Peach kernel weather

Step 1: Walnut, rice, millet and soybean milk: knock off the shell of walnut kernel, take down the fruit, wash rice and millet in clear water, drain water, soak soybeans in clear water for several hours in advance, and finally drain water. Step 2: Pour the soybean, rice, millet phone and walnut kernel into the wall-broken health preserving machine, select the volume, press and hold the bean paddle function key, and then take it out.

The first step of sweet and sour tofu: cut the tofu into pieces, put it in a bowl, sprinkle with cassava starch and mix well, take out the pan and boil the oil, then add the tofu, fry it slowly with slow fire until the tofu turns brown, and take it out for later use. Step 2: Peel, clean and chop the scallion, take a small plate, pour in a proper amount of soy sauce, rice vinegar, rice wine, edible salt and white sugar and mix well to make a sauce. Step 3: Heat the remaining oil in the pot, pour in the stirred juice to boil, pour in the tofu and stir well, cook again until the bottom of the soup is sticky, and finally collect the juice and sprinkle with chopped green onion.

Step 1: Marinate kelp, wash and cut into thin strips, peel garlic, pat it flat and chop it with a knife, cut dried Chili into pieces, peel shallots, wash and chop it. Step 2: Take out the pan and boil the oil. When the oil is ripe, stir-fry chopped green onion, garlic paste and dried Chili until fragrant. Then add kelp and stir fry, add appropriate amount of soy sauce and edible salt, stir fry until kelp is cut off, and serve.

Step 1: Stir-fry Shanghai Green: Select tender Shanghai Green, break off the dead leaves at the roots, rinse them with clear water, and drain them. Step 2: Peel, wash and chop shallots, wash and cut ginger slices into thin strips, peel and wash garlic, and cut dried peppers into sections. Step 3: Take out the pan and boil the oil until it is cooked, then stir-fry the chopped green onion, ginger slices, garlic paste and dried Chili until fragrant, then pour in Shanghai Green, stir-fry quickly when it is popular, and pour in proper amount of soy sauce and edible salt until it is cut into sections and cooked.

Step 1: Wash the surface of the lobster, cut off the beard, remove the shrimp line, put it on a plate, pour in rice wine and marinate for a while to remove the fishy smell. Step 2: Peel the shallots, wash and chop them, wash the ginger slices and cut them into thin strips, peel and slice the garlic, cut the dried peppers into sections, take them out of the pan and burn oil, then add the chopped shallots, ginger slices, garlic and dried peppers and stir-fry until fragrant. Step 3: Then pour in the marinated lobster and stir-fry until the lobster turns bright red, pour in the right amount of soy sauce and edible salt and stir-fry, pour in the right amount of water, cook for 3-5 minutes, and finally collect the juice.