To tell the truth, there is no refrigerator in summer, so you must master the amount of food you cook, and finish the cooked food every meal, otherwise it will be bad. The weather is 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 at 50 cents. Put it in, and then put the leftovers in it. It shouldn't go bad every two days. . Here are 25 simplest home-cooked dishes for you. I hope you are happy this summer! ! Cold dish part 1 garlic fungus material: fungus seasoning: garlic (that is, minced garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper, sesame oil production method: 1 Soak the dried fungus in water (be sure to soak it), wash it and blanch it in 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 the garlic into a small bowl, add salt, sugar, vinegar, Jiang Mo and garlic and mix well. 3。 Put the pot on the fire and put the sesame oil. When the oil is hot, pour the oil into a small bowl, add the 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 that I don't know what preserved egg is, that is, preserved egg), green pepper, red pepper seasoning: minced garlic, soy sauce, sesame oil production method: 1 Put the green pepper and red pepper into the pot, stir-fry them for a while (that is, put them in without oil), remove the water, pour them out and cut them into pieces. (Beware of spicy taste, choking) 2. Peel the preserved eggs, cut them into pieces, put them on a plate, and arrange them (to be artistic). 3。 Mix chopped green pepper, red pepper and garlic, add sesame oil and soy sauce, mix well and pour over preserved eggs. 3 Three-silk mixed with golden needle materials: ham sausage (this is to save trouble, Jinhua ham itself should 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 Kyle Polo series of Shuanghui with better quality), Flammulina velutipes, shredded green peppers, shredded mushrooms with water (many of the mushrooms we buy are dry, so we need to use blisters, which is called hair in jargon, before processing. Blanch the shredded green pepper and mushroom separately with boiling water, and cut the ham into filaments. 2。 Boil the Flammulina velutipes with water (it must be cooked), take it out of the pot, put the shredded ham, shredded mushrooms and Flammulina velutipes on a plate, add chicken essence, cooking wine and salt and stir well. 3。 Stir the Jiang Mo, soy sauce and pepper evenly and pour them on a plate. End. Hot dishes 1 scrambled eggs with tomatoes description: scrambled eggs with tomatoes can be cooked by everyone, but it is delicious and difficult to cook. It is mainly due to several misunderstandings, which I will elaborate on 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 a word "fresh", and when tomatoes scrambled eggs, there are substances that form umami flavor, and there is no need to put fresh monosodium glutamate or chicken essence. That's why you don't put onions, ginger and garlic in this dish. Production method: 1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Break the eggs into a bowl, beat them well and add a little salt. 2。 Put a proper amount of oil in the pan (when scrambled eggs, how much oil is critical, my experience is to put oil equivalent to 2/3 of the egg liquid), and when the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, don't move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg paste). Fry it. When both sides are golden in color, take the eggs out of the pot (you don't have to take them, but wait until you are proficient). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry them for a few times. Because the 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 them for a few times, and take them out of the pot. PS: When someone likes to cook, put some water in it. I don't recommend it. In fact, the water in tomatoes is completely enough, so there is no need to put water in it. Also, the quality of tomatoes is not good now, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in the right amount when cooking. 3 Scallion ribs material: Of course, ribs, but also prepare onions, coriander is coriander, and there is tomato sauce. Seasoning: ginger slices, cooking wine, sugar, vegetable oil, soy sauce, and refined salt. During the Chinese New Year, chickens are usually cooked at home, and chicken soup is available. Prepare some to be used as soup, but there is no such thing as boiled water. Production method: 1. Cut the ribs into pieces, MM, and let people cut them 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 not to use soup, but put a can of Coca-Cola, which I have eaten, and it feels good and has no flavor) and seasoning stew (pay attention to cover the lid) until crisp and rotten, and then take out 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 the 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 pear slices with chicken slices material: pear, yes, pear, and 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 the pear, peel it, remove the core, slice it, wash the onion and cut it into 2 sections. Slice the chicken breast, blanch it in boiling water and take it out. 3。 Put the oil in the wok. When the oil is 70% or 80% hot, add the onion, chicken breast and pear slices, stir-fry for a few times, add the seasoning and you can go out. This dish is good as long as the chicken is coOKed, regardless of the appearance of the pear. If you taste it, you can eat it and everything will be ok. 7 Beer chicken material: chicken wings seasoning: vegetable oil, beer, soy sauce, sugar production method: 1. Boil the chicken wings in boiling water first, and then take them out when the color turns white. Drain the water. 2。 Heat the pot with oil, pour the chicken wings into the pot, stir-fry for several times, and add the same amount of soy sauce and beer (about159g). According to my experience, it doesn't matter if you put more beer, but you can't put more soy sauce) and a little sugar. Then cover the pot cover, stew for 20 minutes, and open the pot cover. At this time, the juice in the pot should be very sticky, and the plate can be loaded at this time. If you have cooked chicken at home and don't want to eat cooked chicken all the time, you can also make it into cold shredded chicken. 9 Homemade tofu material: tofu, fresh vegetables, spinach is not recommended. Although many people like to eat spinach stewed tofu, 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 and garlic, and soy sauce. Production method: 1. Slice the tofu neatly, put it flat on the plate, wash and cut the vegetables. 2。 Put the oil in, heat it, put the tofu in the pan, fry it, pay attention to it and turn it over more. When both sides turn yellow, put the chopped onion, ginger and garlic, then add the vegetables, soy sauce, salt and soup (hot water if there is no soup) and chicken essence. When the juice is dry, you can go out of the pan. 12 secret of steamed fish 1: the weight of the fish is controlled at about 600 grams, and the size of this size, placed in the fish plate, looks beautiful, and the raw and cooked heat is easy to grasp; Tip 2: When tidying up the fish, you can cut off 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 your skills are unfamiliar, you can do it without chopping, so as not to spoil the fish and deform it before steaming. After cleaning up the fish, spread lard evenly on both sides of the fish (clear oil is ok), and then touch a little white wine (you can also try to touch some foreign wine, and maybe create a new taste); Tip 3: Mix about 50 grams of meat stuffing with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the belly of the fish, which will not only make the fish taste fresher, but also support the belly of the fish and make the steamed fish full. Tip 4: Take a large piece of old ginger, take the longest piece and cut it into even and beautiful slender shreds, shred the middle part of the green onion (the unclear part is the same length as the shredded ginger), spread it on a fish plate (for the sake of beauty and appetite), and sprinkle some shredded onion and ginger on the fish body after putting the fish into the plate; Tip 5: Be sure to put the fish into the pot after the water in the steamer is boiled (don't steam the fish in cold water, then you will smash the pot. The secret of many steamed dishes is that the food is steamed in the pot after the water is boiled. Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret); Tip 7: After turning off the fire, don't open the pot cover, and the fish won't take out the pot. Use the residual temperature in the pot to "steam" for 5-8 minutes, then immediately take out the pot, and then spray the prepared seasoning (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish (no monosodium glutamate, so as to be 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 your chopsticks at the belly of the fish (the most tender and fragrant essence) as soon as possible, and strike first! Key points to add: 1, if it is slightly larger fish such as steamed lotus fish or grass carp (the weight should be controlled at about1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the "virtual steaming" trick. 2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis overhead, and the fish will be cooked quickly when it is fully heated. After cooking, quietly withdraw the chopsticks in the kitchen, and don't let the diners find your tricks. 3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in the water) and steam it. At this time, a 5 cm-long green onion can be used to spread the fish belly, so that the fish can stand stably. Two small ceramic bowls are buckled on both sides of the fish body to fix the fish body (no meat stuffing is put in the fish belly). At this time, you can also plane three knives on both sides of the fish body, and put a piece of ginger in each knife seam. After the fish is steamed, remove the small bowl and serve it. 4. You can also put the prepared juice (soy sauce, vinegar, oil) to be poured on the fish in a small bowl 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 raw juice in front, this kind of juice is less astringent, and the fish taste is warmer and softer, which is suitable for the taste of the elderly and those who like light. Don't think that steaming fish is too much trouble. Follow this procedure once and you will be deeply impressed, because its taste will make you unable to forget this steaming procedure. Introduce several delicious soups 1 rock sugar lotus seed soup materials: appropriate amount of rock sugar, lotus seed making process: 1. Go to the supermarket to buy dried lotus seeds. Some packages say that you can cook them directly in the pot. However, I still like to soak them in clean 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 stew slowly. It takes about 2 hours, the lotus seeds are crisp and rotten, and the soup is pasted into a soft soup. 2 Three fresh fish broth materials: fish sausage (yes, it is a common fish sausage), water-borne fungus, water-borne day lily seasoning: onion, ginger, salt, chicken essence, sesame oil production method: 1 Slice the fish intestines, soak the auricularia auricula and daylily in cold water and wash them. 2。 Boil clear 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, chicken breast seasoning: vegetable oil, shredded ginger, salt, cooking wine, sesame oil, starch production method: 1. Peel the pineapple, soak it in salt for a while (some varieties don't need it), and cut it into fan pieces. Slice chicken breast, add cooking wine, salt and starch and mix well to taste. 2。 Set the pot on fire, add a proper amount of vegetable oil, heat it, add shredded ginger until fragrant, add chicken breast, stir fry a little, add pineapple slices, add a proper amount of salt and water, boil, pour sesame oil into the pot, and pour into a bowl.