100 lazy lunch practice 100 simple lunch practice

Lunch is very important to everyone, but most of us work outside and sometimes we can't go home for lunch at noon, so it is very important to ha

100 lazy lunch practice 100 simple lunch practice

Lunch is very important to everyone, but most of us work outside and sometimes we can't go home for lunch at noon, so it is very important to have a delicious and simple lunch. Here I recommend some for you.

Shrimp with taro and cheese

Ingredients: 10 taro, 2 slices of cheese, 3 prawns.

Accessories: salt 1 teaspoon, chopped green onion, cumin powder, 2 tbsp salad oil, cooking wine 1 teaspoon, sugar 1 teaspoon.

Exercise:

1. Wash and peel taro. Cut it in half and steam it in a pot. This kind of taro is steamed for almost ten minutes.

Both sides are ripe;

2. Shrimp cut off the shrimp gun, shrimp whiskers, open the back, and go to the sand line to sandbag. Open your back and leave your stomach. Then don't cut it. Chop it gently with a knife. Use cooking wine to deodorize;

3. Pour some salad oil or cooking oil into the bowl. Add salt, sugar, cumin powder, or add some pepper according to your own taste. Stir evenly;

4. Put the steamed taro into the baking tray. Take a brush and brush the salad oil just prepared on taro and shrimp. Marinate for about five minutes;

5. Slice one piece of cheese, dice another piece of cheese, and chop and mix the remaining taro together;

6. Cheese strips are placed on taro at will. Crushing cheese taro and stuffing it on shrimp;

7. Set the plate and preheat the oven;

8. 180 degrees, upper and lower fire, middle layer, baking 15-20 minutes. It depends on the individual oven. Sprinkle chopped green onion in the last few minutes;

Braised ribs in sauce

Ingredients: 300 grams of ribs;

Accessories: light soy sauce, rock sugar, dark soy sauce, garlic, cooking wine, fresh essence, salt, starch, bean paste, pepper, ginger and dried pepper.

Exercise:

1. Prepare fresh ribs;

2. Add cold water to the pot; Put the ribs in the pot and boil them without covering the lid; The pigsty flavor of ribs is fully volatilized. Cold water is easier to boil the blood out of the ribs;

3. Boil out the blood in the ribs, remove the ribs and wash them for later use;

4. The oil in the pot is hot. First, choose rock sugar to stir-fry the sugar color. The color of rock sugar fried is red and bright. You'd better break it up before frying it. Stir-fry the sugar color over low heat until the rock sugar is completely melted. Heat oil from another pot, saute Jiang Mo and dried Chili; Stir-fry the blanched ribs with sugar;

5. Adding cooking wine can remove the fishy smell and better help the ribs to taste;

6. Stir-fry until the surface of the ribs is firm, and add soy sauce to thicken;

7. Add soy sauce essence;

8. Add garlic. After the surface of the ribs is evenly colored, pour boiling water into the ribs, cook over high fire until the soup boils, cover the lid and stew over low fire for 40 minutes;

9. Add 1 tbsp bean paste;

10. Extremely fresh and moderately fresh;

1 1. Add salt when the soup in the pot is cooked to one third;

12. Add water starch to thicken it to make it more viscous and tasty. Then mix well with a spatula, sprinkle with pepper and serve at last. After this introduction, I believe you must be swallowing saliva. A delicious, refreshing, tender, crispy and sweet braised pork ribs is ready.

Stewed beef brisket with radish

Ingredients: a brisket;

Accessories: one white radish;

Seasoning: 3 grams of salt, 5 grams of soy sauce, appropriate amount of rock sugar, 2 slices of ginger, 2 cloves of garlic, 2 slices of star anise, 2 grams of pepper, cinnamon 1 segment, a little dried pepper, appropriate amount of bean paste, appropriate amount of tomato sauce, onion 1 segment, onion 1 small handful, a little pepper, and tsaoko/small handful.

Exercise:

1 ... Wash the brisket, soak it in clear water until no blood oozes out, selectively remove part of the fat and mucous membrane on the brisket, and cut it into 3-4CM squares for later use; Put water in the pot, add Jiang Mo and pepper, add diced beef brisket after the water boils, pour 1 teaspoon Shaoxing wine, cook for 2-3 minutes until blood bubbles overflow, take out the beef brisket pieces, wash them with warm water and control the water for later use;

2. Prepare stewed meat sauce, red bean paste and lobster sauce and chop them for later use; Peel garlic cloves, wash shallots and cut them obliquely into sections, remove stalks and seeds from green/red peppers and cut them obliquely into sections, slice ginger, wash shallots and tie them tightly for later use; Wash the spices with warm water for later use;

3. Heat the wok and pour in the oil. Stir-fry garlic cloves, ginger slices, onion segments and spices with medium and low fire, pour the mixed sauce into the center of the wok, stir-fry until the red oil oozes, pour the brisket into the wok, and stir-fry with high fire; Pour Shao wine and soy sauce into the pot, stir-fry the beef brisket until the discolored skin shrinks slightly and burns, and add enough boiling water at one time to open the pot;

4. Pour the meat and soup into the pressure cooker (it's better not to stew in a casserole in a hurry), and "press" the lid for about 35 minutes on medium and small fire to turn off the fire; Wash the white radish, cut it into discs and spread it in a clay pot, take out the beef brisket from the pressure cooker and spread it on the radish slices, filter out the impurities in the soup in the pot, add beef powder, refined salt and crystal sugar, mix well, pour the original juice into the pot, bring it to a boil, turn to low heat, and simmer until the radish is soft and waxy, and then serve with oil, green pepper and pavement.

cabbage

Ingredients: 3 vermicelli, half a cabbage, 1 dried seaweed, half a bowl of pork belly, half a carrot and garlic.

Accessories: half a tablespoon of sugar, 3 tablespoons of soy sauce, 1 teaspoon of pepper, 3 mushrooms, and appropriate amount of salt.

Exercise:

1. Soak the vermicelli in warm water for 10 minutes, remove and control the moisture. Be sure to control it;

2. Shred cabbage and carrots;

3. Chop pork belly, chop mushrooms in advance, soak shrimps, remove and filter, and chop garlic;

4. wok, add more oil and stir-fry minced garlic with a small torch.

5. Pour in the dried shrimps and stir-fry until fragrant;

6. Add vermicelli, simmer and stir with chopsticks. About 3 minutes. (Many people question this step. I want to say that I have done the practice of putting cabbage before putting fans, so the fried fans are not dry enough. My version is to put vermicelli first, then cabbage, which is dry and fragrant. But first, you must have a non-stick pan. Otherwise I advise you not to try);

7. Add minced meat. Why not put minced meat in advance? Because I want to keep it fresh. If you put it in advance, it will fry the meat hard;

8. When you hear the fan buzzing, pour in the cabbage and stir-fry until it becomes soft. Cook a little soy sauce, a little salt, a little pepper, a little sugar, and add shredded carrots. Change the fire and stir fry. Finally, add the minced mushrooms. Turn the pot a few times;

Crispy bean curd with sauce

Ingredients: 300g brine tofu, pork belly 10 slice, 2 garlic slices, 2 ginger slices and 2 shallots.

Accessories: 3 tbsps of soy sauce, bean paste 1 tbsps, sugar 1 tbsps, 2 tbsps of cooking wine, 2 bowls of hot water and appropriate amount of starch.

Exercise:

1. Cut the tofu into pieces with a thickness of one centimeter. Deep-fried until golden on both sides, forming a hard shell on the surface. Don't be too thin or the water in the tofu will become thin and unpalatable after evaporation (you can also fry it slowly with less oil). Actually, it's fried faster and more fragrant. Don't worry about what to do with fried oil. The fried tofu oil is very clear and can be reused.

2. Blow like this. Take it out for later use;

3. Slice ginger, garlic and pork belly. Don't use too much pork belly, just add some oil to tofu. Cut the onion and onion tail separately. Cut the onion into inches, and cut the onion tail into chopped green onion;

4. wok, do not put oil first, and dry the pork belly. Stir-fry the oil, and then put the right amount of oil;

5. Stir-fry the dried incense and remove it for later use;

6. Directly use the oil in the pot, add 1 tablespoon of bean paste (depending on personal taste), stir-fry the fragrance, add ginger and garlic, add chopped green onion, and add 2 tablespoons of cooking wine;

7. Add 3 tablespoons of soy sauce and appropriate amount of sugar. Appropriate amount of salt (bean paste is salty, and salt can be added according to taste) is boiled into 2-3 bowls of hot water;

8. Put the tofu in the yard and pour the pork belly in. Scoop up the soup like this and pour it on the tofu. Let the tofu absorb the soup. Cook slowly on low heat. Until the soup is almost collected, the water starch is covered with a thin layer. Sprinkle with chopped green onion. The pot is out.

Braised chicken with sweet potato

Ingredients: grass chicken 1 bird, sweet potato 1 bird, appropriate amount of onion and ginger;

Accessories: 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, appropriate amount of boiling water and salt.

Exercise:

1. A kilo of chicken is less than two kilos. Head, tail and claws. No, cut the rest into small pieces. Soak in cold water for about 20 minutes to soak out the blood. Marinate with cooking wine and proper amount of salt for more than ten minutes;

2. Sweet potato cutting hob block. Frying in an oil pan until a hard shell is formed on the surface, and taking out;

3. fry the chicken pieces, too. It's completely blown up Remove the oil filter;

4. Stir-fry shallots and ginger in a wok, pour in the fried chicken pieces, stir fry, add 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp oyster sauce, stir fry and color evenly;

5. Add water without chicken nuggets, cover the pot, bring to a boil over high fire, and simmer over low heat until the chicken is cooked and soft, and the water is almost cooked. You can save some juice to pour rice, which is very good;

6. Pour in the fried sweet potato, stir fry together, and add the right amount of salt according to personal taste. Sprinkle some chopped green onion from the pot.

Spicy roasted sparerib

Ingredients: pork chop 400g, barbecue sauce100g;

Accessories: lettuce 30g.

Exercise:

1. Prepare all materials;

2. Chop the pork chop into pieces of about 10cm, wash and drain, put it in the pot and pour the sauce for half an hour;

3. Put the marinated spareribs into the baking tray neatly, and leave the barbecue sauce for later use;

4. Preheat the middle layer of the oven at 265,438+00 degrees for 50 minutes. Wrap the baking tray with tin foil, seal it, put it in a preheated oven, and bake at 2 10 for 20 minutes;

5. Then take out the baking tray, open the tin foil, brush the remaining barbecue sauce on the meat, wrap the tin foil, and bake in the oven for another 20 minutes;

6. At the last 10 minute, open the tin foil and bake. Pay attention to the changes in the ribs. Turn them over. Put the cooked ribs on the lettuce and put them on the plate. You can eat it with lettuce.

Dandan fish noodles

Ingredients: pork100g, fish noodles100g.

Accessories: broken rice, sprouts 100g, peanuts (fried), Chinese cabbage.

Seasoning: salad oil, salt, soy sauce, vinegar, chicken essence, onion, ginger, garlic, cooking wine, sesame oil, sugar, Chili oil, pepper oil and lard (vegetable oil).

Exercise:

1. Add minced leek, Jiang Mo and minced garlic into the oil and saute until fragrant, then add minced pork;

2. Stir-fry minced meat, spray cooking wine and soy sauce to remove fishy smell and enhance color;

3. Add shredded rice and stir-fry with minced meat. Stir-fry and add a little salt according to the salinity of soy sauce for later use;

4. Relax the cooked fish noodles in the pot, add a little salt when the fish noodles are almost cooked, add vegetables and cook until the vegetables are cut off, remove the vegetables and noodles together, and control the moisture;

5. Mix sesame sauce, sesame oil, spicy oil, pepper oil, chopped green onion, minced garlic, chopped peanuts, a little sugar, vinegar and chicken essence into a bowl of juice and put it at the bottom of the bowl where you want to eat noodles;

6. Put the noodles on the bowl of juice, code the noodles with green vegetables and fried minced meat, or decorate the noodles with some peanuts (I forgot). When eating, mix the seasoning at the bottom of the bowl and mix well

You can have a delicious lunch without cooking or cooking noodles. There must be a packet of sliced bread in the refrigerator every week. Many times, if you only eat it at breakfast, you can't finish it during the fresh-keeping period, so you often feed ducks or birds. In fact, bread as the staple food can also be replaced by a delicious and simple lunch.

1. Whole wheat bread is topped with salted elbow flowers and shredded carrot and celery, and topped with alfalfa sprouts and shredded purple onion. A meal not only has more than five kinds of food, but also has rich colors.

2. Cut the three tiger shrimps from the back, remove the sand line, marinate with a little salt and pepper for a few minutes, put the oil, shredded ginger and shredded onion into the pot, add a little soy sauce and oyster sauce after both sides turn red, and finally add a tablespoon of tomato sauce. Put shrimp and sauce on whole wheat bread and sprinkle with some alfalfa sprouts. When eating, you can easily take out the shrimp meat with a knife and fork, and finally add sauce and alfalfa sprouts to make the bread very delicious.

3. The seafood shop bought a turtle with a weight of 1.5 kg, sliced the fish and processed it into fried fish steak in the shop. I ate fish and chips, and there were some fish left, so I fried the fish in a pot, poured it into spaghetti sauce, served with shredded Chinese cabbage and garlic slices, and put it on the bread slice.

Cook soup with the same fish head and bones, add onions, celery, tomatoes and mussels, it's delicious.

Scrambled eggs with onion and avocado, first shred the onion, marinate with salt for 10 minute, then beat in the eggs, heat the pan with oil, pour in the egg liquid, fry on both sides until golden brown, put on whole wheat bread, serve with avocado slices and sprinkle a little black pepper on the surface.

Other simple lunch suggestions

fried rice

Prepare eggs, rice, carrots, cucumbers and onions. Dice carrots and cucumbers, and cut onions into powder. First, put eggs in a bowl, stir-fry them in an oil pan into egg pieces, put them in the bowl, and then put oil. First, stir-fry onions, then add carrots, cucumbers, rice and egg pieces, add salt, stir-fry evenly, and then take out the pan.

Potato cake

Prepare potatoes and flour. First, wash and peel the potatoes, cut them into uniform filaments, then put the flour into a bowl, add more water and salt, stir them into paste, add shredded potatoes and stir them together, then heat the oil in the pot, pour the shredded potatoes into the pot and spread them into golden shortcakes.

Egg steamed bread

Prepare eggs and steamed bread. First cut the steamed bread into small pieces, beat the eggs in a bowl, add salt, stir, put the steamed bread slices, dip the steamed bread in the egg paste, then put the oil in the pot, heat it, put the steamed bread paste in the pot, fry it until it is golden and crisp, and then take it out of the pot.

Homemade hamburger

Prepare hamburger embryos, bacon, cucumbers and eggs. Put oil in the pan, spread the eggs into an egg roll, add a little salt, wash the cucumber and cut into pieces, then put the eggs in the bread embryo, and then put the cucumber slices and bacon on it. This way of eating is suitable for friends who love western food.