1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or minced beef with the above seasonings. stir-fry

3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Top Ten Home Cooked Dishes-Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powdered).

Steps: put water in the pot, add chicken wings after the water boils, and the chicken wings will be cooked. Drain water for later use.

Add more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, and stir-fry over high heat until the skin is slightly burnt.

Skim off the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice.

You can skim the minced garlic and chopped green onion with a spoon when burning coke.

Don't forget to put the juice in the last course.

This dish is more delicious than KFC's chicken wings, which are spicy and crisp.

Top Ten Home Cooked Dishes-Sichuan Meat

Ingredients: pig's rear buttock tip, green garlic

Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat. Cook for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, and skim off the froth. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes, then take out the pot.

Pat the green garlic, cut it into sections with an oblique knife, and cut the meat into large pieces. It depends on your skill. The thinner the better.

Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and shredded green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.

Green garlic is slightly soft. Pour in rice wine and you can cook it.

Ten home-cooked dishes-braised pork

1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.

Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.

2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color.

3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.

4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.

5. This is what it looks like.

Top ten home-cooked dishes-fish with Chinese sauerkraut

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Hold the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:)

6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour it with both hands and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.

10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.

1 1, cut sauerkraut and cut into sections.

12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................

13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!

Top Ten Home-cooked Dishes-kung pao chicken

Ingredients: chicken breast, fried peanuts 400g, eggs 50g, garlic 1, starch 5 petals, appropriate amount of dried pepper, 10.

Note: Ingredients can be made as appropriate.

Seasoning: 500g edible oil (actual dosage 50g) sesame oil 1 tsp soy sauce 1 tsp cooking wine 1 tsp balsamic vinegar 1 tsp refined salt 1 tsp sugar 1 tsp.

Monosodium glutamate snack

working methods

1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Top ten home-cooked dishes-boiled fish

A grass carp, cut into fillets.

Marinate fish and bones separately, and put more seasoning on the bones. Because the meat is thick ... I think so:)

Add an egg white, salt, pepper powder, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes.

Put a little oil in the pot, add garlic and ginger slices. Throw away the incense when it explodes.

What is this oil used for? :) It is used for frying fish bones, because fish bones are thick and the cooking time required for fillets is different.

Add a lot of oil, add pepper after a few seconds, and stir-fry slowly on low heat.

Stir-fry the chilies and add the dried chilies (these two steps have been done with low heat).

When the pepper in the pot becomes darker, slide the marinated fish out of the pot (it is best to wash the things on the marinated fish with clear water, because it will make the oil turbid).

Hehe ~ ~ `Boiled fish that tastes exactly the same as those in restaurants can be cooked and eaten:)

Ten home-cooked dishes-shredded pork with fish flavor

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Exercise:

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;

2. Wash and shred onions, ginger and garlic for later use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Ten home-cooked dishes-sweet and sour spareribs

Ingredients: ribs 500g leek 1 ginger 1 garlic 2 petals starch, appropriate amount.

Seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tbsp balsamic vinegar 1 2 tbsp refined salt 1/2 tbsp sugar 1 tbsp monosodium glutamate 1/2 tsp.

Exercise:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.

Top Ten Home Cooked Dishes-Hot and Sour Potato Chips

1. Hot and sour shredded potatoes are home-cooked dishes, and the method is simple. The only raw materials needed are a potato, a little pepper, a little pepper and garlic cloves.

Second, peel and shred potatoes. The thinner the potatoes, the better. The knife is easy to use ~ ~ then shred the green pepper and dice the garlic cloves.

Third, cut the potatoes and remove the starch with cold water, so that the fried food tastes crisp.

Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

Fifth, the fire, sit in the wok, come on.

6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance.

Seven, the pepper must be fished out, or you will know if you eat it.

Eight, when the oil is hot, add shredded pepper and minced garlic.

Nine, stir fry a few times.

Ten, put white vinegar.

Eleven, put salt, and move quickly.

Twelve, stir fry a few times to make the taste of salt more uniform.

Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.

Shredded pork in noodle soup: category: fast food/staple food

Technology: cooking taste: original flavor: breakfast | Chinese food | dinner | snacks

Taste: This noodle is tender and delicious, and the soup is refreshing.

Ingredients: 500g noodles (standard powder).

Accessories: 200g of pork (lean meat), 65438 eggs+250g of Chinese cabbage.

Seasoning: onion 10g salt 6g monosodium glutamate 3g lard (refined) 50g.

Cooking method

1. Clean lean meat, drain water and cut into filaments.

2. Wash the Chinese cabbage and cut it into thick shreds; Wash onion and cut into minced onion; Beat the eggs into a bowl and mix well.

3. Pour lard into the pot, stir-fry shredded pork when heating to 50%, stir-fry shredded vegetables, add appropriate amount of chicken soup, boil over high fire, add noodles, gently push until all noodles float, add refined salt and monosodium glutamate, pour egg liquid into the pot, pour a little lard, sprinkle chopped green onion, and serve.

noodles with meat and gravy/sauce

Ingredients: noodles, minced meat, yellow flowers, fungus, mushrooms, green onions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence and garlic.

Practice: 1. Mushrooms, auricularia auricula, yellow flower bubbles. 2. Pour oil into the pot, add minced meat and stir-fry until cooked, then add chopped green onion, mushrooms, fungus and yellow flowers and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add a proper amount of water. 3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic. 4. Boil the water and put it in the noodles, take it out and put it in a bowl, then pour the brine on the noodles to eat.

Dan Dan Noodles

Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, minced garlic, peppers, sesame paste, Chinese cabbage, coriander, soy sauce, cooking wine, rice vinegar, broth, pepper noodles and lard.

Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage heart for later use. 2. Stir-fry onion, ginger and garlic with lard, stir-fry pepper, bean sprouts and meat stuffing, then add cooking wine, soy sauce, rice vinegar and broth, and stir-fry sesame sauce and pepper noodles when taking out. 3. Boil the water, put it in the noodles, cook it, take it out, put it in a bowl, then pour the brine on the noodles, and add the cooked Chinese cabbage and coriander to serve.

Intestinal flourishing surface

Ingredients: egg noodles 90g, pork intestines 50g, pork belly 250g, blood curd 25g, mung bean sprouts 15g, white iron tofu 250g.

Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper powder, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.

Exercise:

1, cooking. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together. 2. Pork belly is cooked and cut into small dices. After adding salt to the pan and frying the oil, pour the oil into the sweet wine, cook some vinegar and fry until crisp. 3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle. 4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use. 5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and yuba whistle into a noodle bowl, put the blood-filled tablets into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.

Lanzhou authentic beef noodles

Ingredients: cooked beef, Lamian Noodles, beef soup, butter, radish slices, oil pepper, coriander and garlic sprouts.

Seasoning: aged vinegar

Practice: skim the cooked beef soup, add radish slices and butter and boil for later use;

Chop coriander and garlic seedlings, and dice cooked beef for later use.

Knead flour with alkali, pull it into noodles by hand (if it is difficult, you can also press it with a dough press), and take it out after cooking;

Scoop clear soup into noodles (submerged noodles), grab coriander, minced garlic and minced beef, and sprinkle with oil pepper to serve.

When in use, pour a little old vinegar to remove fishy smell and neutralize facial alkali.

Preparation method of oil pepper: mix red pepper noodles, white sesame seeds, pepper noodles and salt in a porcelain bowl. Burn the clear oil for 7-8 hours, then pour it into a porcelain bowl and stir well. The amount of oil must exceed the amount of Chili noodles. Pepper is eaten according to personal taste.

Note: There are many kinds of authentic beef noodles in Lamian Noodles, such as thin, thin, thin, three thin, leek leaves, willow leaves, width and so on. Master Lamian Noodles will make different noodles according to everyone's taste.

Cold noodles with shredded chicken

Ingredients: boiled chicken, noodles, cucumber, sesame sauce, sesame oil, sugar and soy sauce.

Practice: 1. After the noodles are cooked, take them out and soak them in cold water. 2. Shred the cooked chicken, washed and shredded the cucumber, and put it on the cooked noodles. 3. Put sesame sauce into a bowl, add sesame oil and mix well, then add soy sauce and sugar, dilute with cold water, and then pour it on the cold noodles with shredded chicken.

Sesame sauce noodles

Ingredients: noodles, sesame sauce, chopped green onion, refined salt, monosodium glutamate and cooked salad oil.

Practice: After the water is boiled, add the noodles to cook, take them out, put them in a bowl, add sesame sauce, chopped green onion, refined salt, monosodium glutamate and cooked salad oil, and stir well to serve.

Shrimp meatball soup noodles

Ingredients: cucumber, shrimp, minced meat, ginger, buckwheat noodles, salt, starch, cooking wine and fungus.

Practice: 1. Wash shrimps, add a little cooking wine and salt, stir well and rinse with water. 2. Chop the shrimps, add proper amount of salt and starch, stir them clockwise to make them into mud, and then grasp them into balls by hand for later use; Add a proper amount of salt and starch to the meat stuffing, stir it clockwise into a paste and grab it into a ball for later use. 3. Cook buckwheat noodles and put them in a bowl for later use. 4. Cook shrimp balls, meat balls, auricularia auricula, cucumber slices and ginger slices in boiling water, and add a little salt to taste. 5. Pour the seasoned salt water on the noodles and serve.

Green noodles with pork and mustard tuber

Ingredients: lean meat, mustard tuber, onion, noodles, cooking wine, soy sauce, wet starch.

Practice: 1. Slice lean meat, add cooking wine, soy sauce and wet starch, mix well and marinate for 10 minute; After shredding mustard tuber, soak it for 20 minutes to remove the salty taste. 2. Pour oil into the pot, add shredded pork and stir-fry until fragrant, then add mustard tuber, stir well and serve. 3. After the water is boiled, add the noodles to cook, take them out and put them in a bowl, then add the fried shredded mustard tuber and chopped green onion to serve.

Cooking skills: To cook noodles, people are used to boiling water and then cooking it in dry noodles. This method is actually wrong. Because the surface of dried noodles quickly softens and matures in a short time after entering boiling water, forming a "diaphragm" protective layer to prevent boiling water from infiltrating into the interior of dried noodles and forming a "hard core" surface. Cooking like this takes time and is not easy to do.

The correct cooking method is to put the dried noodles into the pot 2-3 minutes before boiling water, so that the dried noodles have a chance to be soaked by water. After the water permeates the dried noodles, the boiling water is also boiled, and the noodles are cooked quickly, which saves time and is easy to cook.