There are 100 kinds of recipes for home-cooked meat dishes, which can be said to be the most essential one on the table. Most people are used to eating meat, which has high nutritional value. Different parts of the nutrition and eating methods are different, and the practices are also varied. Let's have a look at the menu of 100 home cooking.

Homemade meat dishes 100 menu 1 1 abalone braised pork

Ingredients: pork belly 1 kg, abalone 1 kg, ginger 1 root, 2 shallots, dried pepper 1 teaspoon, soy sauce 1 teaspoon, seafood sauce 1 teaspoon, 2 teaspoons of light soy sauce, cooking wine.

1, abalone processing, using scissors is the fastest, go in and separate the abalone meat from the shell, rinse it clean, rinse the pork belly with water and dry the water.

2. Heat the wok and bake the peeled side of the pork belly until brown and curly. Rinse it clean and put it aside.

3, abalone meat is changed into a cross knife, which can be cut more densely and the effect is better. Pork belly cut into large pieces for use.

4, a little base oil in the pot, pour a large piece of pork belly into the pot, fry until a few sides are brown and oily, add 1 a small handful of rock sugar, ginger slices, onion segments, dried peppers and a small amount of pepper to stir-fry for fragrance.

5. Add 1 tablespoon soy sauce and 1 tablespoon seafood sauce to the pot. If you don't have seafood sauce, you can add some sweet noodle sauce, pour in 2 spoonfuls of soy sauce and stir-fry half a spoonful of cooking wine, which tastes even.

6. Add the processed abalone, stir-fry over high heat until the abalone curls, stir-fry for about 3 minutes, and let the ingredients be cooked thoroughly.

7. Add water without ingredients, pour all ingredients into the pressure cooker and cook for 20 minutes on high fire to make the braised pork soft and rotten.

8. Finally, open the lid of the pressure cooker, continue to cook on medium heat until the juice is collected, and add salt and monosodium glutamate according to personal taste.

2. Raw fried chicken

Ingredients: half a chicken, mushrooms, onions, ginger and garlic; Salt, spiced powder, sugar, white wine, pepper, chicken powder, soy sauce.

1. Cut the chicken into pieces with appropriate size, rinse it with flowing clean water several times, soak it for 10 minute to disperse the blood, rinse it again and take it out for later use.

2. Squeeze the chicken into a pot, pour a little white wine, sprinkle some salt and chicken powder and marinate for 5 minutes.

3. Burn oil in the pot, which is slightly more than usual. When the oil temperature is 70% hot, control the chicken to dry again and then put it into the pot for frying.

4. When the chicken is fried until it becomes discolored, add onion, ginger and garlic. If you like spicy food, you can add some dried Chili to stir fry.

5. After the chicken is born, add a proper amount of spiced powder, pepper, sugar, salt and a small amount of soy sauce, stir-fry evenly over high fire and stir-fry the fragrance.

6. There will be soup in the pot, add a proper amount of soaked dried mushrooms or fresh mushrooms, cover the pot, and simmer for about 5 minutes on medium heat to make it tasty.

7. Finally, stir fry evenly and collect the juice. When there is little soup in the pot, you can take it out and put it on the plate.

3, sauce bone

Ingredients: pork bone, ginger, onion, fragrant leaves, star anise, cinnamon, dried Chili, rock sugar.

1. Wash the blood outside the big bone with clear water, and then soak it in clear water for about 30 minutes. You can change the water halfway to let the blood in the big bones slowly separate out, so that the stewed big bones are delicious and odorless. When soaking, you can prepare ingredients, such as a little onion, ginger slices, 3 fragrant leaves, 2 star anise, 1 cinnamon, and a proper amount of dried pepper for later use.

2. Add enough water to the pot, pour cold water into the cleaned big bones in the cold pot, add a little ginger slices, onion segments and cooking wine, boil the water for 2 minutes, and remove the impurities at the end of the blood and remove the big bones.

3. Boil the sugar color. If you want the sauce bone to be bright and appetizing, you must have a sugar color. Add crystal sugar and water 1: 1, a little cooking oil and simmer. When the sugar solution is boiled to purple, pour in a bowl of boiling water. Remember this is boiled water. If cold water is used to hold the wok, the sugar color will be good after stirring evenly.

4. Add wide oil to the pot, pour the oil into the prepared ingredients, stir fry over medium heat, then pour the cooked bones and stir fry evenly.

5. Add the cooked sugar color, 2 tablespoons of soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, a proper amount of salt and enough water, and stir the seasoning evenly.

6. After the fire boils, simmer for 40 minutes. If you want to save time, you can also pour it into the pressure cooker and press it for 20 minutes. But in the end, it needs to be poured into the wok again to collect juice and soup on the fire. A plate of maotai is soft and delicious. The sauce bone is ready.

4. Steamed pork with flour

Ingredients: pork belly 1, rice 1, glutinous rice 1, sweet potato 1, ginger 1, onion 1, a small amount of cooking wine, 2 tablespoons of light soy sauce, and 2 tablespoons of light soy sauce.

1, it is best to choose "three layers of meat" with fat and thin as steamed meat. This kind of meat is soft and rotten, and has the best taste. Cut the bought pork belly into pieces of the same thickness, wash the ginger and cut into powder, and cut the onion into rings for later use.

2. Another key to delicious steamed meat is curing. Add a little cooking wine to the pork belly to remove the fishy smell, 2 spoons of soy sauce to enhance the flavor, 1 spoon of soy sauce to color, 1 spoon of oyster sauce to refresh, half a spoonful of spiced powder to enhance the flavor, and a little Jiang Mo pickling 15 minutes.

3, homemade rice noodles, rice noodles made of rice and glutinous rice are more mellow. Pour rice, glutinous rice, pepper, star anise and fragrant leaves into a wok, stir-fry until brown, take out the seasoning and throw it away. Fried rice and glutinous rice are mashed with a stone mortar, which has the best graininess.

4. Soak the mashed rice noodles with a little water, pour the marinated pork belly into the rice noodles, and grab it evenly by hand, so that each piece of pork belly is completely wrapped in the rice noodles.

5. Wash and peel the sweet potato, cut the hob block, and find a big bowl to spread at the bottom of the bowl.

6. Put the pork belly wrapped in rice flour neatly on the sweet potato block, steam it in a pressure cooker for 30 minutes, sprinkle some chopped green onion after steaming, and the crispy steamed meat will be ready.

5, ribs buckle bowl

Ingredients: ribs 1 kg, half bowl of sweet potato starch, half bowl of flour; A piece of ginger, 1 garlic, half a spoonful of pepper, 2 tablespoons of spiced powder, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, tomato sauce, salt and chicken essence.

1. Rinse the ribs several times, put them in cold water, add 2 tablespoons of salt, 2 tablespoons of cooking wine and a few slices of ginger, soak them for half an hour to remove fishy smell and blood, put the ribs in a boiling water pot, add fresh water again, and turn off the fire for 2 minutes after the ribs are boiled in medium heat to remove water.

2. Put the ribs in a large bowl, add 3 tbsps of soy sauce, 1 tbsps of cooking wine, 1 tbsps of pepper, 1 tbsps of spiced powder, proper amount of salt and chicken essence while they are hot, and grab them evenly for later use.

3. Add half a bowl of sweet potato starch and half a bowl of common flour to the bowl, and then add about half a bowl of water to make a paste.

4. Add a small amount of spiced powder to the prepared batter and stir well. Pour the marinated spareribs into the batter and stir well to prepare for frying.

5. When the oil temperature in the oil pan rises to 70% heat, fry the ribs with batter, do not stir before solidification, fry until the skin is light yellow, and then remove and control the oil.

6. Turn to a big fire, raise the oil temperature to 80% heat, and the oil level begins to smoke. Pour all the ribs into deep-frying for 30 seconds, then take them out and fry them until brown and crisp.

7. Put the fried spareribs in a bowl, mix 3 tablespoons of water with 1 tablespoon soy sauce, pour it on the spareribs, add some scallions and dried peppers, sprinkle some spiced powder, and steam over high heat for more than half an hour.

8. Pour the steamed ribs into a plate, add a little oil to the pot, add minced garlic and stir-fry until fragrant, add 5 tablespoons of tomato sauce, 1 tablespoon of soy sauce, appropriate amount of salt and chicken essence, boil it into a sauce, and pour it on the steamed ribs.

6, home-cooked spicy chicken

Ingredients: 2 chicken legs, 1 tablespoon pepper, 3 tablespoons cooking wine, appropriate amount of salt, a small amount of soy sauce, sesame oil and starch, appropriate amount of pepper, 1 bowl of dried pepper, 5 onions and 4 cloves of garlic.

1. Wash the chicken legs and remove the bones. First cut the chicken leg with a flower knife, cut the dried pepper into sections, cut the garlic into sections, and cut the onion into sections for later use.

2. Put the cut chicken pieces into a bowl, add 1 tablespoon pepper, 1 tablespoon cooking wine, half a spoonful of salt and appropriate amount of starch, knead well, and then add a small amount of sesame oil to catch well and block water. Chicken pieces will be crisp and marinated 15 minutes. Add 1 tbsp cooking wine, soy sauce and salt into a bowl and mix well.

3. Add more blended oil and a small amount of sesame oil to the wok, the oil temperature is 60%, the chicken pieces are fried in the wok until golden, and the oil is removed.

4, the oil temperature is heated to 80%, and then fried twice, fried into bordeaux, which is more brittle.

5. Leave the bottom oil in the pot, add a small amount of sesame oil again, heat a small amount of oil to 40%, add pepper and stir-fry, and add dried pepper to stir-fry.

6. Add the fried chicken pieces and stir-fry for a while, continue to add 1 spoon of sugar, turn to high heat and stir-fry the prepared juice along the side of the pot for a while, and finally add the onion and garlic slices and stir-fry for a few seconds.

Home-cooked meat dishes 100 Menu 2 "Boiled pork slices"

The second song "minced meat peas"

The third "shrimp and broccoli"

The fourth kind of "fried lentils"

The fifth "cold potato shreds"

The sixth "fish with Chinese sauerkraut"

Track 7 "Scrambled Eggs with Tomatoes"

Track 8 "Shredded pork with green pepper"

Homemade meat dishes 100 menu 3 the first course, boiled meat slices. Boiled pork slices are authentic Sichuan cuisine with rich flavor. It can be cooked with bean sprouts or Flammulina velutipes, and the spicy degree can be adjusted according to your own taste. It is very delicious.

The second course, sweet and sour pork ribs. Sweet and sour pork ribs originated in Wuxi, Jiangsu Province, and are widely circulated in Jiangsu, Zhejiang and Shanghai, and are deeply loved by everyone. Sweet and sour sparerib is a traditional home-cooked dish, which is sweet and sour, rich in taste and stimulates taste buds.

The third course, fried pork slices with mushrooms. First, add the lean meat slices to the raw powder of the raw wine and marinate it a little. Turn them over with mushrooms and add some raw extracts to taste. Lentinus edodes itself is a delicious fungus. After absorbing the gravy, the flavor of the sliced meat is supplemented, and the preparation is simple and convenient.

The fourth course, melon sparerib soup. Wash and blanch the ribs, remove the floating foam and stew, and add wax gourd halfway. Wax gourd can be cut into thin slices, which is easier to taste. Wax gourd has the effect of diuresis and detumescence. Proper consumption helps to lose weight.

The fifth course, shredded pork with green pepper. Shredded pork with green pepper is also a typical Sichuan dish with strong aroma. The daily practice of shredded green peppers is also relatively simple. Add shredded green pepper to a small amount of soy sauce and marinate it a little. Shredded green peppers are also salted, stir-fried in a pan, and seasoned with a little bean paste and soy sauce.

The sixth course, stewed eggs with minced meat. The stewed eggs with minced meat can be steamed directly with the stewed eggs, or after the eggs are steamed, the minced meat can be fried separately and poured on the stewed eggs. Stir-fried minced meat alone will be more delicious, and the soup will penetrate into the stewed eggs, which is very delicious.