Home-cooked dishes daquan recipe

The recipes of home cooking are full of all kinds of diets in our lives. As we all know, most diets also have an impact on our health, and each diet has different values. Let's learn about the recipes of home cooking.

A complete cookbook for home cooking 1 First, stir-fried sliced pork with cucumber.

Ingredients: cucumber 1 carrot, half dried bean curd, 2 lean meats, 1 garlic, 2 soy sauce, 2 soy sauce, 1 oyster sauce, 1 salt, half pepper and appropriate starch, 1 spoon.

Production method:

1, prepare the required ingredients;

2. Slice lean meat;

3. Put it in a bowl, clean it, squeeze out the water, then add soy sauce, soy sauce, oyster sauce, salt, pepper and starch, mix well, and finally pour in some cooking oil to lock the water; Sealed and marinated in the refrigerator for more than 2 hours;

4. Wash the cucumber and cut it into diamond-shaped pieces; Peel carrots and cut them into diamond-shaped blocks;

5, add some cooking oil to the pot, pour the marinated meat slices into the pot and smooth them, and remove them for use;

6. Add vegetable oil to another pot, add garlic slices, carrot slices and dried beans and stir-fry until soft; Add cucumber slices and stir-fry evenly, add 1 tablespoon soy sauce, half a spoonful of salt and 1 tablespoon rice vinegar and stir-fry evenly; Then put the fried meat slices into the fire, stir-fry them evenly and take them out of the pot;

Second, pork belly fried bitter gourd

Ingredients: Bitter gourd 1 pork belly 1 soy sauce 1 spoon soy sauce 1 spoon oyster sauce 1 spoon salt and half a spoon cooking wine 1 spoon garlic.

Production method:

1, prepare the required ingredients;

2. Wash bitter gourd, remove pulp and cut into thin slices; Boil the water in the pot for about 1 minute, and take it out with cold water;

3, pork belly cut into thin slices for later use;

4. Put the oil in the hot pot and cool it. Add the pork belly and stir-fry until it changes color. During this period, appropriate amount of pepper and star anise can be added to enhance fragrance; Seasoning again: add soy sauce, soy sauce, oyster sauce and cooking wine, stir-fry evenly, add water and stew for a few minutes, then fry the meat slices thoroughly and take them out for later use;

5. Take another pot, add garlic slices and stir-fry until fragrant, then add bitter gourd and stir-fry evenly;

6, then add the fried pork belly, add some salt and stir fry evenly;

Third, stir-fried beef with colored pepper.

Ingredients: beef 65438+ 0 slices of red pepper, half of yellow pepper, half of soy sauce, 2 tablespoons of soy sauce, half of oyster sauce, half of salt 1 spoon, half of honey shallot, 2 slices of ginger, and half of starch 1 spoon.

Production method:

1, prepare the required ingredients;

2. Slice the beef and wash it with clear water;

3. Squeeze the water and put it in a big bowl. Add soy sauce, soy sauce, oyster sauce and shredded onion and ginger and mix well. Then add 1 tbsp starch, mix well, and finally seal with oil to lock the water and marinate for 2 hours;

4. The marinated beef is cooked in the pot, and the beef does not need to be stir-fried for a long time. After changing color, stir fry for a while.

5, add cooking oil to another pot, add garlic slices and colored peppers and stir fry, you can pour some water and stir fry; Then add salt to taste;

6. Finally, add beef, stir-fry evenly and take it out of the pot;

4. Fried dried bean curd with celery

Ingredients: 5-6 pieces of dried bean curd, light soy sauce 1 handful, light soy sauce 1 teaspoon, half teaspoon of salt, half bowl of water starch and 2 garlic.

Production method:

1, prepare the required ingredients;

2. Wash and cut celery, slice garlic, celery can also be replaced by celery, and the tendons of celery can be removed;

3. Wash the dried tofu and cut it into small pieces for later use;

4. Add less vegetable oil to the pot. After the oil is hot, add the dried bean curd, add 1 tablespoon of soy sauce and half a spoonful of soy sauce and stir-fry evenly;

5, add a little vegetable oil to another pot, add garlic slices and celery and stir fry; Stir-fry with water until raw, and season with salt;

6. Add dried beancurd, pour in a little water starch and stir-fry evenly.

Five, the family version of fish-flavored tofu

Ingredients: tofu 1 carrot 1 3 auricularia auricula 1 a little sauce: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half a spoonful of salt.

Production method:

1, prepare the required ingredients;

2. Cut the tofu into small cubes of about 1 cm, and then put it in boiling water for about 2 minutes;

3, the fungus is soaked for about 30 minutes in advance; Shred carrot and auricularia auricula, and slice garlic for later use;

4. Mix another sauce: 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of salt, 1 tablespoon of starch and a bowl of clear water, and mix into juice;

5, hot oil in the pot, stir-fry garlic slices, shredded fungus and shredded carrot until soft, and then add tofu;

6. Pour the sauce again; After the fire is boiled, slowly cook until the soup is thick, add chopped green onion or coriander and take it out of the pot;

Home cooking 2 1, stir-fried shrimps with celery and lily

Ingredients: 200g celery, lily 1 flower, 4 shrimps, 20g red pepper.

Accessories: salt, spiced powder, ginger and onion.

Steps:

1. Wash celery and cut into pieces, and shred red pepper.

2. Wash and break the lily.

3. Remove the mud line from the shrimp.

Step 4 spare onions and ginger

5. A little oil in the frying pan

Step 6 add celery

7. Add shrimps and continue to stir fry.

8. Add shredded red pepper.

9, put the right amount of salt

10, add lily and continue frying.

1 1, sprinkle with spiced powder and serve.

2. Golden Egg Supreme Fried Rice

Ingredients: rice, egg yolk, onion, cucumber, carrot and onion.

Accessories: vegetable oil and salt.

Steps:

1. Prepare fresh onions, cucumbers and carrots.

2. A bowl of rice.

3. Two eggs.

4. Dice the onion, cucumber and carrot.

5. Cut the shallots for later use.

6. Suck out the yolk with a mineral water bottle.

7. Squeeze into the bowl.

8. Stir well and set aside.

9. Add rice and mix well.

10, hot pot hot oil dinner.

1 1, stir-fry for two minutes.

12. Add diced onion, diced carrot, diced cucumber and salt. Stir fry for two minutes

13, sprinkle with chopped green onion.

14, pans and plates.

15, attractive color and rich nutrition ~!

3. shredded pork in Beijing sauce

Material: pork tenderloin 180g.

Accessories: scallion 70g, sunflower oil, cooking wine, white pepper, starch, soy sauce, sweet noodle sauce 25g, sugar 4g, water and chicken essence.

Steps:

1, ready to use raw materials.

2. Shred tenderloin, add cooking wine, white pepper, soy sauce and starch, marinate for 10 minute, then add a little sunflower oil and mix well (this will make the fried shredded pork more tender). Cut the onion into sections, and each section is cut into long filaments longitudinally.

3. Put the chopped green onion into the dish for later use.

4. Put the sweet noodle sauce, sugar and water into a small bowl and mix well.

5. Heat the wok until a proper amount of sunflower oil is added, and then add the prepared sweet noodle sauce.

6. Stir-fry the oil until the sweet noodle sauce is fragrant. When frying the sauce, don't burn too much to avoid burning. )

7. Turn the fire, add shredded pork and stir fry.

8. Stir-fry the shredded pork quickly, so that it is evenly covered with sauce until the shredded pork is cooked, add a little chicken essence and stir well, and turn off the heat. Don't cook shredded pork in the pot for too long to avoid losing its delicate taste. )

9, out of the pot, put the fried shredded pork and shredded onion into the plate, sprinkle with a little shredded onion, and mix well when eating.

4, lobular version of fish-flavored shredded pork

Ingredients: pork tenderloin, carrot and fungus.

Accessories: cooking oil, salt, vinegar, sugar, monosodium glutamate, starch, water, onion, ginger and bean paste.

Steps:

1, prepare materials, wash auricularia auricula (soaked in advance), shred, shred carrots, slash onions, slice garlic, and cut tenderloin not too thin, which is easy to break.

2. Shred shredded pork into the basin and add cooking wine.

3. A little salt

4. a little pepper

Step 5 add starch

6. Stir well and let stand for ten minutes.

7. Take a bowl, add some water and soy sauce.

8. Add salt, because the salt in the bean paste itself is very heavy, so put less. If the taste is light, you can adjust the juice without adding salt.

9, add vinegar, how much according to personal preference, I put a little more, because I prefer to eat sour things.

10, with a little sugar.

1 1, add chopped green onion and garlic slices.

12, adding monosodium glutamate

13, add starch and mix well.

14, put oil in the pot and heat it. When cooking, the oil is slightly more than usual.

15, add shredded pork and fry until cooked.

16, take out the fried shredded pork for later use.

17, put a little oil in the pot to heat it (because there is still a lot of oil in the just-fried shredded pork, just put a little less)

18, add bean paste, stir-fry over low heat to give fragrance.

19, add the fried shredded pork.

20. Add shredded carrots and shredded fungus and fry until cooked.

2 1, pour several times to thicken the juice, thicken it.

22. Pots and pans

5. Scrambled eggs with tomatoes and cucumbers

Ingredients: tomatoes, cucumbers and eggs.

Accessories: salt and monosodium glutamate.

Steps:

1, look at the raw materials.

2, tomatoes peeled and cut into pieces for use.

3, cucumber slices for use.

4, the eggs are scattered and fried for use.

5. Cucumber is cooked in advance.

6, chopped green onion wok, add tomato salt and stir well.

7. Add the processed cucumber and eggs.

8, stir fry evenly.

9. Look at the finished product.

6. kung pao chicken

Ingredients: 2 pieces of chicken breast.

Accessories: peanuts, 1 green pepper, 2 green garlic seedlings, soy sauce, sugar, dried red pepper, Pixian watercress, salt, mature vinegar and peanut oil.

Steps:

1, stir-fried peanuts, and various materials for use.

2. Dice the chicken breast.

3. Grab the egg white evenly and keep it for 20 minutes.

4. Grab the egg white evenly and keep it for 20 minutes.

5. Green pepper, dried red pepper and garlic.

6. Put salt, vinegar, soy sauce and sugar into a bowl and mix well.

7. Put oil in the pot and add onion and ginger to stir fry.

8. Add dried red pepper and stir-fry Pixian watercress.

9. Add the diced chicken and slide it away.

10, add the prepared juice and stir fry, then add green pepper and diced green garlic and stir fry slightly.

1 1. Finally, turn the peanuts evenly and take them out of the pot.

12, eat delicious kung pao chicken. .....

13, who eats well in kung pao chicken?

14, eat .....

7.cheese rice balls

Ingredients: rice160g, onion 40g, potato 90g, fruit corn 50g, sausage 3, bacon slice, carrot 35g.

Accessories: butter 10g, a little soy sauce, salt vector, 2 spoonfuls of Cupid cucumber sauce, and appropriate amount of mozzarella cheese.

Steps:

1. Prepare ingredients and thaw bacon and cheese.

2, carrots, onions, potatoes cut into small pieces, potatoes washed with water for 2-3 times.

3. Sit on a pot with water. After the water boils, pour in the potatoes and cook until the diced potatoes are soft.

4. After the bacon is thawed, take a slice and cut it into small pieces. Sausages are also diced.

5. Continue to cook fruits and corn with water that has boiled diced potatoes.

6, fire, put into a non-stick pan, pan slightly hot, add 10 g butter, melt.

7. Pour in the onion slices, stir-fry a few times and stir-fry.

8. Push the onion slices aside with a spatula, pour in the bacon, and fry the bacon with butter at the bottom of the pot to make it fragrant.

9. Pour in diced potatoes and stir fry a few times.

10, pour in diced carrots and stir fry.

1 1. Pour in the rest of the fruit, corn and sausage and stir well.

12, pour in rice, stir-fry with vegetables evenly, add a little soy sauce and salt to color and taste.

13, stir-fry the rice, put it in a bowl and cool it a little.

14, because overnight rice is used, which is fried rice with distinct grains, but it is not easy to agglomerate. Add about 2 tablespoons Cupid cucumber sauce to enrich the taste and increase the viscosity of rice, which is easy to agglomerate.

15. Pour in the right amount of mozzarella cheese. I add too little cheese to the rice. If I double the amount, the drawing effect will be better. )

16, dig rice with ice cream spoon (medium ice cream spoon)

17, press it slightly with your hand.

18, all the materials are made into eight and a half rice balls, and finally it is not enough for a complete rice ball.

19, I made two kinds of rice balls, one is to put mozzarella cheese directly on the surface, and the other is to squeeze tomato sauce first and then put mozzarella cheese.

20. Preheat the oven 180 degrees, bake for 10 minutes, and the cheese will melt.

2 1, roast, vegetable.

22. Squeeze ketchup on the brighter surface and put cheese directly on the lighter surface. In contrast, squeezing ketchup will be more beautiful.

23, the taste is delicious, sweet and sour and salty.

I made eight and a half rice balls. I ate six by myself, and I'm going to be a big eater.

25, delicious

26, often change the pattern to cook for yourself.

27. I added too little Ma Su, and the painting effect is not good. I can't be so stingy next time.

8. Table Crab Race

Ingredients: cod meat 180g, carrot 1 root, white powder 1.5 teaspoon.

Accessories: 2-3 salted egg yolks, 4 egg whites, ginger 1 teaspoon, 2 onions, 3 teaspoons of fresh milk, 3 teaspoons of salt 1/2 teaspoons of sugar1/.

Steps:

1. Add a little salt and wine to the fish, mix well and steam on the pot.

2. Take out the steamed fish, peel it and cut it into small pieces for use.

3. After peeling carrots, scrape them into carrot powder with a spoon. This carrot powder is more like egg yolk.

4. Add seasoning to the egg white and mix well, then add the steamed fish pieces and mix well. After the salted egg yolk is steamed and crushed, add one egg yolk and one teaspoon of water. Chop onion and ginger.

5. Stir-fry the egg yolk first, put oil in a hot pot, then add carrots, and stir-fry slowly on low heat.

6. Stir-fry until the carrots are soft and oily and orange.

7. Add salted egg yolk and stir fry.

8. Stir fry until the materials are evenly mixed. If the taste is too weak, you can add a little salt.

9. Stir-fry the fish protein in another clean pot, and stir-fry Jiang Mo with oil. You can use a little more oil at this time.

10, then pour in the fish protein, and push the cooked part at the edge and bottom to the middle with a spatula. The fire should be smaller at this time.

1 1. When the protein is semi-solidified, add chopped green onion.

12, pour some rice wine from the pot, and then turn off the fire.

13, just mix it a little.

14, put it in a plate, and add the fried crab roe in the middle, and finish.

9. vinegar potato chips

Ingredients: 1 potato

Accessories: white vinegar, dried red pepper, green pepper, salt, 10 slice of pepper, onion and garlic.

Steps:

1, potatoes are washed and peeled.

2. Slice first.

Step 3 crush again

4. shred again.

5. Soak in clear water and wash several times.

6. Drainage.

7. Cut the onion and slice the garlic.

8. Shred green and red peppers, wash the peppers and control the moisture.

9. Put the oil in the pot, heat it slightly, and stir-fry the pepper. When the pepper turns brown, take it out.

10, add red pepper, onion and garlic and stir fry.

1 1, Xiangxiang.

12, pour in shredded potatoes.

13, add white vinegar, appropriate amount of water and salt, and mix well.

14, put green peppers and put them on the plate.

10, curry chicken rice

Ingredients: 1 piece of chicken breast, 200g of rice.

Accessories: 3 potatoes, 2 curry seasonings, spicy fresh 1 spoon, black pepper 1 spoon, 2g chopped green onion and 2g shredded ginger.

Steps:

1, chicken breast

2. Cut from the side

3. Marinate with spicy fresh and black pepper 10 minute.

4. The salted chicken is covered with egg liquid.

5, wrapped in bread crumbs

6. Shake off the extra bread crumbs

7. Preheat the electric baking pan, drain the oil and fry the chicken.

8. Fry until both sides are brown.

9. Peel potatoes

10, cutting

1 1. Heat the oil pan

12, add chopped green onion and shredded ginger until fragrant.

13, Curry

14, pour in potato pieces and stir fry, add curry, add boiling water and stew until the soup is thick, and turn off the heat.

15, steamed rice flour is packed in a bowl and compacted.

16, pour the rice into the plate, dice the chicken chops into the plate, and pour the curry potatoes. How's it going? Not bad, huh?

Home cooking cookbooks 3 cooking skills

1, order with boiling water. Use boiling water when cooking, so that the fried dishes are tender and good in color. If you use ordinary water, it will affect the crisp mouth.

2. Cook skillfully under salt. If cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you stir-fry with peanut oil, you must also add salt before putting the dishes. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to cook delicious food, you can put less salt first and then season it when it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.

3. The proportion of sweet and sour juice. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar+1 part vinegar, moderate sweet and sour effects can be obtained.

4. Boiling of wire drawing syrup. When cooking cabbage syrup, adding alum the size of a grain of rice to each plate can prolong the knotting time and lengthen the sugar shreds.

5. Pay attention to vinegar. For hot dishes that need vinegar, pour vinegar on the edge of the pot before taking out, which is more mellow and rich than pouring incense directly.

6. Beer flavoring agent. When making various cold salads in summer, adding a proper amount of beer to stir can improve the taste and fragrance.

7. Salad wine. After the wine is opened, if it is stored for too long, it will become "vinegar", which has a faint fragrance and is very delicious when used to make salads.

8. Wash vegetables with salt. When washing vegetables, remove some salt from clear water, so that the bugs in vegetables can be washed away.

9. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, you will lose too much nutrition.

10, salt can turn the yellow leaves of vegetables back to green. If some leaves of vegetables such as spinach turn yellow (slightly), the color can be changed from yellow to green with a little salt when blanching.

1 1, cauliflower with milk is whiter and tender. When boiling flowers, adding 1 tablespoon of milk will make the finished product more tender and delicious.

12, cold tomatoes should be salted. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.

13, a new method of pickling beans. Choose fresh and tender beans picked in the morning, add proper amount of salt directly, gently knead them in a container, put them into a jar after feeling wet (pay attention to avoid damaged or moth-eaten beans from mixing), compact them layer by layer, remove a little salt, add clean stones to press the top layer, and seal them. This method is to pickle the beans directly with the juice, without adding water, so as to prevent the beans from rotting in water. The finished product has good taste, Huang Liang color and crisp taste, and can be stored for more than 1 year.

14, pickled pickles for mildew removal. Pickled pickles are prone to mildew (white film). 250 grams of dried broad beans can be taken; After frying, wrap it in gauze, put it in a jar and take it out the next day. Thus, the white film can be removed from the bottom of the cylinder. After processing, broad beans are still a good dish to drink.

15, mustard makes kimchi. When making kimchi, add mustard, celery slices and squid slices to make kimchi have a good color and taste.

16, cut pepper and onion to prevent glare. When cutting peppers and onions, my eyes are often so hot that I feel uncomfortable. If the vegetables are frozen in the refrigerator before cutting, or the kitchen knife is soaked in cold water before cutting, or a pot of cold water is placed next to the cutting board, and the knife edge is dipped in water for cutting, which can effectively reduce the spicy taste and keep the eyes from being stimulated.

17, stir-fried peppers to reduce the spicy taste. Pepper is too spicy. When cooking, pepper is cut into fine powder or diced, stir-fried with oil and salt first, and then poured with fresh egg liquid, which can greatly reduce the spicy taste.

18, fresh ginger preservation. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand.

19 to remove the spicy taste of mustard. Mix mustard with water (thick paste), put it in a container and bake it on the stove, or put it in a steamer for a little steaming to remove some spicy taste.

20, medical stone kimchi is easy to preserve. Soaking vegetables and fruits in medical stone water and keeping them in a cool place can prolong the storage time by more than 1 time.

2 1, three methods to treat salty soup. If the soup is too salty, you can wrap some cooked rice in gauze to absorb salt and reduce the salty taste. Or cut a few potato chips and cook them together, and pick them up immediately, so the soup is not so salty. Or put a few pieces of tofu or tomato slices together to cook, which has the same salt-reducing effect as putting potatoes.

22, seaweed can go to soup greasy. When the soup is too greasy, a small amount of laver can be roasted on the fire and sprinkled into the soup to reduce the greasy feeling.

23. Three methods to treat the salty taste of vegetables. When the vegetables are salty, you can add some sugar to reduce the salty taste. Or put some vinegar, the salty taste will be greatly reduced. Or soaked in water mixed with liquor, the desalination effect is obvious.

24. Milk can dilute the sauce. When cooking, if you put too much sauce and add a little milk, you can harmonize the taste of the dish.

25. Rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.

26. Desalination of salty and spicy pickles. Pickled side dishes, such as salty or spicy, can be cut and soaked in 50% wine to dilute the salty or spicy taste and taste more delicious.

27. Remove the bitterness of vegetables. Bitter vegetables, such as radish and bitter gourd, are pickled with a small amount of salt after cutting, and then the juice is filtered out and burned, so the bitterness will be obviously reduced. After the spinach is scalded with boiling water, it can be fried to remove bitterness and oxalic acid.

28. Freeze "dried radish". Put the cut radish in the refrigerator for a period of time, and then take it out to dry, which becomes a lasting and unique flavor: dried radish, put some when burning meat, and it tastes excellent.

2, the four habits are easy to cause cancer.

(1) Do not wash the pan after cooking.

In order to save trouble or clean the pot, many people often fry the next dish directly after the first dish is fried. However, the seemingly clean surface of the pot will be attached with grease and food residue, and heating at high temperature again may produce carcinogens such as benzopyrene. Therefore, it is suggested that everyone should carefully clean the pot after frying a dish, which not only reduces the production of harmful substances, but also prevents seasonings and residues from affecting the taste and appearance of the next dish.

(2) Turn off the range hood immediately after frying.

A large number of harmful substances will be produced in the cooking process, and the range hood plays a very important role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to exhaust the exhaust gas, and there is still unfinished exhaust gas in the kitchen after cooking. After frying, let the range hood continue to operate for 3~5 minutes to ensure the complete discharge of harmful gases.

In addition, closing the kitchen door and opening the window when cooking can also reduce the residue of harmful substances in the kitchen to some extent.

(3) Cook only when the oil smokes.

When the oil pan smokes, the oil temperature often reaches above 200 degrees Celsius. If you put the dishes into the pot at this time, the carcinogens in them will increase the risk of cancer. In this case, many nutrients in vegetables are also destroyed. In addition, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are destroyed by oxidation, reducing the nutritional value of the oil.

When cooking, the oil temperature should be controlled at around 150℃ ~ 180℃. The easiest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around, it means that the temperature is hot enough to cook.

(4) The remaining frying oil is still used for cooking.

Many people are reluctant to throw frying oil, but also use it for high-temperature cooking or frying. However, this practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This oil should avoid high temperature heating and can be used to make pasta such as stews or rolls.