice cakes

Ingredients: rice cake strips, Korean hot sauce.

Onions, mushrooms, salt (it would be nice to put some cabbage and green peppers)

Practice:

1. onion is cut into small strips, mushrooms are cut into strips, and rice cake strips are reserved;

2. Add oil to the pot, heat it, pour in onion and mushrooms, stir-fry until fragrant, and pour in a bowl of water to boil.

3. When the water in the pot is boiled, put it in the rice cake strip (the soup in the pot should not pass the rice cake strip), and stir fry from time to time to avoid sticking to the pot.

4. When the soup is thick, add Korean hot sauce, season with salt, and slowly stir until the soup is thick.

Fourteen: steamed pumpkin and lily

Ingredients: Peel one pumpkin.

Practice: cut into two halves from one third of the pumpkin, remove the pulp, cut two-thirds of the large-petal pumpkin into large pieces and keep the shape of the pumpkin, and then put it in a big bowl with its mouth facing up, making sure to keep the pumpkin semicircular; Wash the fresh lily, cut the other third into small pieces and fill them into two-thirds of the pumpkin together with the lily, steam them in the pot for 15-20 minutes, buckle them out, and then pour sweet-scented osmanthus sugar or honey on them.

Fifteen: Undaria pinnatifida bean curd soup

Ingredients: Undaria pinnatifida, tofu, mushrooms, salt, white pepper, broth.

Undaria pinnatifida (not kelp) is soaked, washed and cut into sections for later use; Wash the mushrooms a little and tear small pieces; Cut tofu into cubes;

Practice: put a little oil in the pot, heat it, throw some onion and saute it, then pour it into the broth and boil it;

Put all the ingredients into a pot and boil for 2 minutes on medium heat. Season with salt, sprinkle with a little white pepper and serve.

Sixteen: Steamed Bacon with Douchi

Ingredients: bacon, lobster sauce.

Practice: Stir-fry the lobster sauce for a while, add a little Chili powder and stir well, then spread it flat on a plate and sprinkle with a little ginger; After washing the bacon, cut it into pieces and spread it on the lobster sauce. Cover the lobster sauce and steam it for 40-60 minutes. It's delicious.

Seventeen: scallop evergreen

Raw materials: scallop, evergreen

Practice:

1. Wash scallops and soak them in a small amount of warm water, or steam them in a pot with water 10 minutes for later use.

2. Soak Evergreen in hot water and wash it, then drain the water for later use.

3. Add oil to the pan, heat it, add a little minced ginger and garlic and stir-fry, then add dried scallops and stir-fry, and finally add a little steamed (or soaked) scallops (very salty) water to taste and stir-fry.

PS: The scallops themselves are already very salty, so basically no need to add salt.

Eighteen: orange juice, lotus root and watermelon peel

Ingredients: 250 grams of lotus root and 250 grams of watermelon peel.

Seasoning: orange juice, salt and sugar.

Practice:

1, peel off the outer green skin of watermelon, remove the inner red pulp and cut into strips.

2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin.

3. Scald the melon strips and lotus root slices in boiling water respectively, take them out and drain them.

4. Add an appropriate amount of orange juice, salt and sugar to the melon strips and lotus root slices and mix well. When the color is light yellow, you can serve them on a plate.

Features: moderate sweet and sour, crisp and delicious.