I want to learn to cook home cooking, I want to learn to cook home cooking?

Well, I'm here to support you, to do what you want to eat, and to cook whatever you want, it's great.

Good boy, work hard!!

Chestnut braised pork].

Ingredients: pork (plum meat), chestnuts, star anise, ginger slices, light soy sauce, dark soy sauce, cooking wine, rock sugar;

Method]: 1. Cut the cleaned pork into large pieces with the skin, heat the cast iron pot on the fire, medium heat, do not put oil in the pot, choose the cut meat piece to be a little fatter, fry the oil over low heat, press it with a shovel when frying, and force the oil out of the meat;

2. The oil in the fatty meat is almost out, and the surface is also yellow, then put the ginger slices and star anise in and stir-fry, and then put the remaining lean meat pieces in and stir-fry, and fry until the surface of the meat pieces is yellow;

3. Pour cooking wine, light soy sauce, dark soy sauce and rock sugar into the pot. Put more cooking wine and light soy sauce to enhance the flavor and freshness, and put a little less dark soy sauce, mainly for coloring; The saltiness is enough, so there is no need to put any more salt.

4. After simmering for a while, let the meat pieces color, add boiling water to the pot, the amount of water is not in the pot, cover the lid, and simmer over medium-low heat for about 45 minutes;

5. When the meat pieces are almost stewed, pour the peeled chestnuts into it and mix evenly, and simmer together to taste, which takes about 20 minutes.

6. If there is still a little more soup in the pot, you can open the lid, put a few pieces of rock sugar, reduce the juice over high heat, and serve the pot to the table after the soup is rich.

Pork can be used with pork belly, and if you like to be thinner, you can also choose plum blossom meat, which is delicious if you are fat and thin. I peeled the chestnuts myself, and it is not very troublesome to peel the chestnuts, cut the chestnuts out of a small hole, boil a pot of boiling water, pour the cut chestnuts into it and simmer for about 10 minutes before peeling, it is easier to peel. This dish is salty and fragrant, delicious and delicious, and it is also a hard dish for hospitality, and autumn is the season when chestnuts are ripe, and it is also excellent for stewed meat.

Stir-fried shrimp with spinach].

Ingredients: shrimp spinach.

Production: 1Add salt, cooking wine, starch, minced ginger and other seasonings to marinate the shrimp; 2.

Boil the water in a pan and add a pinch of salt and oil; 3.Blanch the spinach in a pan and remove it after it changes color; 4.Heat the pan with an appropriate amount of oil, put the shrimp into the pan and stir-fry; 5.

After changing color, add the blanched spinach and stir-fry; 6.Stir-fry twice and add salt to taste.

Dry pot yam] Ingredients: minced meat, yam, green red.

Production: 1Prepare the ingredients; 2.

Heat the pan with more oil than usual, put the yam in the pan and fry it; 3.The surface of the yam is slightly browned and then put out for later use; 4.Leave a little base oil in the pan and stir-fry the minced meat; 5.

Add cooking wine, light soy sauce and oyster sauce and stir-fry; 6.Add the yam slices and continue to stir-fry; 7.Add green and red peppers and minced garlic and stir-fry; 8.

Finally, add salt to taste and stir-fry evenly.

1. Vinegared baby cabbage.

1. Wash the baby cabbage and cut it into sections, cut the dried chili pepper into sections, and chop the garlic.

2. Stir-fry garlic and chili peppers in hot oil, stir-fry vegetable stalks to soften, add vegetable leaves and stir-fry.

3. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, stir-fry evenly and serve on a plate.

2. Stir-fried yuba with celery.

1. Soak the bean curd in warm water and cut it into sections for later use, blanch the celery into sections and set aside, cut the green onions, ginger and garlic, and millet spicy and set aside 2. Put a little oil in the pot, pour the green onions, ginger, garlic and millet spicy and stir-fry after the bean curd is fried.

3. Add celery, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 point of salt, and stir-fry for another minute.

3. Stir-fried cauliflower with green pepper and carrot.

1. Boil water in a pot, add a little salt and a few drops of cooking oil to the water, pour in cauliflower and carrots, blanch for about a minute and remove it.

2. Heat the oil, stir-fry the shallots and garlic, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, pour in cauliflower, carrots, green peppers, stir-fry over high heat, add salt, chicken powder, stir-fry to taste, and thicken the water starch.

You can start with the simplest, such as tomato scrambled eggs, which are simple and easy to use, and if you don't make them unpalatable, they should be quite delicious.