Home-cooked meals are essential in our lives, simple and easy. Today, the editor will share 8 home-cooked dishes, learn these home-cooked dishes, and let the kitchen novice show his talents at home and make delicious dishes for his family during the holidays.

Sauteed Mushrooms with Vegetables

1/2 cabbage, 150 grams of shiitake mushrooms, 100 grams of pork, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, and 2 tablespoons of light soy sauce.

1. Prepare the required materials, wash the mushrooms, peel off the cabbage leaves, wash them with clean water, take out the purified water, and tear the cabbage into pieces.

2. Slice the mushrooms, chop the pork, chop the ginger, and slice the garlic.

3. Heat oil in a pot, add ginger and garlic, then add minced meat, stir-fry over low heat until the minced meat turns white.

4. Stir-fry the mushrooms until fragrant, stir-fry the cabbage over high heat until the cabbage is broken and slightly soft.

5. Add salt and soy sauce, stir-fry quickly and evenly, turn off the heat and put on a plate.

Minced pork, bean sprouts and fried leeks

400 grams of bean sprouts, 1 leek, 150 grams of pork, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce , a little rice vinegar.

1. Prepare the required materials, remove the old leaves from leeks, wash them, and clean the bean sprouts.

2. Cut the leeks into small pieces and cut the pork into powder.

3. Heat the oil in the pan, add the minced ginger, stir-fry the garlic slices, add the minced meat and stir-fry until the color turns white, add cooking wine and soy sauce, and stir-fry the minced meat until it becomes coloured.

4. Stir-fry the soybean sprouts over high heat, remove the water, change to medium heat, pour in a little rice vinegar, and stir-fry the soybean sprouts until they are wilted.

5. Add leeks, salt and quickly stir-fry evenly and serve.

Stir-fried cabbage with fungus

5 pieces of cabbage leaves, 10g of black fungus, appropriate amount of oil and salt, 2 cloves of garlic, a little rice vinegar, 3 dried chili peppers, 1 tablespoon of soy sauce.

1. Prepare the ingredients, soak the fungus in advance and wash the cabbage.

2. Cut the cabbage leaves and cabbage with a knife.

3. Slice the cabbage leaves and cabbage leaves separately, and separate the cabbage leaves and cabbage leaves.

4. Heat the oil in the pan, add the minced garlic, and stir-fry the dried chili peppers over low heat.

5. Stir-fry the cabbage over high heat, stir-fry the fungus together, and stir-fry until the cabbage is broken into pieces.

6. Add cabbage leaves, salt, 1 tablespoon soy sauce, and a few drops of rice vinegar, stir-fry quickly and evenly, turn off the heat, and serve on a plate.

Homemade minced meat tofu

1 piece of tofu, 100g of pork, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of pepper powder, Pixian bean paste 1 tablespoon, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon cooking wine.

1. Cut the tofu into small pieces, cut the pork into powder, cut the green onions into chopped green onions, cut the ginger into powder, and slice the garlic.

2. Boil the pot with water, add a little salt, blanch the tofu for 5-6 minutes, remove the tofu and control the water for later use.

3. Heat the oil in the pan, add the onion, ginger and garlic and sauté until fragrant, then add the Pixian bean paste and stir-fry the red oil.

4. Add minced meat, stir-fry evenly, pour cooking wine and soy sauce, add pepper powder, then add half a bowl of water and bring to a boil.

5. Add tofu and cook for 5-6 minutes to add flavor. After the time is up, pour in an appropriate amount of water starch to thicken it. When the soup becomes thick, turn off the heat and serve.

Mung bean sprouts and fried leeks

300 grams of mung bean sprouts, 1 leek, appropriate amount of oil and salt, 1 slice of ginger, and a little rice vinegar.

1. Wash leeks and mung bean sprouts.

2. Cut the leek into inch-long sections and separate the leek stems and leaves.

3. Heat the pot with oil and pour in the minced ginger to make it fragrant.

4. Stir-fry the mung bean sprouts over high heat, pour in a few drops of vinegar, and stir-fry the mung bean sprouts until they break.

5. Add the leek stalks and stir-fry evenly, then add the leek leaves, quickly stir-fry evenly with salt, turn off the heat and put on a plate.

Fried mushrooms and cabbage

250 ??grams of shiitake mushrooms, 1/2 Chinese cabbage, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 5 dried chili peppers , appropriate amount of water starch.

1. Tear the mushrooms into florets and slice the cabbage into slices with a razor blade.

2. Boil the water in the pot, blanch the mushrooms until soft, remove and set aside.

3. Heat the pot, add chopped green onion, minced ginger, garlic slices and dried chili and stir-fry until fragrant.

4. Fry the cabbage slices over high heat to remove the water and stir-fry

2. Cut the front end of the garlic sprouts into 1cm. No, it is difficult to clean the sand from the front of the garlic sprouts and then cut the garlic sprouts into inch-inch sections.

3. Open the leaves and stems of the garlic seedlings. When frying, fry the stems of the garlic sprouts first, and then fry the leaves of the garlic sprouts, so that the leaves of the garlic sprouts will not be fried too much and the maturity will be the same.

4. Cut the pork into shreds, heat the oil in a pan, stir-fry the shredded pork until it turns white in color, add soy sauce and cooking wine, and stir-fry the shredded pork until it becomes coloured.

5. Add the garlic stalks and stir-fry for a few times. Add the garlic leaves and salt, stir-fry quickly and evenly, turn off the heat, and serve on a plate.

Spinach and scrambled eggs

400g spinach, 3 eggs, appropriate amount of oil and salt, 1 onion.

1. Prepare the required materials, remove the old leaves of spinach and rinse them clean.

2. Boil water in a pot, add a little salt, and blanch the roots of spinach in boiling water.

3. Put the leaves together and cook for 1-2 minutes. Remove spinach when it turns dark green. Blanch the roots of the spinach first and then add it to the leaves. This way the blanching will be done at the same maturity and the leaves will not be blanched. Place them in cold water and let them cool.

4. Take out the water, cut off the root of the spinach, and then cut the spinach into inch sections.

5. Break the eggs into a bowl, heat them in a pot, pour in the egg liquid, fry the eggs into pieces until the egg liquid solidifies, and set aside.

6. Add a little oil to the pot, add chopped green onion and stir-fry until fragrant, add spinach and stir-fry quickly evenly, add egg cubes and salt, stir-fry quickly evenly, and serve on a plate.