A Must-see For Newbies! Eight Simple And Easy-to-make Home-cooked Dishes With Zero Failure And Detailed Tutorials

For novices who have just stepped into the kitchen, cooking can often feel confusing. Don’t worry, today I present to you a sincere collection of quick recipes. These eight dishes include meat, poultry, fish, eggs, milk, vegetables and soups. Each dish is carefully designed with detailed steps and zero failures. You will definitely be able to easily impress your family's taste buds.

1. Classic side dish: Stir-fried pork with sauerkraut

This dish is sour and appetizing , and is a great accompaniment to rice.

The ingredients required are: 200 grams of pork tenderloin, 150 grams of sauerkraut, 3 dried chili peppers, 1 small piece of ginger, 3 cloves of garlic, 1 green onion, and 1 green pepper.

practice :

The marinating operation is to cut the tenderloin into thin slices, add a little salt, add 1 spoon of light soy sauce, pour in 1 spoon of cooking wine, then add a little starch, and then stir it evenly, then marinate for 10 minutes.

When preparing vegetables, rinse the sauerkraut, squeeze out the water after rinsing, then cut it into shreds, cut the dried chilies into segments, cut the ginger into slices, cut the garlic into mince, and cut the green pepper into shreds.

3. Stir-fry : Heat the pot, pour in cold oil, add the meat slices, stir-fry quickly over high heat until the meat slices change color, then take it out and set aside.

4. Saute : Leave the base oil in the pot, add ginger slices, minced garlic, and dried chili peppers, stir-fry over low heat to release the aroma, then add shredded pickled cabbage, and stir-fry over medium heat for two minutes.

5. Carry out the stir-frying operation: Pour the meat slices into the pot, add a spoonful of light soy sauce, and then add a little sugar to achieve the freshness effect, and then quickly stir-fry them until even.

6. Remove from the pan : Finally add shredded green pepper and chopped green onion, stir-fry over high heat for half a minute.

Tip : Add some sugar when frying sauerkraut to neutralize the sourness and make the taste softer.

2. The magic tool for coaxing babies: crispy fried milk

Crispy on the outside and tender on the inside, with a rich milky aroma, it tastes better than the ones made in restaurants.

The ingredients are: 250 ml of pure milk, 30 grams of corn starch, 20 grams of sugar, 10 grams of condensed milk, 1 egg, and an appropriate amount of bread crumbs.

practice :

To make a paste, pour the milk into the pot, then pour in the cornstarch, then add the sugar, then add the condensed milk, stir until even, then turn on low heat and stir continuously until it becomes a thick paste.

First carry out the shaping operation, pour it into a square container, then smooth the surface, then cover it with plastic wrap, then put it in the refrigerator and refrigerate it for two to three hours until it solidifies.

3. Change the knife : Take out the solidified milk jelly and cut it into long strips of even size.

4. Coat in flour : Coat in egg liquid and bread crumbs in turn.

5. Frying: When the oil temperature in the pot reaches 60% hot, put the milk sticks in and fry slowly over low heat until the surface becomes golden and crispy. Then take out and drain the oil.

A small reminder: when using low heat to cook the milk paste, be sure to stir continuously to prevent the paste from forming, which will affect the color of the finished product.

3. Refreshing and low-fat: lemon shredded chicken

No appetite for summer? This dish will definitely whet your appetite.

The ingredients include two chicken legs, one lemon, coriander, spicy millet, minced garlic, light soy sauce, balsamic vinegar, salt, sugar, and sesame oil.

practice :

First, cook the chicken. Place the chicken legs in cold water and add ginger slices and cooking wine. After the water boils, cook for fifteen minutes, then turn off the heat and simmer for five minutes.

2. After cooling , take it out and immediately soak it in ice water. This step can make the chicken skin crispier .

3. Shred : After the chicken is cool, tear it into thin shreds by hand.

4. Seasoning: Add three spoons of light soy sauce to a bowl, then add a spoonful of balsamic vinegar, then add a little salt, then add half a spoonful of sugar, then add minced garlic, then add millet chili, and finally add sesame oil to make a sauce.

5. Slice the lemons, remove the seeds from the lemon slices, place the shredded chicken and coriander together, and place the chopped green onions together, pour in the juice, and stir to make it even.

Tips : Lemon seeds must be removed, otherwise the finished product will be bitter.

4. Vegetarian dishes can also be eaten with rice: Beans and roasted potatoes

Ordinary ingredients create an extraordinary taste, soft and glutinous .

Ingredients : 200 grams of long beans, 1 potato, garlic slices, light soy sauce, dark soy sauce, and salt.

practice :

1. Processing : Break beans into sections, cut potatoes into hob pieces and soak in water to remove starch.

2. Dry stir-fry : Heat the oil in the beans, stir-fry over medium heat until the surface becomes wrinkled and soft, then serve.

3. Fry until fragrant : saute garlic slices in base oil, add potato cubes and fry until the surface is slightly brown.

4. Carry out the stewing operation: pour the beans back, add a spoonful of light soy sauce, a little dark soy sauce, then add salt, stir-fry, then add half a bowl of water, then cover and simmer for five minutes!

5. Collect the juice : Finally , turn on high heat to collect the dry soup , and then take it out of the pot.

A little reminder, the beans must be fried until they are very cooked. The two steps of stir-frying and stewing can ensure that they are cooked and safe.

5. Nourishing and warming: yam, lotus seeds, gorge and pigeon soup

A bowl of it in autumn and winter will warm your heart and stomach, and is full of nutrition.

Ingredients : 1 pigeon, 1 yam, 20 grams of lotus seeds, 20 grams of gorgon seeds, and ginger slices.

practice :

1. Blanch the pigeons: cut the pigeons into pieces, put the pigeon pieces into cold water, and add ginger slices at the same time. After the water boils, skim off the floating foam on the water, then take out the pigeon pieces, and then rinse the pigeon pieces with warm water.

2. Preparation of ingredients : Peel and cut yam into pieces, wash lotus seeds and gorgon seeds and soak for a while.

3. Carry out the stew operation: Place all the ingredients into the soup pot, add enough water, and continue to stew for fifty minutes.

Add an appropriate amount of salt to it for seasoning. There is no need to add other seasonings. You must maintain the original taste of the original soup and ensure that it is authentic.

Tip : It’s best to wear gloves when handling yams to prevent itchy skin from allergies.

6. Kuaishou seasonal vegetables: stir-fried pea sprouts

It only takes a few minutes to whip up a crisp and refreshing green vegetable dish.

Ingredients : 300 grams of pea sprouts, 2 cloves of garlic, salt, and cooking oil.

practice :

1. Cleaning : Wash the pea shoots, remove the roots and drain the water.

2. Sauté until fragrant : Heat oil in a pan, add garlic slices and sauté until fragrant.

3. Quick stir-fry : Pour in the pea shoots and stir-fry quickly over high heat to heat evenly.

4. Seasoning : When the color becomes darker and the texture becomes softer, add an appropriate amount of salt, stir-fry until it is even, and then take it out of the pot.

Tips : When frying green vegetables, you must stir-fry them quickly over high heat to lock in the moisture and maintain a crisp and tender texture.

7. Passionate Tomatoes: Tomato Beef Brisket

Classic home-cooked hard dishes, sweet and sour, rich and tender beef brisket.

The ingredients are: 500 grams of beef brisket, 3 tomatoes, half an onion, ginger slices, cooking wine, tomato paste, and salt.

practice :

1. Blanch : Cut the beef brisket into pieces, add ginger slices and cooking wine to the pot under cold water, blanch and remove.

2. Prepare vegetables : Peel and cut tomatoes into cubes, and cut onions into cubes.

3. Stir-fry the bottom: Heat the oil, add the onions to the pan and stir-fry until the aroma comes out, then add the tomato cubes, continue to stir-fry until the soup comes out, then add another spoonful of tomato paste to add flavor.

4. Stew: Pour the beef brisket into the pot and stir-fry. Stir-fry evenly. Then add enough hot water and simmer slowly over low heat for 1 to 1.5 hours. Stew until the beef is tender. Finally, add salt for seasoning.

You need to know some tips for peeling tomatoes. Specifically, you need to make a cross shape on the top of the tomato, and then scald it with boiling water. After that, the skin of the tomato can be easily peeled off.

8. Fresh and original flavor: steamed sea bass

The method that best reflects the original taste of the ingredients, the fish is extremely tender.

Ingredients : 1 seabass, shredded green onion, shredded ginger, steamed fish soy sauce, cooking oil.

practice :

Preparation: Clean the seabass properly to make it clean, make several cuts on the body of the fish, apply salt and cooking wine evenly, and marinate for a short fifteen minutes.

2. Prepare the plate : Spread ginger slices on the bottom of the plate, put the seabass on it, and put some shredded ginger on the fish.

3. Steaming : After the water boils, put it into the steamer and steam over high heat for 8-10 minutes .

4. Take out and pour out the soup from the plate (the key to removing the fishy smell), sprinkle with shreds of green onion, pour the steamed fish with soy sauce, and finally pour a spoonful of hot oil to stir up the aroma.

You should know that the time required for steaming fish must be adjusted according to the size of the fish. The criteria for judgment are that the fish eyes protrude and the fish meat and fish bones are separated.