Families can also stir-fry with existing condiments.
Eat some light food in summer, and the dessert can be mung bean seaweed soup, eight-treasure porridge, tremella lily soup and so on. Soup can be: old duck and winter melon seaweed soup, fish head and tofu seaweed soup, straw mushroom minced meat soup, etc. Side dishes can be: fried beef with bitter gourd, fried luffa with chicken liver, fried eggplant with shrimp skin, eggs and so on. Because there are more melons and fewer vegetables in summer, the vegetables in summer are only spinach and sweet potato seedlings, which can be fried with garlic. Delicious and convenient.
Winter is a good season for tonic, but it should be noted that tonic doesn't have to eat good food. Some seemingly simple dishes, as long as used properly, can also have unexpected good results. Red and spicy oil mixed with yuba, yam, medlar fried shredded pork, pine nuts and hedgehog, deer whip stewed chicken, etc. Are all good choices.
Several condiments commonly used in home cooking
Salt, sugar, pepper powder, monosodium glutamate, chicken essence, cooking wine, soy sauce, pepper, onion, ginger and garlic.
Take the following home-cooked dish as an example:
This dish is a home-cooked dish that northerners often eat around the vernal equinox. It's a Shandong dish, and its name is stir-fry. Beautiful shape, multi-material and multi-flavor, and unique edible flavor with spring cakes.
Ingredients: egg juice150g, pork150g, bean sprouts150g, spinach100g, instant noodles100g.
Accessories: salt 3g, wine 5g, ginger juice 5g, monosodium glutamate 3g, shredded onion 5g, soy sauce 10g, oil 125g.
Making:
1) Pork is cut into 3 cm long strips, bean sprouts are washed at both ends, spinach is washed and cut into inches, and vermicelli is cooked and coded in a plate;
2) Heat a pan with base oil, stir-fry shredded pork, shredded onion and bean sprouts, pour in soy sauce, salt, cooking wine, ginger juice, monosodium glutamate and stir-fried spinach, pour a little bright oil out of the pan and put it in a vermicelli plate;
3) Put oil in another pot and fry the eggs until they are cooked. Take out the lid and put it on the plate.
Introduce some simple and delicious home-cooked dishes.
fish in brown sauce
Features: No main ingredients: 1, one carp, one catty, gilling, scaling, laparotomy and cleaning. About half of the cooked chicken is sliced. 3, half a slice of fresh mushrooms, sliced. 4. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes. 5, half an onion, cut into sections. 6, a small piece of ginger, sliced. 7. Two cloves of garlic, sliced. 8. Two tablespoons of soy sauce. 9, a tablespoon of starch, water into juice. 10, one tablespoon of cooking wine. 1 1, a spoonful of sesame oil. 12, salt, monosodium glutamate. The practice of beef beef itself is not easy to cook, and most of it is stewed because it is difficult to fry. Here are several methods.
braised beef with brown sauce
Features: Soft and delicious, rich in high-quality protein and nucleotides. Ingredients: beef 75g, bean paste 10g, white radish 30g, pepper 1.5g, salt 2g, flower oil 10g, sugar and star anise. Sauced beef [Figure] 17735
Features: No main ingredients: beef tendon 1 slice (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 slice, soy sauce.
Features: No main ingredients: 500g of green beans, 300g of minced meat, 25g of shrimp skin, 20g of pickled mustard tuber, 5g of chopped green onion, 5g of soy sauce and Jiang Mo, 7g of sugar, 3g of refined salt 1 0g, 3g of sesame oil and vinegar, 50g of monosodium glutamate, 50g of water1g and 50g of oil.
Steamed Chinese Bass
It is a must-have home-cooked dish for ordinary people on the Spring Festival table. Beautiful appearance, meaning more than a year. The production method is also very simple!
Steamed bass raw materials:
One bass (1.2kg is best), onion, ginger, coriander, cooking wine, salt, soy sauce, fresh flavor, white pepper, sugar and oil.
Exercise:
1. Cut the cleaned perch diagonally on both sides into flower knives, and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower edge, then put onions (large sections) in the fish belly and ginger slices on the back;
2. Steam on the pot 15 minutes. When the fish is placed on the fish plate, it should be supported with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup;
3. Preparation of seasoning juice: Pour light soy sauce, fresh fragrant wine and cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is preferably 2 inches). Add a little sugar and white pepper after a small fire; Juice can be slightly adjusted according to your own taste. Then, pour the prepared sauce into the fish dish and put some raw onion shreds and coriander on the fish. At this time, heat a small amount of oil in the pot, then sprinkle the boiled oil evenly on the fish, onion and coriander with a spoon, and you can eat it.
When cooking steamed fish, it is very important to make sauce. Don't think that the seasoning of steamed fish is soy sauce. Careful eating may find that salt is not used when making sauce, because it is used when steaming fish, which is one of them; Second, the main ingredient of the sauce is soy sauce. Because soy sauce tastes heavy, no salt is enough. If some friends are too troublesome, they can buy Lee Kum Kee's steamed fish sauce in the supermarket, and add shredded onion and ginger when making steamed fish sauce (it will be difficult to make seasoning with steamed fish sauce).
[Edit this paragraph] Top Ten Home Cooking Practices
Spicy hot bean curd
1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry
3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.
4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.
5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!
Cola Chicken Wings
Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powdered).
Steps: put water in the pot, add chicken wings after the water boils, and the chicken wings will be cooked. Drain water for later use.
Add more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, and stir-fry over high heat until the skin is slightly burnt.
Skim off the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice.
You can skim the minced garlic and chopped green onion with a spoon when burning coke.
Don't forget to put the juice in the last course.
This dish is more delicious than KFC's chicken wings, which are spicy and crisp.
Braised pork slices in brown sauce
Ingredients: pig's rear buttock tip, green garlic
Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat. Cook for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, and skim off the froth. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes, then take out the pot.
Pat the green garlic, cut it into sections with an oblique knife, and cut the meat into large pieces. It depends on your skill. The thinner the better.
Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and shredded green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.
Green garlic is slightly soft. Pour in rice wine and you can cook it.
Braised pork
1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.
Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.
2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color.
3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.
4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.
5. This is what it looks like.
Boiled fish with Chinese sauerkraut and Chili
1, grass carp or snakehead is generally better.
2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.
3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)
4. Cut the fish into sections.
5. Hold the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:)
6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...
7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~
8. Take an egg, pour it with both hands and pour out the egg white for later use.
9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.
10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.
1 1, cut sauerkraut and cut into sections.
12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................
13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!
14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them. ...
15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!
Kung Pao Chicken?
Ingredients: chicken breast, fried peanuts 400g, eggs 50g, garlic 1, starch 5 petals, appropriate amount of dried pepper, 10.
Note: Ingredients can be made as appropriate.
Seasoning: 500g edible oil (actual dosage 50g) sesame oil 1 tsp soy sauce 1 tsp cooking wine 1 tsp balsamic vinegar 1 tsp refined salt 1 tsp sugar 1 tsp.
Monosodium glutamate snack
working methods
1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;
2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;
3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;
4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.
Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.
Chili oil fillets
A grass carp, cut into fillets.
Marinate fish and bones separately, and put more seasoning on the bones. Because the meat is thick ... I think so:)
Add an egg white, salt, pepper powder, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes.
Put a little oil in the pot, add garlic and ginger slices. Throw away the incense when it explodes.
What is this oil used for? :) It is used for frying fish bones, because fish bones are thick and the cooking time required for fillets is different.
Add a lot of oil, add pepper after a few seconds, and stir-fry slowly on low heat.
Stir-fry the chilies and add the dried chilies (these two steps have been done with low heat).
When the pepper in the pot becomes darker, slide the marinated fish out of the pot (it is best to wash the things on the marinated fish with clear water, because it will make the oil turbid).
Hehe ~ ~ `Boiled fish that tastes exactly the same as those in restaurants can be cooked and eaten:)
Fried shredded pork with sweet and sour sauce
Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.
Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.
Exercise:
1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;
2. Wash and shred onions, ginger and garlic for later use.
3, fungus and carrots are shredded for use.
4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.
5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.
Sweet and Sour Spare Ribs
Ingredients: ribs 500g leek 1 ginger 1 garlic 2 petals starch, appropriate amount.
Seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tbsp balsamic vinegar 1 2 tbsp refined salt 1/2 tbsp sugar 1 tbsp monosodium glutamate 1/2 tsp.
Exercise:
1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;
2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown and drain the oil;
3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes;
4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.
Features: ruddy color, sweet and sour and mellow.
A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.
Hot and sour shredded potatoes
1. Hot and sour shredded potatoes are home-cooked dishes, and the method is simple. The only raw materials needed are a potato, a little pepper, a little pepper and garlic cloves.
Second, peel and shred potatoes. The thinner the potatoes, the better. The knife is easy to use ~ ~ then shred the green pepper and dice the garlic cloves.
Third, cut the potatoes and remove the starch with cold water, so that the fried food tastes crisp.
Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean.
Fifth, the fire, sit in the wok, come on.
6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance.
Seven, the pepper must be fished out, or you will know if you eat it.
Eight, when the oil is hot, add shredded pepper and minced garlic.
Nine, stir fry a few times.
Ten, put white vinegar.
Eleven, put salt, and move quickly.
Twelve, stir fry a few times to make the taste of salt more uniform.
Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.
[Edit this paragraph] Eleven kinds of poisonous home-cooked dishes
In life, some food combinations have a long history and their wonderful tastes are accepted by people. It is customary to think that these combinations are natural. But from the health point of view, it is still unscientific, and other health experts also have good reasons. The following are 1 1 kinds of dishes listed as wrong by health experts. However, if you don't eat like this, some things really don't taste good. I don't think eating less may be a problem. If you attach great importance to health, you'd better listen to the advice of experts and don't always be silly and greedy.
1. Roast beef with potatoes: Because the concentration of gastric acid required by potatoes and beef during digestion is different, it is bound to prolong the residence time of food in the stomach, thus prolonging the digestion and absorption time of gastrointestinal tract, which will inevitably lead to gastrointestinal dysfunction over time.
2. Mix tofu with scallion: Calcium in tofu and oxalic acid in onion will combine into white precipitate-calcium oxalate, which also makes it difficult for human body to absorb calcium.
3. Wash eggs with soybean milk: Mucinous protein in eggs will combine with trypsin in soybean milk, thus losing its due nutritional value.
4. Boiled eggs in tea: In addition to alkaloids, there are also acidic substances in tea. These compounds combine with iron in eggs, which has stimulating effect on the stomach and is not conducive to digestion and absorption.
5. scrambled eggs with monosodium glutamate: the egg itself contains a lot of glutamic acid with the same composition as monosodium glutamate, so putting monosodium glutamate in scrambled eggs will not only increase the umami taste, but will destroy and cover up the natural umami taste of eggs.
6. Eat carrots and fruits together: In recent years, scientists have found that cruciferous vegetables such as radish will soon produce an antithyroid substance-thiocyanate after metabolism. The production of this substance is in direct proportion to the intake. At this time, if you eat fruits containing a lot of plant pigments, such as oranges, pears, apples, grapes and so on. Flavonoids in these fruits are decomposed by bacteria in the intestine and converted into hydroxybenzoic acid and ferulic acid, which can strengthen the inhibitory effect of thiocyanate on thyroid, thus inducing or leading to goiter.
7. Eat seafood with fruits: Fish, shrimp and algae in seafood are rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid, it will not only reduce the nutritional value of protein, but also easily combine calcium in seafood with tannic acid into new indigestible substances, which will stimulate the stomach and cause discomfort, stomach pain, vomiting, nausea and other symptoms. Fruits with more tannic acid include persimmon, grape, pomegranate, hawthorn and olive. Therefore, these fruits should not be eaten with seafood dishes at the same time, and it is advisable to have an interval of two hours.
8. Eat milk with oranges: When you eat oranges just after drinking milk, the protein in the milk will first meet the fruit acid and vitamin C in the orange and solidify into pieces, which will affect digestion and absorption, and will also cause abdominal distension, abdominal pain, diarrhea and other symptoms.
9. Red wine with carrots: Recently, American food experts warned people that it is very dangerous to eat red wine with carrots. Experts pointed out that because the rich beta carotene in carrots enters the human body with alcohol, it will produce toxins in the liver, which will lead to liver disease. Especially don't drink immediately after drinking carrot juice.
10. Drinking white wine with soda water: Because drinking white wine with soda water will quickly volatilize alcohol all over the body and produce a lot of carbon dioxide, which is seriously harmful to organs such as stomach, intestine, liver and kidney, and also harmful to cardiovascular and cerebrovascular diseases.
1 1. Drink tea while eating meat: Some people drink tea soon after eating high-protein foods such as meat and seafood, thinking that it can help digestion. As we all know, when a large amount of tannic acid in tea is combined with protein, it will produce protein with astringency, which will slow down the intestinal peristalsis and thus prolong the retention time of feces in the intestine. It is not only easy to form constipation, but also increases the possibility of toxic carcinogens being absorbed by the human body.
[Edit this paragraph] Vegetarian food
Oriental vegetarianism is usually thought to have originated in India. Due to religious reasons, India is a vegetarian country, and strict Hindus have been vegetarian for two thousand years. Until now, the diet structure of Indians is mainly vegetarian.
In China, many ancient philosophers believed that vegetarianism could cultivate self-cultivation and prolong life. During the Wei, Jin, Southern and Northern Dynasties, Buddhism was introduced into China from India. Although Indian Buddhism only requires the prohibition of killing, not vegetarianism, Xiao Yan in Liang Wudi issued a decree prohibiting monks and nuns from eating meat, and Buddhism became a vegetarian religion in China. Buddhism makes vegetarian food widely spread among the people. After several dynasties, China's vegetarian cooking technology reached a high level.
According to historical records, ancient Japanese ate cereals, beans, vegetables and a small amount of fish and shellfish, and hardly ate poultry and animal meat. After Buddhism was introduced into Japan, hunting and fishing became taboo. The Japanese emperor also issued a decree prohibiting the consumption of fish and shellfish. Although eating fish and shellfish was recognized decades later, the Japanese really started eating meat about 130 years ago.
Western vegetarianism originated in the Mediterranean region. Many wise men in ancient Greece advocated vegetarianism, among which Pythagoras was probably the earliest vegetarian. So before the English word 1847 appeared, people who didn't eat meat were usually called followers of Pythagoras. Centuries ago, some religious sects and spiritual groups in the West began to advocate vegetarianism. The truly landmark event was/kloc-0, the first vegetarian association born in Manchester, England in 847. Since then, the vegetarian movement has become popular in other western countries, and most western countries have set up their own vegetarian associations. 1908, the International Federation of Vegetarians (IVU) was born, which played an important role in the promotion of vegetarianism all over the world. IVU holds the World Vegetarian Congress every few years, which has been held for 36 times so far.
Western society's concern for health, ethics and environment has always played an important role in promoting the development of vegetarianism. In the late 20th century, there appeared some far-reaching works, which discussed the benefits of vegetarianism to the whole mankind, including promoting health, saving resources, protecting the environment, improving animal welfare and reducing poverty. This makes vegetarianism popular in the west. It is worth mentioning that some works have exposed all kinds of miserable treatment suffered by animals in real society and inspired people to think about animal rights and the relationship between animals and human beings from the perspective of ethics. Because of this influence, many people choose vegetarian food.
According to the survey, the number of vegetarians in Britain has reached 4 million, accounting for 7% of the total population, and there are more than 2 million vegetarians in the United States, accounting for about 5% of the total population. There are many professional athletes among them. Countries such as the Netherlands, Germany, Italy and Spain also have a high proportion of vegetarians.