Several Vegetables for a Delicious Meal, Refreshing, Appetizing, and Easy to Cook for the Whole Family
Materials: bean sprouts 250g, duck egg 1, garlic 5 cloves, ginger 3 slices, salt, pepper, chicken broth a little;
Instructions 1. Boil water in a pot, blanch the bean sprouts for 3-4 minutes, drain and set aside!
2. Peel the duck egg, cut it into small pieces, garlic and ginger sliced!
3. Heat a pot, pour in a little oil, immediately add chopped garlic and ginger over low heat to fry, until golden and the garlic aroma appears!
4. Pour high-quality broth (cold water or broth treasure can also be used) into the pot, add appropriate amount of salt, pepper and adjust the seasoning, bring the water to a boil, at this time add the duck egg and cook for 1 minute!
5. Pour the cooked soup into the bowl with bean sprouts, and it's ready to serve overnight!
Vegetable Pancake
Materials: flour, spinach, carrots, pumpkin, eggs.
Instructions: 1. Cut carrots and pumpkin into silk strips and chop into mince for preparation.
2. Wash spinach, blanch it in hot water first, then chop it into mince as well.
3. Pour all ingredients into a bowl, add eggs, add flour and mix evenly to form a dough.
4. Heat a flat-bottom pan, turn the heat to small, brush a little oil, pour in the dough and fry until both sides are golden brown and ready to serve.
Minced Pepper Stir-Fried Bok Choy
Materials: Bok Choy heart, garlic, minced pepper, salt, chicken broth
Instructions: 1. Bok choy is divided into pieces, rinsed with running water, and then shredded.
2. Remove the shredded pieces.
3. Use your hands to tear it into pieces, slightly larger pieces.
4. Heat oil in a pot, add garlic and minced pepper to sauté.
5. Add the shredded bok choy heart, stir-fry quickly with a large fire.
6. Pour in water along the edge of the pan, add salt and stir-fry evenly, turn off the fire and add chicken broth to mix.
Crispy and Soft Tofu
Ingredients: Tofu 300g, broccoli half, carrot half, scallion and ginger slices a little, garlic 2 cloves, 1 spoonful of soy sauce, half spoonful of vinegar, appropriate amount of sugar, a little salt, a little cornstarch, a little water, appropriate amount of edible oil
Instructions: 1. Cut the tofu into blocks, slice ginger and garlic, cut scallions into silk.
2. Add half a spoonful of salt to a boiling pot of water, put the tofu blocks into the water, wait until the water boils and then fish it out and drain it.
3. Use the water from blanching the tofu, continue to cut the rectangular carrot slices and the broccoli florets, blanch them for about 1 minute, then pull them out with cold water.
4. On a plate, place a layer of cornstarch, evenly coat the tofu with a layer of dry powder. Heat the oil to 60% hot, then fry the tofu until all four sides are golden brown.
5. Take out the tofu and set it aside. Mix a bowl of seasoning sauce with 1 spoonful of soy sauce, vinegar, sugar and a little salt according to the appropriate ratio. Fry scallion and ginger slices and garlic, pour in the tofu and stir-fry the cooked vegetables, finally pour in seasoning sauce and a little water starch, wrap the tofu with seasoning sauce and turn off the fire.
Gold Needle Mushroom with Bean Skin
Materials: Bean skin; Gold Needle mushrooms; Cucumber; Coriander; Garlic; Salt; Sugar; Flavoring agent; Oil Pepper Sauce;
Instructions 1. Cut the bean skin into strips, blanch it and drain the water before use; Gold Needle mushrooms, remove the root, blanch it and drain the water before use;
