I remember that when I was a child, I wrote a composition to describe my father with words such as "generous chest", "vicissitudes of face", "weathered temples" and "rough palms", and I always liked to describe my father as a weather-beaten father similar to that in Luo Zhongli's oil paintings. Although I am a girl's family, I was spanked several times by my father when I was a child. When I grew up, my father, who was not good at nagging, brought his own plain, kind, rich and far-reaching fatherly love. Bing Xin once said: "Father's love is silent. If you feel it, it is not father's love!" "

Father's Day is coming, while visiting my father, it is inevitable to prepare some delicious meals that he likes to eat; There is an old man in the family. If there is a treasure, my father is usually a vegetarian. He only eats beef as meat, and sauce beef is his favorite. Besides, he can never get enough of some simple home-cooked dishes, such as "roasted eggplant", "fried shredded potatoes", "cold rice noodles with sesame sauce" and "stewed beans". Mom said: Your dad is not picky about food except meat, but he is delicious, just because he was used to a hard life when he was a child, so he can support himself very well ... < P > These days, I asked several friends around me about his favorite dishes, and summarized and recommended the following dishes: I hope you and I can carefully cook several dishes for his father who suffered hardships at home on Father's Day, so that he can relax and eat happily on this day. Cucumber cold dishes are essential. In addition to the common cold dishes such as "pat cucumber", "cucumber mixed with fungus, yuba" and "cucumber mixed with skin peeling", cucumber and pork belly are also a very good combination. When you take a bite, it has both the fragrance of cucumber and the meat flavor of pork belly, and the rich flavor of garlic juice and various seasonings. It tastes delicious, especially when you drink wine.

raw materials: 2 cucumbers, 3g pork belly, coriander powder, chopped green onion, ginger slices, garlic paste, cooking wine, pepper, soy sauce, balsamic vinegar, sugar, sesame oil, salt and Chili oil

production method:

Step 1: Wash the pork belly, put it in a pot, pour in fresh water without meat, and mix it with water.

step 2: wash the cucumber, remove the head and tail, and cut it into long thin slices on the chopping board. After the cooked pork belly is fished out and cooled, it is also cut into thin slices.

step 3: take a small bowl, add garlic paste, add 4 tablespoons of hot soup of stew, then pour 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, half a spoonful of sugar, half a spoonful of sesame oil and 1 tablespoon of Chili oil into the bowl, add coriander and chopped green onion, and stir well with chopsticks.

step 4: take a cucumber slice, wrap it with a pork belly slice, fold it again, and code it into the plate in turn.

Step 5: Pour the prepared sauce evenly on the cucumber pork belly, and you can eat it ~

Tofu is rich in protein, minerals, calcium and other nutrients. Blood tofu can supplement iron and blood, and clean the "garbage" produced by human metabolism; Leek is rich in dietary fiber, mineral zinc, vitamins and other nutrients. When eaten together, the three are appetizing in color, soft and delicious to eat, and the effect of dry rice is no less than that of Mapo tofu.

raw materials: a piece of bean curd, a piece of duck blood bean curd, a handful of leek, minced garlic, Jiang Mo, Pixian bean paste, pepper powder, soy sauce, white sugar, salt, water starch, cooking oil and cooking wine

Production method:

1. Wash the leek and cut it into sections; North tofu and blood tofu are cut into small pieces with uniform size for use.

2: put a pot on the fire, pour a proper amount of water, then add half a spoonful of salt and a little cooking wine. When the water boils, pour in the Beitofu block and the blood tofu block, blanch and control the water for later use.

3: sit in a wok on the fire, pour oil in the wok, add minced garlic and Jiang Mo when the oil is hot, add a spoonful of Pixian bean paste after stir-frying for fragrance, stir-fry red oil, then pour a small bowl of clear water, add a proper amount of pepper powder, soy sauce, white sugar and salt, and season and color.

4: after the soup in the pot is boiled, put in the tofu block, cover the pot, stew for 5 minutes, pour in the appropriate amount of starch water, stir well, then put in the leek section, stir well with a shovel, add the appropriate amount of salt to taste, and then turn off the fire and serve.

Fried bacon with garlic moss, dried radish, green pepper, etc. all go well together, while fried with Holland beans which help to enhance human metabolism, the more fragrant the bacon and crisp and sweet Dutch beans are, the taste is not only rich, but also nutritious and not greasy.

raw materials: 1 piece of bacon, 1 plate of Dutch beans, chopped green onion, ginger slices, minced pepper, soy sauce, white sugar, salt and edible oil

production method:

step 1: wash the bacon in advance, cook it in hot water for 2 minutes, then air-cool and slice it; Choose the peas and wash them for later use.

step 2: put the pot on the fire, pour in the clear water, after the fire boils, add a spoonful of salt, put the peas in blanching water for 1 seconds and take them out, which can make the peas more green and beautiful.

step 3: sit in a wok on the fire, pour oil in the wok, add fat bacon slices after the oil is hot, and then add lean meat slices to fry until slightly yellow.

step 4: stir-fry the minced ginger, garlic and pepper until fragrant, then stir-fry the peas evenly, add a proper amount of soy sauce, sugar and salt to taste, stir-fry for a while and then serve.

Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. In addition, the content of -DHA, a good brain tonic, ranks first among all freshwater fish. Steaming or stewing soup is the best cooking method to keep the nutrition of perch. The steaming time and heat make the fish taste tender, smooth and delicious, and perch has few thorns, which is especially suitable for the elderly and children.

raw materials: a bass, onion, shredded onion, ginger slices, shredded ginger, shredded pepper, cooking wine, steamed fish and soy sauce, and proper amount of edible oil.

Making method:

Step 1: Wash the perch, cut it with a diagonal knife, put it into a large plate, add 1/4 spoon of salt, 1 spoon of cooking wine, a small amount of onion and ginger slices, evenly spread the fish all over, and then put the ginger slices and onion slices into the fish belly and marinate for 2 minutes.

step 2: put the pot on the fire, add the fish after the water boils, and steam for 1 minutes.

step 3: after the fish is steamed, take it out, first remove all the onion and ginger slices, then pour out the soup of the steamed fish with strong smell, then pour a little steamed fish soy sauce, then put some shredded onion and ginger on the fish, and finally pour it with a little hot oil to choke out the fragrance of shredded onion and ginger.

Braised pork is cooked in almost every family, and the chef of each family has a unique formula suitable for family tastes; Braised pork in old Shanghai is made of pork belly, soy sauce, yellow wine (carved wine), sugar and other raw materials. The finished product looks thick and oily, tastes fat but not greasy, crisp but not rotten, and is moderately sweet and salty. It is an artifact for people to stop eating.

raw materials: 1 kg of pork belly, 8 quail eggs, yellow wine, ginger slices, star anise, rock sugar and salt.

Production method:

Step 1: Wash the pork belly, cut it into 2 cm squares, put it in a pot, fry it in medium heat to get grease, and both sides are golden.

Step 2: Pour the excess grease into a small bowl (reserved for cooking later), pour in a proper amount of yellow rice wine, and add a proper amount of soy sauce, soy sauce, ginger and star anise. After the fire is boiled, simmer for about 1 hour.

step 3: in the process of stewing meat, wash quail eggs, cook them and shell them for later use.

Step 4: Add the cooked quail eggs, add appropriate amount of rock sugar and salt, and continue stewing for half an hour. When the soup is thick, turn off the heat.

Amaranth, known as "longevity vegetable", is rich in protein, carotene, vitamins, minerals such as calcium, potassium and magnesium, and dietary fiber. Moreover, the calcium contained in amaranth leaves is easily absorbed by the human body, which can promote the growth of teeth and bones. Every 1 grams of amaranth contains 178-187 mg of calcium, which is called a small expert in calcium supplementation. Paired with preserved eggs to make soup, it reveals the unusual delicious taste in the light.

raw materials: 1 handful of red amaranth, 2 preserved eggs, minced garlic, chopped green onion, salt and edible oil

production method:

step 1: remove the roots of red amaranth, select yellow leaves, wash in clear water and control the moisture.

step 2: cut the amaranth into sections, and divide the roots and leaves into open plates; Cut the preserved egg into small pieces with cotton thread after shelling.

step 3: sit in a pan on the fire, pour oil in the pan, add preserved egg pieces when the oil is hot, fry until the skin is wrinkled, add minced garlic and chopped green onion, stir-fry evenly, then pour in appropriate amount of boiling water, and boil over high fire.

step 4: after the soup is boiled to milky white, add a proper amount of salt to taste, then add the roots of amaranth, cook for a little more than ten seconds, and then add the leaves of amaranth.

Step 5: When the amaranth becomes soft and the soup becomes bright and red, you can turn off the fire and take out the pot ~

For the above dishes, there are cold dishes and hot dishes, add a soup, and mix them with vegetarian dishes to make them delicious and nutritious. No matter how busy and tired they are, the time for this meal is not bad. In the eyes of parents, I believe that as long as the food cooked by the children themselves is delicious, it is gratifying, moving and happy ...