1. Preparation materials: tofu diced, minced beef, bean paste, salt, wine, dry red pepper crushed, green garlic, ginger, pepper powder, water starch, soy sauce, a little sugar. 2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dried red chili, green garlic, ginger, pepper, ground beef, you can also use the above seasonings to marinate ground beef and add. Stir fry. 3. Add tofu cut into small pieces. Reduce heat and bring to a boil. 4. When the tofu is cooked, change the heat, add by the water starch, sugar, wine, monosodium glutamate, soy sauce thickening sauce. When the gravy evenly adheres, turn off the heat and start the pot. 5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!
Edit this section of the top ten home cooking practices - cola chicken wings
Raw materials: chicken wings 6-8, Coca-Cola a small cup, chili powder a little, cumin a little (into the cumin, do not powder). Steps: Put water in the pot, wait for the water to boil under the chicken wings, chicken wings 7 mature can be. Drain the water and set aside. Add more oil, use chopped onion and garlic to explode the pan, then add the chicken wings, cumin and chili powder, and stir-fry over high heat until the skin is slightly charred. Use a spoon to skim out the excess oil, add the coke, add salt and MSG, do not put a little water, when the coke is almost dry, turn off the heat a little to reduce the juice. When the cola is almost dry, turn down the heat a little bit to reduce the sauce. While the cola is boiling, you can use a spoon to skim off the minced garlic and green onion. Don't forget to serve the juice with the coke at the end of the dish. This dish is even better than KFC chicken wings. The wings are spicy and crispy to the bone.
Return to the meat
Raw materials: pork buttock tip, green garlic Accessories: soybean paste, black beans, green onions, ginger, peppercorns, seasonings, cinnamon, yellow wine, boiling water under the meat, cook for about 20 minutes, which put green onions, ginger, peppercorns, seasonings, cinnamon, yellow wine, skimming foam, until the chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and then out of the pot Green garlic patted, slash the section of the meat, cut into thin slices of meat, depending on your knife skills, the more thin the more you can do, the more the more you can do, the more the more the meat, the more the meat, the more the meat. The knife skills, the thinner the better Put a little oil in the pan, under the white meat, stir-fry, fat meat becomes curly, transparent, the meat shoveled to the side of the pan (this is a lazy man's way!). I'm not sure if you're a good cook, but I'm sure you're a good cook. In fact, it should be the meat first shoveled out in the fried bean paste), under the bean paste, stirred out the red oil, under the black beans, ginger, green garlic, with fried. This dish fried without adding salt, because the bean paste is already salty enough. The green garlic is slightly soft, pour yellow wine, you can get out of the pot.
Braised pork
1, frying pan clean, hot, under two tablespoons of oil, put three or four tablespoons of sugar, turn on low heat. Preliminary preparation: one piece of pork, cut into one-centimeter-square strips. 2: Keep stirring with a frying spoon to dissolve the sugar and turn it into a reddish-brown sugar solution, which is also called stir-frying sugar color. 3, pour the cut pork, stir fry evenly, so that each piece of meat are coated with sugar color. 4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to low heat for about two, thirty minutes. When the juice evaporated almost, increase the fire to collect the juice. 5, this is a good look
Sauerkraut
1, generally with grass carp or black carp is good. 2, wash the fish, pay attention to wash the black membrane in the abdominal cavity. 3, cut off the fins ... (It is also good to make shark fins after drying ...... haha) 4, cut the fish into segments. 5, with the hand pressure on the fish section, the other hand to hold the knife against the fish spine along the upper edge of the push close, feel the position of the fish bone, adjust the direction of the line knife in time... If you can't cut well, buy a few more fish to practice first :) 6, remove the fish bone. Fish head to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step... 7, the slice down the fish placed horizontally, along the tail to the head of the direction of the fish with a knife one by one under the thickness of each slice of about 5-7 mm or so. Note! The direction do not get reversed, or cook out of the fish will be broken ~ ~ 8, take an egg, left and right hand pour a pour, pour out the egg white spare 9, fish bone cut into sections, and fish fillets fish head together into the basin, add salt and wine mix, and then into the egg white scratched and mixed evenly, let stand for 20 minutes ~ wait a while, hey 10, pickles ...... ...Cuihua, on the sauerkraut 。。。。 A package of two packages can be, like to put more. 11, cut sauerkraut, into sections 12, pot of oil to heat, the best is a large oil, but in order ...... Or use ordinary oil to do it! Pour into the cut sauerkraut stir fry ......... and then add water or stock to boil 13, first into the fish head and fish bones, low heat simmering 5-7 minutes ~ look not so good, huh! 14, add the other fish fillets, high heat 2-3 minutes ~ if you do not like the fish head, you can not fish head, omitted... 15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished!
Kung Pao Chicken
Materials: Chicken breast-400g Fried peanuts-50g Eggs-1 Garlic-5 cloves Starch-moderate amount of dried chili-10 Note: discretionary ingredients Seasoning :Cooking oil-500g (consume 50g) Soy sauce-1 tbsp Soy sauce-1 tbsp Wine-1 tbsp Vinegar-1 tsp Salt-1 tsp Sugar-1 tsp MSG-small tsp Method 1. Wash and dice chicken, marinate with egg white, salt and cornstarch; wash and mince garlic; 2. Heat cooking oil in a pan, deep fry diced chicken, remove and drain oil; 3. Leave a little oil in the pan, stir fry dried chili peppers, garlic, and then add diced chicken and stir-fry; 4. Finally, put soy sauce, cooking wine, monosodium glutamate (MSG), sugar, vinegar, water, cornstarch, sesame oil, and thicken the sauce, and then finally add peanuts to stir-fry evenly. Peanut rice must be in the dish before the start of the pan, so as not to long in the pan stir fry, affecting the crunchiness of the peanut rice.
Boiled Fish
Grass carp, sliced into fish fillets. Fish meat and fish bones are marinated separately, (the seasoning is the same) fish bones put the seasoning to put a little heavier. Because the meat is thick .... I think so ha:) Add the sliced fish fillets to an egg white, moderate salt, pepper, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes Put a small amount of oil in a pan and add garlic and ginger. Explode the aroma and discard What is this oil used for~~~? (I'm sorry, but I'm not sure what I'm going to do with this oil.) It's for frying fish bones, because they're thick and require a different level of heat than fish slices. Put a lot of oil in the pan, add the peppercorns after a few seconds, and fry them slowly over a low heat. After the peppercorns have been fried and fragrant, add the dried chili peppers (keep the heat down during these two steps.) When the chili peppers turn a darker color in the pan, slide the marinated fish meat in the pan. ~ ` and the restaurant taste exactly the same boiled fish can be out of the pot, open to eat :)
Fish and shredded pork
Materials: 250 grams of lean meat, 70 grams of fungus, carrots, half a carrot, 30 grams of pickled peppers, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, cornstarch, moderate Seasoning: Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken practice: 1, the lean meat cleaned and cut into thick shreds, and add salt to the bowl. 2, green onion, ginger and garlic washed and shredded standby. 3, fungus and carrot shredded spare. 4, the sugar, soy sauce, vinegar, refined salt, onion, ginger, garlic, broth, chicken essence, water, starch into fish sauce. 5, put oil in the pot, burn to fifty percent hot oil when poured into the shredded meat, stir fry after the next pickled peppers, to be stir-fried when the excellent, and then the fungus, carrots and fish sauce poured in, stir fry a few times can be.
Sweet and Sour Spare Ribs
Materials: Spare Ribs-500g Shallot-1 piece Ginger-1 piece Garlic-2 cloves Starch-moderate Seasoning: Cooking Oil-500g (45g) Soy Sauce-1/2 tbsp Balsamic Vinegar-1 tbsp Salt-1/2 tsp Sugar-1 tbsp Monosodium Glutamate-1/2 tsp Methods: 1. Chop the spare ribs clean and chop them up into small sections; slice the ginger and garlic clean and slice; cut the shallots clean. 2. 2. Put oil in the pot, burn to 50% hot, the ribs will be fried until the surface was caramelized yellow when the oil; 3. pot to stay in the bottom oil, add salt, soy sauce, MSG, ginger, garlic, and ribs with the frying, pour into the surface of the ribs did not exceed the warm water, high heat boil, change to a low fire stew for 30 minutes; 4. ribs into the taste of the soft, add sugar, vinegar, scallion, thickening the gravy with water starch, high heat to collect the thick juice can be. Characteristics: red color, sweet and sour. The last thing you need to do is to put sugar and vinegar in the last place so that the sweet and sour flavors can come out.
Sour and spicy potato wire
A, sour and spicy potato wire, is a home-cooked dishes, practice is simple, the raw materials needed is just a potato, a little pepper, a little pepper and garlic cloves 2, the potato peeled and shredded, the finer the better, knife ah ~ ~ and then the green and red pepper shredded, garlic cloves cut grain 3, potato wire cut, over cold water to starch, so that the fried dishes taste crispy. Four, ready to salt and white vinegar, with white vinegar will be dishes look clean color. Five, open fire, sit frying pan, add oil. Six, when the oil is hot, put the peppercorns in, fry the flavor. Seven, the peppercorns must be fished out do not, or eat when you will know. Eight, when the oil is hot, put the chili pepper and garlic granules into the explosion of flavor. Nine, pawing the pan and stir fry a few times. Ten, put white vinegar. Eleven, put salt, move quickly. Twelve, and then stir fry a few times, so that the salt flavor more uniform. Thirteen, cooked dishes on the plate, shaping, a plate of sour and spicy crunchy shredded potatoes can be on the table.