What dishes are suitable for novices, and dishes that are easy for novices to make

The home-cooked dishes that novices must learn, think about it, they should also be scrambled eggs with tomatoes, stir-fried meat with chili, and tofu with shallots, which have been passed down by word of mouth for decades. The method is also relatively simple, as long as you grasp the taste characteristics of your own family, add sweet and spicy, plus hand-to-hand teaching and heart-to-heart dislike, you can always succeed after a few times.

Then there are the dishes that you like and learn because you like them, and with the motivation of your hobbies, even if it is difficult, you will challenge them.

Personally, in addition to the above two, there are also those dishes that are delicious and easy to cook that can enhance the sense of achievement and make us feel confident enough in the kitchen, such as steamed sea bass and beer braised pork. Let's pick a few from the above three categories and share some recipes that are easy for novices to grasp

1. Super tender version of scrambled eggs with tomatoes.

It is characterized by the addition of pure milk to the eggs. The finished eggs are tender, sweet and sour, juicy, and you can taste both the sweet and sour taste of ripe tomatoes and the sourness of fresh tomatoes.

1. Ingredients preparation: a few tomatoes (if you like to eat a few more), eggs, pure milk, tomato sauce, chives, salt and oil.

2. Mix the eggs: Beat the eggs into a bowl, add an appropriate amount of milk (about one-third of the volume of the eggs), and beat clockwise.

3. Green onions and tomatoes: green onions cut green onions, after the surface of the tomato is crossed, put it in boiling water to blanch for a while, easy to peel, as long as it can be peeled, in fact, any method can be, it can also be baked, it does not necessarily need to be scald, of course, it is okay not to peel.

Processed tomatoes, do not use a cutting board, use a fruit knife to cut directly into the bowl to ensure that the juice is not wasted.

Fourth, scrambled eggs: hot pan cold oil, after the oil is hot, spread the eggs, because of the addition of milk, it will be more loose and easy to fry, after the fry type add salt to taste, you can get out of the pot for later use.

6. Mixing: Add the prepared eggs to the tomato sauce that stir-fries the juice, stir-fry evenly, put in the flavor over low heat, then pour the remaining one-third of the raw tomatoes into it and mix well, add salt, fry a few times on high heat, turn off the heat, and serve on a plate. Sprinkle the chopped chives and the aroma immediately comes out, and the super-tender version of the scrambled egg with tomatoes that makes you want to destroy a pot of rice is ready!

Cumin chicken cubes.

Ingredients: 300 grams of chicken breast, 3 cloves of garlic, 1 tablespoon of starch, 1 tablespoon of cooking wine, 2 tablespoons of chili powder, 2 tablespoons of cumin powder, 1 tablespoon of light soy sauce, a little white pepper.

Method: 1. Cut the chicken breast into small pieces, put it in a silver bowl, add starch, cooking wine, light soy sauce, garlic, salt, white pepper, grasp and marinate for 15 minutes.

2. Pour the chicken breast pieces into the pan without oil or water in the non-stick frying pan and fry until cooked thoroughly and slightly yellow in color.

3. Pour in cumin powder, chili powder, sprinkle some cumin grains, stir-fry well.

Hot and sour pig's trotters. Method.

1. Put the pig's trotters into the pot, add ginger slices, cooking wine, cook for about 30 minutes, remove and set aside.

2. Boil another pot of water, put in the blanched pig's trotters, put star anise, ginger slices, dark soy sauce, salt, sugar, cover and simmer for 90 minutes on low heat, and the pig's trotters can be removed after they are soft and rotten.

3. Pour minced ginger and garlic, salt, aged vinegar, light soy sauce, pepper oil and sesame oil into a bowl and mix into hot and sour sauce;

4. Pour the juice on the pig's trotters.

Scrambled eggs with tomato are recommended for novices.

Simple and delicious, beat the eggs with a pinch of salt.

Wash the tomatoes and cut them into cubes.

Cut the green onion and set aside the white onion separately.

Heat the oil in a hot pan, pour in the eggs to set a little, add the green onions, stir-fry a few times, cut into pieces with a spatula, and put on a plate for later use.

Leave the bottom oil in the pan, add a spoonful of salt to the tomato cubes, and fry over medium-low heat until the tomatoes are soft and juiced.

Pour in the eggs, add a little sugar and chopped green onions, stir-fry evenly, and then remove from the pan.

1. There are many types of tomatoes, the tomatoes I use are relatively small, and the amount is relatively large, if you choose a relatively large tomato, you don't need so much;

2. When scrambling eggs, the temperature of the oil and the pan must be high, so that the eggs can be scrambled with fragrance, and the oil can be slightly more;

3. A little granulated sugar can be used to reduce the sourness of the tomato, but it can also be omitted.

You can make bamboo shoot pork rib soup, first blanch the pork ribs, and then put all the ingredients in a large pot to stew to sell your fingers. The following introduces the specific method for reference, first prepare the materials: 400 grams of pork ribs, a few bamboo shoots, a section of green onions, three spoons of salt, an appropriate amount of water, two large slices of ginger, four cloves of garlic, two keys of star anise, 1 piece of cinnamon, a few bay leaves, a grass fruit, a nutmeg, and a piece of angelica.

2. Wash and slice the green onion, wash and slice the ginger, and then prepare the other spices.

3. Put the pork ribs in a large pot and pour in an appropriate amount of water.

4. Cook for a few minutes until the blood foam boils out.

5. Turn off the heat after the blood foam is boiled, and then take out the ribs and wash them.

6. Pour an appropriate amount of water into the pot again, and then pour the pork ribs into the pot.

7. Pour the prepared ingredients into the pot.

8. Pour the chopped bamboo shoots into the pot.

9. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 4 hours.

10. Half an hour before cooking, add an appropriate amount of salt to taste.

11. Done.