Ingredients: two loofahs and two old fritters.
Practice:
1, two loofahs, and two old fritters.
2. When you buy fried dough sticks in the morning, buy more, and leave two for cooking at night. When you put the fried dough sticks, they will become old dough sticks, and the fried dough sticks will be cut into several sections.
3. Stand by.
4, loofah peeled.
5. Cut the hob block and wash it.
6. Add some salt to the water in the pot and pour in the loofah.
7. When the water is turned on again, you can remove the loofah.
8, the bottom oil in the pot, after the oil is hot and the ginger slices are fragrant, pour in the loofah and fritters after drowning.
9. Add salt and stir fry for 2 minutes.
10, add some chicken essence and you can cook. It's simple and delicious. Try it.
Second, sweet and sour lotus root cake
Ingredients: lotus root cake
Practice:
1, lotus root cake, eight yuan a catty, I bought five yuan. In fact, you can eat this lotus root cake when you buy it, and it is also good to eat it as a snack.
2, the bottom oil in the pot, the oil is slightly hot and the minced garlic is fragrant.
3. Pour in the lotus root cake and stir fry. Just 20 seconds.
4. Add 2 teaspoons of sugar, add some Zhenjiang balsamic vinegar, and sometimes add seasoning. It's really hard to say, because the number of dishes is uncertain, so I add it by feeling, but if I'm not sure, try to add less seasoning first, and add more if it's not enough.
5. Stir-fry for 30 seconds and then hook the powder. Stir-fry over the fire, just sprinkle some chopped green onion, and there is no need to add salt, because the boss has put all the seasonings in place when making this lotus root cake.
Third, crispy tofu
Ingredients: tofu, tomato sauce, starch, white vinegar.
Practice:
1, tofu, tomato sauce, starch, white vinegar.
2. Cut the tofu into large pieces 5cm square. When cutting, be gentle. Don't chop it up. Be careful.
3. Put the cut tofu into a dish filled with dry starch, and remake the tofu by hand to make the starch evenly wrap the tofu. Hands must be dry, or they will stick to your hands and cause tofu to break. I have less starch at home, so I can't forget to buy it.
4, put more oil in the pot, until it is 70% hot, turn to medium heat. Pour in the tofu pieces wrapped in powder, and stir slowly in the pot with a large spoon when frying, so that the tofu will not stick together. After the tofu pieces are fried to golden brown, remove them, drain the oil and put them on the plate.
5, stir-fry sauce, leave a little base oil in the pot, just a little, pour tomato sauce, pour more, pour white vinegar, add some sugar. The purpose of adding white vinegar is that tomato sauce can bring out sweet and sour taste. The reason why white vinegar is used instead of aged vinegar is because aged vinegar has a strong bran flavor and the taste is not fresh.
6. If you open it, you can tick off the debt.
7. Turn off the flame and stir it, then pour it on the fried tofu.
8. Practice more if you want to do it, and I will practice more as well.
Tips:
Scientific usage of monosodium glutamate and chicken essence;
monosodium glutamate
Although monosodium glutamate is a simple condiment, it is very exquisite to use:
1, monosodium glutamate should be added when the dishes are almost out of the pot. Because when the temperature is higher than 120℃, sodium glutamate will become sodium pyroglutamate, which is harmful to human body after eating and difficult to excrete.
2. MSG is alkaline and should not be added to acidic foods.
3. If it is too salty, monosodium glutamate may not taste delicious.
4. When making cold salad, dissolve it before adding it. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose below this temperature.
5. Excessive consumption of monosodium glutamate by hypertensive patients will increase blood pressure.
chicken essence
Not all dishes are suitable for adding chicken essence. When stewing beef, ribs and other delicious foods, adding chicken essence will make the food stale and affect the taste of the dishes. Another thing to note is that chicken essence contains nucleotides, and its metabolite is uric acid, so it is best to put less chicken essence in cooking for gout patients.
Fourth, stir-fry green beans
Ingredients: green beans 1 kg, dried peppers, more garlic.
Practice:
1, green beans 1 kg, dried peppers, more garlic.
2. Wash the green beans and go to both ends.
3. Tear off the tendons, then drain the water. Be sure to dry them, or oil will spill when frying the green beans, which is very dangerous.
4. Put a little more oil in the pot and fry the green beans with high fire for about 3 or 4 minutes.
5, fry until the skin is slightly wrinkled, then remove it and remove the oil. Undercooked green beans can cause food poisoning, so be sure to fry them thoroughly when frying.
6. After the green beans are fished out, put the excess oil in the pot into a bowl, leave some base oil in the pot, pour the oil into the dried Chili, garlic and shredded ginger and saute.
7. Cut the dried pepper into small pieces in advance and pat the garlic with a knife.
8. Pour in the fished green beans.
9, add a little soy sauce, put sugar, salt, chicken essence (chicken essence is not recommended to eat more), stir fry evenly ~ ~.
10, if you like to eat meat, you can add minced meat to the stir-fried green beans, which will be better. This dish is a little burnt outside, tender inside, spicy and delicious!
Five, braised eggplant
Ingredients: 3 eggplant.
Practice:
1, 3 eggplants.
2. Wash the eggplant.
3. Cut into hob blocks.
4. Heat the oil, fry the eggplant in the pot and pick it up immediately.
5, put two spoonfuls of oil in the pot, saute dried peppers and garlic, and then add fried eggplant.
6, add soy sauce, sugar, wine, stir fry, add a little water, add some salt, and collect the soup.
7, add some chicken essence before the pot, sprinkle some chopped green onion, or you can hook it properly. The eggplant cooked this time is not very good, but it is absolutely delicious. If you don't like eggplant skin, you can fry the eggplant and peel it.
Tips:
Four ways to remove astringency from potatoes:
Occasionally, we will buy potatoes with astringency or numbness. What should we do?
Add rice vinegar: if it is fried potato shreds, usually soak raw potato shreds in water for a while, and add rice vinegar when cooking, so there will be no astringency. When making salad or mashed potatoes, you should first boil it with boiling water, or you can put less rice vinegar to remove the hemp and astringent taste.
Soak in salt water: before cooking, soak the shredded potatoes or potato chips in light salt water for about 1 minute (the time should not be too long, otherwise it will destroy their nutrients), and then cook in the pot to remove the astringency of potatoes.
Hot water blanching: blanch potatoes with boiling water first, and then make them into your favorite dishes. But this practice is easy to make the vitamins contained in potatoes lose.
After putting salt: salt will aggravate the astringency and bitterness. Without the catalysis of salt, potatoes will not be astringent or bitter. If the salt is added when the potato is about to be cooked, the astringent and bitter ingredients in the potato have been removed, even if the salt is added, it will not be astringent and bitter.
6. Stir-fried dried cabbage
Ingredients: a packet of dried potherb mustard.
Practice:
1, dried citron, and a pack of pickled cabbage.
2, fragrant dry cleaning clean diced.
3, the cabbage is poured out and washed.
4. Heat the pan and pour the oil, add shredded ginger and dry red pepper.
5, then pour in the cabbage and diced citron and stir fry.
6, stir fry for a few minutes, add a little water, sugar, salt, stir fry a few times to get out of the pot. This dish is very simple, I prefer to eat fragrant dried food, so this dish is also my favorite next meal.
Tips:
Are there any taboos for eating peanuts?
Peanut, also known as longevity fruit, Chaenomeles, groundnuts and chitose. Flat in nature and sweet in taste; Entering spleen and lung meridians; It can invigorate spleen and stomach, moisten lung and eliminate phlegm, nourish lung qi, clear throat and relieve cough. Indications for malnutrition; Poor appetite, weak body, dry cough, less phlegm, hemoptysis, tooth bleeding, purple skin spots, beriberi; The puerpera's hypogalactia and other diseases also play an important role in preventing coronary heart disease and intestinal cancer.
Peanut is rich in nutrition. Every100g of peanut kernel contains 7.3g of water, 24.6g of protein, 48.7g of fat, 2.0g of carbohydrate15.3g of crude fiber, 2g of ash, 36mg of calcium, 2mg of phosphorus 383mg of iron and 0 of carotene. It can promote human cell development, improve aging and prevent drought and decline, but people with the following diseases should be careful to eat.
1, hyperlipidemia, patients eat peanuts carefully, peanuts contain a lot of fat. After eating peanuts, hyperlipidemia patients will increase the blood lipid level, which is often one of the important causes of arteriosclerosis, hypertension, coronary heart disease and other diseases.
2, cholecystectomy people eat less peanuts: the fat contained in peanuts needs bile to digest. After cholecystectomy, the function of storing bile sweat is lost. If such patients eat peanuts, they often have indigestion without a lot of bile sweat to help digestion.
3, indigestion people eat peanuts carefully: peanuts contain a lot of fat prevention, enteritis, dysentery and other people with poor spleen and stomach function will aggravate the condition after eating.
4, people who are bruised and swollen should not eat peanuts: peanuts contain a procoagulant factor. Eating peanuts by people with traumatic injuries and blood stasis may make blood stasis persist and aggravate the symptoms of swelling and pain.
Seven, hand-torn cabbage
Ingredients: cabbage
Accessories: 8 dried red peppers, 3 cloves of garlic, star anise 1 piece, fat pork 1 piece (or lard 1 spoon).
Practice:
1, peeled and sliced garlic, cut dried red pepper into two sections, diced pork, and shredded cabbage by hand;
2. Mix 1 teaspoon vinegar, 1 teaspoon cooking wine, 1/2 teaspoons sugar, 1/2 teaspoons soy sauce, 1/2 teaspoons steamed fish and soy sauce, and a little salt evenly for later use;
3. Pour a little oil into the pot, put in the pepper segments and diced pork, and stir-fry on low heat until the oil in the pork is completely forced out;
4. When the lard is forced out, turn to high heat, pour in garlic slices and cabbage, stir-fry for a few times, then pour in the prepared juice, and stir-fry quickly 1 minute until it is even.
Tips:
1, if you use lard that has been boiled, you don't need to stir-fry it with a small fire. After the lard melts, you can start cabbage with a big fire;
2. After the cabbage is put into the pot, you should quickly press it with a spatula and fry it while pressing it, so that the cabbage can be cooked quickly. In short, the cabbage stays in the pot as short as possible (of course, under the premise of ensuring cooking) to avoid water and the taste will be good;
3, the purpose of adding a little sugar is to refresh, and the aftertaste of the dish will be better, and you can not let it go if you don't like it.
4. Because both soy sauce and steamed fish oil have a certain salinity, it is necessary to pay attention to the amount of salt.
Eight, mushroom cabbage
Ingredients: mushroom and cabbage
Practice:
1, mushroom, Chinese cabbage.
2, mushrooms are boiled in water, and the mushrooms are pedicled after soaking.
3. Then cut it in half.
4, put the base oil in the pot, put the ginger in the oil, saute it, and add the chopped mushrooms. Add some salt and stir-fry the soy sauce for a few times.
5, put the base oil in the pot, the oil is hot, and stir-fry the vegetables for one minute. Then pour in the mushroom slices to be used, add a little salt, stir fry a few times and you can get out of the pot.
6, a very light and delicious dish, try to cook it.
Nine, braised tofu
Ingredients: bean curd, bean paste and Chili sauce
Practice:
1, tofu, bean paste, Chili sauce.
2. Buy the tofu and rinse it, then cut the tofu into pieces.
3. Stand by.
4, boil water in the pot, pour the water into the tofu.
5. After the water is boiled, remove the tofu for use.
6, the bottom oil in the pot, oil and hot onion, bean paste, Chili sauce.
7. Stir-fry for 20 seconds.
8. Add half a bowl of water to the pot, add some salt and less soy sauce.
9. Pour the water into the tofu.
10, high fire for 3 to 4 minutes, so that you can thicken the pot. It is more beautiful to add some coriander or onion, and the soup can also be soaked in rice, which is quite fragrant.
Tips:
Exquisite cooking expertly removes the fishy smell.
Many freshwater fish, such as carp, grass carp and silver carp, are rich in protein and have high nutritional value. Eating it 2-3 times a week is good for health, but these fish often have earthy smell. Here are several ways to get rid of the earthy smell:
1, wash the river fish, remove the black film in the belly of the fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish will have no earthy smell.
2. Soak the live fish in salt water (half a ounce of salt, 5 pounds of water) and let the water overflow over two gills. After one hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to get rid of the earthy smell.
3. There are two white ribs on both sides of the carp back, which will have a special smell. These two white ribs should be removed when slaughtering. The method of extracting white tendons is: put the fish on the chopping block, pat the fish body on both sides with the back of the knife, and then cut under the fish tail and fish head on both sides to see a small white spot. Grasp the white spot in the cut below the fish head and gently draw it out to extract white tendons.
4. When killing yellow croaker, the fishy smell can be reduced by removing the skin on the top of the fish head.
5. After washing fish, shrimps and crabs, the fishy smell of hands is heavy, so it can be scrubbed with tea residue. Tableware filled with fish and shrimps, if soaked in tea residue water for 8~ 12 minutes and then scrubbed, can be easily washed and the fishy smell is removed. After frying fish, the smell of oil smoke fish in the kitchen is heavy. Dry tea residue can be lit in a small dish, and the smell of oil smoke can be removed in a short time.
X. Fish-flavored eggplant seeds
Ingredients: eggplant bean paste
Practice:
1, eggplant, bean paste.
2, fish-flavored eggplant, I didn't add meat foam here, it is a simple eggplant method, but it is quite delicious. Wash the eggplant, remove the head and cut into strips.
3. Stand by.
4, from the oil pan, eggplant should be delicious, don't be afraid of wasting oil. Heat the oil and pour in the cut eggplant and fry it.
5, fry for 2 to 3 minutes and then remove. Heat the oil on a big fire, pour it into the eggplant again, and fry it for the second time. The purpose of this frying is to force the oil out of the eggplant, and the eggplant is easy to fry thoroughly, and the time should not be 30 seconds to 45 seconds.
6, put the oil in the pot, the oil is slightly hot, add the ginger and garlic to stir fry, and then add a spoonful of bean paste to stir fry the red oil.
7, add less than half a bowl of water, a little sugar, plus the right amount of vinegar, adjust the juice. Open the soup and pour in the fried eggplant.
8, add a little salt, chicken essence, stir-fry for 1 minute, and leave a little more soup to soak in rice. If you don't want too much soup, you can tick it.
Eleven, steamed eggplant with edamame
Ingredients: eggplant 300g, edamame 40g, garlic, 2 small red peppers 1 root (optional).
Seasoning: sweet noodle sauce 1 tablespoon oyster sauce 1/2 tablespoons soy sauce 1/2 tablespoons sugar 1 a little salt.
Practice:
I. Powdering method
A layer of starch on the outside of eggplant is like putting a coat on eggplant to prevent oil from entering.
1. Wash eggplant and cut into pieces;
2. Mix well with enough dry starch, so that every piece of eggplant can be covered, especially the cut surface of eggplant. Then gently shake off the excess powder;
3. Pour the oil into the pot, and when the oil temperature is 70% hot (the state is that there is smoke on the oil surface, and there are big bubbles around the chopsticks, which will make a slight popping sound when the raw materials are put in), clip in the eggplant pieces, fry them until they are slightly yellow and color;
4. Remove the fried eggplant to control the oil, and use kitchen paper towels to absorb the oil on the surface;
5. Boil the edamame in boiling water, then rinse it with cold water and drain it; Cut the pepper into circles and dice the garlic;
6. Leave a little oil in the pot (about 1/3 of the usual cooking), and stir-fry half the garlic powder;
7. After that, pour in eggplant and edamame and stir fry carefully;
8. Add all the "seasonings" and the remaining half of minced garlic and stir well.
Tips:
1, eggplant fried until the appearance is colored and the eggplant body is stiff. At this time, the eggplant is basically cooked. If it is fried for a long time, it is easy to be soft and not shaped after cooking.
2. Don't stir fry the fried eggplant vigorously or for a long time, so as not to destroy the shape of the eggplant;
3. In fact, some details can further reduce the intake of oil. For example, use paper towels to absorb oil in the process, and then put only a little oil when cooking again, because the fried eggplant is already very greasy.
4, eggplant can also be hooked before the pot;
5. The skin of purple eggplant is rich in vitamin E and vitamin P, which has a positive effect on protecting cardiovascular system and delaying human aging, so don't remove it.
II. Salting method
Use salt to force the water out of eggplant, so that its "sponge" tissue is destroyed, and it is not easy for oil to find shelter.
1. Cut eggplant into pieces;
2. Grab the eggplant with salt and marinate for a while until the eggplant is marinated. Rinse with clear water, and then squeeze out the water.
3. The following method is the same as above.
PK result:
Eggplant salted with salt will become soft, and it will be softer and collapse after frying, and it will be soft and rotten after further cooking.
The method of coating starch saves the waiting time, and the fried eggplant is stiff, yellow in color and tender in the outside. Not only the taste is good, but also the dish is more beautiful.
Therefore, the comprehensive taste and appearance, "powder method" wins!
Of course, we can also put the eggplant in a pan and fry it in oil without frying it. My family usually uses this method. However, the taste and shape are still not as good as fried eggplant, but it is more psychological when eating.
Tips:
The trick of mixing stuffing
When preparing jiaozi and wonton stuffing, slowly add water to the meat stuffing and stir it in one direction with chopsticks. When the meat stuffing is thin, add salt. There is more lean meat in the stuffing, so more water can be released, and less water should be released if there is more fat. Then mix the chopped vegetables with the minced meat. Don't stir them too much, or soup will come out. If the soup is made, it can be mixed with some dry noodles, or it can be put in the refrigerator or outdoors to dry. As soon as the oil condenses, it will become thick.
Twelve, eggplant tomatoes
Ingredients: 2 eggplant and 1 persimmon.
Practice:
1, 2 eggplants. Now I buy 2.8 kilos in the market. I bought 2.3 cents and a tomato.
2, eggplant peeled and cut into strips.
3. Tomatoes can be peeled or sliced.
4, put more oil in the pot and pour the eggplant into the heat, and stir fry the eggplant over medium heat.
5. Keep stirring for about 3 minutes and then you can pick it up for use. Eggplants eat more oil, so put more oil.
6. Pick up the eggplant, put more oil in the pot, put a little oil in the pot, saute the garlic foam, and pour in the tomatoes.
7. Stir-fry. It doesn't matter if it's stir-fried. After about a minute, pour in the eggplant and stir-fry.
8. After about one minute, pour in the eggplant and stir fry. Add salt and a little white vinegar.
9. Stir-fry for another minute, then add chopped green onion and you can start the pot.
10, I can assure you that the taste is quite good, only by doing it with your heart!
Tips:
Seven simple ways to tenderize meat
When cooking meat, it often happens that the cooked meat is still very hard, especially the frozen meat, which tastes particularly bad. Here are some tips to help you get it easily!
Starch method: after cutting the meat slices, add appropriate amount of dry starch and mix well. After standing for 30 minutes, stir-fry in the pan to make the meat tender and not greasy at the entrance.
Beer method: mix the meat slices with beer and dry starch to make paste, and the fried meat slices are tender and refreshing.
Egg white method: add an appropriate amount of egg white to the sliced meat, stir well, then let it stand for 30 minutes before frying, which can make the meat tender and smooth.
Cooking oil method: when frying shredded beef, first add seasoning to the cut shredded beef, then add proper amount of cooking oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.
Salt water method: thaw the frozen meat with high concentration salt water, and the meat quality will be fresh and tender after serving.
Mustard method: when cooking beef, you can evenly spread mustard on the beef the night before, and wash it with water before cooking, so that the beef is easy to boil and the meat is tender.
Su style: soak the sliced beef in baking soda solution before frying, which can make the meat soft.