One day I saw a super lazy recipe, and I was very happy. I looked at it carefully and found that even a lazy person can make it. Anyway, I just followed it and made a few. , 8 wrong, 8 wrong, taste 8 wrong! If you are lazy, or don’t know how to cook, then give it a try, haha

Recipes for lazy people - super lazy type

First course: cabbage and mutton

Ingredients: cabbage, mutton slices (go to the supermarket to buy chopped ones, the kind used for shabu-shabu mutton, so you don’t have to cut them again)

Seasoning: salt, monosodium glutamate, sesame oil (if you still have If you find it troublesome to save the last two, just save it)

Preparation:

1. Heat the wok, add water and bring to a boil.

2. Tear the cabbage into pieces with your hands and throw them into the water.

3. After the water boils again, add the mutton. After boiling, add salt and MSG. Take it out of the pot and put it into a soup bowl. Add sesame oil and serve.

Origin:

This dish is closely related to mutton-shabu. The first time I made it was actually a plate each of cabbage and mutton left over from the mutton-shabu-shabu. It tasted quite good, so I included it in my "Lazy Man's Recipe" and I ate it frequently this winter.

Lazy man's recipe - three-oil bibimbap

Steam the leftover rice and mix it with soy sauce, sesame oil and chili oil. Ready to eat. If you add a little lard, it tastes great.

Lazy dish - mutton with garlic paste

Ingredients: five to six hundred grams of mutton (rib fan meat is preferred)

Seasoning: garlic, salt, Vinegar, sesame oil

Preparation:

1. Peel the garlic and smash it in a garlic mortar (add a little salt when smashing), pour it into a small bowl and add salt, vinegar and sesame oil Mix into minced garlic.

2. Cut the mutton into large pieces and cook in boiling water.

3. Remove the mutton, cut it into strips, put it on a plate and serve, dip it in minced garlic and eat.

4. If you find it troublesome to prepare minced garlic, you can directly dip it in salt, which is similar to the Uyghur dish - white water mutton.

Beancurd Spare Ribs

Ingredients: About 500 or 600 grams of pork ribs (ask the salesperson to chop them into pieces when buying)

Seasoning: salt, sugar , monosodium glutamate, southern wine, starch, fermented bean curd soup (if you feel the soup is too little, you can crush a piece of fermented bean curd. Be careful to use the bright red kind from the north, and the yellow and sweet kind from the south. I have never used it and don’t know how to make it. What flavor does it taste like?)

Preparation:

1. Put the ribs into a plate, add various seasonings, and mix well with your hands. Note that the bean curd soup is salty, so add less salt.

2. Place in a steamer and steam for 30 minutes. Start timing with the appearance of steam. If you feel that the chops are too large, steam them for a longer period of time.

3. When the time is up, take out the pan and serve. If you want it to look beautiful, you can place the ribs on another plate and arrange them neatly, with garnishes such as coriander leaves around them.

Lazy man's recipe - making egg soup

Put an egg in a bowl, open it, add salt, MSG, soy sauce, sesame oil, then pour it in with boiling water, use Keep stirring with chopsticks and it's done.

The lazy way to cook fish

I will first talk about "steamed fish", which can be regarded as an introduction to "fish":

Ingredients: fresh fish (carp) , pomfret, gurnard, Wuchang fish can be used) one tail, a large amount of shredded green onion, appropriate amount of shredded ginger and water fungus (these two items can be omitted)

Seasoning: vegetable oil, pepper, salt, MSG< /p>

Preparation:

1. Clean the fish, cut the side of the body with a knife (the fishy line can be removed for carp, use a diamond-shaped knife for wide fish), apply salt and MSG, add Put into plate. Place a large amount of shredded green onion and appropriate amount of shredded ginger on the top, bottom and inside of the fish body.

2. Heat the wok, pour in the oil, when it is hot, sprinkle in a large amount of peppercorns, fry until batter, remove from the heat, use a spatula to remove the peppercorns and discard them.

3. Pour the oil in the wok evenly over the fish, place the fungus on top, and put the plate into the steamer.

4. Steam for 15 minutes and start timing when steam appears. If the fish used is pomfret that is significantly smaller than 500g, 10 minutes is enough.

5. When the time is up, take it out and serve it.

Quick-frozen dumplings

Quick-frozen dumplings are of course a common item in the refrigerator for lazy people. I slightly improved the method during the ripening process to avoid eating them too often and turning off my appetite.

1. Soup cooking method: first boil the pot with oil, chopped green onions, vegetable leaves, etc., then add water and bring to a boil, add dumplings to cook, add some salt and MSG before serving, and adjust according to your own taste Add some hot sauce or something, it's similar to the way northern wontons are made. To simplify it further, put the soup into a soup bowl after cooking it with ordinary cooking method, and add coriander, dried shrimps, vinegar, salt, MSG, and hot sauce (you can increase or decrease it), or you can. Serve with soup.

2. Frying method: Add base oil to a frying pan or a wok with a relatively flat bottom (a substitute, the effect is not good). After heating, place the dumplings (no need to defrost) neatly in it, add water, Cover the pot and simmer over low heat until cooked, paying attention to the amount of water so it doesn't burn. Do not turn over. If you pour some water mixed with flour before taking it out of the pan (be careful not to use water starch) and continue to heat until the water basically evaporates, a very attractive layer of "scum" will appear on the bottom of the dumplings.

Grilled chicken legs

Buy chicken legs from the supermarket, apply some soy sauce and salt, and leave it for a while to absorb the flavor.

Put it in a baking pan and bake it in the oven (spread some oil on the surface of the chicken legs), turn it over every 15 minutes, usually 3-4 times, and finally add some barbecue sauce or cumin powder. seasoning.

Simple, I do it all the time.