Making materials of spinach scrambled eggs: Ingredients: 300g of spinach, 3 eggs, salt, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil. Teach you how to make spinach scrambled eggs, how to make spinach scrambled eggs delicious 1, wash spinach, cut it into 3-4 cm sections, scald it with boiling water, take it out and soak it in cold water for later use; Beat eggs with salt in a bowl. 2. Put the wok on a high fire, heat the oil, pour in the eggs, fry until cooked, and take them out for later use. 3. Reheat the wok, add oil, saute the chives and Jiang Mo, cook the cooking wine, add spinach and salt, stir-fry until the spinach stops growing, then add fried eggs, stir-fry evenly, and add monosodium glutamate and sesame oil to stir-fry evenly. Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water. The method of scrambled eggs with leek introduces the cuisine and its function in detail: home cooking recipes and private cuisine.
Taste: fragrant technology: fried leek and scrambled eggs. Ingredients: 4 leeks (about160g) and 3 large eggs.
Seasoning: 3 tablespoons of raw oil, 2 tablespoons of raw flour, water 1 tablespoon, chicken powder 1/4 tsp, sesame oil 1 tsp, and a little pepper. Teach you how to cook leek scrambled eggs, and how to cook leek scrambled eggs is delicious:
1, wash leek and cut into small pieces; 2. Mix raw flour with water to make raw flour water for later use; 3. Mix seasoning, leek and corn flour together; 4. Stir the eggs in a large bowl; 5. Heat the wok and add three tablespoons of oil. When the oil is hot, pour in leek and egg liquid, stir-fry until solidified, and plate. Tip: Add the stirred raw flour water to the eggs to avoid excessive moisture when frying leeks. The practice of Chongqing spicy cabbage introduces the cuisine and its function in detail: Sichuan home-cooked menu
Chongqing spicy cabbage production material: main ingredient: 200 grams of baby cabbage.
Seasoning: 20 grams of garlic, 20 grams of millet, onions and other Chongqing-style spicy cabbage: bright red in color, slightly spicy and sweet, crisp and delicious. Teach you how to make Chongqing-style spicy cabbage, and how to make Chongqing-style spicy cabbage delicious. Production process: First, change the washed baby cabbage into four pieces and marinate them with white sugar, salt and white vinegar for later use, then adjust the Thai chicken juice, minced garlic and taste into juice for later use, and change the cabbage blank into a knife horizontally.
Taste type: salty, sweet, sour and spicy. The practice of hot and sour cabbage introduces the cuisine and its function in detail: Sichuan home-cooked dish menu private cuisine
Taste: hot and sour Chinese cabbage. Ingredients: 1/4 Chinese cabbages (about 400g).
Seasoning: 1 large piece of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 tablespoon of sugar (15g), 1 teaspoon of chicken essence (.
1, peeled and shredded dried ginger, peeled old leaves outside Chinese cabbage. Put the leaves in a boiling pot. Cook 1-2 minutes until cooked. Take out and drain. Cut into strips 2 cm wide and 5 cm long. 2. Put the balsamic vinegar, soy sauce, salt, white sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix the Chinese cabbage strips with a slightly larger container, put the Chinese cabbage strips wrapped in sauce on a plate and put shredded ginger on the surface. 3. Heat the wok on high fire, add cold oil, add dried red pepper and pepper into the wok, and stir-fry slowly on low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate.