Dish up a dish made with backyard ingredients

What I post today are all the finished photos of the various dishes made since the harvest of the vegetable field (because I don't take photos every time, so there are not many photos I found). Remind your friends to watch on the premise of having a full stomach.

The photos don't use filters, they don't look very good, I'm sorry, friends. My photography skills are limited. In fact, my cooking skills are more limited, and I don't like to put a lot of seasonings, and I like to keep the original taste of the dishes as much as possible. So in most cases, the dishes I cook only have oil, salt, and soy sauce, and I add a little more oil when cooking green vegetables. But recently, when making meat, I will put ingredients for spicy pot or hot pot, as well as Laoganma. Because the children, one big and one small, like to eat it. Especially the small ones. Although they don’t eat spicy food, they like it when they are properly put in these ingredients.

The picture above is celery stir-fried beef. At first glance, there is little celery, but it is actually because the plate is big and the beef is too much, and the celery is pressed down. The celery grown by myself is pure and delicious. For this dish, I usually put garlic, a little spicy hot pot ingredients and a little more Laoganma spicy and crispy chili sauce. After frying the beef, put the beef in the pot. After the beef is slightly fried, add salt and soy sauce, and continue to fry the beef until it is cooked. out of the tray. Every time I slice the beef, I soak it in blood and wash it, but the beef that has been soaked in water will not wring out the water in the meat, so I no longer need to add water every time I fry it. This dish is super flavorful, and I make it almost every time I make it.

The picture above is scrambled eggs with zucchini and chives, eaten today. There are only two zucchini in the backyard, and they were eaten by small animals. I was really worried that if I didn't pick them again, there would be no harvest, so I picked them today. Two zucchini scrambled eggs are not enough for one plate, so I remembered a handful of leeks that I cut some time ago (there are few leeks, only one can be harvested at a time), so I made up a dish. It turned out very delicious, I only gave oil, salt and a little soy sauce, there is a natural sweetness. disc light.

The picture above is the Internet celebrity Japanese sausage of Costco fried with oil beans. Actually, the beans hadn't grown up yet, but I couldn't help but picked two hundred or so roots to try them out (the first time I picked them, I counted the total). First put a little oil in the pot, put the garlic and sausages down and stir-fry, after the oil in the sausages burst out, put in the beans and continue to fry, fry for about four or five minutes, give a little water, fry for a while, then simmer for a few minutes, give A little salt (sausages are salty, so give a little salt or no salt) and soy sauce, and serve. The beans absorbed the flavor of the sausage, mixed with its own tenderness and sweetness, and it was gone in one big plate, so the next day I picked a bunch of green beans and made a plate.

The picture above is the scallion oil noodles in the small fat cub. I now make scallion oil almost every time I harvest scallions because they are so delicious. Put more oil in the pot, put the chopped green onion after it heats up, simmer on low heat until fragrant, and stir more to prevent the onion from burning. Pour the sauce prepared in the ratio of 1 into the pot, and then simmer for a while. You can also boil dry shrimp. Taste better. Put the noodles in the pot and cook them thoroughly. Remove them from the turntable or in a bowl. Add one or two spoons of scallion oil according to the amount of noodles. After stirring evenly, add some meat and vegetables and serve. The speed of eating scallion oil noodles is very fast, and there is never any need to urge them.

The picture above shows a plate full of water spinach. My goal this year is to achieve water spinach freedom. I grow a lot of spinach. However, the weather in Ottawa is not good, and the water spinach grows very slowly. But some time ago, the first batch could finally be pinched. After pinching it, I got a big pot, and I finished frying a big plate. So happy to eat!

The picture above shows a plate of red amaranth, thick-skinned vegetables and lettuce. Bought green vegetables, except for spinach, which cannot be directly put into the pot, other vegetables are generally fried directly, and there is not much after frying. But when I eat vegetables from my own field, I always boil the water first, then add salt to blanch the leafy vegetables before frying. Because it can't be put in the pot without blanching. The pot is full, and there is no way to fry it directly. After blanching, the vegetables stick together, and they will appear much less.