Walnut peanut porridge
Ingredients: 100 grams of japonica rice, 30 grams of walnuts and peanuts, sugar to taste.
Directions: Rinse the japonica rice, put it into a pot, bring to a boil with some water, skim off the foam, and cook for 20 minutes on medium heat.
2. Add walnuts and peanuts and cook for another 15 minutes until the porridge is complete. 3. Put an appropriate amount of sugar when eating.
Recommended reason: Walnuts and peanuts are the best foods for brain and nootropics, rich in unsaturated fatty acids, vitamin E and other nutrients, which is conducive to promoting the development of the embryonic brain.
Yam boiled waist flower
Raw materials: 100 grams of net pork loin, 150 grams of yam, 10 grams of goji berries, sesame oil, cooking wine, salt, chicken essence, water starch.
Directions: 1. Peel, wash and slice the yam; clean the pork loin, remove the glands, shave the flower knife, and blanch the water for later.
2. Put the yam and goji berries in the pot, add the appropriate amount of water and cook for 10 minutes, put the loin flowers to boil, add cooking wine, salt, chicken essence, water starch to outline, drizzle sesame oil and serve.
Asparagus chicken fillet
Ingredients: 200 grams of chicken breast, 100 grams of asparagus, 50 grams of carrots, a little bit of minced green onion and ginger, cooking wine, soy sauce, water starch, salt, sesame oil, vegetable oil.
Directions: 1. Wash and cut the chicken breast into strips, marinate with 1 tsp of cooking wine and soy sauce; wash the asparagus and cut into small pieces; wash the carrots and cut into strips.
2. Heat vegetable oil in a pot, add minced green onion and ginger and stir-fry until fragrant, pour in chicken breast, carrots and asparagus in turn, add cooking wine and salt and sauté until it is broken.
3. Tickle with water starch and drizzle with sesame oil.
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