It's so delicious! These home-cooked meals are healthy and delicious, and they will be served in seconds!

Preparation of chicken nuggets with potatoes

Ingredients

Half a potato with grass chicken, two thin-skinned green peppers, an appropriate amount of ginger slices, an appropriate amount of rice oil, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of soy sauce, and an appropriate amount of dark soy sauce

steps

Half of the free-range grass chicken is cleaned and chopped for later use.

Add cooking wine to a pot under cold water and blanch the ginger slices for two minutes.

Remove and set aside, and prepare the ginger slices.

Heat the pan with cold oil, add ginger slices and stir until fragrant.

Add the chicken pieces and stir-fry until fragrant, and add an appropriate amount of cooking wine.

6Add an appropriate amount of hot water, bring the soy sauce to a boil over high heat, turn to medium-low and simmer for 20 minutes.

During the use of the stew, prepare the side dishes and wash the thin-skinned green peppers.

Cut into cubes and set aside.

Cut the potatoes into cubes and set aside.

Simmer the chicken pieces for 20 minutes, add the potato pieces and simmer for 15 minutes, add a little dark soy sauce and salt to taste.

When the soup is almost dry, add the green pepper and stir-fry over high heat until cooked.

The practice of stewing the backbone

Ingredients

Appropriate amount of backbone, appropriate amount of bay leaves, appropriate amount of salt, appropriate amount of green onion, some red pepper, appropriate amount of cooking wine, a little five-spice powder, a few rock sugars, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of ginger, appropriate amount of garlic

steps

Spare spine.

Blanch the pot under cold water to remove the blood, add cooking wine, green onions, ginger and garlic.

Spare materials.

Some bay leaves.

Put oil in the pan, stir-fry the green onions, ginger and garlic until fragrant, add the backbone and start frying, and fry on 2 sides until golden brown.

Begin to fill in water and soak over the bones, bring to a boil over high heat and simmer for 1:30.

Add a few rock sugars, five-spice powder, and chicken essence to taste.

When the soup is thick, add dark soy sauce, oyster sauce and an appropriate amount of salt to taste, and remove the sauce from the pot.

The meat of the backbone simmered over low heat is particularly glutinous and very tasty.

Bullfrog green pepper preparation

Ingredients

250g of bullfrog, appropriate amount of green pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of oil, appropriate amount of wine-soaked wolfberry

steps

Chop the bullfrog cubes and set aside. Slice the green pepper and set aside.

Put on the oil pan, add the green onion, ginger and garlic and stir-fry.

Add the bullfrog and stir-fry and cook the cooking wine.

Add green peppers and stir-fry, then add chicken essence and wine-soaked wolfberries and stir-fry.

Add sugar and light soy sauce to some water, cover the pot and simmer for a while.

Add salt to taste and prepare to remove from the pan.

Served.

The practice of stir-fried vermicelli with cabbage

Ingredients

3-4 slices of cabbage, 1 roll of vermicelli, 2 tablespoons of minced meat, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, 3g of sugar, 1g of chicken essence, a little oil

steps

Soak the vermicelli in hot water to soften. Cut the cabbage into thin strips.

Heat a pan with a little oil and stir-fry the minced meat.

Saute and saute until discolored.

Add the bean paste and stir-fry the red oil.

Pour in the vermicelli and cabbage, stir-fry well, and add a spoonful of light soy sauce. Add some hot water.

Add a scoop of light soy sauce.

Add a little hot water.

A little sugar to make it fresh.

Add some chicken essence to taste before cooking.

Sprinkle with chopped green onions on a plate. Super invincible.