The following recipes are very simple to operate, and they are all mixed with vegetables and rice. Don't worry about nutritional imbalance. The only thing to pay attention to is … mastering the amount of ingredients!
Eggs and vegetables braised cake
Ingredients: 2 tomatoes, 3 eggs, 4-5 rapeseed, 400g pancake, onion 1 root.
Ingredients: salt 1/2 teaspoons (3g), soy sauce 1 tablespoon (15ml).
Exercise:
1) Wash tomatoes, cut into pieces, break rape, wash and drain, break eggs, cut pancakes into 2cm pieces, and slice onions.
2) Pour the oil into the pot, add the broken eggs after the oil is hot, stir fry and serve.
3) Add a little base oil, stir-fry chopped green onion, add tomato pieces, add salt, stir-fry until the tomatoes are soft, and pour in soy sauce after the red soup.
4) Add the sliced pancakes, add a little water, stir well, then add the rape, don't turn it over for a while, cover it and simmer for 2-3 minutes.
5) Open the lid, add scrambled eggs, stir fry evenly over high fire.
Super wordy:
* * This is a simple dish, which is both time-saving and nutritious. When my mother was busy at work when I was a child, coming to such a pot after work would make me feel sick.
* * Red sesame seed cakes can be baked by themselves or bought for cooking. Stew with water in the middle, the taste is softer and more delicious. Finally, don't forget to stir fry with a big fire, so it won't taste very watery and tastes better.
* * You can also change the side dishes of red sesame cakes at will. You can put some meat or pepper, but tomatoes are not recommended to be omitted. With it, the soup will be rich.
* * The seasoning of this dish is relatively simple. Don't use too much oil, because the cake itself has oil, and it will be greasy if it is too much oil. If you like heavy colors, you can also put some old extracted colors.
* * Eggs are easy to absorb salt, so adjust the taste and put it at the end. Stir well and you can eat.
Fried steamed bread
Ingredients: 2 steamed buns, 3 mushrooms, half red pepper, half green pepper and 2 eggs.
Seasoning: salt 1 teaspoon (5g), white pepper 1/4 teaspoon (1g).
Exercise:
1) Cut the steamed bread into diced and green peppers of 1cm. Wash and remove the white tendons inside, and cut into pieces of 1cm. Wash the mushrooms and cut them into small pieces of 1cm. Add some water to the eggs and break them.
2) Pour the oil into the pot, pour the egg liquid after the oil is hot, and stir fry to get out of the pot. You can divide the eggs into small pieces with a shovel when frying.
3) In the same pot, pour in oil (a little more oil). When the oil is slightly hot, add the diced steamed bread, fry it over low heat until both sides are golden yellow, and take it out.
4) Leave a little base oil in the pot, add diced mushrooms, stir-fry until soft, add diced green peppers, stir-fry for 30 seconds, then add eggs and fried diced steamed bread. Add salt and white pepper, stir well and serve.
Super wordy:
* * I haven't finished eating steamed bread, so I won't make any noise next time it's hot. Why don't we eat it another way? It is both a meal and a dish, which is delicious and convenient. Moreover, this kind of fried steamed bread is best made of cold steamed bread, and hot steamed bread is not easy to be diced.
* * Steamed bread absorbs oil easily, so the amount of oil should be slightly larger when frying. After frying, fried steamed bread tastes crispy.
* * If the fried steamed bread is a little too much and greasy, you can dip the diced steamed bread in the egg liquid before frying it, so it won't absorb so much oil. You can put less oil or omit the step of scrambled eggs.
* * In addition to the combination of colored peppers, mushrooms and eggs, you can also add cucumber, celery and diced meat to adjust according to your own taste!
Tomato and egg noodle soup
Ingredients: 3 tomatoes (small), 2 eggs, 1 handful of celery leaves (or coriander), 2 tablespoons of tomato sauce (30ml), 80g of common flour, 3 slices of green onion, 8ml of clear water, 1 teaspoon of salt (5g) and 1/2 teaspoon of white pepper (3g).
Exercise:
1) Wash tomatoes and cut into pieces. Pick the tender leaves of celery and wash them. Slice the green onions.
2) Heat the pan, add oil, saute shallot slices, add tomato pieces, stir-fry until the soup is out of the pan, add water (1000ml), boil over high fire, add tomato sauce and cook for 2 minutes.
3) At this time, fill the water with a spoon, add it to the flour bit by bit, and stir it quickly while adding it. Be sure to do it quickly, don't let the noodles agglomerate, but stir.
Uniform flour particles. Don't add all the water at once.
4) Then use chopsticks to pour the flour particles into the pot bit by bit. Don't pour them all at once, otherwise the flour will agglomerate easily. After all the flour grains are poured in, stir with a spoon and cook for 3 minutes on medium heat.
5) Add salt and white pepper and mix well, then break the eggs into a circle and pour them into the pot to make egg blossoms.
6) Turn off the fire and sprinkle with celery leaves.
Super wordy:
* * This tomato and egg soup is my favorite soup since I was a child. But I didn't eat coriander since I was a child, so my mother put tender celery leaves in the soup instead of coriander. It's delicious. You can try. Or put some shredded vegetables in and cook for half a minute.
* * The most difficult step in making noodle soup is not to add water at one time or pour it into a cup. In this case, if you don't know how much you have, you will get a big dough. It is best to hold a little water with a spoon and stir it quickly with chopsticks. My personal experience is that chopsticks with thin heads are the best.
* * If the noodle soup you eat is full of bumps the size of soybeans, it means it's really bad. If the noodles are well stirred, it is ideal for the bumps to be cooked like rice grains.
* * As for ketchup, you can put it or not. If you put it, it is to make the soup look better and the tomatoes taste heavier. But it should be noted that tomato sauce is put in the soup, not tomato sauce. Tomato sauce is sour and tomato sauce is sweet, unless you like sweet soup.
* * When the noodle soup was first made, it was not very strong. If you leave it for a while, it will be much thicker. There is no need to add any seasoning. Salt and white pepper are good enough.
Rice cooker version bacon sausage clay pot rice
Ingredients: 200g rice, 5 Guangdong sausages, bacon 1 slice, ginger 1 slice.
Seasoning: 3 tablespoons (45 ml) of soy sauce, 3 ml of soy sauce 1/2 teaspoons, 3 g of salt 1/2 teaspoons, 4 teaspoons of sugar 1/g, and sesame oil1/g.
Exercise:
1) Put the rice in the pot, put it in clean water and wash it gently with your hands, and pour out the rice washing water on the first side. Add water, the amount of water is a little less than the usual cooked rice.
2) Place the pot flat, from the rice plane to the horizontal plane, with a height of half that of the first joint of the index finger.
3) Put it in the rice cooker, press the switch and cook until the rice is almost ready, but it is not ready yet. (If the rice cooker can't be turned on halfway, wait until it is cooked before operating the following steps. )
4) Slice the sausage and bacon into thin slices, the thinner the better, put the shredded ginger evenly on the surface of the rice, cover it, and continue cooking until the rice cooker prompts that the rice is cooked. Continue to stew 10 minutes without opening the lid.
5) Season the juice at this time. Mix light soy sauce, dark soy sauce, salt, sugar, sesame oil and cold boiled water (or purified water) and stir well.
6) Open the lid, pour in the juice and stir well.
Super wordy:
* * In the past, we used to cook claypot rice with casserole (click to view: casserole version of claypot rice), but for the novice kitchen, cooking with casserole requires a little skill, which is relatively difficult to master. Now everyone is more accustomed to using electric cookers, which is convenient and has quality assurance.
* * Cooking clay pot rice with an electric cooker requires a little less water than usual, never too much, otherwise the cooked rice will be too soft and sticky, and the rice will be sticky after being stirred, without clear particles and bad taste.
Sausage * * Sausages in Guangdong are delicious, so there is no need to steam them in advance. Just slice them and put them on the rice.
* * If the sausage you buy needs to be steamed in advance, please remember to steam it whole, and don't slice it, otherwise it will lose its flavor. The steaming time depends on the time suggested on the package. Steamed, cooled, sliced and placed on rice.
* * Put some shredded ginger, which will add aroma to the clay pot rice.
* * You can also blanch some vegetables, such as small vegetables or broccoli, to match the clay pot rice according to your own preferences. When blanching, add a little salt and oil to boiling water, and the color and taste are good after blanching.
* * To make this kind of clay pot rice, the requirements for rice are a little hard, just a little. For the requirements of bacon and sausage, it is best to cut it thin. The requirement for you is not to eat too much.
Tomato and eggplant noodles
Ingredients: 3 medium-sized tomatoes,/kloc-0 eggplant, 3 cloves of garlic, 200g noodles (or prepared according to your family population).
Seasoning: 4 tbsps (60ml) of light soy sauce, 5g of sugar 1 teaspoon, and 3g of salt 1/2 teaspoons.
Exercise:
1) Wash the tomatoes, cut the tops with a cross knife, soak them in boiling water until the skins are rolled up, peel off the tomatoes and cut them into dices. Peel eggplant, dice and chop garlic.
2) Pour the oil into the pot. When the oil is warm, add minced garlic (leave a little), stir-fry over low heat, then add diced eggplant, stir-fry over high heat until soft, then add soy sauce and salt, add diced tomatoes and sugar, and stir-fry over medium heat until the soup is slightly sticky. After frying, sprinkle the remaining minced garlic and mix well.
3) Boil the water, add the noodles, cook until the noodles have no hard core, take them out, let them cool, drain the water, put them in a bowl, pour in the tomato and eggplant marinades, and mix well.