Let's introduce a few homely ones first.

Sweet and Sour Spare Ribs

Raw materials:

Pork ribs, ginger, dried starch (fresh flour), soy sauce, vinegar (vinegar made in China must not be used by foreigners), salt, cooking wine (if not, other white wine will do), sugar and cooking oil.

Practice:

1. Cut the ribs into 4cm long pieces, add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal dosage, too much salt will affect the sweet and sour taste).

2. Wrap the evenly mixed spareribs with a layer of dry starch, then fry them in an oil pan heated to 80% until they are light yellow. (At this time, you can taste the salty spareribs. If they are too light, you can add salt later in cooking, so you should put less salt before.)

3. Cut ginger into fine foam, put oil in the pan, add the chopped ginger foam when it is heated to 60%, add vinegar, white sugar and soy sauce after sauté ing. After the white sugar melts, add the fried ribs, stir fry and collect juice, and then get out of the pan and plate.

PS: When adding vinegar and sugar, it's still the same sentence, rather less than more, the proportion must be balanced, and any one of them will seriously affect the quality of the finished product. Inexperienced friends can taste it while adding it. Generally speaking, it's OK when vinegar is added to a little pungent. It's best to use soy sauce, a little bit is enough, mainly for coloring. Because there is a layer of starch outside the ribs, when cooking, The juice in the pot will thicken immediately, so stir-fry it constantly to prevent it from touching the pot. The juice must be drained. When you see that the bottom of the pot is basically oil, and then the ribs will separate from each other and a sugar filament will be pulled away, the juice will be almost harvested. Otherwise, the gloss and taste of the finished product will be seriously affected if the juice is not drained.

Steamed chicken wings with black bean sauce

Ingredients: lobster sauce, chicken wings, ginger, onion, pepper, pepper, soy sauce, salt and edible oil.

Making:

1, marinate the chicken wings in onion, pepper, soy sauce and salt.

2. Sprinkle chicken wings with lobster sauce

Put it in a plate, then add the shredded ginger, add the original sauce, monosodium glutamate and edible oil, and steam it in a cage.

3. Before serving, add a little chopped green onion and shredded red pepper.

Fried chicken with scallion

1. 400 grams of chicken breast is knocked loose with the back of a knife, cut into about 24 pieces of 3 cm square, add some salt and mix well, spread it flat with egg white paste (prepared by moistening and thickening the egg white of an egg), and then sprinkle white sesame seeds (* * * about 30 grams) on the chicken pieces.

2. Put lard in the pot and fry the chicken pieces until golden brown. Stir-fry the onion in the original pot, add the chicken pieces, cook the cooking wine, add some soy sauce, sugar and monosodium glutamate, turn the pot over, take it out and serve.

Features: golden color, tender and fragrant meat.

braised eggplant

Ingredients: eggplant, coriander and garlic cloves.

Ingredients: soy sauce, sugar, salt, water and oil.

Peel the eggplant first and cut it into hob. Put it in a large bowl, sprinkle a layer of salt evenly and stir while sprinkling. Then put it aside for later use.

At this time, you can peel garlic and wash coriander. Cut garlic cloves into minced garlic and put them in a bowl. Add some soy sauce. Add a little sugar and water to make up a bowl. Minced coriander (If you are a skilled worker, you can watch TV for a while). After about 30 minutes, the deserved strength began.

Grab the eggplant in the big bowl and squeeze it as hard as you can to dry the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplant into the pot. Stir-fry until the eggplant changes color to the soup prepared according to the secret recipe just now. Turn off the heat after boiling, and remember to turn it over. Otherwise, eggplant must be like Bao Gong and Cao Cao. When the soup is almost collected, turn off the heat until the coriander is minced, turn over the pot several times and put it on the plate.

Braised fish pieces (with bones)

Practice:

1, one fish, viscera and scales removed, washed, cut into pieces, salted and marinated for 30 minutes.

2. Shred a piece of ginger, cut a piece of garlic into minced garlic, and cut the onion into sections. Cut a dried pepper that likes spicy food into 3 sections.

3. Put two tablespoons of oil in the pot until it smokes. Add shredded ginger, minced garlic and dried Chili. Don't burn it. Put the fish pieces in immediately, pour soy sauce, and wait until the fish are browned on both sides. Add a spoonful of sugar and a half bowl of water. 4. Cover the pot and simmer for 3-5 minutes. Open the pot and put the onion pieces out of the pot.

Don't mix it around, the fish pieces will break. Add a little vinegar to the jealous ones before cooking. ..

Sweet and sour fish pieces (without bones)

Practice:

1, the supermarket buys peeled and boneless fish to go home and cut it into pieces. Put a proper amount of salt, marinate for 20 minutes, then add an egg white, and be careful not to have egg yolk.

2. Heat 4 tablespoons of oil in the pot, roll the fish pieces on the dried raw powder one by one and fry them in the pot until both sides are brown, and take them out. ..

3, mince ginger and garlic, remove seeds from green pepper and cut into pieces. Put a teaspoon of minced garlic in oil in the pot, stir-fry green pepper and salt and serve out. ..

4, put a spoonful of oil in the pot, saute Jiang Mo, add the fried fish pieces, stir a few times gently ... put three spoonfuls of sugar, two spoonfuls of vinegar, two spoonfuls of raw flour and half a glass of water in the bowl, mix well with chopsticks and pour into the pot. Quickly push the fish pieces with a spatula, so that each piece is covered with juice, add the fried green pepper and mix well. ..

This is delicious, but it's troublesome. Fish pieces without bones are easier to break. If you don't like green peppers, you can save the step of frying them.

Kung Pao Chicken

Ingredients: chicken, fried peeled peanuts, red pepper, dried pepper, pepper, soy sauce, vinegar, salt, sugar, monosodium glutamate, raw flour, garlic and onion.

Practice:

1. Peel and remove the fat from the chicken, pat it twice with the back of a knife, and cut it into cubes. Add salt, soy sauce and cornflour and mix well, and add a spoonful of cooking wine if any. After mixing well, add a spoonful of oil and mix well.

2. Seed and cut the red pepper, slice the broccoli stalk, cut the garlic into minced garlic, and cut the onion into sections. Mix a teaspoon of vinegar, a teaspoon of soy sauce, a teaspoon of sugar (if you don't like sweet food), a teaspoon of cornstarch, and a proper amount of monosodium glutamate with water.

3. Burn the pot red, put more oil in it, pour the diced chicken into it, and when you see the diced chicken turn white, quickly pick it up and leave the oil in the pot.

4. Burn the oil in the pan until it is red. Add the pepper and stir-fry until fragrant, then remove the pepper, and then add the dried pepper and minced garlic. The fire should be strong and quick, and don't burn it. Add the vegetables, add a little salt, stir-fry quickly for about half a minute, pour in the fried diced chicken, stir-fry twice, pour in the prepared sauce, add peanuts, stir twice, and put in the onion.

Sliced potatoes in vinegar

Practice:

1, shred potatoes, soak in cold water for half an hour, drain. Cut onions into sections.

2. Heat two tablespoons of oil in the pot. Fry a handful of pepper until the surface begins to turn black. Remove the pepper. ..

3. Add 3 or 4 dried red peppers, and then pour the drained shredded potatoes in, quickly, or the peppers will turn black.

4. Turn the shredded potatoes a few times, add some vinegar and salt, and continue to stir fry. When the shredded potatoes are almost cooked, add onions.

Duan, chicken essence, mix well and take out the pot.

Key points:

1, the shredded potatoes should be cut thin and evenly. If they are not cut well, you can take advantage of the holiday to go to a Chinese restaurant for training for half a month.

2. The shredded potatoes should be soaked in cold water for a period of time, and they will be crisp when fried.

3, fried potato shredded oil must be hot, vinegar should be put early.

Steamed beef with flour

Ingredients: 370g lean beef and 75g rice.

Seasoning: 50 grams of vegetable oil, 30 grams of soy sauce, 3 grams of pepper and pepper, 2 grams of Chili powder, 8 grams of onion and ginger, 0/3 grams of cooking wine/kloc-(red wine is available), 30 grams of bean paste, 5 grams of Sichuan lobster sauce and a little coriander.

Practice:

(1) Stir-fry rice and grind it into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. After mashing ginger, wash and chop it with a little soaked coriander.

(2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper, rice flour, etc., put them in a bowl and steam them in a drawer, then take them out and sprinkle with chopped green onion. Serve coriander, pepper powder and pepper in a small dish.

Features: fresh and mellow, spicy and palatable.

Spiced chicken wings

Ingredients: chicken wings (chicken legs, meat, ribs can be) 500g.

Seasonings: five spices (available in Asian stores) 200g, soy sauce 50g, oil 50g, salt 10g, rock sugar 30g (sugar is acceptable).

Practice:

1. Heat the pan with oil, add five spices and stir-fry.

2. Wrap the five spices in gauze (of course, you don't have to wrap them if you are afraid of trouble, but when you eat, you will have trouble, and there are particles of fennel and pepper everywhere), add water to boil and remove the foam.

3. Add soy sauce, salt, rock sugar and chicken wings, and cook the chicken wings to taste.

The remaining soup can be reused for about ten times in the refrigerator, with some salt, rock sugar and soy sauce in the middle. Very affordable! ! !

Stewed beef

Ingredients: 500 grams of beef and appropriate amount of white radish.

Seasoning: cooking wine15g (red wine is fine), pepper10g, monosodium glutamate 3g, onion, ginger and salt.

way of doing things

(1) After the beef is cut into pieces, soak it in cold water for half an hour, then move it into a boiling pot to stew and remove the foam until the meat is cooked and foam-free.

(2) At this time, add onion (long section), ginger (broken), pepper and cooking wine into the pot, stew with slow fire until it is 90% rotten, and then add radish (peeled and cut into hob blocks).

(3) Add salt and monosodium glutamate when the radish is stewed.

Features: the soup is fresh and palatable, and the meat is soft and rotten.

Stewed pork with brown sauce

Ingredients: pork belly 2.5 kg.

50g of seasoning oil, 0/20g of sugar/kloc-,0/5g of salt/kloc-,0/00g of cooking wine/kloc-(red wine can be used), 25g of ginger and 50g of onion.

way of doing things

(1) Scrape the pork skin clean, bake it with fire, color it, put it in warm water, scrub it clean, and cut it into 3 cm square pieces. Slap onion and ginger loosely.

(2) Heat the pan with a spoon of cooked oil, add 50g of white sugar and sand it into a sugar color. When the sugar is fried to light red and bubbles, put the onion, ginger and meat pieces into the pan, stir-fry until it is half done, then cook the cooking wine, stir-fry for 5 minutes, then add water to soak the meat pieces, then add white sugar and salt, stew the meat with low fire and skim off the oil slick.

Characterized by ruddy color, sweet and salty taste, eating but not greasy.

Homemade chicken nuggets

Ingredients: a chicken and 250g carrots.

Seasoning vegetable oil 800g, (the actual consumption is about 50g), soy sauce 40g, bean paste 1 00g (available in larger Asian stores), oil 5g, salt10g, ginger 5g, monosodium glutamate 5g, soup1500g (as usual, water is used.

way of doing things

(1) Cut the chicken into pieces, fry it in 80% hot oil and take it out. Cut carrots into triangles and fry them (if you don't want to fry them, you can just fry them). Slice the onion and ginger.

(2) Clean the bean paste and fry it with a little oil, add soup and cook for a while, remove the residue of bean paste, then add chicken pieces, onion, ginger, salt and cooking wine, cook thoroughly and skim off the floating foam, simmer with slow fire until 80% of carrots, chickens and carrots are rotten, then collect the thick juice and adjust the taste.

It is one of the convenient dishes with fresh flavor.

Mushroom slices

Raw materials: peeled lean meat 200g, mushrooms 200g.

Seasoning oil 75g, salt 3g, cooking wine (red wine can be used, of course), onion13g, wet starch15g, monosodium glutamate 3g, ginger 8g, a proper amount of soup (obtained with water), and a little pepper noodles each.

method of work

1. Slice the meat and mushrooms separately, mix the meat with salt and cooking wine and paste with wet starch.

2. Use cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch to make juice.

3. Heat the wok and fill it with oil. When the oil is hot, put the sliced meat, push it with a spoon at the bottom. When the shredded pork is scattered, add mushrooms and stir-fry for a few times, then pour in the right juice and turn it evenly when it bubbles.