Common home cooking practices, there are many delicious and well-cooked dishes in life, but many people have no time and can only cook a few dishes at most. Therefore, nutritious, delicious and simple home cooking is very suitable for this kind of people, and cooking white can also be done. The following are common home cooking practices.

Common cooking methods of home cooking 1 spicy fried razor clam

Required materials: 800g villain, 2 parsley, proper amount of oil and salt, 3 cloves of garlic, dried pepper 10 spoon, oyster sauce 1 spoon, cooking wine 1 spoon, soy sauce 1 spoon, sugar 1 spoon, and appropriate amount of water starch.

Practice steps:

1, add a little salt and a little oil to the water, put the bought villain fairy into the water to spit sand for 2 hours, and then clean it with flowing water.

2, garlic minced, coriander cut into inches, dried Chili cut into small pieces, pepper seeds do not.

3. Add water to the pot to boil, and then put the villain into the water. After the water boiled, the little people's shells were all opened. Take out the villain, rinse it with clear water and drain it for later use.

4. add oil to the pot and heat it. Add minced garlic and stir-fry over low heat. Stir-fry garlic with low fire to make it smell like garlic.

5. Stir-fry dried peppers. Don't scorch the dried peppers. Fried dried peppers are bitter.

6. Stir-fry the villain fairy in good water for 1-2 minutes.

7. Pour in soy sauce and oyster sauce, then add salt, sugar and cooking wine, stir-fry evenly over high heat.

8. Pour a small amount of water starch to thicken. Stir-fry until the soup is wrapped around the villain, sprinkle with coriander, stir-fry evenly, and serve with high fire.

Sauté ed auricularia auricula with cabbage

Required materials: half a catty of Chinese cabbage, appropriate amount of dried fungus, appropriate amount of oil and salt, 3 cloves of garlic, oyster sauce 1 spoon,

Practice steps:

1, dried auricularia auricula needs to be soaked in advance. Soak the fungus in cold water for half an hour to 1 hour, and soak the fungus.

2. Cut off the older part of the root, remove the old leaves, wash them, drain the water, then cut the cabbage into two parts, and separate the stems and leaves. Chop garlic.

3, add water to the pot to boil, add fungus blanching water 1 minute, remove fungus and drain water for later use.

4. add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.

5. Stir-fry the stems of cabbage until the color turns dark green.

6. Put the edible fungi into the vegetable leaves, stir-fry over high fire until the vegetable leaves wilt, add oyster sauce and a little salt, stir-fry evenly, turn off the fire and serve out.

Fried leek with shrimp

Required materials: 250g river shrimp, one handful of leek 1, proper amount of oil and salt, 2 cloves of garlic, ginger 1 slice, and 2 tablespoons of cooking wine1/.

Practice steps:

1. Remove impurities from shrimps, wash them, drain water, and selectively wash leeks.

2. Cut the leek into inches, shred the ginger and slice the garlic.

3. Heat the oil in the pot, add shredded ginger and saute garlic slices.

4. Fried shrimps. Stir-fry the shrimp until it turns red. Pour in the cooking wine and stir well.

5. Add leeks and salt, stir fry quickly and evenly, and serve.

Fried peas with garlic

Required materials: 250g peas, carrot 1 segment, proper amount of oil and salt, 3 cloves of garlic, a little chicken essence, starch 1 teaspoon.

Practice steps:

1, wash the peas and remove the bean tips and side ribs on both sides, so that the taste of peas will not be dregs.

2. Peel and wash carrots, cut into rhombic slices, chop garlic, put starch in a small bowl and add cold water and chicken essence. Generally, the ratio of starch to water is 1: 5.

3. Boil the pot with water, add a little salt and a few drops of oil, add blanched peas, blanch until the color turns dark green, take them out when cooked, put them in cold water, take them out and drain them for later use.

4. add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.

5, add peas, add salt, stir fry quickly and evenly over high fire, pour water starch, stir fry evenly over high fire, turn off the fire and serve.

Fried dried edamame

Required materials: 2 slices of dried fragrant beans, 400g of edamame, 4-5 peppers 1, appropriate amount of oil and salt, onion 1 slice, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, and chicken essence 1.

Practice steps:

1. Peel the edamame, take out the beans, rub them in clean water, wash off the translucent seed coat that wraps the beans, take out the beans and drain the water for later use.

2. Dry diced citron, diced pepper seeds, chopped green onion, minced ginger, sliced garlic, and diced millet into Chili rings.

3. Add water to the pot to boil, add a little salt, add edamame to blanch, boil for 4-5 minutes after boiling, cook edamame until it has no bean smell, and take out edamame.

4. After the edamame is fished out, immediately put it in cold water for cooling, so that the edamame can be cooled quickly and thoroughly, so that the color of edamame will not turn yellow.

5, add oil to heat the pot, add chopped green onion, Jiang Mo, garlic slices, millet, spicy and fragrant.

6. Add dried vanilla and stir fry 1-2 minutes.

7. Stir-fry diced peppers and green beans for 1-2 minutes, then add soy sauce, salt and chicken essence, stir well, turn off the fire and serve.

Fried spinach with garlic

Required materials: 1 a handful of spinach, 4 cloves of garlic, proper amount of oil and salt, and half a teaspoon of chicken essence.

Practice steps:

1, wash the water spinach, drain the water, drain the water, and do not have water on the dish.

2. Cut the water spinach into large pieces. Stems and leaves should be separated and not mixed together.

3. Peel the garlic and cut it into pieces.

4. Put oil in the pot, heat it and add half of minced garlic to stir fry.

5. Stir-fry some stems of water spinach and stir-fry the color of water spinach until the color turns dark green.

6. Add the vegetable leaves, add the remaining minced garlic, continue to stir fry on high fire until the vegetable leaves wilt, add salt and chicken essence, stir fry evenly on high fire, turn off the fire and serve. The cooking time of cauliflower stems and leaves is different. If the cauliflower stems are cooked, the leaves will be overcooked and the color will turn black easily. Stir-fry the stems first and then the leaves, so that the cooking time is the same, and the fried dishes will be smooth and tender, not over-fried, and the color will be green but not black.

Peasant-style roasted eggplant

Ingredients: 500g eggplant, 5 peppers, coriander 1, proper amount of oil and salt, onion 1, ginger slices 1, 2 garlic cloves, soy sauce 1 tablespoon, starch 1 tablespoon.

Exercise:

1. Cut the eggplant into long strips, sprinkle with a little salt, mix well and marinate for 10 minute, so that the eggplant will not absorb too much oil when frying. After pickling, drain the eggplant for later use.

2. Pepper is seeded, cut into strips, and coriander is cut into two sections.

3. Add water to a small bowl, add starch, salt and soy sauce, stir well, adjust until the juice is thick, put less salt, and put salt when pickling.

4. add oil to the pot and heat it. Add tomato strips and fry until the edges of tomatoes are slightly red. Remove the oil control device.

5. Soak the pepper strips in the oil, remove the oil, pour out the oil in the pot, leave a little base oil, add chopped green onion, stir-fry in Jiang Mo, add the fried tomato strips and pepper strips and stir well.

6. Stir the coriander segments evenly, pour in the prepared juice and thicken. When the soup becomes sticky, add minced garlic and stir well. Turn off the heat and serve.

The practice of home cooking 2 fried shrimps with Dutch beans

Required materials: 250g of frozen shrimp, 250g of peas, carrot 1 segment, appropriate amount of oil and salt, 2 cloves of garlic, appropriate amount of chicken essence 1/2 teaspoons, appropriate amount of water starch, cooking wine 1/2 teaspoons, and white pepper 1/2 teaspoons.

Practice steps:

1. Thaw the frozen shrimp in cold water at room temperature, take out the shrimp line, wash it and drain it. If there is no shrimp, use shrimp to remove the head and shell, or remove the silk at both ends of the pea and wash it.

2. Peel the carrot and cut it into diamond-shaped pieces, chop the garlic, and slice the back of the shrimp with a knife, which makes it easier to taste. Add a little salt, cooking wine and white pepper, and grab well, then add starch, and marinate for 10 minute.

3. Add water to the pot to boil, add a little salt and a few drops of oil, so that the color of peas can be greener. Add peas and carrot slices and blanch the peas until the color becomes darker.

4. Put the peas in cold water to cool, and take out the water for later use. After the peas are frozen, the taste of peas can be kept crisp and tender.

5. Heat the oil in the pan, stir fry the shrimps until the color turns red.

6. Stir-fry minced garlic, stir-fry minced garlic.

7. Add peas and carrot slices, salt and chicken essence, stir-fry quickly and evenly over high fire, pour in a little starch, stir-fry for a few times, turn off the fire and serve.

Fried garlic moss with shredded pork

Required materials: garlic moss 300g, pork belly 100g, proper amount of oil and salt, 2 slices of ginger, half a tablespoon of cooking wine, light soy sauce 1 tablespoon,

1, pinch the older part of the tail of garlic moss by hand, wash and drain.

2. Cut garlic moss into inches.

3, pork belly cut into slightly thick silk, pork belly selected, fried garlic moss is delicious. If you use lean meat or tenderloin, add starch to marinate after shredding, and the fried pork belly tastes tender and smooth, so the pork belly does not need to be marinated.

4. Add water to the pot to boil, add a little salt, blanch the garlic moss until the color turns dark green, and remove the garlic moss.

When scalding garlic moss, adding a little salt to the water will make the color of garlic moss greener. Before frying garlic moss, adding more blanching water can remove the spicy taste of garlic moss, shorten the frying time of garlic moss and make garlic moss easy to taste.

5. Quickly put the blanched garlic moss into cold water to cool, remove and drain for later use. Blanched garlic moss and cooled in cold water, so that the color of garlic moss will not turn yellow and the crispy taste of garlic moss can be maintained. If the garlic moss is not cold after blanching, it will still be warm and turn yellow after a while.

6. Heat the oil in the pot, add the pork belly and stir fry, and stir fry the pork belly to get oil.

7. Pour in soy sauce and cooking wine, stir-fry shredded pork and color. Cooking wine has the function of removing fishy smell, so the fried shredded pork is not fishy.

8, add garlic moss, add salt, stir fry evenly over high fire, turn off the fire, and serve. A plate of shredded pork with garlic moss is ready.

Fried yam with celery

Ingredients: celery 250g, yam 250g, cooked walnut kernel 100g, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1/2 teaspoons, and proper amount of water starch.

Exercise:

1. Peel the yam. After washing the skin of yam, it is best to wear gloves, or put a fresh-keeping bag on your hand and peel it. Prevent mucus from sticking to your hands and itching. Remove leaves and roots from celery and wash.

2. Cut celery into inches with an oblique knife, cut yam into diamond-shaped pieces, put them into water, add a few drops of vinegar to prevent yam from oxidation and blackening, and chop garlic.

3. Boil the pot with water, add a little salt, blanch the yam and celery, boil the water again and remove the celery and yam together.

4. Cool in cold water, take out and drain, so as to keep the taste of celery and yam crisp and tender.

5. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat.

6. Add celery and yam and stir fry quickly and evenly.

7. Add salt, pour in a little starch, stir-fry evenly over high fire, add walnuts, stir-fry evenly, turn off the fire and serve.

Braised winter melon

Required materials: 2 kg of white gourd, millet spicy 1 piece, proper amount of oil and salt, oyster sauce 1 tablespoon, 2 slices of ginger, 2 cloves of garlic, half a tablespoon of braised soy sauce, light soy sauce 1 tablespoon, a little sugar and proper amount of water starch.

1, peel off the outer layer of hard melon, scrape off the pulp of wax gourd, and wash. Chop ginger, slice garlic, and cut millet into Chili rings.

2. Then cut the wax gourd into pieces. The pieces should not be too small. The wax gourd pieces are too small and easily broken when fried.

3. Heat oil in a pan, add Jiang Mo and stir fry until fragrant, then add wax gourd pieces and stir fry for 1-2 minutes.

4. Pour in water, the amount of which is equal to that of wax gourd, then add braised soy sauce, light soy sauce and a little sugar, bring to a boil with high fire, cover the pot, turn to low heat for 55-6 minutes, and stew wax gourd to taste.

5. After the time is up, add oyster sauce and garlic slices, stir fry and collect juice.

6. When there is a little soup left, pour in a proper amount of water and starch to thicken it, heat it on high fire until the soup thickens, wrap it on wax gourd, turn off the fire, serve out, sprinkle with pepper rings to decorate, and a plate of fragrant braised wax gourd will be ready.

Braised potato chips with Pleurotus eryngii

Required materials: Pleurotus eryngii 250g, potato 250g, 2-3 peppers, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, and half a tablespoon of starch.

1. Prepare the required materials, peel the potatoes and wash them.

2. Cut the potato in half and then slice it. Potato chips should not be too thin, they are easily broken when fried. Wash the cut potato chips with clear water, wash off the starch on the potato surface, remove and drain for later use. In this way, the color of potatoes will not be oxidized, and the color will turn black.

3. Cut Pleurotus eryngii into sections with an oblique knife, and then cut Pleurotus eryngii into diamond-shaped pieces.

4. Pedicel and seed pepper, slice, slice chopped green onion, Jiang Mo and garlic, add starch to a small bowl, pour in half a bowl of water, add soy sauce and salt, stir well and adjust to a thick juice.

5. Boil the pot with water, put the Pleurotus eryngii in the water for 2-3 minutes, blanch the Pleurotus eryngii until it becomes soft, take out the Pleurotus eryngii and drain the water for later use.

6. Heat the oil in the pot, add the potato chips and fry until the surface of the potato chips is golden. Remove the potato chips and control the oil for later use. When frying potato chips, the oil temperature is higher.

7. Pour out the oil of potato chips, leaving a little base oil, add chopped green onion, Jiang Mo, garlic slices and stir-fry, then add pepper slices and stir-fry.

8. Add the fried potato chips and Pleurotus eryngii slices, stir-fry evenly over high fire, pour in the prepared juice, stir-fry over high fire until the soup becomes sticky, wrap it on the ingredients, turn off the fire and take out the pot.

The common practice of cooking at home. The fragrance of Pleurotus eryngii

Ingredients: 2 Pleurotus eryngii, half carrot, celery 1 root, 2 tablespoons bean paste, 2 tablespoons sugar, soy sauce 1 tablespoon, aged vinegar 1 tablespoon.

Steps:

1. Wash Pleurotus eryngii and cut into 1 cm square cubes. Wash carrots and celery and cut them into dices slightly smaller than Pleurotus eryngii.

2. Put more cooking oil in the pot, add the chopped Pleurotus eryngii, heat it to 60% oil temperature, and take it out after the surface turns golden yellow.

3. Leave some oil in the pot, add onion and minced garlic and stir-fry until fragrant, then add 2 tablespoons of bean paste and stir-fry red oil, add diced carrots and diced celery and stir-fry over high heat.

4. Stir-fry celery and diced carrots, then add the fried Pleurotus eryngii, 2 tablespoons sugar, 1 tablespoon soy sauce, add 1 tablespoon aged vinegar for seasoning, continue to stir-fry, stir the seasoning evenly, and finally sprinkle a little water starch and stir evenly.

Fried bean curd skin

Ingredients: 300g dried yuba, Chinese cabbage, 2 tablespoons bean paste, raw food 1 tablespoon, old food 1 tablespoon, chicken essence, egg 1 piece, corn starch, onion, minced garlic and dried pepper.

Steps:

1. Cut the soft yuba into small pieces as soon as possible. After controlling the moisture, add an egg, add a proper amount of corn starch, grasp the paste, wash the cabbage and cut it into small pieces.

2. Put oil in the pot, enter the sizing yuba section at the heat of 60% oil temperature, fry the yuba with fire all the way, fry the yuba until golden and crisp, and then take out and drain the oil.

3. Add an appropriate amount of cooking oil to the pot. When the oil is hot, add chopped green onion, minced garlic and bean paste and stir fry. After frying the red oil, add a proper amount of water. After the water is boiled, add salt, soy sauce and chicken essence to taste. Always add chopped cabbage. Take it out after cooking and spread it on the bottom of the plate.

4. Then put in the fried yuba section, boil it for about 1 minute, pour it into the bowl together with the soup, sprinkle with onion section, minced garlic and dried Chili section, and finally pour in hot oil.

Fried leek with bean sprouts

Ingredients: 400 grams of mung bean sprouts, 50 grams of leeks, appropriate amount of salt, appropriate amount of soy sauce, and appropriate amount of aged vinegar.

Steps:

1, wash mung bean sprouts to control humidity, wash leeks and cut them into small pieces for later use.

2. Add a proper amount of salt, soy sauce and aged vinegar to the mung bean sprouts with dry water control, and stir well.

4. Put oil in the pot. When the oil is hot, put it in the oil pan, add chopped green onion, minced garlic and pepper. Then put it in the lower part of the pot and stir-fry the mung bean sprouts. Stir-fry the mung bean sprouts a few times and add the leeks.

Spicy hot bean curd

Ingredients: 300 grams of tofu, taste 37099; Season fresh bean paste with 2 tablespoons, light soy sauce 1 tablespoon, light soy sauce, a little green pepper powder, and a little minced onion and garlic.

Steps:

1. Cut the tofu into small pieces 1 cm square, boil the water in the pot, add 1 tablespoon of salt after the water is boiled, add the cut tofu pieces, cook for 1 min, and then take out the water control.

2. Put oil in the pot. When the oil is hot, add minced garlic and stir-fry until fragrant. Then add the bean paste and stir-fry the red oil, add the right amount of water, add the right amount of salt after the water is boiled, suck a tablespoon, and cover a small amount of old sucker and cook for 3 minutes.

3. After 3 minutes, add a proper amount of water starch to make it sticky, adjust the soup to a sticky state with high fire, put it in a plate and sprinkle with a little pepper powder.

braised eggplant

Ingredients: beans 200g, eggplant 1, salt, sugar, oyster sauce, soy sauce, onion and minced garlic.

Steps:

1, wash the beans and cut them into 5 cm long pieces, cut the long eggplant into small pieces from beginning to end, and pat the corn starch for later use.

2. Take a pan of oil, the oil temperature is 60% hot, add the beans and fry until the surface of the tiger skin stands up, then increase the oil temperature and continue to fry in the eggplant section until the tiger skin is golden.

3. Leave a proper amount of base oil in the pot, add onion and minced garlic to stir fry, then add fried eggplant and beans, add salt, sugar, crude oil and oyster sauce to taste, and add a small amount of water starch to stir fry evenly.

scrambled eggs with tomatoes

Ingredients: 2 tomatoes, 4 eggs, 1 tablespoon salt, 1 tablespoon sugar, onion.

Steps:

1. After washing the tomatoes, cut the stalks into small pieces, put 4 eggs in a large bowl, add a little salt and stir with chopsticks.

2. Pour the oil into the pot, heat the oil, add the egg liquid and stir fry. After stirring, set aside.

3. Put a little oil in the pot, heat the oil, add chopped green onion and stir fry, add tomato pieces, add 1 tablespoon salt, stir fry the soup and add 1 tablespoon salt and stir fry evenly.