5 Easy Home-Style Dishes

Meat with Eggplant

Main ingredients: eggplant, pork, ginger, scallion, garlic, light soy sauce, cooking wine, sugar, salt, starch, doubanjiang

Instructions:

1. Cut the eggplant into dicing, add a little salt and marinate for a while. Cut the pork into minced meat, season with cooking wine, sugar and light soy sauce.

2. Remove the water from the marinated eggplant, rinse it with water, dry it with a filter, heat oil in a wok, fry the eggplant until soft, and set aside.

3. Add a little more oil in the wok, add doubanjiang and ginger, scallion and garlic to sizzle, pour in the minced meat, fry until the meat turns white, then add eggplant, stir-fry, add sugar, light soy sauce and salt, before serving, use starch to make a sauce, reduce the juice to completion. Transfer to a dish and sprinkle with chopped scallions, ready.

Fish-Fragrant White Cabbage

Main ingredients: white cabbage 300g, dried wood ear fungus 100g, salt 1/2 tablespoon, soy sauce 1/2 tablespoon, vinegar 1/2 tablespoon, chicken broth 1/2 teaspoon, scallion 5g, ginger 5g, garlic 5g, starch 1 tablespoon, chili sauce 1 tablespoon, sugar 1/2 tablespoon, vegetable oil 2 tablespoons

Instructions:

1. Prepare large white cabbage and wood ear fungus, cut scallion, ginger and garlic into minced pieces for later use.

2. Soak the wood ear fungus in water, tear it into small pieces, in a bowl add sugar, soy sauce, salt, vinegar, starch and water to make a fish-fragrant sauce.

3. Cut the white cabbage into blocks, in a wok put vegetable oil, put white cabbage blocks in, fry until the moisture is evaporated, then pour out.

4. In another wok, pour vegetable oil, fry chili sauce until red oil comes out, add scallion, ginger and garlic to continue to fry out fragrance.

5. Add the soaked wood ear fungus and stir-fry evenly, pour in the fish-fragrant sauce and boil until thick.

6. Pour in the fried white cabbage, stir-fry evenly, add chicken broth to adjust the seasoning.

Meat with Bean Curd Sticks

Main ingredients: bean curd sticks 500g, pork minced meat 200g, chili peppers 5g, scallion, garlic, light soy sauce 1 spoonful, sugar 1 spoonful, aged vinegar, starch 1 spoonful, cooking wine 1 spoonful, salt, vegetable oil

Instructions:

1. Cut the bean curd sticks into dicing, cut scallion, garlic and chili peppers into dicing.

2. Put a little vegetable oil in the wok, when the oil is cold, put the minced meat in to stir-fry, add a little aged vinegar to adjust the color, then set aside.

4. Put a little vegetable oil in the wok, put the scallion, garlic, chili peppers into the wok to fry out fragrance.

5. Put the bean curd sticks into the wok to stir-fry, add a little water while stir-frying.

6. When the bean curd sticks are mature, add the previously cooked minced meat, add a little salt to stir-fry evenly.

Pork and Eggplant

Main ingredients: eggplant 4 pieces, minced pork 200g, egg 1 piece, cooking wine 1 tablespoon, light soy sauce 2 tablespoons, aged vinegar 1 tablespoon, old soy sauce 1 tablespoon, oyster sauce 1 tablespoon, scallion, ginger, garlic minced, sugar 1 tablespoon, starch, salt 1 teaspoon, chicken broth

Instructions:

1. Put the minced pork in a bowl, add the egg, add 1 tablespoon of cooking wine, light soy sauce 2 tablespoons, aged vinegar 1 tablespoon, old soy sauce 1 tablespoon, minced scallion, ginger and garlic.

2. The eggplant is washed, the roots are removed, the skin of the eggplant is peeled and cut into pieces, the minced pork is filled into the eggplant.

3. In a flat pan, put vegetable oil, heat to medium heat, put the eggplant pieces into the flat pan, fry until the surface changes color.

4. In a small bowl, put 1 tablespoon of light soy sauce, 1/2 tablespoon of aged vinegar, 1/2 tablespoon of sugar, a little water, to make a sauce, add to the wok, reduce the sauce to completion.

Home-Style Kung Pao Chicken

Main ingredients: chicken breast 250g, green and red bell peppers 4 pieces each, fried peanuts 50g, scallion 2 tablespoons, ginger 1 tablespoon, garlic 1 tablespoon, Sichuan peppercorns 15g dried red chili, salt 1 teaspoon, cooking wine 1/2 teaspoon, cornstarch 2 tablespoons, rice vinegar 2 tablespoons, soy sauce 1 tablespoon, sugar 2 tablespoons, water 2 tablespoons, cornstarch 2 tablespoons, sesame oil 1 tablespoon

Instructions:

1. Cut the chicken breast into 1cm pieces, add salt (1/2 teaspoon), cooking wine and cornstarch to mix, then marinate for 5 minutes. Cut the scallion into pieces slightly smaller than the chicken pieces. Ginger and garlic are cut into minced pieces.

2. Put the garlic, scallion and ginger into a bowl, add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water and cornstarch to make a sauce for later use.

3. Heat the wok, pour in vegetable oil, then add a little sesame oil, when the oil is cold, add Sichuan peppercorns, wait for the Sichuan peppercorns to come out of fragrance, the color becomes slightly darker, then add the chicken pieces to stir-fry until changed color.

4. Add the green and red bell pepper pieces, stir-fry for 10 seconds, pour in the prepared sauce, stir-fry over high heat for 1 minute, then pour in the fried peanuts.