stir-fried peas with ham

This dish was purely to eliminate the inventory in the refrigerator. My son bought the ham because he wanted to eat sandwiches. He stopped eating it after eating it for 2 days. The ham could not be left for too long after opening it, so he used it to stir-fry.

How to cook Western sauce

Shaozhi is one of the most important basic sauces in Western food. Its English name is BrownSauce, also known as Yellow Sauce/Brown Sauce, etc. Black pepper juice, red wine juice, and mushroom juice in Western food are all made based on roast juice. If you want to serve an exquisite Western food to your lover, the sauce brewed in a few hours is the finishing touch. <br /><br />When making the sauce, I referred to Wen Yi's post and also referred to the practice of Chicago female chef shelleyyoung. The resulting sauce turns brownish-yellow. You can store it in the refrigerator.

stir-fried pork with celery and tofu

Celery is rich in nutrients, rich in protein, carbohydrates, minerals and vitamins and other nutrients, with blood pressure, sedation, stomach, diuresis and other effects; tofu contains high protein, low fat, with blood pressure, blood fat, cholesterol lowering effect.

stir-fried smoked bamboo shoots with cured meat

A friend sent some smoked bamboo shoots. I like the taste. The fried bacon I like is very delicious.

Celery shredded potatoes

Ingredients: soy sauce,salt,celery,potatoes,green onion,minced garlic,vinegar,oil

stir-fried dace patty

Dad said he hadn't eaten fungus for a long time, so he cooked this fried dace patty with black fungus and celery that evening

celery cuttlefish balls

Ingredients: soy sauce,salt,celery,cuttlefish ball,pepper,garlic,cornflour

stir-fried strawberries with celery and lily

Ingredients: salt,strawberry,celery,Lily,water starch,edible oil,garlic

Pastoral Spring

Ingredients: chicken essence,salt,celery,carrots,mushrooms,fungus,pepper,starch,sugar,qingshui

Golden sea velvet mixed with celery

The dish that Tuo Ma recommended today was the golden sea velvet with extremely rich iodine content! <br />Sea velvet, also known as "sea dragon","dragon tendon vegetables", is a kind of brown algae green natural raw materials. This raw material has very strict requirements on growth environment and conditions, and is only distributed in the ice-cold seawater below 5 ° C in the Antarctic Circle, and the growth cycle is long, and it takes 3-5 years to reach the harvesting conditions. According to the processing and segmentation of different parts of the plant, it can be divided into "sea velvet head","sea velvet tube","sea velvet silk","sea velvet strip" and other products. <br />Antarctic sea velvet contains a large amount of plant collagen, which is the best whitening, tender and wrinkle prevention products among plants. Sea velvet also contains a lot of vitamins. extremely high nutritional value. It is a top-grade vegetable food for beauty and health preservation. Not only can it be eaten, the juice used to soak in sea velvet contains a lot of collagen, which can be used to massage the skin of the hands and face to make the skin tender, smooth and delicate. <br />Sea velvet is rich in nutrients, containing precious active fucoidan, collagen, vitamin A and various nutrients such as calcium, iodine, iron, and zinc. Regular consumption can effectively nourish the skin, improve hair quality, and enhance human immunity. <br />Sea velvet is an international health ingredient, coupled with its rich nutritional value, so it is very popular in China Taiwan, Singapore, Japan, South Korea and other places. Some agencies and hospitals often use sea velvet as the main ingredient in making health meals. <br />The taste of sea velvet is similar to seaweed, but it is crispy and chewy than seaweed. It is very suitable for making cold dishes. Sea velvet is rich in sticky fiber. Tuo Ma adds celery rich in crude plant fiber. This dish is good for friends with poor intestinal function.