Let cooking be filled with happiness, let those who don't know how to cook cook, let those who know how to cook cook even better, and cook together with the most important people.

Eating is a happiness, tasting is a pleasure, and transparent aroma perceives the spicy and sweet of words - it is also a joy. Those who can eat get a warm stomach enjoyment; those who can eat find a heart's peace.

Regarding food, there are many things the Chinese say. Tracing back to the distant past, we have heard that 'people rely on grains and vegetables for sustenance'. Even now, 'China's Kitchen' is a household name. We entrust our food with more than just the enjoyment of the tongue; sometimes, it's more about the memories brought by the flavor. And food itself, also carries the most rustic and powerful healing effects.

Whether it's a wanderer lonely and drifting away from home, or a white-collar worker chasing the frantic pace of life, or a young girl with a heartbroken love, as long as you have a hot and simmering meal, it brings a warm current through the cold and rainy wind.

Three meals and tea; four seasons and clothes. Together, they created a place called 'home', people gather because of food, people don't disperse, home is there, smoke and mirrors, flavor remains forever.Next, I will share some home-style recipes with you, making your home more flavorful!

Tomato Yellow Bean

Ingredients: 1 tomato, 100g yellow beans, 80g tomato paste, appropriate amount of salt, 5g sugar.

Procedure

1. Prepare all the ingredients.

2. Soak yellow beans for more than 8 hours.

3. Blanch the tomatoes in boiling water, then peel and dice.

4. Heat the wok, add diced tomatoes, then add tomato paste and stir-fry.

5. Add appropriate amount of water and boil for 5 minutes, then use a blender to break the tomatoes.

6. Pour in the soaked yellow beans, boil over high heat, simmer over low heat for 1 hour.

7. Add salt, add sugar to adjust flavor.

8. Cover with a lid over high heat to thicken the sauce.

Ginger Onion Flower Shell

Ingredients: Flower shells 500g, green onions 5 stalks, ginger 1 piece, garlic 2 cloves, red chili peppers 3 pieces, a little salt, a spoonful of, a spoonful of, a spoonful of oyster sauce.

Procedure:

1. Clean the flower shells with water two or three times, fire up, medium fire, the wok is 30% hot, put the flower shells and stir-fry until the mouth opens, pour out;

2. Cut green onions into inch segments, ginger into filaments, garlic into slices, dried chili peppers into segments;

3. Heat oil in the wok, 30% hot, add garlic slices, chili pepper segments and ginger slices, fry out the aroma, add flower shells, add, , oyster sauce and salt, stir-fry quickly over high heat, finally add green onion segments and stir-fry, turn off the heat.

Seafood Mushroom Asparagus

Ingredients: Seafood mushrooms 135g, asparagus 50g, broth, fine salt, chicken powder, Shao liquor, green onions, ginger slices and scallion segments.

Procedure:

1. Wash and cut seafood mushrooms and asparagus into segments.

2. Pour broth into the pot, add seafood mushrooms and boil, add asparagus and boil again.

3. Add fine salt, chicken powder, Shao liquor, green onions, ginger slices and scallion segments to mature, pour into a dish.

Shrimp with Tofu

Ingredients: Shrimp 15, soft tofu 2 pieces, ginger 2 slices, garlic 2 cloves, green onion 2 pieces, spicy sauce 1 spoon, 2 spoons, old vinegar half spoon, oyster sauce 1 spoon, pepper 1 gram, salt 1 gram, chicken powder 1 gram, cornstarch 2 grams.

Procedure

1. After processing the shrimp, cut the shrimp into small segments, add pepper and and marinate for ten minutes; cut soft tofu into small square blocks; green onion, garlic, scallion white chopped into minced; spicy sauce one spoon ready (spicy sauce can be replaced with).

2. In a small bowl, add oyster sauce, , add a little old vinegar and mix well to adjust flavor.

3. Heat oil in the pot, put shrimp into the pot and stir-fry until cooked, take out to set aside.

4. Put green onion, garlic, scallion white in a small pot over medium heat, then add spicy sauce and stir-fry out red oil.

5. Put the tofu into the pot, add flavor juice and a little water to boil, turn the heat small and cover the lid for five minutes, shake the pot in the middle to prevent sticking; then add shrimp and braise for one minute; finally, add a little salt and chicken powder, add cornstarch water to thicken the sauce.