A delicious dish suitable for one person to cook quietly in the afternoon. Ingredients: 350 grams of ribs; 1/4 cabbage; 1 piece of northern tofu; 50 grams of vermicelli; 3 slices of ginger; 2 teaspoons of salt; Method: 1. Rinse the ribs

, blanch it in boiling water for a minute or two and then take it out to remove the blood.

2. Cut the cabbage into large pieces and set aside; cut the tofu into matchbox-sized pieces; soak the vermicelli in cold water until soft.

3. Put the ribs into a casserole, add enough water (about 1 kg) to cover the ribs, bring to a boil over medium heat, be sure to keep boiling for another 20 minutes, so that the soup will be milky white.

After the soup turns white, turn to low heat and simmer for about 45 to 60 minutes.

4. Add salt to taste, add tofu and continue to simmer for about 15 minutes.

5. Put the cabbage and vermicelli into the pot, simmer for about 5 to 8 minutes, then turn off the heat and eat.

Tips: 1. You can pound the garlic into minced garlic, add light soy sauce and sesame oil to make a dipping sauce. Dip the ribs in the seasonings to taste better.

If you like, you can also add a little fermented bean curd juice and chive flowers.

2. If you like to eat soft stewed cabbage, you need to stew the cabbage and tofu in the pot together. After the cabbage is soft, add the vermicelli and cook for a few minutes and take it out.

1. Ingredients for Steamed Pork Ribs with Glutinous Rice: Pork ribs, glutinous rice, sweet fermented rice wine, ginger, salt, light soy sauce, dark soy sauce, and pepper.

Method: 1. Wash the glutinous rice and soak it for 10 hours; 2. Drain the water before use; 3. Soak the ribs for half an hour to wash off the blood, drain the water, put it in a large basin and add a tablespoon of sweet fermented rice, ginger slices, salt, light soy sauce,

Mix dark soy sauce and pepper, cover with plastic wrap and marinate in the refrigerator for 10 hours, turning over once or twice during the process; 4. Pour out excess marinade from the ribs, drain the glutinous rice and pour it into the ribs, mix well as much as possible

; 5. Take a flat plate and cover it with rice dumpling leaves, and arrange the spareribs covered with glutinous rice neatly on the plate; 6. Spread excess glutinous rice on top; 7. Cover with rice dumpling leaves; 8. Use two chopsticks to press it on,

Prevent excessive water vapor from dripping in; 7. Add enough water to the steamer, steam for 1.5-2 hours and then turn off the heat.

Tips: 1. The marinated pork ribs can be adjusted according to your own taste. If you don’t have sweet fermented rice, you can omit it or replace it with other wine. If you like sweetness, you can add a small amount of sugar.

2. Before mixing the glutinous rice, pour out the excess marinade from the ribs, otherwise it will be watery and unpalatable.

3. Zong leaves can be replaced with lotus leaves or carrot slices or oiled on the bottom of the plate.

4. If you can’t finish the steamed pork ribs, they will taste better after steaming again next time.

2. Ingredients for Garlic Tartine: 3 stems of Garlic Tarthouse, 3 cloves of garlic, appropriate amount of salt, appropriate amount of oil, and chicken essence.

Method: 1. Remove the roots of the tart vegetables, wash and set aside; pound the garlic into minced garlic; 2. Put an appropriate amount of oil in the pot, wait until the oil is hot, add the minced garlic and sauté; 3. Add the tart vegetables; 4. Stir-fry

, add salt before serving, stir-fry evenly, add chicken essence, stir-fry evenly and serve.

3. Ingredients for scrambled eggs with leek: 3 eggs; 1 handful of leek; half a red pepper; salt; 2-3 spoons of starch water; soy sauce; a few drops of cooking wine; Method: 1. Beat the eggs and add 2-3 tablespoons of starch water

3 spoons, a few drops of cooking wine, mix well and set aside; heat the pan and slide the oil, add oil again and heat, add the egg liquid and use chopsticks to quickly stir into small egg pieces (if you like the egg pieces to be larger, let the egg liquid enter the pot and let it

Let it stand and solidify before stirring), fry the eggs until they are seven-cook and take it out of the pan; 2. Wash the leeks and red peppers and drain them.

Cut the leek into sections and cut the red pepper into shreds and set aside.

Heat the pot and add oil. Stir-fry the red pepper shreds over high heat. Add the chives and stir-fry. Add an appropriate amount of refined salt and stir-fry evenly. Add 7 pieces of mature eggs and stir-fry together. Add a little soy sauce to taste. Stir-fry a few times and remove from the pot.

plate.