What are the home cooked dishes that are never tired of eating, nutritious and delicious, and simple

Ingredients: 3 small greens, 7 garlic cloves, appropriate amount of salt. Method:

1. Wash the baby greens, drain the water, and cut them into 8 cm pieces. 2. Pat the garlic out of the minced garlic, put an appropriate amount of oil in the pot, wait for the oil to burn, and add the minced garlic to stir-fry until fragrant. 3. Add the greens to the pot.

4. Add an appropriate amount of salt, stir well, and serve on a plate.

Raw materials: raw eggs, chopped peppers, green onions, green peppers, garlic, sugar, salt, edible oil, method 1, beat the eggs, put a little rice wine and water, salt, add a little sugar. 2. Heat the oil in the pot, add raw eggs, stir well with chopsticks, steam and set aside.

3. With a little oil, add garlic paste and stir-fry until fragrant, add chopped pepper and stir-fry the pot slightly, and add minced green chili pepper. 4. Pour in the scrambled raw eggs, mix well, add green onions, and stir-fry slightly.

Fresh fruit stir-fried meat key selected from sweet almonds, red heart dragon fruit, pork neck, peaches, is a comprehensive balance of nutrition and effective, eating taste is also very different from a delicacy, will be stir-fried with fruit pork neck, not only neutralize the vegetable oil on the back of the pork neck, and promote the pork neck itself contains a fruit light fragrance, in addition to it also has the addition of sweet almonds, nutrients may be richer. Main ingredients: 300 grams of pork neck, half of the red dragon fruit, a piece of canned fruit and peaches, 3 1 green peppers, and about 10 large almonds Seasoning:

Salt, light soy sauce, dark soy sauce, oil consumption, sugar, sesame oil, edible oil, and water starch are appropriate.

How to stir-fry meat with fresh fruits: 1. Cut the pork neck into strips and marinate it with a small amount of salt, light soy sauce, sugar, sesame oil and water starch for 30 minutes in advance. 2. Divide the red heart dragon fruit in half, remove most of the fruit, store the exocarp for reservation, cut the fruit into granules, and reserve.

3. Cut the green pepper and wash it, cut it into small particles of the same size as the dragon fruit flesh with the peaches, and set aside. 4. Put a little cooking oil in the pot, put in the pork neck meat marinated in advance, and fry it until the pork neck is oily and the surface is golden brown. 5. Add green pepper cubes and stir-fry for a while, then add an appropriate amount of light soy sauce, dark soy sauce, salt, and oil, and stir-fry evenly.

Finally, put in the dragon fruit flesh, white heart peach flesh, and large almonds, quickly stir well, and then you can get out of the pot and put it into the red heart dragon fruit shell.

Kung Pao chicken, braised eggplant, stir-fried steamed dumplings with celery, steamed garlic sprouts, onion back to the pot meat, garlic sprout fat sausage, stir-fried yam with shiitake mushrooms, cumin mushrooms, fried chicken nuggets, egg yolk cabbage, scrambled eggs with green peppers.

Roasted eggplant, three fresh grounds, and fish-flavored shredded pork are all like this, all of which are simple to make, and then nutritious.

Hot pot, spicy fragrant pot, rice noodles, hot and sour noodles, hot and sour potatoes, lemon chicken feet, sauce elbows, braised chicken feet.

It must be hot pot balls, dandan noodles, oily noodles, Zhenzi noodles, and iron pot stewed goose, which is still good.

For example, there are scrambled eggs with flower nails, stir-fried beef with flower nails, stewed tofu with cabbage and tofu brain, and stir-fried pork with shiitake mushrooms.

There are braised eggplant, minced pork rice, pork stuffed with bitter gourd, three fresh soup and so on.

Tamales. 1. First of all, prepare some pork belly, the fat and thin according to your preference, cut the cleaned pork belly into slices and put it in a large bowl.

2. Then add some minced garlic, minced ginger, minced green onion, salt, Sichuan pepper powder, five-spice powder, wine, bean paste, light soy sauce, chili powder, and dark soy sauce. The wine has the effect of removing the smell and increasing the flavor, which is much better than cooking wine. The dark soy sauce is mainly used to color the meat to make the color of the meat look better.

Paprika can be added or not. Anyway, you can add these seasonings according to your taste, and then start to grasp the meat evenly.

3. Then add some steamed meat powder in small quantities and many times, this steamed meat powder is made by myself with a wall breaker, which is made of glutinous rice and rice, the ratio is two to eight, and those who feel troublesome can directly buy ready-made steamed meat powder. Wrap each piece of meat in steamed meat powder and set aside.

4. Then prepare some base vegetables, I use taro here, and you can choose the variety of vegetables according to your preferences. Then put the taro under the steaming bowl, spread the meat on top of the taro, and steam for 70 minutes. Sprinkle with chopped green onion after cooking, and it is delicious.

Duck soup. 1. Prepare an old duck, clean it and cut it into small pieces, blanch it in a pot under cold water, add green onions, ginger and cooking wine to remove the smell. Put the blanched duck meat into the pot and stir-fry until the duck meat is slightly yellow, add ginger, garlic and peppercorns and stir-fry until fragrant, then pour it into a saucepan and add some sour radish and kelp.

2. Then pour in a large amount of boiling water, and boiling water must be added here, so that the stewed soup will be golden brown. Simmer over low heat for 90 minutes, the soup simmered over low heat is fragrant enough, and if you don't pursue concentration, you can stew it directly in a pressure cooker.

After a few minutes, add the white radish cubes and simmer over high heat for 20 minutes, anyway, you can gently poke the radish with chopsticks. Remove the stewed soup from the pot and sprinkle with chopped green onions.

White fungus soup: Sweet and sweet.

1. A bowl of white fungus soup after the meal, refreshing and greasy. And the white fungus soup is sweet, which means that life is sweet and sweet. The preparation of white fungus soup is very simple. First of all, soak the white fungus in cold water for 2 hours, the water here must be less than half of the white fungus, and the fully soaked white fungus can be stewed out of the gelatin.

After an hour, chop the white fungus and increase the cross-section of the white fungus so that the white fungus can be glued. Put the white fungus into a pressure cooker, add 2 to 3 times the amount of water, bring to a boil over high heat, turn to medium-low heat, and simmer for 40 minutes. After 40 minutes, after the pressure cooker is exhausted, open the lid, add an appropriate amount of rock sugar and red dates and wolfberries, and continue to cook for 15 minutes.

Beef vermicelli pot, home boiled fish, fish-flavored shredded pork, patterned eggplant, stir-fried chicken with chili, tofu sandwich pork, braised pork with dried beans, tin foil vermicelli, oily bean strips, etc. are all very classic dishes.

These home-cooked dishes are fish-flavored shredded pork, kung pao chicken, sour and hot shredded potatoes, mapo tofu, tiger skin chili pepper and spicy chicken, etc., which are very simple and have a very good taste.

These side dishes are sweet and sour tenderloin, shredded pork in Kyoto sauce. Kung Pao chicken, braised pork, braised pork ribs.

Next the meal sweet and sour tenderloin, sauce. Kung Pao chicken, braised pork, braised pork ribs.

Dry sautéed green beans. Sauce fragrant tofu. Braised ginger and shallots and fried three treasures. Braised pork with southern milk. Stir-fry the square beans. Stir-fried beef with onions. Shrimp with salt and pepper skin. Braised chicken with chili and tempeh.

Boiled pork fillet, boiled beef, hot and sour shredded potatoes, stir-fried meat with chili, fried beef with edamame.

Food: 1 kg of fresh lobster, 20 grams of light soy sauce, 10 grams of oil, 10 grams of tomato sauce, 2 grams of white pepper, 20 grams of rice wine, minced garlic, chopped ginger, and chives. 2. Solve a good ** right away.

The shrimp is more suitable for the open back, and it is also convenient to drink. 3. Prepare minced garlic and ginger in advance, cut the green onion roots of the chives into sections and put them together with the green onion and ginger, and cut the green onion leaves into long sections for reservation. 4. Prepare another condiment:

20 grams of light soy sauce, 10 grams of oil, 10 grams of tomato sauce, 2 grams of white pepper, 20 grams of rice wine, mix evenly and reserve 5, boiling oil in a stir-fry pot, and the oil is slightly more than usual for cooking. Put in the finished shrimp and fry it, side by side until the shrimp head is crispy, the shrimp oil is released, and you can see that the oil in the pot is a beautiful bright red color. 6. Fry the shrimp until the skin is crispy, then add minced garlic, ginger and green onion roots, and then stir-fry until fragrant.

Drizzle in the freshly fried condiments and stir-fry for a while. After that, add less than 2/3 of the shrimp in boiling water, cover and simmer for 5min. When the time comes, sprinkle in the winter ru and stir to get out of the pot.

If you like spicy, you can add some of your favorite Chaotian peppers.

Food needed: goose blood, amaranth, oil, salt, chili, garlic, sugar, light soy sauce, rice wine, green onion, ginger. Method:

1. First of all, cut the goose blood into slices, chop the garlic, cut the amaranth into strips, cut the green onion into chopped green onions, shred the ginger, and cut the pepper into shreds. 2. Pour a small half pot of water into the pot, pour in the appropriate rice wine, add a small spoon of salt, then put the goose blood into the pot, boil the water again, boil it for three minutes, and scoop it up. 3. Pour oil into the pot, add ginger, garlic, green onions, and peppers and stir-fry until fragrant, then put the goose blood into the pot and stir-fry for a while.

4. Add the amaranth stalks and stir-fry for a few seconds, then put in the leek leaves, add a small spoon of salt, a small amount of white sugar, pour in the appropriate light soy sauce, and stir-fry until the amaranth becomes loose and cooked.

Ingredients: 500 grams of beef tendon, 3-4 tomatoes, 1 green onion, a small amount of ginger, three cloves of garlic, 10 peppers, 1 star anise, 2 spoons of light soy sauce, 1 spoon of rice wine, 6 old rock sugar, 2 dried red peppers Production method: 1

Slice the beef tendon, put it in cold water for 30 minutes, and pull out the blood; Cut the green onion into strips, ginger and garlic into slices; Put the tomatoes in a pot, pour boiling water, blanch off the skin (it will be more convenient to drink), and then slice or tear by hand; 2.Put the boiled beef tendon into the pot with cold water, skim off the foam after boiling, scoop it up and drain the water; Add some oil to the pot, boil in oil, and then add green onions, ginger, garlic, pepper, star anise, and dried chili peppers to stir-fry until fragrant; 3.Then pour in the beef tendon, add cooking wine, light soy sauce and stir-fry well; After the beef tendon fades, add boiling water (the boiling water should not pass the beef tendon more), turn on low heat and simmer for 50 minutes; Stir-fry the tomatoes in another pot, stir-fry them into chili oil, add a small half bowl of water to boil, and pour them into the beef brisket pot; 4.

Add old rock sugar and salt seasoning, and simmer again for 30min until the brisket is cooked.

Sweet and sour pork ribs, sweet and sour tenderloin, scrambled eggs with carrots, scrambled eggs with tomatoes, cola chicken, stewed beef brisket with tomato and potatoes, stir-fried shredded green bamboo shoots, scrambled eggs with toon, scrambled pork slices with garlic, scrambled eggs with broad beans.

Recommendation: Sour and spicy shredded potatoes

This is a vegetarian dish, sour and spicy, appetizing and delicious, affordable and fast.

Method: Peel the potatoes, cut into shreds, the finer the better, soak them in salted water for three minutes and take them out, the soaked shredded potatoes are not sticky or pasty, crisp and delicious. Heat the pot and pour the oil, pour in the shredded potatoes and fry them on high heat, fry them with chili peppers and sesame oil, and then add balsamic vinegar, salt and chives and fry evenly.

It must be chicken stewed with mushrooms, enoki mushrooms fried corn, cabbage stewed vermicelli, or scrambled eggs with leeks or something.

Fortunately, scrambled eggs, potatoes and beef mean skin, sharp peppers, sesame sauce, wide noodles, spicy mix, spicy hot, spicy fragrant pot.

Ingredients: 2 pieces of fresh fried tofu (about 300 grams), 10 grams of fresh oyster mushrooms, 1 fresh chili pepper and 1 chili pepper. Condiments:

2 teaspoons of Zhuhou sauce, 1 teaspoon of light soy sauce and dark soy sauce, and appropriate white sugar, chicken essence and bone broth. Method: When designing the delicious dish of back-to-the-pot vegetarian slices, first of all, you have to cut the fresh dried tofu into cubes; Remove the stems, wash the oyster mushrooms and cut them into small pieces; Remove the stems of chili peppers and sharp peppers and wash them, slice them and set aside.

Sit in a pot to make a fire, add oil and heat, first put in the Zhuhou sauce for stir-frying, then pour in the dried tofu, oyster mushrooms, chili peppers, and sharp peppers, stir-fry them slightly with popularity, and then add the bone broth, add light soy sauce, dark soy sauce, white sugar, and chicken essence to stir-fry until cooked, and then you can put it on the plate, so that the delicious dish of returning to the pot vegetarian slices will be made, do you master the preparation of back to the pot vegetarian slices? Technically, stir-fry the fresh Xiangzhuhou sauce over medium-low heat, add dried tofu and condiments, and then change to high heat and quickly stir-fry the dishes.

Ingredients: 1 piece of fresh bean curd skin, 8 fresh oyster mushrooms, 300 grams of fresh bamboo shoots, 250 grams of fresh begonia vegetables. Condiments:

1 teaspoon salt, 1 2 teaspoons chicken essence, 2 teaspoons light soy sauce, 2 teaspoons sugar, a small amount of sesame oil. Method: When designing the delicious dish of tofu mushrooms, first of all, a good friend should soak and slice the fresh oyster mushrooms; The rotten skin is cleaned and broken into small pieces; Fresh begonia vegetables are cleaned and cut into strips for reserve.

Heat oil in the pot, first put in the Xiaotang vegetable section and fry slightly, then pour in a small amount of salt, chicken essence, water and cook until it is cooked, and put it out for later use. Leave the bottom oil in the pot to heat, first put in the oyster mushroom slices, bamboo shoots and shreds to fry slightly, then pour in the tofu skin, add light soy sauce, sesame oil, salt, white sugar, and when the juice is boiled to dry, put in the begonia vegetables and fry well, so that the delicious dish of the oyster mushroom will be made, have you mastered the preparation of the oyster mushroom? Technically important, such as the application of dry tofu skin, it is necessary to put the tofu skin in warm water until soft, scoop it up and filter the water and tear it into pieces.

Raw materials: 4 pieces of fresh bean skin, 300 grams of fresh leeks and milli needles, 50 grams of fresh shredded oyster mushrooms and bamboo shoots. Condiments:

Salt, light soy sauce, sugar, sesame oil, salt, 2 teaspoons of cooking oil. Method: When designing the delicious dish of tofu skin leek rolls, first of all, you should clean the fresh leeks and cut them into sections; Milli-needle cleaning is ready-made.

Heat oil in the pot, first put in the shredded oyster mushrooms, bamboo shoots, and milli needles and stir-fry slightly, then pour in salt, light soy sauce, white sugar, and sesame oil to adjust the taste, and then add the chives and stir-fry well, and make a filling for later use. Cut each piece of tofu skin into 6 small pieces, then wrap it in the filling, fold it into a roll, and then put it in boiling oil to fry thoroughly, put it on the plate, dip it in Huai salt and take it, so that the delicious dish of tofu skin leek roll will be made, have you mastered the preparation of tofu skin leek roll?