Baked potato and shrimp cakes

Baked potato and shrimp cakes

No matter how good Chinese and Western food are, I still like what I think is delicious. Just make it when you feel good. What flavor is it? Make your own decision. The premise is that the nutrition must be enough, the fat must be low, the taste must be delicious, and you can eat it yourself. Oh, yes, until you are satisfied. No one complained! If it doesn't taste good, don't eat it. If you want something fresh, if you can't think of it, you'll starve. If you starve for a long time, you'll remember it. Hehe! This is the advantage of being free and free. <br /><br />Today, I remembered and wanted to take this bite, but where have I eaten it? Forget it! I usually have a stomach full of delicious food from north and south, and my mind is full of famous Chinese and Western dishes, but when mixed together, it turns into a bucket of paste! Hehe, actually I don't remember anything! It was all because I was so busy with work that I even forgot what to eat! If you forget, you will be a god. If you forget, you will be a god. If you are a god, there will be no worries. Immortals are the most at ease. What a pity! I'm afraid I won't be a god in this life. <br /><br />Food is the most important thing for the people. When they open their eyes, they still have to open their mouths for this. Oh! Immortals may not eat, but if they eat, they will not be immortals, haha! It's better to eat the incense of the world! You can eat every day! <br /><br />You're complaining and a lot of nonsense. What did you eat? Forgotten again! Oh, by the way, it's Western food, haha! "Baked Potato and Shrimp Pancakes" Let's eat it today!
Private twice-cooked pork

Private twice-cooked pork

Sichuan's twin-cooked pork can always be changed into various eating methods. In the past, the authentic twin-cooked pork was stir-fried with Sichuan's dried fermented bean, mainly because of the salty and fragrant taste of the fermented bean. However, since I used Guizhou's Laoganma fermented bean, I have found that the twin-cooked pork fried with red oil has much better taste and color than the previous dried fermented bean fried. In addition, I had a whim to add a lot of onions to the twice-cooked pork, and the taste was simply "absolute". Coupled with my favorite green beans and potatoes, one dish contains both vegetables and meat, which is very suitable for rice leaders! Friends you like must try it, and remember to vote for me ~(*^__^*)...
Four seasons green heart seal

Four seasons green heart seal

Edible value and nutrition of chicken hearts and duck hearts:<br /><br /> 1. Edible value: It has the effect of nourishing the heart and calming nerves;<br /><br /> 2. Nutrition:<br /><br /> 1. Nutritional ingredients of chicken heart:<br /><br /> Calories 172 kcal; 15.9 grams of protein; 11.8 grams of fat; Carbohydrate 0.6 grams; Dietary fiber 0; Vitamin A910 mg; carotene 0; Retinol 910 mg; Thiamine 0.46 mg; Riboflavin 0.26 mg; Niacin 11.5 mg; Vitamin C0; Vitamin E0; Cholesterol 194 mg; Potassium 220 mg; Sodium 108.4 mg; Calcium 54 mg; Magnesium 11 mg; Iron 4.7 mg; Manganese 0.04 mg; Zinc 1.94 mg; Copper 0.27 mg; Phosphorus 176 mg; Selenium 4.1 micrograms;<br /><br /> 2. Nutritional ingredients of duck heart:<br /><br /> Calories 143 kcal; 12.8 grams of protein; Fat 8.9 grams; Carbohydrate 2.9 grams; Dietary fiber 0; Vitamin A 24 micrograms; Carotene 0.9 micrograms; Retinol equivalent 74.5 micrograms; thiamine 0.14 mg; riboflavin 0.87 mg; niacin 8 mg; vitamin C0; vitamin E 0.81 mg; cholesterol 120 mg; potassium 233 mg; sodium 86.2 mg; calcium 20 mg; magnesium 18 mg; iron 5 mg; manganese 0; zinc 1.38 mg; copper 0.37 mg; phosphorus 188 mg; selenium 15.3 mg;<br /> Cooking method:<br /> 1. Pour the cooked chicken and duck hearts into oil or water for later use;<br /> 2. Pour oil into the pan, add green beans, garlic sprouts, potatoes, and carrots and stir-fry for a while, add salt and appropriate amount of water and cook for a while, then season and place on the edge;<br /> 3. Pour oil, onions and ginger on the pan and stir-fry until fragrant. Add green pepper and water bamboo with appropriate amount of water and stir fry for a while. Then add chicken and duck hearts, oyster sauce, and sugar to taste and stir fry before serving.
Dry stir-fried green beans

Dry stir-fried green beans

I made dry-stir-fried green beans on Sunday. This is a dish often eaten with wine in our restaurant here. The pepper has a strong flavor, numbing, crisp and delicious taste. I love it very much, and finally made it after several experiments because I was afraid that it would be poisoned if I didn't cook it. In the attitude of being responsible for my own body, I fried it for a little longer and burnt it. It tastes a little less crispy than the outside, but it's safe. I don't dare to take the risk.