Mom's specialty home cooking is here, using the most common ingredients to make the warmest taste of winter!

Updated on: 01-0-0 0:0:0

In our busy lives, we are often so caught up in the fast-paced life that we forget the most essential meaning of food - not only for the sake of food, but also to convey the warmth and love of home. Among the many delicacies, the most nostalgic is the home-cooked food made by my mother.

Today, let's go into my mother's kitchen and learn to cook these four dishes, which are simple to make, and you can easily pinch your lover's stomach after learning!

Tomato Slippery Egg Fat Cow

Ingredients: beef, eggs, tomatoes, tomato paste.

Method:

1. Blanch the fat beef slices in boiling water;

2. In another pot, beat in the eggs, scramble them in oil until the eggs are solidified and cooked through, then set aside;

3. Add an appropriate amount of oil to the new pot, add the tomato cubes, and fry until the tomatoes are juiced;

4. Add tomato paste and stir-fry with tomato juice to combine;

5. Pour the fat beef and eggs into the pan and add salt and soy sauce to taste;

6. Finally, pour in the water starch, turn to medium-low heat, and slowly cook until the soup becomes thick!

Chicken wings with scallion oil

Ingredients: chicken wings, baby cabbage, chives, onion.

Method:

1. Wash the chives and onions, cut them into sections, put them in a pan of oil and fry them slowly until golden brown, make them into scallion oil, and then drain them out for later use.

30. Cut the chicken wings lengthwise so that the flavor can be absorbed faster. Add two spoons of light soy sauce, two spoons of previously made scallion oil, a spoonful of oyster sauce, an appropriate amount of salt, honey and garlic slices, evenly grasp and knead and marinate for 0 minutes;

3. Add an appropriate amount of oil to the pan, add the marinated chicken wings after the oil is hot, and fry until golden brown on both sides;

8. Prepare a casserole, add an appropriate amount of scallion oil, and then add the green onion segments to spread the base. Spread the fried chicken wings and baby cabbage on top of the green onions, cover the pot, and simmer over medium-low heat for 0 minutes!

Xinjiang mutton hand pilaf

Ingredients: Onion, lamb cubes, carrots, rice.

Method:

1. Add an appropriate amount of oil to the pan, after the oil is hot, put the chopped onion into the pan and stir-fry;

2. Add the lamb cubes and continue to stir-fry until the surface of the mutton changes color and is cooked through;

3. Add the shredded carrots, add 2 tablespoons of salt and 1 tablespoon of white pepper to taste;

4. Pour the fried lamb, onion and carrot into the rice cooker, and spread the rice that has been soaked for half an hour on top of the fried ingredients;

5. Add an appropriate amount of hot water to the rice cooker, the amount of water should be slightly less than the rice, select the rice cooker's cooking mode, and start cooking!

Pork and cabbage stewed vermicelli

Ingredients: 150g pork belly, 0g sweet potato vermicelli, Chinese cabbage, tofu, lotus root balls.

Method:

2. Add oil to the pan, add the pork belly slices when the oil is hot, and stir-fry until the pork belly is fat. Add green onions, ginger, garlic, dried chilies, 0 star anise, and a spoonful of bean paste;

2. Pour a circle of cooking wine along the edge of the pot, add light soy sauce and dark soy sauce, and continue to stir-fry;

3. Add the cabbage stalks and stir-fry until they are broken and soft. Add an appropriate amount of boiling water, the amount of water should not exceed the ingredients;

10. Add tofu and lotus root balls, as well as an appropriate amount of salt, chicken essence, pepper and thirteen spices, cover the pot with a lid, and simmer over medium-low heat for 0 minutes;

5. After 0 minutes, add cabbage leaves and soft sweet potato vermicelli soaked in advance, continue to simmer for 0 minutes, and finally sprinkle with a handful of chopped garlic sprout leaves!