13 home-cooked dishes!

Learn to not be afraid of any guests they come to!

Ingredients for steamed tofu with minced meat: 400g silk tofu (Japanese tofu); 150g minced meat; 50g pickled mustard; 2 tablespoons oil (30ml); 2 tablespoons light soy sauce (30ml); 1/2 teaspoon salt (2g); a little green onion; ginger

Cut some mustard into small pieces.

Cut the tofu into small pieces and put them into a steaming bowl.

Sprinkle with chopped pickled mustard and add more pickled mustard for a better taste.

If you are afraid of saltiness, you can rinse a few more slices of mustard and squeeze out the water.

) Heat oil in a pot, add onion and ginger and sauté until fragrant, pour in minced meat, quickly spread it out, add light soy sauce, stir-fry for a few minutes, add salt, then pour the fried minced meat and soup onto the tofu.

Steam in a pot for 10 minutes after the water boils.

Remove and sprinkle with chives.

Better with coriander. Mapo Tofu Ingredients: A box of silk tofu; a piece of refined beef; 40g bean paste; green garlic; 40g garlic; 20g tempeh; chili powder; starch; rapeseed oil; light soy sauce; salt; cooking wine; Sichuan peppercorns.

A box of tofu, a piece of beef (yellow beef is especially good), 40g green garlic, a head of garlic, 40g tempeh, 20g chili powder, a tablespoon of water starch, a little rapeseed oil, soy sauce, salt, broth, cooking wine, Sichuan peppercorn powder, minced beef, minced green garlic, finely chopped bean paste

Crush the tempeh, mince the garlic, and cut the tofu into 2-3cm cubes. Soak it in salted boiling water for about 2 minutes. This step is to increase the hardness, wash away the beany smell, and warm the tofu.

Put a large amount of rapeseed oil in the pot, mix the beef with a tablespoon of cooking wine before adding it to the pot, add cold oil to the pot, slowly spread the meat filling and heat it up, otherwise the fried minced meat will not become loose.

Fry until most of the water vapor has evaporated, the meat filling is crispy, and the oil is bright in color.

Add bean paste and stir-fry until the oil turns red and shiny. Add chili powder, minced garlic and tempeh and stir-fry until fragrant.

Add stock and bring to a boil, season with light soy sauce and salt, slide in the drained tofu cubes, and cook over medium heat without using a spatula, just shake the pot slightly.

After 3 minutes, add half the amount of water starch into the bag and mix well. After the starch is completely gelatinized, add the other half.

Tofu will release water during the cooking process. Thickening the tofu in batches is to prevent the soup from being uneven.

Sprinkle with minced green garlic and a spoonful of Sichuan pepper powder to finish the dish. Serve with a bowl of white rice. The crispy pork and tofu are tender and spicy.

Mapo tofu can be eaten with a spoon, as it will fall apart when held with chopsticks.

Ingredients for red three-chop pork; tomatoes; hot peppers; ginger; garlic. Ingredients: Pork (fat or thin depends on your preference). Tomatoes and the same amount of hot peppers, ginger, garlic, and hot peppers. Chop them into pieces.

If I can't eat spicy food, I cut off the heart. If you want it to be spicier, you can keep the white heart and chop it together. Mince the ginger and garlic, blanch the tomatoes in boiling water, peel them, cut them in half, and remove the seeds.

Tomato seeds will affect the taste, but if you don't care, you can just chop the tomatoes without removing the skin and set aside.

Chop the pork, add salt, water starch, cooking wine and mix well.

There is a version with added soy sauce, but I didn’t add it for the sake of refreshing color.

Add a small spoonful of oil to the pot and sauté the minced ginger and half the amount of minced garlic.

Add the minced meat, spread it as much as possible, and stir-fry until cooked through.

Stir-fried minced meat and set aside.

Add a small spoonful of oil to the pot, sauté the remaining half of the minced garlic over medium heat until fragrant, add the tomatoes and a pinch of salt, and stir-fry until the juice is released.

First add the minced pepper and stir-fry to remove the raw smell, then add the fried minced meat, stir-fry evenly and test the taste.

On the table, I have made this dish many times, and when I talked about Yunnan with Dali, I suddenly became craving for it again.

This dish is delicious with rice, noodles and rice noodles.

Remember to choose hot peppers with a high degree of spiciness. They taste hot and sour and slightly sweet. They are also very appetizing when the weather is hot.

Ingredients for stuffed cabbage rolls: Chinese cabbage; pork; mushrooms; fungus; salt; light soy sauce; oyster sauce; cornstarch; minced garlic. Method: Wash the cabbage and cut the hard parts crosswise; soak the mushrooms and fungus in cold water in advance.

Chop the pork, mushrooms, fungus, and harder cabbage; add an appropriate amount of salt, light soy sauce, and oyster sauce, mix well, and marinate for half an hour to make the meat filling more flavorful (you can wear disposable gloves to mix); put it in the pot

Bring water to a boil, add a little oil and salt, then add cabbage leaves and cook over low heat for about 1 minute, drain and set aside; lay out a piece of cabbage leaves and top with meat filling; roll up from bottom to top;

Gather the vegetable leaves on both sides inward; wrap the cabbage rolls; put the wrapped cabbage rolls in a steamer over water and steam for about 20 minutes. A lot of water will come out of the steamed cabbage rolls; put some in a separate pot for serving

oil, add minced garlic and sauté over low heat until fragrant; then pour in the water used to steam the cabbage, add a little light soy sauce, oyster sauce, and cornstarch to cook into gravy; (you can add some chopped green onion at this step to make it more fragrant, but I forgot to add it this time).

Pour the juice over the cabbage rolls.

Super simple pan-fried barbecued pork, juicy and rich in flavor. 200g of pork plum blossoms should actually be called pork, but everyone calls them plum blossoms~; 45ml of Lee Kum Kee barbecued pork sauce (3 tablespoons tbsp); 15ml of cooking wine (1

tablespoon tbsp); 2.5ml dark soy sauce (1/2 teaspoon tsp); 10g rock sugar; appropriate amount of water. Take a plate the night before making the recipe, spread evenly the front and back sides of the plum pork with barbecued pork sauce (2 tablespoons amount), put it on the plate and seal it with plastic wrap

, put in the refrigerator and refrigerate overnight.

(For example, if you want to eat it for dinner on Tuesday, just marinate it and throw it in the refrigerator before going to bed on Monday.