Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt.

Note: scrambled eggs with tomatoes do not need chicken essence or monosodium glutamate, because scrambled eggs with tomatoes are "fresh" and there are substances that form umami flavor when scrambled eggs with tomatoes, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.

Production process:

1, tomatoes are cut into pieces, with different sizes, and it doesn't matter what shape. Beat the eggs into a bowl and mix well, adding a little salt.

2. Put the right amount of oil in the pot (when scrambled eggs, the amount of oil is very important, and my experience is to put oil equivalent to 2/3 of the egg liquid). The oil is hot, pour in the egg liquid. Note that at this time, the egg liquid will naturally solidify. Do not move. When the egg liquid is solidified (pay attention to the dry oil, which leads to the paste of the egg), use a rice shovel (also called a frying spoon). When the two sides are golden, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Add tomatoes and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the scrambled eggs in, add a little salt, stir fry a few times, and take out the pot.

Spicy hot bean curd

Stir-fry the fragrant pot with onion, ginger, garlic and pepper, then add minced meat, stir-fry with soy sauce, add half a package of Mapo tofu seasoning, color, add tofu, stir-fry minced meat, add the remaining seasoning, and take out the pot.

Cut the bean curd into pieces about 1 cm square, put it in a bowl and blanch it with boiling water (you can't cook it in the pot), then drain the water, put the watercress and soy sauce in the bowl, chop the garlic sprouts, press the fermented beans with a knife or chop them into fine powder, and put the starch and monosodium glutamate in the bowl and add water to make a sauce.

Heat the oil in the pot to 60% heat, pour in minced meat and stir-fry until cooked, and put it in a bowl for later use.

Heat the oil in the pan to 60% heat, add douban soy sauce, Chili powder and lobster sauce and stir-fry until fragrant.

Add half a bowl of soup (water is ok), bring to a boil, then add tofu and minced meat and cook for three or four minutes.

Add garlic sprouts, cook for half a minute, add thicken and add red oil.

Sprinkle pepper after cooking.

Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

When making tofu, you should choose the fragrant "gypsum tofu", with red pepper as the best Chili noodles and beef with yellow beef as the best. There are four keys to making Mapo tofu, namely "hemp, spicy, spicy and firm".

Fried beans

1. Remove both ends and tendons from green beans, wash and drain, soak dried shrimps twice and chop;

2. Put the oil in the pot, heat it, add the green beans and fry until cooked, then take out the drained oil;

3. After the oil is heated, add onion, Jiang Mo, minced meat, dried shrimps and mustard tuber and stir fry. Finally, add the fried dried green beans and stir-fry until fragrant, pour in soy sauce, sugar, salt, water, sesame oil, monosodium glutamate and vinegar, and continue to stir-fry until the juice is dry.

Sweet and sour pork

Batch the meat into 0.5 cm thick chunks, chop them gently with a knife, replace them with domino pieces and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are made into sweet and sour juice for later use. Heat the wok over medium heat. When the vegetable oil is 60% hot (about 150℃), put the pasted meat pieces in a frying pan and fry for 1 min, then take out the oil. When the oil temperature is 70% hot (about 175℃), re-fry 1 min, take out and drain.

Fried shredded pork with sweet and sour sauce

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Magnolia Officinalis, shred Auricularia, and put shredded pork into a bowl.

2, sugar, vinegar, soy sauce, chopped green onion, wet starch, broth in the same bowl (do not mix with shredded pork), adjusted to thicken juice.

3. Heat the wok, heat the lard to 60%, stir-fry the shredded pork, stir-fry the ginger, garlic and chopped red pepper until fragrant, then stir-fry the magnolia slices and fungus a few times, then cook the sauce and turn it over a few times.

Kung Pao Chicken?

1. First, mix well with 1 egg white, 1/2 teaspoons of salt and 2 tablespoons of white powder to make a "marinade". Then use soy sauce 1 tsp, rice wine 1 tsp, white powder water 1/2 tsp, sugar 1/4 tsp, salt 1/4 tsp, sauce color and white vinegar 1 tsp, and sesame oil 2.

2. Cut the chicken breast into cubes of about 1 cm. Stir the diced chicken with "marinade" and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry for half a minute.

Be careful not to fry the diced chicken for too long, so as not to fry the chicken too hard. After the chicken is fried until it changes color, take out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot, stir-fry for a while, and then pour in the "comprehensive seasoning" to continue stirring.

4. Finally, add peanuts, stir fry a few times, and you can start the pot.

Fried potatoes, green peppers and eggplant

1, one potato, one eggplant and one and a half green peppers, this is the first attempt, and it can be increased in proportion after familiarity.

2. Cut the potato into slices or slightly thicker slices. According to your own preferences, cut eggplant hob should not be too small, cut green pepper casually. If the picture is beautiful, cut diamond-shaped slices.

3, oil, Northeast cuisine is generally very oily, think about it before eating. Oil is used for frying potatoes, so a novice can spill a little more potatoes, about 1.5 yuan.

4. After the oil temperature is 80℃, fry potatoes in the pot. Generally, the amount of a potato is about two and a half to three minutes. Take it out and put the eggplant. Generally speaking, eggplant is fried to golden brown, but personally I think eggplant is too soft, so I usually fry it for two to three minutes, then take it out, put the green pepper in it, and then take it out immediately, and put three things on a plate.

5. Drain the oil and add a little oil, chopped green onion and garlic. If you have time, stir-fry the garlic.

6. Pour the three delicacies into the pot, and then add light soy sauce (light soy sauce), yellow wine, chicken essence and salt according to the daily cooking order. If there is broth (such as sparerib soup and pig's foot soup), take a spoonful, cook for one minute without fire, add a little starch (water starch, glutinous rice flour), stir-fry slightly, and take it out of the pot.

Stewed beef with potatoes

1. Slice beef, peel potatoes, cut into pieces, and soak in water 10 minute.

2. Peel carrots and cut them into small pieces. Blanch the beans with salted water, then drain them with cold water and cut them into pieces. Cut the ginger slices into shreds.

3. Stir-fry beef and shredded ginger in a hot oil pan. When the beef changes color, add potatoes and carrots and stir fry.

4. Add appropriate amount of liquor and stock, and cook on low heat.

5. Add cooking wine and sugar, cover and cook for 8 minutes.

6. Add soy sauce and cook for 5 minutes. Pour in beans and cook for 5 minutes.

Onion scrambled eggs

1. Add some salt to the eggs and break them. Then add a little white vinegar and stir well.

2. Wash the sausage with water and cut it into small pieces. Peel and chop onions.

3. Heat the oil in the pan, add the diced sausage and stir fry for 2 minutes, then add the onion and stir fry until it is 80% cooked.

4. Finally, pour in the egg liquid, and stir the sausage and onion evenly after molding.

Braised pork slices in brown sauce

1. Preliminary cooking treatment of meat: put the meat in cold water, boil the water in the pot with strong fire, then cook it with medium and small fire until it is cooked (just cooked), pick it up and put it on the meat for natural cooling.

(Note: cook the meat should add a little onion, ginger, cooking wine and refined salt to remove fishy smell).

2. Treatment of green garlic seedlings: Mash the head (white part) of garlic seedlings (which is conducive to fragrance overflow), cut the white part into horse ears, and cut the green leaves into inches (about 3CM).

3. Knife shaping of meat: cut the meat into large pieces (generally about 8CM* length * 5CM* width * 0.2CM thick).

4. Return tank process:

4- 1. Put a little oil in the pot, add white meat, stir-fry until the fat is curly, and light the lamp.

Shovel the meat to the side of the pot. This is the lazy way! Ha ha! Actually, we should shovel out the meat first.

4-2. Add bean paste and sweet noodle paste, stir-fry and color (see red and bright oil color).

4-3. Stir-fry the green garlic (white part) first, then stir-fry the garlic leaves (green part) together.

4-4. Add a little lobster sauce (chopped), white sugar and monosodium glutamate to taste. (The salty taste can be added according to the specific salty degree or personal taste of the dishes at this time. )

5. Precautions:

5- 1: Cut the meat when it is cold, otherwise it will be fragile (if it is urgent, you can use tap water).

5-2: Taste the salinity of watercress and determine the amount of salt.

5-3: The sweet noodle sauce is diluted with water at the ratio of 1: 2 before use.

5-4: Sweet noodle sauce and soy sauce play the role of color matching and fragrance enhancement, and the dosage is appropriate.

Laziji

1. Wash and dice the chicken legs, put them in a bowl, season with salt and cooking wine, and fry them slightly.

2. Put the pot on the fire. When it is 70% hot, pour the diced chicken and then pour it for later use.

3. Leave the bottom oil in the pot until it gets hot. Stir-fry dried chilies until they are brown and fragrant, pour in chicken legs, cook cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount and stir the onions evenly before serving.

Sweet and Sour Spare Ribs

After the oil pan is on fire, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, fry them quickly in hot oil, and drain the oil with a colander. After cleaning the pan, add a little oil, add two pieces of garlic and two pieces of ginger, stir-fry slightly, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add.

Fried shredded pork and eggs with auricularia auricula

1. Cut lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into a bowl and beat them evenly with chopsticks;

2. Blanch the dried fungus with clear water for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger;

3, the wok is ignited, refueled, and after heating, the eggs are added and fried into irregular small pieces, and put into the plate, which is Mushu;

4. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. When cooked, pour in sesame oil.

Cola Chicken Wings

Cut the chicken wings into three sections: the tip, the middle and the root. Stir with a little cooking oil and pour in cola and soy sauce.

(the ratio is 3: 1, and the total amount of chicken wings is not enough). Bring the fire to a boil, simmer for 20 minutes, and then collect the juice.

Pay attention to buying smaller chicken wings. Some big chicken wings have a lot of butter, which affects the taste and meat. Don't use fleshy parts such as chicken breast, just use wings. This dish tastes better when it is cold, but if you are in a hurry, you can eat it while it is hot, and it tastes good when it is hot.

Chili oil fillets

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate them with 15.

Minutes (head, tail and fish are placed in separate plates and pickled in the same way);

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Beer Duck

Chop the duck, wash the blood (the frozen duck should be soaked in cold water until it freezes), fill the pot with cold water, add mashed ginger, cook the duck with strong fire, pour out the duck pieces and drain them, pick out the ginger and wash the pot to dry. Heat oil in a pan, put garlic cloves, onion slices, star anise and ginger slices into a wok, stir-fry the duck pieces with a little soy sauce, pour the whole bottle of beer, cover the lid with a little vinegar (vinegar meat is easy to rot), boil over high heat (cut potatoes, mushrooms and green peppers into pieces, and the potato pieces can be larger for later use), and cook for a while to make the soup look thicker, and then change to smaller ones. When the potatoes are half cooked, put salt. After three minutes, change the fire, put green peppers, add a little salad oil (to increase the color of the dishes), add a proper amount of soy sauce, stir fry until the soup is collected, put the chicken essence into the pot, and sprinkle chopped green onion after serving.

Sauté ed mutton slices with onion

Cut the mutton into pieces with a thickness of 1.2 cm, cross-punch holes on both sides (with a depth of 1/3 of the meat thickness), cut into strips with a thickness of 1 cm, then diced, put into a bowl, add refined salt, egg white and wet starch, and stir well. Cut the green onion in half, and cut it into pieces of 1.2 cm for later use. Take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, heat it to 60% heat (about 150℃), add diced mutton, stir it with a spoon, then add onion and stir it, and take it out quickly. Leave a little oil in the pot, heat it on high fire, add diced mutton and scallion and stir fry, then pour the sauce into a bowl and stir fry, pour sesame oil on it, turn it over a few times, and quickly take it out of the pot.

Boiled spicy pork slices

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices;

2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion;

3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow.

4. Then, cut pepper and pepper into fine powder;

5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to make them mix evenly;

6. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder;

7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.

Fried lettuce with diced lobster sauce and fish.

1, washed and cut into sections;

2. light a fire in the pot. When the oil is hot, the onion and ginger will be fragrant. Add oil lettuce and canned lobster sauce and stir-fry, then add minced garlic and chicken essence.

Braised beef tenderloin

1. Slice the steak and add seasoning A to taste. Drain the oil and put seasoning B in a small bowl.

2. Shred green pepper, red pepper and onion, and heat them on an iron plate.

3. Heat 2 tbsp oil, stir-fry onion, then add green pepper, red pepper and beef, pour in seasoning B and stir well, then transfer to a wooden plate.

Stewed mushrooms with chicken

1. Wash the chicken and chop it into small pieces;

2. Soak mushrooms in warm water for 30 minutes and wash them for later use;

3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then add mushrooms and stew for 30 to 40 minutes on medium fire.

Supplement: The soil of Hulunbeier grassland is chestnut soil, which is suitable for the growth of white mushrooms. This white mushroom is famous at home and abroad for its thick meat, delicious taste and tender taste. We had two feasts in the grassland days. In the pasture, we stew chicken and dried mushrooms in a relatively simple cooking method. Its taste and taste are really great, which is better than any other variety of mushrooms.

Stewed mutton

1. Chop the mutton into 2.5 cm square pieces, mash the ginger with a knife, and cut off part of the shredded onion; Cut the radish in half;

2. Wash the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, remove the onion, ginger and radish and add it when eating.

Stuffed prawns

(1) Wash prawns, remove whiskers, and cut back to remove sand grains.

(2) Put salad oil in the pot. When it is 60% to 70% hot, add prawns and fry for about 1 min. Take it out when it is tender and tender.

(3) Add salad oil to another pot and heat it to 40%. Add garlic, stir-fry, add spicy oil and pickled pepper, stir-fry for a few seconds, add fried shrimp, add salt, monosodium glutamate, sugar, chicken powder, peanuts and sesame seeds to taste, stir-fry evenly, serve out and sprinkle with chives.