A complete list of home cooking recipes that are not spicy. A complete list of home cooking recipes that are not spicy. In China's thousands of years of history, all development is inseparable from food culture. Our country has also become a veritable "food country". There are many Chinese dishes.

Types of cooking methods, the following is a complete list of home cooking recipes that are not spicy.

Home stir-fry recipes that are not spicy 1 How to cure the lack of appetite Crack 4 eggs into a bowl, add a little salt and two drops of white vinegar and beat them.

I used free-range eggs, and the color of the finished product is more beautiful.

Black fungus is soaked and ready for later use.

Add a little salt to the water, add an appropriate amount of black fungus, and soak it in less than 5 minutes.

Wash the leek moss and cut into small pieces.

Wash the white jade mushrooms and cut them in the middle.

Wash and peel the tomatoes and cut into small pieces.

Finely mince onion, ginger and garlic.

I don’t have any spring onions at home, so I only have a photo of ginger and garlic.

After the water boils, pour the white jade mushrooms and black fungus into the water and blanch them for 2 minutes, then remove and control the water.

Fry the eggs and set aside.

Put the wok on high heat, add a little cooking oil, add onion, ginger and garlic until fragrant.

Pour in the tomatoes, add a little sugar and salt, and stir-fry until thick juice comes out.

Pour in the boiled white jade mushrooms and black fungus, add an appropriate amount of oyster sauce and light soy sauce, and stir-fry evenly.

Pour in the scrambled eggs and chives, stir-fry quickly and evenly.

It’s out of the pan, let’s enjoy it~ Family stir-fry recipes that are not spicy 2 How to make fish-flavored shredded pork (a home-cooked dish for rice) Wash and shred the lean meat, (you can choose tenderloin or front leg meat, you can freeze it for a while)

Easy to cut, cut along the texture of the meat to show the texture! You can also wash it after cutting to remove the blood and squeeze out the water.) Add white pepper (1g), egg white (1), and cooking wine to the shredded meat.

(20g), salt (2g), starch (10g) and mix evenly with your hands, pour in cooking oil (10g) and mix well to seal the surface of the shredded meat and lock in moisture (avoid sticking to the pan when frying)

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Let it marinate for 15 minutes to remove the fishy smell!

Cut the green pepper into shreds, shred the carrots, soak the dried fungus in warm water, squeeze out the water and set aside!

(I use Northeastern small fungus, which is small and thin, so there is basically no need to cut it. If you use large fungus, just shred it!) Mince the ginger, mince the garlic, chop the chives, cut the millet and pepper into rings, and add a spoonful of red oil

Doubanjiang is ready!

(If you like spicy food, add more chili millet or pickled peppers) Adjust the fish sauce: Take a clean small bowl, add sugar (25g), balsamic vinegar (25g), light soy sauce (20g), and oyster sauce (10g)

, dark soy sauce (2g), starch (3g), water (50g), stir well and set aside.

(Starch and water can be mixed separately and added at the end. Dark soy sauce can also be added at the end according to the coloring situation! I am used to it and I know the amount well, so I mixed it all together to save trouble.)

Heat the pot and add an appropriate amount of cooking oil!

(Try to use a non-stick pan. For ordinary pans, be sure to heat the pan first, then add oil, and turn the wok to soak the oil around the pot, then add the shredded meat and stir-fry to avoid sticking!) Add the battered shredded pork.

, quickly break up and stir-fry until the meat turns white evenly, set aside.

(Clean the pot) Heat the pot and add oil again, sauté the millet and pepper until fragrant. Add the carrots and stir-fry evenly until shiny and soft!

Take out a place and add the red bean paste, minced ginger, minced garlic, and chopped green onion in sequence. Saute until fragrant and stir-fry the red oil, then mix in the carrots and stir-fry evenly!

Add the soaked fungus and green pepper shreds and stir-fry evenly.

Pour in the fried shredded pork and stir-fry evenly.

Pour the prepared fish sauce all around, stir-fry quickly and evenly to absorb the flavor!

If you are not satisfied with the coloring, you can add a little more old soy sauce to adjust the color!

(Because the red oil bean paste is very salty) Taste the saltiness to determine whether you need to add more salt!

(If you mix the starch water separately, add the starch water and stir-fry to collect the juice after pouring the juice and stir-frying.