Home-cooked tomato strips
Ingredients: eggplant 500g, pepper 1, pork 100g, proper amount of oil and salt, Pixian bean paste 1 spoon, onion 1 slice, ginger 1 slice, 2 cloves of garlic and chicken essence/kloc-.
Exercise:
1. Prepare the required materials, remove the stalks of eggplant and wash it. Eggplant is best to choose purple eggplant, which is thin and tender. Eggplant had better not be peeled. Eating eggplant with skin helps to promote the absorption of vitamin C.
2. First, cut the eggplant into strips, put it in a container, sprinkle a little salt, mix well, and marinate for 10 minute (the marinated eggplant will ooze water, the color of the eggplant will not be oxidized to black, and the eggplant will not absorb oil when fried, so the eggplant made is not greasy, which is a trick to make eggplant).
3. Remove seeds from pepper, cut into strips, shred pork, add a little starch, cook wine, and marinate for a while, so that the fried shredded pork is tender but not hard.
4. Heat the oil in the pot, add the tomato strips and stir fry until they are soft, and then take them out for later use. Pickled tomato strips can be fried with little oil, which saves fuel.
5. Add a little more oil to the pot, stir-fry Pixian bean paste with low fire, stir-fry bean paste with low fire to produce red oil, stir-fry sauce flavor, add chopped green onion, stir-fry evenly in Jiang Mo, stir-fry bean paste with low fire to produce red oil, which is fragrant and delicious.
6. Put aside the fried bean paste, add shredded pork and stir-fry until the color turns white, and stir-fry evenly with the bean paste.
7. Add the fried tomato strips, stir well, pour in half a bowl of water, add soy sauce, boil the chicken essence and cook for a few minutes. The bean paste is salty, no need to add salt.
8. When there is a little soup left, pour in appropriate amount of water starch, heat over high fire until the soup thickens, sprinkle with minced garlic, stir fry evenly, turn off the fire, and serve out.
Home-cooked minced meat tofu
Ingredients: Beidoufu 1 slice, pork 100g, proper amount of oil and salt, onion 1 slice, 2 slices of ginger, 2 cloves of garlic, Pixian bean paste 1 spoon, soy sauce 1 spoon and cooking wine/kloc.
Exercise:
1. Prepare the required materials. It is best to use north tofu, also known as old tofu and hard tofu. Tofu made with brine as coagulant has strong hardness, elasticity and toughness. South tofu, also known as gypsum tofu, takes gypsum liquid as molding agent. Compared with north tofu, the texture is softer and more delicate. South tofu is white and tender. North tofu is relatively yellow and old.
2. Cut the tofu into pieces of the same size.
3. Chop the pork into powder, chop the onion into chopped green onion, chop the ginger into powder and slice the garlic.
4. Boil the pot with water, add a little salt, blanch the tofu for 4-5 minutes, take it out, put it in cold water, and add a little salt to the water. The purpose of adding salt is to make tofu stronger than before. Doing more blanching can make the tofu stick, but it is very strong and shaped. When cooking, tofu should not be fragile, and it can also remove the smell of beans. Many people have omitted this step, so the tofu made is shapeless and fragile.
5. Heat the oil in the pan, add Pixian bean paste, stir-fry the bean paste to red oil with low fire, stir-fry the sauce, then add Jiang Mo, garlic slices and half chopped green onion, and stir well.
6. Stir-fry minced meat with low fire until the color turns white. Pour in cooking wine and soy sauce and stir well. Cooking wine can remove the fishy smell of pork.
7. Pour half a bowl of water, add a little salt, less salt, salty bean paste, boil, and cook tofu for 2-3 minutes.
Stir-fried soybean sprouts with leeks.
Ingredients: 500g soybean sprouts, leek 1 handful, pork 100g, proper amount of oil and salt, 2 slices of ginger, soy sauce 1 tablespoon, cooking wine 1 tablespoon,
Exercise:
1. Prepare the required materials and wash the bean sprouts and leeks. When buying soybean sprouts, don't buy soybean sprouts that are too long. In the process of growth, beans will continue to consume nutrients. The longer the bean sprouts grow, the more nutrients are lost.
2. Cut the leek into inches and shred the pork.
3. Heat the oil in the pan, add the shredded pork and stir fry until the color turns white, and take it out for later use. Stir-fry the shredded pork before putting it into the next step, so as to avoid over-frying the shredded pork.
4. Add a little more oil to the pot, add shredded ginger and stir-fry until fragrant, then add soybean sprouts and stir-fry until broken.
5. Add shredded pork and stir well. Pour in cooking wine and soy sauce and stir well.
Cooking wine can remove the smell of pork and bean sprouts.