Thank you! I'm happy to answer your questions.

Speaking of cooking, I started learning when I rented a house outside when I graduated from college. Because I missed the food in my hometown, and because I ate out every day, I felt a little tired. I got tired of it, so I had the urge to cook for myself. I bought pots and pans in the market, bought various ingredients, and started my cooking journey. Since then, I have been on the road to loving cooking. unstoppable. I have cooked and learned many home-cooked dishes. If you want to ask me, what are the three entry-level dishes? I would recommend these three dishes: scrambled eggs with tomatoes, spicy and sour shredded potatoes, and cold cucumbers. The reason is very simple. It is easy to cook and tastes good. Let’s talk specifically about how to make these three entry-level dishes.

The first course: Tomato scrambled eggs

First, we prepare 2 tomatoes and 4 eggs. Cut the cleaned tomatoes into small dices, beat the eggs to make bubbles and set aside. Then cut some green onion, then heat the oil in a pan, pour in the egg liquid when the oil is hot, fry the egg liquid until it solidifies, take it out, then directly pour the diced tomatoes into the pot, stir-fry the tomato juice, then pour in the eggs, and stir-fry evenly , finally add appropriate amount of salt and chopped green onion and stir-fry evenly.

After listening to the recipe I introduced, do you think it is super simple? This entry-level delicacy has simple ingredients and does not require good knife skills. The resulting dish is super delicious whether it is noodles or rice. A dish. It is also one of the quick dishes that we often make at home.

The second course: Hot and sour potato shreds

First we prepare two peeled potatoes, peel them and cut them into thin strips. If you can’t cut them, you can use a magic tool to cut them. Pour the soil shreds into clean water to clean the starch, remove and control the water and set aside, then cut some dried chili segments and garlic slices. The next step is to heat the pan with oil. It is best to heat the pan with cold oil. Stir-fry the chili segments and garlic slices in the pan until fragrant. When the oil heats up, pour in the shredded potatoes and stir-fry over high heat. Finally, stir-fry the potatoes until they are slightly tender. Pour in a spoonful of mature vinegar, stir-fry over high heat until the water in the frying pan is released, and the simple spicy and sour potato shreds are ready.

Hot and sour potato shreds taste sour and appetizing. It is known as the "national dish" not because of its delicious taste and the complexity of its preparation, but because it is a dish that people everywhere cook. , and the method is basically the same. Although this dish requires some knife skills, it is the 21st century. We have too many kitchen gadgets, which can cut potatoes into shreds better than the chef can. So this dish must be the reason why I choose entry-level dishes.

The third course: Cold Cucumber

There is probably no simpler dish than this. Crush the cleaned cucumbers with a knife, put them on a plate, and add garlic. Add millet pepper rings, pour hot oil, add some vinegar, salt, a little sugar, and finally some chili oil. After adding all the ingredients, stir evenly with chopsticks.

This cold cucumber dish is the most popular seasonal delicacy we eat in summer. It is simple to make, crispy and refreshing, and rich in nutritional value. Novices without any cooking skills can learn it after reading the above recipe. . So this is one of the most introductory dishes among cold dishes.

The above are what I think are the three entry-level dishes. Everyone has different acceptance of cooking skills, so the three entry-level dishes for everyone are different, but I believe that if you want to Study, if you want to make delicious food for the people you love, I think every dish in your mind is a family dish, and it feels very simple to make.

Hello, hello, I am Jie Ge from Food. I am very happy to answer your question about ‘What are the three dishes that can be your entry-level dish? ’ I love eating meat, so of course I can’t live without it. Let me introduce to you the three dishes I made when I first learned to cook: Braised Pork, Sweet and Sour Fish Nuggets, and Vinegar Bean Sprouts. Let me tell you how they make it:

1. Braised Pork

Prepare a piece of pork belly, wash it and cut it into large pieces. Add an appropriate amount of water to the pot, add a few slices of ginger and a little Cook the cooking wine to remove the fishy smell, blanch the pork belly in cold water and skim off the blood foam, take it out and wash it and set aside. Prepare a water-free and oil-free pot, put the washed pork belly and stir-fry a little lard, so that it will not be greasy when you eat it. Don't wait too long, otherwise the meat will be burnt. Add a little rock sugar to the lard in the pot. Stir-fry the rock sugar until it turns red. Add the pork belly and stir-fry evenly. Add onions, ginger, garlic, star anise, bay leaf, cinnamon, and then add dark soy sauce, Bring light soy sauce, cooking wine, salt and appropriate amount of boiling water to a boil over high heat, then turn down to low heat and simmer for about an hour, then turn on high heat to reduce the juice, then take it out of the pot and put it on a plate. The braised pork in this way is fat but not greasy, and it tastes delicious. fragrant.

2. Sweet and sour fish pieces

Prepare a fresh carp, take out the internal organs and clean it, cut the fish into pieces with a knife, clean it again, and put it in a basin. Marinate the onion, ginger, garlic, cooking wine, and salt for 15 minutes. Beat the marinated fish into an egg, add an appropriate amount of starch, and stir evenly until it can be hung and frosted. Put a little more oil in the pot to heat up, and add in our mixture and mix well. Fry the fish until both sides are golden brown, take it out and set aside. Take an empty bowl and add an appropriate amount of tomato sauce, white vinegar, pepper, light soy sauce, oyster sauce, salt and a little water to make a sauce. Leave the oil in the pot and add the chopped green onion and ginger and stir-fry until fragrant. Pour in the sauce we have prepared, add a little water starch to the pot and cook until thickened, then add our fried fish cubes and stir-fry, then take it out of the pan and serve it on a plate. Sprinkle with chopped green onion and a sweet and sour fish cube is ready. Sweet and sour, it is a delicacy loved by adults and children. This dish is included in my works. If you are interested, you can take a look.

3. Vinegar bean sprouts

Prepare and clean the mung bean sprouts. Heat oil in a pot. Saute chopped green onion and dried chili until fragrant. Pour in the washed mung bean sprouts and stir-fry until soft. Add a little light soy sauce. , oyster sauce, chicken essence and salt, stir-fry evenly, put a little vinegar along the edge of the pot and turn off the heat. The spicy and sour vinegar bean sprouts are ready. The method is simple and easy to learn, and the burrito is very good!

I am also interested in cooking! Let me introduce to you the names and methods of three of the most famous dishes in Guangxi.

The first dish is boiled chicken. In our hometown in Guangxi, no matter it is a banquet, big or small, wedding or wedding, or a gathering of friends, the first dish is boiled chicken. It has become a feast without chicken. Very popular with everyone and easy to make.

Method: First kill the chicken, remove the feathers, dig out the internal organs, clean the chicken, then put the whole chicken into the water, the water should submerge the chicken, and cook the chicken , don't overcook it, just cook it well, otherwise the skin will rot easily. When taking it out of the pot, soak the chicken in cold water for a few minutes to let it cool down and allow the skin and meat to shrink. When cutting the chicken, the skin and meat will not separate. Complete and beautiful, cut and plated. Served with a small plate of dipping sauce, a dish of white-cut chicken is completed.

The second dish is tiger skin braised pork. This braised pork is more complicated to make. It requires several processes and a lot of ingredients. It is difficult to eat at ordinary dinner parties. It can only be eaten at formal banquets. Oh,

The first thing to do is to choose the materials, which is to choose authentic pork belly. The pork belly made in this way is the most delicious. Cut the pork belly into cubes of about 12cm, 15cm and 5cm. .

(1) Put the cut pork belly into water and cook until it can be inserted into the pork skin with chopsticks, then serve.

(2) Use a special insert for pork belly (a wooden handle with many pins) to insert the cooked pork belly evenly on the pork skin surface, with many small holes. The purpose is When fried in oil pan, tiger skin will appear. After inserting evenly, apply a layer of coarse salt on the pig skin, which will also cause tiger skin to appear.

(3) Put the pork belly cooked in (2) above into a frying pan with a temperature of 180 degrees Celsius or above. Fry the side that is not the skin first. Fry for about ten minutes, then reverse the frying process. , fry for more than ten minutes, then reverse and fry again, back and forth twice. Finally, when the skin of the meat is bubbling and the skin is dry, you can take it out of the pot and soak it in a basin of cold water. It will take about half a day to soak until the skin and meat are soft. , it’s easy to cut. If needed urgently, use 50% hot water instead.

(4) Cut the soaked pork belly into 0.8 cm thick, 0.8 cm wide, and about 10 cm long. Cut and stack them neatly in a bowl, with the skin on the bottom.

(5) Ingredients: ginger, onion, garlic, oil, salt, soy sauce, oil, tomato juice, sugar, plum juice, five-spice powder. Make a thick sauce, put it in a bowl and spread it over the meat noodles.

(6) Put it in a pot and steam it. It should be steamed on high heat for about 30 minutes, then steam on low heat for an hour.

(7) When eating braised pork, you should change the braised pork to a plate and turn it over, with the skin on top. This completes a piece of tiger skin braised pork.

The third dish is sweet and sour pork knuckles, also called windfall. Here is a brief introduction:

1 pig trotter is pressed in a pressure cooker,

2 Put the pasta water in the pork knuckle pot, put in the seasonings, simmer on low heat for 1 hour, then use high heat to reduce the juice.

If you are interested, you can try it. If you have better experience, you can comment and communicate with each other, thank you!

Hello Strawberry Lipprint, I am Jiajiermei! I am very interested in your questions. My entry-level three dishes are very simple: 1. Cold cucumber; 2. Boiled peanuts; 3. Crisp mung bean sprouts. These are all dishes that don’t need to pay attention to knife skills.

Vegetables, pork, fish

I am Xiaomei, and I am very happy to answer this question. What are the three dishes to start with? You didn’t cook much before you got married. After you get married, you cook every day, three meals a day. Then you will naturally have more dishes to cook. Here are a few simple and easy-to-learn dishes.

The first dish is steamed eggplant

This is a simple and easy-to-learn home-cooked dish. I will tell you how to make it now. I will share the recipe with you. First clean the eggplant and cut it into sections. Put it in a pot and steam it for about ten minutes. Let it cool, tear it into strips and dip it into the pepper water. This is how the pepper water is made. Clean the onion and cut it into sections, mince the ginger and garlic, put it in a bowl and add the paste. For the chili noodles, add the onion, ginger, and garlic, add an appropriate amount of salt, chicken essence, and light soy sauce and stir evenly. The vegetarian chili water is ready. You can dip it into the eggplant and eat it. You can eat two bowls of rice with just this one dish. This method is simple and easy to learn. This is the simplest and most delicious cold dish I have ever made.

The second step is to stir-fry king oyster mushrooms. The method is as follows: clean the king oyster mushrooms, cut them in half and slice them, cook them in clean water, remove them and set aside. Shred the peppers, cut the green onions into sections, slice the ginger and garlic, and prepare an appropriate amount of bad peppers and pork belly. After preparing the ingredients, stir-fry the meat to remove the oil. Add ginger, garlic and chili and stir-fry until raw. Add minced chili and stir-fry for a few times. Then add king oyster mushrooms and continue to stir-fry. Stir-fry for a few times, add appropriate amount of salt, chicken essence, oil, pepper noodles, light soy sauce and stir-fry evenly. Sprinkle some chopped green onion and stir-fry evenly. Put it on a plate and take it out of the pot. This is a simple home-cooked stir-fry.

Hello, I am Jinxiu V Shandong, an author in the field of food. My three entry-level dishes are, stir-fried pork with chili pepper, stir-fried bean sprouts, and stewed big bones

Stir-fried pork with chili pepper

Ingredients preparation

Ingredients: 150g skinless pork belly, 100g green pepper, 50g millet pepper.

Seasonings: 30 grams of soy sauce, 50 grams of sesame oil, 75 ml of chicken broth, 75 grams of starch, 5 grams of sesame seeds (roasted), appropriate amount of salt.

The process of stir-frying pork with chili

1. Wash the peeled pork belly and cut into small slices, marinate with soy sauce; wash and cut the fresh chili into small slices.

2. First put a little cooking oil into the pot and cook until cooked, then add the marinated pork belly in soy sauce, fry until cooked and place evenly on the plate.

3. Re-heat the pot and dry-fry the chili until the surface becomes charred, then add cooking oil and stir-fry over high heat, then pour in the freshly fried pork belly and add appropriate seasoning according to personal taste , stir in a little sesame oil and stir evenly.

Notes

The key is to let the flavors of chili, cooking oil and pork belly penetrate into each other, so the last step is the most important.

Fried bean sprouts with pepper

Main ingredients

Mung bean sprouts, pepper

Ingredients

Garlic, ginger, pepper

Seasonings

Vinegar, sugar, salt, sesame oil

Ingredients

Mung bean sprouts, chili, garlic, ginger, Sichuan peppercorns, food Vinegar, sugar, salt, sesame oil

Method

1.- Cut garlic and ginger into mince. Cut the green pepper into shreds and wash the bean sprouts

2.- Pour oil into a hot pan, stir-fry the minced garlic and ginger, add shredded green pepper, stir-fry and then add a few Sichuan peppercorns

3.- Put the bean sprouts, and then add a little vinegar, which can protect the fullness of the bean sprouts cell wall. After frying for a while, add a little sugar and salt, and take it out of the pot

4.- After putting it on the plate, pour a little sesame oil to make the ingredients more fragrant

Stewed large bones

800g

Chopped green onion

Appropriate amount

Ginger

Appropriate amount

Salt

Appropriate amount

p>

MSG

Appropriate amount

Sichuan peppercorns

Appropriate amount

Soy sauce

Appropriate amount

Aniseed

Appropriate amount

Red pepper

A little

Read the method/step step by step

1

Use the back of a knife to break open the bones, as they are difficult to break when cooked.

2

Stir-fry in boiling water. Remember to keep the bones upside down, otherwise the bone marrow will be gone. Filter out the clear soup and set aside.

3

Sauté the onion, ginger and garlic, then add the flower horns and aniseed, which will make it especially fragrant.

4

After the aroma comes out, add the clear soup, and then put the bones neatly with their big heads down. After boiling, simmer over low heat, add some salt, and adjust the taste , if you have a pressure cooker, that would be better, saving fire and time. . .

5

When you see that the soup has turned white and the bones are almost cooked (about 20 minutes), you can take it out and let it cool. Let the bones cool and prepare them. Have a big drink.

6

Open and chew. I often make these three dishes for my family.

As a carnivore who loves eating meat, I really don’t like vegetables very much, but among the three entry-level dishes, one of them is considered a vegetable. My entry-level three are The dishes are tomatoes and eggs, spicy and sour shredded potatoes and stir-fried cabbage. I happened to make stir-fried cabbage today, so let’s talk about it. Green leafy vegetables, especially leafy vegetables, have many benefits for the human body. Even if you don’t like to eat them, you will buy some at home now. Among all leafy vegetables, cabbage is my favorite. I think cabbage is more delicious than other leafy vegetables. It’s delicious and goes well with meals.

Me The three entry-level dishes are a bit old. I still remember that I started learning to cook when I was 7 years old.

The first dish was very impressive, fried potato slices

Because the method is very simple, I took a small hoe to dig potatoes in the soil, dug a basket and carried it to the weir pond. Wash it, then take it back and slice it. Put a lump of lard in the pot. When the oil melts, pour the potato slices into the pot and stir-fry. Spread the potato slices flat, add some water to submerge the potatoes, cover the pot and put it on the stove. Add more firewood, turn the potatoes over in about 7-8 minutes, add some water, and uncover the pot in 3-4 minutes. The potatoes will be very cooked by then. Add some salt. I generally don't like to add chicken essence, so occasionally add some. Doubanjiang, that kind of fresh potatoes, I can eat 3 bowls of dry rice. I don’t know what happened at that time. No matter how much I eat, I won’t gain weight.

The second dish is an omelette with chives and omelette

When I was a child, there were very few leeks planted next to the house. Each time I cut them, they were only enough to fry an egg. Every time I finished cutting them, I'm going to water it, hoping it will grow faster. Omelette with leeks is very simple, so I won't go into details. When I grew up, I heard many friends say that they can't cook but can only make omelettes, so I think omelettes are very simple. It is the easiest dish to learn.

The third dish is fried cabbage and lotus root

When I was a child, my family was poor and it was impossible to have meat to eat every day. During the Chinese New Year, my mother boiled the lard from killing pigs into oil. Store it in a jar and you can eat it for a year. After the lard is boiled into oil, there is still oil residue. This oil residue was well preserved by my mother. At that time, it could be stored for several months without a refrigerator. My parents left early and came home late every day. , as long as I have a holiday, lunch and dinner at home are my own business. In fact, many only children and children with better family conditions have never experienced the experience of cooking at such a young age. For me, that is growth. Every time I stir-fry cabbage, I put some lard in it and some oily residue to stir-fry together. The taste is so satisfying that even without eating meat, eating some oily residue is a happy thing.

As long as our generation comes from rural areas, most of them can cook. The above are my three entry-level dishes. They carry too many childhood memories for me, and they are very beautiful when I think back now.

There are two dishes without pictures. I’m sorry. I don’t have the ingredients at home now, but this is my real past. Thank you for reading the three dishes I wrote!

Hello, I am Dou Ma, and I am happy to answer your questions. For me, the three entry-level dishes are: spicy and sour cabbage, crispy fried tofu, and steamed vegetables! Let me share their respective methods:

1. Hot and sour cabbage

Choose the best baby cabbage, wash it, cut it, sauté the garlic, pepper, and ginger until fragrant. Add the cabbage, stir-fry until all the cabbage is exposed to the oil, then pour in mature vinegar or white vinegar! It's crispy and delicious when fried like this!

2. Crispy fried tofu

This dish is my own creation. I am very particular about the selection of ingredients. I need to use old tofu, as soft tofu breaks easily! First choose a piece of old tofu and slice it! Cut green onions into small pieces! Chop onions and ginger and set aside! Heat the oil to 50% heat and fry the tofu. If the oil temperature is too high, it will easily burn. After putting it in the pan, fry it over low heat until both sides are golden brown! Saute onions, ginger and garlic! Pour in the fried tofu! Add your favorite seasonings and enjoy! The elderly and children in my family like to eat tofu. Not only does tofu contain iron, calcium and phosphorus, which are essential trace elements for the human body, but it also does not contain cholesterol. It is a good choice for patients with high blood pressure, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease.

So I like to cook it for them!

3. Steamed vegetables

I am best at steaming vegetables. I like steamed amaranth, because this vegetable is available in supermarkets all year round, and it is light and refreshing! Choose fresh amaranth, pick off the leaves, wash and chop, mix with dry flour! Steam it for about 20 minutes and then take advantage of the heat to add seasonings according to your taste! If you like garlic, wait for the heat to dissipate and add some minced garlic! So delicious! Popular health food! There are videos on my homepage that I took while making them, you can check them out!

In short, these three dishes are not very complicated to make. You can try them! Add a different dish to your dining table at home!

I hope my answer will be helpful to you! I wish you a happy life! Thanks!