<h1 class="pgc-h-arrow-right" > spinach with tahini</h1>
Spinach: 350 g, Tahini: 250 g, Chives: 3 sprigs, Garlic: 1 whole, oil, salt, : to taste
The steps are explained in detail
1: Wash the spinach from the roots
2: Bring water to a boil in a pot, blanch the spinach in, blanch the water, cut it in half from the middle and put it on a plate for later
3: Chop chives, garlic, salt and sesame paste
4, heat the oil in the pot, the oil temperature is not too high, the oil temperature is too high, the sesame paste will be pasted, pour into the sesame paste, stir while pouring, adjust the sesame sauce
5: Spinach poured with two tablespoons of sesame paste and mixed well
<h1 class="pgc-h-arrow-right" > cold tofu</h1>
Inner fat tofu (ancestral name): 400g, ham (Jinhua ham): 80g, red pepper: 1, green pepper: 1, fresh soy sauce: appropriate amount, peppercorns: 10, sesame oil: 1/2 spoon, minced garlic: a small amount, minced ginger: a small amount, black pepper: a small amount
1: Cut the tofu into slices and plate
2: Pour fresh soy sauce over the tofu
3: Heat the oil in the pot, add chili pepper, minced garlic, minced ginger, sliced ham and peppercorns to the pan and stir-fry on top of the tofu
4: Sprinkle a small amount of black pepper and pour half a spoonful of sesame oil
< h1 class= "pgc-h-arrow-right" > brine platter</h1>
Duck legs: 3, quail eggs: 1/2 catty, dried tofu: 5 slices, fennel cinnamon leaves: 1 each, duck claws: a little, duck wings: 4, ginger slices: 4 slices, salt: 3 tsp, cooking wine: a little, fuel consumption: a little, June fresh soy sauce: a little
1: Prepare duck legs, duck wings, duck claws, quail eggs, dried tofu
2: Wash the duck legs, wings and claws in the water
3: Quail eggs are cooked and shelled
4: Put the duck legs, dried tofu and quail eggs into the pot, add ginger slices, fennel cinnamon leaves, salt, cooking wine, oyster sauce and June fresh soy sauce
5: Add an appropriate amount of water and cook on high heat for half an hour
6: Then add duck claws and duck wings, cook on high heat for 1 hour, remember to turn over and add water halfway through
7: Turn off the heat with a little remaining soup
8: Plate, cut the duck legs into small pieces, and cut the duck wings in half