What s your favorite famous home cooked dish and why?

Scrambled eggs with tomato are my favorite home-cooked dish. Because the taste is sweet and sour, and it is also a simple dish. I can do it very well even if I have very poor cooking skills.

My favorite home-cooked dish is stir-fried water spinach. Put some vinegar and drink soybean chili, such a method is especially rice, and the taste is quite good.

It's mapo tofu. Because the taste is particularly delicious, and the taste is relatively spicy, it is especially delicious.

I like stir-fried sweet potato leaves the most, although it is not a famous dish, but both the nutritional value and ** are very moderate, that is, it can reduce the three highs and is rich in a variety of vitamins, a good side dish.

Actually, my favorite is the home-cooked braised pork, because I think it's very delicious, and it's fat but not greasy.

I like to eat braised beef the most.

Ingredients. 500 grams of beef, 2 grams of monosodium glutamate, 5 grams of pepper, star anise, and green onions, 25 grams of green onions, wine, and soy sauce, 20 grams of spicy bean paste, and 15 grams of sugar.

Pour cold water into the pot and spread out the washed beef cubes. When heated over medium heat, the water will boil, and a layer of white foam will float out of the beef. This step is called blanching, to remove impurities from the meat, and it must be cooked under cold water.

Blanch until the meat turns from red to white, then turn off the heat. At this time, the beef is already seven or eight mature, pick up the beef with chopsticks, and remove the impurities in the pot.

In another pot, pour in an appropriate amount of corn oil, heat over medium heat, put in the chopped ginger slices, green onions, star anise, and burst the fragrance.

Wait for the green onion and ginger to turn slightly yellow and color, and pour the beef cubes into the pot with water. Stir-fry a few times to allow the beef to be enveloped in heat and oil. Prepare a bowl of sauce, pour in the secret braised sauce, salt, vinegar and cooking wine, add warm boiling water and stir well, pour into the pot, remember to cover the beef pieces.

After the hawthorn is pitted and sliced, wash it and pour it into the pan and stir-fry evenly. Both hawthorn and vinegar can help the beef cook quickly and develop its flavor.

Step 6: Medium-low heat, cover the pot and simmer for about 30 minutes, and wait until the soup is tightened to get out of the pot If you want to stew for a while, you can heat the water, and do not add cold water during the stewing process, otherwise the meat will become hard if the heat expands and shrinks.

Pay attention to the heat, the high heat will make the meat firm, and it is good to simmer it over medium-low heat throughout the whole process.

Fang Hail Bu Fa II.

Tangerine peel version. Featured source Zhensui.

Tangerine peel has a unique aroma, which can increase the flavor and remove the fish, and is most suitable for matching with beef.

Raw material. 600g beef, 1 green onion, 2 slices of ginger, 1 tbsp star anise, 80g dried chili pepper and tangerine peel Ingredients: Ingredient a: 1 tbsp wine, 1 tbsp liquor, 1 tbsp soy sauce, 1 tsp sauce, chicken essence, pepper, sesame oil, 1 cup of water.

Steps. Steps.

Here's how. Step 1

Wash the beef and cut into centimeter-rectangular thick slices.

Cut the tangerine peel into strips, wash the green onion, cut it into long sections, and peel the ginger

Heat 1 cup of oil in a pan, add the beef slices and fry them over low heat until the meat slices are crispy and crispy, and remove them.

Pour out the frying oil, leave 1 teaspoon of oil in the pan and heat it, stir-fry the dried chili peppers until fragrant, add the tangerine peel and stir-fry until fragrant, then add the green onion and ginger and stir-fry well.

Step 4Finally, add the beef slices, star anise and ingredient A, and simmer over low heat until the soup is dry.

Home-cooked cabbage. Material.

Cabbage, pork belly, ginger, chopped green onion, minced garlic, tomatoes, soy sauce, salt, a pinch of sugar, green peppers.

Method. 1. After the oil is heated, put the meat slices and fry them until the meat slices change color.

2. Leave a little oil at the bottom of the pot, put ginger, chopped green onions, minced garlic and stir-fry until fragrant, put the chopped tomatoes and fry the red oil, slightly put some soy sauce, put cabbage, salt and a little sugar and stir-fry.

3. If you want to eat crispy, fry directly over high heat until the cabbage is broken, if you want to eat rotten, slightly twist half a bowl of water, cover the pot after boiling over high heat, turn to medium heat and cook until the cabbage is cooked thoroughly. Put a little shredded green pepper, turn to high heat to reduce the juice, and stir-fry until the green pepper is broken.

Home-cooked roasted tofu.

Material. Half a box of Qianye tofu (200g), 2 cloves of garlic, 1 green onion, a little olive oil, 2 tablespoons of soy sauce, 3 teaspoons of sugar, several dried red peppers, and a spoon of sesame oil.

Method. 1. Half a box of Qianye tofu is sliced, blanched and drained for later use.

2. 2 cloves of garlic to make minced garlic.

3. Divide 1 green onion into white and green green sections.

4. Heat a non-stick pan over low heat, add a little olive oil and wipe well with a spatula, add a few green onions and dried red peppers from steps (2) and (3) and stir-fry until fragrant. Stoveside repentance.

5. Add step (1) and fry on both sides until the tofu is almost cooked, add 2 tablespoons of soy sauce and 3 teaspoons of white sugar and stir-fry evenly.

6. Add the green onion and sesame oil spoon from step (3) and stir-fry evenly on a plate.

Salt-and-pepper pork ribs. Material.

750 grams of pork ribs, green onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, Huadiao wine, pepper and salt.

Method: 1. Cut the pork ribs into long sections (5 cm) and wash them, and use a cloth to absorb the moisture of the pork ribs for retention.

2. Then pickle, add salt, black pepper, monosodium glutamate, Huadiao wine, and minced ginger and marinate for 15 minutes;

3. During the firing process of the oil, mix the main ingredient into an egg batter and stir it well with a small spoon;

4. Evenly coat the marinated pork ribs with egg batter and put them in boiling oil, fry them until golden brown and crispy, and put them on the plate;

5. Add the chopped red pepper, green onion, green pepper and an appropriate amount of salt and pepper to stir-fry until fragrant, and sprinkle evenly on the ribs, then the dish is ready.