Naturally, there is no real chef here. After all, there are differences between technical professionals and amateur groups. From the perspective of technical chefs, all home cooking should be very simple. Because there are few combinations of ingredients and the cooking skills are relatively simple, it is not necessarily too abstruse. Today, everyone talks about four home-cooked dishes that hone their cooking skills. If you are a technical chef yourself, please ignore it!
Roasted meat with Agrocybe aegerita is a kind of edible mushroom ingredient that I like very much. Although it is not so tender and smooth in taste, it has a distinctive aroma and is very chewy. It is really delicious with red pig lean meat. Braised pork ribs are rarely talked about, and many people cook them, which can be called one of the most characteristic foods to relieve hunger. This dish is not complicated, but the demand for ripeness is very high. The Agrocybe aegerita must be cleaned and soaked in advance, and the pork belly should be sliced and reserved with water. The solution of onion, ginger and garlic is rarely talked about, and everyone should know. After the pork belly is cooked, put a small amount of oil into the wok, add seasoning to stir-fry after the oil is burned, then add pork belly pieces to steam and stir-fry, after the surface of the meat particles turns yellow, add rice wine, stir-fry with onion, ginger and garlic, then add braised soy sauce and Pixian bean paste to stir-fry the aroma! After the Agrocybe aegerita is soaked, immediately pour the water into the pot, simmer for ten minutes, then simmer for thirty minutes, and then you can get out of the pot!
Spicy shredded chicken mentioned this home-cooked dish, many friends need to think of the funny sketch "So Packaged" previously performed by teacher Zhao Lirong in CCTV Spring Festival Evening, and feel that the performance of the older generation of artists is really a classic. If you go back to this home-cooked dish and cook shredded spicy chicken at home, it will not only sharpen your knife skills, but also sharpen your mastery of maturity, so it can be called a difficult home-cooked dish. In terms of ingredients, the main material is chicken breast, and the auxiliary materials are lettuce, onion and so on. The solution of the ingredients is to hone the knife work. The chicken breast should be sliced first, then cut into silk for reservation, lettuce cut into strips and onion cut into strips. Cut the shredded chicken, pour it into a bowl, sprinkle some salt, rice wine and cassava starch, and marinate for a while. Put a small amount of oil into the pot, put the shredded chicken into it after the oil is burned and gradually smooth, then control the oil and replenish water for reserve. There is a little oil left in the pot. Stir-fry the onion, ginger and garlic, add the pepper and dried Chili to stir-fry to get the aroma, then add the lettuce, stir-fry the shredded pepper and onion together, and add a little pure grain wine, salt and sugar seasoning at the same time. After the aroma goes out, the shredded chicken is finally put in, and at the same time, a small amount of cold water is poured in. After the fire is boiled, a small amount of soy sauce is poured, and then cassava starch is drained. After the fire is collected, the pot can be cooked!
In fact, the method of stir-frying okra in home cooking is very simple, but if it needs to be strengthened, we must control the maturity and some small key points. There should be many friends who can make this fried okra, but there are very few good friends who can make delicious food. Let's solve the ingredients first. Fresh okra is cut off at the root, and then cut obliquely into strips, which are about the thickness of fingers. Then cut the ginger slices into pieces and break the garlic for later use. Put a small amount of oil into the wok. After the oil is burned, stir-fry the ginger slices and garlic into the wok to make them fragrant, then scoop them up with a frying spoon, and then add the okra and stir fry gradually. Stir-fry at the same time sprinkle a small amount of salt, add a small amount of cold water, stir-fry the okra, sprinkle some monosodium glutamate and stir-fry for 30 seconds, and you can get out of the pot!
Cold cucumber can be described as a very simple home-cooked dish. Even a pot friend who can't cook can probably make this home-cooked dish, but it's not necessarily good to cook it. Many friends make cold cucumber at home, and subconsciously cut it into strips or slices. In fact, it is usually not easy to taste. The superiority of cold cucumber depends on the fact that loofah is very easy to taste, and of course it tastes good when eaten. The reason is also that under the condition of filming, many small gaps will be produced in the inside of the loofah, and the juice will enter the inside of the loofah along this small gap, which will of course be more delicious. If you do it, you can see that the crisp loofah is cracked with the cutting edge, then cut into small pieces, mixed with minced garlic, soy sauce, salt, white sugar and other condiments immediately, and then the loofah section is photographed and poured on it, and finally sprinkled with fragrant lai!