Home cooking? My understanding should be roughly the daily cooking in the family. Speaking of my home cooking, I must be inseparable from my mother, who has been cooking in the kitchen for so many years.

Let me talk about my mother's cooking level first. Her home cooking is a little salty and greasy. To be honest, braised octopus (crucian carp) is better, and the sparerib soup is more refreshing, but it is not light. Looking back on the past, I have an impression of the summer dishes at home. As for what I eat in winter, I try to recall the past, but I feel very strange without a trace of memory, but I can't help but not remember.

The question and answer of the subject is what is the taste of home cooking in memory? Let me introduce some home-cooked dishes that my mother loves to cook. Now that I think about it, I have a profound influence on these dishes:

First, steamed egg custard, but my mother told me from an early age that this is called steamed eggs;

My mother cooked steamed egg custard from snacks to big ones. When there was no soup at home, my mother steamed such a bowl of egg custard with three eggs, but my parents didn't eat it after tasting it. Later, I learned that they were reserved for me.

Mother's egg custard has a special feature, adding lard, and their generation always thinks that lard can make everything delicious;

Second, lard, there is lard at home all the year round. My family distributes this matter like this, such as making a roasted fish, ribs, or shredded pork with green peppers and cold edamame, all of which are salad oil directly purchased from the supermarket;

Steamed eggs, or fried vegetables, amaranth, water spinach, lettuce, etc., as long as they are leafy vegetables, they will be fried with lard. My mother always said that vegetables fried with lard taste more tender and smooth;

My dad cooked all the lard at home. He bought pork suet directly from the market, and then when he took time off, he cooked the pork suet into finished lard. Now that I think about it, my mom hasn't survived lard once, and dad basically made it.

3. At one time, the sparerib soup at home was not filled with lotus root, but with kelp. I ate ribs seaweed soup for many years, but now I think, in which years lotus root was a tight commodity and it was hard to buy? Anyway, I didn't get to the bottom of it, and I ate whatever I did at home.

Fourth, my mother's most frequent home cooking: qianzi's green pepper fried pork, most of which are spinach stalks. In the season without spinach, this dish becomes qianzi's green pepper fried pork. Now I think of it, I should eat this dish every day;

What's the taste of home cooking in your memory? The above introduces several home-cooked dishes that my mother loves to cook. They are:

1, steamed egg custard, but my mother told me from an early age that it was steamed eggs;

2, lard, lard at home all the year round;

3. ribs seaweed soup who has eaten for many years;

4. My mother's most frequent home cooking, qianzi vegetable stem and green pepper fried pork;

In our childhood memory, the above four home-cooked dishes are very representative of my mother's craftsmanship. Only with specific dishes can we talk about the taste;

I am a happy child, always by my parents' side, never leaving, so I want to talk about the taste of home cooking, and I expect a family of four to have dinner together neatly every day;

Dad eats fast, eats a bowl of rice in 5 minutes, and then goes off the table. Mom eats less. She is used to soaking rice in soup and eating slowly. After Dad leaves the table, Mom begins to tell me what Dad has done wrong these days.

There is also my father's love to settle accounts after the autumn when eating. This is the taste of my home-cooked food, which is harmonious, sweet, talking and laughing.

You can also share with us the taste of home cooking in your memory in the comments section. Sharing brings happiness, we are waiting for you in the comment area!

It's my mother's home cooking, and now when I go home, my mother likes to eat jiaozi. Haha, I feel very happy, and all kinds of dishes contain the taste of my mother!

I believe that 95 out of 100 friends will say: The best home cooking is always the taste of home.

It happened that my family runs a restaurant, so my home cooking is always the same as that of the guests. When I was a child, I was always very busy. When I woke up, no one was there. I got up and poked two steamed buns on my own. Just swallow the hot water on the stove (I don't know if it will turn on) and rush to school. After school at noon, I rushed to the store, ate a bowl of rice or noodles or braised cakes, and cleaned the house after eating, so I was busy going to school at 1. Come back after class to help, write homework opposite the guests, and then grab something left over.

Almost every day. So you said the food at home? What memories can you have when you fire at home for the New Year? My home-cooked meal is the taste of a small restaurant.

In junior high school, I began to live on campus until I graduated from college. Every time I go home on weekends or holidays, there are no parents at home to prepare a table of dishes for you. Going to work, taking care of the store, too busy to come over, how can these seemingly warm moments be?

But I don't know it's cruel. What's the matter? Isn't that how life is? If you are not busy, people will be ruined.

My grandmother was a child bride born in Shanghai, and later came to Kunshan to marry my grandfather. If there is anything in my memory, it was given to me by my grandmother.

One is Yangchun noodles. The second is stewed eggs with bad shrimp sauce.

When my grandmother came to visit relatives in Luoyang, it was my most pleasant day. Because you can sleep until breakfast. And breakfast is the same Yangchun noodles, and it is Yangchun noodles every day for two months. At that time, where did the soup come from? It was all a piece of lard at the bottom of the bowl, a little soy sauce, salt, shredded green onions (where did the shallots come from in the north), fine dried noodles and a spoonful of noodle soup. I don't care what the smell is. I'm late for 15 minutes, and I'm finished eating.

When she comes back at night, she will take out the small jar of bad shrimp sauce, dig a spoon and beat an egg and mix it well. Steamed into a small bowl and mixed with steamed bread or rice for me to eat. The bad shrimp sauce is particularly fresh and has a strong bouquet. At that time, Shiri was very hot, so I just ate and watched. Give me strength ...

I really can't remember the taste. All I can remember is this experience.

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At the end of the year, I was so busy that I couldn't stop working overtime. I can't remember how long I haven't had a warm dinner with my family. When I finally got a break, I rushed home nonstop, ready to cook a few simple dishes and enjoy a rare warm dinner with my family. A few Aauto Quicker home-cooked dishes are ten thousand times stronger than the takeout outside. After all, they are full of love. Wow, Kaka. The so-called home cooking, in my opinion, is not so luxurious, so beautiful, so troublesome and beautiful, but the taste of home that is integrated into ordinary home life, that is, the most familiar and unforgettable taste in my memory. The three dishes prepared today are very simple. They can be eaten in half an hour, but the whole family enjoys it.

Sauerkraut and potato

Sauerkraut is usually used to make white meat with sauerkraut and fish with pickled vegetables, but it's a little troublesome. I dug out the ready-made ingredients from the refrigerator and made a bowl of sauerkraut and potatoes directly. It's really delicious. Wash a quarter of pickled cabbage with clear water, cut the potatoes into thin strips, cut the frozen tofu into pieces after thawing slightly, cool the oil in a hot pan, stir-fry a dried pepper with hot oil, throw in onion and ginger slices, then stir-fry the potato chips for about 2 minutes, add a proper amount of soy sauce and enough water, cover the pot and stew, and add the cut pickled cabbage, half a spoonful of salt and about five minutes later. Potatoes and frozen tofu are very easy to taste, soaked with the taste of sauerkraut, and a little spicy, delicious.

Fried eggs with laver

I believe that no one doesn't like scrambled eggs. Almost everything fried with eggs won't taste too bad. I'm tired of scrambled eggs with tomatoes and chopped green onion. Do you want to try scrambled eggs with laver? The whole cooking process is very dark, but the taste of the finished product is still quite good. Wash the laver with water, drain the water, chop it up and put it in the beaten egg liquid, sprinkle some chopped green onion, add a teaspoon of salt, stir it evenly, and spread it in a pot, just like scrambled eggs with chopped green onion.

Steamed dolly fish

The nutritional value of fish is recognized by all, especially for busy office workers, they should eat more fish to replenish their brains and not worry about gaining weight. There are many ways to make fish. It is best to eat braised and dry-roasted, and the most easily absorbed and healthiest is steamed. Steamed fish is preferably fresh perch, with few spines and tender, but sometimes if you are too lazy to go out to buy it, you can take out a few dolly fish directly from the refrigerator and eat it as steamed. After the dolly fish pieces are thawed, sprinkle appropriate amount of white wine and salt to marinate for a while, pour out the marinated water and steam it in the pan, and boil for 8 minutes. Don't let it take too long, otherwise it will get old. Sprinkle a little chopped green onion and millet pepper on the steamed fish, then pour in appropriate amount of steamed fish black bean juice, and heat the pan with a little oil. After the oil is hot, pour hot oil on the fish pieces and live together.

staple

White rice is a little thin. It is best to steam a little sweet potato or yam with rice and eat it together to supplement some crude fiber.

If you feel that there is no hard dish and the taste is a little dull, it is better to have a salted duck egg to eat, which is oily and delicious.

This super-simple three dishes are ready, and it takes a total of * * * half an hour to get it done. The meat and vegetables are also very nutritious, and the most important thing is to bring the taste of home cooking in my memory.

The demon eats light at night, and the kitchen is white. It uses the most common ingredients, the most simple methods and the most ordinary collocation to restore the warmest taste of home cooking, prepare every meal with heart, and cherish every time of eating well. I hope to share my experience in cooking with you, and follow me if you like! Fried meat with green pepper in winter and fried meat with garlic moss just come down are the tastes of old home-cooked dishes. Green pepper and garlic moss are delicious, so you should add more soy sauce to fry them (I don't eat fried meat)!

Which flavor do you like best, steamed, stir-fried, braised in oil or braised in brown sauce?

Mine is-memory flavor.

When a dish is served, it is not necessarily beautiful in color.

The familiar smell makes people bite after bite.

We are wandering outside,

Everyone has a dish in his memory.

I may not be good at it myself, but every time I eat it or think of it,

Can evoke countless memories and flash back to countless past.

Do you remember the original taste of that dish now?

Smell very comfortable, eat very happy.

The taste of home cooking is not only the taste of food, but also the taste of the hard work your parents put into cooking for you and the time you often spent with your family when you were a child.

Why can a pair of chopsticks entrust so many feelings of China people? Among them, there are cultural origins, family traditions, and even more prayers for family reunion and companionship.

China people attach great importance to family feelings and companionship. Home cooking is not just a meal, but also a kind of companionship. So many times, home cooking is more like the taste of mom or dad, or the taste of happiness and home.

When I mention the delicious food in my memory, the only thing I can think of is the fried winter bamboo shoots with snow dishes made by my mother.

I remember when I was a child, my family was poor, and I would only buy one or two winter bamboo shoots every time, and then fry a big dish. At that time, I was particularly picky about food, and I loved winter bamboo shoots rather than pickles, so every time the bamboo shoots disappeared, there was a big plate of pickles left.

This habit has been maintained to this day, and now every time I go home, I want to eat it most.

By the way, the Spring Festival is coming soon. I hope all my friends who are wandering outside can go home as soon as possible.

In my memory, home cooking always smells like my mother. When I was a child, my family was poor and my parents' salary was not high. Eggplant and beans are often eaten in summer, and cabbage, potatoes and carrots are often eaten in winter. My mother likes to put soy sauce in cooking. No matter what dishes are red, she has maintained this habit of thick oil and red sauce until now. I remember eating eggplant's pedicle in summer. That place is hard, and with the soy sauce put by my mother, it tastes like meat. Although I am against my mother's love for soy sauce, I still like that no matter what dishes taste like my mother's soy sauce, this may be the taste of love!