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.
Tempeh green pepper fried gluten
Ingredients: 150 grams of water tendon, 20 grams of green pepper, 10 grams of garlic, 10 grams of tempeh, 1 gram of refined salt, 50 ml of cooking oil, 10 ml of soy sauce
method
1. Prepare the ingredients
2. Gluten cut into small pieces, can also be torn by hand
3. Cut the green pepper into strips
4. Slice the garlic and prepare the tempeh
5. Add oil to the pan and sauté the pesto slices
6. Add gluten and stir-fry, you can add a little boiling water
7. Add shredded green pepper and stir-fry well
8. Add tempeh and stir-fry well
9. Add raw soy sauce
10. Add a pinch of salt. Sauté well
Tomato cauliflower
Ingredients: 1 cauliflower 2 tomatoes 2 chives 1 teaspoon sugar 1 teaspoon pepper 2 tablespoons vegetable oil 1/2 teaspoon salt
Method: 1: Break the cauliflower into small flowers, blanch in water added to salt, cook until five minutes cooked and then fish out
2: Grill the tomatoes over the fire with chopsticks until the skin cracks
3: Cut the peeled tomato into small cubes and prepare other raw materials
4: Heat the pot, add the appropriate amount of vegetable oil, add the diced tomatoes and stir-fry
5: Sauté the diced tomatoes until diced tomatoes, add the appropriate amount of water and boil
6: Add the freshly blanched cauliflower
7: Stir-fry well, cover and simmer for 1 or 2 minutes
8: Add salt, pepper and sugar and stir-fry well
9: Put it in a bowl, sprinkle some chopped shallots on the surface and serve
Eight treasures fried rice cake
Ingredients: Ham 20g, Chicken Gizzard 20g, Winter Shoots 20g, Shiitake Mushrooms 20g, Shrimp 20g, Green Beans 20g, Dried Tofu 20g, Carrots 20g, Rice Cake 200g, Seafood Sauce 1 Teaspoon (15g), Sugar 1 Teaspoon (5g), Dark Soy Sauce 1 Teaspoon (5ml), Salt 1 Teaspoon (5g), Oil 30ml.
Recipe 1: Wash the ham, chicken gizzard, winter shoots, dried tofu, shiitake mushrooms and carrots separately, cut into 0.5 cm cubes, and cut the rice cake into 0.5 cm thick slices and set aside.
2, put the soup pot on the induction cooker, pour in water, press the boiling water button to boil, put in the ham diced, chicken gizzard, diced winter shoots, dried tofu, diced shiitake mushrooms, carrots, green beans and shrimp until cooked, soak in cold water, drain the water.
3: Put another wok on the induction cooker, pour in the oil, press the frying button, burn the oil until it is six ripe, put in the rice cake slices and fry slightly, fry on both sides until golden brown, set aside.
4: Heat the oil in the pot, add the blanched eight treasure ingredients and sauté until fragrant, pour in the fried rice cake slices and stir-fry evenly, add the seafood sauce, dark soy sauce, white sugar and salt and stir-fry for a while
Beef stir-fried eggplant
Ingredients: beef about three or two, finely shredded; eggplant 1 large eggplant, cut into strips; cooking wine to taste; soy sauce to taste; more vinegar; 1 green onion with small shallots; more minced garlic; more vanilla minced; sugar to taste; sesame oil to taste;
method:
1: Marinate shredded beef in cooking wine, soy sauce, sesame oil and sugar for 10 minutes.
2: After the pot is heated through, put in the shredded beef, stir-fry until about 60% of the beef changes color, that is, there are discolored parts and red parts, and put them out for later.
3: Add the green onion, sauté until fragrant, then add the eggplant and stir-fry.
4, wait for the eggplant to change slightly, put cooking wine, soy sauce, continue to stir-fry until the eggplant is completely changed, some transparent. Halfway through, you can add some water to sauté the eggplant so that the eggplant is tender.
5, at this time, the spare beef will ooze some soup, pour the soup into the eggplant, let the eggplant absorb.
6: Then pour in the beef, stir-fry until the beef is completely discolored, add the minced coriander, stir-fry evenly, turn off the heat, put the vinegar and minced garlic. Season with salt at the end.