The recipes of home cooking are not spicy. In the long history of China for thousands of years, all development can't be separated from food culture. China has become a veritable "gourmet country". There are many ways to cook Chinese food. The following are not spicy home cooking recipes.
The recipe of home cooking is not spicy. 1 Cure small stir-fried dishes with no appetite.
Beat 4 eggs in a bowl, add a little salt and two drops of white vinegar to break up. I use earth eggs, and the finished product is more beautiful in color.
Soak black fungus for later use. Add a little salt to clear water and a proper amount of black fungus, and it will be soaked in less than 5 minutes.
Wash leek moss and cut into small pieces.
Wash Pleurotus eryngii and cut a knife from the middle.
Wash and peel tomatoes and cut them into small pieces.
Chop onion, ginger and garlic. There are no shallots in my house, so there are only pictures of ginger and garlic.
After the water is boiled, pour Pleurotus ostreatus and Auricularia into the boiled water for 2 minutes, remove and drain.
Scramble the eggs for later use.
Put the wok on the fire, add a little cooking oil, add onion, ginger and minced garlic to taste.
Pour in tomatoes, add a little sugar and edible salt, and stir-fry the thick juice.
Pour in cooked Pleurotus ostreatus and Auricularia auricula, add appropriate amount of oyster sauce and soy sauce, and stir well.
Add scrambled eggs and leek moss, stir fry quickly and evenly.
The pot is out, let's enjoy it together ~
Home cooking recipes are not spicy 2. The method of fish-flavored shredded pork (home-cooked dish)
Wash and shred lean meat. You can choose tenderloin or foreleg. It can be frozen for a while and cut well. Shredding along the texture of meat is more like tendon! You can also cut and wash the blood and squeeze out the water. )
Chopped shredded pork is evenly mixed with white pepper (1g), egg white (1g), cooking wine (20g), salt (2g) and starch (10g) by hand, and then the surface of shredded pork is sealed with cooking oil (10g) to lock the moisture. Let stand and marinate 15 minutes to remove the fishy smell!
Shred green pepper and carrot, soak dried auricularia in warm water and squeeze out water for later use! (I use northeast auricularia auricula, which is small and thin and basically doesn't need to be cut. If you use big fungus, shred it! )
Ginger, garlic, chives, diced millet pepper and a spoonful of red bean paste for use! If you like spicy food, add more millet or pickled peppers. )
Mix fish sauce: Take a clean small bowl, add sugar (25g), balsamic vinegar (25g), soy sauce (20g), oyster sauce (10g), soy sauce (2g), starch (3g) and water (50g) and mix well for later use. (Starch and water can be mixed separately and added at last.
Soy sauce can also be added as appropriate according to the coloring situation! I'm used to it, and I have a good idea of quantity control, so it's all easy to integrate. )
Heat the pot, put some cooking oil! (Try to use a non-stick pan. For an ordinary pot, you must first heat the pot, then put the oil, and turn the wok to make the oil soak around the pot liner, then put the shredded pork to avoid sticking to the pot! )
Add the pulped shredded pork and quickly spread and stir-fry until the meat turns white for use.
(Cleaning the pot) Re-oil the hot pot and saute the millet pepper.
Add carrots and stir well until oily and soft!
Pick a place, add red bean paste, Jiang Mo, minced garlic and chopped green onion in turn, stir-fry until fragrant, stir-fry red oil, and then mix in carrots and stir well!
Add the soaked auricularia auricula and shredded green pepper and stir well.
Pour in the fried shredded pork and stir well.
Pour in the fish-flavored juice mixed around, stir fry quickly and evenly, and collect the juice to taste! If you are not satisfied with coloring, you can add a little soy sauce to color! (Because red bean paste is especially salty) Taste the salt and judge whether it is necessary to add salt! (If starch water is mixed separately, you can add starch water to stir fry after pouring the juice to collect the juice. )
Sprinkle a little sesame oil, pan and plate! With some thick soup, it is delicious, sweet and sour, and very delicious.
Home cooking recipes are not spicy. 3. Fried beans with shredded pork.
Shred pork, wash beans and cut into sections for later use.
Wash and shred peppers. I use a hot girl, which is very spicy and delicious. Stir-fry in hot oil first, and take it out for later use.
Stir-fry chopped green onion, stir-fry shredded pork until it completely changes color, add soy sauce and stir-fry, add green beans, stir-fry until it is 80% cooked, add shredded pepper, add appropriate amount of salt and chicken essence, and stir-fry until it is cooked.
Eat!
skill
Stir-fry the beans for a while, be sure to fry them thoroughly, or you will easily eat your stomach ~