It's time to clean out the refrigerator after the Spring Festival. I deliberately didn't buy any vegetables these past few days, and the refrigerator is now much emptier. My children don't like mullet roe, so I used the remaining mullet roe to make fried rice for lunch. There isn't much stock left in the fruits and vegetables section either.
For dinner, I used the Wanyouquan products that my husband's younger sister gave us when she came to our home during the Spring Festival. Before they expired, I made cured meat rice and a pot of steaming Xian Duxian.
🌟 Mullet Roe Fried Rice
10 grams of minced garlic, 10 grams of white parts of scallions, 2 egg yolks, mullet roe, 500 grams of leftover rice from the previous night, 200 grams of cabbage, an appropriate amount of green parts of scallions, an appropriate amount of salt, an appropriate amount of black pepper
🌟 Cold Dish of Pickled Kohlrabi
800 grams of pickled kohlrabi, 1/2 tablespoon of salt (for blanching)
Pickling ingredients: 1/2 tablespoon of soy sauce, 10 grams of garlic, 1 tablespoon of sugar, 1 tablespoon of sesame oil, an appropriate amount of chili peppers
🌟 Tomato Tofu and Egg Drop Soup
2 tomatoes, half a block of tofu, scallions, eggs, 800 ml of water, an appropriate amount of salt
🌟 Yen Duxian
250 grams of baby bok choy, 150 grams of wood ear mushrooms, 300 grams of peeled bamboo shoots, 260 grams of peeled Chinese flowering cabbage hearts, 300 grams of streaky pork, 300 grams of cured pork, dried tofu knots, 2000 ml of water, an appropriate amount of salt
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