Scrambled eggs with mung bean sprouts

Ingredients: eggs, mung bean sprouts, chopped green onions.

Steps:

1. Beat the eggs into a bowl and stir together, and clean the mung bean sprouts.

2. Heat the oil, fry the egg liquid after the oil is hot, fry until it is set, and then fry it for later use.

3. Heat the oil again, add the mung bean sprouts after the oil is hot, turn on the high heat and quickly stir-fry a few times, add the eggs and stir-fry evenly after the oil is soft.

4. Then add salt to taste, stir-fry evenly to taste, sprinkle with chopped green onions, and then put it on a plate and eat.

Fishy meat

Ingredients: chicken breast, shredded carrots, shredded fungus, shredded green pepper, minced garlic, white pepper.

How it works:

20. Clean the chicken breast, then cut it into shredded chicken breasts, put it in a large bowl, then add an appropriate amount of starch, cooking wine, light soy sauce, oyster sauce, white pepper and peanut oil, mix well, and marinate for 0 minutes.

2. Cut the shredded fungus, shredded carrots, shredded green peppers and minced garlic, then heat the oil in a pan, after the oil is hot, pour in the marinated chicken breast and stir-fry, stir-fry until it changes color, and then put it out for later use.

3. Heat the oil in another pan, after the oil is hot, pour in the minced garlic and stir-fry until fragrant, then pour in the shredded carrots and fungus and stir-fry until broken, and then pour in the green peppers and stir-fry a few times.

4. Finally, add the fried chicken breast and stir-fry evenly, then pour in the adjusted sauce, continue to stir-fry over high heat to collect the juice, and then you can eat it out of the pot.

Bitter chrysanthemum

Ingredients: 2 large flowers of bitter chrysanthemum, appropriate amount of peanuts, 0 garlic, 0 millet peppers, 0 tablespoons of salt, 0 tablespoons of light soy sauce, 0 tablespoons of vinegar, a little sugar, a little chicken essence.

Method: 10. Prepare the required ingredients, remove the roots of the bitter chrysanthemum and cut it into 0 sections, and soak it in salted water for 0 minutes.

3. Add a small amount of cooking oil to the pot, pour in peanuts, and keep stir-frying over low heat to change color, and it is very crispy after drying.

3. Wash the bitter chrysanthemum and remove the water, put in the fried peanuts, cut the millet pepper into small pieces, mince the garlic and add it, mix in a spoonful of salt, and a little sugar.

2. Add 0 tablespoons of light soy sauce, 0 tablespoons of balsamic vinegar, and a little chicken essence to taste. Stir evenly, easy to learn and delicious, children who don't like to eat vegetables are rushing to eat, very appetizing and cool.

Beef soup with leek sprouts

Ingredients: beef, soybean sprouts, leeks, minced garlic, white pepper.

How it works:

20. Clean the beef, then cut it into thin slices, put it in a large bowl, then add an appropriate amount of starch, white pepper, salt, light soy sauce and peanut oil, mix well, marinate for 0 minutes and set aside.

2. Clean the soybean sprouts and leeks, then cut the leeks into small pieces, then heat the pan to heat the oil, after the oil is hot, add the minced garlic and stir-fry until fragrant, then pour in the leeks and soybean sprouts and stir-fry together.

3. Add a drop of salt to taste, continue to stir-fry until soft, then pour in an appropriate amount of water, boil over high heat, and then put in the marinated beef to smooth and cook.

4. Finally, add a piece of chicken essence and white pepper to taste and improve the freshness, and then you can eat it out of the pot.

Stir-fried shrimp with broccoli

Ingredients: broccoli, shrimp, carrots, salt, cooking wine, soy sauce, salt, peanut oil

10. Remove the roots of broccoli, break them into small florets, put them in clean water, soak them in two spoons of salt for 0 minutes, and wash them several times.

2. Remove the head and shrimp line of the fresh shrimp, then peel off the shell and set aside for later use. Peel the carrots and cut them into slices and set aside.

3. Pour water into the pot, after the water boils, blanch the shrimp, broccoli and carrots respectively, remove them and drain the water for later use.

4. Pour oil into the pot, add broccoli and carrots, add salt and stir-fry a few times, then add shrimp, add a little soy sauce, and stir-fry to taste.

Steamed pork ribs with mountain medicine

Ingredients: yam, carrots, pork ribs, ginger slices, green onions, chopped green onions, starch.

How it works:

20. Chop the pork ribs into small pieces, clean them, then add ginger slices, green onions and an appropriate amount of starch, soy sauce and peanut oil, grab and mix well, marinate for 0 minutes and set aside.

2. Peel the yam and carrots, then clean them, then cut them into thin slices, add an appropriate amount of salt and peanut oil, mix them together, and finally spread them at the bottom of the steaming bowl.

3. Then spread the marinated pork ribs on top, steam in a steamer with cold water for an hour, and then sprinkle in a handful of chopped green onions to garnish, and then you can eat it out of the pot.

Edamame

準備食材：1斤毛豆、桂皮、八角、花椒、紅椒、大蒜、鹽、蠔油、生抽、醋

Start cooking: 1. Scrub the edamame, wash it several times, cut off both ends (for more flavor), chop the red pepper and garlic, and put it on a plate for later use.

15. Add water to the pot, put in 0 tablespoons of salt, 0 handfuls of peppercorns and 0 pieces of cinnamon, turn on high heat and boil, after the water boils, pour in edamame, you can add a little cooking oil to polish the edamame, start to cook, do not cover the lid when cooking, cook for about 0 minutes, pay attention to the softness and hardness of the edamame.

1. To make the sauce: heat half a spoon of oil, pour it into the packed red pepper and crushed garlic, then add an appropriate amount of salt, oyster sauce, 0 spoons of light soy sauce and 0 spoon of vinegar, pour into a small half bowl of boiling water to dissolve, mix well.

4. After the edamame is cooked, cool it for a while, then put it on a sauce-filled plate, mix well, and enjoy.

5. Dip it in soup juice to eat, it is particularly delicious, and you can put it in the refrigerator to refrigerate if you can't finish it, and eat it more flavorfully the next day.

Winter melon flower nail soup

Ingredients: winter melon, flower nails, minced garlic, chopped green onions, ginger slices, green onions.

How it works:

1. Add salt and peanut oil to soak for an hour, spit out the sediment, then blanch in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, cook until the nail opens, remove and drain the water for later use.

2. Peel the winter melon, clean it, then cut it into small pieces for later use, then heat the oil in a pan, after the oil is hot, add the minced garlic and stir-fry until fragrant, then pour in the winter melon and stir-fry a few times.

3. Then pour in an appropriate amount of water, boil over high heat, then pour in the blanched flower nails and stew together, then simmer for about three minutes, add an appropriate amount of salt and chicken essence to taste and improve freshness.

4. Finally, sprinkle in a handful of chopped green onions to garnish, and you can eat out of the pot.

Stir-fried minced meat with zucchini

Ingredients: zucchini, lean meat, minced ginger and garlic, millet spicy.

How it works:

1. Clean the lean meat, then chop it into minced meat for later use, then clean the zucchini, cut it into small strips, add an appropriate amount of salt, grab and mix it evenly, and kill the water for later use.

2. Cut the minced ginger and garlic and millet spicy, then heat the oil in a pan, after the oil is hot, put in the minced meat and stir-fry, fry until it changes color, then add the ginger and garlic and millet spicy together and stir-fry evenly, fry the fragrance, and then add a spoonful of bean paste to fry the red oil.

3. Then pour in the zucchini that has killed the water and stir-fry over high heat, add a drop of salt, sugar and oyster sauce to taste and improve the freshness, continue to stir-fry for about two minutes to taste, and then you can eat it out of the pot.

Proofread by Zhuang Wu