1) fragrant dried spinach with pine nuts

materials: spinach, cooked pine nuts and fragrant dried bean curd.

seasoning: salt, sugar and sesame oil.

Practice:

1 Put the spinach into boiling water for 1 seconds, take it out, squeeze out the water and chop it up;

2 fragrant dried bean curd is also put into boiling water and chopped;

3 mix spinach, cooked pine nuts and fragrant dried bean curd, add salt, sugar and sesame oil and mix well;

2) Soak Tremella in chicken juice

Materials: Auricularia auricula, Chinese cabbage, clear chicken soup.

Seasoning: salt, chicken essence.

Practice:

1 Soak Auricularia auricula in clear water for 2 hours, fry the adhered part of the root after it is soaked, and rinse it repeatedly with water to remove the sediment;

2. Soak the vegetables in clear water for half an hour and wash them.

3 Put the auricularia auricula into the pot, add water and cook for 1 minutes, then take out the filtered water;

4. Pour the chicken soup into the pot and bring it to a boil. Add the black fungus and stew for 1 minutes. Season with salt and chicken essence.

5. Turn the fire to high heat, and add the green vegetables to cook.

3. Tofu and cucumber cup

Material:

Tofu, cucumber (for better stuffing, choose thicker cucumber), carrot, fresh mushrooms, onion and starch.

Seasoning: salt, pepper, Suyixian and sesame.

2. Chop carrots, fresh mushrooms and shallots, pound a small piece of tofu into mud, add carrots, fresh mushrooms and chopped shallots, add salt, pepper, sesame oil, Suyixian and a little dry starch and mix well to make stuffing;

3. Brew the stuffing into the dug cucumber cup and press it gently by hand;

4. After the boiler is boiled, put the brewed cucumber cup into it and let it fire for 6-8 minutes;

5. Put the soup steamed from the dish into the pot, add a little salt and Suyixian for seasoning, add a little water starch to thicken it, and drop a few drops of sesame oil on the cucumber cup.

4) Sauté ed tofu

Ingredients:

Old tofu, eggs, leeks and coriander.

Practice:

1. Gently press the old tofu and drain the water. Pick the leek, wash it, drain it and cut it into small pieces;

2. Fully break the eggs, cut the old tofu into small pieces with a thickness of 2/3 cm, and soak them in the egg leek solution for 2-5 minutes;

3. Mix 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, half a spoonful of sugar, half a spoonful of garlic, a little Chili oil and a little coriander powder into a juice;

4. Warm the oil in a hot pot and put the tofu block wrapped in egg juice and leek, fry on both sides with low fire, and dip in the sauce when eating.

5) Fish-flavored eggplant strips

3g of long eggplant, 3 eggs, 1g of high-quality starch, 5g of onion, ginger and minced garlic, 1 tbsp of Shaoxing wine, 1 tbsp of sugar, 5g of pickled peppers, 1 tbsp of bean paste, 1 tbsp of soy sauce, 1 tbsp of vinegar, and a proper amount of salt and chicken powder.

Practice:

1. Peel the eggplant, remove both ends, and cut into strips 2 cm wide and 5 cm long; Eggs and dried starch are mixed into paste; Pickled peppers are chopped into minced meat. [Gourmet]

2. Heat the wok, heat the oil to 5% heat, wrap the tomato strips with egg paste one by one, put them in the wok and fry them until they are set, and fish them while frying until they are finished. Re-heat the oil in the pot to 7% heat, put the tomato strips in the pot and fry them again. When the skin of the tomato strips is golden yellow, take out and filter the oil for later use.

3. Put the oil in the pan, add the pickled chili paste, stir-fry until the oil turns red, add onion, ginger and minced garlic, stir-fry until fragrant, add a little water, add chicken powder, soy sauce, sugar, vinegar and salt to make the fish smell, thicken it with water starch, and pour the juice on the tomato strips.

6) Spilled chicken

Ingredients:

Chicken leg, cucumber, 4 tablespoons of red oil, 2 tablespoons of white sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 1 tablespoon of yellow wine, 2 tablespoons of sesame seeds, a handful of fragrant peanuts, 1 tablespoon of chopped pepper, minced chives, 1/4 tablespoon of Jiang Mo, monosodium glutamate, 3 grams of salt and 1 ice water.

Practice: 1. Wash the chicken legs, remove the subcutaneous fat, boil the pot and steam for 5 minutes;

2. Turn the chicken leg over, steam it on high fire for 5 minutes, and continue stewing for 1 minutes after turning off the fire; Prepare a basin of ice water with ice cubes and ginger slices, and soak the chicken until it is completely cold;

3. Cut some cucumber segments and adjust the juice: 4 tablespoons of red oil, 2 tablespoons of white sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 1 tablespoon of yellow wine, 2 tablespoons of sesame seeds, a small handful of fragrant peanuts, 1 tablespoon of chopped peppers, minced chives, 1/4 tablespoon of Jiang Mo, monosodium glutamate, 3 grams of salt and 1/4 cup of ice water.

4. Cut the chicken into pieces, pour the prepared juice on it, mix well, and then refrigerate for 3 minutes. It's spicy and delicious.

7) Shrimp with double mushrooms

Ingredients: 125g of crab-flavored mushrooms, 125g of Pleurotus eryngii, 12 shrimps, 5g of green bamboo shoots and 2 cloves of garlic

Seasoning: salt.

2. Wash the mushrooms after removing their roots and drain the water for later use;

3. Cut the green bamboo shoots, blanch them, then cool them, and drain them for later use;

4. Chop garlic for later use;

5. Remove the oil pan, stir-fry the shrimps after the oil is warm, and take them out after the shrimps change color;

6. Take another oil pan. When the oil is hot, saute the minced garlic, cook the cooking wine and stir-fry the mushrooms for 1 minute.

7. Stir-fry the green bamboo shoots and shrimps for a while, and add some salt, sugar and oyster sauce;

8. pour in water starch until the soup is sticky and out of the pot.

8) radix rehmanniae

Ingredients: 1 potato, 2 eggplants and 1 green pepper

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, cornstarch and stock

Practice: 1. Peel the eggplant and potatoes and cut them into hob pieces; ; The green pepper is broken into small pieces by hand;

2. Pour more oil into the pot. When it is 7% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent.

3. Pour the eggplant into the oil pan, fry until golden brown, add the green pepper pieces and pick it up together;

4. Stir-fry chopped green onion and garlic with a little hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers and slightly burn them;

5. add the water-borne powder and collect the juice over high fire.

9) Roasting for two winters

Raw materials: fresh winter bamboo shoots, fresh mushrooms, onions, soy sauce, sugar, salt and chicken essence

Practice:

1. Cut the winter bamboo shoots into sections or pieces for later use. Soak mushrooms in salt water, wash them and cut them into pieces for later use.

2. Add the oil in the pot with high fire. When the oil is 6% hot, add the chopped green onion and saute.

3. Add winter bamboo shoots and mushrooms and stir-fry for a while, then add soy sauce and simmer for 5 minutes over medium heat.

4. Open the pot cover, add sugar and salt, continue to stir fry for 2 minutes, and sprinkle a little chicken essence out of the pot.

1) Vinegar Chinese Cabbage

Ingredients: 5g of Chinese Cabbage/1 section of green onion/8 dried red peppers/3 tablespoons of vinegar/1 tablespoon of soy sauce, 2 tablespoons of sugar, 1 teaspoon of salt, a little starch, and 1/2 teaspoon of sesame oil

Practice:

1. Wash Chinese Cabbage, from the middle.

2. Slice the green onion for later use. Dry red peppers, wipe them with paper towels and cut them for later use.

3. Pour the oil into the pot. When the oil is 5% hot, add the dried red pepper. After the pepper smells, immediately add the green onion, and then add the Chinese cabbage and stir fry for 1 minute. Then pour vinegar, soy sauce, sugar and salt in turn, stir-fry for 3 minutes. When the cabbage is out of soup, pour in water starch, stir in the same direction with a shovel, and finally pour in sesame oil and stir-fry.

I wonder what flavor your mother likes. After answering, I found that I only need to cook. . Alas ~ ~

Please refer to the landlord ~ ~ Some other chickens can be cooked with ducks, because ducks compare lists. Pure duck pot is also very tonic ~ some seasonings are not necessarily the same, but almost enough ~ < P > The landlord is actually very happy with his filial mother ~ < P > I hope she will recover soon!