What do you know of meat dishes that are easy and delicious?

Stir-fried meat with chili, chicken feet with sauce, chicken wings with cola, I personally prefer to eat chicken feet with sauce, because this dish is simple and easy to make and delicious, you just want to fry the chicken feet, then heat the fire and pour oil, put the chicken feet in, put some soy sauce, and then put some salt monosodium glutamate, and burn the juice over high heat, you can get out of the pot, this dish is very delicious.

There are a lot of meat dishes that are particularly delicious, and they are very simple to make, such as pot wrapped pork braised pork, sweet and sour fish, chicken feet in sauce, soft fried tenderloin and so on Some meat dishes are particularly delicious, like I especially like to eat soft fried tenderloin, cook the meat, and then add noodles to make it crispy, you can make spicy sauce, you can also make tomato sauce.

The simpler way to make meat dishes I know is steamed pork, take pork belly or lean meat, put ginger and garlic bean paste in it, and then roll some rice noodles, a few potatoes or pumpkin at the bottom of the pot, and then put it in a pressure cooker to steam for half an hour, this method is delicious and simple.

For example, shredded fish-flavored pork, braised pork, back to the pot meat, chicken stewed mushrooms, are relatively simple meat dishes, the production method is simple, you can do it as soon as you learn it, the taste is also delicious, it is a few good meat dishes suitable for beginners, you can try to make them.

Braised pork, I think it is a simple and delicious method, buy the best meat in the market to eat, clean the skin of the potatoes, become very smooth, cut into small pieces, slowly carry out with fire, and then wait until the time it comes out of the pot, it tastes particularly delicious, and it is a delicious existence.

I heard that boiled fish is not particularly difficult, and it is also delicious, and there is saliva chicken, this dish is not very difficult, first cook the chicken and add some green onion and ginger, remove its fishy smell, and then put it in cold water, and when the chicken is cold, cut the chicken into pieces and sprinkle the seasoning.

There are many ways to make meat dishes, for example, you can first cut the meat into shreds, then put the meat in oil and fry it first, then take out the shredded meat, and then put in some other seasonings, and some other ingredients, and then put the shredded meat in after it is cooked, I think this method is the most delicious.

I think my favorite way to make meat is to make braised pork, because once I made braised pork, it was actually very simple, as long as the braised pork was cut into small pieces, and then some ordinary pigments or oil were added, then it was ready, and if you put some dark soy sauce, the color of the braised pork would be better.

Material. 800 grams of pork belly, 15 grams of star anise, 1 bay leaf, 50 grams of green onions, 30 grams of ginger, 20 grams of white sugar, appropriate amount of salt, 25 grams of soy sauce, 30 grams of rice wine, 25 grams of rock sugar, 15 grams of peanut oil.

Method. 1. Cut the pork belly into centimeter-square pieces, pot it under cold water, boil the meat pieces for 5 minutes after the water is boiled, and remove the water for later use.

2. Pour a little oil into the wok, stir-fry the star anise, pour in the caster sugar and stir-fry the sugar color, and stir-fry until it is slightly yellow;

3. Melt the sugar thoroughly, fry until slightly colored, stir-fry the meat pieces, stir-fry the meat pieces until the water is drained, the color is translucent, the surface is slightly yellow, and the oil begins to be cooked into the rice wine;

4. Pour in soy sauce and stir-fry until the rice wine volatilizes and the soy sauce is evenly adsorbed on the meat;

5. After stir-frying the meat well, pour boiling water into the pot, the water and the meat pieces are equal, and then add the green onions, ginger slices, and bay leaves;

6. Finally, add rock sugar, cover the pot and simmer over low heat for 30-40 minutes;

7. After the meat is cooked, pick out the green onions, ginger, star anise, and bay leaves, and then put a little salt and collect the juice with a strong fire;

8. The soup can be removed from the pot after it is cleaned. When collecting the juice, you can decant the excess oil for other purposes, this oil tastes very fragrant, and can be used for other purposes.

Tips. 1. The meat pieces for making braised pork should not be too small when cutting, because after the finished product, the meat pieces will shrink nearly doubled, so the size of the meat pieces should be mastered when cutting.

2. When using water to remove the peculiar smell of the meat, it is necessary to use boiling water when boiling and stewing, and master this essential, the burned meat will be very fragrant, otherwise, the taste and taste are not good.

3. Salt can be put or not, salt is used to find taste, if the banquet feels too sweet, you can put less salt, soy sauce is very salty and you don't need to put salt. The finished product tastes salty and slightly sweet, and it is not good to be too sweet or too salty.

4. Stir-fry the sugar color with granulated sugar as well, fry it into a faint yellow, it mainly plays the role of red and bright, if the color is dark, the socks will be bitter, it is not used for color, the color can be used with a little soy sauce, the color of the braised pork is light red, the color is dark, neither beautiful nor delicious.

Approaching the New Year, everyone will inevitably make a lot of sumptuous dishes, as a preparation for reunion, and I will talk about the practice of raw fried chicken today.

Ingredients: chicken, shiitake mushrooms, green onions, ginger and garlic.

Seasoning preparation: salt, five-spice powder, sugar, white wine, pepper, chicken powder, soy sauce.

Steps:1Process the chicken into evenly sized chicken pieces, rinse it several times with water, soak it for 12 minutes to remove the blood and water, rinse it again and remove the reed sedan chair for later use.

2.Blot the chicken with kitchen paper, drizzle with a small amount of white wine, sprinkle with salt and chicken powder, grasp and marinate for 5 minutes.

3.Heat the oil in the pan, add more oil, and put the processed chicken into the pan to stir-fry when the oil is hot.

4.After the chicken has changed color, sprinkle in the green onion, ginger and garlic, and stir-fry over high heat until fragrant. Hole seepage.

5.After the chicken is derawed, put the spice five-spice powder, pepper, sugar, salt and a small amount of soy sauce again, stir-fry evenly over high heat, and stir-fry until fragrant.

6.Remove the soup from the pot, add fresh shiitake mushrooms, cover, and simmer over medium heat for 5 minutes to absorb the flavor.

7.Finally, stir-fry evenly over high heat, reduce the juice, and you're done.

Have you learned.

To make meat dishes delicious, one is to treat the meat cleanly, such as first clear water to remove the blood water in the meat, and the other is to put the ingredients in place, such as stewed meat to put Huazhen Hail pepper and green onion ginger. Troublesome.

1. "Stir-fried minced pork with leeks" is a quick lazy meat dish, delicious and delicious, and can be eaten by all ages.

Ingredients: leek, tenderloin.

Excipients: vegetable oil, flavor fresh, chicken essence, chili pepper, oyster sauce, salt.

Method: 1. Wash and cut the leeks into sections, cut the peppers into rings, and mince the ginger and tenderloin.

2. Heat the pan with cold oil, add the meat filling, fry the minced ginger to bring out the fragrance, add the sharp pepper and leek and stir-fry evenly, 3. Then add the flavor level fresh, chicken essence, salt, oyster sauce and stir-fry evenly to taste out of the pot.

2. "Stir-fried Fat Beef with Pleurotus Eryngeryng", which is a fast dish and a lazy dish, after all, it can be done in less than 10 minutes, there is meat and vegetables, and the whole family can eat it.

Ingredients: Pleurotus eryngii, fat beef, green and red peppers.

Excipients: vegetable oil, salt, light soy sauce, oyster sauce, ginger, pepper.

Method: 1. Wash and slice the oyster mushrooms in light salted water, wash the green and red peppers and cut into oblique pieces, and mince the ginger.

2. The fat cow is blanched and discolored in boiling water, and the fat cow can be fished out if it is slightly scalded and discolored, otherwise it will be old.

3. Heat the pan with cold oil, heat the oil for 8 minutes, and stir-fry the minced ginger and chili pepper to make it fragrant.

4. Add oyster mushrooms and stir-fry to bring out the water and fragrance.

5. Add salt and stir-fry evenly.

6. Add fat and stir-fry evenly.

7. Add light soy sauce and stir-fry the oyster sauce evenly.

8. Add pepper and stir-fry evenly.

1. Wrap meat in a pot.

Pot wrapped pork is a Northeast dish, the earliest in order to adapt to the taste of foreign guests, the salty and fresh taste of "burnt pork strips" was changed into a sweet and sour dish. Usually the pork loin is sliced and marinated, wrapped in fried pulp, fried in a pot until golden brown, and then stir-fried in the pot to thicken. The finished dish is golden in color and sweet and sour in taste.

2. Oily meat.

It is available in Jiangsu, Shanghai, Shanxi and Zhejiang, the color is golden and bright, the taste is salty and fresh, the smell is vinegary, the texture is soft on the outside and tender on the inside, the juice is appropriate and transparent, not thin or thick, and there is a slight oil.

3. Stir-fried pork.

A very down-to-earth but delicious home-cooked dish in Hunan cuisine, spicy and delicious, and the meat slices are delicious and not greasy. Loved by people.

4. Braised pork.

The most common and classic meat dish, the key to braised pork is the heat, the taste of good braised pork is fat but not greasy, soft and elastic, the gravy is delicious and rich, and the sauce is fragrant.

5. Bean curd pork.

The combination of the sauce aroma of red bean curd and the meaty aroma of pork belly gives birth to a very rich and fragrant compound taste, which is super delicious but not greasy, especially suitable for summer.

6. Burn white. The meat made by burning white is fat but not greasy, and the steamed meat is soft and rotten, and it melts in the mouth. It absorbs the aroma of sprouts and umeboshi, and the meat has a rich and long flavor, and the excess fat enriches the dried vegetables, making them very delicious.

7. Crispy meat. Crispy meat is a very common meat dish in the north. The crispy meat on the outside and tender on the inside can be eaten directly, or it can be used as a vegetable soup, which is a very classic taste.

Stir-fried meat with chili, stir-fried meat with garlic sprouts, bacon.

Stir-fried meat with green peppers, steamed eggs with meat foam.

I think the greens are very easy to make, the cola chicken wings are also very good, and the taste is okay

Stir-fried pork is the fastest.

Braised lion's head.

Materials. 400g skinless semi-fat lean pork, 3 tablespoons corn flour.

Marinade: 1 egg, 1 tablespoon ginger juice, 1 teaspoon sugar and rice wine, 2 tablespoons light soy sauce and sesame oil, 1/2 teaspoon pepper.

Sauce: 2 slices of ginger, 1 white green onion, 1/2 cup of soup, 1 tablespoon of rice wine and oyster sauce, head soy sauce and sugar.

Thickening: Extinguish corn flour and add water.

Method. 1. Chop the pork into small pieces, add the marinade and stir clockwise until it is gelatinous, then add the corn flour and mix until it is sticky, and marinate for 1 hour.

2. Divide into equal portions and knead into solid meatballs. Put the bridge stall into the oil pan and fry it until golden brown, and drain the oil (burn the oil temperature until the oil temperature is 70% hot before frying the meatballs).

3. Pour out the excess oil, add ginger slices and green onion and stir-fry until fragrant.

4. Put the lion's head back into the pot, add the sauce and bring to a boil, then simmer over low heat until the flavor is absorbed and the remaining juice is collected (gently invert the lion's head for even coloring).

5. After thickening, it can be removed from the pot.

Bitter gourd tendon flesh. Raw material.

Bitter gourd, minced meat, carrots, pork tendon, shiitake mushrooms, green onions, corn starch, oil, light soy sauce, salt.

Method. 1.Wash the bitter gourd and cut it into thick sections.

2.Remove the scoop of melons.

3.Put the water in a pot and wait for the water to boil.

4.Add oil and bitter gourd and boil in boiling water for 5-10 minutes.

5.Remove the bitter gourd and rinse with cold water.

6.Wipe the water from the bitter gourd.

7.Rub a layer of cornstarch on the inside of the bitter gourd.

8.Add salt, light soy sauce, mushrooms, carrots, pork tendon, minced meat, and green onions to the minced meat. Then stir.

9.Put the minced meat into the bitter gourd ring.

10.Fry it in a pan until golden brown, and the delicious bitter gourd meatloaf is ready!!

Add the bottom oil to the pot, put in a small spoon of bean paste and stir-fry the red oil, pour in the minced garlic, green and red pepper cubes and fungus and stir-fry until broken, pour in the fried tofu, add an appropriate amount of salt, sugar, light soy sauce and stir-fry evenly, then add a little water.

Pour an appropriate amount of cooking oil into the <> pot, first add ginger, garlic and millet spicy, fry the fragrance, add the lean diced pork, after the diced meat is completely discolored, add a small amount of soy sauce to adjust the color, then add three kinds of chili peppers, continue to stir-fry for 3-5 minutes, and finally add an appropriate amount of salt to taste whether it is tofu, soy milk, bean curd, and shutters are frequent guests on our table. Soy products are rich in lecithin, vegetable protein, soy isoflavones and other nutrients, which can be said to be delicious, inexpensive and nutritious table food. Soy milk box, I believe many people have heard of it, it is a popular Internet celebrity dessert in the circle of friends, the sweet cream is sprinkled with a thin layer of soybean flour, and the fluffy little pimples can't help but want to dig it when you see it.

And the rice is usually made by the master in charge of the kitchen in the temple, although it is all vegetarian, but it is particularly delicious, you can eat the feeling of meat, people who don't know may not be able to eat whether it is meat or vegetarian Put the fried tofu until golden brown into the pot, add the appropriate amount of water, turn to low heat after boiling, add salt, soy sauce, vinegar, pepper noodles, sugar, add garlic sprouts, green and red peppers, stir-fry to make a fragrance, and finally add an appropriate amount of starch to the water and pour it into the pot, the juice is almost received, that is, you can put it on the plate and sprinkle it with green onions!

Because the radish is large, it can withstand stewing, and the fragrance drills into the radish, which is sweet and soft, and melts in the mouth, and is liked by all ages. Every year, as soon as this dish is served, the red and white radishes quickly disappear, leaving the beef that is soft but untouched. In the next meal, add red and white radish to the beef and stew it, although the taste is not as good as before, it is still the target of the chopsticks.

Add soy sauce (if you like spicy flavor, you can add chili peppers), turn off the heat and sprinkle with chopped green onions when the juice is almost collected. The tofu that comes out of this way is poured on the rice noodles, and it has a soul, and the delicious one should not be wanted.

There are a lot of meat dishes that are delicious, but eating too much will always be a little tired, so when choosing dishes, you can choose some delicious and nutritious vegetarian dishes, such as tomato scrambled eggs and other dishes. Although it looks like a home-cooked meal, it is very simple and delicious.

In fact, they generally choose cold salad, the taste of cold salad is actually very spicy and delicious, and it is also very delicious, liked by many people, and the taste is particularly good.