1, hot and sour potato chips:
Exercise:
1. Peel potatoes, cut them into filaments, and soak them in clear water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Take out before frying and drain.
2, green and red peppers are seeded and pedicled, cut into filaments, and dried peppers are shredded.
3. When the wok is on fire, add peanut oil to heat it up, add shredded onion, add dried chili and stir-fry, then add shredded green pepper and shredded potato, stir-fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir-fry.
2. Braised eggplant:
Exercise:
1. Wash eggplant, remove head and tail, cut into hob shapes, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.
2. Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil, 1/3 tbsp chicken powder, mix well, and marinate for 10 minute.
3. Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white and pick it up for use.
4. Continue to add 10 tbsp oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tbsp water and stir-fry until the eggplant is soft, about 5-6 minutes.
5. Pour in the previously fried minced meat and stir fry for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!
3. Fish-flavored eggplant:
Raw materials:
2 pieces of eggplant, a little shredded pork, ginger, garlic, onion, spicy bean paste, vinegar and sugar.
Exercise:
1. Wash and drain eggplant, and cut into small round sections for later use. Wash and cut garlic, wash and cut onion into chopped green onion, and cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put sugar in the bowl first, then vinegar. Put vinegar as flat as sugar.
2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden yellow. Remove it and drain it.
3. Stir-fry ginger, garlic and onion, pour in shredded pork, then pour in fried eggplant and stir-fry, then add seasoning to the bowl and serve.
4, green pepper scrambled eggs:
Exercise:
1, clean green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks.
2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir fry and pour it out.
3. Pour the remaining oil into the pot, heat it, put the chopped green onion into the wok, stir-fry it with salt for a few times, add scrambled eggs and monosodium glutamate when the shredded green pepper is emerald green, stir well, cook it with balsamic vinegar, and then take it out of the pot.
5. The third line
Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.
Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.
Exercise:
1, peeled eggplant and potatoes, and cut into hob blocks; The green pepper is broken into small pieces by hand.
2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent.
3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up.
4. Stir-fry chopped green onion and minced garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly.
5. Add gouache and collect the juice over high fire.
6. Stir-fried beans
Ingredients: 400g lentils, minced meat150g. Seasoning: 4 dried peppers, 1 tbsp soy sauce, and appropriate mustard tuber, pepper, garlic, salt and monosodium glutamate.
Exercise:
1. Tear off the old tendons at both ends of lentils, break them into two parts, wash and control drying.
2. Heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge.
3. Heat another pot and saute minced meat, dried pepper, pepper, mustard tuber and garlic with 1 tbsp oil.
4. Pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well.
7. Fried chicken with flowers
Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and rice noodles.
Exercise:
1, wash the chicken breast, cut into pieces, marinate it with salt, cooking wine and cooking oil for a while, and then grab it evenly with powder.
2. Wash the cauliflower and chop it into small flowers, sit in a boiling pot, boil it, remove cold water and control the water for later use. Shred onion, mince ginger and slice garlic.
3. Take another pot and put oil in it. When the oil is warm, add aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower.
4, put cooking wine, chicken essence, oyster sauce, put the tender chicken breast into the pot, stir fry quickly, add salt and stir fry, and take out the pot.
8. Steamed pork with flour.
Ingredients: pork belly, one seasoning: one star anise, a little onion, a few slices of ginger, a little cooking wine, a little pepper, a little pepper, a little rice, a little purple rice, soy sauce, chicken essence, sugar and bean paste.
Exercise:
1, pork belly slices.
2. Marinate meat with cooking wine, onion, ginger and star anise.
3. After the meat is marinated, prepare pepper, pepper, rice and purple rice.
4. Put the prepared 3 into the pot and stir fry.
5. Put three pieces of rice in the pot and copy it with a medium fire to turn yellow.
6. use a blender to break the fried 3. Don't stir too much. It is easy to get larger particles.
7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Stir well.
8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.
9. Scrambled eggs with chopped green onion:
Ingredients: eggs (4), onions (3)
Seasoning: salt (1/3 tbsp), oil (6 tbsp).
Exercise:
1. Wash and remove the green onions, cut them into chopped green onions and put them in a large glass bowl.
2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion in one direction with chopsticks until the egg liquid is sticky.
3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 min. Put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the pan, then turn the heat down and pour in the egg mixture.
4. Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.
skill
1, when scrambled eggs, the pan must be very hot, so that scrambled eggs will be tender and smooth, and scrambled eggs without hot pot will easily fail.
The eggs put in the refrigerator should be taken out one hour before cooking.
3, scrambled eggs avoid adding monosodium glutamate, if monosodium glutamate is added, monosodium glutamate will cover up the umami taste of the egg itself after heating.
4. Eating too many eggs will lead to an increase in metabolites and increase the burden on the kidneys. Just eat 1 ~ 2 eggs a day.
10, scrambled eggs with tomatoes
Ingredients: tomatoes, eggs
Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, 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.
Exercise:
1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.
2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Turn the eggs over and fry them. When both sides are golden yellow, 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. Turn the tomatoes in 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.
PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.
1 1, scrambled eggs with loofah.
Ingredients: Luffa eggs
Seasoning: oil, salt, cooking wine and chopped green onion.
Exercise:
1. Add 2-3 eggs, a little salt and cooking wine. Stir well and set aside.
2. Peel, slice or cut the loofah for later use.
3. Heat the wok into oil by fire. When the oil temperature rises, pour in the eggs, stir fry and put them in a bowl for later use.
4. Heat the wok with high fire and add oil. After the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry chopped green onion for a while before serving. Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains saponins contained in ginseng.
12, golden garlic bone
Material: ribs
Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper and garlic.
Exercise:
1, cut the ribs into long sections of 12 cm, and remove the blood with clear water.
2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours.
3. When the oil is heated to 20%, put the ribs into the pot, fry them slowly from low to high until they are mature and crusted, and take out and drain the oil.
4. Add minced garlic and dried Chili to the pot and stir fry, then add ribs and stir fry, add seasoning and put into the pot.
13, sweet and sour pork ribs
Sweet-and-sour pork ribs are loved by many food lovers because of their sweet and sour taste, fragrance but not greasy. However, the traditional sweet and sour pork ribs are difficult to serve on the family table because of the relatively complicated production process and long cooking time. The following simple version of sweet and sour pork ribs saves the steps of blanching and frying, simplifies the process and saves time. As long as you master the golden ratio of 1: 2: 3: 4, even children's shoes with zero cooking skills can make sweet and sour pork ribs with good color and fragrance! And less oil is healthier!
Materials:
Pork chop 1 kg, cooking wine 1 spoon, 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 4 tablespoons of sugar, 3 grams of salt and ginger slices.
Exercise:
1. Clean pork chops and drain for later use.
2. Pour a small amount of oil into the pot, heat it and saute the ginger slices.
3. Add the ribs and stir fry until the ribs change color and the surface is golden and slightly burnt.
4. Add the seasoning in the golden ratio, in the following order: first put 1 spoon of cooking wine, then put 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, and finally put 4 tablespoons of sugar, and mix well.
5. Then pour the boiled water without ribs and turn the fire down for 20 minutes.
6, add salt, fire juice, when the juice is thick and bright, sprinkle sesame seeds to decorate the pot (finally, pay attention to turn the ribs in the pot when collecting juice on fire to avoid burning).
Tips:
1, before the ribs are fried in the pan, try to dry the water or use kitchen paper to avoid splashing oil when frying.
2, like children's shoes with darker colors, you can add a small amount of soy sauce to add color when adding salt.
14, coke chicken wings
Ingredients: chicken wings, peppers, dried red peppers, onions, ginger and a can of Coca-Cola.
Exercise:
1. Wash chicken wings, cut each chicken wing several times, add a little soy sauce, salt and shredded ginger and marinate for 20-40 minutes.
2, put oil in the pot, burn to 60% heat and add pepper to stir fry.
3. Add chicken wings and fry until golden on both sides.
4. Pour in coke to cover the chicken wings.
5, cooking stalls, let the cola open, change the heat preservation file, put dried peppers and salt to taste.
6, watch the fire from time to time, when the cola juice is sticky, it is completed.
7. Sprinkle chopped green onion to make the dish look better.
Tips:
1, don't put pepper at the beginning, it's easy to get sticky and not delicious.
2, cola is generally 8- 10 chicken wings with a can of cola.
Don't put too much soy sauce.
If there is no coke, you can also take sugar instead.
15, leek and squid whiskers (simple home cooking)
Ingredients: leek, squid whiskers, soy sauce, monosodium glutamate, cooking wine, thirteen spices powder and refined salt.
Exercise:
1. Cut leek and squid into strips.
2. Put hot water in the pot, blanch the squid, remove the supercooled water, and finally drain it for later use.
3. Put oil in the pot, stir fry the squid over high fire, and add soy sauce, refined salt, a small amount of monosodium glutamate, cooking wine and thirteen fragrant powders.
4. Finally, add the leek fire and stir fry.