To tell the truth, there is no refrigerator in summer, so you must master the amount of your own cooking and finish the cooked dishes at every meal, otherwise it will be broken. It's too hot this year. . . Otherwise, get a thick foam box, put a small quilt or something in it, and then buy a lot of popsicles for fifty cents. Put it in and then put the leftovers in. It shouldn't go bad every two days. . Here are 25 simplest home-cooked dishes for you. I hope you have a good summer! ! Cold dish part 1 garlic fungus material: fungus seasoning: garlic (that is, minced garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper and sesame oil. Production method: 1 Soak the dried fungus in water (be sure to soak it well), wash it and blanch it with boiling water (that is, put it in boiling water and take it out immediately). Take it out, drain it and put it on a plate. 2。 Put garlic in a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic, and stir well. 3。 Set the pot on fire and put sesame oil. When the oil is hot, pour it into a small bowl, add chicken essence and pepper, stir well, and pour it into a plate and mix well. 2 double pepper preserved egg material: preserved egg (don't tell me I don't know what preserved egg is, that is, preserved egg), green pepper and red pepper seasoning: minced garlic, soy sauce and sesame oil. Method of making: 1. Put green pepper and red pepper into the pot, stir-fry for a while (that is, put them in without oil), remove the water, pour them out and cut into pieces. (Beware of spicy taste and choking) 2. Preserved eggs are peeled, cut into pieces, put on a plate, and placed (artistically). 3。 Mix chopped green pepper, red pepper and garlic, add sesame oil and soy sauce, mix well and pour on preserved eggs. 3 Three-silk mixed with golden needle materials: ham sausage (this is to save trouble, Jinhua ham itself needs to be used, but it is not easy to find in the north, and everyone knows that Jinhua ham factory has problems this year, so it is easy to save trouble, so it is best to use the Kyle Polo series of Shuanghui with better quality), Flammulina velutipes, green peppers and mushrooms are shredded with water (many mushrooms we bought are dry, so we need to use blisters, which is called hair in jargon, before processing. Blanch the green pepper and mushroom with boiling water respectively, and cut the ham into filaments. 2。 Boil Flammulina velutipes with water (be sure to cook it), take it out of the pan, put shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well. 3。 Stir Jiang Mo, soy sauce and pepper evenly, then pour into a plate. End. Hot dishes 1 scrambled eggs with tomatoes Description: Everyone can cook scrambled eggs with tomatoes, but they are delicious and difficult to make. It is mainly caused by several misunderstandings, which I will explain in detail later. Ingredients: tomatoes, eggs Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish. Production method: 1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt. 2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking. 3 chopped green onion ribs material: of course, ribs, but also onions, coriander is coriander, and ketchup. Seasoning: ginger slices, cooking wine, sugar, vegetable oil, soy sauce and refined salt. During the Chinese New Year, we usually cook chicken at home and have chicken soup. Prepare some for soup, but there is no such thing as boiled water. Production method: 1. Chop the ribs, MM, and have them cut when you buy them again. Otherwise it will be difficult and dangerous. Remember, you must wash them and fry them in a hot oil pan. At the same time, put ginger slices, soy sauce, salt, chicken soup (my classmate likes to put a can of Coca-Cola instead of soup, I have eaten it, and it feels very good and tasteless) and seasoning stew (pay attention to cover it) until it is crisp and rotten, and then take it out of the pot. 2。 In fact, you can eat it at this time, but in order to taste better, let's go one step further, stir-fry the chopped onions in the pot, don't forget to put some oil, pour in crispy ribs, add tomato sauce, turn on the low heat until the juice in the pot thickens, pour in sesame oil, take out the pot, sprinkle with coriander and start eating! 6 fried chicken slices and pear slices materials: pear, yes, pear, chicken breast. These things are sold separately, which is easy to solve. Seasoning: onion, cooking wine, chicken essence, refined salt, vegetable oil and vinegar. Production method: 1. Wash pear, peel, remove core, slice, wash onion and cut into 2 sections. Slice the chicken breast, blanch it with boiling water and take it out. 3。 Put the oil in the pot. When the oil is 70% to 80% hot, add onion, chicken breast and pear slices, stir-fry a few times, add seasoning and serve. This dish is good as long as the chicken is cooked, regardless of the appearance of pears. If you taste it, you can eat it and everything will be fine. 7 Beer chicken material: chicken wings seasoning: vegetable oil, beer, soy sauce, sugar. Making method: 1. Blanch the chicken wings in boiling water first, and take them out after the color turns white. Drainage. 2。 Heat the oil in the pot, pour the chicken wings into the pot, stir-fry a few times, and add the same amount of soy sauce and beer (about 159 g, according to my experience, it doesn't matter if you put too much beer, soy sauce can't be put too much) and a little sugar. Then cover the lid, stew for 20 minutes, and open the lid. At this time, the juice in the pot should be very sticky, and it can be loaded at this time. If you have roast chicken at home and don't want to eat roast chicken all the time, you can also make it into cold shredded chicken. 9 homemade tofu materials: tofu, fresh vegetables and spinach are not recommended. Although many people like to eat spinach stewed with tofu, the oxalic acid in spinach and tofu will form something that people can't digest after mixing. The specific name has been forgotten, which is not good for the digestive system. Seasoning: vegetable oil, salt, chicken essence, onion, ginger, garlic and soy sauce. Production method: 1. Slice tofu neatly, spread it flat on a plate, wash vegetables and cut into pieces. 2。 Put the oil in, heat it, put the tofu in the pot, fry it, and pay attention to turning it over. When both sides turn yellow, add onion, ginger and garlic, then add vegetables, soy sauce, salt and soup (hot water if there is no soup) and chicken essence. When the juice is dry, it can be cooked. 12 the secret of steamed fish 1: the weight of the fish is controlled at about 600g. This kind of fish is beautiful in size in a fish dish, and it is easy to grasp the raw and cooked heat; Tip 2: When sorting fish, you can cut the fish's spine from the abdomen (sawed off with the tail of a knife) to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming, but if you are not familiar with the technology, you don't have to chop it, so as not to spoil the fish before steaming. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste); Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller. Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish. Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot. Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret); Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat. Features: This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first! Key supplement: 1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming". 2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks. 3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (there is no meat stuffing in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve. 4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light. Don't think steaming fish is too much trouble. Follow this procedure once, you will be impressed, because its taste will make you unable to forget this steaming procedure. Then introduce several delicious soups: 1 rock sugar lotus seed soup material: appropriate amount of rock sugar, lotus seed production technology: 1. Go to the supermarket to buy dried lotus seeds. Some packages say that you can cook directly in the pot. However, I still like to soak them in clear water for 2 hours first. 2。 Put water in the pot, fire, lotus seeds and rock sugar. When the water boils, turn to low heat and simmer. About 2 hours, the lotus seeds are crisp and rotten, and the soup is pasted into soft soup. 2 Three fresh fish broth materials: fish sausage (yes, ordinary fish sausage), water-borne fungus, water-borne day lily seasoning: onion, ginger, salt, chicken essence, sesame oil production method: 1. Slice fish intestines, soak Auricularia auricula and day lily in cold water, and wash. 2。 Boil water, add Jiang Mo, salt, auricularia auricula and yellow flowers, and cook for 3 minutes. Add fish intestines and cook for 2 minutes, then add a little chopped green onion, chicken essence and sesame oil. 3 pineapple chicken soup material: pineapple and chicken breast seasoning: vegetable oil, shredded ginger, salt, cooking wine, sesame oil and starch. Production method: 1. Peel the pineapple, soak it in salt for a while (some varieties don't use it), and cut it into fan-shaped pieces. Slice chicken breast, add cooking wine, salt and starch and mix well to taste. 2。 Put the pot on fire, add a proper amount of vegetable oil, heat it, add shredded ginger and saute until fragrant, add chicken breast, stir-fry a little, add pineapple slices, add a proper amount of salt and water, bring to a boil, pour sesame oil into the pot and into a bowl.