stir-fried eggplant flowers with salted egg yellow

MartineRunolfsdottir

Ingredients: salt,eggplant,salted egg yolk,MSG,cooking wine,red pepper,starch,

stir-fried broccoli with cashew and carrot

SidneyPurdy

Ingredients: salt,cashew,carrots,broccoli,water starch,MSG,white sugar,

Fried sausage with bitter gourd

SusanaSchinner

Ingredients: salt,bitter gourd,MSG,white sugar,cooking wine,ginger,minced garlic,starch,sausage,red pepper slices,broth,

Fish bites sheep

AntonioJerde

Grandma's version of fish biting sheep<br /> Fish and sheep are fresh. It is a local specialty dish from Huizhou during the Qing Dynasty. It is characterized by not fishy fish, not mutton, and beautiful soup and fresh meat. Easy to operate.

boiled kale

ReynaStoltenberg

Kale contains organic bases, which give it a certain bitterness, which can stimulate people's taste nerves, increase appetite, and accelerate gastrointestinal peristalsis and help digestion. It can regulate the appetite of women in early pregnancy. Another unique bitter ingredient in kale is cinchona cream, which can inhibit the over-excited body temperature center and relieve heat and fever. <br />Characteristics: Light taste, crisp, tender and fresh taste.

Stewed mushrooms and vegetables

ViolaMacejkovic

The ingredients with vegetables are all healthy and the preparation method is simple. The green vegetables absorb the umami flavor of the winter mushroom juice and are more delicious than stir-fried.

Mongolian Beef

LonzoMills

pepper,onion,carrots,beef,ginger,

Pork and leek dumplings

MireyaGlover

pepper,onion,carrots,beef,ginger,soy sauce,salt,dumpling skin,leek,ginger,cornflour,

Stir dry shredded squid

SusieConn

Squid is a popular seafood. In addition to being eaten fresh, it is generally processed into light and dried products. Dried squid is made by processing and drying fresh squid. It has the characteristics of dry, hard, tough, and old, but also has bitter, astringent, fishy, smelly, salty and other odors. Dried squid cannot be cooked directly into vegetables. It must be expanded to allow it to re-absorb water to restore the original tender and soft state of the squid to the greatest extent. At the same time, the fishy smell, odor and quality it carries must be removed. Only then can it be served. This is not only conducive to cutting and cooking, but also conducive to eating and digestion and absorption. The processed dried squid is rich in nutrients and delicious.

Stewed pork ribs with fermented bean curd

MargotGerhold

pepper,onion,carrots,beef,ginger,soy sauce,salt,dumpling skin,leek,ginger,cornflour,Tangyuan noodles,white granulated sugar,oil,chicken essence,salt,green pepper,carrots,ribs,water starch,cooking wine,ginger,broth,sugar,diced green onion,SUFU,