Ingredients: two loofahs and two old fritters.
Exercise:
1, two loofahs, two smooth dough sticks.
2. Buy more fried dough sticks in the morning, and keep two for cooking at night. When you put the fritters in, they will become old fritters, and the fritters will be cut into several sections.
3. Stand by and watch.
4, loofah peeled.
5. Cut the hob block and clean it.
6. Add some salt to the water in the pot and pour in the loofah.
7. When the water boils again, you can take off the loofah.
8, the bottom oil in the pot, after the oil is hot and the ginger slices are fragrant, pour the loofah and fritters after drowning.
9. Add salt and stir fry for 2 minutes.
10, add some chicken essence and you can cook. Simple and delicious. Just try it.
Second, sweet and sour lotus root cake
Ingredients: lotus root cake
Exercise:
1, lotus root cake, 8 yuan a catty, I bought 5 yuan. In fact, you can eat this lotus root cake when you buy it, and it is also good to eat it as a snack.
2, the bottom oil in the pot, the oil is slightly hot and the garlic is fragrant.
3. Pour in the lotus root cake and stir fry. Only 20 seconds.
4. Add 2 teaspoons of sugar, add some Zhenjiang balsamic vinegar and sometimes add seasoning. It's really hard to say, because the number of dishes is uncertain, so add it by feeling, but if you are not sure, try adding less seasoning first, and add more if it is not enough.
5. Stir fry for 30 seconds and hook the powder. Stir-fry over high fire, just sprinkle with chopped green onion, without adding salt, because the boss has put all the seasonings in the lotus root cake.
Third, crispy tofu.
Ingredients: tofu, tomato sauce, starch, white vinegar.
Exercise:
1, tofu, tomato sauce, starch, white vinegar.
2. Cut the tofu into large pieces 5 cm square. When cutting, be gentle. Don't chop it up. Be careful.
3. Put the cut tofu into a dish filled with dry starch, and remake the tofu by hand to make the starch evenly wrap the tofu. Hands must be dry, or they will stick to your hands and cause tofu to break. There is little starch at home, so don't forget to buy it.
4. Put more oil in the pot until it is 70% hot and turn to medium heat. Pour in the powdered tofu pieces and stir slowly in the pot with a large spoon when frying, so that the tofu won't stick together. After the tofu slices are fried to golden brown, take them out, drain the oil and put them on a plate.
5, stir-fry sauce, leave a little base oil in the pot, just a little, pour tomato sauce, pour more, pour white vinegar, add some sugar. The purpose of adding white vinegar is that tomato sauce can bring out sweet and sour taste. The reason why white vinegar is used instead of old vinegar is because old vinegar has a strong bran flavor and the taste is not fresh.
6. If you open it, you can tick off the debt.
7. Turn off the fire and stir, then pour it on the fried tofu.
8. If you want to do it, practice more, and I will practice more.
Tips:
Scientific use of monosodium glutamate and chicken essence;
monosodium glutamate
Although monosodium glutamate is a simple condiment, it is very exquisite to use:
1, add monosodium glutamate when cooking. Because when the temperature is higher than 120℃, sodium glutamate will become sodium pyroglutamate, which is harmful to human body and difficult to excrete.
2. MSG is alkaline and should not be added to acidic food.
If it is too salty, monosodium glutamate may not taste good.
4. When making cold salad, dissolve it before adding it. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose below this temperature.
5. Excessive consumption of monosodium glutamate in hypertensive patients will increase blood pressure.
chicken essence
Not all dishes are suitable for adding chicken essence. When stewing beef, ribs and other delicious foods, adding chicken essence will make the food taste bad and affect the taste of the dishes. Another thing to note is that chicken essence contains nucleotides, and its metabolite is uric acid, so it is best to put less chicken essence when cooking for gout patients.
Fourth, stir-fry green beans.
Ingredients: green beans 1 kg, dried peppers, garlic.
Exercise:
1, green beans 1 kg, dried peppers and garlic.
2. Wash green beans and remove both ends.
3. Pull the tendon and drain the water. Be sure to dry them, or the oil will overflow when frying green beans, which is very dangerous.
4. Put a little more oil in the pot and fry the green beans for about 3 or 4 minutes.
5, fry until the epidermis is slightly wrinkled, and then remove the oil. Uncooked green beans can cause food poisoning, so be sure to fry them thoroughly when frying.
6. After the green beans are fished out, put the excess oil in the pot into a bowl, leave some base oil in the pot, and pour the oil into the dried Chili, garlic and shredded ginger for saute.
7. Cut the dried Chili into small pieces in advance and pat the garlic with a knife.
8. Pour in the fished green beans.
9, add a little soy sauce, add sugar, salt, chicken essence (chicken essence is not recommended to eat more), stir fry evenly ~ ~.
10, if you like meat, you can add minced meat when frying green beans, which will be better. This dish is tender and spicy.
Five, braised eggplant
Ingredients: 3 eggplants.
Exercise:
1, 3 eggplant.
2. Wash the eggplant.
3. Cut into hob blocks.
4. Heat the oil, fry the eggplant in the pot and take it out immediately.
5, put two spoonfuls of oil in the pot, saute dried peppers and garlic, and then add fried eggplant.
6, add soy sauce, sugar, wine, stir fry, add a little water, add some salt, and collect soup.
7. Add some chicken essence before cooking, sprinkle with chopped green onion, or check it properly. The eggplant cooked this time is not very delicious, but it is absolutely delicious. If you don't like eggplant skin, you can fry the eggplant and peel it.
Tips:
Four methods to remove the astringency of potatoes;
Occasionally, I will buy potatoes with astringency or hemp. What should we do?
Add rice vinegar: If it is fried potato shreds, generally soak raw potato shreds in water for a while, and add rice vinegar when cooking, so that there will be no astringency. When making salad or mashed potatoes, you should first blanch with boiling water, or you can put less rice vinegar to remove the astringent taste.
Soak in salt water: before cooking, soak shredded potatoes or potato chips in light salt water for about 1 minute (the time should not be too long, otherwise it will destroy their nutrients), and then put them in a pot for cooking to remove the astringency of potatoes.
Hot water blanching: blanch potatoes with boiling water first, and then make your favorite dishes. However, this practice is easy to cause the loss of vitamins contained in potatoes.
After adding salt: salt will aggravate astringency and bitterness. Without the catalysis of salt, potatoes will not be astringent or bitter. If you add salt when the potatoes are almost ripe, the bitter ingredients in the potatoes have been removed, even if you add salt, it will not be bitter.
6. stir-fry dried cabbage
Material: a bag of potherb mustard.
Exercise:
1, dried incense, a bag of Chinese cabbage.
2, fragrant dry cleaning clean diced.
3. Pour out the cabbage and wash it.
4. Heat the pan and pour the oil, add the shredded ginger and dried red pepper.
5. Then pour in the cabbage and diced citron and stir fry.
6, stir fry for a few minutes, add a little water, sugar, salt, stir fry a few times. This dish is very simple. I prefer to eat fragrant dry food, so this dish is also my favorite next meal.
Tips:
Are there any taboos for eating peanuts?
Peanut, also known as longevity fruit, papaya, groundnut and Chitose. Flat in nature and sweet in taste; Entering spleen and lung meridians; It can strengthen the spleen and stomach, moisten the lungs and eliminate phlegm, nourish the lungs and replenish qi, clear the throat and relieve cough. Signs of malnutrition; Loss of appetite, weakness, dry cough, scanty phlegm, hemoptysis, tooth bleeding, purple skin spots, beriberi; Lactation and other diseases of lying-in women also play an important role in preventing coronary heart disease and intestinal cancer.
Peanuts are rich in nutrition. Every100g of peanut kernel contains 7.3g of water, 24.6g of protein, 48.7g of fat, 2.0g of carbohydrate15.3g of crude fiber, 2g of ash, 36mg of calcium, 2mg of phosphorus, 383mg of iron, and 0.04mg of carotene and thiamine. It can promote human cell development, improve aging and prevent drought, but people with the following diseases should be careful to eat.
1, hyperlipidemia, patients eat peanuts carefully, peanuts contain a lot of fat. Patients with hyperlipidemia will increase their blood lipid levels after eating peanuts, which is often one of the important reasons for arteriosclerosis, hypertension, coronary heart disease and other diseases.
2, cholecystectomy people eat less peanuts: the fat contained in peanuts needs bile to digest. After cholecystectomy, the function of storing bile sweat is lost. If such patients eat peanuts, they will often have indigestion without a lot of bile sweat to help digestion.
3, people with indigestion should eat peanuts carefully: peanuts contain a lot of fat to prevent, enteritis, dysentery and other people with poor spleen and stomach function will aggravate the condition after eating.
4. People with bruises should not eat peanuts: peanuts contain a procoagulant factor. People with blood stasis from falls may eat peanuts, which may make blood stasis last and aggravate the symptoms of swelling and pain.
Seven, hand-torn cabbage
Ingredients: cabbage
Accessories: 8 dried red peppers, 3 cloves of garlic, star anise 1, fat pork 1 small pieces (or lard 1 spoon).
Exercise:
1, peeled and sliced garlic, cut dried pepper into two sections, diced pork and shredded Chinese cabbage by hand;
2. Mix 1 teaspoon vinegar, 1 teaspoon cooking wine, 1/2 teaspoons sugar, 1/2 teaspoons soy sauce, 1/2 teaspoons steamed fish and soy sauce, and a little salt evenly for later use;
3. Pour a little oil into the pot, add pepper segments and diced meat, and stir-fry on low heat until the oil in the pork is completely forced out;
4. When the lard is forced out, turn to high heat, pour in garlic slices and cabbage, stir-fry for a few times, then pour in the prepared juice, and stir-fry quickly 1 minute until even.
Tips:
1. If you use boiled lard, you don't need to stir-fry it with low heat. After the lard melts, you can cook cabbage with high fire.
2. After the cabbage is put into the pot, it should be quickly pressed with a spatula and fried while pressing, so that the cabbage can be cooked quickly. In short, the shorter the cabbage stays in the pot, the better (of course, on the premise of ensuring cooking). Avoid water and the taste will be good;
3, the purpose of adding a little sugar is to refresh yourself, and the aftertaste of the dish will be better. If you don't like it, you can't let it go.
Because both soy sauce and steamed fish oil have certain salinity, we should pay attention to the amount of salt.
Eight, mushroom cabbage
Ingredients: mushrooms and cabbage
Exercise:
1, mushrooms, Chinese cabbage.
2, mushrooms boiled, soaked mushrooms to pedicel.
3. Then cut it in half.
4, put the base oil in the pot, put the ginger in the oil, stir fry, and add the chopped mushrooms. Add some salt and fry the soy sauce a few times.
5, put the base oil in the pot, the oil is hot, and fry the vegetables for one minute. Then pour in the mushroom slices to be used, add a little salt, stir fry a few times and you can go out of the pot.
6, a very light and delicious dish, try to make it.
Nine, braised tofu
Ingredients: tofu, bean paste and Chili sauce
Exercise:
1, tofu, bean paste, Chili sauce.
2. buy tofu and wash it, then cut it into pieces.
3. Stand by and watch.
4. Boil the water in the pot and pour the water into the tofu.
5. After the water is boiled, remove the tofu for later use.
6, the bottom oil in the pot, oil hot onion, bean paste, Chili sauce.
7. Stir fry for 20 seconds.
8. Add half a bowl of water to the pot, add some salt and less soy sauce.
9. Pour the water into the tofu.
10, high heat for 3 to 4 minutes, which will thicken the pot. Add some coriander or onion to make it more beautiful, and the soup can also be soaked in rice, which is quite fragrant.
Tips:
Exquisite cooking professionally removes the fishy smell.
Many freshwater fish, such as carp, grass carp and silver carp, are rich in protein and have high nutritional value. Eating 2-3 times a week is good for your health, but these fish often smell earthy. Here are several ways to get rid of the earthy smell:
1. Wash the river fish, remove the black film from the belly of the fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish will have no earthy smell.
2. soak the live fish in salt water (half an ounce of salt, 5 pounds of water) and let the water overflow your cheeks. After an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.
3. There are two white ribs on both sides of carp back, which will have a special smell. These two white ribs should be removed when slaughtering. The method of extracting white gluten is: put the fish on the chopping block, pat the fish on both sides with the back of the knife, and then cut it under the tail and head of the fish on both sides to see a small white spot. Grasp the white spots on the incision below the fish head, gently pull out, and pull out the white tendons.
4. When killing yellow croaker, removing the skin from the top of the fish head can reduce the fishy smell.
5. After washing fish, shrimps and crabs, the smell of hands is heavy, so you can scrub them with tea residue. Tableware full of fish and shrimp can be scrubbed again if it is soaked in tea residue water for 8~ 12 minutes, which is easy to clean and remove fishy smell. After frying the fish, the lampblack in the kitchen smells like fish. Dry tea residue can be lit in a small dish, which can remove the smell of oil smoke in a short time.
Fish-flavored eggplant seeds
Ingredients: eggplant bean paste
Exercise:
1, eggplant, bean paste.
2, fish-flavored eggplant, I didn't add meat foam here, it is a simple eggplant method, but it is delicious. Wash eggplant, remove the head and cut into strips.
3. Stand by and watch.
4, from the oil pan, eggplant should be delicious, don't be afraid to waste oil. Heat the oil, pour in the cut eggplant and fry until cooked.
5, fry for 2 to 3 minutes and then remove. Heat hot oil on high fire, then pour in eggplant and fry for the second time. The purpose of this frying is to force the oil out of the eggplant. The eggplant is easy to fry thoroughly, and the time should not be 30 seconds to 45 seconds.
6, put oil in the pot, the oil is slightly hot, add ginger and garlic and stir fry, then add a spoonful of bean paste and stir fry the red oil.
7. Add half a bowl of water, a little sugar, a proper amount of vinegar, and adjust the juice. Open the soup and pour in the fried eggplant.
8. Add a little salt and chicken essence and stir fry 1 min. Just leave a little more soup to soak in rice. If you don't want too much soup, you can tick.
Eleven, steamed eggplant with edamame
Ingredients: 300g eggplant, 40g edamame, 2 cloves garlic, red pepper 1 (optional).
Seasoning: sweet noodle sauce 1 tbsp oyster sauce 1/2 tbsp soy sauce 1/2 tbsp sugar 1 tbsp salt.
Exercise:
First, pulverization method
Eggplant is covered with starch, just like putting a coat on eggplant to prevent oil from entering.
1. Wash eggplant and cut into pieces;
2. Add enough dry starch and mix well, so that every piece of eggplant is covered, especially the cut surface of eggplant. Then gently shake off the excess powder;
3. Pour the oil into the pot, and when the oil temperature is 70% hot (the state is that the oil surface emits smoke, and there are big bubbles around the chopsticks, which will give off a slight sonic boom when the raw materials are added), sandwich the eggplant pieces and fry them until they are slightly yellow and discolored;
4. Take out the fried eggplant and control the oil, and use kitchen paper towels to absorb the oil on the surface;
5. Blanch the edamame with boiling water, then rinse it with cold water and drain it; Cut the pepper into circles and dice the garlic;
6. Leave a little oil in the pot (about 65438+ 0/3 of the usual cooking), and half of the garlic is fragrant;
7. Then pour in eggplant and edamame and stir fry carefully;
8. Add all the "seasonings" and the remaining half of minced garlic and mix well.
Tips:
1, the eggplant can be taken out after being fried until the appearance is colored and the eggplant becomes stiff. At this time, the eggplant is basically ripe. If fried for a long time, it is easy to be soft and shapeless after cooking.
2. Don't stir fry the fried eggplant forcibly or for a long time, so as not to destroy the shape of the eggplant;
3. In fact, some details can further reduce the intake of oil. For example, use paper towels to absorb oil in the process, and then only put a little oil when cooking, because the fried eggplant is already very greasy.
4, eggplant can also be hooked before the pot;
The skin of purple eggplant is rich in vitamin E and vitamin P, which has a positive effect on protecting cardiovascular system and delaying human aging, so don't remove it.
Two. Salinization method
Use salt to force the water out of eggplant, so that its "sponge" tissue will be destroyed, and it will be difficult for oil to find a place to live.
1. Cut eggplant into pieces;
2. Grab the eggplant with salt and marinate for a while until the eggplant is marinated. Rinse with clean water, and then squeeze out the water.
3. The following method is the same as above.
PK result:
Eggplant salted with salt will become soft, it will be softer and collapse after frying, and it will be soft and rotten after further cooking.
The method of coating starch saves the waiting time, and the fried eggplant is quite hard, yellow in color and tender in the outside. Not only is it delicious, but the food is also more beautiful.
Therefore, the comprehensive taste and appearance, "powder method" wins!
Of course, we can also fry the eggplant in a pot without frying it. My family usually uses this method. However, the taste and shape are not as good as fried eggplant, but it is more psychological when eating.
Tips:
The trick of mixing stuffing
When preparing jiaozi and wonton stuffing, slowly add water to the meat stuffing and stir it in one direction with chopsticks. When the meat is thin, add salt. There is a lot of lean meat in the stuffing, so you can put more water, and if there is more fat, you should put less water. Then mix the chopped vegetables with minced meat. Don't stir too much, or the soup will come out If you make soup, you can mix some dry noodles, or put it in the refrigerator or outdoors to dry. When oil condenses, it thickens.
Twelve, eggplant tomatoes
Materials: 2 eggplants, persimmon 1 piece.
Exercise:
1, 2 eggplants. Now I bought 2.8 kg in the market, and I bought a tomato at 2.3 cents.
2, eggplant peeled and cut into strips.
3. tomatoes can be peeled or sliced.
4, put more oil in the pot and pour the eggplant into the heat, stir fry the eggplant over medium heat.
5. Continue to stir for about 3 minutes and then pick it up for use. Eggplant eats more oil, so put more oil.
6. Pick up the eggplant, put more oil in the pot, put a little oil in the pot, saute garlic foam, and pour in tomatoes.
7. stir fry. It doesn't matter if you get fired. After about a minute, pour in the eggplant and stir fry.
8. After about one minute, pour in the eggplant and stir fry. Add salt and a little white vinegar.
9. Stir-fry for another minute, then add chopped green onion, and you can start the pot.
10, I'm sure it tastes good, just do it with your heart!
Tips:
Seven simple methods of tenderizing meat
When I was in cook the meat, it often happened that the cooked meat was still very hard, especially the frozen meat, which tasted particularly bad. Here are some tips to help you get it done easily!
Starch method: after cutting the meat slices, add proper amount of dry starch and mix well. After standing for 30 minutes, stir fry in the pan to make the meat tender and not greasy at the entrance.
Beer method: Mix the sliced meat with beer and dried starch to make a paste, and the fried sliced meat is fresh, tender and refreshing.
Egg white method: add an appropriate amount of egg white to the meat slices, stir well, and then let it stand for 30 minutes before frying, which can make the meat tender and smooth.
Edible oil method: when frying shredded beef, first add seasoning to the cut shredded beef, then add appropriate amount of edible oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.
Salt water method: thaw the frozen meat with high concentration salt water, and the meat will be fresh and tender after serving.
Mustard method: When cooking beef, you can spread mustard evenly on the beef the night before and wash it with water before cooking, so that the beef is easy to boil and the meat is tender.
Su style: Soak beef slices in baking soda solution before frying, which can soften the meat.