An official WeChat account that specifically recommends three meals.

? In this cold weather, Chinese cabbage balls are eaten in the warmest and lightest soup. They are well prepared, and meatballs can relieve appetite. Chinese cabbage is rich in vitamins. Add a spoonful of shrimp powder and calcium when making soup.

? Girls who love sweet soup may wish to try this sweet soup of red dates and tremella milk, which is moist and beautiful.

Main course: Chinese cabbage and meatballs.

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Ingredients: lean meat100g; Appropriate amount of Chinese cabbage; An egg white; Fresh ginger; Oil; Pepper noodles; Salt; Shrimp powder;

Exercise:

1, pork chop into meat stuffing. Clean fresh ginger with appropriate amount of ginger paste, and cut it into two pieces for later use. Wash Chinese cabbage and control water.

2. Add ginger sauce, pepper noodles, egg white and sesame oil to the meat stuffing. Stir well. Tap the meat stuffing in the same direction with your hands or chopsticks until you feel a hug with your hands.

3. Hold a proper amount of meat stuffing and squeeze out a nearly round shape between your index finger and thumb. After squeezing, put the soup pot into cold water, and put the meatballs into cold water in turn.

4. Add two slices of ginger, bring the water to a boil, skim off the foam and cook until the balls float. Add Chinese cabbage, salt, a few drops of sesame oil and pepper to taste and cook for 10- 15 minutes.

5, if you want to make meatballs feel Q, you can feel three very useful tricks: 1, adding an egg white to the meat stuffing can make meatballs fresh and tender. 2. Be sure to stir until it feels like a ball, and the meatballs will be elastic. 3, meatballs remember to cook with cold water and small fire, you can keep the shape, inside and outside.

Side dishes: fermented bean curd taro

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Ingredients: 500g taro; A piece of rose sufu; Onions; Take a few drops; A tablespoon (about 30 ml) of red fermented milk (south milk);

Exercise:

1, prepare materials; Brush the taro clean. Put on disposable gloves, peel taro and cut it into hob blocks. Rose sufu is crushed with a spoon, and onion is washed and cut into chopped green onion.

2. Heat the oil in the pot, pour in the taro and stir-fry with medium heat until the edge of the taro is brown; Pour in the crushed rose fermented bean curd and fermented bean curd, and stir well.

3. Drop a few drops of soy sauce; Pour in a small bowl of water, almost flush with taro.

4. Cover the pot and cook for about 10 minutes on low heat until the taro is crisp and rotten; Open the lid to collect the juice, sprinkle with chopped green onion and take out the pot.

5. Tip: 1. South milk is salty, so I didn't add salt. The amount of seasoning can be adjusted according to your own taste. Don't cut taro into too big pieces, otherwise it won't be easy to cook crisp. Taro must be cooked when it is cooked, otherwise the mucus inside will irritate the throat; 3. The mucus of taro contains a complex compound, which is decomposed by thermal energy. This substance has a therapeutic effect on the body, but it has a strong stimulating effect on the skin and mucosa. Therefore, when peeling and washing taro, the skin of hands will itch, which can be relieved by baking on the fire. Therefore, it is best to wear gloves when cutting and washing taro.

Soup: red dates and tremella milk sweet soup

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Ingredients: tremella fuciformis about 50-100g; Appropriate amount of rock sugar; 10- 12 red dates; 200ML fresh milk;

Exercise:

1, red dates soak in water for about half an hour; Soak tremella in warm water in advance; After cleaning, put it into a small pot and add water or mineral water;

2. Wash the red dates and put them in a small pot; Add appropriate amount of rock sugar; After the middle fire is turned on, simmer slowly until it is thick and crisp; Cool and refrigerate, and add fresh milk directly when eating.

Baby meal: tofu balls stewed with seasonal vegetables

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Ingredients: tender tofu1; Appropriate amount of oatmeal; 1/2 carrots; 1 pepper; 2 small red peppers; 6 dried mushrooms; 2 tablespoons oyster sauce; A little salt; Appropriate amount of water starch; A little black pepper;

Exercise:

1. Tofu is washed and cut into pieces, oatmeal is soaked in clear water, dried mushrooms are soaked in warm water, peppers are cut into diamond pieces, carrots are cut into pieces, and small red peppers are chopped; Fill the pot with water, add a little salt, boil the water, and blanch the tofu 1 min; Dry the blanched tofu in a controlled way, put on disposable gloves, and grab the soy sauce tofu into a mud; Chop half the soaked mushrooms, cut the remaining carrot flowers, and add tofu paste with the soaked oatmeal;

2. Add a little salt; Add 1 tbsp oyster sauce; Add appropriate amount of black pepper; After stirring evenly, knead into tofu balls of moderate size and put them in a plate;

3. Turn the plate with tofu balls into a steamer, and steam for about 8 minutes after the fire is boiled; Take another pot, add a proper amount of water, and add carrot slices and remaining mushrooms after boiling; After boiling for one minute, add pepper slices; Add a proper amount of salt to the soup;

4. Add a little black pepper according to personal taste; Add a tablespoon of oyster sauce; Finally, adding water starch to thicken; Stir well, then put the steamed tofu balls into the pot so that the balls are evenly wrapped in the sauce.

5. Prompt: 1. Tofu should not be too tender, but should have some toughness, so it is easier to form; 2. The amount of oatmeal can be adjusted according to personal preference; 3. If you don't like steamed meatballs, the prepared tofu meatballs can also be fried; 4. In the last step, you can also pour the sauce on the meatballs, which can effectively ensure the integrity of the meatballs.