When I get home from work every day, many people are worried about what to eat for dinner. They share a week's dinner recipe and cook eight meals at home. The method is simple and easy to learn, and the meat is well cooked. If you eat for seven days, you don't have to worry about what to eat for dinner. The following are specific practices:
Materials required for spicy tofu: 1 piece of tofu, 1 00g of pork, proper amount of oil and salt, 1 piece of onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of Pixian bean paste,1tablespoon of soy sauce.
Practice steps:
1. Cut tofu into pieces with a thickness of 1.5 cm, and then cut into square pieces with a thickness of about 1.5 cm.
2. Chop pork, onion and onion, ginger and garlic. Pixian bean paste is chopped, so that the fried oil will be redder.
3. Add water to the pot to boil, add a little salt, add the bean curd to blanch, boil for 2-3 minutes after the water boils, take out the bean curd, put it in cold water to cool, take out and drain the water, the bean curd can remove the beany smell when blanched, and when blanched, add salt to the water, the bean curd will not be fragile when cooked, and the prepared bean curd has a complete shape and can be sold.
4. Hot pan oil, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color of minced meat turns white.
5. Put the minced meat aside, stir-fry in Pixian bean paste with low fire, stir-fry red oil, stir-fry fragrance, and then stir-fry minced meat and bean paste evenly.
6. Pour half a bowl of water, then add soy sauce, sugar, a little salt and cooking wine. Add tofu, bring it to a boil with high fire, turn to low heat for 2-3 minutes, pour in appropriate amount of water starch to thicken it, heat it with high fire until the soup thickens, turn off the fire, take it out and put it on a plate, sprinkle with pepper noodles and chopped green onion, and a plate of spicy tofu with good color and flavor will be ready.
Materials required for cooking eggplant with beans: 250g of beans, 300g of eggplant, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, braised soy sauce 1 spoon, starch 1 spoon, chicken essence 1 teaspoon,
Practice steps:
1. Prepare the required materials. It is best to choose green beans for beans. Remove the ends of the beans, remove the bean tendons, break them into 3 sections by hand, and then rinse them clean. Remove the bean gluten from the beans, otherwise it will not only affect the taste, but also be difficult to digest.
2. The eggplant is pedicled, washed and then cut into strips about 5-6 cm long. Tomato strips should not be cut too thin, because they are easily broken when fired. Add a little salt, mix well and marinate 10 minute.
3. Chop chopped green onion, chopped Jiang Mo, chopped garlic, put starch into a bowl, add half a bowl of water, then add soy sauce, chicken essence and salt, stir well, and make it into juice to thicken. Put less salt, and put salt when curing.
4. Boil oil, stir-fry beans, stir-fry wrinkled beans, stir-fry beans. When the color is green, beans are raw. Once they turn yellow-green and soft, it means they are mature. Take out the oil control for later use,
5. Make sure the green beans are ripe, otherwise they will be poisoned. If the green beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain thrombin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis. In order to prevent kidney bean poisoning, you must fry kidney beans thoroughly.
6. Raise the oil temperature, fry the eggplant strips, fry the eggplant strips until the edges are reddish, and take out the oil control for later use. Fried eggplant is hotter, the oil temperature is lower, and eggplant is easy to soak in oil.
7. Pour out the oil of fried eggplant, leave a little oil, add chopped green onion, stir-fry in Jiang Mo, then add fried eggplant and beans and stir well.
8. Pour in the prepared juice and thicken. Heat the juice until it is thick, add minced garlic and stir well, turn off the heat and serve.
Materials required for stuffed meat with peppers: 8 peppers, 250g pork (fat and lean alternately), 3 tablespoons vegetable oil, 3g salt, white pepper, 1 tbsp cooking wine, 1 onion, 2 slices of ginger, 2 cloves garlic, 2 tbsps soy sauce,12 tbsps soy sauce.
Practice steps:
1. Prepare the ingredients, wash the peppers, remove the stalks of the peppers and take out the seeds inside.
2. Wash and chop pork into minced meat, add pepper, cooking wine, chopped green onion, Jiang Mo and a little salt and mix well (pepper and cooking wine can remove the fishy smell of meat) and marinate for 10 minute.
3. Use chopsticks to stuff the marinated meat into the pepper one by one.
4. add oil to the pot, heat it, add pepper and fry it over medium heat. Stir-fry Chili until both sides wrinkle, add onion, ginger and garlic and stir-fry until fragrant, pour in soy sauce and soy sauce, and add half a bowl of water.
5. After boiling, simmer on medium heat for about 10 minutes until the peppers are soft. When there is a little soup left, turn off the heat, take it out and put it on a plate.
Materials required for chopping pepper: 1 kg of pepper, 1 00g of pork, 2 millet peppers, appropriate amount of oil and salt, 1 slice of onion, 1 slice of ginger, 2 cloves of garlic, half a tablespoon of cooking wine,1tablespoon of soy sauce, half a teaspoon of chicken essence, and appropriate amount.
Practice steps:
1. Wash Zanthoxylum bungeanum, and drain the pedicel for later use.
2. put the pepper on the cutting board, pat it with the back of the knife, and then cut it into sections.
3. Pork is cut into minced meat, millet and spicy knife are cut into sections, onion is cut into chopped green onion, ginger is shredded, and garlic is sliced.
4. Heat the oil in the pot, stir-fry the pepper segments until the surface wrinkles, and remove the pepper segments for later use.
5. Add a little oil to the pot, add minced meat and stir fry until the color turns white, and add onion, ginger and garlic to stir fry evenly. Pour in cooking wine, add soy sauce, stir-fry evenly, stir-fry minced meat and color it. Cooking wine can remove the fishy smell of minced meat.
6. Add pepper segments and stir well, pour in a little water, then add salt and chicken essence, boil and burn for 1-2 minutes, then burn pepper to taste. Pour in a proper amount of water starch to thicken, heat over high fire until the soup thickens, wrap it on the ingredients, turn off the fire, take it out and put it on a plate, and a plate of delicious minced meat pepper will be ready.
Materials required for sliced mushrooms: mushrooms (fresh) 1 kg, 2 peppers, pork 1 00g, proper amount of oil and salt, onion 1 piece, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 spoon, oyster sauce1spoon, etc.
Practice steps:
1. Pepper is seeded and pedicled, sliced, pork sliced, mixed with cooking wine and starch, and marinated 10 minute. After the sliced meat is marinated, the fried sliced meat is tender, smooth and fishy.
2. Add water to the pot and boil it. Add mushrooms to the pot and cook for 2-3 minutes. Take out the mushrooms.
3. Take out the mushrooms, put them in cold water, take them out, and drain them for later use.
4. Heat the oil in the pot, add the sliced meat and stir fry until the color turns white. Add chopped green onion, Jiang Mo and garlic and stir well.
5. Add the mushrooms and stir well for 1-2 minutes.
6. Add Chili slices, oyster sauce, soy sauce and a little salt, stir fry evenly, turn off the fire and serve. A plate of fresh, fragrant and tender sliced mushrooms is ready.
Materials required for stir-frying green beans: 500g green beans, pork belly 1 50g, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, 3 spoons of pepper 1/,5 dried peppers, soy sauce1spoon, and cooking wine/kloc.
Practice steps:
1. Select both ends of green beans, wash them, drain the water, and then cut them into sections.
2. Pork belly is cut into minced meat, dried peppers are cut into sections, pepper seeds are removed, ginger is chopped, and garlic is sliced.
3. Add oil to the pot and heat it. Add green beans and stir-fry with high fire. Deep-fry the green beans until the skin wrinkles, remove and control the oil for later use.
4. Pour the oil out of the pot, leave a little base oil, add pepper and dried pepper and stir-fry until fragrant, then add ginger and garlic and stir-fry until fragrant.
5. Add minced meat and stir fry until the minced meat turns white. Add the fried green beans and stir well.
6. Pour in soy sauce, cooking wine, add salt and stir well. Turn off the fire and serve.
Materials required for pork belly: pork belly 1 .5kg, sweet noodle sauce 30g, salt, onion 1, ginger 1, star anise 2, fragrant leaves 3-4, cinnamon 1, fennel 2-3g, and tsaoko/kloc-.
Practice steps:
1. The pot burns hot and smokes without putting oil. Rub the streaky skin back and forth several times to make the skin yellow, which can remove the fishy smell of hair follicles and sweat glands. Then put it in warm water, scrub off the brown part of the skin with steel balls, and then wash the meat.
2. Pork belly is cut into chunks about 1.5cm thick.
3. Prepare seasoning, cut onion into sections, cut in half, and slice ginger.
4. Put the sliced pork into a container, add sweet noodle sauce, braised soy sauce, soy sauce, salt and cooking wine, grab the seasoning evenly, so that the surface of each pork belly is covered with sauce, and cover it and marinate for 2 hours. After pickling, if you are afraid that the pork belly will spread out during cooking, you can tie the pork belly twice with dried lotus grass or rope, so that the cooked pork belly will not spread out.
Prepare a casserole, first put some shallots and ginger slices at the bottom of the casserole, so it is not easy to paste the bottom of the pot. Put the pork belly skin up, one piece next to the other in the casserole, put some onion slices and ginger slices between the pork belly, and then pour in the soup of the remaining bacon.
6. Put the seasoning in a cooking box, or put it in a gauze bag, put it in a casserole, add 2-3 crystal sugar, add water, add 1 tbsp cooking wine, boil it with high fire, cover the casserole, and stew slowly.
7. Simmer on low heat, keep it slightly open, stew for 2 hours to 2.5 hours, and eat it when the time is up.
Ingredients for tofu meatball soup: tofu 1, pork 300g, sesame oil 1 tablespoon, onion 1, ginger 3 slices, white pepper 1 teaspoon, cooking wine 1/2 tablespoons,
Practice steps:
1. Chop pork into minced meat. Chop the pork and the meatballs will be shaped. Put minced pork into a large bowl, add chopped green onion, Jiang Mo, cooking wine and white pepper, add a little salt and a little water, and stir in one direction until it becomes thick.
2. Cut the tofu into large pieces first, and then cut the tofu into small pieces for later use.
3. Boil the casserole with water, add Jiang Mo and tofu and cook for 5-6 minutes.
4. Turn off the fire and keep the soup slightly boiling. Put the meat stuffing in your left hand and squeeze the meatballs out of the tiger's mouth. Grab them with a spoon in your right hand and put them in a soup pot (or dig out the shape of meatballs with a spoon). According to the sample, put all the meatballs into the pot.
5. After all the meatballs are in the pot, turn on a big fire, boil the soup, skim off the floating foam, cook until all the meatballs float, add salt to taste, turn off the fire, add white pepper, sesame oil and chopped green onion, and stir well.