Recommend 9 home-cooked dishes, simple and fast, meat and vegetarian, children love to eat body bars

The first dish is [dry braised yellow croaker]. ☝

Ingredients: yellow croaker, green onion, ginger, garlic, dried chili, Sichuan pepper, cooking wine, light soy sauce, oyster sauce, sugar, vinegar, dark soy sauce, vegetable oil.

Cooking method:

(1) The yellow croaker is cleaned and cleaned, and if the fish is large, the knife can be changed on both sides of the fish to facilitate the flavor.

(2) Heat oil in a pan and brown the skin of the fish on both sides.

(3) Paddle the fish to the side of the pot and stir-fry the green onion, ginger, garlic, chili pepper and a little pepper with the base oil until fragrant. At the same time, pour in an appropriate amount of vinegar, cover the pot and simmer for more than 20 seconds before opening the lid.

(4) Fill the pot with hot water, the amount of water is the same as that of fish, release 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little dark soy sauce, a little white sugar, then cover the pot and simmer over medium low heat for 10-15 minutes.

(5) In the last few minutes, you need to use a spoon to pour the soup on the top surface of the fish, so that it will add more flavor.

(6) Finally, after the soup is collected over high heat, you can turn off the heat and serve.

The second dish [fried parsley with dried tofu]. ☝

Ingredients: Parsley, dried tofu/dried fragrant, chili, garlic, salt, vegetable oil.

Cooking method:

(1) Remove the leaves from the parsley, wash and cut into small pieces of about 4 cm; Cut into thin slices; Garlic and chili peppers are also chopped and set aside.

(2) Heat the pan with cold oil, put the dried bean curd slices and fry until the surface is colored.

(3) Leave the bottom oil in the pot, add garlic and chili pepper to stir-fry until fragrant, pour in the parsley segments, and quickly stir-fry over medium-high heat until the parsley is broken.

(4) Return the dried tofu to the pot, add salt and pepper and stir-fry evenly.

The third course is [stir-fried meat with chili]. ☝

Ingredients: chili, pork belly, green onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, salt, vegetable oil, etc.

Cooking method: (1) Slice the pork belly, grasp and marinate with green onions, cooking wine, light soy sauce and starch for a while. Remove the seeds of the chili peppers, wash and cut into hob pieces, and cut the green onions, ginger and garlic for later use.

(2) Heat the pan with cold oil, first put the meat slices into the pan and stir-fry to change color, and then put out the meat after the water vapor in the pot is not fried.

(3) Heat the pot and pour in the chili pieces, stir-fry slowly over medium-low heat, press the chili peppers with a spatula to speed up the chili peppers to become soft and wrinkled.

(4) After the chili pepper becomes soft, return the fried meat slices to the pot, add the green onion, ginger and garlic and continue to stir-fry.

(5) Finally, season the ingredients, release the soy sauce, a little salt and a little dark soy sauce, stir-fry for about 1 minute, then turn off the heat and remove from the pot.

The fourth course [stir-fried water spinach with dried tofu]. ☝

Ingredients: water spinach, fresh chili, dried tofu, garlic, green onion, dried chili, light soy sauce, salt, vegetable oil, etc

Cooking method:

(1) Remove the leaves of the water spinach, keep the branches, wash and cut into small pieces. In addition, cut the dried tofu into small cubes, cut the chili pepper into small pieces, and cut the onion and garlic for later use.

(2) Heat oil in a pot, stir-fry the dried tofu slightly, add green onions, garlic and dried chili peppers and continue to stir-fry.

(3) After the garlic fragrance comes out, pour in the water spinach and chili pepper segments, and stir-fry quickly over high heat.

(4) Season while stir-frying, stir-fry with soy sauce and an appropriate amount of salt, and turn off the heat when the vegetables are broken.

The fifth course is [spicy tofu]. ☝

Ingredients: old tofu, eggs, garlic, green onions, chili peppers, light soy sauce, oyster sauce, vinegar, sugar, pepper, starch, vegetable oil.

Cooking method:

(1) Cut the tofu into small pieces, blanch in boiling water and put out the water.

(2) Pour the stirred egg liquid into the tofu cubes, and try to wrap each piece of tofu with the egg mixture.

(3) Heat the oil in a pot, pour the tofu cubes and the egg liquid into the pan and spread it flat, wait for the egg liquid to solidify and turn over on both sides, fry until the tofu and the egg are colored on both sides, and then put it out for later use.

(4) Prepare a small bowl, prepare a small half bowl of water in the bowl, add 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of vinegar, a little white sugar and starch and stir well.

(5) Leave the bottom oil in another pot, stir-fry the green onion and garlic until fragrant, pour in the seasoning water, then pour the fried tofu cubes into the pot, sprinkle some pepper, and cut some chili peppers to increase the spiciness.

(6) Finally, cover the pot with a lid, simmer over medium-low heat for about 3 minutes, and then serve it when the soup in the pot is thick.

The sixth course [braised in oil]. ☝

Ingredients: 2 white calluses, 4-6 slices of pork belly, 2-3 cloves of garlic, 1 green onion, 3 spoons of light soy sauce, 2 spoons of sugar, and a little dark soy sauce.

Cooking method:

(1) Wash the white water and cut it into hob pieces, boil the water in the pot, blanch the white pieces and put them in water.

(2) Put a few slices of pork belly fat in the wok and slowly stir-fry the fat in the meat over low heat, and then add the onion and garlic to fry the garlic fragrance.

(3) Pour in the white water and fry over medium heat until the edge of the white water is somewhat colored.

(4) Pour the seasoning water (small half bowl of water, 3 light soy sauce, 2 white sugar and a little dark soy sauce) into the pot and stir-fry evenly.

(5) Cover the pot and simmer over medium heat for about 5 minutes, finally reduce the juice on high heat, and sprinkle some chopped green onions to garnish and increase the fragrance.

The seventh course [shredded cabbage]. ☝

Ingredients: half a cabbage, a little fatty pork, 2-3 chili peppers, 2-3 slices of ginger, half a green onion, 5-6 Sichuan peppercorns, half a spoon of oyster sauce, 2 spoons of light soy sauce, and an appropriate amount of vegetable oil.

Cooking method:

(1) Cabbage leaves are torn into large pieces by hand, and cabbage stalks are not needed. Soak the peeled cabbage leaves in lightly salted water for a while to control the moisture.

(2) Remove from the pot and turn on the heat, stir-fry the pork until it changes color, add green onions, ginger, chili peppers and a few peppercorns and continue to stir-fry.

(3) After the green onion and ginger are fragrant, pour in the cabbage pieces and stir-fry quickly over high heat.

(4) Finally, release the soy sauce and oyster sauce to taste. Stir-fry quickly until the vegetables are soft and transparent, then turn off the heat and serve.

The eighth course [stir-fried meat with celery]. ☝

Ingredients: celery, pork, green onion, garlic, ginger, dried chilies, light soy sauce, dark soy sauce, salt and vegetable oil.

Cooking method:

(1) Tear off the thick shreds on the surface of the celery and cut it into oblique knife segments. Cut the pork into slices with a little fat, marinate in cooking wine, light soy sauce and starch for a while. By the way, chop the green onions, ginger, garlic and dried chili peppers and set aside.

(2) Heat the pan with cold oil, pour a little vegetable oil and stir-fry the pork slices to change color, wait for the water vapor in the meat to dry, add green onions, ginger, garlic and dried chili peppers and stir-fry.

(3) After the garlic fragrance comes out, pour in the celery segments and stir-fry a few times to taste, release the light soy sauce, a little dark soy sauce and a little salt and stir-fry evenly.

(4) Finally, when the celery is broken, you can turn off the heat and serve.

The ninth course [stir-fried chili with chicken breast]. ☝

Ingredients: bell pepper, chicken breast, pepper, onion, light soy sauce, dark soy sauce, salt, vegetable oil.

Cooking method:

(1) Cut the chicken breast into small pieces, add pepper, cooking wine and light soy sauce and marinate for a while; Remove the bell pepper and cut into cubes; The onion is also cut into cubes and set aside.

(2) Heat the pan with cold oil, put the chicken pieces and stir-fry to change color, then add the onion, dried chili peppers, light soy sauce, and a little dark soy sauce and continue to stir-fry for about 2 minutes.

(3) Finally, pour in the chili pieces, fry on high heat until the heat is broken, you can turn off the heat, remember to taste the salty before turning off the heat and then add salt.