Three meals a day, many people will worry about what to eat and do every day. They can only cook a few dishes and cook them over and over again, and the whole family is tired of eating them. Therefore, it is particularly necessary to learn a few home-cooked dishes suitable for all ages.
Don't worry about cooking at home. Recommended 10 home-cooked meal. The method is simple, and every dish will make people drool. It is a perfect match with rice. You can eat an extra bowl of rice, keep it well, learn to cook, and don't have to worry about cooking every day. Let's see what we have:
Materials required for fish-flavored shredded pork: half a catty of pork tenderloin, a small bowl of agaric 1 carrot, 2 peppers, proper amount of oil and salt, pickled pepper 1 tablespoon, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, sugar 1 tablespoon, and starch.
Practice steps:
1. Prepare the required materials. Auricularia auricula should be soaked in advance, carrots should be peeled and washed, peppers should be washed and pedicled to remove seeds, and pork tenderloin should be selected, which tastes very tender.
2. Shred auricularia auricula, carrot and pepper, mince onion, ginger and garlic, and mince pickled pepper.
3. Shred tenderloin, add cooking wine, a little salt and half a spoonful of starch, grab well and marinate for 10 minute. Add starch and cooking wine to marinate shredded pork, so that shredded pork tastes tender and has no fishy smell.
4. Let's adjust the ratio of fish-flavored juice to fish-flavored juice: to adjust fish-flavored juice, first prepare two spoonfuls, one big and one small. One tablespoon of sugar and starch, two tablespoons of vinegar and soy sauce, only one tablespoon of chicken essence and finally three tablespoons of water. Remember the six ingredients clearly to ensure a good fish flavor.
5. Add oil to the pot and heat it. Add warm shredded pork, quickly disperse shredded pork, stir-fry shredded pork until the color turns white, and take it out for later use.
6. Add a little more oil to the pot, add chopped pickled peppers, stir-fry on low heat until red oil appears, and then add onion, ginger and minced garlic and stir-fry until fragrant.
7. Add shredded carrots, shredded peppers and shredded fungus, stir fry together, and then stir fry several dishes until the color becomes dark and soft.
8. Add shredded pork and stir-fry evenly, pour in the prepared fish-flavored sauce, stir-fry over high heat until the soup becomes sticky, turn off the fire and serve.
Materials required for minced meat tofu: tofu 1 block, pork 100g, pepper 1 block, appropriate amount of oil, appropriate amount of salt, onion 1 block, 2 slices of ginger, 2 cloves of garlic, half a tablespoon of braised soy sauce, soy sauce 1 tablespoon, and chicken essence.
Practice steps:
1. Prepare the required materials. Pork belly is pork belly, or pork with a little fat, which tastes better. Tofu is made of north tofu, not old tofu, which is not fragile.
2. Cut the tofu into small pieces.
3. Chop the pork into powder, diced pepper, chopped green onion, Jiang Mo and garlic slices.
4. Add water to the pot to boil, add a little salt, blanch the tofu, cook for 2-3 minutes, and take out the tofu for later use. Boiling tofu can remove the smell of beans and add some salt. Tofu is not fragile.
5. Add oil to the pot and heat it. Add onion, ginger and garlic and stir-fry until fragrant. Then add minced meat and stir-fry until the color turns white.
6. Pour in soy sauce, soy sauce and cooking wine, stir-fry minced meat and color. Cooking wine can remove the fishy smell of pork.
7. Add tofu blocks, add a little water, then add salt and chicken essence, boil, and cook tofu for 1-2 minutes.
8. Add diced peppers, pour in appropriate amount of water starch, heat until the soup thickens, turn off the fire and serve. A delicious dish of tofu with minced meat is ready.
Homemade spicy tofu materials: tofu 1 block, pork 100g, proper amount of oil and salt, onion 1 block, ginger 1 block, 2 cloves of garlic, Pixian bean paste 1 tablespoon, and soy sauce 1 tablespoon.
Practice steps:
1. Cut the tofu into pieces with a thickness of 1.5 cm, and then cut into square pieces with a thickness of about 1.5 cm.
2. Chop pork, onion and chopped green onion, ginger and garlic. Chop Pixian bean paste so that the fried oil will be redder.
3. Add water to the pot to boil, add a little salt, add the bean curd to blanch, boil for 2-3 minutes after boiling, take out the bean curd, put it in cold water to cool, take out and drain the water, the bean curd to blanch can remove the beany smell, when blanching, add salt to the water, the bean curd will not be fragile after baking, and the made bean curd is complete in shape and marketable.
4. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white.
5. Put the minced meat aside, put it in Pixian bean paste and stir-fry it with low fire, stir-fry the red oil, stir-fry the fragrance, and then stir-fry the minced meat and bean paste evenly.
6. Pour half a bowl of water, then add soy sauce, sugar, a little salt and cooking wine.
7. Add tofu, bring it to a boil with high fire, turn to medium fire for 2-3 minutes, pour in appropriate amount of water starch to thicken it, heat it with high fire until the soup thickens, turn off the fire, take it out and put it on a plate, sprinkle with pepper noodles and chopped green onion, and a plate of spicy tofu with good color and fragrance will be ready.
Materials required for fried shredded pork with green peppers: 2 green peppers, pork 150g, proper amount of oil and salt, onion 1 root, 2 slices of ginger, garlic cloves 1 piece, half a tablespoon of cooking wine, 2 tablespoons of soy sauce, half a teaspoon of white pepper, and proper amount of starch.
Practice steps:
1. The green pepper is pedicled and seeded, and cut into thick shreds.
2. Cut the onion into chopped green onion, shred the ginger, slice the garlic, shred the pork, put it in a bowl, add cooking wine and white pepper, grab it evenly, then add starch and a little water, grab it evenly, and size the shredded pork, so that the fried shredded pork is not fishy and smooth.
3. Heat the oil in the pot, add the shredded pork and stir fry until the color of the shredded pork turns white, and remove it for later use.
4. Add a little more oil to the pot, add chopped green onion, shredded ginger and minced garlic to saute until fragrant, and add shredded green pepper to stir fry 1-2 minutes.
5. Add shredded pork, salt and soy sauce, stir-fry for 1-2 minutes, turn off the fire and serve. A plate of shredded green pepper is ready.
Ingredients of shredded eggplant: 4 eggplants, 4 peppers, pork 100g, appropriate amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, soy sauce 1/2 tablespoons, and appropriate amount of water starch.
Exercise:
1. Eggplant and pepper are pedicled, washed, and eggplant is cut into strips slightly thicker than chopsticks.
2. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minute, and marinate in water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.
3. Shred pork and pepper.
4. Heat the oil in the pot, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and take them out for later use.
5. Add chopped green onion, stir-fry in Jiang Mo, add shredded pork and stir-fry until the color of shredded pork turns white, add cooking wine, stir-fry with soy sauce and soy sauce evenly, and stir-fry shredded pork and color it.
6. Add tomato strips and stir well, add half a bowl of water and add a little salt. Salt should be put less or not. Salt has been added when pickling. When a big fire boils, a small fire turns to smell.
7. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in appropriate amount of water starch to thicken, heat until the soup becomes sticky and the juice is wrapped on the ingredients, turn off the fire and serve out.
Materials needed for ants to climb trees: vermicelli 1 root, pork belly 150g, carrot 1 root, proper amount of oil and salt, onion 1 root, ginger 1 root, 2 cloves of garlic, and Pixian bean paste 65438+ chicken.
Practice steps:
1. Soak the vermicelli in warm water for about half an hour to soften it.
2. Chop pork belly, chop onion, chop ginger, slice garlic, peel and wash carrots, and cut carrots into pieces.
3. Heat the pan with oil, add Jiang Mo and garlic slices, stir-fry until the minced meat turns white, and then stir-fry the oil.
4. Put the minced meat aside, add Pixian bean paste, stir-fry over low heat, stir-fry the bean paste into red oil, stir-fry the sauce, and then stir-fry the minced meat and bean paste evenly.
5. Add vermicelli, add half a bowl of water, pour in soy sauce, sugar, chicken essence and cooking wine, and turn to low heat after boiling.
6. Cover the pot and simmer for 2-3 minutes to burn the vermicelli into fragrance. Stir fry from time to time to avoid vermicelli pasting the bottom of the pot.
7. Heat until there is a little soup left, add carrot powder and chopped green onion, stir well, turn off the fire and serve.
Materials required for fresh land: 3 eggplants, 2 potatoes, 2 peppers, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, starch 12 tablespoons,
Practice steps:
1. Prepare the required materials, peel the potatoes, and wash the eggplant and pepper. Eggplant is best with purple skin and tender skin. Eggplant had better not be peeled. Eating eggplant with skin helps to promote the absorption of vitamin C.
2. Cut the eggplant into pedicels, then cut it into hob blocks (hob blocks are basically the same blocks), sprinkle a little salt, mix well, and marinate for 10 minute. (Pickled eggplant blocks will ooze water, and the color of eggplant will not be oxidized to black, so the eggplant blocks will not absorb oil when fried, and the dried land will not be greasy.
3. Cut the potatoes into hob blocks, put them in clean water to wash off the surface starch, and take them out and drain them, so that the potatoes will not change color. Seed the pepper and cut it into hob blocks.
4. Put the starch into a small bowl, add half a bowl of water and salt, stir well, then add soy sauce, stir well, and make it into a juice-like thickening (less salt is needed, and the eggplant has been salted when it is salted, not salty).
5. Add oil to the pot until it is 50% hot, and the amount of oil should not exceed the ingredients. Add potato pieces and fry. Stir with a frying spoon from time to time to stir the potatoes to the same color. Deep-fry potatoes until golden brown, remove and control oil for later use.
6. Raise the oil temperature to 60% to 70%, and add the eggplant and fry until cooked. The oil temperature of fried eggplant is higher, stir-fry it from time to time to make the eggplant pieces fry evenly and thoroughly. Fry the edge of eggplant until it is reddish, and take out the eggplant to control the oil for later use.
7. Soak the pepper in the oil and remove it immediately to control the oil.
8. Pour the oil out of the pot, and stir-fry the onion and ginger. Add chopped green onion, stir-fry in Jiang Mo, and stir-fry potatoes, eggplant and peppers evenly.
9. Pour in the prepared juice, thicken it, heat it over high fire until the soup thickens, sprinkle with minced garlic, stir fry evenly, turn off the fire and serve. A plate of fresh broken rice is ready.
The required materials for oil-spilled dried bean curd: 400g dried bean curd, coriander 1, appropriate amount of oil and salt, onion 1, ginger slices 1, 2 garlic cloves, soy sauce 1 tablespoon, chicken essence 1 teaspoon, and appropriate amount of water starch.
Practice steps:
1. Prepare the required materials and wash the parsley. The dried bean curd made in the northeast is the best, strong and not fragile.
2. Cut the dried bean curd into strips with the width of leek leaves.
3. Slice the onion, chop the ginger and garlic, cut the coriander into small pieces, and cut the dried pepper in half along the length, without pepper seeds.
4. Add water to the pot and bring to a boil. Add dried bean curd strips and blanch. After boiling for 1-2 minutes, take out the dried bean curd and drain it for later use. Blanching dried bean curd can remove the beany smell.
5. Add a little oil to the pot and heat it. Add Jiang Mo and minced garlic and stir-fry until fragrant.
6. Add dried bean curd, pour in a bowl of water, then add soy sauce, chicken essence and salt, boil and pour in appropriate amount of water and starch to thicken, heat over high fire until the soup becomes sticky, and turn off the fire.
7. Pour the dried bean curd into a deep dish, put the shredded onion on the dried bean curd, then put the dried pepper on the shredded onion and sprinkle the coriander on the dish.
8. Add oil to the pot and heat it until it smokes. Pour hot oil on pepper and shredded onion, and a delicious dish will be ready.
Materials required for canned hairtail: 2 kg hairtail, proper amount of oil and salt, onion 1 root, ginger 1 root, a dozen peppers, 2 aniseed, cinnamon 1 piece, 3-4 fragrant leaves, 2-3 dried peppers, cooking wine 1 spoon.
Practice steps:
1. Thaw the frozen hairtail naturally in cold water, remove internal organs, wash and drain.
2. Add oil to the pot and heat it to 60% to 70% heat. Fried hairtail in batches, one by one. After the hairtail is put into the oil pan, don't turn it over first, or it will break easily. Fry hairtail into a set shape, then turn it over and fry the other side. Fry hairtail until golden and crisp. Take out hairtail and control oil. The rest hairtail is fried according to the sample.
3. Put the fried hairtail into the pressure cooker for later use.
4. Prepare seasoning, cut onion, slice ginger and pat garlic.
5. Add a little oil to the pot and heat it. Add onion, ginger, garlic, pepper, aniseed, dried pepper, cinnamon and fragrant leaves and stir-fry until fragrant.
6. Add tomato sauce, stir fry a few times on low heat, and stir fry the tomato sauce until it turns sour.
7. Pour in hot water, the amount of which should not exceed that of hairtail, then add salt, cooking wine, sugar, soy sauce and braised soy sauce, and bring to a boil.
8. Pour the fish soup into the pressure cooker, cover the pot, heat to SAIC, and press 10 minute.
9. When the time is up, turn off the fire, let the pressure cooker cool down, open the pot cover, pick out large pieces of seasoning, put hairtail and soup in the fresh-keeping box and put them in the refrigerator for refrigeration. You can eat them as you like, hot or cold, and cold tastes better.
Materials required for stir-frying meat section: 300g lean pork, green pepper 1, vegetable oil, 4g salt, onion 10g, ginger 10g, 2 cloves garlic, soy sauce 1 tablespoon, starch 150g, and cooking wine/kloc-.
Practice steps:
1. Cut pork into sections, add cooking wine and pepper, and marinate for 15 minutes. Put the starch in a bowl, add water, stir and soak.
2. Pour the excess water on the soaked starch, put the starch into the meat and grab it evenly, then add 1 tablespoon oil and grab it evenly.
3. Break green pepper into pieces by hand, chop ginger and onion, slice garlic, add half a bowl of water, 1/2 tablespoons of starch, salt and soy sauce to make a bowl of juice.
4. Add oil to the wok and heat it to 50% to 60%, then put it in the meat section and fry it until it is solidified. Take it out, and the oil temperature will rise to 70% to 80%. Then put it in the meat section and fry it until it is tender and tender, and take it out and drain the oil.
5. Remove the green pepper from the oil, leave a little oil in the pot, add the onion, ginger and garlic to saute, add the bowl juice and heat until it is thick.
6. Enter the meat section, stir-fry the green pepper a few times quickly, and the juice will stick to the meat section evenly. Turn off the fire and serve.