What classic home cooking methods are simple, easy to cook and delicious, and you can't put chopsticks down after tasting them?

Grass carp peanut papaya soup food: grass carp 1( 1.5 kg); Peanut kernel100g; Papaya100g; Onions; Ginger; Salt; Milk; Practice: 1, grass carp cleaning, a few strokes on the body. Peeling peanuts, soaking, and slicing papaya. 2. After the grass carp is fried on both sides of the wok, add ginger and garlic and simmer on low heat. Add boiling water. Put it in a soup pot, add peanuts and papaya and cook until the peanuts are cooked. Add milk and salt and stew for a while.

Braised pork in Pu 'er tea 1. Wash raw pork, cut into 2cm thick, blanch in boiling water, and bleed for later use. Pu 'er tea leaves are boiled at 80 degrees, the tea is kept, and the tea leaves are wrapped in gauze. 2, from the pot, the fire to 50% fire, add sugar and stir fry until foaming, and pour in the fried pork sugar. Pour ginger, onion, rice wine and Pu 'er tea leaves into the pot, bring to a boil, simmer, and put the tea leaves into the pot together. Stew for about an hour and take the juice out of the pot.

Fresh shrimp and tomato bean curd food: fresh shrimp 150g, bean curd 500g, 3 shallots, tomato sauce, sugar, salt, starch 1, fresh shrimp open back, and bean curd cut into large pieces for later use; 2, hot pot hot oil, add water tofu, slowly fry, fry until both sides are golden, and serve for later use; 3. Mix the powder, add the fresh shrimp, add the salt and grab it evenly; 4. Heat oil in a hot pot, add fresh shrimp and stir fry until it fades; 5. Pour the appropriate tomato sauce into the remaining oil in the pot, add sugar and stir into a uniform tomato sauce. Pour the fried tofu and shrimp into the pot, stir well and sprinkle chopped green onion on the surface.

A bowl of fragrant raw materials: pork belly slices; Raw eggs; Green garlic seedlings; Green and red pepper; Ginger slices; Garlic; Douchi method 1, open the take-out box for the vegetable customers and take down the ingredients and condiments; 2. Break up the eggs, heat the oil in the pot, add the cooked raw eggs (or fry the poached eggs), fry them and remove them for later use. There is no need to put all the spices here. Tip: Adding more oil can make eggs fry better. 3. Add some oil to the pot, pour it into the pot of pork belly, and stir-fry until the small fresh meat is close to the coke. 4. Use the remaining oil of fried lean meat, pour in ginger, garlic, water lobster sauce, garlic and green pepper, and stir fry together. 5. Pour in the pre-fried pork belly and season with salt and soy sauce. 6. Add the raw eggs fried in advance, stir well, and take out the pot.