Spring returns to the earth, everything is reviving, breathing in the breath of spring

Feeling the warmth of spring, tasting the flavors that only spring has

Spring ingredients are often the most tender in a year!

Wild garlic stir-fried with pork

Ingredients: Wild garlic a bunch, pork 300g, ginger one piece, dried chili three, edible oil as needed, edible salt as needed, one spoon, one spoon, chicken essence appropriate.

Steps: First, remove the roots and weeds from the wild garlic, clean and wash it. It is difficult to wash wild garlic, and it's also eye-watering, I pick each one by one and soak it to clean it.

Second, cut the pork into slices, today's meat is not good, special times, it's not good to pick and choose.

Third, slice the ginger, cut the dried chili into pieces.

Fourth, cut the wild garlic into segments.

Fifth, put a little oil in the pot, put the pork and stir-fry out the oil.

Sixth, add ginger and dried chili, stir-fry to fragrant.

Seventh, add a spoonful of, a spoonful of stir-fry.

Eighth, add the wild garlic, stir-fry over high heat.

Ninth, add appropriate amount of salt, add, stir-fry evenly, then out of the pot.

Materials: Chicken feet, quail eggs, garlic, ginger, , dried chili, five-spice powder, old soy sauce,,

1Chicken feet buy fresh, wash clean, cut off the foot nails, chop into small pieces, prepare for use; garlic, ginger sliced, chopped green onion cut into segments;

2Wash the quail eggs clean, put them in water and boil in open fire, then turn the heat to medium-low and cook until cooked, after cooked, cool and peel, then wash clean and prepare for use;

3On the stove, add a little water, put in sliced chicken feet, then pour in a little to remove the fishy smell, bring to a boil, then rinse with warm water to remove foam, drain and set aside;

4In the pot, add a little oil, put in ginger and garlic, put chopped green onion, then put dried chili to stir-fry, pour in chicken feet and stir-fry until the chicken feet is slightly golden, then add, old soy sauce,, white sugar and five-spice powder to stir-fry evenly, then add quail eggs and stir-fry evenly;

5Pour in appropriate amount of water just immersed in the ingredients, bring to a boil, then turn the heat to medium-low and cook until it's cooked, then turn the heat to high to thicken the juice, stir-fry until done, then out of the pot and plate.

Ingredients: South bean curd 8 pieces, garlic 8 cloves, ginger 2 slices, 4 roots, chili powder to taste, Lee & Jin Garlic Sauce 2 large spoons, oyster sauce 1 large spoon, 1 spoon, 1 small spoon, vinegar a little, a little

Steps: 1Put all the seasonings in the seasoning juice and mix evenly. Cut all the ingredients into pieces and prepare for use. 2Cut each piece of tofu vertically into two pieces and cut into four pieces, drain the water, stir-fry in a wok with appropriate amount of oil until golden brown, then put the tofu into the wok and fry. 3Fry until both sides are golden brown, then take it out of the wok to set aside. In the wok, leave a little residue oil, pour in the seasoning juice, stir-fry evenly. 4Pour in, then put the ingredients into stir-fry, add old soy sauce, salt and chicken essence and stir-fry evenly. Then pour in the fried tofu, stir-fry evenly, cook until the soup is thick.

Preparation materials: white radish, carrot, salt, sweet and sour.

Making steps: 1 Peel the outer skin of the white radish, cut into large slices, put into cold water with salt to soak; slice the carrot into thin strips, also put into cold water with salt to soak. 2Use cold water to soak the radish slices and carrot strips, take them out and squeeze out the water, then put into sweet and sour juice to marinate for 4 hours, take them out. 3Spread the radish slices and carrot strips on a cold plate, carrot strips as core and wrap into small rolls, cut into mandarin duck shape, plate and present.

Materials: Chicken liver, box-packed gold needle oil bean sprouts, green onion, ginger, eight corners, pickled peppers, flowers, salt, sugar, vinegar,.

1Wash and cut the chicken liver into two pieces. Boil in cold water for two to three hours. Change the water every half hour. Like liver-class food needs to be soaked. 2Start the fire, add a little water, put in green onion, ginger, eight corners and flowers to cook, bring to a boil, then add, don't cover the pot, cook for six to eight minutes. 3Scoop it out, wash it clean, put it back into the water, pickled peppers, salt (more, water is a little salty), sugar, vinegar (a little). Bring to a boil, turn off the fire and marinate for five minutes. 4Put it in a box, marinate for more than two hours, gold needle oil bean sprouts cut into several pieces. 5Take out the chicken liver cut and plate, gold needle oil bean sprouts put on, pour a little.

Required materials: bacon 250g, gold needle mushrooms 300g, tomatoes 2, garlic 2 cloves, green onion 1 root, tomato sauce 1 spoon, oyster sauce 1 spoon, 1 spoon, wooden skewers 18 pieces, edible oil as needed

Making process: 1Wash the tomatoes, cut four crosses at the bottom, put them into boiling water to blanch, cook until the skin is cracked and peeled off. 2Gold needle mushrooms remove the roots and clean, tear into small pieces, bacon cut in half, garlic sliced, green onion chopped and prepared. 3Take a piece of bacon, put in gold needle mushrooms, then roll up, finally fix it with wooden skewers. 4Pour a little edible oil into the pot and heat, add minced garlic and green onion, stir-fry fragrant, then add tomato sauce, oyster sauce, , stir-fry evenly. 5Put the gold needle mushroom bacon rolls into the pot, small fire cook until the gold needle mushroom bacon rolls are cooked through, then sprinkle with chopped green onion and out of the pot.

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