Chop pepper and stir-fry snake and melon strips

JoyceOndricka

Snake melon: Also known as snake beans, snake loofah, big beans, etc. <br />I use these snake melons I grew myself. These two are 75cm long.

stir-fry diced potatoes with chopped pepper and dry pepper

AbigailKing

Ingredients: salt,potatoes,MSG,oil,chopped pepper

stir-fried three shredded vegetables

HarveyBrekke

When sorting out the refrigerator, there will always be times when there is only a little bit of various ingredients left. Hehe, combine them a little, and a platter will come out.

roasted green pepper with charcoal

SavannahBoyle

Ingredients: chicken essence

Home-cooked oil-sprinkled noodles

SelenaBarrows

Ingredients: chicken essence

Steamed vermicelli with soy sauce

CasimirOlson

The soy duck legs I brought from home are salty and sweet. I like them.

stir-fried lotus root shredded with green and red pepper

TierraOrn

Ingredients: salt,green pepper,lotus root,Jiang,red pepper

Braised potatoes with eggplant

WaltonLesch

Ingredients: eggplant,tomatoes,potatoes,MSG,salad oil,soy sauce,ginger,spiced powder,diced green onion,chili oil,refined salt

Stewed egg with ginger sauce

AnikaJohnston

Because of Guangdong's special climate, ginger has always been very popular among Cantonese people. Whether it is in daily cooking and soup or during confinement, Cantonese people seem to be inseparable from ginger. <br /><br />Ginger has a pungent and warm nature. It functions to disperse wind and cold, warm lungs to relieve cough, and moderate appetite. It has a certain curative effect on treating wind, cold and cough. Squeezing ginger juice to stew eggs not only maintains the original efficacy of ginger, but is also very nutritious and delicious, easy to take, and is very suitable for the elderly and children for cold, cold and cough. <br /><br />I have always had a soft spot for stewed eggs with ginger sauce, and I like its elastic, smooth, silky and slightly spicy taste.

Spiced Crispy Fish

CrystalWiza

I remember when I was a child, people in the village fried fish in the river. That was the happiest time for us. When we saw white little fish floating on the water, our friends would pull up the water grass by the river and go to the river. Pick up the fish, and then string them one by one into the water grass and take them home. At that time, there were not many seasonings. Grandma just fried them in oil until they were crisp and fluffy. After frying them with some salt, the fragrance could be smelled by kittens playing far away.