manufacturing process

1. Peel the potatoes, cut them into filaments, soak them in clear water, and wash off the starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain.

2. Remove seeds and pedicels from green peppers and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, add shredded green onion, add dried chili and stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry.

2. Braised eggplant:

1 Wash eggplant, remove head and tail, cut into hob, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.

2 Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minute.

3 Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white. Take it out and set aside.

4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes soft, about 5 ~ 6 minutes.

5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!

3. Fish-flavored eggplant:

Raw materials:

2 pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain eggplant, and cut into small round sections for later use. Clean garlic and cut it into powder, clean onion and cut it into chopped green onion,

Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put the sugar in the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden yellow. Remove it and drain it.

3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant, stir-fry and put in a bowl.

Stir-fry the seasoning and serve on a plate.

4, green pepper scrambled eggs:

Practice: 1. Wash green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks.

2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir fry and pour it out.

3. Pour the remaining oil into the pot, heat it, put the chopped green peppers into the wok, and add refined salt to stir fry a few times. When the shredded green peppers are green, add fried eggs and monosodium glutamate, stir well, cook with balsamic vinegar, and then take out the pot.

5. The third line

Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.

Practice: 1, peeled eggplant and potatoes, cut into hob blocks; The green pepper is broken into small pieces by hand. 2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent. 3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up. 4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly. 5. Add gouache and collect the juice over high fire.

6. Stir-fried beans

Ingredients: 400g lentil, minced meat 150g seasoning: 4 dried peppers, 1 tablespoon soy sauce, appropriate amount of pickled mustard tuber, pepper, garlic, salt and monosodium glutamate. Practice: 1. Tear off the old tendons at both ends of lentils, break them in half, wash and control drying.

2. Heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge.

3. Heat another pot and saute minced meat, dried pepper, pepper, mustard tuber and garlic with 1 tbsp oil.

4. Pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well.

7. Fried chicken with flowers

Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and vermicelli. Practice: 1. Wash the chicken breast, slice it, marinate it with salt, cooking wine and cooking oil for a while, and then catch it evenly with vermicelli.

2. Wash the cauliflower and chop it into small flowers, sit in a boiling pot, boil it, remove cold water and control the water for later use. Shred onion, mince ginger and slice garlic.

3. Take another pot and put oil in it. When the oil is warm, add aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower.

4, put cooking wine, chicken essence, oyster sauce, put the tender chicken breast into the pot, stir fry quickly, add salt and stir fry, and take out the pot.

8. Steamed pork with flour.

Ingredients: Pork belly with one seasoning: one star anise, a little onion, a few slices of ginger, a little cooking wine, a little pepper, a little pepper, a little rice, a little purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: 1, pork belly sliced.

2. Marinate meat with cooking wine, onion, ginger and star anise.

3. After the meat is marinated, prepare pepper, pepper, rice and purple rice.

4. Put the prepared 3 into the pot and stir fry.

5. Put three pieces of rice in the pot and copy it with a medium fire to turn yellow.

6. use a blender to break the fried 3. Don't stir too much. It is easy to get larger particles.

7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Stir well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

9. Scrambled eggs with chopped green onion:

Cooking method (two people)

Ingredients: eggs (4), onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1. Wash and remove the green onions, cut them into chopped green onions and put them in a large glass bowl.

2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion in one direction with chopsticks until the egg liquid is sticky.

3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 min. Put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the pan, then turn the heat down and pour in the egg mixture.

4. Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.

Kitchen god tips

1, when scrambled eggs, the pan must be very hot, so that scrambled eggs will be tender and smooth, and scrambled eggs without hot pot will easily fail.

The eggs put in the refrigerator should be taken out one hour before cooking.

3, scrambled eggs avoid adding monosodium glutamate, if monosodium glutamate is added, monosodium glutamate will cover up the umami taste of the egg itself after heating.

4. Eating too many eggs will lead to an increase in metabolites and increase the burden on the kidneys. Just eat 1 ~ 2 eggs a day.

10, scrambled eggs with tomatoes

Scrambled eggs with tomatoes 1

Description: Anyone can cook scrambled eggs with tomatoes, but it's delicious and hard to cook. It is mainly caused by several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.

Production method:

1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.

2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.

1 1, scrambled eggs with loofah.

Ingredients: Luffa eggs

Seasoning: oil, salt, cooking wine and chopped green onion.

1. Add 2-3 eggs, a little salt and cooking wine. Stir well and set aside.

2. Peel, slice or cut the loofah for later use.

3. Heat the wok into oil by fire. When the oil temperature rises, pour in the eggs, stir fry and put them in a bowl for later use.

4. Heat the wok with high fire and add oil. After the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry chopped green onion for a while before serving.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains saponins contained in ginseng.

12, LAM Raymond eggplant

The basic materials are 20 grams of minced meat, 200 grams of eggplant, leek 10 grams, and ginger 10 grams.

Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 10g, monosodium glutamate 5g, sugar 3g, corn flour 20g, sesame oil 5g, chicken soup 50g, soy sauce king 10g.

Production process:

1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.

2. Add oil to the pot. When the oil temperature is 120℃, add tomato strips and fry until golden brown.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw powder and pour with sesame oil.

13, golden garlic bone

Basic materials Raw materials: ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper and garlic.

1, cut the ribs into long sections of 12 cm, and remove the blood with clear water.

2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours.

3. When the oil is heated to 20%, put the ribs into the pot, fry them slowly from low to high until they are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried Chili to the pot and stir fry, then add ribs and stir fry, add seasoning and put into the pot.

-dividing line.

Practical cooking skills

1. When cooking jiaozi, put an onion or add some salt after the water is boiled, and then add jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.

2. When stewing the soup, add a few pieces of orange peel to the pot to remove the fishy smell and greasy taste and increase the taste of the soup.

3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup, and the vitamins in the soup can also be preserved.

4. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets are cracked, immediately heat the water (not the chicken nuggets), then simmer with high fire for 10 minute, then add seasoning, simmer with low fire for 20 minutes, and pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.

5. When cooking broth or sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.

6. Add a little tofu milk or juice when making tofu, which is very fragrant.

7. Stir-fry mung beans in an iron pan 10 minutes before cooking, which will boil quickly, but be careful not to fry them.

8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance.

9. Adding a few drops of vinegar when cooking kelp is perishable; A few cabbages will do.

10, before boiling the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.

1 1, mutton odor removal: put the radish block and mutton together in the pot, and take out the radish block after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Clean two or three walnuts with shells, punch them and put them in; Mutton 1 kg, curry powder10g; Mutton 1 kg, 200 grams of cut sugarcane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning.

12, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.

13, add a tablespoon of cooking oil to the noodles, the noodles will not stick together, and the noodle soup can be prevented from foaming and overflowing the pot.

14, when cooking noodles, add some salt to the pot, and the cooked noodles will not rot easily.

15, don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.

16, boiled new bamboo shoots are good to cook, crispy and delicious; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.

17. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double.

18, when cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19, boiled beef: In order to make stewed beef rotten quickly, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, and the meat will soon be rotten and delicious.

20. When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.

2 1, stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3 ~ 4 hawthorn, chicken is easy to rot.

22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.

23. Stew the old duck: It's easy to cook a few snails in the pot.

24. After the duck is cooked, the beans on both sides of the tail end of the duck are removed, and the taste is more delicious.

25. Boiling bacon: Cooking with a dozen walnuts with many small holes can eliminate the odor.

26. When you stew beef, add a little sherry red and the meat will be delicious.

27. Before cooking braised pork, marinate the meat with a little borax. Cooked meat is fat but not greasy, sweet and delicious.

28, when cooking, put a little salt in the pot, the oil will not overflow.

29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that vegetable juice in the stuffing flows out of the bottom of the paste pot when frying.

30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.

3 1, when frying pork chops, cut 2 ~ 3 cuts where there are tendons, and the fried pork chops will not shrink.

Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out after frying. Fried chicken is crispy and delicious.

When frying poached eggs, pour a little cold water when the yolk is about to solidify, which will make the eggs yellow and tender.

34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, the eggs are cooked slowly, with beautiful appearance and non-stick pan.

35. When frying eggs, sprinkle some flour in hot oil, the eggs will look good in yellow light, and the oil will not easily spill out of the pot.

36, sheep oil scrambled eggs, delicious and odorless.

37. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which can make egg products fluffy and soft.

38, add a few drops of vinegar when scrambled eggs, scrambled eggs are soft and fragrant.

39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.

40. Adding vinegar when frying potatoes can not only avoid burning, but also decompose the toxins in potatoes and make the color and taste suitable.

4 1. When frying bean sprouts, add some butter first, then add salt to remove the beany smell.

42, fried spinach should not be stamped.

43. Stir-fried meat slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.

44. Stir-fried shredded beef: cut well, mix with salt, sugar, wine, raw flour (or eggs), marinate with raw oil, stir-fry for 30 minutes, and it is delicious.

45. When frying meat dishes, put salt too early and too slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious.

46. Shredded pork slices were soaked in baking soda solution before frying, which was particularly loose and delicious. No matter what sweet and sour dishes are cooked, as long as they are mixed according to the ratio of 2 parts sugar 1 part vinegar, they can be moderately sweet and sour.

47. Fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish and "eat" less sugar, resulting in sweet outside and light inside.

48. When making meat pies and meatballs, put 2 teaspoons of salt into one kilogram of meat stuffing.

49. Make meatballs according to the ratio of 50g meat10g starch to make dishes soft and tender.

50. Make fried pork slices or diced Chili peppers, and size them according to the ratio of 50 grams of meat and 5 grams of starch, so that the dishes will be tender, smooth and delicious.

5 1. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white and soft, but also delicious.

52. Adding a little orange peel when steaming steamed bread can increase the fragrance of steamed bread.

53. Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white.

54. Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash and cook, which can prevent or reduce abdominal distension.

55. The milk is burnt. Put some salt in it, it will taste better when it is cold.

56. Dishes with peppers are too spicy or vinegar is added when peppers are fried, which greatly reduces the spicy taste.

57. When cooking, if you pour vinegar with soy sauce, you can sprinkle a little baking soda to eliminate the vinegar smell.

58. This food is too sour. Mash a preserved egg and put it in.

59. This food is too spicy. Add an egg and stir fry.

60. This food is too spicy. Adding vinegar can reduce the spicy taste.

6 1, the dish is too bitter, drop a little white vinegar.

62. When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

63. This soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup.

64. Fry peanuts, put them on a plate, sprinkle a little white wine while it is hot, sprinkle a little salt after cooling, and leave them for a few days and nights, still as crisp as ever.

65. Rapeseed oil has an odor. After the oil is heated, you can add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.

66. There is nothing strange about fried peanuts with vegetables at one time. The fried dishes are delicious and can be eaten as cold dishes.

67. After frying food, the oil will leave some residue and become turbid. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue and fry it repeatedly in the pot. Turbid oil will become clear.

No more than ten yuan each.

68. When cooking, heat the pan first, then pour in the cooking oil, and then put in the vegetables.

69. When the temperature in the pot reaches the highest, add cooking wine, which will easily evaporate the wine and remove the fishy smell in the food.

70. Boiling lard: put a little water or vegetable oil in the rice cooker, and then add pork suet or fat. After the power supply is connected, the oil can be automatically refined, without splashing oil or pasting oil residue, and the oil quality is pure.