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.
Now with the improvement of living standards, big fish and meat are also tired of eating, but the most common home-cooked food is very popular. Today I will share with you 5 of the most simple and easy to learn home cooking, light and non-greasy, simple, economical, and there is a taste of home, let's take a look at it together.
<h1 class="pgc-h-arrow-right" data-track="2" > sour and spicy shredded potatoes</h1>
Shredded potatoes are common in our family, but if you want to fry them deliciously and crisply, you still need a little trick to drip and learn them together.
1. Prepare fresh potatoes cut into thin strips and put them in water, pouring in some white vinegar can not only prevent oxidation and blackening, but also make the potatoes more crisp.
2. Prepare half a red pepper and half a green pepper, cut into thin strips to match the color, and look more appetite.
3. Sour and spicy shredded potatoes pay attention to the rapid out of the pot, so prepare the bowl ingredients in advance. Put four spoonfuls of white vinegar, salt to taste, two spoonfuls of sugar, pour in some sesame oil to add flavor, stir well and set aside.
4. The soaked potato shreds fished out and green and red pepper shredded together, with boiling boiling water to boil the potato shreds until broken, this step do not directly under the pot blanching water, master the time is not good, it is easy to cook too strong, the taste is not crisp and tender enough, poured to the surface of the potato shredded slightly translucent, and then use water to quickly cool, maintain a crisp taste.
5. Burn the oil in the pot, put in the garlic slices to fry the incense, put in a small handful of dried chili peppers and stir-fry over low heat until fragrant, then pour in the prepared bowl ingredients, immediately turn the heat to cook the aroma, then pour in the potato shreds and green and red pepper shreds, quickly stir-fry for 30 seconds, the potato shreds immediately after the flavor, a plate of crispy sour and spicy potato shreds is ready.
<h1 class="pgc-h-arrow-right" data-track="15" > green pepper stir-fried shredded meat</h1>
This dish is popular in both restaurants and home cooking, with a combination of meat and vegetables, balanced nutrition, so learn it quickly.
1. Prepare a piece of tenderloin, first cut into even thin slices and then cut into thin wires along the texture, so that it is not easy to break when sizing.
2. Marinate the shredded meat: add 2 grams of salt, 1 gram of pepper, 5 grams of oyster sauce, 5 grams of cooking wine, 3 grams of dark soy sauce, beat the sauce into the meat shreds in one direction, when the meat is more sticky, beat half an egg white to continue to grasp well, add egg whites to make the meat more tender, and then put a pinch of starch to lock the moisture and taste inside, pour a little vegetable oil to prevent the meat from sticking to each other, grasp and mix evenly put aside and marinate for 10 minutes.
3. Prepare two green peppers and one red pepper, wash them and cut into thin strips. Cut a little more stir-fry in a three-piece set: ginger, shallots, garlic.
4. Then adjust a bowl of ingredients to facilitate the quick out of the pot, keep the meat tender and smooth. In a bowl, add 1 gram of salt, 2 grams of pepper, 1 gram of chicken essence, a little sugar, 10 grams of light soy sauce, 5 grams of oyster sauce, pour in the appropriate amount of water, and then pour in a little wet starch and stir to open the seasoning and set aside.
5. The following meat silk slip a little oil, burn more oil in the pot, when the oil temperature is 40% hot, pour the meat into the pot quickly with a spoon to push away, about 30 seconds of lubricating oil, the meat immediately after discoloration to maintain its tender taste.
6. Leave the bottom oil in the pot, put in the green onion and ginger slices and stir-fry a few times, then add a few dried peppers to stir-fry together to make the aroma, pour in the green and red pepper strips over medium heat and fry until they are broken, pour in the shredded meat that has controlled the oil, and then pour in the prepared sauce, turn on the high heat and quickly stir-fry into the flavor, you can put it on the plate, a fresh and smooth green pepper meat shredded is ready.
<h1 class="pgc-h-arrow-right" data-track="43" > oyster sauce lettuce</h1>
Lettuce is delicious whether it is under the hot pot or stir-fried, and it is rich in nutrition, light and fat-reducing, and it is not fat to eat every day.
1. Prepare an appropriate amount of lettuce, break off the leaves one by one, wash them with water, and cut a little minced garlic and red peppercorns.
2. Prepare the sauce in advance: Prepare half a bowl of water, add 10 grams of oyster sauce, 10 grams of soy sauce, 2 grams of salt, and stir a little starch to set aside.
3. Boil water in the pot, add a little vegetable oil and salt, after the water is boiled, put the lettuce into the pot and blanch it, blanch it soft and slightly discolored, pour it out a quick cool water, so as to prevent the lettuce from turning black to maintain the crisp taste of the lettuce, and put it on the plate after the lettuce is cooled for later.
4. Burn the oil in the pot, after the oil is heated, add the minced garlic and red pepper grains and stir-fry together to make the incense, pour in the prepared bowl ingredients, boil on high heat, and pour the sauce evenly on top of the lettuce, a plate of crisp and delicious oyster sauce lettuce is good.
<h1 class="pgc-h-arrow-right" data-track="57" > Coke chicken wings</h1>
One of the favorite dishes of adults and children, the meat is soft and rotten, salty and sweet, and I can eat a large plate every time [laugh and cry].
1. Prepare an appropriate amount of chicken wings, wash them in water, and draw a knife edge on both sides to facilitate salting.
2. Prepare a slice of green onion, cut into shallots, a piece of ginger, cut into diamond-shaped slices, and prepare a bottle of Coke.
3. Put the chopped onion and ginger and chicken wings together, pour in the appropriate amount of cooking wine, add 2 grams of salt and grasp it by hand, marinate for more than 1 hour, marinate the chicken wings into the flavor.
After 4.1 hours, pick up the marinated chicken wings and squeeze the juice on them.
Prepare a small bowl, add 3 grams of dark soy sauce, 5 grams of honey and stir well, brush the sauce evenly on both sides of the chicken wings, and color the chicken wings in advance, so that the frying will be more rosy.
5. Below, start cooking: burn oil in the pot, fully slide the pan after pouring out hot oil to add cool oil, hot pan cool oil can prevent the frying of chicken wings from sticking to the pan, put the chicken wings into the pan in turn, gently shake the pan to prevent the paste bottom, the whole process is fried with low heat, about 3 minutes When the chicken wings are fried to a golden brown on both sides, pour out the chicken fat in the pan to reduce the greasy feeling.
Pour in some cooking wine to fish, then pour cola in and out, pour the right amount of water from the side of the pot without passing the chicken wings, add 3 grams of salt, 1 gram of pepper, bring the water to a boil, beat the foam in the pot, turn to medium heat and simmer for 8 minutes.
After 8 minutes, the chicken wings have been stewed, stewed into the flavor, and then pour a little flavor to make the color of the chicken wings more ruddy, add 2 grams of chicken powder, turn the heat to thicken the soup and you can get out of the pot, and finally sprinkle with green onions to decorate it, a plate of soft and fragrant Coke chicken wings will be ready.
<h1 class="pgc-h-arrow-right" data-track="86" > cabbage stew noodles</h1>
Cabbage has become a common dish in every household in autumn and winter, and it is stewed with vermicelli, which is really three words "beautiful drops".
1. Prepare a few cabbage leaves to clean, separate the vegetable leaves and vegetable gangs, cut the vegetable leaves into large pieces, cut the vegetables into wide strips, wash them with water, drain and set aside.
Prepare 200 grams of pork belly, remove the skin and cut into thin slices, a piece of ginger, cut into diamond-shaped slices and put them in a bowl, then grab a few dried chili peppers and star anise and set aside.
Prepare a handful of vermicelli, cut them short with scissors, add a few garlic seedlings, gently pat them apart and cut them into segments with a diagonal knife.
Use a casserole to boil some boiling water in advance for simmering.
2. Start making: burn oil in the pot, pour out hot oil after fully sliding the pan to add cool oil, hot pan cool oil can prevent the meat slices from sticking to the pan, pour the meat slices into the pot and stir-fry the fat oil inside, when the meat slices are fragrant and transparent, put in ginger slices, dried peppers, star anise and stir-fry together, turn on a small heat to fry the small ingredients, and then pour the cabbage to help turn the heat and stir-fry for 20 seconds, and the cabbage is poured into the cabbage leaves for a while after the cabbage is broken.
At this time, the water in the casserole is also boiled, we put the fried ingredients in it, and then put the noodles flat with chopsticks, so that the noodles are immersed in the soup so that it is easier to stew into the flavor, add 3 grams of salt, 2 grams of chicken essence, 3 grams of dark soy sauce, 10 grams of oyster sauce, turn the heat to low and simmer for 5 minutes to stew the noodles, stew until flavorful.
After 5 minutes, add the garlic sprouts and blanch them slightly, drizzle with a little sesame sesame oil to eat, and a pot of delicious cabbage stew noodles is ready.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day