1. Mapo Tofu Ingredients: diced tofu, minced beef, bean paste, salt, cooking wine, dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
Practice: 1. Add a little vegetable oil to the pot, heat it with high fire, and then add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn. Alternatively, the minced beef can be marinated with the above seasoning and added together. stir-fry
2. Add tofu cut into small pieces. Turn down the heat and bring to a boil. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, cooking wine, monosodium glutamate and soy sauce.
3. After the sauce is evenly attached, turn off the fire, take out the pan and sprinkle with pepper noodles.
Second, hot and sour potato shredded raw materials: one potato, a little pepper, a little pepper, garlic cloves: 1, peeled potatoes and cut into filaments, starch removed in cold water, then shredded green peppers and diced garlic cloves. 2. Fire, sit in a wok and refuel. When the oil temperature is high, add the pepper granules, fry them and take them out. 3. When the oil is hot, add shredded chili and garlic, add shredded potatoes, stir fry a few times, and add white vinegar and salt. The dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be served.
Third, boiled fish ingredients: a grass carp, cut into fillets. Exercise:
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.
Teach how to cook. The above introduces several cooking methods of home cooking, and everyone will know at a glance.