If you are hosting friends and family at home during the National Day holiday and don’t know what dishes to prepare, then, below, I will share with you the home-cooked dishes of 6 dishes and 1 soup, including meat and vegetarian dishes, cold dishes and hot dishes. The key is simple easy to learn , and you will know it at a glance, it will be nutritious and delicious, and family and friends will be happier to eat it.
shredded pork with bean sauce
1. Prepare a piece of pork tenderloin, cut it into thin strips and put it in a basin, add 2 grams of salt, 1 grams of chicken essence, a little sugar, 1 grams of pepper, 5 grams of cooking wine, 2 grams of dark soy sauce, stir evenly, beat in an egg white and mix well, add a spoonful of starch to lock in the moisture in the shredded pork, finally drizzle a little vegetable oil, mix well and marinate for 10 minutes.
2. Cut some chopped green onion and minced ginger to set aside. Cut some scallions and red pepper shreds to set aside. Cut a few tofu skins into squares and set aside.
3. Burn more oil. When the oil temperature rises to 40% hot, pour the shredded pork into the pot and quickly spread the shredded pork. grease oil html for 430 seconds. When the shredded pork turns golden, remove and control the oil.
4. Leave a little base oil in the pot, add 20 grams of sweet noodle sauce and 10 grams of oyster sauce, turn on low heat and stir-fry the sauce and stir-fry it fragrant. Pour in the chopped green onion, ginger and garlic to stir-fry to bring the aroma, pour in a little water and dilute the sauce. After the sauce boils, put the shredded pork into the pot and add a little soy sauce.
5. 1 gram of salt, a little sugar and cooking wine, and 1 gram of chicken essence. Because the shredded meat is marinated in advance, there is no need to add too much seasoning. Stir evenly and then add a little thin starch to allow the sauce to absorb on the shredded meat. Drop a little bright oil to brighten the color. After stir-frying evenly, you can get out of the pot. Spread two lettuce leaves on the bottom of the plate and place the shredded meat on it for later use.
6. Boil water with a pot, add a little salt to the bottom of the taste, after the water boils, put the tofu skin into the pot, blanch it for 30 seconds, take out the tofu skin after it becomes soft, rinse it quickly with clean water, dry the water, stack it into small even pieces and place it on a plate, then add shredded green and red pepper to decorate it. This dish of shredded pork with strong sauce flavor is ready.
Steamed shrimp tofu
1. Prepare a piece of tender tofu, cut into even and thick slices, and place it on a plate for later use; cut a small piece of pork into thin slices first and then chop into minced meat; cut some minced ginger to set aside.
2. Prepare 500 grams of prawns, remove the shrimp head, peel off the shrimp shell, cut the back of the prawns, pick out the shrimp line , put it in clean water, wash it in a basin, add 2 grams of salt, 1 grams of pepper, and 5 grams of cooking wine to remove the fishy smell, mix well and marinate for 10 minutes.
3. Heat the pot, add vegetable oil to the slip pan, after sliding the pot, pour out the hot oil and add cool oil, pour the minced meat into the pot and stir-fry quickly, stir-fry the grease, pour in the minced ginger and stir-fry evenly, add 20 grams of chopped pepper sauce and 1 gram of chicken essence, stir-fry evenly, then stir-fry evenly, put the sauce on the tofu, and place the marinated shrimps.
4. Boil water in the pot, put grate , after the water boils, put the shrimps on the plate into the pot, steam on medium heat for 8 minutes, steam the shrimps and tofu and steam to taste. After 8 minutes, open the lid of the pot, take out the plate, add a little chopped green onion and decorate it. This spicy and tender shrimp steamed tofu is ready.
Garlic vermicelli steamed loofah
1. Prepare a handful of vermicelli and soak it in clean water; peel off a loofah, break it into half, cut it into long strips, put it in a basin and soak it in clean water, add 2 grams of salt to avoid oxidation and blackening in the air; cut 20 grams of garlic into slices of garlic and chop it into minced garlic.
2. Cut some scallions, green and red pepper shreds together, soak them in clean water. At this time, the fans also soaked it, took it out and placed it on the plate to stand for later use.
3. Boil oil in the pot. When the oil temperature is 40% hot, add the loofah, fry it over medium-low heat for about 1 minute, pour out the loofah to control the oil and set aside.
4. Leave the bottom oil in the pot, add the minced garlic and stir-fry the moisture inside, keep the heat low and stir-fry until golden brown.
5. Prepare a plate and pour 2 grams of light soy sauce and 3 grams of cooking wine, spread the soaked vermicelli, place the fried loofah on the vermicelli, and after all, pour the minced garlic evenly on the loofah.
6. Boil water in the pot, put castors on it, and add the cold water to the loofah vermicelli. After the water boils, time it and steam for about 5 minutes.After 5 minutes, take out the steamed loofah, pour in an appropriate amount of steamed fish soy sauce, dry the scallion shreds and green and red pepper shreds, and place it on top of the loofah.
7. When the oil temperature is 70% hot, take the pot and pour the hot oil on the shredded green onion shredded green onion and green and red shredded . The high temperature of the hot oil can instantly stimulate the fragrance of shredded green onion shredded green onion, making the dish taste better. This delicious garlic vermicelli steamed loofah is ready.
Cold beef
1. Prepare a piece of beef tenderloin , cut it into even slices of meat and put it in a basin, add an appropriate amount of salt, pepper, chicken powder, a little edible alkali , pour in an appropriate amount of oyster sauce and dark soy sauce and mix well, pour in a little cooking wine, repeatedly grind until the glue becomes sticky, then add a little water starch to lock in the moisture of the beef, and then pour in a little vegetable oil, marinate for 3-5 minutes.
2. Cut some minced garlic, millet pepper rings, and green onion rings together, add a spoonful of coarse chili noodles, a spoonful of cooked sesame , pour hot oil to stimulate the spicy taste, then add an appropriate amount of chili red oil and sesame sesame oil, two spoons of light soy sauce, one spoonful of oyster sauce, a little salt and chicken powder, and stir evenly.
3. Boil water in the pot, turn off the heat after boiling the water, put the beef into the pot one by one, turn on the fire after the beef is finished, and cook for about 18 seconds, and cook until the beef has no blood foam and all floats up.
4. Drop the sauce evenly on the beef slices, then pour in the coriander section and mix evenly. This fresh and smooth cold beef is ready.
saliva eggplant
1. Cut some slices of ginger, green onion slices, and garlic slices together, then grab a few dried peppers, a few green pepper set aside.
2. Prepare purple eggplant , clean it and cut off both ends, first cut into long strips, then cut into even small pieces and put them in a basin, sprinkle a little water, add a handful of starch and mix well, so that the frying will make it more crispy and can prevent the eggplant from absorbing oil in large quantities.
3. Prepare a small bowl, add 10 grams of light soy sauce, 5 grams of oyster sauce to increase freshness, 2 grams of pepper powder, 1 grams of chicken essence, and a little sugar to enhance freshness. Add a small spoon of starch, add an appropriate amount of water and stir to set aside.
4. Roast oil in the pot, add eggplant when the oil temperature is 60% hot, and take out when the eggplant is slightly yellow. Increase the oil temperature to 70% hot, turn to low heat, add the eggplant and fry for 10 seconds. When the eggplant is crispy and golden, take it out to control the oil.
5. Leave the bottom oil in the pot, add green onion, ginger, garlic, pepper, and dried chili to stir-fry, pour in the sauce, stir continuously, and keep stir-frying the sauce until it is sticky, pour in the eggplant and stir-fry quickly, then pour in some bright oil to brighten the color and put it on the plate, and finally sprinkle with chopped green onion and white sesame seeds. This dish of crispy on the outside and tender onion on the inside is ready.
dry pot cauliflower
1. Prepare a large cauliflower, remove the hard roots, cut it into small pieces, put it in clean water, wash it; cut it into thin slices of pork belly; wash it with appropriate amount of pepper, cut it into pieces; cut it into slices, beat it with your hands, place it in dry pot in to prevent the bottom from being pasted. Cut some garlic slices and put them in a bowl, grab a handful of dried chili to set aside.
2. Boil water in a pot, add a little salt to the bottom flavor, pour in cauliflower after the water boils, pour in a little vegetable oil to lock in the nutrients in the cauliflower, blanch it for about 1 minute, pour out the cauliflower after it is dried, and pour out the water to set aside. This step is to make the cauliflower cooked in the same way.
3. Roast oil in the pot, then slide it thoroughly and pour out the hot oil and add cool oil, add the slices of meat and stir-fry to make the fat. After the slices of meat are fragrant and transparent, add garlic slices, chili slices, and stitch peppers, stir-fry over low heat and stir-fry to make the aroma, pour in a little cooking wine to remove the fishy smell.
4. Pour in the cauliflower and stir-fry evenly, add appropriate amount of light soy sauce, salt, chicken essence, and sugar, stir-fry and then stir-fry and then release it after it is tasted. This simple, home-cooked dried cauliflower is ready.
raw meatball soup
1. Prepare an appropriate amount of stewed chicken breast, chop it into minced meat and put it in a basin, add appropriate amount of salt, chicken powder, pepper, and cooking wine, stir and beat the meat filling to strengthen it, pour in green onion and ginger water and continue stirring. This stirring process takes 5 minutes. Use friction to pull the meat filling to fully absorb moisture, and the paste that absorbs enough moisture will taste smoother and tender.
2. Add an egg white and stir again and grind it well. This process lasts for 5 minutes. The egg white solidifies at low temperature and is more likely to become clumped and undispersed. Add a little starch to lock in the moisture in the meat filling. Stir again for about 5 minutes and place it to marinate. If the meat filling is not stirred properly, the meat filling will not float after it is put into the pot.
3. Cut some chopped green onion and minced ginger into a basin, soak it in clean water. Cut some chopped green onion and tomato slices and set aside. Prepare a small pot, add chopped shallots and seaweed, and add appropriate amount of salt, chicken powder and pepper.
4. Boil water in the pot. After boiling the water, hold the meat filling in your hand, squeeze out the meatballs with a tiger's mouth, scoop out with a spoon and put it in the pot. The meatballs that are stirred successfully will float if they are put into the water. If they fail, they will not float if they enter the water. If they enter the water for a while, they will barely pass the qualification.
5. After all the meatballs are put into the pot, turn on the heat. After the water is boiled, cook the meatballs and cook them for about 2 minutes. Take out the meatballs and pour them into the basin just prepared, and put the tomatoes on the side of the plate. This vigorous and elastic raw meatball is ready.
(Summer)
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