1, stewed dried tofu
Cut dried bean curd into triangles for later use, and cut onion and ginger into sections for later use; Mix a bowl of juice, add soy sauce, oyster sauce, white pepper, vinegar, sesame oil, salt, chicken essence and sugar, and then add some water and mix well. Heat the oil pan, add the dried tofu and fry until golden on both sides, and take it out for later use.
Pour oil, stir-fry ginger slices with a little base oil in the pot, then add dried bean curd, pour in the prepared juice, cook over low heat until a little juice is collected, put a little starch and water into a bowl, mix well and pour into the pot to thicken. Sprinkle with chopped green onion and serve.
2. Fried dried beancurd with green pepper
Wash and shred green peppers, blanch dried beans and cut into thin slices; Stir-fry minced garlic and pepper with proper amount of oil in a hot pot; Pour in the green pepper and stir fry for a while; Add dried beancurd and stir-fry for a while; Add 1 tsp soy sauce+1 tsp vegetable oil +2 g sugar+appropriate amount of salt, and stir well.
3. Dry the fried eggs.
Fry the eggs in a pot until they are solidified, then stir-fry them and take them out for later use; Stir-fried garlic and pepper; Stir-fry dried coriander for 3 minutes, season with light soy sauce and salt, pour in scrambled eggs and garlic sprouts, stir-fry until raw, and then take out the pan. If it's too dry, add some starch and thicken it, and it's done.
4. Sichuan style home-cooked dried bean curd
Cut ginger, garlic, green pepper and dried bean curd into sections; Shred the meat, add cooking wine and starch, and code it for later use. Pour oil into the pan, heat the oil, add the marinated shredded pork, add pepper, ginger and garlic and stir fry, add bean paste and soy sauce and stir fry for fragrance. Add dried bean curd, stir fry, add green pepper and continue to stir fry. After the green peppers are basically cooked, add the right amount of salt and soy sauce, and you can get out of the pot.
5. Fried shredded pork with dried bean curd
Wash and cut half a green onion, peel and chop garlic into minced garlic, and wash and shred green pepper for later use. Wash the pork, shred it, add a spoonful of starch and a little pepper, grab it evenly, marinate it for 15 minutes, wash the dried tofu, shred it and put it on a plate for later use. Take hot oil out of the pan, the oil temperature is 60% hot, add the marinated shredded pork, stir-fry until all of them just change color, and take it out and put it on a plate for later use.
Put oil in the pot, the oil temperature is 60% hot, add onion, minced garlic and shredded green pepper, and stir-fry until fragrant. Add dried bean curd, stir fry for one minute, add shredded pork, stir fry evenly, add one spoonful of oyster sauce, two spoonfuls of soy sauce, appropriate amount of salt and chicken essence, season, and stir fry for another minute.
6. Spicy and fragrant
Wash 200 grams of dried onion, chives, coriander and garlic, and cut into strips the thickness of coins. Add half a spoonful of spicy fresh seasoning, 1 spoon of Chili noodles, 1 spoon of cooked white sesame seeds, half a spoonful of white sugar, half a spoonful of oyster sauce, 2 tablespoons of extremely fresh soy sauce, 6 tablespoons of water, and a proper amount of chicken essence, and stir well for later use.
Blanch the dried Hunan and Jiangxi for 3 minutes, then fish out after cold water. When the wok is heated to 50%, turn to low heat, pour in 2 tablespoons of oil, drain and stir-fry for half a minute, then drain the oil and serve. Leave a little base oil in the pot, add onion, garlic, chives and coriander stalks, stir-fry until fragrant, and stir-fry the ingredients in the bowl quickly and evenly.
Immediately pour in, air dry, stir-fry a few times, so that it is fully coated with sauce, tasty, add a few drops of pepper oil to enhance fragrance, and add coriander to stir-fry before taking out.
7. Spiced dried tofu
Slice tofu and fry it into dried tofu; Prepare seasoning, put proper amount of peanut oil in the pot, add rock sugar and stir fry with low fire; Stir-fry all seasonings and tofu pieces in a pot, add light soy sauce, dark soy sauce, cooking wine, fresh essence and oyster sauce, and stir well. Add water to the pot, boil the pot, turn off the fire, soak, OK.
8. Fried garlic seedlings with dried beans
Cut a piece of pepper and garlic into pieces and put them in a plate for later use, cut dried beans into strips and put them in a plate for later use, and cut garlic seedlings into pieces and put them in a plate for later use. Heat the oil in the pot to 70% heat, and stir-fry the garlic and pepper in the pot. Stir-fry the dried bean curd in the pot for three minutes, stir-fry the garlic seedlings in the pot for three minutes, then add a little soy sauce, a little salt and stir-fry with a proper amount of oil.
9. Tear the cabbage by hand and fry it.
Wash the cabbage, drain it and tear it into pieces. Slice the pork belly and cut it into strips. Stir-fry a few peppers with a little oil, and stir-fry the pork belly until it is oily. Add garlic, ginger, onion and millet pepper, and continue to stir-fry until fragrant. Add cooking wine, light soy sauce, stir fry, add cabbage, and the fire will continue. Until the cabbage is soft, stir-fry until it is dry and fragrant, add a little sugar to make it fresh, add a little salt and soy sauce, and finally pour a little old vinegar, stir-fry until fragrant, and then take it out of the pot.
10, fried meat with dried incense
Ingredients: pork, dried citron, red pepper, celery, ginger; Cut the materials into appropriate shapes, stir-fry the fat in a cold pot to get oil, add ginger slices and pepper to stir-fry, add lean meat to stir-fry until it changes color, add appropriate amount of soy sauce to color and stir-fry evenly, add dried pepper to stir-fry evenly (about 2 minutes), add red pepper to stir-fry evenly (about 1-2 minutes), and add celery to stir-fry 1 minute.