The practice of the northern home-cooked cookbook is as follows:
One: the practice of tomato sauce mushrooms:
Exercise:
1, heat a small amount of oil in the pot, add two spoonfuls of tomato sauce, stir-fry over low heat, add white vinegar, sugar, appropriate amount of water and a little soy sauce, hook the thin sauce and stir-fry constantly.
2. Pour in the fried mushrooms, stir well, add chicken essence and sesame oil until the soup is thick, and take out.
This practice, together with some spicy bean paste, becomes fish-flavored.
Second, the practice of cold tender tofu:
Boxed tender tofu is poured into deep dishes ~
Prepare sauce: 2 tablespoons of soy sauce, sugar 1 tsp, spicy oil 1 tsp, sesame oil 1 tsp, (pepper powder can be saved), vinegar 1 tsp. Stir well. Another 1 tbsp fried peanuts are peeled and mashed, with minced coriander, chopped green onion and minced garlic at will. Put all the prepared sauces and ingredients into a tender tofu dish and mix well.
Three: the practice of small stewed meat with beans:
Raw materials: pork elbows, potatoes and beans.
Exercise:
1. First, remove the size of the meat, wash the elbow meat, cut it into 2cm square pieces, put it in a pot, add an appropriate amount of salt, chicken essence, pepper, soy sauce and about one-fifth of water, grab it evenly by hand, and marinate for 30 minutes, then add the whole egg liquid, and continue to marinate for about 15 minutes after grabbing it evenly, and add an appropriate amount of starch.
2. Cut the potatoes into hob blocks, wash the beans, remove the pedicels and break them into small pieces.
3. Add a little more oil to the pot, heat it, put the potatoes in turn, and remove the beans after the oil.
4. Leave the bottom oil in the pot, put the processed meat, slide it, and then you can take it out.
5, another pot, add a little oil, saute shallots, ginger and garlic, star anise, add meat and cooking wine, stir-fry for a while, add enough water, simmer for about 15 minutes after the fire boils, add potatoes and beans, and continue to stew until cooked.
6, add salt, vinegar, soy sauce, chicken essence, sesame oil, coriander, out of the pot.
Fourth, the practice of fried minced meat with sour beans:
Raw materials: 250g sour beans, 200g pork (half fat and half lean), garlic paste 10g, 2g dried pepper, cooked lard, refined salt, monosodium glutamate and soy sauce.
Exercise:
1, wash the sour beans, soak them in warm water for a while, take them out and cut them into small pieces of 0.5 cm; Cut pork into minced meat for later use.
2, the wok is placed on the fire, first put the sour beans in the pot and stir-fry the water. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper and soy sauce and stir-fry, add 50 grams of water to stew, collect soup and put monosodium glutamate into the pot.
Five: the practice of brewing green peppers:
Ingredients: 24 tender green peppers and100g pork tenderloin. 25 grams of pork fat and 50 grams of shrimp paste. Salt 1g, monosodium glutamate 1.5g, soy sauce 10g, vinegar 10g, Shaoxing wine 10g, sugar 10g and egg white1g. 5g of chopped green onion, ginger juice10g, 25g of dry starch, 5g of wet starch, 0g of sesame oil10g, and 40g of cooked lard.
Exercise:
1. Choose 24 green peppers with a length of 7 cm, cut them with scissors, remove all the seeds, and sprinkle dry starch on the peppers.
2. Chop tenderloin, fat meat and shrimp into mud, add water, egg white, refined salt, monosodium glutamate, ginger juice and chopped green onion, mix with wet starch, add 5g of sesame oil, stir well, divide into 24 portions, and brew green pepper and chopped green onion.
3. Heat the wok with low heat. When the lard is 30% hot (about 66℃), put the green pepper in a wok and fry it, drain the oil, burn Shao wine, add soy sauce, sugar and vinegar, rotate the wok, pour 5 grams of sesame oil on it, and plate it.