Exercise:?
1. Ham, bamboo shoots, red dates, medlar, ginger slices, cooking wine and a little salt.
2. Slice the ham, put it in a casserole, add shredded ginger, add enough water, boil it on high fire, pour in cooking wine, and simmer for half an hour.
3. Add bamboo shoots and red dates, cover and stew for 10 minutes.
4. Add Lycium barbarum and add a little salt to taste.
1. First, stir-fry chicken sausage and corn ham sausage with garlic.
2. Add lettuce and season with 1/2 teaspoons of salt.
3. pour in three fresh soup. When the soup is ready, put an egg in it and turn off the heat.
Ingredients: one heart of yellow bud cabbage, two scallops, 120 grams of lean meat, 40 grams of ham, eight bowls of clear soup, and appropriate amount of salt and pepper.
Practice: (1) Wash fresh and tender soybean sprouts. Only cut scallops, soak in water, steam until soft, and tear into strips. Slice the ham and lean meat and bake them in a casserole. Add two spoonfuls of peanut oil and Chinese cabbage and mix well. Pour in clear soup and cook for about 25 minutes. Shred ham and season with salt and pepper.
Attention:? After soaking Yaozhu in clear water, pat it loose with a knife and tear it by hand.
2 squab, cooked ham slices 100g.
Composition?
Scallion, Jiang Mo, cooking wine, salt, monosodium glutamate, and broth.
Practice?
1. Wash pigeons, then blanch them in a boiling water pot and take them out;
2. Put it in a plate, add chopped green onion, Jiang Mo, cooking wine, salt and monosodium glutamate, steam it in a drawer until it is 70% mature, take it out and remove the bones. Put pigeon meat on one side and cooked ham slices on the other.
3. Pour the clear soup into a soup bowl filled with pigeon meat, cover it, steam it in a steamer until the pigeon meat is cooked and take it out.
Ingredients: 500g of ribs, 1 yam, 80g of ham.
Ingredients: Codonopsis pilosula 1 root, 2 shallots, 2 slices of ginger, and Lycium barbarum 1 handful.
Seasoning: salt, chicken essence, Shaoxing wine.
1, blanch the ribs, take them out, rinse off the floating foam with clear water, and then put them in a saucepan with boiling water.
2. Put the ham cut into 2cm square into the pot. After the fire boils, skim off the floating foam again.
3. Add onion, ginger and codonopsis pilosula.
4, add the right amount of Shao wine, change the fire at the same time, cover the pot and stew for half an hour.
5. Add Lycium barbarum, cover and stew for half an hour.
6. Add peeled yam and cut into rolling blades. After the fire boils, change the water, stew until the yam is cooked, and season with salt and chicken essence.