Ingredients: lotus root 65438+ ham 0 section 65438+ green pepper 000g 65438+ dried bean curd 0.

Seasoning: Laoganma Chili sauce 2 tbsp (30ml), soy sauce 1 tbsp (15ml), salt 1/2 tsp (3g).

Exercise:

1) Remove the stalks and seeds from the green pepper, wash and dice. Dice ham. Dice dried tofu. Peel lotus root, wash and dice.

2) Heat the wok and pour the oil. When the oil is 70% hot, pour in diced tofu and stir-fry for 1 min until the surface of diced tofu turns yellow. Add diced lotus root and stir-fry for 2 minutes.

3) Add Laoganma Chili sauce, stir-fry the soy sauce and salt evenly, then pour in diced ham and green pepper, and continue to stir-fry for 1 min.

Super wordy:

* * It's a quick dish of Aauto, and it's also the next meal. All the ingredients in the dish can be matched with the existing food combinations around you, but Laoganma hot sauce can't be less, which is the guarantee of taste.

* * Because lotus root tastes sweet, I don't recommend that you use pepper or chicken essence, monosodium glutamate and other seasonings in this dish.

* * Cut the diced lotus root to the end, so as to reduce the contact time between the diced lotus root and the air and not turn black. If the lotus root is diced, it will take a long time to cook. Lotus root is cut into pieces and soaked in water to avoid oxidation and blackening.

Wei Jia Bao cock

Ingredients: 250g chicken breast, 4 fried peanuts, 50g onion, 2 teaspoons of Jiang Mo (1 0g), minced garlic 1 teaspoon (5g), pepper1teaspoon (5g) and 6 dried red peppers.

Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch 2 teaspoons (10g) rice vinegar 2 tablespoons (30ml) soy sauce 1 teaspoon (15ml) white sugar 2 teaspoons (15ml).

Exercise:

1) Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper.

2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice.

3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is fragrant and slightly darker.

4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.

Stewed radish with mushrooms and pork belly

Ingredients: 20 grams of sliced mushrooms, 300 grams of pork belly, 300 grams of radish, 5 slices of ginger and 7 green onions.

Seasoning: cooking wine 1 teaspoon (5ml) soy sauce 1 teaspoon (15ml) oyster sauce 1 teaspoon (15ml) salt 1 2 teaspoons (3g) sugar/kloc-0.

Exercise:

1) soak the mushroom slices in cold water for 30 minutes and then wash them. The water soaked in mushrooms is filtered to remove impurities for use. Slice pork belly, onion and ginger. Wash radish and cut into pieces.

2) Pour oil into the pot. When the fire is heated to 70% heat, pour pork belly and stir-fry for 5 minutes. When pork belly is oily, pour in radish slices, ginger slices and onion slices and stir-fry for 3 minutes until the water comes out.

3) Add light soy sauce, oyster sauce, salt, sugar and white pepper, pour in sliced mushrooms and a little soup soaked in mushrooms (not half of the food in the pot), cover the pot and simmer for 5 minutes, open the pot, change the fire, collect the soup slightly, and add chicken powder and sesame oil to the pot.

Chili ma chicken

Ingredients: Sanhuang chicken 1 pumpkin 200 g green bamboo shoots 1 fresh pepper 100 g dried red pepper 10 scallion 5 ginger.

Seasoning: 4 tablespoons (60g) of sugar 1 teaspoon (5g) of salt 1 teaspoon (5g) of boiled water, 500ml.

Exercise:

1) Wash fresh peppers, soak them in clear water for 30 minutes, then pour out the water and soak them in clear water for 30 minutes.

2) After the viscera of Sanhuang chicken is removed and washed, it is cut into small pieces and drained. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut the onion into pieces. Slice ginger.

3) Pour the oil into the pot, and when it is 70% hot, add the onion and ginger slices and stir-fry until fragrant. Pour in the chicken pieces and stir fry with a shovel. After about 5 minutes, add fresh pepper and dried red pepper, and continue to stir-fry for 2 minutes.

4) Pour in Laoganma Douchi Chili sauce, sugar and salt, stir well, then pour in boiling water (water equals ingredients), cook for 5 minutes on high fire, then pour in pumpkin pieces and green bamboo shoots, stir well, and continue to cook for 5 minutes until the soup is slightly dry.

Stir-fried winter bamboo shoots with cabbage and pepper

Ingredients: a bag of winter bamboo shoots of potherb mustard, 200g, one onion, several pieces of pepper, 2 tbsp 1 teaspoon of salt (5g).

Sugar 1 teaspoon (5g) chicken essence, a little sesame oil.

Exercise:

1) Wash the winter bamboo shoots, cut them into small dices, blanch them in boiling water for 2 minutes, take them out and drain them for later use.

2) Heat the oil in the wok with a big fire. When the oil is 60% hot, turn to medium heat, add onion slices and diced winter bamboo shoots and stir-fry for 2 minutes, then add chopped pepper and cabbage.

3) Stir fry a few times, add salt and sugar, continue to stir fry for 2 minutes, turn off the heat, and sprinkle a little chicken essence and sesame oil.

Wordy:

1) pickles sold in different places are different. Remember to add salt properly!

2) When frying bamboo shoots, don't fry them with big fire. Using medium fire can keep bamboo shoots white and tender.

Braised beef and small potatoes

Ingredients: 500g beef, 300g potato, 50g pepper, 6 garlic, 3 dried onions, 2 parsley roots, peanuts 10.

Seasoning: 3 tablespoons of sweet noodle sauce (45 ml), salt 1/2 teaspoons (3 g), sugar 1 teaspoon (15 ml), sesame oil 1 teaspoon (5 g), dried starch 1 teaspoon (5 ml)

Exercise:

1) Cut beef into pieces with the size of 1.5cm, stir with salt, cooking wine, sweet noodle sauce, white sugar, sesame oil and dried starch, and marinate for 20 minutes. Wash peanuts and soak them in water for 20 minutes.

2) Wash the small potatoes without peeling, and cut them in half (if they are large potatoes, cut them into 3cm pieces). Slice dried onions, eg with onions. Peel garlic and pat it. After washing and removing the pedicle, the pepper is cut into 5 cm long segments.

3) Pour oil into the pot, heat it to 70% heat, add potatoes, continue to fry until golden brown, and then turn over and fry the other side. After frying, put the potatoes aside with a shovel, and fry the garlic, dried onion and parsley roots in oil in a pot.

4) Pour the marinated beef and stir-fry for 2 minutes, then pour it into another pot without adding oil (if the wok is large, there is no need to change the pot). Pour boiling water, add the soaked peanuts, cover and heat until boiling, then simmer for 45 minutes.

5) Before taking out the pot, add the pepper, stir well and turn off the fire. There is no need to continue heating. The remaining temperature of the dish is just enough to heat the pepper and keep the color unchanged.

Super wordy:

* * Small potatoes and dried onions can only be bought in large markets. The size of the head can refer to garlic and dried onions in the first exploded view. Dried onions look like onions, but they taste stronger than onions.

* * Stir-fry the potato first, which can not only increase its fragrance, but also make the potato shape, no matter how long it is stewed, it will not rot.

* * Coriander roots have a special fragrance when they are washed and used as vegetables, especially when they are fried in oil. Don't leave the stem when you only use coriander leaves at home.

* * No small potatoes, use big potatoes instead. There are no dried onions, use onions instead. There is no pepper hanging, use green pepper instead. There is no beef, use other meat instead. Over!

Fried shredded pork with sweet and sour sauce

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, 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 for later use.

3, fungus and carrots are shredded for use.

4. 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.

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

Green beans with chopped vegetables and meat.

Materials:

Beef (2 Liang), green beans (5 Liang), red pepper (1), cucumber (1), onion (1/2), garlic (3).

Seasoning:

Oil (3 tbsps), olives (2 tbsps), salt (2 tbsps), soy sauce (1 tbsps), chicken powder (1/3 tbsps), cooking wine (1 tbsps) and raw flour (1 tbsps).

1 Wash green beans, remove both ends and old tendons, and cut into cubes. Peel the onion and dice it.

2 Wash the cucumber, cut it into thin slices obliquely, and set it on the plate. Wash the red pepper and cut it into rings. Flatten garlic, peel and chop.

Chop beef slices into mud, add 1 tbsp soy sauce, 1/3 tbsp chicken powder, 1/2 tbsp oil, 1 tbsp cooking wine and 1 tbsp raw flour, mix well and marinate for 15 minutes.

4 Boil the water in the pot, sprinkle with 1/2 tablespoons of salt, pour the diced mung beans into the pot and cook for 3 minutes, and drain the water for later use.

Heat 2 tablespoons of oil in 5 pots, saute shallots, garlic and Chili rings, add beef sauce and stir-fry until slightly discolored, then add green beans and stir-fry for 2 ~ 3 minutes.

6 Scoop in 2 tablespoons of olive vegetables and 1/6 tablespoons of salt, stir well, season, then turn off the heat and serve.

Jade eggplant pot

Ingredients: 2-3 eggplants, 250g minced pork, 1 teaspoon salted fish (steamed in advance).

Seasoning: half a teaspoon of bean paste, light and dark soy sauce 1/2 teaspoons, 2 teaspoons of minced garlic, a little leek, oyster sauce 1 teaspoon, and half a teaspoon of shredded red pepper.

Practice: 1. Cook the oil, stir-fry the eggplant thoroughly (about 4 minutes), and then drain the oil for later use. 2. Stir-fry minced meat with minced garlic in a wok, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and stir-fry until dry. 3. Add eggplant and 1 bowl soup or water to thicken, and finally add oyster sauce, sugar, soy sauce and soy sauce to taste. 4. Cook for another 2 minutes, put it in a pre-baked pot, and put in a leek cover to cook for 3 minutes.

Tip: 1, hard and full eggplant, fresh and authentic. 2. Eggplant must be fried, and the umami taste of pork and the smell of salted fish will only be revealed when cooked in soup. 3. In addition to the quality assurance, the expensive salted fish in Xiangmei has a more outstanding taste, and the salty taste at the entrance comes slowly and the salty taste is moderate.

Hesdo

Ingredients: kohlrabi 1/4 green peppers 1 pork stuffing 65438+6 mushrooms 000g.

Seasoning: cooking wine 1 tbsp (1 5ml) dry starch 2 tbsp (30ml) light soy sauce 1 teaspoon (5ml) light soy sauce 1 teaspoon (5ml) monosodium glutamate 1/4 teaspoon (/kloc-0

Exercise:

1) soak mushrooms in warm water 1 hour, then wash, remove pedicels and cut into small grains.

2) Add cooking wine and dry starch into the meat stuffing, stir well and marinate for 10 minute. Cut kohlrabi into small pieces. Remove the stems and seeds from the green peppers and cut them into small pieces.

3) Heat the pan and pour in the oil. When the oil is 70% hot, pour in the meat stuffing, stir-fry with a shovel for 3 minutes, fully stir-fry the water in the meat stuffing, add the soy sauce and stir-fry evenly, and take it out for later use. There are some pots at this time, so clean them. )

4) Heat the washed pot and pour in the oil. When it is 70% hot, add radish and mushrooms and stir-fry for 2 minutes, add green pepper, add soy sauce and stir-fry for 2 minutes. Finally, add the stir-fried minced meat, stir well and add monosodium glutamate.

Braised chicken rice

The simplest 10 home-cooked dish

First, stew ribs.

Boil water in a pot. After the water boils, put the cut ribs in. Turn off the fire immediately and take out the ribs. After boiling water again, add: onion, ginger, soy sauce, vinegar, cooking wine, sugar and salt.

note:

1, put less vinegar and more soy sauce, just look at the color. Sugar and salt are put according to taste.

2. Then turn the heat down, cover the pot and simmer. Always turn over in the middle to prevent burning. It will be fine when the water is almost dry. Put the onion in the pot.

Second, boring eggs

1, beat four to five eggs, add chopped green onion and appropriate amount of salt and stir for later use.

2, hot pot, put the right amount of oil, put the eggs when the oil is hot, shovel the bottom of the pot when it is slightly cooked, don't let the eggs stick, put a small amount of oil, and repeat this twice. When the eggs at the bottom are cooked, turn them over. It's best to prepare a plate when you turn it over ~ first buckle the plate on the pot, then turn it over and heat it slightly to get out of the pot.

Three, braised eggplant shredded meat

1, three thin eggplants, washed, peeled, cut in half and cut into small pieces with a width of 1 cm, to be fried.

2. Add the right amount of oil, stir fry in the pot when it is 70% to 80% hot, and take out the eggplant when it is slightly soft. Then put a little oil in the pot, cut the onion, ginger and garlic, and then add about two or two pieces of shredded pork. The shredded pork is bigger and the sliced meat is the best. Stir-fry After cooking, add eggplant, soy sauce, a little water, sugar, chicken essence and salt, and simmer.

You can finish it in three minutes.

4. Fried tomatoes with eggs

1, two diced tomatoes and two mashed eggs. Two spoonfuls of salad oil until it is visible, put the eggs in hot oil, add a little salt and cook slightly. The more tender the better, then shovel out the eggs and turn off the stove. If there is still oil in the pot, don't add oil, or pour some out of the egg bowl.

2. Open the stove, fry the tomatoes, put some salt (rather light than salty), put some water, and cook for two minutes before putting the eggs. When the water is boiling, add a spoonful of sugar, stir it and you can get out of the pot. At this time, you can put monosodium glutamate and some garlic leaves in the pan. You're finished. (Total time: 2 minutes and 42 seconds)

Five, coke chicken wings

1, wash the bought chicken wings a little and put them in the stew pot; Cut ginger slices, a little, and put them into the pot;

2. Add cola and drown the chicken wings; Add soy sauce, probably cola's 1/3. Just look at the color red and black. Cover the pot and cook over high fire;

3. After boiling, change to low heat for stewing. In the process of stewing, you can see if the color is red. Too light is sweet, too deep is salty. The stew is almost ready. Just poke the chicken wings with chopsticks and feel soft.

6. Braised tofu with mushrooms and mushrooms

Sliced fresh mushrooms Fresh mushrooms, a large piece of handmade tofu does not need to be cut into pieces, and the oil content is medium to high. When the oil is slightly hot, add mushrooms and mushrooms, put a spoonful of salt in the pot and stir fry. Then put a spoonful of salt on the tofu, stir-fry it until it is slightly cooked (1 minute), add soy sauce, and then immediately add a tablespoon of sugar (the whole dish can't be drained) and garlic leaves (no, minced garlic is ok). ) The whole process (the total time is 4: 43)

Seven, beef celery

Ingredients: tender beef 300g, celery150g. Seasoning: salt, sugar, monosodium glutamate, starch, ginger, garlic and pepper.

Exercise:

① Slice celery. Cut the beef into 2cm long slices, put them in a bowl, soak them in (baking soda), soy sauce and pepper, water starch, cooking wine, Jiang Mo and water for 10 minute, and then add peanut oil for pickling 1 hour.

② The wok caught fire, and the peanut oil burned to 60% heat. Add beef slices and stir with a spoon. After the beef turns white, pour it into a colander to drain the oil. Leave a little oil in the pot and light it again. Add onion and ginger slices and stir fry. Add celery slices and beef and stir fry for about one minute. Add salt and sugar, add water and simmer for about 5- 10 minute. Add monosodium glutamate and starch to blend.

Eight, preserved egg tofu

A large piece of tofu with fat inside is scalded with boiling water and cooled. Cut the preserved egg into small pieces (secret: cut it quickly with cotton without sticking) and put it on the tofu. Sprinkle with chopped green onion, pour with soy sauce and order sesame oil.

Nine, potato and egg soup

Shredding a potato, mashing two eggs, boiling a large bowl of boiling water in a pot, adding shredded potatoes and salt, boiling until the water is shredded, adding eggs, stirring slightly, adding monosodium glutamate and sesame oil, and taking out the pot.

Ten, curry chicken wings

Chicken wings can choose the middle or tip of the wing according to personal preference, cut it with a knife and put it in boiling water to copy it for three to five minutes.

Slice potatoes, onions, fresh mushrooms and green peppers (or optional peppers) for later use; Put oil in the hot pot to cool, and add appropriate curry powder (personal preference). After the curry is fragrant, add onion, mushroom, potato, chicken wings and green pepper in turn for a while. Add water and seasoning (optional, I only add salt) and make a sound until the potatoes are cooked. Add water starch and take out. Now there is ready-made curry marinade in the supermarket. They are spicy, slightly spicy and sweet. You don't need to put starch in them.