Braised pork ribs

are very common braised pork ribs. It's not difficult to cook braised pork ribs well. I think the most important key point of this dish is to stir-fry them in sugar color. Stir-fried in sugar will make this dish more than half successful. The ribs cooked this time are fried in sugar color with rock sugar. The cooked ribs are much brighter than the ribs fried in sugar color with soft sugar, and the color is very beautiful. Before frying the sugar with rock candy, use a rolling pin to break the rock candy into pieces, which saves time and is easy to control. When frying the sugar color, you must be patient, and slowly boil the sugar with medium and small fire until the sugar color turns light brown, even if it is fried when the big bubbles turn into small bubbles. If you still can't master this degree, you'd rather not cook the sugar, or you'll have bitterness. You can also burn pig's trotters, pork belly and chicken nuggets with this braised pork ribs.

6-course home cooking, 3 meats and 3 vegetarian dishes, is easy to learn, nutritious and delicious, especially suitable for office workers

the first chef

the creator of the field of high-quality food at 16: 56 on February 2, 222

Hello, everyone. After the fifteenth day of the first month, the taste of the year is completely gone, and many friends have already entered their jobs. Today, I will share with you six home-cooked dishes, which are nutritious and delicious, especially suitable for office workers. Let's try them with friends who like cooking.

First, braised fish

1. Prepare a clean carp. First, put a flower knife on the fish to make it tasty. Put it in a large basin and sprinkle a little salt evenly. Add onion slices and ginger slices. Pour in cooking wine to remove fishy smell. Squeeze out onion and ginger juice by hand and smear it evenly. Marinate for ten minutes.

2. Dice 2 tomatoes, put them in a pot, and then prepare the chopped onion, ginger, garlic, millet pepper, pepper and star anise for later use.

3. After marinating the fish, sprinkle appropriate amount of starch on it and spread it evenly, so that the fried fish skin will be more crisp. Heat the wok, add wide oil, sprinkle some edible salt on the side of the wok, fry the fish head first, and then slowly put it into the wok.

4. then shake the wok to heat the fish evenly, fry until one side is golden, turn it over and fry the other side, fry until both sides are golden, and then pour out the oil control.

5. add a little cooking oil to the pot, add small ingredients to saute until fragrant, add a spoonful of bean paste, stir-fry evenly to get red oil, then add tomatoes to stir-fry, cook some cooking wine to remove fishy smell, add a proper amount of water, and start seasoning: add soy sauce, soy sauce, sugar, pepper and oyster sauce.

6. After boiling, put the carp in, pour the soup on the fish with medium and small torches continuously, stew for eight to ten minutes, add a little old vinegar to remove the fishy smell and enhance the fragrance, pour the soup on the fish continuously, control the soup after stewing the fish, and put it on a plate.

7. Continue to boil the soup, add a little water starch, pour in bright oil, stir well, turn off the fire, pour the boiled soup on the fish, sprinkle with chopped green onion, and serve delicious.

2. Spicy griddle chicken

1. Cut a Sanhuang chicken from the middle, chop it into pieces of chicken with uniform size, put it in a plate, cut a few pieces of garlic in half, cut ginger into slices, cut a piece of green onion into chopped green onion, cut a few pieces of shallots into sections, cut half of onion into strips, put it in a griddle, and spread it with your hands for the bottom, and cut half of green pepper into triangular pieces, red onion.

2. Boil water in the pot, add chicken in cold water, add a little cooking wine to remove fishy smell, bring it to a boil over high heat for about two minutes, pour it into a colander to control the water, and then rinse it with clear water several times to remove the foam on the chicken pieces.

3. Add cooking oil into another pot, add chicken pieces when the oil temperature is 5% hot, fry for about two minutes on medium heat, turn it over with a spoon and break it up, and then pour out the chicken pieces until they are golden yellow.

4. add a little base oil to the pot, add pepper and dried red pepper to fry until fragrant, then add onion, ginger and garlic to fry until fragrant, add 3g of bean paste to fry red oil, add chicken pieces to stir fry quickly, remove the heat from the pot and start seasoning. Add 2 grams of salt, 1 gram of pepper, 1 gram of chicken powder, .5 gram of sugar to make it fresh, pour 1 grams of light soy sauce from the side of the pot, pour in green and red pepper pieces, and stir-fry for two minutes over medium heat.

5. Add shallots to enhance the onion flavor of the dishes, sprinkle with a little white sesame seeds, pour in a little clear oil, simply turn it over, and then turn off the heat and put it into the dry pot.

Third, shredded pork in Beijing sauce

Shredded pork in Beijing sauce is a famous local dish, with moderate salty and sweet taste and strong sauce flavor, which is good for drinking and eating. Today, I will share with you the practice of this dish and explain in detail the skills of pickling and lubricating shredded pork.

1. Prepare 3g pork tenderloin, cut it into filaments and put it into a pot, add salt, pepper, cooking wine, grab it by hand and stir it evenly, then add a little water and stir it hard, then beat in an egg white, grab it by hand and stir it continuously. Adding egg white can make the shredded pork more smooth and tender. After stirring, add a proper amount of raw flour, stir in one direction, and finally add vegetable oil and mix well, and set aside for 1 minutes.

2. add clean water to the pot, add the bean curd skin after the water boils, blanch for one minute, remove the water, and cut it into four squares for later use. cut half a cucumber into shredded cucumber, cut a green onion into shredded onion, and put the bean curd skin on a plate.

3. Re-start the pan and pour in cooking oil. When the oil temperature reaches 4%, add the marinated shredded pork, stir up the lubricating oil with chopsticks for about 2 seconds, take out the oil control, pat a few garlic seeds and cut them into minced garlic, and pat a small piece of ginger and cut them into Jiang Mo, and put them together for later use.

4. Leave a little base oil in the pot, add minced ginger and garlic and saute until fragrant. After saute, add 2 spoons of sweet noodle sauce and 1 spoonful of seafood sauce to saute until the sauce smells fragrant. Then add cooking wine to remove fishy smell, stir well and add 1 spoonful of clear water to melt.

5. After the soup boils, add appropriate amounts of salt and sugar, add a little soy sauce to adjust the color, add a little soy sauce to season, stir to melt the seasoning, hook in half a spoonful of water starch, and pour in shredded pork, stir well, so that the shredded pork is evenly wrapped in the sauce, and serve delicious.

4. Stir-fry yuba

1. Soak yuba 4 in warm water in advance and cut it into 3cm-long sections. Cut 2 green peppers into rhombic pieces, half red peppers into rhombic pieces, a handful of soaked black fungus, a section of green onions into horseshoes, two garlic slices into garlic slices, and then grab a handful of dried red peppers for later use.

2. Boil water in a pot, add a spoonful of salt, add yuba after the water boils, pour out the water after the water boils again, and blanch the yuba to remove the beany smell inside.

3. add a little cooking oil to another pot, pour in onion garlic and red dried pepper until fragrant, stir-fry garlic until fragrant, then add 5g of oyster sauce, pour in green red pepper and black fungus, stir-fry quickly for a few times, pour in half a spoonful of water, and start seasoning.

4. Add 2g of salt, 1g of chicken powder, 1g of pepper and 1g of white sugar to refresh, add a few drops of soy sauce to color, pour in yuba, add a little water starch and sesame oil, stir-fry quickly for a few times, slowly drain the soup, and then turn off the heat and put it on the plate.

5. Garlic and oil-wheat vegetables

1. Prepare about half a catty of oil-wheat vegetables, wash them, cut them into three sections, put them in a plate, pat a few garlic pieces flat and cut them into minced garlic for later use.

2. Boil the water from the pot, add a spoonful of salt and a little vegetable oil, which can increase the bottom taste and brightness of the ingredients. After the water boils, add the oil wheat vegetables, blanch for 15 seconds and pour out the water.

3. Add a little cooking oil to another pot, pour in minced garlic and stir-fry until fragrant, add oil wheat vegetables and stir-fry a few times, and start seasoning: add 2g of salt, 1g of chicken powder and 1g of white sugar to refresh, add water starch and stir-fry evenly, then pour in a little bright oil and stir-fry simply, and serve delicious.

6. Stir-fry cabbage

1. Prepare a cabbage, remove the hard core and cut into filaments, cut a red pepper into long strips, pat a few garlic seeds flat, cut a small piece of ginger into ginger grains and put them together with garlic seeds. Add a few more pepper and a handful of dried red pepper for later use.

2. Add a little cooking oil to the pan, add ginger, garlic and aniseed to saute until fragrant, pour cabbage and red pepper, stir-fry quickly for a while, stir-fry the cabbage until it stops growing, and then start seasoning:

3. Add 2g of salt, 2g of chicken powder, 1g of pepper, 1g of white sugar, 5g of light soy sauce and 3g of aged vinegar, stir-fry quickly and evenly.

Well, that's all for today's six home-cooked dishes. If you have different practices and suggestions, please leave a message in the comments section. Thank you for reading. See you next time.

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5 home-cooked dishes

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1 simple home-cooked dishes

Simple home-cooked dishes

A complete collection of home-cooked recipes.