I haven’t been home for two months. My dad personally cooked six dishes, three meat and three vegetarian. It was so satisfying.

It has been two months since I last went home. I just have enough time this week so I wanted to go home and see my parents. Every time I go home, I must have a big meal. This time, my mother gets off work late, so the responsibility of being the chef at home is left to my father. In fact, my father often cooks at home, but he is not so confident in his cooking skills. This time he cooked by himself, and it took him more than an hour to make six dishes, three meat and three vegetarian dishes, which tasted very good. I haven’t felt so satisfied after eating for a long time. Now I will tell you how to make these six dishes in detail. .

The first course: braised pork ribs

This is the braised pork ribs that we brought from our hometown. We have never had the chance to eat it. It happened that the family was getting together this time, so we burned the ribs and ate them. . Because the wax cakes have been left out for a long time, they first need to be soaked in warm water until soft, and then rinsed several times to remove stains and dust on the surface. Then drain it out of the water, pour a small amount of cooking oil into the pot, add ginger, cooking wine, and white sugar and stir-fry until fragrant, then add an appropriate amount of warm water, put the ribs in the pressure cooker and press them for about 40 minutes, and then they are ready to be cooked. The bacon itself has a strong salt taste and color, so you don’t need to add salt and soy sauce when braizing the pork ribs.

The second dish of home-cooked grilled fish

For this dish, first clean the live fish, score the surface with knives, then add salt, ginger, and cooking wine to marinate the fish for 10 minutes. Then after marinating the fish, coat the surface of the fish with a layer of starch. Pour a small amount of cooking oil into the pan, add the fish and fry until browned on both sides. Then leave the base oil in the pot, add onions, ginger, and peppers and stir until fragrant. Add an appropriate amount of oyster sauce, chicken essence, salt, and light soy sauce. Pour in an appropriate amount of boiling water. Put the fried fish into the pot and simmer until cooked. Finally, add an appropriate amount of water starch and boil. Remove the juice over high heat and the dish is complete.

The third course, scallion-flavored prawns

First remove the shrimp heads and shrimp threads, rinse them and put them into a bowl. Add some ginger and cooking wine and marinate for 10 minutes. Clean the green onions and cut them into small pieces. Pour an appropriate amount of cooking oil into the pot. Add the ginger and green onions into the pot and stir-fry until fragrant. Then add the prawns into the pot and stir-fry until the shrimp shells change color. Finally, add a little salt. Stir well and serve.

The fourth course: Garlic Cucumber Slices

Wash the cucumber and cut it into thick slices. Crush the garlic and mince it and put it together with the cucumber. Add an appropriate amount of salt, garlic and vinegar and mix well. The dish is completed quickly, and it is refreshing and refreshing to eat in summer.

Course 5: Stir-fried king oyster mushrooms with green peppers

Wash and cut the king oyster mushrooms into slices, cut the green peppers into hob pieces, and chop the green onions into mince. Then add an appropriate amount of water to the pot and bring to a boil. First, blanch the king oyster mushrooms in the water to sterilize them and make them easier to cook. Add an appropriate amount of cooking oil to the wok, add the green peppers and stir-fry until raw. Pour the king oyster mushrooms into the wok, add an appropriate amount of salt, chicken essence, and minced green onion, stir-fry evenly and serve.

The sixth course: Stir-fried cowpeas

The specific method of this dish is basically similar to the method of King Oyster Mushrooms above, except that it takes longer to blanch the cowpeas. , Avoid undercooking cowpeas which contain toxins. Stir-frying the cowpeas after blanching makes them more flavorful, making it a simple yet delicious dish.