1. tomato scrambled eggs
Raw materials: two medium-sized tomatoes, two eggs, green onions, oil, salt, sugar, chicken
Steps: 1, tomato slices (this is as you like how to slice), the eggs in a bowl of beaters (you can add a little water, a little bit of oh, you can make the eggs more tender, or add a little wine can also be; and then add a little salt), small onions cut chopped, to be used. Or add some cooking wine can also be; then add a little salt), small onions cut scallions, to be used.
2, light the fire on the pot, you can slightly heat the pot and then add oil, oil can not be too much, or do out of the dish will be oily. When the oil is six or seven percent hot, pour the eggs in, pour it in with a spatula and stir, otherwise it will be a big piece of a piece of it.
3, a little fried a few can put the tomatoes, and then add a spoonful of salt (I add salt is to use the salt box comes with a small spoon, salt box is the kind of supermarkets sell several small boxes together, you can put salt ah, sugar, ah, chicken or something like that, I don't know how to call it, so it's called a salt box, which has its own small spoon, flat kind of), stir fry a few, and then add a half a spoonful of sugar, and then Stir fry a couple times. Add a little bit of chicken flavor until you get a reddish sauce or when the tomato skins are about to fall off but not yet. Stir-fry well.
4, turn off the fire. Sprinkle the chopped green onion on top and you can get out of the pot!
Note: If you add the right amount of oil is not necessary to add water, but if you put too little oil behind the may have to add some water, otherwise it will be scorched.
At the beginning of this dish when I first fried tomatoes and then add the egg, but this scrambled out of the egg all scattered, are not shaped, huh, so now it becomes this practice.
2. The small details of cooking, pay attention to will make your dish a lot of color
First of all, salt to boldly put. I was always afraid to put salt in the beginning, not dare to put salt, so the dishes will always be tasteless, naturally, not good. Then I was told by my mom, so I dared to put more, and the food tasted a lot better. Anyway, if you put in salt this time, you can put in less next time, slowly accumulating experience. The fact is that the most important thing you can do is to make sure that you have a good understanding of what you are doing and how you are doing it.
The second thing to do is to make sure that you put ginger in the meat and other fishy things. Some sisters may not like to eat ginger ah garlic ah onion ah and so on, then you can pick them out after cooking, with them the flavor will be much better. Ginger is a very good thing. Before you make fish or stir fry meat, you can take the cracked ginger and rub the pan, then add oil, when the oil is hot add the ginger and garlic first, then add the meat, this will prevent sticking to the pan.
3. Stir-fried string beans
Raw materials: string beans (four people about 1 catty), a clove of garlic, dried chili two (may want to not), salt, chicken essence.
Steps: 1, four seasonal beans cleanup method we should all know, right? It is the two ends of the tendons removed, and then broken into half of the middle finger as long as the section, wash can be. Garlic knocked flat peeled and chopped.
2, the pan hot oil, and so the oil six, seven percent of the heat when the garlic into it, and then put four seasonal beans, add a spoonful of salt, stir fry for a while to cover the lid of the pot to simmer, you can add a little bit of water.
3, about 5, 6 minutes should be cooked, look at the four seasonal beans quickly wrinkled skin when you can add chicken, stir fry a few on the pan la ~
I myself also like to eat four seasonal beans, and simple, so often fried to eat. Four seasonal beans can be added to the meat fried, you can also add mold dry vegetables (which is our speciality here Oh) fried, the taste is very good. But it should be noted that the four season beans must be fried to eat, otherwise it will also be poisonous.
4. sweet and sour with beans
Raw materials: with beans (also called beans work beans, beans and work is linked together, I remember read gang, but the purple input method can not be found, it is a very long and very thin kind of beans), a clove of garlic, soy sauce, vinegar, salt, sugar, cooking wine (can be asked or not), chicken essence.
Steps: 1, washed, broken into small finger-length section (our company restaurant is the whole strip to do) standby. Remember to look carefully, oh, with beans often have worms. Garlic knocked flat and sliced spare.
2, hot pot of oil, generally more than enough. Oil to seven, eighty percent of the heat when adding garlic, and then put with beans, stir fry a few times after adding salt, you can add a little wine, continue to stir fry, stir fry the process of adding the right amount of sugar.
3, after a minute of frying add soy sauce, soy sauce is used for color, stir fry a few times. Add some water, cover the pot and simmer.
4, simmer until the liquid in the pot is almost no time to add vinegar, add some water, stir fry a few times to continue to simmer.
5, this time is also stewed to the liquid is almost gone, and the color of the beans have turned black, add chicken essence, stir fry a few can be out of the pot.
This dish is not very good look, a little black, but the flavor is indeed not bad. I used to be at home when I do not like to eat with beans, one is because the bugs are particularly high, two is with beans stir-fried flavor is really not good. Later on, my classmates did a time such as this with beans after I slowly like to eat with beans. I'm not sure if you're going to be able to do that.
5. Sweet and sour pork
Raw materials: pork ribs a catty, ginger, garlic, onion, salt, sugar, vinegar, cooking wine
Steps: 1, the pot is hot, add oil, oil to be more Oh, because the first to fry a frying of pork ribs. To the oil seven, eight percent hot when adding ginger, and then add the cut ribs. To turn the ribs from time to time, lest the heat is not uniform.
2, to the ribs were darker golden brown color, fish out the ribs. Pick off the ginger. Leave a small amount of oil in the pan, put the garlic, salt, sugar, cooking wine together and stir-fry, stir-fry a few times and then put the ribs continue to stir-fry.
3, about two minutes to stir fry it, add vinegar, stir fry a few times, add chicken essence, and then stir fry a few times.
4, turn off the fire out of the pot, in the plate when the top layer of spring onions sprinkled.
Done, this sweet and sour pork is not put starch, but step 2 of the ingredients together will form a certain consistency. It's still very tasty. I used to eat this dish in some restaurants, and their ribs are covered with a thick layer of flour, which is not good at all, or I do it myself, haha You can also check on the recipe website. Good luck, happy everyday ah, I hope you can be satisfied, huh