Braised quail eggs food: 400g eggs, three slices of ginger, one section of onion, one dried pepper, five old rock sugar, a proper amount of salt, one teaspoon of soy sauce and one star anise. Practice: 1. Cook quail eggs and peel them. Cut the onion into onion segments and dry the pepper into strips. 2. Add some oil to the pot, immediately add the old rock sugar and stir-fry the sugar with low heat. 3. Stir-fry the eggs for two minutes to make the eggs even in color. 4. Add ginger slices, onion segments, dried Chili segments, soy sauce and star anise. 5. Take a small bowl of cold water after frying until the seasoning is fragrant. Bring the fire to a boil and simmer 10 minutes. 6. Add salt to taste after ten minutes, and turn to high heat to stir-fry the sugar color.

Baked eggplant with long beans Ingredients: four first-class purple eggplants and ten long beans. Seasoning: 1 tbsp ginger foam, garlic paste and chopped pepper. Seasoning: one tablespoon of sugar, one tablespoon of soy sauce, one tablespoon of oil consumption, one teaspoon of sesame oil, one tablespoon of bone soup and appropriate amount of salt. Practice: 1, long beans do not need to be cut, and they are broken into sections by hand, which is slightly longer. Marinate with salt (taste), cut eggplant into strips, marinate with salt for ten minutes, clean and tidy, and squeeze out water. 2, ginger, garlic, pepper, mix well. 3, a small amount of fried long beans, to the elasticity you like, some like very loose, some like not soft, you look at it, stir-fry and eat. 4, put a tablespoon of sugar in the pot, eggplant is fried in the pot, so there is no need to fade, (I change color myself, so it doesn't look good). 5, a small amount of oil, garlic, ginger, pepper, put a tablespoon of soy sauce, a tablespoon of oil consumption, a tablespoon of bone soup, simmer for a while, and collect juice.

Spicy lamb chops stewed vermicelli raw materials: roasted lamb chops; Carrots; Sweet potato vermicelli; Onions; Ginger; Garlic; Dried peppers; Amomum villosum; Illicium verum; Pepper; Hawthorn fruit; Rice wine; Raw pumping; Old king; Salt; Old rock sugar; Practice: 1, wash the roast lamb chop, cut the onion into strips, beat the ginger evenly, whole the garlic and stir-fry the Chili. And the hawthorn fruit that I forgot to take pictures of. 2. Slice the lamb chops with g2minger, add water to the pot in cold water, boil until the water boils, add a little rice wine, skim off the floating foam, cook for about 2 minutes, and pick them up for later use. 3. Put the cold oil into the pepper, stir-fry it with slow fire and pick it up. If you are not afraid of hemp, you don't have to fish. Stir-fry ginger, onion and old rock sugar until they are slightly yellow, and stir-fry dried pepper, Amomum villosum and star anise. 4. Stir-fry the roast lamb chops with dry steam, stir-fry the rice wine slightly, and stir-fry with soy sauce and soy sauce until it changes color. 5. Add boiling water until the lamb chops are not cooked, add salt to taste, move into a pressure cooker, add a seasoning box (with pepper and hawthorn fruit in it), after the popularization of SAIC, cook with low fire for about 30 minutes, add carrots to cook until crisp, and then cook the soaked sweet potato vermicelli.