Collect Quickly! 8 Super Simple Home-cooked Dishes That The Whole Family Will Love

As a busy and tiring office worker, or a beginner who has just started cooking, usually as soon as he sees the complicated recipes and the complicated and troublesome steps, he will give up and give up. In fact, it is not necessary to have superb cooking skills to cook a meal that will be praised by your family one after another. Just today, I bring you 8 home-cooked recipes that will never fail. The whole process from preparing the ingredients to the final serving is very simple and easy. Each dish has the potential to be called a "rice killer" and is absolutely guaranteed to make the whole family happy and satisfied.

Steamed Pumpkin Meatballs: Authentic and sweet

This dish focuses on the word "steaming". It has no fumes and retains the original flavor of the ingredients to the greatest extent.

Ingredients preparation : 250g minced pork, 100g pumpkin, ginger, chives.

In terms of dosage and pickling, add two tablespoons of onion and ginger water to the minced meat. The onion and ginger water here is the water soaked in the onion segments and ginger slices, and then stir in the same direction until it is strong. This is the key to removing the fishy smell. Then remove the skin of the pumpkin, chop it into minced shapes, mix it with the minced meat, add a spoonful of starch and a little salt, mix well with your hands and marinate for ten minutes.

The steps are as follows: first prepare a deep plate, put a few slices of ginger on the bottom, then pour 1 tablespoon of soy sauce and a little water, then roll the minced meat into a ball and place it on the plate. Then pot with cold water and steam over high heat for 25 to 30 minutes.

The prompt message with the enhanced effect status shows that adding pumpkin as an ingredient to the meatballs can not only add a sweet and refreshing taste, but also make the meat more tender. The soup produced by steaming is the essence of it. Do not throw it away. It will have an extremely fragrant taste when used with rice.

Stir-fried pork sausage: the soul of the appetizer

Want to eat something heavy without too much trouble? This dry-fried pork sausage will satisfy you.

Cut the cooked sausage you bought into sections. This is considered as pre-processing. Add cold water to the pot, put the cooked sausage into sections, add onion, ginger and cooking wine, then blanch it and cook for about three minutes to remove the fishy smell, then take it out and drain the water.

Stir-fry: Heat the pot, add a small amount of oil, put the fatty intestine segments in, and stir-fry slowly over medium-low heat. This is a very critical step. You should continue to stir-fry until the surface of the sausage turns slightly yellow, allowing the oil to separate from it and the outer skin to become wrinkled. Only in this way can the taste reach the level of crispy on the outside and tender on the inside.

Place the ginger, garlic, dried chili segments, and Sichuan peppercorns to sauté until fragrant. Add 1 tablespoon of bean paste and stir-fry until the red oil becomes bright red. Pour 1 spoonful of cooking wine along the edge of the pot, then add light soy sauce and a little sugar to enhance the umami flavor. Finally, add the green and red pepper pieces, stir-fry quickly over high heat until cooked, and then remove from the pot.

Stir-fried eggs with cabbage: a home-cooked Kuaishou classic

The meal is ready in 5 minutes, refreshing and not greasy.

Ingredients : half a cabbage, 3 eggs, garlic.

Scrambled eggs : Beat the eggs, heat a pan with oil, stir-fry until cooked and set aside.

First, leave the base oil in the pot, then put the minced garlic in to release the fragrance. Pour in the shredded cabbage, then turn to high heat and stir-fry quickly. This is the key to keeping the cabbage crispy. Keep frying until the cabbage becomes soft and collapses, then add the broken eggs back.

Add flavor: add two spoons of light soy sauce and one spoon of oyster sauce, stir quickly and evenly. Since oyster sauce and light soy sauce already have a salty taste, you only need to add a little or no salt to avoid being too salty and salty.

Flavored lotus root slices: the secret to crispy outside and tender inside

Make ordinary lotus root into a snack-like texture and serve it on a disc.

When cutting into pieces, the outer skin of the lotus root needs to be removed, and the thickness of the slices should be about 0.5 cm. Place it in water, add a little white vinegar to soak it to prevent oxidation, then take it out and drain it. The key step appears: apply a layer of cornstarch evenly and flatly. The trick is here. Using starch can ensure that the outer skin of the fried ingredients is crispy.

<Strong emphasis>: After the temperature of the cooking oil reaches 60% of the hot temperature (insert a chopstick into it, dense bubbles will appear), add the lotus root slices, fry the lotus root slices over medium-low heat until the surface is golden brown and hard and crispy, and then pick it up to completely remove the oil.

To prepare for stir-frying, first leave the base oil in the pot, then slowly stir-fry the dried chili segments and Sichuan peppercorns over low heat until fragrant. Then pour the fried lotus root slices in, add two spoons of light soy sauce, a spoonful of oyster sauce, a little sugar and chicken essence, then stir-fry quickly over high heat to mix them evenly, and finally sprinkle in green onions and it's done.

Vinegar cabbage and fungus: the king of sour appetizers

It seems simple, but frying in layers is the essence.

When preparing ingredients, for cabbage, you should choose the tender and tender parts of the cabbage, and separate the cabbage ends and cabbage leaves for processing. Cut the cabbage ends into thin slices with a blade at an angle, and tear the cabbage leaves into pieces by hand, and tear the fungus into small florets after soaking.

Let the pot heat up and pour in a little oil. When the oil temperature drops slightly, add peppercorns and fry them until fragrant. Then add dried chili peppers. Put the cabbage into the pot first and stir it quickly over high heat for two minutes until the edges become slightly transparent. Then add the fungus and continue to stir-fry.

Season and serve: finally add cabbage leaves and stir-fry quickly until soft. Pour 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar (or vegetarian oyster sauce), and some sugar along the edge of the pot. Stir-fry quickly over high heat throughout the whole process, and the soup will dry up and be served immediately. It tastes sour and spicy and has a crispy texture.

Stir-fried shrimps with broccoli: low-fat and healthy choice

The color is attractive and the nutrition is perfect. It is a favorite among fitness people.

Fresh shrimps need to be shelled first, then open the back, and then deveined, then add shredded ginger, then green onions, 1 spoon of cooking wine, 1 spoon of light soy sauce, then add a little crushed black pepper, then pick it up and marinate for 10 minutes.

Blanch: Cut the broccoli into smaller florets. When the water boils, add a small amount of salt and oil, then add the broccoli and blanch it for two minutes, then remove it and let it cool down in cold water. This way, the broccoli can maintain its emerald green color.

To make the stir-fry dish: first heat the pot, add a small amount of oil, then add the shrimp and fry until both sides change color and become curled. Then pour the blanched broccoli in, add a spoonful of oyster sauce, and a small amount of cracked black pepper. Since the shrimp and oyster sauce are inherently salty, there is no need to add additional salt. Finally, stir-fry a few times quickly.

Pumpkin Steamed Pork Ribs: Soft, glutinous and fragrant in one pot

The ribs are not fried, steamed is healthier, and the pumpkin at the bottom is more popular than the meat.

Ingredients : 300g ribs, 1 piece of pumpkin, minced ginger and garlic.

For the ribs, first chop them into pieces, then soak them in water for 20 minutes to soak the blood, and then drain them. Then add minced ginger and garlic, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little salt and 1 spoon of corn starch. After mixing well, pour a little cooking oil to lock in the moisture and marinate for 20 minutes. Adding starch can make the ribs taste smoother and more tender.

For presentation and steaming, remove the skin from the pumpkin and cut into thick pieces, then lay them on the bottom of the plate. Arrange the marinated ribs on top of the squash. When the water reaches boiling state, put it in the pot and steam it over high heat for 30 to 40 minutes (if there are a lot of ribs, you need to extend the time), until the ribs are separated from the bones and the pumpkin is soft and cooked.

Carrot, Corn and Pork Ribs Soup: A refreshing and heart-warming soup

A table of delicious dishes must end with a bowl of hot soup.

When blanching the pork ribs in cold water, add ginger slices and cooking wine, cook for two to three minutes when the water boils, skim off the foam on the water, remove and rinse with warm water. Be sure to use cold water for blanching so that the blood can be forced out.

Cooking: Put the ribs, cut carrots, and corn segments into a soup pot or rice cooker together. Add enough boiled water, a few slices of ginger, and green onions to make a knot. After bringing it to a boil over high heat, change to low heat and cook slowly and continuously for 1.5 hours.

When seasoning it, you need to stew the ribs until they are soft and rotten, so that the color of the soup changes in the direction of thickening. You only need to add an appropriate amount of salt for seasoning, and this step can be completed. There is no need to use other complicated and diverse seasonings. What you enjoy is the sweet taste of the ingredients themselves, which is a delicious taste purely derived from the characteristics of the ingredients.

These eight dishes include many basic cooking techniques such as steaming, stir-frying, stewing, and stir-frying. However, the steps are simplified to the extreme. As long as you prepare the ingredients and follow the steps one by one, you can easily complete a sumptuous family banquet. Say goodbye to cooking anxiety and enjoy the fun of creating delicious food in the kitchen!