Boiled okra
Ingredients: 300g okra, salt to taste, soy sauce (optional), minced garlic (optional), coriander (optional).
Steps:
1. Wash the okra and remove the hard stems from the head and tail.
2. Take a pot, add an appropriate amount of water, and bring to a boil over high heat.
3. Add a pinch of salt and a few drops of soy sauce to enhance the flavor.
4. Blanch the prepared okra in boiling water for 1-2 minutes.
5. Remove the blanched okra, put it in cold water to cool, drain and set aside.
6. You can choose to sauté the minced garlic lightly until fragrant.
7. Prepare a plate and stack the cooled okra neatly on the plate.
8. If you like, sprinkle some minced garlic to taste.
9. Finally, you can sprinkle some coriander for a taste to add a flavor.
Salt-baked chicken
Ingredients: chicken, light soy sauce, corn oil, salt-baked chicken powder, oyster sauce.
Method: 1. Clean the prepared chicken, remove the hair on the chicken, and then dry the surface of the water and put it in a larger basin.
2. Mix all the prepared seasonings together, stir well, then wear disposable gloves, spread the sauce on the chicken, spread all the top, bottom, left and right, including the inside, and then wrap a layer of plastic wrap and marinate for 120 minutes.
3. Put the marinated chicken into the rice cooker, do not put water, cover the lid, and turn on the cooking button for about 40 minutes.
4. When the time is up, lift the lid and prick the chicken with a chopstick, if there is blood foam, it means that it is not fully cooked, and then cook it for another 40 minutes, if it is cooked thoroughly, you don't need to cook it again, just take it out.
5. Then bring clean disposable gloves, tear the chicken into thin strips, put it on a plate and dip it in the sauce to eat, it tastes very good.
Celery sautéed cashew nuts
Ingredients: celery, cashew nuts.
Steps:
1. Remove the leaves of the celery, clean it and cut it into small pieces. Remove the shell of the cashew nuts and wash them.
2. Heat the oil, put in the cashew nuts and fry them first after the oil is hot, and fry them until the surface changes color.
3. Heat oil in another pot, add celery and stir-fry after the oil is hot, add salt to taste after stir-frying until it changes color, stir-fry to taste, and then add cashew nuts and stir-fry evenly to get out of the pot and put on the plate.
Stir-fried pork rolls with leek flowers
Ingredients: meat rolls (or cooked meats such as ham sausages and sausages): appropriate amount, sliced or diced, leek flowers: appropriate amount, washed and cut into sections, garlic cloves, ginger: appropriate amount, minced or sliced, light soy sauce, salt, sugar, cooking oil: appropriate amount
Method:
1. Slice or dice, wash and cut the leek flowers for later use.
2. Heat the oil in a pan and stir-fry the minced garlic and ginger (or slices) until fragrant.
3. Add the roll slices (or dices) and stir-fry evenly to make the surface slightly charred and fragrant.
4. Then add the leek flowers, stir-fry quickly, add light soy sauce, salt and sugar to taste.
5. Stir-fry until the leek flowers are cooked and soft, and after the flavor is fully mixed with the rolls, it can be removed from the pan.
Wakame steamed pork patties
Ingredients: wakame, pork, chopped green onion, minced ginger, carrots.
Steps:
1. Soak the wakame in advance, wash it several times after soaking, and chop it after washing for later use.
2. Clean the pork, cut it into small pieces, then chop it into minced meat, then add minced ginger, diced carrots, chopped wakame, soy sauce, oyster sauce, salt, starch and cooking oil, and marinate evenly for 10 minutes.
3. Put the minced wakame into the steaming plate, tidy it up, put it in after the water is boiled and steam it for about 15 minutes, take it out after the meatloaf is steamed, sprinkle with chopped green onions and serve it to the table
Chayote stir-fried bacon
Ingredients: Chinese sausage, chayote, appropriate amount of green onion and garlic, oyster sauce, salt, chicken essence
Method:
1. Wash the chayote, cut it in half, dig out the gourd, and then cut it into thin slices. The sausage is also cut into slices. Wash the green onion and cut it into small pieces, and mince the garlic.
2. Add an appropriate amount of oil to the pot, add the green onion and garlic after heating, and fry until fragrant. Then add the sausage slices and sauté until the sausage is slightly transparent.
3. Add the chopped chayote slices to the pot and stir-fry quickly with the sausage.
4. Add a little oyster sauce, salt, chicken essence, stir-fry evenly, stir-fry evenly, and then put it out of the pot and serve on the plate, enjoy this crisp and delicious chayote fried sausage.
Stir-fry thousands of leeks
Ingredients: 400 grams of leeks, 150 grams of 1,000 zhangs, 1 chili pepper, 1 teaspoon of salt, 2 teaspoons of oyster sauce, a little chicken essence
Method: 1. Remove the yellow leaves from the leeks, wash them and cut them into small pieces.
2. Cut 1,000 sheets into strips, blanch for 2 minutes and remove the cold water.
3. Heat oil in a hot pan, pour in chili, leeks, oyster sauce, salt, chicken essence, and stir-fry over high heat for about 2 minutes.
4. Pour in 1,000 sheets and fry over high heat for 2 minutes, then turn off the heat and put on a plate.
Stir-fry celery until fragrant
Ingredients: 300 grams of celery, 3 pieces of dried fragrant vegetables, 1 teaspoon salt (5 grams), 1 teaspoon sugar (5 grams)
Method:
1. Remove the celery leaves, cut off the roots, clean them, and cut them into inch-long sections;
2. Cut the dried incense into two halves in batches, and then change the knife into shreds;
3. Heat the oil in the pan, pour in the fragrant dry and stir-fry when the oil is warm;
4. Pour in the celery, stir-fry a few times, add salt and sugar, stir-fry well and then heat for 10 seconds.