The first course: scrambled eggs with tomatoes: this dish is bright in color, pleasant in taste, refreshing and appetizing, deeply loved by the public and rich in nutrition. People who are good at cooking make eggs tender but not old, and there is not much soup. So is the next meal!
1. Cut the washed tomato in half, dice, cut the onion into chopped green onion, and cut the garlic into minced garlic.
2. Beat two eggs in a bowl and break them completely in one direction. Add the egg mixture into a hot pot with cold oil and stir it constantly with chopsticks. Eggs are shaped and filled. Eggs are particularly smooth at this time.
3. Add oil to another pot. When the oil temperature is 50% hot, pour in chopped green onion and garlic slices and stir-fry until fragrant. Then pour in diced tomatoes, stir fry for one minute, pour in eggs, stir fry thoroughly, add 1 tbsp salt and 1 tbsp sugar, and stir fry evenly.
The second way: flavored eggplant: Although it is a vegetarian dish, the cooked eggplant is more fragrant than meat. Eggplant peanuts are not greasy, and peanuts are particularly fragrant. It is really the best partner with rice.
1. Cut 1 eggplant into hob blocks, put them in a large bowl, sprinkle with 1 tablespoon salt, and marinate them after catching them evenly 10 minute. If this step is added before putting the eggplant into the pot, the water in the eggplant will be pickled, the eggplant will become soft and will not absorb oil, and the pickled eggplant will be more delicious. Remember to add this again when making eggplant. In addition, when cooking eggplant, try not to peel it off. Eggplant skin is rich in nutrients, and it is delicious even when cooked.
2. Cut the ingredients: cut half the onion into small pieces, one green pepper into small pieces, garlic into pieces, and onion into chopped green onion for later use.
3. Cool the oil in the hot pot and pour in peanuts. Stir-fry constantly to prevent the pan from burning. Stir-fry peanuts until the skin cracks and they are cooked. Turn off the fire and pour it out for use.
4. Squeeze the marinated eggplant dry, add a little oil to the pot, and stir fry the eggplant pieces when the oil temperature is 50% hot. Pickled eggplant does not need a lot of oil, and it is easy to fry until it is soft and rotten in a short time. After it is cooked, the eggplant will serve.
5. Leave the base oil in the pot, add garlic slices and chopped green onion, then add pepper and onion slices, stir-fry until fragrant, then add eggplant, stir well, and then adjust the base flavor: add a little salt, 1 tablespoon sugar to freshen up, and take a proper amount of soy sauce, stir-fry the seasoning evenly, then pour in the fried peanuts, stir well, and then turn off the fire and take out the pot. The peanuts must be the last.
The third way: Zanthoxylum bungeanum dried bean curd: This dish occupies a place on the dining table of the northeast people. Because of its rich nutrition, smooth and tender, and most importantly, economic benefits, it is called "divine dish" by foodies in Northeast China.
1. Dry-clean the tofu. Dried tofu is a bean product, so it will smell like beans and affect the taste. Add water to the pot, add a little baking soda after boiling, put the dried bean curd in boiling water for 2 minutes, then take out the boiling water and add baking soda, which can not only remove the beany smell, but also neutralize the acidic substances in the dried bean curd and increase the softness of the dried bean curd.
2. Cut the scalded dried bean curd into diamonds, pepper into small pieces, carrot into diamonds, onion into chopped green onion, and garlic into minced garlic.
3. Put oil in the pan, pour in soy sauce when the oil temperature is 50% hot, add oyster sauce, add 1 tablespoon salt, pour in appropriate amount of water, add chopped dried tofu after the seasoning melts, and simmer for 2 minutes on high fire.
4. After two minutes, add minced garlic and chopped green onion, stir well, then add pepper and carrot, continue to stir until the pepper and carrot are cut off, add a little starch to thicken, stir well, and then turn off the heat and take out the pot.
The fourth way: You Changfei: It's very popular in Northeast China. Because of its Huang Liang color, crisp taste and attractive fragrance, it is suitable for all ages and never tires of eating. Delicious with rice!
1. Cut the blanched fat sausage into hob blocks, and then prepare some ingredients: a hob block of green pepper, cut the onion in half, slice the garlic, Jiang Mo, chopped green onion and fungus into small flowers for later use.
2. Mix a bowl of juice: a spoonful of salt, a spoonful of sugar, a proper amount of soy sauce, a little old extraction color, oyster sauce, starch and water.
3. Add oil to the pot. Add onion, ginger and garlic until the oil temperature is 50%, pour into the large intestine and stir-fry until the surface of the large intestine changes slightly. Huang poured in the fungus, onion and green pepper, stir-fried over high heat until the side dishes were cut off, then poured in the prepared bowl juice, turned off the heat and took out the pot.