Ingredients: 2-3 eggplants, 250g minced pork, 1 teaspoon salted fish (steamed in advance).
Seasoning: half a teaspoon of bean paste, light and dark soy sauce 1/2 teaspoons, 2 teaspoons of minced garlic, a little leek, oyster sauce 1 teaspoon, and half a teaspoon of shredded red pepper.
Exercise:
1. Cook the oil, fry the eggplant thoroughly (about 4 minutes), and then drain the oil for later use.
2. Stir-fry minced meat with minced garlic in a wok, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and stir-fry until dry.
3. Add eggplant and 1 bowl soup or water to thicken, and finally add oyster sauce, sugar, soy sauce and soy sauce to taste.
4. Cook for another 2 minutes, put it in a pre-baked pot, and put in a leek cover to cook for 3 minutes.
Tips:
1, hard and full eggplant, fresh and authentic.
2. Eggplant must be fried, and the umami taste of pork and the smell of salted fish will only be revealed when cooked in soup.
3. In addition to the quality assurance, the expensive salted fish in Xiangmei has a more outstanding taste, and the salty taste at the entrance comes slowly and the salty taste is moderate.
Second, hot and sour soup
Ingredients: Auricularia auricula 1 tablespoon tofu 1 box of bamboo shoots 1 small tomato 1 pork (medium size) 200g (or beef) white powder 1 tablespoon wine 1 tablespoon broth 4 cups of salt, 3 tablespoons white powder.
Material A: Pepper 1/2 tsp sugar 1/2 tsp soy sauce 1 tsp vinegar 1 tsp sesame oil 1 tsp onion 1 (chopped).
Exercise:
1. Soak Auricularia auricula in warm water for 10 minute, pick it up and cut it into filaments; Slice tofu, bamboo shoots and tomatoes, shred pork, and mix well with white powder and wine; Put material A into the soup bowl for later use:).
2. Boil the broth, add vegetables and meat in the order of materials, stir each item, and add another item after boiling.
3. thicken with white powder water, then add the beaten egg juice, stir slowly, and finally pour into the soup bowl. Hot food will taste better:)
Third, braised pork:
1, material selection: it is best to have five layers of pork belly with skin, cut into two centimeters square.
Ingredients: pepper, spiced, star anise, tsaoko, ginger, chopped green onion, etc. (The materials are according to your own preferences, except for some essential ingredients. There's nothing to be particular about. I made my own minced beef fish.
3. First "moisten" the meat with the right amount of oil until it is half cooked (friends in Jiangsu and Zhejiang say this is the practice of the poor. They are used to cooking.
4, put a small amount of oil in the pot, add a little sugar, and fry until golden brown (this is to color the braised pork, and the burnt skin is glittering and ruddy, without adding soy sauce). Add the main ingredients, ingredients and salt, and then add a proper amount of water. The water level is slightly lower than meat.
5. After the fire boils, turn to a small fire, and it is best to cover it with an iron pan. When stewing, leave a small hole in the lid to vent.
6, simmer on a small fire until the meat is soft and rotten, and the juice is on fire. Get out of the pot. Pick up the ingredients with chopsticks and sprinkle with onions. On the table, you can also add potatoes, chestnuts and taro according to your own preferences.
Fourth, stir-fry small crucian carp:
1, material selection: if possible, get some wild crucian carp, one or two times, six to eight per catty, too small is not good, too big is not good. If the box is too big, it will be difficult to make and the taste will not be authentic.
2. After the fish is cut, drown it with ginger and salt.
3. After the low-temperature oil is put into the ginger and onion, fry the fish at low temperature and slow fire until the fish bones are crisp. Pay attention to the shape of fish during frying.
4. Put the pot into the dish and sprinkle with salt or spicy materials. With plenty of onions.
Five, beer duck
Duck 1
Seasoning: vegetable oil, salt, beer, dried pepper, red oil, soy sauce, ginger, garlic, onion, pepper seeds, etc.
Processing: Slaughter the duck, cut it into one-inch square pieces, marinate it with salt and beer 1 hour, mash it with ginger, tie it with onion, and peel it with garlic.
Cooking method: Heat oil in the pot to stir-fry the duck, leave a little oil in the pot to stir-fry the garlic, then stir-fry the dried Chili until it is brownish red, add the duck, garlic and ginger, pour in a bottle of beer, add some pepper, add salt, soy sauce and onion, cover the lid and stew over medium heat. When out of the pot, scoop up dried peppers, ginger slices and onion knots, and pour red oil on the pot.
2) It is a change from 1: Add more soup and vegetables when cooking, which is the "beer duck hot pot".
3) This is the practice of thousands of regions in Taiwan Province Province. Marinate the duck with salt, about 4 taels of salt, copy it red, marinate it inside and outside for about 24 hours, wash it, blow dry it in a ventilated place, and put it in a deep roasting pot.
Preheat the oven to 350~, pour half a bottle of beer on the duck, bake for about 20 ~ 30 minutes, and pour the other half. Bake for another 20 minutes, take out the duck, put it on the grill, heat it in the oven to 425 ~ 450 degrees, and bake it for about 10 minute. ......
Six, home-cooked tofu:
Tofu is generally cut into triangles, and it is best to use old tofu ~ ~
Wash it, pour out the dry water, and fry it in an oil pan to get a hard shell. ..
Slice a little pork, knead it with raw flour and soak it in black fungus.
Leave a little oil in the pot, add a teaspoon of Sichuan Pixian watercress, stir-fry the smooth meat slices, add the fungus and stir-fry, add the fried tofu, add water to submerge the raw materials in the pot, add appropriate amount of soy sauce and sugar, bring to a boil with high fire, turn to low heat, and drain the soup.
Seven, three fresh ground.
1. Ingredients: 2 eggplants, potatoes 1 piece (if the fist is big enough), and green peppers (whether spicy or not depends on your own hobbies).
2, ingredients: coriander, minced garlic, soy sauce, salt, a little chicken essence.
3. Cut eggplant and potatoes into pieces and oil them. Be careful to oil them separately. Eggplant is tender and oily, as long as it is cooked thoroughly. Drain the remaining oil. Potatoes should be cooked twice The first time, be careful not to burn. When it is ripe, the second time, fry it until it is golden and ripe.
4. After the potatoes are oiled for the second time, leave a little oil in the pot, pour in eggplant and potatoes, stir fry, add salt and soy sauce (mainly used for seasoning and color matching), add chopped or chopped green peppers, add minced garlic and coriander, and stir fry.
Eight, beef and Japanese tofu.
Slice beef, add salt, cooking wine, a little soy sauce and water starch, marinate for 20 minutes, stir-fry garlic, add beef, stir-fry over high fire, and take it out for later use. Cut Japanese tofu into pieces about 1 cm thick, add a little oil and fry until golden on both sides, add fried beef, add soup (water is also acceptable), boil and season, add salt and sugar.
Nine, the practice of curry beef (four people to eat)
Ingredients: beef 150g, a big potato, a carrot (you can put more if you like, I hate carrots),
Half an onion (you can use one if you like sweet), curry powder, dried peppers (one by one), fresh milk or coconut milk.
Close.
1. First, cut the beef into Tintin with the size of thumb cover, cut the potatoes and carrots into Tintin larger than the beef, and shred the onion.
1, the beef is burned with oil until the appearance changes color, and the beef is taken out of the pot. Stir-fry onion in oil, add potatoes and carrots, and stir-fry until the surface.
When it is transparent, take out the pot.
3. Put the fried beef, potatoes and carrots into a pot, such as 300 ml of water, and cook for 5 minutes on low heat.
Add milk (250 ml), curry powder, pepper (like spicy food) and salt before cooking. If you have any vegetables you like, you can also put them.
If you go in and cook, it is recommended to put broccoli. Note that you should keep stirring from the time you add curry.
3. Cook until the soup is thick.
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X. treating oral ulcer
I recommend a bowl of corn soup every day, that is, boil the water first, then add the corn paste, stir it into a thin paste, then add milk and honey, and drink a bowl every day to make sure it is good. It is said that this is how Mrs. Sacher cured the oral ulcer that had been bothering him for a long time.
Eleven, pumpkin beef
1. Slice beef. It's easy to cut if it's frozen hard.
2. Peel and slice the pumpkin.
3. Add a little soy sauce, cooking wine, starch and baking soda to beef and mix well. Adding a little baking soda can make the meat tender.
4. Chop two cloves of garlic, cut parsley into small pieces, put them in a small bowl, and stir them into juice with a spoonful of soy sauce, cooking wine, white vinegar, oyster sauce and brown sugar.
5. Heat the oil in the pot, stir-fry the meat slices until they change color and serve. Heat oil in a pan, add pumpkin slices and stir fry, and slowly add water while frying (don't pour all the water in at once, it will turn into boiled pumpkin, which is not delicious enough). When the pumpkin is ripe, take it out. Pour the juice from a small bowl into the pot, bring it to a boil, turn it over with a shovel and cook for a while. When it thickens, pour in beef, pumpkin slices and minced garlic, and stir well together. Finally, pour in chopped coriander and stir well.
Twelve, pickled eggplant
Materials (4 persons): 2 pieces of eggplant, 0.5 piece of board tofu, appropriate amount of vegetarian ham, appropriate amount of salt and pepper, carrot 1 spoon, and egg white.
Seasoning: 0.7 teaspoon of salt and egg white, 0.25 teaspoon of sugar, 0/to 0/0.5 tablespoons of cornflour, a little sesame oil and pepper.
Crispy paste: 0.5 cup of self-raising flour, and appropriate amount of water.
Exercise:
1. First, mix self-raising flour and clear water evenly and make it into slurry. After 10 to 15 minutes, add 1 spoon of oil and stir well.
2. Rinse the tofu slightly, absorb water, mash it into paste, and add vegetarian ham, carrots and seasonings to make stuffing for later use.
3. Wash the eggplant and cut it into thin slices, that is, an eggplant clip for use.
4. Brew a proper amount of stuffing in each eggplant folder, dip it in crisp pulp, then fry it in hot oil until the surface is golden and crisp, that is, scoop up and absorb oil.
Dish, sprinkle some pepper and salt and serve while it is hot.
Thirteen, catfish stewed eggplant
Ingredients: 400g catfish and 400g tender eggplant.
Ingredients: 50g pork belly, coriander 10g.
Seasoning: iodized salt 10g, monosodium glutamate 5g, vinegar 5g, cooking wine 3g, pepper 5g, shredded onion and ginger 3g, sesame oil 5g and soup 50g.
Making:
(1) The eggplant is pedicled, washed, peeled, spread into strips by hand, chopped with coriander, and sliced with pork belly.
(2) Clean the catfish, scald it in boiling water, take it out, soak it in cold water, and scrape the surface mucus with chopsticks. Replace the big catfish with 6-7 cm segments, and the small catfish can be whole.
(3) Put a little oil in the spoon, stir-fry the tomato strips, soften them and pour them into a bowl for later use.
(4) Put the soup, catfish, sliced meat, tomato strips, shredded onion and shredded ginger into a spoon, boil and skim the foam, add salt and cooking wine and stew for about 20 minutes, then pick up the pork belly and pour it into a bowl.
(5) Add vinegar, monosodium glutamate and pepper to the bowl and sprinkle some sesame oil and coriander.
Key: Catfish water scalds off the surface mucus, which can reduce the fishy smell. Eggplant tastes better after frying.
Fourteen, chopped pepper fish head
Ingredients: Feitou fish head 1 piece (2kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices 15g.
Method: Wash the fish head, remove gills and scales, and divide it into two parts from the middle of the fish lips. Sprinkle salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then sprinkle chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish. Steam in the pot 15 minutes. After cooking, sprinkle chopped green onion on the fish head, pour in cooked oil, and steam in the pot for 2-3 minutes. Serve.