Home cooking without chili peppers

Dishes that people eat more frequently in daily life are called home-cooked dishes. And we basically all grew up eating home-cooked meals. Of course, there are many types of home-cooked dishes, and the cooking methods are also different. The final taste depends on your own preferences. For example, if you don’t like or can’t eat chili peppers, then you have to make some home-cooked dishes that don’t contain chili peppers!

1. Steamed meat pie with salted egg

Ingredients: 200g pork, 1 raw salted egg, a little green onion, a little minced ginger, 1 teaspoon cooking wine, 1 teaspoon fresh soy sauce, 1 teaspoon starch (or 1 tablespoon oatmeal), 1 tablespoon water;

practice

1. Chop the pork into minced meat; separate the egg white and yolk of the raw salted egg, and chop the green onion and ginger into fine pieces for later use;

2. Add salted egg white, green onion, ginger and other seasonings to the minced meat and mix well. Put the minced meat into a container and flatten the surface. Cut the salted egg yolk in half and place it on the meat patties. Put it into the steamer and steam for about 15 minutes after steaming.

Tips: 1. Adding water when stirring the minced meat can make the meat taste smoother and tenderer; 2. The saltiness of salted egg white is enough, so don't add salt to the minced meat;

2. Braised yam spareribs

Ingredients: 500g spare ribs, 200g yam, 1 piece of fermented bean curd, 1 spoon of soybean paste, 1 star anise, 1 small piece of cinnamon, 3 sections of green onion, 2 cloves of garlic, 3 slices of ginger, dark soy sauce, cooking wine;

practice

1. Wash and peel the yam, then cut into dices. After cutting, soak in light salt water for later use to prevent oxidation and discoloration; wash the ribs, put an appropriate amount of water in the pot, and put the ribs in the pot with cold water;

2. Cook for 5 minutes after the water boils, skim off the foam, take out the ribs, and wash them in clean water; wash the pot and put the ribs in;

3. Add water until the ribs are 2-3 cm above the surface; add onion, ginger, garlic, star anise, cinnamon; add fermented bean curd and soybean paste for seasoning and coloring. Both fermented bean curd and soybean paste are salty, so no need to add salt;

4. Adding a proper amount of cooking wine can remove the fishy smell of the ribs; adding a proper amount of dark soy sauce can make the ribs more beautiful in color and make them more flavorful. After the water boils, simmer over medium heat;

5. When the soup is reduced by half, pour in the yam. If you add the yam too early, it will be overcooked; if you add it too late, it will not be easy to cook and taste good. Therefore, it is best to add it when the soup is reduced by half. When the soup is almost gone, turn on high heat to reduce the soup. Only by reducing the soup on high heat can the ribs be more beautifully colored.

6. Stir with a spoon while the sauce is collected to prevent the pot from sticking. The sauce is dried up. If you like to mix rice, you can leave a little sauce to mix with rice. Put the ribs on a plate, sprinkle with a little chopped green onion, and you can enjoy it.

3. Egg-fried tofu

Ingredients: tofu, eggs, salt, green onions;

practice

1. Add oil to a frying pan, put the sliced ​​tofu into the pan, sprinkle a little salt, and fry until both sides are golden brown;

2. Beat the eggs with chopped shallots and salt (use pheasant eggs for better taste);

3. Pour the egg liquid on the tofu, wait until one side is solidified, then turn it over until the egg is cooked.