Then there are the dishes you like, the dishes you learned because you like them. Encouraged by hobbies, you will challenge even if it is very difficult.
Personally, in addition to the above two kinds, there are some dishes that can enhance our sense of accomplishment and make us confident enough to go to the kitchen, such as steamed bass and braised pork with beer. Here are a few samples from the above three categories to share with you some recipes that beginners can easily master:
First of all, the super tender version of scrambled eggs with tomatoes
It is characterized by adding pure milk to eggs. The finished egg is tender, sweet and juicy, which can not only taste the sour and sweet taste of cooked tomatoes, but also have the sour taste of fresh tomatoes. Generally speaking, it's delicious.
First, ingredients preparation: a few tomatoes (more if you like), eggs, pure milk, tomato sauce, shallots, salt, oil.
Second, adjust the eggs: beat the eggs into a bowl, add a proper amount of milk (about one-third of the egg volume), and stir clockwise.
3. Onions and tomatoes: Cut the onion into chopped green onion. After cutting the tomato surface with a cross knife, put it in boiling water for a while to peel it. As long as you can peel it, you can actually bake it in any way, without ironing it. Of course, it is ok not to peel it.
Processed tomatoes, without chopping board, are directly cut into bowls with a fruit knife to ensure that the juice is not wasted.
Fourth, scrambled eggs: hot pot cold oil, after the oil is hot, spread the eggs out, because with milk, it will be easier to fry, add salt to taste after frying, and then put them out of the pot for later use.
Five, "odd" fried tomatoes: add oil to the pot, heat it, pour in two-thirds of the tomato pieces, stir fry until it melts, and add tomato sauce to stir fry.
6. Mixing: Add the prepared eggs into the tomato sauce, stir well, and taste with low heat, then pour in the remaining one-third of raw tomatoes and mix well, add salt, stir fry a few times, and turn off the heat to serve. Sprinkle chopped shallots, and the aroma will rush out immediately, making people want to destroy a pot of rice. The super tender version of scrambled eggs with tomatoes will be ready!
Second, the rice cooker braised chicken rice
The characteristic of this dish is that it is not the spicy braised chicken that we usually think of, but the so-called braised chicken that is common in takeaway, an improved version.
First, the preparation of ingredients: the ingredients in the picture, especially peppers, can choose different varieties of peppers according to their favorite spicy degree to increase the compound taste. In addition, it is best to choose chicken with bones, which is delicious.
Second, food processing.
Third, the deployment of mysterious sauce: three spoons of soy sauce plus one spoon of soy sauce plus two spoons of oyster sauce, mix well, this sauce is suitable for all kinds of rice cookers and meat dishes.
4. fried chicken: the pot is hot and the oil is cold. After the oil is hot, put the onion, ginger and garlic into a wok to taste, then add the dried pepper and stir-fry until the chicken pieces change color.
5. Coloring: Pour in the mysterious sauce just prepared, stir well and color. Then pour the water soaked in mushrooms into the pot, subject to the chicken pieces. If it is not enough, add water directly. Of course, it would be better if there was sorghum soup in it.
Six, adding materials to enhance fragrance: after the water is boiled, add mushrooms, boil over high fire, and simmer over medium or low fire until cooked and tasty. (If it is made of a rice cooker, just press the on key and wait for the heat preservation. )
Seven, because of this stew process, don't worry that the chicken pieces are not ripe, but they will be very tender. After the chicken pieces are cooked, first taste whether it needs to be salted, and then add fresh pepper to cook, so as to keep the fresh and spicy taste and have a better flavor. The next step is to serve food and start eating.
Third, steamed bass.
This dish sounds difficult. In fact, I recommend the novice kitchen to practice it, because steaming is easier to master, and there is no need to test the heat. At the same time, you can also master the usage of onion, ginger and garlic to get rid of fishy smell, which is especially delicious and can be described as killing two birds with one stone.
This dish only needs to prepare the ingredients and then put them in a steamer. It's a very fulfilling dish. If you can't handle the fish, please ask the fish seller to handle it directly for you. Very convenient.
In addition, there may be several questions to answer here:
1. Some friends may think that 10 minutes is too long. I'll tell you why it's 10 minutes. First, the general household steamer is not so well sealed, the temperature can not reach the effect of the special steamer for restaurants, and it can not last for six or seven minutes like restaurants. Second, steamed fish is often eaten by children and the elderly, so it must be steamed. Thirdly, I tried the 7-minute domestic steamer, but the flower knife will be rusty if it is shallow, so it is still 10 minutes to be on the safe side. Finally, the time should be adjusted according to the size of the fish, but it will be basically safe in ten minutes.
2. Put the onion under the fish, so that there is air flowing under the fish when steaming, so that the heating is more uniform.
3. Finally, pour the steamed fish soy sauce on it instead of directly pouring it on the fish, because it will be too salty after a long time.
Fourth, beer braised pork.
The characteristic of this dish is that you can't forget it once you eat it. After learning, come and go.
The above four introductory dishes are really introductory dishes. Just roll up your sleeves and have a try, and you will know that cooking is not difficult. The difficulty in entering the kitchen really lies in doing a good job of washing after dinner. ....