Making materials of spinach scrambled eggs: Ingredients: 300g of spinach, 3 eggs, salt, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil. Teach you how to make spinach scrambled eggs, how to make spinach scrambled eggs delicious 1, wash spinach, cut it into 3-4 cm sections, scald it with boiling water, take it out and soak it in cold water for later use; Beat eggs with salt in a bowl. 2. Put the wok on a high fire, heat the oil, pour in the eggs, fry until cooked, and take them out for later use. 3. Reheat the wok, add oil, saute the chives and Jiang Mo, cook the cooking wine, add spinach and salt, stir-fry until the spinach stops growing, then add fried eggs, stir-fry evenly, and add monosodium glutamate and sesame oil to stir-fry evenly. Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water. The method of scrambled eggs with leek introduces the cuisine and its function in detail: home cooking recipes and private cuisine.
Taste: fragrant technology: fried leek and scrambled eggs. Ingredients: 4 leeks (about160g) and 3 large eggs.
Seasoning: 3 tablespoons of raw oil, 2 tablespoons of raw flour, water 1 tablespoon, chicken powder 1/4 tsp, sesame oil 1 tsp, and a little pepper. Teach you how to cook leek scrambled eggs, and how to cook leek scrambled eggs is delicious:
1, wash leek and cut into small pieces; 2. Mix raw flour with water to make raw flour water for later use; 3. Mix seasoning, leek and corn flour together; 4. Stir the eggs in a large bowl; 5. Heat the wok and add three tablespoons of oil. When the oil is hot, pour in leek and egg liquid, stir-fry until solidified, and plate. Tip: Add the stirred raw flour water to the eggs to avoid excessive moisture when frying leeks. The practice of Chongqing spicy cabbage introduces the cuisine and its function in detail: Sichuan home-cooked menu
Chongqing spicy cabbage production material: main ingredient: 200 grams of baby cabbage.
Seasoning: 20 grams of garlic, 20 grams of millet, onions and other Chongqing-style spicy cabbage: bright red in color, slightly spicy and sweet, crisp and delicious. Teach you how to make Chongqing-style spicy cabbage, and how to make Chongqing-style spicy cabbage delicious. Production process: First, change the washed baby cabbage into four pieces and marinate them with white sugar, salt and white vinegar for later use, then adjust the Thai chicken juice, minced garlic and taste into juice for later use, and change the cabbage blank into a knife horizontally.
Taste type: salty, sweet, sour and spicy. The practice of frying kidney flowers introduces the cuisine and its function in detail: home-cooked recipes
Stir-fried kidney flower production material: main ingredient: 200 grams of pork loin.
Accessories: 50 grams of winter bamboo shoots and 50 grams of water-borne fungus; Soy sauce 10g, refined salt 3g, monosodium glutamate 1g, Shaoxing wine 20g, and wet powder15g; The characteristics of fried kidney flower are: fresh and tender kidney flower, beautiful appearance, mellow taste, smooth but not greasy; Teach you how to stir-fry kidney flowers and how to make them delicious. 1) Wash the kidney, cut it into two sections, cut it into wheat spike flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce to taste, and mix well with wet starch for later use; 2) Blanch bamboo shoots and auricularia auricula with boiling water, and mix with soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch to make sauce; 3) Add peanut oil into the wok, when the wok is heated to 90% heat (about 225℃), slide the kidney flower into the oil until it curls into a wheat ear shape, and take it out quickly, leaving a small amount of oil in the wok. When the wok is heated to 60% heat (about 150℃), add garlic slices and chopped green onion, and cook with vinegar and Shaoxing wine.
The method of steaming osmanthus fish introduces the dishes and their functions in detail: home-cooked recipes
Steamed mandarin fish making material: main ingredient: one mandarin fish (about 750g).
Accessories: 3 pieces of cooked ham (25g), 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of ginger slices, and onion knots 1 piece.
Seasoning: salt 2.5g, monosodium glutamate 1.5g, Shaoxing wine 25g, cooked chicken oil 10g. Features of steamed mandarin fish: light and childish color, delicious as crab meat, fresh and fragrant. Teach you how to cook steamed mandarin fish. How to make steamed mandarin fish delicious? 1. Cut the mandarin fish clean and put it flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. 2. Take a large waist plate, add mandarin fish, add Shaoxing wine, cooked ham and ginger slices and onion slices, and steam in a cage 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. 3. Blanch the mushrooms and bamboo shoots in boiling water, put three bamboo shoots on each side of the fish, discharge the ham slices and bamboo shoots at regular intervals, and cover the mushrooms on the bamboo shoots. 4. Pour the raw juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken oil to boil and pour it on the fish.