Being able to cook a table of food for your family often is a sign of love for your family. Cooking food requires not only love, but also learning more cooking skills, which is also love for life. Making a table of delicious food, from buying ingredients to picking vegetables and washing them at home, the cooking process is actually "tired and happy"! This is what it feels like to cook food for your family. I am a retired old man. When I was young, I was busy with my work, seldom taking care of my family, and I had plenty of time to make up for my guilt after retirement. Therefore, in recent years, I have worked hard to learn cooking skills and be a good family cook.
Although I am not a professional chef, there are still many times to cook a table of delicious food for my family. I gradually learn to cook more dishes and I can be orderly.
On the rest day, the family sat together for dinner, so they prepared to cook a table of dishes.
First of all, the food code is ready, the knife should be changed, the oil should be oiled, and the blanching water should be blanched.
Pot meat is oiled in advance and ready.
Draw sweet potatoes, oil them and get ready.
Braised pork ribs are washed, blanched and ready.
Fried bacon with Dutch beans
Garlic and vegetables
Cook a table of delicious food for your family, and the semi-finished products are ready. After your family is seated, you can quickly serve it. It is my happiest thing to work hard alone and let my family enjoy hot food. Answer the subject's next question: One of my specialty dishes is shredded sweet potato.
Sweet potato: common ingredients, make a dessert that everyone loves. Do it often, and you will be good at it if you master the method.
Share the process with friends:
Step one, peel the sweet potato and cut it into large ivory blocks.
Step 2, burning oil in a pot, frying sweet potatoes at 40% heat.
Slowly fry in medium fire until golden brown, and take it out.
Step 3, put a little vegetable oil in the pot, add white sugar, add a little water, and start boiling sugar on medium fire to prepare for drawing sweet potatoes.
Step 4, when the sugar is about to change color, add the sweet potato that has been fried twice, and quickly tip the spoon, so that the sweet potato can be evenly wrapped by the sugar syrup.
My specialty is shredded sweet potato.
Conclusion: Loving life begins with food. Thank you for your attention!
What's it like to cook a table of delicious food for your family?
I'm a chef, and I feel tired cooking a table for my family. Because of my work, my lover is usually responsible for cooking, and only when I have a rest on the New Year's Day can my family eat my cooking. In fact, I don't want to work in my heart. Rest becomes overtime, which is harder than going to work.
Isn't it? I have to get up early in the morning, and I want to sleep until I wake up naturally. Pulling a small cart to the farmer's market to purchase, and planning what to buy while walking, it is necessary to take care of the tastes of family members and be economical. Do you think someone will take the initiative to give money to buy it, send your big dream in the Spring and Autumn Period? I may not satisfy them even if I contribute money.
I won't buy expensive ingredients, mainly chicken, duck and fish, and at most buy some shrimp. As a chef, there is no special specialty, so it can be said that everything is good. Isn't it? Cooking is my major. I should not only master this cuisine, but also bypass other cuisines. This is the foundation of my foothold.
As for how to do it, according to our custom, the banquet is mainly traditional dishes, and if we serve steak, pizza and hamburgers, we will be laughed at. You can't have a feast without chicken. The first course is boiled chicken, or fried chicken with soy sauce and crispy chicken.
Take the boiled chicken as an example, boil a pot of boiling water, lift the chicken three times and put it three times to make its internal and external temperatures consistent, then turn to low heat and cook for 15-20 minutes (depending on the weight of the chicken). When the time is up, fish the chicken in ice water and soak it to room temperature, then fish it out and drain it, and brush it with a layer of cooking oil to increase its appearance.
The stuffing of fried spring rolls is made of horseshoe, pork, shrimp, dried squid, mushrooms, etc., through chopping, dicing, adding raw flour, salt and chicken essence and mixing well. The skin of spring rolls is spread with egg liquid, rolled with stuffing, and fried in oil pan until crisp.
I don't like putting green beans, corn and red dates, but using lotus seeds, mushrooms, pork, glutinous rice and shrimp. Deal with all the ingredients, add lard, salt, chicken essence, sesame oil and pepper, mix well, stuff them into duck belly, seal them, wrap them tightly with gauze, stabilize them with aquatic plants, and stew them in soup for 4 hours.
Don't look at sea cucumbers so tall. There are often soaked sea cucumbers for sale in the market, and the price is moderate. Sea cucumber itself has no taste, and it is all cooked in broth. Blanch the sea cucumber first, then saute the ginger and onion, add two soups, sea cucumber, add salt and cooking wine and cook thoroughly.
Re-start the pot, add lard, cooking wine, broth and sea cucumber and cook for 5 minutes. Add squid and mushrooms, thicken with wet powder, add a little soy sauce, stir-fry in clear oil and take out the pot.
This dish is the simplest. Prepare shredded ginger and onion, ginger slices and onion strips. Put a layer of ginger on the bottom of the plate, put onion strips on it, and then put bass. Steam for 8 minutes, remove the steamed fish water, and remove the ginger and onion. Sprinkle shredded ginger and onion on the fish, pour in steamed fish soy sauce, and finally pour in hot cooking oil.
After eating so many meat dishes, let's have a vegetarian dish for a change. Mushrooms are soaked in advance. Soak bamboo shoots in rice for a few hours one day in advance, then put them in a pot to cook them thoroughly, and soak them in clear water for half a day. Then slice the bamboo shoots, fry them in a pot until dry, pour in broth and mushrooms, add sugar, stew in oyster sauce for 1 hour, and finally add salt to taste, and take out the pot.
Marinate pork belly, beef and roast barbecued pork in advance. Put a layer of fried peanuts on the plate first, and then put sliced meat on it in turn.
This dish is from Aauto Quicker. Pour a lot of water into the pot, add ginger slices and bring the ginger segments to a boil. Then remove the ginger onion, pour in the prawns and cook until red, remove and drain, and serve with ginger juice.
First spread the cooking wine and soy sauce evenly on the pigeon body and marinate for 5 minutes. Immediately pour cooking oil into the pan, fry the pigeons for 5 minutes and take them out. Leave the bottom oil in the pan, add pigeons, add cooking wine and fry thoroughly, add orange juice, chicken essence and sugar, and bake the soup for a few minutes. Finally, take out the pigeons, chop them into pieces, put them on a plate, and pour in the original juice.
Cut the processed Lipu taro into rectangular original pieces. Boil pork belly until it is 7% cooked, remove the jack and smear salt. Pour cooking oil into a wok, burn until smoke comes out, add pork belly, cover and fry until the noise disappears, take out the meat pieces, and when the oil temperature rises again, add pork belly and fry until the skin is wrinkled, and soak it in clear water.
Pour the taro into the pot and fry until it bulges. Remove and control the oil. Slice pork belly, put it on a plate, add sugar, fermented bean curd, sour plum, soy sauce, ginger juice, onion and red onion, mix well and marinate for 30 minutes. Take a large bowl, discharge it in the form of a piece of pork belly (skin down) and a piece of taro, pour in the original juice, and steam on the pot for 45 minutes. Bring the big bowl to the table, cover it with a plate and turn it upside down.
The traditional 10 large bowl is completed. Then the vegetables, and finally the tremella sweet soup. According to the custom, the first soup and sweet soup with green vegetables are not included in the menu. Some local families can cook seventeen or eighteen or even more than twenty dishes. In fact, you can't eat that much at all, which often leads to waste.
There are usually two people in our family, and there will be many people together only during the Chinese New Year holidays. Cooking a table of delicious food for my family, to be honest, I am really tired but really happy. Especially when everyone praised a dish constantly and scrambled to eat it, they were flattered! In fact, my specialty is to cook dry pot food. I just need to marinate the ingredients in advance, usually using seafood sauce, oyster sauce, etc. Then the bottom of the casserole is covered with garlic seeds, and then the marinated ingredients are put on the garlic seeds, covered with the lid and stewed for 10 minutes. No matter whether it is fish head, chicken wings, eel or bullfrog, it is delicious, which is convenient and delicious.
I made the sparerib soup of corn and carrot. I boiled the sparerib in water, then added the sparerib in water. The corn and carrot were cooked together. My two children liked it very much.
It is a very happy feeling to cook a table of delicious food for my family. My best dish is crucian bean curd soup, which is nutritious and my family loves it. Hit the washed crucian carp with a cross knife, cut a piece of tofu into small pieces, tear the washed Pleurotus eryngii smaller, and put it in a plate for later use. Cut the ingredients, slice the ginger, chop a few shallots into small pieces, chop the onion leaves into chopped green onion for later use, put a proper amount of cooking oil in the oil pan, add the crucian carp after the oil is hot, fry the crucian carp until golden on both sides, put a spoonful of cooking wine to remove the fishy smell, pour the onion pieces and ginger slices, then pour in a proper amount of boiling water, pour in tofu after the water boils, add the seafood mushrooms for five minutes, and cook for three minutes until the seafood mushrooms are cut off.
That is a feeling of happiness! The specialty is to mix a cold dish with beautiful heart, which is sweet and sour and delicious, and it is very delicious!
First of all, being able to cook food for your family proves that you are a person with filial piety and heavy feelings. You must be very happy to cook it. Secondly, you have to know what your family doesn't eat and what they like, and cook accordingly, so that you can get twice the result with half the effort. It's a bit much, but it's all true. My personal specialty is braised duck feet. If your family likes it, you can trust me privately.
I am a person who likes cooking very much. I cook for my family during the Spring Festival and the holidays. I am always happy when I see their praise.
My family is in the countryside, and I will go back to my hometown during holidays and festivals. Every time I go home, my parents try their best to make us eat better. The most common thing to do is to kill chickens. The chickens in the countryside are raised in the mountains without feed, and the taste is naturally pure and natural, but the cooking job is given to me. My best skill is firewood chicken. Every time I kill a chicken of 167 pounds, the whole family will eat it.
Firewood chicken: First of all, it is necessary to use firewood and iron pot. Cut the green pepper into small pieces, marinate it with salt, clean the chicken and cut it into pieces. Of course, cut it into small pieces. The big pieces are tasteless, marinate it with salt for about half an hour, then cook it with pure rapeseed oil at home, pour it into the chicken, stir-fry it over high fire for about 10 minute, and add peeled garlic and ginger slices (generally six or seven pounds of chicken) Stir-fry until all the water is dry, add water, appropriate amount of salt, cover the lid, return the firewood, simmer for 30 minutes, stir-fry the pan and take it out for later use, add the remaining oil into the green pepper, stir-fry the chicken, add appropriate amount of soy sauce, soy sauce, vinegar, white wine and sugar, stir-fry for 5 minutes, add chopped green onion, and then take out the pan.
In fact, the steps are not difficult, mainly because all the ingredients are natural without adding.
I'm from Shaanxi. Like Mo Yan, a great writer in Shaanxi, my favorite food is jiaozi. I eat jiaozi every morning on the first day of every year, and I began to prepare materials for jiaozi the day before yesterday afternoon. Leek, onion, garlic sprout and big meat jiaozi have always been my family's favorites. I'm busy at work at ordinary times, and I go home on holidays. The most popular food is jiaozi, which is not only a delicacy in Shaanxi, but also a taste of home.