During the Labor Day holiday, family reunions and family dinners are indispensable. Family members can raise their glasses and have a drink together, taste delicious food, and enjoy the Labor Day family dinner. Don't worry about cooking. Share 10 home-cooked dishes. You have learned to cook for your family. Let's take a look at what dishes are available:
Kung pao chicken required materials: chicken breast 1 piece, half cucumber, fried peanuts 1 small bowl, dried peppers 10 or so, proper amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, and soy sauce/kloc. Kloc-0/ tablespoon, white pepper 1 teaspoon, starch 1.5 tablespoon, pepper 10,
1. Prepare the required materials and remove the fascia from the chicken breast. Ripe peanuts are peeled off.
2. pat the chicken breast with the back of a knife, and pat the chicken loosely, so that the chicken can taste better. Then cut the chicken into cubes, add white pepper, cooking wine and a little salt, grab it evenly, then add 1 tablespoon starch, grab it evenly, add 1 tablespoon oil, mix well, and marinate for 5- 10 minutes.
3. Cut the dried chili off the head and tail, then cut the dried chili into sections, with no chili seeds, diced cucumber, chopped green onion, minced ginger and sliced garlic, and adjust the juice below. kung pao chicken is a small litchi mouth, not a big sour and sweet one. Take a small bowl and add light soy sauce 1 tablespoon, light soy sauce half a tablespoon and white sugar 1.5.
4. Add oil to the pot and heat it. Add the diced chicken into the warm oil and stir-fry. Stir-fry the diced chicken until the color turns white. Take the diced chicken out for later use.
5. Stir-fry the pepper with low fire, stir-fry the pepper into a slight coke, remove the pepper, and stir-fry the dried pepper, chopped green onion, Jiang Mo and garlic slices.
6. Add the diced cucumber and stir well. Just stir the diced cucumber slightly.
7. Add the diced chicken and stir well.
8. Add peanuts and stir-fry evenly, pour in the prepared juice, stir-fry evenly on high fire, so that the juice is wrapped in the ingredients, turn off the fire, and serve out.
Materials required for chili pepper diced chicken: 2 drumsticks, proper amount of oil and salt, 2 shallots, 2 cloves of ginger 1 piece, 2 cloves of garlic, dried pepper 1 handful, pepper 1 spoon, half a tablespoon of sugar, white pepper 1 teaspoon, cooking wine 1 spoon, etc.
Practice steps:
1. Clean up the chicken leg, and then remove the bones from the chicken leg. It is very practical to remove the chicken bones with kitchen scissors. Use scissors to open the ankle of the chicken leg, cut the chicken skin and fascia inside, and completely separate them and cut them to the bones. Hold the ankle of the chicken leg with one hand, hold the chicken with the other hand, and tear the bone and chicken together with force, and finally cut off the remaining side parts.
2. Cut the chicken leg meat into pieces slightly larger than diced meat, put it in a container, add salt, onion, ginger slices, white pepper and cooking wine, grab it evenly, marinate it for 15 minutes, and remove the fishy smell from the chicken.
3. Cut the dried pepper into sections with scissors, do not want the pepper seeds, cut the onion into sections, mince the ginger, slice the garlic, and prepare the cooked sesame seeds and pepper.
4. Pick out the onion and ginger in the marinated diced chicken, and add starch to grab it evenly. Adding starch can fry the diced chicken in the outside and tender in the inside.
5. Add water to the pot to boil, put the dried pepper into the boiling water for a while, take it out and drain the water for later use. In this way, when frying peppers, the peppers are not easy to burn and the fried peppers are crisp and fragrant.
6. Add oil to the pan and heat it. Add the diced chicken and fry it with high fire. Dispel the diced chicken to prevent it from sticking together. Fry the diced chicken into golden brown and take it out for later use.
7. Raise the oil temperature, add the diced chicken, fry the diced chicken until it is crisp outside and tender inside, remove and drain the oil for later use. Frying the chicken pieces can achieve the effect of being tender outside and tender inside. If it is fried in oil all the time, it will dry up the water of the chicken, making it hard to eat.
8. Pour out the oil of the fried chicken pieces, leave some base oil, stir-fry the dried Chili pieces, and stir-fry the dried Chili pieces into a spicy flavor.
9. Add pepper, a little onion, Jiang Mo, garlic slices and stir-fry until fragrant.
10. Add the diced chicken, add the white sugar, and then add the remaining scallions, stir-fry quickly and evenly over high fire, add the white sesame seeds and stir-fry evenly, turn off the fire, and serve.
Materials required for fish-flavored eggs: 4 eggs, auricularia auricula 1 stick, pepper 1 piece, half carrot, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, Pixian bean paste 1 spoon,
Mix fish sauce: (starch 1 tbsp, 2 tbsps of light soy sauce, 2 tbsps of white sugar, 3 tbsps of aged vinegar, 4 tbsps of clear water, and appropriate amount of salt).
Practice steps:
1. Knock the egg into the bowl, whip it with chopsticks, and fully blow the air into the egg liquid. The more bubbles, the better the frying effect. Chop onion, chopped green onion, ginger and garlic. Mix fish sauce: (starch 1 tbsp, 2 tbsps of light soy sauce, 2 tbsps of white sugar, 3 tbsps of aged vinegar, 4 tbsps of clear water and appropriate amount of salt) and mix well.
2. After the fungus is soaked, wash it, tear it into pieces, and shred carrots and peppers.
3. Add oil to the pot and heat it, pour in the egg liquid, heat it until the egg liquid is slightly solidified, then stir-fry the egg into larger pieces, and put the egg pieces out for use. The egg pieces should be fried tender, not over-fried.
4. Add a little oil to the pot, add Pixian bean paste, stir-fry over low heat, stir-fry the bean paste until it smells like sauce, stir-fry red oil, and add onion, ginger and garlic and stir-fry evenly.
5. Add shredded carrots and peppers and stir-fry for 1-2 minutes, and stir-fry the peppers and carrots until they are broken.
6. Add the fried egg pieces, stir fry evenly, pour in the prepared fish-flavored juice, stir fry over high fire until the soup becomes sticky, wrap it on the ingredients, turn off the fire, and serve out. A plate of delicious fish-flavored eggs is ready.
Materials required for stir-frying sausage with peas: 3 sausages, half a catty of peas, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, proper amount of cooking wine,
Practice steps:
1. Pinch off the ends of the peas, tear off the ribs on both sides, wash and drain for later use.
2. Add water to the steamer to boil, put the sausage in the pan, put it in the steamer, steam the sausage in water, steam it for 10 minutes after boiling, and take it out to cool after the time. When frying the sausage, steam it first, then fry it with the Dutch beans. Stir-fry the raw sausage directly in the pan, and stir-fry the sausage until it is cooked. It is easy to fry it for too long.
3. Cut the sausage oblique knife into pieces for later use.
4. Add water to the pot and bring to a boil, add a little salt and a few drops of oil, add the boiled water of the peas 1-2 minutes, and take out the peas. Blanching Dutch beans can remove the smell of beans.
5. After taking out the peas, immediately put them in cold water to cool them down quickly, take them out and drain the water for later use. When blanching peas, adding a little salt and a few drops of oil to the water will make the color of peas greener. After blanching, immediately put them in cold water to cool down, and the taste of peas will be more crisp and tender, and the color of peas will not turn yellow.
6. Add oil to the wok and heat it. Add shredded onion and garlic slices and saute until fragrant. Then add Dutch beans and stir fry evenly. Add a little salt and stir fry evenly.
7. Add the sausage, stir-fry it quickly and evenly with a big fire, turn off the fire, and serve it out. A plate of delicious fried sausage with Dutch beans is ready.
Materials for stir-frying four-color seasonal vegetables: peas 1 50g, yam 200g, edible fungus, carrot 1 segment, oil and salt, garlic 3 cloves, chicken essence1teaspoon, water starch,
Practice steps:
1. Prepare the required materials, soak the dried fungus in advance, soak the dried fungus in clear water for about 2 hours, remove the ends of the peas, wash, and peel and wash the carrots.
2. Cut the yam into pieces, soak it in clear water, and drop a few drops of vinegar, so that the yam color will not be oxidized to black. Cut the carrot into pieces. Pat the garlic and cut it into garlic.
3. Add water into the pot, put the yam tablets and carrot slices into the pot and blanch them for about 1 minute after the water boils, and take out the yam and carrot slices.
4. After taking out the yam and carrot slices, immediately put them in cold water for cooling, take them out and drain the water. After blanching the yam, immediately put them in cold water to cool down, so as to keep the crisp taste of the yam and not overdo it.
5. Add a few drops of oil and a little salt to the water in the pot, add the peas and the fungus to blanch together, blanch the peas until the color turns dark green, remove the peas and the fungus together, put them in cold water, and drain the water. When blanching the peas, add a little salt and a few drops of oil to the water, which will make the peas more green, and put them in cold water to cool.
6. Add oil to the pot and heat it. Add minced garlic and saute until fragrant. Stir-fry garlic.
7. Add the peas and fungus, stir-fry evenly with a big fire, and stir-fry for about half a minute.
8. Add yam and carrot slices, then add chicken essence and proper amount of salt, stir-fry evenly over high fire, pour in a little water starch, pour in a little sesame oil, stir-fry evenly over high fire, turn off the fire, and serve out. A plate of four-color seasonal vegetables with good color and flavor is ready.
Materials required for raw stir-fried dishes: Chinese cabbage 1 kg, pork fat100g, proper amount of oil and salt, 3 cloves of garlic,
Practice steps:
1. Wash the Chinese cabbage, drain the water, and cut off the older parts of the roots.
2. Then cut the cabbage into long sections with an oblique knife.
3. pat the garlic and cut it a few times, not too broken. The pork fat is diced. Without the pork fat diced, this dish will lose its soul. If you use the pork fat diced to stir-fry the heart, the fried dish will be more fragrant.
4. Heat the oil in the pan, add the diced pork and stir fry until the color turns yellow, and stir fry the diced pork.
5. Add garlic and saute, and the smell of garlic will burst.
6. Stir-fry the Chinese cabbage until it is slightly soft, the leaves are wilted, add salt, stir-fry evenly over high fire, turn off the fire, and serve out. A plate of green, crisp and fragrant raw stir-fried cabbage is ready.
Materials for stir-frying cauliflower: half a cauliflower, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, about 20 pieces of pepper, light soy sauce 1 spoon, sugar 1 teaspoon,
Practice steps:
1. cauliflower is made of loose cauliflower, which is easy to taste. Divide cauliflower into small flowers and soak them in light salt water 10 minute. Although cauliflower is rich in nutrition, it often has residual pesticides and is easy to get lettuce worms, so before eating, soak cauliflower in salt water for a few minutes, and the cabbage worms will come out, which can also help to remove residual pesticides.
2. Take out the cauliflower and drain the water for later use.
3. Cut the dried pepper in half with scissors, and don't want the pepper seeds. Cut the onion into chopped green onion, shred the ginger and slice the garlic.
4. Add oil to the pot and heat it. Add pepper and fry it on low fire. Fry the pepper until it is slightly burnt. Remove the pepper.
5. Add chopped green onion, shredded ginger, sliced garlic, and dried Chili until fragrant.
6. Pour the cauliflower into the pot and stir-fry for a few minutes on low heat until the cauliflower is slightly soft.
7. Pour in soy sauce and aged vinegar, then add salt and sugar, stir-fry quickly and evenly over high fire, turn off the fire, and serve.
Materials required for stir-frying edible fungus with Chinese cabbage: half a catty of Chinese cabbage, edible fungus 1 handle, proper amount of oil and salt, 3 cloves of garlic, oyster sauce 1 spoon,
Practice steps:
1. Soak the auricularia auricula in warm water in advance, remove the old leaves from the Chinese cabbage, cut off the older parts of the stem, wash and drain.
2. Then cut the cabbage into sections with the oblique knife.
3. Pick and wash the fungus, pat the garlic and chop a few more knives.
4. Add water to the pot to boil, add the fungus blanching water 1-2 minutes, take out the fungus and drain the water for later use.
5. Add oil to the pot and heat it. Add minced garlic and saute.
6. Add the Chinese cabbage and stir-fry for 1-2 minutes, then add a small amount of water, cover the pot and cover it for 1-2 minutes. In this way, the stir-fried dishes are not easy to change color, heated more evenly, and cooked quickly.
7. Add the fungus, add oyster sauce and a little salt, stir fry quickly and evenly over high fire, turn off the fire, and serve out. A plate tastes crisp and tender, and eating a light fungus stir-fry heart is ready.
Materials for stir-frying asparagus with mushrooms: half a catty of asparagus, half a catty of seafood mushrooms, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, proper amount of water starch,
Practice steps:
1. Cut the roots of the fresh mushrooms, divide them into small flowers, and wash them for later use.
2. Wash the asparagus, cut off the older part of the root, then cut it into sections with an oblique knife, pat the garlic and chop it.
3. Add water to the pot to boil, add a little salt and a few drops of oil, and add asparagus to blanch. After the water boils, blanch the asparagus for about 1 minute, take out the asparagus, and immediately put it in cold water to cool it down quickly. Take out the asparagus and drain the water for later use.
4. Re-boil the water in the pot, add the seafood mushrooms in the water, cook the mushrooms for 2-3 minutes, remove the mushrooms and drain the water for later use.
5. Add oil to the pot and heat it. Add minced garlic and saute until fragrant. Add fresh mushrooms and stir-fry for about half a minute.
6. Add asparagus, stir-fry evenly over high fire, add salt and chicken essence, pour in appropriate amount of water starch, thicken, stir-fry evenly over high fire, turn off the fire, and serve out. A plate of fragrant, light and delicious asparagus fried mushrooms is ready.
Materials for dry-frying fresh mushrooms: Pleurotus ostreatus 1 kg, egg 1 piece, proper amount of oil and salt, half teaspoon of white pepper, half teaspoon of ginger powder, proper amount of monosodium glutamate or chicken essence, 4-5 tablespoons of starch,
Practice steps:
1. Cut off the roots of Pleurotus ostreatus, and then tear it into strips.
2. Add water to the pot and bring to a boil. Add oyster mushrooms and blanch them until they are soft. Take out the mushrooms.
3. Take out the mushrooms and put them in cold water for cooling.
4. After the mushrooms are fished out, grab the water from the mushrooms by hand, put them in a large bowl, add white pepper, ginger powder, salt, a little monosodium glutamate or chicken essence, and mix well.
5. Knock in an egg and add starch.
6. Stir well with chopsticks, the starch is mushy and wrapped in Pleurotus ostreatus. If the paste is thin, add some starch and mix well.
7. Add oil into the pot and heat it to 60-70% heat. Put the mushrooms into the pot one by one and fry them. If there is not much oil, fry the mushrooms in two batches. After frying the mushrooms until they are set, use a frying spoon to spread them together and take them out.
8. Raise the oil temperature in the pot to 70-80% heat, add mushrooms and fry them, fry the mushrooms until they are crispy and golden in color, take them out and drain them, put them in a plate and eat them directly. You can also add salt and pepper or barbecue dip and dip them in the fried mushrooms.