"3 dishes and 1 soup" suitable for novices to cook, simple method, nutritious and delicious and satisfying, zero failure
Some kitchen novices have just learned to cook, and the biggest worry is not that it won't taste good, but that they don't know how to make it. Stir-frying, steaming, and coleslaw have their own skills, which can make novices busy, resulting in poor taste and poor sales of meals.
In fact, there are many good to make and delicious fast dishes, the method will be at a glance, can be said to be "zero failure", today I will share with you a few "3 dishes 1 soup" suitable for novices to cook, nutritious and delicious, the next meal and gluttony, even if the first time to do, as long as you follow the tutorial, to ensure that once will be successful, quickly learn with me.
1. Mushu meat
Prepare tenderloin, fungus, green pepper, red pepper, egg, carrot, cucumber, green onion, ginger, garlic, salt, light soy sauce, cooking wine, oyster sauce, starch, sugar, pepper, cooking oil.
1: Wash and slice the tenderloin, add starch, cooking wine, light soy sauce, oyster sauce, pepper and cooking oil, mix well with hand grasp, marinate for 10 minutes. Wash the cucumber and carrot, cut into 5 cm oblique pieces, and then cut into diamond-shaped slices upright.
2. Wash the green pepper and red pepper, remove the stems and seeds and cut into triangular pieces. Soak the fungus in advance, rinse and blanch for 2 minutes, drain and set aside. Crack the eggs into a bowl, add salt and stir well. Mince green onion, ginger and garlic.
3. Pour an appropriate amount of oil into the pot, pour in the egg liquid and fry over high heat, stir-fry into large pieces and serve. Leave the oil in the pan, pour in the marinated meat slices, and fry until they change color and serve. Add oil to the pan, add green onion, ginger and garlic and stir-fry until fragrant, pour in carrots and stir-fry for a while.
4. After the carrot is broken, pour in the fungus and fry for a while, add an appropriate amount of salt, light soy sauce, oyster sauce, white sugar to taste, pour in the scrambled eggs, meat slices, and then put in green and red pepper cubes, stir-fry over high heat for half a minute, you can get out of the pot.
2. Fried vermicelli with leeks, eggs, and bean sprouts
Prepare leeks, eggs, bean sprouts, vermicelli, millet pepper, garlic cloves, chives, salt, cooking oil, soy sauce.
1. Boil a pot of boiling water, put in the noodles and cook for 2 minutes, take out the cool water after softening, drain the water, add soy sauce and cooking oil, stir evenly and set aside, so that the fried noodles are clearly rooted.
2: Pick and wash the leeks, drain and cut into small pieces. Rinse the bean sprouts, drain and set aside. Crack the eggs into a bowl, add salt and water and stir well. Cut the millet pepper into rings, mince the garlic cloves, and chop the chives.
3. Heat oil in a pan, pour in egg liquid and fry over high heat until set, stir-fry into large pieces and serve. Leave the base oil in the pot, add green onion, garlic and millet pepper and stir-fry until fragrant, pour in bean sprouts and stir-fry over high heat for 1 minute, add vermicelli and eggs, add salt and soy sauce, stir-fry evenly over high heat; Add the leek segments before leaving the pan and stir-fry until broken.
3. Sichuan-style tamales
Prepare pork belly, steamed pork rice noodles, bean paste, cooking oil, dark soy sauce, light soy sauce, oyster sauce, potatoes, pepper.
1. Heat an iron pot, put pork belly skin side down, burn off the remaining pork hair on the skin, take out the color after burning, brush and cut into 5mm meat slices, add salt, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, bean paste, cooking oil, mix well with hand grasp, and marinate for an hour.
2: Peel and wash the potatoes, cut them into large pieces, add an appropriate amount of salt, stir lightly and mix evenly, and marinate for 20 minutes. Pour the steamed pork rice noodles into the meat slices and mix well, each piece of meat is covered with rice noodles.
3. Spread the potato cubes on the bottom of the plate, put the meat slices covered with rice flour on top, pour in the remaining rice flour and seasonings, cover with a plate or plastic wrap, steam for 1 hour, and sprinkle with chopped green onions to garnish.
4. Lotus root rib soup
Prepare ribs, lotus root, salt, ginger, cooking wine, chives, pepper.
1. Chop the ribs into large pieces, soak them in water for 1 hour, remove the blood and wash them, add salt, cooking wine, ginger slices and green onions, grab well by hand and marinate for 10 minutes. Peel and wash the lotus root and cut it into large pieces.
2. Heat oil in a pot, add marinated ribs, fry over low heat until golden brown, pour in a spoonful of cooking wine and stir-fry to remove fishy, pour an appropriate amount of boiling water, skim off the foam after boiling, put in lotus root cubes, add ginger slices and green onion and stir well.
3. Put the ribs and lotus root soup into a casserole, turn to low heat and cook for 1 hour, add appropriate amount of salt and pepper to taste after the ribs are soft and rotten, continue to cook for 10 minutes, then turn off the heat and sprinkle with chopped green onion.
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