It's been two months since I went home last time, and I just want to go home and see my parents when I have enough time this week. Every time I go home, I have to eat a big meal. This time, my mother came home from work late, and the chef at home was handed over to my father. In fact, dad often cooks at home, but he is not so confident about his cooking. This time, he cooked in person, and it took him about an hour to cook six dishes, three meats and three vegetables, and the taste was very good. I haven't been so satisfied for a long time. Let's talk about the practice of these six dishes in detail.

First course: red roasted meat steak

This is the preserved pork ribs we brought from our hometown, and we never had a chance to eat them. Just this time, when the family got together, we burned them. Because of the long time, the steak needs to be soaked in warm water first, and then washed several times to remove the stains and dust on the surface. Then take it out with a little water, pour a small amount of cooking oil into the pot, add ginger, cooking wine and white sugar, stir-fry until fragrant, then add a proper amount of warm water, and put the ribs in a pressure cooker for about 40 minutes to get out of the pot. The salty taste and color of the steak itself are relatively heavy, so you don't need to add salt and soy sauce when stewing ribs.

Erdao home-cooked roasted fish

In this dish, the live fish is cleaned first, and the surface is scratched with knife flowers. Then, salt, ginger and cooking wine are added to marinate the fish for 10 minute, and then the surface of the fish is coated with starch after the fish is marinated. Pour a little cooking oil into the pot and fry the fish until both sides are brown. Then leave the bottom oil in the pot, stir-fry the onion, ginger and pepper, add appropriate amount of oyster sauce, chicken essence, salt and soy sauce, pour appropriate amount of boiling water, stew the fried fish in the pot, and finally add appropriate amount of water starch, and open the fire to collect the juice. This dish is finished.

No.3 scallion shrimp

First, remove the shrimp heads and shrimp lines, rinse them and put them in a bowl. Add some ginger and cooking wine to marinate for 10 minute. Clean the shallots and cut them into small pieces, pour a proper amount of cooking oil into the pot, stir-fry the ginger and shallots into the pot, then put the prawns into the pot, stir-fry until the shells of the shrimps change color, and finally add a little salt, stir-fry evenly and then serve.

The fourth slice of garlic and cucumber

Wash the cucumber and cut it into thick slices. Put the minced garlic together with the cucumber, add some salt, fund and vinegar and mix well. This dish will be finished soon, and it will be refreshing in summer.

Fifth, stir-fried Pleurotus eryngii with green pepper

Wash and slice Pleurotus eryngii, cut green pepper into hob blocks, and mince shallots. Then add a proper amount of water to the pot and boil it. First, blanch the Pleurotus eryngii with water to sterilize it, and it will be easier to cook when fried. Add a proper amount of cooking oil to the wok, add green pepper and stir-fry until it is raw, pour Pleurotus eryngii into the wok, add a proper amount of salt, chicken essence and chopped green onion and stir-fry evenly.

No.6 stir-fried cowpea horn

The specific method of this dish is basically similar to the method of Pleurotus eryngii above, except that it takes longer to pass the cowpea in the process of blanching, so as to avoid the cowpea from being cooked and toxic. Stir-frying cowpeas after blanching is also easier to taste, a simple but delicious dish.