Bell pepper ¼

The onion 1/8

1 clove garlic

Egg 1

10g olive oil

salt

Black pepper

¼ teaspoon cumin powder

¼ teaspoon red pepper powder

1 spoonful of ketchup (not ketchup) (optional)

Feta cheese

parsley

Go with bread

 

Dice the onion and bell pepper

Saut in olive oil over high heat until fragrant

When the onion turns from white to transparent, stir in the red pepper powder and cumin powder

Stir well and add diced tomatoes or tinned tomatoes (adding ketchup at this stage will give a more intense tomato flavor).

Simmer until large bubbles appear in the pan. Add salt and chopped garlic (garlic is optional).

Wait 10 seconds and add the egg in the middle

When the eggs are half-set in the middle, turn off the heat, cover and let stand for 1 minute to a minute and a half

Finish with black pepper and feta cheese

flour

Cold milk

 

When the butter starts to melt in the pan add the flour and stir

Stir-fry until the flour is lightly browned

Remove from the heat and add the cold milk in three separate batches

Mix well, bring the liquid to a boil and sieve

After the liquid has cooled, it can be placed in a plastic bag and stored in the freezer

potatoes

carrot

Yellow rice wine

Green peppers

parsley

garlic

Ground pepper

Dark soy sauce. The soy sauce

Rice wine/any liquid containing alcohol

green

Dried tangerine or orange peel（陈皮）

White vinegar,

Rock sugar(冰糖)

Aromatic Ginger（山奈）

Lanxangia tsaoko（草果）

Angelica dahurica（白芷）

cinnamon（桂皮）

star anise （八角）

Dried chili pepper

 

1. Blanch beef, beef brisket, scallion root and tangerine peel in cold water for 15 minutes, and add white vinegar to remove the smell and soften the meat.

2. Mix oil and water and fry sugar with rock sugar.

3. Add onion, ginger and beef and stir fry. Dark soy sauce, cooked rice wine.

4. Aromatic Ginger, Lanxangia tsaoko, angelica, cinnamon, star anise, dried chilli, wash.

5. Stir fry bean paste, soybean paste, onion and ginger, stir fry, add spices to the pot, cook rice wine and add water.

6. Soup and beef pour together, add pepper, sugar, rock sugar dark soy sauce, green pepper, coriander, raw garlic. Pressure cooker 10 minutes/regular saucepan on medium heat 1 hour.

7. Pick up material. The broth goes over the gong, straining the residue.

8. Fry the carrots, water the potatoes, add a little flour and fry them.

9. Beef pot with carrots, potatoes, green pepper, coriander, add sugar, garlic to put.

Light soy sauce (soy sauce also works)

Oyster sauce

Rice wine/(Beer or wine will do)

honey

salt

Black pepper

garlic

1. 2 chicken thighs, cut in half and remove the bone along the bone. Don't break the skin when changing the meat

2. Garlic slices + light soy sauce 2 tablespoons + oil consumption 1 tablespoon + cooking wine 1 tablespoon + honey 1 tablespoon + salt 1 Diao Diao + black pepper, grab and pickle for 30 minutes (the longer the marinade, the more flavor)

3. Do not put oil in the pan, skin side down, spread a layer of oil paper, put a heavy container, press down on the chicken, the back will fry more evenly - medium heat for 5 minutes, remove, turn and then fry until golden

Vegetables (whatever you have)

starch

 

 

1. Puree the chicken breast with two tablespoons of starch, salt and a tablespoon of light soy sauce

2. Beat the mashed meat for 30 to one minute after mixing it well with your hands

3. Marinate for 30 minutes

4. Cud vegetables and blanch in boiling water for two minutes (Add salt to the water to preserve the color of the greens)

5. When the vegetables are cool, pour them into the puree, add some black pepper and oyster sauce and mix well

6. The puree can be made into a round cake and fried in a pan/The puree can be made into a ball and boiled in boiling water

7. Store in the freezer for up to two weeks, microwave on medium heat for two minutes as needed

garlic

Olive oil

milk

Light cream

spinach

salt

Black pepper

parsley

 

1. Finely chop half an onion and two cloves of garlic. Add olive oil and fry over medium heat until the onion is translucent

2. Add 400ml milk and plenty of cooked spinach and bring to a simmer

3. Pour the food into a blender and mash it

4. Sprinkle with parsley and light cream