Recommend 6 home-cooked meals, cold and moisturizing, delicious and nutritious

1. Sauerkraut fish

Sauerkraut fish is a classic Sichuan dish, known for its unique seasoning and unique cooking methods, and some places call it "sour soup fish". The main ingredient is fresh grass carp, cooked with Sichuan pickles, the taste is sour and spicy, sour and appetizing, super rice.

【Ingredients】: Fresh grass carp, sauerkraut, dried chili, pickled pepper, coriander, green onion, ginger, garlic, Sichuan pepper, egg, pepper, cooking wine, salt, chicken essence

[Specific Method]:

1. When the grass carp is bought, let the master who kills the fish clean it, and after washing it at home, slice it into 3 pieces from the tail of the fish, 1 piece of fish bone, 2 pieces of fish meat, cut the head of the fish into sections, chop the fish bones into pieces, and cut the fish meat into thin slices from the tail of the fish with an oblique knife;

2. Put the cut fish fillets into a large bowl, add an appropriate amount of cooking wine, salt, pepper and 1 egg white to the bowl, mix evenly with your hands, and marinate for 30 minutes;

3. Take advantage of the time to marinate the fish fillet to deal with the side dishes, wash and cut the sauerkraut into sections, wash and cut the pickled pepper into sections, wash and cut the dried chili peppers into small sections, wash and slice the green onions, ginger and garlic respectively, and wash and set aside the peppercorns;

4. Heat the pan with cold oil, put in the green onions, ginger and garlic slices after the oil is hot, fry the fish head and fish bones until golden on both sides, pour enough water at one time, bring to a boil over high heat and turn to low heat and cook for 30 minutes;

5. Heat oil in another pot, add green onions, ginger and garlic slices, dried red peppers, pickled peppers after the oil is hot, add sauerkraut and stir-fry after stir-frying, pour in the fish soup cooked in between, add an appropriate amount of salt and chicken essence to taste, and cook for 15 minutes;

6. Remove the sauerkraut and other side dishes from the pot and leave only the sour soup base, slide into the fish fillets one by one, carefully push them away with a spatula, and cook for 2 minutes until the fish fillets turn white;

7. Pour the boiled fish fillets and fish soup into a large bowl, sprinkle with dried chili peppers and peppercorns, pour the hot oil on the dried pepper segments and peppercorns, and finally sprinkle with chopped green onions, and a bowl of sour and spicy sauerkraut fish with full color and flavor is ready.

2. Mapo tofu

Mapo tofu is a traditional famous dish in Sichuan, the hemp flavor comes from Sichuan pepper, and the spicy flavor comes from the chili pepper. The white tofu with bright red chili peppers is particularly attractive, and the tofu is smooth and tender, spicy and fragrant, which can be called the "rice killer", which is also my favorite home-cooked dish.

[Ingredients required]: Tender tofu, beef, Pixian bean paste, Sichuan pepper powder, salt, green onion, ginger, garlic, pepper, cooking wine, starch

[Specific Method]:

1. Wash the tender tofu and cut it into cubes of about 1 cm, blanch it in boiling water for 2 minutes, then remove the cold water and drain the water, wash and chop the beef into minced meat, wash and chop the green onions, ginger and garlic respectively;

2. Heat the pan with cold oil, pour in the minced beef and fry until it changes color, add cooking wine, green onion, ginger and garlic after the oil is hot, and then put in the Pixian bean paste after the fragrance is fried;

3. After stir-frying the red oil, add 1 tablespoon of Sichuan pepper powder, add a small amount of water and boil over high heat, pour in the blanched tofu, gently push it away and cook for 5 minutes until the tofu is completely flavored;

4. Add water starch to thicken the soup before leaving the pot to make the soup thicker, add a little salt and pepper to taste, stir well, put it on a plate, and finally sprinkle with chopped green onions.

3. Sweet and sour pork ribs

Now pork is much cheaper, and it is not distressing to eat pork ribs once in a while. The sweet and sour pork ribs are red and bright and oily, with moderate sweetness and sourness, and the meat is fresh and tender, suitable for all ages.

【Ingredients required】: pork ribs, green onion, ginger, garlic, cooking wine, rock sugar, light soy sauce, balsamic vinegar, corn starch, salt

[Specific Method]:

1. Soak the fresh pork ribs in water for a while to wash off the blood, cool the pot under water, add green onions, ginger slices, and cooking wine to remove the smell, continue to blanch for 3 minutes after the fire boils, remove and rinse with warm water to drain the water for later use;

2. After the ribs are cooled, sprinkle in an appropriate amount of cornstarch and mix evenly with your hands, so that the surface of each rib is evenly covered with cornstarch;

3. Put more peanut oil in the pot than usual, put the pork ribs in hot oil at a temperature of 6 and fry them over high heat, fry them until the surface of the ribs is golden brown, then control the oil and remove it, pour out the oil, and leave a little bottom oil in the pot;

4. Heat the bottom oil in the pot, add rock sugar and fry slowly over low heat, fry until the rock sugar completely melts and turns dark brown, pour in the fried pork ribs and stir-fry quickly, after the pork ribs are covered with sugar, pour in ginger slices and abacus and stir-fry for a while;

5. Add 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, appropriate amount of salt, green onion and ginger slices, stir-fry evenly, add boiling water that has not passed the ribs, turn to low heat and simmer for 90 minutes after boiling, after stewing, collect the juice on high heat, sprinkle white sesame seeds after putting it out of the pot and then start eating.

4. Stir-fry in the lotus pond

The lotus pond stir-fry is crisp and refreshing, fresh and fragrant, whether it is color, nutrition or taste, it can be called a classic in vegetarian dishes, it is a high-value vegetarian dish, suitable for all ages.

[Ingredients]: Snow peas, lotus root, fungus, carrots, green onions, garlic, salt, chicken essence

[Specific Method]:

1. Wash and tear off the tendons on both sides of the snow peas, peel and wash the carrots and cut them into thin slices, peel and wash the lotus root and cut into thin slices and soak them in water to prevent oxidation and blackening, wash and tear the fungus into small flowers after soaking in advance, wash the onions and garlic respectively, cut the green onions into chopped green onions, and mince the garlic for later use;

2. Add suitable water to the pot, put in an appropriate amount of salt and cooking oil after boiling, blanch lotus root, fungus, snow peas and carrots in turn, remove the cold water and drain the water for later use;

3. After the wok is heated, put in an appropriate amount of cooking oil, put in chopped green onion and minced garlic after the oil is hot, pour in all the ingredients and stir-fry over high heat, add an appropriate amount of salt and chicken essence to taste after stirring evenly, and then you can get out of the pot and put it on the plate, and a high-value lotus pond stir-fry is ready.

5. Shredded pork with green peppers

The most common home-cooked stir-fry of shredded pork with green pepper, the meat is silky and tender, spicy and delicious, a home-cooked dish that goes well with rice, this is also my husband's specialty dish, every time I want to eat shredded pork with green pepper, he cooks, this dish he makes is better than what I do.

【Ingredients】: Tenderloin, green pepper, egg white, green onion, ginger, garlic, salt, light soy sauce, cooking wine, pepper, starch

[Specific Method]:

1. After washing the tenderloin, cut it into thin strips, add a little cooking wine, salt, light soy sauce, and egg white and whip it in the same direction for 2 minutes to make the shredded meat absorb the juice and water, and then add a little starch to tighten the moisture, add starch to make the shredded meat more smooth and tender, and finally add cooking oil to lock in the water;

2. Wash the green pepper and cut it into thin strips after removing the stems and seeds, wash the green onions, ginger and garlic respectively, cut the green onions, mince the ginger, and cut the garlic into garlic granules for later use;

3. After the wok is heated, put in an appropriate amount of cooking oil, put the shredded meat in cold oil, fry until the meat is white, and then remove it for later use;

4. Heat the bottom oil in the pot, add chopped green onions, minced ginger and garlic after the oil is hot, stir-fry until fragrant, pour in shredded green peppers and fry until seven or eight mature, pour in shredded meat and stir-fry evenly;

5. Add an appropriate amount of light soy sauce, sugar, pepper and salt to taste, stir well, turn off the heat, and put it on a plate.

6. Scrambled eggs with tomatoes

Scrambled eggs with tomatoes should be regarded as a "national dish", basically everyone who learns to cook starts with scrambled eggs with tomatoes, a classic meal, never get tired of eating.

[Ingredients]: Tomatoes, eggs, shallots, cooking wine, salt, sugar

[Specific Method]:

1. Wash the tomatoes, remove the stems and cut into pieces, add salt to the eggs to increase the bottom taste, add cooking wine to remove the smell, and beat with chopsticks until the eggs are bubbling;

2. Heat oil in a wok, pour in the egg liquid to quickly disperse, fry until it is lumpy, and then put it out for later use;

3. Heat the base oil of the scrambled eggs, pour in the tomatoes and stir-fry, and put in the scrambled eggs when the tomatoes are soft and the soup is thick;

4. Add salt and sugar to taste, stir well, remove from the pot, put on a plate and sprinkle with chopped green onions.