One: slippery tofu
Ingredients: 600 grams of tofu.
Seasoning: soy sauce, monosodium glutamate, sugar, starch, sesame oil, pepper noodles, onion, ginger and soybean oil.
Method:
(1) Cut the tofu into pieces with a square of 1.5cm, soak it in boiling water, and take out the purified water. Cut onion and ginger into powder.
(2) Put oil in the spoon, heat it, put minced onion and ginger and pepper noodles in the wok, then add soy sauce, boil it, pour in tofu, add monosodium glutamate and sugar, turn over quickly and gently, simmer for about three minutes, thicken it with starch, and sprinkle with sesame oil.
Two: Chili potato shreds:
Making:
(1) Wash Zanthoxylum bungeanum, remove seeds and shred. Wash and peel potatoes, slice them first, then shred them, soak them in clear water for a few minutes, then take them out and drain them before frying.
(2) Heat the pan and drain the oil. Stir-fry the peppers, take them out, add shredded potatoes (the finer the better), add salt and a little vinegar to stir fry, and then add oiled peppers to stir fry. That's it!
Three: scrambled eggs with tomatoes:
Ingredients: 3 eggs, tomato 150g, 4 tbsp vegetable oil, salt and monosodium glutamate, sugar 1 tbsp.
1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.
2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.
3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.
4. Heat the remaining oil, stir-fry the tomato slices, add salt first, then stir-fry the sugar for a while, and pour in the eggs and stir-fry a few times.
Four: shoot cucumber:
First, mash the cucumber, add some salt and stir. When the cucumber comes out of the water, pour out the water, then add garlic, aged vinegar, chicken essence, sesame oil and pepper, and then mix in chopped green onion and coriander. If you like the taste of mustard, you can add some mustard to ensure a different taste!