Main and auxiliary materials: 500 grams of fresh broad beans, 20 grams of shrimp skin, 300 grams of old pickles and 5 grams of millet pepper.

Production process: steam fresh broad beans, beat them into velvet shape, make them into cups with molds, dice old pickles and millet, put a little oil in the pot, stir fry, put them into bean cups, heat shrimp skins in microwave oven for 10 second, take them out and sprinkle them around the bean cups.

Taste type: salty and slightly spicy. Features: crispy and slightly spicy, and the bean paste is soft and smooth.

Eight: Baked Shrimp in Sauce

XIX: Bacon Flammulina velutipes Roll

Thirty-eight: Roasted chicken feet with white beans

Main and auxiliary materials: 500g chicken feet and 50g white beans.

Production process: soak the white beans in a cage, steam them and cut them off, change the chicken feet into knives, add wine and salted fat, add oil to the pot, fry the chicken feet until they are half cooked, then take them out of the pot, add home-cooked juice to the chicken feet, burn the rake, and put the white beans into the pot to collect juice and polish the oil.

Taste type: home-cooked taste. Features: salty and slightly spicy, bright red color, waxy and broken bones.

Twenty-four: Vegetarian Fried Auricularia auricula

24 tender green peppers and100g pork tenderloin.

Ingredients: Chinese kale soy sauce and minced garlic

Data: Boletus, red pepper, garlic and broccoli stem salt

Ingredients: two long eggplants.

Tomatoes, ketchup and mushrooms

Put a little oil in the pot, heat it, sprinkle some chopped green onion and stir-fry, then pour in the broth and boil it;

Ingredients: beef bone, kelp, tofu, onion salt.

Sixteen: Luffa vermicelli soup

Dice boneless chicken leg, and marinate with salt, soy sauce, chicken essence, Jiang Mo and starch for 10 minute; Cut the colored pepper into pieces; Slice garlic.

4. When the soup is thick, add Korean hot sauce, add salt to taste, stir slowly, and collect the soup until it is thick.

Salt, vinegar, red oil, chicken essence

Practice: cut off the whiskers and sharp mouths of shrimp, pick out the shrimp line and wash it for later use; Heat the pan with oil and add the bean paste. Stir-fry shallots until fragrant. Stir-fry shrimps, then stir-fry. Add a little water to avoid burning the pot and stew for one minute.

Raw materials: pork elbows, potatoes and beans.

Twenty: fried rice cakes

Twenty-eight: Steamed bacon with black bean sauce

Ingredients: Bacon, Douchi.

Practice: stir-fry the lobster sauce for a while, add a little Chili powder and stir well, then spread it flat on the plate, sprinkle a little ginger, and give it to the person I love (surprise you); After washing the bacon, cut it into pieces and rub it on the lobster sauce. Cover with lobster sauce and steam for 40-60 minutes. It is delicious.

6, add salt, vinegar, soy sauce, chicken essence, sesame oil, coriander, out of the pot.

Ingredients: Korean hot sauce rice cake strips

3. Heat the wok with low heat. When the lard is burned to 30% heat (about 66℃), put green pepper in the wok, drain the excess oil, burn Shao wine, add soy sauce, sugar and vinegar, rotate the wok, pour 5 grams of sesame oil on it, and put it on the plate.

Food ingredients

2. add oil to the pot, heat it, add onions and mushrooms, stir-fry until fragrant, and then add a bowl of water to boil.

Information: sweet potato seedlings are tender and pointed, small red pepper, minced garlic, salt, chicken essence and big oil.

Twenty-nine: chopped pepper celery

Wash the celery, remove the old tendons, and then cut it diagonally. Put the garlic aside and chop the pepper. In fact, this dish is quite suitable for summer, appetizing.

Next, stir fry, add oil to stir fry garlic powder, add chopped pepper, then cut celery, stir fry until celery changes color, quickly add salt and season with chicken essence.

I just like chopped peppers. I'm not tired of eating every day. The more I eat, the more fragrant I get. .....

Add oil to the pot, heat it up, pour in garlic slices, stir-fry the bacon together, let the bacon oil out, and finally pour in carrot sticks. Stir-fry and add water to stew 1 min. Add celery and stir-fry until celery changes color, add a little salt to taste, bacon will be a little salty, add less salt, and finally throw celery leaves and stir-fry evenly.

A piece of bacon (can be steamed in advance 15 minutes, so it's easy to cut. )

Parsley, a handful of carrots and half a root.

2. Then stir fry, add some oil to the pot, throw some minced garlic, stir fry and pour in fungus, add salt after stir fry, season with chicken essence, and finally pour in shredded cucumber, stir fry shredded onion a few times, and you can go out of the pot. If I add my favorite chopped pepper, it will taste better.

Thirty-two: spicy ribs

The method is very simple, that is, the blood spareribs are marinated and washed with lobster sauce, pepper, garlic, a little salt, oil, Lee Kum Kee's hot sauce, wine, vinegar and sesame oil, marinated for 15 minutes, and then steamed with a little raw powder in the pot!

Practice: 1. Peel potatoes and cut them into 0.5cm thick slices, cut salted fish into small pieces, mince onions and slice ginger for later use;

Forty-three: Vegetable head mixed with ox nose

Main and auxiliary materials: ox nose 100g, green bamboo shoot head 150g.

Production process: cut the bovine nose into pieces with a knife, peel and slice the bamboo shoots for later use, then add seasoning to the bovine nose and bamboo shoots and mix well to serve.

Taste: Fresh pepper is spicy. Features: Crispy texture, spicy and delicious, soft and tough.

Practice: cut tofu and loofah into pieces, put them on a plate, sprinkle with minced garlic, salt and oil for boletus. Finally, pour in the steamed fish and soy sauce and steam for 15 minutes. What is important for me is to remove the oil boletus, which can be steamed without boletus. You can put some scallops or XO sauce, but steamed with garlic is also delicious.

Undaria pinnatifida (not kelp) is soaked, washed and cut into sections for later use; Wash the mushrooms a little and tear small pieces; Box tofu cut into squares;

Thirty-five: Boiled shredded radish belly

Main and auxiliary materials: 400g fresh shredded pork belly and 200g sour radish.

Production process: pork belly is washed, flattened and replaced with two thick shreds, and sour radish is replaced with two thick shreds for later use; Put oil in another pan, add pepper, shredded ginger and shredded sour radish, stir fry, add soup and shredded pork, season and cook thoroughly.

Taste type: sour, spicy and salty.

Features: salty and slightly spicy, soft and tough and palatable.

2. Cut the potatoes into hob blocks, wash the beans, remove the pedicels and break them into small pieces.

≮ Food Features ≯: Rich in ingredients and bright red in color. Crisp and tender, spicy, salty, sweet, fresh and fragrant.

4. Leave the bottom oil in the pot, put the processed meat, slide it open, and take it out after breaking it.

Practice: soak the silk yuba in hot water, then let it cool and control the moisture for later use; Shred cucumber and mix all the ingredients.

1. First, determine the size of the meat. Wash the elbow meat, cut it into 2cm square pieces, put it in a pot, add a proper amount of salt, chicken essence, pepper, soy sauce and about one-fifth of water, grab it evenly with your hands, marinate it for 30 minutes, and then add a whole egg liquid. Marinate 15min after grabbing evenly, and add appropriate amount of starch.

Practice: roll the washed Flammulina velutipes and chives with bacon, fix them with toothpicks and put them on an oiled baking tray; Preheat the oven to 200℃, roll bacon into the oven and bake for 15 minutes, turn it over 1 and twice. After baking, take it out and put it on a plate. Serve with sweet and spicy sauce and dip it in the sauce. Very delicious.

Practice: 1. Soak dried radish in warm water for about a quarter of an hour, and cut it into cubes for later use; Soaking dried perilla in warm water; Cut the red pepper into cubes; 2. Put oil in a hot pan and stir-fry minced meat quickly (stir-fry minced meat with cold oil in a hot pan without sticking to the pan), then add red pepper, minced garlic and perilla, stir-fry dried radish for about 2-3 minutes, add a little water in the middle, and finally add soy sauce and salt to taste and stir evenly.

3. Boil the water in the pot and put it in the rice cake strip (the soup in the pot should not be over the rice cake strip). Don't stir fry to avoid sticking to the pot.

Ingredients: tofu, loofah, oil, boletus, minced garlic, steamed fish, soy sauce.

2, the wok is placed on the fire, first put the sour beans in the pot and stir-fry the water. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper and soy sauce, add 50 grams of water to stew, collect soup and put monosodium glutamate into the pot.

2. Chop tenderloin, fat meat and shrimp into mud, add water, egg white, refined salt, monosodium glutamate, ginger juice and chopped green onion, mix with wet starch, add 5g of sesame oil, stir well, divide into 24 portions, and brew green pepper and chopped green onion.

25 grams of pork fat and 50 grams of shrimp paste. Salt 1g, monosodium glutamate 1.5g, soy sauce 10g, vinegar 10g, Shaoxing wine 10g, sugar 10g and egg white1g. 5g of chopped green onion, ginger juice10g, 25g of dry starch, 5g of wet starch, 0g of sesame oil10g, and 40g of cooked lard.

Add oil to the pot, heat it, stir-fry the chicken leg meat until fragrant, take it out, leave the bottom oil, add garlic slices, stir-fry the colored pepper until fragrant, add salt to taste, then pour in the fried chicken leg meat and stir well.

Practice: 1. Soak dried boletus for several hours, wash the precipitate, then cook for 15 minutes, wash and dry; Broccoli stems are the stems left when broccoli was made the day before yesterday. I threw it away and left it alone. Just tear off the old hamstring and cut it into pieces, garlic and red pepper. 2. Add oil to the pan, heat it, saute garlic slices, pour in red pepper and broccoli stalks and stir fry, then add boletus, stir fry for more than 3 minutes, season and take it out.

Put all the ingredients in a pot and cook for 2 minutes on medium heat. Season with salt and sprinkle with a little white pepper.

Forty-eight: cold shredded radish

Practice: Wash 300 grams of white radish first, peel off the old skin, then cut it into shreds, add appropriate amount of salt, sesame oil, monosodium glutamate and other seasonings, and mix well to eat.

Function: Radish contains a lot of cellulose, vitamins, trace elements and double-stranded RNA. Cellulose can promote gastrointestinal peristalsis and prevent constipation. Double-stranded RNA can induce human body to produce interferon and enhance human immunity.

soybean

Three: adzuki bean stew

1. Wash auricularia and cut into small strips, shred cucumber, shred onion and mince garlic for later use;

Exercise:

Two: cold and tender tofu

Ingredients: sea bass, shredded onion, shredded ginger, steamed fish with salt, soy sauce.

Eighteen: Niu Gu kelp tofu soup

Thirty-three: orange juice, lotus root and watermelon peel.

Ingredients: 250g of lotus root and 250g of watermelon peel.

Seasoning: orange juice, salt, sugar.

Exercise:

1. Peel off the green skin outside, remove the red pulp inside and cut into strips.

2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin.

3. Blanch the melon strips and lotus root slices with boiling water, remove and drain.

4. Add proper amount of orange juice, salt and sugar to the melon strips and lotus root slices and mix well. When the color is light yellow, you can put them on a plate.

Features: moderate sweet and sour, crisp and delicious.

2. Put the cut potato chips into the bottom of the bowl, spread the salted fish on the potato chips, then put the ginger slices, pour some oil, and steam on the pot for about 20 minutes;

Forty-five: Agrocybe aegerita with garlic and pepper

Main and auxiliary materials: fresh Agrocybe aegerita 150g, super cute wife &; Honey100g ginger beans.

Production process: change the Agrocybe aegerita into a knot, the most popular 10 famous saying in 2006, and change the cowpea into a knot and smear it in boiling water. Chop garlic and green pepper, put the soaked Agrocybe aegerita and cowpea in a plate, mix them evenly and put them in a plate.

Flavor type: garlic and pepper. Features: Pepper is slightly spicy, crispy and delicious.

Prepare sauce: 2 tablespoons soy sauce, sugar 1 tsp, spicy oil 1 tsp, sesame oil 1 tsp, (pepper powder can be saved), vinegar 1 tsp, and stir well. Prepare 1 tablespoon fried peanuts, peel and mash them, and add chopped coriander, chopped green onion and minced garlic. Put all the prepared sauces and ingredients into a tender tofu dish and mix well.

Ingredients: Flammulina velutipes, Bacon and chives, Thai sweet and spicy sauce.

Practice: 1. After cleaning the perch, add Shao wine, a little salt, shredded green onion and shredded ginger 15 minutes, then rinse and remove the fishy smell; 2. Cut the bass into a butterfly shape from the tail, then cut a knife from the back and spread it on the plate. Spread shredded onion and ginger under the fish, steam in boiling water for 5-6 minutes, and stew for 2 minutes. Pour the soup out of the plate, sprinkle with shredded onion, and finally drizzle with hot oil. Although the cutting is not very good, it can shorten the time of steaming fish, dissipate heat evenly and keep the fish from getting old.

Thirty-seven: green pea paste

Main and auxiliary materials: 600g fresh peas and 30g black glutinous rice.

Production process: soak black glutinous rice and steam it for later use, peel fresh peas and mash them for later use, then put lard and pea paste into another pot and add soup to make them thick and delicious, then put them on a plate and sprinkle with steamed black glutinous rice.

Taste type: salty and delicious. Features: salty and fragrant, with green color.

One: tomato sauce mushrooms

Ingredients: 500 grams of potatoes, 65438 strips of salted fish+000 grams of shallots, ginger slices.

Thirty: Scallops are young.

Scallops are evergreen, expensive scallops, almost 200 a catty, bought in a fog; What a cheap evergreen tree. Five dollars bought a big bag, and half of it was left after eating for a year. This dry evergreen vegetable is named after its green color, which is similar to appreciating the evergreen plants. In February and March, when a large number of winter rapeseed germinates, take three or four tender tips at the top as raw materials, put them in boiling water for 2-3 minutes, quickly heat them when they are three ripe and seven ripe, put them on a bamboo rope rack, blow dry them to 80%, and then move them to the sun to dry them. Because of its special processing technology, most of the vitamin C and minerals in fresh vegetables are not lost.

Practice: 1. After washing scallops, soak them in a little warm water, or steam them in clear water for 10 minutes.

2.10,000 young people wash with hot water after taking a shower and control the dry water.

3. Heat the oil in the pan, then add a little minced ginger and garlic to stir fry, then add scallops to stir fry, and finally add a little steamed (or soaked) scallops to season and stir fry. The scallop itself is already very salty, so there is no need to add salt to it.

Forty-four: Tired Beauty Pepper

Main and auxiliary materials: 200g of meat pepper and 50g of tender ginger.

Production process: change the meat pepper into a big note, put the ginger slices into a plate and soak them in ginger juice, salt, monosodium glutamate, soy sauce and vinegar for a while.

Flavor: ginger juice. Features: sour and delicious, crisp and refreshing.

Thirty-one: Double Silk Slimming

Ingredients: potato 500g, kelp 150g, onion, garlic, salt, rice vinegar, soy sauce and chili oil.

Practice: Peel and shred potatoes, blanch with hot water, and remove cold water. Drain.

Kelp is also cooked, taken out, refrigerated and drained. Shred onion, press garlic into mud, and mix the above raw materials evenly, and you're done!

It's good to calm the liver, lower blood pressure, lower blood fat and prevent cancer ~ ~ ~ Everyone should eat more!

Twenty-one: Steamed potatoes with salted fish

Twenty-five: Undaria bean curd soup

Five: stuffed green pepper

Eleven: Steamed bass

Silk yuba is a kind of bean product, which tastes similar to yuba, but it is simpler and more delicious.

Dried perilla salt with red pepper and minced garlic

1. Choose 24 green peppers with a length of 7 cm, cut them with scissors, remove all the seeds, and sprinkle dry starch on the peppers. [Gourmet China]

Tofu, mushrooms, salt and white pepper

Fourteen: Fried Boletus with Vegetarian Ingredients

Ingredients: Shrimp with vermicelli, Luffa and Jiang Mo.

Cucumber B: minced garlic, salt, vinegar, sesame oil, chicken essence and shredded onion.

Forty-seven: cold asparagus

Practice: Wash 300 grams of fresh asparagus, peel off the old skin, then cut it into filaments, add appropriate amount of salt, sesame sauce and other seasonings and mix well, then serve.

Function: Asparagus has strong disease resistance and does not need pesticides during its growth. It is a real green pollution-free vegetable. Modern pharmacological research has proved that asparagus has the health functions of regulating immunity, anti-tumor, anti-fatigue, anti-cold, anti-hypoxia and anti-peroxidation.

Dry boletus should be cooked for more than ten minutes before frying, and it is easy to be poisoned without onion. The time of the novel boletus in the pot shall not be less than 3 minutes, and the fried boletus cannot be eaten; In order to keep the taste of Boletus novelty, oil can be dehydrated in advance and then fried.

≮ Ingredients ≯: 250g of sour beans, 200g of pork (half fat and half lean), 0/0g of garlic paste/kloc, 2g of dried pepper powder, and appropriate amount of cooked lard, refined salt, monosodium glutamate and soy sauce.

≮ Food practices ≯: 1. Wash sour beans, soak them in warm water for a while, take them out and cut them into small pieces of 0.5 cm; Cut pork into minced meat for later use.

Gourmet practice

Forty-one: sauce duck

Main and auxiliary materials: 500 grams of local duck, a little chopped green onion.

Production process: Wash the duckling and marinate it with white brine until it is 80% cooked, add a little oil into the pot, add sweet noodle sauce, seafood sauce and ribs sauce, stir-fry until fragrant, add the duckling into the soup, collect the juice and brighten the oil, take it out of the pot, let it cool, change the knife and put it on the plate, pour the sauce on it, and add chopped green onion.

Flavor: Maotai flavor. Features: Strong sauce flavor and unique flavor.

Onion and mushroom salt (just add some cabbage and green pepper, but I don't have any for the time being, hehe)

Practice: 1. Slice onions and mushrooms.

Ingredients: shrimp, bean paste, onion.

Rice cake strips for use;

When steaming eggplant, put a bamboo curtain on it to avoid too much water in the steamed eggplant!

Ten: Braised wax gourd in oil

Ps: How to oil garlic: Put a lot of garlic in a small bowl, add a proper amount of salt, chicken essence and soy sauce, stir well, put it in a microwave oven for one minute, then take it out and stir well. Steamed loofah, tofu and fish are all delicious.

Practice: remove the old leaves from Chinese kale, tear off the old tendons, wash them, blanch them and put them in a plate; Add oil to the pan, heat it on low heat, sprinkle with minced garlic and 2 tablespoons soy sauce, and turn off the heat. Pour the juice on the cabbage and it's OK.

Practice: Wash the beef bones, put them in a pot, put them in cold water, boil them, skim off the floating foam, put them in the onion, boil them for 4 hours, let them cool, and then move them into the refrigerator for 1 hour, so that the oil in the noodle soup will solidify, so that the soup can be easily skimmed off; Continue to boil with high fire, pour in the washed kelp and cook for 1 hour, then add the tender tofu and cook for 10 minute, and finally add salt to taste. A soup with excellent calcium supplementing effect

Six: minced meat and dried radish

Ingredients: winter melon ginger soy sauce

Information: A: Silk Yuba

Twenty-seven: sweet bean chicken leg meat

Wash sweet beans and cut red peppers into diamonds; Cut the boneless chicken leg into strips and add a little salt, soy sauce and starch evenly; Add oil to the hot pot, smooth the chicken legs, and remove them for later use; Leave a little base oil in the pot, add a little water, bring to a boil, pour in sweet beans and red pepper, stir-fry until the sweet beans change color and add salt to taste, then pour in smooth chicken leg meat, stir well and then take out the pot.

Nine: cold eggplant

Thirty-nine: Chongqing spicy cabbage

Main and auxiliary materials: 200 grams of baby cabbage, 20 grams of garlic, 20 grams of millet spicy, onions and so on.

Production process: firstly, replace the washed baby cabbage with four pieces, and marinate them with white sugar, salt and white vinegar for later use; Secondly, make Thai chicken juice, garlic and fragrant spray into juice for later use; Third, change the cabbage blank into a knife horizontally, put it on a plate, pour the juice and sprinkle with shredded onion.

Taste type: salty, sweet, sour and spicy. Features: bright red color, sweet and sour, slightly spicy and delicious.

Fifteen: roast chicken pieces

Fifty: saliva chicken

Food ingredients

Black rooster1000g, Zanthoxylum bungeanum oil10g, sugar10g, sesame paste10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion10g, cooking wine 30g and cooked white sesame 20g.

Gourmet practice

1. Kill and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water.

2. When the pot is heated to 70 degrees Celsius with water, add chicken, add onion, ginger slices, pepper, cooking wine and refined salt, cook until the pot just breaks, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container.

3. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame seeds, peanuts and chopped green onion.

Gourmet features

The choice of main ingredients in this dish is very particular. To raise local roosters, the emphasis is on seasoning, which is rich in seasoning and combines spicy, fresh, tender and refreshing. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River".

Exercise:

Twenty-six: steamed pumpkin lily

Peel a pumpkin.

Cut one-third of the pumpkin in half, remove the pulp, cut two-thirds of the big-petal pumpkin into large pieces and stick them on the shape of the pumpkin, then put them in a big bowl with the mouth facing up, and be sure to stick them on the semicircle of the pumpkin; Wash the fresh lily, cut the other third into small pieces, fill two-thirds of the pumpkin with the lily, steam in the pot for 15-20 minutes, buckle out, and then pour sweet-scented osmanthus sugar or honey.

1, heat a small amount of oil in the pot, add two spoonfuls of tomato sauce, stir-fry over low heat, add white vinegar, sugar, appropriate amount of water and a little soy sauce, hook the thin sauce and stir-fry constantly.

Thirteen: Cold shredded yuba

Seventeen: Spicy fried sweet potato seedlings

2. Pour in the fried mushrooms, stir well, and add chicken essence and sesame oil until the soup is thick. This practice, together with some spicy bean paste, becomes fish-flavored. Of course, other mushrooms can also be used!

Ingredients: minced meat and dried radish

Forty-two: crispy fish belly with salt and pepper

Main and auxiliary materials: 300 grams of grass fish belly, a little white radish, carrot and millet pepper.

Production process: the radish is shredded and rinsed for later use. Wash the fish belly, cook it in ginger and onion water, and then take a bath. Soak the cold fish maw in white vinegar for one hour, then wash away the vinegar smell and serve. Rice is spicy, prepared into pepper and sesame sauce.

Taste type: pepper hemp taste. Features: crispy and delicious, with strong pepper and hemp flavor.

Practice: wash the whole eggplant, steam it, let it cool and tear it into small strips; Wash coriander and cut into sections; Finally, all the materials are mixed together and stirred evenly.

Coriander, a little minced garlic.

3. Steam the potatoes, take them out, mix them with salted fish with chopsticks, put them on a plate with soup and sprinkle with chopped green onion.

The roots of celery are removed and the leaves are more preserved; Cut carrots into thin strips, as thick as celery; Bacon slices; Slice garlic.

Thirty-six: Dry roasted hazelnuts

Main and auxiliary materials: piranha 600g, celery 50g, meat 50g and green pepper 50g.

Production technology: change the salting code of piranha into a knife, pulverize it into powder and fry it in an oil pan to tighten the skin; Stir-fry minced meat, home-cooked sauce and shredded fish in another pot until they are eaten raw, add celery and green pepper, thicken the juice and collect the bright oil, and serve.

Taste type: home-cooked taste. Characteristics: salty and slightly spicy, tender meat.

Practice: 1. Soak the vermicelli in advance, peel the loofah and cut into pieces, peel the fresh shrimp and remove the shrimp line for later use; 2. Add a proper amount of water to the pot to boil, then add Jiang Mo to boil for one minute, then pour all the vermicelli, loofah and shrimps into the pot to boil, add salt to taste, and finally pour in sesame oil.

Forty-nine: jade and white jade double silk rolls

Ingredients: two cucumbers, some watermelon skins, and some leaves of relatively complete lettuce.

Seasoning: original yogurt 250-500ml, a little salt, a little honey.

Exercise:

1. Peel cucumbers and watermelons, shred them, and marinate them with salt for a few minutes; Blanch the lettuce leaves slightly.

2. Gently squeeze the twine, add yogurt and honey, and if possible, add some lemon juice.

3. Wrap the yogurt with lettuce leaves and serve. Features: Fragrant fragrance and unique flavor.

Ingredients: 3 chicken legs, 2 tablespoons ginger and sugar, 5 tablespoons soy sauce, 5 tablespoons sesame oil and small red pepper.

Twelve: Cabbage with Garlic.

residual sauce

Practice: Peel the wax gourd and cut it into 1cm square pieces for use, Jiang Mo; Add a little more oil to the pan than cooking, heat it, put it in Jiang Mo, stir-fry until fragrant, then pour in the wax gourd pieces and stir-fry for one minute, then add a little water, salt, chicken essence and soy sauce and stir-fry for two minutes, then simmer until the wax gourd is crisp and rotten.

Boxed tender tofu is poured into deep dishes ~

5. Take another pot, add a little oil, stir-fry shallots, ginger, garlic and star anise, add meat and cooking wine, stir-fry for a while, add enough water, simmer for about 15 minutes after the fire boils, add potatoes and beans, and stew until cooked.

≮ Food Features ≯: The shape is complete, slightly sweet, salty and sweet.

Practice: Cut the chicken leg into pieces, add a proper amount of sesame oil to the pot, then pour in the chicken pieces and stir-fry for 2 minutes until the chicken legs lose their blood color, then add sugar, soy sauce and ginger slices and stir-fry evenly, change the fire, put the small fire pepper pieces on the chicken pieces, stew for 10 minutes, and finally stir-fry evenly. The chicken itself will come out of the water, so there is no need to add water in the whole process, just simmer it on a small fire.

Four: Fried minced meat with sour beans.

Forty: Hot and sour edamame

Main and auxiliary materials: 300g fresh edamame, 20g red pepper and a little garlic.

Production process: cut fresh edamame into boiling water for later use; Put the soaked edamame into the pot, add sea pepper rings and garlic to taste, and mix well with bright oil to serve.

Flavor type: hot and sour. Features: hot and sour appetizer, fresh and tender bean flavor.

Thirty-four: Wushan fat loach

Main and auxiliary materials; 500 grams of loach and 250 grams of green bamboo shoots.

Production process: after the loach is slaughtered, New Zhu Xian takes it privately and flies it into the water for later use; Stir-fry the spicy and pickled pepper juice in another pot, put the loach into the soup, then press it in the pressure cooker for 3 minutes, take some green bamboo shoots soaked in water and serve.

Taste type: spicy.

Features: The cake is soft and tender, spicy and delicious, and has a rich taste.

Seven: delicious tofu

Twenty-two: fried chicken legs with colored peppers

Twenty-three: celery bacon

Material: Undaria pinnatifida

Practice: 1. Wash the sweet potato seedling leaves, chop the garlic and chop the red pepper (my husband doesn't eat spicy food, so he cuts more peppers than others, so as not to be wary of eating them) 2. Add oil to the pot, heat the pepper, stir fry the garlic, and finally pour in the sweet potato seedlings and stir fry. Season and serve. The tender leaves of sweet potato seedlings taste good and feel a little soft.

3. Add a little more oil to the pot, heat it, put the potatoes in turn, and remove the beans after the oil.