1, shredded chicken breast
Shred carrots and cucumbers respectively, wash bean sprouts, cook chicken breast and tear it into shreds for use. Chop millet and coriander, and chop garlic into minced garlic. Boil water in the pot, add carrots for one minute, add bean sprouts for two minutes, and take out. Take a large bowl, add bean sprouts, carrots, shredded cucumber, shredded chicken breast, coriander, Chili noodles, minced garlic, millet, spicy soy sauce, vinegar, Chili oil, salt and sugar, and stir well by hand to serve.
2. Baby dish ham tofu soup
Cut tofu, baby cabbage and ham into small pieces, add a little water to the pot, add baby cabbage, bring to a boil with high fire, add tofu and ham, cook for 2 minutes with low fire, add a little salt and pepper, and mix well to serve.
3, tomato juice corn chicken breast
Dice the chicken breast, add a little salt, 1 tbsp soy sauce, 1 tbsp corn starch, and marinate evenly 15 minutes. Take out the cooked corn, pour the tomatoes into the pot, add a little water to stir-fry the juice, add the cooked corn, minced garlic, chicken breast and a little water to stir-fry for a while. Add 1 tbsp tomato sauce, 1 tbsp soy sauce and 1 tbsp oyster sauce into the pot, stir well, collect the juice and sprinkle with chopped green onion.
4. Fish-flavored eggplant
Cut eggplant into long strips, sprinkle with 1/3 tablespoons of salt, marinate for 15 minutes, and squeeze out water for later use. Cut/stir chicken breast into minced meat, mince onion, ginger and garlic, and like to eat spicy minced millet 1. Soy sauce, cooking wine, vinegar each 1 tbsp, oyster sauce, sugar substitute, starch each 1/3 tbsp, and half a bowl of clear water and stir well. 8 grams of olive oil, stir-fry minced chicken until it changes color, pour eggplant and sauce, stir-fry and cover with juice.
5, cold purple cabbage
Shred purple cabbage, add half a spoonful of salt and marinate 10 minute. Put onion, garlic, millet, chili 1 tablespoon Chili powder 1 tablespoon white sesame into a bowl, pour in hot oil, 2 tablespoons soy sauce, 2 tablespoons aged vinegar and a little sugar and mix well. Drain the pickled purple cabbage, pour the sauce on it, add the coriander and stir well.