How to make lunch at home

In life, entertaining guests is inevitable. In addition to hosting banquets in restaurants, you can also make delicious food at home. Many times, delicious homemade food can also make people feel at home. There are many types of home-cooked meals in life. Generally, we need to start from the aspects of color, aroma and taste. The methods of making home-cooked meals for lunch are even more diverse, and the taste is also quite good, which you can understand.

1. Peel the eggplant and potatoes, cut into dice; break the green pepper into small pieces; pour more oil into the pan, when it is 70% hot, put the potato pieces in first, fry until golden, remove when slightly transparent; then pour the eggplant into the pan, fry until golden, add the green pepper pieces and remove together; sauté the chopped green onion and minced garlic in a small amount of hot oil, add broth, light soy sauce, sugar, salt, eggplant, potato and green pepper pieces and stir-fry briefly; add water starch and cook over high heat until the sauce is reduced.

2. Cut the braised beef into palm-sized pieces, put it into a pot filled with cold water, turn on high heat and bring the water to a boil. (Note: do not cover the pot when cooking beef.) After most of the blood in the beef has been cooked out, take out the beef and let it cool. In another soup pot, add 3 bowls of water, bring to a boil, add dried chilies, ginger slices, star anise, cinnamon, bay leaves, Sichuan peppercorns, cloves, nutmeg, and grass caraway and cook for 5 minutes. Put beef, dark soy sauce, light soy sauce and cooking wine into the pot, bring to a boil over high heat and then simmer over low heat for 40 minutes. After taking out the beef and letting it cool, put it back into the pot and cook for 15 minutes. Then turn off the heat and let the beef continue to marinate in the pot for two hours.

3. Sweet and Sour Hairtail : Divide the hairtail into 5 cm pieces and marinate with salt. Use kitchen paper to absorb the moisture on the surface of the hairtail and apply some flour. Heat oil in a pan, add the hairtail slices and fry until both sides turn golden brown. Remove from the pan and drain the oil for later use. Leave some oil in the pan, add scallion, ginger and garlic, stir-fry, then add the fried hairtail. Add cooking wine, vinegar, soy sauce, a little soup, sugar and chicken essence, stir well after the flavors are added.

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