I feel that the following dishes are the real rice killers.

The first dish: scrambled eggs with tomatoes:

This dish is bright in color, pleasant in taste, refreshing and appetizing, and rich in nutrients.

1. Cut half of the washed tomatoes into cubes and half into cubes, chop the green onions into chopped green onions and mince the garlic.

2. Crack two eggs into a bowl and beat them completely in one direction. Add the egg liquid to the hot pan with cold oil and stir continuously with chopsticks. The eggs will be shaped and poured out. The eggs at this time will be special. Smooth and tender.

3. Add oil to another pot, heat the oil to 50% heat, add chopped green onion and garlic slices and sauté until fragrant, then add diced tomatoes, stir-fry the juice, add tomato cubes and stir-fry for one minute, then add eggs , stir-fry thoroughly, add 1 spoon of salt and 1 spoon of sugar, stir-fry evenly and remove from the pan.

Second course: Flavored eggplant: Although it is a vegetarian dish, the cooked eggplant is more fragrant than meat. If you cook eggplant and peanuts, the eggplant is not greasy and the peanuts are particularly fragrant. It tastes great when paired with rice. What a perfect partner.

1. Remove the stem from one eggplant and cut it into hob pieces. Put it into a large bowl, sprinkle with 1 tablespoon of salt, mix well and marinate for 10 minutes. Add this step before putting the eggplant into the pot. The moisture in the eggplant will be pickled out, and the eggplant will become soft and will not absorb oil. Moreover, the pickled eggplant will be more flavorful. When making eggplant, remember to add this step more. The eggplant will not absorb oil and will be more flavorful.

2. Ingredients: Cut half an onion into small slices, cut one green and red pepper into small pieces, cut an appropriate amount of garlic into slices, and chop green onion into chopped green onions.

3. Heat the cold oil in the pan, pour in the peanuts, and stir-fry constantly to prevent them from sticking to the pan. Fry the peanuts until the skin cracks and makes a "beep" sound, then they are cooked. Turn off the heat and pour Out of spare. 4. Squeeze out the water from the marinated eggplants, add a little oil to the pot, when the oil temperature is 50% hot, add the eggplant cubes and stir-fry. The marinated eggplants do not need to be put in a lot of oil, and they can be easily cooked in a short time. Fry until soft and tender. Fry the eggplant until soft and then remove. 5. Use the base oil left in the pot, add garlic slices and chopped green onion and saute until fragrant, then add pepper and onion cubes, stir-fry until raw, then add eggplant, stir-fry evenly and adjust the base flavor: add a little Add salt, 1 tablespoon of sugar for freshness, and an appropriate amount of light soy sauce. Stir the seasonings evenly and then pour in the fried peanuts. Stir well again and then turn off the heat and take out the pan. The peanuts must be poured in last. If you pour them in too early, it will not be enough. Once crispy, the delicious flavored eggplant is ready. The third dish: Dried Tofu with Spicy Peppers: This dish occupies a place on the dining table in the Northeast. It is rich in nutrients, tender and refreshing, and most importantly, economical. It is called the "magic dish" by Northeast foodies. 1. Wash the dry tofu. Dried tofu is a soy product, so it will have a beany smell, which affects the taste. Add water to the pot. After it boils, add a little baking soda. Blanch the dry tofu for 2 minutes, then remove it and let it cool. Water and baking soda can not only remove the beany smell, but also neutralize the acidic substances in the dry tofu and increase the softness of the dry tofu. 2. Cut the blanched dry tofu into diamond shapes, remove the stems of the peppers and cut them into small pieces, cut the carrots into diamond-shaped slices, chop the green onions into finely chopped green onions, and mince the garlic.

3. Add oil to the pot, heat the oil to 50%, add light soy sauce, add oyster sauce, add 1 tablespoon of salt, pour in an appropriate amount of water, after the seasoning has melted, add the cut dry tofu and turn up the heat. Simmer for 2 minutes.

4. After two minutes, add the minced garlic and chopped green onion, stir-fry evenly, then add the peppers and carrots, continue to stir-fry until the peppers and carrots are broken, add a little water starch to thicken, and stir evenly Then turn off the heat and take out the pot.

Course 4: Fat Sausage: Very popular in Northeast China because of its bright yellow color, crisp and tender texture, and attractive aroma.

1. Blanch the pig intestines and cut them into hob pieces, and prepare some ingredients: cut a green pepper into hob pieces, half an onion into cubes, slice garlic, mince ginger, chop green onions, and blanch fungus. Tear the water into small florets and set aside.

2. Make a bowl of juice: a spoonful of salt, a spoonful of sugar, an appropriate amount of light soy sauce, a little dark soy sauce for color extraction, oyster sauce, starch and water, and stir evenly.

3. Heat the pan and add oil to 50% heat. Add onion, ginger and garlic. When fragrant, add large intestine. Stir-fry until the surface of large intestine turns slightly yellow. Add fungus, onion and green pepper and heat over high heat. Stir-fry until the garnishes are cooked through, then pour in the prepared bowl of sauce, stir-fry evenly, then turn off the heat and remove from the pan.

The above four dishes are all classic, not only not greasy, but also very nutritious

Eating rice is a special match. For me, such dishes are real rice. Killer.