applesauce

15g of apples, 1ml of purified water, 25g of crystal sugar, and a little lemon juice

1. Wash the apples, peel and core them, and dice them

2. Put the diced apples, crystal sugar and purified water into a small pot, boil them with high fire, and then simmer them with low fire, and cook them roughly. Boil the jam until it is thick

4. Turn off the fire after more than an hour, let it cool slightly, squeeze in a proper amount of lemon juice, and stir it evenly

5. Cool the jam completely, put it in a sealed container and store it in cold storage. Eat

3 eggs with egg sauce

, 1 pepper, 1 onion, 5 dried peppers, 1 tablespoon of sugar and yellow sauce as soon as possible. Stir-fry the eggs in an oil pan and put them out for later use (see here for the secret of egg stir-frying)

2. Shred Shandong green onions, then cut them into powder, stir-fry them in an oil pan for a while, then add Northeast miso and stir-fry them together

3. Stir-fry the tiger skin pepper and red pepper, then pour in the eggs that have been fried before and stir-fry them together

4. Finally, add 1 tablespoon of sugar to taste.