Stewed ribs with wax gourd: 200g of wax gourd, 250g of ribs, salt, chicken essence, cooking wine, vinegar, etc. Practice: Wash the wax gourd into pieces (about 1×2×3cm), wash the ribs, put them in a pressure cooker, add water (about half the height of the dish, the wax gourd has a high water content), then add some seasonings such as salt (vinegar can stew all the calcium in the bones), and then boil.

Pepper shredded potatoes: 3 peppers, 200g potatoes, salt, chicken essence, cooking wine, oil, etc. Practice: Wash and shred potatoes and peppers. Pour an appropriate amount of oil into the pot, add shredded potatoes when they are ripe in August and September, stir-fry for a while, add some cooking wine and salt, stew for a while, and add some more when the cooking wine is dry ... and so on until the shredded potatoes are soft. Finally, add pepper and chicken essence and stir-fry for a while. Remember! Never add water, just wine, it's absolutely delicious ~ (haha, my mother's most classic box-pressing treasure ~

Yam and carrot: yam 100g, carrot 50g, auricularia 20g, green pepper, salt, chicken essence and starch. Practice: Peel yam, wash and slice, wash and slice carrot, cut black fungus into small pieces and slice green pepper. Blanch the yam first. Then put the yam and carrot into the pot and add water to make them even with the vegetables. After the water boils, add green pepper and black fungus, and then cook. Add salt, chicken essence and starch to thicken. Attention! No oil ~!

Tomato and egg soup: I don't need to say this. . .

Haha, these are my mother's specialties. Everything she cooks is delicious ~ I'm sure you'll do well ~