Living is like tasting delicious food. It always takes time to smoke and burn, and the sweetness will slowly brew. The harvest always needs to be soaked, evaporated and boiled with hard water, so as to leave wisdom and nutrition in the heart. Eating food Xiaobian is committed to recommending high-quality food to everyone, so that everyone can cook food.

Fried rice with diced pork and eggs

Ingredients: rice, peas, corn, pork, eggs, salt, black pepper powder and cooking oil.

cut the pork into small pieces, break the eggs into a bowl, add a little salt and mix well. Wash peas and corn and cook them for later use.

pour an appropriate amount of oil into the pot, heat it to 6% to 7%, put it in a wok with black pepper powder, pour in the egg liquid and stir-fry it into small pieces.

add diced meat, corn and peas and stir-fry for about 2 minutes, add a little salt and monosodium glutamate to the rice, and stir-fry over medium heat until the rice grains are loose and the flavor overflows, and then serve.

cola loves chicken wings

materials: chicken wings, cola, ginger, onion, cooking wine, star anise, soy sauce and cooking oil.

wash the chicken wings, boil them in onion and ginger water, take them out and drain them. Heat a little oil in the pot and add chicken wings.

fry until both sides of the skin turn yellow. Pour in coke and chicken wings. Add soy sauce, aniseed, scallion and ginger slices, bring to a boil and turn to low heat. Stew until the soup is thick.

The chicken wings are delicious, bright in color, tender and smooth, and retain the aroma of cola, which is deeply loved by children.

Homemade Kung Pao Tofu

Materials: Tofu, cucumber, winter bamboo shoots, carrots, peanuts, dried peppers, Pixian bean paste, soy sauce, pepper water, sugar, salt, chicken essence, sesame oil and water starch.

boil the winter bamboo shoots in boiling water for 2 minutes. Dice tofu. Pour a little oil into the wok, stir-fry the peanuts and serve. Put a handful of pepper in a small bowl and add boiling water to make pepper water for later use.

all winter bamboo shoots, cucumbers and carrots are diced for later use. Remove the skin from the cooled peanuts. Soak the pepper water and remove the pepper. Add soy sauce, sugar, salt, chicken essence and cooking wine and stir well.

pour a little oil into the wok and add Pixian bean paste to stir-fry the red oil. Add onion, ginger and garlic and stir-fry dried Chili until fragrant. Add winter bamboo shoots and carrots and stir well. Add cucumber and tofu and stir fry.

add the prepared juice and stir fry. Pour in sesame oil and water starch, stir well, turn off the heat and pour in a little Chili oil.

The dish is ruddy in color, fresh, spicy and sweet in taste, and it also adds the tender and smooth taste of tofu, so it is a creative dish with sweet and sour taste.