1. One dish of "chopped green beans with olive vegetables" every day

Preparation: wash lentils and dice them; Chop the meat and marinate it with a little soy sauce starch; If there is no olive vegetable (olive vegetable can be used directly), if it is replaced by others, it is necessary to wash the sprouts and dried plums to dry the water on them, and the larger ones can be reduced appropriately.

Production:

(1) Blanch the lentils in water, boil them in and out, and do not take too long. Take them out and dry them for later use.

(2) When the pan is hot, add oil (if you put olive vegetables instead of other substitutes, you should put less because there is oil in this side dish). When the oil is 7% to 8% hot, add meat and stir-fry. After the meat color changes, add olive vegetables and stir-fry a few times.

(3) At this time, add lentils and stir fry, then add salt (less), little water and chicken essence to taste. Dry the soup.

key points: don't add too much water. Don't mix olive vegetables with lentils in a ratio of 1: 4 or 1: 5. You can't substitute sprouts (dried lentils) or dried prunes. Don't fry lentils too much. If you like it spicy, you can also add appropriate pepper when seasoning.

features: this dish is very suitable for rice, with green color, salty taste, fresh and refreshing taste, which is very suitable for people in the south and with light taste. I hope you can try it today. You will be amazed at the delicacy of this dish.

"Olive vegetable" is a kind of side dish in Chaoshan area, which is available in shops. It is about 4-5 yuan in bottles. If you eat olive vegetable alone, it is very suitable for eating with porridge or mixed rice.

2. "Sauced eggplant strips" for one dish a day

Making:

(1) Cut pork into pieces for later use, select a bowl, add a proper amount of sweet noodle sauce and a little soy sauce for later use, and wash eggplant without peeling and cutting into long strips.

(2) add oil to the pot, and when it is hot, put in the cut tomato strips and turn them gently to stir up the water in the eggplant. Take it out when it is golden and yellow.

(3) Leave a little oil in the pan. When the oil is hot, stir-fry the meat. When the meat turns white, add the prepared sauce and add a little water.

(4) When the soup in the pot changes from small bubble to large bubble, add the stir-fried tomato strips and stir-fry for about one minute.

(5) Reduce the heat to collect the juice, and turn off the heat in three or two minutes.

key point: stir-frying tomato strips is like cooking eggplant, in order to reduce the moisture in eggplant. Don't add any more salt to this dish, because the sweet noodle sauce and soy sauce are salty enough. You should turn it over more to prevent the dry pot from getting mushy. Friends who like spicy food can add some when stir-frying.

characteristics: this dish is red in color, fragrant and strong in taste. The standard northern food is very suitable for pasta such as pancakes, so I hope that when cooking this dish, I should bake some shortbread to match it. Wrap the tomato strips and savor them. It tastes great!

3. "Steamed mandarin fish" with one dish a day

Making:

(1) Wash the bought and packed live fish (they must be alive and slaughtered on the spot) and empty the water from the fish.

(2) Use yellow wine (cooking wine) to cover the fish inside and outside, enough is enough, and don't drink too much.

(3) Select the scallion and shred it, and shred it in Jiang Ye. Select a fish plate to put the fish, put shredded scallion and shredded ginger into the belly of the fish, and spread a part on the fish. Leave some shredded scallion for later use.

(4) sit in a steamer on fire, put the fish in the pan after charging, and turn off the fire after steaming for only 8 minutes. (The fish is too big for 1 minutes)

(5) Remove the shredded onion and ginger from the belly and body of the fish, spread the remaining onion on the fish evenly, and pour Lee Kum Kee soy sauce on the fish evenly.

(6) Take a pot, add good peanut oil and a little sesame oil, make it hot, and pour it evenly on the fish. That's it!

key point: the heat should not be too long, otherwise the fish will be too old and not delicious. Be sure to use Lee Kum Kee soy sauce, which tastes good, and soy sauce should not be too salty. It is best to remove the steamed onion ginger, because it affects both the taste and the image. If you are lazy, you can not go.

Features: Needless to say, you must have eaten it, and you will make it as good as a restaurant!

4. "Braised pork with white leaves" with one dish a day

Production:

(1) Wash pork with pork skin and cut it into pieces for later use; Cut the bean skin into strips with a length of 12-13 cm and a width of 2-3 cm, and select one to be folded into a knot in the middle part; Use seasonings such as aniseed, pepper, cinnamon, fragrant leaves, etc. to put them into a gauze bag for later use (now you can buy stew outside, or you can buy small bags such as filter paper bags).

(2) The pot is filled with clean water, and the meat is added after the water is boiled, so as to remove the blood in it, and the water is boiled for 2-3 minutes to take out the pork.

(3) Add oil to another pan, add sugar after the oil temperature is raised, and stir to prevent sugar paste. Add yellow rice wine (or cooking wine) when the sugar in the oil changes from small bubbles to large bubbles, add meat pieces and stir fry. After the meat is colored, add onion ginger and soy sauce (preferably soy sauce) and stir fry for 1-2 minutes. Add the broth prepared with chicken essence and the seasoning package prepared earlier. (The water is just a little higher than the meat)

(4) After the soup is boiled, add the knotted bean skin and cook it over low heat. At this time, it is best to add some sugar (depending on personal preference). After about 15-2 minutes, the soup is concentrated and the seasoning bag is picked out.

point: sugar should not be burnt in oil, so stir it more. Don't use too much water, otherwise it won't taste. Add sugar to make it taste more beautiful. I hope you can make it better. At this time, you can also add some chestnuts. There are many sugar-fried in the north in autumn and winter. When you can't eat it, add it when you pack the skin juice, and it tastes better. Because the fat of this dish is too high, adding bean skin and chestnuts can increase some vitamins in order to balance the diet.

characteristics: strong flavor, moist and salty, salty and sweet, and can be used as a dish for wine and banquets. It is very appetizing, and I hope my friends will like this meat dish.

5. One dish of "shredded Chili bean" every day

Making:

(1) Cut shredded bean into appropriate lengths for your convenience.

(2) Wash the pepper, remove the seeds and cut into shreds. (Determine the amount of pepper according to your favorite spicy taste. If you are afraid of spicy taste, you can add appropriate persimmon pepper. )

(3) the dosage of the two should be 1 part of pepper and 2 parts of shredded bean.

(4) put the oil in, add the pepper and stir-fry when it's a little hot, and add the shredded bean curd to stir-fry when the color is a little light.

(5) add salt and a little water according to personal taste. Add monosodium glutamate and sesame oil before cooking.

key point: the temperature is more important, and you can't fry it. It should be a stir-fried dish, and it is better to be quick.

features: suitable for vegetarians and spicy lovers. A delicious side dish, economical and practical, easy to make and easy to learn.

6. Making "Shrimp Steamed Buns" with one dish a day

:

(1) Cut the onion, shred the ginger and add pepper, put them in a bowl, add half a bowl of boiling water and let them cool for later use.

(2) Remove the head, feet and skin of the shrimp, and remove the black line at the back. Then chop (the water-soaked shrimp can be directly cut into mo)

(3) Mix the shrimp stuffing with the meat stuffing and stir in one direction. Add salt, chicken essence, monosodium glutamate, peanut oil, and the seasoning water made in the first part (just water, not the contents) according to personal taste. Add this water with the stuffing. Do not add it at one time, but add it several times. Other seasonings can be added at one time or step by step. After mixing, add sesame oil and mix well.

(4) add water to self-raising flour and mix the dough, and make it softer. Cover and leave in a warm place for 1-2 minutes. Cut the dough into small pieces, roll it into skin, the skin should be thick in the middle and thin on the sides, and wrap it into buns.

(5) put it in a steamer and coat it with oil. (If there are not many steamed buns, you can also put them on a small dish, coat some oil on the dish to prevent sticking, and directly put them on the tray and steam for 2 minutes.).

key point: mixing stuffing is the key. both shrimp meat and pork should be dehydrated, and mixing is the same direction. Add seasoning water gradually. Stop when you feel right, and don't add more.

features: the steamed stuffed bun soup is rich in juice and delicious, and it is better with Zhenjiang balsamic vinegar! But I don't like the taste of vinegar, I still like to feel the taste itself directly, but vinegar can get rid of its greasy, and it is beneficial to eat. I hope my friends will not tell me that they don't like vinegar!

7. "Hakka stir-fry" with one dish a day

Making:

(1) Shredding the meat and pickling with soy sauce, onion ginger and starch; Celery is washed and smoked and cut into long strips; Wash the bean sprouts and remove their roots for later use.

(2) drain the oil, stir-fry the meat after heating, and stir-fry the other dishes when the color is light. Season the sauce, thicken it and put it on a plate.

features: home-cooked stir-fry is especially suitable for casual tasting, especially simple to make, and can be freely played, and the dishes can also be increased or decreased according to personal preferences. Taste can also be added by personal habits. So this dish can give you a lot of room, and it is the favorite of relaxing family life.

8. "Shredded pork in Beijing sauce" for one dish a day

Production:

(1) Wash and cut the vegetables, put oil in the pan, stir-fry the vegetables, add a little salt to taste, and when the dishes are ripe, turn off the fire and spread them on a plate.

(2) Shredded meat is marinated with egg white starch for later use, and oil is added to the pan (oil is cooled in a hot pan). When it is hot, add shredded meat and stir-fry until white, and then add sweet noodle sauce and a little sugar. Stir fry, don't burn the pot! Collect the dried juice with thick sauce and put it on the fried vegetables.

characteristics: the balanced combination of meat and vegetables is suitable for all kinds of people. Moreover, meat and vegetables are made separately, which can be eaten one dish and two dishes, and can also be placed on the left and right sides of the plate to satisfy family members with different dietary tastes.

9. "Garlic-flavored two-color bean pay" for one dish a day

Making:

(1) Garlic foreskin, sliced or small pieces, but not Mo. Cut pig blood and bean curd into cubes for later use.

(2) add oil to the pan, stir-fry garlic after heating, and add chopped green onion and ginger to stir-fry until it is yellow and fragrant. Add pig blood, stir-fry with garlic for 1-2 minutes, and then add bean curd. Add the broth made of chicken essence, salt and water and stew together.

(3) Reduce the fire and stir less, and it is best to turn it with a shovel, which will reduce the breakage of the bean curd. Stew for about 4-5 minutes to thicken the wet starch with a little soy sauce.

characteristics: bright color, delicious flavor, it is a good side dish, and it is also very nutritious.

1. One dish of "bacon and peas" every day

Making:

(1) Marinate the bacon with soy sauce, wine and a little vinegar and put it in the microwave oven. High heat for 5 minutes.

(2) Put a little oil in the pan, and stir-fry the processed bacon (not the soup) after heating, in order to stir-fry the oil in the bacon as much as possible.

(3) Add the peas and fry them together, turning them more. Add the soup when processing bacon, and collect the juice quickly.

characteristics: original flavor, seasoning is only when processing bacon, so it is not very heavy seasoning, which is suitable for the current diet fashion.

11. "Wonton noodles" with one dish a day

Making:

(1) Add onion, ginger, salt and sesame oil to the meat stuffing, and stir well in one direction. Wonton bags that can be bought from the supermarket are ready. (It can be frozen in the refrigerator for later use and taken out as you eat)

(2) Add oil to the pan, add chopped green onion for fragrance, and add water and chicken essence for seasoning. Boil water and add udon noodles and wonton (add more according to which one you like). Add mushrooms and ham slices after boiling, and then add vegetables after boiling.

(3) Add monosodium glutamate again. Salt is ready.

features: it's very casual, and you can choose your own materials according to your preference. Moreover, it's easy. Wonton can be wrapped and frozen in the refrigerator, and the noodles can be bought from the supermarket and processed. Or you can choose instant noodles, but you don't have to put them with wonton, just put them with vegetables. This is an emergency snack that is too lazy to cook at night or at night, and it is full of nutrition.

12. "Bad chicken wings" with one dish a day

Making:

(1) Boil the chicken wings in a pot to remove fishy smell and blood.

(2) boil another pot of water, add salt, pepper, onion, ginger and chicken wings and cook together until it is ripe. Take out the wings, dry them and let them cool.

(3) Put the cooked chicken wings in the bittern, cover them and put them in the refrigerator for a few hours, or take them out the next day if you don't feel safe.

Features: Southern home-cooked dishes are very good snacks. Moreover, this method can also be used to spoil edamame in summer, clean fresh edamame, cut off two corners, and cook with the same ingredients, but after cooking for seven or eight times, take it out, cool it and put it in. It can be said that the flavor is unique, fragrant and delicious.

bad brine (friends in Beijing can go to Daoxiang Village and Guixiangchun to buy it, but I don't know where to find it in other places).

13. "Beef brisket with tomatoes and potatoes" with one dish a day

Making:

(1) Cut the potatoes into pieces, oil them, stir-fry them to golden brown, and don't paste them. Tomatoes are cut into large pieces for use, and beef (marbled and light red) is washed and cut into pieces.

(2) Put the oil in the pan, oil the beef pieces after heating, stir-fry the chopped green onion and ginger until fragrant, stir-fry the tomato pieces, and add salt, sugar and pepper noodles to taste when you see red juice (such as red oil foam) in the pan.

(3) Add the stir-fried beef and potatoes and turn them over a few times. Add tomato sauce (or tomato sauce) and stir-fry. Add warm water and chicken essence. The soup should be higher than the vegetables.

(4) Bring it to a boil with high fire for 2-3 minutes, and then simmer it. It will take about 15 minutes.

Features: If this dish is put into a casserole or a small iron pot, it will be more delicious if it is heated with an alcohol stove, so it may be called "pot-cooked tomato beef brisket".

key points: when stir-frying, you must not add soy sauce, which is very important in beef selection. Adding a few pieces of chopped orange peel when stewing beef can make beef more soft and rotten.

14.

Making of "Western-style Pickles" with one dish a day:

(1) Dice all kinds of vegetables, put them in a container, add salt and marinate for 2-3 minutes. It's best to marinate the Yuan Bai menu, because it takes up a lot of space and is not easy to taste before it is marinated. )

(2) juice mixing: white vinegar, sugar, salt, white wine (such as Erguotou, the height of white wine is 1-2 liang) and purified water are added to make a pickled juice. The concentration is based on personal habits and tastes.

(3) Drain the pickled vegetables, put them in a jar, and add the adjusted marinade until the vegetables are fresh.

(4) cover the lid and put it in the shade. It can be eaten after one day.

point: all containers should be oil-free. If there is oil, it should be washed and scalded with hot water. The taste of juice varies from person to person, and it depends on tasting it. There must be no less white wine, and it must be high-quality. This is the secret of quick-curing pickles.

features: it can be served overnight, picked up when eating, and it is better to add some Chili oil. And after eating, you can add new dishes that have been killed with salt. When the taste is too weak, you can also add the sauce of pickles according to your personal preference.

15. "Stir-fried ribs" with one dish a day

Making:

(1) Choose fresh ribs, which must be ribs instead of cavities. Wash and cut into sections, boil water in the pot and blanch the ribs. Don't take it out immediately after the water boils. Cook for 3-5 minutes less. At this time, the fire should not be too big. )

(2) Mix a juice with soy sauce, salt, sugar, vinegar, chicken essence and yellow wine.

(3) Heat the oil in the pan, add chopped green onion and ginger, stir-fry until fragrant, add the blanched spareribs and stir-fry until the whole body is covered with grease.

(4) pour in the sauce, bring it to a boil and stir fry. After boiling, turn to low heat to collect the dry juice. It is better to wrap the juice with ribs and leave a little soup.

features: fresh and fragrant, with ruddy color, it is an appetizer with unique flavor. There is a lot of room for personal exertion. You can adjust the taste according to your preference to make it into different flavors, or sweet and sour, or wine fragrance, and you can add more soup to make it stew.

16. "Japanese Chicken Curry Rice" with one dish a day

Making:

(1) Buy chicken breast (about 3 taels) and freeze it in the refrigerator, take it out and cut it into cubes, then pickle it with cooking wine, soy sauce, onion ginger and water starch, and stir it with your hands to make the meat taste better.

(2) a carrot (