Here comes the take-out recipe, 10 home-cooked dishes, which are delicious and save money, much better than takeaway

Here comes the take-out recipe, 10 dishes, so delicious and save money, much better than takeaway! For my friends at work, I ate a lot of takeaways and company canteens, and occasionally I want to bring my own meals. It’s actually not difficult to bring your own meals. You can cook some quick dishes, as long as you like to eat the best. Cooking by yourself not only takes care of nutrition and health, but also guarantees hygiene. It also costs less, which is much better than ordering food. Here are 10 recipes with rice, all of which taste good, you can follow them.

One, braised fish cubes

[Ingredients] sea bass, ginger, green onions, cooking wine, starch, salt, sugar, dark soy sauce, light soy sauce, oyster sauce, balsamic vinegar

[Method] 1. Clean the perch and cut into pieces of uniform thickness. Then add salt, cooking wine and ginger and marinate for half an hour. It can also be kept in the refrigerator and marinated overnight.

2. Take a small bowl, add sugar, a little dark soy sauce, light soy sauce, and water to mix evenly to make a bowl of juice.

3. Put the marinated fish in the starch and roll it around so that the surface is covered with starch.

4. Pour a little oil into the pan, add the fish cubes after the oil is hot, and fry on medium-low heat until the surface is golden.

5. When the fish is fried, pour the adjusted bowl of juice into the pot, cover the lid, and simmer on medium and low heat until delicious.

6. Finally, add a little oyster sauce and balsamic vinegar to taste, and turn off the heat as soon as the soup is collected.

2. Spicy fried crab mushrooms

[Ingredients] Crab mushrooms, garlic sprouts, red hot peppers, garlic, ginger, salt, light soy sauce

[Method] 1. Remove the roots of the crab-flavored mushrooms, wash, and drain the water. Cut garlic sprouts into sections, red pepper into circles, shred ginger, and mince garlic.

2. Heat the pan with cold oil. Pour ginger, garlic, and chili together and fry until fragrant, then add crab mushrooms and stir fry over high heat.

3. Wait until the crab mushrooms are cooked. Pour in the garlic seedlings and stir fry for a few times, then add salt and a little light soy sauce to taste, and stir well. Fresh, fragrant, spicy, appetizing and delicious.

3. Fish-flavored Pleurotus eryngii

Ingredients: Pleurotus eryngii, green pepper, fungus, red pepper, bean paste, sugar, light soy sauce, balsamic vinegar, starch

Method: 1. Tear the pleurotus eryngii into thin strips, soak the fungus in advance and cut into silk after washing. Remove the seeds of green and red pepper and cut into thin silk.

2. Prepare a small bowl, add light soy sauce, balsamic vinegar, sugar in a ratio of 2:2:1, then add a little water and a little starch and mix well to make a sauce.

3. Heat the pan with cold oil, add shredded ginger and minced garlic and stir-fry for a fragrance, and then add a little bean paste and stir-fry for a sauce fragrance.

4. Pour in pleurotus eryngii and fungus, quickly stir-fry until the ingredients are broken, then pour in shredded green and red pepper and stir-fry a few times.

5. Finally, pour in the previously adjusted sauce, stir-fry evenly over high heat, and then collect the soup in the dish to get out of the pot.

Fourth, braised chicken legs

Ingredients: chicken legs, spring onions, ginger, sugar, salt, dark soy sauce, light soy sauce, cooking wine

Method: 1. Clean the chicken thighs, drain the water and use a knife to cut flowers on both sides of the chicken thighs.

2. Put the processed chicken legs in a basin, add green onion, ginger, salt, and cooking wine to mix evenly, and marinate for more than 1 hour.

3. Pour the oil in the hot pan, add 2 tablespoons of sugar after the oil is slightly hot, and stir-fry on low heat until the sugar liquid turns reddish brown.

4. Pour the marinated chicken drumsticks into the pot and stir-fry evenly over high heat so that the surface of the chicken drumsticks is covered with liquid sugar.

5. Add in the water that has not had the chicken legs and bring to a boil on high heat. Add dark soy sauce, light soy sauce, and sugar to taste. Cover the pot and cook for about 30 minutes.

6. At the end, the hot water will collect the soup in the pot and the chicken legs will be burnt. You can make it in advance, just heat it up in the microwave.

Five, stir-fried lentils

Ingredients: lentils, dried chili, garlic, salt

Method: 1. Wash the lentils, pinch off the head and tail, and remove the tendons on the side.

2. Cut the lentils into filaments, the finer the better. Prepare 2 more cloves of garlic and cut into minced garlic. 2 dried chilies, cut into sections.

3. Heat the pan with cold oil, pour in the minced garlic and dry chili and fry until fragrant.

4. Pour shredded lentils and stir quickly over high heat.

5. Fry until the lentils are broken, and finally add salt to taste.

Six, ground three fresh

Ingredients: potatoes, green peppers, eggplant, ginger, garlic, salt, sugar, dark soy sauce, light soy sauce, oyster sauce

Method: 1. Peel the potatoes, wash them, and cut them into hob blocks. Wash the purple eggplant and cut it into hob pieces. Green and red peppers each, cut into pieces.

2. Pour a little oil into the pot, pour the potatoes into the pot, and fry them over a medium-to-low fire.

3. Heat the oil again, pour the eggplant into the oil, fry on high heat and remove the oil to drain.

4. Pour out the excess oil, leave a little base oil in the pot, add ginger and minced garlic and saute until fragrant.

5. Pour the potatoes, green peppers, and eggplants into the pot and stir-fry evenly over high heat. Then add dark soy sauce, light soy sauce, oyster sauce, salt, sugar to taste, and stir well.

Seven, fried shredded pork with green pepper

Ingredients: pork, green pepper, salt, sugar, cooking wine, starch, soy sauce, light soy sauce, oyster sauce

Method: 1. Wash pork and cut into shredded pork. Add cooking wine and starch, mix well, and marinate for 10 minutes.

2. Remove the seeds and stems of the green pepper, wash and cut into silk.

3. Heat the pan with cold oil, add shredded ginger and minced garlic and stir-fry on low heat to create a fragrance.

4. Pour shredded pork and stir fry over high heat, then add a little dark soy sauce and light soy sauce and stir fry until fragrant.

5. Pour shredded green pepper, stir fry quickly over high heat, add salt, a little sugar and oyster sauce to taste.

Eight, sweet and sour pork loin

Ingredients: tenderloin, flour, starch, chives, ketchup, white vinegar, sugar, salt, egg white

Method: 1. Wash the tenderloin and cut into thick strips. Add appropriate amount of salt and an egg white, stir well, and marinate for 30 minutes.

2. Prepare an empty bowl, add half of the flour, half of the cornstarch, and then add an appropriate amount of water to make a delicate batter.

3. Prepare a small bowl separately, add 4 spoons of tomato sauce, 2 spoons of white vinegar, 3 spoons of water, and stir into a bowl of juice.

4. Pour the marinated tenderloin into the batter so that the surface of the tenderloin is covered with batter.

5. Pour oil in the pot and heat it to 60% heat. Pour the battered tenderloin into the oil pot one by one, and fry it over medium and small fire until the surface is slightly yellow.

6. Heat the oil to 80% hot again, pour the fried tenderloin into the oil pan again, and fry on high heat until the surface is golden and remove.

7. Next, pour the blended tomato sauce bowl juice into the pot and stir fry over high heat.

8. When the sauce is fried until thick, pour the fried tenderloin into the pot, stir-fry quickly on high heat, and turn off the surface of the tenderloin with the sauce.

Nine, fragrant dried celery

Ingredients: dried fragrant, celery, dried chili, minced garlic, salt, ginger, light soy sauce

Method: 1. Remove the roots and leaves of celery, wash and cut into sections. Dry clean and cut into strips.

2. Boil water in the pot, pour the celery after the water is boiled, and remove it from the heat.

3. Heat the pan with cold oil, add shredded ginger, dried chili, and garlic, and stir-fry on low heat to create a fragrance.

4. Pour the dried fragrant, stir-fry on high heat to soften, then pour celery on high heat and stir evenly.

5. Finally add salt, light soy sauce, a little sugar, and chicken essence to taste. Stir-fry over high heat and serve deliciously

Ten, hot and sour chicken gizzards

Ingredients: chicken gizzards, capers, chili, oyster sauce, light soy sauce, sugar, ginger, garlic, cooking wine

Method: 1. Soak tamarind beans for at least 1 hour in advance, and wash them several times to remove the salt and sourness.

2. Wash the chicken gizzards and cut into thin slices.

3. Heat the pan with cold oil, pour shredded ginger, minced garlic, and chili rings, and stir-fry for a fragrance.

4. Pour the chicken gizzards, stir fry over high heat, and add a little cooking wine to remove the fishy.

5. Fry until the chicken gizzards change color, add half a tablespoon of light soy sauce and half a tablespoon of oyster sauce to taste, stir-fry again, and fry the sauce flavor.

6. Pour in the cut capers and fry them quickly over high heat.

7. Finally, add a little sugar to increase the freshness, stir-fry well and serve. Sour and spicy appetizer, super meal.