Yinuo healthy

Green pepper with tiger skin 1. Prepare ingredients in advance; 2. Chop ginger and garlic, put them into the meat stuffing, beat an egg, add a small amount of soy sauce, soy sauce, salt and sesame oil, stir well, then add a proper amount of cassava starch, stir again, and stir the meat stuffing in one direction while young, so that the meat stuffing can be stressed and it is easier to loosen; 3. Green pepper cleaning handle is divided into two parts. I cut off the green pepper because it was very long. If you use short green peppers, don't cut them. Take out the seeds of green pepper with chopsticks; 4. Then stuff the meat: or put the meat into the green pepper with a chopstick, and take chopsticks outside the fortress until it is covered; 5. Then adjust the amount of juice and oil with soy sauce and soy sauce, and add a little cold water, otherwise the juice will be too sticky; 6. Put the green pepper stuffed with meat into the inner container of the fast electric pressure cooker and pour the juice fried in the last step; 7. If there is no water to bake, press and hold the start button for ten minutes. 8. After the program, open the lid, pick the green pepper and pour the juice into the pot.

Fried eggs with string peppers Ingredients: 3 string peppers 1 eggs; Accessories: edible oil, salt and a small amount of onion; Exercise 1. Clean the hot pepper; 2. Cut into circles; 3. Sprinkle raw eggs into the bowl; 4. Put oil in the wok, pour in the egg liquid when it is 80% hot, stir-fry a small piece and serve it out; 5. Pour a little more oil into the wok, stir-fry the shallots for fragrance, and then put the string of Chili rings into the wok and stir-fry for fading; 6. Put the raw eggs into the pot, sprinkle with appropriate amount of salt and stir well.

Steamed spare ribs with taro Ingredients: 400 grams of ribs; Accessories: 300g of sweet potato, 5g of onion, 5g of ginger, 5g of garlic, 5g of salt 1 g of yellow rice wine, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 grams of sugar and a small amount of Lai Xiang; Exercise 1. Wash sweet potato, shred onion, slice ginger and mince garlic; 2. Wash the ribs, put them into the pot with cold water, boil them, skim off the floating powder, pick up the ribs and rinse them with tap water; 3. Drain the ribs and put them in a bowl. Add onions and garlic, add salt, sugar, yellow wine, soy sauce and soy sauce; 4. Grab it evenly, cover it with a fresh-keeping bag and refrigerate for 2 hours. Peel the sweet potato and put it at the bottom of the pot. If the sweet potato is big, cut the ribs and pick them out and put them on the sweet potato. You don't need onions and garlic (ribs can be pickled the night before, so it saves time to cook the next day. If you can buy Lipu taro, you can use this small taro. 5. Put it on a steamer. After the fire boils, turn to medium heat and steam for 25-30 minutes. When the taro powder is waxy and the ribs are cooked, carefully rub out the steamed juice, boil it in a wok, thicken it with a little starch, pour it on the ribs and sprinkle with delicious lai.