What are the home cooked dishes that are delicious and how to make them?

Ingredients for spicy boiled fish:

1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of spicy boiled fish:

1 large handful of Sichuan peppercorns, 1 large handful of dried chili peppers, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic, 10 slices of ginger, 6 slices of green onions, 50 ml of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of chili powder, 1 egg white, 500 ml of water.

Preparation of spicy boiled fish:

1. Fillet the fish into thin fillets, then marinate with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.

Mashed potatoes: Stir-fry the potatoes in a little oil, then add salt and water (preferably chicken broth or bone broth) over the potatoes and cook over medium heat until harvested.

Puree the juice with a large spoon and mix well with chopped green onions. Add some chili oil to this bibimbap, and the taste is amazing. You try.

Chicken feet: Cut into sections, wash and set aside. Add a little oil to the pot, add paws to the hot oil and fry until it changes color, add soy sauce and stir-fry well, add water, bring to a boil, foam, and add salt.

Sugar, the ratio is about 1:4, if you like spicy, add chili peppers, and cook until the juice is collected, this is suitable for the taste of the public, one.

People think that Coke chicken wings are too sweet. This method can also be used to make wings, wingtips, etc.

It's all I love to make, and my family loves to eat it. (It's really tiring to play by hand!!

1.Shred the meat first and cook it in boiling water, taking care not to make the meat too tender (do not fry it, it is unhealthy).

2.Soak black fungus, according to your own taste, you can have more or less.

3.Shred the carrots, shred the peppers, shred the fungus and chop the coriander, and prepare the minced garlic.

4 chopped green onions and ginger, 5 seasoned juice; Add sugar, starch, white vinegar, and water to your taste and stir well.

6. Pour an appropriate amount of oil into the pot, put in the chili noodles, fry until fragrant, add shredded green onions and ginger, add shredded meat and stir-fry until fragrant, and put an appropriate amount of soy sauce. Add shredded carrots and stir-fry appropriately. Then put the fungus, stir-fry for a while, put the shredded chili pepper, and stir-fry appropriately. Pour in the sauce and stir-fry evenly. Finally, add the coriander and minced garlic to enhance the flavor.

It tastes the same as the restaurant's fish-flavored shredded pork.

How to stir-fry chrysanthemum with garlic Step 1 Divide the chrysanthemum into two with a knife, if it is very large, it can be divided into four, remove the old roots, old leaves, and rotten leaves, and rinse them well, especially the roots. Pat the garlic flat, put oil in the pot, stir-fry the garlic, and then add the chrysanthemum.

Scrambled eggs with tomatoes, shredded potatoes in vinegar.

The most home-cooked home-cooked dish in the countryside of Northeast China is stewed four white.

A simple home-cooked dish, learn in three steps, and if you don't learn it, come to my house and I'll invite you to eat!

Summer home cooking is simple and delicious.

It is better to buy winter melon for home cooking, and the production method is as follows (take braised winter melon as an example):

1. Rinse an appropriate amount of winter melon with water, peel and cut into pieces, add a small amount of oil to the pot, add the cut winter melon pieces after the oil is hot, stir-fry over high heat for about 2 minutes until the winter melon pieces become slightly soft, and put them out for later use.

2. Add a small amount of oil and half a bowl of water to the pot again, put 2 tablespoons of sugar into the pot, turn on low heat and slowly boil out the sugar color, pour in the fried winter melon and stir-fry until it is colored.

3. Use 1 tablespoon of oyster sauce, a small half spoon of sugar, half a spoon of dark soy sauce, an appropriate amount of salt and chicken essence, then add a small half bowl of water to make a sauce, pour it into the pot, cover the pot and simmer over low heat for about 2 minutes.

4. Add an appropriate amount of pepper and millet pepper rings, stir evenly and then get out of the pot, sprinkle with chopped shallots, and a plate of bright and attractive braised winter melon is ready.