馬上元旦了一定要做的28道經典家常菜，親戚朋友都誇 #舌尖上的美味

马上圆蛋了一定要做的28道家常菜,亲戚朋友都夸! 第一道! 以后鸡翅别再油炸了,孩子都吃腻了。 像我一样做成避风塘炒鸡翅,蒜香酥脆,每次一上桌都抢着吃。 首先8元一斤的鸡翅从中间切两半。 一个顺铲的鸡蛋,放姜葱,少许盐,胡椒粉,生抽,蚝油。 一勺淀粉,用右手抓拌均匀,腌制半小时,然后下锅开中小火炒至金黄熟透。 好吃的关键就是倒入这个调配好的避风塘料,最后来点青红辣椒。 大火翻炒均匀就可出锅,蒜香酥脆,你也赶快给孩子做起来吧。 第二道! 以后炖猪蹄千万不要直接下锅,那样做出来又柴又硬。 今天悄悄告诉你们一个诀窍,猪蹄炖出来比豆腐还嫩,老奶奶也能咬得动。 剁好的猪脚放入淡盐水中浸泡10分钟,这样能很好地泡出里面的血水和腥味。 然后冷水下锅,加葱姜料酒煮出血沫,记住一定要用热水清洗,冷水会使肉质收缩,酒炖不烂,吃起来还色哑。 沥干水分后下锅边炒出油脂,然后倒入砂锅,加葱姜干辣椒八粒,冰糖一袋,调好味道的黄焖酱,扣盖焖一个小时,最后大火收浓汤汁即可。 这样做的黄焖猪脚软烂入味,非常下饭,你也收藏试试吧。 第三道! 孩子在家想吃烤鱼了,别再去外面买一百二十八一份了,太贵了教你在家三十可以做一大锅,麻辣过瘾,比外面买的还好吃。 锅中油热,撒上食盐,再放入草鱼下锅煎,切记刚下锅不要着急翻动,煎至一面定型,再翻煎另一面,煎至八面金黄即可。 锅底放入爱吃的配菜,再放上煎好的烤鱼油,热炒香葱姜蒜辣椒,好吃的关键就是倒入一袋烤鱼酱。 把香味炒出来,倒入一罐小麦果汁,汤汁烧开后淋在鱼身上,然后热油呛香花椒干辣椒,浇在烤鱼上,撒白芝麻香菜,这样做的烤鱼外焦里嫩,麻辣鲜香,一上桌孩子抢着吃。 第四道! 俗话说一只鸽子胜过九只鸡,我每个礼拜都会给两个老婆炖一次鸽子汤,结婚三十八年,小脸还是红扑扑的,切记煲汤的鸽子千万不要焯水,那样营养就会流失。 洗净后倒入锅中煸炒,这样炒出来的鸽子不仅味道好,还能锁住鸽子的营养,炒出水分倒入砂锅中放几片姜葱,炖汤我是选用这个羊肚菌汤包,清洗干净放入砂锅中,然后再加满开水,扣盖小火慢炖一个小时,调味加盐,鸡精葱花,枸杞这样炖出来的鸽子汤汤汁鲜美,营养丰富,姐妹们快艾特你的男朋友做起来吧。 第五道! 天冷了,牛肉就得这样边炖边吃。出锅香气四溢,麻辣过瘾,下酒又下饭,而且做法还特简单。 首先将大块牛肉冷水下锅,加葱姜料酒焯透,焯出血沫,放凉后切成大薄片,然后菜籽油热,加一块火锅底料和一勺豆瓣酱,小火慢慢炒香,炒出红油,再加多点的干辣椒麻椒以及葱段,葱姜片一起将这些料出的香味炒出来。 然后倒入切好的牛肉,先简单翻炒几下,炒匀调味就是盐生抽和一点酱油,继续翻炒个三四十秒,再倒入半罐啤酒和一碗清水,大火煮开后转中火炖四十分钟,彻底炖熟炖入味,最后加大蒜子,开大火收一下汤汁,然后砂锅里垫上厚千张,直接倒入牛肉,再放上青蒜苗,边炖着就可以边吃了。 这样做的麻辣牛肉包鲜嫩好吃,麻辣入味,吃完浑身都暖和。 第六道,鸡翅买回来别再只会可乐了。这道麻辣鸡翅简直好吃到省手指,出锅够麻够辣,而且外焦里嫩,下酒又下饭。 首先将鸡翅从中间改一下刀,然后加去腥三件套,葱姜料酒以及盐,蚝油,抓拌均匀,腌制几分钟,给鸡翅入个底味,再剪出葱姜,加上淀粉,既能锁住水分,还能让鸡翅外皮更焦脆。 辣椒和花椒按自己的喜好准备,再倒入温水稍微淘洗一下,这样下锅后才不容易炒糊。 然后热锅热油,倒入鸡翅,用中火慢煎,多翻面将鸡翅煎熟,外皮煎成这样,四面焦黄,煎捞出来,然后重新热锅,下半块火锅底料,炒熟后加蒜末和花椒干辣椒,开最小火慢慢翻炒,彻底炒出麻辣香味。 再倒入煎好的鸡翅,撒上一半白芝麻,用中火快速翻炒均匀,让鸡翅充分融合麻辣味,最后加半勺白糖,一点藤椒油以及一把青蒜苗,随便翻炒个五六七八下就可以出锅了。 这样做的麻辣鸡翅,麻辣过瘾,又香又入味,特别好吃。 第七道,您知道红烧小黄花鱼怎么做好吃,看着就有食欲呢,做法非常简单,您认真看一遍就学会了。 小黄花鱼您要用筷子从嘴里插进去,一拧它的内脏就都出来了。 洗干净均匀地沾满面粉,热锅凉油,放入黄花鱼,煎至一面金黄,翻过来煎另一面金黄。 倒入盘中,锅再次放入油,放入葱姜蒜爆香,放入煎好的鱼,烹入料酒醋,放入生抽,倒入水没过鱼,放入老抽调色,蚝油盐,胡椒粉白糖提鲜,干辣椒段,烧至入味,汤汁剩少许,出锅装盘,撒上迷人的小香葱。 喜欢的关注收藏是做一下吧。 第八道,以后您要是买到这种排骨,千万不要直接吃了,那就给家人做成排骨玉米莲藕汤。 天冷了,一碗暖心又暖胃,去皮的莲藕切成块,玉米也切成块,排骨我是用的精品类排,然后切成小块后倒入锅中,加料酒去腥,焯出血水,捞出洗净,再倒入砂锅中,倒入玉米,梅孔的莲藕,胡萝卜,红枣,吉利姜片,切记倒入开水。 水开中小火炖30分钟,加咸盐鸡精,再炖10分钟,出锅前撒葱花和枸杞,这样做的莲藕排骨玉米汤,清甜可口,好喝不油腻,喜欢你也收藏,做起来吧。 第九道,如果你买了这种柴鱼,就试试我这个剁椒柴鱼包。 首先处理好的残鱼一定要去掉铁骨血,然后在背鰭上下各划一刀,就跟切土豆一样,切成硬壁厚度的片,这样处理过的柴鱼片只剩下中间的一根主骨,不用再担心鱼刺,然后撒上一点食盐,用你的双手多抓捏一会,抓出粘液,只要洗掉这个粘液,鱼片怎么做都不会腥。 蒜干水分后,再加盐,胡椒粉和淀粉抓匀,碱得入味,同时切点金针菇垫在砂锅底,然后起锅烧水,加葱段生姜和料酒,大火煮开后再煮两分钟,捞出葱姜,然后转小火将草鱼片分散下锅,待鱼片全部烫至定型后,马上捞出来,转至砂锅,再重新起锅,下猪油,倒入姜蒜泡椒和多辣椒,一起炒出这些料出的香味后,倒入一罐啤酒,不用再加其他的调味料,开大火煮个三五分钟。 煮出酸辣香味后,直接淋在鱼片上,盖上盖稍微包裹两分钟,最后撒上小葱花就可以吃了。 这样做的草鱼片肉质细嫩好吃,再加上浓浓的酸辣附和香味,下酒又下饭。 第十道。我告诉你啊,以后牛肉捡回来,不要总是红烧和炖汤了,像我做的黑椒牛肉片,嫩滑鲜香,味道一点也不比西餐厅的差,大人孩子都爱吃,准备牛里脊,切成薄一点的厚片,黑椒肉片好吃的关键就是加入这个法式黑椒腌料,不用再放其他料,放一勺食用油,抓匀后腌制三十分钟,油热下入牛肉,将牛肉快速翻炒至变色,盛出备用。 锅留底油,放青红椒洋葱炒至断生,再倒入牛肉片,大火翻炒均匀即可出锅,这样做的牛肉鲜香滑嫩,香气扑鼻,小朋友特别喜欢。 第十一道。天冷了没有什么比炖一锅热乎乎的白菜豆腐包,更香了又简单又实用,关键好吃不贵,还特解馋。 首先一块老豆腐切成厚片,下锅慢慢煎至这样两面金黄先捞出来,再将砂锅烧热,加一勺猪油,油热下葱姜小米辣一起爆香,然后切一个肉肠倒入锅中炒出香味,再依次下入木耳白菜,鹌鹑蛋和煎好的豆腐,调味用的盐生抽蚝油黑勺黄豆酱,直接倒入热水,盖上盖包个五分钟就可以吃了。 是不是很简单,几块钱就能炖一大股,鲜香美味,好吃又下饭。 我三个女儿特别爱吃肉夹馍,我从来都不去外面买,关键自己在家做的干净卫生还实惠,比店里买的还好吃,锅里放两块焯过水的五花肉,豆皮豆腐串,想吃什么就放什么,孩子爱吃的鸡蛋,加葱姜干辣椒一勺黄豆酱,巴黎冰糖生抽老抽咸盐,卤肉香不香,全部靠配方,有条件的加满开水。 扣盖小火炖煮60分钟,这样做的卤肉香而不腻,软烂入味,放上我家种的青椒,然后再剁一剁,加在白鸡馍,淋上汤汁,真的是太香了,孩子一口气吃三个,你也给孩子做起来吧。 第十三道。我每次饿了的时候,都会做上一盘葱爆鸡蛋,一下子就解决问题了。不但好吃,看着还有食欲,做法非常简单。大葱去皮,洗干净,切成滚刀块,碗中打入三个笨蛋,打散备用,另取一碗,放入黄豆酱,生抽蚝油,盐鸡精,胡椒粉适量水,少许水淀粉,搅拌均匀,兑个料汁,热水。 热锅凉油,倒入鸡蛋炒至定型,再炒成小块,盛出备用。锅再次放入少许油,放入姜末爆香,倒入大葱,炒至大葱断生,倒入鸡蛋,淋入对好的料汁,煸炒均匀,出锅装盘,下酒又下饭。 第十四道,鸡胸肉别再用油炸了。今天教你用空气炸锅做个烤鸡胸肉。鲜嫩多汁,好吃又解馋。洗净的鸡胸肉用叉子扎孔,方便入味,再把鸡胸肉打上花刀,底部不要给它划断了。把肉放到碗中,放入葱段姜片,料酒生抽,好吃的关键就是放两勺烧鸡调味粉。 给它抓拌均匀,腌制三十分钟,锅内铺锡纸,再喷一层油,把肉摆入锅内,空气炸锅温度一百八十度,烤十五分钟后拉出来,两面刷上腌制剩下的料汁,翻个面一百八十度再烤十分钟。鲜嫩又多汁的鸡胸肉就做好了。外焦里嫩的,真的太香了。 第十五道,苦瓜不要再炒着吃了。教你这么做,上桌全家都抢着吃,苦瓜切成薄薄的厚片,去除瓜瓤,肉馅中加葱姜末,一勺料酒,一勺生抽,一小勺盐,一勺蚝油,一小勺鸡精,一小勺十三香,一勺土豆淀粉,搅拌均匀,将调好的肉馅塞入苦瓜中,五成油温下锅炸,炸熟捞出备用,起锅烧油,下葱姜蒜,一勺蚝油,一勺生抽,一勺鸡精,一小碗长姜水,下炸好的苦瓜,小火煮至入味 最后加水淀粉勾芡即可出锅了。苦瓜这么做太好吃了。 第十六道,大家注意看,韭菜鸡蛋炒香干,这个菜你要是做好了,可比大鱼大肉好吃多了。 做法非常简单,摘洗干净的韭菜切段,香干切均匀条,绿豆芽摘洗干净,碗中打两个笨蛋,打散碗中放入生抽,蚝油盐,鸡精半勺水,适量水淀粉,搅拌均匀,对个料汁,热锅凉油,倒入鸡蛋液炒至定型。 再炒成小块,盛出锅剩少许底油,放入葱姜蒜小米辣爆香,倒入豆芽香干,炒至豆芽断生,倒入鸡蛋煸炒均匀,淋入对好的料汁,倒入韭菜段煸炒均匀,出锅装盘,下酒又下饭,喜欢的关注收藏是做一下吧。 第十七道,蒜苔烧烤馍。您知道怎么做,蒜苔脆绿,口馍面鲜嫩好吃,看着就有食欲的。非常简单,您认真看一遍就学会了。洗干净的口馍切成均匀的厚片,蒜苔切均匀的段,红菜胶切成菱形片,木耳摘洗干净,碗中放入生抽,蚝油半勺水盐,鸡精,水淀粉,搅拌均匀,对个料汁,锅水开,倒入口馍木耳,超烫的蒜苔烧烤馍。您知道怎么做,蒜苔脆绿,口馍面鲜嫩好吃,看 to Add the scallion and ginger and stir-fry the tomatoes until the tomatoes come out of the sand and pour the boiling water into the small balls one by one Don't move the balls that have just been cooked until they are set Season with salt, chicken essence and pepper. When the balls are completely floating, add a little sesame oil and sprinkle with charming shallots The 19th is to buy garlic moss in the future. You must try this new way Just mix it up and it's delicious. Cut the garlic moss into long pieces and boil it with a teaspoon of salt and a little cooking oil This will make the garlic moss more green Boil it until it's broken. Take it out and let it cool. Then divide the garlic moss into four halves and then tear it into filaments and soak it for three minutes After draining the water, add red pepper shreds, sichuan peppercorns, black sesame seeds and chopped scallions Pour hot oil to stimulate the fragrance Seasoning only requires a bag of refreshing cold juice Then mix well with my white and tender hands and you can eat the garlic moss spicy and crispy The more you eat, the more you want to eat. If you like it, hurry up and collect it and make it The 20th Sichuan restaurant's most popular dish, Maoxue Wang, has learned the whole family to praise you as a chef First, blanch the vegetables and remove them from the water. Then add a thousand layers of poisonous blood and blanch the lunch meat to remove the fishy smell Heat the oil and add the green onion, ginger and garlic. Add the hot pot base and a spoonful of broad bean paste, dried chili pepper and stir-fry the red oil Pour in the right amount of Yangtze River water, add a teaspoon of salt, a teaspoon of chicken essence, a teaspoon of pepper, a teaspoon of sugar and a teaspoon of cooking wine. After boiling, put the super vegetables and konjac knot Boil for two minutes and remove. Then add the super vegetables and cook for three minutes Put the vegetables in a bowl and beat them to the bottom Then put the vegetables on the bottom of the soup and finally put the dried chili pepper on top of the hot oil. Maoxue Wang does it so spicy and delicious that it can't stop The 21st Don't eat the lotus root again. The stew is fried with the Dutch bean. It's simple, half sour, spicy, crisp and greasy First of all, choose lotus root. Choose the one with the real knot on the tip. Cut it into thick slices and then cut it into strips. Don't be too thin It's as thick as a chopstick and it tastes just right After cutting, put it in clean water and wash off the starch on the surface. Then boil the water and add a little white vinegar to increase the crispiness. Boil it for half a minute and immediately remove it over cold water Add hot oil to get the flavor out of them Seasoning is salt, light soy sauce and white vinegar Finally, add a little bit of chili oil and simply mix it up and you can eat it in a plate. This way, the shredded lotus root and the bean are fresh and tender Sour and spicy delicious wine and rice the 22nd When it's cold, tofu is eaten like this Fresh and fragrant, smooth and tender, delicious and rice and super simple to do. First, heat the pan with hot oil and sprinkle a little salt Put the pan on medium heat and fry slowly until the oil surface is shaped. Turn the pan to heat it up more evenly and then turn it over and continue to fry until the four sides are golden brown You don't have to wash the pan and you just put the minced meat in and you slowly fry it out of the oil and you have to fry the minced meat until it's crispy Then add the garlic, millet, chili and a spoonful of bean paste and stir well together and pour half a bowl of water Seasoning is salt, light soy sauce and pepper Bring to a boil and add the fried tofu. Simmer for two or three minutes. Simmer the tofu and turn it into a casserole. You can eat it while it's simmering The minced meat tofu made in this way is smooth and tender and delicious The 23rd three-color steamed egg is beautiful and delicious. Season the sauce with two tablespoons of garlic, two tablespoons of vinegar and two tablespoons of light soy sauce Stir the sesame oil well and set aside. Cut the preserved egg into pieces and cut the small ham into strips. Prepare five eggs and separate the egg yolk from the egg white Put the small ham on top and pour in the egg white without the small ham Cover with plastic wrap and steam for five minutes until the protein is set Pour in the egg yolk liquid and continue to steam for 15 minutes. Cut the steamed egg open and eat it with the sauce. It's so delicious Have you ever eaten the Shazhu dishes of the south? The fresh ingredients are cooked in the simplest way Spicy, fresh and tender, the main dish is delicious The ingredients needed to make Shazhu are a piece of fat and lean meat and pork liver and pork blood First, separate the fat from the lean meat and cut it into thin slices like pork liver Rinse the cut pork liver in blood, add salt, pepper and soy sauce and mix well until the horse tastes good Then slowly fry the fat out of the oil and fry out the flavor. Add the minced garlic, green and red pepper, a spoonful of dried chili noodles and then pour in the lean meat and stir fry them together Stir-fry the lean meat until it changes color and pour in boiling water Seasoning is very simple. A little salt, a little dark soy sauce and pepper is enough Bring to a boil over high heat and then pour in the pork blood. Continue to simmer over medium heat for two or three minutes to bring the pork blood to the flavor Then put the pork liver in the pot and sprinkle a handful of green garlic sprouts with the pork liver soup until it changes color. Just stir it up and it's ready to go The lean meat is fully integrated with the fresh and fragrant pork liver and pork blood Spicy appetizer is delicious and rice The 25th step is not to braise the pork belly Stir well and set aside. Fry the pork belly until the oil comes out. Then fry the tofu with oil until golden brown on both sides. Add green onion, ginger, cinnamon, and star anise to the casserole Tofu pork belly Drizzle with the sauce and add a can of beer that I drank. Cover and simmer for an hour. Finally, sprinkle with sexy scallions There is also a slight salty duck egg flavor, salty flavor, delicious, mouth-watering. The 26th step is almost New Year's Day. You are tired of the big fish and meat in your house You do this sour and spicy refreshing first green onion white in the middle of the slide to remove the green onion heart flat oblique Cut into even silk This way the silk is not stuffed into a large bowl Cut the green and red peppers into even strips and put them on the silk. Wash the coriander and cut it into even sections Put the fried peanuts on the spicy silk Put garlic in a bowl A teaspoon of black sesame seeds spicy noodles hot oil to stimulate the fragrance Add light soy sauce, balsamic vinegar, salt, chicken essence, sugar, freshness, a little sesame oil and stir well Pour a half of the juice into a bowl and mix well The 27th I tell you ah Next time if you want to eat fried mushrooms you do it like me Crispy crispy more eat more want to eat the tree on the evaluation of silk into a small strip Sprinkle with a little salt to catch the fish and marinate for eight minutes to kill the water and then squeeze out the water and set aside Put two husband's egg yolks in a bowl, a handful of chopped scallions, a bag of crispy meat and crispy flour into the well water of my house Stir it up like I did Add a spoonful of cooking oil to the mushrooms and coat them evenly with batter. Fry them over medium and low heat until they are golden brown and crispy This way the fried mushrooms are fragrant and crispy. If you have the conditions, sprinkle a handful of barbecue ingredients that are more delicious than big fish and meat Every time I go to the table, my whole family rushes to eat the 28th. You know how to make cucumber. It's crisp and refreshing It's very simple Wash the cucumber and cut off both ends Cut into four halves and remove the melon cut into diamond-shaped pieces Cut the carrots into diamond-shaped pieces and wash the fungus clean Put two stupid eggs in a bowl and mix them in a bowl with oyster sauce, salt, chicken essence, pepper and a little sugar Stir the water starch well into the sauce and heat the pan with cold oil Pour in the egg liquid and fry it into small pieces. Take out a little oil from the pan and put in the scallions and garlic Pour in the cucumber and carrot fungus and stir-fry until broken. Pour in the egg and stir-fry evenly Pour in the right amount of sauce and stir-fry evenly. Get out of the pot and put it on a plate The wine and the meal