Delicious home-cooked dishes that go well with meals

Delicious and delicious home-cooked dishes.

Steamed pangasius with garlic.

Ingredients: 1 slice of pangasius, garlic, light soy sauce, dark soy sauce, oysters, salt, sugar, green onions, spicy millet.

Method:

1. Cut pangasius into small pieces and set aside, marinate with garlic, light soy sauce, dark soy sauce, oyster sauce, salt, and sugar for 10 minutes.

2. Put the marinated fish on the enoki mushrooms, cover the pot and steam over high heat for 12 minutes, then sprinkle with chopped green onion and millet for garnish.

Saute diced chicken breast with celery.

Ingredients: chicken breast, celery, ginger, garlic.

Method:

1. Dice the chicken breast, cut the celery into sections, and prepare ginger and garlic (green onion is better).

2. Boil the water and add the celery.

3. Pour the celery in water to soften it, and then boil the water again. Take back the celery.

4. Heat oil in a pan, add ginger, garlic and chicken breast.

5. Stir-fry until the chicken breast is white and tender. Put celery.

6. Add the celery to the pot and mix with the chicken breast.

7. Stir fry for a while, add a little cooking wine, a little water; add salt and chicken essence. stir fry.

8. When the juice is reduced, you can add oil and stir-fry before serving.

Spicy chicken drumsticks.

Ingredients: 400 grams of chicken legs, seasonings: 10 grams of pepper powder, 5 grams of ginger, 8 grams of green onions, 15 grams of chili powder, 20 grams of white sugar, 5 grams of salt, 40 grams of soy sauce, 10 grams of cooking wine, 35 grams of vegetable oil.

Method:

1. Cut the chicken legs into pieces, add cooking wine and soy sauce and marinate for 3 minutes.

2. Set the pot on fire, add vegetable oil, pour the marinated edges into the pot, fry for 2-3 minutes and remove.

3. Set the pot on fire, leave the oil to heat up, stir-fry the green onion and ginger until fragrant, add chili powder, pepper powder, salt, white sugar and chicken nuggets and stir-fry evenly. pot.

Home-style twice-cooked pork.

Ingredients: pork belly, red pepper, green garlic, Pixian bean paste, bean paste, light soy sauce, five-spice powder, ginger and garlic.

Method:

1. Put the pork belly in a pot under cold water, add scallions and ginger slices and cook.

2. During this period, make auxiliary ingredients, cut green garlic into sections, shred red pepper, slice ginger, slice garlic, and prepare some minced ginger and garlic.

3. Wait until the meat is cooked enough to insert a chopstick, take it out and let it cool, then cut into thin slices.

4. Add oil to the frying pan and add the Pixian Doubanjiang and Doubanjiang light soy sauce.

5. After frying until fragrant, add the sliced ??pork belly.

6. Fry until every piece of pork belly is covered with spicy sauce.

7. Add garlic slices, red pepper shreds, preferably green garlic, and fry until raw.

Cold shredded potatoes.

Ingredients: appropriate amount of potatoes, appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of MSG, appropriate amount of balsamic vinegar, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of chili oil.

Method:

1. Ingredients: shredded potatoes, shredded green peppers, and shredded red peppers.

2. Wash the potato shreds twice more to remove the starch inside.

3. Open the water in the pot, add shredded potatoes and green and red peppers, blanch for three minutes, remove and drain.

4. Add salt, a spoonful of balsamic vinegar, half a spoonful of light soy sauce, half a spoonful of soy sauce, pour in a little sesame oil, and add chili oil.

5. Sprinkle with chopped green onion and mix well.

Scrambled eggs with tomatoes.

Ingredients: 200 grams of tomatoes, 3 eggs, 1 green onion, appropriate amount of salt, 3 spoons of warm water.

Method:

1. Cut tomatoes into hob pieces.

2. Crack three eggs into a bowl and add 3 teaspoons of warm water. Remember, it must be warm water that is not scalding. Wet water can make the egg lotus pine larger in size and have a smooth texture. This is the key to delicious eggs.

3. Heat the oil until it is sixty-seven minutes hot. Pour in the egg liquid, pick up the pot and stir-fry gently. The egg pieces should not be too small. Leave the base oil after taking them out. Do not fry the tomatoes. Add additional oil,

4. There is no need to heat the base oil, just add tomatoes and stir-fry over high heat until the sauce thickens.

5. Pour in the scrambled eggs, add an appropriate amount of salt, quickly stir in the sand for half a minute, then turn off the heat and sprinkle some chopped green onion.

Garlic oyster mushroom beef cubes.

Ingredients: beef, king oyster mushrooms, onions, green chili peppers, chopped garlic and black beard, black pepper sauce, light soy sauce, salt, sugar.

Method:

1. Drain the blood from fresh beef in cold water and marinate it with cooking wine, dark soy sauce and black pepper for one hour.

2. Prepare onions, garlic, and king oyster mushrooms and cut them into pieces of the same size.

3. Add a little oil in the pot and evenly distribute it, then reduce the heat to low.

4. Add king oyster mushrooms to hot oil and stir-fry.

5 Fry the king oyster mushroom until golden brown, remove from the pan and set aside.

6. Add more oil, add hot pepper and stir-fry until it changes color.

7. Add the oil for stir-frying vegetables directly to the Chinese cabbage and stir-fry until fragrant

8. Add the marinated beef cubes

9. Add Add previously fried king mushrooms, chili seeds, black pepper sauce, salt and sugar, mix well and take out the pan.

Kung Pao Chicken.

Ingredients: 1 piece of chicken breast, half a carrot, 1 handful of peanuts, half a cucumber, 1 green onion, 1 piece of ginger, 2 phases of garlic, 1-2 spoons of bean paste, salt, sugar, white Add appropriate amount of pepper, 1 spoon of chicken essence, 2 spoons of light soy sauce, 1 spoon of oyster sauce and corn starch.

Method:

1. Prepare chicken breast, cucumber, peanuts and carrots.

2. Cut the chicken breast into cubes, and dice the cucumbers and carrots respectively.

3. First blanch the carrots and saute the peanuts with a small amount of oil until fragrant.

4. Add salt, sugar, white pepper, chicken essence, light soy sauce, and cornstarch to the chicken pieces and mix.

5. Finally add 2 tablespoons of cooking oil and mix evenly.

6. Mix the sauce: 2 spoons of light soy sauce + 1 spoon of oyster sauce + 1 spoon of sugar + 2 spoons of water.

7. Put an appropriate amount of oil in the pot, put the chicken in and stir-fry until cooked. Leave a little base oil and add 2 tablespoons of bean paste to stir-fry until red oil appears.

8. Add chicken, carrots, cucumbers and peanuts and stir-fry. Pour in the sauce and cook for 1 minute and turn off the heat.