Preparation: lentils washed and diced; meat chopped jasmine, with a little soy sauce and starch marinade; if there is no olive (olive dish can be used directly), with other substitutes, then you have to sprouts, dried mustard greens washed down empty dry above the water, the bigger can be appropriate to change the small.

Making:

(1) put the lentils into the water blanch, boil into boil out, be sure not to take too long, out of the empty dry water to be used.

(2) the pan is hot and put the oil (if you put olive dishes and not other alternatives on less, because this small dishes have oil), until the oil is seven or eight into the heat to join the meat Mal stir-fry. When the meat color brown, add olive groceries inferior to stir fry a few times.

(3) then add the lentils stir fry, then add salt (add a little), very little water, chicken seasoning. The soup can be collected and dried up.

Points: add water can not add too much, not too much olive groceries and lentils 1:4 or 1:5 on the line, there is no available sprouts (dry stir-fried lentils in the sprouts) or dried mustard greens instead of lentils can not be fried too old. Like is spicy can also be added in the seasoning of the appropriate chili.

Features: This dish is very suitable for rice to eat, the color green, taste salty, fresh and crisp, very suitable for the South as well as the taste of light people. I hope you will try it today, you will scream for the deliciousness of this dish.

"Olive greens" is a small dish from the Chaoshan region, available in stores for about 4-5 yuan in a bottle, and it's great on its own with congee or rice.

2.daily dish of "sauce grilled eggplant strips"

Making:

(1) pork cut into minced jasmine standby, choose a bowl to put the right amount of sweet noodle sauce to add a little soy sauce standby, eggplant cleaned and not peeled and cut into long strips can be.

(2) pot of oil, when hot, cut into the eggplant, gently turn, to stir the water in the eggplant. The color of golden brown seven or eight mature when removed.

(3) leave a little oil in the pan, when the oil is hot, add the meat jasmine stir-fry, meat color white add the sauce, and then add a small amount of water.

(4) When the soup in the pot turns from small bubbles to big bubbles, add the fried eggplant strips and stir-fry for about a minute.

(5) reduce the heat to reduce the juice, three or two minutes to turn off the heat to plate.

Points: Stir frying eggplant strips like making roasted eggplant, the purpose is to reduce the water in the eggplant. This dish do not add any more salt, because the sweet flour sauce and soy sauce is already salty enough. It should be turned more often to prevent the dry pan from becoming mushy. If you like spicy, you can add some when stir-frying appropriately.

Features: This dish is red in color, fragrant and strong flavor. The standard northern dish is very suitable for pancakes and other pasta to eat, so I hope that if you do this dish, you should cook some shortcake with it. Rolled in eggplant strips and savored, the flavor is great!

3. Daily dish of "steamed grass carp"

Making:

(1) Wash the bought and packed live fish (must be live, slaughtered on the spot), empty the water on the fish.

(2) with the yellow wine (wine) will be inside and outside the fish body coated, moderate, wine is not too much.

(3) large green onions selected green onion white cut into julienne, ginger is also cut into julienne, choose a fish plate to put the fish, the green onion shredded ginger into the fish belly part of the fish body is also part of the fish body store. Leave a part of the white onion silk spare.

(4) start the fire sit a steamer, on the gas with the fish into the tray, only 8 minutes to steam off the fire. (Fish too big can be 10 minutes)

(5) the fish belly and body of the shredded green onions and ginger removed not to, the remaining white onion evenly spread on the fish body, evenly in the fish body pour Lee Kum Kee Soy Sauce.

(6) take a pot to add good peanut oil and a little sesame oil, burn hot, also evenly poured on the fish. It will be ready!

Points: the fire should not be too long, otherwise the fish will be too old and not good. Must use Lee Kum Kee Soy Sauce, this flavor is good, soy sauce is more salty and not too much. Steam over the onion and ginger is best to remove, because both affect the taste and image, lazy if you do not go can also be.

Features: Needless to say, you must have eaten, and you will make the level of the restaurant!

4. daily dish of "100 leaves knot burned meat"

Making:

(1) skinned pork washed and cut into blocks spare; beans pay skin cut into 12-13 cm long, 2-3 cm wide long strip, choose a part of the middle of it salvaged into a knot; with the big stuff, peppercorns, cinnamon, Spices and other seasonings into a gauze bag spare (now outside can buy stew meat material can also be, there are now small packages such as filter paper packets can be).

(2) pot of water, boil until the water boiled add meat, the purpose is to remove the blood in which the water boiled for 2-3 minutes to remove the pork.

(3) take another pot of oil, oil temperature, add sugar, stir to prevent sugar paste. See the sugar in the oil from small bubbles into large bubbles add yellow wine (or wine), add the meat and stir fry, see the meat color, add green onions and ginger jasmine, soy sauce (preferably soy sauce), and then stir fry for 1-2 minutes. Add the chicken broth and the seasoning packet you made earlier. (The water should be just a little higher than the meat.)

(4) When the soup is boiling, add the knotted bean curd and reduce the heat to a low simmer, adding a little more sugar (depending on your preference). About 15-20 minutes after the soup thick pick out the seasoning packet is ready.

Points: sugar in the oil can not paste, to stir more. The amount of water should not be too much, or will not come out of the flavor. And then add sugar will be more beautiful with its flavor, I hope you can then some good, this time you can also add some chestnuts, autumn and winter in the north, more sugar fried, can not eat, pack off the skin when the micro-juice to join, taste better. Because this dish is too high in fat, add beans to pay skin and chestnuts can increase some vitamin composition, in order to balance the diet.

Features: strong flavor, color and salty, salty with sweet, can be a drink and banquet dishes. Very appetizing rice effect, I hope friends will like this meat dish.

5. Daily dish of "pepper beans pay silk"

Making:

(1) beans pay silk knife, cut into the appropriate length, in order to facilitate your consumption shall prevail.

(2) Wash and remove the seeds from the sharp chili peppers and cut into julienne strips. (According to their favorite spicy flavor set the amount of chili, afraid of spicy can be added to the appropriate persimmon pepper.)

(3) the amount of both should be 1 part of the sharp pepper, beans to pay for shredded 2 parts as good.

(4) put the oil, slightly hot, add the pepper stir fry, color a little shallow into the bean pay silk together.

(5) According to personal taste put salt, add a little water. Add some monosodium glutamate (MSG) and sesame oil before removing from the pan.

Points: the fire is more important, can not fry old. It should be a stir-fried dish, to fast for good.

Features: suitable for vegetarian enthusiasts, and love spicy family. Very rice dishes, economical and practical, easy to make and very easy to learn.

6. A daily dish of "shrimp xiao long bao"

Production:

(1) the green onion cut into sections, ginger cut thick wire with pepper, put into a bowl and add half a bowl of boiling water to cool and spare.

(2) Peel the head and feet of the shrimp and remove the black threads behind them. Then chopped (water shrimp can be cut directly into mal)

(3) shrimp and meat mixture and together, mix in one direction. According to personal taste light weight add salt, chicken essence, monosodium glutamate, peanut oil, as well as the first part of the system out of the flavored water (as long as the water, do not want to be inside), with the mixing of the filling with the addition of this water, it is important not to add a time, it should be divided into a few times to add. Other seasonings can be added at once, or step by step. Mixed and then finally add sesame oil to mix well.

(4) Add water to the flour and noodles, and soften it a bit. Cover and let it sit in a warm place for 10-20 minutes. Take the flour and cut it into small pieces, roll it out into a skin, the skin should be thicker in the center and thinner on the sides, wrap it into a bun.

(5) on the steamer, with oil on the cage drawer, (if the buns are not much can also be placed on a small plate, the plate coated with some oil, in order to prevent sticking together, directly on the plate on the drawer) put on the buns can be steamed for 20 minutes.

Points: mixing filling is the key, whether shrimp or pork should be empty of water, mixing is a direction of stirring. Add flavored water, should be gradually. Feel right, do not add more.

Features: Baozi soup is rich, flavorful, with Zhenjiang vinegar to eat better flavor! But I personally do not like the taste of vinegar, or like to directly feel the flavor itself, but the vinegar can go to its greasy, and edible beneficial, I hope that my friends do not like vinegar to me is good!

7. Daily dish of "Hakka stir-fry"

Making:

(1) shredded meat, marinated in soy sauce, onion, ginger and malt, starch; celery washed and smoked dry are cut into long strips; soybean sprouts washed, remove the root spare.

(2) put the oil, hot, add the meat stir-fry, to the color shallow add the rest of the vegetables and stir-fry. Seasoning and thickening of thin thickening on the plate can be.

Features: homemade stir-fry especially suitable for casual tasting, production is particularly simple, can be free to play, which can also be increased or decreased according to personal preferences. The flavor can also be added by personal habits. So this dish can you a lot of leeway, is a favorite of easy family life.

8. A daily dish of "home-style Beijing sauce shredded pork"

Production:

(1) will be cleaned and cut green vegetables, pot of oil poured into the dish stir-fried over a sharp fire, add a little salt for seasoning, vegetable color mature, turn off the heat and spread on the plate.

(2) meat shredded with egg green starch marinade standby, pan add oil (hot pan cool oil), to be hot, put the shredded meat stir-fried into white after adding sweet noodle sauce, a little sugar. Stir fry, do not paste the pan! Use the gravy to collect the juice and put it on top of the sauteed bok choy.

Features: A balanced combination of meat and vegetables is suitable for all kinds of people. And meat and vegetables are made separately, can be eaten twice in one dish, can also be placed in the plate left and right to meet the different dietary tastes of the family to taste.

9. Daily dish of "garlic two-color beans pay"

Making:

(1) garlic wrapped skin, sliced or small pieces, but do not be Mal on it. Pork blood and beans pay are cut into cubes and set aside.

(2) pot of oil, hot garlic stir fry, color yellow, out of flavor into the onion ginger jasmine inferior fried. Add pig's blood first and garlic stir-fry 1-2 minutes, then add beans pay. Add by chicken essence, salt and water into the soup stew together.

(3) Reduce the heat to low, stirring less, preferably with a spatula, which will minimize the breakage of the beans. Stew about 4-5 minutes can be wet starch with a little soy sauce thickening out of the pot on the plate.

Features: bright color, fresh flavor, is very good small dishes, but also very nutritious.

10. daily dish of "bacon Dutch beans"

Production:

(1) bacon with soy sauce, wine, a little vinegar marinade, put the microwave. 5 minutes on high will do.

(2) pan under a little oil, hot and put the processed bacon (not those soup) stir fry, this is to let the oil in the bacon as much as possible to fry out.

(3) Put in the Dutch beans with it a piece of fried, more turn. Add the stock from processing the bacon, and reduce the sauce over a rapid fire.

Features: original flavor, seasoning is all the processing of bacon, so it is not very heavy seasoning, suitable for the current dietary trends.

11. Daily dish of "wonton noodles"

Making:

(1) Add the meat mixture with green onion and ginger malt, salt, sesame oil, and stir in one direction to mix well. Wrap in wonton skins you can buy from the supermarket. (can be frozen in the refrigerator standby, take out as you eat)

(2) pot of oil, into the onion flavor, add water, chicken seasoning. Water boiling water udon noodles, wontons (according to like to love which one in which to add more which). Add mushrooms, ham and sausage slices, and then add bok choy.

(3) Add monosodium glutamate. Salt is ready.　

Features: very casual, adding materials can be self-selected, according to their preferences. And it's easy, wontons can be wrapped up early and frozen in the freezer, pasta can be bought back from the supermarket a processed into. Or you can use instant noodles, but you don't need to put them together with the wontons, just put them together with the vegetables. This is a night sky or night lazy cooking emergency snacks, and complete nutrition.

12. daily dish of "bad chicken wings"

Production:

(1) pot of boiling water will be blanched chicken wings, the purpose is to remove the fishy blood.

(2) Boil another pot of water with salt, peppercorns, green onions, ginger as well as chicken wings until ripe. Remove the wings to empty and dry and cool.

(3) Put the cooked chicken wings into the bad marinade, cover and put into the refrigerator, soak for a few hours, if you are not sure about the next day to take out and eat can also be.

Features: southern home cooking, is very good small drink dishes. And this method can also be bad in the summer beans, fresh beans washed, cut off the two corners, the same ingredients to cook, but cook seven or eight mature take out to cool the empty water, can be put in. It can be said that the flavor is unique and delicious.

Braised brine (Beijing friends can go to Taoxiangcun, Guixiangchun to buy, foreign I do not know where).

13. daily dish of "tomatoes and potatoes brisket"

Production:

(1) cut the potatoes into pieces over the oil, sautéed into a golden brown, don't paste only good. Tomatoes cut into large pieces of spare, beef (choose to have marbled, light red color) washed also cut into pieces.

(2) pot of oil, hot beef blocks over oil, stay in the bottom oil put onion ginger jasmine sautéed, down into the tomato blocks stir fry, see the pot appeared red juice, (such as red oil froth), add salt, sugar, pepper seasoning.

(3) Add the sauteed beef and potatoes, turn a few times. Then add tomato sauce (or tomato salsa) to stir-fry, add warm water, chicken broth, soup to higher than the vegetables some for good.

(4) Boil over high heat for 2-3 minutes, then reduce the heat to a low simmer. 15 minutes or so.

Features: If the dish into a casserole or small iron pot, the following plus alcohol stove heating consumption is more flavorful, so perhaps it should be called "pot tomato brisket".

Points: stir fry seasoning, must not add soy sauce, in the choice of beef is very critical, stewing beef with a few pieces of chopped orange peel can make the beef easier to soften.

14. daily dish of "Western-style small pickles"

Making:

(1) various vegetables cut into pieces, choose a container, put salt, pickle 20-30 minutes. (It is best to pickle the Yuanbai menu, because before it is not pickled it takes up a lot of space is not easy to taste.)

(2) the juice, with white vinegar, sugar, salt, white wine (such as Erguotou, a high number of white wine 1-2 two is good) plus pure water to mix a pickled juice. Concentration to individual customary taste production standard.

(3) will be pickled vegetables empty water, into the jar, add a good marinade, in order to not over the vegetables as can be.

(4) Cover the lid, put in a cool place. One day later, you can eat.

Points: all containers should be free of oil, if there is oil should be washed and scalded with hot water. The flavor of the juice depending on the person and easy, you can taste it. White wine must not be less, to a high degree, this is the secret recipe for quick pickles.

Features: overnight that is, when eating pick out, add some chili oil is better. And after eating can also be added to the new vegetables killed with salt, feel the taste is too light, but also according to personal preference, make up the pickle sauce.

15. daily dish of "raw fried ribs"

Making:

(1) choose fresh ribs, must be rib and not cavity bone. Wash and cut, pot of boiling water, blanch the ribs. (Do not take out immediately after the water boils, cook less for 3-5 minutes, at this time the fire should not be too big.)

(2) with soy sauce, salt, sugar, vinegar, chicken essence, yellow wine appropriate water to mix a sauce for spare.

(3) pot of oil hot, the next onion, ginger jasmine stir fry, add blanched pork ribs stir fry, so that its circumference wrapped in grease.

(4) Pour in the sauce, boil over high heat and stir-fry. After boiling, change to low heat to collect dry juice, to ribs wrapped in juice for good, the remaining a little soup can be.

Features: Fresh aroma, color red, is a unique flavor of the wine appetizer. Individuals have a lot of room to play, according to preferences to adjust the flavor can be made into different flavors, or sweet and sour, or wine can also be added to the soup into the stew.

16. daily dish of "Japanese chicken curry rice"

Production:

(1) chicken breast (about 3 two) buy back in the freezer, take out and cut into square dices, with cooking wine, soy sauce, onion, ginger, water starch marinade, the process of the application of hand stirring, so that the meat is better flavored.

(2) carrots a (larger), potatoes a (large), also cut the same size of the square dices, the pot of oil, the two kinds of dices stir-fried. Until the color changes, seven or eight mature, remove and drain the oil.

(3) one onion also cut into pieces and set aside. Take a pot of oil, when hot, put down the marinated chicken diced stir fry, then add the onion pieces turn a few times, put in the potatoes and carrots stir-fried diced. Stir fry a few times, add sugar, salt and chicken broth, to just miss the vegetables for good.

(4) cut the curry marinade into small pieces into (to their own acceptance of the amount of whichever, I introduced the kind of itself like chocolate with small pieces, optional two small pieces on it.) Stir evenly, and then change the lower heat to microcooking.

(5) 5 minutes or so can be, this time also according to like to taste, appropriate re-seasoning (or spicy or. Choose a plate filled with just out of rice, spread flat and put this dish on top to serve.

Essentials: curry is now easy to buy, dosage packages are also introduced above, do not identify the curry is very spicy food, in fact, it is not yet spicy type, try it you will know.

Features: vegetables and rice are all ready, and the flavor is strong, is the best food in winter, comprehensive nutrition.

Japanese curry (available at supermarkets, I like "Golden Lion" and it is "medium spicy").

17. Daily dish of "fried egg dumplings"

Making:

(1) add salt, onion, ginger, jasmine filling, should be stirred in one direction with chopsticks, and finally sesame oil, monosodium glutamate that is ready.

(2) will be four or five eggs (depending on the amount of meat filling) beaten (the more scattered the better), the pan on the oil, hot, change to low heat with a small spoon will be poured into the pan with a small spoon of egg one to two spoons, and then into the middle of the meat filling.

(3) Use a spoon to close one side of the egg skin into a dumpling shape. Use a spoon to press the edges together and turn the egg dumpling over and fry again. Repeat this process with the meat and egg.

(4) Add chopped green onion to the pan, add egg dumplings, chicken broth, and cook. Add cilantro and seaweed to make a delicious egg dumpling soup.

Points: the meat filling on the side of the egg skin, folded egg skin together to use a spoon to compact. For soup, slippery egg dumplings, pulling can be, can also be added to the pot wide oil, oil should be warmer and then into the egg dumplings fried, mixing some of the small ingredients dipped and eat better. So this egg dumplings is possible to indulge in imagination, expand your thinking, flashing your inspiration of a cuisine!

18. Daily dish of "home cooking vegetarian roasted potatoes"

Production:

(1) potatoes first peeled and carrots cut into square dices (easy to taste), the oil pan fried into seven or eight mature, remove and set aside.

(2) pot to stay in the bottom oil, hot, add sugar more stirring, oil bubbles add wine, down into the potatoes and carrots, onion and ginger jasmine stir fry, stir fry about 1-2 minutes.

(3) Add soy sauce, turn evenly. Add chicken essence and water to adjust the soup, inferior to the vegetables can be, add thirteen spices, peppercorns, dashi, green onions and ginger jasmine to boil the soup, change the small fire micro.

(4) small fire stew 8-10 minutes can be, plus monosodium glutamate, sesame oil, plate, sprinkled with scallion jasmine on the table.

Features: all vegetarian, but can have stew flavor. The first time I ate this dish of people did not not say good, will always say that you are broth stew it, your home stew meat flavorful enough. So far no one has thought of vegetarian dishes for the first time.

19. Daily dish of "three fish sashimi"

Making:

(1) Selection: When you buy, you should choose to cut the pieces, because buy a whole fish is too big to eat, but also very expensive. The color is bright, the orange color is very dark, and the white strips are also very white.

(2) processing: buy back first washed, empty dry water, fish is cut block, side high side low. With a hand gently pat the high side, appropriate force squeeze you will find a white spine exposed, you so you can take out along the back one in turn. (Because the main spine has been cut when removed, the body will leave such a lot of secondary spines)

(3) slicing: cut along the grain into as thin as possible, with a plate of ice, the fish will be placed on the top of the city. Put it in the refrigerator and take it out when it is time to eat.

(4) seasoning: soy sauce based on the addition of balsamic vinegar, sesame oil, a little sugar, the amount of mixing according to personal preference. Finally add green mustard to complete the seasoning.

Features: the production is very easy, the key is to slice thin, the choice of fish meat to be fresh.

20.daily dish of "pulling the silk egg"

Making:

(1) five or six eggs beaten. Take a pot and pour in the oil, so that the body of the pot as much as possible area covered with oil. Then pour out all the oil without leaving any. Heat the pan on high heat.

(2) Reduce the heat to low and add the egg mixture, shaking the pan so that the egg mixture covers the whole pan, the thinner the better. Remove the egg skin and flip it over. Use the entire egg mixture in this way.

(3) Cut the egg skin into parallelograms. Fry the pieces in oil in a pan. The heat should not be too high, so as to prevent the batter. Drain the oil and set aside.

(4) Take a pan and add a little oil, or use a pan that has been emptied of frying oil. When hot, add a little more sugar is good, keep stirring with a spatula to melt the sugar until it becomes a thick sauce, add fried egg skin pieces, turn a few times so that it is coated with sugar on the plate that is ready.

Points to note: do not do the egg skin can not be high heat, egg skin should be thin, the pan sticky full of oil but do not have excess oil. Sugar frying when the fire can not be too high, more stirring to prevent paste is the most important.

Play: (1) egg skin can be made into meat rolls, fried and then changed into small pieces, add the meat filling, rolled into a roll folded on both sides with wet starch seal. And then fried and then stewed can be, the filling can be meat or vegetarian dishes.

(2) pulling can recommend this method to do a variety of materials, fruits, vegetables can be. Hard fruits such as apples can be directly drawn. Bananas and other soft can be wrapped in a layer of egg starch batter deep-fried plucked. Vegetables should be blanched and cooked in oil before pulling.

Features: This dish can be played at your discretion, friends with a sweet tooth to try, I hope you can succeed. You'll be envied if you show your hand when you invite your friends to dinner.

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