1, ants climb trees
Soak the vermicelli in cold water and remove it. Cut the carrot and green pepper into powder and the ginger and onion into powder. Stir-fry a tablespoon of red bean paste with low heat, stir until the shovel oil is red. Stir-fry minced meat until it turns white, add a teaspoon of sugar, add carrots and minced ginger and onion. Add water just to the edge of minced meat and add vermicelli. Boil it, the water is almost dry, turn the juice with a shovel, add green pepper, chicken essence, sesame oil and turn off the heat.
2. Sweet and sour pork ribs
Blanch the ribs, rinse them with boiling water after controlling the water. Drain, add salt, cooking wine, soy sauce and shredded onion and ginger, mix well and marinate for 5 minutes. Steaming the ribs in a pressure cooker, turning off the heat 4 minutes after boiling, and taking out the ribs when the pot is cool. Boil sugar, vinegar and tomato sauce in a hot pot with low heat. When the soup in the oil pan is thick, stir-fry the ribs until the juice is hanging, sprinkle the sesame seeds and turn off the heat.
3, preserved egg lean porridge
Dice preserved eggs, add salt and sesame oil to shredded pork, mix well and marinate 10 minute. Wash the rice and add salt and sesame oil 10 minute. Put the shredded pork in a hot oil pan until it changes color, and then remove it to control the oil. Boil the water, add rice, bring to a boil, then reduce the heat, add preserved eggs, shredded lean meat, salt, chicken essence and chopped green onion, cook for about 50 minutes, then add the remaining preserved eggs and chopped green onion, and simmer for 10 minute.
Cooking tips and precautions
1, stir-fry with boiling water. When frying vegetables, order with boiling water. The fried vegetables are tender and beautiful in color. If cold water is used, the crispness will be affected.
2, clear water fried lotus root white. When frying lotus root silk, it often turns black. If you can add some water while frying, you can keep the finished product white.
3. Wash vegetables with salt. When cleaning vegetables, sprinkle a handful of salt in clear water, so that the bugs in vegetables can be cleaned out.
4. After the eggplant is cut, it should be immediately immersed in water, otherwise the eggplant will be oxidized to brown. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
5. No matter what sweet and sour dishes you cook, you can make them moderately sweet and sour as long as you mix them according to the ratio of 2 parts of sugar 1 part of vinegar. Stir-fried sweet-and-sour fish, sweet-and-sour vegetables, etc., should put sugar first, and then put salt, otherwise the "dehydration" effect of salt will promote the solidification of protein in dishes and "eat" without sugar, resulting in sweet outside and light inside.
6. Beer flavoring agent. When cooking all kinds of cold salad in summer, adding a proper amount of beer to mix can enhance the taste and fragrance.
7. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, too much nutrients will be lost.
8. Freeze the "dried radish". Put the cut radish in the refrigerator for a while, then take it out and dry it in the sun. It becomes a dried radish that can last for a long time and has a unique flavor. Put some on it when burning meat. It tastes excellent.