lazy recipes-super lazy

the first course: Chinese cabbage and mutton

raw materials: Chinese cabbage and mutton slices (go to the supermarket to buy cut ones, which are used for instant-boiled mutton, so as not to cut them again)

seasoning: salt, monosodium glutamate and sesame oil (if it's too much trouble, save the last two)

production:

2. Tear the cabbage by hand and throw it into the water.

3. After the water is boiled again, add mutton, add salt and monosodium glutamate, put into the soup bowl, drop sesame oil and serve.

Origin:

This dish is closely related to instant-boiled mutton. In fact, the first time I made it was to dispose of a plate of Chinese cabbage and mutton left over from instant-boiled mutton. It was delicious, so I included it in my "Lazy Recipe", and I didn't eat less this winter.

lazy recipe-Sanyou bibimbap:

Steamed leftovers, mixed with soy sauce, sesame oil and Chili oil. Ready to eat. If you put a little lard, it tastes excellent.

lazy dishes-mutton with garlic paste

raw materials: 5-6 grams of mutton (preferably rib fan meat)

seasoning: garlic, salt, vinegar and sesame oil

production:

1. peeled garlic, put it into a garlic mortar and smash it (add a little salt when smashing it), and pour it into a small bowl with salt, vinegar and sesame oil.

2. Cut the mutton into large pieces and cook it in boiling water.

3. Take out the mutton, cut it into strips, put it on a plate and serve it, and dip it in garlic paste for eating.

4. If it's too troublesome to prepare garlic paste, you can dip it in salt directly, which is similar to the Uygur dish-white water mutton.

ribs with fermented bean curd

raw materials: pork ribs are about 5-6 grams (please ask the salesman to cut them into pieces when buying)

seasoning: salt, sugar, monosodium glutamate, southern wine, starch, and bean curd soup (if you feel that the soup is too small, you can crush a piece of bean curd. Pay attention to the bright red one in the north and the sweet one in the south. I haven't used it before, and I don't know what it tastes like.)

Production:

1. Put the ribs into the plate, add various seasonings and grab them evenly by hand. Note that the bean curd soup is salty, so put less salt.

2. put it in a steamer and steam for 3 minutes. Start with the appearance of steam. If you feel that the ribs are cut too much, the steaming time should be appropriately extended.

3. when the time is up, take the pan and serve. If you want to be beautiful, you can put the ribs in another plate and put them neatly, surrounded by coriander leaves and so on.

Lazy recipe-egg soup:

Open an egg in a bowl, add salt, monosodium glutamate, soy sauce and sesame oil, then pour it in with boiling water, and stir it with chopsticks.

the lazy way of fish. I'll talk about a steamed fish first, which can be regarded as attracting fish.

Raw materials: one fresh fish (carp, pomfret, mandarin fish and Wuchang fish), plenty of shredded onion, moderate shredded ginger and edible fungus (these two items can be omitted)

Seasoning: vegetable oil, pepper, salt and Wuchang fish. A large number of shredded onions and a proper amount of shredded ginger are placed on the fish body and in the chamber.

2. Heat the wok, pour in the oil, sprinkle a lot of pepper when it is hot, fry it, remove it from the fire, and discard it with a spatula.

3. Pour the oil in the wok evenly on the fish, put the fungus on it, and put the plate in the steamer.

4. steam for 15min, and start counting when steam appears. If the fish used is obviously less than 5g pomfret, 1min is enough.

5. when the time is up, serve it.

Quick-frozen jiaozi is of course a regular thing in lazy people's refrigerators. I made a slight improvement in the process of ripening it, so as not to lose my appetite.

1. Soup cooking method: First, stir-fry oil, chopped green onion, vegetable leaves and the like, then add water to boil, then cook in jiaozi, add some salt and monosodium glutamate before cooking, and add some hot sauce according to your own taste. In short, it is similar to the practice of Hundun in the north. Simplification is to put the soup into a soup bowl after cooking by ordinary cooking method, and add coriander, shrimp skin, vinegar, salt, monosodium glutamate and hot sauce (which can be increased or decreased). Eat with soup.

second, the frying method: add base oil to a pan or a frying pan with a relatively flat bottom (substitute, which is not effective), put the jiaozi (which does not need to be defrosted) in order after heating, add water, add a lid and fry slowly until cooked, and pay attention to the amount of water in the meantime. Do not turn. If you pour some water mixed with flour (be careful not to use starch) before taking out the pot and continue to heat until the water basically evaporates, a very attractive layer of "slag" will appear at the bottom of jiaozi.

roast chicken legs

buy chicken legs from the supermarket, put some soy sauce and salt on them, and let them taste for a while.

put it in a baking tray and bake it in the oven (put some oil on the surface of the chicken leg), turn it every 15 minutes, usually 3-4 times, and finally add some seasoning such as barbecue sauce or cumin powder.

make it simple. I often do it.