Put oil in the pot, and the oil must be heated before putting down the dishes. Stir-fry Chinese cabbage and bean sprouts over high fire. When they are almost cooked, put a little less salt first and taste the salt. It is not enough. Soy sauce should be of good quality. I have used Haitian brand for more than 20 years, and it was also introduced by a friend. Three varieties, two is enough: super gold label soy sauce king, and cold salad. Super straw mushroom is used for coloring in braising or stewing. Put a little less first, lighter than your target color, because you need to add light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but to add light soy sauce. Then buy a bottle of Changyu Gold Award brandy for cooking wine. It is of good quality. It was originally used to eat western food. Although it is more expensive, the dosage is very small. Braised pork is generally the best. Add 3/4- 1 lid (brandy bottle cap) to 500-750g meat, stir-fry, add soy sauce, then drain the water, submerge the meat, turn to low fire, keep the water in the pot boiling until you feel rotten, drain the water with strong fire, add a little monosodium glutamate and add pepper.
Introduce some simple dishes and pasta for your reference:
(1) Cooking:
First, the simplest method of eggplant:
Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.
Fuel-saving method: cut eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.
Second, ribs seaweed soup:
Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.
Three, fresh cuttlefish and dried cuttlefish.
Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.
Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.
The practice of fresh cuttlefish:
Shredded cuttlefish with green pepper:
Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.
Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
Put oil in the pan, put shredded pork in the oil, stir-fry until cooked, add shredded green pepper, and the green pepper will change color. Add shredded cuttlefish, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.
Dried cuttlefish barbecue:
-Grilled pork belly or straight row, no salt.
Cuttlefish cut into mahjong-sized pieces.
Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.
Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.
Fourth, stew potatoes:
1 fry thick potato chips in the oil pan before stewing (chopsticks can pass through).
A little longer.
Tomato and potato soup:
First, put the potato chips (quick, you can cut them thinner) in water and cook them. Never add salt. Turn the water into a small fire. When it is about to rot, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled yellow. Add salt, pepper and a little monosodium glutamate.
Five, shrimp cooking:
First, put the shrimp in a bowl and soak it in cooking wine.
First, you can burn wax gourd or cook wax gourd soup.
Second, the dried tofu is cut into filaments and cooked with shrimp.
Six, scallop cooking:
Soak scallops in a bowl with cooking wine until soft, then steam them in water or crush them by hand for later use.
Braised radish with scallops:
Dice the best radish, stir-fry in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.
Scrambled eggs with scallops:
Put scallops in the beaten egg mixture and fry them with high fire.
Seven, white cut meat:
Pig hind leg meat, whole cooked, sliced, cut perpendicular to pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.
Eight, sausage practice:
Slice, steam over water, and steam until rotten.
You can also fry the green pepper first, and then pour the steamed sausage into it for frying.
It doesn't matter. When the Dutch beans first came into the market (fresh and refreshing at this time), the steamed sausage slices were fried with Dutch beans without pepper.
Nine, fried chicken wings:
Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it with egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then fry it until golden brown.
X. Practice of dried salted fish:
If the fish is big and salty, you can roast pork belly without salt or row it straight.
Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.
(2) spaghetti
First of all, the simplest noodles.
Boil water, more water,
Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives into a bowl.
Then the water boiled and became harder.
Stir in a bowl. If it is alkaline water, add a little good vinegar.
Remember the order, or the taste will be different.
If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).
Second, tomato and egg soup noodles:
Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.
Third, fried noodles:
Chinese cabbage, shredded pork, shredded mushrooms.
Below, a little harder.
Take out, rinse with cold water and drain.
Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir-fry evenly, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and try to mix the noodles and seasonings well so that the Chinese cabbage will not turn yellow.
Remarks: 1 Add some vinegar when eating fried noodles.
Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate.
The simplest cold (mixed) noodles.
Boil water, more water,
Stainless steel shallow pot, add sesame oil, set aside.
Put Haitian brand soy sauce, pepper, monosodium glutamate and chives into a bowl.
Then the water boiled and became harder.
Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.
Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.
Remember the order, or the taste will be different.
If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).
Six, fried rice with eggs:
Put the pan on the fire, heat it with oil, pour in the egg mixture and stir-fry the eggs, then add the rice and chopped green onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.
Seven, including wonton:
For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water and the other corner can be pressed on it to pinch it tightly), so that the wonton will stand up.
The skin of big wonton is generally equilateral trapezoid, and the short side faces itself.
Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.
Eight, curry beef powder (soup)
Curry should be fried, the oil temperature should not be too high, it will paste.
Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices. This is curry beef powder. Without powder, it is curry beef soup.
Nine, the simplest way to stew beef (powder):
Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.
Boil water, more water,
Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and minced chives into a bowl and add boiling water.
Then the water boiled and it was a little hard.
Put it in a bowl and add the braised beef. Do it.
Finally, let me introduce you:
The simplest way to make lemon juice and iced black tea.
First, juice with a juicer, add water and some sugar cubes. Authentic lemon juice. Add less water and ice. It is delicious.
2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, brewed with boiling water. Hot drinks and cold drinks are fine.
After being chilled, it is the authentic iced black tea.
The practice of sweet and sour pork ribs:
Cut it straight into one-inch pieces, fry it in an oil pan until the surface is hard, leave a little oil in the pan, add a little Haitian brand extra-grade straw mushroom soy sauce, first put less, lighter than your target color, add Haitian brand extra-grade soy sauce king, preferably without salt, and mainly add soy sauce. Add cooking wine and sugar, stir well, then drain the water, submerge the meat, bring to a boil, reduce the heat, and keep the water in the pot.
The easiest way to roast meat with dried bamboo shoots:
Cut pork belly into pieces, heat it in oil, add cooking wine, stir-fry, add a little color with Haitian soy sauce, add soaked and washed dried bamboo shoots, add Haitian soy sauce, stir well, add water, submerge the meat, boil it, and then use a casserole or iron pot to cook 1- with low fire (keep the water boiling). end
Raw materials also have a certain relationship!
Eggplant should be slender, preferably when it is just on the market (tender).
The simplest eggplant method:
Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.
Fuel-saving method: cut eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic to stir fry, pour eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.
The practice of frying pork liver:
Slice pork liver, add Haitian soy sauce and pepper and mix well, add cornstarch and mix well, add oil and mix well.
The oil in the pot is hot and the fire is about to explode.
Shred green peppers, heat them in oil, stir-fry over high fire, change color, add salt, and pour in fried pork liver.
There are two kinds of tofu: tender tofu and old tofu.
I suggest you buy tender tofu, delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.
First, minced meat tofu:
Heat oil in a pot, add minced meat, stir-fry until fragrant, add Haitian Super Gold Label Soy Sauce King, pepper, a little monosodium glutamate and chopped green onion, and put them in a bowl for later use.
Add some water to the pot, add some salt, boil the water, put the tofu, shovel the tofu into irregular small pieces with a spatula, boil it, add starch, mix well, cook it, put it in a plate, and pour in minced meat.
Note: minced meat is a little salty and tofu is a little weak.
(Old tofu, cut into pieces, pressed into light yellow oil, scooped up and added with some water, cooked slowly over medium heat, added with some curry powder, cut tomatoes into small pieces, put them into a pot after frying, add ingredients to consider, thicken them and put them on a plate. Interviewee: KATHY23)
Braised black-bone chicken with red dates and spareribs-home-cooked dish
trait
Yiqi Huoxue, beauty and skin care
material
200g spareribs, half black-bone chicken (about 250g), 0/2 pieces of red dates/kloc, and 2 pieces of ginger.
condiment
Shaoxing wine is a little, and salt is appropriate.
The way of doing things
1 Cut ribs and black-bone chicken and blanch them separately for later use.
2 Soak red dates in water for 20 minutes.
3 Put all the ingredients in a saucepan, add water and Shaoxing wine, stew in a steamer for 2 hours, and season with salt before taking out.
function
Enrich blood, strengthen skin and restore vitality.
The running time is160min.
Soak in water for 20 minutes → wash for 2 minutes → cut for 6 minutes → blanch 10 minutes → stew 120 minutes → season 1 minute → bowl 1 minute.
-Home cooking.-Braised pork
Prepare:
Pork belly soy sauce red wine
First, blanch the pork belly, first, scale it, and second, it's easy to use and cut it.
Remember, the meat strips here must be cut into thin slices, the thinner the better, and certainly not as thin as silk.
Hot pot, put the chopped pork belly into the pot and turn down the heat.
This function is to discharge the fatty oil, of course, don't overdo it into oil residue.
Then, when the fat is completely out of sight, put the meat on it.
Pour in soy sauce and red wine and cook for a while. Pour in the meat and stir fry.
Home cooking-fish-flavored shredded pork method
Materials:
1, pork is washed and shredded, (usually with half a catty of thin hind legs) marinated with a little salt and water starch. You can also beat an egg in it to make it more tender.
2, lettuce or cowpea cut into small pieces, (cowpea is delicious) and then cut into filaments. Slice auricularia auricula, chop ginger and garlic, soak red pepper and chop. Shred the green onions.
3. Add chopped green onion, soy sauce, salt, cooking wine, balsamic vinegar, sugar, water starch and broth (I use water and chicken essence instead) to make sauce.
Exercise:
1, put the oil in the pot and burn it for 8 minutes, which means it just smokes. Add shredded pork and stir-fry until scattered. Put the meat aside, add Jiang Mo, minced garlic and minced red pepper, and stir-fry until fragrant.
2. Pour shredded lettuce, shredded fungus and shredded onion into the pot, stir-fry for a while, finally pour in the sauce, stir-fry again, soak the soup evenly, and thicken it out of the pot.
Bitter gourd scrambled eggs:
1, a bitter gourd, wash, pulp, cut into thin slices, boil water in a small pot, add some salt, put the bitter gourd slices in and scald them, rinse them with clear water and wring out the water.
2, 2-3 eggs, add salt to break up. If you want a smooth and tender taste, you can add some water starch and break it up.
3. Heat oil in the pot, add garlic slices and stir fry, pour in bitter gourd, stir fry a few times, add salt, add a handful of fried white sesame seeds, stir fry evenly, pour in egg liquid and spread evenly until the eggs are cooked. I like scrambled eggs, just fry them in the pan for a while.
Lily, lily and bamboo shoots
Material: 1, a little fresh lily; 2, a little golden bamboo shoots.
Ingredients: 1, salt? Teaspoon; 2, monosodium glutamate 1 spoon; 3, half a spoonful of water; 4, a little sesame oil.
Practice: first cut the golden needle bamboo shoots into sections; Then add oil to the hot pot, and put the golden needle bamboo shoots and fresh lilies into the pot; Add ingredients, stir-fry, stir-fry for about one minute, and drizzle with sesame oil.
Needle-shaped bamboo shoots contain vitamins and other nutrients. Lily moistens the lungs and relieves cough, calming the heart and calming the nerves.
Straw mushroom in oyster sauce
Now introduce the practice of two vegetarian dishes.
The first course is three colors, three colors, as the name implies, three bells, and of course three ingredients.
1 The materials are beans, carrots, potatoes, onions, ginger, garlic, spicy skin and peppers (beans and carrots are cut into strips).
Soak beans and potato chips in oil and carrots in water.
3. Take out the pepper, spicy skin, onion and hard garlic, put the processed three ingredients into the pot, and add a proper amount of salt.
You can also add a proper amount of starch to thicken, but I generally don't like thickening.
This dish is characterized by beautiful color, suitable for a family of three and can be paired with eggplant.
The second course is jade slices.
1 Material: Lentinus edodes, cucumber, ginger, garlic and pepper.
2. Slice mushrooms, peel cucumbers and slice them with water.
3. Remove the seasoning from the pot and put it into the mushroom slices and cucumber slices, and add some salt.
This dish is characterized by its beautiful appearance and refreshing mushroom slices. Adding cucumber slices adds a fresh fragrance.
Raw materials:
225 grams of straw mushroom. Rapeseed 1 10g. Half a cup of vegetarian soup 2 teaspoons of oil (10 ml).
1 material: half a teaspoon of oil. A quarter teaspoon of salt.
2 ingredients: 1/4 teaspoons of salt. A quarter teaspoon of sugar. A teaspoon of vegetarian oyster sauce.
3 ingredients: a teaspoon of starch. A tablespoon of water (15ml)
Exercise:
1. Put rape in boiling water, add 1 material, blanch it, take it out, and spread it on the edge of the vegetable.
2. Put the straw mushroom into boiling water and take it out. Rinse with cold water for later use.
3. Heat a spoonful of oil in the pot, add vegetarian broth to boil, add straw mushroom and 2 ingredients, wait for the water to boil for a while, pour in 3 ingredients and 1 tsp of oil, stir well and plate.
Asparagus is a good thing! It is recognized as "the top of the top ten famous dishes" by the world food industry. It is rich in nutrients, including protein, fat, sugar, vitamins and minerals, crude fiber and so on. It also contains 17 kinds of amino acids, asparagine, mannan and nucleic acid needed by human body. Asparagus, in particular, is rich in tissue protein and selenium, which can effectively control the abnormal growth of cells and normalize their growth. So it is also a reserved formula in our family. Share it with you today, I hope you like it!
Ingredients: asparagus and fresh mushrooms.
Practice: 1 knead asparagus into sections (note: there are two kinds of asparagus in supermarkets, the thin ones are kneaded by hand and the thick ones are cut obliquely), and the red pepper is shredded.
Heat a small amount of oil in the pan, add asparagus and shredded red pepper, stir-fry until cooked, and take the pan and plate.
3 put a proper amount of water in the pot, boil it, add fresh mushrooms and cook it, and pick it up.
Heat a small amount of oil in the pot, add the cooked fresh mushrooms, stir fry, add the broth (if there is no broth, add the chicken essence and the water of the freshly cooked fresh mushrooms), add the salt, simmer for 2-3 minutes, and then put it on a plate and take it out of the pot.
Shredded potatoes with green pepper
Shred green peppers and potatoes, put a little cooking oil in the pot, stir-fry onion foam, add green peppers and potatoes, stir-fry a few times, add vinegar and salt, add a little water, and stir-fry until cooked.
Sauté ed vegetables with mushrooms
Shredding mushrooms, cutting vegetables into pieces, frying onion foam in oil, adding mushrooms to dry, adding vegetables to dry, adding salt, and eating later.
The practice of taiji orchid
Raw materials: broccoli and cauliflower.
Seasoning: salt, chicken essence, starch, salad oil.
Exercise:
1. Wash broccoli and cauliflower, cut into small flowers and blanch with boiling water for later use.
2. Put the oil in the pan, stir-fry the broccoli, season with salt and chicken essence, thicken with starch, take it out and put it on a plate.
3. Stir-fry the cabbage flower in the same way and put it on the other side of the plate.
The method of assorted broccoli
Ingredients: broccoli, cauliflower, carrot and red pepper.
Seasoning: salt, chicken essence, starch, salad oil.
Exercise:
1. Cut broccoli and Chinese cabbage into small flowers, peel and slice carrots, and remove seeds from red pepper and cut into pieces for later use.
2. Blanch all vegetables in hot oil.
3. Leave a little base oil in the pot, add all the raw materials and stir fry, add salt and chicken essence to taste and thicken the starch.
Several Home Cooking Methods of Cucumber
Cucumber is a vegetable that people often eat in summer. Crispy and watery. Today, I'm going to introduce several dishes that are suitable for summer consumption, mainly cucumbers.
Chicken cucumber cup
Wash fresh cucumber, cut off both ends, cut into 5cm long sections, then poke a circle from the waist of the cucumber section with a knife, divide it into two cucumber cups with serrated edges, and then dig out the pulp. Chop chicken breast and pig fat into minced meat respectively and put them together in a bowl. Add salt, monosodium glutamate, yellow wine and egg white, mix them together to make chicken stuffing, squeeze them into balls, and brew them into cucumber cups respectively. Cut the ham into powder, sprinkle it on cucumber cups, put it on a plate, steam it in a cage with boiling water, and then take it out. Then the wok is on fire, add fresh soup, refined salt and monosodium glutamate, thicken with starch, pour sesame oil on it and pour it on the cucumber cup on the plate. This dish looks like a small handleless wine cup and tastes delicious.
Ginger cucumber
After washing cucumber, wash it with cold boiled water, cut off both ends, remove pulp, slice it with a knife and add a little salt and mix well. Marinate for 20 minutes, then pick it up, rinse off the salty taste with cold boiled water, and squeeze it dry for later use. Then peel and wash ginger, cut into pieces, wash it in cold water, mash it, and squeeze out ginger juice. Add a little vegetable oil and monosodium glutamate to the juice, then pour the juice on the cucumber slices and stir well.
Cucumber mixed with duck's paw
Wash the duck's feet first, cook them in a soup pot and remove them with cold water. Cut between each paw and claw, and pull out the bone (keep the paw intact). Wash the cucumber, cut it into two pieces, cut it into 0.7 cm thick pieces with a top knife and put it on a plate. Each duck's paw is cut into 3 pieces (still in the original shape) and placed on the cucumber. Mix the juice with the seasoning and pour it on it. This product is characterized by refreshing and delicious taste, beautiful shape, promoting fluid production and purging fire.
Cucumber chop soup
A stout old cucumber, peeled, peeled and cut into pieces. Wash the pork chop, blanch it with boiling water, take it out, take another soup pot, add the pork chop, onion, ginger and water, add the yellow wine when the fire boils, then simmer it until it is 80% crisp, then pour in the cucumber slices, and continue to cook it with salt and monosodium glutamate for about 10 minute.
Novices are advised to make mushu persimmons.
The simplest and best home cooking.
Mushu persimmon
Its cuisine is northeast cuisine.
trait
raw material
Ingredients: egg130g, tomato 200g. Seasoning: 60g lard, 60g salt, 60g monosodium glutamate and 60g starch.
manufacturing process
1。 Wash tomatoes, blanch them in a water pot, take them out and cool them with water, peel them and cut them into orange slices. Beat the eggs into a bowl, add a little salt and mix well.
2。 Heat the frying spoon with oil, pour in the egg liquid, stir-fry it gently with a spoon into pieces, add tomatoes, stir-fry it evenly with salt and monosodium glutamate, thicken it with a little starch, add oil, and serve.
References:
/question/37850565.html？ si= 1