How to cook at home? How to make it delicious when it tastes good?

Stir-fry the bean paste until fragrant, add water, put hot pot meatballs, bean skin and other vegetarian dishes you like, and stew in one pot.

Vegetable oil is cooked, then cooled, add hot pot base, dried chili, Sichuan pepper, Pixian bean paste, fennel, star anise, sugar, stir-fry over low heat until the oil turns red, add cooking wine and white water (or stock), boil for 10 minutes and then add various dishes (in order to save time, I first cook all kinds of vegetarian dishes in another pot with white water, and then put them in the hot pot soup to cook them, and it's OK!). ）

3 I want to eat all the vegetables and think about it for many days, do you order takeout or go out to eat? I opened the refrigerator and saw a pack of hot pot bases, I thought about it or made it myself, it turned out that when I bought the vegetables, I observed the materials and methods of the boss, and made a big pot of vegetables, the taste is almost the same as the taste of the purchase, the dishes are prepared at will, it is not too delicious, and what I did today is a vegetarian version, which is spicy and delicious.

Prepare the ingredients yourself, but also rest assured, the version of the dish is very much, after many attempts, after summing up, it is found that this method is the best to eat and most convenient, the color, flavor and flavor, just look at it is very appetizing, prepare a pot of spicy and fragrant soup, cook the ingredients in the pot, add some green onions and vegetables, the aroma is fragrant, the lazy person is the first choice.

Ingredients: hot pot meatballs, fish tofu, sweet or not spicy, crab sticks, soy products, etc.

Seasoning: green onion, ginger and garlic, hot pot base, sesame oil, Sichuan pepper oil, white sesame seeds, coriander.

1. The ingredients for cooking can be matched at will, and prepare more things that the family likes to eat, such as hot pot meatballs, fish tofu, sweet or not spicy, crab sticks, soy products and shiitake mushrooms, etc., clean the ingredients, and cut the dishes in advance for later use.

2. Prepare some more ingredients, green onions, ginger, garlic, peppercorns and a piece of hot pot base, if you like to eat spicy, break a few dried chili peppers to increase the spiciness.

3. Add an appropriate amount of oil to the pot, wait for the oil temperature to be 6 hot, add green onions, ginger, garlic and peppercorns, stir-fry over high heat until fragrant, remember to keep stirring with a shovel to avoid pasting the pot.

4. Add a large spoon of Pixian bean paste, the kind that should be spicy, after stir-frying the red oil, add a piece of hot pot base, gently shovel it with a spatula, and stir-fry it to bring out the fragrance.

5. According to the amount of personal meals, add an appropriate amount of water, cover the pot, bring to a boil over high heat, and wait for 5 minutes before opening the lid.

6. After five minutes, use a colander to remove the seasoning inside, and control the dry soup during the operation, which can be thrown away.

7. Add fish tofu, sweet or spicy, ham sausage, crab sticks, bean sprouts, tofu skin, shiitake mushrooms, enoki mushrooms and green vegetables, etc., according to your own preferences, and there are no specific requirements.

8. The time for each dish is different, like green vegetables that are easy to cook, you can put them in at the end, and after all the ingredients are cooked, pour in an appropriate amount of sesame oil and pepper oil, stir well and get out of the pot.

9. Take out the cooked vegetables first, put them in a bowl, pour the soup, sprinkle some minced garlic, coriander and white sesame seeds to enhance the flavor, a delicious family dish is ready, spicy and enjoyable, the taste is unique, very delicious and delicious, saving time and effort.

Recipe tips to prepare the ingredients according to their own preferences, first wash and cut in advance, when cooking, easy to cook to put in the pot at the end, such as green vegetables, the whole process does not need to add salt, hot pot base and bean paste, all contain salty, out of the pot pour in the appropriate amount of sesame oil and pepper oil.

1. Make brine. Put the wok on the fire, boil the vegetable oil to 6 ripe, and then stir the Pixian bean paste (chop finely first), quickly put in the ginger rice and peppercorns and stir-fry the fresh soup immediately. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, the foam is removed to form brine.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself. Problems that are prone to arise and how to solve them.

Vegetarian dishes: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of fragrant mushrooms, 50 grams of dried tofu, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of green cabbage.

Seasoning: 250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian bean paste, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of Sichuan pepper, 2 grams of pepper, 30 grams of dried chili pepper, 20 grams of mash juice, 20 grams of Shao wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of grass grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup.

1.Wash all the dishes that are ready to be cooked, shred the shreds, and slice the slices.

2.Mash the garlic into minced garlic and mix it into the tahini paste.

3.Mix sesame paste, tofu milk, leek sauce, and other sauces you like.

4.Boil boiled vegetables, Sichuan-style steamed vegetables are cooked with chicken broth, etc., I don't have the conditions, so I boiled it in white water, the taste is a little worse than that complicated, but it's usually fine. Remember the order in which you cook the dishes, and put the ones that are difficult to cook first, such as potatoes and cauliflower.

5.Cook all the dishes, like the wide flour, potato flour, and add at the end. I bought the kind of potato flour that can be served cold, so I just put it in the pot and blanch it at the end.

6.I put the sesame paste in the bottom of the bowl and melted it with an appropriate amount of broth, and the intensity was according to one's taste.

7.Add sesame oil, salt, monosodium glutamate and other seasonings you like

The first thing is to prepare the ingredients, then put them in a pot and simmer them over low heat, and add some of your favorite sauces, the texture is particularly flavorful and tender.

Ingredients. Recipe calories: 2384 (kcal).

Ingredients. One potato.

3-4 greens.

Method steps.

Prepare garlic, ginger, bean paste, and spicy fragrant pot ingredients.

Wash and cut all the dishes (you can prepare them to your liking) <>

<> a small amount of oil in a pot, heat the garlic, ginger, Sichuan pepper, bean paste, and spicy fragrant pot ingredients in the pot and stir-fry them (be careful not to burn).

After that, put in 3-4 bowls of water, put in other ingredients, and simmer for about 20 minutes.

Add the meat, add the golden needle, fungus, shrimp crackers, ham, and cook for about 5 minutes.

Add potatoes, green vegetable powder, soy sauce, salt and vinegar and cook for 2 minutes, then turn off the heat.

Put it in a bowl and make it delicious.

end precautions.

Pay attention to the difficult ones that are hard to cook first and the ones that are easy to cook last.

Spicy can be adjusted according to your own taste.

During the preparation process, it tastes better if you prepare chicken broth or pork rib soup.

Ingredients: chili oil, olive oil.

Sesame Clan Extinct Peppercorns.

Garlic, green onions, frozen tofu, tofu skin and other soy products, broccoli and other vegetables, bacon, various meatballs.

The home version of the recipe for cooking.

Boil the olive oil until it is hot, add peppercorns, garlic, green onions, and chili noodles and stir-fry until fragrant.

Cut the prepared ingredients and set them aside.

Remove the garlic, peppercorns, and green onions that have been stir-fried in advance, add meat and balls, stir-fry until eight ripe, and then add vegetables and stir-fry.

Pour in an appropriate amount of water and cook.

Ingredients. 200 grams of tripe.

50 grams of mushrooms.

100 grams of tofu skin.

100 grams of fried tofu. Accessories. Lotus root.

Section 1. Potato.

1 pc. Cabbage.

150 grams. Black fungus.

30 grams. Jelly.

50 grams. Seasoning.

Hot pot base. Half pack.

The practice of boiling vegetables.

1.All ingredients are washed, the slices of the slices, the dices of the dices.

2.If you want to have lower calories, you can remove the red oil on the surface, and the hot pot base can be made into such a pot base by adding water.

3.After boiling over high heat, start with the most durable ones: add Qianzhang Fangduantan (tofu skin), fungus, lotus root preparation, fried tofu, potatoes, and mushrooms.

4.Cook until the potatoes are cooked through, add tripe, cabbage, lotus root and rice powder, and then turn off the heat after boiling again.

5.The cooked dishes are put into the bowl, and the taste of the bottom of my pot is quite strong, omitting the stir-fry at the bottom of the bowl, and only leaving some garlic and green onions on the surface.

6.The last few spoonfuls of the spicy soup are poured over the surface of the onion and garlic and you can start.

1. The big guy can match the dishes or meat you like, and there are enoki mushrooms, potatoes, cracked tofu skin, gluten, fungus, mushrooms, ham sausages, green vegetables, etc., wash these dishes in advance.

2. Cut the tofu skin into thin strips, cut the gluten into small pieces, peel the potatoes and cut them into thin slices, wash them and soak them in cold water to prevent oxidation and turn black. Cut the fungus into small florets, cut the mushrooms into small slices, cut the ham sausage into thick slices, and then prepare green onions, ginger, garlic and peppercorns for later use.

3. Pour oil into the pot, add green onions, ginger, garlic and peppercorns to fry until fragrant, then change to low heat (to prevent the bean paste and hot pot base from frying) Add the bean paste to fry the red oil, and then add 2 small pieces of hot pot base to fry the fragrance. Then add water, the amount of water is added according to the amount of dishes and the amount of food eaten by the family, cover the pot and boil the soup over high heat. After the soup in the pot is boiling, cook for another 5 minutes, and use a colander to remove the seasonings inside.

Then put in the cut vegetables in turn, these dishes have different ripening times, and they should be added separately several times.

4. Turn off the heat after these ingredients are cooked, and finally add some sesame oil and pepper oil and stir out of the pot. Put the cooked vegetables into a pot, pour in the soup, and sprinkle white sesame seeds, chopped green onions, and coriander on top. In this way, the steamed vegetables are ready, and the steamed vegetables are spicy and enjoyable, with a unique taste, and very delicious and delicious.

And the method is simple and time-saving, especially suitable for making at home. If you like it, just take action.

Home-cooked Mao Choi is a very spicy and delicious Sichuan dish with the main ingredients including lettuce, shredded pork and kimchi. Here's how to cook it at home.

Ingredients: Lettuce, pork or beef, kimchi, minced garlic, minced ginger, dried chilies, Sichuan peppercorns, salt, soy sauce, bean paste, cooking wine, salad oil, water starch.

Steps:1Wash and cut the lettuce into oblique slices, shred the pork or beef, and cut the kimchi into small pieces.

2.Pour an appropriate amount of salad oil into the pot, add minced garlic, minced ginger, dried chili pepper and Sichuan pepper and stir-fry until fragrant, then add shredded meat and stir-fry until it changes color.

3.Add the bean paste and an appropriate amount of soy sauce and stir-fry the red oil.

4.Add the sliced lettuce and stir-fry until the lettuce is tender.

5.Add kimchi and an appropriate amount of water, bring to a boil, add a small amount of cooking wine and salt to bury the liquor, and cook for about 5 minutes until the lettuce is cooked through.

6.Thicken with water starch and add some sesame oil to enhance freshness.

Home-cooked dishes are perfect to enjoy with rice, and they are crispy and spicy.

<> "Mao Cai Xiaohong. Ingredients: dried chili peppercorns, bean paste, hot pot base, ginger and garlic, and ingredients you want to eat.

Steps: 1. Stir-fry the ginger and garlic.

2. Add dried chili peppercorns, bean paste hot pot base and stir-fry until fragrant, and add water.

3. Add ingredients and cook them.