Which home cooked dishes can make the taste of a restaurant at home, and eat them all after the meal

Food: chicken wings, chili, dried chili, sesame pepper, ginger, garlic, green onion, Pixian bean paste, dark soy sauce, light soy sauce, rice wine, salt, sugar, tapioca starch. Method 1: Clean the chicken wings, remove the bones, and slice the meat.

Wash the chili pepper and cut it into sections, cut the ginger and garlic into slices, and cut the green onion diagonally into slices. 2. Add dark soy sauce, half of rice wine, light soy sauce and tapioca starch to the chicken and marinate for an hour. 3. After the oil in the pot is cooked on high heat for 7 minutes, stir-fry 1 3 ginger slices, pour in the chicken and fry until it is eight mature.

4. If the oil in the pot is insufficient, you can put a little more, after the high fever is cooked for 7 minutes, put in the Pixian bean paste, and fry it into chili oil over medium heat. 5. At this time, put in all the ginger slices, garlic, dried chili, sesame pepper, and dongru to stir-fry until fragrant. 6. Pour in the chicken and fry it together, cook the other half of the rice wine, and stir-fry to taste.

7. Learn to put down the chili peppers, fry them until they are ripe thoroughly, then add salt and sugar and stir-fry well.

Ingredients: 250 grams of sword beans, carrots, garlic, Pixian bean paste, oil, salt. Method:

1. Tear off the tendons on both sides of the sword bean; carrots cut into thin strips; Gently press the garlic and cut into strips. 2. Boil water in a rice pot, add an appropriate amount of salt and a small amount of oil, put in the sword beans and cook for a while until 7-8 is perfect. 3. Scoop up the steamed sword beans and take a bath.

4. Cut the boiled sword beans into thin strips. 5. Put an appropriate amount of oil in a pot, add garlic cloves and stir-fry. 6. Stir-fry until fragrant, then add Pixian bean paste and stir-fry together.

7. Pour in the shredded carrots and stir-fry together. 8. Stir-fry until the shredded carrots are slightly soft, then pour in the shredded carrots and stir-fry together. 9. Finally, add a small amount of salt seasoning and serve out.

Food: leek moss, fried tofu, chili, chili ginger, cooking oil, salt, monosodium glutamate, light soy sauce. Method:

1. Clean and cut the red and green into strips, cut the fried tofu into strips, clean and cut the garlic into strips, and chop the ginger for reservation. 2. Heat the pan with cold oil, stir-fry the ginger foam, Chaotian pepper until fragrant, fry the tofu in oil, and stir-fry the garlic yellow head until fragrant, about 2 minutes. 3. Add salt, light soy sauce and stir-fry well, add garlic sprout leaves, add monosodium glutamate and stir-fry well.

Stir-fried chili with cabbage, stir-fried fungus with bean curd, braised pig's trotters with soybeans, braised carp, and deep-fried hairtail are all very delicious home-cooked dishes, especially delicious.

Stir-fried meat with sauerkraut, fish with pickled cabbage, chicken wings with cola, braised pork ribs, these home-cooked dishes are very simple and delicious.

Stir-fried bean curd with meat, diced kung pao chicken, and shredded pork with fish flavor can be easily made at home, and they are especially delicious with rice.

Food: pork chops, ginger slices, green onions, rice wine, cooking oil, dark soy sauce, light soy sauce, sugar, sesame recipe 1, boil water in a pot, cold water for pork ribs into the pot, add ginger slices, green onion knots, rice wine. 2. After boiling, skim off the blood water, add a certain amount of water, bring to a boil, simmer over low heat for 30 minutes, and drain the water.

3. Pour two spoons of light soy sauce, one spoonful of dark soy sauce, two spoons of rice wine into the bowl, pour in the pork ribs and marinate for 20 minutes. 4. Heat the oil in a hot pan, and you don't need too much oil. The temperature is 70% hot, and the marinated pork ribs are fried until golden brown on both sides.

5. Fry the pork ribs, scoop them up to control oil and hydrate. Pour the sauce you just marinated, a small half bowl of water, two stir-fried spoons of tomato sauce into the pot, and mix well. 6. Pour in the pork ribs, bring to a boil and fry the sugar.

Sprinkle with sesame seeds, green onions, and arrange.

Food: beef and mutton; dried red peppers; Ginger; Garlic; Chili pepper; light soy sauce; light soy sauce; ground white pepper; water starch; hemp pepper; Rice wine method 1, beef and mutton cut into thin slices and thin strips, with white pepper, light soy sauce, a small amount of water starch (indeed only a little water starch) grasp and marinate for a while 2, the interval of the corned beef, ginger shredded, garlic chopped, 1 chili, cut into circles, dry red pepper cut 3, fry the pan on the oil heat, simmer, add a little pepper, fry fragrant and scoop up, put one-third of the garlic, fry the ginger slices in the pot, stir-fry a few times, marinated beef and mutton in the pot, put a little rice wine, turn away the red oil 4, The beef changes color and breaks off, take it aside, make room for dry red pepper segments, fry it for a while, remember not to fry it 5, and then pull the beef and mutton home, add a little bit of delicious taste, expand the fire again, stir-fry the green pepper rings and garlic paste into the pot together. Stir-fry twice.

Try the salt taste, not enough salt, put a little salt, chicken essence seasoning.

Main materials: chicken, dried chili, pepper, onion and garlic each a small amount of auxiliary materials: salt, rice wine, monosodium glutamate, white sugar, oil method:

1. Wash the chicken and cut it into small pieces, add rice wine and salt, stir and stir, and marinate for 20min to taste; 2. Put oil in a pot and bring to a boil; 3. Put in the black pepper chicken pieces and fry them slightly, fry them until golden brown on both sides, then put them out and drain the oil; 4. Fry it again with red 5. Fry until golden and the surface is golden, the meat texture is more crispy, drain the oil and reserve; 6. Leave the bottom oil in the pot, heat the fire, add ginger and garlic to stir-fry, then put in the chili pepper and sesame pepper, and bring out the spicy aroma in the pan; 7. Add the fried black pepper chicken pieces and stir-fry; 8. Add the fried peanut kernels, sprinkle with monosodium glutamate, sugar and winter ru and stir well.

Steamed yellow bone fish with tempeh and garlic, seaweed tofu soup, cold pork liver, konjac beer duck, stir-fried large intestine guests are full of praise.

It must be scrambled eggs with tomatoes, scrambled tomatoes with chili, or stewed vermicelli with cabbage, spicy and sour shredded potatoes and scrambled eggs with green onions.

For example, there are spicy eggplant, spicy potato, braised elbow and sauced eggplant, sweet and sour fish and braised fish, mung bean sprouts.

Main ingredients: 300 grams of dongguan, 250 grams of sand shrimp Auxiliary materials: appropriate edible olive oil, appropriate keel soup, appropriate process of winter vegetables:

1.First of all, cut out the dongquin with a grinding tool to cut out your favorite shape design and ginger into slices; 2.Ming Dynasty shrimp to remove the head and peel the shell, must be left for the shell reserve, prepare the fresh shrimp, add a spoonful of salt, stir, marinate for five minutes; 3.

Split the pork bones into pieces and soak them in cold water to remove the blood stains. Pour a small half pot of water into the pot, put in the pig bones, blanch the bleeding water, wash it with cold water, put it into the pot again, add an appropriate amount of cold water, put in the ginger slices, cover the lid, bring to a boil, cook for an hour over low heat, scoop up the pork bones, and keep the original soup; 4.Pour in the shrimp head, cover, cook for ten minutes, scoop up the shrimp head, then pour in the east melon, cover the lid, cook for ten minutes, then add winter vegetables, ginger slices, fresh shrimp, cook again for five minutes, sprinkle white pepper, add a spoonful of salt seasoning, you can enjoy it easily and happily!

Raw materials: tofu, pork belly, ginger, garlic, light soy sauce, rice wine, Pixian bean paste, water starch Method: 1

Cut the meat into slices first, chop the minced meat into small pieces, add a small amount of white pepper, light soy sauce, water starch, vegetable oil, stir thoroughly and marinate for a few minutes. 2.Peel and foam the ginger slices and garlic, and cut the tofu evenly into small pieces.

Beat the oil in the pan, boil for six or seven to a hot time, fry golden brown on one side and then turn it over again. Leave a small amount of oil in the bottom pot, add ginger and garlic foam to stir-fry until fragrant, add the marinated meat foam, slide and stir-fry together. 3.

Put in a large spoonful of bean paste and stir-fry the chili oil, put in an appropriate amount of boiling water, put in a small amount of light soy sauce, a small amount of rice wine, and put in the water tofu fried until golden brown after the soup boils, and turn to medium heat after the red boil. 4.When the sauce is about the same, put in a small amount of salt, no need for too much, because the Pixian bean paste light soy sauce soy sauce is to a degree, put in a small amount of chicken essence powder and add the appropriate starch along the circle of the pot evenly poured in.

Finally, everyone puts in the garlic leaves cut into small pieces, puts them in and stir-fry them well, and remove them from the pan.

Main ingredients: 100 grams of pig's blood, 50 grams of vermicelli auxiliary materials: ginger foam, more garlic paste, a small amount of chopped chili, light soy sauce, dark soy sauce, salt, 1 spoon of pepper noodles, appropriate chicken essence, appropriate sesame oil, appropriate chives

1: The pig's blood is cleaned and cut into thin slices, it does not have to be too thin, the vermicelli are soaked in boiling water, drained and reserved, the ginger slices are cleaned and chopped, the garlic is peeled, cleaned and chopped, and the fragrant is cleaned and chopped. 2：

Spread the drained vermicelli on a plate and spread the pig's blood evenly over the vermicelli. Take a bowl, put in the ginger foam, garlic paste, chopped chili, light soy sauce, dark soy sauce, peppercorn noodles, chicken essence mix well, and pour it on the pig's blood. 3：

The pot is boiled with cold water, and the dish with the pig's blood is put into the pot and steamed for 12 minutes. Pour sesame oil and sprinkle with chives.

Coke chicken wings, fish-flavored shredded pork, scrambled eggs with tomatoes, braised pork, these home-cooked dishes can also be very delicious at home.

Steamed scallops with garlic, sweet and sour tenderloin, spicy chicken, Yangzhou fried rice, stuffy prawns, and other foods can also make a restaurant taste at home.

Spinach cakes, stir-fried shiitake mushrooms with broccoli, braised prawns in oil, and creamy fruit yam cake are especially popular with children, and they become more and more sweet when eating.

Ingredients: braised pig's trotters, green pepper Lao Gan Ma or bean paste, cumin, green onion, ginger and garlic. Method 1

After buying the trotters, chop them into small pieces according to their liking. 2.Heat the oil, add the bean paste or Lao Gan Ma and stir-fry until fragrant.

3.Stir-fry the green onions, ginger and garlic in a pot, add the green peppers and stir-fry. It's almost time to fry the green peppers here!

4.Add the braised pig's trotters chopped into small pieces and stir-fry!Let the pig's trotters also be dyed with the color of Lao Gan Ma or bean paste in the pot.

5.Add cumin to taste. 6.

Finally, add a small amount of water to the pot, and finally stir-fry and make a note!That's it, out of the pot

Raw materials: sausage 500g;300g dried bean curd;1 green pepper;3 dried red peppers;Shallot root;6 cloves of garlic;Auxiliary materials: 1 teaspoon of light soy sauce;Too much salt;Method:

1.Sausages are steamed in water for 30min;Cut the steamed sausage into pieces and set aside; 2.Cut the green onion into segments, cut the garlic into pieces, cut the pepper into pieces, and cut the dried pepper into rings for reservation; The dried bean skin is soaked in tap water in advance, and then put it in boiling water, and drain it when it boils. 3.

Put too much oil in the pot, add dried chili peppers, green onions, garlic, and chili peppers and stir-fry until fragrant; When the aroma enters, put in the sausage and stir-fry evenly; 4.Put in the soybean oil skin at the end, add the light soy sauce, stir-fry well, and add too much salt at the end.

Ingredients: amaranth, chopped pepper, light soy sauce, oil consumption, sesame oil. Method:

1.Cut the amaranth into strips, boil the water in the pot, first blanch the amaranth head for about 10 seconds, then pour in the amaranth tail and blanch it again for 20 seconds. 2.

Drain the water and put it in a bowl, add the chopped pepper, light soy sauce, sesame oil, and stir to taste. (If you like garlic, you can chop a few garlic seeds and stir them in).

Food: Prawns, small root garlic, white pepper, salt, rice wine, tomato sauce, sugar, water starch, dry starch. Method 1, the prawns first remove the shrimp line, no need to open the back, use a wooden skewer to puncture the second bone joint of the restart, you can get the shrimp line out, and then add white pepper, vinegar and rice wine to marinate for 10min, remove the fishy smell, clean up the small garlic, cut into sections and reserve.

2. Sauce: 1 tablespoon of tomato sauce, 10 grams of sugar, 5 grams of salt, 8 grams of tapioca starch, add an appropriate amount of cold water and mix to make a slightly thicker viscousity. 3. Dip the marinated shrimp in the dry starch, put a little more vegetable oil in the stir-fry pot, and put the shrimp dipped in the dry starch to fry after the oil is burned.

4. Put vegetable oil into the pot again, put the small garlic into it after the oil is boiled, stir-fry the shrimp until the garlic is fragrant. 5. Then put in the fried sauce, stir well to turn off the heat, sprinkle the remaining small roots on the surface, and put it on a plate.

Delicious and delicious home-cooked dishes include: potatoes and eggs, hot and sour lotus root slices, cold salad with shredded belly, shredded pork in Beijing sauce, stir-fried river prawns, back to the pot pork, braised pork, and fragrant fried shredded pork.

Coke chicken wings, braised pork ribs, shredded pork with chili peppers, shredded potatoes with chili peppers, braised pork, these home-cooked dishes are very tasty and go well with rice.

Shredded pork in Beijing sauce, choose the tenderloin and cut it into shredded meat, then add green onion and ginger cooking wine first, cook the meat, and then add the meat without fishy smell at this time, and then add the Beijing pepper sauce. The key is to add green onions, and the shredded green onions must be placed on the chassis.

Food: 1 Sanhuang chicken, potato, oyster mushroom, rice wine, light soy sauce, salt, ginger, onion and garlic, 20 grams of old rock sugar and chives: 1. Freshly slaughtered Sanhuang chicken is cleaned and cut into cubes, potatoes are peeled and cleaned, oyster mushrooms and ginger are cleaned and cut into cubes, garlic is cleaned and broken, and chives are cleaned and cut into long sections.

2. Heat the pan with cold oil, stir-fry the black pepper chicken pieces and oyster mushrooms until the chicken breast is firm and oily, drive the black pepper chicken pieces aside, add the old rock sugar, Dongru (green onion leaves and leaves reserved), ginger and garlic and fry until the old rock sugar melts; Stir-fry the black pepper chicken pieces, add rice wine, light soy sauce and stir-fry to color, add boiling water until two-thirds of the black pepper chicken pieces are not crossed. 3. Take another clay pot, spread the green onion leaves on the bottom, and pour in the boiled black pepper chicken pieces and soup. After boiling, simmer over low heat for about 30min.

Then add the potatoes, add salt seasoning, boil and simmer again over low heat until the potatoes are soft and rotten.

Food Mori Qiqiao: 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 easier 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, and drain the water; Add some oil to the pot, boil the oil and then add the green onion, ginger, garlic, pepper, star anise, and dried chili pepper to stir-fry until fragrant. 3. Then pour in the beef tendon, add cooking wine and 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 pan, 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.

Food: 150 grams of loin, 50 grams of green peppers, 3 pieces of dried beans, garlic paste, bone broth, black bean sauce, edible oil, light soy sauce, rice wine, salt Appropriate methods: 1. Soak the loin in small water for 1 hour, cook the pigeon, let it cool, and cut it into thin slices.

The green peppers are cleaned, and the oblique knife is resectioned. Boil the pot for 40% heat, put in the dried bean curd and fry until the golden skin is hard, pick up this key, let it cool, and cut into strips. 2. Boil the cooking oil in the pot, fry the green peppers, black bean sauce and garlic paste to bring out the fragrance, add the dried tofu and pork loin slices and stir well, add light soy sauce, rice wine and salt seasoning.

Drizzle the bone broth, heat the pot for 1min, and put it on the plate.