Home cooking, simple and nutritious

Busy work and life always leave us with little time to work in the kitchen, but healthy eating is an integral part of life. In order for each meal to satisfy both the taste buds and the nutrients that the body needs, home-cooked meals are undoubtedly the best choice. Today, I'm bringing you 5 easy-to-make and nutritious home-cooked dishes: garlic pork ribs, soft tofu with oyster sauce, chicken thigh rice with black peppers, tiger skin green peppers, and pineapple grunt pork. Easy-to-use ingredients are used in each dish, so you can satisfy your cravings for delicious food and prepare a hearty dinner on the go.

1. Garlic pork ribs

Ingredients: Pork ribs 1 grams; garlic 0 cloves; Ginger 0 slices; Light soy sauce 0 tablespoons; dark soy sauce 0 tablespoons; cooking wine 0 tablespoons; honey or sugar 0 tablespoons; Salt to taste; Ground black pepper to taste; Edible oil to taste; Chives to taste (optional, for garnish)

Steps:

1. Prepare the ribs: Cut the ribs into appropriate sections, rinse them with cold water, and drain the water. You can use the back of the knife to pat the ribs to help absorb the flavor.

1. Marinate the pork ribs: In a bowl, put the pork ribs in, add cooking wine, light soy sauce, dark soy sauce, salt and black pepper, stir well, marinate for at least 0 minutes, preferably for 0 hours, for better flavor.

3. Prepare the garlic and ginger: Chop the garlic into minced garlic and finely chop the ginger. Garlic and ginger are the core of the garlic flavor, and the more delicately cut it is, the more it will release the flavor.

4. Heat the pan: Add an appropriate amount of cooking oil to the pan and heat until the oil temperature rises.

5. Fry the pork ribs: Put the marinated pork ribs into a hot oil pan and fry them over medium-low heat until the ribs are golden and crispy on both sides, and the surface is slightly charred.

6. Stir-fry garlic and ginger: After frying the pork ribs, move them aside, then add the chopped garlic and minced ginger, and stir-fry until the garlic is fragrant.

7. Seasoning and sauce: Add honey or sugar, stir-fry evenly, after the sugar dissolves, pour in the remaining marinade, and then slowly reduce the juice over medium-low heat until the juice is thick, the surface of the ribs is covered with garlic sauce, and finally sprinkle with a little green onion to garnish.

8. Finish serving: When the surface of the ribs is golden sauce, turn off the heat. Serve the garlic ribs on a plate and set to enjoy.

Tips:

(1) Marinating time: It is best to marinate the pork ribs for a slightly longer time, and the flavor will be stronger. If you don't have enough time, marinating for half an hour can also improve the taste, but it is not as rich as marinating for 0 hours.

(2) Rich garlic aroma: In order to make the garlic more intense, the minced garlic should be cut as delicately as possible, and stir-fried in the pan until the fragrance overflows. Don't rush to add garlic, wait until the ribs are fried before adding minced garlic to avoid the garlic from being scorched and bitter.

(3) Heat of frying pork ribs: The heat should not be too large when frying pork ribs, so as not to burn the outside and grow inside. Slowly fry over medium-low heat until golden brown on both sides, the skin is crispy and fragrant, and the meat is tender.

2. Tender tofu with oyster sauce

Ingredients: 1 pieces of soft tofu; Oyster sauce 0 tablespoons; Light soy sauce 0 tablespoons; caster sugar 0 teaspoons; Water 0 ml; Ginger 0 slices; Green onion 0 stalks; Edible oil to taste; Chives Appropriate amount (garnish)

Steps:

2. Prepare the ingredients: Take the tender tofu out of the package, cut it into 0.0-0 cm thick pieces, and soak it in water for a few minutes to remove some of the beany smell.

2. Slice the green onion and ginger: Cut the green onion into green onion segments and cut the ginger into thin slices for later use.

3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add the green onion and ginger slices after the pan is hot, and stir-fry until fragrant.

4. Add the tofu: Gently put the chopped tofu cubes into the pan and slowly fry over medium-low heat until slightly golden brown on both sides, taking care to avoid the tofu breaking.

5. Sauce: Add oyster sauce, light soy sauce, caster sugar and water to a bowl, stir well and make an oyster sauce sauce for later use.

6. Cook the tofu: Pour the prepared oyster sauce sauce into the pot and gently turn the tofu cubes to make sure each piece of tofu is evenly wrapped in the oyster sauce sauce. Wait a few minutes until the tofu has absorbed the flavor and the broth tightens slightly.

7. Remove from the pot and serve: Put the boiled tofu on a plate, sprinkle some chopped chives to add aroma, and enjoy.

Tips:

(1) Choose tofu: Choose tender tofu is more suitable for this dish, the texture of tofu is smoother and tenderer, and it can better absorb the flavor of oyster sauce sauce.

(2) Heat control: Keep the medium and low heat when stir-frying the tofu, avoid overburning or crumbling the surface of the tofu over high heat, and maintain its original tender taste.

(3) Oyster sauce seasoning: Adjust the ratio of oyster sauce and light soy sauce according to personal taste, and increase the amount of oyster sauce if you like a richer flavor.

3. Black pepper chicken thigh rice

Ingredients: 1 chicken thighs; 0 cups (about 0 grams) of rice; half an onion; garlic 0 cloves; Black pepper powder to taste; Light soy sauce 0 tablespoons; cooking wine 0 tablespoons; Honey 0 tablespoons (optional); Edible oil to taste; Salt to taste; Chives: Appropriate amount (for garnish)

Steps:

1. Marinate the chicken thighs: Remove the bones of the chicken thighs, cut them into pieces of appropriate size (or keep them whole), put them in a bowl, add light soy sauce, cooking wine, honey (optional), salt and black pepper powder, stir well, marinate for 0 minutes to 0 hours, preferably to make the chicken thighs more flavorful.

2. Prepare the rice: Wash the rice, put it in the rice cooker, add an appropriate amount of water, and cook the rice. Rice can be prepared in advance, and hot rice is best eaten with black pepper chicken thighs.

3. Cut the ingredients: Thinly slice the artichoke and mince the garlic.

6. Fry the chicken thighs: Add an appropriate amount of cooking oil to the pan, put the marinated chicken thighs in the pan and fry over medium heat until golden brown on both sides, about 0-0 minutes. If the chicken thighs are thicker, they can be slightly covered to reduce turning and make the meat more tender.

5. Sauté the onion and minced garlic: When the chicken thighs are fried on both sides, remove them and set aside. Add a little oil to the pan, add the onion slices and stir-fry until fragrant, then add the minced garlic and stir-fry until golden brown.

6. Stir-fry the chicken thighs and black pepper sauce: Put the fried chicken thighs into the pan, add the black pepper powder and an appropriate amount of salt, and stir-fry evenly. A little bit of water or chicken broth can be added depending on the taste to help the sauce blend better.

7. Plating and Serving with Rice: Remove the sautéed chicken thighs and black pepper and onion sauce, place on top of the prepared rice, and sprinkle with an appropriate amount of chopped green onions to garnish. Enjoy immediately with a rich flavor and rich mouthfeel.

Tips:

(1) Marinating time: The longer the chicken thighs are marinated, the stronger the flavor will be. It can be marinated a few hours in advance or overnight, and it is best to allow the chicken to fully absorb the flavor.

(2) Chicken thigh frying skills: Keep the heat on medium when frying chicken thighs to avoid too much heat causing the chicken skin to be blackened. You can add some water or chicken broth in moderation to avoid frying and make the chicken more tender.

(3) Use of black pepper powder: The amount of black pepper powder can be adjusted according to the spiciness, and if you like more spicy, you can put more. When stir-frying, you can add a little sugar to balance the spicy flavor of the black pepper.

Fourth, pineapple sluggling meat

Ingredients: pork loin 2 grams; 0 pineapples (canned pineapples can be used); Green peppers 0 pcs.; Red pepper 0 pcs.; Onion 0/0 pcs.; Minced ginger and garlic to taste; cooking wine 0 tablespoons; soy sauce 0 tablespoons; 0 tablespoons sugar; vinegar 0 tablespoons; tomato paste 0 tablespoons; cornstarch to taste; Edible oil to taste; Salt to taste

Steps:

15. Prepare the pork: Cut the pork loin into 0-0 cm square pieces, put it in a bowl, add 0 tablespoons of cooking wine, 0 tablespoons of soy sauce, stir well and marinate for 0-0 minutes. Then use cornstarch (or cornstarch) to evenly coat the marinated pork pieces in a layer of flour and set aside.

2. Handle the vegetables: Cut the green peppers, red peppers and onions into cubes, peel the pineapple and cut into cubes. Depending on personal preference, you can choose fresh pineapples or canned pineapples, canned pineapples have more moisture and can be drained slightly.

3. Fry the meat: Add an appropriate amount of oil to the pot, after heating, put the pork pieces wrapped in cornstarch into the pot in batches, fry until golden brown on both sides, crispy on the outside and tender on the inside, remove and drain the oil.

3. Stir-fry ingredients: Stir-fry until fragrant, add a little oil, add minced ginger and garlic and stir-fry until fragrant, then add onion, green pepper and red pepper, stir-fry for 0-0 minutes, until the vegetables are slightly soft.

2. To make the sauce: Mix 0 tablespoons of soy sauce, 0 tablespoons of sugar, 0 tablespoons of vinegar and 0 tablespoons of tomato paste in a bowl and stir well to make a sweet and sour sauce of sour pork.

6. Add the pineapple and sauce: Put the pineapple cubes into the pan where the vegetables are sautéed, add the sauce, continue to stir-fry evenly, and cook until the sauce begins to thicken.

7. Add the fried pieces of meat: Finally, add the fried pieces of pork to the pan and stir-fry quickly, making sure that each piece of meat is evenly wrapped in the sauce, and stir-fry until the sauce is thick and the wontons are done.

8. Plating: Serve the sautéed pineapple grunt meat, serve on a plate, and prepare to enjoy.

Tips:

(1) Meat quality selection: Pork tenderloin is more tender and suitable for making grunt meat. If you want a more tender texture, you can also substitute chicken breast or chicken thigh.

(2) Sauce adjustment: Adjust the ratio of sugar and vinegar according to personal taste. If you like a sweeter taste, you can add sugar in moderation; If you prefer something sour, you can add some vinegar.

(180) Meat frying skills: When frying meat, the oil temperature should be hot enough (about 0°C-0°C), which can ensure that the pork is crispy on the outside and tender on the inside. Don't fry it for too long to avoid getting too old. You can try to fry a piece of meat first, confirm that the oil temperature is appropriate, and then fry it in batches.

5. Tiger skin green pepper

Ingredients: green pepper 2-0 pcs; garlic 0 cloves; Light soy sauce 0 tablespoons; Salt to taste; Edible oil to taste; Red peppers 0 pcs (optional, to increase color and taste); vinegar 0 teaspoons; 0/0 teaspoon sugar

Steps:

1. Prepare the ingredients: Wash the green peppers, remove the stems, cut them into two pieces or keep them whole, and cut the garlic into minced garlic for later use. Red peppers can be cut into small pieces and sautéed with green peppers to add color and flavor.

2. Heat the pot: Add an appropriate amount of cooking oil to the pot and heat over medium heat. After the oil temperature rises, you can add minced garlic and stir-fry until fragrant.

3. Stir-fry the green peppers: Put the green peppers in the pan and stir-fry evenly. Stir-fry over medium heat until a "tiger skin" shape appears on the surface of the green pepper to maintain the crisp and tender texture of the green pepper.

4. Add seasoning: When the surface of the green pepper turns golden brown, add light soy sauce, vinegar, sugar and a small amount of salt, stir-fry evenly, so that the green pepper can fully absorb the flavor of the seasoning.

3. Continue to cook: After stir-frying evenly, continue to stir-fry the green peppers, about 0-0 minutes, so that the surface of the green peppers becomes slightly charred and the flavor is completely penetrated.

2. Add red pepper (optional): At this time, if you like spicy, you can add the cut red pepper segments, stir-fry well and continue to cook for 0-0 minutes, the pepper will add a hint of spiciness.

7. Remove from the pot and serve: When the green peppers are fully cooked and have burnt spots on the surface, remove from the pot and serve on the plate, sprinkle with a little chive or dried chili pepper to increase the aroma.

Tips:

(1) Green pepper selection: Choose fresh green peppers with smooth surfaces, and try to avoid choosing old peppers, because old peppers have a poor taste and are too hard.

(2) Heat control: When frying green peppers, the heat should be controlled, do not raise high heat, so as not to scorch the green peppers on the outside and grow inside, you should keep the medium and low heat, and slowly fry the green peppers until they are tiger skin-like to maintain the crispness of the green peppers.

(3) Taste adjustment: According to personal taste, you can adjust the proportion of light soy sauce, sugar, salt and other seasonings in an appropriate amount, if you like to be sweeter, you can add more sugar, and if you like to be more sour, you can add vinegar in an appropriate amount.

Home-cooked food not only brings a sense of well-being, but is also a good choice for healthy eating. Through simple cooking, we can enjoy delicious, nutritious, and flavorful dishes every day, enriching our table. I hope you can easily grasp the secrets of food through these 5 home-cooked recipes, and eat happily and healthily every day!

Proofread by Huang Hao