First of all, Mapo tofu

Ingredients: diced tofu, minced beef, bean paste, salt, cooking wine, dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

Exercise:

1. Add a little vegetable oil to the pot, heat it with high fire, and then add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn. Alternatively, the minced beef can be marinated with the above seasoning and added together. stir-fry

2. Add tofu cut into small pieces. Turn down the heat and bring to a boil. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, cooking wine, monosodium glutamate and soy sauce.

3. After the sauce is evenly attached, turn off the fire, take out the pan and sprinkle with pepper noodles.

Second, hot and sour potato shreds

Ingredients: a potato, a little pepper, a little pepper, garlic cloves.

Exercise:

1. Peel potatoes, cut them into filaments, remove starch in cold water, then shred green and red peppers and dice garlic cloves.

2. Fire, sit in a wok and refuel. When the oil temperature is high, add the pepper granules, fry them and take them out.

3. When the oil is hot, add shredded chili and garlic, add shredded potatoes, stir fry a few times, and add white vinegar and salt. When the dishes are ready, put on a plate and set, a plate of hot and sour crispy potato shreds can be served.

Third, scrambled eggs with tomatoes.

Ingredients: two tomatoes and two eggs.

1, two tomatoes are diced and two eggs are broken up. Two spoonfuls of salad oil, pour the eggs into hot oil, add a little salt and cook them slightly. The more tender the better.

The better, and then shovel out the eggs for later use.

2. Put oil in the pot (if there is oil in the pot, don't add oil, or pour some from the egg bowl. Open the stove, fry the tomatoes, add some salt (rather light than salty) and water, fry the eggs for two minutes, add a spoonful of sugar, stir fry, and add some chopped green onion and garlic, and you're done.

Fourth, stir-fried shredded pork with green pepper.

Raw materials: pork 100g, green pepper 300g, cooking wine, salt, monosodium glutamate and dried starch.

Exercise:

1. Cut pork into shredded pork, add cooking wine, salt and monosodium glutamate (optional) starch and mix well.

2. Shred green peppers, add salt and mix well.

3. Add 80% heat to the pot, add watercress, stir fry and add shredded pork.

4. After the shredded pork is cut, add cooking wine and soy sauce and mix well.

5. Add shredded green pepper and stir well. Add Ming oil to the pot.

Key points:

1, the meat must be seasoned first.

2. Add salt to the green pepper first.

Don't fry shredded pork for too long, or it will taste bad.

Five, boiled fish

Ingredients: a grass carp, cut into fillets.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way.

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Six, fish-flavored shredded pork

Ingredients: 250g lean meat, 70g fungus, half carrot, 30g pickled pepper powder, 2 onions, 1 ginger and garlic, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Exercise:

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well;

2. Wash and shred onions, ginger and garlic, and shred fungus and carrots for later use.

3. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

4. Put the oil in the pot, pour the shredded pork when it is heated to 50% hot oil, stir fry and add the pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Seven, sweet and sour pork ribs

Ingredients: 500g sparerib, leek 1 root, ginger 1 slice, 2 cloves of garlic, and appropriate amount of starch.

Seasoning: 500g of edible oil (actual dosage is 45g), half a tablespoon of soy sauce, half a teaspoon of balsamic vinegar/kloc-0, half a teaspoon of refined salt, half a teaspoon of sugar/kloc-0, and half a teaspoon of monosodium glutamate.

Exercise:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

Eight, braised pork

Ingredients: Pork belly with skin, dried hawthorn slices, soy sauce, rock sugar.

Exercise:

1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the dried hawthorn slices with water.

2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

3. Put the soaked pork belly and dried hawthorn slices into a casserole, add enough water, at least two inches higher than the meat pieces, and boil.

For 30 minutes, skim off the floating foam on the surface with a spoon.

4. Turn to low heat and cook for an hour and a half, then turn to a wok, pour in a tablespoon of soy sauce, and simmer for 30 minutes until the soup thickens.

5, add rock sugar, burn until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.

Nine, kung pao chicken

Ingredients: chicken breast 400g, fried peanuts 50g, egg 1 piece, garlic 5 cloves, appropriate amount of starch, dried pepper 10.

Seasoning: 500g (50g) of cooking oil, sesame oil 1 tsp, soy sauce 1 tsp, cooking wine 1 tsp, balsamic vinegar 1 tsp, refined salt 1 tsp and sugar 1 tsp.

Exercise:

1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Ten, braised prawns

Ingredients: 10 prawn. 25g of cooking wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup.

Exercise:

1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, and then cut off the back of prawns to extract sand glands.

2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.