The last article shared 8 home-cooked hard dishes.
This article is even more powerful. I will share 15 home-cooked small dishes with you at Aauto faster. Whether it's entertaining guests on holidays or cooking for family, it's definitely an artifact. Like friends, hurry to collect and learn.
The first is hot and sour pork slices and cabbage heart.
1. Step 1, prepare the ingredients, cut them with a knife and rinse them carefully with clear water.
2. Slice a piece of pork, put it in a pot, add salt, pepper, cooking wine and soy sauce, stir quickly and evenly, and use mechanical friction to penetrate and season, then pour in a spoonful of vegetable oil, stir quickly, and lock the moisture in the meat slices with vegetable oil to make the taste more smooth and tender.
3. The onion is also sliced. After the garlic is flattened, it is also cut into pieces. Cut Xiaomi spicy into two pieces and add onion and garlic. Cut the green and red peppers into rings and put them in the pot for later use.
Step 2, we blanch the vegetables in water, add water to the pot, add salt and vegetable oil, so that the blanched vegetables are brighter. Boil the water, pour it into Shanghai Green, blanch it for 30 seconds, and then control the water to dry.
Step 3, let's slide the meat slices into the oil, burn the oil in the pot until it smokes, pour in the hot oil after fully sliding the pot, and then add the cold oil. When frying meat slices, it is not easy to touch the pot.
6. After pouring the sliced meat, quickly stir-fry the sliced meat, turn on medium heat, stir-fry the sliced meat until it changes color, stir-fry for about 90 seconds, then pour it out and control the oil on the sliced meat.
7. Step 4, we start cooking, burn oil in the pan, stir-fry onion, garlic and millet pepper until they smell like garlic, and then pour the meat slices in and turn them over a few times.
8. Pour in Chili rings, stir-fry evenly over high fire, then add cooking wine, soy sauce and white vinegar, add a little soy sauce, stir-fry quickly over medium heat, and turn the color of soy sauce evenly.
9. Add salt, monosodium glutamate, sugar and pepper, stir-fry until the seasoning melts, hook in a little water starch, gelatinize the soup to make the meat slices more tasty with the seasoning, pour in Chili oil, stir-fry a few times, collect the juice and take out the pot.
The second piece of mushroom meat
1. First of all, we prepare the ingredients, a piece of lean meat, the top silk is cut into thin slices, perpendicular to the pork texture, and the taste is not old.
2. Put the meat slices into the basin, add salt, soy sauce and cooking wine, and stir well. Using the principle of salt penetration to make the meat slices tasty, the stirring time should last for 3 minutes.
3. Then add vegetable oil, stir and beat again. Vegetable oil adheres to the meat slices, which can keep moisture and make the taste smoother. Stir well and marinate for 5 minutes.
4. A few mushrooms, torn into wide strips by hand, one green pepper, cut into diamond-shaped pieces after seed removal, and half red pepper, sliced and matched.
5. Dice the onion, slice the ginger, slice the garlic, put it with the onion and ginger, and add a handful of dried peppers.
6. In order to cook the mushrooms evenly, we blanch them in water, boil the water in the pot, pour in the mushrooms after boiling, blanch 1 minute, take them out, and then shower them with clear water. Blanched mushrooms can reduce the amount of water produced during cooking.
7. Next, we start cooking. Boil the oil in the pot. After heating, fully slide the pan, pour out the hot oil and add the cold oil. Fried meat slices in a hot pot will not stick to the pot.
Pour in the sliced meat, spread the sliced meat quickly, stir-fry until the sliced meat changes color, and add the onion, ginger, garlic and dried pepper.
8. Stir-fry garlic over high fire, add oyster sauce, turn over over medium heat, and pour in mushrooms, green peppers, salt, chicken powder, sugar, pepper and cooking wine.
9. Stir-fry the seasoning, and then hook the starch. When the starch is gelatinized by heating, the seasoning is attached to the ingredients. Don't put the salt too early, lest the mushrooms come out of the water. After opening fire to collect juice, take it out of the pan and put it on the plate.
No.3 cumin beef
1. First of all, let's prepare the ingredients: 400g beef, cut into thin slices, and put it in a pot. Beef should be sliced on it and cut perpendicular to the texture with a knife to make it more tasty and chewy. Cut the shallots into sections, and cut the parsley into small pieces.
2. Next, let's marinate beef: add 3 grams of salt, 2 grams of pepper, 2 grams of chicken powder, 2 grams of sugar and 3 grams of cooking wine to the beef, grab the seasoning evenly by hand, stir the beef in one direction, and use the permeability of salt and mechanical pull to make the beef taste faster.
3. Add a small amount of water and continue to grasp it evenly by hand. Beef absorbs water and tastes more tender. Then add an egg white and continue to stir evenly in one direction. Then add 8 grams of corn starch, which will gelatinize when heated, which can lock the moisture in beef well. Continue to stir the beef in one direction. Adding egg white and starch will make beef taste tender.
4. Finally, adding 10g vegetable oil can prevent the beef from sticking together after cooking, and then let it stand and marinate for about ten minutes.
5. Take a small pot, put 20g dried peppers in it, and all the ingredients are ready. Let's go to the next step.
6. Next, let's stir-fry beef: burn oil in the pot. When the oil temperature is 50% hot, add beef, fry for one minute on low heat, and gently break up. When the beef turns yellow, take out the beef.
7. Raise the oil temperature to 60% heat, then pour the beef into the pot and fry for 40 seconds. Stir-fried beef can make beef more crisp and thorough. Then, fish out the beef and control the oil for later use.
8. Add hot oil to the pan. When the oil is hot, stir-fry the dried peppers at low temperature, and stir-fry the spicy taste. Then add the shallots and stir fry the shallots. Then add the fried beef and continue to stir fry. Sprinkle 5 grams of cumin powder. Turn the cumin powder evenly, sprinkle sesame seeds a few times, and take out the pot.
No.4 griddle cauliflower
1. Cut a cauliflower into small pieces and put it in the pot. Cut half of red pepper into red pepper slices, put them together with cauliflower, and clean them. A piece of lean meat, sliced into thin slices, with a little fat, tastes better.
2. Cut a small piece of white onion into chopped green onion, a small piece of ginger into shredded ginger, a few pieces of garlic into garlic slices, and then cut a few pieces of dried pepper and put them together with onion, ginger and garlic.
3. Cut the onion into half a circle, put it at the bottom of the dry pot after catching it, and pour a little sesame oil after serving to avoid burning alcohol to paste the bottom.
4. When the ingredients are ready, let's start the next step. Boil the oil in the pot. We quickly oiled the cauliflower and heated it to 50% heat, and the oil surface smoked slightly. Pour cauliflower into the pot and oil it quickly 1 min. After taking out, control the oil of cauliflower for later use.
Let's start cooking now. Boil the oil in the pot, pour it out after the hot oil has completely slipped into the pot, and pour in the cold oil. Cooking with cold oil in a hot pot is not easy to stick to the pot. Pour in the sliced meat and turn it over to avoid sticking. Stir-fry sliced meat, add two spoonfuls of bean paste and stir-fry red oil.
6. Add garlic, ginger and garlic and continue to stir fry. Smell the fragrance of garlic, pour cauliflower and stir fry quickly. The fire lasts for 30 seconds, add 2 grams of salt and 2 grams of chicken powder, pour in a little soy sauce, turn on the fire and stir-fry the seasoning quickly, and pour in a little cooking wine to stir evenly. Cooking wine will volatilize after heating, producing aromatic aldehydes and increasing the flavor of dishes.
7. Pour in the red oil, stir well, and then pour it on the onion slices.
Light the fire and you can serve.
No.5 griddle yam
1. First, we peel the yam, prepare a pot of clean water, and add 5g of salt and10g of white vinegar. After the yam is cut, quickly soak it in water to prevent oxidation and blackening.
2. If you have friends who are allergic to alkaloids in yam, you'd better wear gloves when peeling yam. Cut the yam into pieces with a thickness of 1 cm, and then soak them in clear water for later use.
3. Next, prepare side dishes. Seed green pepper and red pepper, cut into diamond-shaped pieces and put them in a basin for later use. Onions are shredded, scattered and placed at the bottom of the pot.
4. Cut the green onion into chopped green onion and cut the garlic into thin slices for later use. Cut the millet pepper into pepper rings for use. Slice pork belly and put it in a basin for later use.
5. Next, we blanch the yam, boil the water in the pot, pour the yam into the blanched water 1 minute, take it out, rinse it quickly with cold water, drain the water, and rinse it with cold water, so the yam tastes more brittle.
6. Then, we start cooking, burn oil in the pan, fully slide the pan, pour out the hot oil and pour in the cold oil. The purpose of heating the pan and cooling the oil is to prevent the pan from sticking when frying meat. Pour in the sliced meat and stir fry. Stir-fry lard until the meat slices are transparent. Add onion and garlic, stir-fry until fragrant. Then add pepper and dried red pepper.
7. Add lobster sauce and Chili sauce, stir-fry red oil quickly, then add green pepper, red pepper and millet pepper, stir-fry quickly, add cooking wine, pour yam, stir-fry quickly for 30 seconds, add soy sauce, chicken powder and salt, and melt the seasoning. Serve. Finally sprinkle with coriander.
The sixth garlic bitter gourd
1. Prepare two bitter melons, cut them, remove the pulp, and cut them obliquely and put them in a basin for later use.
Flatten garlic, slice it and put it on a plate. If you like garlic, you can cut garlic and red pepper into diamond pieces and put them on a plate for later use.
2. Next, we will blanch the bitter gourd, add water to the pot, blanch the bitter gourd for 40 seconds, then rinse it with clear water and stir fry it quickly, so that the bitter gourd will be broken. This can alleviate the bitter taste of bitter gourd.
3. We further treat the bitter gourd, blanch it, pour it into a basin, add salt and white vinegar, and knead it by hand for a while.
4. This can further remove the bitter taste of bitter gourd, and then rinse off the salt and white vinegar with clear water to squeeze out the water. Bitter gourd is now in a slightly bitter state.
Now, let's start cooking. Boil the oil in the pot. When the oil is hot, pour in minced garlic and red pepper, stir-fry garlic, and then add bitter gourd.
6. Add salt, monosodium glutamate, sugar and a little water to melt the seasoning better, stir fry quickly, add a little water starch, and after opening the fire to collect the juice, you can take the pot and put it on the plate.
The seventh dish of mushrooms and vegetables
1. Remove the roots of several mushrooms, clean them with clear water, and cut the mushrooms into four and a half, which is easy to taste.
2. Remove a handful of vegetables from the roots, and the roots of vegetables are easy to hide mud. Pay attention when cleaning. Cut a few pieces of garlic into garlic slices, and then chop them into minced garlic. Cut a piece of white scallion into horseshoe slices, a piece of ginger into Jiang Mo, and two pieces of millet pepper into millet pepper rings.
All the materials are ready.
3. Add hot oil to the pot. When the oil is hot, add onion, ginger, garlic and millet pepper and stir-fry until fragrant. Stir-fry the vegetables, stir-fry a few times, add 1g salt, stir-fry until the vegetables are cut, and then put on a plate to make this dish more attractive.
4. After the dishes are put away, we will fry the mushrooms, heat the oil in the pot, pour in the minced onion, ginger and garlic, stir-fry until fragrant, pour in a little oyster sauce, stir-fry the soup quickly with a spoon, add a spoonful of water, add 2g of salt, 1 g of chicken powder, 2g of white sugar and 3g of light soy sauce, and stir quickly to melt the seasoning.
5. Cook the soup until it is big, pour in the mushrooms, cook until the mushrooms are cut off, and hook in a little water starch. Water starch can make seasonings and ingredients better integrated, and mushrooms are more tasty. Pour a light oil to brighten the color before taking out the pan, and then you can take out the pan and put it on the plate. It's best to pour mushrooms on the dishes, which will make the dishes look good and have an appetite.
No.8 fried eggplant with green pepper
1. First of all, let's prepare the ingredients: a few pieces of garlic are cut into garlic slices, ginger is cut into ginger slices, shallots are cut into chopped green onion, and two green peppers are cut. After breaking, cut into wide strips, a piece of red pepper, and also cut into wide strips, with green and red matching.
2. Two purple eggplants, first cut into three sections, then cut into thick slices, and finally cut into eggplant strips. After the ingredients are ready, we will move on to the next step.
3. Next, let's fry the eggplant: put10g of corn starch into the eggplant, and stick the starch evenly on the eggplant, so that the fried eggplant will be crisp.
4. Heat the oil in the pot. When the oil temperature is 60% hot, add eggplant. The oil temperature of fried eggplant is slightly higher. When the oil temperature is low, eggplant will easily absorb oil. Fry in medium and small fire for about a minute, then pour out the eggplant and control the oil.
Next, we start cooking, and then burn the oil in the pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Pour in green pepper and stir-fry together. Add 2g of salt (one spoonful), 2g of chicken powder (one spoonful) and 0.5g of 65438+ sugar (one spoonful), and pour 5g of light soy sauce. Stir-fry quickly until the seasoning melts. Don't stir-fry the green pepper for too long.
6. Then add eggplant, add a small amount of water, continue to stir fry quickly, do not heat a lot, add 2 grams of soy sauce, add soy sauce to extract the background color, stir the soy sauce evenly, and then take it out of the pot and put it on the plate.
No.9 Guo Daohui tofu
1. First of all, let's prepare the ingredients: 200 grams of old tofu, cut into cubes, put it on a plate for later use, a section of onion, cut off from the middle, cut into chopped green onion, cut ginger into ginger slices, and cut garlic into garlic slices and put them together in a basin.
2. 5 grams of millet pepper, cut into inclined blades, green pepper 15 grams, also cut into inclined blades, soaked auricularia auricula 15 grams, washed and put into a basin for later use.
3. Prepare a small pot, beat in an egg and mix well, put the tofu block into the egg liquid, and wrap the egg liquid evenly on the tofu.
The ingredients are ready, let's fry the tofu first, burn the oil in the pot, slide the pot fully, pour out the hot oil, and then pour in the cold oil. The purpose of hot pot cooling oil is to prevent tofu from sticking to the pot, and put tofu into the pot in turn.
5. Shake the wok and pour the remaining egg liquid into the wok. Continue to shake the wok for about one minute. After one side of the tofu is browned, turn it over and fry the other side for about two minutes. When the tofu is brown on both sides, pour out the tofu and control the oil for later use.
6. Leave the bottom oil in the pot, pour in the onion, ginger and garlic, stir fry together, add 5g of bean paste, 5g of Laoganma Douchi, stir fry in red oil, and then add green pepper, millet pepper and fungus to stir fry.
7. Add a small amount of water, 2 grams of oyster sauce, add oyster sauce to taste, stir, start seasoning below, add 3 grams of white sugar and 2 grams of chicken powder, continue stirring, melt the seasoning, then pour in tofu, and stir quickly to make the soup evenly wrapped on the tofu.
8. Then pour a little water starch, which can make the seasoning and ingredients better integrated and more delicious. Finally, pour in some sesame oil to make the tofu more colorful. After frying, you can go out of the pot and put it on the plate.
10 mushroom fried meat
1. First, let's prepare the ingredients. First, pick the roots of several mushrooms, put them in a basin and wash them with water. Then cut two knives with an oblique knife and cut the mushroom into four parts. Hold a small piece of lean meat in your hand, cut it into thin slices and put it in a small basin.
2. Cut a small piece of ginger into ginger slices, a few pieces of garlic into garlic slices, a piece of onion into chopped green onion, and half a piece of red pepper and green pepper into pieces with an oblique knife. Green pepper and red pepper can be used together to color.
3. Next, we blanch the mushrooms in water, boil the water in the pot, add 2 grams of salt and 5 grams of vegetable oil, and then add salt and vegetable oil. This will not only make the mushrooms have a bottom taste, but also make them brighter.
4. After the water is boiled, pour in the mushrooms, cut them, remove them, rinse them quickly with cold water, and control the moisture.
5. If you can't judge whether mushrooms contain preservatives, it is safer to eat them after blanching. Blanching mushrooms is also convenient for later cooking, and raw and cooked are consistent.
6. Next, we started cooking. Burn some oil in the pot. After the oil is hot, pour in the onion, ginger and garlic and stir-fry quickly to get the fragrance. Pour in 3g oyster sauce, then pour in the sliced meat and stir-fry until the sliced meat turns white.
7. Add a spoonful of water. After the water is boiled, add 1g pepper, 1g salt, 1g sugar, 1g chicken powder, add a few drops of old oil to extract the background color, stir-fry to melt the seasoning, and then pour in mushrooms and stir-fry a few times.
8. Wrap the soup evenly with mushrooms, pour in green and red pepper slices, stir-fry until the green and red peppers are raw, and then take the pot and plate.
1 1 Mapo tofu
1. First of all, let's prepare the ingredients, a piece of tofu, which is neither old nor too tender. First cut into strips and then cut into small squares of about 2 cm.
2. Cut the millet pepper into pepper rings, cut the onion into chopped green onion, cut a small piece of ginger into ginger slices and cut it into Jiang Mo, flatten a few pieces of garlic and cut it into several knives. Grab a handful of dried peppers and a handful of green and white peppers in a small pot.
3. Cut a small piece of lean meat into pieces and put it in a pot, then cut some chopped green onion, and all the ingredients are ready.
4. First blanch the tofu, bring the water in the pot to a boil, add 2g of salt and a little vegetable oil, pour in the tofu block when the water temperature is close to 90 degrees, simmer until the water boils, then pour it out, rinse it off and control the moisture.
5. Next, start cooking. After the oil in the pot has fully slipped into the pot, pour out the hot oil and pour in the cold oil. When frying minced meat, hot oil is used to prevent minced meat from sticking to the pot. Pour in the meat and stir-fry it to give a fragrance, and pour in the prepared seasoning.
6. Add a spoonful of bean paste, 3 grams of soy sauce, stir-fry red oil of bean paste quickly, add a spoonful of water, add 2 grams of salt, 2 grams of chicken powder, 2 grams of sugar, 1 gram of pepper, 5 grams of Chili oil, and stir well. After the soup is boiled, pour in the tofu pieces, shake the wok and cook slowly until the tofu tastes good.
7. Soup will gradually decrease in the process of cooking. Hook in a little water starch, so that the seasoning can better adhere to the tofu, and shake the pot to quickly collect the juice.
8. When the soup is thick and sticky, pour a little bright oil to brighten up the whole dish.
You can take pots and plates.
1No.2 Dao home-cooked small fried meat
1. A piece of pork belly, cut the knife from the middle of the pork belly strip, cut off the pigskin, cut the pork belly into pieces and put it in a basin.
2. Cut a few parsley into parsley segments, a red pepper into Chili slices, several garlic slices into garlic slices, a small piece of white onion into horseshoe slices, a small piece of ginger into ginger slices, and put them together with onion and garlic.
3. First blanch pork belly with clear water, boil water in a pot, put cold water into pork belly slices, add 2 grams of salt, 3 grams of cooking wine, season the meat slices with salt, boil the oil, remove the floating foam, remove and rinse with clear water to control the moisture.
4. Heat oil in the pan, add onion, ginger and garlic, add dried Chili 1g, pour pork belly slices and stir fry quickly, stir fry until fragrant, and add 3g soy sauce to improve the background color.
5. Pour 5g Chili sauce, stir-fry red oil, and then pour 5g cooking wine to reduce the fishy smell when the meat slices are heated.
6. Add 2 grams of chicken powder, 3 grams of sugar, 3 grams of spicy fresh dew, add a little water to melt the seasoning, add celery and stir fry quickly until it is broken, celery and meat slices fully absorb the seasoning, and then add millet pepper slices and stir fry together.
7. Hook in some water starch and turn on the fire to collect the soup until it is thick. Starch can make the seasoning and ingredients blend together better, and finally pour in 3 grams of Chili oil. Friends who don't like spicy food can put light oil to brighten the color. After turning it evenly, you can take it out of the pot and put it on the plate.
/kloc-No.0/No.3 tunnel-third line
1. First of all, we prepare ingredients, one potato, peeled and cut into hob blocks, soaked in water in a basin to prevent oxidation and discoloration of potatoes, one green pepper cut into hob blocks and one red pepper cut into hob blocks, and put them in a basin.
2. Cut off the root of a purple eggplant, cut it into hob blocks and put it in the basin. Flatten garlic and chop it into minced garlic. Cut the skin of green onion into chopped green onion.
After the ingredients are ready, let's move on to the next step. Add 2 grams of white vinegar to eggplant. Adding white vinegar can prevent eggplant from being oxidized and blackened. Pour in corn starch and stir well with chopsticks.
4. Boil the water in the pot and cook the potatoes in the pot. Generally speaking, potatoes will be boiled for five minutes. Pour out the potatoes and control the moisture. Then put it in a pot and add corn starch and mix well. The potato skin is wrapped in starch, and the fried skin is more brittle.
Next, let's fry potatoes, eggplant and green peppers, and cook the oil in the pot. When the oil temperature is 60% hot, pour in eggplant, then add potatoes, fry for about two minutes on medium and small fire, pour in green pepper before taking out the pan, and then pour out the dry oil together.
6. Leave the bottom oil in the pot. When the oil is hot, add chopped green onion and garlic and stir fry together. After the garlic is fragrant, add 2 grams of oyster sauce and continue to stir fry to enhance the umami flavor.
7. Add a little water, 2g salt, 1 g chicken powder, 3g white sugar, 3g soy sauce and 2g soy sauce, and add old sauce to extract the background color.
8. Then pour in a little water starch, which can make the ingredients and seasonings blend together better. Pour in a light oil to brighten the color, and keep stirring with a spoon.
9. Stir until the soup is bubbling, add eggplant, potatoes and green peppers and stir fry quickly. After the soup is evenly wrapped with ingredients, it can be taken out of the pot and put on the plate.
The fourteenth bitter gourd scrambled eggs
1. First, let's prepare the ingredients. Cut off the roots at both ends of bitter gourd and break them in the middle. Take a small spoon and remove the pulp from the middle of bitter gourd. The flesh of bitter gourd is bitter, so it must be removed, which will affect the taste. Then cut the pieces with an oblique knife and put them into the basin. Slice a few slices of garlic and a few slices of red pepper into Chili rings.
2. Then put 2 grams of salt in bitter gourd, and use the permeability of salt to make bitter gourd come out quickly. After bitter gourd comes out, the bitterness is not so heavy. After pickling for 2 minutes, the water of bitter gourd can be squeezed out.
3. Prepare a small pot, beat in four eggs, add 1 g salt, add a little water starch, and quickly break the eggs with chopsticks. Water starch can make eggs taste smooth and tender.
4. Next, start cooking, burn oil in the pot, pour out hot oil after fully sliding the pot, pour in cold oil, and cool the oil in the hot pot, so that the iron pot has the characteristics of non-sticking.
5. Add the egg liquid, constantly stir-fry the eggs with a spoon, so that the eggs are heated evenly, wait until the eggs are solidified, and then break the eggs with a spoon.
6. Heat the oil in the pan, pour in the garlic slices and red peppers and saute until fragrant. Add bitter gourd and stir-fry a few times until bitter gourd is broken, then add fried eggs.
7. Sprinkle sesame oil or clear oil to brighten the color. After stirring evenly, you can take out the pot.
Dao Shi Wu Dao fried yuba
1. First, let's prepare the ingredients: 80g dried yuba, soaked in cold water for two hours. Never use hot water, but be sure to soak your hair in cold water, which will taste better.
2. After the yuba is soaked, cut it into sections and put it in the pot. Two pieces of green pepper and one piece of red pepper are cut into diamond-shaped pieces, and they look better when paired with red pepper.
3. A few pieces of garlic, cut into garlic slices, chopped onions, chopped onions, sliced ginger, and put them in the pot. After the ingredients are ready, we will move on to the next step.
4. Next, we blanch the yuba and fungus: boil water in the pot, put warm water in the yuba, and pour 4 grams of cooking wine to reduce the beany smell of yuba. Add auricularia auricula when the water is close to boiling, and pour it out immediately after the water boils.
5. Next, start cooking: burn oil in the pot, add onions, ginger and garlic, and grab 2 grams of dried peppers and stir fry together. Stir-fry the onion, pour 5 grams of cooking wine and add a little water.
6. Next, start seasoning: add 2g of salt (a spoonful), 2g of chicken powder (a spoonful), 2g of sugar (half a spoonful), 2g of chicken juice, add yuba, stir-fry auricularia several times, and mix well.
7. Add green and red pepper slices, stir-fry until the green and red peppers are cut off, and pour a little water starch to make the ingredients and seasonings better integrated.
After turning the juice evenly, you can take it out of the pot and put it on the plate.