The home-cooked food of super rice, simple to make and zero failure, a must for office workers, not the same seven days a week

The first course: shredded beef with pickled peppers

Ingredients: beef, pickled pepper, green onion, ginger, garlic, Sichuan pepper, coriander

Preparation:

1. Cut the beef into strips, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, a pinch of pepper and salt, 1 tablespoon of cooking oil, 1 tablespoon of starch, mix well and marinate for 20 minutes.

2. Cut the pickled pepper into sections, the ginger into shreds, the green onion into segments (separate the white and green onions), the garlic into slices, and the coriander into sections.

3. Heat the oil, pour in the garlic slices, ginger shreds and peppercorns and stir-fry until fragrant, then stir-fry the beef until it changes color. Add pickled peppers and green onions and stir-fry to taste.

Finally, pour in the coriander segments and green onions, stir-fry evenly and then remove from the pan.

Second course: sauerkraut fish

Ingredients: 1 grass carp, pickled cabbage, pickled pepper, spicy millet, green onion, ginger and garlic, dried chili, green pepper, white sesame seeds

Preparation:

1. Let the boss help the grass carp handle it, and the fish meat and bones are bagged separately. Come back and wash it, add 1 tablespoon of fish bones, a pinch of salt and pepper, mix evenly and marinate for 10 minutes. Add 1 tablespoon of cooking wine, 1/2 tablespoon of salt, 1 tablespoon of pepper, 1 egg white, 1 tablespoon of starch, mix well and marinate for 10 minutes.

2. Cut the sauerkraut into small pieces, the pickled pepper into sections, the millet spicy into rings, the ginger and garlic into slices, the green onion into sections, and the dried chili peppers into sections.

3. Heat the oil, pour in the millet spicy, ginger and garlic, pickled pepper and stir-fry until fragrant, then pour in the sauerkraut and stir-fry, stir-fry the water to dry the pot and set aside.

4. Heat the oil again, add the fish bones and fry until they change color, then pour in the freshly fried sauerkraut, add boiling water and cook for 5 minutes (be sure to let the water go), add salt and pepper to taste.

5. Remove the boiled fish bones and sauerkraut and put them in a large bowl, so that the soup does not need to be poured out. Cook the fillets one by one until the fillets change color, then pour all the fillets and the broth into a large bowl.

6. Sprinkle with Sichuan peppercorns, dried chilies, chopped green onions, white sesame seeds, and drizzle with hot oil.

The third course: return the garlic sprouts to the pot meat

Ingredients: garlic sprouts, pork belly, green onions, ginger and garlic, Sichuan peppercorns, bean paste

Method:

1. Blanch the pork belly in a pot under cold water, add cooking wine and ginger slices, skim off the foam after the water boils, cook for 15 minutes, remove and wash with warm water, and then cut into thin slices.

2. Clean the garlic sprouts and separate the garlic sprouts from the garlic sprouts. Cut the garlic sprouts into segments, and cut the garlic sprouts diagonally into segments. Ginger and garlic cut into slices.

3. Heat the oil, add the pork belly slices and stir-fry until the meat slices are slightly yellow, add 2 tablespoons of bean paste, stir-fry evenly until the red oil is stir-fried.

4. Add garlic sprouts, ginger slices, garlic slices, and tempeh and stir-fry until fragrant.

5. Add 1 tablespoon of light soy sauce, 1 tablespoon of sweet noodle sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, pour in the garlic sprouts, stir-fry for about 1 minute.

Fourth course: Stir-fried green beans

Ingredients: green beans, dried chilies, garlic

Method:

1. Clean the green beans and cut them into sections. Cut the dried chili peppers into sections and the garlic into slices.

2. Sauce: Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, a pinch of salt and sugar, 1 tablespoon of starch and a little water to a bowl, stir well and set aside.

3. Heat the oil, pour in the garlic slices and stir-fry until fragrant, then pour in the dried green beans and stir-fry until broken, add the dried chili peppers and stir-fry until fragrant.

4. Pour in the sauce, stir-fry evenly, and reduce the juice over high heat.

Fifth course: scrambled eggs with onions

Ingredients: 1 onion, 3 eggs

Method:

1. Beat the eggs in a bowl, add a pinch of salt, beat and set aside.

2. Clean the onion and cut into strips.

3. Heat the oil, pour in the eggs and fry until set, stir-fry the peppers, stir and remove for later use.

4. Heat the oil again, pour in the onion and stir-fry until it is raw, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, and stir-fry a few times.

Pour in the eggs and continue to stir-fry evenly to remove from the pan.

Sixth course: Braised tofu

Ingredients: fried tofu, millet spicy, green onion and garlic

Method:

1. Cut the fried tofu in half, cut the millet into rings, cut the green onion into segments (separate the white and green onions), and mince the garlic.

2. Heat the oil, pour in the spicy millet, minced garlic and green onion, stir-fry until fragrant.

3. Pour in the fried tofu and stir-fry evenly, add 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce, add half a bowl of water, and simmer for 2 minutes.

4. When the time is up, add an appropriate amount of salt and chicken essence, pour in the green onion segments (green onions), stir-fry evenly and then remove from the pot. Friends who like to eat leeks can also replace the green onion segments with leeks.

Seventh course: stir-fry in lotus pond

Ingredients: lotus root, snow peas, fungus, carrots, green onions, ginger and garlic

Method:

1. Wash the lotus root, cut it in half and cut it into slices. Remove the roots of the snow peas and wash them well. Soak the fungus in advance and add starch 2. Wash and cut into sections. Peel the carrots and cut into slices. Finely chop the green onion, ginger and garlic.

3. Bring water to a boil, pour in the ingredients and blanch for 1 minute. Remove the water control and set aside.

4. Heat the oil, pour in the green onion, ginger and garlic and stir-fry until fragrant, pour in the ingredients and stir-fry evenly. Add salt and chicken essence and stir-fry to taste.

5. Finally, pour in the water starch, reduce the juice over high heat, stir-fry evenly and then remove from the pot.