In the hot summer, I think my family will be as afraid to go into the kitchen as I am! After cooking in the kitchen for a few minutes, I was sweating profusely. I feel very upset every time I get to dinner! Sometimes I really want to lie flat on the sofa, blow the air conditioner and order a takeaway, not to mention how cool it is! But you have to think about it, your family has always been eating, and it is impossible to order takeout every day! Faced with this situation, chefs will think of these six faster dishes! Do not need any complicated cooking methods, ordinary ingredients, simple spices, 8 minutes to get it! On the table, I didn't expect it to taste surprisingly delicious. Even picky eaters shouted "another bowl" of rice! Change it every day, this summer is not greasy, and the method is clear at a glance. If you like to do it, you might as well give it a try!
Sauté ed sausage with sauerkraut
Ingredients: 250g sauerkraut, 250g pickled sausage, 50g green pepper,10g garlic and ginger slices.
Seasoning: soy sauce 10g, oyster sauce 5g, sugar 3g.
Detailed production:
1. Wash the sauerkraut and squeeze out the water. Cut into silk with a knife for use. Slice the sausage and dice the green pepper for later use.
2. Add hot oil into the pot and stir-fry garlic and ginger slices, then pour sauerkraut and stir-fry until dry. Add marinated sausage and diced green pepper, stir fry, add seasoning, stir fry over high fire to give fragrance, and then take out the pot.
Steamed tofu with minced meat
Ingredients: 250g of tofu, 50g of pork, 5g of garlic Jiang Mo, and 0g of chopped green onion10g.
Seasoning: soy sauce 10g, a little sesame oil.
Production method:
1. Slice the tofu evenly with a knife, put it on a plate, dice the pork, grab it evenly with a little cooking wine, soy sauce and starch, and then sprinkle it on the tofu;
2. When the steam in the pot boils, put the tofu in the pot and steam it for 8 minutes. Take it out, sprinkle with chopped green onion and pour in soy sauce and sesame oil.
Fried meat with beans
Ingredients: 250g of beans, 200g of pork, 50g of red pepper strips, 5g of garlic and ginger slices.
Seasoning: soy sauce 10g, oyster sauce 5g, chicken powder 2g, seasoned with salt.
Detailed practice:
1. Clean the beans and cut them into sections with a knife for later use. Cut the pork into strips and use a little soy sauce, cooking wine and starch for later use.
2. After the oil in the hot pot is cool, add garlic and ginger slices and stir fry. Then pour in the meat strips and stir fry. After a while, pour in the beans, sprinkle some water and stir-fry until the beans are broken. Add seasoning, red pepper strips, stir-fry over high heat, and stir-fry until fragrant.
Green pepper scrambled eggs
Ingredients: 3 eggs and 2 green peppers.
Seasoning: soy sauce 10g, seasoned with salt.
Production method:
1. Wash the green pepper and cut it into thick shreds with a knife. Beat the eggs into the bowl. Add a little salt and mix well with chopsticks.
2. After the oil in the hot pot is cool, pour in the eggs, stir fry and solidify. Then pour in the green pepper, stir-fry until it is raw, sprinkle with soy sauce, stir-fry over high fire for fragrance, and then take it out of the pot.
Fried pork belly
Ingredients: 250g pork belly, a little ginger and onion juice, lettuce 1.
Seasoning: red fermented milk 15g, oyster sauce 5g, sugar 5g, cooking wine 10g, starch 15g.
Production method:
1. Cut the pork belly evenly into large pieces and put it in a bowl. Then add ginger and onion juice, grab the seasoning evenly and marinate for 20 minutes to taste. Peel the lettuce by hand, clean it and put it on a plate for later use.
2. Heat oil in the pot, and then put the pork belly into the pot piece by piece. When the medium and small fire is fried until both sides are burnt, you can take out the pot and set the plate.
Cooking skills:
No matter what dishes are fried, such as pork, beef, eggs, noodles or rice. Don't worry about cooking, first burn the pot to the hottest, pour cold oil into the pot, and then stir-fry the ingredients in the pot, which can not only avoid the problems of sticking the ingredients to the pot and pasting the bottom of the pot when cooking. It can also make the ingredients more evenly heated, and the dishes out of the pot are more fragrant!