Main Ingredients: Shiitake Mushrooms, Fresh Mushrooms, Bamboo Shoots, Bamboo Fungus

Supplement: Cherry Tomatoes

Seasoning: Salt, Wine, Tien Tien Fresh, Soy Sauce, Sugar, Sesame Oil, Magic Chef Broth, Olive Oil

Practice:

1.Add olive oil to the pot, pour in the shiitake mushrooms, add water, Magic Chef broth, salt and then Pour in the bamboo shoots and cook for a moment;

2. Pour in the mushrooms, add water, soy sauce, sugar, Tian Tian Tian Xian, cover and simmer;

3. Add bamboo fungus and tomatoes, thicken the sauce with water starch and drizzle with sesame oil to remove from the pot.

Tomato with three ears

Main ingredients:

Cloud ear, snow ear, yellow ear, tomato, amaranth.

How to do:

1, first of all, cloud ear, snow ear, yellow ear soaked soft, cut off the hard ear feet and then washed, tomato cut angle, amaranth remove the root and washed.

2, the water will be soft boiled yellow ear, cloud ear and snow ear also slightly boiled with water.

3, with a little oil sautéed tomatoes, and then add the cloud ear, snow fungus, yellow ear with braised, and then add the amaranth with a few moments of cooking, seasoning is complete.

Self-created salad (taste very good yo!)

Apple and celery, how to see can not be linked to the two things, but unexpectedly, mixed in a piece is so good taste, always a grab.

Raw materials: apples, celery (preferably celery), cashews, whipped cream, salad dressing, lettuce, lemon half, salt.

Practice:

1. Peel and core the apples and cut them into 1.5-centimeter pieces, and remove the tendons from the celery and cut them into the same pieces.

2. Cashews slightly fried in oil, drained and patted.

3. Beat the dressing: beat the whipping cream in the same direction as you would an egg, add the dressing and salt in the same order, squeeze in the lemon juice and beat well.

4. Lettuce washed and spread on the bottom of the plate, apples, celery with salad dressing mix on the plate, sprinkled with crushed cashews that is.

Green tea mixed with tofu

Practice: a piece of tofu washed, an egg into a bowl with a little salt and stir well. Put a small amount of cooking oil in the pot to heat, add tofu with a spoon mashed, while frying until the water dries up, add green tea, eggs, salt, monosodium glutamate (MSG), while mixing and dripping with sesame oil, and then add green onions stir-fried until cooked to the pot for guests. This dish is tender and delicious, light and appetizing.

Several nutritional beauty porridge practices

1, banana porridge

Raw materials: three bananas, a little rock sugar, glutinous rice, water.

Practice: the glutinous rice amidst the ear to listen to clean, under the pot with water on the fire boil, add peeled and cut into small pieces of bananas, rock sugar boiled into porridge.

2, tofu skin porridge

Raw materials: tofu skin, round-grained rice, a little rock sugar.

Practice: first round-grained rice soaked and cleaned, put into the boiling into the pot over low heat and simmer, and then cut the tofu skin into small pieces, when the rice is rotten and cooked, and rock sugar together with the porridge and stir, a little bit of boiled and can be carved.

3, cucumber porridge

Raw materials: rice, fresh cucumber, salt and ginger

Practice: boiler with about ml of water, placed on the fire, under the rice ginger, martial arts fire boiled, switch to the fire and slowly cook until the rice is rotten into the slices of cucumber, and then cook until the soup is thick and seasoned with refined salt can be.

4, longan meat porridge

Raw materials: longan meat a little, round-grained rice.

Practice: Longan meat and round-grained rice with the right amount of water, the first to boil the fire, and then move the fire into the porridge.

Home made delicious seaweed tofu roll

Practice:

1) Drain the tofu (put the tofu in a dish and press a bowl of water on top for about 20-30 minutes).

2) Cut thick rectangular slices.

3) Cut seaweed (the kind of nori used to make sushi, you should find it in big supermarkets) into long strips with scissors, the width of this strip, a little shorter than the long side of the rectangular tofu slice, and the length is long enough to wrap the slice of tofu around.

4) Wrap the tofu sheet in seaweed.

5) Heat a little sesame oil in a wok over medium heat and place the seaweed-wrapped tofu slices in, browning the exposed edges on both sides.

6) Pour in 1-2 tbsp chicken broth, a few drops of soy sauce, and a little bit of sugar; the broth doesn't need to cover the tofu, so after frying for a bit, flip the tofu over so that the other side of the tofu is coated in the broth, and continue frying until the broth is reduced. Remove from the pan, transfer to a plate and sprinkle with cooked sesame seeds.

Note:

1) Some people often ask if the tofu is easy to break, I think it's better to use old tofu first, but I haven't tried young tofu, so I'm sure it's easy to break.

2) Personally, I feel that if you drain the water from the tofu and then fry it, you won't be able to get out of the water, and it will be better for frying, so when I fry the tofu now, I will drain it first.

3) frying, the fire a little less, do not have to worry about paste pot, and, in this case, when turning over, do not have to fumble, you can calmly and slowly turn over, the tofu will not be easy to break.

4) Lastly, I used chicken broth, if not, I think, add some pork bone broth, beef broth or anything else can be, really nothing soup, if you add a little with chicken sauce to make up for it ah.

Crispy cucumber

Practice: Wash the cucumber, carefully slice off the cucumber skin with a knife (the flesh of the cucumber can be used for soup), and then change it into a 2-cm square piece, put salt and sugar marinade for about 5 minutes, squeeze out the water. Seasoning: white vinegar, sugar, monosodium glutamate, sesame oil, red oil, mix well, mixed into the melon skin, and then put into the refrigerator for about 5 minutes, take out to eat. This dish is sweet and sour flavor, crisp taste, and slightly cold, is a good dish in summer with wine and rice.