What do you think are delicious and classic side dishes?

The delicious and classic coriander is my hometown dish, such as braised pork ribs, stir-fried shredded pork with sharp peppers, dried tofu with essential oils, back to the pot meat, Xiangxi fried meat, stewed beef brisket with tomatoes, stewed lamb with carrots, stir-fried squid whiskers, Changsha stinky tofu, scrambled eggs with leeks, and stewed chicken nuggets with mushrooms.

I think the classic off-duty dish is cucumber, because it may be a personal favorite, because cucumber does not have a big unpleasant smell, and it is particularly crisp, whether it is fried or raw, I think it is particularly delicious, and I recommend cucumber to personal strength. Pat the cucumbers.

I think the most delicious and classic, the off-duty dish is scrambled eggs with tomatoes, because the dish of scrambled eggs with tomatoes is not particularly greasy, and then the nutritional value is very high, with meat and vegetables, balanced nutrition, I think it is the best and most classic match for eating rice, and then it can be accompanied by a seaweed soup.

I think what are the delicious and classic dishes, because I am from the Northeast, so I recommend a few Northeast dishes, for example, sauerkraut pork belly, for example, stewed pork ribs with cabbage, for example, I fried hairtail, attention, it is fried hairtail, and Lao Gan Ma, and what else is Zhu Laoliu's stinky tofu.

I think the delicious and classic dishes are not what I like to eat, but the dishes that I have in my hometown, such as, back to the pot meat pot wrapped meat, boiled meat slices, fish-flavored shredded pork, boiled fish, those classic meals are very memorable, such meals are delicious and classic.

I think it's delicious, this year's next dish is scrambled eggs with tomatoes, because my mother often makes this dish, and the way of cooking it is very simple, so it will be popular with every family, this dish everyone will eat often when they are young or now, so it is very delicious.

People in different places will be different because of their lifestyles and eating habits, and they think it is delicious and the classics will be different below, Xiang I belong to the northerners, I like to eat, it should be a rice bowl, especially the fish-flavored shredded pork rice bowl, always linger and forget to return to the fun, and basically want to eat it.

Because I am from the Northeast, I think it is meat sauce, I believe that every Northeast person knows how delicious it is, especially in summer, with some vegetables, it is particularly refreshing and not greasy, I think it is a dish that cannot be missing in my life, and it is also very convenient to make.

For a variety of home-cooked dishes, each dish has a variety of practices, the taste and texture are not the same, so in the end those home-cooked dishes are delicious, everyone's hobbies are different, and the dishes that must be liked are not the same, today I will share with you a few of our home-cooked meals, which are very delicious and nutritious.

First: spicy fragrant pot.

The spicy fragrant pot is loved by everyone for its spicy taste, spicy taste, and diverse dishes. Mala fragrant pot originated in Chongqing, belongs to the Tujia flavor, and is the home-cooked food of the local people. Now it has spread to all parts of the country, the spicy fragrant pot is nutritious, and very delicious, it tastes spicy and appetizing, and even eating two bowls of rice at a time is not enjoyable, and it is very delicious to eat.

Second: pickled radish.

As the saying goes, "eat radish in winter, ginger in summer" and "radish race ginseng in winter", it can be seen that the nutrition of radish is very high. But for the practice of radish can be described as simple and homely, the radish is simply pickled, made spicy and refreshing, very delicious and delicious, whether it is spring, summer, autumn and winter, you can eat, and whether it is a side dish or a meal is very delicious and healthy.

Third: scrambled eggs with tomatoes.

Scrambled eggs with tomatoes can be said to be a classic in home cooking, first fry the eggs and then fry the tomatoes, fry the soup and pour in the eggs, the tomatoes have the freshness of the eggs, the eggs contain the soup of the tomatoes, and then add a little sugar to enhance the freshness, it is really very delicious, especially the soup bibimbap is particularly delicious, and the method is super simple.

Fourth: minced meat and bean sprouts vermicelli.

Minced meat and bean sprouts vermicelli is also a classic meal, the fresh fragrance of pork belly, the fragrance of bean sprouts and the refreshing and delicious vermicelli, with a simple stir-fry in the pepper pot, spicy and delicious, the vermicelli is very refreshing and delicious, Xiao Dong with steamed buns, can eat 3 steamed buns and a plate of minced meat bean sprouts vermicelli, it is really delicious and can't stop.

Fifth: dry pot cauliflower.

Speaking of cauliflower, I guess everyone's first reaction must be dry pot cauliflower, yes, Xiao Dong's favorite is also this classic dry pot cauliflower, spicy and delicious, the pork belly is fat but not greasy, and sweet onions are added below, no matter how you eat it, it is very delicious and delicious, and it is super delicious and delicious. It's a dish that tastes and tastes great.

Sixth: braised pork.

Braised pork is a classic and delicious meat dish, it is a delicious and classic food for people who are not happy with meat, with its unique taste, and the sweet taste is deeply loved by everyone, especially the pork belly is fat but not greasy, the color is red and bright, the taste is delicious, whether it is with steamed bread or rice is very delicious and rice.

In fact, I believe that there are many kinds of dishes for food, and the recipes are very home-cooked and delicious, no matter how you eat them, they are very delicious.

1. Chestnut stewed chicken soup.

Prepare the ingredients: chicken, chestnuts, red dates, goji berries, ginger slices.

Steps: 1. Clean the chicken and chop it into small pieces, blanch it in a pot under cold water, skim off the foam, scoop up the chicken, and wash it with warm water. Peel the chestnuts, clean them and set aside.

2. Put the chicken, chestnuts, red dates and ginger slices into the pot, pour in an appropriate amount of water, then cover and simmer for an hour. When the time is up, open the lid and add salt to taste, sprinkle with goji berries and you can get out of the pot.

2. Spicy pork ribs.

Prepare the ingredients: pork ribs, millet spicy, green pepper, minced garlic, bean paste.

Steps: 1. Clean the ribs, blanch the pot under cold water to remove the blood, skim off the foam after boiling, then pick up the ribs, rinse them with warm water, drain the water and set aside. Wash the millet spicy and green peppers and cut them diagonally into slices.

2. Heat the oil, add the pork ribs and stir-fry for a while after the oil is hot, fry until the surface is slightly charred, then add the minced garlic and stir-fry until fragrant, then add bean paste and salt, and stir-fry evenly. Then add an appropriate amount of warm water, cover and simmer for about 20 minutes.

3. When the time is up, add the green and red chili peppers and stir-fry evenly, fry until the chili peppers are broken, turn on the high heat to reduce the juice.

3. Spicy pangasius.

Ingredients: pangasius, millet spicy, chopped green onion, green onion, shredded ginger, minced garlic, Sichuan peppercorns.

Steps: 1. Clean and drain the pangasius, wipe the water with kitchen paper, add cooking wine, green onions, shredded ginger, light soy sauce, pepper and starch, grasp and mix evenly and marinate for ten minutes.

2.Heat the oil, add the minced garlic and Sichuan pepper and stir-fry until fragrant, then add the pangasius to fry until the surface is golden brown, then add light soy sauce, oyster sauce and millet spicy, stir-fry evenly to taste. Finally, sprinkle with chopped green onions and serve.

4. Pan-fried chicken thighs.

Ingredients: chicken thighs, green onion and ginger.

Steps: 1. Clean the chicken thighs, debone them with scissors, cut the chicken thighs into pieces, then add cooking wine, light soy sauce, dark soy sauce, oyster sauce, pepper, salt, and marinate evenly for ten minutes.

2. Heat the oil, add the shredded ginger and green onion to stir-fry until the oil is hot, fry until the green onion and ginger turn yellow, and scoop it up. Add the marinated chicken thighs and fry for a while until golden brown and cooked through, then sprinkle with chopped green onions.

5. Stir-fried bacon with bamboo shoots.

Prepare the ingredients: bacon, bamboo shoots, garlic sprouts, pickled peppers, millet spicy, ginger and garlic.

Steps: 1. Clean the bacon and cut it into thin slices, and simply blanch it to remove the salty taste of the bacon. The bamboo shoots you bought are also blanched for one minute, then drained and scooped up. Cut the garlic sprouts into small pieces, and cut the millet spicy and pickled peppers into sections.

2. Heat the oil, after the oil is hot, put in the bacon and stir-fry for a while, fry until the bacon changes color, fry the fat, then add ginger and garlic, pickled pepper, millet spicy, stir-fry evenly and fragrantly.

3. Then add the bamboo shoots and stir-fry evenly, add light soy sauce, oyster sauce and sugar to taste, stir-fry evenly to taste. Finally, add the garlic sprouts and stir-fry until they are broken.

Kung Pao Chicken. Chicken is used as the main ingredient, accompanied by peanuts, chili peppers and other auxiliary ingredients; Red but not spicy, spicy but not violent, spicy and spicy, smooth and crispy; It is spicy in the mouth, and the tenderness of the chicken can be matched with the crispiness of the peanuts.

Stir-fried eggplant with olive vegetables.

Materials. 1 eggplant, 2 tablespoons olive vegetables, 3 garlic cloves, salt, light soy sauce.

Method. 1. Cut the eggplant into strips, it doesn't matter if the round eggplant is long or long, mine is round.

2. One step that cannot be omitted: sprinkle the eggplant with a little salt and marinate for half an hour. It's okay not to pickle, but you also know that eggplant is very absorbent, and a lot of oil is poured out, but it is all gone at once, and the final vegetable oil is dead. This problem can be avoided by salting the eggplant first to remove the moisture and then stir-frying.

3. After the eggplant comes out of the water, pour out the water.

4. Heat the oil in a pan, slice the garlic and stir-fry until fragrant.

5. Pour the eggplant into it, stir-fry and stir-fry.

6. Add the olive vegetables and fry until the eggplant is soft.

7. The eggplant has been salted, and the olive vegetables are also salty, so there is no need to put salt again. But I poured a small spoonful of light soy sauce to taste.

2. Stir-fried beef with green onions.

Materials. Beef, ginger, green onion, garlic, oil, soy sauce, sugar, starch, cooking wine, vinegar, salt.

Method. 1. Wash the beef, then cut it into slices, then add salt, soy sauce, sugar, starch, ginger and garlic and marinate for 10 minutes.

2. Chop the ginger and garlic into minced pieces, cut the chili peppers into shreds, and cut the green onions into oblique circles.

3. Pour an appropriate amount of oil into the pot and heat it, then put the beef into the high heat and stir-fry.

4. Pour an appropriate amount of oil into the pot again, put in the green onion rings when the oil temperature is eighty percent hot, stir-fry quickly, then add a little salt, and stir-fry evenly with vinegar.

5. Finally, put the spare beef into the pot and stir-fry evenly, then turn off the heat and serve.

3. Fish-flavored thousand leaf tofu shreds.

Materials. 150g Chiba tofu, 50g fungus, 30g pepper, 50g carrot, appropriate amount of garlic, dried red pepper, 1 teaspoon sugar, 1/2 tablespoon white vinegar, 1 tablespoon aged vinegar, 2g salt, pepper, small starch, 1 tablespoon raw soy sauce, 1 tablespoon dry starch.

Method. 1. Shred the Chiba tofu. Add a little dry starch and mix well.

2. Soak the black fungus and cut it into thin strips for later use. Shred the carrots. Wash and chop the peppers.

3. Put the soy sauce, pepper, salt, sugar, vinegar and garlic in a bowl to make the fish sauce.

4. Heat the oil, fry the dried chili peppers, and fry the shredded tofu for a while. Add the carrots and stir-fry.

5. Pour in the fish sauce and stir-fry, finally pour in the water starch and stir-fry well.

1. Stir-fry the vegetables.

During the Spring Festival, the diet is greasy, and the stomach and intestines should be slowly adjusted to a normal state. The stomach is relaxed, people's spirit is also better, and they are full of vitality to go to work after the holiday.

1. Cut the leeks into sections, beat the eggs in a bowl, add a little salt to beat them, wash the mung bean sprouts, and cut a little red pepper shreds to match the color. Soak a little sweet potato vermicelli. Prepare some white onions and dried chilies. It doesn't cost more than five bucks.

2. Drain the soaked vermicelli, add some dark soy sauce, evenly color in advance, add some cooked oil, and continue to mix well, so that the vermicelli is not easy to lump together, and it is more fragrant to eat.

3. Heat the pan with cold oil, slide the pan to save stickiness. Once smooth, pour out the hot oil and re-add the cool oil.

4. Pour the eggs into it first, and pour them out after they are quickly fried over a high fire. Don't scramble the eggs old, they are more delicious when they are tender.

5. Heat the oil in the pot again, put the green onions, ginger, garlic and dried chili peppers into it and stir-fry until fragrant, pour in the mung bean sprouts and red pepper shreds, and fry on the maximum heat. Add half a spoonful of light soy sauce and stir-fry the sauce until fragrant.

6. Pour in the vermicelli, continue to stir-fry evenly, you only need to add chicken powder for seasoning, and the saltiness of the light soy sauce is enough. Pour the eggs in, continue to stir well, and finally pour in the leeks.

Be sure to stir-fry quickly, otherwise the leeks and bean sprouts will be easy to come out of the water. Leeks, in particular, can also change color and lose moisture. Flip back and forth a few times to get out of the pot. The fragrance is nutritious, crispy and delicious, the next meal, with a wine, is not bad!

It is best to eat a few classic dishes, delicious and delicious, no matter how you eat it, you will not get tired of it, spicy beef.

Ingredients: beef, cooking wine, pepper, salt, starch, green and red peppers, green onions, yellow rice peppers, pickled ginger.

Method. 1. Slice the beef, put cooking wine, pepper, salt, starch and a little cooking oil and marinate for 15 minutes;

2. Cut the green and red peppers into cubes, cut the green onion into sections, cut the yellow rice pepper into cubes, slice the pickled ginger, and cut the ginger and garlic into rice;

3. After the oil is heated in the pan, put the beef into the quick slip and change color;

4. Put oil in the pot and stir-fry ginger and garlic, add rice pepper and pickled ginger and stir-fry until fragrant, put green and red peppers, adjust salt and stir-fry;

5. Pour in the beef and stir-fry, adjust the soy sauce, chicken powder, and green onion and stir-fry well.

Ingredients: 200 grams of soybean sprouts, 10 grams of chives, 8 cloves of garlic, 20 grams of ginger, 20 dried red peppers, 2 star anise, 10 Sichuan peppercorns, 10 grams of fried white sesame seeds.

Marinated chicken: 1 4 tsp salt, 1 4 eggs.

Seasoning: 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 2 tsp chicken bouillon, 1 tbsp cooking wine, 1 tbsp hot water, 1 4 tsp ground black pepper, 1 tsp balsamic vinegar.

Method:1Cut the chicken into pieces, cut the chives into long sections, chop the garlic and ginger into puree, and cut off the roots of the soybean sprouts;

2.Cut the dried red pepper into sections;

3.Add salt to the diced chicken, 1 4 eggs and marinate for 30 minutes;

4.Put the light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, and water into a bowl and mix well for later use;

5.When the wok is hot, add a little oil, put the chicken pieces in the cold oil, and stir-fry over medium heat;

6.Slowly fry until the chicken pieces shrink and the fat inside is forced out;

7.Heat the pot, pour the oil into the pot again, add Sichuan pepper, star anise, minced ginger and garlic, green onion and white green pepper, and dry red pepper and stir-fry over low heat to bring out the fragrance;

8.Pour in the chicken pieces, pour in the seasoning, black pepper, stir-fry over high heat, add chives and balsamic vinegar, and stir-fry until the water is completely dry;

9.Heat a dry pot on the fire, add a little oil, add the soybean sprouts and salt, and fry over low heat until the soybean sprouts are broken;

10.Pour the chicken pieces on a dry pot, sprinkle with white sesame seeds, and heat it on a dry pot to eat.

Home-cooked roasted eggplant.

Ingredients: 3 long eggplants; a small tomato; 1 green pepper; 6 cloves of garlic; a pinch of green onion and ginger; Appropriate amount of starch; a pinch of sugar; a pinch of salt; a little light soy sauce; a little dark soy sauce; A pinch of vinegar.

Method:1Cut the eggplant into hob pieces, put them in a basin, wrap them in dry starch, and be careful not to put water.

2.Wrap and fry, chop the tomatoes and green peppers and set aside.

3.Finely chop the green onion and ginger and set aside, mince the garlic and set aside.

4.Dark soy sauce, light soy sauce, vinegar, sugar, salt, starch, water, put in a bowl to make juice.

5.Choke the pot with green onion and ginger, then stir-fry the tomatoes and green peppers.

6.Stir-fry until five ripe, add the fried eggplant, and continue to stir-fry.

7.After heating evenly, pour in the seasoned juice to let the sauce wrap evenly, and finally add garlic and stir-fry twice to get out of the pot.