How do you make a convenient and delicious dish?

Stir-fried shredded pork with spring bamboo shoots.

1. Cut the tenderloin into shreds, add a little egg white, starch, cooking wine, and soy sauce and marinate for a while.

2. Peel off the shell of the spring bamboo shoots, cut them into thin sections, shred the green peppers, and cut the small red peppers into small rings.

3. Boil a pot of boiling water and blanch the chopped spring shoots for 5 minutes.

4. Heat the pot and pour oil, stir-fry a little minced garlic until fragrant, and stir-fry the shredded meat.

5. Fry until the shredded meat changes color, pour in the spring bamboo shoots and stir-fry for a while, pour in the green pepper shreds, red pepper rings, add salt and stir well.

Stir-fried bacon with spring bamboo shoots.

1. Wash the bacon and put it in a steamer and steam it over high heat.

2. After cooling, cut into thin slices, cut off the older part of the roots, and peel off the skin.

3. Cut it into thin slices, put it in boiling water, blanch it for about three or four minutes, then drain it and set aside, and cut the green onion and ginger into shreds.

4. Put the wok on the fire, put a little less oil, add the bacon, and fry until the oil comes out.

5. Add the Lao Gan Ma sauce and stir-fry well, add the shredded green onion and ginger, light soy sauce and cooking wine to stir-fry the fragrance, and add the spring bamboo shoot slices.

6. Then add the garlic sprouts and stir-fry for about three or four minutes.

Steamed sea bass. Ingredients: 1 sea bass, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, 1 tablespoon light soy sauce, 2 tablespoons of steamed fish soy sauce, a little sugar, appropriate amount of cooking oil.

Method:1Prepare the ingredients: clean and wash the sea bass, cut the green onion into sections, and shred the ginger.

2.Slice the fish body with a few knives, smear it with salt and cooking wine and marinate for 10-15 minutes (stuff a little green onion and white ginger shreds into the fish belly to enhance the flavor).

3.Add water to the steamer to preheat, bring the water to a boil, and then put the fish on high heat and steam for about 8 minutes.

4.The time of steaming fish can be seasoned with sauce: light soy sauce + steamed fish soy sauce + sugar mix well and set aside.

5.After steaming, some of the soup will be discarded. Spread the ginger and green onion on top of the fish.

6.Bring oil to a boil in a hot pan until green smoke comes out.

7.Drizzle the boiling oil over the fish from head to tail and quickly pour the sauce in the same way.

Sweet and sour crispy tofu.

Ingredients: 400g of old tofu, 15ml of vinegar, 30ml of tomato paste, 10ml of light soy sauce, 2g of salt, 12g of sugar, 15ml of water starch, 2 chopped sesame green onions.

Method:1After washing the old tofu with water, wipe it dry, cut it into pieces, drain it again, and the anxious tube can be wiped dry with a kitchen paper towel;

2.Take a clean small bowl, add an appropriate amount of vinegar, tomato paste, light soy sauce, salt, sugar, and adjust the amount of seasoning according to personal preferences;

3.Add water starch and stir well;

4.Put the pot on the fire, pour in the oil and heat it, put the tofu into the pan and fry, do not turn the tofu easily;

5.After browning one side, turn over and fry the other side;

6.After all the tofu is fried, set aside;

7.Leave the bottom oil in the pan;

8.Put the fried tofu in the pan;

9.Pour the seasoned sauce into the pot, stir-fry evenly, and reduce the juice over high heat;

10.After the juice is reduced over high heat, the tofu is put out, sprinkled with white sesame seeds and chopped green onions, and it is ready to eat.