1. Prepare ingredients:
Prepare two tomatoes, put them on a cross knife, blanch them with boiling water, cool them slightly after scalding, peel them and cut them into pieces.
Beat four eggs into a bowl, add 2g salt to taste, add a little water to increase the tenderness of the eggs, and prevent the eggs from sticking to the pan when scrambled, and stir well for later use.
Cut some chopped green onion for later use.
2. Scrambled eggs:
Heat the pan and add the vegetable oil pan. When smoke comes out of the pot, pour out the hot oil and add the cold oil. When the oil temperature is 60%, pour in the egg liquid. After all the eggs are beaten, break them up with a frying spoon and pour them out immediately. Remember not to fry for a long time, it is easy to fry the eggs.
Start cooking:
Leave a little base oil in the pot, pour in tomatoes, add appropriate amount of sugar and soy sauce to neutralize the sour taste of tomatoes, stir-fry the juice of tomatoes over medium heat, pour in eggs to absorb the soup, and finally turn off the fire, add a little salt, sprinkle with chopped green onion, stir-fry chopped green onion with remaining temperature, and then pour in a little bright oil. A scrambled egg with sweet and sour tomatoes is ready.
1. Prepare ingredients:
Prepare 500 grams of pork belly, peel and change knives to slice evenly.
Prepare some mushrooms, remove the roots and cut into pieces.
Prepare a few millet peppers and string peppers, and cut them into sections with a diagonal knife for later use.
Shred onion, slice garlic, shred ginger and mince chopped green onion for later use.
2. Cook the sliced meat in a pot:
Boil water in the pot, add 5 grams of cooking wine to remove fishy smell, and add a little salt to improve the bottom taste. Put the sliced meat into the pot and stir fry quickly. After the water is boiled, remove the floating foam from the pot and blanch for about 2 minutes. After the meat slices turn white, pour them out, rinse them with clear water and control the water for later use.
Then boil the water in the pot, add a little vegetable oil and salt, and the salt will bottom out. Vegetable oil can prevent nutrient loss in mushrooms. After the water is boiled, pour the mushrooms into the pot and quickly blanch for 30 seconds. When the mushroom becomes soft and the surface is slightly translucent, pour it out, rinse it with cold water several times, and control the water for later use. Don't blanch mushrooms for too long, lest they lose their flavor.
Start cooking:
Burn the oil in the pan, pour out the hot oil, fully slide the pan and add the cold oil. Fry meat slices in a hot pan, which is not easy to stick to the pan. Pour the sliced meat into the pot and stir-fry to get oil. After the sliced meat is fried, add 5g of bean paste to stir-fry the red oil, add 2g of soy sauce to enhance the color, and add ginger, garlic and other small materials to stir-fry the fragrance.
Add green pepper, stir-fry until fragrant, pour in mushrooms, stir-fry evenly, add 2g salt, 1g chicken essence, a little white sugar to refresh, 5g cooking wine to remove fishy smell, stir-fry seasoning to enhance the flavor of ingredients, sprinkle a little white sesame seeds, pour in a little bright oil to brighten the color, stir-fry evenly quickly, pour in shredded onion, stir-fry until fragrant, and then take out. A simple and homely fried meat with mushrooms is ready.
1. Prepare ingredients
Prepare two potatoes, peel them clean, slice them and put them in the pot.
Prepare half a carrot, cut it into filaments, and put some shredded green peppers together, which is mainly used for color matching.
After cutting, put it into clear water, put it into a basin, and use a clean cloth to absorb the residual water, so that the taste is not easy to lose when seasoning.
2. Adjust the filler:
Add a spoonful of salt and sugar to the pot to make it fresh, two spoonfuls of chicken essence, add a little pepper and stir, so that the seasoning is evenly wrapped on the shredded potatoes and carrots, and pour in the right amount of sesame oil to catch it evenly to avoid a lot of water when cooking. Beat in an egg, rub it hard for a while, grasp the potatoes and carrots until soft, and take out the water. Finally, add a spoonful of starch and 150g wheat flour.
3. Start frying:
After the oil in the pot is heated, put it into the mold, put the prepared stuffing into the mold, spread the surface flat, and then gently remove the mold, and the green potato cake is ready. Make more cakes in turn and simmer for about 2 minutes.
Fry until golden brown, then turn it over and bake for 2 minutes, turn it back and forth several times, and bake for about 5 minutes. When the potato cake is golden brown on both sides, it can be cooked, and a fried potato cake with crisp outside and tender inside is ready.
1. Prepare ingredients:
Prepare a handful of spinach and wash it for later use.
2. Blanch the spinach in water;
Boil water in the pot, add a little salt and vegetable oil, the salt will taste at the bottom, and the vegetable oil can keep the spinach green. After the water is boiled, put the spinach into the pot, blanch it for 20 seconds, then pour it out, rinse it with clear water and cut it into sections for later use.
Beat five eggs into the pot, add appropriate amount of cold boiled water and a little starch. The oxygen content of cold boiled water is very low, which can effectively avoid the generation of pores. Moreover, eggs with water taste more tender, and starch can increase the toughness of eggs and make them easier to form. Stir and break into egg liquid, add 2 grams of salt to taste, and stir well.
Pour the egg liquid into spinach, and when pouring, sift out bubbles and unbroken egg whites from the egg liquid through a sieve, so that the steamed custard is smoother.
3. Start steaming:
Boil water in a pot, put a grate on it, boil the water first, and then put the egg liquid in the pot. The egg liquid must be sealed to prevent air from entering, and steamed on low heat 10 minute.
4. Sauce:
Cut garlic, red pepper and string pepper rings together, add 2g of salt, monosodium glutamate 1 g, a little sugar, 5g of soy sauce10g, 5g of aged vinegar, 5g of clear oil and 5g of sesame oil, and stir all seasonings evenly for later use.
10 minutes later, take out the custard and pour it on the chopping board, cut it into even squares, put it on a plate, and pour in the prepared juice. A delicate and tender spinach custard is ready.
1. Prepare ingredients:
Prepare 500 grams of beef, put it in a pot, soak it in fresh water for 2 hours, and change the fresh water every half hour.
After 2 hours, the blood of beef is squeezed out, cleaned and fished out for later use. The purpose of soaking is to fully remove blood from beef.
Cut some ginger slices into a pot, add a handful of dried peppers, a tsaoko, scattered seeds, a few fragrant leaves, a piece of cinnamon, two star anises and a pinch of pepper, and put them together for later use.
2. Pickled beef:
Cut the onion and beef together, add 20g of light soy sauce, 5g of cooking wine, 2g of salt and 2g of pepper, grab the seasoning and melt it, marinate for 2h, and turn it frequently when marinating.
3. Cooking beef:
After the beef is marinated, pour it into the pot together with the marinade, add a proper amount of water to the beef, slowly cook the blood and impurities of the beef with low heat, skim off the floating foam after the water boils and cook for about 2 minutes. After the beef is boiled and discolored, pour the beef and soup into the casserole and simmer for 2 hours.
Start cooking:
Heat the oil in the pan, pour the prepared star materials such as ginger and pepper, stir-fry until fragrant, and turn to low heat for seasoning: add 10g sweet noodle sauce and 1g bean curd, stir-fry until fragrant, add 2g soy sauce to extract the background color, 5g oyster sauce to enhance the flavor, add appropriate amount of water, stir and melt the seasoning, turn to low heat for thickening, and pour into the casserole.
After 2 hours, turn off the fire and stew for 20 minutes, which will make the beef more mellow and delicious.
After 20 minutes, open the pot cover, take out the stewed beef, cut it into even thick slices according to the texture of the beef, and then pour the sauce evenly on the cut beef, and a delicious beef with sauce is ready.
1. Prepare ingredients:
Prepare a proper amount of fresh shrimp and Shanghai green, and wash them for later use.
Cut some ginger slices, garlic slices and chopped green onion to enhance the flavor.
2. Try Zhuo Qing:
Boil water in a pot, add a little salt to make it taste low, add Shanghai green after the water boils, blanch until Shanghai green becomes soft, pour out and control the water for later use.
Start cooking:
Heat the oil in the pan, and pour in the onion, ginger and garlic until fragrant. Add shrimps and stir-fry until the color changes. Put Shanghai Green in the pot, add 2g salt and 1g monosodium glutamate, and then hook in a little starch to make the seasoning better adsorbed on the ingredients. Stir-fry the shrimps with strong fire and serve.