After a hard day at work, what should I eat when I get home from work? Below, I will share with you the practice of 8 home-cooked dishes, which are easy to learn, nutritious and delicious. Friends who like them should collect them quickly, and there is no need to worry about what to eat for dinner.

Braised fish

1. Preparation of ingredients:

Prepare a carp, which has been slaughtered in advance. Draw a knife every 2 cm on both sides of the fish body until it reaches the fish bone. Don't cut it thoroughly, mainly for the convenience of eating. Add 2 grams of salt, evenly spread it on the fish body, then sprinkle a proper amount of flour, and evenly spread it inside and outside.

Cut some onion slices, ginger slices and garlic slices, pat them flat and put them together, then grab two star anises, a few green peppers and a few dried peppers for later use.

prepare a tomato, remove the pedicle and cut it into small pieces for later use.

2. Fry the carp:

Burn the oil in the pan. When the oil temperature rises to 51%, weigh the fish tail, first fry the fish head in the oil pan for a while, then fry the whole fish in the oil pan with a small fire. Don't turn it back and forth to avoid the fish body being broken. After frying, turn it over and fry the other side for about 5-6 minutes. Then fry it until it is golden and crisp, and take it out to control the oil.

3. Start cooking:

Leave the bottom oil in the pot, add 11 grams of bean paste and stir-fry red oil, add onion, ginger, garlic and other small ingredients, then add tomatoes and stir-fry them together, stir-fry the heads of the materials and stir-fry the juice of the tomatoes, so that the soup is more ruddy and delicious. Pour in a proper amount of clear water, add 5 grams of cooking wine, 4 grams of salt and 6 grams of sugar, and put in the deep-fried.

after 6 minutes, sprinkle with a little old vinegar and sesame oil, simmer for a while, take out the carp and put it on the plate, and take out the residue from the pot.

turn on the big fire to collect the juice. When the soup is thick and thick, take out the pot, pour it evenly on the fish, and add coriander. A braised fish with crispy outside and tender inside is ready.

Pepper chicken

1. Preparation of ingredients:

Prepare half a fresh tender chicken, chop a few knives on the chicken to facilitate the taste, cut off the toes of the chicken and wash them with clear water several times, and then remove them for later use.

put a few pieces of angelica dahurica, one piece of galangal, five pieces of star anise, two pieces of tsaoko, a handful of fennel, a few pieces of ginger, a onion knot, a handful of green pepper and a handful of dried pepper in the pot.

cut chopped green onion and parsley for later use.

2. Start cooking:

Heat the oil in the pan, pour in the prepared spices after the oil is heated, stir-fry for about 2 minutes on low heat, pour in a proper amount of water from the side of the pan after the fragrance is stir-fried, put the tender chicken in the pan, add 11 grams of cooking wine to remove the fishy smell, 2 grams of chicken essence, 3 grams of salt and 1 grams of pepper, boil the water with high fire, remove the floating foam, and cover the lid.

After 15 minutes, the chicken is very soft and rotten. You can gently penetrate it with chopsticks, and take it out and put it in clear water for supercooling. This step is to tighten the chicken skin and achieve a crispy and tender taste. After the chicken is cooled, take it out, tear it into small pieces by hand and put it in a basin for later use.

Pick out the peppers in the spices, cut them into small pieces and put them in a pot. Add a handful of green peppers, pour in a spoonful of the original soup of boiled chicken, add 5g of sugar to enhance color and freshness, and 21g of vegetable oil.

shredded pork in Beijing sauce

1. Preparation of ingredients:

Prepare a piece of pork tenderloin, cut it evenly into thin slices, and then cut it into filaments.

cut chopped green onion, Jiang Mo, shredded green onion and shredded red pepper.

prepare some tofu skins and cut them into squares for later use.

2. Marinate the shredded pork:

Add 2g of salt, 1g of chicken essence, a little fresh sugar, 1g of pepper, 5g of cooking wine to remove the fishy smell, and 2g of soy sauce to extract the background color. Stir for a few times to let the shredded pork absorb all the seasonings, and add an egg white to stir evenly. The egg white can make the shredded pork more smooth and tender, and it is convenient for the starch to stick to the shredded pork and put it in.

3. Slip the shredded pork with oil:

Burn more oil. When the oil temperature rises to 41%, pour the shredded pork into the pot, quickly push the shredded pork away, and slip the oil for 31 seconds. Take out the shredded pork and control the oil when it turns golden.

4. Start cooking:

Leave a little base oil in the pot, add 21g of sweet noodle sauce and 11g of oyster sauce, stir-fry the sauce with a small fire until fragrant, add chopped onion, ginger and garlic, stir-fry until fragrant, pour in a little water to dilute the sauce, put the shredded pork into the pot after the sauce is boiled, and add a little old extraction color.

start seasoning: 1 g of salt, 1 g of white sugar to enhance the umami flavor, 1 g of chicken essence, and a little cooking wine to remove the fishy smell, because the shredded pork has been marinated in advance, so it is unnecessary to put too much seasoning, stir-fry it evenly, then hook a little thin sauce to let the sauce adsorb on the shredded pork, pour in a little bright oil to brighten the color, stir-fry it evenly, and then take out the pan. Spread two lettuce leaves on the bottom of the plate and put the shredded pork on it.

5. Blanch the bean curd skin with water:

Boil the water from the pot, add a little salt to taste, put the bean curd skin into the pot after the water is boiled, blanch for 31 seconds, then take it out, rinse it with clear water several times quickly, control the moisture, stack it into small pieces and put it on a plate, then add shredded green onion and shredded green pepper to decorate it.

cold beef

1. Preparation of ingredients:

Prepare a piece of beef tenderloin, cut it into even pieces with a knife, and put it into a pot after cutting.

add a proper amount of salt, pepper, chicken powder and a little edible alkali to the pot. The edible alkali can destroy the muscle fibers of the meat and increase the sense of smoothness. Pour in a proper amount of oyster sauce, stir well with soy sauce, pour in a little cooking wine to remove fishy smell, repeatedly knead until it is gelatinous and sticky, then add a little water starch to lock up the moisture of the beef, pour in a little vegetable oil after repeated beating, and marinate for 3-5 minutes.

2. Seasoning juice:

Cut minced garlic, millet pepper rings and shallot rings together, add a spoonful of coarse Chili noodles and cooked sesame seeds, pour hot oil to stimulate the spicy taste, add a proper amount of Chili red oil and sesame oil, two spoonfuls of soy sauce, one spoonful of oyster sauce, a little salt and chicken powder, and stir well.

3. Boil the beef:

Boil the water in the pot, turn off the fire after the water boils, put the beef piece by piece into the pot, and then fire after the beef is finished, and cook for about 18 seconds until the beef is free of blood foam and all floats.

pour the sauce evenly on the beef slices, then pour in the parsley section and mix evenly, and a fresh and smooth cold beef is ready.

Baby dish with garlic vermicelli

1. Prepare ingredients:

Prepare three pieces of vermicelli and soak them in warm water for 11 minutes.

prepare a few baby dishes, cut them into four and a half, and wash them in clean water.

prepare a plate, spread the soft vermicelli on the bottom of the plate, don't spread all the vermicelli on the bottom of the plate, leave a small part for later use, put the doll dish on the vermicelli, and then put the rest of the vermicelli on the doll dish.

Cut minced garlic and put it in two pots respectively, and the ratio of minced garlic is 2:1. Add a spoonful of water to the pot with more minced garlic and soak it, which can prevent the minced garlic from turning black during frying.

2. Mix the garlic sauce:

Add a proper amount of vegetable oil into the pot, pour the minced garlic into the filter spoon to control the moisture, when the oil temperature rises to 51%, soak the minced garlic in the oil and fry it for about 2 minutes, and the minced garlic will gradually fry out the fragrance and turn yellow from white, and then take it out and put it with the raw garlic when it is fried to golden yellow.

add 8g of light soy sauce, 3g of salt, 2g of chicken powder, 2g of pepper and a little white sugar to the pot, stir well, then pour in a proper amount of garlic oil to enhance the fragrance. After mixing well, put the garlic evenly on the doll dish for later use.

3. Start steaming:

Boil the water in the pot, put the grate on it, cover the pot and bring the water to a boil. After the water is boiled, put the baby cabbage in the pot and steam for 8 minutes.

after 8 minutes, the baby cabbage has been steamed, and the garlic flavor is fully absorbed. Take out the baby cabbage and sprinkle with chopped green onion, and a crispy baby cabbage with garlic vermicelli is ready.

Mushroom stew

1. Preparation of ingredients:

Prepare a proper amount of crab-flavored mushrooms and Pleurotus eryngii, cut off their roots respectively, and put them into a basin for cleaning.

prepare a few pieces of shiitake mushrooms, remove hard roots, cut into thin slices and clean them.

prepare one Pleurotus eryngii, cut it into sections, then tear it into long strips by hand, and wash it for later use.

prepare some small parsley and cut it into sections.

prepare a piece of pork belly, remove the skin and cut into thin slices.

cut some ginger slices, garlic slices, millet pepper rings and onion slices for later use.

2. Slip the oil on the mushroom:

Heat the oil in the pan, pour the prepared mushroom when the oil temperature is 61% hot, and slip the oil quickly for about 1 minutes. When the mushroom turns yellowish, add a little parsley and pour it out to control the oil.

3. Start cooking:

Leave the bottom oil in the pot, add pork belly slices and stir-fry to get oil. After the pork belly is stir-fried and discolored, add millet pepper and stir-fry to get spicy taste, add appropriate amount of bean paste and mushroom sauce, stir-fry quickly, stir-fry red oil, pour in mushrooms, and add appropriate amount of soy sauce and oyster sauce.

heat the casserole, put the onion slices in it and fry the onion flavor, then put the fried mushrooms evenly in the pot, and a delicious mushroom stew will be ready.

garlic oil wheat dish

1. Prepare ingredients:

Prepare a handful of fresh oil wheat dish, remove the roots, cut it into sections, and clean it for later use.

prepare a piece of red pepper and cut it into filaments.

prepare a proper amount of minced garlic for later use.

2. Seasoning juice:

Prepare a small bowl, pour in 11g of oyster sauce and 11g of steamed fish and soy sauce, and stir evenly with a spoon.

3. Blanch the oil-wheat vegetables with water:

Add a proper amount of clear water to the pot, pour the oil-wheat vegetables into the pot after the water is boiled, and quickly scald them for 31 seconds. After the oil-wheat vegetables turn green and soften, pour them out to control the water, put them on a plate, evenly pour the adjusted juice, and sprinkle with minced garlic and shredded red pepper for later use.

burn the oil in the pot again. When the oil temperature is 71% hot, pour the hot oil on the minced garlic to stimulate the fragrance, and a crisp and delicious garlic oil-wheat dish will be ready.

Stir-fried shredded cabbage

1. Prepare ingredients:

Prepare half of cabbage, cut off the roots and then cut into uniform filaments. The finer the slices, the more delicious they will be when mixed.

prepare half a red pepper and cut it into filaments.

prepare a small pot with a handful of dried peppers and a spoonful of white sesame seeds.

2. Seasoning juice:

Cut minced garlic into a pot, add 11g of aged vinegar, 5g of sesame oil, 2g of chicken powder, 2g of salt, 3g of white sugar, add 11g of steamed fish and black bean oil, and melt with a little warm water.

3. Blanch the cabbage with water:

Boil the water in the pot, add a little salt and chicken powder to the bottom flavor, add 5g of vegetable oil and 5g of white vinegar, both of which can keep the bright color and crisp taste of the cabbage. After the water is boiled, pour the cabbage into the pot, blanch it for 11 seconds, and take it out immediately after the cabbage is cut off and turned green.

3. Start cooking:

Add 21g of vegetable oil into the pot, and when the oil temperature reaches 71%, take out the pot, and pour the hot oil on the dried chili, which will make the head of the material spicy.

put the cabbage in a pot, pour the sauté ed head, pour in the prepared juice, stir well, and then serve on the plate. A crisp and refreshing stir-fried cabbage is ready.

cold bean curd stick

1. Preparation of ingredients:

Prepare a handful of bean curd stick, soak it in clear water for 2 hours, then control the water to dry, and cut it into sections with an oblique knife.

cut shredded green pepper, shredded red pepper and shredded onion for later use.

2. blanch the yuba in water:

boil the water in the pot, pour the yuba when the water is about to boil, blanch it quickly for 21 seconds, and then pour it out. Rinse it with cold boiled water to cool down. Rapid supercooling can keep the taste of the yuba firm.

3. Start seasoning:

Add 2g of salt, 1g of monosodium glutamate, a little fresh white sugar, 5g of light soy sauce, then pour in some sesame oil and chili red oil, add 5g of aged vinegar, stir to melt the seasoning, pour in yuba, stir well, then add shredded green and red peppers and shallots, continue to mix well, and then serve. Finally, sprinkle with coriander to relieve boredom.

the first food: summer editor.