There are many delicious and easy-to-cook dishes in life, but many people have no time and can only cook a few dishes at most. Therefore, the nutritious and delicious home-cooked dishes in Aauto Quicker are very suitable for this kind of people, and the kitchen white can also cook them. Here are the common home-cooked dishes.

Common home-cooked recipes meat 1 1, douban crucian carp

Raw materials:

2 live crucian carp or mandarin fish 1 piece (weighing about 600g), 30g garlic, 50g chopped green onion, ginger, soy sauce, sugar and vinegar10g, 25g Shaoxing wine, 0/5g wet starch15g salt, 2g salt.

Practice:

1, clean the fish, cut two knives on both sides of the fish (the depth is close to the fish bone), smear Shao wine and fine salt and marinate slightly.

2, the wok is on fire, the oil is burned to 70% heat, and the fish is slightly fried. Leave 75g of oil in the pot, stir-fry Danxian bean paste, ginger and garlic until the oil turns red, add fish and broth, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.

3, the original pot is placed on a strong fire, hooked with wet starch, drenched with vinegar, sprinkled with chopped green onion, and poured on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the marinade should be thick, so that the fish can stick to the marinade and taste.

Second, dry fried eel slices

Raw materials:

Eel (500g), fermented grains (20g), onion ginger, white sugar (3g), garlic slices, monosodium glutamate, pickled peppers (20g), soy sauce (4g, 5g), bean paste (a little), wet water chestnut powder (6g), pepper powder,

Practice:

1, the eel is boned, cut into pieces, stir-fried in an oil pan, and seasoned with pickled peppers, bean paste, pepper, fermented grains, sugar, monosodium glutamate and soy sauce.

2, put some more soup, wait for it to dry slowly, add onions, ginger, garlic slices, and finally use wet water chestnut powder to collect it.

Third, dry-roasted prawn balls

Raw materials:

Prawn 10 pair, ginger, onion and garlic each 30g, liqueur 1 teaspoon, spicy watercress 1 teaspoon, egg 1 piece. Corn flour 1 teaspoon. Monosodium glutamate 1 4 spoon, sugar 1 2 spoon, white vinegar 1 teaspoon, soy sauce1teaspoon, Japanese white powder l/2 spoon, sesame oil and red oil each12 spoon, and tomato sauce/kloc-0.

Practice:

1 Cut the back of prawn meat with a blade, so that the shrimps are in rows. After extracting the middle intestinal mud, put it in water and wash it with a cloth to absorb the water. Then mix egg white half, corn flour 1 teaspoon and salt 1/4 teaspoon.

2. Ginger, onion and garlic are cut into pieces for later use.

3. Put the marinated shrimps into an oil pan, oil them with 16O℃ for 30 seconds, and take them out. Leave 1 tbsp of oil in the pot, first stir-fry the spicy bean paste. After the oil is bright red and the watercress is fragrant, add 3 tbsps of ginger, minced garlic and clear water, and 1 teaspoon of distilled spirit. Simmer the shrimp balls until they are cooked, then stir-fry the seasoning, so that the soup becomes thick. Finally, sprinkle chopped green onion to refresh and take off the pot.

Fourth, the strange chicken shreds

Raw materials:

Rooster1250g, soy sauce 60g, sugar 25g, vinegar 20g, salt and pepper noodles 5g, red pepper 50g, sesame paste 20g, cooked sesame 20g, sesame oil 20g, monosodium glutamate 5g, Jiang Mo10g, and mashed garlic10g.

Practice:

1, eviscerate the chicken, cook it in a pot, boil the soup and skim off the floating foam, cook it until it is just cooked, fish it into cold boiled water, cool it, remove the bones, cut it into two thick shreds about 9 cm long and 0, 3 cm thick, and cover it with onion shreds.

2. Take a bowl, add soy sauce, sugar, salt, vinegar, pepper noodles, sesame paste, cooked sesame seeds, monosodium glutamate, sesame oil, red pepper, Jiang Mo, garlic paste, crispy Pixian watercress, chopped green onion, add a proper amount of chicken soup, make a "strange taste juice" and pour it on shredded chicken.

This method can also be used for rabbit meat, pork belly, strips of food, duck strips, etc., to make all kinds of "strange taste" foods.

Five: Poached tofu

Raw materials:

2 pieces of south tofu, 50g of spinach core, 50g of egg white, 20g of cooked and thin ham. Seasoning oil 1 0g, chicken oil 20g, salt 5g, savory 5g, pepper10g, cooking wine 20g, wet starch 30g and chicken soup 20g.

Practice:

1, remove the rough skin from the surface of tofu and fine it into mud. Chop the ham into fine powder. Wash the spinach core.

2. Mix egg white, 5g salt, 3g monosodium glutamate, pepper,10g cooking wine, 20g wet starch and bean curd paste together.

3. Use a small spoon, apply big oil to squeeze the tofu paste into balls, then press it flat with your hands, sprinkle ham on it, steam it on the drawer for 5 minutes, and take it out and float it with soup.

4. Bring the chicken soup to a boil and add the spinach core. After a little cooking, add the tofu balls, cook thoroughly with fire, thicken the plate, and then pour the chicken oil.

Sixth, the hot waist flower

Raw materials:

400g pork loin. 30g of water-borne fungus, 50g of winter bamboo shoots, 5g of pickled peppers/kloc-0, 50g of pea seedlings. 3g of salt, 20g of cooking wine, 30g of bean flour, ginger and garlic 1 0g, onion15g, soy sauce10g, 2g of pepper, vinegar15g, sugar 30g, monosodium glutamate10g, and so on.

Practice:

1, tear off the film from the pork loin, cut it into two pieces, wash it to the waist, first use an oblique knife, then use a straight cross to make a cross pattern, then change it into a 25 cm square block, add salt, cooking wine and water bean powder into a bowl and mix well.

2, wash the fungus, slice the winter bamboo shoots, soak the peppers to remove seeds, and cut the oblique knife block. Slice ginger and garlic, and cut onion into horse ears. Salt, soy sauce, pepper, cooking wine, vinegar, sugar, monosodium glutamate, bean powder and fresh soup are mixed into a bowl to make a sauce.

3. Place the wok on a strong fire, heat the pork fat (about 220℃), stir-fry the kidney flower and push it away. Add the ingredients together, cook the sauce, push it up and serve.

Seven, stewed duck four treasures

Raw materials:

Duck pancreas100g, duck's paw 50g, duck's tongue 50g and duck's waist 30g. 5g of flavoring sesame oil, 0g of onion ginger oil10g, 300g of chicken soup, a little pepper, a proper amount of Jiang Shui, 302g of wet starch, 5g of cooking wine10g, 2g of soy sauce10g, 2g of salt and 2g of monosodium glutamate.

Practice:

1, wash duck pancreas, duck's paw, duck's tongue, duck's waist (cut off the waist), put it in a water pot and boil it with boiling water, skim off the floating foam after boiling, cook it with slow fire, and drain the soup for later use.

2. Cut the duck's pancreas into sections, cut the duck's paw into strips, peel off the duck's waist, wash the duck's tongue, then pour it into boiling water and blanch it, and take out the purified water.

3. Pour the chicken soup into a frying spoon, put it on a strong fire, add cooking wine, soy sauce, salt, hairy Jiang Shui and monosodium glutamate, boil it, skim off the floating foam, turn the soup into golden brown, pour in wet starch, and hook it into a thin milky soup.

4. Pour the duck ingredients (Four Treasures) in, gently stir well, add onion ginger oil and sesame oil, put the bowl in, and sprinkle with pepper.

Common home-cooked menu meat 2 Portunus fried rice cake ~ standard Jiangsu and Zhejiang cuisine

Ingredients: rice cake, a swimming crab 1 ginger, appropriate amount of shallots, appropriate amount of garlic slices, appropriate amount of sugar, 2 tablespoons of soy sauce, 3 tablespoons of oyster sauce, half a spoonful of soy sauce 1 spoon of salt, half a spoonful of chicken essence.

Stir-fried rice cake with swimming crab ~ standard Jiangsu and Zhejiang cuisine

One rice cake, preferably swimming crab, is gone today. I bought crab, shallots, ginger slices and garlic slices to prepare. Note sauce: 3 tablespoons of soy sauce 1 spoon of oyster sauce, half a spoonful of sugar, 2 tablespoons of salt, half a spoonful of chicken essence and half a spoonful of white water. Finally, the sauce is 200Ml. Treat the crab, cut off the extra feet, cut it in the middle, and then cut it in half. This size is enough, and then smash the crab clip to taste.

That's it. After it's done, cover the exposed part of the crab meat with flour and heat the oil with medium heat. Just fry the diced flour and seal the crab meat. I think my pot needs to be changed again. Sometimes it's sticky, sometimes it's not sticky, and it's too advanced to use. Then pour some oil, onion, ginger and garlic until fragrant. Put the diced rice cakes in and put the sliced rice cakes in, and pour in the spare juice.

Pour in the rice cake and crab meat, stir well and simmer for 10 minute. Finally, add the onion and stir it evenly. You can see him in the pot. The sticky feeling hangs a thick layer of juice. Wow, I really want to eat it.

Jiangsu and Zhejiang dishes, loofah and soybean oil gluten praised by the northeast people

Ingredients: loofah, one soybean, 200 grams of oil gluten, 6 garlic, 5 cloves of oil, two spoonfuls of salt, two spoonfuls of sugar.

The method of soybean oil gluten from Jiangsu and Zhejiang vegetable loofah praised by northeast people

Boil the edamame in advance, drain the water for standby, and cook it for a long time if you like the taste of soft noodles 15 minutes. Peel the loofah, cut the hobbing block of oil gluten, cut the garlic in half, chop it in a hot pan, and stir-fry the garlic paste in cold oil (garlic paste may not be put according to your personal taste). Stir-fry the oil gluten with a little water, and stir-fry until it is soft. If the oil gluten is not soft enough, you can put some water, cover and stew for five minutes. Finally, add the edamam

Ingredients: 4 -6 finger-shaped hot pot rice cakes with about 22 hairy crabs, and appropriate amount of onion, ginger, flour, soy sauce, soy sauce, cooking wine, sugar and salt.

Traditional home cooking in Jiangsu, Zhejiang and Shanghai-the practice of hairy crab rice cake

Slice ginger, cut onion and wash rice cake. Wash the hairy crab, cut it in half from the back, remove the inedible parts such as the stomach, intestines and cheeks of the crab, and dip the cut end of the crab in dry flour. Add oil to a large hot pan. When the oil temperature is 70% hot, reduce the heat to medium and small, and fry hairy crabs in the oil pan until golden brown.

After frying, add onion and ginger slices, stir-fry and cook yellow wine to remove fishy smell. Add sugar, soy sauce and soy sauce, and continue to stir fry. Add water to avoid crabs. When the fire boils, turn to medium heat, cover and simmer for 5 minutes. Pour in the rice cake and stew until it is soft and glutinous, add appropriate amount of salt (or not) according to the taste, stir-fry over high heat and collect the juice until the soup is rich, and then serve.

Traditional Jiangsu and Zhejiang cuisine-snail embedded meat

Ingredients snail 2 kg minced meat 0, 5 kg chopped green onion a little ginger a little oyster sauce 1 spoon chicken essence a little sugar a little cooking wine 2 spoons soy sauce 2 spoons salt a little.

The practice of traditional Jiangsu and Zhejiang cuisine-snail embedding meat

The basic raw materials are as above, but the seasonings such as soy sauce are ignored here. Cut off the tail of the snail with scissors, add onion, ginger and cooking wine, add water to boil, add screws and cook for 2 minutes, pick out the snail with tools, and throw the tail away as kitchen garbage.

Clean the snail shell and snail meat, just rinse the shell with clear water, wash the snail meat with salt, massage it repeatedly by hand ♂2-3, rinse the snail with clear water, cut it into pieces, add minced pepper, oyster sauce, salt, chicken essence, soy sauce and cooking wine, and watch for yourself. The key points that people who often cook are coming. After stirring evenly, embed it into the snail shell, and then. Add a little soy sauce, chicken essence, cooking wine, chopped green onion and a little water. After the juice is collected by fierce fire. You're done!

Braised bamboo shoots (seasonal dishes)

Ingredients: spring bamboo shoots (also called thunder shoots) 5, 6 shallots, 3 dried peppers, 2 edible oils (tasteless) 30ml light soy sauce15ml light soy sauce 3ml rock sugar 5-8g.

The practice of braised bamboo shoots (seasonal dishes)

Skillfully peel the shell of five or six big-rooted thunder shoots: draw a straight line from the tip of the shoot along the root of the shoot with a sharp knife, with moderate force, just cut the shell, and don't hurt the flesh of the shoot too much with the knife. Then, along this straight line, peel off the shell of the bamboo shoot from both sides, and peel off a complete bamboo shoot in less than 30 seconds. This method is relatively simple and does not hurt the meat of the bamboo shoot, which is more Aauto Quicker than peeling it layer by layer.

Wash it and put it on the chopping board, pinch it with your hand and cut off the old roots. Cut off the old roots, don't grieve, or you won't be able to bite. Smash the whole root with the back of the knife, pat the cucumber in the same way, and cut it into 5 cm long sections. Add a proper amount of salt and squeeze out the water by hand. This is to remove the astringency of bamboo shoots. You can't blanch bamboo shoots in oil to remove astringency, otherwise you will lose the delicious taste of bamboo shoots. So kill it with salt to remove astringency. Fragrant green and white cut into sections, chopped green and set aside.

The state of being out of water. Rinse with clear water several times and drain. Put oil in the pot, more than the usual amount of cooking, put bamboo shoots in oil and stir fry. Stir-fry until the surface is obviously yellow. Add the above seasoning, add rock sugar in turn, soy sauce, soy sauce, stir fry evenly. Add a proper amount of boiling water, and there are more than half bowls for eating at ordinary times, that is, the bamboo shoots are not completely flooded. Bring to a boil and turn the heat down for four or five minutes. Turn to high fire to collect juice, add scallion and dried Chili, stir-fry until the juice is dry, but don't scorch the plate and sprinkle with scallion.

Common home-cooked recipes: the practice of braised pork with 3 yams;

Raw materials: pork belly, yam, ginger slices, star anise, cinnamon, fragrant leaves, crystal sugar, cooking wine, soy sauce, soy sauce and salt.

Practice: 1, pork belly cut into several sections, add ginger slices and boil in a cold water pot for a few minutes to drain the blood, wash with warm water, dry the surface with kitchen paper and cut into small pieces.

2. Pour a little oil into the pot, pour pork belly and stir-fry until the oil comes out. Turn to low heat and continue to add rock sugar and stir-fry until the pork belly is colored.

3. Add cooking wine, soy sauce, soy sauce, ginger slices, star anise, cinnamon, fragrant leaves and appropriate amount of hot water to the pot, and bring to a boil and simmer for about 1 hour until the pork belly is soft and rotten.

4, yam peeled and cut hob block soaked in water.

5. After the pork belly is soft and rotten, add yam and continue to stew until the yam is soft and rotten. Finally, the juice can be collected by fire.

The practice of lotus buckle meat:

Ingredients: 500g of pork belly, 50g of dried plum 1 00g, 50g of lotus seeds, ginger, onion, garlic, soy sauce 1 spoon, soy sauce 1 spoon, cooking wine1spoon, white sugar, 3 crystal sugar, star anise and fragrant leaves.

Practice: 1, dried prunes and lotus seeds are soaked in water; Pork belly is boiled in water with star anise, fragrant leaves and ginger for about 15 minutes, about 7 times cooked, fished out, soaked in cold water, dried and brushed with a layer of honey.

2. Heat the oil in the pan to 80% heat, fry the skin down in the oil pan until the skin bubbles, cut it into pieces of about 5 mm, mix with soy sauce, soy sauce and cooking wine, and marinate for 2 minutes.

3. Wrap the lotus seeds in pieces of meat, and put them face down in a bowl.

4. Put ginger, garlic and dried red pepper in the hot oil in the pot and saute until fragrant. Add dried prunes and saute until fragrant. Add a little sugar and light soy sauce to taste.

5. Then spread the fried dried plum vegetables on the surface of the meat roll, compact them, put the bowl in a steamer and steam for about 60 minutes on medium heat.

The practice of Dongpo meat:

Ingredients: 500g pork belly, 0/00g shallot/kloc-,50g ginger, 200g yellow wine, soy sauce and white sugar.

Practice: 1, pork washed, boiled in cold water for 5 minutes, cut into cubes.

2. Put onion and ginger slices on the bottom of the casserole, put the diced skin into the pot, add yellow wine, soy sauce and white sugar, boil over high fire and simmer for 2 hours.

3. Pick up the stewed pork belly, put it in a large bowl with the skin facing upwards, pour the original juice from cook the meat, and steam it in the pot for 30 minutes.

The practice of boiling meat slices:

Ingredients: tenderloin, Chinese cabbage leaves, bean sprouts 1 00g, 4 green garlic, bone soup 1 bowl, 3 slices of ginger, dried Chili rings 1 spoon, pepper 1 spoon, 2 star anise, salt 1 teaspoon and black pepper.

Practice: 1, cut the cabbage into sections, wash the bean sprouts, slice the tenderloin with salt, black pepper and egg white, marinate for 20 minutes, then mix in the starch and let stand.

2. Add pepper, dried pepper and star anise into the cold oil, fry the fragrance, and remove the pepper and pepper.

3, 1 tbsp fried pepper oil, shred ginger slices and fry until slightly yellow, add cabbage and bean sprouts and stir well, add bone soup and boil.

4. Remove the cooked bean sprouts and cabbage and put them in a bowl.

5. Cook the sliced meat in a big fire, fish it in a bowl, mix and sprinkle the pepper powder and Chili powder on it, sprinkle the minced green garlic on it, filter the soup and pour it into the bowl. Take another pot of 3-4 tablespoons pepper and Chili oil, heat it and pour it on it.

The practice of pot-wrapped meat:

Ingredients: pork tenderloin 240g, water, oil, salt, cooking wine 1 tsp, starch, shredded onion10g, tomato sauce 70g, concentrated orange juice 2 tablespoons, sugar and white vinegar.

Practice: 1, wash pork tenderloin, put it in the freezer until it is slightly hard, take it out, cut it into pieces with a thickness of about 2 mm, put it in a container, add a little salt, cooking wine and starch, and marinate it for 20 minutes.

2. Cut the scallion into filaments; Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt and water, and mix well to make juice.

3. Pour the starch into a large bowl, add a little water, add a little salt and a few drops of oil, and mix well.

4. Put the marinated meat slices into the starch paste, grab and mix, and hang the starch paste evenly.

5. Pour the oil into the pot. When the oil temperature rises to 60% to 70%, put the sliced onion into the pot, hang the meat slices with starch paste, put them into the pot one by one, fry them until they are golden, and then fry them again for about 20 seconds.

6. Put a little oil in the wok. After the oil temperature rises, add shredded onion, stir-fry until fragrant, pour in the sauce, stir-fry with a spatula, pour in the fried meat slices and stir-fry until the sauce is evenly hung, then add a little oil and stir-fry evenly.

Practice of steaming mutton with millet;

Ingredients: 550g of mutton, 50g of millet, 0/0g of lobster sauce/kloc-0, 0g of soy sauce/kloc-0, 0g of sweet noodle sauce/kloc-0, 2g of salt, 3g of onion 1 segment, ginger and 5g of sugar.

Practice: 1, millet soaked in clear water for 4 hours; Slice mutton into a bowl, add Douchi sauce 1 0g, soy sauce10g, sweet noodle sauce10g, 2g of salt, onion1segment, 3g of ginger and 5g of sugar, mix well and marinate for 30min.

2. Spread a layer of millet, a layer of mutton and a layer of millet in the steaming bowl, and put the mutton and millet in the bowl in turn.

3. Boil the water in the steamer, add the mutton after the water is boiled, and steam for about 30 minutes.