so, I also decided to write down the menu and share it with you.
I'm not a chef, and I don't have much experience. I was afraid of cooking oil before, but I'm still afraid. My results may not be delicious, but I think it's ok to eat, so I think my recipes may be more practical for beginners.
I'm a poor student who hasn't graduated as an intern. The company doesn't have a canteen, so I can't afford a restaurant, and it's unhealthy. Most of the dishes I cook are for lunch the next day. Yes, most of them are vegetables that don't affect the quality overnight, so it can also be used as a reference for your menu. Oh ~
Today, it's boiled cabbage and scrambled eggs with tomatoes.
hand-tear cabbage in a dry pot
1. Peel off the outermost layer of cabbage, tear the leaves into small pieces, put them in a basin, and soak them in a little salt for a while.
I used to think that salt water can kill bacteria. I will soak all the vegetables for a while, and I will feel the time for myself, about 15 minutes. I can prepare the materials for the second dish first.
2. Chop minced garlic. If a beginner is not good at knife work, all the garlic will be minced to avoid injury.
3. Pour the oil and fire
Turn the pan and spread the oil evenly on the bottom of the pan. My house is a non-stick pan, which is not easy to spread evenly.
4. When the oil is hot and smoke comes out from the oil surface, fry the dried chilies for a while, for a minute, and then add the minced garlic. The minced garlic will splash a little oil, so you can put it into the pot with a frying spoon.
5. Pour cabbage. When cabbage is in the water, it will spill oil. You can take it out in advance and drain it, or you can use the magic thing of the hedgerow.
6. It's just speculation. When the dishes become soft, add a small amount of cooking wine, a proper amount of soy sauce, a spoonful of salt, half a spoonful of sugar, and seasoning with cooking wine, not too much. Soy sauce depends on your personal preference, and you can eat more if you like color. You can master the proportion of salt and sugar by yourself, depending on your taste. How can you know if it is ok? Taste it!
7. Continue to stir-fry by tumbling and jumping. It feels almost the same, but it tastes ok when it is cooked. Add a little chicken essence (with or without it), a little vinegar, and it will make the dish a little sour, but not too much (without it).
8. Stir-fry again, and plate.
scrambled eggs with tomatoes
This is even simpler
? 1. Wash tomatoes, boil them or scald them, peel them, or you don't want to peel them. Hot water is good for peeling them.
2. Cut into pieces. If you don't want to lose juice, grab the tomatoes and cut them directly into the bowl. Be careful with your hands.
blocks do not need to be small.
3. Beat the eggs.
4. scrambled eggs. If you want the egg to swell a little, just add a little more oil. When the oil is hot, pour in the egg. Don't worry, the egg won't spill oil.
stir the eggs quickly and fry them into pieces. You can cook it in this way, as long as it is cooked. I like the surface slightly yellow and burnt.
put it back in the bowl that just contained the egg liquid.
5. Stir-fried tomatoes.
if the pieces are too big, you can chop them up with a spoon. If you feel that the soup is boiled out, add one spoonful of salt and two spoonfuls of sugar, but you still have to change according to your own taste. Add a small amount for many times.
pour in the eggs and stir fry.
6, out of the pot.
The baby forgot to stew rice again. ......