Introduction: No one is born to cook, but life makes us have to learn this skill, perennial outside can not eat the meal made at home, and do not want to eat takeaway, you can only try to do it yourself, and then slowly learn, but in fact, sometimes, what to eat is not important, the important thing is that they enjoy the process of cooking this time.
In addition, when I occasionally feel that I am alone in eating alone, I will call a few relatives and friends to come to the house and get together to enjoy the happiness brought by food!
Hello, everyone hello ~ today to share with you a few of the home-cooked food praised by many people, balanced and delicious, very under the rice, the method is particularly simple, the ingredients are also common in our daily life, even the kitchen xiaobai to do it without pressure, very special for the first choice of office workers Yo, like to do hands-on cooking friends let's try it together
【Casserole spicy squid whiskers】
-Ingredients and seasonings: squid, leeks, garlic, ginger, green onion, dried chili peppers, red peppers, cumin grains, cooking wine, soy sauce, oyster sauce, salt, beer.
-Cooking process:
1: Cut the leeks into casseroles and set aside; cut the garlic and ginger into appropriate pieces; cut the dried chili peppers and red peppers into sections and set aside.
2: After cleaning the squid, change the knife to remove the film, add green onion, ginger, cooking wine and blanch the water to remove the fish.
3: Heat the oil in a cold pan, add garlic and ginger and stir-fry until fragrant, then add dried chili pepper, red pepper and cumin grains to continue stir-frying.
4: Then add the blanched squid and stir-fry for about 1 minute, add salt, oyster sauce, soy sauce and a little beer, and continue to stir-fry for 3 minutes.
5: Finally, put the fried squid out, pour it into the casserole dish, then light the heat and mix well over low heat.
-Cooking tips: Wait until it's time to eat, then heat and mix the leeks to taste better.
The combination of squid and spicy, eat spicy crisp and good fun, there is no best taste, only more delicious, love to eat squid must try yo, really super under the wine under the rice.
【Casserole baked East Star Spot】
-Ingredients and seasonings: Dongxing spot, ginger, onion, garlic, green onion, cooking wine, starch, white pepper, chicken juice.
1: After washing and cutting the fish and taking slices, add a small amount of starch, cooking wine, white pepper and chicken juice, marinate for a while.
2: Spread ginger, onion, garlic and shallots in a casserole dish and heat the peanut oil.
3: Then lay the fish fillets on the surface of the casserole dish piece by piece, cover the casserole lid and bake for about 8 minutes.
4, finally pour white wine on the lid of the pot and light it, let the wine aroma blend into the fish, open the lid of the pot to add a small amount of spring onions, steamed fish soy sauce and you are done
This dish is one of the representatives of Cantonese raw seafood production, focusing on highlighting the essence of Cantonese cuisine clear, fresh, tender, smooth and refreshing, Dongxing Spot is the most plump flesh in the fish, delicious and tender, the whitest fish skin is full of glue, complement each other.
【Ginger abalone chicken stew】
-Ingredients and seasonings: Wenchang chicken, abalone, sand ginger, ginger, shallots, garlic, cress, chives, millet spicy, cooking wine, soy sauce, column sauce, flower carving wine.
1, about 2 pounds of whole chicken chopping pieces, add 2 spoons of salt, 1 spoon of sugar, 1 spoon of soy sauce, 1 spoon of corn starch, an appropriate amount of cooking wine and ginger juice for fishy, grasp and marinate for half an hour. (To make gel chicken, it is best to choose Wenchang chicken or Qingyuan chicken.) ）
2: Shell the small abalone and remove the internal organs, add a handful of salt and scrub it clean. (Canned abalone is also possible, which is softer and stickier than fresh abalone.) ）
3: Heat the oil, pour in the sand ginger, ginger slices, garlic cloves, shallots and sauté the flavor, pour in the marinated chicken, stir-fry to color, and sauté the chicken fat.
4: Add 2 tablespoons of Chu Hou sauce, add abalone, add cress, green onion and millet before cooking, stir-fry for 2 minutes.
5, casserole put on the fire to heat, the fried chicken poured in, turn off the heat and cover, along the side of the pot poured a small half cup of carved wine, the wine touched the hot pot, the alcohol quickly evaporated, leaving a touch of wine aroma, and simmer for three minutes, open the lid can also hear the lively sound of gelatin.
Uncover the lid instantly, the best to eat now, chicken is smooth, chicken skin with a little burnt edge, abalone tender, sand ginger is the most fresh, fishing over, full of oily wok!