Do you know any places where you can cook food at home?

The main point of authentic Xinjiang hand pilaf is mutton fat, I am refining mutton fat myself, so I blanched and fried a small bowl that I particularly liked, mutton is from Xinjiang, I went to the lamb leg that Xinjiang local tyrant sister paper asked for with a shy face, and then picked it myself. Refined oil with extra fat skin, leaner diced. Soak the rice in water for about 20 minutes, shred the carrots, shreds the onions, and dices the lamb.

I used an ordinary wok, put mutton fat, onions in and simmer for a while, when it is soft, put mutton, stir-fry, put carrots and continue to fry, add sugar and salt, fry until the carrots wilt and add water. Will be submerged lamb carrots on it, then spread the rice. Simmer on low heat for 20-30 minutes, and I will turn it in the middle, because my family likes to eat rice with some pot.

And then it's out of the pot.

My favorite drink is Nanjing's duck vermicelli soup, you can also make it yourself at home on weekends, it is very delicious, the method is very simple, cut the duck blood into centimeter pieces, put it in salt water and soak it for a while; Duck gizzard cutting knife, duck intestines to scrape the fat inside, add an appropriate amount of salt to knead and clean, put in water to blanch, duck intestines rolled up and immediately fished out. Add oil to the pot, stir-fry the green onion and ginger until fragrant, add the broth and bring to a boil, then add the duck gizzard first. Then put in the soaked vermicelli and fried tofu, and then put the scalded duck intestines in after boiling.

After 2 minutes of boiling, turn off the heat and put it in a soup bowl, add salt, light soy sauce, balsamic vinegar, coriander, pepper, and chili oil.

This is a famous dish of Guangdong that began in the Qing Dynasty. It is said that many foreign friends in Guangzhou at that time were very fond of Chinese food, especially sweet and sour pork ribs, but they were not used to spitting out bones. Prepare 500g of pork, preferably tenderloin, not fat, cut into cubes and add 1g of salt and 3ml of cooking wine.

10g of corn starch and 10g of flour for eggs. Stir well and marinate for half an hour. Now prepare the sauce, first prepare 50g of tomato paste.

Add 10g of white sugar and 5ml of white vinegar to the tomato sauce, pour 30ml of water, stir evenly, and set aside to heat the oil. Pour in the fried meat, evenly coat the sauce, and finally pour in the pineapple and bell pepper and stir-fry for about 2 minutes, then it can be served out and eaten.

The first step is to add an appropriate amount of peanut oil, wait for the oil to be cooked for seven or eight minutes, pour in the shredded pork, and stir-fry in the pan until there is no water.

In the second step, pour in the diced shiitake mushrooms and stir-fry them in a pan with the meat.

Step 3: Add salt, thirteen spices and dark soy sauce to color the ingredients and stir-fry to taste.

<> the fourth step, add an appropriate amount of water to the fried shiitake mushroom filling, and the shiitake mushrooms are complete.

Step 5: Add noodles and vegetables to the boiling pot, remove them and put them in a bowl.

<> the sixth step, scoop an appropriate amount of shiitake mushrooms into the bowl, and a bowl of fragrant shiitake mushrooms is complete.

<> the sixth step, scoop an appropriate amount of shiitake mushrooms into the bowl, and a bowl of fragrant shiitake mushrooms is complete.

The method of opening and filling soup dumplings is very simple, first grind the pork hind leg into a filling. Add soy sauce, cooking wine, minced ginger, monosodium glutamate, salt, and sugar. In winter, use 4 liters of warm water, switch to cold water liters in summer, add it to the filling in 5 or 6 times, stir it into a filling that is not thin or thick, and finally put in a small grinding oil and stir well.

After the dough is made, knead it into long strips. Cut into small pieces and knead into small dough. Roll out the dough into bun wrappers.

Wrap in a 20-gram filling and pinch 18-21 pleats. Put the steamed buns into a small cage with a diameter of 32 to 35 cm, and steam them for about 15 minutes to get out of the pot. The steaming time should not be too long, the steamed buns are easy to fall off the bottom and run the soup, so they should be steamed with food, and they should be served on the table.

When served, it is served with aged balsamic vinegar and garlic cloves, and the taste is better.

First of all, the shrimp is shelled and head to the shrimp line, the shrimp is cut into grains and then absorbs the water, the pork is cut into fine dices, the water chestnut is cut into cubes, the green onion is cut into green onions, the mushrooms are cut into small cubes, and the carrots are also cut into fine dices, all of which are put into pots and stirred, add an appropriate amount of salt during the stirring process, and then add a handful of flour and stir evenly, as shown in the figure.

<> heat the bowl of oil, you can put the freshly wrapped shrimp dates, then pay attention to the heat, turn off the low heat and slowly fry until golden, you can do it.

Open the powder into rice milk, the consistency is difficult to explain, you can try it first, if it is too thin to add powder, too thick to add water, too thick is not good, failure is <>

I use this plate, there is no way, no professional tools, the soil method is on the horse, boil water in a cauldron, steam the plate hot, then use a brush to brush a thin layer of oil, and then pour in the slurry water, turn the plate down, just enough to lay the bottom is enough, plus a little filling, I think the powder is good, make some meat better, nothing to prepare, before thinking of the salted meat strips, then steam for 5 minutes and then open the lid and put a piece of salted meat, and then steam for about 10 minutes <>

After steaming, then brush the shovel without oil, and slowly roll it up with a shovel; (Inside is shredded mushrooms) <> made three strips, two are mushroom cheong fun, and the other is bacon cheong fun, and put them on a plate. <>Add chopped green onions, light soy sauce, cooked oil, and a few drops of sesame oil, and sprinkle some cooked sesame seeds. <>

1.Wash the chicken wings and cut them into small pieces. Add the onion, ginger slices, and chicken essence and marinate for about 30 minutes. After marinating, remove the green onion and ginger, add the chopped garlic and low flour and mix well for later use.

2.Chop the green and red peppers and set aside.

3.Add an appropriate amount of cooking oil to the pot, fry the chicken wings until slightly yellow after the oil temperature rises, and fry until the oil temperature rises again until crispy.

4.In another pot, add the fried chicken wings and stir-fry, add a small amount of salt, chicken essence, black pepper and green and red peppers, stir-fry well, and then put them on a plate.

I can introduce you to the cuisines of different regions of China, as well as some representative cuisines.

1.Sichuan cuisine.

Sichuan cuisine is dominated by spicy food, the most famous of which is hot pot. There are two types of Sichuan hot pot: self-boiled and shabu-shabu.

Self-boiling hot pot is to put the pot on the table and boil the meat yourself, while shabu-shabu is to order food in a hot pot restaurant, and the waiter will wash it for you. In addition, Sichuan snacks are also famous, such as mapo tofu, spicy chicken, husband and wife lung slices, etc.

2.Cantonese cuisine.

Cantonese cuisine is dominated by Cantonese cuisine, which is famous for its lightness, delicious taste, and emphasis on authenticity. Among them, the most famous is roast meat, such as barbecued pork, roast goose, roast duck, etc. In addition, Guangdong also has umami seafood, steamed chicken feet with sugar and shallots, Cantonese morning tea and other delicacies.

3.Beijing cuisine.

Beijing cuisine is represented by roast duck, which is a special delicacy in Beijing with crispy skin and tender meat and rich fragrance. In addition, Beijing also has special delicacies such as mutton shabu, fried noodles, and bean juice.

4.Shanghai cuisine.

Shanghai cuisine is dominated by local cuisine and has strong local characteristics. One of the most famous dishes is xiao long bao, which is known for its juicy and fragrant meat. In addition, there are also delicacies such as sauced duck, sweet and sour pork ribs, and braised pork in Shanghai.

5.Hunan cuisine.

Hunan cuisine is mainly sour and spicy, with a unique taste. The most famous is the Hunan chili fried pork with a unique taste, spicy but not dry. In addition, Hunan also has chopped pepper fish head, Xiangxi bacon and other delicacies.

6.Jiangsu and Zhejiang cuisine.

Jiangsu and Zhejiang cuisine is mainly light, with aquatic products and vegetables as ingredients, and is characterized by freshness, tenderness, smoothness, coolness, sweetness and crispness. Among them, the most famous is Hangzhou's West Lake vinegar fish, which is characterized by tender fish, fresh soup and vinegar fragrance. In addition, Jiangsu and Zhejiang also have fish balls, crab roe xiaolong, osmanthus glutinous rice balls and other delicacies.

The above introduces some of the cuisines of different regions of China, each with its own unique flavors and characteristics that make people want to linger.

Lotus root flour is also convenient and quick to eat, first moisten with cold water, and then add hot boiling water to stir to become crystal clear, smooth and warm, delicious and nutritious. But the lotus root flour itself has no taste, in order to enrich the taste, people prefer to add almond kernels, dried cranberries, freeze-dried strawberries, cashew nuts, wolfberries, osmanthus, etc. to the lotus root flour to taste, delicious upgrade, nutrition is also richer, eat a bowl, the internal organs seem to be moisturized, full of energy, ruddy complexion and good complexion!

Fruit peel, jelly, cake, steamed bun (you can add meat filling, bean paste, etc.) in the middle

Braised pork, braised pork ribs, and braised prawns are easy to make at home and delicious!

It's easier to make at home, and there are a lot of them when you buy them, such as omelets. Or eggs, vegetables. Don't breakfast cakes, these are more delicious and easy to make.

It's easier to make some dishes that can be steamed directly, such as steamed pork ribs and steamed chicken with shiitake mushrooms.

There are many options for what you can make at home, but here are a few simple and easy-to-make food suggestions:

1.Pizza: You can buy ready-made pizza crusts and dressings at the supermarket and add a variety of toppings to suit your taste. Nian Bend.

2.Pasta: Ready-made pasta can be purchased at the supermarket and served with homemade seasoned Sekosa sauce or canned pasta sauce.

3.Fried dumplings: You can buy ready-made dumpling wrappers and wrapping fillings, and fry some delicious dumplings. Sola.

4.French fries: Potatoes can be cut into strips, fried or baked until golden brown and crispy, and then add seasoning powder to taste.

5.Creamy Baked Potatoes: Thinly slice the potatoes, coat them with cream and cheese and bake them in the oven until golden brown.

6.Fruit Salad: A variety of different fruits such as strawberries, blueberries, bananas, etc. can be cut into small pieces and flavored with yogurt or honey.

All of the above dishes are relatively simple and easy to make, requiring only a small amount of ingredients and basic cooking skills to make delicious food.