/u/ 1494856974

Relative beauty private cuisine. The dishes she cooks are very casual, and many of them are created by herself.

I have listed a lot of websites. If I feel that I can't read them, just look at the front ones, which are the websites I usually go to:

/Nutrition Food Channel _ Sina Life _ Sina. com

(There are videos here, which are easier to learn)

Cooking.com/ China Cooking Network

/pg/572/ ;

Besides vegetarian recipes, there are other dietary health guidelines.

Baixing kitchen

/c4 1p9.aspx

Omni-directional menu network, with more contents and complete menus. There are other recipes besides vegetarianism.

Home-cooked dish changdaquan

Several seasonings commonly used in home cooking: salt, sugar, pepper powder, monosodium glutamate, chicken essence, cooking wine, soy sauce, pepper, onion ginger, garlic and so on.

Take the following home-cooked dish as an example:

This dish is a home-cooked dish that northerners often eat around the vernal equinox. It is a Shandong dish, and its name is fried dish. Beautiful shape, multi-material and multi-flavor, and unique flavor when eating with spring cakes.

Main ingredients:

Egg juice150g, pork150g, bean sprouts150g, spinach100g, and soaked vermicelli100g.

Accessories:

3g of salt, 5g of wine, 5g of ginger juice, 3g of monosodium glutamate, 5g of shredded onion, 0g of soy sauce10g, and 0g of oil125th.

Making:

1) Pork is cut into 3 cm long cord sticks, bean sprouts are washed at both ends, spinach is washed and cut into inches, and vermicelli is cooked and coded in a plate;

2) Heat the pan with base oil, stir-fry shredded pork, stir-fry shredded onion, stir-fry bean sprouts, pour soy sauce, salt, cooking wine, ginger juice, monosodium glutamate, stir-fry spinach, pour a little bright oil out of the pan, and serve it on the plate of vermicelli;

3) Put the oil in another pan and fry the eggs until they are cooked. Take out the lid and put it on the dish.

It's a simple way to eat spring cakes.

Steamed bass is a must-have home-cooked dish on the Chinese New Year table for ordinary people. It has a beautiful shape and has the meaning of more than one year. The production method is also very simple!

Steamed Chinese Bass

Raw materials:

One bass (1.2 kg is the best), onion, ginger, coriander, cooking wine, salt, soy sauce, delicious, white pepper, sugar and oil.

Practice:

1. Cut the cleaned bass into flower knives obliquely on both sides, and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower knife edge, then put onions (large sections) in the fish belly and put ginger slices on the back;

2. Steam on the pan for 15 minutes. When the fish is placed on the fish plate, it should be set up with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup;

3. Preparation of seasoning juice: Pour light soy sauce, delicious fresh wine and cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is preferably 2 inches). After a small fire, add a little sugar and white pepper; The juice can be slightly adjusted according to your own taste. Then, pour the prepared seasoning juice into the fish dish, and put some raw shredded onion and coriander on the fish. At this time, a small amount of oil is heated in a pot, and then the boiled oil is evenly sprinkled on the fish, onion and coriander with a spoon, and it can be eaten.

When cooking steamed fish, the production of seasoning juice is very important. Don't think that the seasoning of steamed fish is soy sauce. Careful eaters may find that salt is not used when making seasoning juice, because it has been used when steaming fish, which is one of them; Second, the main ingredient of seasoning juice is soy sauce. Because soy sauce has a heavy taste, it is enough not to put salt in it. If some friends are too troublesome, they can buy Lee Kum Kee's steamed fish sauce in the supermarket, and add shredded onion and ginger when making steamed fish sauce (it will be difficult to make seasoning with steamed fish sauce).

Top Ten Home Cooking Practices-Mapo Tofu

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried

3. Add tofu cut into small pieces. Turn the heat down and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Top Ten Home Cooking Practices-Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (granulated cumin, not powdered).

Steps: put water in the pot, and then add chicken wings after the water boils, and the chicken wings will be cooked. Drain the water for later use.

Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt.

Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire and collect the juice.

You can skim the minced garlic and scallion with a spoon while burning coke.

Don't forget to put the juice in the last dish.

This dish is more delicious than KFC's chicken wings The chicken wings are spicy and crisp to the bone.

Top Ten Home Cooking Practices —— Sichuan Cuisine Meat

Ingredients: pig's rear buttock tip, green garlic

Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine, boiled meat, boiled for about 20 minutes, in which onion, ginger, pepper, aniseed, cinnamon, yellow wine are added, and the floating foam is removed. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes, then take out the pot.

Pat the green garlic, cut the oblique knife section, and cut the meat into large slices. Depending on your skill, the thinner the better.

Put a little oil in the pot, add white meat, stir fry, and after the fat becomes curly and transparent, shovel the meat to the side of the pot (this is the lazy way! Ha ha! Actually, we should shovel out the meat first, add the bean paste, stir-fry the red oil, add the lobster sauce, shredded ginger and green garlic, and stir-fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.

The green garlic is slightly softened, and the rice wine is poured, so that it can be cooked.

Ten Home Cooking Practices-Braised Pork

1 Wash the wok, heat it, add two tablespoons of oil, add three or four tablespoons of sugar, and turn the heat down.

Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.

2. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color.

3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.

4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.

5. This is what it looks like.

Top Ten Home Cooking Practices-Fish with Chinese sauerkraut

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Hold down the fish section with your hand, and push it close to the upper edge of the fish spine with the other hand, feel the position of the fish bone, and adjust the direction of the knife in time ... If it is not cut well, buy more fish to practice first:)

6. Remove the fishbone. Cut the fish head in half, the fish under the slice, and the remaining fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally, and cut them one by one with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Attention here! Don't turn it in the wrong direction, or the cooked fish fillets will be broken ~ ~

8. Take an egg, pour it with both hands, and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin together with the fish heads, add salt and cooking wine and stir, then add the egg whites and mix them evenly, and let them stand for 20 minutes ~ wait for a while, hehe.

10, sauerkraut ............................................... Cui Hua, sauerkraut. . . . A pack of two packs is ok, and you can put more if you like.

1 1, cut sauerkraut, and cut into sections.

12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry .........................................................................................................................................................................

13, first put in the fish head and bones, and simmer for 5-7 minutes ~ it doesn't look good, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can also omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be done!

Top Ten Home Cooking Practices-kung pao chicken

Materials:

Chicken breast, 400g fried peanuts, 50g eggs1garlic, 5 petals of starch, appropriate amount of dried peppers10.

Note: Ingredients can be made as appropriate.

Seasoning:

500g edible oil (50g actual consumption), sesame oil1tsp soy sauce/tsp cooking wine1tsp balsamic vinegar1tsp refined salt1tsp sugar1tsp.

MSG Xiaoshi

Practice:

1. Wash and dice chicken, marinate and mix with egg white, salt and starch; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.

Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.

Top Ten Home Cooking Practices-Boiled Fish

A grass carp, sliced into fillets.

Marinate fish meat and fish bones separately, and put more seasoning on fish bones. Because the meat is thick ... I think so:)

Add an egg white, salt, pepper powder, pepper, chicken essence, starch and cooking wine to the sliced fish fillet and marinate for about 30 minutes.

Put a little oil in the pot, add garlic and ginger slices. Discard the incense after it is exploded.

What is this oil used for ~ ~? :) It is used to fry fish bones, because fish bones are thick, which is different from the required cooking time of fish slices.

Put a lot of oil, add pepper after a few seconds, and fry slowly with low fire.

After the pepper is fried to smell, add the dried pepper (these two steps have been carried out with low fire)

When the pepper in the pot becomes darker, slide the marinated fish out of the pot (it is best to wash the things off the marinated fish with clear water, because it will make the oil turbid).

Hehe ~ ~ ` Boiled fish that tastes exactly the same as in the restaurant can be cooked and eaten:)

Ten Home Cooking Practices-Fish-flavored shredded pork

Materials:

250g of lean meat, 70g of agaric, half a carrot, 30g of pickled pepper powder, 2 onions, ginger 1 small pieces, 5 cloves of garlic and a proper amount of starch.

Seasoning:

Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence.

Practice:

1, clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well;

2, onion, ginger and garlic washed and shredded for use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pan and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

Top Ten Home Cooking Practices-Sweet and Sour Spareribs

Materials:

Rib 500g chives1ginger1garlic, 2 petals of starch, and appropriate amount.

Seasoning:

500g of edible oil (actual consumption is 45g), soy sauce1/2 tablespoons of balsamic vinegar1tablespoon of refined salt1/2 tablespoons of sugar1tablespoon of monosodium glutamate1/2 tablespoons.

Practice:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little bit of relief: sugar and vinegar should be put last, and the sweet and sour taste can come out.

Top Ten Home Cooking Practices-Hot and Sour Potato Slices

1. Hot and sour shredded potatoes are a home-cooked dish, and the method is simple. The raw materials needed are just a potato, a little pepper, a little pepper and garlic cloves.

Second, peel the potatoes and shred them. The finer the potatoes, the better. The knife works ~ ~ Then shred the green and red peppers and dice the garlic cloves.

Third, cut the shredded potatoes and remove the starch with cold water, so that the fried dishes taste crisp.

Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

Fifth, fire, sit in a wok, and add oil.

6. When the oil is warm, put the pepper granules in and fry the fragrance.

Seven, pepper must be fished out, or you will know when you eat it.

Eight, when the oil is hot, put the shredded pepper and garlic into the fragrance.

Nine, stir fry a few times.

Ten, put white vinegar.

Eleven, put salt, and move quickly.

Twelve, stir fry a few more times to make the salt taste more uniform.

Thirteen, the dishes are cooked and shaped, and a plate of sour, hot, spicy and crisp potato shreds can be served.