How to cook the lunch of a family of three, both salty and sweet, and the soup and fresh vegetables

How to cook the lunch of a family of three, both salty and sweet, and the soup and fresh vegetables are also fragrant? For lunch of four dishes and one soup, there are stir-fried pork with bamboo shoots, braised pork with carrots, stir-fried greens, mullet soup, scrambled eggs with tomatoes, both salty and sweet, and the soup and fresh vegetables are also fragrant. Simmer the soup before cooking.

One stewed and one stir-fried, which is more time-saving and faster.

You can prepare a tomato and egg soup, the dish can eat stir-fried spinach, stewed chicken pieces with potatoes, fried beans with eggplant, and the main food can eat steamed buns or rice.

Stir-fry a vegetarian dish, a meat dish, make a soup, prepare some staple foods, and prepare some desserts after meals, such a lunch is particularly nutritious.

A delicious dinner for a family of three, full of color, flavor and flavor, hurried to work and school in the morning, ate at noon in the unit, only in the evening can the family get together, dinner is also the most relaxing meal. Dinner does not advocate big fish and meat, but it is also not sloppy, in line with the principle of simple, delicious, not long meat, not fat, all kinds of home-cooked ingredients are casually matched, and eating is this warmth.

【Qiu's Dinner】: Stir-fried vegetables, sesame sauce mixed with beans, fried winter melon with sea rice, grilled Orleans chicken wings, fried sole rice fish.

Stir-fried vegetables:

Soak sweet potato vermicelli in boiling water for 20 minutes, and rinse the soaked vermicelli with cold water for later use; 2 eggs beaten and scrambled for later use;

Stir-fry minced chives and garlic in hot oil, pour in mung bean sprouts and stir-fry until soft, add eggs, sweet potato vermicelli and leeks, stir-fry evenly, add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt and seasoning, stir-fry evenly. The fragrant home version of the stir-fried vegetables is ready to go.

Sesame sauce mixed with beans:

Wash the cowpeas and cut them into sections, blanch them in boiling water, drain them in cool water and put them on a plate; Stir the sesame paste with cold boiled water, add minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, sugar and salt, stir well, pour onto the beans, and mix well when eating.

Fried winter melon with sea rice:

Soak the sea rice for half an hour, peel and remove the gourd, slice and set aside, don't cut too thin, easy to break;

Heat the oil, stir-fry the minced chives and garlic, add the winter melon and sea rice and stir-fry, pour in the water soaked in the sea rice and cook until the winter melon is cooked, when there is still a little stewed base soup in the pot, change the heat to add white pepper and oyster sauce, and then pour in the water starch to form a thin thickener.

Pan-fried sole fish:

Cut an oblique mouth near the mouth of the sole fish, slowly pick up the fish skin, peel off the fish skin, sprinkle salt and marinate, put dry flour in the plate, put the fish in, wrap it in flour, pour oil into the pot, heat it, put the fish in, and fry it until golden brown on both sides.

Orleans Grilled Chicken Wing Root:

The chicken wing root is pricked with a toothpick a few times, put in the Orleans marinade to grasp well, put it in a plastic bag and marinate in the refrigerator for more than 12 hours, I roasted it in an air fryer, 190 Bake for 15 minutes, turn over 1-2 times in the middle. Make your debut, Mother Chef

For lunch, you can cook a meat and a vegetarian dish and pair it with a soup such as braised chicken thighs, stir-fried lettuce and corn rib soup.

I think that to make lunch delicious, you need to start with a meat entrée, such as fish or chicken, or stir-fried pork, then serve it with a fresh soup, and finally make a main dish with multigrains.

The two of them only make this dish for lunch, and the meat and vegetables are delicious to eat, which is a dish or a staple food. Mother-in-law is at home alone, recently the child's father often goes home to accompany the old mother to eat, there are two mothers left at home, lunch is sometimes simple, but not sloppy, meat and vegetarian matching, coarse grains and so on have a reasonable match, this dish is also a dish we often do, there are meat and vegetables, as well as vermicelli, the soup is also fragrant, every time the soup is served, it is a dish or a staple food, even rice is saved.

I cook this dish at home, and the three ingredients are grilled and served on the table, and the local people love it with salty and fresh food. The ingredients include beef, vegetables, vermicelli, and stewed vermicelli with vegetables and beef, which is a dish that the locals like. Its taste is comparable to that of beef noodles.

The soup can be salty, fragrant or spicy, and it is always a disc when it is grilled and served on the table as a very popular dish in a local hotel or home-cooked dish.

Beef, low-fat and high-egg meat ingredients, rich in nutrition, rich in a variety of amino acids, iron, calcium, zinc, magnesium and other nutrients suitable for the nutritional needs of adolescent growth. Because of the high content of sarcosine in beef, sarcosine is also the source of fuel for muscles during exercise, which can replenish energy and enhance endurance.

Beef stewed vermicelli, while adding some green vegetables, can provide high-quality protein, but also vitamin-rich green vegetables, seasoning with bean paste, tomato sauce seasoning, salty and umami, meat and vegetarian, like to eat casserole vermicelli pot friends can try this beef green vegetables beef vermicelli pot, the detailed method is presented, thank you for your support.

250 grams of cooked beef brisket, 100 grams of green vegetables, 100 grams of vermicelli, 2 slices of ginger, 30 grams of onion, 1 tablespoon of bean paste, 1 tablespoon of tomato paste, half a tablespoon of dark soy sauce, 2 grams of refined salt, appropriate amount of cooking oil.

Step 1: Prepare the beef. This kind of beef brisket is sold in the vegetable market, or raw beef brisket in a cold underwater pot, blanched and boiled in a pressure cooker with spices, then taken out, and stored in the refrigerator after cooling.

Step 3: Prepare vermicelli, greens, vermicelli can be soaked in cold water to soften or soaked in warm water to soften;

Step 4: Add an appropriate amount of cooking oil to the casserole, the casserole needs to be resistant to high temperature, it can be fried, dry burned, you can fry ginger, onions, sauces;

Step 5 of jujube: add beef and stir-fry well, add an appropriate amount of boiling water or beef broth, or other bone broth is also OK, and bring to a boil over high heat;

Step 6: The beef is cooked, it needs to be stewed for too long, after a boil, add vermicelli and greens, add refined salt, boil again, and the greens are cooked and ready to serve.

Tips: Vermicelli is generally soaked in cold water, which is resistant to boiling and does not rot; The beef can be stewed in advance, or pressed in a pressure cooker to save time when making casserole dishes; When blanching fresh brisket, it is advisable to boil it in a pot under cold water.