Leek and ham egg rolls 1. Soak the leeks in water for 20 minutes, rinse, and cut into 5 mm long thin sections. Cut the ham into 5 mm square thin dices. Crack two eggs into a bowl, add salt, and mix thoroughly with chopsticks.

Mix well.

2. Mix corn starch and water in a bowl to make water starch. Pour into the egg liquid and mix well. Add chopped leeks and ham.

3. Mix well, put a little vegetable oil in the pan and heat until 80% hot.

Pour in the leek and eggs, turn the pot to spread the egg liquid, and use a spatula to spread the leek and ham evenly.

4. Keep frying over low heat until the egg liquid on the edge of the pan has solidified but the egg liquid in the center is still not solidified. Lift up the egg skin and roll it towards the middle. After the egg skin is rolled into a tube, continue to fry over low heat.

Fry until both sides of the egg skin are golden brown and firm when pressed with a spatula, then remove from the pan.

5. After taking it out of the pot, use a sharp knife to cut the egg roll into small pieces.

How to make minced pork and winter melon: 1. Wash and chop the raw pork, put it into a bowl, add a spoonful of light soy sauce, a small spoonful of dark soy sauce, a spoonful of oil, an appropriate amount of salt, a small amount of white sugar, and evenly mix the tapioca starch.

, marinate for 10 minutes.

2. Peel and remove the flesh from the winter melon, wash and cut into small pieces, then put it into a bowl and serve on a plate.

3. Add an appropriate amount of water to the pot, bring to a boil, then put the watermelon in and steam for 10 minutes.

, 4. Add just enough oil to the pot, pour in the minced garlic, and slowly stir-fry until fragrant. 5. Immediately pour in the minced meat, and stir-fry until the minced meat changes color. 6. Pour the steamed watermelon juice into the minced meat, and stir-fry evenly.

, collect the juice.

7. In the last step, pour the minced meat on the watermelon and sprinkle with scallions.

Began to eat!

How to make vegetable and meat casserole rice; 1. Wash the rice and soak it for about an hour; 2. Dice the pork, add a small spoonful of corn flour and light soy sauce to marinate it; (If you like to eat fatter, you can marinate the meat

Replace the grains with pork belly. The key is that my family likes to eat lean pork) 3. Add an appropriate amount of cooking oil to the soaked rice; 4. After it boils, place a pair of chopsticks in the stone pot (to avoid water spillage) and then cover it

Cover; 5. Wash the seasonal vegetables and miscellaneous vegetables, dice the onions and set aside. 6. Pour cold water into the pot, add the washed vegetables, add an appropriate amount of cooking oil and salt until the color fades, pick it up and drain the water!

(In this way, the steamed vegetables can stay green!) 7. Add oil to the cold pot, pour in the marinated meat, stir-fry until light yellow, put it on a plate and set aside; 8. Add seasonal vegetables and vegetables to the pot

Dice the onion, add appropriate amount of salt, stir-fry until cooked, put on a plate and set aside; 9. For about fifteen minutes, the rice has been cooked until it is eighty-nine complete. Now place the fried ingredients on top of the rice as shown in the picture below

, turn on low heat and simmer for 3 minutes, then cover and simmer for 10 minutes; 10. Take a small bowl, add light soy sauce, oil, sugar, water, sesame oil, mix well to make the sauce; 11. Finally pour

Add the fried sauce, stir, and it's ready to eat.