There are many delicious and delicious dishes in life, but many people have no time and can only cook a few dishes at most. Therefore, the nutritious and delicious home cooking in A Auto Fast is very suitable for this kind of people, and the kitchen white can also be cooked. The following are common home-cooked dishes.
Common home cooking menu meat 1 First, crucian carp with watercress.
Raw materials:
2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g garlic, 50g chopped green onion,10g ginger, 65438 soy sauce, sugar and vinegar, 25g Shaoxing wine,15g wet starch, 2g salt and 40g Xi.
Exercise:
1. Wash the fish, gouge out two knives on both sides of the fish (the depth is close to the fish bones), smear Shao wine and fine salt and marinate slightly.
2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g of oil in the pot, add Danxian bean paste, ginger and garlic and stir-fry until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.
3. Put the original pot on the fire, hook the wet starch, pour the vinegar, sprinkle the chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.
Second, dry fried eel slices
Raw materials:
Eel (500g), fermented grains (20g), onion ginger, sugar (3g), garlic slices, monosodium glutamate, pickled pepper (20g), soy sauce (4g, 5g), bean paste (a little), wet water chestnut powder (6g), pepper powder,
Exercise:
1. After the eel is boned, cut into pieces, stir-fry in an oil pan, and add pickled pepper, bean paste, pepper, distiller's grains, sugar, monosodium glutamate and soy sauce.
2. Add some more soup, and when it dries slowly, add onion, ginger and garlic slices, and finally put them away with wet water chestnut powder.
Third, dry-baked shrimp balls.
Raw materials:
10 pair of prawns, 30g ginger onion and garlic, 1 teaspoon liqueur, 1 teaspoon spicy watercress, 1 teaspoon egg, 1 teaspoon corn flour. Monosodium glutamate 1 4 tsp, sugar 1 2 tsp, white vinegar/kloc-0 tsp, soy sauce/kloc-0 tsp, Japanese white powder/kloc-0 tsp, sesame oil/kloc-0 tsp, and red oil/2 tsp.
Exercise:
1. Cut the back of the shrimp meat with a blade to make the shrimp line up. After pumping out the midgut mud, put it in water, wash it with a cloth, and suck up the water. Then mix half egg white, 1 teaspoon corn flour and 1/4 teaspoon salt.
2. Cut ginger, onion and garlic into pieces for later use.
3. Put the marinated shrimps in an oil pan, and take out the oil at 160℃ for 30 seconds. Leave 65,438+0 tbsps of oil in the pot, stir-fry the spicy bean paste until the oil is bright red and the bean paste is fragrant, then add 3 tbsps of Jiang Mo, minced garlic, clear water and 65,438+0 tsp of sweet wine, simmer the shrimp balls until cooked, stir-fry the seasoning to thicken the soup, and finally sprinkle with chopped green onion to refresh.
Fourth, strange shredded chicken.
Raw materials:
Rooster1250g, soy sauce 60g, sugar 25g, vinegar 20g, salt and pepper noodles 5g, red pepper 50g, sesame paste 20g, cooked sesame 20g, sesame oil 20g, monosodium glutamate 5g, Jiang Mo10g, garlic paste and crispy rice10g.
Exercise:
65438+
2. Take a bowl, add soy sauce, sugar, salt, vinegar, pepper noodles, sesame paste, cooked sesame seeds, monosodium glutamate, sesame oil, red pepper, Jiang Mo, garlic paste, crispy Pixian watercress and chopped green onion, add a proper amount of chicken soup to make a "strange taste juice" and pour it on shredded chicken.
This method can also be used for rabbit meat, pork belly, food strips, duck strips and so on. , make all kinds of "strange" food.
Five: Boiled tofu
Raw materials:
2 pieces of south tofu, 50g of spinach core, 50g of egg white and 20g of cooked and lean ham. Seasoning oil 10g, chicken oil 20g, salt 5g, tasty 5g, pepper 1g, cooking wine 20g, wet starch 30g and chicken soup 200g.
Exercise:
1. Remove the rough surface of tofu and grind it into mud. Cut the ham into fine powder. Wash the spinach core.
2. Mix egg white, 5g salt, 3g monosodium glutamate, pepper,10g cooking wine, 20g wet starch and tofu paste together.
3. Squeeze the tofu paste into balls with a small spoon and heavy oil, then flatten it by hand, sprinkle with ham, steam it in the drawer for 5 minutes, and take it out to float on the soup.
4. Boil the chicken soup and add the spinach core. After a little cooking, add tofu balls, cook them through high fire, thicken the plate, and then pour in chicken oil.
Sixth, hot waist flower
Raw materials:
400g pork tenderloin. 30g of auricularia auricula, 50g of winter bamboo shoots, 5g of pickled pepper/kloc-0, 50g of pea seedlings. 3g of salt, 20g of cooking wine, 30g of bean powder, ginger and garlic 10g, onion 15g, soy sauce 10g, 2g of pepper, vinegar 15g, 30g of sugar, monosodium glutamate 1g, 50g of fresh soup and swill oil.
Exercise:
65438+
2, wash the fungus, slice the winter bamboo shoots, soak the peppers to remove seeds, and cut into pieces with an oblique knife. Slice ginger and garlic, cut onion into horse ears. Mix salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, bean powder and fresh soup into a bowl to make sauce.
3. Put the wok on the fire, heat the pork fat (about 220℃), stir-fry the kidney, and push it away. Add the ingredients together, cook the sauce, push it up and serve.
Seven, stewed duck Four Treasures of the Study.
Raw materials:
Duck pancreas 100g, duck paw 50g, duck tongue 50g and duck waist 30g. Seasoning sesame oil 5g, onion ginger oil 10g, chicken soup 300g, a little pepper, a proper amount of Jiang Shui, wet starch 302g, cooking wine 15g, soy sauce 10g, salt 2g and monosodium glutamate 2g.
Exercise:
1. Wash duck's pancreas, duck's paw, duck's tongue and duck's waist (cut off the waist), blanch in boiling water, skim the foam after blanching, cook with slow fire, and drain the soup for later use.
2. Cut the duck's pancreas into sections, cut the duck's paw into strips, peel the duck's waist, wash the duck's tongue, then blanch it with boiling water and take out the purified water.
3. Pour the chicken soup into a frying spoon, put it on a strong fire, add cooking wine, soy sauce, salt, hairy Jiang Shui and monosodium glutamate, bring to a boil, skim the floating foam until the soup turns golden brown, pour in wet starch, and hook it into a thin milky soup.
4. Pour the duck material (Four Treasures of the Study), gently stir well, add onion ginger oil and sesame oil, put the bowl in, and sprinkle with pepper.
Common home cooking menu meat 2 Portunus fried rice cake ~ standard Jiangsu and Zhejiang cuisine
Ingredients: one piece of rice cake, one piece of swimming crab, ginger 1, appropriate amount of onion, appropriate amount of garlic slices, appropriate amount of sugar, 2 tablespoons of soy sauce, 3 tablespoons of oyster sauce, half a spoonful of soy sauce, salt 1 spoon, and half a spoonful of chicken essence.
Fried rice cake with swimming crab ~ standard Jiangsu and Zhejiang cuisine
A rice cake, preferably a swimming crab, is gone today. I bought crabs, shallots, ginger slices and garlic slices for preparation. Pay attention to the sauce: 3 tablespoons of soy sauce, 0 tablespoon of 65438+ oyster sauce, half a spoonful of sugar, 2 tablespoons of salt, half a spoonful of chicken essence and half a spoonful of white water. Finally, the sauce is 200Ml. Treat the crab, cut off the extra feet, cut them in the middle, and then cut them in half. This size is enough, and then break the crab clip and taste it.
That's it. When done, cover the exposed part of the crab meat with flour and heat the oil over medium heat. Stir-fry the diced flour and seal the crab meat. I think my pot needs to be changed again. Sometimes it's sticky, sometimes it's not. It's too advanced to use. Then pour some oil, onion, ginger, garlic and stir-fry until fragrant. Put the diced rice cakes in, put the rice cake slices in, and pour the spare juice.
Pour in the rice cake and crab meat, stir well and simmer 10 minutes. Finally, add onion and stir well. You can see him in the pot. The sticky feeling hangs a thick layer of juice. Wow, I really want to eat.
Jiangsu and Zhejiang cuisine, towel gourd and soybean oil gluten are praised by the northeast people.
Ingredients: loofah, one soybean, 200g of oil gluten, 6 garlic, 5 cloves of oil, 2 tablespoons of salt and 2 tablespoons of sugar.
The practice of soybean oil gluten from Jiangsu and Zhejiang vegetable towel gourd was praised by the northeast people
Cook the edamame in advance, drain the water for later use, and cook it for a while if you like the taste of soft noodles. 15 minutes. Peel the loofah, cut the hob, cut the oil gluten, cut the garlic in half, chop the garlic in a hot pot, and stir-fry in cold oil to get a fragrant garlic paste (garlic paste can not be put according to personal taste). Stir-fry the oil gluten with a little water until it becomes soft. You can try oil gluten first. If it is not soft enough, you can put some water on it, cover it and stew for five minutes. finally
Ingredients: 22 hairy crabs, 4 -6 finger-shaped hot pot rice cakes, onion, ginger, flour, soy sauce, cooking wine, sugar and salt.
Traditional Home Cooking in Jiangsu, Zhejiang and Shanghai —— The Practice of Hairy Crab Rice Cake
Slice ginger, cut onion and wash rice cake. Wash the hairy crabs, cut them in half from the back, remove the inedible parts such as the stomach, intestines and gills of the crabs, and dip the cut end of the crabs in dry flour. Add oil to a large hot pot. When the oil temperature is 70% hot, turn off the heat and fry the hairy crabs in the oil pan until golden brown.
After frying, add onion and ginger slices, stir fry, and cook yellow wine to remove fishy smell. Add sugar, soy sauce and soy sauce, and continue to stir fry. Add water to avoid crabs. After the fire boils, turn to medium heat, cover the pot and stew for 5 minutes. Pour in the rice cake and stew until it is soft and glutinous, add salt (or no salt) according to the taste, stir-fry over high fire and collect the juice until the soup is rich, and serve.
Traditional Jiangsu and Zhejiang Cuisine —— Snails with Meat.
Ingredients Snail 2 kg minced meat 0, 5 kg chopped green onion a little ginger a little oyster sauce 1 spoon chicken essence a little sugar a little cooking wine 2 spoons soy sauce 2 spoons salt a little.
Traditional Jiangsu and Zhejiang Cuisine —— Snails embedded in meat
The basic raw materials are as above, and seasonings such as soy sauce are ignored here. Cut off the snail's tail with scissors, add onion, ginger and cooking wine, add water to boil, add screws and cook for 2 minutes, pick out the snail with tools and throw away the tail as kitchen garbage.
Clean snail shells and snail meat, rinse the shells with clear water, rinse the snail meat with salt, massage the snail repeatedly for 2-3 times, rinse the snail with clear water, cut into pieces, add pepper, oyster sauce, salt, chicken essence, soy sauce and cooking wine, and watch for yourself. People who often cook come to the point. After stirring evenly, embed it in the snail shell, and then. Add a little soy sauce, chicken essence, cooking wine, chopped green onion and a little water. After collecting the juice with strong fire. You're done!
Braised bamboo shoots (seasonal dishes)
Ingredients: 5 bamboo shoots (also called thunder shoots), 6 shallots, 3 dried peppers, 2 edible oils (tasteless) 30ml light soy sauce 15ml light soy sauce 3ml rock sugar 5-8g.
The practice of braising bamboo shoots (seasonal dishes)
Skillfully peel the shells of five or six big-rooted bamboo shoots: draw a straight line from the tip of bamboo shoots along the roots with a sharp knife, with moderate force, just cut the shells, and don't hurt the bamboo shoots with a knife. Then along this straight line, peel off the shells of bamboo shoots from both sides, and peel off a complete bamboo shoot in less than 30 seconds. This method is relatively simple, and it does not hurt bamboo shoots, and it is faster than peeling them layer by layer.
Wash it and put it on the chopping board, knead it with your hands and cut off the old roots. Cut off the old roots and don't be sad, or you won't be able to bite. Mash the whole root with the back of the knife, pat the cucumber in the same way and cut it into 5 cm long segments. Add the right amount of salt and squeeze out the water by hand. This is to remove the astringency of bamboo shoots. You can't blanch bamboo shoots in oil to get rid of astringency, otherwise they will lose their delicacy. So kill it with salt to remove the astringency. Fragrant green and white cut into sections, chopped green and set aside.
The state without water. Rinse with clear water several times and drain. Put oil in the pot, which is more than the usual amount of cooking. Put the bamboo shoots in the oil and stir fry. Stir-fry until the surface is obviously yellow. Add the above seasonings, add crystal sugar, light soy sauce and light soy sauce in turn, and stir well. Add the right amount of boiling water, and you usually eat more than half a bowl, that is, the bamboo shoots are not completely submerged. Turn off the heat for four or five minutes after boiling. Turn to high heat to collect juice, add scallion and dried Chili, stir-fry until the juice is dry, but don't scorch the plate, sprinkle with scallion.
The practice of braised pork with yam in common home cooking recipes;
Raw materials: pork belly, yam, ginger slices, star anise, cinnamon, fragrant leaves, crystal sugar, cooking wine, soy sauce, soy sauce and salt.
Practice: 1, pork belly cut into several sections, ginger slices boiled in cold water pot for a few minutes to drain the blood, washed with warm water, dried the surface with kitchen paper and cut into small pieces.
2. Pour a little oil into the pot, pour pork belly and stir-fry until it is oily. Turn to low heat and continue to add rock sugar and stir-fry until the pork belly is colored.
3. Add cooking wine, soy sauce, soy sauce, ginger slices, star anise, cinnamon, fragrant leaves and appropriate amount of hot water to the pot, and simmer for about 1 hour until the pork belly is soft and rotten.
4, yam peeled and cut hob block soaked in water.
5. After the pork belly is soft and rotten, add yam and continue to stew until the yam is soft and rotten. Finally, the juice can be collected by fire.
The practice of lotus buckle meat:
Ingredients: pork belly 500g, dried plum 100g, lotus seed, ginger, onion and garlic 50g each, soy sauce 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, 3 pieces of sugar and rock sugar each, star anise and fragrant leaves.
Practice: 1, dried plums, lotus seeds soaked in water; Pork belly is boiled with star anise, fragrant leaves and ginger for about 15 minutes, and cooked for about 7 minutes. Take it out and soak it in cold water, dry it and brush it with a layer of honey.
2. Heat the oil in the pan to 80% heat, fry it in the oil pan until the skin bubbles, cut it into pieces of about 5 mm, mix in soy sauce, soy sauce and cooking wine, and marinate for 2 minutes.
3. Wrap lotus seeds in sliced meat and put them face down in a bowl.
4. Put ginger, garlic and dried red pepper into the hot oil in the pot and saute. Add dried plums and stir-fry until fragrant. Season with a little sugar and light soy sauce.
5. Then spread the fried dried prunes on the surface of the meat roll, compact it, put the bowl in a steamer and steam it for about 60 minutes on medium heat.
The practice of Dongpo meat:
Ingredients: 500g pork belly, 0/00g leek/kloc-,50g ginger, 200g yellow wine, soy sauce and sugar.
Practice: 1. Wash the pork, cook it in cold water for 5 minutes, and cut it into cubes.
2. Put the onion and ginger slices at the bottom of the casserole, put the cut skin into the pot, add yellow wine, soy sauce and sugar, boil over high fire and stew for 2 hours.
3. Pick up the stewed pork belly, put it in a large bowl with the skin facing up, pour in the original juice of cook the meat, and steam for 30 minutes.
How to cook sliced meat:
Ingredients: tenderloin, Chinese cabbage leaves, bean sprouts 100g, 4 green garlic, bone soup 1 bowl, 3 slices of ginger, dried Chili rings 1 spoon, pepper 1 spoon, 2 star anise, salt 1 teaspoon, and black pepper.
Practice: 1. Shred cabbage, wash bean sprouts, slice tenderloin with salt, black pepper and egg white, marinate for 20 minutes, then mix in starch and let stand.
2. Add pepper, dried pepper and star anise into the cold oil, fry for fragrance, and take out pepper and pepper.
3, 1 tbsp stir-fry pepper oil, shred ginger slices and stir-fry until slightly yellow, add cabbage and bean sprouts, stir well, and add bone soup to boil.
4. Take out the cooked bean sprouts and cabbage and put them in a bowl.
5. Cook the meat slices on high fire, remove them and put them in a bowl, mix well and sprinkle with pepper powder and Chili powder, sprinkle with minced onion and garlic, filter the soup and pour it into the bowl. Take another pot of 3-4 tablespoons pepper and Chili oil, heat it and pour it on it.
The practice of pot-wrapped meat:
Ingredients: pork tenderloin 240g, water, oil, salt, cooking wine 1 teaspoon, starch, shredded onion10g, tomato sauce 70g, concentrated orange juice 2 teaspoons, sugar and white vinegar.
Practice: 1. Wash pork tenderloin, put it in the refrigerator until it is slightly hard, take it out, cut it into pieces about 2 mm thick, put it in a container, add a little salt, cooking wine and starch, and marinate for 20 minutes.
2. Cut the onion into filaments; Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt and water, and stir well to make juice.
3. Pour the starch into a large bowl, add a little water, add a little salt and a few drops of oil, and stir well.
4. Put the marinated meat slices into the starch paste, grab and mix, and hang the starch paste evenly.
5. Pour the oil into the pot. When the oil temperature rises to 60% to 70%, put the sliced onion into the pot, hang the meat slices with starch paste, put them into the pot one by one, fry until golden brown, and fry for about 20 seconds.
6. Put a little oil in the pot. When the oil temperature rises, add shredded onion, stir-fry, pour in the sauce, stir-fry with a spatula, pour in the fried meat slices and stir-fry until the sauce is hung evenly, and then add a little oil to stir-fry evenly.
The practice of steaming mutton with millet;
Ingredients: 550g of mutton, 50g of millet, 0g of lobster sauce 1 0g, 10g of soy sauce10g, 2g of sweet noodle sauce10g, 2g of salt, 3g of onion1g, 3g of ginger and 5g of sugar.
Practice: 1, millet soaked in clear water for 4 hours; Slice mutton into a bowl, add 10g douchi, 10g soy sauce, 10g sweet noodle sauce, 2g salt, 1g onion, 3g ginger and 5g sugar, mix well and marinate for 30min.
2. Spread a layer of millet, a layer of mutton and a layer of millet in a steaming bowl, and put the mutton and millet in the bowl in turn.
3. Boil the water in the steamer, add the mutton after the water is boiled, and steam for about 30 minutes.