There are meat, vegetables and coarse grains. What are the foods for a reasonable and healthy diet?

Fried chicken and potatoes; Onions; Pepper; Dried red pepper; Pepper; Illicium verum; Pixian bean paste; Ginger; Garlic; Soy sauce (soy sauce can also be ~; Salt; Rice wine; Beer sprinkling; Chicken essence 1, sliced chicken breast, peeled potato hob (not too small, or it will turn into purple potato paste when cooked), sliced pepper and sliced onion. 2. Boil the water in the pot. After the water is boiled, put 2 slices of ginger, rice wine, 2 slices of pepper and chicken breast, and pick it up at 1 min. 3, another wok, put oil to heat, with a small fire, put pepper, star anise, dried red pepper, stir-fry. 4, put onion ginger, smell the fragrance, put chicken breast, add cooking wine, stir fry. 5. Add a spoonful of Pixian bean paste, stir well, put the potatoes in, add some soy sauce and stir fry together. 6, pour a beer, if the chicken breast is not finished, boil, cook on low heat, cook until the soup is only a little more than 1/3, add the onion, stir well before cooking. 7, stew until the juice is almost the same, add pepper, garlic, salt and stir fry, add a little water to stew (the water here is the amount of the last soup). 8. Keep the juice at your desired level. Add chicken essence or monosodium glutamate. Go on.

Raw materials for frying Toona sinensis fish: Toona sinensis bud 100g, 2 raw eggs, 3g of edible salt and 0/0 portion of vegetable oil/kloc-0. Choose fresh Toona sinensis buds and remove the hard parts at the back. 2. Toona sinensis buds should be washed with warm water. 3. Put it in the boiling water pot and remember to put a little edible salt. Put the money in cold water and cool it for less than a minute. 5. Put two raw eggs in a bowl and mix well. 6. Add drained Toona sinensis buds. 7. Immediately wrap the egg liquid and fry it in warm oil until golden brown. The temperature is seventy to eighty percent hot! 8. Fry in medium heat until golden and colored. 9. It is crispy and delicious after taking oil control and hydrating!

Kung Pao Crispy Shrimp Method 1. Prepare food in advance. Fresh shrimps are peeled and washed. First, use a proper amount of salt, 2.5 tablespoons of white sugar, 1: 1 white vinegar, 3 tablespoons of light soy sauce, 0.5 tablespoons of dark soy sauce and 4 tablespoons of starch. Mix a spicy litchi sauce and set aside. 3 tbsp corn starch and 1 tbsp corn starch are mixed evenly. 2. Mix the batter, 3 tablespoons of corn starch, 1 tablespoon of corn starch, 1 egg white and 1 tablespoon of cold water, and stir into a streamlined thin paste. Add 1 tbsp oil. Stir. 3. Smooth the shrimp, add a little salt and cassava starch, and let the surface water absorb. Grab it evenly. Then pour it into the fried starch paste. Grab it evenly. 4. At the temperature of 50%, wrap the shrimps one by one and fry them. Tap gently after setting. Pick it up. Raise the temperature before frying. More brittle. It can also excrete unnecessary plant fat. It's not greasy. 5. Leave the bottom oil in the pot and add dried peppers and pepper. Garlic paste, fresh small pepper section, hanging pepper section. Stir-fry with slow fire. 6. Pour the fried juice along the edge of the pot, add the fresh shrimp, turn it over twice, and add the fried peanuts. Get out of the pot.