light home cooking recipes, which will not get angry after eating

home cooking is a daily cooking dish for families. Home cooking is the source of Chinese cuisine and the foundation of local cuisine. Families can also fry dishes with existing condiments. Eat some light food in summer, and the dessert can be mung bean seaweed soup, eight-treasure porridge, tremella lily soup, etc. Soup can be: old duck and winter melon seaweed soup, fish head tofu seaweed soup, straw mushroom minced meat soup, etc.

side dishes can be: beef fried with bitter gourd, luffa fried with chicken liver, eggplant fried with shrimp skin and eggs, etc. Because there are more melons and fewer vegetables in summer, the vegetables in summer are only water spinach and sweet potato seedlings, which can be fried with garlic. It is also delicious and convenient.

winter is a good season for tonic, but it should be noted that tonic doesn't have to eat good things. Some seemingly simple dishes can also have unexpected good effects if used properly.

1. Stir-fry green peppers with shredded potatoes

1. After shredding potatoes, soak them in water for a while.

2. pour oil into the pot, heat it, add pepper, stir-fry it with a small fire, and then take it out.

3. put the dried chilies in the pot, stir-fry them with low heat, and then add the shredded potatoes and stir-fry a little.

4. add a little white vinegar and continue to stir fry.

5. add green pepper, add appropriate amount of salt, stir fry and add chicken essence to the pan.

2. Scrambled eggs with Chinese chives

Wash Chinese chives and cut them into small pieces. After the eggs are broken, beat them evenly in a bowl. After the oil pan is heated, put the evenly stirred eggs in the pan and fry them into large pieces. Then add Chinese chives and eggs and fry them together.

3. Pan-fried Pleurotus eryngii

1. Cut the mushroom into two pieces and then cut it into thick slices. This one I bought is relatively large. If it is small, you can slice it directly, and then lightly draw plaid lines to attract juice.

2. Put butter in a cold pan, and lower the fire, because butter is easier to dry and scorch;

3. Then spread Pleurotus eryngii and fry until both sides are golden, and each fried side is covered with a layer of freshly ground black pepper powder, which is slightly burnt on the side to make it more fragrant;

4. Sauce method: steam fish soy sauce+red pepper, cut into small circles, and squeeze in lime juice.

4. Stir-fry garlic moss with bacon

1. Wash garlic bolts and cut them into sections, slice bacon, oil them in a hot pan and stir-fry them with bacon

2. Stir-fry garlic bolts in a pan and pan, and stir-fry them with salt until they are medium-cooked

3. Stir-fry bacon for one minute, add oyster sauce and finally add red pepper. Wash the hind leg meat, cut it into 1 cm long diced meat, add soy sauce, cooking wine and ginger powder and marinate for 1 minutes; Wash and peel the water bamboo and carrot, and cut into .5 cm dices.

2. Pour oil into the pan, add diced meat at 5% heat, stir-fry until it changes color (3 seconds), push aside with a shovel, add edamame, water bamboo and carrot, stir-fry all these materials for 1 minute, add a little water, add sugar and salt, and stir-fry for 2-5 minutes on medium heat, depending on the maturity of edamame.

3. finally, pour a few drops of sesame oil on the juice.

6. Baiyun pig's hands

1. Clean pig's feet, cook with boiling water for about 3 minutes, rinse with clean water for about 1 hour, cut into pieces, each piece weighs about 25 grams, wash, cook with boiling water for about 2 minutes, take out, rinse with clean water for about 1 hour, then cook with boiling water for 2 minutes until 6% soft and rotten, and take out.

2. Boil white vinegar, add white sugar and refined salt, cook until dissolved, filter, cool, pour into a basin, soak the pig's feet for 6 hours, and take them with the food.

7. Stir-fry pork liver

1. Wash. It is said that it is best to soak the pig liver for two hours with clear water and a few drops of white vinegar. The time is too late. I beat the pig liver hard under the tap until I feel the harmful substances inside are knocked out.

2. Slice and marinate with cooking wine and soy sauce for about 15 minutes.

3. Slice carrots, onions, ginger and garlic, and slice cucumbers.

4. Stir-fry onion, ginger, garlic and carrots as usual, until carrots become soft and golden, add pork liver and stir-fry for about three minutes, then add cucumber strips and chicken essence.

8. Stir-fry the sausage with peas

1. Slice the sausage for later use, remove the head of the peas, spin and wash them, and chop the garlic into mud for later use.

2. Heat a small amount of oil in the pan, saute the garlic paste, pour the sausage and stir it constantly, and the fragrance will burst.

3. Pour in the peas, stir-fry until the peas are cut off, and sprinkle with salt and chicken essence.

9. Pickled pork

1. Wash pork belly, cook it and cut it into pieces;

2. Wash the salted pork leg and cut it into pieces respectively;

3. Use a casserole, add water, pork and bacon to the pot, and boil it with high fire;

4. add wine and onion, and simmer slowly with medium heat until the meat is half cooked, then add bamboo shoots, salt and monosodium glutamate, and continue to cook thoroughly, skim off the floating foam and remove the onion.

1. Tofu with Auricularia auricula

Heat the pot, add vegetable oil, and when it is 6% hot, stir-fry chopped green onion and garlic to give fragrance, add tofu,

fry for a few minutes, then stir-fry with Auricularia auricula, and finally add seasonings such as pepper and pepper, and stir well to get the product

11. Boiled pickles

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2. Put the children's vegetables in half and four plates for later use, and cut the carrots. (change the spicy food into millet pepper for decoration)

3. Set a pot on fire and pour water to boil, pour in the prepared dishes, and then sprinkle with a little cooking oil. (The cooked vegetables are green and bright in this way)

4. Cover and boil again, then take them out, drain the water and put them on a plate.

5, drizzle with appropriate amount of steamed fish and soy sauce.

6, pour out the water in the pot, then inject a proper amount of oil to burn until the smoke is slightly blue, and then pour the hot oil on the vegetables.