A few home-cooked dishes that novices must learn to cook, delicious and simple!

Pickled vegetables and shredded pork

Ingredients: 200g lean pork, 150g mustard, or 1/4 radish, 3 or 5 chives, 1/4 teaspoon salt, 1 teaspoon cooking wine, 1 teaspoon starch, 1 tablespoon water, 1 tablespoon of cooking oil, a little chicken essence, 1 teaspoon of coarse chili powder

Method:

1. Slice the pork thread, and then cut it into shreds, not too fine, too fine and easy to fry, and the taste of the entrance is not real;

2. Add salt, cooking wine, starch and water;

3. Grasp the sizing evenly and marinate for 20 to 30 minutes;

4. Cut the mustard into shreds, wash with water and soak and marinate for 20 to 30 minutes;

5. Rinse the soaked mustard shreds again and squeeze out the water;

6. Cut the carrots into shreds and the chives into sections;

7. Stir-fry shredded carrots in hot oil until soft;

8. Add shredded pork and continue to stir-fry over high heat until the shredded meat changes color;

9. Add shredded mustard and stir-fry evenly;

10. Add chili powder; Stir-fry evenly;

11. Add a little chicken essence and stir-fry evenly;

12. Finally, add the chives and stir-fry evenly.

Stir-fried bacon with green peppers

Ingredients: 2 sausages, 1 bacon, 1 red pepper, 2 green peppers, garlic, salt, light soy sauce

Method:

1. Slice the bacon sausage, green pepper and red pepper into cubes.

2. Stir-fry the garlic in the pan and fry the cured meat in the pan until it is translucent.

3. Add green and red peppers and stir-fry together.

4. Slip some water (a little bit) on the side of the salt pan, add salt, and season with light soy sauce.

5. Fry until the green pepper is broken and ready to serve.

Spicy tofu

Ingredients: 500 grams of tofu, 200 grams of garlic sprouts, 10 cloves of garlic, 3 dried chilies, 1 tablespoon of bean paste, 30 grams of vegetable oil, a little chicken essence, 10 grams of water starch, a little sesame oil

Method:

1. Prepare the ingredients, a piece of tofu, a handful of green garlic sprouts, a tablespoon of bean paste, a few cloves of garlic, and a few dried chili peppers.

2. Cut the tofu into small pieces, the green garlic sprouts into small pieces, the garlic into minced pieces, and the dried chili peppers into small pieces.

3. Add the bottom oil to the pot, add the bean paste after the oil is hot, stir-fry over low heat to fry the red oil, then add the minced garlic, and the dried chili peppers continue to stir-fry to bring out the fragrance.

4. Add stock or hot water to the pot.

5. Put the tofu in the pot and shake the pot gently.

6. When the tofu is almost cooked, put the green garlic sprouts into the pot and heat over high heat for dozens of seconds.

7. When it is about to come out of the pot, first add a little chicken essence, then add water starch, turn it gently, turn off the heat, pour in a little sesame oil, and then you can put it out of the pot and start the bowl.

Sliced shiitake mushroom meat

Ingredients: 200 grams of lean pork, 200 grams of fresh shiitake mushrooms,

Seasoning: 75 grams of lard, 3 grams of salt, 10 grams of cooking wine, 15 grams of green onions, 10 grams of corn starch, 3 grams of monosodium glutamate, 8 grams of ginger, 1 gram of Sichuan pepper powder, 1 gram of pepper

Method:

1. Slice the meat and shiitake mushrooms separately;

2. Mix the meat with salt and cooking wine, and add wet starch to the pulp;

3. Use cooking wine, monosodium glutamate, green onion, ginger, soup, pepper noodles, pepper noodles, and wet starch to make juice;

4. Heat the wok and fill the oil, after the oil is hot, then put the meat slices, push it with a spoon on the edge, and wait for the shredded meat to spread out;

5. After the flavor is dispersed, add the mushrooms and fry a few times, then pour in the right juice, and stir well when it bubbles.

Oyster mushrooms with oyster sauce

Ingredients: Pleurotus eryngii, red pepper, garlic, soy sauce, oil, green pepper, ginger, oil, rock sugar

Method:

1. Clean all ingredients;

2. Slice the oyster mushrooms;

3. Cut the double pepper ginger and garlic as shown in the picture;

4. After the water in the pot is boiled, add the king oyster mushrooms and blanch them;

5. Blanch the oyster mushrooms in cold water; After cooling the water for a while, remove the water control;

6. Put an appropriate amount of oil in the pot and heat it, then add ginger and garlic to stir up the fragrance! Turn off the fire;

7. Add an appropriate amount of fuel consumption; Add an appropriate amount of soy sauce;

8. Add an appropriate amount of rock sugar, turn on the low heat and slowly stir evenly to melt the rock sugar;

9. Put the water-controlled oyster mushrooms into a pot and stir-fry over medium heat;

10. When the soup is almost absorbed, add the double pepper and stir-fry until it is broken.

Spicy shredded oyster mushrooms

Ingredients: 500g king oyster mushrooms, 200g coriander, 1 handful of dried chilies, 1 tsp salt, 1/2 tbsp soy sauce, 1 tsp chicken bouillon, 2 tbsp vegetable oil

Method:

1. Shred the oyster mushrooms, remove the leaves of the coriander and cut into sections.

2. Put vegetable oil in a pot, heat 5 times, add shredded chili peppers and stir-fry.

3. Stir-fry until the shredded chili peppers change color slightly, stir-fry until the spicy flavor is aroused, pour in the shredded oyster mushrooms, stir-fry the oyster mushrooms over high heat, and add salt to taste.

4. Add seafood soy sauce to taste, stir-fry until the shredded oyster mushrooms become soft and dark, and add coriander.

5. Add chicken essence to taste, stir-fry slightly.

Stir-fry the leeks until fragrant

Ingredients: leeks, dried fragrant, dried chili shreds, ginger shreds, pepper oil, salt, five-spice powder, light soy sauce, chicken essence

Method:

1. Boil, shred, boil the pot under water, blanch the water, remove the cold water and drain.

2. Separate the hard part of the leek from the leaves.

3. Fry the peppercorns in cooking oil until fragrant, and the peppercorns will grow old, add shredded ginger, shredded red pepper, dried fragrant, and five-spice powder and stir-fry together.

4. Add half a tablespoon of light soy sauce, a teaspoon of salt, stir-fry well, put in the white part of the leeks, and fry together until the leeks are white.

5. Put in the leek leaves, turn them over twice, turn off the heat, and put some chicken essence to enhance the flavor.

Pat the cucumbers

Ingredients: 1.5 tbsp light soy sauce, 1 tsp salt, 1 tbsp honey, 1 tbsp white vinegar, 1 tbsp sesame seeds, chili flakes, cucumber, peanuts, minced garlic

Method:

1. Mix 1.5 tbsp light soy sauce, 1 tsp salt, 1 tbsp honey, 1 tbsp white vinegar (or 1 lime juice, yellow lemon is not sour enough);

2. Put a spoonful of sesame oil in a hot pan, then add dried chili flakes and stir-fry over low heat until fragrant, add minced garlic and mix well when the pot starts;

3. Mix 1 and 2 evenly to form a marinade;

4. Finally, put the cucumber into the marinade and put it in the refrigerator for more than 2-3 hours;

5. Take out the pickled cucumber and put it on a plate, sprinkle with fried peanuts.