Taste: fragrant technology: fried leek and scrambled eggs. Ingredients: 4 leeks (about160g) and 3 large eggs.
Seasoning: 3 tablespoons of raw oil, 2 tablespoons of raw flour, water 1 tablespoon, chicken powder 1/4 tsp, sesame oil 1 tsp, and a little pepper. Teach you how to cook leek scrambled eggs, and how to cook leek scrambled eggs is delicious:
1, wash leek and cut into small pieces; 2. Mix raw flour with water to make raw flour water for later use; 3. Mix seasoning, leek and corn flour together; 4. Stir the eggs in a large bowl; 5. Heat the wok and add three tablespoons of oil. When the oil is hot, pour in leek and egg liquid, stir-fry until solidified, and plate. Tip: Add the stirred raw flour water to the eggs to avoid excessive moisture when frying leeks. The practice of frying kidney flowers introduces the cuisine and its function in detail: home-cooked recipes
Stir-fried kidney flower production material: main ingredient: 200 grams of pork loin.
Accessories: 50 grams of winter bamboo shoots and 50 grams of water-borne fungus; Soy sauce 10g, refined salt 3g, monosodium glutamate 1g, Shaoxing wine 20g, and wet powder15g; The characteristics of fried kidney flower are: fresh and tender kidney flower, beautiful appearance, mellow taste, smooth but not greasy; Teach you how to stir-fry kidney flowers and how to make them delicious. 1) Wash the kidney, cut it into two sections, cut it into wheat spike flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce to taste, and mix well with wet starch for later use; 2) Blanch bamboo shoots and auricularia auricula with boiling water, and mix with soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch to make sauce; 3) Add peanut oil into the wok, when the wok is heated to 90% heat (about 225℃), slide the kidney flower into the oil until it curls into a wheat ear shape, and take it out quickly, leaving a small amount of oil in the wok. When the wok is heated to 60% heat (about 150℃), add garlic slices and chopped green onion, and cook with vinegar and Shaoxing wine.
The practice of hot and sour cabbage introduces the cuisine and its function in detail: Sichuan home-cooked dish menu private cuisine
Taste: hot and sour Chinese cabbage. Ingredients: 1/4 Chinese cabbages (about 400g).
Seasoning: 1 large piece of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 tablespoon of sugar (15g), 1 teaspoon of chicken essence (.
1, peeled and shredded dried ginger, peeled old leaves outside Chinese cabbage. Put the leaves in a boiling pot. Cook 1-2 minutes until cooked. Take out and drain. Cut into strips 2 cm wide and 5 cm long. 2. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface. 3. Heat the wok on high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly on low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate. The practice of vinegar-pickled cabbage introduces the dishes and their functions in detail: home-cooked recipes
Production material of vinegar-preserved Chinese cabbage: main ingredient: 750g of Chinese cabbage.
Accessories: 3 grams of chopped green onion, 4 grams of dried Chili festival and 2 grams of pepper.
Seasoning: 60g of lard, 8g of salt, 60g of sugar, 4g of monosodium glutamate, 3g of balsamic vinegar and 5g of wet starch. Features: Silver-red color, sweet, sour and spicy.
Efficacy: Runchang laxative. Teach you how to make vinegar-vinegar cabbage, and how to make vinegar-vinegar cabbage delicious. 1. Choose tender leaves of Chinese cabbage, pat them with a knife after removing stems, cut them into cubes, wash and drain them, marinate them with a little salt and squeeze them out for later use. 2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and make juice. 3. Heat the pot and put lard. When the oil is 80% hot, stir-fry the peppers in the pot, and then stir-fry the dried peppers. When the pepper is brownish red, add the cabbage, stir-fry over high fire, and then pour the juice into the pot to eat. The practice of moo Shu meat/alfalfa meat introduces the cuisine and its function in detail: home cooking recipes
Muxu Meat/Alfalfa Meat Preparation Materials: Ingredients: pork, eggs, fungus and cucumber.
Accessories: onion ginger, salt, soy sauce, cooking wine and sesame oil teach you how to cook moo shu meat/alfalfa meat, and how to cook moo shu meat/alfalfa meat is delicious. Soak hair with fungus, remove roots and tear small flowers; Cut cucumber into rhombic slices; Pork shredding; Shred onion and ginger; Heat oil in the pan, add the eggs and stir fry. Take another pan, heat it with oil, stir-fry shredded pork, add onion, shredded ginger, cooking wine, soy sauce and salt and stir well; Add fungus, cucumber and scrambled eggs, stir fry, and sprinkle with sesame oil before taking out. The practice of minced meat tofu introduces dishes and their functions in detail: home-cooked recipes
Material for making minced meat tofu: Ingredients: tender tofu 600g, minced meat 1 50g, soy sauce10g, refined salt 3g, monosodium glutamate 3g, yellow wine 5g, Jiang Mo 5g, chopped green onion 3g, pepper10g, fresh soup 300g, wet starch 20g, and cooked. Features of minced meat tofu: Features: Delicious and delicious.
Efficacy: strengthen the body and improve physical fitness. Teach you how to make minced meat tofu, and how to make minced meat tofu is delicious 1. Cut the tofu into 2 cm cubes, put it in a boiling pot, add a little salt and boil it for later use. 2. Heat the pan, add lard, push the minced meat in, break the red color, add Jiang Mo, yellow wine, soup, soy sauce, salt and pepper, then push the tofu, stir fry repeatedly with a spoon, bring to a boil, add wet starch, sprinkle chopped green onion and pour lard on it, and serve. The practice of yam ribs soup introduces the cuisine and its effects in detail: home cooking recipes, nourishing qi and blood recipes, nourishing and strengthening the body recipes, and malnutrition recipes.
Taste: salty. Technology: Roasted yam ribs soup. Material: main ingredient: ribs (big ribs) 500g.
Accessories: 250g of yam and 25g of celery.
Seasoning: monosodium glutamate 2g, pepper 2g, pepper 2g, salt 10g, onion 15g, cooking wine 20g, ginger 15g to teach you how to make yam ribs soup, and how to make yam ribs soup is delicious.
2. Wash celery and cut into sections;
3. Take a wok, add water, sparerib, onion, ginger, wine and celery, boil over medium heat, turn to low heat and add pepper;
4. Peel the yam, cut it into pieces, soak it in boiling water and pick it up;
5. When the ribs are cooked to 5%, add yam and stew for 3 hours. When the ribs are crisp and rotten, remove the onion, ginger and celery and add salt, monosodium glutamate and pepper. Tips for making yam ribs soup: 1. 2 ~ 3 drops of white vinegar can be added to cook the ribs soup to promote the release of calcium in bones and dissolve it into the soup, so that the soup is delicious;
2. Chinese yam is easy to turn black after peeling and dicing, and it can be prevented by applying a little salt. Tips-Health Tips:
1. Yam contains starch, mucus, fat and protein, which is easy to digest, and the nutrients contained can be absorbed by the human body, which can effectively improve physical weakness and eliminate fatigue;
2. Women with anemia, leucorrhea or habitual abortion can be improved by yam;
This soup can not only stimulate appetite, but also replenish physical strength and increase body resistance.
Pie-food phase grams:
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.