First course: Chinese cabbage and mutton

Ingredients: Chinese cabbage, mutton slices (go to the supermarket to buy cut mutton, so as not to cut it again)

Seasoning: salt, monosodium glutamate, sesame oil (if it's too much trouble, save the latter two)

Making:

1. Heat the wok and add water to boil.

2. Tear the cabbage by hand and throw it into the water.

3. After the water is boiled again, add mutton, add salt and monosodium glutamate to the soup bowl, and drop sesame oil to eat.

Origin:

This dish is closely related to instant-boiled mutton. In fact, the first time I did it was to dispose of a plate of cabbage mutton left over from instant-boiled mutton. It's delicious, so I included it in my "lazy diet". I didn't eat less this winter.

Lazy recipes-Sanyou bibimbap:

Steam the leftovers and mix with soy sauce, sesame oil and Chili oil. You can eat. If you put a little lard, it tastes good.

Lazy dishes-mutton with garlic paste

Raw materials: 500-600g mutton (rib fan meat is preferred).

Seasoning: garlic, salt, vinegar, sesame oil.

Making:

1. Peel garlic and mash it in a garlic mortar (add a little salt when mashing). Pour into a small bowl, add salt, vinegar and sesame oil to make garlic paste.

2. Cut the mutton into large pieces and cook it in boiling water.

3. Take out the mutton, cut it into strips, put it in a plate and serve it with garlic paste.

4. If it's too much trouble to prepare garlic paste, you can dip it in salt directly, similar to the Uygur dish-white water mutton.

Sufu sparerib

Ingredients: about 500-600g of ribs (please ask the salesman to cut into pieces when buying).

Seasoning: salt, sugar, monosodium glutamate, southern wine, starch, bean curd soup (if you think the soup is too little, you can crush a piece of bean curd. Pay attention to the bright red in the north and the sweet in the south. I have never used it before.

Making:

1. Put the ribs in a plate, add all kinds of seasonings, and grab them evenly by hand. Note that the bean curd soup is salty, so put less salt.

2. Steam in a steamer for 30 minutes. Start with the appearance of steam. If you think that the ribs are cut too much, the steaming time should be appropriately extended.

3. When the time is up, just serve. If you want to be beautiful, you can put the ribs on another plate, put them neatly, and put fragrant leaves around them.

Lazy recipes-egg soup;

Open an egg in a bowl, add salt, monosodium glutamate, soy sauce and sesame oil, then pour in boiling water and stir with chopsticks.

The lazy way of fish. Let's talk about "steamed fish", which is also a kind of "fish":

Ingredients: fresh fish (carp, pomfret, snakehead, Wuchang fish) 1 piece, appropriate shredded onion, appropriate shredded ginger and auricularia auricula (these two items can be omitted).

Seasoning: vegetable oil, pepper, salt, monosodium glutamate.

Making:

1. Clean up the fish, put a flower knife on the side (carp can remove fishy lines, and fish with wide body can put a diamond flower knife), smear salt and monosodium glutamate, and put it on a plate. Put a lot of shredded onion and a proper amount of shredded ginger on the fish and in the room.

2. Heat the wok, pour in the oil, sprinkle a lot of pepper after heating, fry until cooked, remove the pepper from the fire, and discard it with a spatula.

3. Pour the oil in the wok evenly on the fish, put the fungus on it, and put it in a steamer.

4. Steam for 15 minutes, and start counting when steam appears. If the fish used is obviously less than 500g pomfret, 10min is enough.

When the time is up, just serve.

Quick-frozen jiaozi is, of course, a regular thing in the lazy man's refrigerator. I improved it a little during ripening to avoid losing my appetite.

First, the soup cooking method: first, put oil, chopped green onion, vegetable leaves and other woks, then add water to boil, and then put them into jiaozi to cook. Add some salt and monosodium glutamate before cooking, and add some hot sauce according to your taste. In short, it is similar to the chaotic practice in the north. Simplification is to cook the soup with ordinary cooking methods and put it in a soup bowl. Add coriander, shrimp skin, vinegar, salt, monosodium glutamate and hot sauce (which can be increased or decreased). Eat soup.

Second, frying method: add base oil to a relatively flat-bottomed pot or wok (substitute, poor effect). After heating, put jiaozi (unfrozen) into it neatly and add water. Cover the pot and fry slowly until cooked, paying attention to the amount of water. Do not turn around. If you pour some water mixed with flour (be careful not to use starch) and continue to heat until the water is basically evaporated, a very attractive layer of "slag" will appear at the bottom of jiaozi.

roast chicken

Buy chicken legs from the supermarket, put some soy sauce and salt, and it is best to put them in for a while.

Bake in a baking pan in the oven (put some oil on the surface of the chicken legs), turn the noodles every 15 minutes, usually 3-4 times, and finally add some seasonings such as barbecue sauce or cumin powder.

Simple, I often do it.