Multiple simple home cooking practices, nutrition and health care, please click on the home page of the family kitchen to read, this column is divided into meat, vegetables, eggs, beans, soup. (A) three colorful spinach (to small fry master) materials: spinach 350 grams, 50 grams of vermicelli, 30 grams of seaweed, 2 eggs. Seasonings: 5 grams of garlic, salt, vinegar, sesame oil, monosodium glutamate each moderate. Practice: 1 spinach washed, put into boiling water slightly hot, fish out and cut into long segments, fans soaked, cut into long segments, seaweed soaked, eggs with a little salt beaten. 2 frying pan pour oil hot to fifty percent heat, pour into the egg mixture scrambled and sheng out, to be used. 3 frying pan pour oil hot, stir frying minced garlic, seaweed, add spinach fans stir fry until it will be cooked, pour in the stir frying of the false single, salt, vinegar, sesame oil monosodium glutamate, stir-fry until cooked can be. (B) mushroom bitter melon materials: 80 grams of mushrooms, 50 grams of carrots, seasonings: green onions, cooking wine, rock sugar, soy sauce, sesame oil, water starch each appropriate amount. Practice: (1) soften mushrooms, remove the tip, wash; bitter melon wash, cut in half, remove the pith, cut into pieces, soak in cool water for 30 minutes, fish out, drain; carrots peeled, washed, sliced. (2) pan pour oil hot, sautéed shallots, put mushrooms, carrot slices stir fry, add soy sauce, cooking wine stir fry, put bitter melon and the remaining seasonings can be stir-fried over high heat. Note: To save time for stir-frying, blanch the ingredients separately first. It is not easy to drink alcohol when eating carrots. (C) pine nut corn ingredients: 250 grams of sweet corn, 50 grams of cooked pine nuts, 30 grams of peas, a little carrot. Seasonings: chopped green onion, ginger, salt, starch and sesame oil each moderate. Practice: (1) corn kernels washed, drained; peas washed, carrots washed and peeled, diced (2) frying pan pour oil hot, sautéed onion, ginger, into the peas, carrots, corn kernels, stir-fry until raw and then poured into the pine nuts, salt and stir-fry well, out of the pan before thickening with water starch, drizzled into the sesame oil can be, Tip: carrots, peas frying time to burn some time to blanch a little bit, the pine nuts out of the pan can be sprinkled into. (D) braised eggplant materials: 300 grams of eggplant, parsley, seasonings onion, garlic, soy sauce, cooking wine, salt, starch, chicken essence, sugar, each appropriate amount. Practice: (1) eggplant washed, cut into hobnail blocks, put in water to soak for a while, fish out, drain, parsley washed and cut into segments. (2) frying pan pour oil burned to 40% hot, put the eggplant block fried to golden brown when out. (3) frying pan, leave a little oil, add chopped green onion, garlic and spices stir fry flavor, put the eggplant stir fry until soft and cooked, add wine, soy sauce, salt and sugar, chicken essence, boil after thickening with water starch, sprinkle cilantro segments can be. Tips: (1), if you want the garlic flavor is more important, you can save part of the minced garlic, in the eggplant stir-fried, turn off the heat when in. (2), in general, when cooking with round eggplants, it is best to peel the skin; long eggplants are more tender and can be cooked with the skin on. (E) Kung Pao Chicken Ingredients: 200 grams of chicken thigh meat, 50 grams of fried peanuts, dried chili peppers, 1 egg white. Seasonings: green onion, ginger, cooking wine, sugar, salt, soy sauce, vinegar, starch, pepper each moderate. Practice: 1, chicken clean, cut into small pieces, add eggs, starch, cooking wine, a little salt and soy sauce, mix well, dried chili peppers cleaned and deseeded and cut into segments, 2, the oil is hot, put the chicken diced over the oil, fish out; the remaining oil burst incense onion segments, ginger slices, peppercorns, peppers, chili peppers, poured into the oil after the after the chicken diced fried peanuts sugar vinegar fried until cooked to the pan.