1, minced pork steamed winter melon

Materials:

500 grams of winter melon, 100 grams of pork, 1 section of red pepper, oil and salt in moderation, 1 section of green onion, 2 slices of ginger, 1 clove of garlic, 1 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, 2 tablespoons of light soy sauce, water cornstarch in moderation,

Practice:

Peel the winter melon, remove the pith and wash it. When you pick a winter melon, weigh it with your hand, the heavy weight of the water is enough, the meat is thick and the flesh is less, it is a good winter melon, the light weight of the flesh is loose, the water is not enough, the flesh is more.

Cut the winter melon into 0.5 cm thick slices, cut thin and thick to be more uniform, placed on the plate to be used, the pork cut into minced, scallion cut scallion, ginger cut into minced, garlic sliced, red pepper seeded, cut into minced, red pepper is not available, not to be put can be, to play the role of the garnish.

The pot with water to boil, will contain winter melon plate into, high heat boil, with medium heat steam 10 minutes, the winter melon steamed to become transparent can be, to the time after the plate out, the winter melon yards in the plate to be used.

Pot oil hot, into the onion, ginger, garlic, burst incense, and then into the minced meat stir-fry, the minced meat stir-fry until the color white, pour into the soy sauce, cooking wine, the minced meat stir-fry color, pour into half a bowl of water, add oyster sauce, a little salt, boil, pour into the appropriate amount of water cornstarch thickening, will be heated to thicken the soup, turn off the fire, will be poured on the minced meat in the melon, sprinkle with the end of the red pepper can be

2, winter melon Big bone soup

Materials:

500 grams of winter melon, 2 bones, 1 parsley, 1 piece of ginger, 1 tablespoon of cooking wine, salt.

Practice:

Prepare the necessary materials, wash the bone stick, pot with water, cold water into the bone stick, add 1 tablespoon of cooking wine, 2 slices of ginger, boil, skimming foam, boil all the blood, then fish out and wash.

The pot re-added water, a one-time water enough to boil, into the bone stick, add two slices of ginger, boil, small fire cooking for 1 hour, during the period, will be cut off the skin of the winter melon, remove the pith, and then cut into pieces, to the time, under the winter melon to continue to cook for 10-20 minutes, until the winter melon is soft and rotten and become transparent, until, turn off the fire, add salt to taste, sprinkle cilantro, sheng can be, but also can be added to some white pepper and sesame oil Seasoning.

3, garlic oyster sauce lettuce

Materials:

Western lettuce 1, oil and salt, 5 cloves of garlic, 1.5 tablespoons of oyster sauce, water starch moderate.

Methods:

Peel the leaves of the west lettuce, put it in water to soak and wash, tear the west lettuce into pieces, and mince the garlic.

Pot with water to boil, add a little salt, down into the west lettuce blanching, to be dark, fish out and put in cold water to cast cool, the west lettuce fish out, control the water, put in the dish, the pot of oil heating, down into the minced garlic stir fry incense on a small fire, and then into the oyster sauce, a little salt, drizzle into the appropriate amount of water starch, to be the soup becomes viscous, turn off the fire, the calculation of the garlic soup dripped in the west lettuce on the can be.

4, oil splash lettuce

Materials:

200 grams of lettuce, 2 tablespoons of vegetable oil, 2 grams of salt, 3 cloves of garlic, 5 dried chili peppers, 2 tablespoons of soy sauce.

Practice:

Ready ingredients, lettuce will be broken off the leaves and washed, dried chili peppers cut into segments, garlic cut into pieces, pot with water to boil, add a little salt, a few drops of oil, into the lettuce blanch for 1-2 minutes, remove, put into cold water to cast cool, removed from the water to drain.

Place the lettuce on a plate, drizzle the surrounding area with black bean sauce, and top with minced garlic and dried chili pepper segments.

Heat the oil in a wok until smoking, pour the hot oil over the dried chili peppers and minced garlic, and toss to coat.

5, tomato fried cabbage

Materials:

Cabbage half, tomatoes 2, oil and salt, garlic 2 cloves,

Practice:

Peel the cabbage leaves, cast and wash, drain, and then tear the cabbage into pieces with your hands.

Wash the tomatoes and cut them in half, and cut off the tips.

Pot with water to boil, add a little salt, a few drops of oil, down into the cabbage blanching, blanching cabbage until the color darkens, blanching until broken, cabbage blanching, add a little salt and oil in the water, you can make the color of cabbage more green, cabbage blanching time should not be too long, cabbage color darkens can be, blanching over the fire, the loss of cabbage crispy texture.

The cabbage will be fished out, put in cold water cast cool, fish out of the water control for use, cabbage blanching put in cold water cast cool, you can keep the cabbage crispy texture.

Pot oil hot, into the garlic stir fry garlic flavor, and then into the tomatoes, high heat will be tomatoes stir fry soft, stir fry out of the water, down into the cabbage, salt, high heat, quickly stir fry evenly, turn off the fire, sheng out of the plate can be.