Simple home-cooked tofu stew with fish, cabbage and mushroom soup
Actually, almost. Or pickled claws or something.
Only rice cookers are available, so what kind of porridge can be cooked conveniently and delicious? As long as you are patient, you must turn off the fire every minute, and you must cook it slowly to be delicious. Remember to open the lid and cook.
What to cook is convenient, fast and delicious! Of course it belongs to fried rice with eggs. If I were you, I just need a bowl of rice, an egg, a celery, a spoonful of oil and a spoonful of salt.
Remember to let the rice cool before frying. And remember not to let the celery leaves go down (otherwise it will be very bitter), as simple as that.
What is convenient and delicious to eat? Egg drop soup.
Eggs contain a lot of vitamins and minerals and protein with high biological value. Protein's amino acid composition is the closest to human tissue protein, and its eggs are sweet and flat. Has effects in nourishing yin, moistening dryness, nourishing heart, tranquilizing mind, nourishing blood, preventing miscarriage, and prolonging life. Fresh eggs contain rich and comprehensive nutrition, which is called "complete protein model" by nutritionists and known as "ideal nutrition bank".
Eggs are more durable than fresh vegetables and meat, and are a must-have dish for families. After the water boils, add the frangipani, and then add the chopped green onion, shrimp skin, laver, etc. According to your preference, it can be sweet, sour and salty, which can adapt to most people's tastes. So egg drop soup is convenient and delicious.
Invite students to have dinner at home. What food is convenient and delicious to cook? Please, 3Q can cook some ordinary home cooking! You can go to the supermarket or market to buy some semi-finished meat dishes, just stir-fry them with vegetables. You don't have to make it too gorgeous. In fact, as long as it's delicious!
What is convenient and delicious to eat on a hot day? Eating bitter gourd and grapefruit can effectively reduce fire. You can also eat fresh vegetables, watermelons, pears, mung beans and cucumbers in summer. If you have an oral ulcer, you can eat tomatoes and mangoes, which can accelerate the healing of the ulcer. Don't eat too much cold food, it's bad for your appetite. Because you have to face the computer for a long time, it is easy to get acne. I suggest you take food and medicine together. Try to eat crude fiber when eating, and eat less greasy and spicy food. Dried food (such as puffed food and convenience food). Medicine tonic means that you can drink tea in your life to reduce the fire ~ ~ ~ If you find that you have fever, bitter taste, bad breath and constipation, take some detoxification drugs (Detoxifying Beauty Capsule is good, but you will feel a little abdominal pain, but you will be fine after pulling it out! ) And you have oily skin, so the skin care products you choose should be suitable for you (recommended by Lu Deqing). If the acne is hard and big, you can apply it with honey. It is recommended to call Viagra Lipid Vitamin E Cream)
Husbands and colleagues don't let their wives stay at home for dinner, so they clean up the house and let their husbands have face. Don't quarrel. It is not good to beat around the bush. Let your husband know how much you depend on him. After all, men have a desire to conquer. By the way, men are visual animals. Don't let him feel the same way. But if there is really no way out, then try to maximize your own interests.
How to make fish convenient and delicious? Braised fish gluten
Ingredients: clean fish 1 50g, auricularia auricula15g, yam 30g, refined oil 300g, egg1piece, onion, ginger slices and fresh soup.
Seasoning: soy sauce, yellow wine, sugar, monosodium glutamate, a little pepper, water starch.
Production method:
1. Slice the herring without fishbone, put it in a blender and grind it into mud, add eggs and water and stir well. Dice auricularia auricula and yam for later use.
2. Spoon the stirred minced herring into warm oil with a small spoon, fry it into golden brown and pick it up for later use.
3. Leave a little oil in the wok, add onion and ginger until fragrant, add fresh soup, soy sauce, yellow wine, sugar, monosodium glutamate and pepper to boil, and pour in fish gluten, black fungus and yam. Thicken with starch, drizzle with sesame oil and sprinkle with onion.
Chef's comments:
Black herring is rich in high-quality protein, black fungus contains iron, phosphorus and other minerals, and yam has the effect of warming the stomach. This dish has a reasonable combination of meat and vegetables, soft fish and slightly sweet taste, and is suitable for children over 2 years old.
Yuzhi fish soup
Ingredients: Japanese yuzhi tofu 1 roll, 50g of mung bean paste, 20g of ham, a little refined oil, and a proper amount of fresh fish soup.
Seasoning: refined salt, monosodium glutamate, sugar, a little yellow wine, and appropriate amount of water starch.
Production method:
1, fresh fish soup practice: fry the crucian carp on both sides, stew the soup, and filter out the fish bones for later use.
2. Jade fat tofu is cut into 0.5 cm thick slices, and ham is cut into 1 cm square slices.
3. Pour boiling water into the pot, add appropriate amount of salt, and add jade fat tofu, ham slices and green watercress.
4. Pour the fresh fish soup into the wok, add the cooked raw materials, add refined salt, monosodium glutamate and sugar, thicken with water and starch after boiling, and sprinkle with a little sesame oil.
Chef's comments:
Fish is rich in nutrition, but mother is afraid that the fishbone will prick the baby and dare not let the baby eat fish. Mother needn't worry about this way of cooking fish. Beans are rich in lecithin and protein, and they are good brain-nourishing foods. Jade fat tofu is smooth and soft, and mung bean paste is crisp and soft. It is nutritious and easy to digest, so it is very suitable for babies around 1 year old.
Silverfish hibiscus
Ingredients: 4 egg whites, 20g whitebait, 5g chopped square legs, 250g refined oil, milk and fresh soup.
Seasoning: refined salt, monosodium glutamate, water starch.
Production method:
1. Blanch whitebait for later use. Pour a little milk into the egg white and mix well.
2. Heat the pan and add refined oil. Pour the stirred egg whites into cold oil and stir gently. When the oil temperature rises, the egg whites can all float.
3. Add fresh soup, salt, monosodium glutamate, whitebait and scrambled egg white into the wok, thicken with water starch, put into the wok, and sprinkle with chopped legs.
Chef's comments:
Egg white contains high-quality protein, and whitebait contains trace elements such as zinc and iodine. Combining these two nutrients, it is soft, delicious and nutritious, and suitable for children over 1 year old.
Shepherd's purse fillets
Ingredients: shepherd's purse100g, net large yellow croaker 200g, vegetable oil and fresh soup.
Seasoning: salt, sugar, cooking wine, starch.
Production method:
1, shepherd's purse is washed and chopped for later use.
2. Cut the washed fish into fillets 3 cm wide, 5 cm long and 0.3 cm thick from the fish bones, and size them with cooking wine and salt for later use.
3. Heat the pan and cool the oil. When the oil is heated to 40%, add the fish fillets. When the fillets turn white and broken, take out the drained oil.
4. Add chopped shepherd's purse to the remaining oil in the wok, stir fry slightly, add fresh soup, add a little salt, monosodium glutamate and sugar, boil the fillets, thicken them with water starch, and sprinkle with sesame oil.
Chef's comments:
Shepherd's purse is fragrant and rich in chlorophyll, which has the effect of clearing fire and moistening lung. Yellow croaker is rich in trace elements such as calcium, iron and phosphorus, which is very important for the baby's growth. This dish is tender and smooth, and is suitable for babies over 1 year old.
Teach you to cook authentic "boiled fish"
: delicious food. Good mood .. Source: Dazhong.com.
Boiled fish is a popular dish at present. Its unique super spicy taste, rich color and oily fish fillets greatly stimulate people's appetite and make people addicted. Is it good for people's health to eat this kind of food often? Today, we bring a-
Walking into the authentic boiled fish restaurant, even the air is full of spicy taste. Less than ten minutes after ordering, a large pot of steaming boiled fish mixed with red pepper, pepper and fish pieces was served. When the waiter takes a small colander and cleans up a layer of boiling red pepper, you will see the "true colors of Lushan Mountain": whisked fish fillets are hidden in orange oil, and the delicious smell comes to the nose, so get rid of it before the saliva flows down. The fish is tender, smooth and refreshing, and melts in the mouth. The unique spicy taste reverberates in the mouth for a long time, which makes people feel that the original spicy taste can be combined with sesame so perfectly. When they are almost eaten up, the bean sprouts and cabbage at the bottom are almost soaked in the spicy taste of the oil.
Boiled fish prefer salty, spicy and fragrant.
Boiled fish is very popular and delicious, but it is not easy to cook such delicious dishes. It's still up to the authentic Sichuan chef in Jinan "Boiled Fish Town" to tell you how to master the cooking skills of boiled fish and achieve the best cooking.
1. Wash the fish and slice them, then soak them in hot water. Add salt, cooking wine, starch and egg white to the fish fillets. Add more salt, the longer the better.
2. Wash the bean sprouts, blanch them in boiling water, remove them and put them at the bottom of the basin, and sprinkle a little salt according to personal taste;
3. Add three times as much oil as usual to the wok. When the oil is hot, add onion, ginger, garlic, pepper and red pepper, and stir fry over low heat. Heat the water after the taste, add the fish fillets after the water boils, and pour the cooked fish and all the soup into the pot with bean sprouts after 5 minutes;
4. Take another clean pot and pour a lot of oil (subject to flooding all the fish and bean sprouts in the pot). After the oil is hot, add some pepper and dried pepper, and simmer slowly with a small fire;
5. When the color of pepper changes rapidly, turn off the fire immediately and pour the oil and pepper in the pot into the fish tank.
Here, the chef also reminded me that the key to cooking a delicious boiled fish depends on the quality of salt, pepper and pepper raw materials and the level of cooking red oil. Adding more salt is to adapt to the heavy taste of northerners; Pepper can promote appetite and increase the color of dishes; The use of oil is mainly to improve the taste and also to make fish look more delicious; In addition, the requirements of boiled fish for fish meat are also very important. Fish must be live fish, osmanthus is the first choice, followed by perch, grass carp, snakehead, chubby fish and carp.
Onion fish
Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 20g, cooking wine1.5g, monosodium glutamate 3g, pepper 2g, shredded ginger1.5g, shredded onion1.5g, and chopped onion.
The production process is 1. After the grass carp is slaughtered, it is necessary to clean the fish box, remove phosphorus, remove gills and wash the fish. Put the fish in the pot, add the onion, and boil the ginger and water for about 15 minutes. When cooked, take it out and put it in a fish dish. 2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, shredded onion and shredded ginger, and marinate with soy sauce. 3. Heat sesame oil in the pot and pour it on the fish.
Features delicious appearance, light and elegant, salty and slightly spicy.
Boiled fish with Chinese sauerkraut and Chili
1, grass carp or snakehead is generally better. What fish is in the picture? I can't recognize it ~
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 the fish section with one hand, hold the knife against 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 the cut is not good, buy more fish to practice first.
6. Take out the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat bones together, you can also ignore this step. ...
7. Place the cut fish horizontally, and cut them one by one along the direction from the fish tail to the fish head with a knife, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~
8. Take an egg, pour it in 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 head, add salt and cooking wine and stir, then add egg white and mix well, and let it stand for 20 minutes to wait for a while, hehe.
10 sauerkraut ...................................... Cui Hua kimchi. . . . A pack of two packs is enough, and you can put more if you like.
1 1, cut sauerkraut and cut into sections.
12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................
13, first put the fish head and bones, stew for 5-7 minutes ~ not good-looking, hehe!
14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them. ...
15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of fragrant shepherd's purse fish will be ready!
Chili oil fillets
Ingredients: tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp).
Ingredients: bean sprouts (or your favorite vegetables), dried red pepper 1, ginger 1, 2 Pixian watercress, a little pepper, garlic 1, pepper, cooking wine, monosodium glutamate, pepper, sugar, refined salt, chives, vinegar, soy sauce and raw flour, and protein.
Production method:
1, kill the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets evenly with a little salt, cooking wine, corn flour and an egg white, and marinate for 15 minutes. Fish head, fish tail and fish chops are put in different plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, remove them and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add fish head, fish tail and fish steak, turn to high heat and stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water is boiling, keep the fire, put the fish slices in one by one, disperse them with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. All the fish and bean sprouts will be submerged when you pour them into the big pot, so you can check them intuitively. When the oil is hot, turn off the fire to dry, then add a lot of pepper and dried pepper (depending on the degree of personal spicy taste), and slowly stir-fry the fragrance of pepper and pepper with low heat. Be careful that the fire is not too big to avoid frying. When the color of pepper is about to change, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Be careful to burn it! ! (You can also put Zanthoxylum bungeanum and capsicum in a large pot, and then pour the oil that has been burned to 90% heat into the pot. )
Note: 1, the amount of boiled fish should not be too much, just put the fillets in just enough. After cooking, pour it into the basin, and some fish fillets will be exposed.
Stir-fry some pepper and pepper before cooking the fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.
3. When curing fish, don't put too much salt, it will be salty, and it will destroy the umami taste of fish.
4. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning and fire directly after eating the fish.
Sweet-and-sour fish
Ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. The interval is about1.3cm, first straight (1.6cm deep), then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour peanut oil into a spoon, burn it on a big fire until it is 70% mature, and put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, then turn over and fry for another 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When it is cooked to six degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil it into sweet and sour juice, take it out with a frying spoon and pour it on the fish quickly.
Features: Jinan traditional flavor, crisp and sweet and sour.
Tip: When frying fish, you need to know the oil temperature. If it's cold, it won't be colored. If it is overheated, the coke in the coke will not be cooked. The fish tail can't be tilted.
Steamed fish:
Material: one fish; Appropriate amount of shredded ginger and onion (according to different tastes); A little vegetable oil; Appropriate amount of soy sauce (depending on personal taste)
1, first pour water into the pot. When the water boils, you can put the fish on it and steam it. After the water is boiled, put the fish on a plate, put some shredded ginger under the fish and put onions on the fish. If the fish is very big, you can cut a hole in the back of the fish with a knife to prevent the outer layer from being thoroughly cooked and the meat in the middle from being undercooked.
2. Steam the fish in the pot for about five minutes (depending on the size of the fish), usually 5~ 10 minutes.
3. After the fish is steamed, pick up the shredded ginger and onion on the fish with chopsticks, and pour out all the water in the plate.
4. Pour the soy sauce on the steamed fish noodles. Heat the pot red, pour the vegetable oil on it, and then add the ginger and onion. As soon as the oil is hot, it is poured on the fish with ginger and onion.
This is the function of steaming fish.
The steamed fish cooked by a restaurant named Banyu in Wu Hanyou is very delicious.
The practice of braising fish in soy sauce
Material: 65438+ 0 fresh carp (about 750g).
Ingredients: 50g lean pork, sliced onion, ginger and garlic10g.
Seasoning: peanut oil 1 000g (about 60g), soy sauce 30g, cooking wine 20g, monosodium glutamate1g, clear soup 300g, water starch 25g, star anise 2, and pepper oil15g.
Cooking techniques:
1. Remove fish scales and gills, and take out internal organs. Draw oblique knives on both sides of the fish every 2 cm (to the depth of the fish spine). Cut the pork into cubes 1 cm square.
2. Put peanut oil in the frying spoon, and when the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and then take it out.
3. Leave a little oil in the frying spoon, stir-fry the onion, ginger, garlic slices, diced meat and star anise until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of soup is left, add monosodium glutamate, thicken with water starch, drizzle with pepper oil, and serve with a large spoon.
When a person is at home, what is convenient and delicious to cook? Self-made convenient and delicious braised pork rice is a common dish in home cooking recipes of gourmets. The taste of homemade convenient and delicious braised pork rice belongs to sauce flavor, and the practice belongs to cooking. But how to make a convenient and delicious braised pork rice is the best, mainly depending on your own taste habits to adjust the details, and let yourself make this convenient and delicious braised pork rice according to your own feelings ~ ~ Raw materials: pork, onion, yellow wine, salt, pepper, soy sauce, soy sauce and so on. Two large onions, shredded. 2. Put three or two oils in the wok, stir-fry the onion, and set aside. 3. Start the small oil pan again, add minced meat and stir fry until the minced meat becomes discolored with soy sauce, soy sauce, sugar and monosodium glutamate. 4. Add spare onions after the taste is adjusted.
Ladies and gentlemen, what are you going to eat at home for lunch? It's convenient and delicious. Of course, it is convenient to take, such as small packages of food and small bottles of drinks, which do not take up space and can be thrown away after eating, thus reducing the weight of the burden. Like tea eggs, beef jerky, hot dog sausage, sandwiches, dried fish slices, dried pork, seaweed and so on, I usually bring canned meat, steamed stuffed buns, barbecued pork, lobster sauce and bananas with plastic packaging. As for lunch, if I prepare a picnic, I can bring canned meat, buns, barbecued pork and bananas. It's better to eat in a restaurant outside, which is relatively labor-saving.
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