In the world, only love and food can not be disappointed, love has been disappointed too much, food can no longer be disappointed. As the saying goes, "the people take food as the sky", and I am very much in favor of this sentence. I can call myself a "little foodie" because I've done a lot of research on the cuisine. Just the name of the dish, I can talk about hundreds of kinds. Roast duck in Beijing, small fat sheep in Inner Mongolia, lamb steamed bun in Xi'an, knife-cut noodles in Shanxi...
I often hear a lot of people say in life, "I can't cook." "In fact, the easiest thing to learn is to cook, unless you don't want to learn, of course, to do well, you must be careful." I remember when my son was cooking in junior high school, he said a very funny and incisive sentence: Cooking is easy! It is to put the seasonings of oil, salt, sauce, and vinegar into the ingredients in order! hehe! Think about it!
Returning to the truth, if a qualified housewife wants to do a good job of home cooking, she must be diligent and serious, and second, she must learn more, see more, think more, practice more, and innovate more. Table eating is a science, related to the health and happiness of the whole family, and the meals made with heart must be the best! Let me introduce you to some home-cooked methods.
Potato goulash
Ingredients: Beef (beef brisket) 1000g, 2 potatoes, 2 onions, 4 tomatoes, 1 carrot, 1 onion ginger, soy sauce, 1 tbsp vinegar each, 1 tsp sugar tomato sauce, black pepper oil and salt
method
1. Cut the beef into pieces and blanch in cold water for 2 minutes, then wash the whole process with warm water.
2. Wash and cut the ingredients into cubes, (potato cubes soaked in water) and set aside.
3. Put the oil in the pot to heat, first sauté the beef, cook the old soy sauce, cooking wine and a small spoonful of white vinegar,
4. Then put down the onion tomatoes, sprinkle a spoonful of sugar and continue to stir-fry,
5. Squeeze the tomato sauce (squeeze more), grind some peppercorns and stir-fry well.
6. Put the green onion and ginger, pour in enough hot water, simmer for 20 minutes on high heat and reduce the heat to simmer for about 1 hour.
7. Put the potato and carrot pieces and cook with salt before coming out of the pot.
8. Wait until the meat is rotten and the soup is viscous to taste the pot
Fried corn with green peppers
Ingredients: 300 g of fresh corn, 20 g of green pepper, 50 g of carrots, 2 g of salt, 1 g of monosodium glutamate, 1 g of pepper, 10 g of rice wine, 5 g of pea starch, 30 g of salad oil
method:
1. Put the tender corn kernels into a pot of boiling water and cook, then remove and let cool
2. After washing the peppers and carrots, cut into cubes, put them in a pot of boiling water and blanch slightly, remove and drain
3. Add starch to water and mix well into wet starch for later
4. Put the pot on the heat, pour in the oil, add a little boiling water, and put the diced carrots, diced peppers, corn kernels and rice wine into the pot
5. Bring to a boil over high heat, add pepper, salt, monosodium glutamate, and use wet starch to outline
Steamed salted lamb chops
Ingredients: lamb ribs, potatoes, radish puree
1. Soak the salted lamb chops in water for 1-2 days, soak off excess salt and soak until soft. Change the water several times in the middle.
2. Rinse the soaked salted lamb chops.
3. Take a steamer, fill it with half a pot of water and place birch strips on top of the grate. Rinsed salty sheep are lined up on top of birch strips.
4. Bring the water to a boil over high heat and reduce the heat until the meat is soft and rotten and the flesh and bones are separated. About 2-3 hours.
5. Norwegians eat this lamb chop with Swedish radish puree. You can buy dry powder in the supermarket, come back and add some water to cook it.
6. Also cook a pot of potatoes.
7. Finally, place the lamb chops, Swedish radish puree and boiled potatoes on a hot plate
Double pepper stir-fried cuttlefish
Ingredients: 300 grams of cuttlefish, 50 grams of green and red peppers, green onion, ginger slices, salt, monosodium glutamate, sugar, water starch, chili oil, tempeh, vegetable oil
1. Wash the cuttlefish, blanch the cuttlefish in a pot of boiling water until it is eight ripe, remove the cool and drain the water. Green and red peppers are de-seeded, washed and cut into sections.
2. Heat the oil, add the green onion, garlic slices, tempeh and stir-fry until fragrant, then add cuttlefish and green and red peppers and stir-fry evenly, then add salt, monosodium glutamate and sugar and stir-fry evenly, pour water starch until the soup is thick, and sprinkle the chili oil into the pan and plate it.