What s good to eat, what s better to eat?

Many people have some situations in their lives that they have no appetite, and this situation is very common in many women. Especially in the summer, when the weather is hot, most people don't have much appetite to eat rice, so you need a dish that can be eaten well to whet your appetite. There are many kinds of dishes that can be eaten well in life, so what are the types of dishes that can be homemade?

What are the delicious dishes?

Stir-fried vermicelli with chopped pepper and parsley.

Stir-fried vermicelli with chopped pepper and parsley.

Ingredients: a small handful of parsley (about 300 grams), a small handful of vermicelli, 200g of meat filling, 1 tablespoon of chopped pepper, 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 15ml of rice wine, 15ml of soy sauce, 1 teaspoon of sugar, 1-2 grams of salt, a little sesame oil;

Method. 1.Wash the parsley and cut it into cubes, mince the garlic and ginger, and soak the vermicelli in advance to soften it for later use; Heat the oil in the pot, add the minced garlic and ginger and stir-fry until fragrant, then add the meat filling and stir-fry until it changes color;

2.After the minced meat changes color, cook the rice wine along the edge of the pot; Add the chopped peppers, stir-fry until fragrant, then add soy sauce and stir-fry evenly;

3.Pour diced celery and vermicelli into a pot, add salt and sugar to taste and stir-fry evenly; Pour sesame oil into the pan before cooking;

Crispy shutters in red oil sauce.

Ingredients: 500g beef shutters

Excipients: 200g shredded lettuce

Seasoning: 200 grams of hot and sour sauce, 100 grams of lemon soy sauce salad dressing, 50 grams of red oil, 20 grams of cooked sesame seeds.

Production: 1. The lettuce is shredded and the water is too cool, and the beef shutters are too cool to dry the water;

2. Add lemon soy sauce salad dressing, red oil and cooked sesame seeds to mix thoroughly;

3. Lettuce at the bottom, beef louver cover with hot and sour red oil to get the sauce;

Features: Spicy and crispy, lettuce is greasy, and the ingredients complement each other.

Beef rolls with golden mushrooms.

Ingredients. Fat beef slices, enoki mushrooms.

Kale. Accessories.

Garlic, cucumber.

Carrots, green and red peppers.

Oyster sauce, Shao wine.

Soy sauce, water starch.

Steps. 1.Remove the tail of enoki mushrooms, shred the green and red peppers, and chop the garlic into minced pieces.

2.Wrap enoki mushrooms and shredded green and red peppers in fatty beef slices and roll them up.

3.Pour the wine, soy sauce and salt sauce over the beef rolls and put in the microwave on high for 4 minutes.

5.Put oil in the pot and stir-fry the garlic, pour in the oyster sauce, rock sugar, white pepper and water starch to make a sauce, and pour it on the beef rolls.

6.Place the blanched kale segments on a long plate, put the beef rolls on top, and garnish with cucumber slices and red pepper shreds.

Stewed chicken with matsutake mushrooms.

Ingredients: Native hens.

Excipients: matsutake mushroom, ginger and shallots, chopped green onions.

Preparation: Put the local chicken into the pot with boiled water, add ginger and shallots, wash the matsutake mushrooms, simmer until the chicken is cooked and seasoned, sprinkle with chopped green onions and put it on a plate.

Features: Chicken is fragrant, chicken soup is fresh.

1. Recommended food: oyster mushroom clam meat; Clams can be said to be a relatively common and popular seafood, because of its delicious meat, and also has the reputation of "the freshest in the world". The combination of oyster mushrooms and clams, its rich taste is believed to conquer your discerning taste buds.

2. Sichuan Kimchi Crispy Cowpea: The production history of Sichuan kimchi can be said to be a cultural inheritance, and this one originates from the Chinese kimchi city - Sichuan Meishan. It is made of cowpeas as the main ingredient, using Sichuan authentic spices, carefully brewed, its taste is sour, hot and crisp, the fragrance is mellow, and this can also be made of meat foam cowpeas.

3. Shiitake mushroom squeezed pickles: Shiitake mushrooms can be said to be one of the most popular ingredients for their unique natural aroma and smooth taste, and they are often used to make various delicacies. This is made of meaty shiitake mushrooms, fused with a variety of spices, and stir-fried in a special sauce, which is fragrant and tender in the mouth, and is suitable as a side dish for bibimbap and bibimbap.

<> shredded pork. I believe that there are many people in our lives who also like to eat fish-flavored shredded pork, and the ingredients eaten by fish-flavored shredded pork are also very rich when making it, although it is said that there is no fish, but it makes a fish-flavored feeling, so it is also particularly popular in our lives, and when eating rice, fish-flavored shredded pork is also an indispensable match, and after matching with fish-flavored shredded pork, you will always can't help but eat more than a bowl of rice.

Homemade tofu. Ingredients: 300 grams of old tofu; 80 grams of pork belly; 4 green garlic sprouts; 2 tablespoons Pixian watercress watercress; 2 cloves of garlic; 1 small slice of green onions; 1 small piece of ginger;

1 2 tablespoons of soy sauce; 1 3 teaspoons sugar; 500 grams of vegetable oil (3 tablespoons consumed); tablespoon of dry starch; 1 2 tablespoons of rice wine;

Method: 1. Cut the tofu into slices 6cm long, 4cm wide and thick, and cut the washed green garlic seedlings into the shape of horse ears. Pixian bean paste is finely chopped, garlic, ginger and green onion are minced; Cut the pork belly into thin slices.

Pour oil into the clean pot, when the oil is burned until some slight green smoke comes out, put in the tofu one by one and fry it over medium-high heat until it is golden and both sides, remove and drain the oil. Remove the oil from the fried tofu, leave 1 tablespoon of the base oil, cool slightly, add the pork belly slices and rice wine, and stir-fry the oil.

2. Stir the meat to the edge of the pot, add the minced green onion, ginger and garlic, fry the Pixian bean paste over low heat until fragrant, and make red oil. Add and stir-fry the meat slices well.

3. Put the fried tofu and stir well, add soy sauce and sugar, and then stir well. Pour the tofu into the pot with water that is submerged in the tofu and cook the tofu over low heat until the pot is bubbling (you can turn it halfway).

4. When the juice in the pot is flush with the tofu (the tofu has been burned thoroughly), add the green garlic sprouts. Immediately pour in the juice formed by mixing a tablespoon of dry starch with a tablespoon of water, stir it quickly, turn off the heat when it is bright, and it is ready.

Diced beef with vegetables.

Ingredients: beef tenderloin; Onions; Potato; Corn; Lettuce; Carrot;

Salt; Pepper; Wine; Cornstarch;

Method: 1. Cut the beef tenderloin into cubes, add salt, pepper, cooking wine and corn starch slurry for 15 minutes;

2. Dice the onions, potatoes, corn, lettuce, and carrots for later use;

3. Start a small oil pot, add minced garlic and onion and fry until fragrant, add diced corn, carrots and potatoes and fry until broken, about 2-3 minutes, add diced beef and stir-fry, (if you don't feel troublesome, you can fry separately, and finally pour it together and mix and fry it.) My pot is relatively large, so when I stir-fry vegetables, half of the vegetables and half of the diced beef, which is much easier. Note that you should put a little more oil, so that after frying the vegetables, turn the pot slightly sideways, and there is more oil.

4. After adding the diced beef, fry until it basically changes color, add lettuce, mix well, add a little salt and chicken essence to taste.

5. You can also add or subtract seasonings and side dishes according to your own preferences. It can be made in cumin flavor or black pepper flavor.

1 4 Step by Step Reading.

Sweet and sour garlic. A traditional snack in Gangnam and northern China. It is rich in proteins, fats, sugars, vitamins and various amino acids, trace elements and a variety of volatile sulfur compounds required by the human body.

Mustard. The first mustard was first found in Fuling, Chongqing, China, because the water in the vegetable was squeezed out by pressing during processing. The craftsmanship is unique, the ingredients are exquisite, the freshness is crispy and tender, and the aftertaste is long.

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Snails. Hunan snacks, spicy taste, perilla fragrance, no muddy smell, snorting meat, can't stop.

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Pickle gnocchi. Loved by the people of Northeast China, it is made of mustard greens, with a strong and unique flavor and a special taste that makes people want to stop.

Braised pork without water.

Ingredients: 500 grams of pork belly.

Accessories: 150 grams of Huadiao wine, 15 grams of green onions, 10 grams of ginger, 2 star anise, 15 grams of rock sugar, 5 grams of cumin, 3 bay leaves, 1 small piece of cinnamon, 60 grams of light soy sauce, 1 teaspoon of dark soy sauce.

Ingredients: pork belly, green onion and ginger, Huadiao wine, light soy sauce, dark soy sauce, bay leaf, star anise, cinnamon.

2. Rinse the pork belly, put it in cold water and boil for two or three minutes, then remove it.

3. Wash the blanched pork belly with warm water and cut it into large pieces three or four centimeters square.

4. Tear the dumpling leaves into strips and tie the pork belly cross.

5. Put green onions, ginger, bay leaves, star anise and other seasonings into the pressure cooker.

6. Skin side down, add the pork belly, add the smashed rock sugar, dark soy sauce, light soy sauce, and Huadiao wine.

7. Cover the pressure cooker lid, select the ingredients, meat ribs, cooking method, braised and start, default 35 minutes.

8. Open the lid when the cooking display is over.

9. Start the juice and flavor enhancement button again, 8 minutes by default, and you can complete it after the program is over.

Braised pork belly. Ingredients: 150 grams of pork belly, 10 grams of Dongru, 1 red pepper, 10 grams of ginger, 10 grams of green onion.

Seasoning: 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 10 grams of dark soy sauce, 20 grams of wet corn starch, 5 grams of sesame oil, 50 grams of chicken broth.

Method: Wash the pork belly, cook and slice, slice the winter ru, red pepper and ginger, and cut the chives into sections.

2. Heat the oil in the pot, add ginger slices, dongru, pork belly and stir-fry until fragrant, then add chicken broth, add salt, monosodium glutamate, sugar, and dark soy sauce and cook thoroughly.

3. Then sprinkle in pepper.

Raw pig intestines, pork belly generally have a fishy smell, should be paid attention to wash before processing, the specific method is: when washing pig intestines, first rinse with water, and then use vinegar, wine, green onions, ginger mixture to scrub, and then put into a pot of clean water to boil, take out and wash with water.

When washing pork belly, first scrape the mucus on the outside, then use a knife to cut the belly, cut off the net oil and dirt in the belly, wash it, and then rinse it with warm water, and then rinse it with water.

The first course: stuffed tofu.

Ingredients: Old tofu, minced meat.

1.Cut the tofu into cubes and dig a small pit with a spoon.

2.Add the minced meat to light soy sauce, oyster sauce, sugar, pepper, starch, chopped green onion and cooking oil, and marinate for 15 minutes.

3.Stuff the marinated minced meat into the tofu pit and finish it all in turn.

4.Heat oil in a pan, fry one side stuffed with minced meat until golden brown, then turn over and fry to the other side, pour in a bowl of sauce, (light soy sauce, dark soy sauce, oyster sauce, sugar, starch, water stirred juice), cook for a few minutes, add chopped green onions.

Second course: steamed pork ribs with garlic sausage.

Ingredients: pork ribs, sausage.

1.Wash the ribs with lukewarm water and blot up the water with kitchen paper. Then add minced garlic, oyster sauce, steamed fish soy sauce, sugar, southern milk, starch and grasp well, add a little oil after grasping well, continue to grasp well, and marinate for 30 minutes.

2.Slice the sausage, marinate the ribs and put them on a plate, put the sliced sausage slices on top, boil the water, and steam them in a steamer for 20 minutes.

4.When the time is up, take it out and sprinkle with chopped green onions.

The third course: fish-flavored shredded pork.

Ingredients: tenderloin, carrots, green peppers, red peppers, fungus, garlic moss.

1.Prepare a piece of tenderloin, first cut into thin slices, then into thin strips, put it in a basin, add a spoonful of salt, a spoonful of chicken broth and stir well. Beat half an egg white, mix well in one direction, the egg white can make the shredded meat more tender, and it is easier to stick to the starch and is not easy to depulp, and then put in 10 grams of starch, so that the starch is evenly wrapped on the surface of the shredded meat, the starch gelatinization can lock the moisture in the shredded meat when it is heated, and finally pour in a little vegetable oil and mix well, marinate for 10 minutes, vegetable oil can prevent sticking when the oil is slippery.

2.Prepare a section of green onion and cut it into finely chopped green onions. A small piece of ginger, cut into small pieces.

A few garlic crumbles, pat apart and mince them. A few pickled peppers and cut into small pieces. One piece of carrot, peeled off and cut into shredded carrots.

Half a green pepper and half a red pepper, cut into thin strips. A small handful of garlic table, cut into sections. Soak a small handful of fungus in advance and cut it into small pieces.

3.Heat the oil in the pot, the oil temperature is about 40% hot, sprinkle the shredded meat into the pot in turn, turn it quickly with chopsticks to prevent the shredded meat from sticking together, after the shredded meat is set, break up the meat that sticks together, and then pour the side dishes into it, quickly slide the oil for 10 seconds, pour out the oil control for later use.

4.Leave a little base oil in the pot, pour in green onions, ginger, garlic, pickled pepper and stir-fry together, after stir-frying the fragrance, add 10 grams of bean paste, fry the bean paste until fragrant, fry the red oil, add 5 grams of oyster sauce to enhance freshness, 5 grams of aged vinegar, pour a little cooking wine to remove the fish.

5.Pour a little water from the side of the pot, stir well, add 10 grams of sugar, 2 grams of chicken powder, quickly stir-fry to dissolve the seasoning, pour the shredded meat and side dishes into the pot, stir-fry evenly. Add a little water starch to make the seasoning better adsorbed on the surface of the ingredients, and finally drizzle a little chili oil, stir well, and then put it on the plate.

Eggs and scrambled shrimp. Ingredients: 200 grams of shrimp, 3 eggs, 1 chives, appropriate amount of salt, 1 tablespoon of cooking wine, appropriate amount of water starch.

Method:1Cut each shrimp in half, add 1 tablespoon of cooking wine and marinate for 10 minutes, beat the eggs and stir well, and cut the green onion into small strips.

2.Heat the oil in a wok and stir-fry the eggs into small pieces.

3.Add a little oil, add the marinated shrimp and stir-fry to change color, then put in half a bowl of boiling water, simmer over low heat, and add salt at the same time.

4.When you see a little water left, put in the eggs and fry well, add the chopped green onions, and finally thicken the water starch.

Scrambled eggs with milk. Ingredients: 3 eggs, 60 grams of milk, salt to taste.

Method:1Stir the eggs together, beat evenly, pour in about 30 grams of milk and beat evenly.

2.Pour milk into a nonstick frying pan over low heat, then pour in the whipped egg mixture.

3.Slowly stir-fry with a spatula into large pieces.

4.Don't scramble the eggs old, see the eggs clumped, fry the dry milk over low heat, sprinkle a little salt to get out of the pot, the eggs will have a self-cooked and function after they are served, if the fried yellowish scab is not good. You can sprinkle a little black pepper to taste. Chicken breast sautéed corn.

Therapeutic effect: strengthen the spleen and stomach, warm and invigorate qi.

Nutritional value: protein, vitamin B, E, carbohydrates, dietary fiber, fat, sugar, calcium, iron, sodium, potassium, phosphorus.

Suitable for people: It can be eaten by the general population.

Required Materials: The main ingredients are chicken breast, corn, green pepper, red pepper, salt, cooking wine, chicken essence and minced ginger.

Method. 1. Chop the chicken breast into cubes; Remove the stems and seeds of green and red peppers and dice them.

2Add salt, cooking wine and minced ginger to marinate the chicken breast to taste, stir-fry in a pan and then remove and set aside.

3. Heat the oil in a pot, stir-fry the corn, green pepper and red pepper, then add the diced chicken to stir-fry to taste, add salt and chicken essence powder, and then start the pot.

Efficacy and function.

Corn has the effects of appetizing and intellectualizing, calming the heart and invigorating blood, regulating the middle qi, moistening the intestines and laxative, reducing blood lipids, delaying aging, and enhancing memory. Chicken has the effect of warming and invigorating qi, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. Green pepper and red pepper have the effects of increasing appetite, promoting gastrointestinal digestion, warming and strengthening the stomach, dissipating cold and dampness, sweating, and promoting metabolism.

This dish has the effects of strengthening the spleen and stomach, warming and invigorating qi, appetizing and digesting, moistening the intestines and laxative, and strengthening the body. Such a combination method can be appetizing to promote appetite, but also to strengthen muscles and bones, to promote metabolism and improve immunity has a certain effect, but also to lower blood lipids, can improve immunity, delay aging.