Eight must-have home-cooked dishes for home visitors, the last one is a must!
First course: Do you think this is braised pork? Then you are mistaken, this method is much more delicious than braised pork. Do not blanch water, so that the original frying will be more fragrant. Frying until golden brown on both sides is the key to fat and not greasy.
・Add the hard-boiled eggs in another pan, stir-fry over low heat until tiger skin, put a handful of rock sugar, slowly stir and fry until the jujube is red, pour boiling water and stir well.
Put the fried meat in the pan, put the large ingredients on the screen, green onion, garlic, dried chili, fragrant leaves, star anise, cinnamon, salt, light soy sauce, dark soy sauce, oyster sauce, drizzle with fried sugar color, pour half a bottle of beer to increase the fishy flavor, add a bowl of mountain spring water, buckle the lid and simmer for 50 minutes, so that the meat is soft and rotten.
The second course: Well, the guests at home make such a dish very face-saving, adults and children are rushing to eat it. First add a spoonful of white salt to the water, stir well, and then put the greens in and soak for 10 minutes, at this time you can open your mouth to see, the dirty things and invisible insects inside are soaked out.
Bring water to a pot, add a spoonful of salt and cooking oil, so that the blanched greens are green and not black. Put in the washed greens, blanch them for 1 minute, and then take them out to pose in a style that rich women like.
・Add minced garlic, green onion and red pepper, and splash hot oil to stimulate the aroma. The key to deliciousness is to pour in the seared sauce that the chefs of this hotel are using, and there are two bottles of steamed fish, seared vegetables, and seafood dipping sauce in the hotel in 9 pieces, all made with it. Then pour the seared sauce over the lettuce and serve. The ingredients are simple, but the taste is not simple at all, and I like you to like it and collect it.
The third course: In the future, the potatoes are bought back, don't always stew or stir-fry and eat, you just try my method, the whole family rushes to eat.
→ potatoes cut into thick slices as thin as mine, sprinkled with starch evenly, and stained to my appearance, so that it is not easy to collapse when frying, and it is relatively easy to set.
Share simple home cooking every day, you can like it and follow me so you can find me when you need it.
Fry until golden brown on both sides, stir-fry 5 cents of meat slices under oil heat to change color, green onion, ginger, garlic, millet spicy, a spoonful of bean paste, oyster sauce, light soy sauce, a little sugar fresh, stir-fry fragrant, add side dishes and stir-fry again until fragrant, add potato chips quickly stir-fry evenly and you can eat. Take a look, I didn't lie to you!
Fourth, if you want to eat chicken feet in the future, you must try this garlic chicken feet, soft and deboned and delicious so that you can't stop. First, pour cold water into the chopped chicken feet, put green onion, ginger, cooking wine to remove fishy, add an appropriate amount of salt, and cook for 15 minutes to taste. Heat the ginger, garlic and millet in oil.
→ seasoning, add salt, chicken essence, pepper, light soy sauce, dark soy sauce, oyster sauce, stir-fry it over high heat until colored, sprinkle a handful of chopped green onions before leaving the pan and eat.
The more you eat the chicken feet that do, the more you want to eat them!
The fifth course, after buying cabbage home, you must try this hand-torn cabbage, sour and spicy appetizing simple and delicious. The cabbage is torn into small pieces like me, heat the green onion, garlic and dried chili pepper in oil, stir-fry until fragrant, pour in the cabbage, quickly fry it over high heat to soften, then add salt, chicken essence, sugar, light soy sauce, stir-fry until it tastes, and then drizzle a little balsamic vinegar along the side of the pot to eat. The hand-pulled cabbage that is done is delicious and cooked.
The sixth course, if you want to eat steamed fish in the future, you do it at home like me, master this little skill, not fishy, not woody, tender and delicious.
→First change the sea bass to a knife, then add a spoonful of salt, green onion, and ginger shreds to the water, grab the green onion and ginger juice with my hand, and put the sea bass to wash and soak, the meat quality is more white and firm. Heat the coriander, green onion, ginger and shredded onion in oil, bring to a boil over high heat and set aside.
Put → the washed sea bass on a plate, boil the water and steam for eight minutes, pour out the fishy water of the steamed fish without throwing away, then put three strands and simmer with hot oil to bring out the aroma.
The steamed fish is tender and delicious, so you can also store it.
The seventh course, this is what I think teriyaki chicken thighs, the best delicious and simple method, two simple steps to get it, make it clean and rest assured at home.
→ two dollars of fresh chicken thighs to remove the bones, and then beat them with the back of a knife for 7749 strokes to make it easier to ripen and more delicious.
→Then add green onion, ginger, salt, pepper and cooking wine, grab it with one of my hands and marinate for 20 minutes.
In a bowl, put light soy sauce, oyster sauce, cooking wine, honey, and a dollar of water and stir well, and a simple teriyaki sauce is ready.
Heat the oil in the pan, fry the marinated chicken thighs in the pan, fry slowly over medium-low heat, fry until golden brown on three sides, pour in the seasoned sauce, buckle and simmer for five or six minutes, turn the noodles several times in the middle, and cook until the soup is thickened. Every time I make teriyaki chicken thigh rice, three bowls of rice are not enough for the child, and even the bones are licked clean.
The eighth course: In the future, I will eat braised pork rice like I made at home, fat but not greasy, simple and delicious, adults and children love to eat.
→First, cut the pork belly into 8mm strips, heat the oil, pour in the onion strips and stir-fry until browned.
→ pan without oil, directly pour in the pork belly, and stir-fry until the surface is slightly charred and golden brown.
→I share simple home-cooked food every day, stir-fried with green onion, ginger, star anise, cinnamon, and dried chili, and you can find me if you want to eat it in the future.
→ seasoning, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, a few rock sugars, stir-fry until colored, then add fried onion crisp, two hard-boiled eggs, soaked shiitake mushrooms, pour boiling water over the ingredients, cover and simmer for 30 minutes.
→ conditionally sprinkle a handful of chopped green onion, and a bowl of fragrant marinated pork rice is ready.
Love to eat you also make it!
