share 13 Guangdong home-cooked dishes that you can never tire of eating. It's easy to cook Aauto Quicker food in 1 minutes.

Share 13 Guangdong classic home-cooked dishes, which are delicious, nutritious, simple and quick. Aauto Quicker food that can be cooked in 1 minutes is light and particularly delicious! Next, Caicai will introduce you to the detailed methods of these 13 Aauto Quicker dishes. If you like them, please collect them and cook them for your family on Valentine's Day!

1. Steamed shrimp

Prepare ingredients: live shrimp, white sugar, white vinegar, turmeric and soy sauce. Cooking process:

1. When the bought fresh shrimp squeezes out the dirty things on the head, press the shrimp back and pull out the shrimp line, then rinse it and put it on the plate for later use. (Note: If you are in a hurry, you don't have to go to the head and viscera of the shrimp and pull the shrimp line, depending on your personal eating habits. )

2. Put cold water in the pot to boil, then put the steaming tray on it, then pour in the fresh shrimp, cover the pot, and steam over high heat for 2 minutes. Open the lid and see that the shrimp is bent and red, which means the shrimp is cooked.

3, steamed shrimp, quickly put it in a basin of ice water and cool it for about 1 seconds, then pick it up and drain it. This household trick can quickly lock the fresh flavor of the shrimp and keep the fresh brightness of the shrimp surface.

4. Immediately after dipping, wash the turmeric, cut it into small pieces, put it in a bowl, add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1 tablespoon of clear water and half a spoonful of soy sauce, and stir well.

5, simmer for 1 minute, and take out the pot after the sugar is completely melted. Finally, put the shrimp on a plate and dip it in the sauce when eating. (Note: This dip made by Caicai is sweet and sour ginger, of course, you can adjust it according to your own taste. Tips: Friends who usually have gout should eat less seafood. )

2. Steamed tongue-sole fish

Prepare ingredients: tongue-sole fish (Longli fish), ginger, chives, peanut oil, steamed fish black bean oil and millet pepper (color matching is optional)

Cooking process:

1. Buy the tongue-sole fish with a knife. After the water in the pot is boiled, put the steaming tray and tongue sole fish on it.

2. Steam over high fire for 5 minutes. If it is a larger tongue sole, it is recommended to steam for a longer time.

3. After the tongue-sole fish is out of the pan, pour off the bottom water, and put a little washed onion, shredded onion and shredded millet pepper on the fish.

4. Then heat a spoonful of hot oil in the pot and pour it on the tongue sole fish.

5. finally, pour a spoonful of semi-steamed fish and soy sauce and serve.

3. Pork soup with Lycium barbarum leaves

Preparation of ingredients: plum head meat, Lycium barbarum leaves, raw flour, salt and peanut oil

Cooking process:

1. Wash the fresh plum blossom meat bought from the vegetable market, cut it into pieces, add a spoonful of raw flour, less than half a spoonful of salt, make a spoonful of peanut oil, and stir and marinate it. Pick the leaves of Lycium barbarum and wash them with clear water for several times.

2. Boil the water in the casserole, then put the marinated pork in the pot and cover it for 1 minutes. It is recommended that you use the casserole to cook the soup. The taste cooked in the aluminum pot is far worse than that in the casserole.

3. After the pork is cooked, pour the Lycium barbarum leaves into the pot, add a small spoon of salt to taste, and you can put the pot on the table to start chopsticks.

Fourth, lard and garlic spinach

Prepare ingredients: spinach, fat, salt, garlic, millet pepper (optional)

Cooking process:

1. Remove yellow leaves and stalks from spinach, cut them into 2 sections, soak them in rice washing water for a few minutes, then take them out, rinse and drain. Taomi water has the function of sterilization and disinfection, which is helpful to wash away the residual pesticides or vegetable worms in water spinach.

2. Wash the fat and cut it into small slices. Peel the garlic, pat it flat and cut it into small pieces. Wash and chop the millet pepper and put it in a bowl for later use.

3. Dry the water in the wok, stir-fry the lard with fat, and then pour in the millet pepper and garlic to saute until fragrant.

4. Then shake the pot to make lard evenly distributed, pour in the water spinach, immediately turn on the fire, and stir-fry the water spinach until it is broken.

5. Finally, add half a spoonful of salt to taste, stir-fry and serve.

5. Fried eggs with radish seeds

Preparation of ingredients: domestic soil eggs, crispy radish seeds, shallots and peanut oil

Cooking process:

1. Put 3 eggs into a pot, rinse and chop the shallots, and clean and slice the crispy radish.

2. Add a spoonful of water to the basin, so that the eggs made are fresh and tender.

3. Use chopsticks to quickly break the eggs into even egg liquid.

4. Boil the water in the wok, add a spoonful of peanut oil, shake the wok so that the oil is evenly distributed in the wok. After the oil is warm, pour in the egg liquid.

5. Finally, turn on a small fire and fry until the bottom is slightly burnt. After the radish omelet can slide, turn off the fire and cover the pot for 1 minute, so that the top layer is completely cooked, and the whole radish omelet looks good, slightly burnt and tender, beautiful and delicious.

6. Sauté ed pork tripe with ginger

Prepare ingredients: pork tripe, ginger, green pepper, millet pepper, peanut oil, raw flour, salt, white vinegar, cooking wine (note: pork tripe is the best choice)

Cooking process:

1. Soak the fresh pork tripe in hot water for 15 seconds.

2. Add a pot of clear water to the wok, add pork belly and half a spoonful of cooking wine, blanch the wok, hold it down with chopsticks and cut it into small strips, and take some out to stir fry.

3. Wash and chop the galangal, rinse the green pepper and millet pepper, then cut them into strips and put them on the plate for later use.

4. Add a spoonful of peanut oil to the wok. When the oil is warm, pour it into the pork belly and stir-fry for 3 seconds. Then pour in the ginger and continue to stir fry a few times.

6. finally, pour in the green pepper and millet pepper, stir-fry until it is cut off, and then add half a spoonful of salt to taste.

VII. Stir-fried cauliflower

Prepare ingredients: broccoli, cauliflower, garlic, peanut oil and salt

Cooking process:

1. Break broccoli and cauliflower into small flowers, put them in clear water, add a spoonful of salt, soak for a few minutes, and then rinse. Soaking in salt water can effectively remove residual pesticides or vegetable worms.

2. Add water to the pot and bring to a boil. Add a spoonful of peanut oil and stir for a few times, so that the oil is evenly distributed in the pot. Add broccoli and cauliflower to boiling water and boil for half a minute.

3. Chop the garlic, add half a spoonful of peanut oil to the pot, and pour in the minced garlic.

4. finally, pour in broccoli and cauliflower, turn on the high fire and fry for 15 seconds, then add half a spoonful of salt to taste and serve.

VIII. Brewing bean curd

Prepare ingredients: oily bean curd, pork, leek, horseshoe, millet pepper, garlic, oil consumption, salt, soy sauce and peanut oil

Cooking process:

1. Clean all the side dishes, mince the pork, chop the leek, horseshoe, millet pepper and garlic into a pot, and add less than half.

2. Rinse the oily tofu, cut a cross in the middle, and then stuff the raw meat into the tofu.

3. Add half a spoonful of oil consumption, a few drops of soy sauce and half a spoonful of peanut oil to the pot and simmer for 15 seconds. If you don't have gas-guzzling friends at home, you can also use starch instead.

4. Then pour the sauce over the tofu. After the water in the pot is boiled, put it on a steaming tray, add the tofu, and steam it for 1 minutes.

IX. Scrambled eggs with oysters

Prepare ingredients: oysters, eggs, leeks, carrots, raw flour, soy sauce, oyster sauce, garlic, ginger, salt and peanut oil

Cooking process:

1. Add a spoonful of raw flour to the oysters, and then rinse them again after cleaning the mucus and dirty substances on the surface. If there is no raw flour at home, it can also be replaced by flour, which also has adsorption effect. Peel and chop garlic and ginger and put them in a bowl for later use.

2. Beat 3 eggs in the bowl, clean 2 leeks, chop them up and put them in the bowl, and add half a spoonful of salt and a spoonful of water to stir well. Add some water, and the eggs will be tender when fried.

3. Boil the water in the wok, add a spoonful of peanut oil, pour in the egg liquid, stir-fry until cooked.

4. Then clean the wok, add half a spoonful of peanut oil again. When the oil is warm, pour in minced garlic and Jiang Mo, and then pour in oysters.

after 5 or 1 minute, add a teaspoon of oil to the bowl, and stir half a teaspoon of raw flour and soy sauce together to make slurry, then pour it into the pot.

6. After stewing for 2 minutes, collect the juice, pour in the eggs and stir-fry for 1 time before serving, and sprinkle some carrots for color matching.

Ten, onion-flavored egg custard

Preparation ingredients: earth eggs, chives, salt, sesame oil and soy sauce

Cooking process:

1. Take three happy and nutritious earth eggs, beat them in a pot and add half a spoonful of salt. Add a little warm water, remember that the ratio of egg liquid to water is 1: 1.5, and stir slowly while pouring.

2. Filter the egg liquid with a mesh screen, so as to avoid the honeycomb phenomenon of the custard.

3. Cover the egg liquid with a clean plate or wrap it with a layer of special plastic wrap for kitchen. Punch a few small holes with toothpicks. After the water in the pot is boiled, put the egg liquid into the pot.

4. Then turn to low heat and steam for 6 minutes, then turn off the heat and simmer for 1 minutes before taking off the pot.

5. Finally, pour in half a spoonful of sesame oil and soy sauce, then sprinkle with chopped green onion. Before eating, you can also slide the egg custard with a knife to make it more delicious.

XI. Boiled squid

Prepare ingredients: squid, bean sprouts, chives, coriander, garlic, turmeric, raw rice flour, salt, peanut oil, soy sauce

Cooking process:

1. Dispose of the internal organs, ink, teeth, etc. of the squid, and then peel off the surface skin of the squid, so that the squid will become white and tender, and the smell will be greatly enhanced.

2. Cut the squid into small circles, add a spoonful of raw powder and a little salt, and repeatedly clean the mucus on the surface.

3. add a proper amount of water and a few pieces of turmeric into the pot, boil it over high fire, blanch the squid for 15 seconds, and then quickly pick it up. Note: the time should not be too long, otherwise the squid meat will become old and not tender enough.

4. Remove the tail roots from the bean sprouts and rinse them. Wash the coriander and cut it into sections. Peel and chop the garlic for later use.

5. Then, clean the wok, add clear water to blanch the bean sprouts until they are cut off, and then pick them up.

6. Then spread the bean sprouts on the bottom of the dish, with coriander and chives in the middle and squid on the top.

7. Finally, boil the water in the pan, add a spoonful of peanut oil. When the oil is warm, pour garlic and saute until fragrant. Pour it on the squid while it is hot, and then pour 2 teaspoons of soy sauce for a shower. This dish is done.

XII. Steamed baby cabbage with garlic

Prepare ingredients: baby cabbage, garlic, vermicelli, millet pepper, chives, peanut oil and salt

Cooking process:

1. Take a small handful of vermicelli, cut off the rope, add warm water to soak until soft, and then cut it in half with scissors, then pick it up and drain it. Remove the second layer with small black spots on the outside of the doll dish, cut it into small petals and rinse it at the faucet.

2. Peel a garlic and stir. Add a teaspoon of salt and a teaspoon of peanut oil to the bowl and stir well. Chop shallots and millet peppers and put them on a plate for later use.

3. Put a layer of baby cabbage on the bottom of the dish, then spread the vermicelli on it and pour in the garlic sauce.

4. Then spread a layer of baby cabbage on it, then pour in garlic sauce. When the water boils, put the baby cabbage in the pot and steam for 1 minutes on high heat.

5. finally, after the baby dish is out of the pot, sprinkle some chopped green onion and pepper on it to serve.

XIII. Luffa White Clam Soup

Prepare ingredients: Luffa, White Clam, Ginger, Peanut Oil and Salt

Cooking process:

1. Peel the Luffa, clean it, cut it with a hob, and slice the ginger for later use.

2. Soak white clams in clean water and add a teaspoon of salt to spit sand, and then scrub clean.

3. Bring the water to a boil. Boil the loofah for 2 minutes, then pour in the white clams and ginger.

4. After all the white clams are opened, add a teaspoon of salt and peanut oil to taste, and then serve.