Main ingredients:

Chopped ribs

Composition:

Sugar, vinegar, soy sauce, salt

Exercise:

Step 1: put water in the wok, bring it to a boil, pour in the ribs, add the minced onion and ginger, and drop a little soy sauce until the water is dry and the ribs are cooked! Cut off the ribs! ! !

Step 2: Re-oil the wok, pour the ribs into hot oil, add sugar, vinegar and a little salt, and bring to a boil over medium heat. Stir-fry several times at intervals and serve directly with dry oil!

Cold lotus root

Time 20 minutes Ingredients: 300g of lotus root, 50g of white sesame salad dressing/kloc-0, 2 tablespoons of vinegar and 2 tablespoons of soy sauce.

The key point is to put the lotus root in boiling vinegar water so as not to turn black.

Practice A: Peel and slice the lotus root and soak it in vinegar, salad and white sesame seeds for later use. B, add water and vinegar to the pot, boil it, then treat the lotus root with water, drain the water and let it cool. C, add soy sauce, salad dressing and lotus root and mix well, then sprinkle with white sesame seeds.

Fried shredded pork with sweet and sour sauce

Materials:

250g of lean pork, 50g of bamboo shoots, 50g of auricularia auricula, 20g of garlic15g, 20g of pickled pepper and 0g of ginger10g.

Exercise:

1. Shred pork, bamboo shoots and auricularia auricula, put them in a bowl, add seasoning and marinate slightly. Boil the seasoning with broth to make seasoning juice;

2. Slice the shredded pork in 60% hot oil, add ginger, garlic and pickled pepper and stir-fry to give fish flavor, then add bamboo shoots and fungus and pour in the sauce.

braised eggplant

Materials:

Two eggplants and100g minced pork.

Composition:

Onion, peanut oil, salt, soy sauce, chicken essence, raw flour.

Method:

1. Wash eggplant and cut into hob shapes.

2. Marinate minced meat with soy sauce and raw flour for a few minutes or so, then fry it in a pot and pick it up.

3. Stir-fry the onion in a hot oil pan, then add the eggplant and stir it constantly, sprinkle some salt until the eggplant becomes soft.

4. Add the fried minced meat and stir fry together. Add chicken essence and you can start the pot.

Pork floss preserved egg porridge

Ingredients: 2 preserved eggs, shredded lean meat 1OO, fried dough sticks 1, a little shredded green garlic.

2 bowls of rice porridge.

Seasoning: salt 1 tsp, fresh chicken essence 1 tsp, starch12 tsp.

Exercise:

1, preserved eggs are cut into pieces, and fritters are cut into small pieces for later use.

2. Add a little starch and salt to the shredded lean meat and marinate for 1O minutes.

3. Slice the lean meat and cook it.

4. Boil the rice porridge, then switch to low heat, add preserved egg pieces, shredded lean meat, salt and fresh chicken essence, stir a little and turn off the heat.

5. Sprinkle shredded onion and garlic and fried dough sticks before eating.

Reference:

Ingredients of porridge: lean meat 1 piece (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 piece, enough water and proper amount of oil and salt.

Boil a pot of cotton, which is delicious and fragrant.

The secret of preserved egg salty lean porridge is as follows:

1, pick rice: it is best to use northeast rice for porridge, which is round and short in pearl rice, and the porridge cooked is particularly soft;

2. Marinate porridge and rice in advance: After about half a bowl of rice is washed, mix well with 2 tablespoons of oil, 1.5 teaspoons of salt and a little water (2 teaspoons) and marinate for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize during the porridge cooking process, which will make the rice cotton rot, so it is not greasy;

3. Porridge meat should be boiled with boiling water to remove fishy smell, or pickled: porridge should use lean meat or pickled lean meat, so don't pay too much attention to which piece of pork it is. In short, make sure that a whole piece of meat is not cut (I usually use a piece of pork about the size of my palm, 1-2 cm thick, and it is best to use pig's trotters if possible). If you cook porridge with lean meat, first cook the lean meat with boiling water and then wash it clean; If you like to cook porridge with bacon, you should pickle the bacon one day in advance. The method is as follows: rinse a piece of pork, dry it, sprinkle 2-3 teaspoons of salt evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping grid that will not freeze into ice) for pickling 12 hours or more before it can be tasted;

4. The water for cooking porridge should be fully boiled before putting the material: put a lot of water in the big soup pot, and then put the material after boiling. Add the meat and ginger slices first, don't turn down the heat. When the meat is put in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge meat will not be difficult to eat after cooking. Then, when the water boils again, chop the salty rice and a chopped preserved egg and cook it with the rice, so that the preserved egg melts and melts into the taste of porridge.

5. First fire, then low fire, and the heat should be sufficient: the water is boiled, and after adding the materials, it is boiled for 20 minutes, and then turned to low fire 1.5 hours. When the calories are sufficient, the porridge will be soft and easy to digest;

6. Texture treatment of porridge: After cooking on low fire 1.5 hours, chop the second preserved egg, take out the lean meat cooked in the porridge, pull it with chopsticks, shred it, put it back in the porridge with the second preserved egg, cook it for the last half hour, and then turn off the fire. The second preserved egg was added to the porridge half an hour before the fire was turned off. In half an hour, the second preserved egg can be cooked, without lime smell, and it also becomes soft and smooth. You can eat preserved eggs when eating porridge, and the meat has maintained a certain flavor because it has been cooked. Put it back in the porridge after shredding, which is especially delicious.

The porridge cooked in this way needs no salt, tastes good and is easy to digest under the heat. If the porridge is a little sticky, please don't pull the sticky skin on the bottom of the pot with a spoon, or the porridge will have a mushy taste. We usually put a light spoon at the bottom of the pot and cook it with porridge. When the water boils, the spoon is also driven to prevent the porridge from sticking to the bottom.