We often say this dish tastes like mom. In fact, the smell reminds us of our mothers. Ask yourself, I’ve definitely complained about my mom’s cooking before. Why this again? It tasted terrible, salty and unpleasant. From then on, I left my mother and began to miss her. There is one dish that cannot be surpassed in everyone's heart, and that is mom's specialty dish. Mother's scent accompanies us through childhood, growing up, and getting older. What’s your mom’s dish that you’ll never forget? Let's take a look at delicious home-cooked meals.

1. How to make fried snow peas

[Materials]

Ingredients: 150 grams of snow peas.

Seasoning: 3 cloves of garlic, appropriate amount of cooking oil, salt, and a little chicken essence.

[Practice]

1. The original is ready;

2. Wash the snow peas and chop the garlic;

3. Add an appropriate amount of oil to the wok, add minced garlic and stir-fry until fragrant;

4. Stir-fry the snow peas until they change color;

5. Add salt and stir well;

6. Add chicken essence and stir well;

7. Add a little water or stock to melt the salt, immediately turn off the heat and take out the pot;

8. Finished product.

[Tips]

1. Hollandaise needs to be stir-fried over high heat until it is transparent and shiny before it becomes tender;

2. Because snowpeas don’t have much water, Adding salt may not melt it. You can add a little water to melt the salt;

3. When stir-frying vegetarian vegetables, it is important to use garlic to make it fragrant. Add WeChat account evip88 to teach you fashion matching skills!

2. How to stir-fry celery with cashews and lilies

[Raw materials]

Ingredients: celery (is this celery?), cashews, lilies, and a little onion .

Ingredients: salt, water starch (a mixture of water and starch)

[Preparation]

1: Soak the lilies for half a day in advance.

2: Select the lily, select the black part or trim it with scissors.

3: Wash the celery and cut off the edges of the skin with a silk slicer.

4: Cut into sections diagonally.

5: Boil the water in the pot, add the celery, and blanch it for 1 minute.

6: Take out and let cool.

[Practice]:

1: Heat the pot, pour oil, and fry the cashews until golden brown.

2: Heat another pot, pour oil, add chopped green onion and stir-fry until fragrant.

3: Add blanched celery.

4: Join Lily.

5: Add fried cashews.

6: Add appropriate amount of salt.

7: Stir-fry and add the prepared water starch.

8: Stir-fry until the surface of the celery is covered with even and crystal clear juice, add an appropriate amount of chicken powder, and remove from the pot.

9: Serve the food.

[Warm Tips]:

1. If the celery is old and feels hard on the skin, you can use a peeler to peel it off to make it taste more tender.

2. Fry cashews over medium-low heat. It's easy to burn when the fire is strong.

3. Use water starch to thicken the gravy, but don’t make it too thick. Try to put it as much as possible. Too thick will affect the appearance. A thin layer will give you the best feeling of being crystal clear!

3. How to make cold cucumber strips

[Raw materials]

Two cucumbers, appropriate amount of garlic powder, two spoons of salt, two spoons of sugar, 5g of light soy sauce , 30g of balsamic vinegar, 20g of sesame oil, appropriate amount of chicken essence, appropriate amount of pepper, and a little chopped chili sauce (don’t use it if you don’t like spicy food).

[Practice]

1. Wash two tender cucumbers;

2. Peel the cucumber and cut into small strips, and cut the garlic into powder;

3. Put the cucumber and garlic powder into a transparent bowl, add two spoons of salt, mix well, cover and marinate for 15-20 minutes (it can be refrigerated in the summer);

4 .When you see that the cucumbers have been pickled in more than half a bowl of water, filter out the pickled cucumber water, add two spoons of sugar, mix in 5 grams of light soy sauce, 30 grams of Zhenjiang balsamic vinegar, 20 grams of sesame oil, chicken essence, and pepper, and marinate for 10 -Ready to eat in 15 minutes.

[Tips]

1: Be sure to choose fresh and tender cucumbers, preferably green-skinned, slender ones with very rough particles on the surface. There are no big seeds in the middle of this kind of cucumber, and the texture will be very crisp and refreshing;

2: Be sure to marinate it with salt and minced garlic first. The salt tastes good, the water has come out, the garlic has been sterilized, and the cucumber is peeled and cut into small pieces to make it easier to taste;

3: The brine added for the first time must be filtered out, so that the taste of the cucumber will not disappear. It will be salty;

4: After pouring out the brine, add a lot of sugar. After the second pickling, the taste of the cucumber will become sweeter;

5. The soul of cold dishes lies in the sauce, so the proportion of ingredients given above is relatively accurate, and the variety of seasonings should not change. of. For example, soy sauce must not be changed into soy sauce or other soy sauce. Personally, I prefer Zhenjiang balsamic vinegar. It tastes better when used as cold dishes than Shanxi vinegar. Shanxi vinegar is relatively sour, but tastes astringent when eaten raw. Of course, if you prefer Shanxi vinegar, that's your personal preference.

4. How to make mustard and sour fungus

[Materials]

Black fungus, mustard oil, refined salt, white vinegar, brown sugar, coriander

1. Soak the fungus in water and wash it clean.

2. Pour the white vinegar into a clean small bowl, add refined salt and brown sugar.

3. Stir evenly into sweet and sour juice.

4. Blanch the wood in a boiling water pot, take it out and let it cool.

5. Pour the prepared sauce over the fungus and mix well.

6. Mix mustard oil according to preference and sprinkle with coriander.

[Tips]

Brown sugar is relatively mild and suitable for cold vegetables in winter. Mixing vinegar with sugar can reduce the sour taste of vinegar. In winter, use vinegar and brown sugar to make a sauce, which can be used to mix vegetables and has a mild taste. In summer, you can mix vinegar with sugar.

When you eat mustard, you will inevitably burst into tears. In our rural areas, mustard is called "choking the nose". You can imagine how comfortable it is to eat mustard. Here are two little recipes that can make your face burst into tears.

① Respiratory therapy: When eating mustard, you should inhale through your nose and exhale through your mouth, because the spiciness of mustard can reduce spicy irritation without passing through the nasal cavity (mustard appears spicy and pungent after being heated) smell).

②Smell wine therapy; when eating mustard, put a small glass of white wine in front of you. When you feel that you can't control the pungent smell of mustard when eating vegetables normally, you can lower your head and smell the white wine to relieve the pain of "choking your nose".

5. How to make winter melon and barley soup

[Raw materials]

500 grams of winter melon and half a small bowl of barley.

[Practice]

1. Prepare the raw materials. Wash the winter melon, peel and remove the seeds. Wash the barley in advance and soak it in water for about 2 hours.

2. Boil the processed winter melon and barley with appropriate amount of water, and simmer over low heat for about 10 minutes.

[Tips]

Barley is not easy to boil. Adding water in advance will make it easier to burn. No salt or oil is added throughout the process. People who want to lose weight can eat more!

6. How to make curry paella

[Raw materials]

An appropriate amount of rice, 12 shrimps, 1 squid claw (squid is also acceptable), carrots , 50 grams each of onions, peas, and Daikin curry cubes, appropriate amount of salt, and 2 tablespoons of snow grape seed oil (or salad oil).

[Practice]

1. Wash the rice, add water to the rice cooker and set aside.

2. Wash the shrimps and squid claws and cut them into 1cm pieces; wash the carrots and onions and cut them into 1cm square pieces; wash the peas and set aside.

3. Put the cut shrimp slices, squid, diced carrots and onions into the rice cooker, mix well with the rice, then add an appropriate amount of salt and mix well.

4. Add curry and grape seed oil (salad oil can also be used) and stir evenly.

5. Cover the rice cooker and press the "cooking button". When the rice is cooked, it will automatically become a ‘keep warm key’. At this time, add the peas and mix well, then cover and simmer for 15 minutes before serving.

[Tip]

Curry itself is salty, so during the cooking process, the amount of salt must be controlled; curry is divided into mildly spicy, medium spicy, and super spicy, choose and buy Pay attention to the distinction when cooking; the amount of recycled water in rice should also be controlled, less than that of boiled white rice, otherwise the cooked rice will be sticky and affect the taste; when cooking, it is best not to add oil with a special smell, such as peanut oil. It will mask the flavor of the seafood.

7. How to make braised pork

Ingredients: 400g pork ribs (pork belly).

Accessories: 100 grams of green pepper, red pepper, yellow pepper, and dried tofu.

Seasoning: 25g bean paste, 10g sweet noodle sauce, 10g soy sauce, 5g cooking wine, 3g salt, 2g MSG, 20g vegetable oil, appropriate amount of garlic.

Exercise:

1. Scrape and wash the fat and lean pork with skin, put it into a soup pot, cook for 10 minutes, take it out and cool when it is cooked, and cut it into 5 cm long and 5 cm wide 4 cm, 0.2 cm thick slices;

2. Wash the colored peppers and cut them into shapes with a diagonal knife;

3. Chop the Pixian bean paste into paste.

4. Put the wok on medium heat, heat the oil, add the ginger slices and garlic slices, stir-fry until dry, then lightly stir-fry the meat slices (fry the lamp nest until it is in the best condition);

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5. Pour off excess oil, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, MSG, and soy sauce, stir-fry and break into pieces.

Tips for making braised pork:

1. Choose pork legs that are fat and thin. When the meat is cooked, it should be minced, cooked, and soft, so it shouldn't be too rotten.

2. Put the meat slices into a hot pan and stir-fry, add a little salt and stir-fry the meat slices until oil spits out and the sides are slightly curled, forming a nest shape.

8. How to make sweet and sour pork ribs

Ingredients: pork chops, green onions, ginger, sugar, cooking wine, refined salt, Baoning vinegar, vegetable oil, and stock.

Exercise:

1. Chop the ribs into small pieces of two to three centimeters, add onions, ginger, cooking wine, and refined salt and marinate for about 30 minutes.

2. Steam in cage for about 20 minutes. Place the pan over medium heat and add the vegetable oil. When the oil is hot, add appropriate amount of sugar. Fry until golden brown.

3. Put the stock and ribs into the pot, add sugar and vinegar, and simmer over low heat until the soup is dry, the juice is thick, and the shreds are shredded.

4. Serve, drizzle with cooked oil and remove from the pan.

9. How to make saliva chicken

Ingredients: chicken

Practice:

1. Marinate the chicken with a little salt for about 15 minutes , put cold water in the pot, add the whole chicken legs and chicken breasts. Pour cold water over the chicken noodles, add an appropriate amount of salt and a spoonful of cooking wine, and cook with onions and ginger.

2. Cover the lid and bring to a boil over high heat, then knock off the scum on top.

3. Then turn to medium heat and cook for 5-7 minutes. After cooking, cover without uncovering and simmer for 10 minutes. Steam all the chicken in the pot to ensure the chicken is as tender as possible.

4. After the chicken is cooked, take it out and put it in ice water to cool. The goal is to tighten the chicken and keep it elastic in the mouth.

5. Pour soy sauce, ginger-garlic juice, sesame paste, pepper oil, sugar, vinegar, MSG, red oil, and sesame oil into a bowl, pour it on the chicken strips, and sprinkle with sesame seeds, peanut powder, and chopped green onion. .

10. How to make spicy chicken

Materials:

1 whole chicken............, About 1000 grams.

80g red pepper......

20g pepper................< /p>

A piece of ginger.............................

............. .6, 7 cloves

Cooking wine with appropriate amount of...

Salt, sugar and... ...in moderation.

White sesame seeds......appropriate amount

Practice:

1. Clean the whole chicken and remove the head Remove the claws and chop into small pieces of about 2cm; slice the garlic and cut the dried chili into small pieces.

2. Pour the cooking wine and salt into the chicken pieces, mix well, and marinate for 20 minutes. Add enough salt. The saltiness of the finished product depends on the salt added at this time.

3. Heat the oil in the pot. When it's very hot, add the chicken pieces and fry until the surface of the chicken pieces turns brown. Remove them.

4. Leave an appropriate amount of base oil in the pot, add garlic slices and saute until fragrant, dried chili peppers and Sichuan peppercorns, stir-fry until spicy, then add fried chicken pieces and ginger slices.

5. Continue to stir fry, add a little sugar, sprinkle with white sesame seeds, stir well and remove from the pan.

Remarks:

1. When marinating the chicken nuggets, add enough salt at one time, because the surface of the fried chicken nuggets cannot be more delicious, so you must add enough salt in advance. .

2. The oil for fried chicken nuggets should be heated enough so that the skin of the chicken nuggets is quickly fried and crispy, so that the fried chicken nuggets are tender on the outside and tender on the inside. If the oil is not hot enough, the skin will not be cooked for long, and the meat inside will be fried.

3. Chili and pepper require more amount, so they taste very enjoyable. After eating, there are still a lot of ingredients, so you can continue to cook other dishes.