Wheat cod almond salad
Cod is thawed at room temperature and cut into small pieces, add black pepper, salt, white wine, and corn starch and marinate well, marinate for more than 15 minutes; put the quinoa in a small pot and bring to a boil on high heat, turn to low heat and cook for about 15 minutes; cook until transparent drainage; cherry tomatoes wash and cut into cloves; marinated cod is fried over low heat until slightly yellow, put out the draining oil; wash the dates, cut into small pieces, mix with diced cod, large almonds, and quinoa cherry tomatoes, add the sauce and mix well
Three diced vegetables
Ingredients: 1/2 papaya, 100g celery, 50g bacon. Ingredients: salt, black pepper, soy sauce, olive oil. Directions: 1: Peel and seed the papaya, cut into small cubes; celery and bacon are diced separately.
2, put olive oil in the wok, celery first sauté until eight minutes cooked, papaya, bacon diced together under the pot, sauté, you can come out of the pot and plate
Open loofah
1: Peel and cut the loofah into thick slices, chop the green onion and ginger into small pieces and set aside, and rinse the sea rice with water to soak soft and set aside (the water for soaking the sea rice is left for use).
2: Heat the oil in a hot pan, stir-fry the minced ginger and white onion, add the open foreign and stir-fry until fragrant.
3: Add loofah slices and stir-fry evenly, add a little soaked sea rice and stir-fry until the loofah slices are soft, and finally add a little salt to taste, sprinkle green before cooking