Novice cooks and cooks dinner for mom. What can you do with these foods?

The simplest home cooking: scrambled eggs with tomatoes, shredded green pepper and fish-flavored eggplant.

Ingredients: 3 eggs, tomato 150g, 4 tbsp vegetable oil, salt and monosodium glutamate, sugar 1 tbsp.

Making:

1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.

2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.

3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.

4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times.

Note: when frying this dish, be quick. Although this dish is the most common home-cooked dish, it can be seen at a glance whether it is fried well or not.

Fried shredded pork with green pepper

Ingredients: 200g pork, 0/00g green pepper/kloc-,4g refined salt, 0.5g monosodium glutamate, 5g soy sauce, 30g watercress powder, 35g fresh soup and 75g lard.

Method:

1, clean the green pepper, cut it into 3 mm thick shreds, remove the seeds and wash it. Cut pork into two thick shreds 10 cm long and 3 mm thick, put them in a bowl, add salt and water bean powder and mix well.

2, salt, soy sauce, monosodium glutamate, water bean powder, fresh soup into a sauce. Add the right amount of oil and salt to the pot and stir-fry the green pepper until it is full.

3. Enlarge the fire in the wok, add oil to 60% heat, add shredded pork and stir-fry seeds, add green pepper and stir well, cook the sauce, stir-fry for a few times and serve.

Features: bright color, fresh and delicious.

Key operation points:

1, choose clean lean pork (flat meat, tenderloin) and fresh green pepper.

2, the code is thin. It is best to have freshly cooked green peppers.

Scrambled eggs with pork

Raw materials:

2 pieces of eggplant.

Ginger, garlic, chives, pickled peppers, vinegar, sugar, starch, dried prickly ash, salt, monosodium glutamate.

Method:

1. Wash and drain the eggplant, and cut it into small round sections with a waist knife for later use. Wash and chop garlic and ginger respectively, wash and chop shallots into chopped green onion, and chop pickled peppers for later use. Note that the ratio of ginger: garlic: onion is 1: 2: 3.

2. Put vinegar, sugar and starch into a bowl and add water to make juice for later use. Note: put sugar in the bowl first, then put vinegar, and put vinegar as flat as sugar.

3. When the oil is heated to 70%, add dried Chili, minced ginger and garlic, minced pickled pepper in turn, stir-fry the eggplant, add salt and monosodium glutamate, add the prepared nourishing juice, stir-fry until the eggplant is soft and rotten, and finally add chopped green onion and turn over to serve.