A week's home cooking recommendation, just do it if you don't know what to eat every day.

First, steamed beef tofu Flammulina velutipes

1. The beef is frozen in the refrigerator in advance, slightly thawed after taking out, and sliced with a knife. Add a proper amount of soy sauce and cooking wine and stir well until all the meat slices are melted and softened.

2. Flammulina velutipes cut off the old roots and divide them into small pieces. Find a big plate and spread the Flammulina velutipes evenly.

3. put on tofu blocks; Tofu should be made of a slightly harder texture, not lactone tofu.

4. Sprinkle 2 teaspoons of corn starch into the marinated beef slices. Mix well. Spread the beef slices and spread them on the tofu.

5. Put it in a cold water steamer; Cover, steam after fire 15-20 minutes.

6. Chop the shallots and take a small piece of pepper and dice it.

7. Steamed beef tofu Flammulina velutipes is taken out of the pot, sprinkled with chopped chives and chopped red peppers, and topped with hot oil.

Second, celery fried meat

1. celery is defoliated and cut into inch sections for later use.

2. Slice pork loin into filaments, marinate it evenly with cooking wine, a little starch and salt for about 10 minutes.

3. Put some oil in the pot and add shredded pork.

4. Stir-fry until the shredded pork turns white and turn off the fire.

5. Take another pot, put the right amount of oil, and heat the pepper together.

6. Add shredded onion and ginger and stir-fry until fragrant.

7. Then shovel out, leaving only the oil in the pot.

8. Add celery and stir fry quickly.

9. Stir-fry until the celery is green and add shredded pork.

10. After turning evenly, add a proper amount of salt, stir-fry slightly, and serve.

Third, roast chicken pieces

1. Chop the chicken pieces, blanch them to remove impurities, wash them and set aside.

2. Heat the oil in the pot, add onion, ginger and garlic and saute.

3. Add the chicken pieces and stir fry.

4. Add cooking wine, soy sauce, sugar and salt and stir well.

5. Add water to boil and collect juice over high fire.

6. fill out and finish.

Fourth, sweet and sour pork ribs

1. Wash the small row with warm water and drain it.

2. Add rice wine, onion, ginger, salt and starch to the small row, and mix well, then add an egg white, and mix well for later use;

3. Put a proper amount of oil in the pot, heat it to 80%, fry it in small rows, stir fry constantly, fry it until the small rows are golden yellow, remove it and drain it for later use;

4. Leave a little oil in the pot, add one part of sugar (preferably maltose), two parts of vinegar and two dried peppers, stir until it is frothy and sticky, pour it into a small row and stir-fry until all the juice is rolled onto the small row, sprinkle a small handful of white sesame seeds and a little flavor, and remove the onions, ginger and peppers when taking out the pot. Lettuce can be used at the bottom.

Five, braised eggplant

1. Wash the eggplant and cut it into hob shapes.

2. Marinate the minced pork with soy sauce and raw powder for about a few minutes, then fry it in the pan and pick it up.

3. Put the onion in a hot oil pan and saute until fragrant, then add the eggplant and stir fry constantly, sprinkle some salt until the eggplant becomes soft.

4. Add the fried minced pork and stir-fry it together. Add the chicken essence and you can start the pot.

Six, Toona sinensis eggs

1. Eggs beat in

2. Chop the fresh Toona sinensis.

3. Stir well and add a little salt.

4. Oil a little, heat it with small fire.

5. Pour in the stirred eggs and Toona sinensis.

6. After the egg is shaped, turn it over and cut the finished product into several pieces before taking it out of the pot.

Seven, coke chicken wings

1. Clean the chicken wings, blanch and drain.

2. put a little oil in the wok, heat it, burn the onion and ginger to smell, and stir fry in the wings for a while.

3. Pour the cola, and it is advisable not to pass through the wings.