This cookbook is a menu for home cooking. Home cooking is the dish we usually eat the most, and it is also the dish that families make and eat daily. The existing condiments in families can also be fried. The following is about sharing recipes and home cooking menus.

Recipe Home Cooking Menu 1 Steamed Bass

There is always only one dish missing on the Chinese New Year table. When you see delicious food, you must learn from it!

Ingredients: bass 1 strip, chive leaves 1 slice, vegetable oil 30g, steamed fish and soy sauce.

Time: 10 minute

1. Scrape the scales, viscera and gills of perch repeatedly;

2. Cut along both sides of the spine with a knife from beginning to end, with a depth of about 2 cm; After this treatment, the fish can be in the same state as when flowing, lying down instead of lying down;

3. A handful of onion leaves, washed, tightly arranged in a row, wound from one end and coiled in a circle;

4. Spread the shallots and cut them into long shredded shallots with a sharp knife;

5. Soak chopped green onion in cold water, if there is ice water, it will be better;

6. Send the perch into a steamer at 100 degree with a flower knife and steam for 8- 10 minutes, and adjust the time according to the size of the fish; Steam can be directly introduced into the steamer for one minute and then heated; If you use an ordinary steamer, heat the steamer first, and then send the fish into the steamer after the water boils, so as to prevent the fish from getting old due to excessive water loss during the heating process;

7. Steamed fish turned out slightly, the fish was tender and fresh. The whole fish shows a natural bend and is very clever.

8. Spread the curly shredded onion on the fish, burn some hot oil in a small pot and pour it on the shredded onion while it is hot; With the infiltration of oil, the color of shredded onion is more vivid, and it is also inspired by the smell of onion.

9. Finally, sprinkle a proper amount of steamed fish soy sauce around the fish, and the steamed bass in red, green and white will be fine, fragrant and fragrant!

Stewed chicken with chestnuts

Stewed chicken with chestnuts is a dish often eaten in the North during the New Year. The method is simple, salty and sweet, and chestnuts taste sweet and soft, with endless aftertaste.

Ingredients: 6 chicken legs, 500g chestnuts.

Seasoning: a little oil, half onion, 1 star anise, cooking wine, soy sauce, salt and 2 bowls of water.

1.6 drumsticks are cleaned and chestnuts are ready;

2. Chop the chicken leg into small pieces, rinse off the bone residue with clear water, and rinse off some blood at the same time;

3. Pour some oil into the pot. Don't wait until the oil is hot. Pour the chicken legs directly into the pot and stir-fry them slowly.

4. Stir-fry until the chicken legs are slightly reduced, and pour the cooking wine and onion into the pot to continue stirring;

5. When the drumsticks continue to shrink and the soup in the pot decreases, pour a proper amount of soy sauce, salt and hot water; Cover the pot and stew for 20 minutes;

6. Pour the chestnuts into the pot, stir-fry a few times, so that all chestnuts are immersed in the soup, cover the pot, and simmer for 15 minutes.

Recipe Home Cooking Menu 2 Steamed Shrimp with vermicelli

This steamed shrimp with vermicelli, served on the table, looks watery and bright, meaning "good luck", which makes people feel speechless.

Ingredients: a plate of prawns, 2 small pieces of vermicelli, 30g of oyster sauce, 6 shallots, 2 millet peppers, proper amount of cold water and a little vegetable oil.

1. Wash prawns, cut off whiskers, and try to use bigger prawns, and the quantity is as you like;

2. Soak the vermicelli in cold water, then cut it short and spread it in a deep dish, which can be long and round;

3. Oyster sauce, soy sauce, millet spicy and chives are ready. If you like garlic, you can also have a few cloves of garlic;

4. Put the oyster sauce into a bowl and mix well with appropriate amount of cold water. The amount of water is subject to the vermicelli; The soy sauce of oyster sauce is salty, so there is no need to add salt.

5. Cut the prawns from the head to the tail with scissors, but don't cut them, and remove the shrimp intestines;

6. Spread the cut prawns on the vermicelli, tilt the tail to the sky, and then pour the prepared oyster sauce on the vermicelli;

7. Send the prawns with vermicelli into the middle layer of the preheated 100 degree steam oven for 8 minutes; If a steamer is used, put it in the pot for 5 minutes after the fire.

8. Heat a little vegetable oil before coming out of the oven. After the steamed shrimp with vermicelli is served, sprinkle with chopped chives and pour hot oil while it is hot. With the sound of "Oh", the fragrance pops up, and it tastes good both hot and cold.

Sweet and Sour Spare Ribs

Sweet and sour pork ribs are typical home-cooked dishes. Sweet and sour pork ribs are loved by adults and children. You must make a plate for the New Year's Eve dinner!

Ingredients: ribs 600g, sugar 1 tsp, soy sauce, salt 1 tsp, vinegar 2 tsp, starch 1 tsp, vegetable oil, white sesame 1 tsp.

1. Wash ribs and drain;

2. Pour the oil into the pot, the amount can be more, and put the ribs into the pot;

3. On medium and small fire, fry the ribs until the surface is slightly browned, and take them out;

4. Put sugar, salt, soy sauce and vinegar into a bowl, add a little cold water and mix well;

5. Take another pot, pour the sweet and sour juice into the pot, and boil it on low heat;

6. Put the ribs in the pot and cook for one minute;

7. Mix a spoonful of starch with a small amount of cold water, pour it into the pot, turn off the heat after boiling, and sprinkle a few white sesame seeds into the plate.

Recipe home cooking menu 3 sufu trotters

The ruddy and bright pig's trotters, with the aroma of fermented bean curd, make people drool. Put a piece of salty and soft glutinous rice while it is hot, and eat Q elastic tendons when it is cold.

Material: 2 pig's trotters.

Seasoning: fermented bean curd braised sauce 1 bag, 2 bowls of hot water, half onion, fresh ginger 1 piece.

1. Scrape pig's trotters, chop them into small pieces, and prepare fermented bean curd braised sauce. The dosage can be adjusted according to the taste. Cut the scallion into sections and slice the ginger.

2. Cooked pig's trotters with warm water and fished out with a small colander to avoid floating foam;

3. Put pig's trotters, shallots and ginger slices into an iron pot;

4. Pour the fermented bean curd braised sauce into the pot;

5. Stir evenly, so that each pig's trotters are wrapped in sauce, and then pour in the right amount of water, preferably without trotters; After the fire boils, turn to low heat, cover and stew for 40 minutes;

6. When the soup is fragrant and the trotters are easy to penetrate, turn off the fire and sprinkle some shallots to stir-fry the rose trotters to stimulate the appetite.

Braised quail eggs

This lion has good goods in his head! Paired with quail eggs, it tastes refreshing and not too greasy compared with whole meat.

Ingredients: 300 grams of pork stuffing, quail eggs 12, several rape trees, appropriate amount of soy sauce, 2 grams of salt, black pepper 1 g, two small horns of star anise, one spoonful of starch and appropriate amount of water.

1. Cook quail eggs with low fire, cool and peel them for later use;

2. Pork stuffing 2: 8 is better than fat meat and lean meat. Add some water and mix well. Add a little salt, soy sauce, soy sauce and black pepper according to taste, and stir well in one direction.

3. Take a proper amount of lean pork, put a quail egg in the meat stuffing and wrap it tightly;

4. Pour a proper amount of vegetable oil into a small milk pot and heat it over medium heat. When the oil temperature is 80% hot, put the meatballs in the oil pan, wait for one minute to solidify, then push them with a small colander and fry them until golden brown;

5. Blanch the small rapeseed in a boiling water pot, then remove the supercooled water and drain the water for later use;

6. Pour some water into the wok, add two small star anises and bring to a boil; Put the meatballs and unused quail eggs into the pot and simmer for 10 minute;

7. Mix a spoonful of starch with some water and pour it into the pot until the soup becomes sticky;

8. Rape is put in a shape, and the meatballs are out of the pot!