The cookbook of home cooking is not spicy. In the long history of China for thousands of years, all development can not be separated from food culture. Our country has become a veritable "gourmet country". There are many kinds of cooking methods for Chinese food. Here are the cookbooks of home cooking that are not spicy.

Family cooking recipes are not spicy 1 the practice of curing small cooking without appetite

Beat 4 eggs in a bowl, add a little salt and two drops of white vinegar to break up. I use earth eggs, and the finished product is more beautiful in color.

Soak the black fungus for later use. Add a little salt to the clear water and a proper amount of black fungus, and it will be soaked in less than 5 minutes.

Wash leek moss and cut into small pieces.

Wash the Pleurotus eryngii and cut a knife from the middle.

Wash and peel the tomatoes and cut them into small pieces.

Chop onion, ginger and garlic. There are no shallots in my house, so there are only pictures of ginger and garlic.

After the water is boiled, pour the Pleurotus ostreatus and Auricularia auricula into the blanching water for 2 minutes, and remove the water.

Stir-fry the eggs for later use.

Put the wok on a strong fire, add a little cooking oil, and add onion, ginger and minced garlic to smell.

Pour in tomatoes, add a little sugar and edible salt, and stir-fry the thick juice.

Pour boiled Pleurotus ostreatus and Auricularia auricula, add appropriate amount of oyster sauce and soy sauce, and stir well.

Pour in scrambled eggs and leek moss, stir fry quickly and evenly.

Out of the pot, let's enjoy it ~

Family cooking recipes are not spicy 2. The practice of fish-flavored shredded pork (home cooking)

Clean lean meat and shred it. (You can choose tenderloin or front leg meat. It can be frozen for a while and cut very well. Shredding along the texture of the meat is more tendon-like! You can also cut it and wash it to get bloody and then squeeze out the water. )

Add white pepper (1 g), egg white (1 piece), cooking wine (20g), salt (2g) and starch (10g) into the shredded pork, and mix well, then pour in cooking oil (10g) and seal the shredded pork. Let stand and marinate 15 minutes to remove the fishy smell!

Shred green pepper and carrot, soak dried auricularia in warm water to squeeze out water for later use! (I use the northeast auricularia auricula, which is small and thin, and basically does not need to be cut. If you use big fungus, shred it! )

Chop ginger, garlic, chives, diced millet pepper, and a spoonful of red bean paste for later use! (If you like spicy food, put more millet or pickled pepper.)

Mix fish sauce: take a clean small bowl, add sugar (25g), balsamic vinegar (25g), light soy sauce (20g), oyster sauce (10g), light soy sauce (2g), starch (3g) and clear water (50g) and mix well for later use. (Starch and water can be mixed separately and added at last.

Soy sauce can also be added as appropriate according to the coloring situation! I'm used to it, and I have a good idea of quantity control, so I'll blend it all together to save trouble. )

Heat the pot and put some cooking oil! (Try to use a non-stick pan. For ordinary pans, you must heat the pan first, then add oil, and turn the wok to make the oil soak around the pot liner, and then add shredded pork to avoid sticking to the pan! )

Add the pulped shredded pork, quickly spread and stir-fry until the meat turns white and ready for use.

(Clean the pan) Re-oil the hot pan and saute the millet pepper.

Add carrots and stir well until oily and soft!

Pick out a place and add red bean paste, Jiang Mo, minced garlic and chopped green onion in turn, saute until fragrant, stir-fry red oil, and then mix carrots and stir well!

Add the soaked auricularia auricula and shredded green pepper and stir-fry evenly.

Pour in the fried shredded pork and stir well.

Pour in the prepared fish-flavored juice around, stir fry quickly and evenly, and collect the juice to taste! If you are not satisfied with the coloring, you can add a little soy sauce coloring! (Because the red oil watercress is especially salty) Taste the salt and judge whether it is necessary to add salt! (If the starch water is mixed separately, the starch water can be added to stir-fry and collect the juice after the juice is poured and stir-fried. )

Sprinkle with a little sesame oil, pan and plate! With some thick soup, it tastes delicious, sweet and sour, slightly spicy, and it is very delicious.

Family cooking recipes are not spicy. 3. The practice of cooking beans with shredded pork

Shredded pork, washed beans and cut into sections for later use.

Wash and shred the shredded chili. I use the hot girl, which is very spicy and delicious. Stir-fry it in hot oil first and put it out for later use.

Saute chopped green onion, stir-fry shredded pork until completely discolored, add soy sauce and stir-fry, add green beans, stir-fry until it is 80% mature, add shredded pepper, add appropriate amount of salt and chicken essence, and stir-fry until cooked.

Eat!

Tips

Stir-fry the beans for a while, be sure to fry them thoroughly, or you will easily eat your stomach ~