Mushroom stewed tofu raw materials: 50g of fresh mushrooms, 4g of southern tofu, 20g of bamboo shoots10g, 20g of sesame oil, 5g of soy sauce15g, 5g of refined salt, 2g of monosodium glutamate and 4g of cooking wine. Practice: 1, cut tofu into small pieces, put it in a cold water pot, add cooking wine, cook it with high fire until it becomes trachoma, and take out pure water. 2. Put the wok on the fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add tofu, bring to a boil with high fire, simmer for about 20 minutes, then add sesame oil and monosodium glutamate, or take it out after thickening. Taste: delicious and nutritious. Stir-fried garlic moss raw materials: 500 grams of garlic moss, 50 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of monosodium glutamate, a small amount of vinegar, a small amount of pepper noodles, a small amount of starch and a small amount of chopped green onion. Practice: 1, shred lean pork and cut garlic moss into sections. 2. Mix starch with water. 3, put a small amount of oil in the pot, until the oil is hot and smoky, add chopped green onion, then add shredded pork and stir-fry until it turns white, add a small amount of pepper noodles, soy sauce and vinegar, then add garlic moss, and then add salt (but garlic moss remains crisp). Stir-fry for three minutes, add water and starch mixture, and add monosodium glutamate. Start simple, sum up experience while doing it: put oil in the pot and heat the oil before putting the dishes down. Stir-fry Chinese cabbage and bean sprouts over high fire. When they are almost ripe, put less salt first and taste the salty one. It is not enough. Soy sauce should be of good quality. I have used Haitian brand for more than 20 years, which was introduced by a friend. Three varieties, two is enough: super straw mushroom, used for coloring when braising or stewing. Put a little less first, lighter than your target color, because you need to add light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but to add light soy sauce. Then buy a bottle of Changyu Gold Award brandy for cooking wine. It is of good quality. It was originally used to eat western food. Although it is more expensive, the dosage is very small. Braised pork is generally the best. Add 3/4- 1 lid (brandy bottle cap) to 500-750g meat, stir-fry, add soy sauce, then drain the water, submerge the meat, turn it to low fire, and keep the water in the pot boiling until you feel rotten. Drain the water with strong fire and add a little monosodium glutamate. Introduce some simple dishes and dishes. Fry eggplant in an oil pan until soft, take out eggplant, pour out oil, leave a little, stir-fry minced garlic until fragrant, pour eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate. Fuel-saving method: cut eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. Add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl when eating. Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali. Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash. Practice of fresh cuttlefish: shredded green pepper cuttlefish practice: cuttlefish is shredded, and water is boiled in the pot, with much less water. Put cuttlefish in water, boil the water and take it out for later use. Never pour water. You can eat it below. Very fresh. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times. Dried cuttlefish barbecue:-Grilled pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End. Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking. Potato stew: 1 Fry thick potato chips in the oil pan (chopsticks can pass through) and stew. A little longer. Tomato and potato soup: first put the potato chips (quickly, you can cut them thinner) in the water, and never add salt. Turn the water into a small fire. When it's about to rot, change the fire, add the tomato slices and cook them red, but the tomatoes can't be cooked yellow. Add salt, pepper and a little monosodium glutamate. 5. Cooking of shrimp: First put the shrimp in a bowl and soak it in cooking wine. First, you can burn wax gourd or cook wax gourd soup. Second, the dried tofu is cut into filaments and cooked with shrimp. Boiled scallops: put scallops in a bowl, soak them in cooking wine until soft, then steam them in water or crush them by hand for later use. Braised radish with scallops: Dice the best radish, stir-fry it in a pot, add scallops, simmer on low heat, (without salt first, scallops taste salty), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry over high fire. Seven, white cut meat: pig hind leg meat, whole cooked, sliced, cut perpendicular to the pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat. Sausage practice: slice, steam in water, and steam. You can also fry the green pepper first, and then pour the steamed sausage into it for frying, or you can. When Dutch beans first came into the market (fresh and refreshing at this time), they were steamed sausage slices without Chili frying. 9. Fried chicken wings: Wash and drain chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it into egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then make it golden yellow. The practice of salted fish: the fish is big and dry. Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End. (2) pasta 1. The simplest mixed noodles. Boil water, a little more water, put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl, then boil the water, a little harder, and mix well in the bowl. If it is alkaline water, add a little good vinegar. Remember the order, or the taste will be different. If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now). Second, tomato and egg soup noodles: first scrambled eggs, add water, put tomato slices, put salt, open noodles with water until cooked, and add pepper monosodium glutamate. Third, fried noodles: Chinese cabbage, shredded pork and shredded mushrooms. Below, a little harder. Take out, rinse with cold water and drain. Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir-fry evenly, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and try to mix the noodles and seasonings well so that the Chinese cabbage will not turn yellow. Remarks: 1 Add some vinegar when eating fried noodles. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate. The simplest cold (mixed) noodles. Boil water, a little more water, and add sesame oil to a stainless steel shallow pot for later use. Put Haitian brand soy sauce, pepper, monosodium glutamate and minced chives into a bowl, then boil the water until it is a little hard, add sesame oil into the pot, mix well, put it in front of the air conditioner and blow 1-2 minutes, while stirring, so as to cool it evenly. Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar. Remember the order, or the taste will be different. If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now). 6. Fried rice with eggs: put the pot on fire, scoop in oil and heat it, pour in egg liquid and stir fry the eggs, then add rice and chopped green onion, stir fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and then stir fry. 7. Wrap wonton skin: put the meat stuffing in the middle, draw a circle on the stuffing skin with water, and then fold the lower edge of the skin. The skin of big wonton is generally equilateral trapezoid, and the short side faces itself. Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly. Eight, curry beef powder (soup) curry should be fried, the oil temperature should not be too high, it will paste. Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices. This is curry beef powder. Without powder, it is curry beef soup. Nine, braised beef (powder) the simplest way: the best beef, cut into pieces, put oil in the pot to heat, fry the meat dry, add a little cooking wine, stir fry, then add a little Haitian soy sauce to color, then add Haitian soy sauce, stir fry without salt, add water, drown the meat, boil it, and then use a casserole or iron pot to boil water with low fire (keep the water boiling). Do it. Finally, let me introduce you: the simplest lemon juice and iced black tea making. First, juice with a juicer, add water and some sugar cubes. Authentic lemon juice. Add less water and ice. It is delicious. 2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, brewed with boiling water. Hot drinks and cold drinks are fine. After being chilled, it is the authentic iced black tea. There are two kinds of tofu: tender tofu and old tofu. I suggest you buy tender tofu, delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.

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