Bring a meal recipe a week, and do it every day, it saves money than ordering takeout, and the food is better

What to eat with food in the next week, just read this article. There are meat and vegetables, which save a lot of money than ordering takeout. The key is to eat well. ​

The selected dishes are the same as before, but try to make them simple, and they will not change color and soup after being stored in the fresh-keeping box. Eat delicious dishes, I hope everyone likes them~

Monday

Steamed chicken drumsticks + roasted eggplant with less oil and tomatoes

Steamed Chicken Drumsticks

Chicken, which has always been known for its deliciousness, is cooked by steaming, keeping the tender and smooth texture of the ingredients on the basis of freshness, and every bite is a treat on the tip of the tongue. When bringing rice, put a chicken drumstick, the more heated the more fragrant.

Specific production method

The first step: prepare the ingredients. Two chicken legs, appropriate amount of chives, and appropriate amount of ginger.

Step 2: Treat and clean the chicken legs. Then use a toothpick to make a few more holes in the chicken.

The third step: Put the chicken legs in a large basin, pour two spoons of cooking wine, and then put on gloves, massage the chicken for a while, so that it is convenient to remove the fishy.

The fourth step: Spread a large spoonful of salt on the surface of the chicken, continue to massage the chicken, to let the chicken taste, this step can not be lazy.

Step 5: Put the sliced ​​ginger and shallots into the chicken thigh, and wipe the surface of the chicken a few more times. Then, cover with plastic wrap and put in the refrigerator to marinate for 2 hours to make it taste better.

Step 6: After marinating, take it out of the refrigerator. Find a large plate, put some slices of ginger and ginger on the bottom of the plate, then put the chicken legs, and put some slices of ginger and ginger on the surface of the chicken legs, as shown in the picture.

Step 7: Put it in a steamer or steamer and steam for about 30 minutes. The chicken can be easily pierced with chopsticks.

Step 8: After steaming, remove the chicken. At this time, a lot of chicken soup will be steamed on the plate, this chicken soup is very fresh, don't throw it away. Pour it into the pot, sprinkle some chopped green onions, pour some water, starch, and stir evenly after boiling. At this time, the soup becomes particularly thick, then turn off the heat.

Step 9: Cut the chicken thighs into pieces and place them on the plate. Pour the soup in the pot and serve.

Say a few more words

1. In order to make the chicken drumstick better to remove the fishy and delicious taste. Don't omit the step of applying cooking wine and salt.

2. The size of chicken legs is different, so the steaming time should be increased or decreased according to the size.

Eggplant with tomatoes

If there is meat, let’s have another meal, so it’s just right to bring the meal. The low-oil version of tomato-fired eggplant uses only the amount of oil used for cooking. The cooked eggplant is sour and appetizing, especially suitable for mixing in rice.

Specific production method

The first step: prepare the ingredients. 2 long eggplants, 1 tomato, 1 hot pepper, appropriate amount of garlic.

Step 2: After the eggplant is cleaned, cut it into hob pieces, as shown in the figure.

Step 3: Put the cut eggplant in a basin, add 1 tablespoon of salt, mix well, and marinate for about 15 minutes.

Step 4: Cut the tomatoes into pieces, cut the peppers, and mince the garlic.

Step 5: Take a small bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, a little chicken essence, 1 tablespoon of sugar, 2 tablespoons of cornstarch, 5 tablespoons of water, and mix well to make the bowl juice.

Step 6: After the eggplant is marinated, wring out the water, as shown in the figure.

Step 7: Pour a little oil into the pot, the amount of oil usually used for cooking is enough, then put the eggplant in the pot, turn on the medium and low heat and start to stir fry.

Step 8: Stir-fry until the surface of the eggplant is slightly browned and ready to serve.

Step 9: No need to put oil, the oil left at the bottom of the pot is fine. Put the minced garlic in and stir fry for a nice aroma.

Step 10: Put the tomatoes in the pot, add 2 tablespoons of tomato paste, and stir-fry until the tomatoes are slightly soft.

The eleventh step: Put the eggplant and hot pepper pieces into the pot and stir fry evenly.

Step 12: Pour the adjusted bowl of juice into the pot, stir-fry evenly, and turn off the heat after boiling again.

Step 13: Put it out and serve it.

Say a few more words

1. If the eggplant is relatively old, the skin must be removed, otherwise it will affect the taste.

2. The amount of minced garlic can be a little larger, this is more flavorful.

3. Salt is added when marinating the eggplant, and 2 tablespoons of light soy sauce are also put in the bowl of juice, so don't add salt when frying.

Tuesday

Hang Pepper Beef Tenderloin + Spicy Bean Paste

Hang Pepper Beef Tenderloin

Hangjiao beef tenderloin, the beef is delicious and tender, and the Hangjiao is spicy and crispy. It is eaten with rice. It is full of flavor and extremely delicious.

Specific production method

The first step: prepare the ingredients. 300 grams of beef, 200 grams of pepper, ginger, garlic. (Beef is best to choose beef tenderloin, so that the taste is more tender.)

Step 2: Cut the beef into thick pieces. Cut the Hang Jiao from the middle and cut into two pieces. Mince ginger and garlic for later use. (The beef should be cut horizontally, and the texture of the beef should be cut off, so that the taste of the fried beef will not be old.)

Step 3: Put half egg white, half a spoon of starch, 1 spoon of cooking wine, half a spoon of salt, and half a spoon of light soy sauce into the beef, then pour 1 spoon of cooking oil and marinate for 10 minutes. (Finally, add a little cooking oil and stir well, also to make the beef taste more tender.)

The fourth step: Pour a little oil into the pot. After the oil is hot, put the beef in the pot and break it up.

Step 5: After the beef is discolored, the oil can be controlled and poured out for use. (First of all, don't fry for too long, otherwise it will affect the taste.)

Step 6: Leave a little base oil in the pot, then put the ginger and minced garlic into the pot and stir fry to get a fragrance.

Step 7: Put the peppers in a pot and stir fry.

Step 8: Put the beef in a pan and stir-fry well, then add half a spoon of light soy sauce, half a spoon of salt, 1 spoon of oyster sauce, and a little chicken essence to taste. Stir again and stir well.

Spicy bean paste

The oily tofu made in this way is like a sponge, soaking up the soup, and using it to mix rice with steamed buns are especially delicious.

Specific production method

The first step: prepare the ingredients. 300 grams of oily tofu, appropriate amount of green garlic sprouts, appropriate amount of green onion and garlic, appropriate amount of small red pepper.

Step 2: Cut the oily tofu in half, as shown in the picture, to make it easier to taste.

Step 3: Cut the green garlic seedlings into sections with an oblique knife, mince the shallots and garlic, and cut the red pepper into sections.

Step 4: Pour a proper amount of oil into the pot to heat, then put the chopped green onion, garlic and small red pepper into the pot and stir fry for a fragrance.

Step 5: Put the oiled tofu into the pot and stir fry evenly.

Step 6: Put 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and half a tablespoon of sugar into the pot and stir fry evenly.

Step 7: Pour half a bowl of water into the pot and cook for 2 minutes.

Step 8: Put the green garlic sprouts in the pot, stir-fry evenly, then add half a spoon of salt and a little chicken essence to taste.

Step 9: Pour a small amount of water starch into the pot and stir-fry quickly evenly.

Step 10: Pour a little sesame oil and stir evenly, then turn off the heat.

Step 11: Sheng out and start.

Say a few more words

1. The oily tofu sucks soup. Be sure to boil it with some water to make it taste good.

2. Oyster sauce and light soy sauce have a salty taste. When adding salt, you must pay more attention.

3. Water starch is a mixture of dry starch and water, mainly used for thickening.

Wednesday

Hot pepper stuffed meat + winter melon in oyster sauce

Pepper stuffed with meat

In doing so, the minced meat and pepper are perfectly blended together. The fresh and spicy flavor of the hot pepper neutralizes the greasiness of the meat filling, and the oily aroma and broth of the meat also add to the flavor of the hot pepper. The prepared dishes are complete in appearance, oily and attractive, and have a richer taste. Used to mix rice with rice, it is definitely the best, and the more it is heated, the more delicious.

Specific production method

The first step: prepare the ingredients. 8 hot peppers, 200 grams of pork stuffing, appropriate amount of green onion and ginger. (It is best to choose a straight pepper, so that it is easier to handle when filling meat.)

Step 2: Start mixing stuffing. Add minced green onion, minced ginger, a little sesame oil, half a teaspoon of salt, 1 tablespoon of light soy sauce, half a teaspoon of dark soy sauce, a little chicken essence, half an egg white, and a little water starch in the minced meat, then stir evenly in one direction, and stir until The meat is strong.

Step 3: Remove the stalk after cleaning the sharp pepper, as shown in the figure.

Step 4: Use a chopstick or a knife to reach into the pepper and gently rotate it along the pepper seeds, as shown in the figure.

Step 5: Pull out the whole pepper seed by hand, as shown in the figure.

Step 6: Use chopsticks to put a little bit of meat into the pepper, as shown in the picture.

Step 7: Take an empty bowl, add 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 2 tablespoons of sugar, half a spoon of chicken essence, and a small bowl of water. Make a bowl of juice for later use. (Soy sauce has a salty taste, so no more salt is added.)

Step 8: Heat the pan and pour a little oil into the pan, then put the chilies into the pan and start frying.

Step 9: Fry until tiger skin appears on the surface of the pepper, as shown in the figure.

Step 10: Pour the bowl of juice into the pot, cover the pot, turn to a low heat and cook for 3 minutes, until the meat is ripe.

The eleventh step: just pack out and install the plate. (The soup does not have to be too dry, save some soaked rice to eat, it is very, very good~)

Winter Squash in Oyster Sauce

This dish tastes soft and glutinous and fragrant. It is as delicious as the meat, and the more it is heated, the softer the glutinous taste.

Specific production method

The first step: prepare the ingredients. One piece of winter melon, appropriate amount of green onion, ginger and garlic.

Step 2: Peel the wax gourd and cut into pieces, mince the green onion, ginger and garlic for later use.

Step 3: Pour a proper amount of oil into the pot and heat it up, then put the onion, ginger and garlic in the pot and stir fry for a fragrance.

Step 4: Put the winter melon in the pot and stir fry evenly.

Step 5: Put 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, a little dark soy sauce, and half a tablespoon of sugar into the pot and stir-fry evenly.

Step 6: Pour a small bowl of water into the pot, then cover the pot and simmer for about 10 minutes over medium and low heat.

Step 7: After the stew, remove the lid, sprinkle a little chicken bouillon, and stir-fry evenly to turn off the heat, then serve.

Say a few more words

1. Both oyster sauce and light soy sauce have a salty taste, so no need to add salt.

2. At the end, you can sprinkle a little chopped green onion for garnish.

Thursday

Minced Meat Capers + Fish Flavored Egg

Capers with Minced Meat

Of all the flavors, sour and spicy are the most appetizing. This dish of minced pork and capers, served with hot and sour rice, balanced nutrition and simple to make, is a very good choice for mixing rice and noodles.

Specific production method

The first step: prepare the ingredients. 200 grams of lean pork, 300 grams of capers, appropriate amount of chopped chili, and appropriate amount of garlic.

Step 2: Chop the lean meat into mince, mince capers, mince garlic and set aside.

Step 3: Add a proper amount of bottom to the pot, add the minced meat after the oil is hot, and then stir-fry until the minced meat is white and mature.

Step 4: Put the chopped peppers into the pot, stir-fry the red oil, then put the minced garlic into the pot, stir-fry the aroma.

Step 5: Put the tamarind beans in a pot and stir-fry evenly.

Step 6: Put two tablespoons of light soy sauce, one teaspoon of sugar, and one teaspoon of chicken essence to taste, and then pour a little sesame oil before serving.

Fish-flavored eggs

This dish is nutritious and comprehensive, and tastes full of flavor. If I mix this dish with my usual bowl of rice, I will definitely eat one more bowl.

Specific production method

The first step: prepare the ingredients. 4 eggs, 1 carrot, 1 green pepper or hot pepper, appropriate amount of fungus, appropriate amount of green onion, ginger and garlic. .

Step 2: Soak the fungus in advance.

Step 3: Cut the carrot into shreds, shred the green pepper or hot pepper, shred the fungus, and mince the onion, ginger and garlic.

Step 4: Break up the eggs for later use.

Step 5: Take a clean small bowl, and then add 3 spoons of corn starch, 2 spoons of sugar, a little chicken essence, a little salt, 1 spoon of light soy sauce, 3 spoons of vinegar, and then pour some water to make a bowl of juice spare.

Step 6: Pour an appropriate amount of oil into the pot to heat up, then pour the eggs into the quick pot, when the eggs are solidified, use chopsticks to break them up, as shown in the picture. Then hold it out for use.

Step 7: Pour a little oil into the pot again. When the oil is hot, add the scallion, ginger, garlic and stir-fry to get a fragrance. Then add 1 tablespoon of chopped pickled peppers and 1 tablespoon of Pixian bean paste to stir-fry to get the red oil.

Step 8: Put the carrot shreds and fungus shreds in the pot and stir-fry for about 1 minute.

Step 9: Put the green pepper shreds and the freshly fried eggs into the pot and stir-fry evenly.

Step 10: Pour the bowl of juice into the pot, boil and stir-fry evenly, then turn off the heat.

Step 11: Put it on the table~

Say a few more words

1. All the ingredients are relatively easy to cook, so don't stir-fry for too long.

2. Pixian bean paste and light soy sauce have salt flavor, so when you adjust the bowl of juice, you must put less salt. If you are really in doubt, you can also hold on. Taste the sauce after putting it in the pot. If it feels a little light, just add a little less appropriately.

Friday

Beer Chicken Wings + Kung Pao King Pleurotus

Beer chicken wings

This beer chicken wings are red and bright in color, and the meat is tender. Because of the beer, it is full of umami and mixed with a light malt fragrance, which is very delicious and attractive.

Specific production method

The first step: prepare the ingredients. 12 chicken wings, 1 can of beer, 1 small piece of ginger.

Step 2: Clean the chicken wings, and then make two cuts on the surface, as shown in the figure. (This step is mainly to facilitate the taste of chicken wings)

Step 3: Pour proper amount of water into the pot. After the water is boiled, put the chicken wings into the pot, then add 10 ml of cooking wine, skim off the foam after boiling on high heat, and finally remove the chicken wings for use.

Step 4: Put a little oil in the pot. After the oil is hot, put the chicken wings in the pot and stir fry until both sides are slightly yellow.

Step 5: Pour 5 ml of soy sauce into the pot, then stir-fry until the chicken wings are colored.

Step 6: Put the ginger slices and 2 star anises into the pot and stir fry until the aroma is achieved.

Step 7: Pour the beer into the pot, and then pour 100 ml of water. Then add 10 grams of rock sugar and 3 grams of salt to taste.

Step 8: Turn to low heat and simmer for 15 minutes, then turn to high heat to collect the juice. When collecting the juice, keep turning with a shovel until the surface of the chicken wings is covered with caramel color and the oil leaks out of the pan, then turn off the heat and serve.

Kung Pao King Pleurotus

Kung Pao Chicken is certainly no stranger to everyone, a well-known Sichuan dish. The chicken is replaced with eryngii mushrooms, the taste is more tender and smooth, which adds a lot of color to the whole dish. It is a super home-cooked dish.

Specific production method

The first step: prepare the ingredients. 2 eryngii mushrooms, 60 grams of peanuts, 2 green onions, a small piece of ginger, a dozen peppercorns, and a few dried chilies.

Step 2: Cut pleurotus eryngii into small pieces, cut green onion into sections, dried chili into sections, and slice ginger for later use.

Step 3: Put the peanuts in the pot, pour in a small amount of oil, and fry until ripe.

Step 4: Use 2 tablespoons of cornstarch, 1 tablespoon of salt, 4 tablespoons of sugar, 3 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of chicken essence, and make juice for later use.

Step 5: Pour an appropriate amount of water into the pot. After the water is boiled, add the eryngii mushrooms and blanch for 1 minute, then remove them for use.

Step 6: Pour a little oil into the pot, then put the pepper, dried chili, and ginger slices into the pot and stir-fry to get a fragrance.

Step 7: Put the eryngii mushrooms in a pot and stir-fry evenly.

Step 8: Put the green onion into the pot and stir-fry evenly.

Step 9: Pour the adjusted juice into a pot and boil.

Step 10: Pour the peanut kernels into the pot.

The eleventh step: stir evenly, pour a little sesame oil, and it can be out of the pan.