On a hot day, many office workers are worried about what to eat when they get home from work. Breakfast is in a hurry, lunch is eaten in the workplace canteen or order takeout, and only dinner can be sat down and eaten by the whole family. The meal does not necessarily involve delicacies from the mountains and seas, but simple home-cooked meals. As long as the family is comfortable eating, it is worth it no matter how tiring it is. Share 7 home-cooked dishes that are appetizing and not greasy. Learn to change them every day to make them more delicious. The recipes are also very simple.

Spicy minced pork tofu

Ingredients: 1 piece of old tofu, a little minced pork

Seasonings: Pixian bean paste, light soy sauce, dark soy sauce, Onions, ginger, garlic, vegetable oil, white pepper, Sichuan peppercorns, sugar

Production process:

1. Prepare a little pork filling, wash the tofu and cut it into small cubes.

2. Add a little white pepper, a little light soy sauce, cooking wine and starch to the pork filling, stir well and marinate for a while.

3. Heat the wok, add vegetable oil, add minced pork and stir-fry until it changes color and serve.

4. Add a little oil to the pot, add onion, ginger, garlic, and pepper powder and stir-fry until fragrant. Add chopped Pixian bean paste and stir-fry until red oil comes out. Pour in the minced meat and stir-fry evenly. Add a little light soy sauce and dark soy sauce and stir-fry until coloured.

5. Add appropriate amount of water and a little cooking wine, add tofu, bring to a boil over high heat, then turn to low heat and simmer for a while. Since Pixian bean paste and light soy sauce both have a salty taste, there is no need to add salt.

6. Finally, add a little sugar to enhance the freshness, thicken the soup with water starch to make the soup thicker, turn off the heat, and sprinkle with some chopped green onion after taking it out of the pot.

Two fermented bean curds and water spinach

Ingredients: 1 small handful of water spinach

Seasonings: fermented bean curd, vegetable oil, garlic

Production process:

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1. After cleaning the water spinach, separate the stems and leaves, and cut the stems into small pieces.

2. Add 2 small pieces of white bean curd and some soup into a small bowl, crush with a spoon and mix well.

3. Heat the wok, add a little vegetable oil, add minced garlic and saute until fragrant.

4. Add water spinach stems and stir-fry for a while until the stems become soft.

5. Pour in the vegetable leaves and fermented bean curd juice and stir-fry quickly and evenly. If you have a strong taste, you can add a little salt. I didn’t add any salt.

Three Okra Scrambled Eggs

Ingredients: several okra, 2 eggs

Seasonings: salt, cooking wine, vegetable oil, green onions

Production process:

1. Cut off the roots of the okra and then cut into thick slices.

2. Beat the eggs, add a little cooking wine and salt and stir evenly.

3. Heat the wok, add an appropriate amount of vegetable oil, add the egg liquid until it is almost solidified, then cut it into small pieces with a shovel and serve out.

4. Continue to add a little oil, add chopped green onion and stir-fry until fragrant, add okra and stir-fry for a while, add eggs, add a little salt and stir-fry evenly.

Four minced meat and yam mashed potatoes

Ingredients: 2 medium-sized potatoes, 1 cut of yam, a little minced pork

Seasonings: salt, light soy sauce, oyster sauce , cooking wine, shallots, vegetable oil, starch

Production process:

1. Peel the potatoes and cut into thick slices, wash the yam with the skin on and cut into small sections, and steam them in a rice cooker.

2. Take out the steamed potatoes and yam. Peel off the skin of the yam and put it into a large bowl with the potatoes. Use a rolling pin to crush the yam into fine mashed potatoes.

3. Dip a little water on your hands and form the mashed potatoes into small balls.

4. Heat the wok, add vegetable oil, stir-fry the minced pork until it changes color, add 1 tablespoon each of light soy sauce and oyster sauce, add a little water, cooking wine and a little salt, stir well, bring to a boil and cook for a while .

5. Finally, add a thin layer of water starch to make the soup thicker and turn off the heat.

6. Pour the minced meat soup over the mashed potatoes and sprinkle some chopped green onion.

Stir-fried Dried Tofu with Five Leeks

Ingredients: 1 small handful of leek, a few mushrooms, a few pieces of dried tofu

Seasonings: salt, vegetable oil, garlic , light soy sauce, oyster sauce

Production process:

1. Wash the leek and cut into small sections, remove the stems of the mushrooms and shred them, and cut the dried tofu into shreds.

2. Heat the wok, add vegetable oil, add minced garlic and sauté until fragrant.

3. Add dried tofu and mushrooms and stir-fry for a few times. Add 1 tablespoon of light soy sauce and 1/2 tablespoon of oyster sauce and stir-fry evenly.

4. Add a little water and bring to a boil over high heat for a while to make the mushrooms and dried tofu more delicious.

5. Finally, when the soup becomes thick, add the leek and appropriate amount of salt and stir-fry over high heat for a few times.

Amaranth in Liushang Soup

Ingredients: appropriate amount of amaranth, 1 ham sausage, 1 preserved egg

Seasonings: salt, light soy sauce, oyster sauce, vegetable oil, garlic

Production process:

1. Peel the preserved eggs and cut them into small pieces, and cut a smaller ham into small pieces.

2. Remove the older parts of the roots of amaranth, wash and drain them.

3. Heat the wok, add vegetable oil, add minced garlic and sauté until fragrant, add ham and preserved eggs and stir-fry for a few times.

4. Add a little water, 1 tablespoon light soy sauce, 1/2 tablespoon oyster sauce and appropriate amount of salt, stir evenly, bring to a boil over high heat and cook for a while. If you have bone broth, it’s best to add bone broth.

5. Add water to the pot and boil, add amaranth and blanch for ten seconds.

6. Take it out and put it directly into the preserved egg pot, and cook for another half minute to make the amaranth soft and fragrant. Turn off the heat.

Seven sea urchin egg custard

Ingredients: 2 eggs, 3 sea urchins

Seasonings: salt, seafood soy sauce, sesame oil, green onion

Production process:

1. Sea urchins must be bought fresh. Use scissors to pry open the sea urchin shell from the middle. Use a spoon to carefully dig out the yellow sea urchin and remove the black internal organs.

2. Add 1.2 times the amount of warm water and a little salt to the eggs and beat them evenly by hand.

3. Sieve into another bowl, skim off the foam on the surface, and put some sea urchin into the egg custard.

4. Add water to the pot and bring to a boil. Cover the small bowl with a lid and steam over medium heat for 7 to 8 minutes. If there is no lid, cover it with a layer of plastic wrap.

5. Place the remaining sea urchin on the surface of the egg custard, steam for another 2 minutes, turn off the heat, and take it out after 2 minutes.

6. Pour the egg custard with seafood soy sauce, drizzle with a little sesame oil, and sprinkle with chopped green onion.