Home-cooked lunch series, meat and vegetarian combinations, simple methods, can be a chef even if you learn to learn

Steamed pork ribs with tempeh

Ingredients: ribs, tempeh, red pepper, green onion, ginger, salt, sugar, corn starch, oil, oyster sauce, cooking wine, water

Method: 1. Wash and chop the pork ribs, add salt, sugar, cornstarch, oil, oyster sauce and cooking wine, grasp it well with your hands, and marinate for 30 minutes;

2. Chop the tempeh into minced pieces; Remove the stems and seeds of the red pepper, wash and cut into cubes; Ginger and shallots are minced;

3. Put the tempeh, red pepper cubes and minced green onion and ginger into the ribs in turn, stir well;

4. Take a deep plate, pour in the tempeh pork ribs, flatten and set aside;

5. Boil the water in the pot, add the tempeh pork ribs, cover and steam over high heat for 30 minutes;

6. Take out the steamed tempeh pork ribs, sprinkle with chopped green onions, and then remove from the pot.

Stir-fried vermicelli with shredded leeks and pork

Ingredients: sweet potato vermicelli, leeks, pork tenderloin, Pixian bean paste, green onion, ginger, oil, light soy sauce, oyster sauce, salt, sugar

Method: 1. Wash and cut the leeks, finely chop the bean paste, shred the ginger, and mince the green onion;

2. Wash the pork tenderloin and cut it into shreds, add a little pepper, soy sauce, cooking wine and starch and marinate for 10 minutes; Boil the vermicelli thoroughly, remove it and put it in cold water to prevent sticking;

3. Put oil in a hot pan, put in the marinated meat and stir-fry after the oil is hot; Stir-fry until the shredded meat changes color, add the green onion, ginger and bean paste and stir-fry evenly; Stir-fry until the seasoning is fragrant, add the sweet potato vermicelli with controlled dry moisture, stir-fry evenly, and then add an appropriate amount of light soy sauce, oyster sauce, a little sugar and salt to taste;

4. After stir-frying evenly, add the chopped leeks and stir-fry quickly over high heat, and fry until the leeks are broken, then turn off the heat and serve.

Cold shredded eggplant

Ingredients: eggplant, garlic, green onion, sesame oil, light soy sauce, sugar, vinegar

Method: 1. Wash the eggplant and cut it into large pieces, put it in the steamer, and steam it for 15 minutes until the eggplant is soft and rotten;

2. Wash the red and green peppers and cut them into inch segments; Microwave on high heat for 5 minutes and bake until the skin is slightly wrinkled; Finely slice the roasted peppers; Mash the garlic cloves; Finely chop the green onions;

3. Tear the steamed eggplant into fine strips by hand; Add shredded peppers, a pinch of salt and caster sugar, white vinegar, minced garlic and chopped green onions, and mix well.