The dishes suitable for cooking at night are simple and quick. It's too much trouble to go home after work at night and don't want to cook. Then do you know what dishes are suitable for cooking at night, simple and quick? Let's take a look at the simple and quick dishes suitable for cooking at night.

Suitable for cooking at night, simple and quick 1 Flammulina velutipes Japanese tofu.

Tofu: Open Japanese tofu, cross the package three times and cut into pieces. I washed it and drained it for later use. Then cut the onion and garlic into sections, and cut the onion into chopped green onion for later use. Take out the oil, fry the Japanese tofu until the surface is golden yellow after the oil is hot, and take out and drain the oil. At this time, there will be some oil left in the pot, then add minced garlic and green onions to stir-fry Flammulina velutipes, stir-fry until Flammulina velutipes become soft, add some soy sauce, stir-fry oyster sauce evenly, and put Japanese tofu on Flammulina velutipes. At this time, you can add some soy sauce and oil and pour it on the tofu for a few minutes. During my stay, I can prepare some glutinous rice flour, then add some water to the glutinous rice flour, stir it evenly, open the lid, pour the glutinous rice juice in, stew for a while, and then take it out of the pot and put it on a plate.

Diced meat with fried sauce

First, wash the pork, peel it and cut it into diced meat. Then wash and peel potatoes, carrots and cucumbers and cut them into diced meat for later use. Put the oil in the pan, and when it is heated to 80% maturity, put the meat in and stir fry. When the meat is fried until there is some yellowish oil, you can take it out and keep it for later use. There will be some oil left in the pot, then pour in the potatoes, carrots and diced cucumbers and stir-fry them a little. When you see the color card, you can take it out for later use. See if there is any oil in the pot. If there is no oil, you can add some sweet noodle sauce and bean paste and pour it in. After frying the red oil, pour in all the diced meat and side dishes, stir fry quickly over high fire, and wrap in sauce to serve.

Kaiwei huiguorou

Wash the pork belly first, then put cold water into the pot, and then add plasma tablets, yellow wine, pepper and the like, remove the fishy smell from the meat, turn on the fire, turn the water to medium heat after boiling, then cook the meat, take it out when the chopsticks can be easily inserted after the meat is cooked, and then cut the meat into pieces for later use. Take a pot and put some oil in it. When the oil is heated to 70% maturity, pour the previous meat slices into it and stir fry. Stir-fry the oil until both sides are golden, add the bean paste and stir-fry the red oil, then add the onion, ginger, garlic and red pepper. If you like spicy food, you can add some pepper. If you don't like it, you can add it. Then pour in the onion and stir fry again, then add it.

Fried shredded pork with sweet and sour sauce

First, clean the pork and cut it along the texture of the meat. Don't cut it horizontally, or the meat won't taste good. After the pork is cut, marinate it with seasoning 15 minutes for later use. Then shred the soaked auricularia auricula, red pepper and winter bamboo shoots, and cut garlic, ginger and onion into sections. Take a bowl and chop the onion, ginger and garlic into the bowl, then put all the seasonings to be cooked into the bowl. Pour some oil into the pot. When scalded to 70% maturity, pour the marinated shredded pork into the pot and stir fry. After the shredded pork changes color, pour the fungus, red pepper and winter water into the pot and stir-fry a few times. Finally, pour the prepared seasoning into the pot and continue to stir fry until all the ingredients are cooked.

Suitable for cooking at night, simple and fast. 2. shredded Chinese cabbage.

material

Cabbage; Pork fillet; Lard; Salt; Chicken essence; Pepper; corn starch

working methods

Wash cabbage and pigskin.

Cut the cabbage into filaments.

Cut the pig into filaments.

Add a little salt to the shredded pork and grab it evenly with your hands until it becomes sticky.

Add pepper, a little chicken essence and concentrated cornmeal water, grab them together, and size and marinate for 10 minute.

Heat a little oil in the pan, pour in the marinated shredded pork and stir-fry until the color turns white. Turn off the fire and put it out for use.

Put a little lard in the pot and melt it.

Add shredded Chinese cabbage and stir fry. Add a little salt and stir-fry until soft.

Add 1 bowl of water, cover the pot and stew until soft and rotten.

After the cabbage is stewed until soft and rotten, add the fried shredded pork.

Pour in cornstarch and water, thin and serve.

Spicy dry pot ribs

material

Sparerib180g; ; Onion 80g；; Two peppers (green peppers) and two peppers (red peppers); 5-10 of dried pepper; Ginger 1, about 2cm in Fiona Fang; 3-5 shallots about 20cm long; 3-5 cloves of garlic; Zanthoxylum bungeanum 1, about 30 capsules; 1 tbsp bean paste; 2 tablespoons of sugar; 6 tablespoons of cooking wine; Salt 1 spoon+1/2 spoon; Appropriate amount of starch; Appropriate amount of sesame seeds, optional

working methods

Wash the ribs, cut into pieces, and let stand with water 10 minute. Onion 1 root section, ginger slice for later use. Drain the blood from the ribs, wash and drain them, and add onion, ginger slices (3 slices), 2 tbsp cooking wine and 1 tbsp salt for curing.

Cut the pepper into sections for later use.

Cut the dried pepper and pepper into sections, and put them together with the remaining garlic slices and ginger slices for later use.

Cut the onion into rings, and cut the remaining onion into powder for later use.

Take the starch and put it on the plate for later use. Put the oil in the pan, turn to low heat, coat the ribs with dry starch, fry in the oil pan for 10 minutes, drain and take out for later use.

Leave the bottom oil in the pan, turn to medium heat, add 1 tbsp bean paste, dried pepper, pepper, ginger and garlic, slice, stir-fry and saute.

Add green pepper, sparerib and onion and stir well.

Turn off the heat, add 4 tablespoons of cooking wine, 2 tablespoons of sugar and 1/2 tablespoons of salt and mix well.

Turn off the fire, sprinkle sesame seeds on the plate and call it a day.

Celery shrimp

material

Celery; Shrimp; Pepper; Cooking wine; Onions; Oyster sauce; Oil; salt

working methods

Remove the shrimp line, wash and control the water. Add a proper amount of cooking wine and pepper, grab it evenly and let it stand for seasoning.

Wash celery and cut into sections. Boil in hot water

Add oil to the hot pot and the chopped green onion will burst into fragrance. Stir-fry shrimps over high fire.

Add chopped celery and stir-fry, and add a proper amount of oil consumption.

Finally, add salt, stir fry a little, and take out the pot ~

Flammulina velutipes with scallion oil

material

Flammulina velutipes is suitable; Soy sauce is optional; Onions are optional; Peanut oil right amount

working methods

Remove the pedicels of Flammulina velutipes, wash and plate.

Boil water in a steamer, add Flammulina velutipes and steam for 5 minutes on medium heat.

Take it out and pour in soy sauce.

Cut the shallots into chopped green onions and put them on the Flammulina velutipes.

Pour peanut oil into the wok, pour it on chopped green onion and Flammulina velutipes after oil heating, and eat it after cooling, which is more delicious ~

Braised eggplant slices

material

2 eggplants; Lean meat a little; 6~7 cloves of garlic; Soy sauce, a little salt.

working methods

Eggplant can be washed and cut into strips or torn by hand. Tearing by hand tastes better, but it's troublesome. Look at yourself. Cut the meat into strips. Mrding fried eggplant likes bigger meat. Here you can cut shredded pork or sliced meat according to your personal preference, and cut garlic into small pieces for later use.

Put cold oil in the hot pot and more oil. Because eggplant absorbs oil, put enough at one time. Eggplant oil and water are more delicious. Add meat and stir-fry to change color.

Add eggplant, and the next step is the key step of the whole dish First, we must turn to a medium fire, which is easy to paste when it is too big. After the eggplant is put in, press the eggplant with a spatula and slowly squeeze out the water from the eggplant.

Eggplant begins to absorb oil, but it will "spit out" the oil after a while. Here, you need patience, slowly boring, gently pressing, carefully turning the pot until the eggplant is dry and thin.

Add two star anises, garlic and half a spoonful of sugar.

When the eggplant is very thin and soft and rotten, add soy sauce, soy sauce and appropriate amount of salt to taste. Finally, add a little monosodium glutamate to the pot.

Red tofu block

material

Tofu; Onions; Ginger; Garlic; Salt; Straw mushroom soy sauce; Oyster sauce; Starch; Chicken essence; ground pepper

working methods

Cut tofu into pieces and blanch in boiling water for about half a minute.

Prepare onions, ginger and garlic.

Straw mushroom soy sauce, chicken essence, salt, oyster sauce, pepper noodles, and clear water to adjust juice.

Saute shallots, ginger and garlic, and stir-fry for fragrance.

Pour in tofu and stir fry a few times.

Add the sauce, stew for a while, thicken and take out.

I sprinkle coriander on it, or I can sprinkle some chopped green onion.

Green peppers, chicken and carrots

material

Appropriate amount of chicken; Two green peppers; Half a carrot; Appropriate amount of ginger and garlic

working methods

According to your own good meat, take a proper amount of chicken and dice it.

Add starch, pepper, a little salt, soy sauce, minced ginger and garlic, and oil to the chicken, knead well by hand, and cover with plastic wrap for later use.

Peel carrots and dice them. After cutting, my carrots are almost the same as chicken, so I will use them later.

Remove the heart from the green pepper, wash and shred for later use.

Chop ginger and garlic for later use.

All the ingredients are ready, let's start frying!

Add a little oil to the hot pot, stir-fry ginger and garlic, stir-fry carrots, and serve until translucent.

Add oil to the pot. Of course, if there is still some in the pot, you don't need to add it. This oil is the best. It tastes like carrots. Add the marinated chicken and stir fry a few times. Don't fry. Just heat it up.

Same as above, if there is oil in the pot, don't add oil. If there is no oil, add a little, not too much at a time. Pour in the green pepper, stir-fry a few times, and feel a little half-cooked, that is, when the green pepper begins to shrink, pour in the previously fried chicken and carrots.

Give a little soy sauce, pepper and salt, stir fry, add a little water, and then collect the juice over high fire.

Suitable for cooking at night, simple and fast. 3. Fried pork slices with auricularia auricula.

Ingredients: Auricularia auricula, fresh pork slices, cooking wine, soy sauce, pepper noodles, Jiang Mo chopped green onion, vegetable oil and minced garlic.

Practice: 1, mix pork slices with cooking wine, soy sauce, pepper noodles, Jiang Mo chopped green onion and vegetable oil. 2. Do not touch the wok for heating. Add the marinated meat slices and stir-fry for seven times (fresh pork comes out with a little soup). Add fungus and stir-fry a few times. Cover and stew until the juice is dry. Turn off the fire. Add minced garlic and stir-fry a few times.

Features: Fresh pork juice is hung on fungus, which is very fragrant, tasty, fragrant and strong, and can be eaten with wine.

Stir-fried three kinds of peppers

Ingredients: Sliced pork or shredded pork, dried bean curd, garlic moss, cooking wine, soy sauce, pepper noodles, Jiang Mo chopped green onion, vegetable oil, pepper and sugar.

Practice: 1, mix pork slices with cooking wine, soy sauce, pepper noodles, Jiang Mo chopped green onion and vegetable oil, boil dried bean curd in boiling water, and cut garlic moss into sections. 2. Do not touch the wok for heating. Add the marinated meat slices and stir-fry for seven times (fresh pork comes out with a little soup). Add pepper, garlic moss and dried bean curd, and continue to stir-fry until the garlic moss is cooked. Add soy sauce and a little sugar and stir fry a few times.

Features: All three are fragrant, with mixed tastes and chewiness, and are the best companions of rice.

Back to a bean sprout machine in China, I already have two relatively good high-power voltage converters here, and household appliances are brought casually, which is really good, simple, clean and safe to eat.

Fried tofu with bean sprouts

Ingredients: fresh bean sprouts, leeks, long oil tofu, pepper noodles, chopped green onion, vegetable oil, vinegar, salt and soy sauce.

Practice: 1, put long oil tofu into boiling water, add aniseed and soy sauce, cook until it tastes good, take it out and cut into pieces. 2. Wash the bean sprouts, cut the leeks into sections, heat them without touching the pan, add vegetable oil, stir-fry chopped green onion, add bean sprouts and leeks, stir-fry until they are seven-cooked, add salt, vinegar and bean curd, and stir-fry until they are nine-cooked.

Features: Vegetarian dishes are refreshing, and eating more is not fat.

Simple and entertaining Korean cold noodles

Ingredients: minced beef tenderloin, bagged Korean cold noodles, sliced long oily tofu and fried (for sterilization), minced garlic, vinegar, soy sauce, sugar, bagged cold noodles ingredients, sesame oil, Chili oil, cooked sesame seeds, coriander, spicy cabbage, Chinese cabbage (cucumber), sliced apples or pears, and cold water.

Practice: 1, cook the dry cold noodles until the cold noodles are completely cooled, then drain the cold noodles and put them in a large bowl. 2. Add minced garlic, sugar, vinegar, soy sauce, ingredients and cold water into a large bowl and mix well. Add boiled eggs, Chili oil, sesame oil, coriander, spicy cabbage, cooked sesame seeds, oily tofu, vegetable code, sliced apples or pears, braised beef tendon, etc.

Features: smooth, sour, sweet and spicy, invincible cold noodles, can not refuse.

Fried shredded pork with onion

Ingredients: shredded tenderloin, shredded purple onion, pepper noodles, soy sauce, cooking wine, Jiang Mo and vegetable oil.

Practice: 1, add shredded pork into cooking wine, soy sauce, pepper noodles, Jiang Mo and vegetable oil for 20 minutes. 2, non-stick pan fire 10 second, add marinated shredded pork and stir-fry until 80% cooked, add onion and stir-fry until cooked.

Features: simple and delicious, ready to eat.

Fried tofu with minced meat and pepper

Ingredients: dragon bean curd, pork stuffing, cooking wine, soy sauce, pepper noodles, chopped green onion, pepper, vegetable oil and soy sauce.

Practice: 1, put long oily tofu in boiling water, add aniseed and soy sauce, take it out, squeeze the juice inside to 80% dry, put it in a non-stick pan, add oil and fry on both sides. 2. Add cooking wine, soy sauce, pepper noodles, vegetable oil and chopped green onion to the pork stuffing, stir-fry vegetable oil and pepper without touching the wok, then stir-fry the meat stuffing, and stir-fry the oil tofu for a few times.

Features: fragrant, a little spicy, delicious and satisfying.

Fried rice noodles with cauliflower

Ingredients: organic cauliflower, dry powder skin, colored pepper, cooking wine, salt, pepper noodles, chopped green onion, vegetable oil and water.

Practice: 1, the cauliflower is washed and broken into small pieces, and the colored pepper is cut into pieces. 2. Cook the dry powder skin in boiling water, take it out, wash it in cold water, and cut it into pieces the same size as cauliflower. 2. Put oil in a non-stick pan, add chopped green onion and stir fry, add colored pepper and stir fry a few times, then add organic cauliflower, salt and a little cooking wine and stir fry a few times, then stew in hot water for a while until it is almost cooked, and add vermicelli and stir fry until the juice is dry.

Features: slightly spicy, cauliflower stew tastes good, vermicelli tastes chewy and delicious.