A complete set of meat recipes for home cooking. People who often cook will choose meat dishes. Meat dishes are still very popular with everyone. Meat is a heart disease for beginners who want to cook and are afraid of wasting ingredients. Let's take a look at the complete set of meat recipes and related materials of home cooking.

A complete set of meat recipes for home cooking 1 First of all, braised pork.

Ingredients: 500g pork belly, 3 shallots, 5 pieces of dried hawthorn, brown sugar 1 piece.

1, shallots are treated separately, shallots are cut into sections, and shallots are minced; Brown sugar is cut into small pieces with a knife.

2. Pour a proper amount of boiling water into the pot, add pork belly and scallion, blanch for 5 minutes, and pick up and wash the pot.

3. Pour the drained pork belly into a clean pot and fry it on low heat (without oil).

4. Fry until the surface of the meat is brown (don't fry too much, because it will continue to fry later). When there is oil oozing, add brown sugar blocks and stir fry evenly on low heat. (If a lot of pork belly fat is used, a lot of fat is produced. In order to avoid greasy, you can take out some fat and use it for cooking. )

5. Stir fry slowly until the sugar melts, and stir fry continuously. One is to avoid sugar sticking to the pot, and the other is to wrap the sugar juice on the meat.

6. Pour a proper amount of boiling water. When the water has not passed the meat, add hawthorn slices and cook on low heat for about 30 minutes.

7.30 minutes later, turn to medium heat (the fire can be quickly resolved), add 1 tablespoon soy sauce and appropriate amount of salt, and keep stirring-the last step of "collecting juice" is very important, so you must not go away, and keep stirring so that the soup can be wrapped on each piece of meat.

8. finally sprinkle with chopped green onion.

Second, fish-flavored shredded pork

Ingredients: tenderloin 1 20g, winter bamboo shoots 75g, auricularia auricula 50g, onion 5g, ginger 5g, garlic 1 0g, pickled pepper 20g, sugar 3 teaspoons, vinegar 2 teaspoons, soy sauce1teaspoon, cooking wine1teaspoon, starch.

1. Shred pork tenderloin, add 1 teaspoon cooking wine, a little salt and water starch, and marinate for 10 minute.

2, winter bamboo shoots, shredded fungus, minced red pepper, minced onion, ginger and garlic

3. 3 teaspoons of sugar, 2 teaspoons of vinegar, soy sauce 1 teaspoon, cooking wine 1 teaspoon, starch 1/2 teaspoons, and 3 tablespoons of water to make juice.

4. Pour the shredded pork into hot oil and stir-fry until cooked. Put it aside.

5. Pour a little more oil into the pot, add red pepper and stir-fry red oil, then add onion, ginger and minced garlic and stir-fry, then add shredded winter bamboo shoots and shredded fungus.

6. Add shredded pork and stir fry, then pour the fish-flavored sauce along the edge of the pot and stir well.

Three, coke chicken wings

Ingredients: 500g chicken wings, half a can of cola, one section of onion, one piece of ginger, one teaspoon of cooking wine, four teaspoons of salt 1/2 teaspoons of soy sauce1/.

1. Wash chicken wings and slice onion and ginger.

2. Boil water in the pot, add chicken wings, boil again, and drain.

3, put a little oil in the pot to heat, add chicken wings and fry until both sides are yellow.

4. Pour in cola and soy sauce, add ginger, onion, salt and cooking wine, bring to a boil and turn to low heat until the soup is thick.

Fourth, sweet and sour pork ribs.

Ingredients: 400g sparerib, cooked sesame 10g, a piece of ginger, about 10g(20g, 50g) of rock sugar or white sugar, 25g of balsamic vinegar (the ratio of sugar to vinegar is 2: 1), 5- 10g of sesame oil, and an appropriate amount of salt, star anise 6544.

1. Chop the ribs into 5cm long pieces, then wash them and put them in the pot. Pork ribs with water.

2. Boil the pot, and then use a spoon to clean the floating foam on it. It can be boiled over high fire, and all the floating foam floats up, so it is easy to clean the floating foam.

3. Add the beaten ginger slices, add star anise, pepper, cooking wine and green onions, and cook for 40 minutes on low heat until the ribs are cooked.

4. Take out the ribs and control the soup. Put them in a pot and sprinkle with dry starch. Turn the basin up and down with your hands so that the ribs are evenly covered with a thin layer of dry starch.

5. Heat the wok, pour salad oil or other cooking oil, burn until it smokes slightly, and add the ribs.

6. Medium fire will fry the ribs until they become discolored. You can remove the oil control and don't fry them too dry.

7. Pour the oil out of the pot, just leave some bottom, then add 20 grams of rock sugar and slowly melt it with low fire.

8. After the crystal sugar melts, the sugar solution will slowly change color and bubble. When the foam is to be dispersed to both sides,

9. Add 200 grams of soup for cooking ribs, and add the fried ribs.

10, add 50g salt, rock sugar or white sugar, a little pepper powder, and simmer slowly. If you think your ribs are not dark enough, you can drop a few drops of soy sauce.

1 1, simmer until the soup is thick and quick-drying.

12, add 25g of balsamic vinegar to thicken the soup.

13. After the soup is concentrated, sprinkle some sesame oil and mix well. Turn off the fire and sprinkle with cooked sesame seeds.

Five, fish with Chinese sauerkraut

Ingredients: grass carp 500g, sauerkraut 350g, coriander, ginger, garlic, dried pepper, salt, edible oil and pepper.

1. Chop sauerkraut (add a little sour ginger), slice garlic, mince ginger, mince coriander, and appropriate amount of dried pepper and pepper.

2. Catch the fish with a little salt, pepper and corn flour.

3. Grab the fish bones with salt and pepper.

4, wok oil, saute garlic slices and Jiang Mo.

5. The garlic slices are slightly Huang Shi, and the chopped sauerkraut is poured in. Stir-fry until fragrant, then add appropriate amount of water or broth.

6. Cook the fish bones together in the soup. Cook until the pot boils.

7. After the pot is boiled, put the fish slices into the pot.

8, the fish is easy to cook, add the right amount of pepper after cooking. Put it in a big bowl.

9. Add a small amount of oil, small fire, fried peppers and dried peppers to the pot.

10, pour the fried pepper oil on the fish. Sprinkle with coriander.

Six, pickled beef granules

Ingredients: beef 150g pickled pepper 12 garlic, 4 cloves of ginger, 3 pieces of soy sauce 1 tbsp sesame oil, a few drops of peanut oil 1 tbsp starch 1 tbsp water12 tbsp sugar 65438.

1. Cut the beef into small grains, add 1 tbsp soy sauce, 1 tbsp peanut oil, a few drops of sesame oil, 1 tbsp starch and 1 tbsp water, stir the beef by hand and massage for a while.

2. Marinate the massaged beef for 30 minutes, so that the beef can completely eat water and taste.

3. Chop all pickled peppers, garlic and ginger for later use.

4. Add 1 tbsp peanut oil to the pot, heat it, then add the beef granules and stir-fry until the beef changes color.

5. Add chopped pickled peppers, garlic and Jiang Mo, stir-fry quickly and evenly, and then add 1/2 tablespoons of sugar.

A complete set of family cooking meat recipes 2 1. Shrimp tail with garlic

I believe most people like lobster tails, especially when drinking with friends. It is appetizing and satisfying, and the rich garlic flavor makes people want to stop. Eating shrimp tails and mixing a plate of noodles is simply too enjoyable.

Ingredients: lobster tail, garlic, onion, beer.

1. After the lobster tail is thawed, add a spoonful of salt and soak it in water for 5 minutes.

2. Chop a little more garlic into minced garlic, then wash it with clear water several times to remove bitterness, and then drain the water for later use.

3, lobster tail boiling water pot, add cooking wine, simmer for 2 minutes, go to the fishy.

4. Pour oil into the pot, stir-fry minced garlic, add a spoonful of garlic hot sauce and stir-fry, then add shrimp tail and stir-fry, add soy sauce, salt and chicken essence, then add a can of beer and bring it to a boil. Turn to low heat and cook for minutes. Time's up. Collect the juice, take out the pan and sprinkle with onions.

Second, braised pork ribs

Pork ribs, Xian Yi. Now that pork is cheap, ribs can be arranged at intervals. Soft and delicious ribs are really appetizing.

Ingredients: ribs, shallots, ginger, beer.

1. Wash the spareribs, then put them in cold water in the pot, then add ginger slices and shallots and bring them to a boil. Turn the heat down for 2 minutes, then take them out and wash them for later use.

2. Pour oil into the pot, add ribs and stir fry until the surface is golden, then add soy sauce, oyster sauce and braised sauce and stir fry until the color is the highest.

3. Add a can of beer, add a few crystal sugar, bring to a boil over high heat, and turn to low heat for 30 minutes. Time is up, collect the fire juice and sprinkle with white sesame seeds.

Third, braised chicken

Stewed chicken with rice is undoubtedly a rare delicacy. Fresh and juicy chicken is particularly satisfying to eat. Rich soup is poured on rice, and you can eat 2 bowls of rice at a time.

Ingredients: chicken legs, potatoes, dried mushrooms, red and green peppers, garlic, onions and ginger.

1. Chop the chicken leg into small pieces, put it in a pot with cold water, add cooking wine to remove the fishy smell, and then take it out and wash it for later use. Cut potatoes into hob pieces, soak dried mushrooms in water, and cut red and green peppers into small pieces. Slice garlic and ginger, and cut shallots into chopped green onion.

2. Pour oil into the pan, add garlic slices and ginger until fragrant, then stir-fry the chicken until golden brown, then pour in the braised chicken sauce (available in the supermarket), stir-fry until the color is the highest, add appropriate amount of boiling water, and stew for 10 minute.

3. After the time is up, add potatoes, continue to stew for 10 minutes, and finally add green peppers and stir-fry until raw. Sprinkle chopped green onion after cooking and enjoy the food.

Fourth, cold pigskin.

Pigskin tastes strong and elastic. We sell fried pigskin, also called squeaky skin, which can be fried with yuba. It tastes particularly fragrant, but I prefer cold, spicy and refreshing. Wine is more fragrant than pork head.

Ingredients: fried pigskin, coriander, chopped green onion, garlic and millet pepper.

1. Soak the pigskin in hot water until it becomes soft. Cut coriander into small pieces, chopped green onion, minced garlic and diced millet pepper for later use.

2. Put the soaked pigskin on the alkaline surface and wash it repeatedly to clean the excess grease on the surface. Then put water in the pot and cook for 2 minutes, then take it out and cut it into long strips.

3. Put minced garlic, millet pepper, cumin powder, pepper noodles and white sesame seeds into a small bowl and stimulate the fragrance with hot oil. Then, mix well with soy sauce, balsamic vinegar, oyster sauce, sugar and salt.

4. Pour the juice into pigskin, add coriander and chopped green onion and mix well.

Cooking meat recipes 3 1, cooking collocation skills

1, texture collocation

In order to be nutritious and convenient to eat, soft food materials, such as fish and tofu, are generally used; Crispy with crispness, such as fried shrimps with southern mustard; Tough and tough, such as fried squid with garlic seedlings; Tender with tender, such as fried hibiscus chicken slices with Chinese cabbage. Fresh meat is matched with fresh and tender vegetables, and rich vegetables are matched with fresh and tender vegetables, so that rich protein, fat, vitamins and inorganic salts complement each other.

2. Taste matching

First of all, we must keep the original flavor of the main ingredients. For example, if chicken, duck and fish are delicious, we should use some fresh and light ingredients to highlight the characteristics of the main ingredients. Secondly, the main ingredients and ingredients should be right, such as beef with potatoes, tomatoes with eggs and so on.

3. Color matching

White is mostly used for color matching, giving people a fresh and elegant feeling; Different colors give people a colorful feeling and arouse their appetite.

4. Shape matching

It can be divided into homomorphic collocation and heteromorphic collocation. Homomorphism means that the shape and size of the main house and the auxiliary house are the same, such as strips, shredded pork and diced meat. Potato roast beef is a piece, and shredded green pepper is shredded pork; Alien refers to the different shapes and sizes of the main house and the auxiliary house, such as Bao Gong Yao Hua, which is a chrysanthemum-shaped block, and the ingredients are round peanuts and segmented dried peppers. Generally speaking, isomorphic Lai looks elegant, while isomorphic Lai looks rough.

2, food is suitable for collocation

1, ginger and mutton

Mutton can replenish qi and blood, warm kidney yang, and ginger has the functions of relieving pain, expelling wind and removing dampness. At the same time, ginger can not only remove fishy smell, but also help warm mutton and dispel cold. The combination of the two can treat cold pain in the back and rheumatic pain in limbs.

2. chestnut chicken

Chicken tonifies the spleen for hematopoiesis, chestnuts tonify the spleen, spleen health is more conducive to nutrient absorption, and hematopoiesis function will also be enhanced. Stewed chestnuts in old hen soup are nutritious and delicious, suitable for all ages.

3. Yam duck

Ducks nourish yin and have the effect of clearing away heat and relieving cough. Yam has a better effect of nourishing yin. When eaten with duck meat, it can get rid of greasy and nourish the lungs.

4, fish with tofu

Fish and tofu are high-protein foods, but the composition of protein and amino acids is not reasonable enough. For example, tofu protein lacks methionine and lysine, and fish protein lacks phenylalanine, which nutritionists call incomplete protein. If two kinds of food are eaten together, they can learn from each other's strong points and make the composition of protein more reasonable. Protein with two kinds of food has become a complete protein, and its utilization value has increased.

5, honey turtle

Cooking soft-shelled turtle with honey is not only sweet and delicious, but also rich in protein, unsaturated fatty acids, vitamins, bitter taste, polyacid and other special fitness ingredients, which has a good curative effect on heart disease, gastrointestinal diseases, anemia and so on.

6. Spinach and pork liver

Pig liver is rich in folic acid, vitamin B 12 and iron, and spinach also contains more folic acid and iron. Eating two kinds of food at the same time, one meat and one vegetable, complement each other, is a good dietotherapy method to prevent and treat anemia in the elderly.

Step 3 learn to cook like this

1, avoid adding cold water to meat and bone cooking;

Meat and bones contain a lot of protein and fat. When cold water is suddenly added to stir-fry, the temperature of the soup will suddenly drop, so that protein and fat will solidify sensitively, and the gap between meat and bones will be narrowed and will not rot. Moreover, the umami taste of meat and bones themselves will also be affected.

2. Don't burn the oil pan too much;

Eating fried vegetables that are overcooked often can easily lead to hypochlorhydria or gastric ulcer, and if not treated in time, it will also cause cancer.

3. It is not advisable to add salt to the meat too early;

Sodium chloride, the main component of salt, is easy to solidify protein in meat, which makes the meat smaller, and the meat becomes hard and hard, and it is not easy to burn.

4, eat eggplant should not be scraped off the skin:

Vitamin P is a very useful vitamin for human body. Among all vegetables in China, eggplant contains the highest vitamin P ... The most concentrated place of vitamin P in eggplant is the junction of purple skin and meat. So eat eggplant with skin, not skin.

5, boiled eggs should not put monosodium glutamate:

Eggs themselves contain glutamic acid, similar to monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and is of course an abuse.

6, acid and alkaline food should not put monosodium glutamate:

When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.

7. The repeatedly fried oil is inedible:

The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will produce various harmful polymers after heating, which will stop the growth of human body and make the liver bigger. In addition, vitamins and fatty acids in this oil are destroyed.