Braised eggplant with minced meat (invincible)
material
Meat stuffing120g; ; 2 long eggplant; 3 slices of onion; 2 slices of ginger; 5 cloves of garlic; 2 shallots; 1 tbsp bean paste; Old pumping; Original pumping; Fuel consumption; Sugar; five spice powder
working methods
Add cooking wine, sugar, soy sauce, allspice powder and onion ginger foam to the meat stuffing and mix well.
Dice the eggplant, salt it 10 minute, pour off the water, and then rinse it with clear water.
Onion: cut onion white and onion leaves into rings, pat garlic and slice.
Just put a little oil in the pot, pour in the eggplant and stir-fry until soft. This process may take a little time. When frying, you can cover the lid to help the eggplant soften quickly, or you can press the eggplant with a spatula to help the eggplant drain water.
Heat oil in wok, stir-fry onion and garlic for a few times, then add bean paste and stir-fry red oil.
Add minced meat and stir-fry until it is 80% cooked.
Add eggplant, add a little cooking wine, light soy sauce, sugar, oil consumption, and try the taste. You should not add salt. Friends who like heavy taste add salt, stir well and then you can go out.
Sprinkle chopped green onion after cooking. A plate of eggplant can hold two bowls of rice!
Kung Pao Chicken?
material
Diced chicken; Peanut; Bean paste; Salt; Wet starch; Oil; Zanthoxylum bungeanum; Cooking wine; Ginger; Garlic; White sugar; Vinegar; Soy sauce; Broth; Chopped green onions
working methods
Take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross pattern, then cut it into 2 cm square pieces, add salt and wet starch and mix well.
Stir-fried peanuts for use.
Heat the wok, add the base oil, heat it, first add the pepper, stir fry until fragrant, take out the pepper, add the diced chicken and stir fry, and add the bean paste to stir fry quickly until brown.
Stir-fry cooking wine, then add ginger and garlic to stir fry until fragrant, and quickly pour in seasoning sauce (put sugar, vinegar, soy sauce, broth and wet starch together in a bowl to make sauce).
After the juice is boiled, add peanuts, stir-fry for a while, and add some chopped green onion.
The Artifact of Eating-Laoganma Fried Hunan and Jiangxi
material
Dry incense; Pickled mustard tuber; Minced meat; Ginger; Garlic; Pepper; Laoganma oil pepper; Original pumping; Chopped green onion; Chicken essence (optional); Salt (optional)
working methods
First of all, prepare the ingredients, and strongly recommend Laoganma's "oil pepper". This pepper fried rice cucumber is definitely an artifact ~ there are peanuts in it. ...
Cut the dried bean curd into small squares, just a little bigger than the thumb nail cover ~ I usually buy this colorful salted dried bean curd, which tastes good when fried. A piece of dried bean curd can be cut into 16 small pieces.
Slice ginger, slice or chop garlic, and cut pepper into rings. Usually a garlic, 3-5 shredded ginger and 2-3 red peppers. Cut the mustard into small pieces, because the mustard is longer in the package.
Chop pork into minced meat. I usually like to peel pork belly and chop it into minced meat, because the minced meat with fat and thin is more delicious ~ after the oil pan is hot, stir-fry the minced meat with a little oil.
After the minced meat changes color, add ginger, garlic and pepper rings and stir-fry for 5 seconds.
Add a spoonful of Laoganma. If there is a lot of dried tofu, you can add more Laoganma.
Add a little soy sauce
Stir well and add dried tofu.
After the dried bean curd is added, it can be fried evenly first.
You can also add shredded mustard first and then stir well.
Stir well and stir-fry for about 20 seconds to mix the sauce evenly.
Add some water and stew for a while.
Stew for a while to make the dried tofu more delicious and let TA cook. ..
Try it before you go out, because Laoganma is salty, shredded mustard has a taste, and there is soy sauce in front. If it is light, you can add some salt and chicken essence.
Sprinkle chopped green onion after cooking ~
Gaosheng sparerib
material
500 grams of lamb chops; 2 cloves of garlic; 1 tbsp yellow rice wine (15ml); 2 tablespoons of rice vinegar (30 ml); 3 tablespoons of white sugar (about 40 grams); 4 tablespoons of soy sauce; 5 tablespoons water
working methods
Clean the line, soak it in hot water or shower it with hot water to drain blood.
Drain the water for later use.
When the pan is hot, add 1 a little oil to moisten the pan and add garlic.
Stir-fry a sparerib until it changes color.
Add rice wine, rice vinegar, sugar, light soy sauce and water, stir well, bring to a boil with high fire, and simmer for about half an hour.
Time is running out, pay attention to the consistency of the soup, see if it sticks to the bottom of the pot, and turn it over a few times. When you see the soup dry, turn off the heat and put it on the plate. You don't need to put any other condiments.
Fried tofu at home
material
Old tofu; Carrots; Auricularia auricula; Green pepper; Red pepper; Ginger; Bean paste; Salt; White sugar; Chicken essence; Water starch
working methods
Soak the fungus in water in advance and wash it for later use.
Slice carrots, green peppers and red peppers respectively.
Cut the old tofu into triangles with a thickness of about 1CM.
Heat oil in the pot, add tofu slices, fry until golden on both sides, and set aside.
Heat oil in the pan, dig a tablespoon of bean paste and stir-fry until red oil. Add ginger slices and saute until fragrant.
Add carrot slices, green peppers, red peppers and black fungus and stir fry.
Pour in the fried tofu, add salt and sugar, add a little water to boil 1-2 minutes, and the tofu will taste.
Finally, add water starch, chicken essence to taste, and collect juice on high fire.
Fried shrimp with onion
material
Shrimp 300g；; 3 shallots; Jiang Mo 2 G; 5 grams of minced garlic; Proportion of sauce; Salt1g; ; Sugar1g; ; Carved wine/cooking wine 5g; Starch 2g; Qingshui 30g
working methods
300g fresh shrimp, 3g salt and starch 10g, gently and repeatedly knead to remove the mucus on the shrimp surface, and immediately rinse with clear water. Drain the water, then add salt 1g and starch 2g to marinate for 5 minutes.
Chop shallots, ginger and garlic.
Salt 1g, sugar 1g, 5g of carved wine, 2g of starch and 30g of water were mixed into "sauce" for later use.
Heat the wok and add 1 tablespoon (about 10g) of cooking oil. Fried salted shrimp like this.
Fry on both sides until the shrimps change color. Add Jiang Mo and half minced garlic.
Note: fry until it changes color (about 7 minutes cooked).
Stir-fry the smell of ginger and garlic.
Pour in the prepared sauce.
Boil the sauce over high heat.
Note: Don't keep stirring at this time, the sauce will become turbid.
When the sauce thickens and brightens, add onion and the other half of minced garlic.
Stir well and serve.
The color is red and bright, and the sauce evenly wraps the shrimp meat. The aroma of shrimp blends with the aroma of onion and garlic, which is very appetizing.
Xiafancai pickled mustard tuber shredded pork
material
Pork 200 g; A pack of mustard tuber; Appropriate amount of water starch (starch, water, soy sauce); Appropriate amount of onions; Peanut oil right amount
working methods
Cut pork into small strips, that is, shredded pork
Slice the shallots.
Put two spoonfuls of starch and appropriate amount of water, then add soy sauce and stir for later use.
I prepared this Wujiang mustard tuber, which is super delicious.
Add peanut oil to the pot and heat it.
Pour the shredded pork into the pot.
Stir-fry until the pork turns white
Then add the right amount of water (if your hands shake too much, you don't need too much, and you don't need to stew for too long, it's a big fire)
Cover the pot and stew.
Pay attention to the pork and don't let it burn too dry. At this time, stir-fry the pork quickly and add the onion to stir-fry.
Add shredded mustard tuber and stir fry.
Stir-fry for about ten seconds.
Add the water starch prepared before and stir fry quickly. This is what it looks like.
Pots, plates, ok, a delicious meal!
Super spicy incense pot (super detailed steps)
material
Meat (chicken wings, pork belly, lunch slices or beef slices, whichever you like) can be bought with tripe and tripe. I'm not happy that I didn't buy it; Maruko (fish balls, beef balls, etc.). ); Appropriate amount of shrimp; Thousands of suitable sheets; Oil tofu is suitable; Vegetables such as corn, cucumber, broccoli, fungus, mushrooms, potatoes, lotus root slices, Chinese cabbage and so on. Put whatever you like; Appropriate amount of ginger, garlic, onion and coriander; Three or four dried peppers, prefer spicy ones; Spicy incense pot material package I put one package when three people cook, and enlarge half a package when one person serves. Adjust it to your taste.
working methods
Prepare the materials, wash the lotus root, slice it and soak it in water, so it won't turn black.
Slice the cucumber and cut the cabbage at will.
Shrimp back to the shrimp line. I cut it in the kitchen. It's very simple and quick. Cut off half a shrimp head by the way. So I'm not afraid to prick my hand ~
Potato chips are soaked in water like lotus roots. Just drain the water before cooking.
Cut chicken wings twice, so that they can be cooked quickly when frying ~ marinate them with a little salt and a spoonful of oyster sauce in advance.
Slice pork belly, cut meatballs in half, and cut lunch meat into pieces. Or you can cut it as you like!
Stir-fry pork belly first ~ because it will produce oil ~
After the pork belly is turned over, row aside and continue frying. You can fry chicken wings in an empty place ~ save time!
Boil boiled water in another pot, blanch vegetables ... Uncooked vegetables, such as corn, can be boiled first ~ blanch mushrooms, fungus, thousand slices, broccoli and lotus root slices in turn. It's good to be mature in seven or eight! Remove and control dry water. Remember! ! ! Add some salt and cooking oil to the water to keep the vegetables bright.
After the pork belly is fried until golden on both sides, serve it out for later use. You can turn the chicken wings upside down and fry the lunch meat. After all, it takes a little time for chicken wings to be cooked.
Fish balls in turn ~ (or all kinds of balls you like, put them if you don't like them! )
In this order, when the meatballs are fried, the chicken wings are almost ready, and they are all set aside for use.
Then you can fry the potato chips left in the pot until they are slightly yellow on both sides.
Then ~ fry shrimp. Fry until both sides are golden. I'm too wordy. Don't! Fry and serve for later use. There is still some oil in the pot, isn't there? Stir-fry the Chinese cabbage a little, and you don't need to wash it after use! !
Heat a wok and saute ginger, garlic, onion and pepper! If it is spicy, please put more dried Chili! ! ! ! ! ! ! ! )
Stir-fry spicy pot ingredients (I only use a small bag to stir-fry so much, and put more emphasis on taste). At this time, it will be on fire. If the fire is too big, it is easy to go too far. Zoom in.
Throw all the materials in! Stir fry in the fire! Stir fry! Stir fry! The pot had better be bigger, otherwise it's not easy to fry! It's time to test your arm strength. Add some salt according to your taste! Try it yourself ~ try it! Try it! ! ! ! Adjust according to your own taste! ! ! ! !
Stir-fry evenly and you can cook! Sprinkle white sesame seeds on coriander ~ want to eat!
Tomatoes and potato chips
material
Potato; Tomato; Shred ginger; Salt; vegetable oil
working methods
Slice tomatoes and shred ginger. If you like crispness, or the pan is not sticky, you can soak potato chips.
Put oil in the wok, add shredded ginger and stir fry, add potato chips and stir fry until transparent.
Add tomato pieces, add some salt and simmer.
Add some salt and burn it to taste.
Fried beef with green pepper
material
Green pepper; Beef; Raw powder; Soy sauce; Onions; Pepper; garlic
working methods
Chop beef with pepper, corn flour and soy sauce.
Slice the green pepper diagonally and dice the onion.
The oil is getting hot. Put 1 whole garlic, smell the fragrance, immediately put beef, stir fry, change color and put onions, stir fry over high heat.
Then add salt to taste, and finally stir-fry the green pepper in the pot.
Don't fry the green peppers too much.
Add chicken essence or monosodium glutamate
accomplish
Fried pork liver with leek for dinner
material
300 grams of pig liver; 250 grams of leek; Cooking wine 1 spoon; Pepper; Take a spoonful of soy sauce; Salt, starch, onion, ginger
working methods
Wash leek and cut into sections.
Wash pork liver, slice it, add soy sauce, cooking wine, salt, sugar and pepper to taste, add starch, grab it and marinate for a while.
Heat the oil in the pan, add the onion and ginger until fragrant, and pour the pork liver slices and stir-fry until the color changes. (If the slices are cut thick, fry them until they are basically cooked. )
Leave the bottom oil in the pot, add leek and stir fry, add salt to taste, and then add pork liver slices and stir fry evenly.
Minced meat eggplant
material
2 eggplant; A little red pepper; A little ginger; A little garlic; A little minced meat; A little soy sauce; A little cooking wine; A little raw powder; Appropriate amount of salt; A little sugar; A little chicken essence
working methods
Peel eggplant, cut into strips and soak in salt water.
Add a little salt, soy sauce, cooking wine and corn flour to the minced meat, mix well and marinate slightly. Dice red pepper, ginger and garlic.
Take out the tomato strips and squeeze dry for later use.
Oil the hot pot. When the oil is hot, add Jiang Mo and minced garlic and saute until fragrant. Stir-fry minced meat until it changes color.
Stir-fry tomato strips. When the eggplant becomes soft, add soy sauce to color it. Pour in the chopped red pepper and stir well. Add a little salt, sugar and chicken powder to taste and sprinkle with chopped green onion.
Fried eggplant
Material 1
One eggplant; Chopped green onion; Jiang Mo; Garlic powder; Chop pickled peppers; A spoonful of Pixian watercress.
working methods
Wash an eggplant, don't peel it, because it is said that eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin, so it is best to eat it with the skin.
Cut into small strips
When the pot is hot, don't put the oil in first, and pour in the eggplant strips.
Stir fry slowly with low heat.
Stir-fry until the eggplant is soft, and remove some water.
Put it on a plate and take it out.
Chop onion, ginger and garlic, and chop pickled pepper.
Pour the right amount of oil into the pot, first put a spoonful of Pixian watercress, and then pour the above ingredients.
Stir-fry red oil and fragrance.
Pour in eggplant strips
Stir fry a few times.
Pour in the prepared "Little Litchi Flavor" Kung Pao juice or classic fish-flavored juice. Depending on the amount of food, the sauce may be poured, but not all. )
Stir fry evenly. When the sauce is slightly dry and tasty, sprinkle with chopped green onion and take out the pot.
Eggplant with lanterns
material
500g of minced pork; Thirteen incense is appropriate; Take a little soy sauce; A little salt; 2 eggplants; Appropriate amount of starch; Pixian bean paste amount; A little white vinegar; A little sugar; A little chicken essence; A little green pepper
working methods
In minced meat? Add thirteen spices, salt and soy sauce and marinate for 20 minutes.
Eggplant cut in half
Cut 7 knives, you can't cut it off.
show
Cut it, you can't even cut it with seven knives.
Fill in the eggplant seam.
Fry over medium heat until crisp.
Oil control in oil pan
Put a little oil in the pot, add onion and ginger until fragrant, and add Pixian bean paste? White vinegar? Sugar? Chicken essence, without salt, with a bowl of water.
Take the juice out of the pot and put it on the plate.
It tastes super delicious.
You can enjoy it when you are out of the pot.
Cumin beef granules
material
200 grams of beef; Green pepper100g; 60 grams of onion; 5 grams of ginger; Cooking wine; Salt; Braised soy sauce; Cumin (powder+granules); Water starch; Oyster sauce; Sesame oil; Chili powder; white sesame
working methods
Wash beef and cut into pieces; Wash the green pepper and cut it into small circles; Dice onion; Peel and slice ginger.
Add cooking wine, salt, braised soy sauce, cumin (powder+granules), starch, oyster sauce and sesame oil into diced beef, mix well and marinate for 20 minutes.
Heat the oil in the pot to 50%, stir-fry the marinated beef until it changes color, and take it out for later use.
Heat a little oil in the pot, add onion and ginger slices and stir-fry until slightly burnt, and add Chili rings and stir-fry until fragrant.
Stir-fry beef cubes, cumin (powder+cubes), Chili powder and white sesame seeds in turn, and stir evenly.
Flammulina velutipes in sauce
material
Flammulina velutipes 80g cucumber 50g; 25 grams of carrots; Appropriate amount of cooked sesame seeds; Proper amount of oil; Appropriate amount of salt; Appropriate amount of fudge; Appropriate amount of white vinegar; 1 teaspoon sesame oil; Sesame oil 1/4 tablespoons
working methods
Cut off the roots of Flammulina velutipes, tear them off one by one and wash them.
Put a proper amount of water in the pot, boil it, add Flammulina velutipes, rinse it with cold water after cooking, and take it out for later use.
Wash cucumber and slice with oblique knife.
Shred again
Wash, peel and shred carrots.
Put a proper amount of water in the pot, drop a few drops of oil after boiling, add carrots, rinse them with cold water after cooking, and take them out for later use.
Put Flammulina velutipes, shredded cucumber and shredded carrot into a container, add salt, sugar and white vinegar and mix well. Add sesame oil and sesame oil and mix well.
Put it in a small dish and sprinkle with a little cooked sesame seeds.
Steamed chicken wings.
material
Chicken wings; Auricularia auricula; Lycium barbarum (for decoration); Ginger; Sweet potato starch; Original pumping; Cooking wine; Pepper; Pepper powder; refined sugar
working methods
Soak chicken wings for more than half an hour, and change the water in the middle.
Drain or dry the water.
Cut in the middle
Chop small particles
Add soy sauce, cooking wine, pepper, a little pepper powder, sugar and ginger to the chopped chicken wings and marinate for more than half an hour. The longer it lasts, the better it tastes (it can be pickled overnight).
Wash the fungus hair.
Wash Lycium barbarum and soak it in cold boiled water.
Mix the right amount of wet starch into the chicken wings before steaming.
Fungi are spread on the bottom of the plate.
Chicken wings on it.
After the water is boiled, put it into a steamer, steam on medium heat 15 minutes, and turn off the fire.
Sprinkle with chopped green onion and medlar.
Super food-three diced Beijing sauce
material
Chicken breast1; Half a carrot; One green pepper; 2 tablespoons oyster sauce; 2 tablespoons sweet noodle sauce; Tomato paste 1 tablespoon; Cooking wine 1 spoon; 2 tablespoons water starch; Appropriate amount of minced onion and garlic
working methods
Dice chicken, carrots and green peppers.
Marinate chicken breast with cooking wine and water starch for 20 minutes.
Put oil in the pan, add chicken, stir-fry until it changes color, and take it out for later use.
Put base oil in the pan, add onion and garlic until fragrant, add diced carrots and green peppers, stir fry, add fried chicken breast, and finally add sauce (oil consumption, sweet noodle sauce and tomato sauce), stir fry evenly, and take out the pan.
Boiled fish Basha fish, next meal.
material
Basha fish, egg white; Raw powder (a little), salt; Cooking wine, fresh rattan pepper; Green peppers and onions; Dried peppers and monosodium glutamate; Soy sauce (a little); Ginger and garlic
working methods
Fish is sliced, of course! You can also slice the butterfly, add egg white, raw flour, salt and cooking wine, and gently grasp it evenly by hand (it is best to catch the egg white foaming, and it is best to put more egg white, and remove the excess egg white when cooking.
Heat hot oil in a hot pot (more oil, more oil), stir-fry dried Chili and rattan pepper, stir-fry Chili, onion, ginger, garlic and a little soy sauce for a while, pour boiling water, add salt, chicken essence and fish fillets (note: don't put more egg liquid when putting fish fillets in, because it will bloom and put less raw flour).
Super simple eggplant super cooking method
material
6 long eggplants (about 700g); Pork belly150g; 4 cloves of garlic; 5 scallions; 3 green and red peppers each; Fuel consumption is 20 ml; Delicious and fresh 60ml；; 20 ml steamed fish and soy sauce.
working methods
Prepare materials
Wash eggplant and cut into sections.
Cut a knife in the middle and cut it in half.
Spread the cut noodles face down evenly, steam with boiling water, electric steamer for 20 minutes, gas stove 15 minutes.
When steaming eggplant, chop pork belly into minced meat, chop green pepper, mash garlic and cut onion into small pieces. Are you ready for the next step?
Put a little more oil in the pot than usual, just a little more. Actually, it's okay not to put too much.
Stir-fry minced meat in a pot until slightly burnt.
Pour all the seasonings together and stir-fry for 2 minutes.
Pour oil consumption
Steamed fish and soy sauce
Pour in delicious and fresh food, and then stir well.
Pour in the steamed eggplant.
Stir fry for one minute.
Here comes the point, knock on the blackboard! ! ! Press the eggplant hard with a spatula, and beat the eggplant like bask in the quilt to make it fully tasty. If not, then go all out.
It's all flat. Stir-fry for another half a minute, and you can get out of the pot. Look, is it particularly appetizing? Can't wait? Then what are you waiting for? Eat quickly:)