Sanfu, use these warm and stomach-warming delicacies to make up for it

Cucumber shredded soft cakes

Cucumbers, eggs, flour.

1 Cucumber with a silk grater.

2 A bowl of flour, two eggs, mix with warm water to form a batter, add cucumber shreds, salt, and an appropriate amount of five-spice powder and stir well.

3 Grease a non-stick frying pan, scoop a spoonful of batter and spread it out in the pan and fry until cooked on both sides. I love the faint fragrance of cucumber.

Sauce cake

Flour, onion, tomato paste, bean paste.

1 Mix the flour with warm water to form a smooth dough, cover with plastic wrap and let it rise for 20 minutes.

2 Stir-fry the sauce: Heat the oil in the wok, stir-fry the minced onion and garlic, add tomato paste, bean paste, five-spice powder, (you can also add a little chili powder) sugar, a little water and boil, add water and starch to boil thick and set aside.

3 Roll out the dough into large slices, smear it with a layer of puff pastry, roll it up into long strips from one end, cut small dough pieces with a knife, seal the dough at both ends, roll it into a dough, brush the oil in a frying pan and cook it over low heat until golden brown on both sides.

4 Brush the baked cake with a layer of sauce, sprinkle sesame seeds and chopped green onions, cut into small pieces and serve.

Homemade tahini pancakes

Flour, tahini (brown sugar can be added)

1 Boil the dough with boiling water, knead the surface smooth, and let the dough rise for 10 minutes.

2 Roll out into oval slices, coat with a layer of tahini, sprinkle with a thin layer of salt (or brown sugar), roll up into strips, and knead into a dough.

3 Roll out the noodles into a one-centimeter-thick pan, brush the pan with oil and start baking the cakes. The color on both sides can be golden. The baked cakes, crispy dregs, are delicious.

Scrambled eggs with leek sprouts

Leeks, eggs, mung bean sprouts.

1 Wash and cut the leeks into sections, blanch the bean sprouts in boiling water.

2 Heat up the oil in a wok, beat three eggs in a bowl, add half a spoon of salt and vinegar, and stir-fry in a pan into pieces.

3 Leave a lot of base oil in the pot, pour in the bean sprouts and stir-fry, then add leeks, scrambled eggs, an appropriate amount of salt, mix and fry for 10 seconds.

Scrambled eggs with okra

Okra, eggs, red peppers.

1 Blanch the okra in boiling water and cut the red pepper into small slices.

2 Beat the eggs in a bowl, add salt, heat oil in a pan, beat in the egg mixture and stir-fry into pieces.

3 Leave the base oil, pour in the okra and red pepper and stir-fry, add a little oyster sauce to taste. Add the scrambled eggs and stir well.

Scrambled eggs with cucumber fungus

Cucumbers, fungus, eggs.

1 Wash the cucumber and cut into diamond-shaped slices, soak the fungus and remove it from boiling water.

2 Heat oil in a wok and beat the eggs, add salt and a teaspoon of water, and fry until the egg liquid solidifies.

3 Put an appropriate amount of oil in the wok, stir-fry the garlic slices until fragrant, add fungus and stir-fry, then add cucumber slices, salt and eggs and stir-fry a few times.