2. Cut the dried bean curd into pieces;
3. Wash the wok and heat it over high fire. Pour in vegetable oil. When the vegetable oil in the wok is heated to 60%, add the dried bean curd and stir fry a few times.
4. Add carrot slices, stir-fry until the carrot slices are cooked, and add soy sauce, refined salt, sugar and monosodium glutamate;
5. Stir-fry until the carrots are cooked, and then put them in the pot. Steamed eggplant features main ingredients: eggplant, garlic, olive oil and dried pepper. 1, steamed eggplant mainly depends on garlic to improve the taste, so garlic must wait until it is out of the pot. Remember not to put too much. It is recommended to use a single garlic, and the finer the garlic, the better. 2, eggplant must be as tender as possible; 3, soy sauce must also be added after the eggplant is steamed, otherwise it will easily destroy the taste. The most pleasant moment: after putting the seasoning into the bowl, one hand holds the pedicle of the eggplant and the other hand stirs the eggplant with chopsticks. The smell came to my face and my mouth watered. If there is another person next to you who looks at you with admiration, it will be even better! Technology of scrambled eggs with auricularia auricula: fried taste: salty flavor characteristics: no main ingredients: eggs 200g, auricularia auricula 250g (soaked in water), 1. Wash and drain the soaked auricularia auricula for later use;
2. Beat the eggs into a bowl and mix well for later use;
3. Heat the wok, add a proper amount of oil, and heat it slightly, that is, pour in the eggs, spread them out, and take them out for later use;
4. Add the right amount of oil to the pot, add the drained auricularia auricula, stir fry a few times, then add the eggs, add seasonings such as salt, and serve.
Spicy and hot fish features: spicy and delicious, fresh and tender fish, rich side dishes. Ingredients: grass carp, cucumber and rice paste. Accessories: eggs, dried starch, cooking oil, butter, onion, garlic, spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried Chili noodles and coriander. 1. Cut grass carp into pieces, paste the egg evenly, coat it with dry starch, fry it in edible oil with an oil temperature of 60 degrees, and pick it up after the surface of the fish pieces turns pale yellow. 2. Stir-fry the spicy and hot fish seasoning with the remaining oil in the pot. The oil temperature should not be too high. Keep stirring. Add garlic cloves, pepper and dried Chili (cut into 2 pieces), then pour in the fried fish pieces and stir well. Add water to the fish pieces, add salt, chicken essence, pepper noodles, Chili noodles, 2 tablespoons of brown sugar, butter and chopped green onion, then pour cucumber slices and rice into the pot. Features of garlic-flavored ribs: tender and fragrant meat. Ingredients: 750g of ribs. Accessories: minced garlic, cooking wine, soy sauce, sugar, tender meat powder. 1. Chop the ribs into 7 cm long pieces, wash and drain. 2. Add cooking wine, soy sauce, sugar and tender meat powder to the ribs and marinate for 20 minutes. 3. spread a layer of aluminum foil on the baking tray, put the ribs in the oven and bake for 20 minutes. Take out, turn over, sprinkle with minced garlic, bake for 20 minutes, and take out when cooked. Tip: garlic powder should not be added too early, and it is easy to burn black if added too early; Wait until it's half cooked, so it will not only roast garlic, but also burn black. Eight-treasure rice features: no main ingredients: glutinous rice, sugar, lard, boiled water, bean paste, osmanthus and candied dates. 1. Steamed glutinous rice, mixed with white sugar, lard and boiled water. 2. Put the candied dates into a bowl and arrange them according to the pattern. Intermediate bean
Osmanthus fragrans, then spread glutinous rice, spread it flat and steam it in a cage.
Hours, shovel out when eating. Characteristics of tomato fish: no main ingredients: tomatoes, fish accessories: four medium-sized tomatoes (onion, ginger, garlic), tomato sauce, onion, ginger, garlic. . . . Slice the fish and pay attention to removing the fishy smell. Remove the fishy smell, wash the fish fillets, drain the water, put them in a basin, cut some ginger slices and put them in, then pour in the yellow wine. You can soak them with a little salt (not too much to avoid serious water loss, or you can soak them without salt), which can remove the fishy smell and make them taste better. Peel most of the garlic, cut more ginger slices and cut tomatoes into pieces. Add more oil to the pot. When the oil is hot, add garlic and ginger slices and stir fry. When you smell garlic, pour in tomato pieces and stir-fry until the juice comes out. Cover the pot and simmer for a while to let the tomato juice flow out. Then add salt and set aside. Boil the soup pot with water. Don't put too much water. Too much water is not delicious. Pour in half a bottle of tomato sauce, then pour in the freshly cooked tomatoes and cook them together. Wash some onions, throw them in, boil them and simmer them on low heat. When the soup is thick, pour out the yellow wine and water of the soaked fish fillets, pour the fish fillets into the tomato soup and cook for a while. After most of the fillets change color, cook for 3 or 5 minutes on low heat. Don't overcook, lest you overcook. Turn off the fire, take out the whole onion, and add chicken essence according to personal taste. It's delicious without it. The thick soup soaked the tender fish fillets, and the delicious tomato fish was out of the pot! Characteristics of steamed mandarin fish: light and childish color, delicious as crab meat, fresh and fragrant. Ingredients: mandarin fish 1 piece (about 750g) Accessories: 3 cooked hams (25g), 6 cooked bamboo shoots (60g), 3 water-soaked mushrooms, 2.5g ginger and onion 1 piece. Wash mandarin fish and lay it flat on the chopping board. 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. Ingredients: pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil. 1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice. 2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them. 3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander. Ingredients: beef tendon 1 (about 1000g), yellow sauce 100 g, 3 tablespoons of cooking wine (45 ml), pepper 1 teaspoon (5 g), cinnamon 1, soy sauce/kloc-0. Sugar 1 tablespoon (15g), ginger 1 small piece, 2 pieces of star anise, and onion 1 piece. Wash the dirt on the surface of beef tenderloin with running water, and put the whole piece into a cold water pot to boil. After boiling, skim the blood foam on the water surface, and skim it while cooking, which is about 65438+. Take out the meat and drain it. 2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even. 3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool. 4. After the beef is completely cooled, the surface is compact and can be sliced. Cut it in the opposite direction to the shredded pork fiber, and the chicken curry pieces should be packed in thin slices. Features: No main ingredients: chicken (about 250g), curry powder (5g), salt, monosodium glutamate, chicken essence, cooking wine, onion ginger 1. Cut the chicken into pieces with a length of 4cm and a width of 3cm, cut the onion into sections and slice the ginger; 2. Blanch the chicken pieces to remove blood; 3. Add oil to the pot. When it is 40% to 50% hot, put the chicken pieces in and smooth them with oil until they are 70% to 80% mature. 4. Put the base oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the curry powder and stir-fry slightly, then add the chicken soup, cooking wine, salt, monosodium glutamate and chicken essence, and simmer over low heat; 5. When the chicken crisp is rotten, remove the onion and ginger and eat it when the juice is thick. Preserved egg tofu ingredients: a box of tender and fat tofu, two kinds of auxiliary materials of preserved egg: sesame oil, coriander, chopped green onion and soy sauce 1, a large piece of inner fat tofu is scalded with boiling water and cooled, and the preserved egg is cut into small pieces; 2. Put the preserved eggs on the tofu, sprinkle with chicken essence, salt and chopped green onion, drizzle with soy sauce and sesame oil, and add coriander. 3. Stir while eating. Characteristics of vinegar-soaked Chinese cabbage: characteristics: silver red, sweet and sour. Efficacy: Runchang laxative. Ingredients: Chinese cabbage 750g Accessories: chopped green onion 3g, dried Chili festival 4g, pepper 2g, 1. Cabbage is made of tender leaves. After stem removal, it is patted with a knife, diced, washed and drained, marinated with a little salt, and squeezed out for later use. 2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and make juice. 3. Heat the pot and put lard. When the oil is 80% hot, stir-fry the peppers in the pot, and then stir-fry the dried peppers. When the pepper is brownish red, add the cabbage, stir fry over high fire, and then pour the juice into the pot to eat. Fried meat with mushrooms: fried taste: slightly spicy characteristics: fresh and fragrant, smooth and tender. Ingredients: Tricholoma mushroom 200g, pork (lean meat) 200g, pepper (red tip) 25g, egg white 30g, 1. Sliced pork, pickled with water starch, egg white, chicken essence and salt; 2. Wash the Tricholoma; Dice red pepper and slice garlic; Shred onion and ginger; 3. Heat the pot with a little oil, stir-fry the meat slices until they change color, and take them out of the pot for later use; 4. Heat the remaining oil in the pot, pour in garlic slices to make it smell, add minced onion and ginger, pour in mushrooms when it smells, add salt when it is half cooked, and continue to stir fry. 5. When the mushrooms are almost cooked, pour in the fried meat slices, add the red pepper, stir fry twice, turn off the fire and add the chicken essence, and mix well to serve.
Beef tenderloin with black pepper Ingredients: beef, onion, cooking wine, soy sauce, a small amount of starch, chopped green onion Jiang Mo 1: beef is shredded, onion is cut into circles, onion and ginger are minced for later use. 2: Beef is shredded and put into a bowl, and a proper amount of cooking wine, soy sauce and a small amount of starch are added. Chopped green onion is pickled in Jiang Mo 10 minutes. 3 During the pickling process, cooking wine is first added.
4. Put the oil in the pot, and the oil is so hot that the salted shredded beef is fried until it becomes discolored. 5. Add onion rings. 6. Stir fry until the onion rings are soft. 7. Add the prepared sauce. 8. Add coriander to decorate.
Features: crispy outside and tender inside, delicious. Ingredients: four Liang lean pork. Two dollars for cucumber and two dollars for winter bamboo shoots. (1) First cut the meat into thin slices with a thickness of two and a half, then cut it into oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then add starch and sesame oil to make a paste. (2) Add Shao wine, sesame oil, white sugar, vinegar, monosodium glutamate, soy sauce and starch to the small bowl for later use. (3) Widen the sauce with a spoon, and when the sauce is heated to seven layers, fry the meat in the spoon until it is golden and crisp, and take it out. (4) Leave less bottom oil in a large spoon. Stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, then pour the marinade into the spoon, turn it over a few times, drop sesame oil from the spoon and put it on the plate. Ingredients of garlic oil-wheat vegetables: appropriate amount of oil-wheat vegetables, garlic, onion and oyster sauce (if not, soy sauce can be used instead). Garlic is cut into minced garlic, onion is cut into chopped green onion, and oil is heated to 80%. Add chopped green onion and some minced garlic into the pot, then add oil wheat vegetables and stir fry quickly, then add some oyster sauce or soy sauce (if soy sauce is used, the amount must not be too much) and stir fry. When the lettuce is soft, add a spoonful of water, turn to medium heat, add all the remaining garlic and cook quickly. The method of tomato brisket:
1, remove the blood powder from the beef brisket with clear water, stir-fry the beef brisket with onion and ginger, spray cooking wine when the meat is tight, add salt, stir fry, (without soy sauce) add water or broth (with little water and little meat), turn to an autoclave, and press on low fire for 20 minutes.
2. Stir-fry tomatoes while pressing meat. I didn't use ketchup, so I used four tomatoes, stir-fried them with chopped green onion into ketchup, pressed the beef brisket, and poured it into the ketchup for a while, so that the beef brisket could absorb the flavor of the tomatoes and watch the flavor seasoning.