I don't know if my friends who love cooking feel this way. Sometimes they worry about what to eat at noon after cooking for a long time. When they come to the vegetable market, their minds are blank. After a big turn, they find that the whole market is just those dishes, and they feel that there is nothing to buy. It's boring to repeat those dishes over and over again Usually, I encounter this situation. I look through the recipes I have collected before, which are all I have cherished and interested in, and see if I can find inspiration for cooking from them. So if you have the same trouble, these 8 homely stories must be collected.
▌ Fried dried bean curd with garlic sprout
Method of making:
1. Prepare 311g dried bean curd, 211g garlic sprout, and appropriate amount of ginger slices and garlic slices.
2. Cut the dried bean into strips evenly, and put the garlic sprouts into a tray for later use.
3. Pour a proper amount of salad oil into the pot, and start to fry the cut dried bean curd in a medium fire and take it out. Leave the bottom oil in the pot, add ginger slices and garlic slices to saute until fragrant, then pour the garlic seedlings into the pot and stir fry for a few times, pour the fried dried beans in and season, light soy sauce, a little salt and sugar, pour in a little cold water, and stir fry quickly for 1 minutes.
▌ Dry-roasted ribs
Ingredients:
Rib 511g garlic sprout 111g string pepper 51g millet pepper 5g
Accessories:
Star anise 2 pieces of cinnamon 1 small pieces of ginger 5g garlic slices 2g soybean sauce 5g (or sweet noodle sauce)
Making steps
1. Soak the ribs for 21 minutes.
2. Put a proper amount of oil in the pot, saute ginger slices, garlic slices, shredded onion, star anise and cinnamon, and then add it to soybean sauce for saute.
3. After all the seasonings are sauteed, add the spareribs and stir-fry until the color changes, and add the soy sauce and soy sauce to color.
4. Stir-fry for about 2 minutes, then pour in 3 bowls of water flush with the ribs.
5. After adding clean water, turn on high fire for 15 minutes to boil, then turn to low fire to stew until the soup is thick, and finally add garlic sprouts and peppers to fry until cooked.