A friend asked me how I could quickly fill my stomach at home during off-hours, healthy and top-full. As a cooking enthusiast, I'm kind of into cooking, so I gave my friend a lot of advice. But before we get to the point, let's take a look at what I've been working on~
In fact, my friend's need is pretty obvious: he needs "fast food". Let's start with a question: what exactly is a 'quick dish'?
When it comes to "fast food", many people understand that it is a dish that can be quickly fixed in the pot as soon as it is placed in the pot. In fact, it is not, the reason why it is called "fast", because the time spent on this dish is short, such as pre-preparation, cooking, and time to clean up after eating.
For example, a dish is steamed vegetables, ready to prepare the material steamed 30 minutes, you can cell phone timer, and then do other things first, the time is up, then open to eat. This counts the time really spent on this dish is not much, during which you can also do other things, then this dish is also considered a fast dish.
So, the production of "fast food" can start from three aspects:
1, the preparation: the next day to do the dishes can be cut a day in advance, or frozen things can be thawed in advance.
2, the choice of dishes: steamed or stewed dishes, quickly fried dishes, etc., later will be specifically recommended.
3, late finishing: when cooking, clean up, garbage and other food waste can be put into the bag of vegetables, on the one hand, environmental protection, on the other hand, in the process of cooking to see a clean and tidy desktop, but also able to improve the mood of cooking. At the same time, some people do not love to cook, is because after eating to face the kitchen mess, and the resulting bad mood. Well, if you have developed a good habit of cleaning up the hand, the benefits are endless ~
1, white burn XX: generally this is used for the production of vegetables, simple and fast, and healthy.
Method of production: boil water in the pot, pour a little salt and oil. When the water boils, pour in the bok choy and blanch it until it turns color, then fish it out and soak it in cold water. Then plate, drizzle with a little soy sauce, you can eat.
ps: Soy sauce is soy sauce used for flavoring and can be consumed directly. Old soy sauce is used for coloring soy sauce, pour a little, coloring effect is very good, use with caution.
2, steam XXX: generally used for tofu or meat production, although the steam time is longer, but this period can be cell phone timing, and then prepare other dishes.
Method of production: the tofu or meat set up a good plate, dripping with a variety of seasoning (you can follow the recipe method), into the pot steam.
3, cold XX: this dish is based on the white seared, the difference is that the seasoning drizzled is more abundant.
Methods of production: vegetables or meat in accordance with the method of blanching, pour a little soy sauce, salt, sugar, oyster sauce, vinegar, white sesame seeds, red oil chili peppers, scallions can be set on the plate to eat.
ps: remember these seasonings are put a little can, too much will lead to the flavor is too heavy.
4, XX fried meat/eggs: all-purpose meat/eggs, with what vegetables are very delicious.
Method of production: vegetables first blanched in accordance with the method of white scorching, and then meat slices cut to add a little sweet potato starch, soy sauce for marinade. And then hot pan hot oil, pour in the shallots, first slightly fry the meat to the discoloration of the pan. Another pan, also hot pan hot oil, add the shallots, then pour in the vegetables to stir-fry, then pour in the meat, a little salt to stir-fry to taste can be up to the pan plate, sprinkle a little green onion decoration can be.
5, XX stew XX: This method requires a stew pot at home, go out in the morning and pour the material into the stew pot, set a good time, you can enjoy the food after work ~ this method applies to the soup stew congee, or summer green bean soup and red bean soup and so on.
Methods: Pour all the ingredients into the stew pot, pour the water to eight full, set the time. After stewing, add seasonings, such as salt or sugar.
6, XX noodles: If there is no appetite, do not want to eat, this time you can choose to eat noodles. There are two kinds of noodles, one is cold noodles, the other is soup noodles. The difference is that there is no soup ~
Methods of production: the first production of basic materials, such as tomatoes and egg noodles, you can first do a good tomato scrambled eggs on the side (production methods refer to the XX fried meat/eggs). Then while stir-frying the vegetables, start another pot to boil water, pour in a little salt and oil, pour in the noodles when the water boils and cook until the noodles float, then you can fish them out and soak them in cold water. If you want to eat cold noodles, put the noodles in a bowl, pour in the fried tomatoes and eggs, mix well and serve. For soup noodles, just pour the water you used to cook the noodles into the bowl.
ps: This method is learned from the cafeteria aunty, so that the cooking out of the noodle strength moderate, and not too watery, taste is also very good.
7, XX congee: many people cook congee is directly raw rice in the pot to cook, and then add materials. Once outside to eat to Xiamen dried oyster porridge, the taste is very good, so ask the chef to teach, only to know that the original delicious congee is to use the rice has been boiled with water for production, the speed of learning up hehehehe~
Production method: a day in advance to cook rice, you can pre some amount, stay half a bowl of the amount. Then time off work, the pot poured into half a bowl of rice, a bowl of water, boil, pour in the material you want to eat, such as chicken, corn and so on. Once it boils again, you can start the pot. When you start the pot, you can sprinkle in a little fried soybeans / peanuts (these supermarkets are sold, you can buy some to put at home) and green onion decoration.
8, fried rice: delicious fried rice is also recommended to use the overnight rice production, so that the fried rice grains, quite outside the restaurant's flavor ~
Methods: hot pan hot oil, pour onions burst incense, under the carrots, ham and other materials stir fry, wait until the material is browned, pour in the rice, as well as a little soy sauce and stir fry, and so on, until the rice are evenly fried, and then start the pan.
ps: These are just a few of the tried-and-true methods of cooking that can be put together as quickly as you like. In addition, please note that the seasoning, please try to put a little bit at a time, be sure to taste their own flavor to almost the pot. The newcomers often do the dishes taste heavy, is because the seasoning one-time put too much lead.
1, a timed function of the stew pot: there is a stew pot, summer can drink on the green bean soup, winter can have a complementary soup, the use rate is quite high. Especially when you can't get up the next day to make breakfast, in advance with the crock pot to set a good time to do a red bean barley soup or something, instantly beautiful mood ~
2, have a timer function of the rice cooker: some time off work to fry a good dish, but the rice is not cooked, but also is depressing. At this moment, there is a need for a rice cooker with a timer function, in advance of the sufficient amount of rice and water to join, to the time automatically start cooking, so that people are incredibly mindful of ~
As a cooking enthusiasts, concerned about a number of recipes platforms, such as "Gourmet World", "Douguo", "Wenyi Home Cooking", "the next kitchen" and so on. After comparing, I found that the dishes in the "Next Kitchen" are more abundant and updated quickly, so I decided to choose the "Next Kitchen" as the position for digging new dishes.
When I first started using it, I felt pretty good, but I think it's because more and more people are using it, and the quality of the recipes varies, so sometimes I have to look at a dozen or so recipes for a single dish, and then I have to make a synthesis of the recipes based on my own experience, and try out a new dish.
At the same time, in the process of mingling with the "kitchen", we also found some reliable accounts, recommended recipes are very real, and recommended to you here.
1, small million housekeeper (that's me hahaha, from time to time to update the recipe)
2, eight feet canteen (will be Chinese food in the form of Western-style plate, the first time I found the original Chinese food can be done in such a delicate shape, just look at the shape are enough to please the eye ~)
3, the Japanese food record
4, yanyanfoodtube< /p>
5, yanyanfoodtube< /p>
5, yanyanfoodtube<
5, Sunny_Kreglo (mainly focuses on fitness recipes update)
6, taste buds time
7, small feather private kitchen
8, food station foodvideo (highly recommended, is a "one" produced by a food column, video explanation, high quality)
9, white vegetarian records (very) Early attention to an account, due to the po Lord long-term vegetarian, updated recipes are vegetarian)
10, agar food
Note
Said so much, on the cultivation of culinary arts, or want to re a small word of caution:
1, practice makes perfect, first from simple dishes, play the basics, such as the knife work, for the control of seasoning, and so on, in this process continue to achieve success, and the process is not a good idea. In this process, you will continue to get a sense of achievement, and then gradually challenge the difficult dishes, step by step. The first thing you need to do is to get a good deal on your own, and you'll be able to do that.
2, learn a dish after the timely record summary, many dishes we do after the success or failure, there are worthy of record, timely summary, so that the next time you can have a breakthrough ~
Lastly, I like a paragraph to end it ~