What dishes are easy to make What is the recipe 20

To keep it simple, try this soup that doesn't have oil or salt--- kelp and mung bean soup.

Soak the appropriate amount of kelp and mung beans first, and then cook them in the pot, don't cook the mung beans too badly and affect the taste. Original, fragrant and refreshing.

Instant noodles are the easiest to make! ^_

Scrambled eggs are easy and fast!

Tomatoes tossed with sugar! ~

Cut the tomatoes and sprinkle with sugar.

ok！~~

If you eat it alone: use a fresh cucumber, pinch the head and tail after washing, then dip the sauce and eat it directly;

Eh, the cucumber salad has to be cut, and the dipping sauce is washed directly, which is the easiest.

Don't just stop at the simple level.

Of course, it's green onion dipping sauce, which is super easy and delicious. Hehe.

I can't tell you this, so it's better to look it up on the Internet.

Tomato scrambled eggs, which tastes good.

1. Wash the tomatoes and set them aside, and open the eggs and put them on a plate (the plate on which the dish is held).

2. Put a little salt in the egg, a little is enough. Be sure to stir well with a spoon or chopsticks.

3. Heat the pan and add oil. (You must put more oil, that is, the oil used for this dish is put here) and then heat the oil (the smoke is thicker, but don't burn).

4. Put the eggs on the plate into the pot, immediately bring the pot down and stir with a spoon, because there is a lot of oil and it is very hot, it is easy to blanch the eggs into egg drops. At this time put the eggs on a plate.

5. Finely chop the tomatoes, the more chopped the better. Pour the excess oil from the eggs back into the pan (not much, the pan is already full of oil at this time).

6. Heat, put a little green onion when the smoke just appears, and then immediately put the tomatoes in. At this time, you have to be patient to boil the tomatoes, boil the tomatoes into juice, and it is best to use chopsticks to clip out the tomato skin.

7. Put the eggs in a pot and mix them with the tomatoes slightly.

A very delicious dish of scrambled eggs with tomato is made.

Note: Don't use shallots, use chopped green onions, but Hangzhou people don't eat green onions, which is a pity.

The eggs must be tender, and the tomatoes must be boiled into juice.

It's best to make any dish, and what ingredients are there to make what kind of dishes.

White stewed pork ribs, very nutritious, light, and delicious.

Great for modern tastes!

First of all, put the purchased pork ribs in a pot and boil them with water, then wash the boiled pork ribs, then put them back in the pot and re-put the ginger slices, salt, and water to cook again until they are cooked, and finally put MSG and cook them for a while, and you can get out of the pot.

Cold salad, cucumber + sour vinegar + garlic + chili + red oil = super cool.

There are a total of 28 cooking methods of dishes, which are stir-fried, fried, boiled, fried, cooked, fried, fried, pasted, burned, stewed, stewed, steamed, boiled, stewed, boiled, mixed, pickled, roasted, marinated, frozen, frozen, shredded, honeyed, smoked, rolled, slippery, baked. The commonly used cooking methods are mainly frying, stir-frying, cooking, frying, steaming, and boiling. Let's take a look!

Frying: Frying is to heat the pan first, then soak the pan with cold oil, leave a small amount of base oil, add the raw materials, first fry one side to color, and then fry the other side. When frying, keep shaking the pan so that the raw materials are heated evenly and the color is consistent.

There are many types of frying, including dry frying, decoction, steaming, stewing, stewing, frying, frying, decoction, soup frying, etc.

Stir-frying: Stir-frying is a more basic cooking technique and a cooking method with a wide range of applications. Stir-frying is divided into raw stir-frying, cooked stir-frying, slippery stir-frying, stir-frying, dry stir-frying, grabbing stir-frying, soft stir-frying, etc.

Cooking: Cooking is to fry (or fry) the main ingredient over a high heat, and then add a small amount of base oil, put in the main ingredient, and cook it with a single seasoning; The other is to mix a variety of condiments into a sauce, fry the juice thoroughly in a pot, and then add the fried ingredients to cook.

Frying: It is a hot, oily, and juicy cooking method. There are clear frying, dry frying, soft frying, crispy frying, bread crumb frying, paper bag frying, crispy frying, oil frying, etc.

Steaming: Steaming is a cooking method in which raw materials are put into a container, put them in a drawer (or put them in a pot of water, and cover them with a lid) to produce high-temperature steam by heating them. Dishes made of steamed slices have the characteristics of maintaining the original flavor, reducing the loss of nutrients in the dishes, and maintaining the original form of the raw materials.

Therefore, there are many dishes that are made by steaming the method.

Boil: Boiled is similar to boil but boils for a longer time than boiled. Boiling is to put the ingredients in wide water, first boil over high heat, and then cook slowly over low heat until cooked.

Kung Pao Tofu. Ingredients Required:

1 piece of northern tofu, 1 green onion, 1 cucumber, a little Sichuan pepper, an appropriate amount of dried chili, an appropriate amount of Pixian bean paste, an appropriate amount of ginger and garlic slices, and an appropriate amount of cooking oil.

To make the sauce: 1 gram salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, 5 tablespoons of water, 3 tablespoons of cornstarch.

Method:1Prepare the ingredients. Cut the tofu into small cubes of about 2 cm, cut the green onion into small pieces, cut the cucumber into cubes, and cut the dried chili pepper into small pieces.

2.Put an appropriate amount of cooking oil in the pot, the oil temperature is about 6 into a hot, put in the cut tofu, fry over medium-low heat until golden brown, and remove it.

3.Prepare the bowl juice. Put 1 gram of salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, 5 tablespoons of water, 3 tablespoons of cornstarch in a bowl and make a juice.

4.Put an appropriate amount of cooking oil in the pot, add the chili pepper and Sichuan pepper to stir-fry until the fragrance is fragrant, and then add the green onion, ginger and garlic slices to stir-fry the fragrance. Then add the Pixian bean paste and fry the oil.

5.Add the fried tofu cubes and diced cucumber and stir-fry. Pour in the prepared bowl juice and stir-fry evenly.

Roasted pork ribs with winter melon.

Method: 1. Select rib ribs for pork ribs, soak them in water for 30 40 minutes, soak them to remove blood and fishy smell, and then clean them.

2. Prepare seasonings: green onions, garlic, ginger slices, millet peppers, minced green onions, Sichuan peppercorns, monosodium glutamate, salt, cooking wine, light soy sauce.

3. Put an appropriate amount of oil in the pot, put ginger slices, green onions and Sichuan peppercorns and simmer until fragrant. If you like spicy food, you can put some dried chili peppers. Put the pork ribs and stir-fry a few times, put cooking wine to remove the smell and stir-fry until the ribs change color, add salt, release the soy sauce to stir-fry to taste, increase the bowl of water, cover the ribs, then boil over high heat, and simmer for 20 minutes.

When the ribs are obviously cooked and the juice is not much, add winter melon and garlic to stir-fry and simmer. Reduce the juice on high heat and put MSG before cooking.

Aftertaste pickled radish so put on a plate.

Three dices of potatoes. Ingredients: potatoes, pork, cucumbers.

Seasoning: cooking wine, soy sauce, salt, chicken powder, green onion and ginger.

Method: 1. Cut potatoes, pork and cucumbers into one centimeter cube for later use.

2. Stir-fry the green onion and ginger until fragrant, add the diced meat and stir-fry until it changes color.

3. Add diced potatoes and stir-fry until golden brown.

4. Add cooking wine, soy sauce, salt, chicken powder, and water and stir-fry until the potatoes are soft.

5. Add diced cucumber and stir-fry evenly.

1. Some people like to eat potatoes that are easy to fry and soft, and this is the kind of potato skin that is reticulated when choosing.

2. The potatoes should be fried until golden brown and then simmered with water, and the surface of the potatoes will be fluffy after stewing, which will be more flavorful.

4. Put diced cucumbers in the pot before cooking, which has a unique fragrance of cucumbers.

Wait for the oil to be hot to 5, put the shredded potatoes into the oil pan in batches, put the fried shredded potatoes on a paper towel to absorb the excess oil, put some salt and sugar in the shredded potatoes, stir it, put some green and red pepper shreds in the pot, and then put in the shredded potatoes, fry them quickly together, and get out of the pot.

Korean-style hash browns.

Ingredients: potatoes, chives, milk, eggs.

Method: 1. Wash and peel the potatoes, cut them into thick slices, steam them, sieve and press them into a puree for later use.

2. Beat the eggs, add milk, sugar, salt and glutinous rice flour and stir well.

3. Mix the prepared egg mixture into the mashed potatoes, adjust to the appropriate softness, and then divide into small balls of uniform size and flatten.

4. Put a little oil in a frying pan and heat it, add potatoes and sprinkle a little green onion, fry until the bottom is browned and turn over, and fry the other side until browned.

Cold shredded potatoes.

Ingredients: potatoes, ginger, green onions, garlic sprouts, dried chilies, Sichuan peppercorns.

Method: 1. Wash and peel the potatoes and cut them into thin strips (I am lazy, wipe them out), cut them as thin and long as possible, and wash them with water to remove the starch.

2. Boil water, blanch the shredded potatoes and remove the cold water, then dry them and put them on a plate.

3. Put the peppercorns, green onions, and ginger slices into the oil and fry them over low heat to bring out the fragrance, and remove them without use.

4. Pour hot oil onto the shredded potatoes with chili flakes and garlic sprouts, add an appropriate amount of salt, vinegar, sugar, and chicken essence and mix well.

Hash browns. Ingredients: 2 potatoes, a small piece of chicken breast, salt, ground black pepper, chives, oil.

Method:1Peel the potatoes, slice them, rinse them with cold water and steam them in a pan. Crush with a spoon.

2.Add salt, black pepper, chopped chives, minced chicken breast (take the shallots, ginger, a little star anise, cooked, finely chopped.) Mix well with a little oil, knead into a dough, divide into small balls, and press into a cake. Fry in a pan over low heat until one side is brown, then turn over and fry until both sides are brown.

Potato salad Ingredients] 1 potato (the size of a duck egg is enough), 1 egg, 1/2 cucumber, 1 tablespoon milk, 3 tablespoons salad dressing.

Method] 1. Wash and peel the potatoes, steam them in a pot, and twist them into a puree with a large spoon;

2. Add 1 tablespoon of milk to the mashed potatoes;

3. The eggs are boiled, peeled after cooling, the egg whites are cut into small pieces, and the egg yolks are twisted into a puree;

4. Cut the cucumber into small pieces;

5. Add egg whites, egg yolks, cucumbers and 3 tablespoons of salad dressing to the mashed potatoes and mix well.

What to cook should be according to your own preferences, because everyone's taste is different, and here is a way to cook it:

Pork belly fragrant dried recipe steps.

Food ingredients. Ingredients.

150g pork belly 200g fragrant and dried.

Ingredient. 35g green pepper, 20g, celery, 15g, garlic cloves, 2g, salt, 1ml, soy sauce, 3ml, oyster sauce, 10ml, rice wine, 1g, pepper, 35g, red pepper.

Production steps: 1. Cut the green and red peppers with a knife.

2. Cut the celery into inch pieces.

3. Finely chop the garlic cloves.

4. Cut the dried incense evenly into thick strips.

5. Slice the pork belly.

6. Heat the oil in the pot (half of the usual stir-fry is OK) until it is 80% hot, pour in the sliced pork belly, stir-fry the excess fat, and pour out the excess fat.

7. Cook in rice wine, add salt, soy sauce and oyster sauce and stir-fry evenly.

8. Reheat the oil in a pan, add salt and fry until golden brown.

9. Add soy sauce, oyster sauce and green and red peppers and stir-fry well.

10. Pour in the pork belly and stir well, add a small amount of water and cook slightly to taste.

11. Add celery and pepper and stir-fry evenly.

Roasted pork belly is a delicacy, and the main ingredients for making it are pork belly, dried fragrant, green pepper, celery, garlic cloves, salt, soy sauce, oyster sauce, rice wine, pepper, and red pepper.

Nutritional value of dried incense.

Xianggan is rich in protein, vitamin A, B vitamins, calcium, iron, magnesium, zinc and other nutrients, and has high nutritional value.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function:

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Steamed fish head. Ingredients: 10 fish heads, 150 grams of water hair vermicelli, 60 grams of spiced rice noodles, homemade chili paste, minced ginger, chopped green onions, salt, soy sauce, rice wine, pepper, monosodium glutamate, salad oil, and a few hors d'oeuvres.

Preparation method: 1. Cut the fish head into two pieces with a knife and clean it, add chili sauce, soy sauce, minced ginger, rice wine, monosodium glutamate and five-spice rice flour and mix well.

2. Mix the shuifa vermicelli with soy sauce, chili sauce, salt, monosodium glutamate and salad oil, put it on the bottom of the plate, put the fish head on it, steam it in the basket and take it out. Finally, sprinkle chopped green onions and pepper on the fish head and place hors d'oeuvres in a container around it.

Fish-flavored shredded pork. Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1 4 carrots, 1 2 winter bamboo shoots, 6 black fungus, marinated meat seasoning (5ml light soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml light soy sauce, 15ml vinegar, 45 grams of sugar, 1 gram of salt, 20ml of water starch), 80ml salad oil, appropriate amount of green onion, ginger, minced garlic, 4-5 Sichuan pickled peppers.

Method: 1. Cut the pork loin into thin strips, add marinated meat seasoning and marinate for ten minutes.

2. Cut the green peppers, carrots, and winter bamboo shoots into thin strips respectively, and soak the black fungus to soak softly and wash and cut into thin strips for later use.

3. Mix the fish sauce for later use, mince the green onion, ginger and garlic for later use, and chop the chili pepper for later use.

4. Put enough oil in the pot, put the shredded meat on high heat when the oil is hot, quickly slide it until it turns white, and put it out for later use.

5. Put a little oil in the pot, add green onions, ginger and minced garlic and stir-fry until fragrant, add spicy and spicy powder to stir-fry the red oil.

6. Add carrots, winter bamboo shoots, and fungus and stir-fry for 2 minutes, then add sharp peppers and stir-fry evenly.

7. Add the fried shredded meat and stir-fry evenly.

8. Pour in the fish sauce and stir-fry quickly.