Here are ten simple and delicious home-cooked dishes, both meat and vegetarian, simple and nutritious, to satisfy your cravings:
Dried tofu with sharp peppers
Cut the dried tofu in half and cut into diamond-shaped strips.
Add a little salt to the water in the pot to increase the bottom taste, boil the water into the dry tofu and take it out, add some edible alkali to make it softer and tenderer.
Finely chop the ginger, slice and mince the garlic, and use the minced garlic when it comes out of the pot.
The red and green peppers are sliced in the middle, and the seeds are removed and cut into diamond-shaped slices.
Put the meat slices into a small bowl, add a little salt, a small pinch of sugar, a little egg white and pinch it with your hands until it is sticky, add a little water and pinch it again until it is sticky, then add a little dry starch and mix evenly, and finally pour in a little oil to prevent sticking.
When the oil is poured into the pan, the shredded meat is scattered, and the meat pieces are served raw, so that they can be smooth and tender.
Add oil to the pot again, add ginger and garlic slices to stir-fry until fragrant, then add sharp peppers and stir-fry, and add a little fresh soy sauce to increase the bottom taste.
Add the dried tofu, add some pepper, a teaspoon of refined salt, and stir-fry in soy sauce. Add the slices of meat and stir-fry.
Add less water and simmer for a minute to make the dried tofu more tender and flavorful, then use water starch to thin the squeak, put some chicken essence, sprinkle with minced garlic, pour in sesame oil and stir out of the pot.
Spicy toothpick meat
Wash and drain the tenderloin and cut into slices.
Add salt, cooking wine, light soy sauce, sugar, white pepper, chili flakes, cumin powder and mix well to taste for half an hour.
Finely chop the ginger and garlic, and chop the shallots.
Thread the stacked slices of meat on a toothpick.
Heat oil in a pan and fry the skewers.
Fry until golden brown, remove and set aside.
Leave a small amount of oil in the pot and stir-fry the ginger, green onion and garlic until fragrant.
Pour in the meat skewers, add an appropriate amount of chili noodles, cumin powder, and white sesame seeds and stir-fry. Remove from heat and serve.
Crispy hairtail
Ingredients: hairtail, flour, eggs, ginger, pepper, salt, cooking wine, cooking oil.
Clean the hairtail and marinate it with pepper, salt, cooking wine, and ginger for 1 hour.
Dip the marinated hairtail in egg wash and coat it with flour.
Heat oil in a pan and fry the hairtail until crispy until golden brown on both sides, remove the oil.
Dry-fried beans
Prepare beans、
Meat, chili, Sichuan pepper, spices, ginger, dark soy sauce, salt, monosodium glutamate and other raw materials.
Clean the beans, break them into sections, tear off the filaments, and control the moisture for later use.
Shred the meat and marinate in starch, cooking wine and dark soy sauce for 20 minutes.
Put an appropriate amount of oil in the pan, fry the beans until wrinkled, and set aside.
Leave oil at the bottom of the pot, add Sichuan pepper, spices, chili pepper, ginger shreds and other condiments and stir-fry until fragrant.
Add shredded meat and stir-fry, add salt to taste.
Add the beans and stir-fry, add monosodium glutamate or chicken essence, appropriate amount of salt, oyster sauce, and stir-fry evenly.
Back to the pot meat
Prepare raw materials: pork rump meat (two-knife meat), green pepper, garlic sprouts, bean paste, Yongchuan tempeh, Pixian bean paste, etc.
Put the pork into the pot, add green onions, ginger, peppercorns and cooking wine, bring to a boil, turn to medium heat and simmer for 20 minutes, until the pork is ripe, remove and cool.
Cut the cooled pork into thin slices, and cut the green peppers and garlic sprouts into pieces for later use.
Heat the pan with cold oil, add the meat slices and stir-fry until the oil comes out, add the bean paste and tempeh and stir-fry until fragrant.
Add green pepper and garlic sprouts and stir-fry, add an appropriate amount of salt, sugar, light soy sauce and cooking wine to taste, stir-fry evenly.
Before cooking, you can add some chicken essence to enhance the freshness, and you can serve it to enjoy.
Plum cabbage button meat
Ingredients: pork belly, dried plum vegetables, green onions, ginger, garlic, star anise, cooking wine, soy sauce, sugar, salt, etc.
Put the pork belly in a pot, add the green onion, ginger, cooking wine and star anise, bring to a boil, turn to medium heat and simmer for about 30 minutes, until the chopsticks can be easily inserted into the meat, remove and let cool.
Apply a layer of soy sauce to the surface of the cooled pork belly and prick some small holes in the skin with a toothpick to absorb the flavor.
Heat the pan with cold oil, put the pork belly skin side down into the pan, fry until the skin surface is blistered, remove and let cool and cut into thin slices.
Soak the umeboshi in water in advance, wash and squeeze out the water, and cut into sections for later use.
Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant, add plum vegetables and stir-fry, add an appropriate amount of salt, sugar and soy sauce to taste.
Spread the fried umeboshi on the bottom of the bowl, stack the sliced pork belly on top of the umeboshi and compact.
Put the bowl in the steamer and steam for about 40 minutes, until the meat is cooked and flavorful.
Put the steamed plum cabbage upside down on a plate and sprinkle with chopped green onions.
Braised pork ribs
Prepare the ribs and wash them well.
Blanch in a pot with cold water, ginger, green onion and cooking wine for three minutes.
Rinse off the scum with cool water.
Heat the oil, simmer over low heat, add rock sugar and boil the sugar.
When the sugar is slightly yellow, add the pork ribs and stir until fragrant. Stir-fry well.
Add star anise, cinnamon, bay leaves, and rice pepper and stir-fry evenly. Add beer and salt and stir-fry well. Transfer to an electric pressure cooker and simmer for 20 minutes.
When the time is over, add the chicken essence and oyster sauce to taste, drain the soup, add the garlic sprouts and stir-fry evenly. Remove from heat and serve.
Shredded cabbage
Prepare ingredients such as cabbage, garlic slices, green onions, tea oil, salt, monosodium glutamate, chicken essence, light soy sauce, stock stock, vinegar, etc.
Tear the cabbage into small pieces by hand and rinse well. Note that shredded cabbage is easier to flavor and has a better texture than knife-cut cabbage.
Heat the oil in a pan and sauté the chili peppers and garlic until fragrant. Pour in the cabbage and stir-fry until raw.
Pour in the sauce (a mixture of salt, monosodium glutamate, chicken essence, light soy sauce, broth, vinegar, etc.) and stir quickly to taste.
Stir-fry the vegetables
Prepare ingredients such as leeks, eggs, bean sprouts, carrots, vermicelli, minced green onion and ginger, salt, chicken essence, oil, sugar, etc.
Wash bean sprouts, leeks, carrots and other vegetables and cut them into suitable segments or shreds.
Soak the vermicelli in warm water until soft and cut to the appropriate length.
Beat the eggs, season with a pinch of salt and white pepper, and stir-fry for later use.
Heat the oil in a pan, add the chopped green onion and ginger and stir-fry until fragrant.
Add shredded carrots and stir-fry a few times, then add bean sprouts and stir-fry evenly.
Add the scrambled eggs and vermicelli, add an appropriate amount of salt, sugar and chicken essence to taste, and stir-fry evenly.
Finally, add the leek segments, stir-fry a few times over high heat, and then drizzle a little chicken essence to taste before cooking.
Sour and spicy shredded potatoes
Prepare raw materials: potatoes, green and red peppers, salt, vinegar, green onions, ginger, garlic, chili peppers, Sichuan peppercorns, etc.
Peel the potatoes, cut them into thin strips, rinse them with clean water, and remove the starch, which will make the shredded potatoes crispier.
Slice the green and red peppers, and mince the green onions, ginger, garlic and chili peppers for later use.
Heat the oil, add the peppercorns and fry until fragrant, then add the green onions, ginger, minced garlic and dried chili peppers and stir-fry until fragrant.
Pour in the shredded potatoes and stir-fry, add the shredded green and red peppers and continue to stir-fry.
Add salt, sugar, vinegar, chicken essence and other seasonings and stir-fry evenly.
Finally, add minced garlic and sesame oil, stir-fry again and then remove from the pan.
The above shares the meat and vegetarian, nutritious matching, simple and home-cooked food.