A selection of eight healthy and delicious meals, simple and delicious and not greasy, looking drooling!

Garlic eggplant

Ingredients: 500g eggplant, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of garlic

Method:

1. Wash the eggplant and remove the stems, and mash the garlic.

2. Wash and basket the eggplant and steam it over high heat for about 15 minutes.

3. After 15 minutes, take it out, put it on a plate and cut it into small strips with a knife.

4. Mix the sauce in a small bowl and add salt, sugar, light soy sauce, dark soy sauce and a little stock or water to the bowl.

5. Drizzle the sauce over the eggplant.

6. Sprinkle with crushed garlic and small garlic sprouts.

Shrimp cup with garlic and loofah

Ingredients: Jiwei shrimp, red chopped pepper, garlic, sugar

Method: 1. Cut the loofah into small pieces, dig off part of the gourd with a knife, and make a loofah cup.

2. Cut off the head of the Jiwei shrimp and pick off the sand line, peel off the shell of the shrimp and keep the end of the tail section, then cut a hole in the back, and stuff the shrimp tail into the hole to expose the tail to make shrimp balls.

3. Stuff the shrimp balls into the dug loofah cup.

4. Add pounded garlic and 1 tablespoon of steamed fish soy sauce to the chopped pepper, add half a tablespoon of sugar, and finally pour in a little cooking oil and mix well.

5. Put the finished product and seasoning in the steamer and prepare to steam in the pot.

6. After the water in the steamer boils, put the loofah and shrimp cup and seasoning together on the pot to steam, turn off the heat for 3-5 minutes, simmer for another 1 minute to get out of the pot, and finally pour the steamed seasoning on the loofah and shrimp cup.

Meat foamed winter melon

Ingredients: winter melon, lean meat, green onion, ginger and garlic.

Method:

1. Slice the winter melon, chop the lean meat, and mince the garnish.

2. First put the minced ginger in oil, pour the meat foam and stir-fry and add soy sauce for half a minute.

3. Add oil and spicy shallots and garlic, pour winter melon and fry for 1-2 minutes, add meat foam and fry for half a minute to season out of the pot. You can also stir-fry the winter melon first, and finally pour the meat foam on the plate.

Mao Xuewang

Method: 1. Prepare ingredients: duck blood, soybean sprouts, square ham, yellow throat, black shutters, hot pot base, Pixian bean paste, dried red pepper, Sichuan pepper, salt, rice wine, green onions and chives, clear chicken soup or water, ginger slices.

2. Slice the duck blood and square ham, wash and clean the shutters, and cut them into shreds.

3. Cut the yellow throat into small slices, clean the soybean sprouts, and pour out the seeds of the dried chili pepper in small pieces.

4. Finely chop the chives, chop the green onions into chopped green onions, and set aside.

5. Pour water into the pot, add green onions and ginger slices and bring to a boil.

6. Put in duck blood slices, yellow throat slices, and shutters and boil for about one or two minutes.

7. Pour oil into the pot, heat five or six times, add chopped green onions and stir-fry until fragrant.

8. Add soybean sprouts and salt and stir-fry until the bean sprouts are cooked, put them out, and put them in a container to make a base dish.

9. Put oil in the pot, heat the Chongqing hot pot and Pixian bean paste base into the pot.

10. Stir-fry over high heat, add rice wine, chicken soup or water, and put in the ham slices, duck blood slices, and yellow throat slices in turn after boiling.

11. Boil for about four or five minutes, put in the shreds, then cook for about one or two minutes, turn off the heat, and pour the soup and water into the container.

12. Pour oil into the wok, heat slightly and put in the dried chili peppers and peppercorns.

Roasted chicken thighs in soy sauce

1. Choose the ingredients and vegetables according to your preference

2. Cut the chicken thighs vertically, remove the bones, and unfold

3. Add all ingredients and marinate for twenty minutes

4. Rub a little oil in the pan, fry the chicken skin over medium heat for 3 minutes, then fry the other side for 3 minutes

5. After the marinated ginger and shallots are fragrant, add a glass of water to bring to a boil over high heat and cook for fifteen minutes

6. Collect the soup on high heat

7. Chop the pieces and sprinkle sesame seeds, boil the vegetables in boiling water for three minutes, and remove them to make side dishes, which is more balanced in nutrition

Dry stir-fried glutinous baba

Ingredients: a grass carp, an appropriate amount of salt, an appropriate amount of pepper, an appropriate amount of shredded ginger, an appropriate amount of green onions, an appropriate amount of dried chili pepper, an appropriate amount of Sichuan pepper, a little white wine, a little light soy sauce, an appropriate amount of minced ginger, an appropriate amount of garlic slices, an appropriate amount of white sesame seeds, an appropriate amount of rapeseed oil, and an appropriate amount of vinegar.

Steps

1. Prepare the grass carp to chop into pieces and wash them, then add salt, pepper, ginger shreds, green onions, dried chili peppers and peppercorns, then add a little white wine and light soy sauce, grasp and mix evenly, seal the plastic wrap and marinate in the refrigerator for two hours, so that the fish pieces are completely flavorful.

2. After marinating, pick out the fish pieces, place them on the bamboo grate, and put them in the sun or a ventilated place to dry them for more than 6 hours. Generally, you can eat it tomorrow if you make it today.

3. Prepare minced ginger, garlic slices, dried chili peppers, peppercorns, and white sesame seeds. Then cut a little green onion, put rapeseed oil in the pot, add the fish pieces in the hot pan with cold oil, and fry slowly over low heat. After frying on one side, turn over and fry again to bring out the dry aroma of the fish pieces, and fry until the surface is crispy.

4. Still the bottom oil in the pot, pour in the prepared ingredients and fried fish pieces, stir-fry evenly and season. Generally, salt and pepper are poured into the light soy sauce along the edge of the pot and stir-fried over high heat to taste. Add a little more water, cover and simmer for two minutes.

5. Add a little vinegar, green onion and white sesame seeds before cooking, stir-fry evenly and it is delicious.

Braised pig's trotters

Ingredients: a few pig's trotters, an appropriate amount of ginger slices, an appropriate amount of high liquor, an appropriate amount of green onions, an appropriate amount of peanuts, a can of beer, a marinade package, a spoonful of light soy sauce, a spoonful of sugar, a spoonful of southern milk, a spoonful of soybean paste, and an appropriate amount of salt.

Steps

1. Burn the pig's trotters with fire, and then scrape them clean with a knife, so that the pig's trotters are processed so that there is no peculiar smell, and the taste is more soft and glutinous, and they are chopped into large pieces after processing.

2. Then put it in a pot under cold water, add ginger slices and high liquor to remove the smell, boil over high heat to remove the foam, and then continue to cook for a few minutes, thoroughly boil and then pick up and wash.

3. Put green onions, ginger slices, blanched pig's trotters in the electric pot, add a little washed peanuts, add a can of beer and an appropriate amount of water, and add a marinade packet, which contains star anise, cinnamon, licorice, Sichuan pepper, dried chili, fennel, orange peel, coriander seeds, hawthorn, galangal, bay leaves, sand kernels, and angelica.

4. Add a spoonful of light soy sauce and a spoonful of sugar, and do not use dark soy sauce instead. Add a spoonful of southern milk, a spoonful of soybean paste and salt, press for just 30 minutes, or simmer for 90 minutes. Until the pig's trotters become soft and rotten, the soup will be thickened on high heat until the pig's trotters become red and bright, and then they can be removed from the pot and put on a plate. Then pour the marinade and it is delicious.

Rice cooker roast chicken

Ingredients: 1 yellow chicken (about 1000g), half an onion, ginger, green onion, salt, light soy sauce, dark soy sauce, oyster sauce, sugar, honey;

method

1. Whether it is a rice cooker or an oven to make roast chicken at home, it is recommended to choose a smaller three-yellow chicken or a boy chicken, these two kinds of chicken are more tender and easier to cook, do not choose old hens, old hens are more suitable for stewing and eating;

2. Clean the chicken you bought home, remove the chicken buttocks, if you don't like the chicken feet and chicken heads, you can also remove them directly, and use a bamboo skewer or toothpick to prick the surface of the chicken a few more times, and it is easier to marinate it with a toothpick;

3. After the whole chicken is cleaned, you can start pickling, add 1 tablespoon of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of honey, then add an appropriate amount of ginger slices and half an onion, grasp and mix evenly, and then stuff the ginger slices and onions into the chicken belly, and put them in the refrigerator to refrigerate and marinate overnight, so that you can add more flavor, marinating is the first step of tender and juicy chicken;

4. The marinated roast chicken can be cooked directly into the rice cooker, spread a layer of ginger slices on the bottom of the rice cooker, and then put green onions and onions, ginger slices, green onions, and onions can help the chicken to remove the smell, and it can also avoid direct contact between the chicken and the rice cooker liner, resulting in paste at the bottom of the pot and affecting the taste;

5. Then put the marinated chicken in, pour the marinated sauce into it, the seasoning inside is moisture, and it will be slowly released in the process of heating, so that the chicken will be more fragrant;

6. Cover the lid, select the "Cook Rice Button", it takes 1 hour, and you can turn it over once during the period; If it is not cooked at one time, you can cook it again, and you can pierce it with chopsticks;