Introduce several simple dishes and pasta for reference: (1) Cooking: First, the simplest eggplant method: cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, stir-fry the minced garlic, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate. Fuel-saving method: cut eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. Add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl when eating. Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali. Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash. Practice of fresh cuttlefish: shredded green pepper cuttlefish practice: cuttlefish is shredded, and water is boiled in the pot, with much less water. Put cuttlefish in water, boil the water and take it out for later use. Never pour water. You can eat it below. Very fresh. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times. Dried cuttlefish barbecue:-Grilled pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End. Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking. Potato stew: 1 Fry thick potato chips in the oil pan (chopsticks can pass through) and stew. A little longer. Tomato and potato soup: first put the potato chips (quickly, you can cut them thinner) in the water, and never add salt. Turn the water into a small fire. When it's about to rot, change the fire, add the tomato slices and cook them red, but the tomatoes can't be cooked yellow. Add salt, pepper and a little monosodium glutamate. 5. Cooking of shrimp: First put the shrimp in a bowl and soak it in cooking wine. First, you can burn wax gourd or cook wax gourd soup. Second, the dried tofu is cut into filaments and cooked with shrimp. Boiled scallops: put scallops in a bowl, soak them in cooking wine until soft, then steam them in water or crush them by hand for later use. Braised radish with scallops: Dice the best radish, stir-fry it in a pot, add scallops, simmer on low heat, (without salt first, scallops taste salty), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry over high fire. Seven, white cut meat: pig hind leg meat, whole cooked, sliced, cut perpendicular to the pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat. Sausage practice: slice, steam in water, and steam. You can also fry the green pepper first, and then pour the steamed sausage into it for frying, or you can. When Dutch beans first came into the market (fresh and refreshing at this time), they were steamed sausage slices without Chili frying. 9. Fried chicken wings: Wash and drain chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it into egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then make it golden yellow. The practice of salted fish: the fish is big and dry. Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End. (2) pasta 1. The simplest mixed noodles. Boil water, a little more water, put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl, then boil the water, a little harder, and mix well in the bowl. If it is alkaline water, add a little good vinegar. Remember the order, or the taste will be different. If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold water, eat now). Second, tomato and egg soup noodles: first scrambled eggs, add water, put tomato slices, put salt, open noodles with water until cooked, and add pepper monosodium glutamate. Third, fried noodles: Chinese cabbage, shredded pork and shredded mushrooms. Below, a little harder. Take out, rinse with cold water and drain. Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with a pair of chopsticks with the other hand. Try to mix the noodles and seasonings well, so as not to make the Chinese cabbage yellow. Remarks: 1 Add some vinegar when eating fried noodles. Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate. The simplest cold (mixed) noodles. Boil water, a little more water, and add sesame oil to a stainless steel shallow pot for later use. Put Haitian brand soy sauce, pepper, monosodium glutamate and minced chives into a bowl, then boil the water until it is a little hard, add sesame oil into the pot, mix well, put it in front of the air conditioner and blow 1-2 minutes, while stirring, so as to cool it evenly. Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar. Remember the order, or the taste will be different. If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold water, eat now). 6. Fried rice with eggs: put the pot on fire, scoop in oil and heat it, pour in egg liquid and stir fry the eggs, then add rice and chopped green onion, stir fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and then stir fry. 7. Wrap wonton skin: put the meat stuffing in the middle, draw a circle on the stuffing skin with water, and then fold the lower edge of the skin. The skin of big wonton is generally equilateral trapezoid, and the short side faces itself. Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly. Eight, curry beef powder (soup) curry should be fried, the oil temperature should not be too high, it will paste. Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices. This is curry beef powder. Without powder, it is curry beef soup. Nine, braised beef (powder) the simplest way: the best beef, cut into pieces, put oil in the pot to heat, fry the meat dry, add a little cooking wine, stir fry, then add a little Haitian soy sauce to color, then add Haitian soy sauce, stir fry without salt, add water, drown the meat, boil it, and then use a casserole or iron pot to boil water with low fire (keep the water boiling). Just do it.

If you want to eat at home, it is more convenient to eat hot pot! If you really want to shine, I can give you a plan. Because I want to eat at home, 10 suggested 8- 10 dishes. If you cook alone, suggest a simple menu. 1, braised pork platter. You can go to the braised pork shop to buy some braised chicken, braised duck, braised goose and braised pork. Dip it in soy sauce when it is cooked. 3. Steamed ribs. You can make two kinds of soup according to your own needs: 4. Braised carp dishes, 6. Braised leek and squid dishes, 7. Braised garlic with pork intestines, 8. Stir-fried vegetables (choose your own ingredients). These two soups can be cooked together. The materials are a chicken (silky fowl) and two egg shells (any egg shell). After the medlar is cooked, add a little salt (a little) and then put it in a small cup. The soup we cooked for the first time just now was used as the main soup. Now let's divide the soup into two kinds: 1, the stronger one, and add the remaining egg shells and Agrocybe aegerita to make it more fragrant. Sweet and light, it tastes like seafood.

More than a year (braised yellow river carp)

Ingredients: Yellow River Carp 1 Weight about 750g.

Ingredients: shredded mushroom, shredded winter bamboo shoots, 30g of onion, ginger and garlic each, egg 1 piece.

Seasoning: salad oil 1000g (about 100g), raw flour 50g, cooking wine, refined salt, monosodium glutamate and Lee Kum Kee soy sauce each 10g, and appropriate amount of broth.

Practice: 1. Wash the scales, gills and internal organs of carp, put them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes. 2. Stir the eggs and Tenebrio molitor into a paste, smear it on the fish, and fry it in a 70-80% (150℃ ~ 200℃) hot oil pan until it is golden and cooked. 3. Leave a little oil in the pot, stir-fry the onion and ginger, add a little broth and seasoning, then put the fried fish in the soup and cook it thoroughly.

Features: ruddy color, soft and delicious.

Moral: It means that life in the coming year will improve wealth and surplus.

The Spring Festival is a time for family reunion. New Year's Eve is a must-have reunion dinner for every family. The following is the menu for the Spring Festival family dinner. I wish you a happy family and a good year of the rooster.

Braised cucumber with jellyfish

Material: jellyfish skin, 1 root cucumber.

Exercise:

1. Cut the soaked skin into filaments, scald it with boiling water, take it out and put it in cold water, then take it out and drain it for later use.

2. Cut the cucumber into filaments, put the thorns at the bottom of the dish, put the shredded cucumber on it, and pour in salt, vinegar, monosodium glutamate, sesame oil and mustard oil and mix well.

Sugar-mixed Sam sun

Ingredients: fresh lotus root, walnut kernel, lotus seed and hawthorn cake.

Exercise:

1. Peel fresh lotus root and cut into pieces.

I'm in charge of Spring Festival food.

During the Spring Festival, it is essential for friends and relatives to get together, and eating has become the highlight of this period. It is a happy and proud thing to cook a table of delicious food at home without going to a restaurant.

However, there is another saying about how to cook a family dinner. Design several sets of Chinese New Year family dinner recipes for you and teach you several dishes. You can try professional dishes to entertain friends and family.

The design of family banquet should start with the selection of materials. As we all know, "a clever woman can't cook without rice", and good dishes can't be separated from good raw materials, so the selection of materials should be based on freshness, liveliness and cleanliness. With the raw materials, the next step is the side dishes, because the ingenious collocation, the size and thickness of the cutter directly affect the taste and quality of the dishes. Then there is cooking. The so-called "cooking" means heating, and "blending" means seasoning. Temperature (firepower) is the key link in cooking, and seasoning is an important level. The so-called "five flavors and hundreds of flavors", whether the order and amount of ingredients are just right directly determines whether the dishes are delicious or not. Finally, the embellishment and decoration of finished products are icing on the cake, which is the "finishing touch".

Banquets are generally composed of cold dishes, hot dishes, big dishes, beets, pasta, soup, fruits and so on. According to different tastes and habits, we can design different family dinner recipes. But we should pay attention to one thing: the raw materials should not be reused as much as possible, and the taste should not be the same as much as possible, so that people can feel the richness of the whole banquet and reflect the hospitality and superb skills of the host. Here are several sets of recipes for auspicious family dinners during the Spring Festival.

Spring Festival family banquet

Recipe recommendation

Family reunion dinner

Cold dishes: spiced beef, barrel chicken, red oil hairtail, cucumber with garlic paste, celery mixed with ginger juice and ten parsley.

Hot dishes: Zhu Bao Ping 'an (boiled bamboo tube shrimp), Gu Wu Fengdeng (diced cashew chicken), Niannianyou (sweet and sour carp), Step by Step Gaosheng (pork ribs with soy sauce), icing on the cake (crab yellow broccoli) and Hongfu Qitian (Awu tofu).

Soup: Family Reunion Soup (Sesame Tangyuan)

Staple food: jiaozi (Lace jiaozi), the number one scholar, and Happy Everyone (Awu fried rice).

Fruit: Assorted fruit bowl

Qing Ji has Yu Yan.

Cold dishes: Jia Fan braised chicken, Jinzhen sauced duck, spiced smoked fish, mustard skin, cold-mixed Flammulina velutipes, and garlic sprouts.

Hot dishes: Manjin (soft-shelled turtle braised with steamed buns), Qing Ji Youyou (steamed perch), Caifa (braised pork hands with laver), Elm Money (Chinese cabbage and mushrooms), Magpie Primula (crispy fried pigeon) and sweet honey (candied dates).

Soup: Happiness from now on (Phoenix corn soup), rich three-silk soup (Nostoc flagelliforme, shredded chicken, mushrooms).

Staple food: Four Seasons Nostoc flagelliforme jiaozi (stuffed with Nostoc flagelliforme and green vegetables) and development as soon as possible (jujube steamed buns).

Fruit: Assorted fruit bowl

Xingfu reunion dinner

Cold dishes: spicy shredded pork belly, marinated beef, smoked chicken wings, ginger chicken eggs, cold beans, and hot and sour cabbage hearts.

Hot dishes: Shangchao (fried shrimps with cashew nuts and scallops), Fugui Fish (steamed salmon), Welcome to the Spring Festival (fried spring rolls), Centennial Harmony (fried celery and lily), Happy Birthday (colorful jiaozi with honey sauce), and Chunlei in Pingdi (crispy pork slices).

Soup: as happy as the East China Sea (sea cucumber tofu soup)

Staple food: Happiness (shredded chicken Longxu Noodles), Sixi jiaozi.

Fruit: Assorted fruit bowl

The practice of "reunion dinner"

● Bamboo newspaper is safe.

Raw materials: live bamboo shrimp

Seasoning: Lee Kum Kee steamed fish soy sauce, sesame oil and coriander.

Production process:

Boil the live shrimps in boiling water for 1 min, then take out the dipping juice and serve.

Features: fresh and delicious, rich in nutrition.

Tips:

1. Shrimp is not easy to cook for too long;

2. You can add pepper or garlic to the juice according to your personal taste.

● Good harvest.

Ingredients: chicken breast, cashew nuts, cucumber, carrot, fungus, onion, ginger, egg.

Seasoning: refined salt, monosodium glutamate, cooking wine, starch, sesame oil and salad oil.

Production process:

1. Dice the chicken breast and marinate it with eggs and starch;

2. Cut all kinds of ingredients into three cubes, and fry cashews until crisp.

3. Set the pot on fire, add peanut oil, add diced chicken when the oil is hot until cooked, and drain. Leave a little oil in the pot, add onion and ginger, stir fry, add ingredients, diced chicken, seasoning and cashew nuts, thicken with sesame oil, and serve after taking out the pot and putting on a plate.

Features: the combination of meat and vegetables, moderate taste, beautiful color and rich nutrition.

Tips:

1. When oiling diced chicken, the oil temperature should be moderate and the time should not be too long;

2. When frying cashews, cool the oil and fry it in warm oil to make it crisp. Add cashews when the vegetables are about to go out of the pot to keep them crisp.

● More than one year.

Raw material: carp

Seasoning: sugar, vinegar, tomato sauce, refined salt, cooking wine, starch, eggs, flour and peanut oil.

Production process:

1. Slaughter the fish, wash it, make several cuts on the fish, and marinate it with refined salt and cooking wine 10 minute;

2. Mix eggs, flour, water, a little starch and a little peanut oil and paste them on the fish;

3. Put peanut oil in the pot. When the oil temperature rises, fry the fish with paste until cooked, drain the oil and put it in a plate;

4. Put the pot on the fire and add sugar, vinegar, salt, ketchup, etc. To make juice, pour a little sauce until the juice is thick and pour it on the fish.

Features: sweet and sour, crisp outside and tender inside.

Tips:

1. The oil temperature must be high (it is not easy to disperse when frying);

2. The proportion of sweet and sour juice should be appropriate.

● Climb higher and higher.

Ingredients: ribs, onions, ginger.

Seasoning: salt, ginger, cooking wine, Lee Kum Kee ribs sauce, salad oil and broth.

Production process:

1. Chop the ribs into 4-finger-wide sections, add the onion, ginger, refined salt and cooking wine, and take them out after boiling;

2. Heat the oil in the pot, stir-fry the onion and ginger, add the ribs and seasonings, and simmer the soup thoroughly before serving.

Features: bright red color and strong sauce flavor.

Tips:

Not too big ribs, but more meat.

● icing on the cake

Ingredients: broccoli, crab roe.

Seasoning: salt, monosodium glutamate, onion, ginger, starch, salad oil.

Production process:

1. Cut the broccoli into pieces (flower-shaped) and blanch it with boiling water;

2. Put a little oil in the pot, stir-fry ginger slices with chives, add broccoli, add salt and monosodium glutamate, and finally tick a little, then take the pot and put it on the plate (flowers up);

3. Steam the crab roe and put it on the broccoli.

Features: bright color, fresh and delicious.

Tips:

When blanching broccoli, add a little salt and oil to the water. Boil the water and put it in the pot (not too long).

● Hongfu Qitian

Ingredients: tofu, shrimp and tomatoes.

Seasoning: refined salt, cooking wine, chicken soup and starch.

Production process:

1. Cut tofu into 2-inch square pieces and cook.

2. Stir-fry onions, ginger and tomatoes until red, add tofu, shrimps and seasonings, and pour in broth to stew thoroughly.

Features: bright red color and delicious soup.

Tips:

This dish should not be too salty or too strong.

● Family reunion soup

Ingredients: sesame dumplings, eggs.

Seasoning: rice wine, sugar

Production process:

1. Put the glutinous rice balls and seasonings into the pot.

2. break the eggs and stir them into the pot.

Features: Sweet, soft and smooth, rich in nutrition.

Tips:

When cooking, you should start with a big fire and then a small fire, otherwise it will be brittle. ~

Boiled fish and braised fish 1) Ingredients: fish, a little wine, onion, garlic, Chili lard, seasoning. Practice: 1. Wash the fish and cut into pieces; 2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish. 3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces. 2) After the oil burns blue smoke, stir-fry the ingredients. Don't be too angry. Mainly fried incense. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention not to stir-fry red pepper, it will not look good. Use the remaining oil to fry fish! The oil temperature is 6 minutes, and the two sides are slightly yellow, or it can be fried a little older! ! Be careful when turning over the fish. If you break the pot, you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the family will use their own methods! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell! Add the previous ingredients and burn together. Add a little salt to the soup, and consider the amount, because soy sauce is also salty, and add sauce, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating! Add a spoonful of Pixian bean paste, which is my favorite. If you cook for a short time, the fish will be cooked. If you cook for a long time, it will easily destroy the shape! There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky! The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much! Fish should be fried with low fire, and the fish fried with low fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder. Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it. Fried fish, whether eaten directly or after braising in soy sauce, should be fried with low fire until the fish skin is golden yellow before eating. 2. The reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not delicious and tasteless is as follows: Before frying, the fish must be salted for about half an hour to achieve the effect of removing mud and smell. If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour. 3. The procedure of braised fish is usually as follows: a, after killing fish, add salt, seasoning and stir-fry powder for about half an hour; B, put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use. C, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) to make juice. Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly. Enough is enough. D, after the fish is cooked, release your favorite decorations such as onions and parsley, which not only enhances the flavor, but also achieves the purpose of decoration. The raw materials for braising fish must be cleaned first. Needless to say, all the onions and ginger should be ready. After the fish is washed, find a plate with a little depth, put the fish in it, and then season the fish with soy sauce. Don't forget the cooking wine. This meat will smell a little fishy or something. You can start to add oil to the pot in a moment. The oil should be heated, because it is fried, so the oil should not be too little. Sprinkle a little salt evenly in the pot, so that the fish will not peel easily after frying in the pot. When the oil temperature of 4vo$s is enough, you can fry the fish carefully without soy sauce. Pay attention to the head and tail. After a while, you can almost turn it over carefully to see if the fish skin has fallen off better. You can start pouring soy sauce on both sides, only on the fish, then put the chopped green onion in (on the fish, the fragrance will let him penetrate) (if it is grilled crucian carp with onion, put a lot of onions), and then there is sugar. Remember to rub it evenly on the fish, add some water and cover it. After a while, you can taste the sugar juice and make some adjustments. Cover it again and suffocate. The sugar juice is almost a little thick. Turn off the fire and put some monosodium glutamate chicken essence or something, and then you can put it in the pot. Chicken wings with cola: 1. Ingredients: Jiang Mo, chopped green onion, star anise, proper amount of peanut oil, a can of cola, half a catty of chicken wings, a little sugar, soy sauce, etc. Wash the chicken wings and cut two holes with a knife to facilitate the taste. After the oil is boiled, add a little sugar, slide the chicken wings into the boiled oil along the edge of the pot and fry until cooked. Be careful, your claws will explode, too. Turn it at the right time. When the skin turns yellow, pour in coke and seasoning. When the coke is almost cooked, it can be cooked, sprinkled with chopped green onion and chewed twice. Ingredients: 8 chicken wings, 1 cup of cola, 1/4 cup of soy sauce, 1 tablespoon of sugar, 2 onions. Slicing: Mix all the ingredients except chicken wings into the marinade. Cut the chicken wings in half, soak them in marinade and marinate for about 40 minutes. Put the marinated chicken wings in a hot oil pan until the skin is golden. Add the marinade to the fried chicken wings, put them in another pot and cook until they are soft, and then turn to low heat for about half an hour. Ingredients: 500g chicken wings and a can of Coca-Cola. Wash and cut chicken wings, then marinate them with salt and cooking wine for a while, then fry them in 60% to 70% hot oil until golden brown, and take them out. Leave a little oil in the pot, add ginger and onion, stir fry, add chicken wings, add salt, soy sauce, sugar, cooking wine and Coca-Cola, bring to a boil with a strong fire, and then use a strong fire to collect juice. When the juice is thick, drop sesame oil into the pot. Lazy practice: one kilogram of chicken wings, one can of coke and half a can of soy sauce. Put them together in a pot and boil them with high fire, and then stew them with low fire for half an hour. Nothing else, just a little oil, stir-fry with star anise, put chicken wings, pour coke after the chicken wings change color. Bring the fire to a boil, then turn it to low heat 15 minutes (10 minutes is also acceptable), and then turn it to high heat until the coke basically evaporates, leaving only a layer of thick juice. Then serve! Lazy tip: You don't have to use star anise or even salt. Only coke and chicken wings are necessary. You can also add star anise, a little ginger, and then add onion and cook, completely as you like. Three fresh tofu and soybean trotters soup Ingredients: trotters 250g, soybeans 250g, seasoning: yellow wine 10g, scallion 8g, ginger 5g, salt 3g. Practice: 1. After scalding the trotters with boiling water, remove the fur and scrape off the floating skin; 2. Soak soybeans in advance 1 hour for standby; 3. Wash and slice ginger; 4. Cut the green onion into sections; 5. Add water and ginger slices to pig's trotters, boil and skim off the oil; 6. Add wine, onions and soybeans, cover and cook with slow fire; 7. Until it is half crisp, add refined salt and cook for 1 hour; 8. Transfer monosodium glutamate. Pot-cooked large intestine Ingredients: pig large intestine 200g. Accessories: egg 90g, wheat flour 15g, starch (broad bean) 20g, seasoning: peanut oil 15g, rice wine 15g, soy sauce 15g, salt 3g, shallot 10g, salt and pepper 2g, ginger 60. 2. Add soy sauce, yellow wine, refined salt and onion ginger, soak for 5 minutes, take out and drain; 3. Dip the dried large intestine in a paste made of eggs, wet starch, flour and a small amount of peanut oil; 4. Put the wok on the fire, add peanut oil, heat it to 70%, put the large intestine heads one by one, turn over when frying to the skin, and turn off the fire for 3 minutes; 5. When the oil temperature drops, fry the pan on the fire and turn it into persimmon yellow. 6. After draining the oil, chop it into inclined knife blocks with a thickness of 1 cm and put them on a plate; 7. Bring pepper and salt when serving. Making tips: 1. The large intestine is fatty and has an odor. First blanch with boiling water to remove fishy smell, then marinate with onion, ginger, cooking wine and soy sauce, and then paste and fry, which is fat but not greasy, crispy and delicious, and has no peculiar smell; 2. Because of the frying process, 700g peanut oil should be prepared. Eating like eggs: eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. Starch (broad bean): Broad bean should not be eaten with snails. Pot-stewed pork raw materials: pork tenderloin 300g, shredded ginger 5g, shredded onion 20g, coriander 10g, refined salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and salad oil. Methods: 1. Cut the pork tenderloin into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mix well with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water starch are used to make juice. 2. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them. 3. Leave the bottom oil in the pot, add shredded ginger and scallion, stir-fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander. The improved method The method of making the first half of the improved "pot-wrapped meat" is basically the same as that of the traditional "pot-wrapped meat", except that the method of making Cantonese-style "sweet and sour juice" is used for reference when making juice, and some Cantonese-style seasonings are added to the juice, so that the finished dish is integrated north and south and has a unique flavor. Ingredients: 750g tomato sauce, 3 bottles of iced plum sauce, 3 bottles of OK juice, half a bottle of Libalin juice, 200g tomato sauce, sugar 1 bottle, white vinegar 1500g, 2 bottles of carrots, 3 tomatoes, 2 fresh lemons, carmine 1 and a little lemon yellow pigment. Methods: 1. Wash carrots, tomatoes and fresh lemons and slice them. 2. Put the pot on fire, add 4500g of clear water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire. 3. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot, soak them until they taste good, and you can take them at any time. You can use the new method of stewing eel with about 75g purple juice for each dish: