Taste: salty and sour. Process: stir-fry cabbage. Ingredients: Ingredients: 300g of Chinese cabbage.
Seasoning: garlic (white skin) 5g, scallion 10g, vegetable oil 15g, salt 3g, monosodium glutamate 2g, chicken essence 2g, soy sauce 5g and vinegar 10g. Features: crisp and slightly sour, delicious. Teach you how to make hand-torn cabbage and how to make it delicious. 1. Tear the cabbage by hand and shred it into large pieces for later use;
2. Stir-fry the tea oil and garlic slices, and stir-fry the cabbage with water;
3. Continue to add seasoning and broth to boil, thicken, put into a dry pot and sprinkle with onions. This paper introduces the cuisine and its functions in detail: home-cooked recipes, nourishing recipes, anti-aging recipes, nourishing recipes, malnutrition recipes and anti-cancer recipes.
Taste: Fish-flavored technology: grilled fish-flavored eggplant strips. Material: main ingredient: eggplant (purple skin, long) 400g.
Accessories: pork (thin) 100g, auricularia auricula (water hair) 15g, onion (white skin) 15g, winter bamboo shoots 15g, pepper (red, sharp and dried) 5g and starch (corn) 45g.
Seasoning: salad oil 120g, onion 10g, garlic (white skin) 5g, ginger 5g, salt 4g, monosodium glutamate 2g, cooking wine 15g and soy sauce 10g. Features: Deep red in color, rich in fish flavor and ripe. Teach you how to make fish-flavored eggplant strips. How to make fish-flavored eggplant strips delicious? 1. Peel the eggplant and cut it into strips 3.3 cm long, 0.69 cm wide and 0.7 cm thick.
2. Slice lean meat;
3. Auricularia is made of water, and everything is half;
4. Slice the onion;
5. Cut the winter bamboo shoots into ribs;
6. Cut the dried red pepper into chopsticks-sized squares;
7. When the oil in the pot is heated to 70% heat, dip the tomato strips in a thin layer of starch, fry them in the oil and take them out, and control the oil;
8. Start another pot fire, add base oil, and then add onion, ginger and garlic;
9. Then add the meat slices and fry them until they turn white;
10. Add onion, auricularia auricula, winter bamboo shoots and dried peppers and stir-fry for fragrance;
1 1. Add thick fresh crucian carp soup, refined salt, monosodium glutamate, Shaoxing wine and soy sauce to make it delicious;
12. When the soup is boiling, thicken it with starch, add tomato strips, turn it over and hang it evenly;
13. Pour in oil and sesame oil and serve. Tips for making fish-flavored eggplant strips: This product has a frying process, and it is necessary to prepare about1000g of salad oil and about 200g of fresh crucian carp soup. Pie-food phase grams:
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
The practice of multicolored tofu introduces the cuisines and their functions in detail: private cuisine, pregnant women's recipes, preschool children's recipes, school-age children's recipes, anti-cancer recipes and arteriosclerosis recipes.
Taste: fragrant technology: stir-fried colorful tofu. Material: main ingredient: tofu (north) 250g.
Accessories: 50 grams of tomatoes, 50 grams of mushrooms (fresh) and 50 grams of green beans.
Seasoning: egg 180g, vegetable oil 30g, salt 3g, monosodium glutamate 1g and onion 5g teach you how to make colorful tofu, which is delicious. 1. Dice the tofu, blanch it with boiling water, and take it out to control the moisture;
2. Wash and dice tomatoes;
3. Wash mushrooms and green beans, dice them and blanch them;
4. Break the eggs, add salt, monosodium glutamate, diced tomatoes, green beans, diced tofu and diced mushrooms and mix well;
5. Heat the oil, pour in the eggs and diced tofu, stir fry at high speed, sprinkle with chopped green onion until the eggs cover the diced tofu, and immediately take out the pot, both hot and cold. Pie-food phase grams:
Tomatoes: Tomatoes should not be eaten with pomegranate.
The practice of barley lotus seed porridge introduces the cuisine and its efficacy in detail: the fine staple food, spleen-invigorating and conditioning prescription, qi-invigorating and blood-enriching prescription, hypertension prescription and anti-cancer prescription.
Taste: original flavor technology: boiled barley lotus seed porridge making materials: main ingredients: barley 75g, japonica rice 75g.
Accessories: lotus seeds 25g.
Seasoning: 50 grams of rock sugar. Features of barley lotus seed porridge: this porridge is sweet and delicious, sticky and greasy. Teach you how to make glutinous rice lotus seed porridge, and how to make glutinous rice lotus seed porridge is delicious 1. Wash the lotus seeds, soak them, peel them and wash them.
2. Pour water into the pot, add Coicis Semen and japonica rice, bring to a boil, cook with low heat until half cooked, add lotus seeds, and cook until Coicis Semen and japonica rice are sticky. When the lotus seeds are cooked, add crystal sugar and stir well, and serve. Pie-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
The practice of sweet and sour garlic introduces the cuisines and their functions in detail: private cuisine, spleen-invigorating and appetizing recipes and anti-cancer recipes.
Taste: sweet and sour technology: pickled sweet and sour garlic making material: main ingredient: garlic (white skin) 800g.
Seasoning: 50 grams of sugar, 400 grams of vinegar, 400 grams of soy sauce and 5 grams of pepper. Characteristics of sweet and sour garlic: sweet and sour. Teach you how to cook sweet and sour garlic, and how to cook sweet and sour garlic is delicious. 1. White garlic (processed) removes a part of stems, peels off two layers of epidermis, soaks in clean water for 7 days, changes water once a day, and then takes it out to dry until the epidermis wrinkles in the fashion altar.
2. Mix sugar, vinegar, soy sauce and pepper into juice, pour it into the garlic jar, cover it tightly, and eat it in about 30 days. Tips for making sweet and sour garlic: add a little sweet and sour to the marinated soup and marinate it for the second and third time.