The simplest lunch recipe is delicious and nutritious

Stir-fried bamboo shoots with dried shrimp.

Ingredients. Appropriate amount of green bamboo shoots, appropriate amount of dried prawns, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce.

Method. 1. Peel and wash the green bamboo shoots for later use.

2. Set aside dried shrimp and garlic.

3. Slice the bamboo shoots and put them on a plate, and mince the garlic for later use.

4. Stir-fry the garlic and dried prawns in the pan.

5. Add the green bamboo shoots and stir-fry.

6. Add oyster sauce and stir-fry well, remove from the pan and add salt to taste.

Scrambled eggs with cucumber fungus.

Ingredients. 2 cucumbers, 2 eggs, appropriate amount of black fungus, appropriate amount of oil, appropriate amount of salt.

Method. 1. Wash the cucumber and cut it into slices.

2. After soaking the black fungus, remove the pedicle and wash it, and blanch it in a pot.

3. Pour oil into a non-stick frying pan, scramble the eggs until solidified, and then take them out for later use.

4. Stir-fry in another pot, add cucumber slices and stir-fry after the oil is hot.

5. Add fungus and stir-fry, add eggs and stir-fry.

6. Add salt to taste before cooking.

1. Minced meat and tofu

It is a traditional famous dish, which is a home-cooked dish, and the main ingredients are tender tofu and minced meat, which can be stir-fried using the existing condiments of the family.

The specialty of this dish is tender and delicious, and it can be enjoyed by all ages.

2. Spicy stir-fried cabbage

It is a very simple dish to make, and you can make a plate of delicious spicy stir-fried cabbage at home, which is convenient and affordable.

Taste characteristics: crispy and spicy and palatable.

3. Steamed sea bass

It is one of the traditional famous dishes of Guangdong Province. It belongs to Cantonese cuisine, one of the seafood recipes, with sea bass as the main ingredient, and the cooking skills of steamed sea bass are mainly steamed dishes, and the taste belongs to salty and fresh.

The cooking technique is mainly steamed dishes, and the taste is light.

4. Sweet and sour tenderloin

One of the classic traditional Chinese dishes, this dish uses pork loin as the main ingredient, with flour, starch, vinegar and other condiments, sweet and sour, making people appetite.

This dish is available in Shaanxi cuisine, Henan cuisine, Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, Cantonese cuisine, and Fujian cuisine.

5. Braised pork

A well-known popular dish, each major cuisine has its own characteristics of braised pork.

It uses pork belly as the main ingredient, and it is best to use fat and thin three-layer meat (pork belly) to do, and the pot is mainly made of casserole, and the meat is fat and thin, sweet and soft, and melts in the mouth.

Lunch recipe Daquan home cooking can be made fried braised eggplant, braised eggplant method is as follows:

Ingredients: 2-3 eggplants, 2 peppers.

Excipients: appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 3 cloves of garlic, 1 tablespoon light soy sauce, half a tablespoon of braised soy sauce, appropriate amount of starch, 1 teaspoon of chicken essence.

1. Wash the eggplant and cut the eggplant into hob pieces. Put the eggplant in a pot, sprinkle with a little salt, mix well, marinate the eggplant for about 10 minutes, and marinate the eggplant out of the water.

2. Drain the water pickled from the eggplant in the pot, add dry starch in stages, and stir the eggplant pieces with chopsticks and holes, so that the surface of the eggplant is stained with a celery layer of starch, and the eggplant pieces do not stick to each other.

3. Remove the stems of the chili peppers, cut them into diamond-shaped slices, chop the green onions, mince the ginger, mince the garlic, add half a bowl of water to the bowl, add half a tablespoon of starch, stir well, then add light soy sauce, braised soy sauce, chicken essence, a little salt, stir well, and mix into a thickening juice.

4. Add oil to the pot and heat it, heat it to 7-8 heat, shake the eggplant pieces apart, fry them in the oil pot, just put them into the oil pot, don't turn them first, it is easy to depowder, fry the eggplant until it is set, and then turn the eggplant to make the eggplant accept the heat evenly, fry the eggplant until the appearance is crispy and golden brown, take out the eggplant pieces, drain the hole and set aside.

5. Put the pepper cubes into the oil pot for a while, remove them immediately, drain the oil and set aside. Pour out the oil in the pot, leave a little base oil, add chopped green onions, stir-fry the minced ginger until fragrant, stir the mixed juice well, pour it into the pot, and heat over high heat until the soup becomes viscous.

6. Add the fried eggplant and peppers, stir-fry a few times over high heat, so that the sauce is evenly wrapped on the ingredients, sprinkle in minced garlic, stir-fry evenly, turn off the heat, put it on a plate, and a plate of braised eggplant with full color and fragrance is ready.

Rice or pasta can be the main food for lunch, but the key is to eat some meat or fish and vegetables, and vegetables should also be eaten together.

1. Hot spring egg rice.

Ingredients: 3 eggs, 100g chicken, a pinch of mushrooms, 250ml of water, 60g of rice, steamed fish soy sauce (if you have Japanese mirin), a pinch of salt, a pinch of starch.

Method: 1) Beat 2 eggs, add water, steamed fish soy sauce and salt to taste, and preheat the oven to 220 degrees.

2) Spread the rice on the bottom of the baking dish.

3) Slice the chicken, marinate slightly with a pinch of salt and starch and spread over the rice.

4) Cut the mushrooms and spread them on top of the chicken.

5) Drizzle the egg mixture over it, cover with tin foil and bake in the oven at 220 degrees for 25 minutes.

6) Knock an egg on top of the sedan chair, cover with tin foil, and bake in the oven at 220 degrees for 8 minutes.

2. Mushroom baked rice.

Ingredients: 100g rice, 50g onion, 100g mushroom sailpin, 40g ham bacon, a small amount of oil, an appropriate amount of mozzarella cheese, and a small amount of salt.

Method: 1) Peel the onion, wash and cut into cubes, wash and cut the mushrooms into slices, cut the ham into cubes, and rub the mozzarella cheese into shreds.

2) Heat a wok with a small amount of oil and sauté the diced onion until transparent.

3) Add the ham and stir-fry until fragrant.

4) Add the mushrooms and stir-fry until cooked.

5) Turn down the heat appropriately, add the empty and stirred rice, stir-fry all the ingredients together, and add a little salt to taste.

6) Place the fried rice in a container that can be placed in the oven and top with shredded cheese.

7) Put it in a preheated 200°C oven and bake it until the cheese is melted and slightly colored.

Sautéed broccoli.

Ingredients. 1 broccoli, appropriate amount of pork, 1 garlic, 2 dried chili peppers, appropriate amount of starch, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of oyster sauce.

Method. 1. Break the broccoli into small florets, boil water, add a little salt, blanch for one minute, and cool the water.

2. Cut the pork into thin slices and grasp well with starch.

3. Heat the oil, when the oil is hot, add the meat slices and stir-fry to change color.

4. Add chili pepper and garlic to stir until fragrant.

5. Add the broccoli and stir-fry evenly, add salt, chicken essence and oyster sauce to taste.

6. Remove from the pot and serve on a plate.

Vegetarian sautéed lettuce slices.

Ingredients. 1 lettuce, 2 dried chilies, 1 garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence.

The practice is enviable. 1. Peel the lettuce and cut it into diamond-shaped slices, cut the dried chili pepper into small rings, and cut the garlic into segments.

2. Heat the oil.

3. When the oil is hot, add the lettuce slices, chili peppers and garlic and stir-fry to break off.

4. To the soft silver appearance, add salt and chicken essence to taste.

5. Remove from the pot and serve on a plate.