The easiest home cooked food, the easiest dish to cook

Braised pork. 1. Wash the wok, heat it, put two tablespoons of oil, and put it.

3 or 4 tablespoons of sugar, reduce the heat.

Preparation: 1 piece of pork belly, cut into strips of 1 cm square.

2. Keep stirring with a frying spoon to dissolve the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar.

3. Pour in the cut pork belly and fry evenly, so that each piece of meat is stained with sugar.

4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, and then turn to low heat.

Twenty or thirty minutes. Wait until the juice has almost evaporated, increase the heat to reduce the juice. Remove from heat.

Cola chicken wings. Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little paprika, a little cumin (granulated cumin, not powdered).

Steps: Put water in the pot, wait for the water to boil, add the chicken wings, and the chicken wings 7 can be ripe. Drain the water and set aside.

Put more oil, fry the pot with chopped green onions and garlic, add chicken wings, put cumin and chili powder, high heat, stir-fry, and fry until the skin is slightly charred.

Use a spoon to skim out the excess oil, add the cola, add salt and monosodium glutamate, don't put any water, and when the cola is almost dry, turn off the heat slightly and reduce the juice.

While boiling the cola, you can use a spoon to skim the minced garlic and green onions.

Don't forget to serve the sauce with it at the end. Fish-flavored shredded pork ingredients: 250 grams of lean meat, 70 grams of water fungus, half a carrot, 30 grams of pickled pepper, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of starch Seasoning:

Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence Method: 1. Wash and cut the lean meat into thick shreds, put it in a bowl, add salt and water starch and mix thoroughly; 2. Wash the green onion, ginger and garlic and cut into shreds for later use. 3. Shred the fungus and carrots for later use.

4. Mix sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, minced ginger, minced garlic, broth, chicken essence, water and starch into fish sauce. 5. Put oil in the pot, pour in the shredded meat when the oil is boiled to fifty percent of the hot oil, fry it and then add the pickled pepper, and when it is fried well, pour in the fungus, shredded carrots and fish flavor, and fry it a few times. (You can also go to supermarkets and vegetable farms to buy the ingredients that have been prepared and then fry them.)

Scrambled eggs with chopped green onions. Ingredients: 4 eggs, 3 green onions

Seasoning: salt (1 3 tablespoons), oil (6 tablespoons).

1 Wash the green onions, remove the white green onions, cut the green onions into chopped green onions, and put them in a large glass bowl.

2 Beat in four eggs, tilt the large glass bowl to 45 degrees, use chopsticks in one direction, quickly stir the eggs and chopped green onions, and beat until the egg is viscous.

3 Heat the pot until all the water in the pot has evaporated, cook for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to spread the oil all over the pan, then change to low heat, and then pour in the egg mixture.

4 Quickly stir the scrambled eggs in one direction, after about 1 minute, the eggs will solidify, then quickly remove from the pan to avoid the scrambled eggs being too old.

Simple and easy to make home-cooked meals are:

1. Diced fish-flavored chicken.

Cut the chicken breast into cubes and salt, cut the carrots, cucumbers, peppers - the ones that are easy to cook are diced, and the magnolia slices will taste better (it will take 5-7 minutes to finish them all). 2 tablespoons of soy sauce, 2 tablespoons of vinegar, half a spoon of sugar, a little salt, mix into juice, put oil in a hot pan, fry Pixian bean paste, put diced chicken, change color, put magnolia slices and carrots for a while, and then put the cucumber in one go, turn over a few times, add the sauce and stir well, and thicken out of the pot. If you have a fast hand, 5 minutes is fine, and if you are slow, 8 minutes is about the same.

2: Hot and sour cabbage.

It's also called kohlrabi, cabbage, cabbage or something, whatever.

Shred the cabbage, fry the peppercorns and dried chili peppers in the oil pan (pay attention not to be paste, the speed should be fast), immediately put the shredded cabbage and stir-fry, soften it with a little water. I like the crispy stew for a short time, and I grasp it myself. Add at least two tablespoons of vinegar to the pan and thicken.

The speed must be fast, otherwise the taste will run away.

3. Crab roe tofu.

One cooked salted duck egg, separate the yolk from the clear. Turn on low heat and stir-fry the egg yolk, put a box of inner fat tofu when there are many, many small bubbles, shovel it with a spatula, fry it a little and put it in water. After the pot is boiled, break it up and put it inside to thicken. Well, it's delicious.

4. Mapo tofu.

Stir-fry Pixian bean paste over medium heat (it doesn't matter if there are other things such as large ingredients and peppercorns, but this must be there), put dried chili peppers and a little meat filling, and add a bowl of water when the meat filling changes color. When the water is boiled, the boxed tofu is not authentic, but it can be tasted in a short time. After boiling for 2 minutes, thicken and add the parsley and green onions.

It's over. 5. Stir-fry the liver tip.

Pork liver slices are grasped with cooking wine salt starch, cucumber slices, you can also put chili peppers, ginger and garlic chopped to a lot.

Heat the oil and chopped green onion with a little ginger and garlic fragrance, put the liver, and stir-fry quickly, because the starch is put in, and the slow stir-fry will stick to the pan. Add a little more soy sauce, fry until all the liver is browned, and then put the cucumber slices. After stir-frying well, put the rest of the useless minced ginger and garlic in it and stir-fry it, and stick it evenly to the liver.

Cucumber dipping sauce, cucumber cut into strips, just find a bowl and take the sauce.

Preparation of scrambled eggs with tomatoes.

See how we do this

1.To prepare two washed tomatoes, we put them with a cross knife, put them in a casserole after beating, pour boiling water at 90 degrees, cover the lid and blanch for one minute, so that it is easy to peel.

2.At this time, take a small basin, beat in a few eggs, add a few drops of white vinegar to remove the smell and flavor, and then stir well with chopsticks.

3.After the tomatoes are blanched, we peel off the skin.

4.Then cut it from the middle, remove the roots, cut it into small pieces, and put it in a small basin.

5.Next, cut a little of the ingredients, half a green onion from the middle, then cut into green onions, cut and put in a pot.

6.One shallot, also cut into chopped shallots.

Once the ingredients are ready, we start cooking.

7.Heat the wok, add a spoonful of cooking oil and slide the pan, so that the scrambled eggs are not easy to stick to the pan, first heat the oil, and the oil will be smoked and poured out.

8.Add a little cool oil, pour in the egg mixture, and gently push with a spoon.

9.Scramble the eggs until they are set, stir them up, scramble the eggs a little bigger, and after the eggs are cooked, put them out for later use.

10.Add a little cooking oil to the pot and stir-fry with chopped green onions until fragrant.

11.After the fragrance is stir-fried, pour in the tomatoes and continue to stir-fry to bring out the juice in the tomatoes.

12.After the juice is stir-fried, start seasoning, add salt, add a little sugar to neutralize the sourness of the tomatoes, and then stir to dissolve.

13.Then pour in the eggs and stir-fry them several times in succession until the eggs absorb the soup from the tomatoes.

14.Once the soup is tightened, turn off the heat and serve on a plate, and finally sprinkle with a little chopped green onion to garnish.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Ingredients: cabbage, vinegar.

Production method: 1. Wash the cabbage first, and then cut it into shreds, not too finely, to avoid the loss of nutrients in the process of knife cutting.

2. To boil the oil, you can use some oil containing unsaturated fatty acids such as olive oil or flaxseed oil, which not only tastes good, but also is very healthy.

3. Put Sichuan peppercorns in the boiling oil and fry them until fragrant, then add chili oil. At the same time, prepare a small bowl, mix the sweet and sour sauce in the bowl, generally the ratio of sugar and vinegar is 1 2 or 1, a little salt and monosodium glutamate. There is still a lot of attention to the source of this vinegar pants, and you must use the old vinegar of Shanxi, and this taste is right.

4. Pour the juice over the shredded cabbage, and then drizzle the oil on the previously fried ingredients.

Ingredients: a small cabbage, appropriate amount of chives.

Method: 1. Cut the cabbage into vertical strips, and mince the chives for later use.

2. Pour an appropriate amount of water into the pot, after the water boils, put the cabbage into the pot, and then put a spoonful of cooking oil. When the water is boiling again, remove the cabbage. (When blanching the cabbage, put a little oil, and the color of the cabbage will be very bright).

3. Put the blanched cabbage in cold water for later use.

4. Start seasoning. Put 1 tablespoon of salt, half a spoon of chicken essence, 2 tablespoons of sugar, 3 tablespoons of white vinegar, and a few drops of sesame oil into the cabbage, mix well and put on a plate, and then sprinkle a little chopped chives on the plate to garnish. (If you want a more refreshing taste, you can put it in the refrigerator for more than ten minutes).

Chinese cabbage, a small one, five green and red peppers, six dried peppers, 20 Sichuan peppercorns, 30 grams of olive oil.

Method 1Wash the cabbage and cut into large pieces.

2.Put the cabbage in a basin, boil a pot of hot water and pour it directly into the basin to scald the cabbage, it doesn't take too long, stir it with chopsticks, and then pour out the water.

3.Cut the green and red peppers into small rings, and it's the kind of pepper with a sharp tip. Dried chili peppers, ginger shredded. Garlic into slices. Place these ingredients on top of the cabbage.

4.Hot oil, the oil should be 70% hot! Then splash on the ingredients, the fragrance will come out, mix it, then put two spoons of salt, put more vinegar, two spoons of sugar, a spoonful of light soy sauce, mix well, you can taste it, you can add salt if you feel that you are lacking in taste, not sour enough, you can put vinegar. Mainly to your own taste.

5.Finally, the lid should be closed, and the longer it is bored, the more flavorful it will become.

1/2 cabbage, shrimp, fungus, carrot slices.

Condiments Salt, monosodium glutamate, white vinegar, sesame oil, mustard oil, dried chilies, chili flakes, garlic, coriander.

Method <>

1. All raw materials and condiments;

2. Slice the carrots and mince the garlic;

3. Wash the cabbage and break it into small pieces by hand;

4. Blanch the cabbage, cool the water, and control the moisture;

5. Put the cabbage into a large bowl, put in all the ingredients, and mix evenly.