I have a lot of delicious classic dishes and coffee on hand. After careful selection, I selected five dishes that I think are unique. Delicious classic dishes do not mean only big fish and meat. Instead, the ingredients should be rich and diverse, and the method should be simple, which is more conducive to family operation. The five dishes selected by the coffee include chicken, tofu, vegetables, eggs, and small seafood. I will share my method below. I hope you like it. Recipe Sharing: Braised Chicken with Spicy Sauce & Mapo Tofu & Stir-fried Red Cabbage with Cured Meat & Stir-fried Eggs with Tomatoes & Stir-fried Squid with Black Bean Sauce

First Course: Braised Chicken with Spicy Spicy Sauce

Ingredients List

Ingredients: half of three-yellow chicken, 8 pods of Xiangru

Accessories: 1 piece of ginger, 5 cloves of garlic, 1 dried onion, 5 green onions, 3 grams of starch

< p>3 tablespoons of very fresh seasoning, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, 2 grams of salt, 1 gram of white pepper, appropriate amount of oil - start making -

1. Cut half of the three-yellow chicken into pieces, Tear off the lymph from the chicken's neck, pick out the chicken's lungs, soak in water for 30 minutes, change the water twice in the middle, soak out the blood and drain the water.

2. Marinate chicken: 2 tablespoons of very fresh flavor, 1 tablespoon of oyster sauce, 2 grams of salt, 1 gram of white pepper, 3 grams of starch, mix well and marinate for 20 minutes.

3. Soak the Xiangru in salt water for 10 minutes to remove the earthy smell. You can also soak out the debris in the umbrella, clean it, squeeze out the water, and cut into pieces for later use.

4. Prepare the ingredients: cut the ginger into cubes, cut the dried onion into cubes, and cut the green onion into strips. Prepare bowl of sauce: 1 tablespoon of extremely fresh flavor, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, mix well and set aside.

5. Fry the chicken: Heat the oil in the wok, add the chicken and fry over medium heat until golden brown and fragrant, take it out and set aside.

6. Reserve the oil for frying the chicken in the wok, sauté the ginger and shallots until fragrant, stir-fry for 1 minute, then add the garlic and saute until fragrant, add the fragrant rhubarb and stir-fry evenly, then pour the juice into the bowl. Stir fry for 2 minutes.

7. Add half a bowl of boiling water (small rice bowl) and simmer the fragrant rut for 2 minutes, add the chicken and simmer for another 5 minutes.

8. Turn up the heat to reduce the juice, add the green onions and stir-fry evenly. Picture of the finished product: The chicken is tender and tender, the fragrant meat is crispy and tough, and the aroma is overflowing. The second dish is perfect for rice: Mapo tofu

Ingredients list

1 piece of southern tofu, Pixian douban 1 tablespoon of soy sauce, 50 grams of minced pork, 1 green onion, 1 gram of white sugar, 0.5 grams of pepper noodles, half a tablespoon of sesame oil, 1 tablespoon of rice wine, 5 grams of starch, 3 drops of balsamic vinegar, half a tablespoon of light soy sauce, 3 cloves of garlic, Appropriate amount of oil - start making -

1. Cut the southern tofu into cubes, chop the shallots into chopped green onions, mince the garlic, cut the tofu into cubes and chop the bean paste into small pieces.

2. Blanch the tofu in a soup pot. Add some salt to the water to improve the toughness of the tofu. Blanch it for 2 minutes and turn off the heat. Do not take it out. Blanching can remove the beany smell. Do not remove it from the water to prevent it from sticking. Together, the main thing is to keep the tofu hot.

3. Add oil to the wok, add minced pork and stir-fry until fragrant. Add bean paste and stir-fry until red oil appears. Add garlic and stir-fry until fragrant. Add appropriate amount of boiling water. Add 1 tablespoon of rice wine, half a tablespoon of light soy sauce, and 1 gram of white sugar in order. Add tofu and cook for 3 minutes.

4. Add the Sichuan peppercorn noodles, cook in the starch water, add sesame oil and a few drops of vinegar to enhance the aroma, and take it out of the pot. This step requires speed, as the Sichuan peppercorns noodles will become dirty and black if left in the pot for a long time.

5. Sprinkle some chopped green onion and it’s ready to go. Picture of the finished product: Tofu is soft, tender and fragrant, spicy and appetizing, a great addition to rice

Third course: Stir-fried red cabbage with preserved meat

Ingredients list

Main ingredient: red cabbage 500 grams of moss, 2 sausages, 50 grams of bacon (only use half as shown in the picture, because the bacon is too salty, so the amount should not be large)

Accessories: a little white sugar, 2 cloves of garlic, 1 piece of ginger

p>

Seasoning: 1 tablespoon of Cantonese rice wine, half a tablespoon of very fresh flavor, 1 tablespoon of oyster sauce, a little salt, appropriate amount of oil - start making -

1. After buying the red cabbage moss, use salt water Soak for 20 minutes to remove residual pesticides and make it safer to eat. Clean the stems and use a spatula to remove the old skin from the rhizomes. Change the inclined section of the knife for later use.

2. Since the dishes are stir-fried over high heat and very quickly, the time is very short. Prepare the oyster sauce in advance and make it taste very fresh, so you can operate without panic. Slice garlic and ginger and set aside.

3. After steaming the steamer, add the sausage and bacon evenly, top with 1 tablespoon of Cantonese rice wine, and steam over high heat for 10 minutes. Take out the knife and slice.

4. Heat the oil in the wok, stir-fry the cured meat over low heat until fragrant, until slightly browned, take it out and set aside.

5. Reserve the oil for frying the cured meat, sauté the garlic and ginger slices until fragrant, add the red cabbage and stir-fry over high heat, add a little salt to taste, add a little sugar for freshness, add oyster sauce for freshness, and stir-fry evenly.

6. Add 1 tablespoon of water, cover the pot and bake for 30 seconds, in order to make the vegetables fresh and refreshing without burning.

7. Pour in the cured meat, stir-fry evenly, and finally top with the very fresh flavor to enhance the flavor, stir-fry evenly and serve. Picture of the finished product: The vegetable greens are full of waxy aroma and salty goodness, and are especially tender and moist. It is a must-eat during the winter season

Course 4: Scrambled eggs with tomatoes

Ingredients list

p>

4 eggs, 2 tomatoes, 1 green onion, a little sugar, 2 grams of salt, a little cooking wine, 2 tablespoons of warm water, an appropriate amount of oil - start making -

① Score the tomatoes Use a cross knife to blanch in boiling water, peel and cut into pieces.

② Crack the eggs into a large bowl, add 1 gram of salt, 2 tablespoons of warm water, and a little cooking wine, and mix thoroughly.

③ Heat a little oil in a wok, sauté the green onion until fragrant, add tomatoes and stir-fry for a few times, add a little white sugar first, then add salt to taste. Stir-fry for 2 minutes. The tomatoes will retain some of their shape and the soup will be sandy.

④Pour the tomatoes into a large bowl and set aside. The wok should be cleaned.

⑤ Heat oil in a hot pan. The oil should be wider and hot enough. Pour in the egg liquid and push gently. Do not stir too hard.

⑥The bottom of the egg liquid is formed, and when the top is still very tender, pour in the tomatoes.

⑦ Sprinkle chopped green onions, stir-fry evenly and remove from the pan. Picture of the finished product: The juice is sweet and sour, the eggs are fragrant and tender

Course 5: Stir-fried scallops with black bean sauce

Ingredients list

750 grams of scallops, green chili peppers Half a root, a little each of red and yellow peppers, 4 shallots, 1 dried shallot, 1 piece of ginger, 4 cloves of garlic, 2 spicy millets, 2 grams of starch, 15 grams of tempeh, 2 tablespoons of light soy sauce, Cantonese rice wine 2 tablespoons, 1 gram of white sugar, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, appropriate amount of oil - start making -

1. Prepare the ingredients first: cut spicy millet into rings, and dice dried onions. Mince the garlic, dice the white scallions, mince the ginger, soak the tempeh in water and chop into pieces, and cut the green scallions into sections.

2. Cut the three types of peppers into triangular pieces.

3. How to handle the sixtieth century armor: When buying the sixtieth century armor, ask for sea water from the store owner. Pocket the sixtieth armor back, pour it into a soup pot, add salt and oil, cover the pot, shake it a few times, and put it in the refrigerator for 4 hours. , this operation is relatively clean. Remove the soup pot and rinse with water. Pour water into the wok, add scallions and ginger slices and bring to a boil. Blanch the shells until slightly open, then drain them under cold water. Break off the shells and keep the fleshy side. Throw away the other half of the shell. Quickly wash the shells. Drain.

4. Prepare bowl juice: 2 tablespoons of light soy sauce, 2 tablespoons of Cantonese rice wine, 1 gram of white sugar, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, stir evenly and set aside; add 3 tablespoons of water to the starch to make starch water spare.

5. Add oil to the wok, sauté the dried shallots, green onions, minced ginger and minced garlic over low heat, then add the tempeh and millet rings and stir-fry until fragrant.

6. Turn the heat to high, add the scallops and chilies and stir-fry evenly.

7. Pour the sauce into the bowl and stir-fry over high heat.

8. Pour in the starch water and continue stir-frying for 1 minute.

9. Finally, add the green onions and stir-fry evenly. Remove from the pot and serve on a plate. The aroma of soybean is overflowing and your mouth is watering.

Picture of the finished product: The soy sauce is rich in flavor and the meat is fresh and tender. It goes well with wine and rice