For example, 1: 1.2 rice is simply the savior on the summer table ~ there is food, meat and vegetables, which are not only delicious, but also delicious when fried! It would be great to wash only one bowl after eating!
Then the question is, what dish is the best topping for 1: 1. 1 rice?
Xiao Guo drew these four key points:
You don't need too much soup, too much soup becomes a convenient meal; But you can't live without it. Dry eating is boring. There should be no more or less soup, after all, soup bibimbap is delicious!
You can't have too much oil, or it will become oil bibimbap instead of soup bibimbap. The point is that if you eat too much, you will get tired and fat.
Pure sweet and sour dishes are not suitable. It should be salty with spicy flavor and salty with sweet embellishment (such as shredded pork with fish flavor).
It is best to mix meat and vegetables, and pure meat and vegetables are greasy. Pure meat dishes (such as roasted chicken legs) can be matched with cooked broccoli and carrots for balanced nutrition.
Xiaoguoer solicited the opinions of professional foodies who often cook online, and concluded that this 10 dish is delicious and easy to make 1: 1.2:
1. Braised pork
2. curry potatoes
3. Chopped eggplant/fish eggplant
4. scrambled eggs with tomatoes
5. Mapo tofu
Cooking chicken legs
7. Stewed beef brisket with potatoes (tomatoes)
8. Fish-flavored shredded pork
9. Fried Chicken/kung pao chicken
10. Fat beef with onion juice (fat beef rice, you know ~)
Today Xiaoguoer brings you the most suitable dish for cooking 1: 1. 1 rice. It's easy and fast, and I have delicious food! Post 4 kinds first, update in time! Welcome to official website to see more!
= scrambled eggs with tomatoes =
From silence to poetry
condiments
Earth eggs | 6
Tomatoes | 2
condiments
Boiled yellow rice wine | 2 teaspoons
Scallion | 1
Oil | right amount
Salt | right amount
working methods
1. Beat the eggs into a bowl and add a little salt, water and yellow wine. Chop shallots into chopped green onions, add some chopped green onions to the egg mixture, and stir well with chopsticks.
2. Wash tomatoes, decide whether to peel them according to personal preference, cut them into small pieces and put them in a bowl for later use.
3. Pour the oil in the pan, heat it, pour in the egg liquid, stir fry until cooked, and remove it for later use.
4. Wash the wok, add a little base oil again, and when the oil temperature rises, add Xihongba fire and stir-fry until the red oil is out of the wok, and change to low heat.
5. Pour in scrambled eggs, add a little salt and stir well. Use less salt, because a little salt has been added when scrambled eggs. )
6. Sprinkle a little chives and garnish to serve. The most beautiful home-cooked dish-scrambled eggs with tomatoes is ready!
= Fish-flavored shredded pork =
Take a pickup truck
condiments
Pork | 300g
Pickled pepper || 50g
Auricularia auricula || 50g
Winter bamboo shoots | |30g
condiments
Soy sauce | 1 tablespoon
Vinegar | 1 tablespoon
Cooking wine or rice wine | 1 tablespoon
| 1.5 tbsp sugar
Water starch | 2 tablespoons
Dry starch | 1 teaspoon
Salt | 0.5 teaspoon
Onion | | 15g
Ginger |||10g
Garlic | | 10g
Oil | right amount
working methods
1. Wash the pork, cut it into pieces, and then cut it into shredded pork the size of a matchstick.
2. Add half a teaspoon of salt and one teaspoon of starch to the shredded pork and stir well.
3. Wash and shred winter bamboo shoots and black fungus, and blanch with boiling water for later use.
4. Chop pickled peppers, ginger and garlic, and onion for later use.
5. Mix one tablespoon of soy sauce, one tablespoon of balsamic vinegar, one tablespoon of cooking wine, one tablespoon of semi-white sugar and two tablespoons of water starch into fish-flavored juice.
6. Heat the pot with a big fire, add a little more oil than usual, and stir-fry the shredded pork with 60% heat.
7. Stir-fry until the shredded pork turns white, add pickled peppers and ginger and garlic, stir-fry for about two minutes, and stir-fry the red oil.
8. Stir-fry shredded bamboo shoots and shredded auricularia several times, pour in fish sauce and chopped green onion, stir well and serve! I finished the classic Sichuan food in summer ~
= hint =
1. When curing pork, you can add a little egg white to make the sizing effect better and the pork more tender and smooth. 2. You can also add a little chicken essence or monosodium glutamate according to your personal taste. (No more. )
= Press the roast chicken leg =
Fox Jun Jun
condiments
Chicken leg | 5
condiments
Oyster sauce | 2 teaspoons
Light soy sauce | 2 teaspoons
Cooking wine | 2 teaspoons
Crystal sugar | 10 capsule
A whole garlic
Ginger | 5 ~ 7 slices
working methods
1. Cut the chicken leg vertically along the middle bone, cut it open, add 2 or 3 pieces of ginger and a little cooking wine to marinate 1 ~ 2 hours. If you don't have enough time, you don't have to soak it, but you'd better soak it to get rid of the fishy smell. )
2. Peel garlic cloves and cut 3 or 4 slices of ginger for later use.
3. 2 teaspoons of oyster sauce, 2 teaspoons of cooking wine, 2 teaspoons of light soy sauce, and 0/0 slices of rock sugar/kloc to make a baking juice. (The dosage can be adjusted according to personal taste. )
4. After the chicken legs are marinated, cut off the bones of the chicken legs with scissors. Make two cuts horizontally on the chicken leg. Don't cut, lest the drumstick retract.
5. Pour a little oil into the pot, cool the ginger slices and garlic cloves, and fry the fragrance on low heat.
6. Add the chicken legs and fry them on low heat, with the chicken skin facing down until the surface is golden. At this time, I will fry a lot of chicken oil, turn over and continue to fry for a while.
7. Pour in the prepared soup, bring it to a boil, and turn to a low heat.
8. Cover the pot and cook until the soup is thick. Turn the noodles once in the middle to make the chicken more delicious.
9. You can sprinkle a little chopped green onion for decoration according to your personal preference. Delicious, rich and delicious chicken legs can be cooked, and soup and bibimbap must be ordered!
= hint =
1. The prepared juice contains a lot of water, and chicken legs can fry a lot of chicken oil, so there is no need to add water.
2. Zhao Shao is sweet and salty, and friends who don't like sweetness can learn from other dishes in the text ~
Fried minced meat and tomato pot =
It's not over by June.
condiments
Long purple eggplant | 5, 6
Pork tenderloin | 2 Liang
condiments
Soy sauce | 3 tablespoons
Cooking wine | 2 tablespoons
Soy sauce | 1 tablespoon
Sugar | 1 tablespoon
Scallion | 1 section
Garlic |
Ginger | moderate amount
working methods
1. Wash the slender purple eggplant, remove the pedicle, dry the moisture on the epidermis with kitchen paper, and cut the hob block.
2. Wash tenderloin, chop it into minced meat, and marinate it with a little cooking wine 10 minute.
3. Wash the onion, garlic and ginger and cut them into fine powder for later use.
4. Hot pot, pour appropriate amount of salad oil, fry eggplant with medium-high fire until soft, and drain the oil for later use.
5. Pour in the right amount of oil, stir-fry the meat until it is transparent, and drain the oil for later use.
6. Leave a little oil in the pot, add onion, ginger and garlic until fragrant, add minced meat and stir-fry until cooked, and add the eggplant that was fried before.
7. Add the right amount of cooking wine, soy sauce and soy sauce and stir fry. Add a spoonful of sugar and stir well, then take out the pan. Eggplant is the freshest in summer, and the whole family loves it!
= hint =
1. Stir-fry eggplant in medium fire, but oil will be absorbed in small fire. 2. Soy sauce is used to increase the salty taste, and soy sauce is used for coloring. This dish needs no extra salt. Although this dish contains a lot of minced garlic, the garlic flavor is not heavy, and you will only get that flavor, so friends who don't like garlic flavor don't mind.