Can someone introduce me to some home cooked dishes?

Stir-fried cucumber with ham sausage.

Two hams and sausages and cucumbers, cut into oblique slices, put two tablespoons of oil in the pot, pour in the cucumbers when they are hot, fry for half a minute, pour in the ham sausages and add salt monosodium glutamate and chicken essence, until the chicken essence and monosodium glutamate are fried, and you can start the pot if you can't see it. Don't fry the ham sausage for too long, otherwise it won't be delicious, and the cucumber should be as short as possible, in short, this dish is just a few slips in the pot, too ripe and the taste is not good, and the cucumber is not crispy if it loses moisture.

Fried peanuts. Put oil in the pot, take advantage of the cold oil, pour the peanuts into it, until the oil is almost open, the peanuts can change color, turn off the fire and take out the peanuts to control the oil and cool, put the peanuts in the dish, grab some salt and sprinkle it on the surface, stir it with chopsticks, and it's good. When it's cold, it's crispy, and when it's hot, it's very cotton.

Scrambled eggs with tomatoes.

Appropriate amount of tomatoes (two large ones, a few more small ones), cut and slice them, two eggs, more people can beat more, hit in a bowl, beat with chopsticks, egg beater is better, egg yolk and egg whites can be beaten evenly, the pot is hot and add more oil to fry the eggs, pour the eggs into the hot pan with cold oil, fry the bubbles, stir with a spatula and don't break it too much, pick up the eggs and set aside, hold up the oil in the pot, leave a little bit to see it, pour in the tomatoes, fry, fry the tomatoes soft and rotten so delicious, The skin is separated from the oil tomatoes and pour in the eggs, add salt and monosodium glutamate, fry a few times, turn off the heat and start the pot. If you open a restaurant, tomatoes should not be fried, which will affect the appearance.

Eggplant drizzled in oil. 4 eggplant roots, long eggplant, one round eggplant, toothpick long thumb thick square strips, 2 garlic cloves, finely chopped, dried chili pepper shredded or not added according to personal preference. The oil can be made without the eggplant.

A tablespoon of Pixian bean paste. 1/2 tablespoon of sugar, 1/2 tablespoon of starch. Pour the oil into a pan and heat it, pour in the eggplant, the eggplant will change color, and then remove the oil.

Put the oil, leave two tablespoons in the pot and put Pixian bean paste, stir it with a spatula, put minced garlic, dry chili pepper and fry until fragrant, pour in eggplant, fry for half a minute, put salt, monosodium glutamate soy sauce, take half a tablespoon of dry starch, add some water, stir well, pour into the pot, add sugar. Stir-fry twice and serve.

Steamed eggs. There is something serious in the rice cooker, just steam it with rice. An egg, salt, monosodium glutamate, sesame oil (sesame oil) can be added with some meat cubes or ham sausage cubes.

Beat the eggs in a small bowl, add a little salt, monosodium glutamate. Add water while stirring, until it is two centimeters away from the bowl mouth, do not add water, and drop a few drops of sesame oil. You can add a little shrimp skin or meat cubes and ham sausages.

Which layer of the rice cooker is steamed, and the time of the rice is put together, and the rice is cooked, that is, the egg is cooked.

Seaweed egg soup Tomato egg soup.

Beat one egg in a bowl and set aside. Add water to a pot, cover and bring to a boil. Thinly slice the tomatoes about the size of one large tomato, and add two bowls of water to the pot, about a large soup bowl.

Pour in the tomatoes when the water boils, slowly pour the beaten eggs into the pot, add salt, monosodium glutamate, chicken essence, and add a few drops of light soy sauce to increase the color. The difference between seaweed soup and tomatoes is that the water is boiled, eggs are poured in, seasonings, and finally seaweed, a piece of seaweed the size of a letterhead is fine.

Sour and spicy shredded potatoes.

I never get tired of eating side dishes.

After slicing the potatoes, the thinner the slice is, the finer the shreds.

After washing, you can see that the water is turbid on both sides This means that a lot of starch is washed out and water again Shredded potatoes are soaked in water for about 10 20 minutes to prepare the ingredients: shred the green pepper The finer the better.

Chopped green onions, dried red peppers, finely chopped, I don't like ginger, I don't put this dish, and if you can eat it, cut a little shredded garlic cloves, and crush it for later use.

Scoop up the shredded potatoes from the water and drain them.

Heat the oil in the pan, add the peppercorns, green onions, dried peppers and stir-fry the pot, stir-fry the chili peppers, choke the flavor, and add the shredded potatoes in time, so that the taste of the red peppers is wrapped in the dish, quickly stir-fry twice, pour vinegar, add the green pepper shreds and minced garlic.

Stir-fry and remove from the pan with salt.

The process from shredded potatoes to the pot is completed in about 5 minutes, and the texture is the best.

Cold shredded potatoes.

Cut the potatoes into matchstick thickness, you can also use a special rub to wipe the shreds, put them in boiling water to blanch, you can take them out when they are broken, put them in cold water for a while, put some oil in the pot, heat them and fry them until they are fragrant, turn off the heat, put them in the pepper oil while they are hot, pour them into the cooked shredded potatoes, mix some juice with vinegar, sugar, salt, soy sauce, sesame oil monosodium glutamate, pour them into the shredded potatoes, mix well and eat. (Of course I don't like spicy food, so I don't put chili peppers).

General steps to stew pork ribs:

1.Cut the ribs and blanch them in boiling water to remove the blood.

2.After taking it out, boil the boiling water again, put the blanched pork ribs in, green onions, ginger, peppercorns, and a little spice, and simmer over low heat. Add a little salt during the period to make the ribs flavorful. Until the meat of the ribs can be pierced with chopsticks, it is basically cooked.

3.At this time, you can put some vegetables in it and stew it with pork ribs. After the vegetables are stewed, the soup is reduced on high heat, and the appropriate salt and monosodium glutamate are added to the pot.

Tips for stewed pork ribs that are easy to rot:

Stewed pork ribs with a little vinegar can make them easy to cook. It can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

Go to the bookstore more, the bookstore has a lot of books to teach cooking, and there are a lot of TV column pages, if you can't do it, it's also good to ask the elders.

To steam the fish, wash the fish and put it into the dish first, put the green onion and ginger under the fish, put it in the steamer basket after the water is boiled, steam it for about one minute on high heat, steam it for about four minutes on low heat, take it out from the steamer and remove the water, green onion and ginger in the dish, put the shredded green onion, garlic and ginger on the steamed fish and drizzle with soy sauce, and then pour it evenly with hot peanut oil.

Look at my space

Fish-flavored shredded pork.

Ingredients: 200 grams of lean pork.

Excipients: 20 grams of Sichuan pickled chili pepper (bean paste, chili paste are available), 100 grams of cucumber (magnolia slices, persimmon peppers, etc.), 50 water fungus

Gram. Seasoning: 20 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, 1 gram of refined salt (divided into two uses), 1 gram of monosodium glutamate, 15 grams of cooking wine, 25 grams of water starch.

Use it twice), 50 grams of green onion, ginger and garlic, and 50 grams of peanut oil.

Method:1Cut the meat into 3 cm long strips and slurry with a pinch of salt and starch.

2.Shred the cucumber, mince the green onion, ginger and garlic. Set aside the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, and water starch.

3.Heat the pot, put the oil in the pot, fry the shredded meat in the pot, and then stir-fry the pickled chili pepper (chop fine), ginger and garlic in the pot, and then put the yellow after its fragrance.

Put in the melon and mushroom, stir-fry slightly, cook in the right juice and chopped green onion, and stir-fry well.

Steamed fish main ingredient: a carp (about one catty), cleaned and split in half.

Excipients: Half a green bamboo shoot (about two taels), shredded. A small piece of ginger, sliced, and a large piece of little finger chopped into a spoon. 3 green onions, cut into sections.

Seasoning: 2 tablespoons of cooking wine, 1 tablespoon of sesame oil, 2 tablespoons of light soy sauce, appropriate amount of salt, 1 coffee spoon of monosodium glutamate or chicken essence.

Method: 1. Spread ginger, green onion, cooking wine and salt with the fish body marinade for more than 15 minutes.

2. Add soup or water to the fish bowl and steam in a steamer for 15 minutes.

3. After taking it out, pour the soup from the fish bowl into the wok and bring to a boil.

4. Add shredded bamboo shoots and chicken essence and cook for 2 minutes.

5. Pour over the fish, add sesame oil and serve. If you like dipping sauce, add light soy sauce to the ginger paste.

Ingredients for tamales:

400g pork belly, 100 grams of rice, 2 tablespoons (30 ml) of soy sauce, 1 2 teaspoons (3 grams) of Sichuan pepper, 1 2 teaspoons (3 grams) of pepper, 1 green onion, 1 piece of ginger, 2 teaspoons of cooking wine (10 ml), a pinch of coriander, 60 grams of oil.

Method:1Heat a dry wok over medium heat, put the rice in, stir-fry it with a spatula, and then put in the peppercorns to fry together, the overrun beige turns yellow and fragrant, spread out and cool, and put the fried rice into a grinder to form a coarse powder.

2.Cut the green onions into chopped green onions, soak the ginger in a little water after mashing it to make ginger water, wash and chop the coriander.

3.Cut the pork belly into thin slices, mix well with oil, soy sauce, ginger water, pepper, rice flour and put in a bowl.

4.Add water to the steamer, bring to a boil over high heat, put the bowl with raw rice noodles and meat into the steamer, turn up the heat and steam for 60 minutes until it is cooked thoroughly, take it out and turn it over on the plate, sprinkle coriander to decorate.

Ingredients for fried shrimp: Jiwei shrimp, ginger slices.

Seasoning: soy sauce, rice vinegar, sugar.

Step 3 Cut 3 or 4 slices of ginger.

Heat the oil until it is 70% hot.

Stir-fry the shrimp.

After roughly medium-rare, put the shrimp on a plate.

Re-fry the hot oil and then sauté the ginger slices until fragrant.

Add the shrimp, add a spoonful of soy sauce, a spoonful of rice vinegar, two to three spoonfuls of sugar.

Stir-fry over high heat for 2 minutes and serve.

I hope it will help you and impress your mother-in-law!

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Whether you want to learn tofu brain, fritters, steamed buns, spicy hot, fried skewers, grilled, you can go to our school's snack training class, there are hundreds of snack technology teaching, professional guidance from teachers, just a few days, let you start a business and become a boss!

Usually put a little oil, add condiments, and then put the dish into the pot, heat and mature in a short time with medium high heat, and use a special tool "spatula" in the middle to keep turning until the dish is fried! The turning process of the spatula is also the process of frying, and the purpose of turning is to make the dishes heated, the condiments and the juice precipitated by various dishes in the stir-frying process evenly distributed in the whole pot. Braised silver wire.

Ingredients: 1 kg of sandan, 50 grams of oil, 10 grams of sesame oil and ginger water, 50 grams of minced coriander, 25 grams of minced garlic, 50 grams of green onions, 10 grams of wet starch, 6 grams of salt, 750 grams of chicken broth.

The practice of braised silver wire:

Braised silver wire (1) Blanch it with a hot Miao needle and remove it, rub off the black film and wash it, put it in a pot of boiling water, add green onions, ginger (pat loose), and Sichuan pepper and cook until you can pinch it off with your hands, and cut it into shreds.

2) Stir-fry the spoon on the fire, heat the cooked oil, add the minced ginger and garlic to stir out the fragrance, cook the cooking wine, add ginger water, salt, monosodium glutamate, chicken broth, and at the same time put the scattered silk into the soup, skim off the foam after the soup is opened, thicken it with thin starch, pour in sesame oil, and sprinkle with minced coriander.