Thousands of Stir-fried Carrots

1. Prepare 1 washed carrot and cut into even thin strips; 2 pieces of soybean oil skin, cut and fold from the middle, and cut into thin pieces shred; start with appropriate amount of green onion slices, garlic, dried pepper and appropriate amount of shredded green pepper. 2. Boil water in a pot, add a small amount of salt and cooking oil to enhance the flavor and color of the ingredients. After the water boils, add carrots and peppers, then add soybean oil skin, boil for 1 minute, pour out and drain. Have some cold water for later use. 3. Add a small amount of vegetable oil to the pot, first add the onions, ginger, garlic and red peppers to sauté until fragrant, add a small amount of oil, stir and dissolve, then add the carrots and tofu skin, stir-fry for a while, and then drain. Pour in a small amount of water, add 1.5g of salt, 1g of chicken powder, and 0.5g of white pepper, stir-fry quickly, pour in a small amount of oil, stir-fry quickly for 15 seconds, then remove from the pan and place on the plate. Fushou Cabbage

1. First prepare a piece of pork belly, chop it into minced meat, add an appropriate amount of chopped green onion, add a spoonful of salt, a little pepper, half a spoonful of cooking wine, half a spoonful of light soy sauce, a little dark soy sauce, and use your hands Mix well; beat in an egg and a spoonful of corn flour to lock in the water, stir and set aside. 2. Prepare a clean Chinese cabbage, separate the leaves directly, then cut off half of the cabbage, put it on a plate and set aside; add appropriate amount of green and red pepper dices at the beginning. 3. Add an appropriate amount of water to the pot, add a spoonful of salt, and a small amount of cooking oil. After the water boils, add the cabbage hearts, boil the water for about a minute, and scoop them up with a slotted spoon; then add the cabbage leaves and gently stir them with a spoon. , blanch the water for one minute, drain the water, put it on a plate and set aside. Add a few more green onion leaves to the pot, cook for 30 seconds, remove and drain. 4. Spread the soft boiled cabbage leaves on the stone board, add an appropriate amount of dumpling filling, fold it from one side, then tie it diagonally with green onion leaves, and put it on a plate for later use. 5. Boil the water in the pot, add the prepared cabbage rolls, cover and steam for 8 minutes. When the time is up, remove the steamed cabbage meat rolls and drain away the excess juice. 6. Take out the pot again and add half a bowl of water, pour in green and red pepper flakes, add an appropriate amount of salt, MSG, and white pepper, stir with a spoon to dissolve the condiments, and then pour in a small amount of dark soy sauce. After boiling, add an appropriate amount of corn starch, then pour in a small amount of oil, mix well, turn off the heat, and pour evenly on the cabbage rolls. Yam balls

1. Prepare a yam, wash it, peel off the skin, cut into thin slices, and steam over high heat for 10 minutes. 2. Prepare in advance a few jujubes, cut them into pieces, and put a handful of dried blueberries into a bowl and set aside. 3. Take the steamed yam and put it into the broken wall health machine, add water and crush it, then put it into a small basin, pour in an appropriate amount of white sugar, rice flour, dried red dates and dried blueberries. Stir into dough, then knead into soft dough. 4. Pinch a little batter at a time, form into small cherry balls and put them on the plate. Put everything into the pot and steam for 10 minutes. 5. When the time is up, take out the steamed meatballs, dip them in shredded coconut, and they are ready to eat.