What are some home-cooked dishes that drive you crazy?

Xie Wukong invited me to answer:

The greatest pleasure in life is eating, and it will be unforgettable all my life.

The food that drives me crazy is raw fish.

In South China, there is a delicacy called sashimi, commonly known as "two slices", and its unique taste makes people linger. Always stay in the delicious movement.

pieces of transparent jade, crystal clear, white and exquisite. With all kinds of ingredients, it is colorful and beautiful. Stained with condiments, the fish fillets with side dishes are sent to the mouth together, and a burst of fragrance comes from the nose, which is delicious. It's like being an immortal for a while, and you're at ease ...

The most famous raw fish are the raw fish from Hengxian County, Guangxi Province and the raw fish from Shunde, Guangdong Province. Although the methods are a little different, the eating methods are the same, which is very desirable. Try it if you don't believe me ... I believe you are as crazy as I am, so you can't dial it yourself.

Recently, it's just the end of the year when all kinds of eating out are particularly frequent. No matter whether it's a colleague's party or a work dinner, the copper intestines and iron stomach can't stand such a toss-up. In other words, no matter how much food you like, you will feel bored if you eat it in a restaurant every day. Therefore, whenever there is no need to eat out, I will definitely go home and cook some delicious and simple home cooking, and I will never send myself away with takeout again. In particular, family members are office workers, and everyone has eaten takeout all day. If you go home at night or have a fast food, it will be too homely. In fact, it is much more delicious to fry a few dishes at home than outside, and it is not so difficult. Today, I cooked three simple dishes, which only took half an hour. The whole family had a great time.

Assorted shredded chicken

Actually, it is mixed shredded chicken with many ingredients. It is very similar to shredded pork with fish flavor, but not as greasy as shredded pork with fish flavor. It is very suitable for eating alone or soaking in rice, and the method is particularly simple. Auricularia auricula needs to be soaked soft in advance, and then cut into filaments after the water is controlled to dry. Green peppers, carrots, peppers and chicken breast are all cut into filaments. After the oil in the pot is hot, put the green peppers, peppers and carrots in and stir-fry them for about 1 minute. Take another pan, add a little more oil, sprinkle two spoonfuls of starch on shredded chicken and stir well, then stir-fry in the pan. After the chicken becomes discolored, add the sliced onion and ginger, stir-fry for a few times, add a spoonful of soy sauce and a spoonful of white wine, and then make a bowl of sauce (soy sauce, starch, water, sugar and vinegar) and pour it into the pan.

Tomatoes and eggs

I'm afraid no one will argue that tomatoes and eggs are one of the most vegetarian dishes. Today, let's talk about the easiest way. Wash three small tomatoes, cut them into pieces, break up three eggs, heat the pan and cool the oil. After the oil is hot, pour in the beaten egg liquid. After frying, add the cut tomatoes and onion ginger slices, stir-fry them evenly, add a little salt spoon, stir-fry them for 2 minutes, and add two little salt spoons of sugar. Then you can get out of the pan. In this way, even cutting vegetables and cooking will be done in 5 minutes.

cold cabbage

In winter, everyone doesn't like cold salad. In fact, in another way, cold salad will not be cold, and it will be very delicious. Soak the fungus in advance, wash the cabbage and cut it into pieces, then blanch it in the pot with the sliced carrots and fungus, take it out and rinse it twice with cold water, control the moisture and put it in a big bowl. Mix a proper amount of soy sauce, aged vinegar, Chili oil, sesame oil, white sugar and minced garlic, pour them into cabbage, and stir them to eat.

In this way, three simple dishes are ready, including meat and cold dishes, which are not only delicious but also quite nutritious. It is definitely a meal for all ages. The demon eats light at night, and the kitchen is white. It uses the most common ingredients, the most simple methods and the most ordinary collocation to restore the warmest taste of home cooking, prepare every meal with heart, and cherish every time of eating well. I hope to share my experience in cooking with you, and follow me if you like!

hey, speaking of this dish, I believe Chaoshan people are not the only ones who like it. And it is particularly simple and easy to do. At first glance. It's oyster fried mother eggs.

wash oysters with raw flour, and drain for later use.

prepare an empty bowl, add chopped green onion, beat in three female eggs, add fish sauce, pepper and cornstarch water to taste. Add oysters and stir well.

bring the oil to the pan, add the egg liquid when the oil is hot, and fry it over low heat until it is cooked.

Shandong cuisine-roasted eggplant tastes more charming than meat

Gourmet Xiaofuzi

1-18

Roasted eggplant is a common home-cooked dish, and it is also an authentic Shandong cuisine classic. At present, the methods of

braised eggplant

braised eggplant

braised eggplant

braised eggplant

can be said to have their own reasons. Today, the little gourmet will introduce to his dear friends the original recipe of Shandong cuisine. The first is the selection of materials, and the eggplant with purple pedicle and purple skin is selected for cooking. Eggplant has purple pedicle and green pedicle, respectively. Purple pedicle eggplant tastes sweet and delicious, and its growth is slow and its yield is low, so its price is more expensive. Green-pedicled eggplant tastes bitter and has poor umami flavor, and its growth is fast, its yield is high and its price is cheaper. Close braising of round eggplant and eggplant meat tastes good, and long eggplant meat is more suitable for making eggplant pods. Accessories are 5 grams of sliced meat, which should be cut thin and small, so as to spread the fragrance of meat in soup and eggplant during the firing process; 35 grams of tomatoes cut into small pieces; 5 grams of green pepper is cut into hob blocks; 1 grams of coriander segment; 8 grams of minced garlic; 5 grams of shredded ginger; 3 grams of chopped green onion. Seasonings include 15g of soy sauce (the salt content of soy sauce is 18%, with an error of plus or minus 2%), 6g of white sugar, 3g of cooking wine, .5g of flour paste, 1g of oil consumption, and a little salt (the salty taste is mainly adjusted by soy sauce, and the salty taste is supplemented by salt). Ingredients: 1g of dry raw flour and 4g of water starch.

The eggplant is peeled and cut into 5-6 cm pieces, with cross knives on both sides of the pieces, and then cut into 5-6 cm diamond pieces; Shake off the excess dried raw flour, and let it stand for 2 minutes so that the water in the eggplant can gently soak the dried raw flour (important). When the pot is hot, 4 kg of oil is heated to 6% oil temperature, and the eggplant pieces are fried. When the oil temperature is 6%, the raw powder of the eggplant pieces is immediately fried out of the coke shell, and the oil rarely penetrates into the eggplant pieces (this is very important, and the cooked eggplant will be fragrant but not greasy; If you can't cook eggplant well, it's greasy and unpalatable); Take out the eggplant oil, heat it to 5% oil temperature again, fry it thoroughly, and take out the eggplant pieces. Eggplant blocks are already slightly hard in appearance, and the color is reddish brown and dark yellow. 15g of bottom oil, Jiang Mo, chopped green onion, sliced meat, tomatoes, seasoning and 2g of fresh soup are fried to form a soup with meat, sauce and vegetables; Bake the fried eggplant pieces in high fire for 2 minutes, most of the soup is absorbed into the eggplant, then cook the green peppers slightly, thicken them with water starch, remove the garlic from the fire, and then sprinkle coriander on the braised eggplant. The dish is wrapped in reddish-brown sauce. Salty and sweet sauce flavor, meat flavor, sour flavor of tomatoes, fragrance of green peppers and the fresh flavor of eggplant itself are perfectly integrated.

don't add monosodium glutamate to this dish according to the traditional technology, otherwise it will gild the lily and cover up the unique taste of the dish itself.

Braised eggplant

Braised eggplant

Braised eggplant

My favorite is Luzhou Naxi cold chicken. I remember that in the 198s and 199s, there were traces of cold chicken in the marinated vegetables stalls in the streets, which were spicy, delicious, tender and refreshing. I told you to eat it once and think twice. At that time, I worked in a central enterprise and had nothing to do. I also consulted others and learned the method of cold chicken. Now I would like to tell you about my method of cold chicken:

1. Selection of ingredients: local cocks are kept free-range for about 1 months, weighing about 5-16 kg > , onion, ginger and garlic, cooked peanuts, coriander.

2. Seasoning: secret red oil sea pepper, duplicate soy sauce, pepper noodles, white sugar, vinegar and monosodium glutamate.

3. Processing of food materials: after the chicken is slaughtered, the hair and meat are removed, the fine hair on the chicken skin is burned by an internal spray gun, washed and dried for later use. Cut the scallion into inches, the shallot into chopped green onion, and the ginger and garlic into powder.

4. put the chicken in a cold water pot, add ginger slices, onion segments, salt and cooking wine, bring to a boil, turn to low heat for 2 minutes, simmer for half an hour, and then take it out to dry! Chicken can't be cooked too badly, just cut raw.

5. Mixing: Chop the chicken into 2-3cm pieces, connect the flesh and bones, and put in a pot; then add the red oil sea pepper, duplicate soy sauce, white sugar, vinegar, monosodium glutamate, pepper noodles, green onion, minced onion, ginger and garlic, cooked peanuts, fragrant garlic and chopped green onion, and mix well to serve on a plate.

features: spicy, fresh and tender, suitable for all ages, cooking artifact, simple to make. My favorite heart-protecting meat.

As a Chaoshan person, I love nothing more than sea fish and seafood, but I don't go crazy [laughing and crying]. Share a few Chaozhou dishes that I like better.

[Bixin] Raw pickled seafood

Raw pickled seafood in Chaoshan is known as "poison", because everyone who has eaten it will be deeply attracted by its freshness, and I am a Chaoshan person, of course, no exception, such as raw pickled crabs. Sharing practice:

1. Clean crabs or other seafood first.

2. Peel one end of garlic, pat it into minced garlic, shred 3-4 slices of ginger, and cut 2 small peppers, and make a sauce with salt, soy sauce, sugar, aged vinegar and cool boiled water.

3. Put the processed seafood into the sauce, and then sprinkle the chopped coriander.

[comparison] marine fish

The dining table of Chaoshan people can't live without fish, especially marine fish. Almost every day, there is nothing but a plate of fish, which can be steamed, stewed or fried. Share a favorite steamed eel with sour plums:

1 After the eel is handled by the fishmonger, go home and wash it, marinate it with sour plums and sour plum juice for half an hour

2 Prepare minced garlic and Jiang Mo, evenly touch it on the fish, boil it in 3 pots, steam it for 8-1 minutes, and it will taste very sour,

.

In fact, there are many delicious foods in Chaoshan, most of which are my favorite. I can only say that I will enjoy them slowly!

potato stew (with pork, beef, chicken and meatballs) ranks first in our family's favorite home-cooked dish. It is simmered slowly, and the smell of meat permeates the potatoes. This stew must leave some soup until the soup is slightly thick, and then it is taken out of the pot. First, each person scoops a spoonful of soup and mixes it with rice. When the rice enters, it is so fragrant that it can't stop at our table every time.

Secondly, it should be fish, fried hairtail, fried croaker and boiled fish fillets with pickled peppers. Deep-fried fish must be so crispy that even fishbones can be eaten. When eaten with steamed bread, the state of lingering fragrance can't be described in words. The key to pickled fish is the last step. You must pour enough pepper oil to fully stimulate the flavor of this dish.

The last favorite home-cooked dish is scrambled eggs with chopped green onion. Although it is simple and easy to make, it really needs a little skill to surpass the mellow taste of eggs. Add a small amount of water to the egg liquid, and the oil must be hot enough to smoke. When the egg liquid is put into the pot, it is quickly broken up and kept stirring. It is necessary to keep the egg liquid in a loose state when it is formed, so that the egg tastes more fragrant and uniform.

No matter how many delicious foods you have tasted outside, what people remember is still the home-cooked dish full of fireworks. What impressed me deeply was the home-cooked fried meat with mushrooms cooked by our chef, which was delicious in color, flavor and flavor. With some Taoyuan Jianmin watermelon sauce, the taste was even more wonderful, making people want to eat more and more.

Delicious home-cooked fried meat with mushrooms

Ingredients: mushrooms, pork, Taoyuan Jianmin watermelon sauce, onion ginger, cooking wine, starch, pepper, salt

Practice: 1. Wash the mushrooms first, remove the roots, etc., and cut into small pieces; Wash the onion and ginger separately and cut them into chopped green onion and shredded ginger;

2. Next, rinse the pork, cut it into shredded pork, add proper amount of cooking wine, starch and salt, and marinate the shredded pork for a while;

3. Heat oil in a hot pot, add shredded ginger and stir-fry until fragrant, add marinated shredded pork, add a proper amount of soy sauce, stir-fry until the shredded pork becomes discolored, and then take it out;

4. Heat the oil in the pan again, add onion and ginger, stir-fry until fragrant, add mushrooms and stir-fry for a while, add fried shredded pork, add appropriate amount of Taoyuan Jianmin watermelon sauce, pepper and salt, and stir-fry until it is ripe and tasty; Just;