salty and sweet Recipe
AddisonGerlach
The dish of "Scrambled Tomatoes with Eggs" looks very ordinary. But don't underestimate this dish. It can be said that among all the home-cooked dishes you have eaten in your daily life, this dish has the highest nutritional value! Almost all of the vitamins, protein, fat and carbohydrates that people need daily are included in scrambled eggs and tomatoes. It is also the most suitable dish for children and the elderly. Eating eggs and scrambled tomatoes regularly will definitely be beneficial to your health, promote development and delay aging. <br />I also like to eat "scrambled tomatoes with eggs" most, but I always think it is too simple, so I have never published it in my diary. This is also a time when a friend brings her child to my house during recess. Since the child is a partial eater, but likes to eat tomatoes and eggs, I specifically suggested that she often make this simple and nutritious "scrambled tomato with eggs" for her child. <br />That day, she complained to me that her child was almost entering primary school, but she had never liked to eat vegetables. She only preferred to eat eggs and tomatoes, and other things such as steamed buns, pies, dumplings and other things in pasta. When you encounter rice, you must choose meat, but my husband is from the south and likes rice most, so rice is often eaten at home. I smiled and said that was enough. I also told her that she could make more pasta with stuffing for her children, which could also make up for and solve the problem of unbalanced nutritional intake in her children's diet. <br />The stuffing can be mixed with as many delicious and nutritious vegetables as possible. If you mix the stuffing more fragrant, the child will like it more and will not have much impact on the child's health. As long as it is not anorexia, it will be fine. <br />In order to promote the benefits of "scrambled tomatoes with eggs", we will make this dish today and remind friends with children to often make this dish for children at home.
KylerGottlieb
Braised duck with tofu bamboo<br /> The meat quality of duck itself is relatively thick and greasy, but when it is stewed with yuba in this recipe, the excess oil will be absorbed, making the duck meat instantly soft, waxy and fragrant. Local people in Shandong often eat soy products. Yuba is a derivative of soybeans and naturally becomes a common side dish on local dining tables. You can refer to this recipe and try it at home. Eating warm and clearing duck meat in autumn is also very beneficial to your body. <br />Ingredients: duck (400g), 3 strips of tofu bamboo (about 150g)<br /> Seasoning: 4 sections of green onion, 3 cloves of garlic, 4 slices of ginger, 30 g of flour paste, 5 ml of soy sauce, 10 ml of cooking wine, 5 g of sugar, 5 g of salt, 20 ml of oil<br /> Water volume: 600 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Break the tofu bamboo and soak the hair until soft;<br /> b. Wash the duck and chop it into large pieces;<br /> 2. Starting the pot loading<br /> a. Pour oil (20 ml) into the pan, add green onion slices, garlic cloves, and ginger slices;<br /> b. Add duck pieces and tofu bars;<br /> c. Add flour paste, soy sauce, cooking wine, sugar, salt and water (600 ml including all liquid seasonings)<br /> d. Cover the lid and press the [Chicken] button to start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When cooking is over, stir the ingredients in the pan evenly and pick out the onion and ginger seasoning;<br /> b. Put all the ingredients into a plate, set on a plate and serve.
RandiBarrows
Ginger juice milk is a very famous dessert. According to traditional Chinese medicine, milk is sweet and cold in nature and has the function of replenishing deficiency and weakness, while ginger is spicy and slightly warm in nature. It functions to dissipate cold and warm the stomach, eliminate phlegm and reduce qi. Therefore, if you eat ginger juice and milk in cold weather, you will feel warm, which can be said to be clever. However, please note that I have heard that it has been more than ten years old, but I have never tasted it. One reason is the remote location, and another reason may also be the production method. First of all, buffalo milk is better, which is easier to solidify. Secondly, the milk is boiled, and the ginger juice will hit it at a temperature between 70-80 degrees, which will be easy to solidify. First, we don't have water milk, second, we don't have a thermometer, and third, we don't have operating experience. We may try it in the future, but we don't dare to try it easily at the current level. <br />So, with this copycat version, you can eat ginger juice that is sweet and slightly spicy, and milk is mellow and smooth. The most important thing is that it is simple and convenient to operate.
