Ingredients: 3 kg of herring (it takes a long time to cook once, which is a little annoying, so I cook a lot at a time and put the rest in the refrigerator)

Note: Black herring is a kind of marine fish, which is rich in oil and delicious with thorns. Best for ketchup.

Ingredients: tomato sauce (a bag can be made without tomato sauce, but it's not as delicious as this), two tomatoes, onions, ginger, garlic (not too little, but too much fish), a bottle of beer, pepper, aniseed, salt, sugar, soy sauce, and fragrant Korean boxed hot sauce (neither of them is worth mentioning).

Practice: Wash herring, cut into sections and drain, cut tomatoes into small pieces, pat ginger flat, cut onions into sections and slice garlic.

Put the wok on the fire, clean it with ginger slices (to prevent fish from sticking to the wok), add oil, heat it, add aniseed and pepper to make it smell, add herring, onion, ginger and garlic, a quarter bottle of beer (to prevent fish from burning the wok), tomatoes and ketchup (as much as a bag of ketchup), stir fry for a while, and then pour in the remaining beer, sugar, salt and soy sauce. After boiling, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and valve, turn the heat down for two or three minutes, stew for half an hour, and you will smell the fragrance floating out in the middle (my son said it was crab, Xixi). After the pressure cooker cools and no longer deflates, open the lid and a pot of ketchup black herring is ready. Even the thorns are crisp, delicious and nutritious, which is very suitable for children to eat. The remaining fish soup is delicious, too. My son used it to mix rice and dip steamed bread.

Key points: First, there must be enough beer, and too little beer can be added. If you don't eat fish, otherwise the fishbone on the pressure cooker won't be brittle after working for a long time. Second, the time must be half an hour. A few times, I was in a hurry, and the time was not half an hour. As a result, the thorn was not crisp and the food was not enjoyable. Third, salt must be moderate, not too much, otherwise it will be salty and affect health.

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Honey black tea:

5 grams of black tea, put in a thermos cup, brew with boiling water, cover and stew for a while; Mix proper amount of honey and brown sugar. Drinking 1 time before meals every day can warm and nourish the stomach. This tea is suitable for drinking in spring with strong liver qi and poor spleen and stomach function.

Onion ginger tea: 65,438+0 onions, mashed and chopped, put into a pot, add 65,438+0 bowls of boiling water, boil over high fire, add 65,438+0 tablespoons of black tea and 65,438+0 tablespoons of ginger juice to make strong tea, and drink it while it is hot. Then cover the quilt and go to bed, which can increase the heat to keep out the cold and prevent the cold and cold in early spring.

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Stewed lentils with vegetables

Ingredients: 350g lentils, 30g vegetable oil, soy sauce 15g, yellow sauce 10g, 3g refined salt, two cloves of aniseed, and a little chopped green onion and garlic.

Method:

1. Wash lentils with clear water, drain, remove both ends, remove tendons and break them into 4.5 cm long segments.

2. Set the wok on fire, add aniseed, stir-fry until fragrant, add yellow sauce, stir-fry chopped green onion evenly, add lentils, stir-fry a few times, add 150g water, soy sauce and salt to boil, stew in warm water for about 10min, add garlic slices, stir-fry over high fire, and add 5g Ming oil.

Features: lentils are soft and rotten, and taste dry and fragrant.