I learned the basics of cooking from my family. I like to mix vegetables and don't stick to local characteristics. I will borrow what I like and add it to my own dishes. The combination is unexpectedly good. The so-called classic dishes are also eaten by ordinary people. The dishes that everyone thought were delicious before were modified, adjusted and blended by chefs and gourmets, and finally presented to everyone. I like creative food without borders. It's okay, as long as it's delicious, as long as you like it and make you happy. What does it matter how you do it? Maybe your own cooking is a child's permanent memory. In his (her) mind, you will be a chef in n years.

Share simple and convenient home cooking on weekdays. It looks simple, but it is delicious. Look down and hope to give you some inspiration.

Lao Jiang lean meat braised dried tofu

Ingredients: old ginger, lean meat, dried bean curd, star anise, any rice wine, pepper powder, pepper, soy sauce and rock sugar. Stir-fry ginger slices in a pot, stir-fry lean meat to make it fragrant, pour in a little rice wine to cook soy sauce, add star anise and dried bean curd, continue to stir-fry until it tastes delicious, add boiled water without ingredients, a little salt, rock sugar and soy sauce (this dish can be cooked without salt, but with more soy sauce), bring to a boil with high fire, and cook with low fire until the soup is less and the dried bean curd is shiny.

Pickled onion with oil and salt

Ingredients: onion, salt, oil. Wash and cut the onion, marinate it with salt for 20 minutes, then wash it, squeeze out excess water, add cooking oil, add some salt and mix well.

Goose eggs dipped in sauce

Material: a goose egg. Practice 1) Wash and cook goose eggs and put them in the refrigerator for half a day, or overnight, cut them into thick slices and serve them with pickled onions or sauces.

2) Sauce practice: Add shallots, soy sauce, red oil, pepper powder, balsamic vinegar, sugar and a little salt to minced garlic, which can be used to dip goose eggs and pig hearts.

Stewed pork heart with red dates and American ginseng

Ingredients: a pig heart, 15 red dates, 3 to 5 pieces of American ginseng, a bowl of Shaoxing yellow wine, half a bowl of Taiwan Province yellow wine, two pieces of ginger, a proper amount of water, a tablespoon of rock sugar and a proper amount of salt. Wash pig heart, cut it open, soak it in clear water, take it out and drain it, put it in a container, add two pieces of red dates, American ginseng and ginger, pour rice wine and yellow rice wine, add a spoonful of rock sugar and a proper amount of salt, cover the container with tin foil paper or heat-resistant plastic wrap, and steam for 45 minutes. I use an electric stove. If I steam it, it will take an hour, and then stew it for 10 minutes.

Appetizing plum tomato

Ingredients: six pickled perilla plums and two tomatoes. Wash tomatoes and cut them into small pieces, add pickled plums and plum juice, mix well and put them in the refrigerator for pickling overnight.

Why is the cooking experience called two onions? Mom called it that, not a stupid onion! Maybe smaller than onion, bigger than onion? What mom said is right after all. Pickled onion with burdock, boiled chicken and rice are all wrong, which is worth a try. Pig hearts are healthy and can be eaten by two people. Cooked goose eggs are kept in the refrigerator for a long time, and the yolk is delicate and special. Lean pork and dried tofu have no burden. I like stewed ginger best, and appetizing tomatoes are remarkable.