A few delicious and not greasy home-cooked dishes, which are fragrant before they come out of the pot, are easy to learn, and are so fragrant that they drool

Sweet and sour fish

Ingredients: carp, ginger, green onion, minced garlic, refined salt, soy sauce, sugar, vinegar, clear soup, wet starch, peanut oil.

Method:

1. Remove the scales of the carp, disembowel and remove the internal organs, dig out the two gills and wash them, every 25 cm, first cut straight (1. 5 cm deep) and then oblique dissection (2. 5 cm deep) into knife flowers. Then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge to marinate slightly, and then evenly spread wet starch around the fish and the knife edge.

2. Put peanut oil in a wok. When it is heated to 70% (about 175°C), put the fish tail into the pot and open the knife edge. Use a spatula to hold the fish so as not to stick to the bottom of the pan, fry it in oil for 2 minutes, push the fish to the side of the pan, the fish body is square, and then fry the fish with its back down for 2 minutes, then put the fish body flat, press the head into the oil with a spatula and fry it for 2 minutes, and when the fish is all fried until golden brown, remove it and put it on the plate.

3. Leave a small amount of oil in the wok, when it is heated to 60% (about 150 °C) over medium heat, add green onions, ginger, minced garlic, refined salt, soy sauce, add clear soup, sugar, and boil, put wet starch and stir well, pour in an appropriate amount of vinegar to form sweet and sour sauce, and quickly pour it on the fish.

Stir-fry the tenderloin

Ingredients: 200 grams of pork tenderloin; 50 grams of fresh shiitake mushrooms; 1 green pepper; Egg white; Scallions; Ginger; Salt; Wine; light soy sauce; water starch; Essence of chicken; Sugar; Vinegar; Stock

Method:

1. Cut the pork loin into willow leaves, add salt, light soy sauce, cooking wine, egg white and water starch and stir vigorously, add 1 tablespoon of cooking oil and marinate for a while; Wash the shiitake mushrooms and green peppers and cut them into strips for later use

2. When the oil is added to the wok and boiled to 50% hot, put the tenderloin in it and fry it over medium heat until the surface of the meat slices changes color

3. Leave the bottom oil in the pot, stir-fry the chives and minced ginger, stir-fry the mushrooms, green peppers and tenderloin, add salt, cooking wine, sugar, a little vinegar and a small amount of broth, drizzle a little pepper oil (sesame oil), stir well and put on a plate

Corn and carrot cured fried rice

Ingredients: rice; Egg; Corn, green beans and carrots (frozen food available in supermarkets); Ham; Soy sauce; Chives; Wine; Salt;

method

1. Cut the Cantonese sausage into small pieces;

2. Cut the green onion and egg into a bowl, stir into the egg mixture and set aside;

3. Heat the oil in the pan;

4. Pour in the beaten egg mixture;

5. Slide the eggs quickly, don't get old, pull the chop to one side of the pot, pour in the sausage cubes on the other side and fry the fragrance;

6Pour in corn, green beans and carrots, stir-fry;

7Pour in the white rice and continue to stir-fry; until the rice grains are scattered and become one with other ingredients;

8. Pour in soy sauce and stir-fry evenly. Make every grain of rice sauce red; Add salt, season to taste, and sprinkle with chopped chives.