Regular home-cooked chicken-Wei Gong Bao Chicken. Ingredients: 250g chicken breast, 50g green pepper, 4 fried peanuts, 2 teaspoons of onion (10g), Jiang Mo 1 teaspoon (5g), minced garlic 1 teaspoon (5g), pepper 15 dried red pepper, and 6 seasonings: salt/kloc-0. 2 teaspoons (3g) of dry starch, 2 teaspoons (10g) of rice vinegar, 2 tablespoons (30ml) of soy sauce, 2 teaspoons (1 5ml) of white sugar, 2 tablespoons (30ml) of water, 2 tablespoons (30ml) of water starch and 6544 of sesame oil. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper. 2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice. 3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is fragrant and slightly darker. 4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts. Super verbose: * * To cook this dish, actually, chicken leg meat is more delicious than chicken breast meat. The minced chicken legs sold by Carrefour are ok, and the price is not expensive. * * This is a dish that needs to be fried quickly, and the juice needs to be prepared in advance for later use. Otherwise, adding seasoning to the pot as usual will prolong the time and harden the taste of diced chicken. * * To be a kung pao chicken, you must master a 4689 method. Stir-fry diced chicken until it is 4 ripe, add green pepper, pour juice when it is 6 ripe, fry it out of the pot when it is 8 ripe, and pour it into the pot when it is 9 ripe. And the residual temperature 1 will automatically become 10.

Thick and soft braised pork raw materials: 500g pork belly, 65438 cinnamon+star anise 0 (also called aniseed), 3 slices of ginger, 5 slices, 6 red dates (or not).

Seasoning: 2 tbsp salt (30ml+0 tsp (5g) and 3 tsp sugar (15g).

Exercise:

1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in soy sauce, sugar and salt, stir-fry all seasonings evenly, and continue to stir-fry for 5 minutes. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. 3) Add red dates and ginger slices, cover and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn to high fire to collect the soup, so that each piece of braised pork will be surrounded by a thick layer of soup.

Super wordy:

* * There are many ways to braise in soy sauce. Every region in China has its own way. I have cooked many different versions of braised pork, but to tell the truth, it was taught by the master, and it tastes better. Comrades who like braised pork are worth a try.

* * Many people think that frying sugar is the most important step in cooking braised pork, but for young people nowadays, it is difficult to master, troublesome and unhealthy. I usually cook pot-stewed vegetables, and I like to use Lee Kum Kee's soy sauce, which tastes good and has bright colors.

* * If you want to make braised pork delicious, it is very important to wait for the soup in the last step, otherwise the soup will not be sticky enough to wrap the meat and the taste will not be very strong. Fish-flavored shredded pork raw materials: pork tenderloin 300g auricularia 10 bamboo shoots 200g chopped green onion 1 spoon (15g) Jiang Mo 1 spoon (15g) garlic 1 spoon (/kloc-0).

Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).

Exercise:

1) Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.

3) Heat the pan, and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.

4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.

Super wordy:

* * When cutting meat, remember the famous saying "Cut cattle and sheep vertically". In other words, pork should be cut along the texture of the meat.

* * When soaking the fungus, you can sprinkle some starch in the water, which makes it easier to clean the impurities on the fungus.

* * Be sure to mix the juice in advance for later use. When frying this dish, if you put the seasoning bit by bit, it will delay the time and the taste of shredded pork will be different from that of the whole dish.

Decomposition ... Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, stir well and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use. Heat the pan, pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is not cooked. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork. Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky. Sichuan-style pork raw materials: 1, 500g of the best pork with two cuts on the back of the pig's ass (basically none, let's use pork belly, you see, we are just one step away from the authenticity) 2, 3 onions, 3 cloves of garlic, a small piece of ginger, 0/5 slices of pepper/kloc, 2 tablespoons (30g) of Pixian hot sauce, and sweet noodle sauce. I feel a little dizzy. Add 1 teaspoon soy sauce (5ml), 1 teaspoon white sugar (5g), 200g dried bean curd, one green pepper each, four garlic sprouts (also called green garlic) and a little salt to chicken essence. Practice: 1) Pour water into the pot to boil, and then add the chopped ginger, garlic and onion. Add pork, and when the meat is half done, it can be fished out. It's best not to pass it, and don't wait until it's completely cool before cutting it, which will easily cause fat and thin separation. You can soak the surface in cold water to prevent it from being sliced when it is hot.

2) Remove the onion, ginger, garlic and pepper from the stock, heat it, add sliced wax gourd or radish to cook it, and add a little salt and chicken essence to make delicious "Lian". 3) Wash the green peppers and cut them into triangles for later use. Cut dried tofu into triangles for later use. Wash the garlic sprouts and cut them into diamonds for later use. Prepare Pixian bean paste and sweet noodle paste (or lobster sauce). 4) Pour a little oil into the wok. When the oil is hot, use a spatula to spread the oil all over the pan wall. Then discard it and add cold oil again. This effect is to coat the pot with an oil film, so that the meat slices will not touch the pot when put in the pot. When the oil temperature is 40% hot, stir-fry the sliced meat until it rolls (commonly known as Dengzhanwo), then pour in Pixian bean paste and sweet noodle sauce (or lobster sauce), stir-fry the sauce and sliced meat several times, add a little soy sauce to color it, and add a little sugar to enhance the flavor. 5) Finally, add dried bean curd, green pepper and garlic seedlings and stir fry. Add a little salt and chicken essence and stir-fry a few times. A wordy sentence: * * Soy sauce and bean paste produced in different places have different salt contents, so we should pay attention to the salt content according to the actual situation. Exploded view: Boil the water in the pot, then add chopped ginger, garlic, onion and pepper to taste. Add pork, and when the meat is half done, it can be fished out. It's best not to pass it, and don't wait until it's completely cool before cutting it, which will easily cause fat and thin separation. Remove the onion, ginger, garlic and pepper from the stock, heat it, add sliced wax gourd or radish and cook it, and add a little salt and chicken essence to make delicious "Lian". Soak the meat in cold water to prevent it from getting hot before slicing.

Wash the garlic sprouts and cut them into diamonds for later use. Wash green peppers and cut into triangles for later use.

Cut dried tofu into triangles for later use.

Prepare Pixian bean paste and sweet noodle paste (or lobster sauce). Pour some oil into the pot. When the oil is hot, use a spatula to spread the oil all over the pan wall. Then discard it and add cold oil again. This effect is to coat the pot with an oil film, so that the meat slices will not touch the pot when put in the pot.

When the oil temperature is 40% hot, stir-fry the sliced meat until it rolls (commonly known as Dengzhanwo), then pour in Pixian bean paste and sweet noodle sauce (or lobster sauce), stir-fry the sauce and sliced meat several times, add a little soy sauce to color it, and add a little sugar to enhance the flavor.

Finally, add dried bean curd, green pepper and garlic seedlings and stir-fry until it is crucial. Add a little salt and chicken essence and stir-fry a few times. Raw materials of sweet and sour pork ribs: 2 kg of pork ribs, 6 ginger, 6 green onions, 6 cooking wine, 2 tablespoons of soy sauce (30ml), 2 tablespoons of soy sauce (30ml), 5 tablespoons of rice vinegar, 3 tablespoons of sugar (45g) and 0//2 teaspoons of salt/kloc (3g). Practice: 1) Cut the ribs into 4cm. Peel and slice ginger. Cut the green onions into sections for later use. 2) Pour the oil into the non-stick pan (twice the amount of cooking at ordinary times), heat it with high fire, and change it to medium fire when the oil is 70% hot. Pour in the ribs and stir them with chopsticks while frying. Fry the ribs until they are cooked and light brown, and then take them out. 3) Pour a little oil into the pot. After the fire is heated, stir-fry the ginger slices and shallots, add the ribs, add the remaining 2 tablespoons of soy sauce and soy sauce, and add boiling water to the ribs. Add rice vinegar and sugar, stir well, cover and stew for 30 minutes. 4) After 30 minutes, there is less and less soup in the pot. At this time, taste the salt. If it is not salty enough, add salt and mix well. Then, change the fire to collect the soup. When the soup is thick, it can be wrapped on the ribs. Sprinkle some cooked white sesame seeds for decoration after serving. Super wordy: * * says it's a dish that people all over the country like, and it's not high or wronged. In addition to China people, there are not a few foreigners who like them, which can be counted in large numbers. We just made a low-key estimate in the whole country, and we are about to open to the outside world, and the consequences are unimaginable. * * In the past, sweet and sour pork ribs needed to be pickled and fried. I feel bad about oil, and I'm worried that novices will spill oil ideas on their hands. Therefore, frying ribs in a flat-bottomed non-stick pan for a little longer can still produce the effect of frying. * * As I said before, I'm used to coloring dishes with good quality soy sauce and giving up frying sugar. 1 is troublesome, 2 is suitable for beginners to practice, and 3 is good quality soy sauce. Coloring vegetables is no less effective than frying sugar, and it is easier. * * There are few ingredients in this dish, but five points need special attention: 1) Buy good quality ribs instead of ordinary ribs. If you don't have a machete at home, let the shop chop it for you. 2) In step (2), the ribs are fried, not fried. Be sure to fry it slowly over medium heat, and don't worry until the ribs become tight and brown. 3) In step (3), be sure to pour boiling water instead of cold water. Otherwise, the ribs don't taste fragrant, and they taste hard. 4) There are not many ingredients in this dish. The most important thing is the proportion of sweet and sour. Beginners may wish to taste it while putting it, so it is easy to master the sweet and sour taste. 5) Finally, it is very important to collect soup, which requires fire, but sweet and sour juice is usually easy to paste the pot. Therefore, shake the ribs in the pot more, and don't leave the stove to do other things when collecting soup. Is the soup sticky or mushy? Half a minute decides success or failure. Homemade tofu raw materials: tofu peas, corn kernels, mushrooms, fungus, carrots, soy sauce, salt, sugar, chicken starch. Practice: 1) Tofu slices. Put the water in the pot, bring it to a boil, and blanch the tofu with (mushrooms, peas, corn and carrots). 2) Pour in the oil, heat it to 60%, fry the tofu slices in the pot until both sides are golden, and take out the oil control for later use. 3) Take a pot, put the onion into it, stir-fry to get the fragrance, stir-fry (mushrooms, peas, corn, carrots) and fungus in the pot, and then add the tofu slices. 4) Then pour in the soup soaked with mushrooms, a little soy sauce, a little sugar and a little salt, and continue to stir fry for one minute. Finally thicken with water starch and sprinkle with chicken essence. Note: * (If fresh mushrooms are used, just add water in the fourth step! Pour some sesame oil before cooking, and Caicai will taste better! Even if you are afraid of fat comrades! ) Spiced chicken ingredients: Sanhuang chicken, cooking wine, Chili powder, onion, garlic, ginger, soy sauce, salt, sugar, vinegar Practice: 1) Wash the chicken and cut into pieces. Before the water is about to boil, add all the onion and ginger cooking wine into the pot. After the water is boiled, add the chicken and cook for 10 minutes. Don't cook it too long, so the chicken is tender. 2) Cooked chicken should be immediately put in cold water, preferably in ice water. This way, the cortex is fine and smooth, and it is not easy to be broken. 3) Wash and chop the onion, ginger and garlic. Pick up the pot and pour in the oil. When it's 60% hot, add chopped onion, ginger and garlic, stir-fry until fragrant, turn off the heat and pour in Chili powder. After precipitation, the discharged oil is red oil. (Note: If there is no strainer, remove the onion, ginger and garlic, and then pour the oil into the Chili powder. ) 4) Remove the chicken from the ice water, drain it, cut it into small pieces and put it on a plate. 5) Mix two spoonfuls of red oil with soy sauce, salt, sugar and vinegar, stir well and pour it on the chicken. According to your own taste, you can have some coriander, chives and sesame seeds. If not, don't add it!

Finally, I wish you a happy birthday.