I love good food, but I'm lazy by nature.
I don't cook every day. When I do, I just go with whatever's quickest and easiest.
So I can't write the sort of meticulous prose that insists food must be prepared with the finest ingredients and the greatest care.
If one or two recipes can make someone smile knowingly, or inspire them to give them a try,
I'll be delighted. Everyone's welcome to chat and hang out in the comments, too.
Theme:
On the second day of the Lunar New Year, I was drunk~~
I actually found the recipe!
It's amazing!
Be sure to give flowers!
If you don't want to eat mint, I pass…
In the summer, I can survive as long as I have barley tea
Please note that it is not an oyster mushroom (←I think this is basically a fungus), nor an enoki mushroom (←I only think this is delicious in hot pot), but a mushroom with a cap and a stipe.
By the way, mushrooms seem to be fungi, right? Shiitake mushrooms, king oyster mushrooms, oyster mushrooms, enoki mushrooms, etc., Right?
Is that thing you're talking about a mushroom?
The cap is semicircular and thick, and the stipe is hidden in the cap?
Mushroom stew with chicken and mushrooms is delicious, as well as cream of mushroom soup
I don't eat garlic, but my grandma's pickled pickled mustard, kohlrabi and young ginger (which I don't eat either) are all very tasty and mouth-watering. It's a pity that she lives in Yunnan and I live in Shanghai——+
By the way, my mother can't pickle pickled mustard... But she pickled pickled peppers and pears...
I don't know if it tastes good or not. Anyway, I would rather die than eat it. Although my parents say it tastes good, I won't believe them!
My mother is so embarrassing that even Dai physalis rice noodles taste like rubber bands and taste like sour pickled peppers. My father is the only one who obeys my mother's orders...
Mutton…
There is a mutton restaurant in Kunming, Yunnan, where the braised mutton is very delicious, and it is cooked with mint (this is probably the only dish I have eaten that has Bo as an ingredient)
The mutton in Shanghai is not delicious. It comes from sheep. Is mutton or goat better?
I don't like tomato and egg soup but I love tomato scrambled eggs…the eggs in it…
My family never eats stir-fried spicy chicken...
By the way, in the past, there was only one delicious dry-fried spicy chicken in our school cafeteria. I ate this almost three days a week...
The dough is beautiful!
But what my family eats is green vegetables or chicken feather vegetables...
But I only eat chicken and vegetable noodles, which must also contain shredded pork, bamboo shoots and edamame, preferably Kaiyang, and then add a few drops of vinegar...
Cold noodles are also good...
Simple braised pork, I learned it from the mother of a colleague from Chaozhou who used to share a house. It tastes good and is suitable for those with a lot of carnivores in the house:
1. Pork belly is written into 10cm long sections (one or half a catty is fine. Pork tongue has a tough appearance before it is cut, so buy it as appropriate.)
2. Heat oil in a pan, add a clove of garlic and a small chili pepper (any chili sauce will do if you don't have the pepper) and fry them.
3. Prepare a bowl (the kind used for rice in the south, not the kind used for noodles in the north). Pour half a bowl of Lee Kum Kee light soy sauce and a few spoonfuls of dark soy sauce. If you have bottled marinade, you can also pour some. If not, pour more light soy sauce until the bowl is full. When the oil is heated to 70% to 80%, pour it in and fry for 20 seconds. (Be careful as it will burn your hands if it splashes out)
4. Add the meat, stir for 2 minutes, use medium heat, otherwise the soy sauce will stick to the pan, add half a spoonful of sugar.
5. After 2 minutes, pour boiling water to cover the meat. When it boils over high heat, cover the pot and turn to medium heat. Cook for half an hour (if you like it a bit raw, 20 minutes is enough), take it out and slice it. Pour the leftover soup into a bowl and eat it.
Under normal circumstances, there is no need to add salt. . .
Ouch~ I'll just eat this on the weekend (
On the second day of the Lunar New Year, I was drunk~~ I actually found the recipe! It's amazing! Be sure to give flowers!
If you don't want to eat mint, I pass… In the summer, I can survive as long as I have barley tea
Please note that it is not an oyster mushroom (←I think this is basically a fungus), nor an enoki mushroom (←I only think this is delicious in hot pot), but a mushroom with a cap and a stipe. By the way, mushrooms seem to be fungi, right? Shiitake mushrooms, king oyster mushrooms, oyster mushrooms, enoki mushrooms, etc., Right? Is that thing you're talking about a mushroom? The cap is semicircular and thick, and the stipe is hidden in the cap? Mushroom stew with chicken and mushrooms is delicious, as well as cream of mushroom soup
I don't eat garlic, but my grandma's pickled pickled mustard, kohlrabi and young ginger (which I don't eat either) are all very tasty and mouth-watering. It's a pity that she lives in Yunnan and I live in Shanghai——+ By the way, my mother can't pickle pickled mustard... But she pickled pickled peppers and pears... I don't know if it tastes good or not. Anyway, I would rather die than eat it. Although my parents say it tastes good, I won't believe them! My mother is so embarrassing that even Dai physalis rice noodles taste like rubber bands and taste like sour pickled peppers. My father is the only one who obeys my mother's orders...
Mutton… There is a mutton restaurant in Kunming, Yunnan, where the braised mutton is very delicious, and it is cooked with mint (this is probably the only dish I have eaten that has Bo as an ingredient) The mutton in Shanghai is not delicious. It comes from sheep. Is mutton or goat better?
I don't like tomato and egg soup but I love tomato scrambled eggs…the eggs in it…
My family never eats stir-fried spicy chicken... By the way, in the past, there was only one delicious dry-fried spicy chicken in our school cafeteria. I ate this almost three days a week...
The dough is beautiful! But what my family eats is green vegetables or chicken feather vegetables... But I only eat chicken and vegetable noodles, which must also contain shredded pork, bamboo shoots and edamame, preferably Kaiyang, and then add a few drops of vinegar... Cold noodles are also good...
Simple braised pork, I learned it from the mother of a colleague from Chaozhou who used to share a house. It tastes good and is suitable for those with a lot of carnivores in the house: 1. Pork belly is written into 10cm long sections (one or half a catty is fine. Pork tongue has a tough appearance before it is cut, so buy it as appropriate.) 2. Heat oil in a pan, add a clove of garlic and a small chili pepper (any chili sauce will do if you don't have the pepper) and fry them. 3. Prepare a bowl (the kind used for rice in the south, not the kind used for noodles in the north). Pour half a bowl of Lee Kum Kee light soy sauce and a few spoonfuls of dark soy sauce. If you have bottled marinade, you can also pour some. If not, pour more light soy sauce until the bowl is full. When the oil is heated to 70% to 80%, pour it in and fry for 20 seconds. (Be careful as it will burn your hands if it splashes out) 4. Add the meat, stir for 2 minutes, use medium heat, otherwise the soy sauce will stick to the pan, add half a spoonful of sugar. 5. After 2 minutes, pour boiling water to cover the meat. When it boils over high heat, cover the pot and turn to medium heat. Cook for half an hour (if you like it a bit raw, 20 minutes is enough), take it out and slice it. Pour the leftover soup into a bowl and eat it. Under normal circumstances, there is no need to add salt. . .