Ingredients: potato, eggplant, pepper (small amount)
Accessories: ginger slices, garlic slices, aniseed, soy sauce, salted chicken essence.
Practice: 1. Wash and peel potatoes, dig them with a spoon, rinse them with clear water for later use, wash eggplant, and break them into pieces by hand for later use. Stewed without a knife tastes better than stewed with a knife.
2. Add garlic slices and ginger slices, stir-fry until fragrant, add potatoes, add a spoonful of soy sauce, stir-fry eggplant for a while, add clear water that is two fingers higher than vegetables, simmer on high fire until seven turns, add pepper, add salt, simmer on low heat until potatoes are poked out by chopsticks, add chicken essence, stir-fry for a while, and take out.
Note: people who like meat can also add small pieces of meat after the oil is hot, stir-fry, change color, add ginger slices, garlic slices, aniseed, and then add potatoes ... The method is the same. ...
(2) minced meat and beans
Ingredients: beans (kidney beans) with a little fresh meat.
Accessories: Jiang Mo, minced garlic, aniseed (1 block), a little soy sauce, salt, chicken water and starch.
Practice: 1 Wash the beans, cook them in a pot until they turn green, and then cut them thoroughly with cold water for later use.
2 Add hot oil into the meat stuffing, add ginger and garlic and stir fry.
Stir-fry diced beans, add a little soy sauce and salt, stir well, add a little water and simmer for a while. When diced beans are cooked, add chicken essence and water starch to stir fry, or add a little sesame oil to serve.
Tip: when processing beans, cook them thoroughly, otherwise they will be easily poisoned.
(3) Mushroom mixed with cucumber
Ingredients: Auricularia auricula and cucumber
Accessories: salt, chicken essence, coriander and minced garlic (optional)
Practice: Soak auricularia auricula in 1 warm water, tear small flowers for later use, cut cucumber into diamond pieces, and cut coriander into small pieces for later use.
2 Blanch the auricularia auricula in a boiling water pot for a few minutes, add cold water to control the dryness, put it in a plate, add cucumber slices, coriander, minced garlic, chicken essence, salt, (or add a little vinegar,) or add a little sesame oil and mix well. Delicious and light,
Tips: Auricularia auricula can clear the stomach and intestines, prevent iron deficiency anemia, have a miraculous effect on lowering blood lipid, and also have a significant dissolving effect on gallstones and endogenous foreign bodies in kidney calculi. Auricularia auricula contains anti-tumor active substances, which can enhance human immunity. Regular consumption can prevent cancer, its iron content is more than 7 times that of pig liver, and regular consumption can prevent iron deficiency anemia. Han Youwei's Keneng can reduce thrombosis, prevent thrombosis and other diseases, prevent atherosclerosis and coronary heart disease, and is rich in phospholipids and vegetable acids. It has the effect of beauty beauty and makes skin rosy and shiny.
Note: Fresh auricularia is poisonous and inedible.
Pregnant women should not eat more.
It has the function of promoting blood circulation and anticoagulation, and is not suitable for people with hemorrhagic diseases.
The parts that are screwed together after soaking in warm water are inedible.
(4) moo Shu meat
Ingredients: lean pork, dried fungus, cucumber and eggs.
Accessories: shredded ginger, shredded onion, cooking wine, soy sauce, salt and chicken essence.
Practice: Slice lean pork, soak fungus in warm water and tear it into pieces, and slice cucumber.
Beat the eggs, stir fry and take them out.
Stir-fry the sliced meat in oil. When the sliced meat turns white, add shredded onion and shredded ginger and stir fry. Finally, add cooking wine, soy sauce, salt and chicken essence to taste.
(5) Crab eggs
Ingredients: 2~4 eggs.
Accessories: Jiang Mo, salt, soy sauce, chicken essence, aged vinegar and sugar.
Practice: 1 Beat the eggs into a bowl (without stirring) for use.
2 Mix Jiang Mo, soy sauce, aged vinegar, sugar, salt and chicken essence into sweet and sour juice for later use.
Heat the oil in the pan, add the egg juice to shape slightly, sprinkle the juice quickly and evenly, and gently stir the small pieces with chopsticks.
Tip: This food tastes like crabs.
* (6) Vegetarian fried watermelon skin
Ingredients: eaten watermelon skin
Accessories: minced garlic, Jiang Mo salt and monosodium glutamate.
Practice: 1 watermelon peel was washed, peeled and sliced.
2 When the oil is hot, add minced garlic and watermelon peel and stir-fry until cooked, add salt and chicken essence (or drop a little sesame oil).
Tip: light and refreshing, economical and practical. (1) asparagus shrimp "lazy home cooking"
Ingredients: shrimp, asparagus, a little garlic.
Seasoning: salted starch, cooking wine, sugar.
Practice: 1 Shrimp can be peeled and sanded, or pickled with salt starch and cooking wine. 15~20 minutes, or it can be refrigerated in the refrigerator.
2 asparagus cut into sections.
3 Heat oil in a wok and smooth the shrimps. Put minced garlic in hot oil, add asparagus, salt and sugar, stir-fry for a while, add shrimps, and diagonally cut bamboo shoots. Just fill it out.
(Hint: Although asparagus is good, it should not be eaten raw, nor should it be eaten for more than a week. Regular consumption is effective for heart disease, hypertension, tachycardia, fatigue, edema, cystitis, dysuria and other diseases.
Sauté ed garlic moss with meat
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.
Exercise:
1. Shred lean meat and garlic moss.
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.
Cold lotus root slices
Peel the lotus root, remove the knots, wash it, cut it into pieces about 0.2 cm thick, blanch it in a boiling water pot, soak it in cold water, and pick it up for use. Seasoning: salt, monosodium glutamate, sugar, garlic paste, soy sauce, vinegar and red oil. Pour the seasoning into the lotus root slices and mix well.
Materials of pine nut corn:
50 grams of pine nuts
300 grams of corn kernels
Many people like to put some diced carrots when making corn with pine nuts, but diced Cantonese sausage tastes more special. Other seasonings:
Salt 3g
Chicken essence 5g
5 grams of chopped green onion
Starch 2g
Production method:
Wash pine nuts with clear water and fry them in oil pan until the color is slightly dark.
Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make sauce; Guangdong sausage is cut into large pieces.
When the oil is heated to 60%, put the corn kernels into the pot, stir fry and add pine nuts and Cantonese sausage.
Stir-fry the corn kernels until they are soft, add the sauce and stir-fry until the sauce is solidified.
Sweet and sour hairtail
Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.
Making:
1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.
2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot for later use.
3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well.
Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.