Nutritional and healthy, fragrant but not greasy, soup bibimbap, quite appetizing and satisfying food. Do you know what is there?

Braised black-bone chicken with double mushrooms. Process: Wash and chop the chicken legs. Blanch the cut chicken leg with hot water, remove the blood, and pick it up for use. Cut ginger into large pieces, soak Pleurotus ostreatus early, and cut mushrooms into hob pieces. Put oil in the pan, heat the oil, then add ginger slices and cinnamon and stir-fry until fragrant. Fried chicken with black pepper and Pleurotus eryngii. Pour in two spoonfuls of soy sauce, stir fry and color. Pour in cold water and the chicken breast will be fine. Stew for 5 minutes, pour in the mushroom pieces, sprinkle with some small peppers and appropriate salt. Stir-fry and pour into the pressure cooker. There is not so much juice, sprinkle with green onions, cover the high-pressure pot cover and plug in the electricity. Select "Nutritional Stewing"-"Chicken and Duck Meat" on the operation panel of the pressure cooker. The key to taste is "fragrance", and those who like crispy can choose "standard" or "strong". When the pressure cooker is used up, you can open the pressure cooker after the exhaust pipe.

Wash tomatoes, slice potatoes, slice peppers, slice eggplant potatoes, steam them in water, add soy sauce, soy sauce, aged vinegar, oil consumption, salt and garlic, put the oil consumption into a pot, pour green peppers and eggplant slices into the fried seasoning juice, and stir-fry until fragrant. Nutrition and health, fragrant but not greasy, soup bibimbap, quite appetizing.

Stir-fried mutton with onion: beef is soaked in warm water in advance, and then the water is squeezed out with kitchen paper or disinfectant towel. Remove the muscle fascia and cut it into large pieces with a top knife; Add pepper noodles, soy sauce and cassava starch; Grab and marinate 10 minute; Garlic is cut into powder, and shallots are cut into 5 cm long pieces; Pick up the wok, add 2 tablespoons vegetable oil when the wok is hot, add beef when it is boiled for 7 minutes, stir fry quickly until the beef changes color, and immediately take it out to control oil and replenish water for later use; Leave the bottom oil in the pot, you can add some more oil. Add garlic paste, small and hot; Add the scallion in Beijing, and then simmer until the scallion becomes slightly loose and fragrant; Add beef, add sugar and rice wine at the same time, and quickly stir-fry evenly after turning red; Finally, rice vinegar is added; Add a little salt and stir well.