12 home-cooked dishes, meat and vegetarian matching, just cook and follow it

The first course: braised duck in soy sauce

1. Prepare the ingredients, 1 duck, 2 green onions, an appropriate amount of rock sugar, 5 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, an appropriate amount of salt, garlic, and rock sugar

2. Ducks, clean and green onions

3. Wash the duck and blanch it in a pot under cold water for 3 minutes, add an appropriate amount of green onion and garlic slices to remove the fishy smell.

4. After blanching, the duck is dried or used with kitchen paper to absorb the surface water, so that the oil will not be splashed in the next step

5. Add a small amount of cooking oil to the pot, add rock sugar, and then turn on the fire to stir-fry the rock sugar, keep the heat low, try to ensure that the whole process does not stop halfway, and fry slowly to dissolve the rock sugar. After the rock sugar is melted, put the duck in it Stir-fry evenly, so that each part of the duck is coated with sugar, which is really tempting

6. Add green onions, seasonings and water, start simmering time, is not a particularly simple method, and it is not fishy at all, friends who like to eat spicy add two more chili peppers to simmer together. Cover the pot and bring to a boil over high heat, then turn to medium-low heat and simmer for 30 minutes.

7. Finally, the juice is reduced on high heat, and after it is cooled, it is cut into pieces and put on a plate to eat.

The second course: enoki mushroom bean skin roll

1. Prepare 300 grams of enoki mushrooms, 2 tofu skins, appropriate amount of garlic, 11 toothpicks, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, sugar, salt and starch

2. First of all, remove the roots of enoki mushrooms, break them into small flowers, put them in clean water and clean them, put the tofu skin in a pot under cold water, add a spoonful of salt, boil, time for 2 minutes, and then turn off the heat.

3. Mix the sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and a small half bowl of water all evenly and set aside, take a small pinch of enoki mushrooms, wrap them tightly with tofu skin, and then use a toothpick to insert them from the middle to fix them, so as not to be easy to scatter when turning over

4. Heat the oil in the pot, pour in the garlic to burst the fragrance, put in the tofu skin enoki mushroom roll and fry it slowly over low heat, fry until the edge of the bean skin is slightly charred, then turn over and fry the other side, and wait until both sides of the bean skin enoki mushroom roll are fried until golden brown.

5. Add the sauce that has been adjusted in advance to the fried bean skin rolls, bring to a boil over high heat, then add starch water, and cook over low heat until the juice is reduced.

6. Put on the plate and sprinkle with chopped green onions to eat, enoki mushrooms are rich in amino acids and crude fiber, tofu skin is fried, the taste is crispy, enoki mushrooms are refreshing, try this simple method

The third course: steamed eggs with golden sand shrimp

1. Ingredients: 7 shrimps, 2 eggs, 1 box of lactone tofu, 2 sausages, Jinsha salted egg yolk seasoning, 1 spoon of light soy sauce, 1 spoon of sesame oil, 70g of warm water, appropriate amount of chopped green onion, a pinch of salt, 1 spoon of starch

2. Remove the shell and head of the shrimp, remove the shrimp line, clean and set aside, 1 tablespoon of starch and salt the shrimp.

3. Cut the tender tofu into thick slices, and cut the sausage diagonally into slices for later use

4. Put the tofu and sausage interspersed with each other, knock the eggs into a bowl and add a little salt to beat them, then add about 70 grams of warm water and beat evenly, pour the beaten egg liquid into both sides of the plate, after the steamer is on the fire, steam in the steamer over medium heat for about 5 minutes, and steam until the egg liquid solidifies

5. Open the lid of the pot, the egg liquid solidifies, then add the golden sand salted egg yolk seasoning on one side, add the shrimp on the other side, cover the pot and continue to steam over medium heat for 5 minutes, until the shrimp completely change color

6. Pour a spoonful of light soy sauce and a spoonful of sesame oil before cooking, sprinkle with chopped green onions and serve, dig a spoonful, the shrimp and egg custard are perfectly blended, fresh and delicious.

Fourth course: rice cooker barbecued pork

1. Prepare 500 grams of plum plum, 4 tablespoons of char siu sauce, appropriate amount of garlic, appropriate amount of minced ginger, 3 tablespoons of light soy sauce, and 1 tablespoon of honey

2. Wash the plum in the middle, drain the excess water, and repair the excess oil.

3. Start marinating, minced garlic, minced ginger, barbecued pork sauce, light soy sauce and honey before sandwiching the meat well

4. Seal the marinated meat and refrigerate it overnight (the longer it lasts, the more flavorful it will be). During this period, it should be taken out and massaged several times.

5. Brush the bottom of the rice cooker with a thin layer of oil, marinate the meat in advance immediately, and press the rice cooking button.

6. Flip twice more during the cooking process to make the color of the inverted barbecued pork more uniform, and the cooking button can be tripped out of the pot to cool and slice, and the slices can be put into the dish to start eating

Fifth course: boiled shrimp

The red boiled prawns, the original taste, also made the dinner table have the joy of the New Year

1. Prepare ingredients: 500 grams of fresh shrimp, appropriate amount of lemon, appropriate amount of light soy sauce

2. Clean the shrimp, remove the shrimp line for later use, boil the water, put 3 slices of lemonade in the water and pour in the shrimp after boiling.

3. Boiled shrimp over high heat can be eaten when they change color, such boiled shrimp is very umami, and you can also dip it in soy sauce to eat.

Sixth course: White-cut chicken

1. Prepare ingredients: 1 yellow chicken, 1 tablespoon of cooking wine, appropriate amount of ginger slices, and 2 green onion knots

2. Handle the chicken cleanly, pot under cold water, cover the chicken, put cooking wine, ginger slices, and green onion knots

3. After boiling on high heat, turn to low heat and continue to cook for 2 minutes, turn off the heat without opening the lid, let the chicken continue to soak in the soup for half an hour, let the residual temperature in the pot soak the chicken to cook, remove it after natural cooling, evenly brush the sesame oil on the surface of the chicken, cut it into pieces and serve on the table

Seventh course: scrambled eggs with mushrooms and tomatoes

1. Prepare ingredients: 2 tomatoes, 3 eggs, 50 grams of crab mushrooms, oil, salt, and 1 tablespoon of sugar

2. How to peel tomatoes quickly? Wash the tomatoes and cross them at the top. Pour boiling water into a basin and soak the tomatoes in hot water. After soaking, peel the skin at the opening.

3. Clean the mushrooms and remove the roots, remove the stems of the tomatoes and cut them into pieces for later use.

4. Knock the eggs into a bowl, add 2 grams of salt to beat up, add an appropriate amount of oil to the wok and heat it, pour in the egg liquid and fry it into fluffy scrambled eggs, and set aside. Continue to heat the original pot with oil, add tomato cubes, and stir-fry the white sugar to bring out the red oil.

5. Add mushrooms, turn to medium-low heat and cover and simmer for 5 minutes, then add the scrambled eggs to the pot, stir-fry evenly, sprinkle an appropriate amount of salt to season before leaving the pot.

Eighth course: rice cooker, egg yolk barbecued pork

1. Before preparing the ingredients, insert 500 grams of meat (plum meat), two salted egg yolks, 3 tablespoons of char siu sauce, appropriate amount of garlic, appropriate amount of minced ginger, 3 tablespoons of light soy sauce, 1 tablespoon of honey, and half an onion

2. Clean the meat in front of it, dry it with kitchen paper, and fix the excess grease.

3. Use a sharp knife (or scissors) to slowly prick the middle part of the meat to the end (do not wear it), pierce the meat seam to the size of the salted egg yolk, and stuff the salted egg yolk into it one by one.

4. After stuffing the egg yolk, seal the mouth with a toothpick, remember to use a few more toothpicks to avoid the yolk leaking out.

5. Start to marinate, onion, minced garlic, minced ginger, char siu sauce, light soy sauce and honey before sandwiching the meat well

6. Seal the marinated meat and refrigerate it overnight (the longer it lasts, the more flavorful it will be). During this period, it should be taken out and massaged several times.

7. Brush the bottom of the rice cooker with a thin layer of oil, marinate the meat in advance immediately, and press the rice cooking button.

8. Flip twice more during the cooking process to make the color of the inverted barbecued pork more uniform, and the cooking button can be tripped to cool and slice out of the pot, and the slices can be put into the dish to start eating

Ninth course: scrambled eggs with vermicelli cabbage

1. Prepare ingredients: 2 eggs, 1 small handful of vermicelli, half a carrot, appropriate amount of cabbage, a pinch of salt, and 1 spoon of light soy sauce

2. Wash the cabbage and cut into shreds, cut the carrots into thin strips, and soak the vermicelli in water in advance to soften.

3. Beat the eggs and set aside, pour an appropriate amount of oil into the hot pan, fry the eggs and set aside.

4. Pour an appropriate amount of oil into the hot pan, add the carrots, cabbage and stir-fry until soft, continue to stir-fry on high heat for 4 minutes, then pour in the eggs and stir-fry evenly over high heat, pour light soy sauce before going out of the pot, and stir-fry evenly with salt to get out of the pot, this dish can be used as a dish or as a staple food.

10th course: oyster sauce lettuce

Lettuce represents the vigor of the New Year

1. Prepare ingredients: 3 small lettuce, 4-5 cloves of garlic, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of sugar, appropriate amount of cooking oil

2. Wash the lettuce

3. Sauce: 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 level tablespoon sugar, appropriate amount of water, stir well and set aside.

4. Boil the water and add an appropriate amount of salt, blanch the lettuce, pick up the quasi-plate, heat the oil, heat the garlic, fry until fragrant, put the juice in step 3, turn on the fire, and then pour it on the lettuce with the yard, and a simple green vegetable is completed.

11th dish: Stir-fry the celery until fragrant

1. Prepare ingredients such as appropriate amount of celery, appropriate amount of dried fragrant vegetables, appropriate amount of light soy sauce, appropriate amount of garlic, and appropriate amount of salt

2. Remove the old leaves of celery, tear the stems and cut them into sections for later use, rinse them with fragrant dry water and cut them into strips for later use

3. Pour oil into the hot pan, put the celery after the minced garlic is fragrant, stir-fry it quickly over high heat, then put in the fragrant dried and continue to stir-fry evenly over high heat, and put salt to taste when it comes out of the pot

Twelfth course: Shrimp with bell pepper peas

Stir-fried shrimp with bell pepper and peas, bell peppers are rich in fiber, and peas help protect eyesight, shrimp contains calcium and nutrients, the method is simple, and it is a favorite dish for children

1. Prepare the ingredients: 500 grams of shrimp, peas, half a bell pepper, starch, ginger slices, light soy sauce, salt, cooking oil

2. Open the back of the shrimp to remove the shrimp line, add a small half spoon of salt, ginger slices, and a small half spoon of starch, stir well, and marinate for 15 minutes.

3. Take out the pea grains from the pea pods, add water to the pot and boil, blanch the peas for 3 minutes, add a little salt and a few drops of cooking oil to the water, which will make the peas greener when blanched, blanch the peas for 3 minutes, remove them, and put them in cold water to cool

4. Cut the bell pepper into small pieces and put the peas together for later use, pour vegetable oil into the pot, when the oil temperature is 5 hot, pour in the processed shrimp, stir-fry and change color slightly.

5. Then pour in peas and bell peppers and stir-fry for 30 seconds, add an appropriate amount of water, boil for 20 seconds, add light soy sauce before leaving the pot, an appropriate amount of salt seasoning, and thicken the water starch to start the pot and put it on the plate.