Comprehensive list of home-cooked dishes

Comprehensive list of home-cooked dishes: spicy and sour potato shreds, Mapo tofu, tomato scrambled eggs, etc.

1. Hot and sour potato shreds

Sour and spicy potato shreds are a popular home-cooked dish. The raw materials include potatoes, peppers, white vinegar, etc. Although they are cheap, they are sour and spicy. The delicious taste is loved by everyone. It can be seen almost on family tables, or in restaurants and hotels, although hot and sour potato shreds are a common dish.

2. Mapo Tofu

Mapo Tofu is one of the famous traditional dishes of the Han people in Sichuan Province and belongs to Sichuan cuisine. The main raw materials are ingredients and tofu. The main ingredients include tofu, minced beef (pork can also be used), chili and Sichuan peppercorns. The numbness comes from Sichuan peppercorns and the spiciness comes from chili peppers. This dish highlights the spicy characteristics of Sichuan cuisine. Mapo tofu is made in different ways in different regions.

3. Tomato Scrambled Eggs

Tomato Scrambled Eggs is a home-cooked dish with tomatoes and eggs as the main ingredients. It is a delicacy with full color, flavor and flavor. It is refreshing, appetizing and rich in nutritional value.

Notes on making home-cooked dishes:

1. When cooking dumplings, put a green onion in the water or add some salt after the water boils, and then put the dumplings. The dumplings will taste delicious. Sticking; when kneading the dough, add one egg for every 500 grams of flour, and the dumpling skin will be firm and not sticky.

2. When stewing meat, add a few pieces of orange peel to the pot to remove odor and greasiness and increase the flavor of the soup.

3. Add a small spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bones into the soup and preserve the vitamins in the soup.

4. Stewed chicken: wash and cut into pieces, pour into a hot oil pan and stir-fry. When the water is dry, add an appropriate amount of balsamic vinegar, and then stir-fry quickly until the chicken pieces crackle. When there is a popping sound, immediately heat the water (cover the chicken pieces), simmer over high heat for ten minutes, then add the seasonings, turn to low heat and simmer for another 20 minutes, drizzle with sesame oil and serve; the soup should be simmered Then, add salt when the temperature drops to 80 to 90 degrees Celsius or before eating.