Shepherd's purse fried preserved eggs raw materials shepherd's purse, preserved eggs, garlic, edible salt and vegetable oil; The method of frying preserved eggs with shepherd's purse is 1. Wash the amaranth and cut it into sections. After the preserved egg is peeled, it is faster to cut it into preserved eggs. Peel the garlic and divide it in half. After all the information is ready, you can go to fry; 2, the vegetable pot is hot, add a proper amount of vegetable oil, add preserved eggs, stir fry with low fire, stir fry until the surface of preserved eggs fades, showing a budgerigar shape; 3. After the preserved eggs are fried, add garlic, stir-fry until you can smell the thick garlic fragrance, and then add chopped shepherd's purse, which is popular and tender. There will be water when frying, frying. ? 4, the pot is loaded, the delicious and nutritious shepherd's purse fried preserved eggs are completed, the nutrition is delicious, and the dishes are served.

Fingered citron with minced garlic 1. Prepare 2 bergamot in advance, trim the skin, remove the inner pulp first and then cut into diamond-shaped pieces. After cutting both of them, put them into a pot, rinse them with cold water and soak them to prevent the melon slices from wilting in the process of quick frying. 2. Prepare a shallot in advance and cut it into pieces, a small piece of ginger into pieces, a garlic into mashed garlic, a few pieces of millet into grains, half a piece of pepper into rhombic pieces, and half a piece of pepper into rhombic pieces. 3. Boil the water in the pot, pour in a little cooking oil, add 2 grams of edible salt, and add a little white rice vinegar. After the water is boiled, pour in bergamot and green pepper slices, quickly blanch, scoop up and rinse with cold water to keep the bergamot crisp and cool. 4. The pot consumes oil. After the oil is boiled, stir-fry the minced onion and garlic and millet spicy quickly. Stir-fry until fragrant, then pour in the cooked bergamot slices. Add 2g of edible salt, 1 g of monosodium glutamate, add a little white rice vinegar to make fingered citron more crisp, and add a little glutinous rice flour to make seasoning and food blend together quickly. 5. Well, a crispy and refreshing minced garlic chayote is ready.

Pork belly baked potato food: potato, pork belly, green and red pepper, ginger, garlic, soy sauce, soy sauce, oil consumption, sesame, salt, monosodium glutamate. 1. Peel two potatoes and dice them. After cutting, soak them in water to prevent oxidation. You can also soak the excess cassava starch to make it delicious. Dice a small piece of pork belly for later use. 3 green and red peppers each, washed and cut into small circles for later use. ? 2. Then cut the onion and ginger. 5. Boil the oil in the pot, pour the pork belly, stir-fry the vegetable oil in the pot, then add the dried onion, ginger and pepper and stir-fry the bean paste. 6, then pour in the diced potatoes, stir fry evenly, season, soy sauce, soy sauce, oil consumption, stir fry after mixing. ? 7. Then add green pepper and stir fry 1min, add salt and monosodium glutamate to taste, turn off the heat after stir fry.