Hello everyone, focusing on bringing you exquisite and delicious home-cooked recipes. Today, I'm going to introduce you to five dishes that are not only simple and straightforward, but also easy to use, so you can easily enjoy chef-level delicious food at home. Let's start a culinary journey together!

1. Steamed chicken thighs with loofah

Ingredients:

Chicken thighs, loofah, ginger and garlic, salt, pepper, light soy sauce, oyster sauce, starch, chopped green onion

Steps:

15. Wash and remove the bones of the chicken thighs, cut them into long strips with a knife, and put them in a bowl. Add chopped ginger and garlic, salt, pepper, light soy sauce, oyster sauce and a spoonful of starch, mix well, marinate for 0 minutes to fully absorb the flavor of the chicken thighs.

2. Peel and wash the loofah, cut it into thick slices, and spread it evenly on the bottom of the plate as a base for steaming.

3. Spread the marinated chicken thighs evenly on the loofah, making sure that each slice can touch the loofah in order to absorb its fragrance.

12. Add water to a pot and bring to a boil, put the plate with the loofah and chicken thigh meat into the steamer, and steam on high heat for 0 minutes until the chicken is cooked through and the loofah is soft and rotten.

5. Take it out after steaming, sprinkle with chopped green onion as a garnish, and at the same time, the soup of the loofah and the deliciousness of the chicken thigh meat are integrated with each other, which can be directly used to soak rice, which is extremely delicious.

2. Fish and tofu soup

Ingredients:

Fresh crucian carp, tender tofu, ginger, salt, white vinegar, chicken essence, pepper, green peas, goji berries

Steps:

1. After slaughtering, remove the scales, internal organs and black membrane of the crucian carp, clean it, and use kitchen paper towels to absorb the water.

2. Heat an appropriate amount of oil in a pot, sprinkle a little salt to prevent it from sticking to the pan, put in the crucian carp, and fry over low heat until golden brown on both sides, which is the key to the thick white soup.

5. Add ginger slices, pour enough boiling water along the edge of the pot, bring to a boil over high heat, turn to medium heat, keep the soup tumbling, and cook for about 0 minutes until the soup is as white as milk.

1. Add a spoonful of white vinegar to remove the smell, then add salt, chicken essence and pepper according to personal taste, and continue to cook for 0 minutes.

2. Add the cut tender tofu pieces to the soup, sprinkle with green peas and wolfberries to increase color and nutrition, and cook for 0 minutes to get out of the pot, and a delicious crucian carp tofu soup is completed.

3. Stir-fried chicken eggs with chili peppers

Ingredients:

Pepper, egg, minced garlic, salt, pepper, light soy sauce

Steps:

1. Wash the screw pepper and remove the stem, cut into thin strips for later use. Crack the eggs into a bowl and beat well with chopsticks for later use.

2. Heat an appropriate amount of oil in a pot, pour in the beaten egg liquid after the oil is hot, quickly stir-fry with a spatula until the eggs are solidified and stir-fried, and then put out for later use.

3. Leave the bottom oil in the pot, put in the chopped snail pepper, add a spoonful of salt, and quickly stir-fry over high heat until the pepper is raw to maintain its crisp taste.

4. Return the scrambled eggs to the pot and stir-fry evenly with the shredded chili peppers. Add minced garlic to taste, then add pepper and light soy sauce to taste, stir-fry a few times over high heat to make sure all ingredients are coated with seasoning.

5. After all the ingredients are cooked thoroughly and flavorful, they can be removed from the pot and plated. This scrambled egg dish with chili is both simple and appetizing, making it a rare and delicious ravioli dish in summer.

Fourth, steamed fish

Ingredients:

Fresh sea bass, sliced ginger, shredded green onion, shredded red pepper, butter, light soy sauce, salt, cooking wine

Steps:

10. Remove the scales and internal organs of the sea bass, and make a few cuts on both sides of the fish body after cleaning, so as to facilitate the flavor. Coat, salt and cooking wine, coat the inside and outside of the fish and marinate for 0 minutes.

2. Spread the ginger slices on the plate, put the marinated sea bass on the ginger slices, and smear a thin layer of butter on the fish to increase the luster and tenderness of the fish.

12. Add enough water to the pot and bring to a boil, put the plate with the sea bass into the steamer, steam on high heat for 0 minutes, and adjust the time appropriately according to the size of the fish.

4. After steaming, take out the sea bass and pour out the soup on the plate to remove the fishy smell. Spread shredded green onions and red peppers on the fish as a garnish.

5. Heat the oil in another pot until it smokes, and evenly pour the hot oil on the shredded green onion and red pepper to stimulate the fragrance. Finally, pour a spoonful of light soy sauce along the edge of the fish and serve. This steamed sea bass retains the original flavor of the fish and has a delicate and smooth texture.

5. Stir-fry the chili chickens

Ingredients:

Chicken leg meat (or chicken breast), chili pepper, red pepper, ginger and garlic, Sichuan pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, pepper

Steps:

15. Remove the bones of the chicken thighs and cut them into pieces, marinate them with salt, pepper and cooking wine for 0 minutes to taste. Wash the peppers and red peppers, remove the seeds and cut into cubes for later use.

2. Heat enough oil in the pot, put in the marinated chicken pieces when the oil temperature is six or seven hot, stir-fry quickly over high heat until the chicken changes color and the surface is slightly charred, and set aside.

3. Leave the bottom oil in the pot, add ginger and garlic slices and peppercorns, and fry over low heat to bring out the fragrance. Then add the fried chicken cubes and stir-fry over high heat until even.

4. Add an appropriate amount of sugar to enhance freshness, add light soy sauce to taste, dark soy sauce to color, and continue to stir-fry until the chicken is evenly colored and flavorful.

5. Finally, add the cut peppers and red pepper pieces, stir-fry a few times over high heat, and fry until the peppers are broken and exude a clear fragrance. Salt can be added to taste according to personal taste. When all the ingredients are cooked and flavorful, they can be removed from the pan and served on a plate. This stir-fried chili pepper chicken is full of color and aroma, the chicken is tender and juicy, and the chili peppers are spicy and delicious, making it a delicious wonton dish that will leave a lot of memories to remember.

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