Every day when I come home from work, many people are worried about what to eat for dinner. They share a week's dinner recipe and cook eight meals at home. The method is simple and easy to learn, and the meat is well cooked. After eating for seven days, you don't have to worry about what to eat for dinner. Here are some practices:
Materials required for spicy tofu: tofu 1 block, pork 100g, proper amount of oil and salt, onion 1 block, ginger 1 block, 2 cloves of garlic, Pixian bean paste 1 spoon, and soy sauce 1 spoon.
Practice steps:
1. Cut the tofu into pieces with a thickness of 1.5 cm, and then cut into square pieces with a thickness of about 1.5 cm.
2. Chop pork, onion and chopped green onion, ginger and garlic. Chop Pixian bean paste so that the fried oil will be redder.
3. Add water to the pot to boil, add a little salt, add the bean curd to blanch, boil for 2-3 minutes after boiling, take out the bean curd, put it in cold water to cool, take out and drain the water, the bean curd to blanch can remove the beany smell, when blanching, add salt to the water, the bean curd will not be fragile after baking, and the made bean curd is complete in shape and marketable.
4. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color of minced meat turns white.
5. Put the minced meat aside, put it in Pixian bean paste and stir-fry it with low fire, stir-fry the red oil, stir-fry the fragrance, and then stir-fry the minced meat and bean paste evenly.
6. Pour half a bowl of water, then add soy sauce, sugar, a little salt and cooking wine. Add tofu, bring it to a boil over high fire, turn to medium heat for 2-3 minutes, pour in appropriate amount of water starch to thicken, heat over high fire until the soup becomes thick, turn off the fire, take it out and put it on a plate, sprinkle with pepper noodles and chopped green onion, and a plate of spicy tofu with good color and fragrance will be ready.
Materials required for cooking eggplant with beans: 250g of beans, 300g of eggplant, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, braised soy sauce 1 tablespoon, starch 1 tablespoon, and chicken essence 1 teaspoon.
Practice steps:
1. Prepare the required materials. It is best to choose green beans for beans. Remove the tail of the bean, remove the tendon of the bean, break three sections by hand, and rinse. Remove the bean gluten from the beans, otherwise it will not only affect the taste, but also be difficult to digest.
2. The eggplant is pedicled, washed and then cut into strips about 5-6 cm long. Don't cut the tomato strips too finely, they will break easily when fried. Add a little salt, mix well and marinate for 10 minute.
3. Chop chopped green onion, chopped ginger, chopped garlic, put starch into a bowl, add half a bowl of water, then add soy sauce, chicken essence and salt, and stir well to make juice for thickening. Put less salt, and put salt when pickling.
4. Heat the oil in the pan, stir-fry the beans, stir-fry the wrinkled beans, and stir-fry the beans. When the color is green, the beans are raw. Once they turn yellow-green and soft, it means they are mature. Take out the oil control for later use,
Make sure the green beans are ripe, or they will be poisoned. If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain thrombin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis. In order to prevent kidney bean poisoning, kidney beans must be fried thoroughly.
6. Raise the oil temperature, fry the eggplant strips until the edges are reddish, and take out the eggplant strips to control the oil for later use. Fried eggplant is hot, the oil temperature is low, and eggplant is easy to soak in oil.
7. Pour out the oil of fried eggplant, leave a little oil, add chopped green onion, fry in Jiang Mo, then add the fried eggplant and beans and stir well.
8. Pour in the prepared juice and thicken. Heat the juice until it is thick, add minced garlic, stir-fry evenly, turn off the fire and serve.
Materials required for stuffed meat with peppers: 8 peppers, 250g pork (fat and thin), 3 tablespoons vegetable oil, 3g salt, white pepper, 1 tablespoon cooking wine, 1 onion, 2 slices ginger, 2 cloves garlic, 2 tablespoons soy sauce,12 tablespoons soy sauce.
Practice steps:
1. Prepare the ingredients, wash the peppers, remove the stalks of the peppers and take out the seeds inside.
2. Wash and chop pork into minced meat, add pepper, cooking wine, chopped green onion, Jiang Mo and a little salt, mix well (pepper and cooking wine can remove the fishy smell of meat), and marinate for 10 minute.
3. Use chopsticks to stuff the pickled meat into the pepper one by one.
4. add oil to the pot, heat it, add pepper and fry it on medium heat. Stir-fry Chili until both sides wrinkle, add onion, ginger and garlic, stir-fry until fragrant, pour in soy sauce and soy sauce, and add half a bowl of water.
5. Bring to a boil, simmer for about 10 minute on medium heat, turn off the heat when the chilies are soft and there is a little soup left, and take them out and put them on a plate.
Materials required for chopping pepper: 1 kg of pepper, 100g of pork, 2 millet peppers, appropriate amount of oil and salt, 1 slice of onion, 1 slice of ginger, 2 cloves of garlic, half a tablespoon of cooking wine, 1 tablespoon of soy sauce, half a teaspoon of chicken essence and appropriate amount of water starch.
Practice steps:
1. Wash Zanthoxylum bungeanum, remove pedicels and drain water for later use.
2. put the pepper on the chopping block, pat it with the back of the knife, and then cut it into sections.
3. Pork is cut into minced meat, millet and spicy knife are cut into sections, onion is cut into chopped green onion, ginger is shredded, and garlic is sliced.
4. Add oil to the pot, heat it, fry it in the pepper section until the surface is wrinkled, and take out the pepper section for later use.
5. Add a little oil to the pot, add minced meat and stir fry until the color turns white, add onion, ginger and garlic and stir fry evenly. Pour cooking wine, add soy sauce, stir-fry evenly, stir-fry minced meat, and color. Cooking wine can remove the fishy smell of minced meat.
6. Add the pepper section and stir well, pour in a little water, then add salt and chicken essence, boil and burn for 1-2 minutes, then burn the pepper to taste. Pour in a proper amount of water starch to thicken, heat over high fire until the soup thickens, wrap it on the ingredients, turn off the fire, take it out and put it on a plate, and a plate of delicious minced meat pepper will be ready.
Materials required for sliced mushrooms: fresh mushrooms 1 kg, 2 peppers, pork 100g, proper amount of oil and salt, onion 1, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, starch.
Practice steps:
1. Remove seeds and pedicels from Zanthoxylum bungeanum, slice, slice pork, add cooking wine and starch, grab well, and marinate 10 minute. After the meat slices are marinated, the fried meat slices are tender, smooth, not firewood and not fishy.
2. Add water to the pot and bring it to a boil. Put the mushrooms in the pot and cook for 2-3 minutes. Take out the mushrooms.
3. Take out the mushrooms, put them in cold water, take them out and drain them for later use.
4. Heat the oil in the pot, add the sliced meat and stir fry until the color turns white. Add chopped green onion, Jiang Mo and garlic and stir well.
5. Add the mushrooms and stir well for 1-2 minutes.
6. Add pepper slices, oyster sauce, soy sauce and a little salt, stir fry evenly, turn off the fire and serve. A plate of fresh, fragrant and tender sliced mushrooms is ready.
Materials required for frying beans: 500g of green beans, pork belly 150g, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, 5 dried peppers, soy sauce 1 spoon, cooking wine 1 spoon.
Practice steps:
1. Pick both ends of green beans, wash them, drain the water, and then break the beans into sections.
2. Pork belly is cut into minced meat, dried peppers are cut into sections, pepper seeds are removed, ginger is minced, and garlic is sliced.
3. Add oil to the pot and heat it. Add green beans and fry over high fire. Stir-fry the green beans until the skin is wrinkled, take out and control the oil for later use.
4. Pour the oil out of the pot, leave a little base oil, add pepper and dried pepper and stir-fry until fragrant, then add ginger and garlic and stir-fry until fragrant.
5. Add minced meat and stir fry until the minced meat turns white. Add the fried green beans and stir well.
6. Pour in soy sauce, cooking wine, add salt, stir fry evenly, turn off the fire and serve.
Materials required for pork belly: pork belly 1 .5kg, sweet noodle sauce 30g, salt, onion 1, ginger 1, aniseed 2, fragrant leaves 3-4, cinnamon 1, fennel 2-3g, and tsaoko1.
Practice steps:
1. When the pot is hot and smoking, do not put oil. Rub the skin of streaky pork back and forth several times to make the skin yellow, which can remove the fishy smell of hair follicles and sweat glands of the skin. Then put it in warm water, grind off the brown part of the skin with steel balls, and then wash the meat.
2. Cut the pork belly into chunks about 1.5cm thick.
3. Prepare seasoning, cut onion into sections, cut in half, and slice ginger.
4. Put the sliced pork into a container, add sweet noodle sauce, braised soy sauce, soy sauce, salt and cooking wine, grab the seasoning evenly, so that the surface of each pork belly is covered with sauce, and cover it and marinate for 2 hours. After pickling, if you are afraid that the pork belly will spread out when cooking, you can tie the pork belly twice with dried lotus grass or string, so that the cooked pork belly will not spread out.
Prepare a casserole, first put some shallots and ginger slices at the bottom of the casserole, so it is not easy to paste the bottom of the pot. Put the pork belly skin up, one by one in the casserole, put some onion slices and ginger slices in the middle of the pork belly, and pour the remaining bacon soup.
6. Put the seasoning in a cooking box, or put it in a gauze bag, put it in a casserole, add 2-3 crystal sugar, add water, and add 1 tablespoon cooking wine, boil it with high fire, cover the casserole and simmer it with low fire.
7. Simmer on low heat, keep it slightly open, stew for 2 hours to 2.5 hours, and eat it when the time is up.
Tofu meatball soup required materials: tofu 1, pork 300g, sesame oil 1 tablespoon, onion 1, ginger 3 slices, white pepper 1 teaspoon, cooking wine 1/2 tablespoons,
Practice steps:
1. Chop pork into minced meat. Chop the pork and the meatballs will be well formed. Put minced meat into a large bowl, add chopped green onion, Jiang Mo, cooking wine and white pepper, add a little salt and a little water, and stir in one direction until it becomes sticky.
2. Cut the tofu into large pieces first, and then cut the tofu into small pieces for later use.
3. Boil the casserole with water, add Jiang Mo and tofu, and cook for 5-6 minutes.
4. Turn off the fire and keep the soup slightly boiling. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). According to the sample, put all the meatballs into the pot.
5. When all the meatballs are put into the pot, turn on a big fire, boil the soup, skim off the floating foam, cook until all the meatballs float, add salt to taste, turn off the fire, add white pepper, sesame oil and chopped green onion, and stir well.