12 Delicious Side Dishes, Easy to Make, Affordable Ingredients, Enough for the Whole Family to Eat Two Bowls of Rice
Recently I stayed at home, and everyone has learned to make a lot of dishes, right? During the time spent at home, we can't just eat meat, we should eat a variety of vegetables and fruits to ensure a balanced diet and maintain a healthy body. Today, I'll share 12 dishes that are perfect for spring, nutritious and delicious, learn them all and cook them one by one, you can have two bowls of rice every meal, eat well and eat full, and the whole family will love it. The recipes are easy to learn, let's learn and cook them!
Beer-infused Sunfish
3 Sunfish, 1/2 a bottle of beer, 50g of ginger, 1/2 bunch of green onions, 2 chilies, 3g of minced garlic, 2g of salt, 15g of soy sauce, 10g of oyster sauce, 5g of fragrant scallions
1, Prepare the ingredients, Sunfish, peel off the scales and guts, cut the green onions into thin slices, ginger into minced pieces, chilies into small segments, 3g of minced garlic
2, Beer, salt, soy sauce, oyster sauce mixed evenly, used to later pour into the pot to braise.
3, Heat the pot, pour in a lot of oil, prevent sticking, put the Sunfish in and sear, preferably in a non-stick pan, so it won't stick to the bottom.
4, Sear both sides until golden brown, add minced ginger, green onions and chilies, 3g of minced garlic, small fire stir-fry until fragrant.
5, Pour in the beer and seasoning, boil, then reduce the heat for 8 minutes, and then simmer until it thickens and is out of the pot.
Scallion Stir-fried with Squid
3 Squid, 1 bunch of scallions, 2 spoons of soy sauce, 1 spoon of oyster sauce, 2g of salt, 1 spoon of, 4 slices of ginger, 3g of minced garlic, a little oil
1, Remove the film from the squid, diagonally cut and slice, don't cut through the bottom, make a knife cut before slicing into small pieces.
2, Wash the scallions and cut them into small pieces, remove the old and tough parts.
3, Heat the pot and add oil, stir-fry ginger and garlic until fragrant, add squid pieces and stir-fry over high heat until evenly browned, add to remove the fishy smell.
4, Add a little pepper and stir-fry, add soy sauce and oyster sauce and scallion pieces, stir-fry until evenly mixed, season with salt and out of the pot.
Shanghai Green Vegetables with Pork Slices
1/2 pound of Shanghai Green Vegetables, 300g Pork Belly, 3g minced garlic, 2 slices of ginger, 5g, 15g soy sauce, 1g salt, 1g
1, Wash and slice the Shanghai Green Vegetables, cut the pork belly into slices.
2, Heat the pot and pour in a little oil, stir-fry minced garlic and ginger until fragrant, then add the pork slices and stir-fry over high heat.
3, When the pork slices are slightly browned, add to stir-fry to bring out the aroma.
4, Add soy sauce and and continue to stir-fry.
5, Add the drained Shanghai Green Vegetables, stir-fry quickly until evenly mixed.
6, When the Shanghai Green Vegetables start to soften and turn a vibrant green color, season with salt and out of the pot.
Pot Roast with Turnip
1 Turnip, 600g Pork Belly, 20g soy sauce, 15g oyster sauce, 20g, 3 slices of ginger, 2g white pepper, 2 bowls of hot water, a little salt
1, Peel and cut the Turnip into pieces, blanch the pork belly.
2, Heat the pot, pour in a little oil, first stir-fry ginger and then add the pork belly quickly.
3, When the surface is slightly dry, add white pepper and, then pour in soy sauce and oyster sauce and stir-fry until evenly mixed, add hot water to boil, cover the pot and simmer for 25 minutes.
4, Lift the lid and pour in the Turnip pieces, add a little salt and stir-fry for 10 minutes before taking it out of the pot.
Egg Yolk with Chili
3 Chilies, 4 Eggs, 2g salt, 1 spoon of soy sauce, 1 clove of garlic, a little oil
1, Remove the chili seeds and cut the chilies into square pieces, wash them clean.
2, Beat the eggs into a bowl, add a little salt and mix evenly. Heat the pot, add a little oil and cook the eggs into broken egg pieces.
3, Pour in a little oil, stir-fry minced garlic, then add the chopped green chilies, stir-fry over high heat.
4, When the green chilies become more vibrant, add the broken egg pieces and continue to stir-fry, season with salt and a little soy sauce, and stir-fry until evenly mixed, and then out of the pot.
Lucky Knot
1 piece of tofu skin, 200g pork filling, 2g salt, a little water, 1g ginger minced, 1g chicken powder, 15g soy sauce, 15g cornstarch, a little oil, a little purple cabbage
1, Mix the pork filling with , soy sauce, cornstarch, chicken powder and minced ginger and salt.
2, Wet the tofu skin with a little water and stick the purple cabbage on it.
3, Spread the pork filling evenly, with the pork filling slightly higher in the middle, so the shape will be better.
4, On the short side, roll it up from both ends, tighten it and place it in a plate. In the pot, add water, put it in the pot and steam for 18 minutes, cut it into pieces and arrange it on a plate.
5, Add 15g cornstarch and water to a mixture and cook until viscous, drizzle the Lucky Knot on it, and sprinkle a little green onion on it, and it’s ready to serve.
Stewed Bitter Gourd with Pork
1 Bitter Gourd, 100g Pork Belly, a little fragrant mushroom, a little chili pepper, a little green onion, 6g minced garlic, 2g white pepper, 2g salt, 10g soy sauce, a little peanut oil, a little black pepper, 3g cumin powder
1, Clean and slice the bitter gourd, 8 pieces of fragrant mushrooms, clean and cut into threads, 6g minced garlic, ILIA pepper, 2g white pepper, 2g salt, 10g soy sauce, a little peanut oil, 3g cumin powder
1, Cut the bitter gourd into strips, and cut the black fungus into threads.
2, Heat the pot and add a little oil, stir-fry minced garlic and black fungus, cook until soft and add soy sauce, oyster sauce and stir-fry to bring out the aroma.
3, Pour in a bowl of hot water and add white pepper and salt to season, put the tofu skin into the pot and steam for 3 minutes, turning over once.
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