Oatmeal, sweet potato, millet porridge
Wash the sweet potatoes, peel them, cut them into small pieces, put them in a pot and boil over high heat. Wash the millet, pour into the pot, stir a few times and continue cooking.
After the water boils, cover the pot and simmer over low heat until the millet is cooked. Occasionally stir well and pay attention to the pot to ensure the water does not overflow.
Finally, add an appropriate amount of immediately-eaten oatmeal and cook over low heat until congee is cooked to be used. The original flavor is very delicious, no need for added sugar, very suitable for breakfast or dinner.
Steamed jujube and lotus seeds
Add the dried lotus seeds to the bowl, add water and steep overnight. After soaking, rinse and drain. Wash the red apples and remove the seeds.
Then steam the lotus seeds and red apples in a pot for about 15 minutes until cooked.
Pour the water into the pot, add the sugar and honey, stir well, boil over low heat until the sugar is gone, then turn off the heat.
After steaming the jujube and lotus seeds, pour the honey on and eat while it is still hot. If you don't want it too sweet, you can eat it directly without adding honey, this method is quite good.
Stir-fried beef with celery
Wash the beef roll and thinly slice it, counter-slice it. After cutting, put in a bowl, add the light soy sauce, black soy sauce, emulsion powder and egg whites, mix well, then add a spoonful of oil to the island, marinate for 15 minutes.
Cut off the roots and leaves of celery, wash and cut into small pieces. Prepare chopped ginger and minced garlic.
Add the oil to the pan, after heating, pour the beef in, stir-fry until the meat changes color and pour it onto a plate. Then add ginger and garlic and stir-fry, then add celery and stir-fry.
When almost cooked, season with salt to taste, stir-fry a few times quickly, then add the chili and beef and stir-fry well. Finally, add a little white soy sauce and stir-fry a few times to enjoy.
