You don't need to marinate in advance, and you can eat crispy and salty chicken chops simply by frying.

-Materials-

chicken thighs

Appropriate amount of black pepper

Appropriate amount of oyster sauce (if not, it can be omitted)

Appropriate salt

-Practice-

Remove the bones from the chicken leg so that it can be unfolded. You can cut a few knives in the thick part of the muscle or meat, but don't cut it off. This can avoid shrinking into a ball when frying

Apply a proper amount of salt on both sides of the chicken leg, and then apply a layer of oyster sauce.

The chicken legs are coated with black pepper on both sides. If you are not afraid of spicy food, you can put more. If the taste of black pepper is enough, it will be delicious.

Drop a little oil in the center of the pot, then put the chicken skin face down into the pot and fry for ten minutes on high heat. You don't need too much oil, because the chicken skin itself can provide enough oil.

Turn over, fry for eight minutes and take out.

-Hint-

If you don't think so, I won't think so. Stir-fry enough, or if you like it hard, you can turn up the heat and stir-fry both sides for another minute.

When frying, you don't-you don't have to stay by the fire and do other things generously. Because it is a small fire, the chicken skin will constantly secrete oil, so it is not easy to burn.

-Lazy version of Flammulina velutipes Fat Beef-

Flammulina velutipes and beef slices, lazy people's favorite food is beef and Flammulina velutipes.

-Materials-

Enoki Mushroom

250 grams of beef rolls

1 tbsp rice wine

Take 2 tablespoons raw.

1 sugar tea spoon

A little onion

Appropriate salt

-Practice-

Thaw beef rolls, add rice wine and marinate in soy sauce for 5 ~ 10 minutes.

Heat oil in the pan, add Flammulina velutipes and stir-fry until half-cooked, add the marinated beef and stir-fry quickly.

Add sugar and shredded onion. Stir well, add appropriate amount of salt to taste, and take out the pot.

-Hint-

The amount of sugar is according to personal preference.

-Lazy version of fried spicy crab-

The crab meat is tender and firm, the crab shell is crispy and delicious, and the spicy crab with long fingers can be as simple as that.

-Materials-

One is in crab crab (I used a blue crab, but I got a spicy one when the thief got bigger).

1/4 hot pot (small package directly cut into four parts). )

A small piece of unsalted butter (about 20g, you can put more if you like, it will be more fragrant).

Garlic, ginger and onion

Appropriate amount of green pepper (red is also acceptable)

A little sugar (less than a spoonful)

-Practice-

Throw away all crabs that you don't like or want to kill. Wash, remove eight pieces, split with big pliers, and taste more delicious. Chop garlic and ginger, and cut onion into chopped green onion.

Add a piece of butter to a cold pot, turn on a big fire, melt the butter, add garlic, ginger and green pepper, and stir-fry until the fragrance is overflowing.

After the explosion, the dismembered crab crab turned into a fire and became discolored.

Then add a piece of hot pot in summer and autumn, stir-fry, add water (slightly smaller than crab crab's), bring to a boil, add a little fine sugar, stir, cover the pot and cook over high heat (I also added hot pot rice cakes to cook together. This choice is so right, and the rice cake is delicious! )

When the boiling water is almost dry, add a little water starch and shallots, immediately mix in crab crab, turn off the heat and serve! All right!

-Hint-

By the way, I added a lot of crab crab rice cakes, so I used a quarter. If your appetite is small and the ingredients are not so spicy, then a small piece of hot pot ingredients can be divided into three small pieces and added slowly to suit your taste.

-Lazy version of sweet and sour pork ribs-

As long as you master the recipe, even a novice with zero cooking experience can make sweet and sour pork ribs!

-Materials-

Pork chop 500 grams

1 tbsp of wine (1 tbsp is15ml tbsp)

3 grams of salt

2 tbsp soy sauce (1 tbsp is15ml tbsp).

3 tbsp vinegar (1 tbsp is15ml tbsp)

4 tablespoons sugar (1 spoon is15ml spoon)

-Practice-

Wash and dry pork chops for later use.

Pour a little oil into the pot, heat it and saute the ginger slices.

Add the ribs and stir-fry until the ribs change color and the surface is golden and slightly burnt.

At this time, you can add a golden ratio of seasoning. The order is: first put one spoonful of cooking wine, then two spoonfuls of soy sauce, three spoonfuls of rice vinegar, and finally four spoonfuls of sugar. Stir well. Then pour in boiling water that can pass the ribs and simmer for 20 minutes.

After 20 minutes, add salt, and collect the juice by fire. When the juice is thick and bright, sprinkle sesame seeds out of the pot (throw away the remaining ginger slices in the pot, and finally pay attention to turning over the ribs in the pot to avoid burning! )

-Hint-

To cook this dish, please be sure to use pure pork chops, preferably with crisp bones. This part of the meat is soft and tender, and it is most suitable for making sweet and sour pork ribs.

Before frying the ribs in the pot, dry them as much as possible or dry them with kitchen paper, so that the ribs will win. Don't splash oil and burn your hands.

When sprinkling cooking wine, pour it around the edge of the pot, and the aroma of the wine will be distributed more evenly.

The golden ratio of 3 tablespoons of rice vinegar to 4 tablespoons of sugar can be adjusted according to your own taste. If you like sour spots, you can use 4 tablespoons rice vinegar and 3 tablespoons sugar instead.

If you like children's shoes with darker colors, you can add a little soy sauce after stewing them with salt.

-Lazy version of braised beef-

Prepare marinade bag, fresh beef tendon, rub together, marinate and cook. Take it out and eat it

-Materials-

A steamed stuffed bun with braised pork

1000g tendon

salt

black pepper

Light soy sauce

crystal sugar

-Practice-

Cut the tendon into small pieces, sprinkle with salt and black pepper and knead well, sprinkle with appropriate amount of soy sauce and knead well.

Put the kneaded beef into a food bag, add enough soy sauce, squeeze out the air and put it in the refrigerator for curing. It is best to marinate overnight. If time is not enough, marinate for at least four hours.

Some of the bought bags can be directly boiled and thrown into the pot. If they can't cook directly, wrap them in a piece of cotton cloth, tie them tightly and throw them into the pot.

Sauced beef, water is not beef, sauce beef, add two pieces of rock sugar. The point here is that the water must be filled at one time. It doesn't matter if there is more water. If there is not enough water, you will be in trouble! Cover the pot, bring to a boil, and skim off the froth. Cover the pot and simmer for 20 minutes, turn off the fire for 30 minutes 10 minutes. Turn off the fire and let it cool naturally. Take out the thoroughly cooled beef, wrap it in plastic wrap, put it in refrigerator for more than four hours, and slice it.

-Hint-

When salted beef is cooked, I don't want to add more salt, because there is soy sauce, which is salty, and the gravy itself is salty. If the brine is not salty enough for the first time, you can add salt appropriately.

Cool the used brine soup thoroughly, skim off the oil and filter off the dregs. Freeze the food bag in the refrigerator. When you use it next time, thaw the marinated soup, and then add a proper amount of water.

Good braised beef must be naturally cooled and refrigerated for more than four hours before slicing, otherwise it will be chopped and not easily cut thin.

It is recommended to soak in marinade soup for one night.

-Lazy kung pao chicken-

Dice chicken breast, stir-fry spicy peanuts, and a plate of spicy and smooth kung pao chicken will come out ~

-Materials-

Chicken breast (or boneless chicken leg) 300g.

100g spicy peanut (with pepper and pepper inside)

Five dried peppers.

About 20 peppers.

Take 3 tablespoons raw.

2 tablespoons vinegar

1 tablespoon sugar

1 tbsp cooking wine

starch

2 teaspoons of salt

Onion quantity

edible oil

1 teaspoon Chili powder

The right amount of garlic powder

-Practice-

Cut the chicken into pieces about 1.5cm, add one tablespoon of soy sauce, one tablespoon of salt, one tablespoon of cooking wine, one tablespoon of starch and one tablespoon of cooking oil, mix well, and marinate in the refrigerator for more than half an hour.

Mix 2 tablespoons vinegar, 1 soy sauce, 1 white sugar, 1 chicken essence, half a tablespoon starch and 1 cold boiled water in a small bowl for later use. Cut the onion into pieces about 1cm and soak it in the sauce. Cut some chopped green onion and garlic.

Heat oil in a pan, add chopped dried pepper and pepper, add 1 teaspoon of Chili powder, and simmer on low heat until the pepper and pepper turn black. Stir-fry minced onion and garlic until fragrant.

Pour in diced chicken and stir-fry quickly until 70% white. Stir-fry the sauce in a small bowl until.

The big spoon is the most common porcelain spoon for drinking soup. The amount of small spoon is about 2 grams.

I can't see green onions in the photos, because there are no green onions. There are not enough onions in this dish. I still like to add more onions to taste.