Being able to cook a table of food for your family often is a sign of loving your family. Cooking food requires not only love, but also learning more cooking skills, which is also love for life. Cooking a delicious table, from buying ingredients to picking vegetables and washing them at home, is actually "tired and happy"! This is what it feels like to cook for your family. I am a retired old man. When I was young, I was busy with my work and seldom took care of my family. After retirement, I had plenty of time to make up for my guilt. Therefore, in recent years, I have worked hard to learn cooking and be a good home cook.
Although I am not a professional chef, I still cook a delicious table for my family many times. I gradually learn to cook more dishes, and I can be orderly.
On the rest day, the family sat together to eat, so they prepared to cook a table of dishes.
First of all, the menu is ready, the knife is changed, oiled and blanched.
Oil the pot meat in advance and get ready.
Draw sweet potatoes, oil them and get ready.
Wash the braised pork ribs and blanch them.
Fried bacon with Dutch beans
Garlic and vegetables
Cook a delicious table for my family, and the semi-finished products are ready. After the family members are seated, they can serve food quickly. It is my happiest thing to work hard alone and let my family enjoy hot food. Answer the subject's next question: One of my specialties is shredded sweet potato.
Sweet potato: a common ingredient, make a dessert that everyone loves. Do it often, and it's good to master the method.
Sharing process with friends:
The first step is to peel the sweet potato and cut it into large ivory blocks.
The second step is to burn oil in the pot and fry the sweet potato 40% hot.
Slowly fry over medium heat until golden brown, and remove.
Step 3, put a little vegetable oil in the pot, add sugar and water, and start boiling sugar on medium heat to prepare for painting sweet potatoes.
Step 4, when the sugar is about to change color, add the sweet potato that has been fried twice, and quickly tilt the spoon so that the sweet potato is evenly wrapped in syrup.
My specialty is shredded sweet potato.
Conclusion: Loving life begins with delicious food. Thank you for your attention!
What's it like to cook a delicious table for your family?
I am a chef, and I feel very tired when I cook a table for my family. Because of work, my lover is usually responsible for cooking, and my family can only eat my cooking when I rest on the first day of the New Year. Actually, I don't want to work in my heart either. Rest becomes overtime, which is harder than going to work.
Isn't it? Get up early in the morning and want to wake up naturally. Pulling a cart to the farmer's market to purchase, and planning what to buy while walking, not only to take care of family tastes, but also to be economical. Do you think someone will take the initiative to pay for it and give you a big dream in the Spring and Autumn Period? Even if I pay, I may not be able to satisfy them.
I won't buy expensive ingredients, mainly chicken, duck and fish, and buy some shrimp at most. As a chef, there is nothing special, so everything is fine. Isn't it? Cooking is my major. I should not only master this cuisine, but also bypass other cuisines. This is the foundation of my foothold.
As for how to do it, according to our custom, the banquet is mainly traditional dishes. If we serve steak, pizza or hamburger, we will be laughed at. No chicken, no feast. The first course is boiled chicken, or fried chicken with soy sauce and crispy chicken.
Take boiled chicken as an example, boil a pot of boiling water, lift the chicken three times and put it three times to make its internal and external temperatures consistent, and then turn to low heat for 15-20 minutes (depending on the weight of the chicken). When it's time, put the chicken in ice water and soak it to room temperature, then take it out and drain it, and brush it with a layer of cooking oil to increase its appearance.
The fillings of fried spring rolls include horseshoe, pork, shrimp, dried squid and mushrooms. Chop, cut into pieces, add raw flour, salt and chicken essence, and stir well. Coat the skin of spring rolls with egg liquid, roll them with stuffing, and fry them in oil pan until crisp.
I don't like to put green beans, corn and red dates, but lotus seeds, mushrooms, pork, glutinous rice and shrimp. Handle all ingredients, add lard, salt, chicken essence, sesame oil and pepper, mix well, stuff into duck belly, seal, wrap tightly with gauze, stabilize with aquatic plants, and stew in soup for 4 hours.
Although the sea cucumber is so high. Soaked sea cucumbers are often sold in the market at moderate prices. Sea cucumbers themselves have no taste, and they are all cooked in clear soup. Blanch the sea cucumber first, then stir-fry the ginger and onion, add two soups of sea cucumber, add salt and cooking wine and cook thoroughly.
Start the pot again, add lard, cooking wine, broth and sea cucumber and cook for 5 minutes. Add squid and shiitake mushrooms, thicken with wet powder, add a little soy sauce, stir fry in clear oil, and then take out the pan.
This dish is the simplest. Prepare shredded ginger and onion, ginger slices and onion strips. Put a layer of ginger on the bottom of the plate, put onion strips on it, and then put bass. Steam for 8 minutes, remove the steamed fish water, and remove the ginger and onion. Sprinkle shredded ginger and onion on the fish, pour in the steamed fish sauce, and finally pour in the hot cooking oil.
After eating so many meat dishes, let's have a vegetarian dish for a change. Soak the mushrooms in advance. Bamboo shoots are soaked in rice for a few hours a day in advance, then boiled in a pot and soaked in water for half a day. Then slice the bamboo shoots, fry them in a pot to dry the water, pour in the broth and mushrooms, add sugar, and stew them in oyster sauce 1 hour. Finally, add salt to taste and take out the pot.
Marinate pork belly, beef and barbecued pork in advance. Put a layer of fried peanuts on the plate first, and then put the meat slices in turn.
This dish belongs to AutoFast. Pour a lot of water into the pot, add ginger slices and boil the ginger segments. Then remove the ginger onion, pour in the prawns and cook until red, remove and drain, and serve with ginger juice.
First, evenly spread cooking wine and soy sauce on pigeons and marinate for 5 minutes. Immediately pour cooking oil into the pot, fry the pigeons for 5 minutes and take them out. Leave the bottom oil in the pot, add pigeons, add cooking wine and stir-fry, add orange juice, chicken essence and sugar, and bake the soup for a few minutes. Finally, take out the pigeons, chop them into pieces, put them on a plate, and pour in the original juice.
Cut the processed Lipu taro into rectangular pieces. Boil the pork belly until it is 70% cooked, take out the jack and smear it with salt. Pour cooking oil into the wok, burn until smoke comes out, add pork belly, cover and fry until the noise disappears, take out the meat, when the oil temperature rises again, add pork belly and fry until the skin is wrinkled, and soak it in clear water.
Pour taro into the pot and fry until it bulges. Remove and control the oil. Slice pork belly, plate, add sugar, fermented bean curd, sour plum, soy sauce, ginger juice, onion and chopped green onion, mix well and marinate for 30 minutes. Take a large bowl, discharge it in the form of a piece of pork belly (with the skin facing down) and a piece of taro, pour in the original juice and steam it for 45 minutes. Bring the big bowl to the table, cover the plate and turn it upside down.
The traditional 10 bowl is finished. Then the vegetables, and finally the tremella sweet soup. According to custom, the menu does not include the first soup and green vegetable sweet soup. In some places, families can cook seventeen or eighteen or even twenty dishes. In fact, you can't eat that much at all, which often leads to waste.
There are usually two people in our family, and there will be many people together only during the Spring Festival. Cooking a delicious table for my family, to be honest, I am really tired but really happy. Especially when people keep praising a dish and rushing to eat it, they are simply flattered! Actually, my specialty is cooking dry dishes. I just need to marinate the ingredients in advance, usually with seafood sauce, oyster sauce and so on. Then spread garlic seeds on the bottom of the casserole, put the pickled ingredients on the garlic seeds, cover the pot and stew for 10 minutes. Whether it's fish head, chicken wings, eel or bullfrog, it's delicious, convenient and delicious.
I made corn and carrot sparerib soup. I boiled the ribs in water, and then I put the ribs in water. Corn and carrots are cooked together. My two children like it very much.
It is a very happy feeling to cook a delicious table for my family. My best dish is crucian bean curd soup, which is nutritious and loved by my family. Hit the washed crucian carp with a cross knife, cut a piece of tofu into small pieces, tear the washed Pleurotus eryngii into small pieces, and put them on a plate for later use. Cut the ingredients into sections, slice the ginger, chop a few shallots into small pieces, chop the onion leaves into chopped green onion for later use, put an appropriate amount of cooking oil in the oil pan, add the crucian carp when the oil is hot, fry the crucian carp until both sides are golden, add a spoonful of cooking wine to remove the fishy smell, pour in the onion sections and ginger slices, then pour in an appropriate amount of boiling water, pour in tofu after the water boils, add the seafood mushrooms for five minutes, and cook for three minutes until the seafood mushrooms are cut off.
That is a feeling of happiness! The feature is to mix a cold dish with delicious heart, sweet and sour, very delicious!
First of all, being able to cook for your family proves that you are a filial and sentimental person. You must be happy to cook this dish. Secondly, you have to know what your family doesn't eat and what they like, and cook accordingly, so that you can get twice the result with half the effort. A little more, but it's all true. My personal specialty is braised duck feet. If your family likes it, you can trust me privately.
I am a person who likes cooking very much. I cook for my family during the Spring Festival and holidays. I am always happy to see their compliments.
My family is in the countryside, and I will go back to my hometown every holiday. Every time I go home, my parents try their best to make us eat better. The most common thing to do is to kill chickens. The chickens in the countryside are all raised in the mountains, and they don't need feed. They taste natural and pure, but the cooking work is left to me. My specialty is Chai Chicken. Every time I kill a chicken 167 kg, the whole family will eat it.
Chai chicken: First of all, use firewood and iron pots. Cut the green pepper into small pieces, marinate it with salt, wash the chicken and cut into pieces. Of course, cut into small pieces and marinate with salt for about half an hour. Then burn it with pure rapeseed oil at home and pour it into the chicken. Stir-fry for about 65,438+00 minutes, add peeled garlic and ginger slices (I usually put six or seven kilograms of chicken) and stir-fry until the water is completely dry, add water and proper amount of salt, cover the lid, put back firewood, stir-fry for 30 minutes, take it out after taking it out of the pan, add the remaining oil into the green pepper, stir-fry the chicken, add proper amount of light soy sauce, light soy sauce, and stir-fry.
In fact, the steps are not difficult, mainly because all the ingredients are natural and have not been added.
I come from Shaanxi. Like Mo Yan, a great writer in Shaanxi, my favorite food is jiaozi. Jiaozi is eaten every morning on the first day of every year, and the materials for wrapping jiaozi are prepared the afternoon before yesterday. Jiaozi with leek, onion, garlic seedling and big meat has always been my family's favorite. Usually busy at work, go home on holidays. The most popular food is jiaozi, which is not only delicious in Shaanxi, but also the flavor of hometown.