Stir-fried Allium macrostemon with eggs

Eating the seasonal vegetable is the best choice , when the spring came , of course try to eat Allium macrostemon . The improvement of living standards , no change the people customs of eat the edible wild herbs . The last two weeks , I always have been eating the edible wild herbs , because I don't want to destroy their nutrition . Today , " stir-fried Allium macrostemon with eggs " show to everyone !


Ingredient :

50g Allium macrostemon
5 eggs


Condiment :

1/3 tbsp salt
4 tbsp vegetable oil


Flavor : fresh and salty


Directions :

1、Clean and rinse the Allium macrostemon , chopped it then put in a bowl , set aside .

2、Drop the eggs , add salt , then put them into bowl , stir evenly all .

3、Heating the wok use the medium flame , add the mixture into wok when the vegetable oil until to 70% .

4、When eggs cooked , turned over to the other side , fried 2 minutes , remove and serve hot .


Experience : The Allium macrostemon have the function of sterilization , non-pollution and rich in nutrition . If you have the time when spring coming , make dates with your friends or your family members to spring outing , and then , you can get some edible wild herbs by yourself , I believe that you will get more happiness and health !

Sauted lettuce in oyster sauce

Stir-fried lettuce has analgesia , hypnosis , lowering cholesterol , adjuvant treatment neurasthenia , diuresis , promote blood circulation , antiviral efficacy .Stir-fried lettuce with garlic and has sterilization sterilizes , olwerling blood sugar role and brain . And , the stir-fried lettuce with oyster sauce , also has the treatment and prevention of heart disease and liver disease . Today , we will cooking " sauted lettuce in oyster sauce " .


Ingredient :

300g lettuce
30g garlic


Condiment :

1/3 tbsp chicken powder
2 tbsp oyster sauce
1 tbsp vegetable oil


Flavor : fresh , insipidly


Directions :

1、Rinse lettuce , remove and drain well . Garlic chopped , set aside .

2、Heating the wok , use medium flame until 50% , add garlic , stir-fried garlic till they are fragrant .

3、Add lettuce , stir evenly until lettuce become soft .

4、Add salt and chicken powder , the last sprinkle oyster sauce , remove and serve hot .


Experience :
1、The fresh lettuce moisture many , after fried volume will be very small . So you will prepare more lettuce when your family members more .
2、Much put garlic will taste better .
3、If you like to eat oyster sauce , you can don't add salt , then sprinkle more oyster sauce .

Chinese cabbage fried black fungus

This is a northeast of China home cooking , the people usually called it " Black and white dish 黑白菜" . The " black " is black fungus , and the " white " is Chinese northeast cabbage . Whether when you come to the northeast of China , and go to northeast of any place , you can get this dish to eat , because the Chinese cabbage and black fungus is China's northeast specialties . I am a China's northeast person , I like to eat this dish , the northeast of cabbage's leaves more thick than other place , and contain more water . Then black fungus meat was very paddy , recommend you taste it !


Ingredient :

40g pork
50g black fungus
150g Chinese cabbages


Condiment :

1/2 tbsp salt
1/4 tbsp chicken powder
1 tbsp light soy sauce
1 tbsp cooking wine
15g green onion
5g ginger
2 tbsp vegetable oil
2 tbsp starch
150ml water


Flaovr :soft slippery and refreshing


Directions :

1、Rinse and clean black fungus , heating water to boiling , boiling the black fungus for 3 minutes . Remove , drain . Green onion sliced , chopped ginger . Starch with water mix , set aside .

2、Rinse Chinese cabbages , cut the cabbage with oblique cutting into slice . Then fungus tear into small pieces . Pork sliced .

3、Use the medium flame heat vegetable oil to 70% , add pork , stir fried until the pork turn to brown , add cooking wine , light soy sauce , green onion and ginger .

4、Add the Chinese northeast cabbages slices stir-fry 2 minutes , then add water , stir fried until the cabbages 80% matured .

5、Add black fungus , salt and chicken powder , fry evenly . The last , add starch , mix well , remove .


Experience : This dish is 100 eat not tire , the taste is sweet with salty , moderatdly salt and fresh , and then match with northeast rice together to eat , it will increase you appetite !

Korean fried spicy steaky pork

Today , mother gave me some fresh steaky pork , I will very want to eat when I saw the meat . Although steaky pork to eat many is fattening , but occasionally eat is harmless . My husband and I have a period of time didn't eat Korean food , we are all miss it very much , so today I am going to do " Korean fried spicy steaky pork " , I believe that my husband will feel surprised and pleased when he saw it !


Ingredient :

500g steaky pork
10g carrot
2 green pepper
2 red pepper
1/4 onion
1 green onion
15g garlic


Condiment :

5g pepper
1 tbsp paprika
1 tbsp sugar
2 tbsp Korean chili sauce ( Korean food supermarkets have sales )
1/3 tbsp sesame oil
1/3 cup water


Flavor : piquancy , tasty and refreshing


Directions :

1、Rinse steaky pork , carrot , green peppers and red peppers , cut the pork and carrot into slices , cut green peppers and red peppers into segments , cut onion into parks , green onion sliced , garlic chopped . Put all in a big bowl , set aside .

2、Put sugar , pepper , paprika and Korean chili sauce in the big bowl .

3、Add sesame oil and water , stir evenly with your hand ( hand can let ingredients contact more comprehensive ).

4、Use medium fire heating the frying pan until 70% , add mixing good all ingredients .

5、Paving the pork , make meat evenly heat , stir fried at all times , prevent paste pan . After 8 minutes the meat cooked , remove .


Annotate :

1、Don't need add the oil into pan when stir fry steaky pork , because a lot of oil spills when heating steaky pork .

2、Then onion cut into parks more easily cooked than cut into strips .

3、You'd better put steaky pork into refrigerator frozen , then remove , slice it after lay aside 5 minutes , because that time is very easy to sliced .

4、If you don't have fry pan , you can use the other pan cook it , you just need 1 tbsp vegetable oil join to the pan before you stir fry the pork .

Braise in soy sauce chicken wings

" Braise in soy sauce chicken wings " nearly all people knows that in China . Chicken meat very soft , and very easy to cooking , so a lot of people like it ! Many people are able to cook "  Braise in soy sauce chicken wings " , but everyone's methods are not same . Today I will introduce for you to my method , maybe you will like it !


Ingredient :

400g chicken wings
1 green onion
2 slices ginger


Condiment :

1 tbsp cooking wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tbsp salt
1 star anise
8g rock sugar
2 tbsp vegetable oil


Flavor : sweet and salty


Directions :

1、Green onion sliced , chopped ginger , and rinse the chicken wings .

2、Put chicken wings in water boiling , quick-boil a moment , remove ,drain .

3、The vegetable oil in a wok over a medium heat , add rock sugar , melt rock sugar , turn to low flame when rock sugar molten all .

4、Add chicken wings when rock sugar molten appear bubbles , fried chicken wings until golden brown on both sides.

5、Add cooking wine , light soy sauce , dark soy sauce , stir fry well .

6、Add hot water , that hot water flooded chicken wings , then add ginger , star anise and salt .Cover the lid , low flame and simmer for 15 minutes , then turn to high heat until sauce all absorbed , turn off the heat , remove .

Experience :

1、You would better use medium flame to melt rock sugar , and continuously stir , don't take rock sugar paste in wok , then taste will be bad .
2、Must use the hot water simmer the chicken wings , ice water doesn't make the seasoning completely into chicken wings .

According to do so , chicken meat taste no peculiar smell . As long as much to think about fine food can be very easy to make !

Homemade roast eggplant

I like to eat eggplant . I will miss it very much that if I do not eat it still one week . One summer , every day I begged my mother cook eggplant for me , when autumn came , I found one of my home's dish ( we always use it fill the eggplants , plastic product ) of dyed black . Mother said " The eggplant skin is fading " . Oh , my god ! My gutis able to or not dyed black ?!


Ingredients :

450g eggplant
1 green pepper
1 red pepper
1 green onion
4 cloves garlic


Condiment :

1 tbsp light soy sauce
1 tbsp dark soy sauce
1/4 tbsp vinegar
1/4 tbsp salt
1/4 essence of chicken
1.5 tbsp starch
a few drops of sesame oil
1/2 cup water
1/3 cup vegetable oil


Flavor : savoury and soft slippery



Directions :

1、Peel eggplant and cut into large pieces . Cut green and red peppers into small pieces . Chop garlic and ginger . Mixed together in a bowl , set aside .






























2、Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat , cook and stir eggplants until it becomes golden . Remove the eggplant and keep the oil in the skillet .

3、Add green onion and 1/2 garlic to the remaining oil ; Cook until the smell comes out ; Add fried eggplants and peppers , mixed well .

4、Add the marinade , quick stir .

5、Add the remaining garlic , sprinkle sesame oil . Serve hot .


Experience : The eggplant richly contain vitamin B , vitamin E and vitamin P , it is the world of one of the few purple vegetables , and because of its good quality and low price and favored by people like . Often eat eggplant can protect and control blood vessels , and prevention and control the gastric cancer , and will be anti-aging as well . The most suitable for those person , whose skin often growth prickly and furuncle . So you can not miss the eggplant !