What home cooking do you cook every day?

What kind of home cooking to cook every day, food is the most important for people, so we all want to know what kind of self-made process it is when we meet food. Then we carefully selected the ingredients and made our own food, but many people are worried about what to eat every day, so what kind of home cooking and what to do every day.

What do you do every day? 1 Sauté ed diced beans.

Ingredients: peeled soybean 1 small bowl, medium potato 1, peeled fat pork 1 30g, cooking wine 1 spoon, soy sauce 1 spoon, half a spoon of white pepper, half a spoon of corn starch, 2 spoons of douban yellow sauce, and salt/kloc-.

Production process:

Cut 1 lean pork into cubes 1 cm square, add cooking wine, soy sauce, white pepper and salted corn starch, add proper amount of vegetable oil, and marinate for 5 minutes; Dice the potatoes and wash them twice. Remove and control moisture for later use.

2 Heat the wok and put the vegetable oil. When the oil temperature is 40%, add the marinated diced meat and stir-fry until the diced meat changes color.

3 Add chopped diced edamame and edamame, stir-fry a few times, and add 1 small bowl of water.

4 Add bean paste and mix well. After boiling, change to medium heat, cover and stew, and turn over in the middle. Turn off the heat when there is a little soup left.

Fried shredded pork with tender beans

Ingredients: tender cowpea 300g, lean pork 1 50g, 3 cloves of garlic, 2g of dried pepper, half a spoonful of white pepper, 2 tablespoons of soy sauce, cooking wine1spoonful, half a spoonful of corn starch, 5g of salt and vegetable oil.

Production process:

1 Shred lean meat, add 1 g salt, white pepper, cooking wine, soy sauce and corn starch and marinate for 5 minutes;

2 add water to the pot, add salt and a little vegetable oil after boiling, add cowpea blanching water, boil again, continue to cook for 2 minutes, turn off the fire, fish it into a cold water basin, cool it and cut it into inches; Peel and slice garlic; Soak dried peppers in clear water (which can effectively prevent frying); At this time, the shredded pork is almost cooked.

When the oil temperature is 30% hot, add the marinated shredded pork, stir-fry until it changes color, and shovel it out for later use.

4. Stir-fry the soaked pepper segments and garlic slices with the remaining oil in the pot, and stir-fry the cowpeas over high heat.

5 When the cowpea is fried dry, add shredded pork, add salt to taste, stir fry evenly, then turn off the heat and put on a plate.

What do you do every day? 2 Fried vermicelli with mung bean sprouts.

Ingredients: 400g of mung bean sprouts, vermicelli 1 stick, garlic sprout 1 stick, proper amount of oil and salt, onion 1 slice, ginger 1 slice, soy sauce 1 spoon, a few drops of rice vinegar,

Exercise:

1. Soak the vermicelli in warm water for half an hour-1 hour, and then soak the vermicelli until it becomes soft and has no hard core. Wash the garlic seedlings and cut them into inches.

2. Peel off the bean skin of mung bean sprouts and wash it. The naturally cultivated bean sprouts have developed roots and no rotten roots and tips, while the bean sprouts soaked with chemical fertilizers have short roots, few roots or no roots.

3. Control the water content of the soaked vermicelli, add 1 tbsp salad oil, stir and mix evenly, so that vermicelli will not stick to a ball and will not stick to the pan when frying.

4. Heat the pan with oil, add chopped green onion and Jiang Mo, stir-fry mung bean sprouts with high fire, pour a few drops of rice vinegar, stir-fry mung bean sprouts until they are cut off, add a little ginger and stir-fry them together to neutralize their cold, and add some vinegar appropriately to preserve water and vitamin C to make them taste delicious.

5. Add vermicelli, add salt, pour in light soy sauce, stir fry quickly and evenly, add garlic sprouts, stir fry quickly and evenly, turn off the fire and serve.

Fried noodles with cabbage

Ingredients: cabbage 1 2, pork 1 50g, vermicelli 1 each, proper amount of oil and salt, onion1each, 2 slices of ginger, 2 cloves of garlic, 5 dried peppers, cooking wine1tablespoon, braised soy sauce/.

Exercise:

1. Put the vermicelli into the basin in advance, pour in boiling water, blanch the vermicelli, then soak it in warm water for 2-3 hours, and soak it for a long time until there is no hard core, so that the vermicelli can absorb enough water.

2. Peel off the leaves of Chinese cabbage and wash them. Drain the water, then cut the thicker part of the cabbage with a blade, and then cut the cabbage into shreds.

3. Chop pork into powder, onion into chopped green onion, ginger into powder, garlic into slices, dried pepper into seeds and cut into small pieces.

4. Add water to the pot to boil, and add vermicelli to blanch until transparent. Take out the vermicelli, put it in a large bowl, add 1 tbsp of cooked oil and 1/2 tbsp of braised soy sauce, stir well and color the vermicelli, so that the vermicelli will not stick to a ball after being mixed with the oil and will not stick to the pan when frying.

5. Heat the pan with oil, add chopped green onion, Jiang Mo, garlic slices and pepper and stir-fry until the color turns white.

6. Stir-fry shredded Chinese cabbage, pour in rice vinegar and stir-fry until it is broken. Add vermicelli, salt, soy sauce and cooking wine, stir-fry quickly and evenly over high fire, turn off the fire, and serve out and plate.

Minced tofu

Ingredients: Beidoufu 1 piece, pork 1 00g, 2 tablespoons of soybean sauce, proper amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, cooking wine1spoon, thirteen spices1piece.

Exercise:

1, cut the tofu into pieces first, and then cut the tofu into small pieces about two centimeters.

2. Slice minced pork, chopped green onion, Jiang Mo and garlic, put soybean sauce in the bowl and dilute it with a little water. When fried too dry, the sauce will easily paste the pot.

3. Add water to the pot, then add a little salt, add tofu and blanch for 5-6 minutes. Take out tofu, put it in cold water, take out purified water for later use, and add more blanched water to remove the beany smell of tofu. Salt is added to the water to make tofu not fragile when it is cooked.

4. Put oil in a hot pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white. Put the minced meat aside, add soybean sauce and stir-fry until fragrant, then stir-fry the minced meat and sauce evenly.

5. Pour half a bowl of water, add tofu, add cooking wine and thirteen spices, turn to low heat after boiling, and cook tofu for 2-3 minutes. In the meantime, shake the wok from time to time to prevent the sauce from sticking to the bottom of the wok. Tofu is fragile. Don't turn tofu with a spatula. Pour in a proper amount of water starch and thicken, and heat over high fire until the soup becomes thick, then turn off the heat. Put tofu on a plate and sprinkle with chopped green onion.

Sauté ed cabbage with bean skin

Ingredients: 4 pieces of bean skin, 2 Chinese cabbages 1/,proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, oyster sauce1spoon,

Exercise:

1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, chop the ginger and slice the garlic.

2. Cut the cabbage leaves vertically in half, with the knife inclined at 45 degrees, slice the cabbage slices, slice the cabbage with an inclined blade, and cut the bean skin into rhombic slices.

3. Add water to the pot and boil it. Add the bean skin and blanch it. After the water boils, cook for 2-3 minutes, and cook the bean skin until it becomes soft.

4. Put the bean skin in cold water to cool, take out purified water, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and taste good.

5. Add oil to the pan and heat it. Add pepper and stir-fry over low heat. Stir-fry the peppers until they are slightly burnt. Remove the pepper, add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant.

6. Stir-fry the cabbage slices with high fire, stir-fry the cabbage slices to Microsoft, stir-fry the bean skin evenly, add salt and oyster sauce, stir-fry evenly quickly, turn off the fire, take them out and put them on a plate.

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Take it out after cooking.

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