Whether it's a wanderer in a foreign land, a white-collar worker chased by the hectic pace of life, or a little girl who has suffered setbacks in love, it seems that just a hot meal can bring a warm current instantly in the cold wind and rain.
Three meals of tea and rice, four seasons clothes. * * * created a place to call home. People get together because of food, and people stay together because of gathering. Home is here, and the taste is always there. Next, I will share with you some home cooking practices to make the home more delicious!
Tofu omelet
Ingredients: old tofu, peanut oil, soy sauce, corn starch, eggs and shallots.
Exercise:
1. Prepare the materials and wash the bought tofu with clean water.
2. Wash the shallots and cut into sections, cut the tofu into thick slices of about one centimeter, and break the eggs.
3. Pour the right amount of Fulinmen peanut oil into the pot.
4. First put the starch into the tofu, then into the egg liquid, and then into the egg liquid, with egg liquid on both sides.
5. Add tofu when the pot is slightly hot.
6. After one side is browned, turn it over until both sides of the tofu are browned, and then fry the whole tofu in turn.
7. After all the tofu is fried, put it back into the pot, pour in warm water or chicken soup, pour in proper amount of soy sauce, and slow her down for 5 minutes.
8. stew until the soup is reduced, and take the pot.
Fried sweet corn with pine nuts
Ingredients: quick-frozen mung beans; A packet of quick-frozen sweet corn; Half a carrot; 2 tablespoons pine nuts; Half a spoonful of salt
Practice: Take out a bag of quick-frozen sweet corn kernels and thaw the quick-frozen green beans. If you use fresh sweet corn and fresh green beans, you need to cut off the corn kernels with a knife, cook them in a boiling pot for 2-3 minutes, and then take them out and put them in cold water. The same is true of mung beans. Peel carrots and cut them into cubes the size of corn kernels. Add some oil to the pan. If you use raw pine nuts, you need to fry them with low fire. Then add carrots and stir-fry until it is broken. Stir-fry green beans and corn kernels several times, add salt and stir-fry to taste. If you use ripe pine nuts, just put them in at last.
Flammulina velutipes with sauce flavor
Ingredients: Flammulina velutipes 1, Laoganma 2 tablespoons, salt 1 spoon, 2 chopped green onion, soy sauce 1 spoon, half a spoonful of aged vinegar and half a spoonful of sugar.
Exercise:
1. Wash Flammulina velutipes, cut off the roots, peel and slice garlic.
2, from the pot, add peanut oil to heat on low heat, add garlic and stir fry.
3. Add 2 spoons of Laoganma to stir fry, add 1 spoon of soy sauce, half a spoonful of aged vinegar, half a spoonful of sugar and 1 bowl of water to boil.
4. Add 1 tablespoon of salt, stir-fry the Flammulina velutipes evenly, so that the Flammulina velutipes are evenly covered with sauce, then cook for half a minute on high fire to soften the Flammulina velutipes, then turn off the fire and put them on a plate.
Steamed chicken with fungus in oyster sauce
Ingredients: 1 chicken, auricularia auricula, onion, ginger, oyster sauce, carved wine.
Exercise:
1. Cut the chicken into small pieces, soak the fungus, remove the pedicle and tear the floret, slice the ginger, tie the onion or cut into sections;
2. Add the right amount of soy sauce, oyster sauce and a little carved wine to the chicken pieces;
3. After adding onion and ginger, grab it evenly and marinate it in cold storage for more than 30 minutes.
4. Add auricularia to the pickled chicken pieces and mix well;
5. Boil water in the pot and steam for about 20 minutes until cooked.
Everyone will have their own little comfort, and my comfort is food. I want to eat snacks. I like eating and cooking. I hope I can recommend these simple food practices to everyone.