Lunch is very important for everyone, but most of us work outside, and sometimes we can't come home for lunch at noon, so it is very important to have a delicious and simple lunch. Here I recommend some for you.

Shrimp with taro and cheese

Ingredients: taro 10, 2 slices of cheese and 3 prawns.

Accessories: salt 1 teaspoon, chopped green onion, cumin powder, 2 tbsp salad oil, cooking wine 1 teaspoon, sugar 1 teaspoon.

Practice:

1. Wash taro and peel it. Cut in half and steam in a pan. This kind of taro is almost steamed for ten minutes.

The left and right sides are ripe;

2. Shrimp cut off the shrimp gun, shrimp whiskers, open the back, and go to the sand line sandbag. Open your back and leave your stomach. Then don't cut it off. Chop it gently with a knife. Apply cooking wine to remove fishy smell;

3. Pour some salad oil or cooking oil into the bowl. Add salt, sugar, cumin powder, and you can also add some pepper to suit your taste. Stir evenly;

4. Put the steamed taro in the baking tray. Take a brush and brush the salad oil just prepared on the taro and shrimp. It takes about five minutes to marinate;

5. Slice a piece of cheese, dice another piece of cheese, and chop and mix the remaining taro together;

6. Cheese strips are placed on the taro at will. Cheese taro is crushed and stuffed on shrimp;

7. Set the plate and preheat the oven;

8. 180 degrees, upper and lower fire, middle layer, baking 15-20 minutes. It depends on the individual oven. Sprinkle chopped green onion in the last few minutes;

Braised ribs in sauce

Ingredients: 300 grams of ribs;

Accessories: light soy sauce, rock sugar, dark soy sauce, garlic, cooking wine, extremely fresh flavor, salt, starch, bean paste, pepper, ginger and dried Chili.

Practice:

1. Prepare fresh ribs;

2. Add cold water to the pot; Put the ribs into the pot without covering the pot to boil; The pigsty odor of ribs is fully volatilized. Cold water makes it easier to boil the blood out of ribs;

3. Boil out the blood in the ribs, remove the ribs and wash them for later use;

4. When the oil in the pot is hot, first choose rock sugar to stir-fry the sugar color. The color of rock sugar fried is red and bright. You'd better break it before frying. Stir-fry the sugar color with low heat until the rock sugar is completely melted. Heat oil in another pot, saute chopped ginger and dried Chili; Stir-fry the blanched ribs with sugar;

5. Adding cooking wine can remove the fishy smell and better help the ribs to taste;

6. Stir-fry until the surface of the ribs is tight, and add soy sauce to touch up;

7. Add raw extract flavor;

8. Add garlic. After the surface of the ribs is evenly colored, pour boiling water into the ribs, cook over high fire until the soup boils, cover the pot and simmer for 40 minutes;

9. Add bean paste 1 spoon;

10. The taste is extremely fresh and moderately fresh;

1 1. When the soup in the pot is boiled to one third, add salt;

12. Add water starch to thicken it to make it more viscous and tasty. Then mix well with a spatula, sprinkle with pepper and finally serve. After this introduction, I believe you must be swallowing saliva. A delicious and refreshing braised pork ribs in sauce with tender meat and crispy and sweet taste is ready.

stewed radish sirloin

Ingredients: a strip of beef brisket;

Accessories: one white radish;

Seasoning: 3 grams of salt, 5 grams of soy sauce, appropriate amount of rock sugar, 2 slices of ginger, 2 cloves of garlic, 2 pieces of star anise, 2 grams of pepper, cinnamon 1 segment, a little dried pepper, appropriate amount of bean paste, appropriate amount of tomato sauce, scallion 1 cut, shallot 1 small handful, a little pepper and tsaoko.

Practice:

1 .. Wash the brisket, soak it in clear water until no blood oozes, selectively remove some fat and mucous membrane parts on the brisket, and cut it into 3-4CM square for later use; Put water in the pot, add chopped ginger and pepper, put the diced beef brisket after the water boils, pour 1 spoonful of Shaoxing wine, cook for 2-3 minutes until the bloody foam overflows, take out the beef brisket pieces, wash them with warm water and control the water for later use;

2. Prepare stew sauce, red bean paste and lobster sauce and chop them for later use; Peel garlic cloves, wash shallots and cut them obliquely into sections, remove stalks and seeds from green/red peppers and cut them obliquely into sections, slice ginger, wash shallots and tie them with onions for later use; Spices are washed with warm water for later use;

3. Heat the wok and fill it with oil. Stir-fry garlic cloves, ginger slices, onion segments and spices with medium and small fire, pour the mixed sauce into the center of the wok, stir-fry until the red oil oozes, and pour the brisket into the wok and stir-fry with high fire; Pour Shao wine and soy sauce into the pot, stir-fry the brisket until the discolored skin shrinks slightly and is burnt, and add enough boiling water at one time to open the pot;

4. Pour the meat and soup into the pressure cooker (it is better to stew in a casserole if you are not in a hurry), and cover the medium and small fires with "pressure" for about 35 minutes to turn off the flame; Wash the white radish, cut it into round slices and spread it in a clay pot, take out the beef brisket from the pressure cooker and spread it on the radish slices, filter out the impurities in the soup in the pot, add the beef powder, refined salt and crystal sugar, mix well, pour the original juice into the pot, turn the stove to a low fire after boiling, and simmer until the radish is soft and tasty, and then serve the oily green red pepper pavement.

cabbage

Ingredients: 3 vermicelli, half cabbage, dried rice 1 bar, half bowl of pork belly, half carrot and garlic.

Accessories: half a tablespoon of sugar, 3 tablespoons of soy sauce, pepper 1 teaspoon, 3 mushrooms, and appropriate amount of salt.

Practice:

1. Soak the vermicelli in warm water for 10 minutes, then remove and control the moisture. Be sure to control it;

2. Shred cabbage and carrot;

3. Chop pork belly, chop mushrooms in advance, soak dried shrimps, remove and filter, and mince garlic;

4. Stir-fry the wok, add more oil, and stir-fry the minced garlic with a small torch.

5. Pour in dried shrimps to stir-fry the aroma;

6. Put in the vermicelli, light fire, and stir constantly with chopsticks. About 3 minutes. (Many people question this step. I want to say that I have done the practice of putting cabbage first and then putting fans, so the fried fans are not dry enough. In my version, I put the vermicelli first and then the cabbage, which is dry and fragrant. But first, you must have a non-stick pan. Otherwise, I advise you not to try);

7. Add minced meat. Why not put the minced meat in advance? Because I want to keep its taste tender. If you put it in advance, it will fry the meat hard;

8. When you hear the fans buzzing, pour in the cabbage and stir-fry until soft. Cook a little soy sauce, a little salt, a little pepper, a little sugar, and add shredded carrots. Change the fire and stir fry. Finally, add the minced mushrooms. Turn a few times out of the pot;

Crispy tofu with sauce

Ingredients: 300g of brine tofu, pork belly 10 slice, 2 cloves of garlic, 2 slices of ginger and 2 chives.

Accessories: 3 tbsps of soy sauce, bean paste 1 tbsps, sugar 1 tbsps, 2 tbsps of cooking wine, 2 bowls of hot water and appropriate amount of starch.

Practice:

1. Cut the tofu into pieces with a thickness of one centimeter. Deep-fried until golden on both sides, and the surface forms a hard shell. Don't be too thin or the tofu will become thinner and taste bad after the water in it evaporates (or you can fry it slowly with less oil). In fact, frying is faster and more fragrant. Don't worry about what to do with the fried oil. The fried tofu oil is very clear and can be used again.

2. Blow it up like this. Remove for later use;

3. Slice ginger and garlic and pork belly. Don't use too much pork belly, just add some oil to tofu. Cut the scallion and onion tail separately. Cut the scallion into inches, and cut the onion tail into chopped green onion;

4. wok, do not put oil first, and dry the pork belly. Stir-fry the oil, and then put a proper amount of oil;

5. Stir-fry the dried incense and remove it for later use;

6. Directly use the oil in the pot, add 1 tbsp bean paste (the specific amount depends on personal taste), stir-fry the flavor, add ginger and garlic, then add scallion, and add 2 tbsp cooking wine;

7. Add 3 tablespoons of soy sauce and appropriate amount of sugar. Appropriate amount of salt (bean paste has salty taste, and salt can be determined according to taste) is boiled into 2-3 bowls of hot water;

8. put the tofu in the yard and pour the pork belly in. Like this, scoop up the soup with a spoon and pour it on the tofu. Let the tofu soak up the soup. The small fire is slowly boiled. Until the soup is almost collected, the water starch is thinly covered. Sprinkle with chopped green onion. Out of the pot.

Braised chicken with sweet potato

Ingredients: grass chicken 1 piece, sweet potato 1 piece, appropriate amount of onion and ginger;

Accessories: 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons cooking wine, soy sauce 1 tablespoon, appropriate amount of boiling water and salt.

Practice:

1. A catty of chicken is less than two catties. Head, tail and claws. no Chop the rest into small pieces. Soak in cold water for about 20 minutes to soak the blood out. Marinate with cooking wine and proper amount of salt for more than ten minutes;

2. Sweet potato cutting hob block. Fry in an oil pan until a hard shell is formed on the surface, and then take out;

3. fry the chicken pieces, too. It's completely fried. Remove the oil filter;

4. Stir-fry the chives and ginger, pour in the fried chicken pieces, stir fry, add 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp light soy sauce, 2 tbsp oyster sauce, stir fry and color evenly;

5. Add the water without chicken nuggets, cover the pot, boil over high fire, and simmer over low fire until the chicken is cooked and soft, and the water is almost cooked. You can save some juice to pour rice, which is very good;

6. Pour the fried sweet potato in, stir fry together and add the right amount of salt according to personal taste. Sprinkle some chopped green onion out of the pan

Spicy roasted sparerib

Ingredients: pork chop 400g, barbecue sauce100g;

Accessories: 30g of lettuce.

Practice:

1. Prepare all materials;

2. Chop the pork chops into sections of about10cm, rinse and drain them, put them in a pot, and marinate them in sauce for half an hour;

3. Dip the marinated ribs in the sauce and put them in the baking tray neatly, leaving the barbecue sauce for later use;

4. Preheat the oven for 2 10 degrees for 50 minutes, in the middle layer of the oven. Seal the baking tray with tin foil and put it in a preheated oven, and bake it for 20 minutes at 2 10;

5. Then take out the baking tray, open the tin foil, brush the remaining barbecue sauce on the meat, wrap the tin foil again and bake in the oven for another 20 minutes;

6. In the last 10 minute, open the tin foil and bake. Pay attention to the changes of the ribs and turn them over. Just put the cooked ribs on the lettuce and put them on the plate. You can eat them with the lettuce.

Dandan fish noodles

Ingredients: pork100g, fish noodles100g.

Accessories: broken rice, sprouts100g, peanuts (fried) and Chinese cabbage.

Seasoning: salad oil, salt, soy sauce, vinegar, chicken essence, onion, ginger, garlic, cooking wine, sesame oil, sugar, Chili oil, pepper oil and lard (suet).

Practice:

1. Saute minced chives, ginger and garlic in oil, stir-fry until fragrant, and then add minced pork;

2. Stir-fry minced meat, and spray cooking wine and soy sauce to remove fishy smell and enhance color;

3. Add shredded rice sprouts and stir-fry with minced meat. After stir-frying, add a little salt to taste according to the salinity of soy sauce, and set aside;

4. Relax the boiled fish noodles in the pot, add a little salt when the fish noodles are almost cooked, add green vegetables and cook them together until the green vegetables are cut off, and remove the vegetables and noodles together to control the moisture;

5. Mix sesame sauce, sesame oil, spicy oil, pepper oil, chopped green onion, minced garlic, chopped peanuts, and a little sugar, vinegar and chicken essence into a bowl of juice, and put it at the bottom of the bowl where you are going to eat noodles;

6. Put the noodles on the bowl juice, code the surface with green vegetables and fried minced meat, and you can also decorate the surface with some peanuts (I forgot). When eating, mix the seasoning at the bottom of the bowl and mix well.

You can have a delicious lunch without cooking or cooking noodles. There must be a packet of sliced bread in the refrigerator every week. Most of the time, if you only eat it at breakfast, you usually can't finish it during the preservation period, so you often feed it to ducks or birds. In fact, taking bread as the staple food can also change into a delicious and simple lunch.

1. Whole wheat bread is topped with salted elbow flowers and fried carrots and celery shreds, while alfalfa sprouts and purple onion shreds are placed on the surface. A meal not only has more than five kinds of food, but also has rich colors.

2. Cut three tiger shrimps from the back, remove the sand line, marinate them with a little salt and pepper for a few minutes, put the oil, shredded ginger and shredded onion in the pan, add a little soy sauce and oyster sauce after both sides turn red, and finally add a tablespoon of tomato sauce. Put the shrimp and sauce on the whole wheat bread and sprinkle some alfalfa sprouts. Shrimp meat can be easily taken out with a knife and fork when eating, and finally the sauce and alfalfa sprouts make the bread very tasty.

3. The seafood shop bought a 1.5 kg snapper, sliced the fish and processed it into fried fish chops in the shop. After a meal of Fish and chips, there were some fish left, so the fish was fried in a pan and poured into spaghetti sauce, with garlic slices and shredded cabbage, and placed on bread slices.

Boil soup with the head and bones of the same fish, add onions, celery, tomatoes and mussels, it's delicious.

Scrambled eggs with onion and avocado, first shred the onion, marinate in salt for 10 minute, then beat in the eggs, heat the pan with oil, pour in the egg liquid, fry on both sides until golden brown, put it on whole wheat bread with avocado slices and sprinkle a little black pepper on the surface.

Other simple lunch recommendations

fried rice

Prepare eggs, rice, carrots, cucumbers and onions. Dice carrots and cucumbers, cut onions into powder, first put eggs into a bowl, stir-fry them into egg pieces in an oil pan, put them into the bowl, then put oil, first stir-fry the onions, then add carrots, cucumbers, rice and egg pieces, add salt, stir-fry them evenly, and then serve them out.

Potato cake

Prepare potatoes and flour. First, wash and peel the potatoes, cut them into uniform filaments, then put the flour into a bowl, add more water, add salt, stir them into paste, add shredded potatoes and stir them together, then heat the oil in the pot, pour the shredded potatoes into the pot and spread them into golden crisp cakes.

Egg steamed bread

Prepare eggs and steamed bread. First, cut the steamed bread into small pieces, beat the eggs in a bowl, add salt, stir, put the steamed bread pieces, dip the steamed bread in the egg paste, then put the oil in the pot, heat it, put the steamed bread paste in the pot, and fry until golden and crisp, and then take out the pot.

Homemade hamburger

Prepare hamburger embryos, bacon, cucumbers and eggs. Put the oil in the pot, spread the eggs into an omelet, add a little salt, wash the cucumber and cut it into pieces, then put the eggs into the bread embryo, and put the cucumber slices and bacon on it. This way of eating is suitable for friends who love western food.