Ingredients: pork tenderloin, sugar, vinegar, cooking wine, salt, tomato sauce, onion and garlic, pepper, flour and starch.
Practice:
1, mix vinegar, sugar, cooking wine, salt, a little water and starch into a sauce for later use. The proportion is sugar 4 vinegar 3 cooking wine 1, and water and salt are appropriate.
2. Cut the tenderloin into thick strips and put it in a bowl. Add salt, pepper and cooking wine and marinate for 20 minutes.
3. Mix flour and starch according to the ratio of 3:1,and pour in appropriate amount of water to make a slurry (the meat strips can be hung thinly, not very thick). Pour the slurry into the meat, grab it well, add a little vegetable oil and mix well.
4, add oil to the pot, heat to 60%, turn to medium and small fire, put the meat strips one by one, fry for about one minute, remove and drain.
5. Continue to heat the oil in the pot. When the oil temperature is 80% to 90% hot, pour in the meat strips and fry them for a while until they are golden yellow and crisp, then remove and drain the oil.
6, leave a little base oil in the pot to heat, saute chives and minced garlic. Add tomato sauce and saute until fragrant. Add the prepared sweet and sour juice and cook until thick.
7. Add the fried tenderloin and turn it over quickly, then take it out of the pan and put it on the plate.
2. Kung Pao Chicken
Ingredients: chicken breast, peanuts, onions, dried peppers, 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons vinegar, 1 tablespoon salt, 1 tablespoon starch, 1 tablespoon pepper and 1 tablespoon cooking wine.
Practice:
1, fried peanuts for later use.
2. Wash the chicken to remove the residual fat.
3. smash the chicken loosely. (This step is indispensable, and the beaten chicken will be smoother and more tender.)
4. Cut the chicken into pieces one centimeter square.
5. Add pepper, cooking wine, half a spoonful of salt and appropriate amount of starch to the diced chicken and marinate for 20 minutes.
6, the right amount of scallion cut into sections, dried Chili cut into sections.
7, two spoonfuls of soy sauce, one spoonful of sugar, two spoonfuls of vinegar, add one spoonful of starch and mix well into juice, and add salt as appropriate. (The proportion of sweet and sour can be adjusted according to your own taste)
8, the pot is hot, put the right amount of oil into the diced chicken and stir fry.
9. Stir-fry the diced chicken until the color turns white and about 80% ripe.
10, add onion and pepper and stir well.
1 1, stir-fry until the onion is cut off. When the chicken is cooked, pour in the juice and stir-fry quickly and evenly.
12, turn off the fire, add fried peanuts and stir well.
3. Mapo Tofu
Ingredients: tofu, minced beef, Jiang Mo, minced garlic, Xixian bean paste, soy sauce, sugar, chicken powder, pepper, pepper powder.
Practice:
1, cut the tofu into small pieces and put it in a basin filled with salt water for a while, so as to make the tofu not fragile; Deal with more other materials.
2. Pour the oil from the pan. For the sake of health, I don't put too much oil. When it's 50% hot, I put the pepper and pepper in the pan and saute until fragrant. After the fragrance comes out, I add the minced garlic Jiang Mo into the pan, and then the Xixian bean paste and minced beef in turn. After the beef is fried, I add a small amount of soy sauce and a small amount of sugar, and then add tofu to stir fry.
3. Wrap all the juice on the tofu and add water. You don't need too much water, as long as you don't have tofu. Collect the juice on fire and add pepper powder and chicken powder when you leave the pot.
4. Di Sanxian
Ingredients: 3 peppers, potato 1 piece, 2 eggplant, onion 1 piece, 3 cloves of garlic, ginger 1 piece, proper amount of vegetable oil, light soy sauce15ml, 5g of white sugar and 3g of salt.
Practice:
1, wash the pepper, remove the pedicle and seeds, cut into triangular pieces, and chop the onion, ginger and garlic.
2, potatoes peeled and washed, cut into hob blocks with palatable size, eggplant washed and cut into hob blocks.
3. Pour oil into the pot and heat it. Add potato pieces and fry until the edges are brown. Remove and drain the oil. Then fry the eggplant until it is slightly soft and remove and drain the oil.
4. Leave the bottom oil in the pan, saute the shallots, ginger and garlic, and stir-fry the peppers.
5. Add fried potato pieces and eggplant pieces and stir fry. Add light soy sauce, white sugar and salt and stir fry to taste.
5. Scrambled eggs with green peppers
Ingredients: eggs, green peppers and onions.
Practice:
1, wash the green pepper with clear water, remove the seeds and cut into filaments. Beat the eggs in a bowl and scatter them with chopsticks.
2. Put oil (40g) in the pan, heat it, pour the egg juice, stir-fry and pour it out.
3. Pour the remaining oil into the pot, heat it, add the chopped green onion into the wok, stir-fry with salt for a few times, and when the shredded green pepper is emerald green, add the scrambled eggs and monosodium glutamate, stir it evenly, and cook it with balsamic vinegar, then get out of the pot.
6. Sichuan style pork
Raw materials: pork belly 400g, green pepper 1 00g, onion 50g, garlic sprout 50g, proper amount of peanut oil, soy sauce 1 teaspoon, 2 slices of onion, 2 slices of ginger, 3 star anise, several pieces of pepper, dried pepper 1 piece, and sweet noodle sauce 1 piece.
The practice of cooked pork:
1. Prepare all the ingredients.
2. Pork belly in cold water, add onion ginger, pepper, aniseed and dried Chili, boil and skim, cover and turn down the heat.
3. Cook on low heat until it is fully cooked, which takes about 20 minutes. When you prick it with chopsticks and feel that there is no blood, it is cooked. Remember to turn over the meat during cooking, and soak it in the original soup for a while after turning off the fire, so that the meat can absorb the soup.
After soaking for half an hour, take it out and air it a little, and then cut it into large pieces, 10 cm long, 5 cm wide and about 3 mm thick.
5. Chop the watercress and lobster sauce together. Wash the green pepper, onion and garlic and cut them diagonally for later use.
6. Stir-fry the meat slices with oil in a pan. You can put less oil in this pan, because the meat will be fried later.
7. After frying for three or four minutes, the oil will come out. At this time, the meat will be scraped aside, and the watercress and lobster sauce will be fried with warm oil, and then the sweet noodle sauce, yellow wine and soy sauce will be fried twice.
8. Stir-fry the sliced meat with bean paste and lobster sauce, and put a spoonful of white sugar in the meantime. The white sugar is neutral and salty.
9. Finally, put the green pepper, onion and garlic seedlings, stir-fry them for a few times and they will be soft.
7. Sliced duck
Ingredients: roast duck1500g,
Seasoning: green onion 1 00g, sweet noodle sauce 50g, white sugar15g, umami Wang1g, and vegetable oil 30g.
Practice:
1, put the wok on low heat, add water100g of sweet noodle sauce, sugar and umami Wang, stir with a spoon while cooking until it is thick, and pour it into a small bowl for later use;
2. Put the wok on a strong fire. When the oil is burned to 50% to 60% heat, put in the roast duck, fry it until the skin is crispy and the meat is cooked, remove the drained oil, and use a knife to connect the duck skin with the duck meat slices, cut them into slices and put them in a plate;
3. Wrap duck skin, duck meat and shredded green onion in a single cake and eat with sweet noodle sauce.
8. Fried Pleurotus eryngii with bacon
Ingredients: Pleurotus eryngii 250g, bacon 200g, scallion 10g, ginger 5g, garlic 5g, rice wine 2 tablespoons, white sugar 1 tsp, light soy sauce 2 tsps.
Practice:
1. Wash the bacon with warm water and steam it in a steamer for 20 minutes.
2. Slice the steamed bacon; Wash and slice Pleurotus eryngii; Sliced onion, ginger and garlic.
3. Take the oil pan, add onion, ginger and garlic and stir-fry until fragrant.
4. Add bacon, stir fry, and cook rice wine.
5. Add Pleurotus eryngii, add light soy sauce, white sugar and appropriate amount of water, stir-fry for 2-3 minutes, and then take out the pot.
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