Ingredients: chopped green onion, minced garlic, soy sauce, refined salt, ready-made Mapo tofu accessories (bought in supermarket), yellow wine, starch, monosodium glutamate, chicken soup and tender tofu.
Production: 1) First, cut the tender tofu into cubes, add salt and cook in boiling water for 2 minutes to remove the gypsum smell and drain the water;
2) Put oil in the pot and put the prepared Mapo tofu accessories in.
3) Add soy sauce, yellow wine, salt and minced garlic, and stir-fry for fragrance.
4) Add tofu and chicken soup 100g, and simmer for a thick juice.
2) adding starch and collecting. Just put chopped green onion monosodium glutamate.
Glutinous rice ribs:
Wash the ribs, chop them into knots, add a little sugar (rock sugar is better), cooking wine, salt, ginger juice and a little salad oil and mix well. Soak glutinous rice in water until it becomes soft. Wash the green beans. Mix ribs, glutinous rice and green beans, and steam in a pressure cooker for 25 minutes (after ventilation).
Original pumpkin in microwave oven:
Exercise:
Wash the old pumpkin, dry the surface water with a clean paper towel, then let it stand and let some water evaporate. Don't peel it, wrap it tightly with plastic wrap, and cook it in a microwave oven with high heat. The time depends on the power of the microwave oven, generally ranging from 7,8 minutes to 15, 16 minutes. Take it out, remove the plastic wrap, cut a knife on it, no salt and no sugar, and open it to eat.
(waxy and sweet. Original flavor. There is no feeling of steaming or boiling water across the water)
Sour and hot egg drop soup:
2 eggs, 50g of tender tofu, 50g of water-borne fungus, 2 tablespoons of pepper, 2 tablespoons of vinegar, 1 tablespoons of soy sauce, sesame oil, salt, monosodium glutamate, chopped green onion and water starch.
Exercise:
1, beat the eggs in a bowl; Selecting and cleaning Auricularia auricula, tearing into small pieces or shredding; Cut tofu into small pieces or strips for use.
2. Put the wok on a big fire, add 1 tbsp of oil, use a small amount of chopped green onion, pour in about 700g of water, boil tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce, hook in water starch, mix well, pour the egg liquid evenly into the wok, and when chopped green onion just floats, add sesame oil and sprinkle with chopped green onion to serve. The main point of hot and sour soup is a lot of pepper and vinegar. In addition to eggs, tofu and fungus, other main ingredients can also be added with squid slices and shredded pork according to everyone's taste. This dish can also be directly added with water without frying pan first, and clear soup is better; Chicken powder can be used instead of monosodium glutamate; The wok is easy to use and stir-fry to avoid uneven coagulation and sticking to the bottom of the wok after the water starch is thickened; Beat the egg mixture evenly, and the egg will not be tender if it is cooked for too long.
Fried tofu with eggs:
500 grams of tofu, 2 eggs, a little salt, soy sauce and chopped green onion.
1, knock the eggs into a bowl, add a little salt and mix well for later use.
2. Put the wok on medium heat, add appropriate amount of oil, heat it, add shallots and stir fry, add tofu, mash it with a spatula, stir fry a few times, then pour the egg liquid into the wok, add appropriate amount of salt and soy sauce, and stir fry for a while. This dish is simple and delicious. You can mash the tofu before cooking. After adding the egg mixture, don't fry it for too long. The eggs are tender when they are just cooked.
1. Salty juice: made of refined salt, monosodium glutamate, sesame oil and a proper amount of fresh soup. It is white and salty. Suitable for mixing chicken, shrimp, vegetables, beans and other dishes, such as salted chicken breast, salted shrimp, salted peanut beans, salted cucumber strips and so on.
2. Soy sauce: made of soy sauce, monosodium glutamate, sesame oil and fresh soup, reddish brown and salty. Suitable for mixing or dipping meat dishes, such as sauce chicken and sauce meat.
3. Shrimp oil juice: The ingredients are shrimp, salt, monosodium glutamate, sesame oil, southern wine and fresh soup. Stir-fry shrimps with sesame oil, add the above seasonings and boil, which is salty and delicious. Can be paired with vegetarian dishes, such as winter bamboo shoots with shrimp oil and melon strips with shrimp oil.
4, oyster sauce: oyster sauce, salt, sesame oil, add fresh soup to boil, brown, salty and delicious. Suitable with meat dishes, such as chicken in oyster sauce and sliced meat in oyster sauce.
5, leek flavor juice: pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup. Chop the pickled leek with a knife, then mix with seasoning and fresh soup, which is green and salty. Can be paired with vegetarian dishes, such as leek-flavored tenderloin, leek-flavored shredded chicken and leek-flavored cabbage.
6, hemp leaf juice: sesame sauce, refined salt, monosodium glutamate, sesame oil, garlic paste. Sesame paste is diluted with sesame oil, added with refined salt and monosodium glutamate and mixed well. It is ochre and salty. Can be used with vegetarian raw materials, such as mixed beans with sesame sauce, cucumber with sesame sauce, sea cucumber with sesame sauce, etc.
7. Pepper juice: raw peppers, raw onions, salt, sesame oil, monosodium glutamate and fresh soup. Zanthoxylum bungeanum and raw onion are made into fine minced meat, and mixed with seasoning evenly, which is green and salty. Mix meat, such as pepper chicken slices, pheasant slices, tenderloin slices, etc. Avoid using cooked pepper.
8, onion oil: raw oil, chopped green onion, salt, monosodium glutamate. Stir-fry chopped green onion, add seasoning and mix well, white and salty. Used for mixing poultry, vegetables and meat raw materials, such as diced chicken with scallion oil and shredded radish with scallion oil.
9, bad oil: bad juice, salt, monosodium glutamate, brown after mixing, salty. Used to mix raw materials of poultry, meat and aquatic products, such as oily chicken feet, oily fish fillets and oily shrimp.
10, alcohol juice: excellent white wine, salt, monosodium glutamate, sesame oil and fresh soup. Mix the seasoning well, then add white wine, white and salty, or add soy sauce, red. Used to mix aquatic products and poultry dishes, such as drunk green shrimp and drunk chicken breast, with raw shrimp as the most delicious.
1 1. Mustard sauce: mustard powder, vinegar, monosodium glutamate, sesame oil and sugar. Mix mustard powder with vinegar, sugar and water to make a paste, let it stand for half an hour and then add seasoning to make it light yellow and salty. Suitable for mixing vegetarian dishes, such as mustard belly silk, mustard chicken skin, moss and so on.
12, curry juice: curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate, oil. Curry powder is mixed with water to make paste, fried into curry paste, mixed with soup to make juice, yellow and salty. Suitable for poultry, meat and aquatic products, such as curry chicken slices and curry fish sticks.
13, ginger juice: ginger, salt, monosodium glutamate, oil. Ginger juice mixed with seasoning, white and salty. It is best to match poultry meat, such as ginger chicken pieces and ginger chicken breast.
14, garlic juice: raw garlic cloves, salt, monosodium glutamate, sesame oil, fresh soup. Mash garlic cloves into mud, add seasoning and fresh soup to make them white, and mix in vegetarian dishes, such as garlic white meat and garlic beans.
15, spiced juice: spiced, salt, fresh soup, Shao wine. The practice is to add salt, five spices and Shaoxing wine to the fresh soup, put the raw materials into the soup, and take out the cold food after cooking. Best for cooking poultry offal, such as salted duck liver.
16, tea incense essence: refined salt, monosodium glutamate, sesame oil, tea, sugar, sawdust, etc. The method is to cook the raw materials in brine juice first, then spread sawdust, sugar and tea leaves in the pot, add a grate, put the cooked raw materials on the grate, cover the pot, and smoke with low fire to make the smoke agent condense on the surface of the raw materials. Birds, eggs and fish can all be smoked, such as smoked duck breast and spiced fish. Don't use naked flame when smoking.
17, sauce and vinegar juice: soy sauce, vinegar, sesame oil. After blending, it is reddish and salty with acid. Can be used to mix vegetables, can also be used to stir-fry, suitable for both meat and vegetables, such as kidney flower and liver silk.
18, sauce: batter, refined salt, sugar and sesame oil. Stir-fry the batter, add sugar, salt, clear soup and sesame oil, and then put the raw materials into the pot * thoroughly, which is ochre, salty and sweet. Suitable for pickles, such as eggplant sauce and meat sauce.
19. Sweet and sour juice: sugar, vinegar and salt are used as raw materials. After blending into juice, mix in the main ingredients of the vegetable dressing, such as sweet and sour radish, sweet and sour tomato and so on. You can also stir-fry or cook the main ingredients, and then add the sweet and sour juice to stir-fry thoroughly, so as to become rolled sweet and sour juice, which is mostly used for meat materials, such as sweet and sour pork ribs and sweet and sour fish slices.
Put the sweet and sour juice in a pot, add water to boil, let it cool, then add the leaves, roots, stems and fruits, and soak them for several hours before eating, such as Chinese cabbage, pickled green peppers, pickled cucumbers, pickled radishes and pickled ginger buds.
20. Hawthorn juice: Hawthorn cake, sugar, white vinegar and osmanthus sauce are used as raw materials. Mud the hawthorn cake and add seasoning to make juice. Mostly used for mixing fruits and vegetables, such as hawthorn juice horseshoe, hawthorn fresh water chestnut and coral lotus root.
2 1, eggplant flavor juice: tomato sauce, sugar and vinegar, which is made by frying tomato sauce thoroughly and adding sugar, vinegar and water. It is often used with meat dishes, such as fish sticks in tomato sauce, prawns in tomato sauce, tenderloin in tomato sauce, chicken slices in tomato sauce, etc.
22, red oil juice: red pepper oil, salt, monosodium glutamate, fresh soup, blended into juice, red, salty, spicy. Suitable with vegetarian ingredients, such as red oil chicken strips, red oil chicken strips, red oil bamboo shoots, red oil tenderloin, etc.
23. Pepper juice: white pepper, salt, monosodium glutamate, sesame oil, garlic paste and fresh soup. After being mixed into juice, it is used to mix meat and aquatic raw materials, such as shredded fish and fresh spicy squid.
24, fresh spicy juice: sugar, vinegar, pepper, ginger, onion, salt, monosodium glutamate, sesame oil. Shred pepper, ginger and onion, stir fry, add seasoning and fresh soup to make juice, which is brown and sour. Used for pickling vegetables, such as hot and sour cabbage and hot and sour cucumber.
25, ginger vinegar juice: balsamic vinegar, ginger. Cut ginger into slices or shreds and add vinegar to make it brown and sour. Suitable for fish and shrimp dishes, such as Jiang Mo shrimp, Jiang Mo crab and ginger cook the meat.
26. Sanwei Juice: green, mixed with garlic juice, ginger juice and green pepper. Suitable for vegetarian dishes, such as stir-fried cabbage, fried tripe, stir-fried shredded chicken, etc., with unique taste.
27, spicy juice: soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy oil, sesame oil, sesame powder, onion, garlic, after blending the above seasonings. Mix the main ingredients, which are suitable for both meat and vegetables, such as spicy shredded chicken, spicy melon strips, spicy belly slices and spicy waist slices.
Boiled fish:
Materials:
250g fish, green garlic 1 50g, celery heart100g, dried pepper15g, Pixian watercress 40g, clear oil 200g, soy sauce15g, monosodium glutamate1g, ginger slices.
Production method:
1. Fish with thorns (generally speaking, it is best to choose fish without thorns). Cut the fish into 5 cm long and 3 cm wide slices, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean powder.
2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and blocks respectively.
3. Heat the oil in the pot, dry peppers and prickly ash, fry until brown (don't fry, take the outstanding flavor as the degree), remove and chop.
4. Add green garlic and celery to the crude oil in the pot, stir-fry until it is broken, and serve.
5, the oil in the pot is hot, put Pixian watercress, stir-fry red, add soup (appropriate amount, too much is light; Too little bean powder is easy to fall off, and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl.
6. Pour the fillets into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.
note:
Doing this dish well is highly technical and difficult. However, as long as two spicy and one hemp (Pixian watercress, dried pepper, pepper) and other auxiliary materials are available and made according to the above methods and essentials, satisfactory results can be obtained.
Fish-flavored shredded pork:
Materials:
Lean meat 150g, vinegar 8g, sugar 10g, chopped green onion 60g, ginger rice 3g, garlic rice 10g, red pepper powder 10g, cooking wine 4g, bean flour, salad oil and appropriate amount of bean paste.
Making:
65438+
2. Put the pot on the fire to refuel. When the temperature is 50% to 60%, put the sized shredded pork into the pot, stir-fry it quickly with a spatula until the shredded pork turns white, then add the pickled pepper powder, bean paste, onion, ginger rice and garlic, stir-fry and color, stir-fry for fragrance and adjust the taste; Pour in the sauce and clear oil. Sprinkle chopped green onion in the pot.
Baked eggplant:
500 grams of eggplant, 500 grams of vegetable oil, 25 grams of sweet noodle sauce, 0/0g of sugar/kloc, 0/0g of soy sauce/kloc, 0/0g of refined salt/kloc, 0/0g of monosodium glutamate/kloc, 25g of water starch and 50g of onion, ginger and garlic.
1. Peel the eggplant, cut it into 2cm square pieces, and cut it with a cross knife. Spare the onion, ginger and garlic.
2. Heat the oil in the pan, then fry the eggplant into golden brown and take it out.
3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil.
Preserved egg lean meat porridge:
Lean meat 1 block (pork tenderloin is the best), 2 preserved eggs (lead-free preserved eggs, one healthier, one less sour orange flavor), ginger 1 block, enough water and proper amount of oil and salt.
1. The rice cooked in porridge should be marinated in advance: after about half a bowl of rice is washed, marinate it with 2 tablespoons of oil, 1 half a teaspoon of salt and a little water (2 teaspoons) for at least half an hour. Don't worry, although a lot of oil is used, the oil will volatilize in the process of cooking porridge, which will make the rice cotton rotten, so it is not greasy.
2. Rinse a piece of pork, dry it, sprinkle with 2-3 teaspoons of salt, spread it evenly on the meat, and put it in the refrigerator (that is, the fresh-keeping compartment that will not freeze into ice) for pickling 12 hours or more before you can taste it.
3. Cook the porridge until the water is full. Add the meat and ginger slices first, don't turn down the heat. When the meat is in boiling water, the outer part will be cooked and hardened, and the gravy will be sealed inside, so that the porridge will not taste bad after the meat is cooked. Then, when the water boils again, chop the marinated rice and a chopped preserved egg, cook it with the rice, and the preserved egg melts and melts into the porridge.
4. Cook on high fire for 20 minutes, then turn to low fire 1.5 hours. With enough calories, porridge will be soft and glutinous and easy to digest.
5. Cook on low heat 1.5 hours later, chop the second preserved egg, remove the cooked lean meat from the porridge, pull it with chopsticks, tear it into shreds, and put it back in the porridge with the second preserved egg for the last half hour.
Black bean carp soup:
Basic features:
Tonifying kidney and benefiting water. Nephropathy edema belongs to kidney deficiency, and its symptoms are recurrent edema, mainly manifested as lower body swelling, unfavorable urination, dry mouth, pale face and tepid limbs.
Basic ingredients: 30g black beans, carp 1 piece (about 250g), ginger slices 1 piece.
Exercise:
(1) Wash black beans and soak for 3 hours; Wash ginger; Scales, gills and intestines of carp are removed, washed, fried in a pot and slightly fried.
(2) Put all the ingredients together in a pot, add a proper amount of water, boil with strong fire, then simmer until the black beans are full and season. Eat meat with soup.
Tips for soup making:
Many people like to cook soup at home, but they often get nothing. Try some tips we introduced, and you are sure to cook delicious soup for your family.
Soup becomes fresh: it is best to make soup in cold water. If hot water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer protein of the meat will solidify immediately, so that the inner and outer proteins cannot be fully dissolved in the soup; In addition, don't put salt in the soup too early. Salt will quickly exhaust the water contained in the meat and accelerate the solidification of protein, which will affect the umami taste of the soup. Soy sauce should not be added too early, and onions, ginger, wine and other seasonings should not be put too much, otherwise it will affect the umami flavor of the soup itself.
Soup becomes clear: if the soup becomes clear but not turbid, it must be simmered gently to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.
Thickening of soup: in the absence of fresh soup, it is necessary to thicken the soup. First put a thin layer of thickener in the soup to increase the thickness of the soup; The second is to add oil and let the oil and soup mix into emulsion. The method is to heat the oil first, wash the soup down, cover the lid tightly, and burn it with fierce fire. After a while, the soup will thicken.
Soup becomes weak: as long as flour or rice is sewn in a small cloth bag and cooked together in the soup, the salt will be absorbed and the soup will naturally become weak; You can also add a washed raw potato and cook for 5 minutes so that the soup can be diluted.
Soup gets cold: Some raw materials with too much oil make the soup very greasy. In this case, a small amount of laver can be roasted on the fire and then sprinkled into the soup to get greasy.
Soup becomes beautiful: cut 50 to100g of slightly fat pork into slices or dices, and then heat the wok. Immediately after the pork is heated, pour the boiling water into the pot. The pot will explode and turn up a large splash. After a while, a pot of milky white "soup" came out. Then add vegetables and seasonings according to your own preferences.
1. Onion rice:
Practice: Chop the onion, add a little salt, boil it, put it in the pot with rice, and cook it with slow fire.
Function: Onion rice will give off a unique fragrance, which has the functions of dilating blood vessels, lowering blood pressure, lowering blood sugar, preventing intestinal infectious diseases, strengthening stomach and helping digestion.
2. Spinach rice:
Practice: First fry the onion, then pour the chopped spinach in and stir fry, then add rice, tomatoes, salt and pepper, and then cook it on low heat.
Function: It has the functions of protecting eyesight, nourishing yin and blood, moistening intestines and relaxing bowels.
3. Tea and rice:
Practice: soak a proper amount of tea in boiling water for a few minutes and cook with the soaked tea.
Functions: It has the functions of treating cardiovascular diseases, preventing gastrointestinal infectious diseases, losing weight and beautifying skin.
4. Tomato juice rice:
Practice: fry onions and garlic first, then add tomato juice and water, pour in rice and cook.
Functions: promoting fluid production to quench thirst, invigorating stomach, helping digestion and improving eyesight.
5. Beef rice with ginger sauce:
Practice: Chop a proper amount of fresh beef into minced meat and add ginger juice, soy sauce and peanut oil. And stir evenly. When the rice in the pot is almost cooked, pour in the rice and stew for 15 minutes. You can eat it after steaming.
Function: It has the effects of dispelling cold, invigorating stomach, invigorating middle warmer and benefiting qi.
6. Jujube chicken glutinous rice:
Practice: 100 grams of jujube peeled and chopped, then cut a proper amount of chicken into filaments and put them in a pot with washed glutinous rice for cooking.
Function: Sweet and fragrant, it has the effects of invigorating the middle warmer, strengthening the stomach, nourishing and strengthening the body.
Tomato tofu:
Ingredients: tofu 250g, tomato 100g, mushroom 10g, onion, ginger, salt, sugar, pepper water, starch and monosodium glutamate, oil 15g, and soup stock 200ml.
Production: Cut the tofu into pieces with a length of 5cm, a width of 3cm and a thickness of 1.5cm, blanch them in boiling water, take them out and drain them. Slice mushrooms, chop onions and ginger. Heat a wok, add oil, saute shallots and ginger, saute mushrooms, then add tomatoes, sugar, salt, pepper water and soup stock, simmer for about 3 minutes, thicken the soup with less starch, and add monosodium glutamate.
Sweet and sour cabbage silk:
6 carrots in Chinese cabbage 1/2 black fungus, 2 red peppers 1 shallots 1 garlic, 2 cloves of olive oil, 30 ml of white wine sugar, 5 ml of white vinegar 15 ml, salt and 7.5 ml of sesame oil.
[Production method]
1. Remove the roots of Chinese cabbage and green garlic, wash them, shred them, soak them in ice water respectively, and take them out and drain them when cooking;
2. The black fungus and red pepper are pedicled and seeded, washed and shredded respectively; Peel carrots, wash and shred; Peel and chop garlic. Stir-fry sesame seeds in a dry pan.
3. Heat a small amount of oil in the pot, saute minced garlic, shredded fungus and shredded red pepper, pour olive oil, wine and shredded carrot, mix well, put in a bowl, cool thoroughly, add shredded Chinese cabbage, shredded green garlic and remaining seasonings, mix well, put in a plate and sprinkle with sesame seeds.
Sour and hot egg drop soup:
2 eggs, 50g of tender tofu, 50g of water-borne fungus, 2 tablespoons of pepper, 2 tablespoons of vinegar, 1 tablespoons of soy sauce, sesame oil, salt, monosodium glutamate, chopped green onion and water starch.
Exercise:
1, beat the eggs in a bowl; Selecting and cleaning Auricularia auricula, tearing into small pieces or shredding; Cut tofu into small pieces or strips for use.
2. Put the wok on a big fire, add 1 tbsp of oil, use a small amount of chopped green onion, pour in about 700g of water, boil tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce, hook in water starch, mix well, pour the egg liquid evenly into the wok, and when chopped green onion just floats, add sesame oil and sprinkle with chopped green onion to serve. The main point of hot and sour soup is a lot of pepper and vinegar. In addition to eggs, tofu and fungus, other main ingredients can also be added with squid slices and shredded pork according to everyone's taste. This dish can also be directly added with water without frying pan first, and clear soup is better; Chicken powder can be used instead of monosodium glutamate; The wok is easy to use and stir-fry to avoid uneven coagulation and sticking to the bottom of the wok after the water starch is thickened; Beat the egg mixture evenly, and the egg will not be tender if it is cooked for too long.
Recommend it, I like this dish very much, it's delicious!
Scrambled eggs with cold melon: first cook the cold melon with boiling water, then fry the cold melon, then put the evenly stirred eggs into the pot and slowly fry the cold melon.
Eggplant mixing: Cook the eggplant in a pot first, then put it in a bowl, add some salt, tear the eggplant into strips with chopsticks, and finally put some oil on it.
Personally, I'm not good at cooking, so these are my little help. I hope it works for you.