1. Stewed pork ribs with potatoes

Stewed pork ribs with potatoes is a dish with pepper, cooking wine, ginger, coriander, onion, salt and monosodium glutamate as seasonings. Taste salty and fragrant.

second, stir-fried chicken with mushrooms

prepare a proper amount of mushrooms and two chicken legs. Chicken leg is more tender and delicious than chicken breast. It is recommended to use chicken leg. Separate the chicken from the bone, and the kitchen scissors can easily handle it. Wash the chicken with water, change the water to clean until there is no blood, squeeze out the water and cut it into small pieces, add cooking wine, salt, pepper and soy sauce, mix well and marinate for 2 minutes. Wash and slice mushrooms.

pour the chicken into a hot pan with cool oil, stir-fry until it becomes discolored, then add shredded ginger, scallion, dried pepper and pepper, stir-fry until it is fragrant. If you can't eat spicy food, don't put the pepper, or use fresh green and red pepper for color matching. Then pour in the mushrooms and stir-fry. When softened, add a little salt to taste. Stir-fry until it is even, and then serve.

3. Shrimp tofu

Prepare half a broccoli, a piece of tender tofu and a proper amount of prawns. Peel prawns into shrimps, remove shrimp lines, wash and control water, add cooking wine, salt and pepper, stir a few times, and marinate for ten minutes. Cut the broccoli into small flowers, wash it, boil it in a pot, and take it out after one minute and let it cool for use. Cut tender tofu into small pieces for use.

add a little oil to the wok, heat it, add minced garlic, Jiang Mo and chopped green onion, saute until fragrant, pour in tofu, pour in a little water, add salt and cook for one minute. Stir-fry the shrimps, stir-fry until the shrimps change color, pour in broccoli, stir-fry with a little salt for a few times, and finally pour in a little starch water to thicken them. The shrimp tofu is ready, light and delicious.

iv. kung pao chicken

kung pao chicken is a famous traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried diced chicken in Shandong cuisine and the Hu chili pepper diced chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in the Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish has also been classified as Beijing Palace Cuisine. Later, kung pao chicken also spread abroad.

5. Shrimp Slippery Eggs

Prepare a proper amount of shrimp, remove the shrimp line, rinse, control the water, add cooking wine and salt, stir and marinate for ten minutes. Beat two or three eggs into a bowl, add a little salt and stir well. Cool the oil in a hot pan, add shrimps, stir-fry until slightly discolored, and then pour in the egg liquid. After pouring in, don't worry, wait until it is solidified and stir-fry a few times quickly, and sprinkle a little chopped green onion.