Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to me to take you to appreciate the taste of the tongue of the world.
The delicacies on the tip of the tongue are often derived from the simplest ingredients, such as home cooking does not require complicated operations, and common ingredients at home are made into delicious dishes under our simple cooking, light and nutritious and economical. Today I will share with you 5 simple and easy to learn home cooking, fresh and delicious, salty and delicious, so let's take a look at it together!
Green pepper shredded potatoes are the most common in our home cooking, and the spicy flavor of green peppers and the crispness of shredded potatoes are really the best companions for cooking.
1. Prepare two potatoes, cut into even slices and then cut into thin strips, and then soak them in water to avoid oxidation and discoloration.
Prepare half a slice of red pepper and cut into thin strips; 1 green pepper, also cut into thin strips.
Cut a little more shallots and ginger and set aside.
Grab and wash the soaked shredded potatoes twice to remove the starch on them, so that it is not easy to stick to the pan when frying.
2. Blanch the potatoes: boil water in the pot, put the potato shreds after the water boils and blanch for 30 seconds, pour out the potatoes after changing color, quickly put in cold water to cool, so that it is more crisp to eat.
3. Heat the pot, add vegetable oil slippery pot, after sliding the pot pour out hot oil to add cool oil, when the oil temperature is 50% hot, pour in the green onion, ginger stir-fry, put in the green and red pepper together to stir-fry until broken, pour the potato shreds into the pot and quickly stir-fry for 30 seconds, after the potatoes are fried, add 2 grams of salt, 2 grams of chicken essence, stir-fry into the flavor and then put on the plate, a crisp and refreshing green pepper potato shredded is ready.
Beef is generally the most shabu-shabu, but stir-frying with green onions is also delicious, and the rich aroma of green onions and the tenderness of beef are delicious.
1. Prepare 500 grams of beef fillet, wash it and cut it into even slices with the texture of the beef, cut it well and put it into the basin, add 2 grams of salt, 5 grams of oyster sauce to freshen, 10 grams of soy sauce, 2 grams of dark soy sauce, 2 grams of pepper, a little sugar, and beat the sauce into the meat slices in one direction.
Add the right amount of water in parts, each time to stir until the water is fully absorbed, the meat slices will be more tender and full after absorption, beat an egg to continue to grasp evenly, put a little starch to lock the moisture of the beef, and finally pour a little vegetable oil to mix and marinate for 10 minutes, vegetable oil can make the meat slices automatically disperse, to prevent sticking when slippery frying.
Cut two more green onions and set aside.
2. Slide the beef with oil: pour more vegetable oil into the pot, pour in the cured meat slices when the oil temperature is 40% hot, quickly push away with a spoon, about 40 seconds of sliding and frying, the meat slices are immediately poured out after the shape, and the beef is easy to grow old after the meat is too long.
3. Leave the bottom oil in the pot, when the oil temperature is 50% hot, put in the green onion section to open the medium heat and stir-fry the aroma, add 5 grams of soy sauce and stir-fry evenly, pour in the beef and fry for 10 seconds, let the aroma of the onion blend into the meat slices, you can get out of the pot, a tender and delicious fried beef with green onions is ready.
Cauliflower crisp and delicious is deeply liked by people, cauliflower after the bursting incense and then into the fragrance of cumin, it is really delicious, like to eat cauliflower friends hurry to learn it.
1. First of all, prepare two cauliflower to remove the rhizome, cut the cauliflower into even small pieces into pots, add a spoonful of table salt, grasp it with your hands and soak it for a while, light brine can remove the pesticide residue on the cauliflower, wash it twice with water, drain the water and set aside.
Cut a little shallot, garlic and a few dried chili peppers to set aside.
2. Heat the oil in the pot, when the oil temperature is 50% hot, pour in the onion, garlic, dried peppers and stir-fry together to make the aroma, then pour in the cauliflower and sauté for 2 minutes.
After 2 minutes, pour a little water along the edge of the pot, add 2 grams of salt, 10 grams of soy sauce to continue stir-frying to add cauliflower into the flavor, sprinkle a pinch of cumin grains before leaving the pot, fry the cumin fragrance to get out of the pot, a crisp and tender dry sautéed cumin cauliflower is ready.
Apricot abalone mushrooms are fresh and tender, and then fried together with line peppers, spicy and appetizing and rice, the taste is very good [like].
1. Prepare an apricot abalone mushroom, tear it into thin strips by hand, tear out the edge of the apricot abalone mushroom is irregular, it is easier to absorb the juice into the flavor, after tearing it well, grab and wash it with water, drain the water and set aside.
Cut a few strips of pepper and millet pepper to add color and flavor to the ingredients.
Cut a little more shredded ginger, garlic slices and green onion slices and set aside.
2. Fry the apricot abalone mushrooms: burn the oil in the pot, squeeze the water of the apricot abalone mushrooms into the pot when the oil temperature is 50% hot, stir and fry them non-stop for about 1 minute, and the apricot abalone mushrooms are fried soft and fried to a golden brown when they are fished out to control the oil.
3. Leave the bottom oil in the pot, pour in the onion, ginger, garlic and stir-fry out the aroma, then pour in the green and red pepper section to turn the medium heat and stir-fry quickly, fry the green and red pepper until it is broken, fry out the spicy taste, pour the apricot abalone mushrooms and stir-fry a few times, and start seasoning: add 5 grams of oyster sauce, 3 grams of soy sauce to fresh, steamed fish tempeh 5 grams, salt 2 grams, chicken powder 2 grams, quickly stir-fry and evenly open the seasoning to give the apricot abalone mushrooms into the flavor, pour a little bright oil before the pot to brighten the color, a simple rice hand-torn apricot abalone mushrooms are ready.
Celery stir-fried pork belly is very common in home cooking, meat and vegetarian combination, nutritional balance, simple and delicious, but also can relieve hunger.
1. Prepare a piece of pork belly, remove the skin and cut into evenly sliced pieces.
Prepare a handful of parsley, wash and cut into segments.
Cut a little red pepper, green onion, ginger and garlic and set aside.
2. Blanch the pork belly in the water: boil water in the pot, put the cold water into the pork belly slices, add 2 grams of salt into the bottom flavor, 5 grams of cooking wine to fishy, cook out the fat oil in the meat slices, after the water is boiled, skim off the foam on it, pour out the pork belly and rinse it, control the water and set aside.
3. Burn oil in the pot, put in green onion, ginger, garlic, a few dried peppers, turn on a low heat and sauté to make the aroma, pour in pork belly to quickly stir-fry out the meat aroma, pour in 3 grams of dark soy sauce to color, stir-fry evenly, add 5 grams of chili sauce to fry the red oil to color the meat slices, pour a little cooking wine, cooking wine in case of heat volatilization can take away the fishy smell of the meat slices, add 2 grams of chicken powder, 3 grams of sugar to freshen, and then pour in a little water to open the seasoning.
Put in the parsley segment quickly stir-fry until broken, let the celery and meat slices absorb the sauce into the flavor, then add the red pepper segment, turn the heat and stir-fry until the break, hook a little water starch to collect the soup until it is thick, and finally pour a little oil to brighten the color, stir-fry evenly and then you can put it on the table, a simple and delicious home-cooked small roast meat is ready.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day