It is a happy thing to be able to go home for dinner every day. With family, simple tea and light rice are also very fragrant. Let's share some simple and easy-to-cook recipes for friends' reference!
First course: radish sparerib soup
Ingredients: 1 radish, 1 sparerib, coriander, ginger slices, cooking wine and salt;
Detailed method: 1, prepare raw materials, and clean radish, ribs and parsley in advance. Put the ribs in a pot with water, boil them to remove blood foam, and take them out and drain them;
2. Put the blanched ribs and ginger slices into the pressure cooker, add cooking wine and appropriate warm water, and cover the lid to start the "soup making" function;
3. When the pressure cooker still has 15 minutes, exhaust, open the lid, peel the radish, cut it into hob blocks, put it in the pot, and add a teaspoon of salt to taste;
4. Cover the pot and continue to complete the unfinished soup cooking procedure. After the pressure cooker is pressed, the radish sparerib soup is ready.
It's cold in winter, and drinking more nutritious soup is also good for your health, especially radish sparerib soup, which is delicious and not greasy, and the method is simple. Give it a try!
Second course: Fried mutton with onion.
Ingredients: onion 1, mutton, chives, soy sauce, cooking oil, salt and cumin;
Detailed method: 1, onion cut into small pieces, mutton cut into small pieces for later use. Heat a wok, add cooking oil, first put fat mutton granules into the wok and stir-fry to get oil, then put lean mutton granules into the wok and stir-fry together until the mutton changes color and smells;
2. Then put the onion pieces into the pot and stir fry together. Onions can be eaten raw. If you want to keep the crispy taste, stir fry in the pan for about 1 minute.
3, add a small amount of salt and cumin, put it in the pot and mix it with the ingredients, stir fry and taste, and serve.
I always like to eat more meat when it is cold. Mutton is a suitable meat ingredient in winter. When fried with onions, onions can reduce the spicy taste and mutton is more delicious. The most important thing is that the operation is simple and the automatic cooking speed is faster.
The third way: braised pork
List of raw materials: pork belly 1 piece, 2 garlic, broccoli, rock sugar, soy sauce, onion and ginger cooking wine;
Detailed method: 1, pork belly, after washing, wipe off the water with kitchen paper and cut into pieces of appropriate size. Heat the cast iron pot and put the pork belly into it;
2. Fry on low heat until the pork belly becomes discolored and oily. Pork belly itself has a lot of oil, so you don't need to put oil separately, you can also fry the oil, so that pork belly can be less greasy. Fried pork belly until the surface is slightly yellow, then pour in soy sauce and onion ginger cooking wine and stir well, and finally add hot water to boil;
3. Cover the lid, simmer for about 45 minutes, open the lid, the meat is tender and tender, add peeled garlic and stir fry, cover the lid and simmer for about 5 minutes;
4. Then open the lid of the pot, add a proper amount of rock sugar. If you like it a little sweeter, you can add a little more, stir fry until the rock sugar melts, and continue to collect thick soup over medium heat, and then you can eat it out of the pot.
Small partners who like to eat meat generally prefer braised pork, which is fragrant but not greasy and very delicious. It's delicious with a bowl of rice!
The fourth way: scrambled eggs with cucumber, fungus and shrimp
List of ingredients: cucumber 1, auricularia auricula 1, appropriate amount of shrimp, 3 eggs, cooking oil and salt;
Detailed method: 1, prepare cucumber, shrimp, eggs and auricularia auricula. Auricularia auricula is dry and needs to be soaked in advance. Shrimp should be thawed and cucumber should be sliced.
2. Boil the water first, put the soaked fungus in boiling water for about 3 minutes, take it out and tear it into small pieces for later use; Heat a wok, add cooking oil, add shrimps and stir-fry to change color;
3, then pour in the egg liquid, and soon the egg liquid will condense into egg pieces;
4. Add the cooked auricularia auricula and cut cucumber slices, stir-fry evenly, add salt to taste, and continue to stir-fry evenly to serve.
Simple Aauto Quicker's refreshing home cooking takes less than 10 minutes before and after. It's delicious, easy to cook and not greasy. Auricularia auricula can be soaked in the refrigerator in advance and taken out when necessary, saving time and trouble.
Fifth: Fried goose eggs with green pepper and fungus.
List of raw materials: green pepper 1 piece, auricularia auricula 1 small handle, goose egg 1 piece, edible oil and salt;
Detailed practice: 1, black fungus is soaked in clear water in advance, then boiled in a boiling water pot for 3 minutes, then taken out and drained for later use;
2. Wash and chop the green peppers for later use. Take a large bowl, beat in a goose egg, add chopped black fungus and green pepper, and add some salt to taste;
3. Stir the ingredients in the bowl evenly to form green pepper, fungus and egg liquid. Heat the wok, add cooking oil, pour in egg liquid, turn over after setting, and stir-fry until cooked.
Green pepper itself can be eaten raw, and black fungus can be cooked in advance before being put in, so that the time in the iron pot will be shortened. As long as the egg liquid is solidified until it is cooked, it can be cooked. Simple, easy to cook and delicious. Goose eggs are relatively large, and one goose egg is about equal to the weight of three eggs. If you want to cook this dish with eggs, you can use 3-4 eggs.
The sixth way: tender lentils with garlic
List of raw materials: tender lentils 1 piece, garlic 1 piece, cooking oil, soy sauce and salt;
Detailed method: 1, tender lentils are stripped of bean tendons and broken into small pieces for later use; Peel garlic, pat it flat and chop it for later use;
2. Heat the wok and add cooking oil. First, put the chopped garlic into a wok and fry it, and then put it into lentils;
3. After stir-frying, lentils are greener. Add a lot of soy sauce and half a bowl of hot water, stir well, cover, and the lentils can be cooked and served.
The more garlic you put, the stronger the garlic flavor. My family has often eaten this dish recently. Lentils are tender and easy to cook, and children like them very much.