The 15 delicious home-cooked dishes on the table with family and friends are better than those in restaurants

Scrambled eggs with tomatoes and garlic sprouts

Ingredients: garlic sprouts, eggs, tomatoes, vegetable oil, salt, green and red peppers

Method:

1 Wash and cut the tomatoes into cubes, wash and cut the green and red peppers into cubes, wash and cut the garlic sprouts into sections, mix evenly with a little salt and marinate for 10 minutes, beat the eggs

2 Fry in a hot pan with cold oil and egg liquid until it becomes a lump and scoop it up.

3. Leave the bottom oil in the pot, stir-fry the garlic sprouts and chili peppers evenly and soften.

4. Stir-fry the tomato pieces to remove the moisture, add salt and stir-fry evenly, and stir-fry the egg pieces evenly

Stir-fried okra with pork belly

Ingredients: 100g pork belly, 250g okra, 1 red pepper, 1 garlic, a little minced ginger;

method

1. Cut the pork belly into thin slices, add oil, light soy sauce, minced ginger and a little sugar, mix well, marinate for about 10 minutes.

2. Cut the okra diagonally into thick slices, cut the large red pepper into strips, crush the garlic, chop into minced garlic and set aside.

3. Put the oil, put the pork belly in it when the oil is hot, and fry until it is cooked for 8 minutes.

4. Add the red pepper and okra in the remaining oil, stir-fry for a while, pour in the light soy sauce and sugar, and stir-fry. Pour in the pork belly before removing from the pan, stir-fry for a while, and remove from the pan.

Plum pork ribs

Ingredients: pork ribs, plum, ginger slices, green onions, rock sugar, cooking wine, oil, salt

Method:

1. Soak the plum in boiling water for 10 minutes; Ginger slices; Cut the green onion into sections;

2. Wash the pork ribs and cut them into pieces, put them in a pot under cold water, add two slices of ginger, blanch them together, remove them, and then wash them with warm water to control the moisture and set aside;

3. Put a little oil in the pot, add rock sugar and stir-fry slowly over low heat; Stir-fry until the rock sugar is completely melted and brown, then add the water-fried pork ribs and stir-fry together; until the ribs are fully colored; Then add ginger slices, green onions and an appropriate amount of cooking wine, stir-fry evenly;

4. Pour the plum into the pork ribs together with the soaked water and bring to a boil over high heat;

5. Cover, turn to low heat and simmer for 40 minutes;

6. Remove the lid, add salt, light soy sauce and oyster sauce to taste, reduce the juice over high heat, and then remove from the pot and serve on a plate.

Sweet and sour pork ribs

Ingredients: pork ribs, salt, sugar, aged vinegar, light soy sauce, dark soy sauce, cooking wine, Sichuan peppercorns, bay leaves, seasoning

method

1. Clean the pork ribs, add an appropriate amount of water, cooking wine, peppercorns and ingredients to the pot, put the pork ribs to a boil over high heat and cook for half an hour.

2. Remove the pork ribs and put them in a basin, add 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 2 tablespoons cooking wine, and an appropriate amount of salt to marinate for 20 minutes.

3. Heat vegetable oil in a wok and fry the pork ribs in the oil until golden brown.

4. Leave a little oil in the pot, add 3 tablespoons of sugar, a small amount of broth, a little salt (salt has been added when marinating, don't add more) add the ribs and cook over low heat for 5 minutes.

5. At this time, add 3 tablespoons of aged vinegar and reduce the juice over high heat.

Steamed chicken with shiitake mushrooms

Ingredients: 300g chicken wings, 120g fresh shiitake mushrooms, 100g soaked fungus, 200g ham, 1/2 tsp salt, 2 tsp light soy sauce, 1/2 tsp cooking wine, 1/2 tsp pepper, 1/2 tsp sugar, 1/4 tsp monosodium glutamate, 2 tsp olive oil, 1 tbsp sesame oil, 2-3 slices of ginger, 1 tbsp chopped green onion

Method:

1. Wash the chicken wings, wipe them dry, and chop them into two. Wash and drain the mushrooms, cut the horizontal slices into two, and tear the soaked fungus into small flowers.

2. Boil water in a pot, add fungus and mushrooms, blanch for three minutes, remove and rinse with cold water, and drain.

3. Put the chicken wings, shiitake mushrooms and fungus into a large bowl, add salt, light soy sauce, cooking wine, pepper, sugar and monosodium glutamate, grasp well, finally pour in olive oil, grasp well, and marinate for 30 minutes.

4. Cut the ham into thick slices of about 7mm, and cut them into four pieces.

5. Arrange all the ingredients in a deep bowl in the order of chicken wings-shiitake mushrooms-fungus-ham slices-chicken wings

6. After boiling the steamer on high heat, put the bowl in and steam on high heat for about 13 minutes.

7. Take it out, sprinkle with chopped green onions, heat sesame oil, and pour it on top of chopped green onions.

Stir-fried pork liver with onions

Ingredients: 250g pork liver; one onion; a spoonful of soy sauce; salt to taste; a pinch of sugar; a pinch of shredded ginger; a spoonful of cooking wine; 1/2 teaspoon of starch;

Method:

1. Wash and slice the pork liver as thin as possible, mix well with starch, soy sauce, salt, ginger shreds, and cooking wine and marinate for 20 minutes

2. Slice the onion

3. Heat oil in a pot, stir-fry pork liver, add onion, a little soy sauce, salt and sugar, and stir-fry for about 3 minutes.

Spicy shrimp

Ingredients: Prawns, potatoes, red and green peppers, dried chilies, garlic, ginger slices, onion, coriander, light soy sauce, cooking wine, sugar, chicken essence, salt

Method:

1. Cut off the whiskers of the prawns, cut off the back of the prawns, and marinate them in cooking wine and light soy sauce for a while. Peel the potatoes and cut them into strips, rinse them with clean water and set aside.

2. Remove the seeds of the red and green peppers and cut them into pieces, cut the dried peppers into segments, and cut the garlic slices and ginger slices. Put oil in a pan, heat the shrimp and drain the oil when it is golden brown.

3. Fry the potato strips until golden brown, remove and drain the oil. Leave 2 tablespoons of oil in the pot, add garlic slices, ginger slices, and dried chili peppers and stir-fry until spicy.

4. Add the red and green peppers and stir-fry, then add the fried shrimp and potato strips and stir-fry well. Initially, add salt, chicken essence and sugar, and stir-fry all the ingredients evenly before you can get out of the pot.

Steamed pomfret

Ingredients: 4 pomfret, 1 green onion, 5 slices of ginger, 2 cloves of garlic, 2 tablespoons of steamed fish soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce

Method:

1. Remove the internal organs of the pomfret, wash it, make a few cuts on the surface with a knife, put it on a plate, and pour 2 spoons of cooking wine.

2. Spread the shredded ginger, minced garlic, and cut the green onion into sections, and put them in the steamer.

3. Steam for 10 minutes to turn off the heat, the time is determined by the size of the fish, this kind of fish is about the same for 10 minutes. If the fish is larger, take 15-20 minutes. Add the shallots when it's almost ready.

4. Heat a pot of hot oil.

5. After steaming, pour a spoonful of soy sauce, 2 spoons of steamed fish drum juice, and finally pour hot oil and remove from the pot.

Spicy shredded sheep's head

Ingredients: sheep's head, 1 kg of salad oil (about 60 grams), 2 kg of Sichuan-style brine, 3 grams of material A (3 grams of Maggi umami sauce, steamed fish soy sauce, spicy fresh sauce, 1 gram of monosodium glutamate, chicken essence and pepper), 100 grams of crushed garlic,

5 grams of millet pepper strips, 5 grams of pepper oil, 20 grams of shallots, and 10 grams of balsamic vinegar

Method:

1. The sheep's head is cleaned, slightly blanched and put into the Hunan brine, boiled over high heat, changed to low heat to marinate until mature, slices the mutton, teared into strips, put the sheep's skull into a plate, and the sheep's brain is kept for other purposes;

2. Put salad oil in the pot, when it is 60% hot, put in the mutton strips, quickly pull the oil over low heat, and remove the oil;

3. Put pepper oil in the pot, when it is 60% hot, put in the crushed garlic, millet pepper strips, and shallots, add the lamb's head meat strips after stir-frying, season with material A, cook balsamic vinegar, and put it on a plate.

Spicy belly shreds

Ingredients: fresh pork belly, green chili, red chili, ginger, garlic, cooking oil, cooking wine, light soy sauce, salt, flour, corn starch, dark soy sauce, chicken powder, Sichuan pepper, stewed meat bun

Method:

1. Rinse the fresh pork belly, put in the flour and knead it, repeat twice, add salt and rub it twice, clean it, put cold water into the pot, boil over high heat and cook for 5 minutes, remove and rinse, put it in the pressure cooker, add ginger slices, peppercorns, cooking wine, stewed meat and press for 15 minutes to remove and shred.

2. Cut the green pepper and red pepper into cubes, shred the ginger, peel and mince the garlic. When the pot is poured into the pot and boiled to 5 hot, put the ginger and garlic in and stir-fry until fragrant, pour in the pressed belly shreds and stir-fry, stir-fry for a while on high heat, add green chili peppers and red chili peppers and stir-fry together.

3. Add salt, light soy sauce and dark soy sauce to pour a little cooking wine from the side of the pot, stir-fry over high heat, add chicken powder to improve freshness, and put it on a plate.

Chilled tofu skin

Ingredients: 1 bean skin, 2 coriander, 1 green onion, 1 green pepper, 2 millet peppers, 1 small piece of ginger, 3 garlic, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, a little sugar.

Method: 1. Rinse the tofu skin and cut it into thin strips.

2. Boil water in a pot, after the water boils, put the tofu shreds and boil it, the time is not long, and the water is fished.

3. Cut the green pepper and millet pepper into small rings, cut the coriander into sections, shred the green onion, and mince the ginger and garlic.

4. Put the shredded tofu, green pepper, millet pepper, coriander and green onion, garlic and ginger into a large bowl.

5. Boil a little oil in a pot, pour it on the side dishes while it is hot, add salt and sugar (to enhance freshness). Add light soy sauce and vinegar and mix well.

Stir-fry the spicy shrimp

Ingredients: shrimp 180 grams; Appropriate amount of dried chili peppers, 3 slices of ginger, 2 cloves of garlic, 1 tablespoon of pepper, 1 tablespoon of bean paste;

method

1. Prepare the materials.

2. Remove the head and tail of the shrimp, peel off the shell, remove the shrimp, sprinkle with pepper and marinate for a while.

3. Dried chili peppers cut into small pieces.

4. Heat the oil in the pan, flatten the ginger and garlic and the chili pepper and stir-fry for a while until the fragrance is frozen.

5. Add a tablespoon of bean paste, a small bowl of water, and stir-fry until fragrant.

6. Pour in the shrimp, stir-fry until the shrimp turn red, and reduce the juice slightly.

Stewed tofu with fat intestines

Ingredients

Fat sausage, tofu, shallots, ginger.

method

1. Cut the cooked pork fat sausage into cubes, slice the tofu and ginger, and chop the shallots. After boiling water in a pot, add tofu and cook for three minutes to remove the smell of beans, then remove and set aside.

2. Blanch the fat sausage in boiling water and remove it for later use. Add an appropriate amount of boiling water to the pot and directly add the blanched tofu, fat sausage and ginger slices.

3. Add salt and a little cooking wine, add more pepper, simmer on high heat for about five or six minutes, then turn off the heat. Add chopped green onion or coriander, and finally pour in sesame oil.

Beer stewed pork knuckles

Ingredients: pork knuckles, garlic, green onion knots, ginger, braised pork buns, beer, dark soy sauce, rock sugar.

Method:

1. Blanch the pig's feet, add a tablespoon of white wine, boil again, clean up the hair, and dry it for later use.

2. Pork knuckles are fried and colored. (If you are afraid of frying, you can omit it, but the fried pork knuckle locks in the fragrance, and the skin is also delicious after stewing)

3. Put beer, salt, marinade packet, dark soy sauce, rock sugar, green onion, ginger (pat apart) and put them in the pressure cooker.

4. Put in the pig's trotters, choose the button according to your favorite taste, choose the bean trotters if you like soft and crispy, don't like it so soft, and if you like the taste, you can choose chicken and fish, or pork ribs. I think the chicken fish is enough.

5. You can take it out of the wok to collect the juice, my this is too soft and it doesn't look good to collect the juice again. So confiscated. The soup was boiled and eaten by me.

Pork ribs with fermented bean curd sauce

Ingredients: 500 grams of pork ribs, 3 tablespoons of red bean curd juice, 2 small pieces of red bean curd, appropriate amount of water, 20 grams of rock sugar, 4 slices of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 20 grams of oil, 1 handful of green onion, 2 cloves of garlic.

method

01. Soak the pork ribs in clean water, and change the water several times during the period. Red bean curd and bean curd for later use; Cut the green onion into white green onions and chopped green onions; Ginger and garlic slices. Blanch the washed pork ribs in cold water for 2-3 minutes, add 2 slices of ginger and 1 tablespoon of cooking wine, and boil to remove the blood from the pork ribs.

02. Scoop up the ribs and drain and blot the water with kitchen paper. Heat the frying pan, pour in the oil, cook until it is 50% hot, put in the pork ribs and fry until the surface is golden brown, and remove the oil. Sauté the ginger, shallots and garlic with the remaining oil from the fried pork ribs.

03. Pour in the prepared red bean curd and juice, light soy sauce, rock sugar, pour in an appropriate amount of hot water, and cover the ribs. Bring the soup to a boil, add the fried pork ribs, bring to a boil again over high heat, cover and simmer over low heat for 30 minutes until the ribs are crispy. Remember to flip the ribs during the simmering and pay attention to the juice. Finally, reduce the sauce over high heat