Home cooking: Sauce-flavored diced chicken Sauce-flavored diced chicken method: 1, diced chicken breast, marinated with soy sauce, cooking wine and water starch for 10 minutes, and diced cucumber for later use; 2. After the oil in the pot is hot, add the onion and ginger and stir-fry until it changes color. 3. Add the sweet noodle sauce and stir well. 4. Add diced cucumber and stir well. Beauty dish-stir-fried lotus pond raw materials: one lotus root, half a carrot, two fungus, one lily, two coriander, garlic, salt, a little chicken essence and water starch. Appropriate method: 1, fungus soaked, washed and torn small flowers; Remove the brown part of lily, break it into small petals and clean it; Wash carrots, slice, wash celery and cut into small pieces; Peel and slice lotus root; Garlic slices; 2. After the water in the pot is boiled, add a little oil and salt into the pot, add carrots, fungus, celery, lotus root and lily in turn, quickly blanch, remove cold water and drain; 3. When the oil in the pot is 70% hot, add the garlic slices and stir fry until fragrant. Put all the ingredients into the pot and stir fry quickly for two minutes. Season with salt and chicken essence, thicken with water and starch. The secret of extra points for delicious food: 1, you must stir fry quickly to ensure crisp taste; 2, if there are fresh lotus leaves, it is more in line with the style of lotus pond cooking, with a touch of lotus fragrance; 3. The ingredients of this dish can also be replaced by yam, water chestnut and Dutch beans. Spinach fans's selection method is cool in spinach fans in summer: 1, spinach is washed, picked, blanched with boiling water, and quickly put into cold water to cool thoroughly; 2. Squeeze the water out of the spinach and drain it; 3. Soak the vermicelli in warm water, boil it in boiling water, quickly cool it in cold water, and drain it; 4. Put spinach and vermicelli together, add salt, vinegar, sugar, chicken essence, sesame oil and cooked sesame seeds and mix well. There is no taboo for slimming. Stir-fried pumpkin with lily Ingredients: half a pumpkin, four lilies, 3g of salt and oil 15ml. Practice: 1. Cut the pumpkin in half, peel off the skin, dig out the pulp inside, and cut into pieces with appropriate thickness; 2. Peel the lily into petals, remove the brown part outside and wash it; 3. Boil the water in the pot with high fire, blanch the lily petals for two minutes, remove and drain; 4. Put oil in the wok, add pumpkin slices when it is 70% hot, and stir well; 5. Add a proper amount of water to the pumpkin. After the fire boils, simmer for seven or eight minutes until the pumpkin is cooked and soft; 6. There is still a small amount of soup in the pot. Add lily for two minutes, add salt, stir-fry for two minutes and dry the soup. The method of celery lily: 1, remove the black part of lily, break it into small petals and clean it; 2. Wash celery and cut into thin slices; 3. After the water in the pot is boiled, add celery and lily, and let it cool and drain; 4. After the oil in the pot is hot, add celery and lily and stir fry for two minutes. Add salt and chicken essence to taste and thicken water starch. Nutritional analysis: celery: In spring, people often feel thirsty, fidgety and unwell. Eating celery often helps to clear away heat and toxic materials, and to get rid of diseases and strengthen the body. People with excessive liver fire, rough skin and frequent insomnia and headache can eat more appropriately. Celery has high iron content and is a good vegetable for patients with iron deficiency anemia. Celery is rich in potassium, which is the first choice for adjuvant treatment of hypertension and its complications, and also has adjuvant treatment for patients with arteriosclerosis and neurasthenia. The leaves and stems of celery contain volatile substances, which are fragrant and can enhance people's appetite. Lily: Lily has the effects of nourishing the heart, calming the nerves, moistening the lungs and relieving cough. Eating lilies in spring can moisten the lungs and prevent dryness. Fried peas with almonds: 1. Remove both ends and tendons of peas and clean them; 2. American almonds are kept in moderation; 3. Cut garlic into thin slices; 4. After the oil in the pot is hot, add the garlic slices and stir fry, and add the Dutch beans to stir fry and change color; 5. Add American almonds and stir fry for two minutes. Season with salt and chicken essence. Tips: If you like the bright color of this dish, you can add some starch to thicken it before cooking. If you like refreshing dishes, you don't need to add them. Aauto's faster side dish-preserved egg tofu Ingredients: a piece of tender tofu, two accessories for preserved eggs: a little salt and a proper amount of sesame oil. Practice: 1. Open the boxed tofu, control the moisture, and slice; 2. Dice preserved eggs; 3. Put preserved eggs on tofu and season with salt and sesame oil. Fried eggs with bitter gourd and carrot Ingredients: half a bitter gourd, one carrot, two eggs, a little chopped green onion, a little salt and cooking wine. Practice: 1, cut bitter gourd in half, remove the pulp, cut into strips, and then dice; 2. Dice carrots and mince onions; 3. Break up the eggs and add a little diced bitter gourd, diced carrot, chopped green onion, salt and cooking wine; 4, put a little oil in the pot, turn the pot, let the oil spread flat on the surface of the pot. Pour in the egg liquid, turn the pan so that the egg liquid is evenly spread on the pan; Heat on low heat, turn over after the surface solidifies, and fry for another minute. The key to extra points in food: the thinner the bitter gourd is cut, the better, and it won't feel bitter to fry it in eggs. There is no need to marinate water with salt, which will lose a lot of nutrients. Choose chopped pepper taro in summer. Raw materials: 8 taro, half a bottle of chopped pepper in Tantan Township, appropriate amount of sesame oil: 1, washed taro; 2. Wear disposable gloves to cut off the skin; 3. Cut taro into small hob blocks; 4. Put the taro into the plate, spread a layer of chopped pepper, steam in a steamer for half an hour, and mix well with sesame oil. Tip: Wear disposable gloves to prevent the skin from touching the mucus of taro and it will itch.