Tomato corn rib soup
Ingredients: pork ribs, tomatoes, corn, ginger slices, green onions, chopped green onions.
Steps:
1. Clean the pork ribs, chop them into small pieces, blanch them in a pot under cold water, add ginger slices and green onions to remove the smell, skim off the foam after boiling, and then scoop up the ribs and clean them.
2. Peel off the skin of the tomato, clean it and cut it into small pieces. Wash the corn and chop it into small pieces.
3. Heat the oil, add the tomatoes and stir-fry after the oil is hot, add the corn and pork ribs and stir-fry a few times after the juice is out, then pour in an appropriate amount of water, cover the lid and simmer for an hour.
4. After cooking, add salt to taste, stir evenly and cook until flavorful, sprinkle with chopped green onions and eat.
Tofu seaweed soup
Ingredients: seaweed, tofu, chopped green onion, minced garlic.
How it works:
1. Clean the tofu and cut it into small pieces, 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 tofu and fry it slightly to bring out the fragrance.
2. Then add an appropriate amount of water and bring to a boil over high heat, then add the seaweed to slide and cook.
3. Finally, add an appropriate amount of salt, light soy sauce to taste and freshness, and then sprinkle in a handful of chopped green onions to garnish, and you can eat it out of the pot.
Steamed eggs with tamago tofu
Ingredients: Yuzi tofu, local egg, chopped green onion.
How it works:
1. Cut the jade tofu into small pieces, then spread it in a circle at the bottom of the steaming bowl, then take another bowl and beat three eggs, then stir well with chopsticks, and then sieve and pour it into the steaming bowl for later use.
2. Then cover with high-temperature plastic wrap, prick a few small holes with a toothpick, then boil water, after the water boils, steam the eggs on the rice tofu steamer for about 10 minutes.
3. Finally, pour in an appropriate amount of light soy sauce and sesame oil to enhance the freshness, then sprinkle in a handful of chopped green onions to garnish, and you can eat it out of the pot.
Pumpkin tofu pea soup
Ingredients: pumpkin, soft tofu, peas, lean meat.
Steps:
1. Clean the lean meat and cut it into small pieces, cut the tender tofu into pieces, and clean the peas.
2. Sprinkle salt and starch on the surface of the pumpkin, scrub it and cut it in half, dig out the gourd inside, clean it and cut it into small pieces.
3. Heat the oil, add the lean meat and stir-fry until it changes color, then add the pumpkin and boiling water and cook for about five minutes.
4. Boil the pumpkin until soft and glutinous, then add the tender tofu and peas and cook for 5 minutes. Finally, add salt to taste, stir well and cook until flavorful, and then you can take it out of the pot and eat.
Shopee zucchini
Ingredients: zucchini, shrimp skin, minced garlic, chicken essence, coriander, red pepper (
Method:
1. Cut the zucchini into strips. Kill the water with a little more salt than the salty taste of the stir-fry. About half an hour, rinse twice with water, set aside (don't drain too much, probably the bottom of the basin is empty)
2. Put the shrimp skin in the pot, fry until slightly golden, add salt, add minced garlic, and stir until fragrant (medium and low heat throughout the whole process, otherwise it will be easy to burn black)
3. Put in the zucchini that has been killed, stir-fry over high heat for a few minutes, put in the red pepper (if you don't have it, you don't put it, you look good), turn off the low heat and simmer for 1-2 minutes, the zucchini meat turns slightly yellow, and it is almost soft.
4. Add the coriander (if you don't have it, don't put it), a little chicken essence, and remove from the pot. It's as simple as that, the zucchini that kills water has a salty taste, and I didn't add extra salt twice, and the saltiness is just right. The whole process is to put a little chicken essence out of the pot at the end. The umami of the shrimp skin and the aroma of the garlic paste envelop the zucchini, and the flavor is excellent.
Pan-fried chicken breast with cumin
Ingredients: 2 chicken breasts, 1 tablespoon of cumin powder, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of pepper, appropriate amount of salt, 1 tablespoon of white sesame seeds, appropriate amount of oil, 1 small broccoli, 1 carrot
Steps:
1. Wash the chicken breasts, cut them into thin slices with a thickness of 2-3 mm and place them in a bowl.
2. Add oyster sauce, cooking wine, light soy sauce, pepper and salt, stir well and marinate for 5 minutes.
3. Put oil in the frying pan of Dongling breakfast machine, add the chicken breast slices over medium-low heat, and fry until browned on both sides.
4. Sprinkle with cumin powder and white sesame seeds and mix well.
5. Wash vegetables (e.g. broccoli and carrots), cook them in a pot of boiling water, remove them and put them on a plate.
6. Place the fried cumin chicken breast slices on top of the vegetables and enjoy.
Roasted edamame with pork ribs
Ingredients: Edamame rice, pork ribs, millet pepper, ginger, garlic, oil, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence
Method:
1. Put the pork ribs into clean water to remove the blood and impurities on the surface. Put the washed pork ribs in a bowl, add an appropriate amount of salt, mix well with your hands, and let stand for 10 minutes. After 10 minutes, rinse the ribs again with water, then remove the ribs, drain and set aside.
2. Rinse the edamame with water, drain the washed edamame and set aside.
3. 1 small piece of ginger, pat loose with the back of the knife, then slice; a few cloves of garlic, crush with the back of the knife and cut into minced pieces; appropriate amount of millet pepper, wash and cut into rings, set aside.
4. Add an appropriate amount of oil to the pot, add ginger slices and minced garlic after the oil is hot, and stir-fry over low heat to bring out the fragrance. Put the processed ribs in a pan, turn on medium heat, and stir-fry with a spatula until the surface of the ribs is slightly browned. At this time, add cinnamon, star anise, bay leaves, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and stir-fry evenly. Pour in enough hot water to cover the ribs, then cover the pot and simmer for 30 minutes.
5. Start another pot, add water to boil, add 1 tablespoon of salt and 1 tablespoon of oil, then pour the washed edamame into the pot, continue to cook for 1 minute after the water boils, immediately remove the edamame with a leaky net, quickly put it in cold water to cool, and then drain the water for later use.
6. When the pork ribs simmer until there is about a bowl of soup left in the pot, add the blanched edamame to the pot. Add 1 teaspoon of oyster sauce and an appropriate amount of salt, turn on high heat, reduce the juice until the soup is thick, then add the chopped millet pepper rings and an appropriate amount of chicken essence, quickly stir-fry evenly, when the soup is thickened, you can turn off the heat, put the pork ribs and roasted edamame beans out, and put them on a plate.
Sautéed squid with snow peas
Ingredients: squid, snow peas, garlic, ginger, dried chilies, salt, light soy sauce, oyster sauce, cooking wine, sugar, monosodium glutamate
Steps:
1. Handle the squid, cut it into small pieces and set aside, wash the snow peas and remove the head and tail, chop the garlic and ginger, and cut the dried chili pepper into pieces for later use.
2. Boil a pot of boiling water, add an appropriate amount of salt and oil, blanch the snow peas for about half a minute, remove the supercooled water, drain and set aside.
3. Blanch the squid in boiling water, roll up the squid and remove it, drain and set aside.
4. Put oil in a pan, add minced garlic, ginger and dried chili peppers and stir-fry until fragrant.
5. Add the squid and stir-fry, add an appropriate amount of cooking wine, and stir-fry until the squid changes color.
6. Add snow peas, stir-fry evenly, add an appropriate amount of salt, sugar, light soy sauce, oyster sauce and monosodium glutamate, and stir-fry evenly.
7. Finally, add minced garlic, stir-fry evenly, and remove from the pan.