What are the ways of home cooking? When I get home, my mother will cook some delicious meals. In the warm spring season in bloom, the ingredients are particularly rich. Many friends don't know what to cook for their families when they are cooking. In fact, in the diet, as long as the ingredients are reasonably matched and the nutrition is balanced. Let's take a look at the home cooking practices.

What are the home cooking methods 1 1. Scrambled eggs with cabbage

1, wash the cabbage and tear the leaves into small pieces.

2. Beat the eggs into the bowl and mix them thoroughly.

3. Slice garlic, cut dried peppers and cut shallots.

4. Heat the oil in a hot pot, pour the egg liquid in, and quickly fry the eggs in the fire for later use.

5, add a little oil to the pot, add garlic slices and dried peppers to stir-fry the fragrance.

6. Pour the cabbage into the fire and stir-fry until soft, then pour the scrambled eggs in, add salt and a little chicken essence to taste, and stir well.

Second, stir-fried potato chips with seafood mushrooms

1, remove the roots of the fresh mushrooms, wash them, put them in a pot with boiling water, blanch them and remove them for later use.

2. Peel, wash and slice potatoes. Prepare some green peppers, onions, ginger, garlic and red peppers.

3, hot pot cool oil, pour in onion, ginger, garlic, pepper, stir-fry the fragrance.

4. Pour in potato chips, stir fry for a few times over high fire, then pour in a little water and simmer the potatoes over low and medium fire.

5, add soy sauce, oyster sauce and stir fry evenly.

6. Pour in fresh mushrooms and green peppers and stir fry quickly for a few times, then add salt and a little sugar to taste and stir well.

Third, stir-fried tofu with green onions

1, a piece of old tofu, cut into thick strips.

2. Prepare some green onions, shredded green peppers, garlic slices and shredded ginger.

3. Cool the oil in a hot pot, pour in the tofu, and fry the tofu on a medium fire until the surface is golden.

4, add a little oil to the pot, add ginger, garlic, dried Chili, and stir-fry the fragrance.

5. Pour the fried tofu and green pepper into the pot, stir fry evenly over high fire, and then pour in a little water to facilitate the taste. Then pour the green onions in, add salt and chicken essence to taste, and stir well to serve.

Fourth, stir-fried pork slices with mushrooms

1 Slice pork, add a little salt, a spoonful of cooking wine and half a spoonful of starch, and marinate for 10 minutes.

2, the mushrooms are pedicled, washed and cut into pieces. Wash cucumber and carrot, and cut into rhombic pieces.

3, add water to the pot to boil, pour in mushrooms, blanch with high fire 1~2 minutes, take out and drain the water for later use.

4. Cool the oil in a hot pan, pour in the marinated meat slices, stir-fry over high fire until the color changes, and then add ginger and garlic to stir-fry the fragrance.

5. Pour in cucumbers and carrots and stir well over high heat.

6. Pour in the mushrooms, stir well, add salt, a little sugar, soy sauce to taste, stir well, and then pour in a little water starch to thicken. Stir-fry over high fire and collect the juice.

Five, tomato fried eggplant

1, wash eggplant, cut into thick strips, sprinkle a little salt and mix well, and marinate eggplant for ten minutes.

2, tomatoes peeled and washed and cut into small pieces.

3. Cool the oil in a hot pot, add garlic, ginger and dried peppers and stir-fry the fragrance.

4. Squeeze out the water from the marinated eggplant, pour it into the pot, and stir fry the eggplant until soft.

5. Add a little soy sauce and a spoonful of soy sauce to stir-fry the sauce.

6. After the eggplant is cooked, pour in the tomatoes, stir-fry the soup with high fire, add a little sugar to increase the umami taste, and stir well to get out of the pot.

6. Stir-fried diced chicken with asparagus

1, chicken breast washed and diced. Add wine, pepper, salt and starch, and marinate 10 minute.

2. Wash asparagus, blanch it in boiling water for about one minute, remove it and cool it with cold water.

3. Dice asparagus, prepare a short piece of carrot, peel it and dice it.

4. Pour the oil in a hot pot. After the oil is hot, pour the marinated diced chicken and stir-fry over high fire until it becomes discolored. Then add shredded ginger, minced garlic, light soy sauce, oyster sauce and low heat to stir-fry until fragrant.

5. Pour carrots and stir fry for half a minute.

6. Finally, pour asparagus, add a little salt and sugar to taste, and stir-fry until it is cut off.

What are the 2 mushroom pots for home cooking?

Mushroom pot, with attractive aroma, full flavor, smooth and tender meat slices, is very delicious. Regular drinking can enhance immunity, prevent three highs, resist tumors, clear blood fat, nourish the stomach, strengthen the kidney and reduce fat.

Ingredients: Lentinus edodes, Flammulina velutipes, Pleurotus geesteranus, Crab Mushroom, tenderloin, Tofu and Carrots.

Lentinus edodes, Flammulina velutipes, Xiuzhen, Mushroom Crab Mushroom,

Practice: 1, the ingredients are ready and cleaned.

2. Slice the tenderloin, add salt, pepper and a little starch, then add a few drops of oil and mix well.

3, tofu cut into small pieces, chopped onions,

4. After heating the wok, add some corn oil, add mushrooms and carrots and stir fry.

5, add a full pot of water, add tofu, appropriate amount of soy sauce, boil over high fire, simmer for about 20 to 30 minutes,

6, time is up, open a fire, add meat. Then stir with chopsticks and cook until the meat changes color. Finally, season with salt and sprinkle with chopped green onion or coriander.

Chicken with Three Cups Sauce

Three cups of chicken, the chicken is fragrant, sweet and salty, salty and fresh, with flexible taste and strong chewing feeling. Very delicious.

Ingredients: 1 whole chicken, 300ml of low-alcohol liquor,150ml of light soy sauce,100ml of peanut oil and ginger.

Practice: 1, a whole chicken, clean. Get rid of the head and butt of the chicken.

2. Then put the cleaned whole chicken into the casserole. Pour 300 ml of low-alcohol liquor (be sure to choose low-alcohol liquor), then pour 150 ml of soy sauce, 100 ml of peanut oil, and finally add a few slices of ginger.

3. Then cover it and boil it with high fire. Turn the fire down again, and turn it every few minutes. This will prevent it from sticking to the pan.

4. Make sure that each side is cooked evenly and the color is beautiful. You can also pour the sauce on the chicken with the help of a spoon.

5. Cook for about 25 minutes, then try it with chopsticks. You can easily insert it to prove that it is cooked. Then take it out and put it on the chopping board, and you will have an appetite when you look at it.

6. Let it cool slightly and cut it into small pieces. Put it on a plate. Pour some sauce on the freshly cooked chicken, and sprinkle some coriander powder to decorate it.

Sautéed Shredded Pork in Sweet Bean Sauce

Shredded pork in Beijing sauce, beautiful and delicious! Eating the rich sauce in your mouth with tender shredded pork is memorable.

Ingredients: tenderloin, cooking wine, salt, pepper, 1 egg white, a little starch, a piece of bean curd skin, carrots, shallots, sweet noodle sauce, soy sauce, soy sauce, sugar, minced garlic and Jiang Mo.

Practice: 1, first cut the tenderloin into thin slices, then cut it into silk and put it in a bowl.

2. Marinate the meat, add 1 spoon of cooking wine, add appropriate amount of salt, pepper, 1 egg white, a little starch and mix it well. Marinate for 20 minutes.

3. Make lace again, prepare a piece of bean curd skin, and then cut the carrot into pieces first, and then cut it into silk. Spread it on the top side of tofu skin. Then add the chives.

4. Roll it up and leave some tofu skin. Then cut it diagonally into sections. Put it on the plate.

5. Then mix the sauce and add the sweet noodle sauce to the bowl.

6. Pour in 1 spoonful of cooking wine, 1 spoonful of light soy sauce, half a spoonful of dark soy sauce, 1 spoonful of white sugar, and then pour in a little boiled water, and stir it evenly for later use.

7, the meat has been marinated, put more oil in the pot, heat it, and fry it. Stir-fry it until it turns white, and it will be fine when it is 8% ripe. After frying, pour it out.

8. Pour oil into the pan, add minced garlic and stir-fry in Jiang Mo. Stir-fry until fragrant, pour in the fried shredded pork, stir-fry the shredded pork evenly, pour in the prepared juice and stir well.

9. Stir-fried shredded pork in Beijing sauce and put it in the middle of the plate. Then this delicious shredded pork with Beijing sauce is ready.

Stuffed quail eggs with mushrooms

Quail eggs stuffed with mushrooms are novel, beautiful, nutritious and tender.

Ingredients: mushrooms, quail eggs and onions.

Practice: 1, fresh mushrooms are washed twice with clear water, then two spoonfuls of starch are added and soaked for 5 minutes, so that the dirty things in the mushrooms can be cleaned and drained after cleaning.

2, mushrooms to associate, try to cut deeper, it looks like a small pit, so that the egg liquid does not flow out, and the yolk will stay in the middle.

3. Beat a quail egg into each mushroom.

4, all in turn, set the plate. Add water to the pot, put the cooked mushroom eggs together with the plate and steam 15 minutes,

5. After the mushroom eggs are steamed, they will be juicy. After steaming, pour all the juice into the pot, pour in the raw flour after boiling, add two spoonfuls of steamed fish and soy sauce, salt, and add a small amount of oil consumption to boil.

6, thicken the juice, and finally pour it on the steamed mushroom quail eggs. (According to personal taste, you can also put less sesame oil, which is more fragrant! You can also sprinkle some shallots on the surface, so that the visual effect is better; )

What are the home cooking methods 3 1, Mapo tofu?

Tofu is rich in nutrition and is widely used in home cooking. There are many ways to make tofu, which vary from north to south. The taste is light and rich, and it can also be cold, cooked and made into soup.

Mapo tofu is one of the traditional famous dishes of Han nationality in Sichuan Province, belonging to Sichuan cuisine. The main raw materials are ingredients and tofu, and the main materials are tofu, minced beef (pork can also be used), pepper and pepper. Hemp comes from pepper and spicy comes from pepper. This dish highlights the "spicy" characteristics of Sichuan cuisine.

Details of ingredients:

Tofu, beef, bean paste, salt, white wine, dried red pepper, green garlic, ginger, pepper powder, water starch, soy sauce and white sugar;

Practice:

1 Rinse tofu with warm water and cut it into small pieces, beef into fine powder, dried red pepper into fine powder, ginger into fine powder and green garlic into small pieces.

2. Add a proper amount of vegetable oil to the pot, heat it, add bean paste, dried red pepper, salt, green garlic, Jiang Mo, minced beef and pepper powder, stir-fry evenly over high fire to get the fragrance.

3. Add the cut tofu, boil it with low fire, then change it to high fire, add water starch, proper amount of monosodium glutamate, soy sauce, monosodium glutamate, cooking wine and a little white sugar, stir fry evenly, and sprinkle with pepper powder after serving.

2. Fish-flavored eggplant

Fish-flavored eggplant is a famous dish of Han nationality, belonging to eight Chinese cuisines. The main ingredient is eggplant, which is processed and fired with a variety of accessories. There are many different ways to make it, which is delicious and nutritious. It is a typical fish-flavored dish in Sichuan cuisine.

Details of ingredients:

Eggplant, pickled pepper, minced meat, cooking wine, oil, soy sauce, vinegar, soy sauce, sugar, ginger, garlic, coriander, bean paste and water starch.

Practice:

1, cut eggplant into sections, chop pickled peppers into powder, add cooking wine to minced meat, and add soy sauce, vinegar, soy sauce and white sugar to the container to prepare fish-flavored juice.

2. Put oil in a hot pot, add ginger and garlic foam, add pickled pepper powder and stir-fry until fragrant, add appropriate amount of bean paste, add minced meat and stir-fry after boiling red oil, add eggplant, stir-fry and color, then pour in fish sauce, and pour in water starch to continue stir-fry.

3, put oil in the casserole, pour the fried eggplant into the casserole and stew for a while and sprinkle with coriander.

3. Sweet and sour pork ribs

Sweet-and-sour sparerib is a typical traditional dish with sweet-and-sour flavor. It uses fresh pork chops as the main ingredient, and the meat is fresh and tender, and the color of the dish is red, bright and oily. At the same time, pork ribs have the effects of nourishing yin, moistening dryness, benefiting essence and enriching blood; Suitable for patients with deficiency of qi and blood and deficiency of yin.

Details of ingredients:

Pork ribs, chives, ginger, garlic, starch, cooking oil, soy sauce, balsamic vinegar, salt, white sugar, monosodium glutamate, etc.

Practice:

1, chop ribs into small pieces and wash them for later use, cut garlic and ginger into pieces, wash shallots and cut them into fine powder.

2. Add enough vegetable oil to the pot, heat it to 50%, then put the ribs in and fry them until golden brown, then remove them and control the oil for later use.

3, leave the bottom oil in the pot, add the right amount of ginger and garlic slices, monosodium glutamate, soy sauce and salt, stir fry evenly, then pour in the ribs and stir fry together, add the right amount of warm water, and simmer for half an hour after the fire is boiled.

4. After the ribs are stewed, add white sugar, vinegar, minced chives and appropriate amount of water starch to thicken them, and then collect the juice with high fire.

4. kung pao chicken

Kung pao chicken is a traditional classic dish of the Han nationality, which belongs to Sichuan cuisine. The founder was a resident of Sichuan, and was later improved and carried forward by Gongbao Ding Baozhen, which has been passed down to this day. This dish is also classified as Beijing Palace Cuisine. Red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp.

Details of ingredients:

Chicken breast, cucumber, red pepper, peanut, salt, Weidamei, sugar, pepper, onion, ginger, garlic, cooking wine, starch.

Practice:

1, wash and dice the meat, slice the onion and ginger, and add some cooking wine, pepper and salt for curing.

2. Dice the cucumber, cut the pepper, cut the onion, slice the garlic, fry the peanuts and cool them for later use.

3. Add oil to the hot pot, add pepper, onion, ginger, garlic and pepper to saute; .

4. Add the chicken breast and stir-fry, and then add the sauce mixed with Weidamei, sugar, salt, starch and pepper to stir-fry to taste; .

5. Pour in diced cucumber and stir fry, pour in fried peanuts before taking out the pan, stir fry and collect juice, and serve.

5. Braised pork

Braised pork, a famous popular dish, has its own characteristics in all major cuisines. It uses pork belly as the main ingredient, and it is best to choose three layers of pork belly (pork belly) with fat and thin. The pot is mainly casserole, and the meat made is fat and thin, sweet and soft, rich in nutrition and instant in the mouth.

Details of ingredients:

Pork belly, star anise, fragrant leaves, green onions, ginger, white sugar, soy sauce, yellow wine, rock sugar and salt.

Practice:

1, pork belly cut mahjong pieces.

2, put it in the pot, pour cold water, and have no pork belly. 5 minutes after the water boils, take it out.

3, from the oil pan, after the oil is hot, add the star anise. Pour in white sugar and stir-fry until brown.

4. Add the meat and stir-fry until the meat begins to oil.

5. Pour in rice wine and soy sauce and stir-fry until the soy sauce is evenly adsorbed on the meat.

6, inject boiling water, flat with meat, add onion, ginger, fragrant leaves, rock sugar.

7, simmer for 40 minutes, pick out onions, star anise, fragrant leaves, add a little salt, collect juice on high fire, stir fry.