What are the home cooked meat dishes, and what are the home cooked meat dishes?

Spicy chicken. Material:

2 chicken thighs, salt, soy sauce, sugar, star anise, Sichuan pepper, dried chili, green onion, cooking oil, cooked sesame seeds.

Method: Cut the dried chili peppers, remove the bones of the chicken thighs, cut them into small pieces, fry them until golden brown, leave oil in the pot, put in star anise, Sichuan pepper, green onions, and dried chili peppers in turn, fry until fragrant, add chicken pieces, add salt, soy sauce, sugar and stir-fry, and sprinkle with sesame seeds.

Efficacy: Chicken is rich in nutrients needed by the human body and is one of the rare ingredients in daily diet. This spicy chicken dish is spicy and delicious, which will stimulate appetite and improve appetite.

Hash browns. Material:

500 grams of potatoes, 100 grams of peanut oil, 100 grams of chives, 5 grams of salt, a little fresh milk.

Method: Steam, peel, cut the potatoes into potato strips, stir well with fresh milk and salt, cut the chives into green onions, put oil in the pot, pour the potato strips into the pot and press them into round cakes, sprinkle with chopped green onions, and fry until browned on both sides.

Efficacy: Potatoes contain a lot of starch, which can increase people's satiety and reduce the intake of other foods, which is very suitable for eating at dinner and can serve the purpose of ****.

Braised pork with tiger skin eggs.

The 15 ways to braise meat vegetables are spicy and delicious, and you can eat two more bowls of rice.

Ingredients. 500g pork belly, 12 quail eggs, 3-5 slices of ginger, 2 star anise, 6 rock sugars, a little peppercorns, 2 tablespoons of Huadiao wine, 1 small section of cinnamon, appropriate amount of salt, 1 tablespoon of soy sauce.

Method. 1. Cut the pork belly into small pieces and blanch it in a pot under cold water (put a little peppercorns, ginger slices, and cooking wine in the pot).

2. Remove and rinse, drain and set aside.

3. Put a little oil in the pot, add rock sugar and fry over low heat until the rock sugar dissolves and turns reddish brown, then add the pork belly and stir-fry to color.

4. Pour in Huadiao wine and fry until the wine is dry, add ginger, star anise and cinnamon and stir-fry for a while.

5. Add hot water to cover the pork belly, add soy sauce, cover and bring to a boil over medium and low heat, and simmer for about 30 minutes.

6. Put the quail eggs in the pot and cook and peel them for later use.

7. Put it in the oil pan and fry it until the surface turns yellow, remove it and set aside.

8. When the pork belly is boiled until about half of the water remains, add an appropriate amount of salt and fried quail eggs and continue to cover and cook for about 20 minutes.

9. When the soup becomes smaller, turn to high heat, stir-fry over high heat until the soup is thick.

<> meat dishes include plum cabbage button pork, braised pork, braised pork ribs, spicy chicken, beer duck, cola chicken wings, steamed fish, braised fish, braised lion's head, etc.

1. Plum cabbage button meat: a traditional famous dish of the Han nationality, which is a Hakka dish. The ingredients include pork belly, plum vegetables, green onions, ginger slices, etc.

2. Braised pork: a famous popular dish, each major cuisine has its own characteristics of braised pork.

3. Braised pork ribs: It is a common dish. It is made with pork ribs and oyster mushrooms as the main ingredients, and dried chili peppers, Sichuan pepper, star anise, cloves, ginger slices, salt, dark soy sauce, light soy sauce, cooking wine, rock sugar, etc.

4. Spicy chicken: It is a classic home-cooked dish, generally made with whole chicken as the main ingredient, plus green onions, dried chilies, peppercorns, salt, pepper, monosodium glutamate and other materials.

5. Beer duck: It is a special dish with duck and beer as the main ingredients, which is said to have originated in the Qing Dynasty. The duck meat is stewed together with beer to make the nourishing duck flavor even stronger, and the duck meat is not only fresh in the mouth, but also has a beery aroma.

6. Cola chicken wings: It is a delicacy made with chicken wings and cola as the main ingredients, cooking wine, ginger, soy sauce, salt, and chicken essence (can be omitted) as seasonings. Cola chicken wings have the characteristics of delicious taste, bright color, tender chicken, and moderate salty and sweet.

Home-cooked meat dishes include braised pork, sweet and sour pork ribs, spicy chicken, braised chicken wings, beer duck, salt-baked chicken, etc.

1. Braised pork.

Braised pork is a well-known popular dish that belongs to the hot dish. It uses pork belly as the main ingredient, and it is best to use three layers of meat (pork belly) with fat and thin to make it, and there are as many as twenty or thirty kinds of methods.

The cooking technique of braised pork, the pot is mainly a casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread in various parts of our country and has certain nutritional value.

2. Sweet and sour pork ribs.

Sweet and sour pork ribs are a representative traditional dish loved by the public in the sweet and sour flavor type. It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the color of Chenglai is red and bright and oily.

3. Spicy chicken.

Spicy chicken is a classic traditional dish of Sichuan and Chongqing. Generally, chicken is the main ingredient, plus green onions, dried chili peppers, peppercorns, salt, pepper, monosodium glutamate and other materials are refined, which is rich in nutrition and delicious.

4. Braised chicken wings.

Braised chicken wings, foreign name, this dish is a home-cooked dish with chicken wings as the main ingredient, the taste is salty and fresh, delicious and delicious. Its protein quality is higher, the fat content is low, and the chicken protein is rich in all essential amino acids, which has the effects of warming and invigorating qi, replenishing essence and marrow, strengthening the waist and stomach.

5. Beer duck.

Beer duck is a special dish with a unique flavor and is a favorite dish among a wide range of diners. It is rumored to have originated in the Qing Dynasty. There are many ways to make beer duck. The main ingredients are duck and beer. The duck is stewed with beer to make it even more flavorful.

6. Salt-baked chicken.

Salt-baked chicken is a characteristic traditional Cantonese Hakka cuisine, and it is also one of the local Hakka signature dishes in Guangdong, popular in Meizhou, Huizhou, Heyuan and other places in Guangdong, and has now become a classic dish well-known at home and abroad, the raw materials are chicken and salt, etc., and the taste is salty.

1. Sweet and sour spare ribs (sweet and sour spare ribs) are a representative traditional dish loved by the public in the sweet and sour flavor type. It uses fresh pork chops as the main ingredient, the meat is fresh and tender, and the finished dish is red and bright and oily. "Sweet and sour" is a taste that all major Chinese cuisines have.

Sweet and sour pork ribs originated in Zhejiang and are a typical Zhejiang dish.

2. The practice of sweet and sour fish is simple, it is a common dish in the recipe, the taste of sweet and sour fish belongs to sweet and sour flavor, and the method belongs to the roasted dish, but how to make sweet and sour fish is the best, mainly depends on your own taste habits to adjust the details. The main ingredients for making sweet and sour fish are grass carp, green pepper, onion, rice wine, green onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn), and vegetable oil.

Grasping and frying is a combination of grasping and frying, and stir-frying quickly. The main ingredient is hung in batter and fried thoroughly and charred, and then fried with the sauce. There are two ways to scratch the paste, one is to use egg liquid to adjust the starch into a porridge-like paste; One is to use water to mix the starch into a porridge-like paste. Material:

1 whole chicken, a2 tbsp salt, 1 tbsp soy sauce, 1 2 tsp five-spice powder, b2 green onions, 30 grams of ginger, 1 tablespoon rice wine, 7 garlic cloves

Method 1Wash the whole chicken, remove the hair, and set aside.

2.Mix the marinade A well, take an appropriate amount and rub it vigorously on the inside of the chicken body in method 1.

3.Crush the green onion and ginger, add rice wine and mix well, take an appropriate amount and rub it on the outside of the chicken body of method 2, then stuff the green onion, ginger and garlic into the chicken body, and add 2 tablespoons of juice to the chicken body, marinate and soak together.

4.Put the chicken from method 3 into the preheated oven, bake over 150 heat, 100 on 100 heat, and bake for about 90 minutes, then take it out.

Plum cabbage button meat. Ingredients:1000g pork belly,

20g dried plum cabbage, seasoning: (1) 3 green onion white heads, 1 ginger slice, 1tsp cooking wine, (2) 1tsp cooking wine, 1tsp sugar, 1tsp dark soy sauce, take a small bowl and mix all evenly, (3) 2tbspgarlic tempeh sauce (or use tempeh, garlic paste, red bean curd to press into a puree, because I found that the tempeh sauce basically has these things, and the taste is also very good, so use this instead), 2tbsp sugar, 1tbsplight soy sauce, 1tbspdark soy sauce, 1tsp cooking wine, 1 8tsp ginger powder or 1 4 ginger juice, take a small bowl and mix evenly, (4) spare vegetable oil.

Method. 1. Cut the pork belly into cubes and soak the dried plum cabbage in warm water for 10-15 minutes.

2. Put the pork belly and seasoning (1) in the boiling water in a large pot and blanch for a short time.

3. Remove the pork belly, then evenly spread light soy sauce on several sides of the pork belly to color the meat.

4. Pour vegetable oil into the electric pot, put the pork belly in the pot and fry it over medium and high heat, then take out the pork belly and let it cool slightly.

5. At the same time, take another pan, pour in a little oil, pour in the soaked dried plum cabbage and seasoning (2) and stir-fry for a while, take out and put on a plate for later use.

6. Use kitchen paper to remove the excess oil from the pork belly, then cut each slice into thin slices about 8 cm long, 4 cm wide and cm thick.

7. Take a round bowl and evenly coat a layer of seasoning (3) on the round bowl to make the meat pieces on the spread more colorful.

8. In the round bowl, put 1 3 of the dried plum vegetables in the bottom of the bowl, spread the cut pork belly pieces neatly on the dried plum vegetables to form a windmill shape, and apply a layer of seasoning (3) for each layer of meat pieces, which must be evenly coated, so that the steamed meat is more flavorful, and so on, about three layers of meat pieces.

9. Finally, spread another circle of dried plum vegetables around the bowl, and then pour the remaining seasoning (3) on the outermost layer of meat and dried plum vegetables.

10. Put water in a large pot, soak the bowl 1 3 in water, turn the heat to medium heat, and steam for 50-60 minutes until the meat is soft and rotten. Or steam over water, a little longer.

11. After steaming, then take out the juice, pour it directly into the bowl again, and then take the juice out, do it once, it will be more flavorful.

12. After taking the juice, put the meat back in the ** seed, and put the dried plum vegetables around the meat in a circle.

12. Pour the original juice directly on the meat, or pour it into the pot and add some cornstarch water to thicken and pour it on the meat.

Tips. 1. Choose a 2:1 ratio between the lean part and the fatty part of the pork belly, which is more delicious.

2. Each slice of pork belly is about 8 cm long, 4 cm wide, and not too thick.

4. When laying meat, be sure to evenly coat each layer with seasoning (3) so that each layer of meat can be flavored.

5. The juice in step 11 is poured on, and the juice is taken again to make it more flavorful.

6. When steaming meat, the lid should be tightly closed, and the degree of ripeness should be judged in time.