Nutritious home cooking, simple, delicious and delicious, with rice, steamed buns taste absolutely fragrant! Today apple recommended 10 home-cooked dishes, light and refreshing vegetarian dishes, spicy and not greasy meat dishes, each dish makes people like, eat tirelessly, like the small partner can collect attention to me ~
<h1 class="pgc-h-arrow-right" data-track="150" > [chicken shredded tofu].</h1>
A few ingredients that are handy, chicken breast is tender and cooked, and green peppers are matched, the color is beautiful, the taste is also rich in a lot, and then a few pieces of dried tofu, rich in nutrition.
Ingredients: 1 piece of chicken breast, 1 green pepper, 3 slices of dried white tofu, vegetable oil, 2 tsp of tempeh sauce, a little soy sauce, a little salt, a little cooking wine, 1 tsp of starch, 4 cloves of garlic
1. Prepare the chicken breast;
2. Cut the chicken into coarse strips;
3. Pour a little cooking wine, 1 tsp salt, 1 tsp starch, grasp and pinch into the taste;
4. Prepare the green pepper and dried tofu;
5. Cut the green peppers into thin strips and dried tofu into thin strips;
6. Crush the garlic and chop into small pieces;
7. Heat the pan with cold oil, add green pepper shreds and dried tofu shreds;
8. Stir-fry until the green peppers change color, add a little salt to taste, mix well and fill well;
9. Heat the pan with cold oil, put the shredded chicken into the pot, and scatter the shredded meat so that each piece of meat can be dipped in oil;
10. Turn the heat to high, stir-fry the chicken to change color, pour in a little soy sauce, and then decide whether to add salt according to the taste;
11. After stir-frying a few times, add two spoonfuls of tempeh sauce;
12. Put the previously fried shredded green pepper and dried tofu into the pot, then pour in the minced garlic, mix well and get out of the pot.
<h1 class="pgc-h-arrow-right" data-track="168" > [egg scrambled pepper].</h1>
This is a very common home-cooked stir-fry, the crisp appetizer of chili peppers, fresh and tender eggs, served in 5 minutes, delicious, good-looking, appetizing, and cooking.
Ingredients: 4 chili peppers, 2 eggs, a pinch of salt, 4 cloves of garlic
1. Wash 4 peppers;
2. Cut the pepper longitudinally, remove the stem and remove the seeds;
3. Cut into cubes as big as a fingernail;
4. Smash two eggs into a bowl, beat and set aside;
5. Pour the appropriate amount of vegetable oil in the wok, when the oil is hot, pour in the egg mixture and beat into pieces;
6. Pour the diced pepper into the pot and stir-fry for 2 minutes;
7. Sprinkle with salt;
8. Add the minced garlic and mix well.
<h1 class="pgc-h-arrow-right" data-track="182" > [Beef Curry Potatoes].</h1>
Potatoes and onions, several ingredients put together, all of which are home-cooked dishes that we often eat, not expensive but nutritious, curry soup sauce poured on the rice, fragrant.
Ingredients: 1 bowl of goulash, 2 potatoes, 1 carrot, 1/2 onion, 15 g butter, 10 g flour, soy sauce, salt, curry
1. Cut the potatoes and carrots into hob pieces;
2. Cut the onion into diamond-shaped pieces;
3. Place a small piece of butter in a wok and melt;
4. Pour in the onion cubes and sauté to soften to bring out the aroma;
5. Add some flour and sauté in a pan until browned;
6. Stir-fry potatoes and carrots in a pan;
7. Add the appropriate amount of goulash and broth, pour in hot water, soy sauce and salt;
8. Cover and simmer until the potatoes and carrots are ripe, add the curry pieces, thicken the broth and out of the pan.
<h1 class="pgc-h-arrow-right" data-track="196" > [tempeh stir-fried greens].</h1>
A refreshing and appetizing home-cooked stir-fry with Roma lettuce and tempeh, the greens are crisp and tender, and the soy sauce is rich.
Ingredients: a handful of green vegetables, a spoonful of tempeh spicy sauce, vegetable oil to taste, a little green onion, a little salt
1. Wash the greens, shake off the excess water and cut into inches;
2. Pour a little oil in the wok and sauté the green onions to bring out the aroma;
3. Sauté a spoonful of tempeh sauce in a pan to bring out the aroma;
4. Put the green vegetables into the pot and stir-fry quickly to make them soft;
5. Add a little salt according to taste, stir-fry evenly and out of the pan.
<h1 class="pgc-h-arrow-right" data-track="207" > 【Pork belly stewed spring shoots】</h1>
The taste of spring shoots is light and tender, and the fat of pork belly is immersed in spring shoots, which are delicious and delicious, and the meat is fat but not greasy.
Ingredients: 350 grams of pork belly, 3 spring shoots, more than 10 rock sugar, 2 star anise, 1 green onion, 1 piece of ginger, cooking wine, soy sauce
1. Cut the pork belly with skin into small pieces of 2 cm;
2. Bring to a boil in a pot of cold water for one minute and remove the dried water;
3. Peel off the outer skin of the spring shoots, cut each root longitudinally and horizontally, and divide into four parts;
4. Pour a small amount of oil in the wok, reduce the heat, melt the rock sugar and fry until there is a slight brown;
5. Put the pork belly, star anise and ginger into the pot and stir-fry them constantly;
6. Pour a little cooking wine, soy sauce, an appropriate amount of hot water, sprinkle green onion, cover the lid, and simmer for 20 minutes;
7. Blanch the spring shoots in a pot of cold water;
8. Put the spring shoots into the meat pot, add salt and simmer over low heat until the meat is rotten.
<h1 class="pgc-h-arrow-right" data-track="221" > [sour and spicy potato shreds].</h1>
This is a very refreshing side dish, potatoes cut into thin strips, into water to wash off the surface of the starch, stir-fry without adding water, drizzle a little rice vinegar, potato shredded eating more crisp, potato roots are crisp, sour and spicy appetizers, is the best meal.
Ingredients: 3 potatoes, vegetable oil to taste, rice vinegar to taste, a little salt, 1 tsp chili noodles
1. Peel and wash 3 potatoes;
2. Rub the potatoes into coarse wires with a wire wiper;
3. Wash 2 times with cool water, drain the water and let it dry for about 5 minutes;
4. When the chili noodles are ready, when stir-frying for a while, you can decide how much to add according to the degree of spiciness of the family and the spiciness of the chili noodles;
5. Put a little more oil in the wok to prevent sticking to the pan when frying; pour a little chili powder when the oil is warm and simmer out the aroma;
6. When the paprika becomes brown, quickly pour the shredded potatoes into the pot and stir-fry, when the shredded potatoes become a little transparent, pour in the rice vinegar, if the color is not too dark, pour in the aged vinegar, balsamic vinegar is also OK;
7. Stir-fry evenly, and then sprinkle with an appropriate amount of paprika, so that the color and taste have been further improved;
8. When the shredded potatoes are completely transparent, add salt;
9. Stir-fry well and remove from the pan.
<h1 class="pgc-h-arrow-right" data-track="236" > [braised pork stewed quail eggs].</h1>
This braised pork, I put quail eggs, with the addition of quail eggs, this meat is not so tired to eat, nutritious and delicious and look very beautiful, super rice.
Ingredients: 500 grams of pork belly, 24 pieces of quail eggs, 20 grams of vegetable oil, 1 handful of rock sugar, 20 grams of white wine, salt to taste, garlic cloves, 1 piece of ginger, 2 star anise
1. Wash the pork belly with skin and cut into two cm thick pieces;
2. Pour some oil into the wok, a small handful of rock sugar, stir-fry over medium-low heat to make caramel color;
3. Stir-fry the pork belly cubes into the pot and simmer the fat in the meat cubes;
4. Put the star anise, garlic and ginger into the pot, continue to sauté, pour a little white wine, stir-fry evenly, let the wine volatilize, and take away the meaty gas;
5. Pour hot water along the edge of the pot, cover the lid and simmer for 30 minutes on low heat;
6. Cook the quail eggs and peel them into the pot, add a little salt and simmer for about 30 minutes;
7. Collect the juice, leave a small amount of broth, attach to the surface of the meat and quail eggs, look good and taste!
<h1 class="pgc-h-arrow-right" data-track="249" > [vegetarian stir-fried cabbage noodles].</h1>
A plate of cabbage noodles, no meat, although it feels a little faint, but slippery noodles, tendons and flavor.
Ingredients: 1 handful of sweet potato noodles, 4 slices of cabbage, green onion, soy sauce, salt
1. Rinse the sweet potato noodles and soak them in warm water;
2. Cut the cabbage into fine strips;
3. Pour some vegetable oil into a wok and sauté the green onions to create the aroma;
4. Pour the shredded cabbage into the pot and stir-fry to soften;
5. Pour in the appropriate amount of soy sauce, soy sauce, soy sauce seasoning, soy sauce toning, you can also add other seasonings according to personal preference;
6. After the cabbage shreds are colored, pour in the appropriate amount of hot water;
7. After the water boils, put the soaked soft noodles into the pot;
8. Add salt according to taste;
9. When the noodles are soft, you can come out of the pan.
< h1 class="pgc-h-arrow-right" data-track="264" > [meat powder stir-fried sancho]</h1>
Delicious and fast little stir-fry, peas are delicious, and carrots, potatoes together with cooking, not only beautiful color, let people appetite, but also make nutrition double, can be said to be a "golden collocation" of the next rice stir-fry.
Ingredients: 1 small bowl of peas, 1/2 carrot, 1 potato, 60 g minced meat, a little vegetable oil, a little soy sauce, a little salt, a little minced garlic
1. Peel off the skin of the peas and prepare a small bowl;
2. Scrape off the outer skin of carrots and potatoes and wash;
3. Cut carrots and potatoes into small cubes;
4. Wash the potatoes with water to prevent the frying time from sticking to the pan;
5. The meat filling is thawed in advance, and it is better to use fresh meat filling;
6. Pour the appropriate amount of vegetable oil in the wok, pour the meat filling into the pot, sauté the oil, and pour a little soy sauce to tone;
7. Pour peas, diced carrots and diced potatoes into the pot, stir-fry non-stop, add the right amount of hot water, and grunt for two minutes without lid;
8. Sprinkle a little salt, pour in the minced garlic, stir well and remove from the pan.
<h1 class="pgc-h-arrow-right" data-track="278" > [vegetarian roasted egg tomato tofu].</h1>
This dish is rich in protein, low fat, sour and refreshing, the tenderness of tofu, the tenderness of eggs, the ruddiness of tomatoes, it only takes a few minutes, a plate of eye-catching and delicious nutritious fast dishes will come out of the pot.
Ingredients: 1 piece of tender tofu, 1 large tomato, 2 eggs, oil to taste, a little salt, 1 asparagus, a little water
1. Prepare the ingredients: tender tofu, eggs, washed tomatoes;
2. Cut the tomato into small pieces, cut the tofu into small pieces, and beat the eggs in a bowl;
3. Add oil to the frying pan, pour the appropriate amount of oil, when the oil is 50% hot, pour the egg liquid into the pot, slightly set the shape and scatter with a spatula to form a uniform egg block;
4. Pour tofu into the egg and drizzle with a little water to increase the broth;
5. Pour the tomato cubes into the pot and mix gently;
6. After the soup is boiled, sprinkle a little salt and sprinkle a piece of minced asparagus, red, white, green and yellow, fresh and delicious.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Spring Fancy Life ##春日好食光 #