Two days ago, I was shopping for groceries in the supermarket. A young man said to me, “I just came to buy groceries after get off work. I haven’t made dinner yet. Can you let me check out first?” Okay, I let her first. Checked out. Like her, I buy vegetables and cook after get off work. I have been a cook for many years, and I can make dinner in about 30 to 40 minutes.
There are fewer varieties to choose from after get off work. The advantage is that the price is more affordable, and all ingredients can be discounted by 20%. This dinner can be done with 4 home-cooked dishes for less than 30 yuan, and a piece of pork is 15 yuan. A part of it is used to dry tofu, and the remaining minced meat from the dry tofu is made into meatballs, eggplant 3 yuan, dried tofu 5 yuan, choy sum 5 yuan, all ingredients add up to 28 yuan, make your own dinner than order takeaway save.
The summer is hot, our appetite decreases, and the hot weather will make the human body consume more. There was a long time ago that puts autumn fat on . Now that the standard of living has improved, there is no such thing as a lot of weight loss after a summer. In autumn, the weather is getting cooler and the appetite is better. Cooking one or two more dishes can supplement nutrition. However, both of us are middle-aged, with meat and vegetables, but less meat and more vegetables.
[Dried tofu]
Dried tofu is 's home cooking of Guangdong Hakka is simpler and quicker than dried tofu, which is simpler than span2 It's firmer than tofu, and it's easy to stuff minced meat into dried tofu. Dried tofu is made with 5 pieces of dried tofu and 250 grams of pork. After the pork is cut into small pieces, the pork is chopped into minced meat. If it is troublesome to chop meat, you can use a meat grinder to stir into minced meat. After the pork is chopped, add salt, cooking wine, pepper and a little cornstarch, mix well,Stir the pork well. Cut the dried tofu diagonally into two pieces, stuff the meat into the middle of the dried tofu, don't stuff too much meat, the dried tofu will crack if you stuff too much meat. Heat the oil in a wok, add the dried bean curd, and fry the meat side until golden. Fry the dried bean curd on both sides, add light soy sauce, a little sugar and a bowl of water, cover the lid and simmer the dried bean curd over medium heat, simmer for 10 minutes and then transfer the juice to a plate on high heat.
[Steamed meatballs]
I make dried tofu and leave the minced meat, I add a spoon of winter vegetables to the chopsticks and chop the minced meat with chopsticks. , Stir in one direction several times to stir the minced meat more vigorously. Add light soy sauce, oyster sauce and sweet potato starch and stir well. Take out a small piece of minced meat and round it, and place the meatballs on a plate. Use the steamer's pure steaming function to steam for 15 minutes.
In addition to adding winter vegetables to steamed meatballs, my family prefers to add shiitake mushrooms and carrot cubes. Shiitake mushrooms and carrot cubes are nutritious ingredients. My husband is a Hakka . He thinks that adding winter vegetables to make meatballs is the right choice.
【Boiled eggplant with oyster sauce】
In autumn, the weather is relatively dry. In autumn, the temperature changes greatly, the temperature difference between morning and evening is large, and the nutrient accumulation of eggplant is relatively large. At this time, the eggplant has a unique fragrance and delicate taste.
Eggplant is a kind of vegetarian dish that requires more oil to stir-fry. In the past, I had to cook easily for less oil.I will blanch the eggplant before sautéing. I changed the method of cooking eggplant with oyster sauce this time. Cut off the head and tail of the eggplant. Cut the eggplant into small pieces and cut into thin strips. Mix the oyster sauce, light soy sauce and water to make a sauce. Heat the oil in the wok, add the eggplant and stir-fry. During the stir-frying process, add a little salt and continue to fry. The purpose of adding salt is to soften the eggplant as soon as possible. The eggplant is fried until softened and then added with the sauce. After the eggplant is simmered to taste, the sauce is collected over high heat and placed on a plate.
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