The preparation of 6 home-cooked dishes, 4 hot dishes, 2 cold dishes, simple and easy to make, suitable for office workers

The first course: [Roasted pig's blood with leeks]

Ingredients: Pig's blood, leeks, ginger, garlic, red pepper

Seasoning: cooking oil, salt, cooking wine, oyster sauce, light soy sauce, sugar, pepper

1. Cut pig blood into pieces; Wash the leeks and cut them into sections; Finely chop the ginger and garlic, and cut the red pepper into small pieces for later use;

2. Blanching pig blood: boil water in a hot pot, put in the cut pig blood, add cooking wine to remove the fishy smell of pig blood, boil the water to skim off the surface foam, and use a colander to set aside;

3. Seasoning sauce: Add a pinch of salt + 1 tablespoon of oyster sauce + 1 tablespoon of light soy sauce + 1 teaspoon of sugar to the bowl, stir well with chopsticks and set aside;

4. Heat the oil, add the ginger, garlic and red pepper and stir-fry until the garlic is fragrant, add the pig's blood and stir-fry, add the pre-adjusted sauce, and cook for 8-5 minutes over medium-low heat, without covering;

5. Finally, put in the leeks and continue to cook for 2-3 minutes, until the leeks are cooked, sprinkle with a little pepper to taste, and a delicious dish of leeks roasted pig's blood is completed.

Second course: [Steamed sea bass]

Ingredients: sea bass, ginger, green onions, red pepper, garlic slices

Seasoning: edible oil, steamed fish soy sauce, cooking wine

1. Remove the scales, gills and internal organs of the sea bass, wipe the water with special kitchen paper after cleaning, put a flower knife on both sides, sprinkle a little salt and cooking wine, and marinate for 10 minutes, so that it is convenient and better to taste (note that a small amount of salt at this time is just the bottom of the code, and the steamed fish soy sauce on the back is salty); Ginger, green onions, and red pepper are cut into thin strips, and a part of ginger and garlic should be cut into slices for later use;

2. Steamed fish: Stuff the salted sea bass in advance, the knife edge and the stomach with ginger and garlic slices, boil water in the pot (the steamed fish must be boiled), and steam the sea bass in the pot for about 8-10 minutes (the time is determined according to the size of the fish);

3. After the sea bass is steamed, remove the ginger and garlic slices from the sea bass, and pour out the steamed soup in the dish (the fishy smell of the sea bass is in the soup, and it is not so fishy when poured);

4. Sprinkle the fish with shredded green onion and ginger, pour on the steamed fish soy sauce, heat the oil in the pot (the lard is more fragrant), and pour it on top of the green onion and ginger shreds, so that the fragrance of the green onion and ginger can be fully stimulated, and a nutritious and delicious steamed sea bass is ready.

The third course: [Stir-fried celery and dried fragrant]

Ingredients: celery, dried fragrant, dried chilies, garlic

Seasoning: cooking oil, salt, light soy sauce, oyster sauce

1. Carefully wash the celery, remove the leaves and cut into segments (celery stalks are used for stir-frying celery); Cut the dried incense into strips; Dried chili peppers, shredded; Garlic slices;

2. Pour oil into the pot, add dried chili peppers and garlic slices and stir-fry until fragrant, stir-fry for 30 seconds, then add the celery segments, stir-fry for about 1 minute;

3. Add a spoonful of light soy sauce, a spoonful of oyster sauce and stir-fry well, stir-fry over high heat to get out of the pot and put on a plate, a simple and healthy celery stir-fry is ready.

Fourth course: [Farmhouse stir-fried pork]

Ingredients: pork belly, chili pepper, ginger, garlic

Seasoning: cooking oil, red oil bean paste, sugar, light soy sauce

1. Cut the fresh pork belly into thin slices, remove the seeds and stems of the sharp peppers, and pat loose and cut them diagonally; Ginger slices; Crush the garlic and set aside;

2. Heat the oil in a hot pan, add the pork belly slices when the oil temperature is 6 hot, stir-fry until the oil changes color, and then add the ginger and garlic when the meat slices are slightly yellowed, and continue to stir-fry;

3. When the meat slices are browned, add a spoonful of red oil bean paste and continue to stir-fry, add the green peppers and stir-fry over high heat for about 1 minute;

4. Finally, add a little sugar, light soy sauce to extract freshness, stir-fry evenly and then put it out of the pot and put it on the plate, and a simple and delicious farmhouse fried meat is completed.

Fifth course: [Chicken feet in cold salad]

Ingredients: chicken feet, lemon, ginger, garlic cloves, line pepper, red pepper, coriander

Seasoning: cooking wine, Sichuan pepper, balsamic vinegar, soy sauce, sugar

1. Cut the nails of the chicken feet with scissors, chop them into small pieces (small pieces are more convenient to taste), wash them with water, and soak them in cold water for half an hour; Ginger slices; garlic cloves, shredded ginger, lemon, line pepper, small red pepper, all finely chopped;

2. Blanch chicken feet: Blanch chicken feet in a pot under cold water, add ginger slices, Sichuan peppercorns, and cooking wine to remove the fishy smell, and continue to cook for 10 minutes after boiling over high heat, until the chicken feet are cooked through;

3. Marinade: Add garlic cloves + shredded ginger + lemon + line pepper + small red pepper flakes to the pot, add balsamic vinegar and soy sauce (ratio 1:1), a little sugar, stir well with chopsticks, and soak the marinade;

4. Put the chicken feet into the prepared marinade, put them in the refrigerator overnight and refrigerate for at least 4 hours.

Sixth course: [Cucumber mixed with tofu skin]

Ingredients: cucumber, bean skin, garlic, millet spicy, coriander, sesame seeds

Seasoning: cooking oil, salt, light soy sauce, balsamic vinegar, oyster sauce

1. After cleaning the cucumber, slice it first, and then change the knife to cut into thin strips; Shred the bean skin and soak it in water for a few minutes; Wash the parsley and chop it; Crush the garlic with a knife and peel and chop it into minced garlic; Cut the millet into small pieces and set aside;

2. Seasoning: Put chopped coriander + minced garlic + millet spicy + sesame + chili powder in a bowl, heat oil in a pot, pour the hot oil into the bowl to stimulate the fragrance of minced garlic, and then add light soy sauce + balsamic vinegar + oyster sauce + sugar + salt, stir well with chopsticks and set aside;

3. Pour the seasoned sauce on the shredded tofu, add the cucumber shreds, coriander, stir well with chopsticks, and a delicious and simple cucumber mixed with tofu skin is ready.