Home-cooked dishes that are never the same every week

1. Spicy duck gizzards:

1. Wash and slice duck gizzards,

2 .Add onion and ginger, two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, one spoon of cooking wine, a little salt and pepper, mix well and marinate for 30 minutes.

3. Heat the oil to 70% heat and fry slowly for five minutes over medium-low heat.

4. Continue to raise the oil temperature and fry again over high heat for about two minutes before it is ready.

5. Sprinkle with barbecue seasonings, chili powder, and cumin powder and serve.

2. Spicy Chicken Wings:

1. Mix one spoon of light soy sauce, one spoon of dark soy sauce, one spoon of oyster sauce, a little salt, a little black pepper, and half a bowl of water.

2. Cut the chicken wings in half,

3. Add onion, ginger and cooking wine and blanch for five minutes, remove and wash.

4. Pour the chicken wings into the hot oil and fry until the surface is golden brown.

5. Pour in the prepared sauce and cook until thick, add minced garlic and millet and stir-fry until fragrant. That’s it.

3. Luffa, beef and mushroom soup:

1. Prepare food, Pleurotus pleurotus, loofah and beef.

2. Saute the garlic slices until fragrant, add the mushrooms and stir-fry for two minutes,

3. Pour in an appropriate amount of boiling water and cook for two minutes, then bring the loofah to a boil.

4. Cook the beef over high heat until it changes colour, add salt and pepper to taste and serve.

4. Scrambled eggs with oyster mushrooms:

1. Fry the eggs until cooked and scoop out, add a little oil and sauté the minced onion and garlic until fragrant.

2. Pour in the oyster mushrooms and stir-fry the juice,

3. Add a spoonful of light soy sauce, oyster sauce, a little salt, and chili powder,

4. Pour Add eggs and stir well, sprinkle with chopped green onion and serve.

5. Cold preserved eggs:

1. Put minced garlic, white sesame seeds, green and red pepper rings, and chili noodles in a bowl, and pour hot oil on it,

2. Add two spoons of light soy sauce, two spoons of vinegar, one spoon of oyster sauce, and half a spoon of sugar, and stir evenly.

3. Put cucumber, preserved eggs and green vegetables into a bowl, pour in the sauce and mix evenly.

6. Cucumber and egg soup:

1. Fry the eggs until cooked, shovel them into pieces,

2. Pour in boiling water, add shrimp and cook for three minutes, < /p>

3. Pour in the cucumber and cook for two minutes, add salt and pepper to taste.

7. Tomato and Enoki Mushroom and Egg Soup:

1. Ingredients: eggs, bean curds, ham, enoki mushrooms, vegetables, and tomatoes.

2. Fry the eggs and take them out,

3. Peel the tomatoes and fry until soft,

4. Add appropriate amount of water and bring to a boil,

6. Before serving, add an appropriate amount of salt, a spoonful of light soy sauce, half a spoonful of light soy sauce and a spoonful of vinegar.

8. Scrambled eggs with onions:

1. Ingredients: onions and eggs.

2. Add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoonful of red bean paste, half a spoonful of dark soy sauce, a spoonful of cornstarch, a little sugar, add half a bowl of water and mix well.

3. Fry the eggs until cooked and set aside. Saute the onions until fragrant and soft.

4. Add the eggs, pour in the juice, and stir-fry evenly.

9. Egg puff pastry:

1.150 grams of flour, one egg, 35 grams of water, plus 10 grams of cooking oil, knead into a smooth dough,

2.200 Gram flour, two eggs, 40 grams of sugar, 35 grams of oil, knead into a smooth dough,

3. Divide the dough into two pieces and roll them flat, roll the oily dough into a flat shape,

4 .Put a layer of dough on top of a layer of oil, then cover the dough with another layer.

5. Cut the dough into strips first, then cut it into pieces, wet both sides with water and pinch tightly, then wet the back with water and pinch tightly. so.

6. Heat the oil and fry until golden brown and serve.