The recipe of home cooked side dishes, the practice of classic side dishes is home cooked

Scrambled eggs with tomatoes.

Ingredients: tomatoes, eggs.

Ingredients: vegetable oil, salt.

Note: Tomato scrambled eggs do not need to put chicken essence or monosodium glutamate, because tomato scrambled eggs are eaten with a "fresh" word, and when tomato scrambled eggs are precipitated by substances that form umami, there is no need to put fresh monosodium glutamate or chicken essence. This is also the reason why green onions, ginger and garlic are not put in this dish.

Method:1. Cut the tomatoes into pieces, they should vary in size, it doesn't matter what shape they are, open the eggs and put them in a bowl, beat well, and add a pinch of salt.

2。Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 3 of the egg liquid), when the oil is hot, pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be pasted), use a rice spatula (also called a scrambled spoon) from the edge of the egg to gently enter, turn the egg over, fry it, and wait for the color on both sides to show a golden color, Take the eggs out of the pan (you can also leave them out, but wait until you are proficient), at this time there should be some oil in the pan, turn the tomatoes in and stir-fry a few times. Since tomatoes contain a lot of water, there will be water precipitation, at this time put the scrambled eggs in, add a little salt, stir-fry a few times, and remove from the pan.

Chilled cucumbers. Wash the fresh cucumber without peeling, pat it into small pieces with the back of a knife and remove it. Then put some garlic foam on the plate, drizzle with sesame oil A small amount of soy sauce, then put some salt, a little sugar, people who like to eat vinegar and chili peppers, you can add a little vinegar and chili oil in an appropriate amount, and then mix well with chopsticks, put it in the refrigerator for two hours in summer and then take it out to eat.

It's particularly refreshing and tastes good.

You can give it a try, it's simple.

The preparation of mapo tofu.

Ingredients: 200 grams of tofu, 100 grams of ground beef, 15 grams of green garlic.

20 grams of bean paste, 10 grams of tempeh, 10 grams of ginger, grams of chili powder, grams of Sichuan pepper powder, 10 grams of soy sauce, 1 gram of salt (according to taste), 5 grams of sugar, 3 grams of wet starch (starch mixed with a little water), 150 grams of broth (or water), 75 grams of oil.

Method: 1. Cut the tofu into 2 cm square pieces, put it in boiling water with a little salt and boil it to remove the beany smell, remove it and soak it in water.

2. Chop the tempeh and bean paste, cut the green garlic into sections, and mince the ginger.

3. Heat the wok, put the oil, and stir-fry like beef filling.

4. Stir-fry the beef filling until golden brown, add the bean paste and stir-fry together.

5. Add tempeh, minced ginger and chili powder and stir-fry until the beef is colored.

6. Bring the broth to a boil.

7. Add tofu and cook for 3 minutes.

8. Add soy sauce, green garlic, sugar, season with salt (if you think it's salty enough, don't put salt) 9, thicken with wet starch.

10. Sprinkle with peppercorns.

The easiest way to make eggplant:

Cut the eggplant into oblique knife pieces, put it in the oil pan and fry it softly, take out the eggplant, pour out the oil, leave a little, add the minced garlic and fry until fragrant, pour in the eggplant, add Haitian brand light soy sauce, simmer for 1-2 minutes on low heat, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife pieces, soak them in water for a few minutes, take out a little dripping and dry, add oil to the pot (the amount is about the same as the usual stir-fry), put the minced garlic and fry until fragrant, pour in the eggplant, stir-fry a few times, add Haitian brand light soy sauce, simmer for a few more minutes on low heat, add pepper and a little monosodium glutamate.

Preserved egg tofu: two preserved eggs, one piece of tofu, a little salt, an appropriate amount of chicken essence, tofu is scalded with hot water, add preserved eggs and the above seasonings and mix well, that is, simple and delicious, rich in nutritional value.

The classic home-cooked recipe.

1. Vinegared cabbage.

Main ingredient: cabbage.

Auxiliary ingredients: garlic, oil, salt, sugar, vinegar, soy sauce, small red pepper, Sichuan peppercorns.

Detailed steps:1Clean the cabbage leaves and control the water, slice them, and separate the white cabbage and leaves for later use.

2.Slice the garlic, slice the ginger, chop the green onion, and set aside.

3.Pour it into the pot and put the peppercorns to burst out the fragrance.

4.Put the ginger slices and stir-fry for a while, add the minced garlic until the garlic changes color and then put the chopped green onion.

5.Put cabbage in a pot and stir-fry over high heat for two or three minutes.

6.When the cabbage is shiny, add the cabbage leaves and stir-fry for two or three minutes.

7.When the cabbage is fried quickly, add some sugar and stir-fry for a while, then add soy sauce and vinegar and stir-fry for a while.

8.Add a little salt and minced garlic and stir-fry evenly before cooking.

2. Sweet and sour pork ribs.

Main ingredient: small chops.

Auxiliary steps: cooking wine, light soy sauce, dark soy sauce, balsamic vinegar, sugar, salt, monosodium glutamate, sesame seeds.

Detailed steps:1Blanch the short chops and boil for half an hour.

2.Then marinate with cooking wine, light soy sauce, dark soy sauce, and balsamic vinegar (not white vinegar) for about 20 minutes.

3.Remove and clean the water and fry until golden brown.

4.Put the pork ribs in the pot, marinate the pork ribs in water, add sugar, half a bowl of broth, and then bring to a boil over high heat, add some salt.

5.Simmer for more than ten minutes over high heat to reduce the juice, and finally add some balsamic vinegar.

6.Sprinkle some chopped green onions, sesame seeds, and monosodium glutamate when cooking.

3. Sour and hot shredded potatoes.

Nutritional value of potatoes:

1.Potatoes are rich in nutrients.

2.Helps reduce the risk of stroke.

3.It can reduce fat intake and gradually metabolize excess fat.

Main ingredient: potatoes.

Auxiliary ingredients: shredded green pepper, dried red pepper, ginger, garlic, garlic, oil, salt, vinegar, chili oil.

Detailed steps:1Peel and shred the potatoes and rinse them twice in water.

2.Shred the green peppers, finely chop the ginger and garlic, and cut the dried chili peppers into sections for later use.

3.Pour oil into the pan, add the dried chilies, and immediately add the shredded potatoes and stir-fry for a while.