Not only cooked eggplant and served with rice, but also nine dishes to serve with rice, so please reserve them decisively

I have no appetite and often worry about cooking. Today, the editor recommends the most popular home-cooked meals to you. They are delicious and satisfying, allowing you to easily sweep all the rice!

Recommended recipes /

Pictures and text | Nuannuan

Homemade braised eggplant

-Material-

2 eggplant

1 green pepper

1 tomato

Ginger powder,Season with salt, peanut oil, fresh vegetable powder

-practice-

1. Wash the eggplant and cut it into the hob pieces, sprinkle some salt evenly and marinate for 10-20 minutes.

2. Clean the green peppers and tomatoes and cut them into pieces.

3. Crush the pickled eggplant with some water, so that the eggplant can eat less oil.

4. Heat the pan and stir-fry the fragrant ginger

5.Add the eggplant that has dried up and stir-fry over medium heat until the eggplant changes color and becomes soft.

6.Add green peppers and tomatoes, add a spoonful of fresh vegetable powder and appropriate amount of salt to season, stir-fry evenly over high heat

Pictures and text | Yuandouer

Bitter melon tofu

-Material-

Tofu 350g

Bitter melon 100g

50g bean sprouts

A small amount of red pepper

Salt, oil and soy sauce

-practice-

1.Slice bitter melon, add salt and marinate for 15 minutes；

2. Cut the tofu into small pieces and soak it in light salt water for 10 minutes；

3. Pick the roots of bean sprouts； Cut red pepper into small slices ；

4.Heat in a frying pan, add tofu cubes and fry until golden on both sides, serve；

5. Add some oil, pour in the marinated bitter gourd that has been squeezed out of moisture and stir-fry；

6. Add bean sprouts and red peppers and stir-fry until the bean sprouts are broken；

7. Then add the tofu and stir-fry well, then add salt and soy sauce and stir-fry evenly.

Pictures and text | I love Feifei himself

Stir-fried pumpkin with curry

-Material-

Pumpkin 200 gram

Red bell pepper 30 gram

Yellow bell pepper 30 gram

Curry powder 4g

Salt,Appropriate amount of fruit and vegetable powder

-practice-

1. Peel the pumpkin and remove the seeds and diced them, cut the red bell pepper and yellow bell pepper.

2.Add the heat to the pan and stir-fry with red bell peppers, yellow bell peppers and pumpkin

3. Add curry powder, mix well and stir-fry

4. Add a little water, cover the pot and simmer over low heat for about 3 minutes until the pumpkin is cooked

5. Add salt and fruit and vegetable powder and stir-fry well and serve

Corn tomato soup

-Material-

Corn kernels

tomato

Green pepper

Tomato sauce

Salt

Fruit and vegetable seasoning powder

-practice-

1.Cook the corn and peel the corn kernels

2.Peel and diced tomatoes, put them in a pot and stir-fry for a while without adding oil

3. Add water and cook until the water is on

4.After the water boils, add corn kernels and green peppers

5. Add tomato sauce, the more you add, the better the taste will be

6. Finally add a little salt and fruit and vegetable powder to season it and it will be served

Pictures and text | Ah Huang or flora

Dry pot and hand-teared cabbage

-Material-

Cakes

Dried chili peppers

Sichuan peppercorn

Ginger powder

Soak soy

Balsamic vinegar

Fruit and vegetable powder

Salt

-practice-

1. Tear the leaves of cabbage by hand, and do not use the stem on the left (you can keep them for soup), then wash them clean and drain them for later use.

2. Sauce: 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of fruit and vegetable powder, a little salt

3. Cold oil in a cold pot, add pepper and dried chili, and then stir-fry on low heat to bring out the aroma.

4.Add minced ginger and stir-fry to taste.

5. Add the leaves and stir-fry softly, drizzle with the sauce, stir-fry evenly, and turn off heat.

Pictures and text | Cooking rabbit

Cumin gluten

-Material-

4 water gluten

10g cumin

A little fruit and vegetable powder

1 teaspoon of dried chili noodles

Pepper powder,Salt, Appropriate amount of vegetable oil

-practice-

1.Soak the gluten in clean water for a while, wash it and tear it into strips

2.Pour oil into the pot, pour in gluten strips and stir-fry

3. Add appropriate amount of salt and stir-fry quickly over high heat. The gluten can easily stick to the pan. You can add a little light soy sauce to stir-fry

4. Add appropriate amount of pepper powder, dried chili noodles, cumin powder, and stir-fry evenly

5. Add a little fruit and vegetable powder, and finally sprinkle white sesame seeds before leaving the pot.

Pictures and text | The mood is as light as water

Mushroom roasted water chestnut

-Material-

Water lily

Peanut oil

pepper

mushroom

Salt

ginger

Bell pepper

Vegetarian oyster sauce

-practice-

1. Shiitake mushrooms, bell peppers cut into hobs

2.Wash the water chestnuts and cut them into hob pieces, and cut them into ginger.

3. Add peanut oil to hot pot and stir-fry ginger

4. Add the water chestnut mushroom pieces and stir-fry, stir-fry the water chestnut pieces until the skin is burnt yellow

5.Add appropriate amount of vegetarian oyster sauce and pepper to stir-fry again for a while, cover and simmer for two or three minutes

6.Stew until you like the cookie level, add red and yellow chili cubes, add appropriate amount of salt and stir-fry well

Bean Fruit Food | Connie Chan

Luffa walnut kernels

-Material-

Loofah 500g

100g walnut kernels

20 grams of wolfberry

2 grams of salt

5g ginger

5g corn starch

Peanut oil 15 ml

-practice-

1. 500Gram the loofah and 100 grams of walnut kernels, chop the ginger into a paste, mix the corn starch with a little water and make it into water starch

2.Soak the walnut kernels in water for half an hour, drain and set aside

3. After peeling the loofah, cut it into small pieces

4. Add peanut oil to the wok, add walnut kernels and stir-fry

5. When the walnut kernels are crispy, serve for use

6.Heat oil in the wok and stir-fry ginger

7. Add the loofah section and stir-fry over high heat for 3-5 minutes

8.Add wolfberry and walnut kernels and stir-fry

9. Add salt and water starch and mix well

Go to the kitchen | Little little H

Fried yam with pickles and edamame

-Material-

pickle

Edamame

Yam

Vegetable oil

Fruit and vegetable powder

-practice-

1. Peel the edamame, wash it； At the same time, boil a pot of water, boil edamames under high heat, and blanch for two or three minutes to stop the rawness.

2. Wash the pickles and squeeze them dry and chop them, peel the yam and slice them

3.Heat the pan and cool the oil, add edamame, pickles, and yam, and stir-fry together.

4.Then add some water, cover the pot and cook

5.Add some fruit and vegetable powder before serving

Pictures and text | Caicai Food Diary

Gongbao Abalone mushroom

-Material-

3 oyster mushrooms

Half a pepper

Peanuts 30 gram

Water starch 10 gram

Dried Chili 5 gram

Vinegar 5 gram

Light soy sauce 10 gram

Sesame oil 5 gram

Ginger, salt, fresh vegetable powder appropriate amount

-practice-

1. Wash and diced diced ginger, cut the pepper into small pieces, cut the dried pepper into pieces, and cut the ginger into pieces for later use

2. Mix light soy sauce, vinegar, water starch, salt and fresh vegetable powder evenly and mix into a sauce

3. Heat oil in the pan, add the yam mushrooms and stir-fry until they are dried, and serve

4. Pour in dried chili and stir-fry, add ginger and stir-fry, pour in aphrodisiac mushrooms and stir-fry evenly

5. Pour in the sauce, stir-fry well, add peanuts and peppers, stir-fry for a few times, pour sesame oil, stir-fry well, and then it's ready to be served

Recommended recipes

Tianshan Qidou Chickpea Skin

Made of Tianshan Mulei Pure Chickpeas

Add only salt and water

No pigments, preservatives or other additions

Naturally good taste, more healthy

Fragrant, thin slices, easy to cook

Stir-fry and stew

It tastes good no matter how you cook it ~

Press and buy now

Taste the nutritious and healthy immediately Tianshan Qidou Chickpea Skin