Simple home-cooked dishes include: 1. Fish-flavored chicken Of course, shredded chicken tastes better – but isn’t shredding a waste of time?

It would be ok if you have shredded pork bought from a butcher shop to help with the processing.

Dice the chicken breast, add salt, dice the carrots, cucumbers, and peppers—anything that is easy to cook is diced. It will be more delicious if there are magnolia slices (it will take about 5-7 minutes to eat them all).

Mix 2 spoons of light soy sauce, 2 spoons of vinegar, half a spoon of sugar, and a little salt into a sauce. Heat oil in a pan and fry the Pixian bean paste until cooked. Place the diced chicken. When the color changes, add some carrots and magnolia slices for a while.

Add some more cucumbers, turn over a few times, stir-fry the Gary sauce evenly, and thicken the sauce. Take it out of the pot.

If it's fast, 5 minutes is no problem, if it's slow, 8 minutes is about the same.

2: Hot and sour cabbage is also called kohlrabi, cabbage, cabbage and so on.

Cut the cabbage into shreds, put the chili peppers and dried chili peppers into the oil pan and stir-fry (be careful not to burn them too quickly), stir-fry the shredded cabbage immediately, and simmer with a little water when it becomes soft.

If you like your stew crispy, simmer it for a short time so you have control.

Add at least two tablespoons of vinegar to the pot and thicken it.

Be quick or the flavor will escape.

3. One crab roe tofu and salted duck egg, separate the egg yolk and egg yolk.

Stir-fry the egg yolks over low heat.

When many, many small bubbles appear, put a box of fat tofu in, shovel it with a shovel, stir-fry a little, and drain the water.

After boiling for 2 or 3 minutes, break up the water and thicken the inside.

Okay, it's delicious.

4. Stir-fry Mapo tofu with Pixian bean paste over medium heat (it doesn’t matter if you don’t have other things like aniseed chili pepper, but you must have this). Put in the dried chili pepper and a little meat filling. When the meat filling changes color, add a little.

Bowl of water.

After the water boils, add a box of tofu.

Using a box is not authentic, but it can taste delicious in a short time.

Boil for 2 minutes, thicken with coriander and green onions.

it's over.

5. For fried liver tips, use cooking wine, salt, starch slices, cucumber slices, or add pepper, ginger, and garlic. Many pieces are needed.

Stir-fry the chopped green onion in hot oil, add a little ginger and garlic flavor, add the liver and stir-fry quickly.

Because there is starch in it, slow frying will cause it to stick to the pan.

Add a little more soy sauce, stir-fry until the liver changes color and is cooked, add cucumber slices.

After frying, add all the unused minced ginger and garlic and fry.

It's ok, stick evenly to the liver, and take it out of the pot.

6. Stir-fried beans with braised black bean rice, add seasonings, then add plenty of water, bring to a boil and pour into the rice cooker.

The braised black bean rice is delicious.

7. Soak the Mushu meat and black fungus into pieces, cut the cucumber into diamond-shaped slices, and marinate the meat slices with a little salt, starch and cooking wine.

Fry the eggs with a little oil, take them out, then fry the meat slices with oil ~ add some soy sauce, change color, add fungus, salt, and cucumber for about a minute.

After the cucumbers are heated evenly, add the eggs and stir evenly.

It's time to cook.

8. Fish head tofu soup: wash the fish head, heat the pan, add oil, ginger, put the fish head in after it is fragrant, remember to cut it well and don’t throw a big fish head down).

Stir-fry for a while, then bring the soup to a boil~the fish smell comes out, cut the tofu and put it down.

Remember to put the celery at the end or it will become fat and yellow.

When making the soup vegetarian, White Bird adds salt and MSG and then takes it out of the pot. It will take a while before it becomes vegetarian.

9. Steam the crucian carp and clean the crucian carp (you can kill the fish when you buy it and wash it yourself after taking it back).

Crack the fish and dip it in salt.

In a small bowl, put a little MSG, soy sauce and pepper, stir well and pour over the fish.

Cut a piece of ginger, pat a green onion and put it on the fish.

Put water in the pot, steam the fish in the pot, and it will be ready in ten minutes.

When it comes out of the pan, pour some sesame oil and start eating with chopsticks.

10. Ingredients for pickled fish: the most common pickled cabbage, garlic, ginger, Sichuan peppercorns, some dried chilies, and battered fish fillets bought in the market for 50 cents a bag.

Preparation: Peel two slices of garlic, cut the tail with a knife, and pat it hard with the back of the knife.

If you don’t peel, the skin will fall off automatically.

Slice the ginger as you like, and cut the sauerkraut as you like.

Method: Heat the oil, stir-fry garlic, ginger, Sichuan peppercorns, dried chili peppers and other ingredients for 1 minute, add sauerkraut, stir-fry for about 3 minutes, add a little soy sauce, sugar, chicken essence (any flavor you want), and stir-fry

Pour boiling water over the sauerkraut and it will be ready in about 2 minutes.

After boiling, take out the sauerkraut and put it in a bowl.

Place the fish fillets in the soup and bring to a boil.

Finally: If it is for the sake of appearance, you can pour the oil into the pot, boil it and pour it on the finished product.

It will definitely be done in ten minutes.

Note: Because sauerkraut is already very salty, no need to add salt.

11. Ingredients for fat beef in sour soup: a cooked salted duck egg and a preserved egg, enoki mushrooms, and fat beef slices bought in the supermarket.

Preparation: Peel and cut the salted duck eggs and preserved eggs into cubes (about 2 minutes).

Wash the enoki mushrooms.

Method: Boil the water and add chopped salted duck eggs and preserved eggs (after a while, something magical happened, the clear water turned into a thick, white soup, and it was also very fishy. Don’t ask me why, I don’t know)

, add enoki mushrooms, salt, sugar, chicken essence, white vinegar, eat whatever you want, and finally add fat beef.

After the water boils, place it on a plate.

There's absolutely no time to do it in ten minutes.