1, mulberry leaves in oyster sauce
Flatten and chop garlic, remove the old leaves, wash the mulberry leaves, then boil the water, add 1 teaspoon of cooking oil after the water is boiled, then blanch the mulberry leaves in a pot, then take them out and drain them, and then put them in a plate! Heat oil in a wok, add minced garlic, stir-fry with low fire, then add 1 bowl of clear water, 2 tablespoons oyster sauce, 1 tablespoon of soy sauce, add a little salt, stir-fry until it is boiled, add a little water starch to thicken it, and pour it on mulberry leaves when the soup is slightly thick.
2. Soup mulberry leaves
Peel the preserved eggs and cut them into small pieces. Slice ginger and garlic. Put the lean meat in a bowl, add a little salt, add 1 teaspoon starch and marinate for a while! Then add oil and heat, add ginger slices and garlic slices, stir fry with low fire, add 1 clear water to the soup basin, add preserved eggs to boil, add Lycium barbarum, add mulberry leaves after boiling, add 1 teaspoon salt after boiling again, add 1 teaspoon chicken essence to taste, and finally add lean meat slices and cook until cooked.
3. Mulberry leaves and meatballs
Blanch mulberry leaves in clear water, cool them, wring out the water, chop them up as much as possible, put them together with minced meat, add 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, add 3 tablespoons starch, then stir them clockwise with chopsticks until the minced meat is thick, and finally add peanut oil to stir.
4. Cold mulberry leaves
Cut the millet pepper into sections for later use, pat the garlic flat and chop it up for later use, remove the old roots of mulberry leaves, add water to boil, add 65,438+0 teaspoons of cooking oil, then put the mulberry leaves into a pot for blanching, take out cold water after the mulberry leaves stop growing, and quickly cool them, then wring out the water in the mulberry leaves, put them into a soup pot, add the chopped millet pepper and minced garlic, add a little salt, and add 65,400.
5. scrambled eggs with mulberry leaves
Beat the eggs into a bowl, add 1 teaspoon of salt, and break into egg liquid for later use. Then remove the old roots of mulberry leaves, blanch them, chop them up, add oil to the pot, heat them, put the egg liquid in the pot, fry them until they are solidified, and then pinch them off. Then pour in mulberry leaves, add 1 teaspoon salt, stir-fry evenly over high fire, and then take out.