Just Make a Few Simple Home-Style Dishes, They Are Nutritious and Delicious!
Ingredients: 1 piece of braised tofu, carrots (1/2), broccoli (about 10 florets), mushrooms 2 pieces, ginger 2 slices, garlic 2 cloves, green onion 1 stalk, vinegar 2 spoons, soy sauce 2 spoons, sugar 2 spoons, water 1 spoon, cornstarch as needed, vegetable oil a little
Instructions:
1. Prepare ingredients. Cut the tofu into 2cm cubes, slice the mushrooms, slice the carrots, ginger and garlic, and cut the green onion into strands.
2. In a pot, add water, add 1 gram of salt, then add the tofu blocks, boil until the water is open, remove the tofu and drain it.
3. In the boiling water, sequentially add mushroom slices, carrot slices and broccoli, boil for about 30 seconds, remove and set aside.
4. On the plate, put in a little cornstarch, and evenly stick the cooked tofu.
5. In a pot, add a little oil, and fry the tofu blocks until golden brown, then remove them.
6. Prepare the sauce. One is water starch, and the other is seasoning sauce. Use vinegar, sugar, soy sauce and water to make sauce.
7. In a pot, add a little oil, sauté green onion, ginger and garlic, then add mushroom blocks, pour in seasoning sauce, boil and then pour in water starch, cook until the sauce thickens.
8. Pour in the tofu and other vegetables, stir-fry until they are all coated with the sauce.
Ingredients: Chinese broccoli (300g), meat filling (200g), salt 2g, soy sauce 2 spoons, old soy sauce 1 spoon, small red chili peppers 2 pieces, green onion (cut into chopped) as needed, ginger (cut into chopped) as needed, vegetable oil as needed
Instructions:
1. Cut the Chinese broccoli into small pieces, and cut the meat filling a little smaller.
2. In a pot, add oil, sauté green onion, ginger and garlic until fragrant.
3. Add the meat filling and stir-fry until it turns white. Pour in the Chinese broccoli and stir-fry evenly.
4. Add salt, soy sauce, old soy sauce and stir-fry until it thickens.
Ingredients: mung bean sprouts, a little fragrant coriander
Instructions:
1. Wash the mung bean sprouts, remove the small tails, put them in boiling water for half a minute, then rinse with cold water, drain the water, and set aside.
2. Heat a little oil in a pan, sauté ginger until fragrant, then pour in the mung bean sprouts and stir-fry quickly, drizzle a little water in the middle and season with salt and mushroom fragrance. Wait for the water to evaporate and cook.
Ingredients: fragrant coriander sprouts, 3 eggs, salt as needed, vegetable oil as needed, a little yellow wine;
Instructions
1. Fresh fragrant coriander sprouts. Take a small amount of fragrant coriander buds, wash them and set aside. I took a screenshot in my phone last year when the fragrant coriander buds were just picked. There is a fragrant coriander tree in my grandmother's courtyard, and I can eat it fresh every spring.
2. Put the washed fragrant coriander buds into a boiling water pot, cook until they turn green (from red to green), then remove them and cool them in cold water, then dry them and put them into a bowl.
3. Fragrant coriander contains nitrates and nitrites, boiling and cooking can remove some nitrates and nitrites, making the food to eat more safe.
4. Crack the eggs into a bowl, add a little yellow wine, and season with salt, and beat it with a chopstick.
5. In a frying pan, add a little oil and heat it. Pour in the egg paste and stir-fry until most of the eggs are cooked. Turn off the fire immediately, and the residual heat in the pot will continue to cook the egg paste. Stir-fry for a moment and you can take it out. Pay attention to the heat and don't fry it too old.
