Potato and ham omelette Ingredients: 1/2 potato, 2 eggs, 1 ham sausage, 1 scallion, oil and salt in moderation, Methods:

1. Prepare the necessary materials, potato peeled and washed, cut potatoes into julienne strips, put in the water to wash away the starch, fished out of the net control of water

2. Ham sausage into small dices, chopped green onions, the egg into the bowl, beat with chopsticks, beat the egg foam

3. Inside the bowl, use chopsticks to break up the egg mixture, whip the egg mixture into bubbles

3. Put in the diced ham and scallions, add salt and mix well

4. Heat the pan with oil, put in the shredded potatoes and stir-fry evenly, drizzle the ham and egg mixture over the shredded potatoes and fry over low heat until the egg mixture is slightly solidified

5. Flip the omelette over, and continue frying on the other side, fry the omelette to a golden brown color on both sides, turn off the heat, and pour the omelette out onto a plate with a small piece of water. Pour out the cake in the dish, with a knife diagonally into eight pieces, arranged in the dish can be

Tips: shredded potatoes cut, put in water to wash away the starch, frying will not stick to the pan, the potatoes do not put too much, there is a 1/2 on it, if you put a potato, the amount of eggs should also be increased, in two frying

cold noodle ingredients: 200 grams of noodles, 1 sharp pepper, 1 parsley, Salt and oil, 1 tablespoon of chili oil, 1 millet chili, 2 cloves of garlic, 1 section of green onion, 2 tablespoons of soy sauce, method:

1. Prepare the necessary materials, wash the ingredients, chop the green onion and garlic, diced bell pepper, cilantro cut into small pieces, millet chili pepper into chili pepper rings

2. pot of boiling water, into the noodle to cook, fish out, and 1 tablespoon of sesame oil to mix, to prevent sticking together in the big bowl Put the diced peppers, chopped green onion and ginger, and chili pepper rings in a bowl, add oil to the pan and heat until the oil smokes, pour the hot oil over the peppers in the bowl, and mix well

4. Add soy sauce and a pinch of salt to the bowl, mix well, and then pour the sauce over the noodles, then add 1 tablespoon of chili oil, toss well with chopsticks, serve, and sprinkle the chopped cilantro on top. Tips: Add sesame oil to the noodles after cooking to prevent them from sticking together, and add less chili pepper if you can't eat spicy food

Shredded Radish and Chicken Pancakes Ingredients: 1/2 radish, 150g chicken breast, 1 egg, oil and salt, 1 green onion, 2 slices of ginger, 1/2 teaspoon of white pepper, 3 tablespoons of cornstarch

Practice:

Ready to prepare all the necessary ingredients, peel the radish, and wash it well.

Cut the radish into thin julienne strips

Put the shredded radish in a large bowl, add salt, and marinate for 10 minutes to soften the radish, and when the radish is out of the water, clench it dry

Cut the chicken into minced pieces

Put the shredded radish and the chicken in a large bowl, and crack the egg into the bowl, add the cornstarch, finely chopped green onion, finely chopped ginger, and white pepper, which can remove the fishy flavor of the chicken. The white pepper can remove the fishy flavor of the chicken, use chopsticks to mix well

Pan oil and heat, use a spoon to scoop out a spoonful of filling

Put it in the pan, use a spoon to pat it into a cake, don't make it too thick

Pan-fry it over medium-low heat, and when the bottom of the radish pancake is solidified, turn it over, and then pan-fry the other side, and repeatedly turn it over a few times, so that you can see the degree of the pan-frying

Pan-fry it to a golden brown color, not too much, just the surface is golden brown

Pan-fry it to a golden color, don't pan-fry it too much, just the surface is golden brown. too much, as long as the surface is golden yellow on it, so that the outside is crisp, inside is soft and sticky, very tasty, fried, cut in half, so that it is convenient to eat

Tips: pickled radish silk has been put salt, salt loss of a part of the mixing, if you feel light, mixing a little less salt, radish silk pickled water soft can be, pickling time is not too long, frying over a medium-low heat, with a high fire! The frying is easy to scorch the outside and the inside is not cooked