Soups, generally do more Cantonese soup, many people make trouble, in fact, soup is the simplest. Make crucian bean curd soup in spring, sparerib bamboo shoot soup after bamboo shoots come out, sparerib bitter melon soup in summer, new mung bean pigeon mung bean soup (this soup is still used to cure prickly heat, and sisters with children might as well make more), fish head cabbage soup in autumn, chicken stewed bamboo sheng soup, white radish scallop soup and bone lotus root soup in autumn. In fact, you can have anything at home except salt, and add monosodium glutamate when you put it in the pot. It's too easy.

Crucian carp bean curd soup, after killing the crucian carp, put it in the oil pan and fry it slightly. Boil the casserole in five bowls of water. Add about half a catty of tender tofu (cut into pieces) and boil. Put down the fire of crucian carp for a while and then turn it down. Add a piece of ginger and salt until the soup turns white. Add coriander (not too much) when there is coriander. It is best to have watercress. Add pepper and monosodium glutamate to the pot. If it is tasteless or cold, adding a spoonful of white vinegar is really comfortable.

Pork ribs and bamboo shoots soup, half a catty of boiled pork ribs, and about a catty of sliced fresh bamboo shoots, so I put down the casserole, boiled six bowls of water, and turned to low heat. Put some pickles at home, add salt and monosodium glutamate after 20 minutes, and add celery powder to the pot, which is fresh and tender.

Rib bitter melon soup: half a catty of cooked ribs, one bitter gourd, one handful of soybeans (dried or soaked), two cloves of garlic, five bowls of water, boiled for 25 minutes (the soybeans are rotten), salt and monosodium glutamate.

Pigeon and mung bean soup, a pigeon blanched, cut into pieces, mung beans (shelled better) about two (can be dried). Add five bowls of water to the casserole (cook to four bowls at most), open the lid in the middle and remove the shells floating on the water. Add salt, but don't add monosodium glutamate if you have children. It is strongly recommended to drink it before the child grows prickly heat. This is my family's traditional secret recipe, and most people don't say it. I make it for my children several times every June.

Fish head cabbage soup: similar to crucian carp soup, the fish head is made of chain fish (fat fish head), with tofu and a few slices, and the cabbage is torn into pieces, not too much, five or six slices is enough.

White radish scallop soup; One or two scallops, half a catty of white radish (water radish can also be used), cut into pieces and cook for 25 minutes on low heat. Add salt and celery powder and less pepper. It's delicious.

Yam ribs soup:

The practice is the same as the landlord's sparerib soup, that is, the bamboo shoots are replaced with yam. The eating habits of bamboo shoots are said to be cool, and mm with cold body should be eaten less. Sometimes add one or two red dates, but it will change the color of the soup. It is no longer milky white, but it tastes good.

Fried auricularia auricula with yam and ginkgo;

Not to mention the taste for the time being, the color is very beautiful:) white and clear yam, light yellow and round ginkgo, with dark and shiny fungus, gray is often very pleasing to the eye.

The practice is also simple. Yam is cut into long sections with half fingers, sliced vertically, washed and soaked in a basin (to prevent blackening); Wash and soak the black fungus, and cook the ginkgo for later use. Stir-fry ginger in hot pan, add yam, fungus and ginkgo and stir-fry for a few minutes. Two drops of white vinegar tastes better, and it doesn't matter if you don't like being jealous.

Meat: Except for holidays, or when there are guests, the meat usually cooked is relatively simple. For example, stewed chicken with mushrooms, roast beef with potatoes, boiled chicken, sweet and sour tenderloin, braised beans, braised pork with taro, braised pork with plums, barbecued pork, braised beef with sauce, braised pork trotters and Jinsha ribs are all very good.

Boiled chicken, my family likes to eat chicken. I never buy it in the supermarket. I go to the farmer's market to kill it. Wash half a chicken, wipe it with salt, take a plate and steam it on a steamer for about 20 minutes. Put the chopsticks in a few times and the bleeding will stop. Cool and cut into large pieces, sprinkle with coriander powder and dip in Guangdong bean paste (Puning bean paste is better) to eat. Sweet and tender.

Taro deduction: It is best to cut the taro in Lipu into large pieces and fry it until the pork belly is slightly brown. Cut it into pieces and put it in a small casserole (the kind that makes clay pot rice), add two spoonfuls of oyster sauce and one spoonful of wine, add some salt and chicken essence, and add a little soaked meat. When the fire boils, turn it down. When the juice is almost collected, just serve it directly. It smells good. I can't. I'm going to buy taro to cook tomorrow. I want to eat by myself.

For fish, I generally advocate steaming. There is steamed fish sauce outside. Just do what it says above. If freshwater fish generally have many fishbones and children eat more carefully, then make fish balls or fish fillet pots. Recently, in order to make children eat more fish, I made several fish pots, which all children like very much.

Fish fillet pot; First, put the fish head or bone into a small casserole and cook it. There should be about two bowls of water. When the soup turns a little white, all the bones should be removed. Add sauerkraut (not too much) to the remaining soup, add a few pieces of tofu and ginger, boil the water and put down the fish fillets (boneless). Add salt to the fire, sprinkle celery powder and pepper as soon as the soup is boiled, and serve. Fish fillet sauce is light and smooth.

I pursue cooking. When the pan is hot, add oil, stir-fry the garlic until it is 70% cooked, then put down the picked vegetables, stir-fry them with high fire for a few times, sprinkle some salt (not too dry), and dish the vegetables. Vegetables should be crisp, and it is good to have a little green feeling on the plate. I'd rather not be old. Food doesn't taste good if it is kept for a long time. In addition, it is best not to stir-fry with meat. My family can't fry meat except beef cabbage and beef green pepper.

Fried broad beans with bamboo shoots (shredded bamboo shoots);

Slice or shred bamboo shoots (small bamboo shoots, not big ones) (sorry, I cut them into small bamboo sticks, hehe me), break off broad beans (just break a whole bean into two pieces) and blanch them in boiling water.

Stir-fry ginger in oil in a hot pot (add some dried peppers to make it more fragrant), and put the blanched bamboo shoots and broad beans in the pot and stir-fry for a while. Appropriate amount of sugar and salt, sugar can be put earlier, and salt can be sprinkled in and stirred when it is out of the pot.

It's a little troublesome to prepare, and it's convenient to fry.

Scrambled eggs with broad bean rice:

Blanch the broad bean rice with boiling water until it is half cooked. Beat 3 or 4 eggs into a bowl, sprinkle some Jiang Mo, put some salt and sugar aside and stir vigorously.

Scrambled eggs first: pour oil in a hot pot (less, enough to flatten the eggs), then turn off the heat, pour in the egg liquid and stir (in our original iron pot, the fire won't paste the eggs, so there is no need to stir the eggs in a non-stick pot). Stir the eggs until they are 7 or 8 ripe, and then serve them.

There is no need to wash the pot (I often continue to fry the next dish without washing the pot). Stir-fry ginger in a hot pot with less oil, then add broad beans and some salt, stir-fry for a few times, then add eggs and continue to stir-fry for a while. It doesn't matter.

Sweet and sour cabbage and Chinese cabbage can also:

Tear the cabbage into pieces and cut some ginger.

Stir-fry ginger first, then add 2 spoonfuls of vinegar (my porridge is a little sour, and acid drops can't be eaten properly), then add sugar, stir-fry a few times, and saccharify and stir-fry the cabbage, feeling that the dish is almost cooked.

PS: Pot-washing tips, it is estimated that jms knows that you often cook, O(∩_∩)O haha ~

Stir-fry vegetables first and then burn meat dishes.

Stir-fry first, do not color and do not stick to the pan.

Like amaranth, it must be fried in the back, or it will wash the pot. Wow, Kaka, Kaka

Fish glue (pomfret glue is very good, and sea cucumbers are sold in supermarkets or pharmacies, and the price is about 1000 yuan), a little more than half a second (two people, about two small bowls), a handful of raw peanuts (about twenty or thirty if counted), a piece of American ginseng (not for children), and a few small crystal sugar. Put them in a purple sand stew and add two small bowls. It is best to eat in the morning. If you don't like peanuts, you can switch to sweet almonds. Take it twice a week. After a month, the effect is definitely better than going to a beauty salon. From the inside out, just eat BB's skin during pregnancy. This is a dessert that nourishes yin and moistens lungs, and it is really not inferior to bird's nest.

Crystal ball: soak the mung bean overnight, and then soak the shell. Add salt and sesame oil to mung beans, add minced meat and shrimp, steam for 10 minute, then crush and knead until soft. Add potato flour (bought in the supermarket), add a little salt and sugar, and knead into crystal buns the size of small steamed dumplings. Steam 10 minute and let cool. You can also eat it.

Shashen Yuzhu oxtail soup: Shashen 20g, Yuzhu 20g, boiled beef bones a catty. Seven or eight bowls of water, take a casserole and simmer for 40 minutes. Add some salt and chicken essence and sprinkle some coriander powder. The soup should be clear and milky white. It's a little sweet inside. Clearing the liver and moistening the lungs is very nourishing. (Adenophora adenophora. Yuzhu Chinese medicine shop sells it, not expensive)

Jinhuohu oxtail soup: Huohu 10g, Ophiopogon japonicus 5g, the same as the above cooking method. This soup is more suitable for people who are angry and have a sore throat. In fact, these two models are more suitable for late summer and early autumn, especially moist. If you get up too early (such as 1 am), it is better to drink more of this soup. We old China people can be worse than his high stick. This soup is much better than his kelp oxtail soup.

After eating all kinds of spring rolls, I still think Chaozhou food is better.

Soak the mung bean (Ersanliang) overnight, soak the mung bean shell, shred the soaked two fragrant shavings, shred the marinated one or two pork, and add a little shrimp. Enlarge mung beans, fragrant shavings and shredded pork into a bowl, add salt, chicken essence and sesame oil and stir. Take dough (you can make it yourself or buy it outside) and wrap mung beans like other spring rolls. Mung beans should be packed in many packages with thick stuffing, about ten yards. Take out the oil pan, add more oil and fry the spring rolls, not too much. You can eat all the oil drops, which is very fragrant, but you can't eat too much fried ones, but fortunately, even mung beans can clear heat.

Hot and sour melon strips: cut the cucumber strips, add appropriate amount of salt until the melon strips become soft, and rinse them with clear water. Heat the pan, add white vinegar, sugar and shredded pepper until the sweet and sour water turns brown. After cooling, add melon strips and soak for 2 hours. Sweet and sour, very appetizing. . . . Usually it's 2 kg cucumber 1 kg white vinegar, half a catty sugar and a proper amount of pepper.

It's called Shuangpin Zongzi. Two Jin of glutinous rice, half a Jin of pork belly marinated in red tofu, diced, two diced millet, diced mushrooms, a box of salted egg yolk and a bag of red bean paste. Stir-fry the soaked glutinous rice, pork belly, mushrooms and millet in oil, add soy sauce, sesame oil and monosodium glutamate (according to everyone's taste, don't add any aniseed, because fermented bean curd is already delicious), just turn it over a few times without frying.

Take bamboo leaves, put red bean paste (a small piece) at one end, add glutinous rice and half salted egg yolk, wrap them up, each one is not too big, and put them in a pot to cook.

Dried peppers (preferably two-gold-bar peppers, spicy and fragrant) are seeded, fried in a pot and ground into pepper pieces (in fact, it is best to use a stone mortar); Baked Zanthoxylum bungeanum (not Dahongpao, cyan, more fragrant) and ground into Zanthoxylum bungeanum powder; A pile of minced garlic, preferably purple garlic.

My favorite pepper powder and pepper powder have a good ratio (depending on how much you like spicy food), with garlic powder on it; Pour the oil from the pot. When the oil is hot, sprinkle with pepper, pepper and minced garlic ... Oil is better than pepper, and then pour a proper amount of sesame oil (put sesame seeds directly, without frying, the oil is hot); Add the right amount of salt and soy sauce.

When mixing cold dishes, dig some and mix with a little soy sauce and vinegar.

Radish cake: a big white radish, shredded, added with salt, minced meat, chicken essence, minced mushrooms and peppers (according to personal taste), cooked in a pressure cooker, cooled, mixed with about four taels of rice flour (or better yet, ground with rice itself), and then placed in a large deep-mouthed basin (that is, rice cakes steamed at home at ordinary times). Let it cool, take it out and cut it into pieces similar to rice cakes, and fry it on both sides until golden brown. Have some old vinegar. It is delicious.

Water chestnut cake: Wash and cut a catty of water chestnut into pieces, add about 4 ounces of water chestnut powder (two ounces of glutinous rice flour and one or two ounces of potato flour are used instead of water chestnut powder), add two tablespoons of honey, if you like, add some almonds and shredded coconut, and add appropriate amount of water. Cool in the refrigerator and cut into pieces. You can eat it directly or fry it, which is sweet and refreshing.

Happiness from now on: Lipu taro, golden sweet potato, cut into small cuboids, pat some potato powder or starch, fry it in oil a little golden, and take it out. Add some oil, sugar and rock sugar, and simmer to make syrup. Put taro and sweet potato in the fire, let the sugar solidify on the surface, and then put it on the plate. That's great.

Coconut milk cake: 200g of milk, 50g of coconut milk, 25g of whipped cream and 40g of sugar are put together in a small pot, then the gelatine powder 10g is melted with a little cold white, poured into the small pot, and then slowly stirred with low fire, so that all the ingredients can be dissolved together without waiting for the pot to boil, and then cooled slightly. In addition, prepare a container, cover it with plastic wrap, and pour the cold materials into it.

Sweet and Sour Spare Ribs

1. It is best to choose ribs, cut them into small pieces, fry them in an 80% hot oil pan until the surface is slightly yellow, and take them out for later use. Stir-fry the ribs directly, without adding water. Pay attention to the heat, just medium heat, and pay attention to the time. If fried for too long, it tastes terrible. )

2. Take a small bowl, add sugar and vinegar, add water and mix well. Taste the ratio of sweet and sour by yourself. It's good to be sweet and sour, but you need more sugar to thicken the juice. )

3. Leave some base oil of fried ribs in the pot. After the oil is hot, add shredded ginger and stir-fry the ribs together (just stir-fry them slightly, mainly to deodorize the ribs. )

4. Pour the prepared sweet and sour water into the pot, preferably just without ribs, and then add the right amount of salt and soy sauce. Soy sauce is mainly color matching, just put a little bit. At this time, put some broken tangerine peel and cook it together, which is also full of fragrance ~ ~ ~)

5, first roll away with fire, see the soup began to become sticky (you can taste the soup at this time, add it quickly), be sure to turn on a small fire to prevent the pot from being burnt, and finally put some monosodium glutamate when the juice is almost collected. You can cook.

Sour robe old duck soup; Half an old duck, if you remove a few pieces of water, you can buy a pickled carrot outside, 3-4 Liang, and one in Xihong City 1-2 Liang. Cut the pickled carrots into thick strips and cut them 2-3 times in Xihong City. Heat a little peanut oil in the pot, stir fry in Xihong market, then add a teaspoon of sugar and stir until golden brown. Put ginger and pickled carrots in the pot. It tastes better than takeout and noodle restaurant. Thank you for the boiled chicken. I boiled it in water, but it was not delicious. It was steamed.

Pepper spicy tender rabbit; Half a catty of fresh rabbit meat, 6 pieces of pickled mountain pepper, 4 pieces of green pepper, 4 pieces of beautiful pepper and 4 pieces of dried flowers will do. Ginger 1, soaked ginger 1, half a catty of garlic, diced with salt, cooking ginger juice for half an hour, and then adding glutinous rice noodles. Pour 2 kg of vegetable oil into the pot, cook until 70% or 80% mature, put the rabbit meat in the oil and take it out.

Kimchi is also simple; Boil the water, let it cool, pour it into the pickle jar, and add salt, ginger, pepper, white wine, 1 kg pickle 2-3 yuan salt. If you usually eat rock sugar, the spice star anise is soaked in a glass jar. Actually, the supermarket has kimchi salt for kimchi. Just look at the instructions above.

Wash radish and cut into pieces. Wash and cut red peppers and dry them (must! ) Prepare an earthenware pot (you can seal the bottle if you don't have it), pour in one third of cold boiled water and add salt to fully melt it, add a proper amount of vinegar (I also put pickled pepper and pickled pepper water) and stir well, then add radish and pepper (I didn't put garlic for the first time, but I felt it stinks), and then wait for four or five days to eat. Sour, spicy and delicious.