What is the simple way to make lunch, and what to make for lunch is simple and delicious

Rice is to put quick-frozen green beans, carrots, and corn in advance when cooking, and put white tea in it after the rice is washed, so that the rice will be more fragrant.

Step 2: The preparation of the sugar egg is simple. I won't introduce it. It is highly recommended to sprinkle tomato sauce on top, it will be sweet and sour, and it will be delicious.

Step 3: Braised chicken wings are first fried with rock sugar until reddish brown, then put the chicken wings one by one to color, put warm water over the chicken wings, turn on low heat and cook, a small amount of light soy sauce, rice wine, red pepper, cover and cook for 20 minutes.

The easiest way to make pork, smooth and delicious, perfect for one person's lunch!

Every industry has its own calculation rules, many people, especially those who cook at home, just follow their own experience to put all kinds of spices, which is why the food you cook is always one level worse than the one in the hotel, so if you want to make this dish, you must follow the ingredients, condiments, and seasonings for everyone to do, and you must be accurate!

1) 250 grams of pork tenderloin, every time we will see such grams in the recipe, but we never say it in our lives, we are talking about a few catties and a few catties, so let's calculate a catty is 500 grams, then 250 grams is half a catty, well, all the following proportions are according to the proportion of half a catty of meat for everyone, you don't invent it yourself.

Excipients: 75 grams of green garlic, 50 grams of net winter bamboo shoots, these are actually very simple excipients with a few pieces are enough, if there are too many, it will be declared to take the master. But you will find that many restaurants will add a lot, and this will reduce the cost, you should understand.

Seasoning: an egg white, egg white can play a lubricating role, 3 grams of salt, 5 grams of cooking wine, 2 grams of monosodium glutamate, 20 grams of shredded green onions, 20 grams of wet starch, starch is very important, if you have too much starch, it will definitely affect the tenderness of shredded meat, salad oil 1000 grams (actual consumption of 60 grams), sesame oil 5 grams, fresh soup 20 grams of fried tenderloin shreds are about to go through the following processes, preparation: (1) Wash the pork tenderloin, slice it into large slices about centimeters thick, and then cut it into 5 cm long. Centimeters wide filament, put it in a bowl, add egg white, wet starch, salt 1 gram to grasp and sizing evenly.

The thickness of the tenderloin is mentioned here, but I actually think that if you can cut the tenderloin very finely, you can cut it finely, and the smoother it is, the better the taste.

2) Peel and wash the green garlic and cut it into long inch pieces. We generally ask to cut them into triangles, peel and cut into 4 cm long and thick shreds. Put 2 grams of salt and cooking wine into a bowl, and then add appropriate fresh soup to make a clear juice.

3) On the pot rack, put in the salad oil and burn it until it is three percent hot, here we must remember that it must be three percent hot, if the oil is too hot, it will be unreined, shake the marinated tenderloin shreds, put it into the pot, cut it with chopsticks to prevent it from sticking into a lump, slide for about half a minute, and see the shredded meat change color, that is, pour the pot into a colander and drain the oil. (4) On the pot backfire, put in 50 grams of vegetable oil and burn until it is hot, first put the shredded green onions, and then put in the shredded bamboo shoots and green garlic after the fragrance is boiled, and then fry until the green garlic section is green and the bamboo shoots are tender and ripe, and then put in the shredded meat and stir-fry evenly, pour the prepared green juice, turn it over a few times, the juice is absorbed and fused with the vegetable, you can sprinkle with monosodium glutamate, pour in sesame oil, and turn it evenly and put it on a plate.

Key points and precautions for production (1) The length and thickness of the loin filament are consistent. (2) The sizing of the loin silk should meet the requirements of the specification, and the egg white and water starch should be marinated first. (3) Master the temperature of the silky oil of the tenderloin, and pour it out with low oil temperature until the meat changes color.

4) Mix the sauce in advance.

Luncheon meat and egg mixed with noodle soup.

Ingredients: 500 grams of flour, 100 grams of luncheon meat.

Excipients: 20 ml sesame oil, 10 grams of salt, 10 grams of shallots.

1. Cut the canned luncheon meat into small pieces.

2. Wash and chop the shallots.

3. Add an appropriate amount of flour and yeast to form a dough and place it in a warm place.

4. The dough doubles in about an hour.

5. Knead the dough evenly and roll it into a rectangular sheet.

6. Pour an appropriate amount of sesame oil on top of the dough sheet.

7. Add an appropriate amount of salt and spread evenly.

8. Sprinkle the luncheon meat evenly on the dough sheet.

9. Then sprinkle a layer of chopped green onions on the top layer.

10. Then roll up the dough sheet from one end.

11. Roll the dough tightly.

13. Take a dough and press it down from the middle with chopsticks, then fold it back and tidy it up.

14. Make all the flower roll embryos in turn, and then put them in the pot to rise for half an hour.

15. After starting to steam over high heat, turn to medium heat and steam for 12 minutes, turn off the heat and simmer for another two minutes.

16. Finished product of luncheon meat rolls.

How to make braised pork:

1. Heat the oil, put two spoons of sugar and ginger slices in and stir-fry for a while.

2. Add the pork belly pieces and stir-fry until the color is golden brown and the oil is stir-fried some.

3. Add water to spread over the meat pieces, add a little soy sauce, a little salt and a little five-spice powder, and cook until the pork belly is soft and glutinous.

4. Remove from the pot after the water is drained.

Steaming, which can retain the original flavor and sweetness, is also convenient.

Here's how to make a simple meal for lunch:

Tools Ingredients: appropriate amount of beef, appropriate amount of cinnamon, appropriate amount of bay leaf, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of braised sauce, appropriate amount of sugar.

1. Soak the beef in purified water for 2 hours and change the water 3 times in the middle. Boil a pot of boiling water, add cooking wine and ginger slices, blanch the beef pieces and remove them.

2. Put oil in the pot, put in the sugar and fry over low heat until it changes color, the normal is to use rock sugar, I used zero calorie sugar in the sugar control air.

3. Add the beef and continue to stir-fry, add oyster sauce and light soy sauce.

4. Add the braised sauce, bay leaves and cinnamon and stir-fry until the beef changes color.

5. Add water about level with beef, bring to a boil, turn to low heat, and simmer for 20 minutes.

6. 5 minutes after coming out of the pot, I also added some cooked mushrooms, meat and vegetarian matching.

7. When the soup is almost dry, add some chicken essence to get the oranges out of the pot, so that a simple lunch delicacy is ready, and you can add some chopped coriander to enhance the flavor before eating.