Cooking at Home with Meat and Vegetables: Family Favorites
Tomato and Chive Omelette. Chives are torn into open pieces by hand, and chives will shrink when stir-fried, so it is not recommended to tear them too small. Tomatoes are pricked with a fork and burned over the fire, after hearing the sound, turn off the fire and peel them and cut into pieces. Green and red bell peppers are diced and prepared. Fry a little oil in a pot, pour in the tomatoes and stir-fry until it becomes viscous. To increase the taste, add a medium-sized onion, and I will add a little white sugar to enhance the flavor. After the tomatoes are stir-fried, pour in the chives. It can also be wrapped in tomatoes and stir-fried separately with chives, I personally like to put it in directly to burn, so the chives will be more flavorful. The chives are stir-fried a few times, they will turn pale red and become a lot softer. At this time, don't stop, continue to flip a few times, so that the chives are fully wrapped in tomatoes, this is the finished product that children like with sour and sweet flavor. After the tomatoes and chives are mixed, add diced green and red bell peppers and stir-fry again. Finally, add a little salt to enhance the flavor and serve!
Leeks and Dried Shrimp. Prepare leeks and dried shrimp. Leeks don't need too much, just a little as a garnish. This dried shrimp, in some places should be called preserved shrimp, anyway, is the kind of bean curd shown in the picture. Leeks are cut into segments, dried shrimp are cut into thin strips. Heat a pot, add cold oil and stir-fry dried shrimp, add a little pepper to flavor, then add a little light soy sauce, whether to add or not is a matter of preference. Dried shrimp is easy to cook, but I think it's difficult to flavor, so it's better to stir-fry for a while. After the dried shrimp is stir-fried, pour in the leeks and stir-fry together. After one minute, add salt and out of the pot. This dried shrimp has no salt flavor, so add salt when plating.
Seaweed Stir-fry. After buying seaweed, wash it clean and cut it into uniform thin strands. If you make braised pork belly, it's better to make it into clumps. Seaweed is stir-fried with a little oil, add minced ginger and garlic, stir-fry until fragrant. I often don't stir-fry minced ginger and garlic, but before stir-frying seaweed, I will stir-fry a part of it because seaweed has a little seafood flavor that some people can't stand. Ginger and garlic stir-fried out of fragrance, pour in seaweed strands quickly stir-fry. Because seaweed is not easy to cook, everyone can add some boiling water during the cooking process. Seaweed is stir-fried until softened, you can add diced green and red bell peppers and remaining minced ginger and garlic and stir-fry over high heat, finally sprinkle some pepper, don't need to add salt anymore, because this seaweed has saltiness, so you can serve it directly after cooking!
Five-Spice Pork Belly and Turnip Braising. Do not use non-stick pan and do not add oil, directly put five-spice pork belly to stir-fry until the oil comes out. If you are not using a non-stick pan, to prevent sticking, you can first add a little oil to start with. Five-spice pork belly is stir-fried to bring out oil, add sugar and stir-fry until colored, add a little light soy sauce, add a full amount of boiling water to cook until the soup becomes significantly less, pour in turnip cubes and steam until turnip is softened. Add salt before serving, finally sprinkle with scallions!
Beef Slice and Green Vegetable Soup. After slicing beef, add flour and mix well to make a slurry and then boil, the texture will be much more tender. Add a full amount of cold water to the pot and put the beef slices in, after boiling add a small flame and simmer for a while, let the beef slices be cooked through, finally add green vegetables, add salt and out of the pot.
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