Whether it's a wandering wanderer in a foreign land, a white-collar worker who is being chased by the hectic pace of life, or a little girl who is suffering from frustration in love, it seems that all she needs is a hot meal, which instantly brings a warm current in the cold wind and rain.
Three meals of tea and rice, four seasons clothes. * * * has created a place called home. People get together because of food, and people stay together. Home is here, and the flavor is always there. Next, I will share with you some home cooking practices to make the home more delicious!
Tofu Omelet
Ingredients: old tofu, peanut oil, soy sauce, corn starch, eggs and shallots.
Practice:
1. Prepare the materials, and rinse the bought tofu with clean water.
2. Wash and cut the shallots, cut the tofu into thick slices about one centimeter, and break the eggs.
3. Pour the right amount of Fulinmen peanut oil into the pan.
4. Put the starch into the tofu first, and then put it into the egg liquid, and then put it into the egg liquid, and the two sides are covered with the egg liquid.
5. Add tofu when the pot is slightly hot.
6. After one side is browned, turn it over until the tofu is browned on two sides, and then fry all the tofu in turn.
7. After all the tofu is fried, put it back into the pot, pour in warm water or chicken soup, pour in a proper amount of soy sauce, and slow her down for 5 minutes.
8. stew until the soup is reduced, and take the pot.
Sautéed Sweet Corn with Pine Nuts
Ingredients: appropriate amount of quick-frozen green beans; A packet of quick-frozen sweet corn; Half a carrot; 2 tablespoons pine nuts; Half a spoonful of salt
Practice: Take out a bag of quick-frozen sweet corn kernels to thaw, and quick-frozen green beans to thaw. If fresh sweet corn and fresh green beans are used, you need to cut off the corn kernels with a knife, cook them in a boiling water pot for 2-3 minutes, and then take them out and put them in cold water. The same is true of mung beans. Peel carrots and cut them into cubes the size of corn kernels. Add some oil to the pan. If you use raw pine nuts, you need to fry them with low heat. Then add carrots and stir-fry until they break. Stir-fry green beans and corn kernels several times, add salt, stir-fry and season. If you use ripe pine nuts, just put them in at last.
Flammulina velutipes with sauce flavor
Ingredients: Flammulina velutipes 1 flower, Laoganma 2 tablespoons, salt 1 spoon, 2 chopped green onion, soy sauce 1 spoon, less than half a spoonful of aged vinegar and half a spoonful of white sugar.
Practice:
1, wash Flammulina velutipes, cut off the roots, peel garlic and slice.
2, from the pot, pour peanut oil into a small fire to heat, pour garlic into it and saute.
3. Add 2 spoons of Laoganma to stir-fry until fragrant, add 1 spoon of light soy sauce, half a spoonful of aged vinegar, half a spoonful of white sugar and 1 bowl of clear water, and bring to a boil.
4. Add 1 spoon of salt, stir-fry the Flammulina velutipes evenly, so that the Flammulina velutipes are evenly covered with sauce, and then fire and cook for half a minute, so that the Flammulina velutipes can be softened, then turn off the heat and take out the pan and plate.
Steamed chicken with fungus in oyster sauce
Ingredients: chicken 1 piece, auricularia auricula, onion, ginger, oyster sauce and carved wine.
Practice:
1, cut the chicken into small pieces, remove the pedicle and tear the small flowers after the fungus is soaked, slice the ginger, and knot or cut the onion;
2. Add appropriate amount of soy sauce paste, appropriate amount of oyster sauce and a little carved wine to the chicken nuggets;
3, after adding onion and ginger, grab it evenly, and marinate it in cold storage for more than 30 minutes to taste;
4. Add fungus to the marinated chicken pieces and mix well;
5. Boil water into the pot and steam for about 20 minutes until cooked.
Everyone will have their own little comfort, and my comfort is food. I feel like a snack. I love eating and cooking. I hope I can recommend these simple food practices to everyone.