hello, everyone! Welcome to Gourmet Sunday. As a cook in the family, it's really not easy. Here I want to give a compliment to the cook in the family first. Now everyone's living conditions are better, her husband's mouth is becoming more and more awkward, and the problem of children's picky eaters is getting heavier and heavier. What to eat every day has become a problem for mothers, sometimes wandering around the vegetable market for a long time without knowing what to buy.

So Xiaobian thought of recommending six home-cooked dishes that are not greasy. It is simple to make sure that both husband and children love them.

Fish wrapped in chopped pepper paper

Fish wrapped in chopped pepper paper is sweeter, fresher and smoother than ordinary grilled fish, and the most important fish is super tasty, not just delicious on the skin, but more fragrant and crispy than steamed fish. A large portion, it's very suitable to have wine after dinner.

ingredients: 1 grass carp, onion, ginger, salt, light soy sauce, oyster sauce, pepper, cooking wine, garlic, small pickled pepper, celery, 2 tablespoons chopped pepper, lard, white sugar, coriander powder, cooked sesame seeds, 1 tablespoon Laoganma and 1 tablespoon lobster sauce

Detailed steps:

1. Marinate with cooking wine, ginger, onion, white pepper, soy sauce and oyster sauce for 15 minutes.

2. Soak the ginger and mince it, chop the millet pepper and diced celery, and heat the wok with oil, which is slightly more than the usual cooking. When the oil is hot, add pickled pepper, minced ginger and garlic and stir-fry until fragrant. Add 1 tablespoon Laoganma, 1 tablespoon chopped pepper and 1 tablespoon lobster sauce and stir-fry red oil.

3. after smelling the fragrance, continue to add diced celery and stir well. Add 1 tablespoon of rice wine, 2 tablespoons of soy sauce, 1 teaspoon of soy sauce and 1 teaspoon of sugar.

4. prepare a piece of baking oil paper, lay the fish stall flat in the center, and sprinkle with cumin powder and Chili powder. If the oiled paper is too narrow to wrap, you can let the fish lie flat. Then pour the fried soup on the fish, fold the baking paper, wrap the fish and tighten the two ends. The pan is lightly oiled. Put on the wrapped fish. Brush oil to avoid damage to the coating caused by dry burning of the pot. Turn on low heat, and continue to cook for 1-15 minutes after hearing the sound of boiling soup. When the fish is completely cooked, you can open the oiled paper. Sprinkle with coriander powder and cooked sesame seeds.

lotus root stuffed peanut balls

lotus root stuffed peanut balls are crystal clear and delicious. Take a bite gently and chew it slowly in your mouth. The glutinous taste of lotus root is accompanied by the fragrant taste of peanuts, which is especially delicious.

Ingredients: 2 lotus roots, 1 handful of peanuts, 3 spoonfuls of starch, salt, cooking oil, sesame oil, soy sauce and minced garlic. Soak the lotus root for 1 minutes. 2. Peel two lotus root sections, and rub them into filaments. Sprinkle salt, grab them evenly, and marinate for 5 minutes.

3. Put the soaked peanuts into a fresh-keeping bag and crush them with a rolling pin. Then squeeze the lotus root filaments out of the water, squeeze them as dry as possible, put them into a bowl, and pour the crushed peanuts into the bowl. < P Steam in a steamer for 2 minutes.

5. Take advantage of the gap between steaming, adjust the juice, put a little oil in the pot, add minced garlic, stir-fry with low heat, add soy sauce and a little water, bring to a boil, and pour in water starch. Just cook until the soup becomes thick for 1-2 minutes.

When it is p>6.2 minutes, take out the meatballs. )

steamed shrimps with Japanese tofu

Japanese tofu is tender and smooth, and with the delicious taste of shrimps, it is a perfect match! It is delicious, tasty and nutritious.

Ingredients: 2 pieces of Japanese tofu, half a catty of shrimp, chopped green onion, steamed fish soy sauce and water starch

Detailed steps:

First, clean the prawns, remove the head of the prawns, take out the gut, peel off the shrimp shells, remove the tail of the shrimps, leave the shrimps, clean them, drain the water and put them on a plate. Dish the peeled shrimps and set them up for later use. Japanese tofu is cut in half and divided into two sections, then the Japanese tofu is slowly pushed out from the bottom of the package, and the tofu is cut into 1-2 cm thickness. Put the cut Japanese tofu on a plate and put it neatly. A shrimp is placed on the surface of each piece of Japanese tofu. Boil water in a pot. After the water boils, put the Japanese tofu and shrimps in the pot and steam for 2-3 minutes before serving. Take out the steamed Japanese tofu shrimp and pour the excess soup at the bottom into a bowl. Pour the oil in a hot pan. When the oil is hot, pour it into the scallion section and stir-fry it for fragrance. Pour the soup into the bowl. If the soup is not enough, add some water and boil it together. Pour in a little steamed fish and soy sauce. Then pour in the thin water starch and stir fry, and you can get out of the pot. Pour the soup directly on the Japanese tofu shrimp and sprinkle some shallots. (a little sweet potato powder mixed with water)

kebabs

Eating kebabs and drinking beer is particularly enjoyable. The whole family likes it very much.

ingredients: 1.5 kg of pork, onion, garlic, soy sauce, cumin and pepper powder

Detailed steps:

1. Clean the lean meat first, then cut it into small pieces and put it into a bowl. Then marinate, add onion slices, garlic slices, soy sauce, cumin and pepper powder, stir well and marinate for 1 hour to make it fully tasty.

2. After the pork is cured, string it with a stick. String them all together in turn.

3. after skewering, put the kebabs on the baking net, put a pot under the baking net, then brush a layer of oil on the kebabs to prevent the meat from drying out during baking, and then sprinkle a layer of cumin powder on them.

4. After all the kebabs are cooked, put a chassis under the oven, preheat the oven for 2 degrees, put the baking net on the middle and upper layers, and bake for 1 minutes with upper and lower fire, and then take it out when the time is up. Turn the kebab over and sprinkle it with cumin powder. If you like spicy food, you can sprinkle with Chili powder.

5. after sprinkling, put it back in the oven and bake for another 1 minutes. Delicious kebabs are ready.

Egg dumplings

Egg dumplings are an authentic home-cooked dish, and the table is full of gold ingots. Jiaozi, which is made of egg liquid and wrapped with meat stuffing, tastes delicious and tender.

ingredients: 5 eggs, 3g minced meat, salt and chopped green onion

Detailed steps:

1. Cut a small piece of fat meat for later use, then chop the remaining meat into minced meat, add some salt, chopped green onion and an egg, and stir well for later use.

2. Break up 5 eggs. Heat the iron spoon fully with low fire before using that piece.

3. Pour a spoonful of egg liquid into the spoon, and turn your wrist lightly to let the egg liquid flow evenly in the spoon, and quickly form an egg skin. If the egg liquid accumulates at the bottom, just pour it back into the bowl containing the egg liquid when it is still liquid. When most of the egg skin is formed (the edge is solidified and the bottom is still a little wet)

4. Put a little meat in the middle of the egg skin, and the meat should be less than much. I'm tired of eating egg skins and making them look like meatballs.

5. Lift up the egg skin on one side with chopsticks and gently put it on the other side. Gently press the closed egg skin with chopsticks, and use the egg liquid that has not been completely solidified just now to seal the meat inside.

6. Gently stir the completed egg dumplings with chopsticks and push the belly part to turn it over and shape it for a few seconds, and then move it into a container for egg dumplings.

7. Wipe the spoon with lard again in the same way and finish all the egg dumplings. The key to making egg dumplings lies in the egg skin. It takes patience and skill to pay attention to the heat. After it is done, after the water is boiled, steam it for 15 minutes and you can eat it.

Braised chicken in a griddle

The practice of braised chicken in a griddle is very simple and homely, and it is more delicious than braised chicken. The content of protein in chicken is relatively high, which is beneficial to human digestion and absorption. Therefore, in daily life, you can eat more chicken to help your body build up.

Ingredients: 5 chicken legs, 5 mushrooms, 1 potato, 1 green pepper, ginger, garlic head, coriander, salt, pepper, cooking wine, cinnamon, star anise, pepper, one spoonful of bean paste, half a spoonful of oil consumption, one spoonful of soy sauce and one spoonful of lobster sauce < p Take advantage of the time to marinate the chicken leg meat, cut the side dishes, cut the mushrooms in half, the size is optional, peel and slice the potatoes, and prepare the green and red peppers, ginger, garlic heads and coriander for later use. Put oil in the pot, fry the potato chips first until they are half cooked, and put them away for later use. Heat the oil in the pan, and pour the marinated chicken leg meat into the pan. Stir-fry until it becomes discolored. Add spices, cinnamon, star anise and pepper, stir-fry until fragrant. Add onion, ginger and garlic, stir-fry until it is 8 minutes cooked. Then add a spoonful of bean paste, half a spoonful of oil consumption, a spoonful of soy sauce and a spoonful of lobster sauce, stir-fry until it tastes delicious. Then add the mushrooms and potatoes, and continue to stir-fry. At this time, Stir-fry it. The pepper is almost cooked. Add a spoonful of chicken essence, stir-fry it, and you can start the pot. Put some coriander in the middle and decorate it. This dry pot braised chicken is ready. < P > Today Xiaobian will share it here. What do you think of these dishes?

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