1. Braised Pleurotus ostreatus with spinach
Prepare a Pleurotus ostreatus, a handful of spinach, tear it into small pieces, cut half of green onion into oblique pieces, cut a small piece of ginger into ginger pieces, cut a few pieces of garlic into garlic pieces, and put it in a pot with a few pieces of dried red pepper for later use; Boil the water from the pot. After the water boils, add spinach, blanch it for 1 min, remove oxalic acid from spinach, and take out the water control. Then put in Pleurotus ostreatus, blanch 1 min, pour out and control the water for later use; Add a little cooking oil to another pot, add onion, ginger, garlic and red dried pepper to saute until fragrant, pour in oyster mushrooms and spinach, stir fry quickly for a while, remove the heat from the pot and start seasoning. Add 3 grams of oyster sauce, 2 grams of salt, white sugar 1 g, chicken powder 1 g, add a few drops of soy sauce to adjust the color, stir-fry and melt the seasoning; Hook in a little water starch, simply stir-fry evenly, and then turn off the heat, take out the pot and plate.
2. Stewed ribs with yam
Boil water in the pot, put the cold water of ribs into the pot, add a little salt to the bottom flavor, cooking wine 10 g, boil the water, remove the floating foam along the side of the pot, cook for about 2 minutes, pour out the ribs, rinse them with clear water, and control the water for later use; Heat the oil in the pot, pour the shallots and ginger slices into the pot, stir-fry until fragrant, add a proper amount of clear water to the ribs, pour the ribs into the pot after the fire boils, continue to cook until the soup boils, and beat off the floating powder again, so that the stewed soup is more refreshing and not greasy, and turn to low heat for 20 minutes; After 20 minutes, take out the ribs and put them in the casserole, then pour in the soup, add the yam, and continue to stew for 20 minutes on low heat; After 20 minutes, add a spoonful of salt to taste, and finally pour a proper amount of sesame oil and sprinkle with chopped green onion, and a light and nutritious yam ribs will be ready.
3. Braised tofu
Cut the tofu into large pieces first, and then cut the tofu into pieces with even size; Knock the eggs into a bowl, stir well, cut the onion into chopped green onion, cut the millet into Chili rings, put the oyster sauce in the bowl, add soy sauce, a little salt, stir well, and dilute the oyster sauce; Pour the egg liquid into the tofu, and stir evenly to make the surface of the tofu covered with the egg liquid; Add oil to the pan, heat it, add tofu and egg liquid, spread it out, heat it until the egg liquid is solidified, turn it over, fry the other side, fry the tofu in golden color, and then stir-fry it into a block. Put the tofu together for use; Add a little oil to the pot, heat it, add half of chopped green onion and pepper rings and fry the pot; Add the fried tofu, pour in the prepared juice, boil, and simmer for 1-2 minutes; Pour in a proper amount of water starch, thicken, stir, heat until the soup becomes thick, wrap the soup on the tofu, sprinkle with the remaining chopped green onion, and serve out.