Delicious and healthy dishes

Minced meat and beans 1. First prepare the ingredients, and the minced meat must be marinated; 2. Cut the green beans into such long strips, with garlic slices and minced garlic in half; 3. The old method, hot pot hot oil, oil temperature 60% hot seasoning stir-fry; 4. Stir the minced meat until it turns white. Drop a few drops of sesame oil at this time; 5. Add green beans and fry until 7% mature; 6. A little water, then a little salt and light soy sauce, and finally add minced garlic before cooking.

Braised chicken with rice cooker and onion 1. Wash the cut chicken and marinate it in the juice made of 4 small pieces of southern milk, 4 tablespoons of white sugar, 2 tablespoons of soy sauce and garlic paste (5 cloves of garlic) for 4 hours; 2. Cut the onion into sections and spread it in the rice cooker; 3. Put the pickled chicken pieces (chicken skin facing down) on the onion without oil; 4. Cook the rice cooker until it trips, turn off the heat preservation and stew for 15 minutes.

Scrambled eggs with garlic moss 1. Wash garlic moss, cut into long sections, and beat eggs into a bowl; 2. Put the oil in the pot, stir-fry the garlic moss while it is hot, add salt and spiced powder, and stir-fry the garlic moss to taste; 3. Sprinkle the scattered eggs evenly on the garlic moss, wait for the egg liquid to wrap the garlic moss, turn over and stir fry the eggs.

Microwave shredded pork with fish flavor 1. Stir shredded pork with soy sauce, pepper, cooking wine and water starch; 2. Put 2 tablespoons of oil in the microwave oven box, add ginger and garlic, mix well, put in the microwave oven 1min, and take out; 3. Add the marinated shredded pork and mix well, then add shredded carrots, shredded green peppers and shredded onions; 4. Add Pixian bean paste, sweet noodle paste, chicken powder, vinegar and sugar and mix well; 5. Enter the microwave oven, cover it incorrectly, and fire for 4 minutes.

Steamed hand-torn eggplant 1. Wash eggplant, remove pedicle and tail, and cut into small pieces; 2. Chop garlic, add chopped pepper, soy sauce, salad oil and garlic into the bowl, and seal the plastic wrap; 3. Cook in the lower layer of the rice cooker, steam eggplant and seasoning bowl in the upper layer, and press the cooking button; 4. When the rice is cooked, it will be stuffy for a while, open the lid, and when the eggplant is slightly cold, squeeze out the water and tear it into strips and put it in a big bowl; 5. Add a little sugar, salt and chicken essence to eggplant and mix well with steamed seasoning.