15 simple Aauto faster dishes can be cooked in 10 minutes, which is very suitable for office workers.

Many people envy the life of nine to five, but what to eat after work has become the biggest worry. I don't know what to buy and cook when I come back from work every day. This problem has troubled many office workers.

These 15 simple dishes can be cooked in 10 minutes, so you don't have to worry about what to eat after work.

First, preserved eggs mixed with tofu

Ingredients: lactone tofu 1 box, preserved eggs 1 piece, red bell pepper, ginger, onion, sesame oil and vinegar.

Exercise:

1. De-box the lactone tofu and cut it several times with a knife.

2. Dice red pepper, ginger and onion.

3. Pour in proper amount of vinegar and sesame oil and mix well.

4. Dice preserved eggs.

Pour preserved eggs on tofu.

6. Pour the juice on the preserved eggs.

The second course, fried beef slices

Ingredients: braised beef 100g, garlic moss 50g, red pepper 20g, small red pepper 20g, appropriate amount of garlic, appropriate amount of refined salt and appropriate amount of chicken essence.

Exercise:

1. sliced beef, garlic moss and pepper, garlic and small red pepper;

2. Heat the pot, add a little oil, add garlic slices and small red pepper after the oil is hot;

3. Stir-fry garlic slices and peppers, and add beef slices;

4. Stir-fry until the beef slices change color, and add garlic moss and pepper;

5. Continue to fry until the garlic moss is cooked, and add appropriate amount of salt;

6. Add a little chicken essence to taste and stir well.

Third, fish head tofu soup

Ingredients: fish head, tofu, ginger, celery, salt, monosodium glutamate.

Exercise:

1. Wash fish head and cut into sections, mince ginger and cut celery.

2. Heat the pot, put the oil in, stir-fry the ginger, and serve the fish head after the taste.

3. Boil the soup with water until the fishy smell comes out, then cut the tofu and put it down.

4. Remember to put celery at the end. When the fish soup is milky white, add salt and monosodium glutamate and take out the pot.

The fourth course, steamed eggs with ribs.

Ingredients: small ribs, soy sauce, salt, spiced powder, cooking wine and sugar.

Exercise:

Mix the small ribs with soy sauce, salt, allspice powder, cooking wine and sugar, put them in a plate and beat an egg on them. Then put it in a pot and steam for about 8 minutes.

Fifth, steamed tofu with shrimps.

Ingredients: tofu, shrimp, onion, salt, soy sauce.

Exercise:

1. Dice tofu and sprinkle with shrimps.

When cooking, put the rice cookers together. When the meal was ready, the smell of shrimp floated out. Just put some soy sauce on it.

Sixth, hot and sour hairtail

Ingredients: hairtail, oil, cooking wine, sweet and sour Chili sauce, soy sauce.

Exercise:

1. Trim the head, tail and intestines of hairtail, make knife lines on both sides and cut into sections;

2. When the pan is cooked, put it into the oil pan. After the oil is hot, fry the fish pieces on medium fire, fry one side and the other side, and take out the oil filter after frying until golden brown;

3. Leave a little oil, stir-fry onion, ginger and garlic with low fire, and stir-fry with sweet and sour Chili sauce;

4. Add cooking wine, soy sauce and half a bowl of water, add the fried hairtail, and simmer for 3-5 minutes until the hairtail is tasty and juicy.

Number seven, diced chicken with mushrooms.

Ingredients: chicken breast, mushroom, Pleurotus ostreatus, round mushroom, onion, salt, sugar, cooking wine, soy sauce and scallop sauce.

Exercise:

1. Wash mushrooms, dry them and cut them into cubes for later use.

2. Dice the chicken, mix well with a little salt and cooking wine, and marinate for 15 minutes.

3. Stir-fry diced chicken first. After the diced chicken turns fragrant and discolored, add diced mushrooms and stir fry.

Season with a little salt, sugar and scallop sauce. When some mushrooms come out, turn off the heat, add chopped green onion and stir well.

Eighth, fried shrimps with bamboo shoots.

Ingredients: shrimp, bamboo shoots, peas, onions, ginger, soy sauce, salt and pepper.

Exercise:

1. Wash the ingredients and remove the shrimps from the shrimp line.

2. blanch the fresh peas and put a little salt.

3. Saute the onion and ginger, pour the chopped bamboo shoots, stir fry for a while, pour the blanched green beans, add all the seasonings and continue to stir fry.

4. Add the shrimp when it is almost cooked.

5. Shrimp cooked food.

Ninth, sour soup fat beef

Ingredients: cooked salted duck eggs, preserved eggs, Flammulina velutipes, beef slices, salt, sugar, chicken essence and white vinegar.

Exercise:

1. Peel salted duck eggs and preserved eggs, cut into pieces, and wash Flammulina velutipes.

2. Boil the water and add chopped salted duck eggs and preserved eggs.

3. Add Flammulina velutipes, add some salt, sugar, chicken essence and white vinegar to suit your taste. Finally, add the fat cow, boil the water and put it on the plate.

Tenth, Flammulina velutipes with scallion oil

Ingredients: Flammulina velutipes, soy sauce, shallots and peanut oil.

Exercise:

1. Flammulina velutipes are pedicled, washed and served.

2. Boil water in a steamer, add Flammulina velutipes and steam for 5 minutes on medium heat.

3. Take it out and pour in soy sauce.

4. Cut the shallots into chopped green onions and put them on the Flammulina velutipes.

5. Pour peanut oil into the wok, pour it on the chopped green onion and Flammulina velutipes after the oil is hot, and eat it after cooling, which is more delicious.

Eleventh, chop Chili and stir-fry chicken gizzards.

Ingredients: chicken gizzard, Jiang Mo, red chopped pepper, green pepper, onion, pepper, garlic, cooking wine and sesame oil.

Exercise:

1. Wash chicken gizzards, slice them, add Jiang Mo and red chopped pepper and marinate them with cooking wine for about 20 minutes;

2. Wash the long green pepper, remove the seeds and cut into sections, and slice the onion, ginger and garlic;

3. Put oil in the hot pot. After the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;

4. Add the marinated chicken gizzards and stir-fry until they are broken;

5. Stir-fry the green pepper, add a little soy sauce, stir-fry until the green pepper is broken, add a little salt and pour a little sesame oil.

The twelfth course, cold okra

Ingredients: 5 okra, 2 cloves of garlic, a little light soy sauce, an appropriate amount of sesame oil, and an appropriate amount of Laoganma.

Exercise:

1. Prepare 5 fresh okra.

2. Wash it, blanch it in boiling water 1 min, and then take it out.

Put it in cold water to cool.

4. After cooling, pinch the head and tail, and then cut into small circles.

5. Add minced garlic, soy sauce and sesame oil, and mix well.

The thirteenth course, braised cauliflower

Ingredients: 1 cauliflower, 2 tomatoes, a little onion, a little ginger, 2 tablespoons tomato sauce, a little sugar, a little salt and a proper amount of cooking oil.

Exercise:

1. Peel tomatoes and slice them.

2. Wash the cauliflower, break it into small flowers, blanch it in boiling water until it is 80% mature, and pick it up for later use.

3. Heat the pan and drain the oil. Add onion and ginger and stir-fry until fragrant.

4. Add tomato pieces and stir until thick.

5. Pour in tomato sauce and stir-fry cauliflower.

6. When the cauliflower is ripe, add some sugar and salt to taste.

Fourteenth, fried shrimp with broccoli and mushrooms

Ingredients: broccoli, mushrooms, shrimps, salt, chicken essence, oil.

Exercise:

1. Wash the three ingredients, break the broccoli and slice the mushrooms.

2. Heat the oil, stir-fry the mushrooms until the juice comes out, then add the shrimp and broccoli and stir-fry them together.

3. Add a little salt, a little chicken essence, and start the pot.

Fifteen, steamed cabbage with garlic vermicelli

Ingredients: Chinese cabbage, vermicelli, garlic, oil, soy sauce, sugar, salt, monosodium glutamate, dried laver, sesame oil and onion.

Exercise:

1. Soak a small piece of vermicelli until soft, chop five or six cloves of garlic and onion.

2. Heat the oil in the pan, add the minced garlic, stir-fry until fragrant, and then take out the pan.

3. Pour half a bowl of water, soy sauce, sugar, a little salt, monosodium glutamate, dried seaweed and sesame oil into the bowl and mix well.

4. Cut the vermicelli into small pieces, spread it on a plate, and pour the juice on it.

5. Cut the cabbage into 2cm pieces, spread them on vermicelli, sprinkle with minced garlic, and steam for10min.