What are those in home cooking?

Home cooking refers to the dishes that families make and eat every day.

There are too many varieties, vast areas and different yields in different places.

Eat some light food in summer, and the dessert can be mung bean seaweed soup, eight-treasure porridge, tremella lily soup and so on. Soup can be: old duck and winter melon seaweed soup, fish head and tofu seaweed soup, straw mushroom minced meat soup, etc.

Side dishes can be: fried beef with bitter gourd, fried luffa with chicken liver, fried eggplant with shrimp skin, eggs and so on. Because there are more melons and fewer vegetables in summer, the vegetables in summer are only spinach and sweet potato seedlings, which can be fried with garlic. Delicious and convenient.

Recommend some home-cooked dishes:

First, mushroom cabbage

Roasted rapeseed with mushrooms is smooth and fragrant, and the rapeseed is bright green and crisp, with good color, fragrance and taste. And both of them are experts in reducing blood fat, and the effect is doubled. In addition, because mushrooms contain a unique flavor substance-Lentinus edodes essence, frying with rapeseed can not only cover up its bitterness, but also add flavor and umami to dishes.

Ingredients: Chinese cabbage, mushrooms, chives, ginger, salt, sugar, starch, chicken essence and monosodium glutamate.

1, heat the oil on the pan to 80%. Put the cabbage in a slightly fried dish for later use; Wash the pot and put it on the fire. Add oil and heat to 80% heat, then add onion and Jiang Mo and saute until fragrant. Then stir-fry the mushrooms in the pan for about a minute.

2. Then put the cabbage into the pot, add a little salt and sugar, put a few spoonfuls of water into the pot, simmer for 6 minutes, then thicken the juice, add monosodium glutamate and mix well.

Second, stir-fry bitter gourd

Bitter gourd has a strong antioxidant effect, which can strengthen capillary contraction, promote blood circulation and prevent arteriosclerosis. Bitter gourd also has the effects of clearing away heat, relieving summer heat, reducing swelling and detoxifying. Bitter gourd is rich in vitamins B, C, calcium and iron. , and has obvious hypoglycemic effect, and has certain curative effect on diabetes. It also has certain antiviral ability and anticancer effect.

Ingredients: 500g of bitter gourd, 50g of peanut oil, 4g of salt, 0g of cooking wine10g, 2g of monosodium glutamate and 5g of sesame oil.

1. Wash bitter gourd with clear water, cut it in half, remove the pulp and seeds, cut it into strips with a length of 5cm and a width of 1cm, put it in a boiling water pot, and take it out to control the moisture.

2. Put the net pot on the fire, put peanut oil until it is 80% mature, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine, monosodium glutamate, pour sesame oil and serve.

Third, stir-fry cashews with celery and lily.

Celery and celery have the same nutritional and dietetic value. Celery is cool and sweet. It contains aromatic oil, VP, vitamins, free amino acids and other substances, and has the effects of stimulating appetite, lowering blood pressure, strengthening brain, clearing bowel, relaxing bowels, removing toxic substances, relieving swelling, promoting blood circulation and lowering blood pressure. Lily can relieve cough and treat insomnia. Men with heavy internal heat often eat it to clear fire and clear heart and improve eyesight. Men who smoke a lot can eat it to moisten their lungs. Eating more for women will accelerate the metabolism of skin cells, and also play the role of beauty beauty, helping the elderly to improve their immunity and prevent and treat cancer.

Raw materials: celery 100g, lily 50g, carrot 50g, cashew 50g, salt, sugar and edible oil.

1. Cut off the head and tail of the lily and divide it into several petals. Wash and dice celery. Wash carrots and cut them into thin slices. Add cooking oil to the wok, add cashew nuts with cold oil and low heat, fry until crisp, and then take out the oil control for later use.

2. Pour out half of the oil, heat the remaining oil with high fire, add carrots and diced celery, and stir-fry for about 1 minute.

3. Add lily, a little salt and sugar, stir-fry for about 1 minute, turn off the fire, sprinkle with cashews, and mix well to serve.