1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.
2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.
Braised pork
1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.
2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.
3. Adding water will overflow the meat. Add a little soy sauce, salt, and China vinegar (two! ), four or five petals.
4. Add carrot pieces ten minutes before cooking. 5. When the water is dry, put it in the pot. I must cook braised pork once a month or two. Ginger is more delicious than meat. No, better than meat. :-)
Spicy hot bean curd
First, cut the tender tofu into 3 diagonal cubes, put it in boiling water for 2 minutes, remove the gypsum smell and drain the water.
2. Stir-fry minced beef and bean paste in a separate pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt and minced garlic, stir-fry until it tastes good, then add 100g tofu and chicken soup, simmer with low fire to make a thick juice, then add water chestnut, and add chopped green onion, pepper powder and monosodium glutamate.
Cold dishes:
(edible) black fungus
20g of spicy juice, 300g of auricularia auricula and 5g of salt.
Wash the fungus and eat it directly! Cool!
Cucumber Flammulina velutipes
Copying Flammulina velutipes in hot water, cooling, shredding cucumber, adding sesame oil, salt, vinegar and garlic, and mixing well.
Hot dishes:
1, stir-fry garlic shoots
Fried shredded pork with garlic
Practice: cut garlic into inches and red pepper into thick strips for use. Shred pork, add seasoning, pepper to remove fishy smell and taste, soy sauce to taste, chicken essence and white sugar to taste, water starch can make the meat tender and smooth, and soak it for ten minutes after mixing. Fire, put oil in the pot, add onion and garlic until fragrant, add shredded pork, stir-fry garlic and pepper, and finally add salt.
Key points: stir-fry quickly in a big fire
2, fresh mushrooms grilled rape:
Ingredients: fresh mushrooms 300G, Chinese cabbage 300G, ginger 300g, garlic, oyster sauce, salt, cooking wine, sesame oil, raw flour, chicken soup (if there is no water).
Practice: 1. Wash fresh mushrooms, remove the stalks, drag hot water, scoop up cold water to dry, then cut them in half for later use, wash them and pick them for later use.
Slice or chop ginger and garlic for later use
2. Stir-fry ginger and garlic in the oil pan. Stir-fry the cabbage and mushrooms several times. 1 teaspoon cooking wine stir-fry a few times and add soup (or water).
Add appropriate amount of oyster sauce, salt and chicken essence to taste, cover the pot, and simmer for 10- 15 minutes.
3. Add a proper amount of water to the raw flour, and stir evenly to make a thick juice. After stewing, drop a few drops of sesame oil and thicken it. Stir well and serve.
3. Fish-flavored shredded pork
Raw materials: 200g lean pork, 20g pickled pepper in Sichuan (bean paste or pepper paste can be used), 20g white sugar, vinegar 15g, soy sauce 15g, refined salt 1.5g (used twice), monosodium glutamate 1g and cooking wine/kloc.
Practice: 1. Cut the meat into 3 cm long filaments and use a little salt and starch slurry. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.
2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.
4. kung pao chicken's practice.
Ingredients: chicken breast
Accessories: peeled and crispy peanuts, blended oil, monosodium glutamate, dried peppers, pepper and salt.
White soy sauce, red soy sauce, cooking wine, sugar, vinegar, onion, garlic, ginger, fresh soup (water can be used instead, soup can be used if you want to taste better), and water bean powder.
Practice: First cut the chicken breast into cubes about 2 cm, add salt and white soy sauce and code it.
Red soy sauce and bean powder for later use. Second, cut the dried pepper and onion into small pieces, and slice the ginger and garlic.
Third, the endowment (that is, the hook owes, understand? ) Put white soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water bean powder into the bowl. Fourth, after the wok is finished, when the mixed oil is heated to 60%, add dried Chili and pepper to stir fry.
Immediately add a few yards of delicious diced chicken, stir fry, then add ginger and garlic slices and onion segments, stir fry for a few times and then add them.
Cooking wine, purple juice peanuts, juice from the pot and bright oil, ok.
Finally, an iced assorted can! Or shredded sweet potatoes will do!