What s the dish you never get tired of?

Never get tired of eating dishes, there is fish. I grew up by the river, so I have a soft spot for fish. I used to like to eat fish, so I used to like to eat fish tails, so there are a lot of fish bones, and people who are used to eating even fish tails should not be afraid of eating bones.

Of course, I went to the hospital to get fish bones because I ate them.

Pork ribs, corn and kidney beans stewed at a farmhouse.

A ** pork ribs and kidney beans stew, it is really special fragrant, eat a bite full of the fragrance of farm dishes, the pork ribs are flavorful, the corn is mellow, the kidney beans are also very soft and rotten, there are meat and vegetarian, real food.

by wfmm Niu Ma Food).

A list of ingredients. 300 grams of pork ribs, one corn, one plate of kidney beans, a little green onion and ginger, two star anise, a small amount of salt, two tablespoons of soy sauce, cooking wine, two drops of dark soy sauce.

Cooking steps: 1.Remove the two ends of the kidney beans, wash them and break them into small pieces, it is best to choose wider beans, which will taste better.

2.Peel off the husk of the corn and chop it into small pieces.

3.Add half a pot of water to the pot, put in the pork ribs, add cooking wine, and remove the pork ribs to remove blood and foam after boiling.

4.Take out the pork ribs and control the water for later use, and the pork ribs must be blanched in a pot under cold water, so that the meat will be more tender.

5.Slice the green onion and ginger, use it in a pot, and you can also add some garlic slices.

6.Pour a little vegetable oil into a hot pan, stir-fry green onion and ginger, and add a star anise.

7.Add the pork ribs and stir-fry a few times, add a little salt and soy sauce when the skin of the pork ribs is slightly yellow.

8.Then put in the corn cubes and stir-fry, add two bowls of water to the pot, slightly diffuse the pork ribs and corn, cover the pot and bring to a boil, and simmer for 15 minutes.

9.After the pork ribs and corn are stewed for 15 minutes, then add kidney beans, add a little dark soy sauce to color, cover the pot and continue to simmer for 15 minutes, stir-fry twice in the middle, stew until the ribs are soft and rotten, and finally add some chicken essence to get out of the pot.

There are many dishes that you will never get tired of, such as: scrambled eggs with chili, mapo tofu and so on! These home-cooked dishes are often eaten and never get tired of eating!

If you want to say that you can never get tired of eating a dish, then there is only one, scrambled eggs with tomatoes.

I don't get tired of eating this dish, but every now and then, I can buy an egg and a tomato and cook it myself.

I always felt that this dish was also very convenient to make, not very complicated, and then I ate this sweet and sour sour tomato scrambled egg, and it always felt very delicious and very appealing to eat.

It's a dish I'll never get tired of.

The dish I never get tired of eating is fish and potatoes.

There is also kelp, sea cabbage. These are my favorite dishes, and I can't get tired of eating them.

Nowadays, green vegetables are all the vegetables that I don't get tired of eating, because now green vegetables are a very common food, such as eggplant, beans, cucumbers, tomatoes and Chinese cabbage. And it's particularly nutritious.

Dry pot cauliflower: Add organic cauliflower and stir-fry; Add the steamed fish soy sauce and stir-fry, add a little salt and pepper and stir-fry evenly.

Yellow bone fish stewed winter melon].

Ingredients: Yellow bone fish, winter melon.

Preparation: Heat the pan with an appropriate amount of oil, add ginger and garlic to stir-fry, then add the yellow bone fish to fry, turn over and fry the other side until golden brown; Put in the winter melon pieces and stir-fry, add some cooking wine, soy sauce and an appropriate amount of water, cover and simmer for 8 minutes, then add a little salt to taste, turn the fish over in the middle, and reduce the juice on high heat.

Roasted chicken wings with potatoes and green beans].

Ingredients: chicken wings, potatoes, green beans.

Preparation: Heat a pan with a little oil, put the chicken wings face down in the pan and fry, fry both sides until golden brown, then add ginger slices and ingredients to the pan and stir-fry; Cook in cooking wine and stir-fry evenly; Add potato strips and green beans and stir-fry evenly, then add soy sauce and stir-fry to color, add enough water, cover and simmer for 10 minutes, then add salt and pepper to taste, stir-fry evenly and reduce the juice over high heat.

Dry pot oyster mushrooms].

Ingredients: Pleurotus eryngii, pork belly, green pepper.

Preparation: Heat the pan with an appropriate amount of oil, stir-fry the pork belly until the oil is slightly out, then add ginger, garlic slices and red pepper to stir-fry; Add rock sugar and stir-fry; Cook 1 tablespoon of cooking wine, add oyster mushrooms and stir-fry; Add 1 tablespoon of soy sauce and stir-fry, add a little salt to taste, and finally add green pepper slices and stir-fry to change color.

Sweet and sour pork ribs】 Ingredients: pork ribs.

Preparation: Heat the pan with an appropriate amount of oil, stir-fry the pork ribs in the pan until the surface of the ribs is slightly charred, then add rock sugar and ingredients to stir-fry; Add cooking wine and soy sauce and fry until the ribs are colored, then add water, cover and simmer for 20 minutes; Pour the pork ribs into the pot and reduce the juice over high heat, first add an appropriate amount of salt, sugar and vinegar, and reduce the juice on high heat.

Roasted potato and chicken wings in sauce].

Ingredients: chicken wings, potatoes, soybean paste.

Preparation: Heat a pan with an appropriate amount of oil, add the potato cubes and fry until the surface of the potatoes is slightly browned. Heat a pan with a little oil, add ginger slices in and stir-fry, add chicken wings and stir-fry until the surface of the chicken wings is slightly charred, pour in cooking wine, add soybean paste and stir-fry, and then add an appropriate amount of water and light soy sauce; Cover and simmer for 10 minutes, then add the potato cubes, continue to cover and cook for 5 minutes, add salt to taste, and reduce the juice over high heat.

I think the dish that you don't get tired of eating is a vegetarian dish, and if you eat a vegetarian dish, I think it's tofu, tofu, and I feel like you can never get tired of eating it, and it's a food with a relatively high protein in a vegetable, so if you eat vegetarian dishes, you can do without meat.

I don't think there's anything you can never get tired of, so let's just say that! When you're hungry, everything is delicious, and when you're not hungry, the delicacies of the mountains and seas may not be able to mobilize your enthusiasm.

Of course, there are various ways to fry potatoes, whether it is shredded potatoes, braised potatoes, or mashed potatoes, you really can't get tired of eating them!

All the dishes are not tired of eating. Especially the dishes made by my mother, I have always liked to eat, such as stewed potatoes with kidney beans, steamed yellow croaker, stir-fried meat with sauerkraut, etc., and I will not get tired of eating them every day.

There are really too many dishes that I don't get tired of eating, and I finally eliminated them and selected these few! Discover, it's all home cooking! Home, indeed heaven!

1.Sour and spicy shredded potatoes shredded potatoes definitely have this strength! Whether it's stir-fried or cold, clipping a chopstick into your mouth, the taste is crisp, refreshing and tough, and you can't stop at all!

Personally, I think that if you want to make delicious shredded potatoes, you must cut them by hand, not use a rubbing board, and the thickness can refer to matchsticks. The shredded potatoes cut by hand have a smooth cut surface and less loss of starch and moisture, so they will not taste like a hard feeling like rubbing a board. After cutting, the shredded potatoes must be soaked in cold water, firstly to prevent discoloration, and secondly, to remove the starch on the surface.

Simple and refreshing sour and spicy shredded potatoes, and you don't need too many ingredients: after stir-frying garlic, chili peppers, and vinegar until fragrant garlic and chili peppers, add shredded potatoes. The heat should be slightly higher, and if the shredded potatoes are finely chopped enough, add salt and stir-fry for 1 minute.

At this time, you must keep an eye on it, if you accidentally fry it, the shredded potatoes will not have the best taste, and the chopsticks may break when you clip them. A few more drops of balsamic vinegar before cooking, a big pot is not enough to eat! Finally, 2 more points:

The shredded potatoes must be rinsed with starch on the surface, otherwise they will become sticky and slimy after being put into the pot, and there is a possibility of boiling; Be sure to cut it by hand! 2.All dishes about eggplant are named eggplant made of dishes !!

Roasted eggplant, eggplant in sauce, grilled eggplant, cold eggplant, fried eggplant with tomatoes, fish-flavored eggplant, ......As long as it's a dish made with eggplant, I can eat two more bowls of rice! Eggplant can be paired with many dishes, and it can be played with meat and fish, and the taste is sublimated!! Beans and eggplants are eaten in restaurants, and many times the eggplant and beans are fried together after being fried; But I eat it at home, for the sake of health, I am against frying, just blanch the beans and pre-cook them, and the eggplant is beaten in the microwave on high heat.

Six or seven ripe, so that the eggplant also absorbs less oil during the frying process. To make this dish more flavorful and delicious, add bean paste and stir-fry together, if you don't eat chili, don't add it. The method is simple, the ingredients are also very homely, but the taste is not ordinary, the family has eaten it and likes it very much, it often appears on the dining table of my house, simple and fast, and then accompanied by a bowl of rice, fresh and unique.

The first is Henan's braised noodles, which are really delicious and delicious.

The second is the soup dumplings, many people will buy the soup dumplings to eat at breakfast, and the soup will splash out when you bite into it, which is really delicious, and the taste is also very delicious and delicious.

The third is egg scones, this kind of cake is very popular with many people in Henan, and the taste of eating is also very delicious is hungry, this kind of egg cake is particularly delicious, I believe many people have eaten it.

The method of egg scones is also more flexible, and the taste of the vegetables in it is also very delicious, and the taste of many delicacies is particularly powerful, and it tastes even more delicious with sauce.

The fourth is Hu spicy soup, this bowl of hot food not only feels delicious, but even has a special taste, especially when eaten in winter, it really makes people feel very warm.

Home cooking must be everyone's most unforgettable dish, no matter where you are or what you do, the taste of home is the taste that touches your heart the most. I can't get tired of eating it all my life, probably it's the home-cooked food made by my mother.

Stir-fried vermicelli with cabbage.

The crisp cabbage, the soft and tough sweet potato vermicelli, and the color-matched carrots give them a bright color and rich flavor. Restaurants often have this dish, but the outside is more greasy, and the fried at home can be less oily, lighter and more delicious, and it is also better to eat.

Ingredients: half a cabbage, a small piece of carrot, a handful of sweet potato vermicelli, soy sauce and salt to taste.

Method: 1. Wash the cabbage and cut it into thin strips, peel and cut the carrots into thin strips, soak the sweet potato vermicelli in water until soft, remove and drain and cut into small pieces for later use;

2. Heat a wok on the heat, put a little cooking oil, and fry the shredded carrots first; After the shredded carrots are soft, add the shredded cabbage and stir-fry to break the raw;

3. Finally, put in the sweet potato vermicelli cut into small pieces, add a little light soy sauce and salt and stir-fry together to taste, stir-fry and then put it on a plate.

Chiba tofu back to the pot meat.

Many people must like to eat back to the pot meat, and adding Chiba tofu on the basis of the back pot meat will also relieve the greasy taste of colleagues with a richer taste.

Ingredients: half a catty of pork belly, a piece of thousand-leaf tofu, two red peppers, a green garlic, and an appropriate amount of salt.

Method: 1. Pot the pork belly under cold water, add ginger slices and cooking wine to help remove the smell, turn off the heat after cooking, and cut into slices after slightly cooling;

2. Heat the pan with an appropriate amount of oil, put in the bean paste and stir-fry the red oil, then put in the pork belly and stir-fry, and then add the chiba tofu to stir-fry after the oil is slightly fried;

3. Cook a little cooking wine and light soy sauce, stir-fry evenly, add red pepper slices and stir-fry, add an appropriate amount of salt to taste, and then add green garlic and stir-fry until it changes color.

Cold skin jelly. The refreshing and delicious meat skin jelly is soft and smooth, and it is one of the most anticipated delicacies during the holiday when I was a child. The jelly has good toughness, good color, aroma, taste and texture, and the taste varies with the change of the sauce, so it is very suitable for rice and steamed bread without pairing. A simple and quick way to easily alleviate the urgent need, whether you are worried about forgetting to buy groceries or a sudden visitor to your home.

The dish I never get tired of eating is definitely sauerkraut fish! How do you cook boiled sauerkraut fish?

1. Break the belly of the fish, scrape the internal organs and surface scales clean, remove the black membrane on both sides of the belly, and remove the gills.

2. Cut the meat from the tail of the fish, shave the meat on both sides of the fish, remove the belly of the inner side of the fish, and then cut the fish into thin slices of about two millimeters with an oblique knife, and then chop the head, tail and bones into small pieces.

3. Add a spoonful of salt to the fish fillet, scrub it repeatedly until it is transparent, then drain the fish fillet and put it in a bowl, add a small amount of cooking wine, white pepper, ginger slices, egg white, an appropriate amount of salt and starch, and stir continuously in one direction until it is strong.

Fourth, open the furnace and ignite, add a little base oil to the pot, the oil temperature is hot, stir-fry the green onions, ginger and garlic until fragrant, and then cut small pieces of fish bones, fish heads and fish tails, and fry them until browned.

5. Pour in the sauerkraut and fry in another pot, then pour in the fish bones together, add an appropriate amount of boiling water, boil over high heat and turn to medium heat and cook for about ten minutes, when the soup is opaque and white, add an appropriate amount of salt, chicken essence, three grams of chicken juice, and ten grams of white vinegar, and then take out the fish bones in the pot and put it on the bottom of the plate.

6. Then leave the soup in the pot to boil, quickly sandwich the marinated fish fillets into the soup with chopsticks, cook until the fish fillets are slightly rolled up, and put the fish soup and fish fillets into the plate at the bottom of the fish bone pad. 7. Add a small amount of base oil to the pot, then sprinkle some chopped green onions and minced garlic on the surface of the sauerkraut fish to improve the freshness, heat the oil temperature to smoke, and then pour it on the pepper and green onion to stimulate the fragrance, and then decorate it with some coriander on the surface, and the sauerkraut fish is ready.