1. One dish a day "shredded green beans with olive vegetables"

Material preparation: wash lentils and dice them; Chop the meat and marinate it with a little soy sauce starch; If you don't have olive vegetables (you can use olive vegetables directly), if you switch to other vegetables, you should wash the sprouts and plums and dry the water on them. The larger ones can be reduced appropriately.

Making:

(1) Blanch lentils in water, and then boil them inside out. Don't take too long. Take out and dry for later use.

(2) After the pot is hot, put oil (if you put olive vegetables instead of other substitutes, you should put less, because there is oil in this side dish). When the oil is 70% to 80% hot, add the meat and stir fry. After the meat color changes, add olive vegetables and stir fry a few times.

(3) At this time, add lentils and stir fry, then add salt (less), a little water and chicken essence to taste. Dry the soup.

Important: When adding water, you should not add too much. Olive vegetables should not be mixed with lentils too much (1: 4 or 1: 5). You cannot use sprouts (sprouts in dried lentils) or dried prunes instead. Lentils should not be overcooked. If you like spicy food, you can also add appropriate pepper when seasoning.

Features: This dish is very suitable for rice. Its color is green, its taste is salty, fresh and refreshing, which is very suitable for people in the south and with light taste. I hope you can try it today. The delicacy of this dish will surprise you.

"Olive dish" is a side dish in Chaoshan area, which is available in shops. A bottle is about 4-5 yuan. If you eat olive vegetables alone, it is very suitable to eat with porridge or bibimbap.

2. One "Baked Tomato Slices in Sauce" every day.

Making:

(1) Cut the pork into pieces for later use. Choose a bowl, add appropriate amount of sweet noodle sauce and a little soy sauce for use. Wash eggplant without peeling and cut into long strips.

(2) Add oil to the pot, heat it, cut the tomato strips, turn them gently, and stir the water in the eggplant. Take it out when it's golden.

(3) Leave a little oil in the pot. When the oil is hot, add the meat and stir fry. When the meat turns white, add the prepared sauce and a little water.

(4) When the soup in the pot changes from small bubble to big bubble, add the fried tomato strips and stir fry for about one minute.

(5) Turn down the fire to collect juice, and turn off the fire for three or two minutes.

Key points: when frying tomato strips, it is like cooking eggplant, in order to reduce the moisture in the eggplant. Don't add any more salt to this dish, because the sweet noodle sauce and soy sauce are salty enough. You should turn it over again to prevent the griddle from burning. Friends who like spicy food can add some when cooking.

Features: This dish is red in color and rich in fragrance. The standard northern food is very suitable for pasta such as pancakes, so I hope to bake some shortcakes to match this dish. Wrap the tomato strips and savor them. It tastes great!

3. "Steamed mandarin fish" is one dish a day

Making:

(1) Wash the bought and packaged live fish (they must be alive and slaughtered on the spot), and pour out the water from the fish.

(2) Use yellow wine (cooking wine) to coat the fish inside and outside, enough is enough, and don't drink too much.

(3) Shred onion and Jiang Ye, put fish in a fish dish, put shredded onion and ginger into the belly of the fish, and smear a part on the fish. Save some chopped green onion for later use.

(4) Sit in the steamer when there is a fire, put the fish into the pot after charging, steam for 8 minutes and then turn off the fire. (The fish is too big 10 minute)

(5) Shred the fish belly and the onion and ginger on the fish body, evenly spread the remaining onion on the fish body, and evenly pour Lee Kum Kee soy sauce on the fish body.

(6) Take a pot, add the prepared peanut oil and a little sesame oil, heat it, and pour it evenly on the fish. That's it!

Key points: the heat should not be too long, otherwise the fish will be too old and not delicious. Be sure to use Lee Kum Kee soy sauce, which is delicious and not too salty. It is best to remove the steamed onion and ginger, because this will affect both the taste and the image. If you are lazy, you may not go.

Features: Needless to say, you must have eaten it, and you will achieve the level of a restaurant!

4. A plate of "Venice braised pork in Venice" every day.

Making:

(1) Wash the pork with skin and cut it into pieces for later use; Cut the bean skin into strips with a length of 12- 13cm and a width of 2-3cm, and select one strip to be folded in the middle; Use seasonings, such as star anise, pepper, cinnamon, fragrant leaves, etc. Put them in gauze bags for later use (now you can buy stew outside, or you can buy small bags like filter paper bags).

(2) Put clean water into the pot, add meat after the water is boiled to remove the blood in it, and take out the pork after the water is boiled for 2-3 minutes.

(3) Add oil from another pot, add white sugar after the oil temperature, and stir to prevent sugar paste. When the sugar in the oil changes from small bubbles to big bubbles, add yellow wine (or cooking wine), and add the meat to stir fry. After the meat is colored, add onion ginger and soy sauce (preferably soy sauce) and stir fry 1-2 minutes. Add the broth prepared with chicken essence and the seasoning package prepared before. The water is just above the meat. )

(4) After the soup is boiled, add the knotted bean skin and reduce the heat. At this time, it is best to add some sugar (depending on personal preference). After about 15-20 minutes, the soup is concentrated and the seasoning package is picked out.

Key points: Don't paste the sugar in the oil, but stir it more. Don't use too much water, or it won't taste. It tastes better with sugar. I hope you can do better. You can also add some chestnuts at this time. There are a lot of sugar fried in autumn and winter in the north. When you can't eat it, add it to the foreskin juice, which tastes better. Because the fat of this dish is too high, in order to balance the diet, adding bean skin and chestnuts can increase some vitamins.

Features: rich flavor, moist and salty, salty and sweet, which can be used as a dish for drinking and banquets. Very appetizing, I hope my friends will like this meat dish.

5. One dish a day, "Shredded pork with Chili beans"

Making:

(1) Replace the shredded tofu with a knife and cut it into appropriate lengths for your convenience.

(2) Wash pepper, remove seeds and shred. Determine the amount of pepper according to your favorite spicy taste. If you are afraid of spicy food, you can add appropriate amount of persimmon pepper. )

(3) The dosage of them should be 1 part pepper and 2 parts bean paste.

(4) Put the oil in, stir-fry the pepper when it is slightly hot, and stir-fry the shredded bean curd when the color is slightly lighter.

(5) Add salt and a little water according to personal taste. Add msg and sesame oil before cooking.

Point: Temperature is more important, so you can't fry. It should be a stir-fried dish. It is better to hurry.

Features: Suitable for vegetarians and people who love spicy food. A delicious side dish is economical, practical and easy to learn.

6. "Shrimp Steamed Bun" with one dish a day

Making:

(1) Cut the onion, shred the ginger, add the pepper, put it in a bowl, add half a bowl of boiling water, and let it cool.

(2) Remove the head, feet and skin of the shrimp, and remove the black line at the back. Then chop (water-fried shrimps can be directly cut into mo)

(3) Mix the shrimp stuffing with the meat stuffing and stir in one direction. Add salt, chicken essence, monosodium glutamate, peanut oil and seasoning water made in the first part (just water, not contents) according to personal taste. Add water and stuffing together. Don't add it at once, add it in several times. Other seasonings can be added at one time or step by step. Mix, add sesame oil and mix well.

(4) Add water to the self-raising flour to mix the dough to make it softer. Cover and keep in a warm place 10-20 minutes. Cut the dough into small pieces, roll it into skin, the skin should be thick in the middle and thin on both sides, and wrap it into buns.

(5) Put it into a steamer and coat the steamer with oil. (If there are not many steamed buns, you can put them on a small dish, put some oil on the dish to prevent them from sticking, and steam them directly on the tray for 20 minutes. ).

Key point: mixing stuffing is the key. Shrimp and pork should be dehydrated and stirred in the same direction. Gradually add seasoning water. Stop when you feel fit, and don't add any more.

Features: the steamed stuffed bun soup is delicious, better with Zhenjiang balsamic vinegar! But I don't like the taste of vinegar. I still like to feel the taste itself directly, but vinegar can get rid of its greasy, and it is good to eat. I hope my friends don't tell me that they don't like vinegar!

7. "Hakka snacks" with one dish a day

Making:

(1) The shredded pork is marinated with soy sauce, onion ginger and starch; Clean celery, smoking, and cut into long strip; Wash the bean sprouts and remove the roots for later use.

(2) Drain the oil, stir-fry the meat after heating, and stir-fry other dishes when the color is light. Season the sauce, thicken it and put it on a plate.

Features: cooking at home is especially suitable for casual tasting, especially simple to make and free to play, and the dishes can also be increased or decreased according to personal preferences. Taste can also be added through personal habits. So this dish can give you a lot of space, and it is the favorite to relax family life.

8. Daily dishes of "Beijing home-cooked shredded pork"

Making:

(1) Wash the vegetables and cut them into pieces, put oil in the pot, stir-fry the vegetables, add a little salt to taste, and when the vegetables are cooked, turn off the fire and spread them flat on the plate.

(2) Marinate the shredded pork with egg white starch for later use, and put oil in the pot (hot pot and cool oil). After heating, add shredded pork and stir-fry until white, then add sweet noodle sauce and a little sugar. Stir fry, don't burn the pot! Collect the juice until it is dry and thick, and put it on the fried dish.

Features: balanced combination of meat and vegetables, suitable for all kinds of people. Moreover, meat and vegetables can be cooked separately, and can be eaten one dish or two, or placed on the left and right sides of the plate to meet the needs of family members with different dietary tastes.

9. "Garlic-flavored two-color tofu pudding" with one dish a day

Making:

(1) Garlic foreskin, sliced or small pieces, but not mo. Dice pig blood and tofu for later use.

(2) Add oil to the pot, add garlic and stir fry after heating, and add chopped green onion and Jiang Mo to stir fry until it is yellow. Add pig blood, fry with garlic for 1-2 minutes, and then add tofu. Add chicken essence, salt and water to make broth and stew together.

(3) Reduce the fire and stir less. It is best to turn it with a shovel, which will reduce the fragmentation of tofu brain. Stew for about 4-5 minutes, and thicken the wet starch with a little soy sauce.

Features: bright color, delicious taste, is a good side dish, but also very nutritious.

10. One dish a day "bacon peas"

Making:

(1) Preserved bacon is marinated with soy sauce, wine and a little vinegar, and then put into the microwave oven. High temperature for 5 minutes.

(2) Put a little oil in the pot, heat it and stir-fry the cured bacon (not the soup). This is to fry as much oil as possible in the bacon.

(3) Add peas and fry together, and turn over more. Add soup when processing bacon, and the juice will be collected quickly.

Features: original flavor, seasonings are all used when processing bacon, so they are not very heavy seasonings, which are suitable for the current diet fashion.

1 1. One dish of "Wonton Noodles" every day.

Making:

(1) Add onion, ginger, salt and sesame oil to the meat stuffing, and stir evenly in one direction. All the wonton bags that can be bought from the supermarket are ready. (It can be frozen in the refrigerator for later use and taken out when eating)

(2) Add oil to the pot, add chopped green onion to make it fragrant, and add water and chicken essence to taste. Boil water, add udon noodles and wonton (add more according to which one you like). Add mushrooms and ham slices after boiling, and add vegetables after boiling.

(3) Add monosodium glutamate again. The salt is ready.

Features: very casual, you can choose your own materials according to your own preferences. Besides, it's easy. Wonton can be wrapped and frozen in the refrigerator, and noodles can be bought from the supermarket for processing. Or you can choose instant noodles, but you don't have to put them with wonton, just put them with vegetables. This is an emergency snack that is too lazy to cook at night or at night, and it is rich in nutrition.

12. "rotten chicken wings" with one dish a day

Making:

(1) Cook the chicken wings in a pot to remove the fishy smell and blood.

(2) Cook another pot of water, add salt, pepper, onion, ginger and chicken wings and cook until cooked. Take out the chicken wings, dry them and let them cool.

(3) Put the cooked chicken wings in the brine, cover them, put them in the refrigerator, soak them for several hours, and take them out the next day if they feel unsafe.

Features: Southern home cooking is a very good snack. Moreover, this method can also be used to spoil the edamame in summer, clean the fresh edamame, cut off two corners and cook it with the same ingredients, but after cooking it for seven or eight times, take it out and cool it before putting it in. It can be said that the flavor is unique, fragrant and delicious.

Brine is not good (friends in Beijing can go to Daoxiang Village and Guixiangchun to buy it, but I don't know where to find it elsewhere).

13. "Tomato, potato and beef brisket" is a dish a day.

Making:

(1) Cut the potatoes, oil them, and stir-fry until golden brown, but don't paste them. Tomatoes are cut into large pieces for use, and beef (marbled and light red) is washed and cut into pieces.

(2) put oil in the pot. After heating, oil the beef pieces, stir fry the minced onion and ginger, stir fry the tomato pieces, and add salt, sugar and pepper noodles to taste when you see red juice in the pot.

(3) Add the fried beef and potatoes and turn them over a few times. Add tomato sauce (or tomato sauce) and stir fry. Add warm water and chicken essence. Soup should be higher than vegetables.

(4) Boil on high fire for 2-3 minutes, and then simmer on low fire. 15 minutes or so.

Features: If this dish is put into a casserole or a small iron pot and heated by an alcohol stove, it will be more delicious, so it may be called "pot tomato beef brisket".

Key points: You must not add soy sauce when cooking, which is very important in the choice of beef. Adding a few pieces of chopped orange peel to beef stew can make beef softer and worse.

14. "western kimchi" is one dish a day.

Making:

(1) Dice all kinds of vegetables, choose a container and marinate with salt for 20-30 minutes. Bai Yuan menu is best marinated, because it occupies a large area before marinating and is not easy to taste. )

(2) Juice blending: add white vinegar, sugar, salt, white wine (such as Erguotou, the height of white wine is 1-2) and purified water to blend into a pickled juice. The concentration depends on personal habits and tastes.

(3) Drain the pickled vegetables, put them in the jar, and add the prepared marinade so that they won't be eaten.

(4) Cover it and put it in the shade. You can eat it in a day.

Important: All containers should be oil-free. If there is oil, wash it and scald it with hot water. The taste of fruit juice varies from person to person, depending on the taste. There must be no shortage of liquor, and it must be of high quality. This is the secret of quick pickling pickles.

Features: it can be used overnight, and it is better to pick it up when eating and add some Chili oil. And after eating, you can add new dishes killed with salt. When the taste is too weak, you can also add pickles sauce according to your personal preference.

15. One dish a day "fried ribs"

Making:

(1) Choose fresh ribs, which must be ribs rather than empty. Wash and cut into sections, boil water in the pot and blanch the ribs. Don't take it out immediately after the water boils. Cook for 3-5 minutes less. Don't be too angry at this time. )

(2) Use soy sauce, salt, sugar, vinegar, chicken essence and yellow wine to make juice.

(3) Heat the oil in the pan, add chopped green onion and ginger stir-fry until fragrant, and add blanched spareribs stir-fry until the whole body is covered with grease.

(4) Pour in the sauce and bring to a boil and stir fry. After boiling, turn to low heat to collect dry juice. It's best to wrap the juice with ribs and leave some soup.

Features: Delicious and ruddy in color, it is an appetizer with unique flavor. There is a lot of room for individuals to play. You can adjust your taste to make different flavors according to your own preferences, or sweet and sour, or fragrant wine, and you can add more soup to stew.

16. "Japanese curry chicken rice", a dish every day.

Making:

(1) Buy chicken breast (about 3 ounces) and freeze it in the refrigerator. Take it out and cut it into cubes Pickled with cooking wine, soy sauce, onion ginger and water starch, and stirred by hand, the meat is better.

(2) Cut a carrot (larger) and a potato (larger) into squares with the same size, add oil to the pot, and stir-fry the two squares. When the color changes and it is 78% mature, drain the oil.

(3) Onion 1 root is also sliced for later use. Add oil to the pan, heat it, put down the pickled diced chicken, stir fry, add the onion, turn it over a few times, and add the fried potatoes and diced carrots. After frying for a few times, add sugar, salt and chicken essence to make broth, preferably just finished.

(4) Cut the curry gravy into small pieces and put it in (depending on the amount you accept, the kind I introduced has small pieces such as chocolate, you can choose two small pieces. ) after mixing evenly, change the heat to low temperature.

(5) It takes about 5 minutes. At this time, you can taste it as you like, and then season it appropriately (or spicy or. Choose a dish and put it on the freshly cooked rice. After flattening, put this dish on it to eat.

Key points: Curry is easy to buy now, and dose packaging is also introduced. Don't think curry is a very spicy food, but it's not spicy. Just try it.

Features: dishes and rice are ready, and the taste is rich. They are the best food in winter with comprehensive nutrition.

Japanese curry marinade (available in supermarkets, I like "Golden Lion", which is "medium spicy").

17. "Fried Egg jiaozi" with one dish a day.

Making:

(1) Add salt and onion ginger to the meat stuffing, stir in one direction with chopsticks, and finally pour sesame oil and monosodium glutamate.

(2) Break up four or five eggs (depending on the amount of meat stuffing) (the more dispersed, the better), put oil on the pot, heat it, pour the egg liquid into the pot with a small spoon for one to two spoons, and put the meat stuffing in the middle.

(3) Close one side of the egg skin with a spoon to form a jiaozi shape. Use a spoon to compact the edges and turn the egg dumplings upside down for frying. In this way, the meat and eggs are repeatedly wrapped in egg dumplings.

(4) Add oil to the pot, add chopped green onion, add boiled egg jiaozi and chicken essence, and cook. Add coriander and laver to make delicious egg jiaozi soup.

Key points: the meat stuffing should be placed on one side of the egg skin, and the folded egg skin should be compacted with a spoon. You can make soup, roll egg dumplings, spin silk, or add wide oil to the pot. Stir-fried egg dumplings with warmer oil, and it is better to eat with some small ingredients. So this kind of egg jiaozi is a delicious food that can give full play to your imagination, expand your thinking and flash your inspiration!

18. One dish a day "home-cooked vegetarian potatoes"

Making:

(1) Peel potatoes, dice them with carrots (convenient for eating), fry them in oil pan until they are 70-80% ripe, and take them out for later use.

(2) Leave the bottom oil in the pan, add sugar and stir-fry after heating, add yellow wine to the oil, add potatoes, carrots, onions and ginger, and stir-fry for about 1-2 minutes.

(3) Add soy sauce and mix well. Add chicken essence and water to make broth, not as good as vegetables. Add thirteen spices, pepper, aniseed, onion and ginger to make soup and simmer.

(4) Simmer on low fire for 8- 10 minutes, add monosodium glutamate and sesame oil, put on a plate, and sprinkle with chives.

Features: they are all vegetarian, but they will smell like stew. People who eat my food for the first time will always say that you are stewed in broth. Your stew is delicious enough. So far, no one has thought of vegetarianism for the first time.

19. "Three fish bones" one dish a day

Making:

(1) Choice: When buying, choose the cut pieces, because buying a whole piece is too big to eat and expensive. Bright colors, dark orange and white stripes.

(2) Disposal: Wash and dry before buying. The fish is cut into pieces with high sides and low sides. Tap the high side gently with your hand and squeeze hard, and find a thorn exposed, so that you can take it out one by one along your back. (Because the main thorn has been removed when cutting, many auxiliary thorns will be left on the body. )

(3) Slicing: Slice as thin as possible along the grain, put ice cubes on the plate, and put the fish fillets on the top of the city. Put it in the refrigerator and take it out when eating.

(4) Juice adjustment: add balsamic vinegar, sesame oil and a little sugar to the soy sauce, and adjust the average dosage according to personal preference. Finally, add green mustard to finish seasoning.

Features: It is extremely simple to make, and the key is to make the slices thin and the fish fresh.

20. a dish of "pulling eggs" a day

Making:

(1) Break up five or six eggs. Pour oil into the pot and try to cover the pot with oil. Then pour out all the oil and leave nothing. Fire, hot pot.

(2) Add the egg liquid after reducing the fire, and shake the pot to make the egg liquid cover the whole pot. The thinner the better. Peel the egg and turn it over. So as to use up all the egg liquid.

(3) Change the egg skin into a parallelogram. Fry the sliced eggs in oil in the pan. The fire should not be too big to prevent it from burning. Take out the drained oil after frying.

(4) Add a little oil to the pot, or pour it out with fried oil. You'd better add more sugar after heating. Stir constantly with a shovel to melt the sugar until it becomes sticky juice. Add the fried egg skin slices, turn them over a few times, and wrap them with sugar.

Key points: don't use fire to make the egg skin, the egg skin should be thin, and the pan should be oiled, but not too much oil. When frying sugar, the fire should not be too high, and it is most important to stir more to prevent paste.

How to play: (1) Egg skin can be made into meat rolls. You can change it into small pieces after frying. Add meat stuffing, roll into rolls, fold in half, and seal both sides with wet starch. Both frying and stewing are ok. The stuffing can be meat or vegetarian.

(2) We can recommend this method to make various materials, such as fruits and vegetables. Hard fruits such as apples can be drawn directly. Soft bananas can be wrapped in egg starch paste, fried and then pulled out. Vegetables should be blanched first and then cooked in oil.

Features: This dish is free for you to play. Friends who like sweets can try it. I hope you can succeed. Show off your skills when you invite friends to dinner. People will envy you.