10 Delicious Home-cooked Recipes That Can Be Easily Mastered By Kitchen Novices
If you want rice rolls to be delicious, crispiness is the key. Today’s dish is steamed rice noodle sausage with juice. It is not cooked in a casserole. Instead, it is steamed. This way, the taste will be more refreshing, but the flavor will not be reduced at all. Score the surface of the rice noodles with a knife, scald them for 10 seconds and take them out immediately. This step can effectively remove the fishy smell and allow the flavor to be quickly absorbed during subsequent steaming. The soul lies in the spoonful of jelly sauce that needs to be simmered with hot oil. It is mixed with the aroma of minced garlic and onions, and is evenly wrapped on the rice sausage. After steaming, use high heat to steam vigorously for three to five minutes. At this time, the heat is really sufficient and the time is really short. Only in this way can we ensure that the noodles show the crispy and chewy characteristics. When chewing, there is no effort at all. The sauce will penetrate into every carefully cut slice. Eating it with rice in this state is simply a masterpiece.
Spinach Steamed Egg: Emerald Brick, the perfect combination of tenderness and delicateness
Regarding this extremely classic lazy dish, it is an excellent fusion of high protein and high fiber. When processing spinach, blanching is an absolutely indispensable step. Adding a little salt and cooking oil can not only remove the oxalic acid, but also keep the spinach green in color. After cooling, squeeze out the water and cut into sections, then mix with the egg liquid. If you want to make steamed eggs more tender, the secret lies in the bowl of water starch, which allows the egg liquid to solidify better during the steaming process, and the internal structure is as delicate as lactone tofu. Seal with plastic wrap to prevent water vapor from dripping and steam for 15 minutes until completely set. After it cools down, cut it into pieces and dip it in the sauce made of light soy sauce, balsamic vinegar and spicy oil. The fragrance of spinach is intertwined with the aroma of egg. The texture it brings is silky and tender, which is more satisfying than eating meat.
Home-style stir-fried dishes: quick and easy dishes that are cooked in just three minutes
This dish is the ultimate nemesis of rice, combining crisp, tender, and smooth textures. The vermicelli needs to be soaked until soft, then cooked until cooked. After taking it out, add light soy sauce and cooking oil and stir evenly. This is the trick to prevent the vermicelli from sticking into a ball. When frying eggs, wait until the oil is hot, put the egg liquid into the pan, and quickly spread it out. Only in this way can you get a fluffy texture. When cooking stir-fried vegetables, the word "quick" is important. After the bean sprouts are put into the pot, stir-fry them over high heat to instantly lock in the moisture and maintain their crispy texture. Then put the vermicelli, eggs and leek segments in, add light soy sauce, oyster sauce, salt and chicken essence, quickly stir the pot and stir-fry seven or eight times, so that the aroma of all the ingredients can be fused together under high temperature. Leeks cannot be fried for a long time, as long as they are cooked until raw. Only in this way can the unique spicy flavor be retained.
Cold spinach and fungus: a spicy, sour and appetizing side dish that cleans the intestines and scrapes oil.
This refreshing cold dish has become a hotly contested item on the table due to the excessive consumption of big fish and meat. Fungus is soaked in warm water, which is faster than cold water and can retain the gelatinous texture. When blanching, you should first add the fungus and boil it for one minute, then add the spinach and blanch it for 30 seconds to ensure that the two are at the same maturity. Super cold water can not only quickly lower the temperature, but also make the spinach and fungus crispier. The key point of the cold salad is the sauce that is made of minced garlic, dried chili peppers and white sesame seeds that are poured with hot oil to induce aroma. Then light soy sauce, mature vinegar, a little sugar and sesame oil are added to create a distinct layer of sour, sweet, salty and fresh. All the ingredients are stirred evenly, so that every piece of spinach and every fungus is stained with the hot and sour juice. It tastes refreshing and relieves greasiness in the mouth. It has the characteristics of low calorie and healthy.
Fried eggs with onions: the collision of golden color and snow-white color, homely but extraordinary
The simplest-looking dishes are often the most challenging. Purple-skinned onions are a better choice because they have a more pungent taste and better nutritional content. Add a little salt and water to the beaten eggs, and the eggs will become more fluffy and tender when fried. If you want the color of this dish to be attractive, it is key to fry the eggs first. After frying, take them out and keep them for later use to prevent them from aging due to long-term heating. Leave some base oil in the pot, add shredded onions and stir-fry over medium heat until the onions become transparent and slightly browned on the edges. At this time, the spicy taste has turned into sweetness. Pour in the scrambled eggs, pour a small amount of light soy sauce along the edge of the pot to enhance the flavor, then add oyster sauce and stir-fry quickly to make it even. Before taking it out of the pot, you can pour in some water starch to thicken a thin layer of gravy so that the soup can better coat the ingredients. After the dish is cooked, the eggs fully absorb the sweet juice of the onions, becoming soft and tender, and the onions are sweet and delicious. This is an extremely low-cost but full of happiness dish that is an excellent meal.
