Recently, the weather has become cooler, the rain is also more, the colder the more I don't want to go out, and I want to go home quickly after work to eat a hot meal. Sometimes I'm worried and don't know what to buy? What to eat? Usually go out to buy more than once, like the meat, tofu, duck blood we often eat, these can be put in the refrigerator for a few days, after work home to take out to cook.
Today we will share with you a few easy to get started home cooking, usually do not go out, stay at home can also eat hot meals, there are meat and vegetarian four dishes and a soup, easy to do and delicious, both save money and nutrition, like friends quickly collect it!
<h1 class="pgc-h-arrow-right" data-track="1" > [roasted tofu]: tofu, lean pork</h1>
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Just bought tofu put in the refrigerator frozen will be taken out, frozen tofu is firm and good to cut, the most critical point of frozen tofu can also reduce fat, magical no.
1. Prepare the ingredients, cut some green peppers and red peppers for color matching. Cut some white scallions, ginger and garlic to add flavor.
Cut a small piece of lean pork into slices and put it in a pot with a pulp, add chicken powder, pepper powder, pepper, ginger juice, cooking wine. Grasp the seasoning by hand and massage the slices of meat into the flavor.
2. Fry the tofu slices, after the oil is hot, first take a piece of tofu to try the oil temperature, when a large amount of bubbling, put in the tofu block,
In the process of frying, you should use chopsticks to turn the tofu, and the water of the tofu is dried to make it more fragrant. Fry until the tofu is out of moisture and remove the dry oil.
Now that it is cold, the family can buy more old tofu, fry out a small basin, eat for a few days in a row, do not need to fry freshly, eat convenient and save trouble.
After the tofu is fried, don't pour out the oil first, and pull the slices of meat with the hot oil.
3. Pour out the oil in the pot, leave some bottom oil to pour in the onion, ginger and garlic slices to fry, add watercress sauce, oyster sauce and then pour in the slices of meat and stir-fry, stir-fry the red oil of the bean paste, pour a little tomato sauce to fry out the color, add some water.
Start seasoning with salt, chicken powder, soy sauce, boil the soup until boiling and pour in the tofu cubes, shake the pot to slowly add flavor to the tofu blocks Where the soup cannot be cooked, use a spoon to pour juice on the tofu blocks, simmer slowly until the tofu tastes.
Pour in the green and red pepper slices and stir-fry until the green and red pepper slices are drizzled with a little clear oil.
<h1 class="pgc-h-arrow-right" data-track="166" > [lettuce stir-fried meat shreds]: lettuce, lean pork</h1>
Now the pork is cheap, stir-fry we are also willing to put some pork, to put in the pork expensive time, we will be lettuce snipe simple fried to save money and no cost of rice, this is not pork cheap, or add some meat to eat fragrant ah.
Isn't there an old saying that "lettuce and meat get leaner the more you eat". Hahaha...
1. Cut the lettuce into strips, then cut some red pepper and lettuce shreds together and soak in clean water, soak in clean water to avoid wilting.
Cut the lean meat directly into lean shreds, cut into green onions, garlic slices, and ginger shreds to add flavor.
Pork wants to be fried without aging and smooth taste, which is skilled, that is, to put the meat shredded down before stir-frying.
Put salt, chicken powder, pepper into the shredded meat, pour in a little cooking wine, grasp the seasoning by hand, beat an egg white and stir in one direction, stir in a little dry starch, stir and beat, and finally pour in a little vegetable oil to grasp well and marinate for 10 minutes to give the shredded meat a taste.
2. Slide the meat silky oil, burn the oil to 40% heat, grab the meat into the pot and slide until the meat changes color and fish out the oil control.
3. Leave some oil in the pot, pour in the onion, ginger and garlic to fry out the aroma, pour in the shredded meat quickly stir-fry a few times, pour the lettuce shredded into the pot to quickly stir-fry, put some white vinegar, add white vinegar lettuce shredded taste crisp, stir-fry a few times on high heat, at this time you can turn off the heat to season, add salt, chicken powder, stir-fry the seasoning, add some raw soy sauce to pour a little bright oil to raise the color.
A plate of crisp and refreshing lettuce stir-fried shredded meat is ready to serve!
<h1 class="pgc-h-arrow-right" data-track="167" > [duck blood roasted tofu]: duck blood, old tofu</h1>
In the past two days, we have not dried up with duck blood tofu, mainly the tofu bought yesterday has not been eaten. It is also because it is cold, the price of green vegetables is too expensive, not to mention coriander, even spinach that is usually more close to the people, our supermarket has sold to more than 10 pieces of a pound, go to the supermarket to turn around, what is expensive.
Eat and eat or duck blood, tofu is cheap, duck blood is handled a little fishy, but also to fei sister-in-law often replenish blood. Don't look at the cheap duck blood, it is really a good ingredient for blood replenishment, and female compatriots can often eat it.
1. Duck blood and old tofu are cut into small cubes, and it is indispensable to the classic three-piece set of minced garlic, ginger and green onion. Then order the green and red pepper cut into chili rings and millet pepper rings.
2. Blanch the tofu and duck blood in water, add some salt and cooking wine to the water, drizzle some vegetable oil, boil the water and pour in the tofu and duck blood blanched.
Tofu and duck blood blanched water is not easy to break, after boiling for 1 minute, pour out the tofu and duck blood and rinse with cool water to control the water.
3. In the pot, pour oil into the prepared small ingredients to fry the aroma, add watercress sauce and fry out the red oil, grab a few dried peppers, a little green peppercorns and add some water, boil the soup on high heat, pour in the tofu and duck blood.
Now start seasoning and put some soy sauce, drizzle some chili red oil, salt, chicken powder, pepper, slowly cook until the soup is viscous, hook a little water starch to quickly collect the soup, and finally drizzle a little oil to get out of the pot!
<h1 class="pgc-h-arrow-right" data-track="168" >:Broccoli</h1>
The nutritional value of broccoli is very high, can be bought all year round, how to do not only retain nutrition but also delicious? Look slowly:
1. Cut the broccoli to the root and cut the small flowers, and eat it yourself or wash it. Cut into minced garlic and millet pepper rings.
2. Blanch the broccoli first, add some salt and vegetable oil, and blanch the broccoli after blanching the water to save cooking time and be emerald green and bright.
3. Then start stir-frying, pour in the minced garlic millet pepper and stir-fry quickly, pour in the blanched broccoli and stir-fry a few times to start seasoning,
Add salt, chicken powder on high heat and quickly stir-fry the seasonings, hook a little water starch to make the seasonings and greens better integrate, pour a little oil before the pot, and fry a plate of light and delicious broccoli.
This dish is not only delicious and nutritious, but it can really get thinner and thinner the more you eat.
<h1 class="pgc-h-arrow-right" data-track="172" > [old-fashioned egg soup]:</h1>
Finally, let's talk about the old-fashioned egg soup that hangs on the paste, which is a finale dish on the Yudong banquet, and everyone knows that after drinking this bowl of soup, it is time to get up and say goodbye to the main family.
1. Cut a thousand sheets (tofu skin) and fungus into thin strips, cut some tomatoes, prepare some enoki mushrooms, and don't forget the most important eggs.
2. Blanch a thousand sheets, fungus, and enoki mushrooms in the water.
3. First fry the tomatoes, fry the juice out, add water, after the water is boiled, pour in a thousand sheets, fungus, enoki mushrooms.
Then adjust the taste, salt, chicken powder, pepper, pepper appropriate more, pour some water starch with a wooden spoon to stir evenly, finally, slowly pour in the egg liquid, the most important thing is not to forget to put in vinegar, but also put more vinegar, vinegar is not only appetizing but also fragrant.
When it comes out of the pan, you can pour sesame sesame oil, this bowl of evocative old-fashioned egg soup is ready, and it is very comfortable to drink a bowl of refreshing and stomach-warming when it is cold.
In this cold winter, the joy is to be able to eat hot meals at home. I am Ah Fei, my happiness is your sharing, your likes, thank you!