rotten meat vermicelli is the ant climbing the tree.

raw material: minced pork, dry vermicelli ingredients: ginger, garlic, watercress, soy sauce, sugar, sesame oil and chopped green onion. Method: the vermicelli is softened with boiling water, and Jiang Mo, soy sauce, sugar, salt, starch, cooking wine and a proper amount of sesame oil are added into the minced pork, and the hot oil is heated to 7% in a clean pot. Add ginger and garlic slices and watercress. After the fire boils, add a small amount of salt to it. When the soup is drained, the vermicelli is transparent and turned off. Sprinkle sesame oil and chopped green onion to talk about double-skin milk. But a Hong Kong-style dessert that Shuishui likes is not only delicious, but also nutritious and low in fat because it belongs to dairy products.

Bonus: Most things are coincidental. If there were not just a few eggs left in the refrigerator, and Shuishui wanted to be lazy, this three-color egg would never have been made today. Since it has been made, I would like to recommend it to all my friends, because maybe one day you will encounter this opportunity like Shuishui, so this dish can definitely be taken out, which is both emergency and novel and delicious. Ingredients: 4 eggs, 2 preserved eggs and 2 salted eggs. Ingredients: cooking wine, salt, white pepper, salad oil and chopped green onion. Practice: beat the eggs into egg liquid, add a little cooking wine, salt, white pepper and oil, mix the preserved eggs and salted eggs into small pieces, mix them into the egg liquid, add chopped green onion and prepare another bowl, spread with plastic wrap, wipe a little oil, and pour them into the evenly mixed egg liquid steamer. People who can stay in Sichuan for a long time after slicing after cooling always suddenly realize that "Oh, it's just rotten meat vermicelli", which is true. In fact, it's rotten meat vermicelli in popular terms. Of course, this rotten meat is not rotten meat, but minced meat, because minced meat is also called "salted meat, dregs meat" in Sichuan. Because the meat is not formed after ants climb the tree, it seems that ants are attached to silver trees. Shuishui used to like to cook this dish, which is homely enough, and the name also gives people room for imagination. When the weather is getting hotter, she doesn't want to eat big meat. This dish can fully meet the needs of meat lovers. Raw materials: minced pork, dried vermicelli ingredients: ginger, garlic, watercress, soy sauce, sugar, sesame oil and chopped green onion. Practice: The vermicelli is softened with boiling water, and Jiang Mo, soy sauce, sugar, salt, starch, cooking wine and a proper amount of sesame oil are added into the minced pork, and the hot oil is heated to 7% in a clean pan. Add ginger and garlic slices and watercress, stir-fry the minced pork quickly, and then add vermicelli, stir-fry. Drain the vermicelli in the soup and turn off the fire in a transparent way. Sprinkle sesame oil and chopped green onion to talk about double skin milk, but a Hong Kong-style dessert that Shuishui likes is not only delicious, but also nutritious and low in fat because it belongs to dairy products. As soon as a spoonful of milk is taken in, the feeling of satiety and milk fragrance is immediately fragrant. Love to eat is the source of love to make. Because of the mystery of double skin milk in Shuishui's eyes, I have always wanted to challenge it. If I can make it myself, I won't have to go outside when I want to eat it in the future, and the sense of accomplishment is irreplaceable. On a sunny weekend, Shuishui finally made this popular dessert and couldn't wait to recommend it to you. Ingredients: 12g milk, 1 egg, and appropriate amount of sugar: take out the egg white for later use, add sugar to the milk and mix well, then pour it into a bowl to cool for later use, and use the cooling time to quickly stir the egg white in the same direction to form an egg slurry, so as not to soak it too much. After the milk is completely cooled, there will be a layer of milk skin on it, and another clean bowl will carefully lift the milk skin to a corner, and the milk will be slowly poured into the clean bowl. Leave the milk skin at the bottom of the original bowl, add the egg paste into the cooled milk and stir again, so that the egg paste and milk can be fully blended. Take a steamer to boil the water, put the empty bowl with milk skin into a water-proof steamer and take it out. Carefully pour the milk into the bowl with milk skin, cover it with plastic wrap or a small dish, and steam for about 1 minutes to scoop a spoonful of elasticity. Tips: ★ When cooking milk, you must heat it slowly with a small fire, and for the elderly, you can give up sugar and use xylitol. However, after the fire is turned off, the amount should be well matched. Xiaobian here writes the amount of a bowl. No matter which kind of milk or egg white is too much, I can't open the refrigerator on weekends. I found that I still have some spareribs in stock, and I searched in my brain. It seems that the simplest one is steamed spareribs with powder. This dish is one of Shuishui's favorite dishes since childhood. In the past, when there was no steamed pork rice noodles, my mother would fry the rice noodles by herself, grab two handfuls of rice into a dry pot, stir-fry until the rice was crisp, and then put it in a small iron bucket for crushing. It was really annoying to eat the preparatory work once, but now it's simple. When you want to eat, go to the supermarket to buy a bag of rice noodles and mix well. Here's how to teach you how to cook this simple food. Ingredients: ribs 5g, peas 5g, steamed pork rice noodle ingredients: ginger, onion, soy sauce (soy sauce), cooking wine and salt. Practice: wash ribs and peas separately, drain water as much as possible, slice ginger, cut onion into small pieces, put ginger, onion, soy sauce, cooking wine and salt into a dish filled with ribs, mix well, marinate for 2-4 minutes, and then pour the rice noodle. Spread the peas evenly at the bottom of the bowl, put the ribs on the peas, add water to the steamer, put the bowl in, bring the water to a boil over high fire, and steam over low heat for about 45 minutes. Tips: ★ Peas can be replaced by quick freezing in the supermarket, and potatoes or sweet potatoes are just as delicious if there are no peas. ★ If you don't like ginger onions, you can pinch them out before putting rice noodles. The rice noodles are divided into spiced and spicy ★ The longer you marinate them, the more delicious they are. The steaming time for the elderly at home can be appropriately extended. Since taking over this column, Shuishui has been worrying about what to eat in the evening every day. What he has done can't be repeated, and the routine can't be too complicated. Every day, he is as busy as a war, and he feels that he is falling apart when he comes home. But being a gourmet is Shuishui's recent goal. Every time he makes a dish, it is a little happiness in his heart. I only hope that the dishes made by Shuishui can give you a little hint and convey the happy feeling of cooking to you. Today's dish is crab-yolk tofu. Speaking of this dish, crab-yolk is of course the most delicious, but crab-yolk can't be bought everywhere. This time, we use salted egg yolk instead, which is just as fresh, smooth and refreshing. Ingredients: one piece of tofu, four ingredients of salted egg yolk: three crab sticks, appropriate amount of peas, two pieces of ginger, and appropriate amount of broth (chicken essence can be used instead). Practice: spray some water on the egg yolk, put it in the microwave oven, turn the fire for two or three minutes, take it out and crush it, soak the peas in boiling water, carefully cut the tofu into small pieces, cut the crab sticks into small pieces, put them aside, put them in a clean pot, choke the ginger with hot oil, add a little broth (or water) and cook. Add the crab sticks and peas after the tofu is slightly boiled, carefully mix them evenly, and then cook them with low fire. Tips: ★ Peas can be replaced by quick freezing in the supermarket. If there is no ready-made salted egg yolk, you can peel it directly with salted eggs. ★ If the soup is too clear, you can hook in a proper amount. ★ Because the egg yolk has a salty taste, you can choose whether to add salt or not according to your own taste.