Ingredients: tremella, lily, lotus seeds, pears, red dates, rock sugar and medlar.
1. First, put tremella, lily and lotus seeds in a bowl and soak them in cold water for 20 minutes. After soaking, tear the tremella into small flowers, pour them into a stew pot, add appropriate amount of water, and then cook for half an hour on low heat.
2. Prepare two pears and peel them. Remove the core and cut it into small pieces. After the tremella in the pot is boiled for half an hour, add lily, lotus seeds, pears, a little red dates and rock sugar, stir well, stew for about an hour with minimum fire, and finally add a handful of medlar to stir, and the tremella lotus seed porridge will be cooked.
Ingredients: bitter gourd, auricularia auricula, onion, coriander, peanut, dried pepper, white sesame, leek, garlic and pepper.
1. First, prepare the bitter gourd, remove the head and tail, cut it in half from the middle, then remove the bitter gourd pulp with a small steel spoon, boil the water in the pot, add a little oil and salt, blanch the bitter gourd for about half a minute, and take out the supercooled water. Then cut into thicker pieces.
2. Soak the fungus for one minute before picking it up. Pass cold water once and shred half the onion.
3. Then mix the cold sauce, add chopped green onion, minced garlic, dried Chili and a spoonful of white sesame in the bowl, add oil in the pot, add a handful of Chili, stir-fry slowly, pour the hot oil on the seasoning, then add half a spoonful of salt, one spoonful of sugar, two spoonfuls of soy sauce and one spoonful of balsamic vinegar, and stir until it melts.
4, then pour the cold sauce on the bitter gourd, and finally match a handful of peanuts.
Ingredients: lettuce, red pepper, garlic
1, a lettuce peeled and cut into filaments. Cut half the red pepper into rings. Put it in cold water with shredded lettuce. The taste is refreshing and delicate.
2. Mix the cold sauce. Flatten a handful of garlic, slice it, and pour it into a pot. Add a proper amount of salt, sugar, mature vinegar, sesame, sesame oil and sugar, add a spoonful of warm water, stir first, melt the seasoning, and then add Chili oil.
3. Drain the lettuce with a colander, pour it into a basin and stir well, then put it into a plate. Tip: When you are cold, you must melt the seasoning first, then add the lettuce and stir it in the pot, so that the taste is more even. Simple and delicious shredded lettuce is ready.
Ingredients: duck, ginger, red pepper, shallot, ginger, garlic, star anise, cinnamon, fragrant leaves, dried pepper and beer.
1. Wash the duck first, cut the duck into small pieces, separate the meat from the head and feet, cut more ginger slices, cut the red pepper into hob pieces, tie some onion knots and a handful of garlic.
2, hot oil from the pot, first put the head, feet, wings slightly stir-fry, then add star anise, cinnamon, fragrant leaves to stir-fry, then add duck meat to stir-fry, add ginger slices, garlic, dried Chili, half a spoonful of rice wine and sweet noodle sauce, and continue to stir-fry red oil with soy sauce.
3. Then add a can of beer and stew the duck first. When the soup is dry, add appropriate amount of salt and pepper, add appropriate amount of water, cook on low heat until the duck meat is soft and rotten, add red pepper and onion, add a little soy sauce, and stir fry on high heat.
Ingredients: cucumber, millet pepper, garlic, sugar, balsamic vinegar.
1. Wash the cucumber without peeling, remove the head and tail, then cut the cucumber into small pieces, sprinkle with salt and mix well, marinate for a few minutes, slice the garlic and shred the millet pepper.
2. Wash off the salt on the surface of cucumber with cold boiled water, remove and drain the water, then add garlic slices and pour in proper amount of balsamic vinegar and soy sauce.
3. Heat the oil in the pot, add the pepper and stir-fry until it is slightly paste, then remove the pepper, then pour the millet pepper, stir-fry and pour it on the cucumber. Finally, add a little sugar and mix well.