Get off work late and have no time to cook for yourself? Are you stuck with takeout every day? Today, we bring you simple and delicious healthy dinner recipes that are convenient, easy to make, and nutritious! Many office workers rely on takeout for dinner because they get off work late. In fact, some dishes are very simple to make, tasty and nutritious. Come and learn how to make them!
Recipe 1: Italian Mixed Vegetable Beef Rice
Ingredients:
250g beef, appropriate amounts of carrots, celery, onion, garlic, rice.
Seasonings:
Italian mixed herbs (available at supermarkets), black pepper, salt, tomato sauce, sugar, appropriate amounts.
Instructions:
1. Cut the meat into large pieces, pressure-cook in a pressure cooker for 20 minutes, then remove, let it cool, and dice. Carrots, celery, and onion are diced, garlic is minced, and cabbage is torn into small pieces.
2. Heat oil in a wok over medium heat. When the oil is about 50% hot, add the onion and garlic and stir-fry until fragrant.
3. Add tomato sauce and stir-fry until red oil appears.
4. Add carrots, celery, and cabbage in order and stir-fry until well combined.
5. Add the diced beef, and season with mixed herbs, black pepper, salt, and sugar.
6. Pour in an appropriate amount of the beef broth.
7. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10 minutes.
8. Serve hot, poured over steamed rice.
Recipe 2: Spicy Salmon Rice
Ingredients:
150g salmon, 100g mushrooms, appropriate amounts of cabbage, green bell peppers, rice, and scallions.
Seasonings:
Salt, crushed black pepper, white wine, appropriate amounts.
Instructions:
1. Bring water to a boil in a pot. Add the salmon, season with white wine, and cook until the fish is done. Let it cool, then flake into small pieces.
2. Tear the mushrooms into small pieces, and chop the cabbage and green bell peppers.
3. Heat oil in a pan. Add the mushrooms and stir-fry until dry. Add the cabbage and green bell peppers and stir-fry until just cooked.
4. Add the rice and stir-fry to combine.
5. Add the salmon, season with salt and crushed black pepper, and stir-fry until everything is well mixed.
6. Add minced scallions and stir-fry until combined. Serve.
Recipe 3: Sweet Potato Chicken with Dried Fruit Rice
Ingredients:
1 sweet potato, 2 chicken legs, 1/4 onion, appropriate amount of rice, walnuts, appropriate amounts of scallions and ginger.
Seasonings:
Spare ribs sauce, light soy sauce, Shaoxing wine.
Instructions:
1. Wash the rice, put it in a rice cooker, and add a little less water than usual for cooking.
2. Clean the chicken legs, debone, and cut into 1.5 cm cubes. Marinate with Shaoxing wine, spare ribs sauce, scallions, and ginger for 30 minutes.
3. Peel the sweet potato and cut it into pieces the same size as the chicken. Dice the onion.
4. Add the chicken, sweet potato, and onion to the rice cooker, mix with the rice, cover, and turn on the power.
5. When the rice cooker switches from the "Cook" setting to the "Warm" setting, let it steam for another 10 minutes before serving.
6. Sprinkle with crushed walnuts before eating.
Recipe 4: Scallion Oil Rice
Ingredients:
Rice, Shanghai Qing (a type of green vegetable), bacon, shallots (can be substituted with regular onion).
Seasonings:
Salt, appropriate amount.
Instructions:
1. Wash the rice, cook it in a rice cooker using the normal method.
2. Wash and shred the Shanghai Qing. Cut the bacon into thick strips. Add a little oil to a pan, stir-fry the bacon until it releases some oil, then add the Shanghai Qing, season with salt, and stir-fry until the greens just change color. Remove and set aside.
3. When the rice cooker switches from the "Cook" setting to the "Warm" setting, add the stir-fried greens and bacon, mix well, cover, and let it steam for 10 minutes.
4. Add more oil to the pan, and over medium-low heat, sauté the thinly sliced shallots until crispy and fragrant.
5. Before serving, add an appropriate amount of scallion oil and crispy shallots to the rice and mix well.
Recipe 5: Lamb and Rice Stew
Ingredients:
200g lamb leg, 1 carrot, 1/2 onion.
Seasonings:
Salt, cumin, appropriate amounts.
Instructions:
1. Cut the lamb into mahjong-sized pieces. Blanch in boiling water, then rinse and set aside.
2. Cut the carrot and onion into small pieces.
3. Wash the rice, put it in a rice cooker, and add a little less water than usual for cooking.
4. Heat oil in a pan over low heat. Add the onion and stir-fry until translucent. Add the carrot and lamb and stir-fry until well combined, then remove from the pan.
5. Add the lamb, onion, and carrot to the rice cooker, season with salt and cumin, and mix well.
6. When the rice cooker switches from the "Cook" setting to the "Warm" setting, let it steam for another 30 minutes before serving. Sprinkle with minced cilantro.