It is recommended that women eat some delicacies regularly to keep their skin supple and youthful. Do you know how to do it?

Having a healthy body is what everyone longs for. Therefore, we should always integrate health care and healthy habits into our daily lives, and guard against bad ways of living. May our bodies become healthier and longer day by day.

May your life be happy again.

Okay, let’s take a look at today’s news.

Food for braised fish pieces: fish; onions; ginger; garlic; light soy sauce; oil; sugar; vinegar; salt; rice wine; yellow garlic; chicken essence. Method: 1. Wash the fish slices, put them in a basin and add appropriate amount of salt, white pepper and rice wine.

Marinate with ginger for 30 minutes. 2. Add appropriate amount of starch to the marinated fish and mix well. 3. Add some oil to the pot. It will be more moderate than normal cooking. When the oil is burning, add the fried fish and fry in the pan.

Remove and set aside until golden brown on both sides. 4. Chop green onion, ginger and garlic.

In another pot, add oil and sauté the ginger, garlic, and green onions. 5. Put the fried fish into the pot and stir-fry evenly. 6. Mix the light soy sauce, oil, white sugar, a small amount of tapioca starch, vinegar and appropriate amount of water to make a juice.

(You can adjust it in advance) 7. Pour into the fried fish in the cooking pot.

Roast over medium-small fire until sugary color 8. Add chicken essence and favorite vegetables and stir-fry evenly.

Ingredients for fish-flavored eggplant stew: one small fat eggplant; four cloves of garlic; two or three slices of ginger; two or three green onions; a tablespoon of Laoganma (I used spicy oil); one light soy sauce

spoon; one spoon of dark soy sauce; one spoon of vinegar; one small spoon of sugar; one spoon of water starch. Method: 1. Cut the eggplant into strips and lay them on a vegetable plate. If one plate is insufficient, spread it on another plate and microwave for 2 minutes.

Dice the garlic and cut the ginger and garlic into strips (you can also dice them if you know how they taste).

2. Sauce: a small spoonful of white sugar, a large spoonful of Laoganma, a spoonful of light soy sauce, a spoonful of dark soy sauce, and a spoonful of vinegar.

(If you don’t want too dark fish-flavored eggplant, you can’t put Dark Soy Sauce).

3. Heat the oil in the pan and sauté the onions and garlic until fragrant.

Put the eggplant and the eggplant will clean the oil immediately. Don't worry, add a small spoonful of salt and stir-fry (if it is pickled, don't add salt!!!).

4. Covering the pot with a lid and simmering it over low heat can also help it soften.

Then press them one by one with a frying spoon (there will be a sound of water sizzling out of the pot).

5. Press each one lightly until they are loose.

Don't be crazy. It's not good if the eggplant meat becomes rotten.

Add half of the sauce and spread evenly over the long eggplants. Cover with a lid and lower the heat.

6. Add tapioca starch to the remaining sauce. If there is less juice, add a little water to thicken the gravy and stir-fry the sugar color and it is ready.

After hooking it up correctly, simmer it for a while and the chili oil will burn out.

Ingredients for spicy cabbage fried pancakes: pancakes, kimchi, garlic, melon, dark soy sauce, boiling water. Method: 1. Make pancakes and cut kimchi into shreds, zucchini into slices, and smash garlic. 2. Boil oil in a pot.

Put part of the minced garlic into the pot, add the melon and stir-fry evenly, add kimchi and stir-fry again until the melon is soft. 3. Add the shredded cake, pour in the dark soy sauce, stir-fry evenly, then add an appropriate amount of boiling water, stir-fry until the water becomes soft.

It can be digested and absorbed evenly.