Let me share how to cook these dishes.
Hot and sour shredded potatoes
Cut the onion into chopped green onion, cut the dried pepper into sections, peel the potato and cut it into filaments, then put the shredded potato into water, soak it for a while, rub it with your hands, and soak the starch in the potato, so that the shredded potato is more refreshing and tastes better. Take out the shredded potato after soaking and drain it for later use.
Boil the oil, heat the oil, stir-fry the pepper section and chopped green onion, add the drained potato shreds, pour rice vinegar, stir-fry over high fire for a while, stir-fry the potato shreds until they are soft, add salt and chicken essence to taste, add chopped green onion, stir-fry evenly, and then serve out.
Green pepper scrambled eggs
Slice green pepper, mince garlic, take a bowl, beat a few eggs in the bowl, and stir them up for later use.
Boil the oil, heat the oil, pour in the egg liquid, fry it until it is set, add minced garlic and green pepper, pour in soy sauce, add salt and chicken essence, fry the green pepper until it is soft, then turn off the heat and put it on the plate.
Fried Pleurotus ostreatus
Mince garlic, cut onion into chopped green onion, shred ginger and wash Pleurotus ostreatus for later use.
Pour water into the pot, bring the water to a boil, add the washed Pleurotus ostreatus, boil it to foam, take it out when it is almost cooked, rinse it with cold water, and tear the Pleurotus ostreatus into strips for later use.
Add another pot, pour oil into the pot, add shredded ginger, chopped green onion and minced garlic to stir-fry until fragrant, add Pleurotus ostreatus after stir-frying, add soy sauce, rice vinegar and oyster sauce, add salt and a little white sugar, stir-fry over high fire for a while, stir-fry the ingredients until cooked, and then turn off the heat and put them on the plate.
The delicious fried Pleurotus ostreatus is ready. You can try to make it.
As far as I'm concerned, pickles are not greasy to eat every day. There are times when you always eat delicious dishes and you don't like them. Only pickles can't be separated from them every day, and they are always greasy when you eat and season.
Pickled pickles include white radish, carrot, Chinese cabbage, Chinese cabbage, etc. It is unforgettable to drink a bowl of millet porridge.
What food do you think makes you not tired of eating every day in life?
Eating a dish in life will not be eaten every day, but will generally be changed. If you really want to say that kind of food makes me not tired of eating it every day, it is all kinds of dishes made of tofu.
For me, I like tofu very much since I was a child, and I have deep feelings for it. Tofu is also made in various ways. Everything is delicious and I can't get tired of it.
I can make many dishes with tofu at home, and I can't get tired of eating it every day. For example: Mapo Tofu, home-cooked Tofu, Fried Meat with Tofu, Fried Pepper with Tofu, tofu scrambled eggs, Tofu Fish Soup, Tofu Blood Sausage Soup, Tofu Box, Tofu Loofah Soup, Fried Tofu with Mushrooms, Fried Tofu with Auricularia, Brine Tofu, curry tofu, Golden Tofu, Mixed Tofu, Tofu Stuffed Meat, Tofu Vegetable Cup, Frozen Tofu, Tomato Tofu Soup, Tofu Fried into Oil Tofu, kelp tofu soup.
What dishes are there! I won't get tired of eating every day!
This answer! What dishes are there! I won't get tired of eating every day! Tell me my personal taste! I think I can't get tired of eating vegetables every day! I think cauliflower can also be called cauliflower! Cauliflower is the king of dishes! How delicious it is to fry! The nutritional value is high! You can also clear your stomach!
Everyone benefits from eating more cauliflower! Everyone lives long! Fried meat with cauliflower! Scrambled eggs with cauliflower! Vegetarian fried cauliflower! Fried cauliflower rice is delicious! Cauliflower will not get tired of eating it every day! This is the reason why I like cauliflower! It is also a dish that I will not get tired of eating cauliflower every day!
What food do you think makes you tired of eating every day in life?
In our life, no matter breakfast, lunch or dinner, three meals a day are inseparable from all kinds of vegetables. Every meal is cooked and eaten in a different way every day. Eating more vegetables can supplement the nutrients needed by the human body. What I can't forget most, and I can't get tired of eating it every day, is a dish cooked with leeks, mung bean sprouts, eggs and minced meat called Gai maocai. Leek can strengthen yang and invigorate qi, mung bean sprouts can clear away heat and remove fire, and eggs and minced meat can supplement the high protein needed by the human body, which is delicious and nutritious. Here I will introduce the production method of "Gai maocai" to you.
First, prepare 250 grams of mung bean sprouts, 200 grams of leeks, 50 grams of minced meat and 4 eggs.
Seasoning: 1 portion of onion, ginger and garlic, 2 tablespoons of soy sauce, 2 grams of chicken essence, 2 grams of edible salt, 2 grams of pepper and a little sesame oil.
manufacturing process
1. Wash leek and cut into sections, and wash mung bean sprouts and blanch them.
2. Add oil, onion, ginger and garlic into the pot, stir-fry minced meat, stir-fry mung bean sprouts and leeks, add seasonings, soy sauce, chicken essence, edible salt, pepper, sesame oil and stir-fry evenly, and take out the pot and put it on a plate for later use.
3. Beat 4 eggs in a bowl and add some salt to break them up for later use. Put oil in the pot, put the broken eggs in the pot and spread them into cakes, then let them out of the pot.
4. Put the spread eggs on the fried leek and mung bean sprouts.
Vegetables or sauces with Chili peppers.
Answer: Eating big fish and big meat is just eating fresh food. Eating it every day is unbearable for the body. On the contrary, those light home-cooked dishes will not get tired even if they are eaten every day.
Braised tofu:
Ingredients preparation: tofu 1 block (cut into triangular pieces), green pepper broken into small pieces, carrot sliced, garlic sliced, ginger sliced, pepper 15, oyster sauce, soy sauce, onion cut into pieces, salt, chicken essence, sugar (added with sugar to refresh) and starch.
Practice:
1. Heat a little oil in the pot, then put the bean curd cut into triangular pieces into the pot and fry until golden on both sides, and then take it out for later use.
2. Leave the bottom oil in the pot and saute the onion, ginger, garlic and pepper. Then add green peppers and carrots and stir fry.
3. Mix salt, chicken essence, soy sauce, oyster sauce, water starch and sugar into juice for later use. Then put the prepared juice into a pot, boil it over high fire, and turn to medium fire to make it thick.
4. Then put the fried tofu into the pot and stir fry. Hang the soup evenly until the tofu is out of the pot.
Fried persimmon with eggs:
Ingredients: 2 tomatoes, 2 eggs, tomato sauce, salt, vinegar and sugar.
Practice:
1. Prepare two tomatoes, one of which is crossed with a knife, scalded with boiling water, and peeled off. , cut into small pieces for use. The other can be directly cut into small pieces without peeling.
2. Break up two eggs, pour them into a heated oil pan and stir fry. When the eggs are completely solidified, take them out and put them on a plate for later use.
3. Leave a little base oil in the pot, first pour in peeled tomatoes and cut them into small pieces. Stir-fry the soup, then add the peeled tomato pieces, continue to stir fry, and then add salt, tomato sauce, sugar and vinegar to continue to stir fry.
4. Then add the scrambled eggs and stir-fry until the eggs are covered with tomato liquid, and serve out.
Fried meat with green pepper:
Ingredients: 3 green peppers, 0/00g of meat in the front slot, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, 20 pieces of pepper, appropriate amount of chicken essence, chopped onion, sliced ginger and chopped garlic.
Practice:
1. Break the washed green pepper into small pieces for later use. The hand-broken green pepper has no smell of direct contact with metal, and its surface becomes uneven because it is hand-broken, so it can better absorb the flavor of seasoning.
2. Slice the meat in the front slot for later use. Qiancao meat is thinner meat, which contains filar silk and fat silk in lean meat, so it tastes fragrant but not greasy.
3. Add onion, ginger, garlic and pepper into the pot, and stir-fry on medium and small fire until the spices give off fragrance.
4. When the seasoning becomes fragrant, add the sliced meat and stir-fry until the meat becomes discolored and broken.
5. Then add the chopped green peppers and continue to stir fry. Be careful not to add salt, soy sauce and other seasonings at this time, otherwise, because the green pepper can't absorb the seasoning in time and make it stick to the pot, the seasoning will be burnt by the hot pot.
6. Stir-fry until the green pepper is slightly dehydrated and covered with oil. Turn to medium-low heat and add salt, soy sauce and oyster sauce. Stir-fry the chicken essence and other seasonings evenly.
Celery and shredded potatoes:
Ingredients: potato, celery, onion, salt, pepper powder, vegetable oil, chicken essence, and red pepper.
Practice:
1. Slice potatoes and wash them with water several times.
2. celery is also cut into small pieces, onion is chopped, and pepper is cut into small pieces.
3. Heat the oil in the pot, add the shredded potatoes and chopped green onion with good water control, and stir-fry together.
4. Add celery, pepper powder and salt and stir fry quickly. Add red pepper and chicken essence, stir well, and take out.
Spicy shredded pork:
Ingredients: tenderloin, celery, dried Chili, salt, chicken essence, soy sauce, vinegar, sake and garlic.
Practice:
1. Shred tenderloin. Celery and dried Chili are cut into sections.
2. Add salt, chicken essence, soy sauce and vinegar to the bowl and mix well. Marinate tenderloin with salt, chicken essence and sake.
3. Heat the oil to 70%, add the shredded pork and fry it dry. Pour hot oil into celery and dried peppers.
4. put garlic slices in the pot and adjust the juice. Pour in shredded pork and stir well.
There is a dish that is never tired of eating, that is, the taste of mother.
What food do you think makes you not tired of eating every day in life? Let's share the dishes that my family doesn't get tired of eating every day.
The first course: Flammulina velutipes bean skin roll Ingredients: 300g of Flammulina velutipes, tofu skin 1 piece, appropriate amount of garlic, toothpicks 12, 2 tablespoons of light soy sauce, half a spoon of light soy sauce, oyster sauce 1 spoon, sugar, salt and starch 1 spoon.
Step 1: First, remove the roots of Flammulina velutipes, break them into small flowers, clean them in clean water, put the bean curd skin into the pot with cold water, add a spoonful of salt, boil it, time it for 2 minutes, and then turn off the heat. The purpose of blanching is to remove the beany smell of bean curd skin, and at the same time, the boiled bean skin is more flexible and convenient to make later.
Step 2: Mix the sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, salt and half a bowl of water. Take a pinch of Flammulina velutipes, wrap it tightly with bean curd skin, and then insert a toothpick in the middle to fix it, so as not to spread easily when turning over.
Step 3: Heat the oil in the pan, pour in the garlic to make it smell, put it in the bean curd skin Flammulina velutipes roll and fry it slowly, until the edge of the bean skin is slightly burnt, then turn over and fry the other side until both sides of the bean curd skin Flammulina velutipes roll are golden yellow.
Step 4: add the sauce prepared in advance to the fried bean skin roll, boil it over high fire, add starch water, and cook it over low fire until the juice is collected.
Step 5: Serve on a plate and sprinkle with chopped green onion before eating. Flammulina velutipes is rich in amino acids and crude fiber. The tofu skin is fried, and the taste is crisp. Flammulina velutipes is refreshing. Try this simple method.
The second way: the method of making chicken feet with hot and sour lemon is introduced in detail. If you like chicken feet, you must try it ~
Ingredients: 500g of chicken feet, appropriate amount of garlic Chili sauce, appropriate amount of ginger, lemon 1 serving, salt 1 serving, cooking wine, 2 tablespoons of sugar, 5 tablespoons of soy sauce, half a spoon of soy sauce, mineral water 100 ml, and aged vinegar1serving.
Step 1: First clean the chicken feet you bought, drain the water, remove the nails with a bone cutter, and cut them in half from the middle.
Step 2: Prepare a large bowl and put appropriate amount of garlic hot sauce, salt, sugar, soy sauce, soy sauce, mineral water 100 ml, aged vinegar and lemon slices.
Step 3: Pour a proper amount of water into the pot, put the chicken feet into the pot, then add 1 spoon of cooking wine and a few slices of ginger. When the fire boils, there will be floating foam. At this time, take a spoon to skim the floating foam and cook for about 7 minutes, until the chicken feet can be pierced with a grate, which proves that the chicken feet are ripe. At this time, you can pick up the chicken feet with a colander. Rinse the floating foam on the chicken feet directly with ice water.
Step three: pour that soak chicken feet (step two, prepare the juice in advance), seal them with a lid or plastic wrap and put them in the refrigerator for one night, then take them out and eat them the next day. Of course, it is ok to eat them in a hurry and soak them for 30 minutes. Of course, the longer you soak it, the more delicious it will be. When the finished product comes out, it will be cool, crisp and delicious, and it will be more delicious!
The third way: tomato and shrimp pasta-features: sweet and sour, appetizing and delicious, one plate is not enough to eat, shrimp is refreshing and delicious, and you can also make it taste like a western restaurant at home. Ingredients: spaghetti 200G, shrimp at will, pork 30g, 2 tomatoes, salt, 2 tablespoons soy sauce, 1 spoon oyster sauce, 3 tablespoons tomato sauce, Step 1:
Step 2: Dice two tomatoes for later use, remove the black lines from the belly and back of the shrimps, and then marinate them with proper amount of raw flour and salt for 2 minutes.
Step 3: Add water to the pot. After the water is boiled, pour in a small amount of oil and salt to taste, then add the spaghetti, and cook for about 10 minutes (when the noodles are cooked in the pot, the salt and oil must be added in advance to facilitate the taste and prevent the noodles from sticking). The spaghetti will become hard, unpalatable and indigestible if the time is too short.
Step 4: After the pasta is cooked, take out the supercooled water (after taking out the water, it can keep the taste chewy, and the purpose of adding oil and stirring is to prevent the noodles from sticking when preparing the sauce).
Step 5: Stir-fry the shrimps in a hot pot, scoop them up for later use, and then stir-fry the minced pork for later use.
Step 6: Dice the tomatoes, add them to the pot and fry until they are soft and juice, then pour in the pasta and stir well, and pour in 1 tsp of salt.
Step 7: Add the sauce prepared in advance and stir well.
The fourth course: fresh shrimp cake-features: delicious, tender and nutritious, much more delicious than egg cake. With carrots, together with seaweed slices, this fresh shrimp cake tastes more delicious. Carrots are rich in nutrients, which are beneficial to liver and eyesight. Shrimp is rich in nutrients such as protein and calcium. A simple carrot and fresh shrimp cake is finished. Many children like food with high value. Please try it.
Start cooking—
Step 1: Prepare ingredients: 300g of shrimp, 0g of starch10g, 50g of carrot with proper salt and proper seaweed slices.
Step 2: Wash and drain the fresh shrimps, and cut the carrots into pieces for later use.
Step 3: After removing the head, shell and line of fresh prawns, wash them, put them into a cooking machine together with carrots, starch and proper amount of salt, and beat them into shrimp paste (Tip: peeled shrimps will be more delicious).
The fourth step; Rub a proper amount of shrimp paste into a round cake, stick seaweed slices cut in advance on both sides, lightly coat the pan with a thin layer of oil, and slowly burn it with low heat.
Step 5: Bake until both sides are golden yellow, and the house is full of delicious shrimps and the fragrance of carrots. It is really full when you bite it.