Tafahi007

Tools/Ingredients More minced green onion (to taste) Light soy sauce (2 scoops) Oyster sauce (1 scoop) Water (2 scoops) Method/Step 1/5 Step-by-step reading Prepare two spring onions, wash and chop them and put them in a pot. 2/5 Then add 2 tbsp light soy sauce, 1 scoop oyster sauce and stir. Homemade soy sauce_Home-cooked food_Nutritious and delicious_Easy to learn People who pay attention to soy sauce are also watching Homemade soy sauce_Food expert video sharing, hand-in-hand to teach you how to make delicious meals, more home-cooked cooking, take you to experience a more interesting life Kuaishou Advertising 3/5 Pour 2 more spoonfuls of water and rinse off the soy sauce. 4/5 Finally, stir well and simmer for 30 seconds. 5/5 serve. And on the delicious claypot rice, the taste is a must

1. Wash the shrimp, remove the shrimp line, add salt, cooking wine, 1 egg white, 2 grams of starch and serve, grasp well; 2. Break the egg, put it in a bowl, add a little salt and stir well, put oil in the tip, put it in the oil pan and fry, fry until five mature, add the shrimp, stir-fry, and then put on a plate!

1. Knock 4 eggs into a bowl and beat the eggs with chopsticks or a whisk into a uniform egg liquid; 2. Cut the carrot and bell pepper into small cubes and set aside; 3. Add diced carrots, diced persimmon peppers, salt and sugar to the beaten egg liquid, and stir well; 4. Pour a small amount of vegetable oil into a square omelette pan and use a wooden spatula to push the cooking oil evenly to all corners of the pan; 5. Low heat, wait for the oil temperature in the pot to be 3-4 hot, pour half of the egg liquid, shake the pot, so that the egg liquid evenly extends to the four corners of the pot;

1 Prepare the ingredients: flour (homemade dumpling flour is enough), salad oil, chopped green onion, salt. 2 Blanch one-third of the flour in boiling water and let it dry. 3 Mix the rest of the flour with cool water, then knead with the blanched dough to form a smooth dough. 4 Knead the dough into a plastic bag

5. Take a dough, roll out a long circle with a rolling pin, and fold it from the long side into a flat strip. Take a grilled meat sausage and wrap it around the meat sausage with noodles, similar to a hot dog

1 Wash the shrimp, remove the shrimp lines and make a knife on the back of the shrimp for better taste. 2 Prepare green onion, shredded ginger, garlic slices, dried chili pepper, and a little peppercorn. 3 Pour an appropriate amount of oil into a pot, add peppercorns, dry chilies, and then add green onion, ginger and garlic and fry until fragrant. 4 Pour the shrimp into a pot, add soy sauce and a pinch of salt

1. Wash the glutinous rice, soak for 1 hour, and cook in the discharge rice cooker 2. Peel the pork belly, separate the fat and lean meat, and cut it into small pieces. Finely chop shiitake mushrooms and carrots 3. Heat the pot and put cooking oil, refine the fatty meat under the pot to refine the oil, stir-fry the minced ginger and green onion and lean meat pieces to change color, add a little dark soy sauce and stir-fry a few times, put the shiitake mushroom and carrot chopped and continue to stir-fry to make it fragrant, and then put a small amount of boiling water or broth to boil, add an appropriate amount of light soy sauce and refined salt 4. Put the cooked rice in a soup bowl, pour the stir-fried filling into it and stir well 5. Wrap the mixed trap into the chaos skin (dumpling skin), place the skin in your left hand, put in the filling, and gently turn it into this shape with your right hand at two-thirds of the way. Steam in a pot of boiling water for about 12 minutes Cooking skills 1. The rice should be cooked a little harder. (I make it for children, so the rice is cooked very softly) 2. The trap can be replaced according to your liking.

1 Wash and peel the taro first, cut it into hob pieces or diamond-shaped pieces, and put it on a plate to fry; Sesame seeds are removed from impurities and set aside. 2 Heat 1 bowl of raw oil until 60% hot, add taro cubes, fry the taro chunks over slow heat until golden brown, and drain the oil. 3 Leave the remaining oil in a pot, add 200g of sugar, and stir-fry the sugar over low heat until melted. 4 Cut some ginger slices, add the ginger to the sugar and stir-fry. 5 When the sugar is slightly melted, add some water. 6 When the sugar liquid is bubbling, quickly pour the fried taro cubes in, stir-fry for tens of seconds, then serve on a plate, sprinkle with sesame seeds, and serve. Delicious tips: 1. The syrup should be pulled out of oil, and the sugar should be removed from the heat when it starts to bubble. 2. Ginger slices are to avoid making the taste of the dish too monotonous, and the amount of ginger can be adjusted according to personal taste. 3. When the sugar cube is not easily soluble, you can add a little water, but not too much, otherwise it is difficult to make syrup

1. Heat the pan and pour in the salad oil. 2. Continue to heat the oiled pan until it smokes slightly, then slowly pour in the whisked egg liquid. 3. After pouring the egg mixture into the pot, stir from the side of the pot to the middle with a quick motion. 4. Lift the egg skin slightly with chopsticks and measure its ripeness. 5. When the egg skin is half-cooked, quickly flip and fold it in half to make it look like an egg roll. 6. Place the rolled egg crust directly on top of the prepared meal. 7. Quickly cut the egg skin from the middle so that the egg skin is naturally spread on the rice