Flavored fried eggs with tempeh
Ingredients: 2 eggs, a handful of wheat parsley, salt to taste
Directions: 1. Wash the wheat parsley and chives and cut into sections.
2. Stir the eggs well, heat the pan with a little oil, pour the eggs into the pan and turn the bottom of the pan to fry over low heat to form a round cake.
3. When the egg liquid solidifies and turns yellow, gently turn over with a spatula and fry the other side.
4. Cut the fried quiche into diamond-shaped slices and plate.
5. Heat the oil in a pan, simmer the chives, simmer the shallots and pour in the wheat parsley. Stir-fry well.
6. Pour in the quiche, add the flavored tempeh and add a little salt.
7. Stir-fry the umami juice until the wheat parsley is ripe. Plate
Oil poured enoki mushrooms
Ingredients: Enoki mushroom, millet spicy, green onion, soy sauce, sugar, salt, cooking oil;
Directions: 1. Wash and cut the green onion into green onions, wash and cut the small red pepper into pepper rings (you can't eat spicy peppers with green peppers);
2. Wash and cut off the roots of the mushrooms, boil the water in the pot and turn off the heat, add the mushrooms and blanch the water for one minute, and drain the water;
3. Pour two spoonfuls of soy sauce into the bowl, add a little sugar and mix well, comb the drained mushrooms neatly in the bowl, sprinkle with green onions;
4. Add a small amount of oil, raise it to smoke, turn off the heat, add the pepper and shake it for five seconds, quickly pour on the mushroom, stimulate the aroma of the green onion, and mix well when eating;
Stir-fried ham with squeezed vegetables
Ingredients: 2 corn ham, 1 bag of squeezed vegetables, hemp oil to taste
Directions: 1. Prepare ingredients: a bag of squeezed vegetables, two corn hams.
2: Slice the ham and set aside.
3: Pour 1 tbsp of YiShu Tang sesame oil into the pot, then add the squeezed vegetables and stir-fry for 1 minute.
4: Pour in the slices of ham, stir-fry for a few minutes, pay attention to see the ham change color and then put it on the plate.