Just yesterday, my cousin's family of three came to visit relatives in the city. I happened to be at home, so I left their house and went home for dinner. In order to adapt to the change of seasons, my wife and I specially went to the vegetable market to buy some ingredients and prepared six dishes and one soup.
Compared with soup, it is a good choice. Just be vegetarian. I bought some winter melon ribs and cooked a winter melon ribs soup.
As for the cooking of the side dishes of six home-cooked dishes, I also managed to match meat and vegetables, which was very light and refreshing, and my cousin's family enjoyed it very much. If you are interested in this, you might as well have a look at these dishes.
1: stir-fried lotus root slices
Sauteed lotus root slices are often referred to as moonlight in the lotus pond. This delicious dish highlights the seasonal characteristics, and the frying method of various vegetarian ingredients is not only simple, but also nutritious.
Prepare 2 knots of lotus root, 25 Dutch beans, 2 red peppers and 50g of water-borne auricularia; Peel and slice the lotus root, properly select and wash the peas, cut the red pepper into diamond-shaped pieces, blanch the black fungus with boiling water, and remove the cold water.
The hot oil in the pot is 60% hot. First pour peas and stir-fry for one and a half minutes, then pour lotus root slices, red peppers and black fungus into the pot, stir-fry for about 3 minutes, add a little oyster sauce, salt and sugar, and continue to stir-fry for about one minute.
2. Dry fried Pleurotus ostreatus
Pleurotus ostreatus is not only delicious, but also an all-around player. Many good dishes fried with it are delicious.
Prepare 350g of Pleurotus ostreatus and two green peppers; Tearing Pleurotus ostreatus into strips, washing, boiling in boiling water for two and a half minutes, taking out and drying; Seed the green pepper and shred it.
Heat oil in the pot, pour shredded green pepper 1 min, then pour dried Pleurotus ostreatus strips, stir-fry over high fire for about two minutes, add a spoonful of soy sauce, a little salt and chicken essence to adjust the taste, and then take out the pot.
3: Smooth fish fillets
Fish fillets have always been elegant among meat varieties, and protein itself is very good, which tastes just right in summer.
Prepare 300g sliced black fish fillets, 4 small rapeseed, 40g soaked black fungus, half carrot and 80g bamboo shoots; Clean small rape; Carrot slices; Slice bamboo shoots and blanch fungus.
Heat oil in the pan, saute three slices of ginger, pour in the fish fillets and stir-fry until white, then add black fungus, small rapeseed, carrot slices and bamboo shoots, and stir-fry for two and a half minutes over high fire; Add a spoonful of cooking wine, half a spoonful of soy sauce, a little salt and chicken essence, and thicken with appropriate amount of water starch.
4: Cold shredded chicken
Chicken breast is a common meat in life, and it is also a very good choice as a cold dish for entertaining dishes.
Prepare about 350 grams of chicken breast, one cucumber, half an onion and 5 grams of cooked white sesame seeds; Cook the chicken breast, shred it and put it in a bowl; Shred cucumber and onion for use.
Pour all the ingredients into a bowl with shredded chicken, add sesame oil, soy sauce, oyster sauce, pepper, salt and vinegar, and stir well. Serve.
5: Scrambled eggs with shrimp
Eggs and shrimps are not only delicious ingredients, but also delicious dishes made with each other.
Marinate 350g shrimp with 5g starch and two spoonfuls of cooking wine for five minutes; There are three eggs scattered in the bowl.
Heat the hot oil in the pot to 30%, pour in the egg liquid and stir-fry until it is slightly solidified, and take it out for use; Then fry shrimps in oil, then pour in eggs and fry for one minute, add cooking wine, soy sauce, salt and black pepper, fry for another 30 seconds, and sprinkle with chopped green onion.
6: Mushroom stew
I chose mushroom stew as the last course. It seems simple and simple, but it is very suitable for the coming summer season.
Prepare five Shanghai green trees and seven fresh mushrooms; Break up the vegetables and wash them; Wash mushrooms and slice them for later use.
First prepare a pot of 200ml boiling water, add a little cooking oil, blanch the vegetables and mushrooms, and take out the water control; Heat oil in the pan, add a little minced garlic and stir-fry until fragrant, then pour in mushrooms and vegetables, stir-fry for about one and a half minutes, add a spoonful of oyster sauce and 1g salt to taste, and stir-fry out of the pan.