As the executive chef of a five-star hotel, I am often asked how to make delicious home-cooked food. Today, I decided to share 10 home cooking dishes that I particularly like that are not only simple and easy to make, but also taste super good.
The first course is fried lamb with green onions. This dish is perfect for winter as it has the effect of warming the stomach from the cold. Cut the lamb into thin slices, add green onions, ginger and garlic and stir-fry, then add an appropriate amount of salt, pepper and soy sauce, and stir-fry evenly.
The second course is sour and spicy shredded potatoes. This dish is one of the classics of Sichuan cuisine, with a sour and spicy taste. Finely cut the potatoes into thin strips, blanch them in hot water, remove and drain. Then add an appropriate amount of oil to the pot, add dried chili peppers and peppercorns and stir-fry until fragrant, then add shredded potatoes and vinegar, chili oil, salt, monosodium glutamate and other seasonings, and stir-fry evenly.
The third course is cold preserved eggs. This dish is perfect for summer consumption as it has the effect of clearing away heat and relieving heat. Cut the preserved eggs into small pieces, place them on a plate, and then add an appropriate amount of minced garlic, chili oil, vinegar, light soy sauce, salt and monosodium glutamate and other seasonings, and mix well.
The fourth course is cola chicken wings. This dish is a very popular dish for children. Wash the chicken wings, make a few cuts on the surface with a knife, then add salt, cooking wine and ginger slices to marinate for a while. Then fry the chicken wings in hot oil until golden brown, then pour in the cola, ginger slices and a pinch of salt and simmer until the chicken is thickly juicy and cooked through.
The fifth course is stir-fried shredded pork with green peppers. This dish is perfect for home-cooked consumption because it is simple to make and delicious to eat. Cut the pork into shreds, add salt, cooking wine, light soy sauce and water starch and marinate for a while. Then cut the green pepper into shreds, add an appropriate amount of oil to the pot, add shredded meat and stir-fry until it changes color, then add shredded green pepper and a little salt, monosodium glutamate and other seasonings, and stir-fry evenly.
The sixth course is boiled fish. This dish is one of the classics of Sichuan cuisine, with a spicy and fragrant taste. Cut the fish into slices, add salt, cooking wine, cornstarch and water starch and marinate for a while. Then add an appropriate amount of oil to the pot, add green onions, ginger and garlic to stir-fry until the color turns red, then add an appropriate amount of water to boil, and finally add fish fillets and a little salt, monosodium glutamate and other seasonings, and cook.
The seventh course is Kung Pao Chicken. This dish is one of the classics of Sichuan cuisine, with a spicy and delicious taste. Cut the chicken into cubes, add salt, cooking wine, cornstarch and water starch and marinate for a while. Then add an appropriate amount of oil to the pot, add green onions, ginger and garlic to stir-fry until fragrant, then add diced chicken and stir-fry until it changes color, finally add dried chili peppers and peppercorns and stir-fry until fragrant, add a little salt, monosodium glutamate and other seasonings and stir-fry evenly.
The eighth dish is the three freshnesses of the ground. This dish is perfect for home-cooked consumption because it is simple to make and delicious to eat. Cut the potatoes, eggplant and green pepper into cubes, add an appropriate amount of oil to the pot and heat it, first stir-fry the potato pieces until golden brown, then add the eggplant and green pepper and continue to stir-fry until they are cooked through, and finally add a little salt and monosodium glutamate and other seasonings and stir-fry evenly.
The ninth course is mapo tofu. This dish is one of the classics of Sichuan cuisine, with a spicy and fragrant taste. Cut the tofu into small pieces and set aside;Add an appropriate amount of oil to the pot and heat it, first stir-fry the minced meat until it changes color, then add green onions, ginger and garlic and stir-fry until fragrant, then add bean paste and fry until the color turns redThen pour in an appropriate amount of water and bring to a boil, add tofu cubes and cook until flavorfulFinally, add a little salt, monosodium glutamate and other seasonings and stir-fry evenly.
The tenth dish is fish-flavored shredded pork. This dish is one of the classics of Sichuan cuisine, with a sweet and sour taste. Cut the pork into shreds and set aside;Add an appropriate amount of oil to the pan and heat it, then stir-fry the shredded pork until it changes color.