China people are experts in classic cooking menus, because in this vast and resource-rich country, eating is naturally indispensable, and the food in each place will have rich local characteristics, which can be said to be very colorful. The following is about the classic cooking menu.

Classic cooking menu 1 Chili tripe: Pork tripe needs to be marinated and shredded in advance, not too fine. Stir-fry with Chili and ginger, stir-fry with tripe, Chili and garlic leaves, and stir-fry with salt, chicken essence, fresh fragrance and other seasonings. It is delicious.

Hand-torn cabbage: Choose plain cabbage, wash it by hand, heat it with oil, stir-fry with minced garlic and pepper, then pour in the cabbage, stir-fry with strong fire, add appropriate amount of salt, sugar, umami and balsamic vinegar, and stir-fry for a long time to ensure the taste of cabbage.

Stir-fried beef with green pepper: After the tender beef is marinated, stir-fry it in oil, then add oil, minced garlic, pepper and Jiang Mo, stir-fry it a little, then add beef and green pepper, stir-fry it with high fire, and stir-fry it with proper amount of salt and chicken essence.

Stir-fry broccoli: soak broccoli in salt for 15 minutes, remove the eggs on the surface, pour in appropriate amount of water to boil, add cooking oil and salt to ensure the bright color of broccoli, cook for three minutes, take out broccoli, stir-fry oil and minced garlic in the pot, pour in broccoli, add a little salt and chicken essence, stir-fry for a while, and serve.

Dried duck lettuce: Dried duck needs to be soaked in cold water in advance to remove the salty taste, then dried pepper, ginger slices and minced garlic are added in a pressure cooker, the dried duck is processed, then oil, minced garlic, ginger and pepper are added in a wok, the lettuce is fried first, then the dried duck is poured in, boiled together with appropriate amount of water, and then cooked.

Eggplant and green pepper: shred eggplant and green pepper, pour more oil into the pot, add minced garlic and stir fry, pour green pepper and eggplant into shreds, stir fry over high heat, add salt and chicken essence, it's delicious, and you can serve it soon.

Pan-fried preserved fish: spicy fish need to be soaked in cold water for half a day in advance to remove the salty taste. Pour oil into the pan, add pepper, ginger, dried Chili and minced garlic, stir fry, then add fish pieces, add some water, stir fry a little, and then add cooking wine, chicken essence, fresh fragrance and so on. Then take out the pot and put it on medium heat.

Sauté ed sausage with cucumber: Slice sausage and cucumber. It is best to peel the surface of cucumber once in a while. Add oil, minced garlic and Jiang Mo to the pan and stir fry. Add sausage for a short time, then cucumber, add a little salt and chicken essence and stir-fry a few times.

Scrambled eggs with shredded carrots: shred carrots, first fry the eggs, put oil in the pot, stir fry minced garlic, pour shredded carrots and stir fry a few times, add eggs, add a little salt and chicken essence immediately, which is extremely delicious, and then take out the pot for a while.

Classic Cooking Menu 2 Small Cooking Methods

Prepare pictures in advance

Nice egg stand. Mash it slightly with a shovel.

Stir-fry the garlic slices until fragrant, and put the chopped green onion into the pot.

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Classic cooking menu 3. How to cook fish-flavored shredded pork (home-cooked dish)

Wash and shred lean meat. You can choose tenderloin or foreleg. It can be frozen for a while and cut well. Shredding along the texture of meat is more like tendon! You can also cut and wash the blood and squeeze out the water. Add white pepper (1g), egg white (1g) and cooking wine (20g) to the shredded pork.

Mix salt (2g) and starch (10g) by hand, pour in cooking oil (10g) and mix well, seal the surface of the shredded pork and lock in the moisture (avoid sticking to the pan when frying)! Let stand and marinate 15 minutes to remove the fishy smell!

Shred green pepper and carrot, soak dried auricularia in warm water and squeeze out water for later use! (I use northeast auricularia auricula, which is small and thin and basically doesn't need to be cut. If you use big fungus, shred it! )

Ginger, garlic, chives, diced millet pepper and a spoonful of red bean paste for use! If you like spicy food, add more millet or pickled peppers. )

Mix fish sauce: Take a clean small bowl, add sugar (25g), balsamic vinegar (25g), soy sauce (20g), oyster sauce (10g), soy sauce (2g), starch (3g) and water (50g) and mix well for later use. (Starch and water can be mixed separately and added at last. Soy sauce can also be added as appropriate according to the coloring situation! I'm used to it, and I have a good idea of quantity control, so it's all easy to integrate. )

Heat the pot, put some cooking oil! (Try to use a non-stick pan. For an ordinary pot, you must first heat the pot, then put the oil, and turn the wok to make the oil soak around the pot liner, then put the shredded pork to avoid sticking to the pot! )

Add the pulped shredded pork and quickly spread and stir-fry until the meat turns white for use.

(Cleaning the pot) Re-oil the hot pot and saute the millet pepper.

Add carrots and stir well until oily and soft!

Pick a place, add red bean paste, Jiang Mo, minced garlic and chopped green onion in turn, stir-fry until fragrant, stir-fry red oil, and then mix in carrots and stir well!

Add the soaked auricularia auricula and shredded green pepper and stir well.

Pour in the fried shredded pork and stir well.

Pour in the fish-flavored juice mixed around, stir fry quickly and evenly, and collect the juice to taste! If you are not satisfied with coloring, you can add a little soy sauce to color! (Because red bean paste is especially salty) Taste the salt and judge whether it is necessary to add salt! (If starch water is mixed separately, you can add starch water to stir fry after pouring the juice to collect the juice. )

Sprinkle a little sesame oil, pan and plate! With some thick soup, it is delicious, sweet and sour, and very delicious.