Father's Day is coming. I recommend six favorite dishes for my father: meat, vegetables, nutrition, drinks and meals.

I remember when I was a child, I wrote an essay describing my father with words like "generous chest", "vicissitudes of face", "weather-beaten temples" and "rough palms", and I always liked to describe my father as a weather-beaten father like that in Luo Zhongli's oil paintings. Although I come from a girl's family, I was spanked several times by my father when I was a child. When I grew up, my father who was not good at nagging brought his simple, kind, rich and far-reaching fatherly love. Bing Xin once said: "Father's love is silent. If you feel it, it is not fatherly love! " "

Father's Day is coming. When I visit my father, I have to prepare some delicious meals that he likes to eat. There is an old man at home. If there is treasure, my father is usually a vegetarian. He only eats beef as meat, and sauce beef is his favorite. Besides, he can never get enough of some simple home-cooked dishes, such as "baked eggplant", "fried shredded potatoes", "cold noodles" and "stewed beans". Mom said: Your father is not picky about food except meat. He tastes good, but he lived a hard life when he was a child, so he can support himself well …

I asked a few friends around me about their favorite dishes these days, and summarized and recommended the following dishes: I hope you and I can carefully cook some favorite dishes for my father who is suffering at home on Father's Day, so that he can relax and eat happily and smoothly on this day ~

In summer, cucumber cold dishes are essential. In addition to the common cold dishes such as "pat cucumber", "cucumber mixed with fungus, yuba" and "cucumber mixed with skin lift", cucumber and pork belly are also a very good combination. Take a bite, which has the fragrance of cucumber and the meat taste of pork belly, as well as the rich fragrance of garlic juice and various seasonings. Delicious, especially suitable for drinking.

Ingredients: 2 cucumbers, 300g pork belly, coriander powder, chopped green onion, ginger slices, garlic paste, cooking wine, pepper, soy sauce, balsamic vinegar, sugar, sesame oil, salt and Chili oil.

Production method:

Step 1: Wash the pork belly, put it into the pot, pour clean water without meat, sit the pot on the fire, add a little pepper, a few pieces of ginger and 2 tablespoons of cooking wine, boil it over medium heat, skim off the floating foam, and cook for 20 minutes to cook the pork belly.

Step 2: Wash the cucumber, remove the head and tail, and cut it into long pieces on the chopping board. After the cooked pork belly is taken out and cooled, it is also sliced.

Step 3: Take a small bowl, add garlic paste, add 4 tablespoons of hot stew, then pour 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, half a spoonful of sugar, half a spoonful of sesame oil and 1 tablespoon of Chili oil into the bowl, add coriander and chopped green onion and stir well with chopsticks.

Step 4: Take a cucumber slice, wrap it with pork belly slices, fold it again and put it in the plate in turn.

Step 5: pour the prepared sauce evenly on the cucumber pork belly, and you can eat it ~

Tofu is rich in protein, minerals and calcium. Blood tofu can supplement iron and blood, and clean up the "garbage" produced by human metabolism; Leek is rich in dietary fiber, mineral zinc, vitamins and other nutrients. When eaten together, the three are delicious, soft and glutinous, and the effect of dry rice is no less than that of Mapo tofu.

Ingredients: a piece of North China tofu, a piece of duck blood tofu, a handful of leeks, minced garlic, Jiang Mo, Pixian bean paste, pepper powder, soy sauce, sugar, salt, water starch, cooking oil and cooking wine.

Production method:

1: Select leek, wash, control water and cut into sections; North tofu and blood tofu are cut into small pieces of uniform size for use.

2: Put the pot on the fire, pour in the right amount of water, and then add half a spoonful of salt and a little cooking wine. After the water is boiled, pour in the north tofu block and the blood tofu block, blanch and control the water for later use.

3: Sit in a wok over a fire, pour oil into the wok, add minced garlic and Jiang Mo when the oil is hot, add a spoonful of Pixian bean paste after stir-frying, stir-fry red oil, then add a small bowl of water, and then add a proper amount of pepper powder, soy sauce, sugar, salt, seasoning and color matching.

4: After the soup in the pot is boiled, put in the tofu block, cover the pot, stew for 5 minutes, pour in the right amount of starch water, stir well, then put in the leek section, stir well with a shovel, add the right amount of salt to taste, and then turn off the fire to eat.

Fried bacon with garlic moss, dried radish, green pepper and other dishes are all very good, and fried Dutch beans, which help to enhance human metabolism, make the bacon more fragrant, and the Dutch beans are crisp and sweet, not only rich in taste, but also nutritious and not greasy.

Ingredients: 1 piece of bacon, 1 plate of peas, chopped green onion, ginger slices, chopped pepper, soy sauce, sugar, salt and edible oil.

Production method:

Step 1: Wash the bacon in advance, cook it in hot water for 20 minutes, and then cool and slice it; Pick peas and wash them for later use.

Step 2: Put the pot on the fire, pour in clean water, after the fire boils, add a spoonful of salt, put the peas in blanched water for 10 second, and take them out, which will make the peas more green and beautiful.

Step 3: Sit in the wok on the fire and pour oil into the wok. When the oil is hot, add the fat bacon slices first, then add the lean meat slices and fry until slightly yellow.

Step 4: Add ginger, garlic and pepper powder and stir-fry, then add Dutch beans and stir-fry, add appropriate amount of soy sauce, sugar and salt to taste, stir-fry for a while, and then take out the pan and plate.

Perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. In addition, the content of -DHA, a good brain tonic, ranks first among all freshwater fish. Steaming or stewing soup is the best cooking method to keep the nutrition of perch. The steaming time and heat make the fish taste tender and delicious, and the perch has few thorns, which is especially suitable for the elderly and children.

Ingredients: a bass, onion, shredded onion, shredded ginger, shredded pepper, cooking wine, steamed fish and soy sauce, and proper amount of edible oil.

Production method:

Step 1: After washing the perch, cut it with an oblique knife, put it into a large plate, add 1/4 tablespoons of salt, 1 tablespoon of cooking wine and a small amount of onion and ginger slices, spread the whole fish evenly, and then put the ginger slices and onion slices into the belly of the fish and marinate for 20 minutes.

Step 2: put the pot on the fire, add the fish after the water boils, and steam for 10 minute.

Step 3: Take out the steamed fish, first remove all the onion and ginger slices, then pour out the soup with strong smell of steamed fish, then pour a little steamed fish soy sauce, then put some shredded onion and ginger on the fish, and finally pour a little hot oil to choke out the smell of shredded onion and ginger.

Braised pork is cooked by almost every family, and each chef has a unique formula suitable for family tastes; Braised pork in old Shanghai is made of pork belly, soy sauce, yellow wine (carved wine), sugar and other raw materials. The finished product looks thick and oily, tastes fat but not greasy, crisp but not rotten, and is moderately sweet and salty. It's an artifact that people can't stop.

Ingredients: pork belly 1 kg, 8 quail eggs, yellow wine, ginger slices, star anise, rock sugar and salt.

Production method:

Step 1: Wash pork belly, cut it into 2 cm square, put it in a pot, and fry it over medium heat until it is oily and golden on both sides.

Step 2: Pour the excess oil into a small bowl (reserved for future cooking), pour in the right amount of yellow wine, and add the right amount of soy sauce, soy sauce, ginger and star anise. After the fire is boiled, simmer for about 1 hour.

Step 3: In the process of stewing meat, quail eggs are washed, cooked and shelled for later use.

Step 4: Add the cooked quail eggs, add appropriate amount of rock sugar and salt, and continue to stew for half an hour. When the soup thickens, turn off the heat.

Amaranth is called "Longevity Vegetable", which is rich in minerals such as protein, carotene, vitamins, calcium, potassium, magnesium and dietary fiber. Moreover, the calcium contained in amaranth leaves is easily absorbed by the human body and can promote the growth of teeth and bones. Amaranth contains calcium 178- 187 mg per 100 g, which is called a small expert in calcium supplementation. Soup with preserved eggs reveals unusual delicacy under the light.

Ingredients: 1 amaranth, 2 preserved eggs, minced garlic, chopped green onion, salt and cooking oil.

Production method:

Step 1: Rooting amaranth, selecting yellow leaves, washing with clear water, and controlling moisture.

Step 2: cut the amaranth into sections, and divide the roots and leaves into open plates; Preserved eggs are peeled and cut into small pieces with cotton thread.

Step 3: Put the pan on the fire, pour oil into the pan, add preserved egg pieces when the oil is hot, fry until the skin is wrinkled, add minced garlic and chopped green onion, stir fry evenly, then pour in appropriate amount of boiling water and bring to a boil over high fire.

Step 4: After the soup is boiled to milky white, add some salt to taste, then add the roots of amaranth, cook for a few seconds, and then add the leaves of amaranth.

Step 5: When the amaranth becomes soft and the soup becomes bright red, turn off the fire and take out the pot ~

The above dishes include cold dishes and hot dishes, plus a soup, as well as vegetarian dishes. They are delicious and nutritious. No matter how busy and tired they are, the time of this meal is not bad. In the eyes of parents, I believe that as long as the children's own cooking is delicious, they are gratified, moved and happy. ...