1.Fried Potato Baked Egg



3 eggs

300g of Potato

1/2 onion

3 slices of Bacon

40 grams of cream



A pinch of salt

White pepper



1 Shred the onion, cut the bacon into small pieces, peel and shred the potatoes. Set them aside.

2 Heat up a pot, add cooking oil with 10 grams of butter. Add in the ingredients of Step 1 in order and sauté until fragrant before setting aside.

3 Beat the eggs, add in all the seasonings and beat well. Add all the ingredients in Step 2 and mix well.

4 Heat up a pan, put 30 grams of butter. Wait until it melts and turn to low heat. Pour the ingredients of Step 3 and spread the surface

5 Fry for about 4 to 5 minutes until it is colored, turn it over and fry for a while. Lastly, sprinkle with parsley as decoration.

2.Herb Chicken Chop



2 boneless chicken thighs

1g of Thyme

5 grams of minced garlic


1/4 teaspoon of ground black pepper

1 teaspoon of olive oil

1/4 teaspoon of salt

1/4 teaspoon of sugar

1/2 teaspoon of rice wine



1 Take out a container, mix the minced thyme garlic and seasonings and mix well. Then, add the chicken thighs and marinate for 20 minutes.

2 Take a pan, heat it to warm and add the chicken drumsticks and fry for about 4 minutes

3 Turn over until the surface is golden brown and then continue to fry for about 4 minutes. Remove and cut them into small pieces and serve on a plate.


3.Potato soup



1 potato

1/2 onion


A. 20 grams of butter, 10 grams of low-gluten flour, 200 grams of water

B. 200g milk, 25g fresh cream, 5g chicken powder, a little salt, a little pepper



1 Wash and peel the potatoes and cut them into thin slices. Wash and peel the onions, mince and set aside.

2 Heat up a pan and add the butter of seasoning A. When the butter melts, put the minced onion in the pan and stir fry until it softens.

3 Add in the potato chips and stir-fry until they are cooked and soften, then turn off the heat and add the low-gluten flour of Seasoning A. Stir and fry evenly.

4 Add the water of Seasoning A in Step 3, then cook until the potatoes are soften and turn off the heat to cool.

5 Place the potato with water  into the blender and mix evenly. Then pour it back into the pot.

6 After adding the milk and fresh cream of seasoning B to a boil, add salt and pepper and stir well.


4.Bacon Cheese Potato



2 potatoes

50g of Bacon

1 tablespoon of cream

100g of Cheese shreds



2 tablespoon of water

1/4 teaspoon of salt

1/4 teaspoon of ground black pepper



1 Peel and shred the potatoes; shred the bacon.

2 Put cream and minced garlic in a pan and sauté the bacon.

3 Add potato shreds and stir well. Sprinkle with salt and black pepper and drizzle with water and stir-fry slightly.

4 Spread the shredded cheese and cover the pot. Roast over low heat until the potatoes are cooked and then sprinkle with parsley.


5.Vegetable quiche



1/2 cup of all-purpose flour

1/2 cup of water

1 tablespoon of salad oil

3 eggs

100g of Cabbage

30g of Carrots

1/6 teaspoon of salt



1 Add all-purpose flour with water and salad oil and mix thoroughly to form a batter.

2 Wash the cabbage and shred the carrots. After the eggs are beaten, add in salt, cabbage and carrot shreds and mix well to form a vegetable egg mixture. Set aside.

3 Add 1 tablespoon of oil to the pan, heat up the pan and add the batter of Step 1 to form pancakes and fry until they turn golden.

4 Pour the vegetable egg liquid onto the cake, switch to low heat and slowly fry until the egg liquid is solidified. Then, turn the egg cake over and fry on low heat for about 2 minutes until it is fully cooked.

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