The method of scrambled eggs with spinach introduces the cuisine and its function in detail: home-cooked recipes. Making materials of spinach scrambled eggs: Ingredients: 300g of spinach, 3 eggs, salt, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil. Teach you how to make spinach scrambled eggs, how to make spinach scrambled eggs delicious 1, wash spinach, cut it into 3-4 cm sections, scald it with boiling water, take it out and soak it in cold water for later use; Beat eggs with salt in a bowl. 2. Put the wok on a high fire, heat the oil, pour in the eggs, fry until cooked, and take them out for later use. 3. Reheat the wok, add oil, saute the chives and Jiang Mo, cook the cooking wine, add spinach and salt, stir-fry until the spinach stops growing, then add fried eggs, stir well, add monosodium glutamate and sesame oil, and stir well. Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water. The practice of stir-frying kidney flower introduces the cuisine and its function in detail: the making materials of stir-frying kidney flower in home-cooked recipes: main ingredients: 200 grams of pork loin, auxiliary materials: 50 grams of winter bamboo shoots and 50 grams of water-borne fungus; Soy sauce 10g, refined salt 3g, monosodium glutamate 1g, Shaoxing wine 20g, and wet powder15g; The characteristics of fried kidney flower are: fresh and tender kidney flower, beautiful appearance, mellow taste, smooth but not greasy; Teach you how to stir-fry kidney flowers and how to make them delicious. 1) Wash the kidney, cut it into two sections, cut it into wheat spike flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce to taste, and mix well with wet starch for later use; 2) Blanch bamboo shoots and auricularia auricula with boiling water, and mix with soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch to make sauce; 3) Add peanut oil into the wok, when the wok is heated to 90% heat (about 225℃), slide the kidney flower into the oil until it curls into a wheat ear shape, and take it out quickly, leaving a small amount of oil in the wok. When the wok is heated to 60% heat (about 150℃), add garlic slices and chopped green onion, and cook with vinegar and Shaoxing wine. The method of steaming mandarin fish with chicken oil was introduced in detail. Introduce the cuisine and function in detail: cooking materials of steamed mandarin fish in home-cooked recipes: main ingredients: one mandarin fish (about 750g); Accessories: 3 pieces of cooked ham (25g), 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of ginger, 65,438 pieces of onion +0 seasoning: refined salt 2. Teach you how to cook steamed mandarin fish. How to make steamed mandarin fish delicious? 1. Cut the mandarin fish clean and put it flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. 2. Take a large waist plate, add mandarin fish, add Shaoxing wine, cooked ham and ginger slices and onion slices, and steam in a cage 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. 3. Blanch the mushrooms and bamboo shoots in boiling water, put three bamboo shoots on each side of the fish, discharge the ham slices and bamboo shoots at regular intervals, and cover the mushrooms on the bamboo shoots. 4. Pour the raw juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken oil to boil and pour it on the fish. The practice of hot and sour cabbage introduces the cuisine and its function in detail: Sichuan home-cooked recipes, private kitchens, and tastes: the materials for making hot and sour cabbage: main ingredients: 1/4 Chinese cabbages (about 400g), seasoning: 1 large pieces of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (. Sugar 1 tablespoon (15g), chicken essence 1 tablespoon (5g), salt 1 tablespoon (5g) and oil 1 tablespoon (15ml) teach you how to make hot and sour cabbage. Practice: 65438+. Put the leaves in a boiling pot. Cook 1-2 minutes until cooked. Take out and drain. Cut into strips 2 cm wide and 5 cm long. 2. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface. 3. Heat the wok on high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly on low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate. The cooking method of moo Shu meat/alfalfa meat was introduced in detail. Cooking materials of moo shu meat/alfalfa meat: main ingredients: pork, eggs, auricularia auricula and cucumber. Accessories: onion ginger, salt, soy sauce, cooking wine and sesame oil teach you how to cook moo shu meat/alfalfa meat, and how to cook moo shu meat/alfalfa meat can be delicious. Cut cucumber into rhombic slices; Pork shredding; Shred onion and ginger; Heat oil in the pan, add the eggs and stir fry. Take another pan, heat it with oil, stir-fry shredded pork, add onion, shredded ginger, cooking wine, soy sauce and salt and stir well; Add fungus, cucumber and scrambled eggs, stir fry, and sprinkle with sesame oil before taking out. The method of stewed beef brisket with tomato introduces the cuisine and its function in detail: home cooking recipes. Production materials of stewed beef brisket with tomatoes: main ingredients: beef and tomatoes (4 small pieces). Accessories: Zanthoxylum bungeanum, aniseed and chopped green onion. Features of stewed beef brisket with tomatoes: delicious soup, drink while it is hot! You can simmer soup while eating and keep the temperature! Teach you how to cook stewed beef brisket with tomatoes. How to cook stewed beef brisket with tomato? 1. Put water in the pot, then wash the beef and cut it into small pieces. When the water boils, you can cut the meat at the same time. Then cover and stew. Because the meat is clean, you don't have to swim anymore, and it won't be very greasy! Add pepper aniseed, don't put salt first, it is not easy to cook with salt now. 2, the water is boiled again, if there is a little foam, clean it with a small spoon, and now simmer. 3. 1.5 hours later, if there is less water in the middle, add water. 4. Cut the washed tomatoes evenly and put them in the pot. I continue to stew! 5, put salt after the water is boiled, my family is about 3 spoonfuls (preferably less, because you can add salt when you drink it at last! But if the soup is salty, adding water will not taste good! ), because it is a cauldron, hehe. Keep stewing! 6. Tomatoes will become soft after 30 minutes. If you have time, you can stew more. I don't like to eat ripe tomatoes, so I try to stew them, that is, they are all stewed and put in soup to taste good! Add chicken essence! 7, out of the pot, sprinkle with chopped green onion.