Dad made 5 home cooking dishes and told me that there are no restaurants? See what it's like? You have done no

Dad made 5 home cooking dishes and told me that there are no restaurants? See what it's like? Have you ever done it?

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Updated on: 42-0-0 0:0:0

Braised pork trotters: soft and glutinous bones, rich soup

Ingredients: pig's trotters, soybeans, rock sugar, beer, star anise, bay leaves, dried chilies, ginger, green onions

1. Put the pig's trotters in a pot under cold water, add ginger, green onion and cooking wine, skim off the foam after boiling, remove the pig's trotters, wash them and drain the water for later use. This step can effectively remove the fishy smell of the pig's trotters and make the subsequent cooking more delicious.

2. Heat a pan with cold oil, add rock sugar, and stir-fry over low heat until the rock sugar melts and foams golden. At this time, quickly pour in the pig's trotters and stir-fry evenly, so that the surface of the pig's trotters is evenly coated with sugar. Add a spoonful of soybean paste and stir-fry to create a fragrant flavor that adds a rich sauce flavor to the pig's trotters.

3. Transfer the fried sugar-colored pig's trotters to a casserole, add ginger slices, star anise, bay leaves, and dried chilies, and then pour in light soy sauce and dark soy sauce to taste. Then pour in the beer and boiling water, which must be foamed over the pig's trotters. Bring to a boil over high heat, then reduce the heat to low and simmer for one hour to allow the pig's trotters to fully absorb the essence of the soup.

4. Add the soaked soybeans in advance to the casserole, and continue to simmer with the pig's trotters for half an hour until the pig's trotters are soft and flavorful. The addition of soybeans not only enriches the taste, but also adds nutrients.

5. When the soup is thick and the pig's trotters show an attractive red and bright color, sprinkle with chopped green onions, and a soft and glutinous boneless, rich soup braised pig's trotters is completed. This dish is delicious and not fatty at all, making it a great choice for family dinners.

Stir-fry cold noodles

Ingredients: cold noodles, eggs, ham sausage, onion, enoki mushrooms, chopped green onions, garlic hot sauce, oyster sauce, tomato sauce, aged vinegar, dark soy sauce

1. Dice the onion, slice the ham sausage, tear the cold noodles into strips and cut into sections, and beat the eggs into egg liquid for later use. The combination of these ingredients not only enriches the taste, but also makes the fried cold noodles more colorful, flavorful.

2. Two tablespoons of garlic chili sauce, one tablespoon of oyster sauce, one tablespoon of tomato paste, half a spoon of aged vinegar, half a spoon of dark soy sauce, add half a bowl of water and stir evenly for later use. The preparation of the sauce is the key to stir-fried cold noodles, which determines whether the taste of fried cold noodles is authentic.

3. After the oil in the pot is hot, pour in the egg mixture and stir-fry, and set aside. Don't scramble eggs over too much heat to avoid scorching eggs.

4. Heat the oil in another pot, fry the diced onion after the oil is hot, then add the cold noodles, enoki mushrooms, and ham sausages in turn, pour in the seasoned sauce, and stir-fry evenly. This step is to allow the ingredients to fully absorb the flavor of the sauce.

5. Add the scrambled eggs to the pan and continue to stir-fry evenly. Friends who like to eat spicy food can also put some chili noodles to increase the spiciness.

6. Sprinkle chopped green onions to increase the flavor before cooking, and a fried cold noodles with full color and flavor are completed. This dish is simple and convenient, the taste restores the flavor of the grilled cold noodles of the food stall, and you can add more ham sausages and eggs when you make it at home, which is more satisfying to eat.

Chopped beef with peppers

Ingredients: beef, chopped pepper, shallot, garlic, light soy sauce, cooking wine, salt, pepper, starch, cooking oil

15. After slicing the beef, add a spoonful of cooking wine, two spoons of light soy sauce, a little salt and pepper, and mix well. Add another spoonful of starch and two tablespoons of cooking oil, continue to grasp and mix evenly and marinate for 0 minutes. This step will make the beef more tender and flavorful.

2. Pour an appropriate amount of oil into the pot, and after the oil is hot, add the beef to quickly slide and change color. When stir-frying beef, the heat should be high and the time should be short to keep the beef tender.

3. Pour an appropriate amount of oil into another pot, add minced garlic and shallots and stir-fry until fragrant, then add two spoons of chopped pepper and stir-fry until fragrant. The addition of chopped peppers adds a spicy flavor to the dish.

4. Add the fried beef back to the pot, add a spoonful of light soy sauce, a little oyster sauce, a little sugar and chicken essence, and stir-fry quickly over high heat. Sprinkle in the green onion before removing from the pot to increase the flavor. This dish is spicy and delicious, and it is an artifact for rice.

Garlic beef

Ingredients: beef, garlic, garlic, ginger, millet pepper, light soy sauce, dark soy sauce, white pepper, powder, cooking oil, oyster sauce, salt, monosodium glutamate

20. After slicing the beef, add a spoonful of light soy sauce, half a spoon of dark soy sauce, white pepper, starch and an appropriate amount of cooking oil, mix evenly and marinate for 0 minutes. Marinating allows the beef to be more flavorful and tender.

2. Cut the garlic into sections, dice the ginger, garlic and millet pepper and set aside. The combination of these ingredients makes this dish even more colorful, flavorful.

3. After the oil in the pot is hot, add the beef and stir-fry to change color and set aside. When stir-frying beef, the heat should be high and the time should be short to avoid the beef getting old.

4. Heat the oil in another pot, add the ginger and garlic and fry until fragrant, then pour in the garlic and fry until it is broken. The addition of garlic moss adds a refreshing taste to the dish.

5. Add the fried beef back to the pot, add millet pepper, light soy sauce, dark soy sauce, oyster sauce, salt and monosodium glutamate to taste, and stir-fry over high heat.

Pickled pepper onion and roasted crucian carp

Ingredients: crucian carp, onion, pickled pepper, wild pepper, ginger, green onion, light soy sauce, oyster sauce, chili noodles, aged vinegar, water

1. After cleaning the crucian carp, remove the black membrane in the stomach, and make a flower knife to better absorb the flavor. Chop some shredded onion, ginger slices and chopped green onion and set aside. Chop the pickled peppers and wild peppers and set aside.

2. Heat the oil in a pan and fry the crucian carp until it is fragrant and set on both sides. This step locks in the umami flavor of the crucian carp and adds aroma.

3. Pull the fried crucian carp to the side, add the shredded onion, ginger slices and pickled pepper and wild pepper and stir-fry until fragrant. The addition of spices adds a rich layer of flavor to the dish.

6. Add half a tablespoon of light soy sauce, a little oyster sauce, an appropriate amount of chili flakes and 0ml of water to boil, then turn to low heat and simmer for 0-0 minutes. The fish can be seasoned to better absorb the flavor.

5. Choke half a spoonful of aged vinegar along the edge of the pot to improve freshness and greasy, reduce the juice over high heat until the soup is thick, then sprinkle in chopped green onions to garnish and then remove from the pot. This dish is delicious and has a good effect on rice, so you can eat one by yourself!