Lunch recipe home cooking recipe recipe

The recipe for lunch is as follows (take shredded pork and fried garlic as an example):

1. Pinch off the older parts of the head and tail with your hands, wash and drain.

2. Cut the garlic moss into inch pieces. The pork belly is cut into slightly thicker shreds, the meat is made of pork belly, the fried garlic moss tastes fragrant, if you use lean meat or tenderloin, add starch to marinate it, the fried shredded meat is tender, and the pork belly does not need to be marinated.

3. Add water to a pot and boil, add a little salt, blanch the garlic moss, blanch the garlic moss until the color turns dark green, and remove the garlic moss. When blanching garlic, add a little salt to the water to make the garlic moss more green in color. Before stir-frying garlic, add more blanching to remove the spicy taste of garlic, shorten the stir-fry time of garlic, and make garlic easy to taste.

4. Quickly put the blanched garlic moss in cold water to cool, drain the water and set aside, after the garlic moss is blanched, it should be put in cold water to cool, so that the color of the garlic moss will not turn yellow, and the crisp and tender taste of the garlic moss can be maintained. If the garlic moss is not cooled after blanching, the garlic moss will still have temperature, and the color will turn yellow after a while.

5. Heat oil in a pot, add shredded pork belly and stir-fry, stir-fry the shredded pork belly to remove the oil. Pour in light soy sauce and cooking wine, stir-fry the shredded meat to color, the cooking wine has the effect of removing the fish, so that the fried shredded meat is not fishy.

6. Add garlic moss, add salt, stir-fry evenly over high heat, turn off the heat, and put it on a plate. A plate of shredded pork and fried garlic moss with color and flavor is ready.

The lunch recipe is as follows:Ingredients; 200 grams of tofu and 30 grams of minced pork.

Accessories; A little bean paste, a little chili oil, an appropriate amount of Sichuan pepper powder, an appropriate amount of pepper, a little green onion, a little salt, and a little light soy sauce.

1. Prepare the ingredients: cut the tofu into pieces, and marinate the meat foam (put salt in the meat foam and marinate it with light soy sauce for a while).

2. Add water and salt to a small pot of tofu and bring to a boil, then set aside.

3. Pour oil into the pot and stir-fry garlic and meat foam to bring out the fragrance.

4. Add the bean paste and stir-fry to bring out the red oil of the bean paste.

5. Fry until the red oil comes out.

6. Add Sichuan pepper powder.

7. Add the blanched tofu.

8. Add a small amount of light soy sauce.

9. Add a small amount of oyster sauce.

10. Stir-fry.

11. Add homemade chili oil and put a small amount.

12. Sprinkle with chopped green onions after frying.

13. Finished product diagram of mapo tofu.

1. Stir-fried dried tofu with celery fungus.

Ingredients. A celery, an appropriate amount of black fungus, an appropriate amount of dried tofu, a red pepper, an appropriate amount of salt, an appropriate amount of light soy sauce, and an appropriate amount of chicken essence.

Method. 1. Celery heart, red pepper cut into oblique slices, black fungus soaked, dried tofu cut into thick strips.

2. Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic and peppercorns until fragrant.

3. Put in the celery fungus and red pepper.

4. Stir-fry a few times and pour in a spoonful of boiling water.

5. Add the dried tofu and stir-fry a few times.

6. Appropriate amount of salt, light soy sauce, chicken essence to taste, stir-fry evenly, turn off the heat and serve on a plate.

2. Baby cabbage cucumber mixed with yuba.

Ingredients. Appropriate amount of baby cabbage, cucumber, appropriate amount of yuba, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of aged vinegar, appropriate amount of sesame oil, appropriate amount of chili oil.

Method. 1. Cut the baby cabbage head into oblique shreds, wash it, and cut the cucumber into oblique shreds.

2. Blanch the soaked yuba, cool the water, and cut the oblique wire.

3. Enlarge all ingredients in a bowl.

4. Appropriate amount of salt, light soy sauce, aged vinegar, sesame oil, chili oil to taste.

5. Mix well and serve on a plate.

3. Fish-flavored cabbage.

Ingredients. 500 grams of cabbage, 10 grams of dried fungus, 2 teaspoons sugar, 3 teaspoons balsamic vinegar, 1 teaspoon light soy sauce, 1 teaspoon starch, 3 cloves of garlic, 1 teaspoon chopped pepper, 1 teaspoon of bean paste.

Method. 1. Cut the Chinese cabbage diagonally into slices, mince the garlic, cut the chives into sections for later use, and break the soaked fungus into small flowers.

2. Mix a bowl of juice first, 2 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 teaspoons of light soy sauce, 1 teaspoon of starch, add 4 teaspoons of water and stir evenly into a bowl of juice for later use.

3. Put oil in the pot, add chopped pepper, minced garlic, and Pixian bean paste and stir-fry over low heat to make it fragrant.

4. After the red oil is fried, add the fungus and stir-fry for about 1 minute.

5. Pour in the chopped cabbage and stir-fry quickly over high heat.

6. Stir-fry until the cabbage is slightly broken, pour in the adjusted fish sauce, and stir-fry evenly over medium heat.

7. Pour in the fish sauce and stir-fry until the soup is thick, the soup is basically wrapped in the ingredients, sprinkle with minced chives, and stir-fry again evenly to turn off the heat.

1. Minced meat and tofu. Ingredients: 300 grams of tofu, 1 green garlic, 8 Chaotian peppers, 180 grams of pork and plum tenderloin.

Ingredients: 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 tablespoon cooking wine, 1 and a half teaspoons salt, 1 2 teaspoons chicken bouillon. Method.

Rinse the tofu, cut it into thin slices and cubes, and chop the meat into minced meat for later use; Cut the green garlic diagonally into slices, and cut the pepper into diagonal slices for later use; Put oil in a pan until 50% hot, carefully add the tofu and sprinkle in 1 teaspoon of salt; Fry one side until golden brown, turn over the other side after it is slightly stiff, and scoop it out for later use; In addition, heat the oil in the pot over high heat until it is 50% hot, and stir-fry the minced meat and Chaotian pepper; After changing color, add cooking wine and continue to stir-fry; Put the fried tofu into the pot, add light soy sauce and white sugar and stir-fry evenly; Sprinkle in 1/2 teaspoon of salt, add the green garlic and chicken essence; Stir-fry evenly.

2. Shredded kelp pork. Ingredients: 50 grams of lean pork, 100 grams of kelp, vegetable oil, soy sauce, refined salt, sugar, minced green onion and ginger, and an appropriate amount of starch.

Method: Cut the kelp into thin strips, put it in the pot and steam it for 15 minutes, until it is soft and rotten, take it out and set aside; Wash the pork and cut into shreds. Heat oil in a pot, stir-fry shredded meat over high heat, add minced green onion and ginger and soy sauce and stir-fry evenly.

Add shredded kelp, an appropriate amount of water (covered with kelp), refined salt, sugar, stir-fry over high heat for 1 minute, thicken with water starch, and then remove from the pot.

3. Coke chicken wings. Ingredients: 6-8 chicken wings, a small cup of Coca-Cola.

Seasoning: a little paprika, a little cumin (granulated cumin, not powdered). Method.

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 fire 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.

Here's how to make a simple meal for lunch:

Tools Ingredients: appropriate amount of beef, appropriate amount of cinnamon, appropriate amount of bay leaf, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of braised sauce, appropriate amount of sugar.

1. Soak the beef in purified water for 2 hours and change the water 3 times in the middle. Boil a pot of boiling water, add cooking wine and ginger slices, blanch the beef pieces and remove them.

2. Put oil in the pot, put in the sugar and fry over low heat until it changes color, the normal is to use rock sugar, I used zero calorie sugar in the sugar control air.

3. Add the beef and continue to stir-fry, add oyster sauce and light soy sauce.

4. Add the braised sauce, bay leaves and cinnamon and stir-fry until the beef changes color.

5. Add water about level with beef, bring to a boil, turn to low heat, and simmer for 20 minutes.

6. 5 minutes after coming out of the pot, I also added some cooked mushrooms, meat and vegetarian matching.

7. When the soup is almost dry, add some chicken essence to get the oranges out of the pot, so that a simple lunch delicacy is ready, and you can add some chopped coriander to enhance the flavor before eating.