Ingredients: pearl rice, after washing for about three times, marinate with two spoonfuls of blended oil and one spoonful of salt for about half an hour, chop the lean meat for three times, cut the preserved egg into two dices, slice the ginger into a small piece, and cut a spoonful of onion (people who don't like onions don't need it). Practice: 1. Add half a pot of water to the saucepan and bring to a boil. Pour minced meat and ginger slices into a saucepan and cook for about one minute. Then pour in rice and half a preserved egg. After boiling, cover and cook for about 10 minutes, then slowly cook for about 40 minutes with minimum fire, and then add the other half of preserved eggs to continue cooking for about 20 minutes.

2, serving, eating with onions ..................................................................................................................................................................... method: 1. Wash the fresh squid and cut it into pieces, then fry it in a pot until the water comes out. Remember to fire squid first, because squid will come out of water, and if it is fried with vegetables, it will affect the taste. After frying, put it on a plate and pour out the fried water in the pot. 2. Shred green peppers and carrots, blanched in boiling water, and chopped garlic; 3. Stir-fry minced garlic in an oil pan, then stir-fry green pepper, shredded carrot and shredded squid, then stir-fry white sugar, soy sauce (with a little coloring) and salt, and finally stir-fry Korean hot sauce together. If it is too dry, add a little water; 4. Serve the dishes and mix them with the rice. According to the taste, you can add some Korean hot sauce to the rice, fry a half-cooked egg, mix it together and serve it with squid bibimbap. Tips: 1. Use fresh squid, squid is not delicious in water, squid must not be fried with vegetables, because too much water will affect the taste, so it must be fried first; 2. Put less soy sauce and color it. 3. Put less sugar and make your own taste almost the same. Practice of sweet and sour live carp.

Exercise:

1, prepare the oil pan first, and prepare to open the oil pan to fry fish at any time.

2. A fresh carp. Quick descaling, oblique knife flowers on both sides. Rinse with water immediately, pat dry the flour under your cheeks and shake off the excess flour.

3. Wet the clean new towel in cold water and wrap the fish head. Grab the fish head with one hand and the fish tail with the other, and fry it in the oil pan. When the fish is strong, loosen the fish tail and fry all the fish below the gills until crisp.

4. While frying fish, open another fire, take out the pot and leave the bottom oil. The heat sweet and sour juice is boiled accord to that ratio of 2 sugar 1 vinegar. You can dilute it with a little water and thicken it with wet starch. Add a proper amount of salt to make it salty and sour, and sour and sweet.

5, fry the fish on the plate, remove the towel wrapped in the fish head, immediately pour the sweet and sour juice, hot fish and hot juice meet, squeak, and serve immediately.

Cui Yu cabbage roll: The main ingredient is pork.

Practice steaming

Taste delicious

There are many ways to eat Chinese cabbage, which can be made into hundreds of dishes, such as stir-frying, stir-frying, roasting, frying, stewing, roasting, rinsing, cooling and stuffing. The method of cabbage roll is very unique. First blanch the leaves of Chinese cabbage, add a proper amount of meat stuffing, wrap them, tie them tightly, and steam them in a pot. This dish is not only light and refreshing, crispy and delicious, but also extremely low in calories. Coupled with the green jade, it is known as the "jade cabbage roll". Materials (five people) Materials: Chinese cabbage (1), minced meat (330g), coriander (10), red pepper (1), carrot (1/4) and mushroom (2). 3 tbsp), sesame oil (1/2 tbsp), yellow rice wine (1/2 tbsp), chicken powder (1/3 tbsp), egg white (1 tbsp), salt (1/5 tbsp), raw. 2. Break Chinese cabbage into leaves, wash and drain; Soak dried seaweed in warm water until soft, and cut into fine powder; Respectively cutting carrot and mushroom into fine powder; Dice the red pepper. 3. Pour in dried seaweed, carrots, mushrooms and chopped green onion and mix well with chopsticks. 4. Boil half a pot of water, add 1 tablespoon of salt, first add cabbage leaves to blanch, then take out the supercooled river and drain the water; Then blanch the coriander and scoop up the supercooled river to drain the water. 5. Take a leaf of Chinese cabbage, cut off the extra stem of Chinese cabbage, add a proper amount of minced pork, and roll it up from the stem. 6. When rolling, put the leaves on both sides until they are rolled into a tube. 7. Tie the cabbage rolls tightly with coriander stalks, arrange them on a plate, and then continue to make cabbage rolls. 8. Put diced red peppers on each cabbage roll and cover with a layer of plastic wrap for later use. 9. Boil the water in the pot, add the cabbage rolls, cover and steam for 15 minutes, then take them out and tear off the plastic wrap. Milk depends on cabbage.

Ingredients: 500g Chinese cabbage, fresh milk100g.

Ingredients: minced ham, dried seaweed, starch 16g, lard 125g, monosodium glutamate, salt and sesame oil ginger.

Exercise:

1. Remove the leaves from Chinese cabbage and cut it into pieces 1.5cm wide and 5cm long.

2. Heat the pot and put lard. When the oil temperature reaches 70% heat, put the Chinese cabbage into the pot and fry it for about 1 min. When the Chinese cabbage is beige, take it out and control the residual oil. Leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried Chinese cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean over low fire until the juice is a little.

Features: bright color and delicious smell.

Fried rice with eggs: the rice child yawned gracefully and woke up-overnight meal was the best way to cook fried rice, but in the past, the rice child just had many accompanying friends and wore a pure white dress; Turn into a gold and silver princess once in a while, okay? 1. Beat 1-2 eggs into overnight rice, add appropriate amount of salt, and stir gently and evenly for later use; 2. Cut tomatoes, green peppers and ham into small pieces and sprinkle a little pepper; 3. Heat the oil in the pan, pour in the rice mixed with egg liquid, stir fry until it is dry, and serve. At this time, you can see that the rice grain is wearing a golden suit; 4. Add a little oil-fried shallots and ginger into the pot, add 2 and stir thoroughly, then add 3 and stir well. Hoho ~ ~, is this kind of fried rice a breakthrough to the traditional fried eggs first and then fried rice? Muslim braised beef dish and its function: Qingzhen dish.

Features: Northern Muslim famous dishes, with deep red color, tender beef and thick juice, have the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.

Ingredients: 500 grams of beef.

Seasoning: 20 grams of spicy bean paste, 25 grams of ginger, wine and soy sauce.

Teach you how to cook Muslim braised beef. How to make Muslim braised beef delicious? Cut the beef into pieces and take it out with hot water. Stir-fry onion and ginger in an oil pan, then add spicy bean paste, stir-fry beef pieces, add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add beef soaked in water, and cook slowly with low fire until the juice is thick and the meat is crispy.

The raw materials of delicious "fish mutton soup" are: mutton 1000g, crucian carp 1, onion, ginger, yellow wine, salt, monosodium glutamate, pepper and wolfberry fruit.

Production method:

A blanch mutton, wash, change knives and cut into small pieces. Stir-fry the crucian carp in the oil pan.

B. Boil mutton in water until it is slightly crispy, then add crucian carp and medlar and cook until the soup is milky white, and add seasoning.

Features: white color, mellow taste, strong body, truly embodies the "combination of fish and sheep"-fresh.