Ma Po Tofu

Materials: southern tofu (tender tofu), minced beef or pork, a little tempeh, scallions (garlic cloves are best), minced ginger, minced garlic, a little spicy bean paste, starch water.

How to do it:

1. Cut the scallions into small pieces, ginger, garlic finely chopped, garlic is twice the amount of ginger (2:1).

2. Remove the skin from the tofu, cut it into small pieces, put it into a pot of cool water (a little salt should be put into the water) and heat it over medium-low heat. Before the water boils, pour into a colander to drain.

3. While the tofu is cooking, start a new wok, don't add oil, and put the ground meat directly under it, and slowly stir-fry it until the ground meat turns dark brown, until crispy. Add the minced ginger and garlic and stir-fry to bring out the aroma. Add 1 tablespoon of spicy bean paste and stir-fry to bring out the red oil.

4. Add a few grains of tempeh, add the stock, add the tofu to the pot (the amount of stock should be no more than the tofu,) add a little bit of wine, 1 tablespoon of soy sauce to increase the color, and cook for 5-6 minutes, be careful not to overcook, so as to prevent the tofu from cracking.

5. Bring to a boil and thicken the sauce with wet cornstarch (usually added in 2 batches), adding chopped green onion after the first thickening, then thickening the sauce a second time.

6. Finally, add a little hot oil along the side of the pan, turn on the heat, and wait for the oil to float up on it.

7. Out of the pan on a plate and then add pepper, do not add too much.

Fish-flavored eggplant

Materials: eggplant, soy sauce, green onions, ginger and garlic, cooking wine, rice vinegar, cornstarch, pickled red peppers, sugar, a little vegetable oil.

Practice:

1. Eggplant washed, cut into cubes, pickled red pepper, green onion, ginger and garlic were chopped.

2. You can mix soy sauce, rice vinegar, cooking wine, sugar, and thickened cornstarch into a sauce and set aside.

3. Do not pour oil in the pan, the eggplant pieces into the pan dry stir fry, stirring constantly until the eggplant color darkens, some of the time to get small sheng out.

4. Pour a little oil into the pot, put ginger, garlic crushed burst out of the flavor, pour into the chopped pepper, stir fry flavor, pour into the fried eggplant, stir fry a few times, pour into the sauce, stir fry until the soup thickens, sprinkle into the green onion can be out of the pot.

Di San Xian

Materials: 1 potato, 2 eggplant, 1 green pepper, cooking oil, soy sauce, sugar, salt, green onion, garlic, cornstarch, broth, each appropriate amount.

Practice:

1. Eggplant and potato peeled, cut into hobnail pieces;; green pepper hand broken into small pieces.

2. Pour more oil in the pot, seventy percent of the heat, the first potato pieces into the, fried to golden brown, slightly transparent when fishing out standby.

3. Then pour the eggplant into the frying pan, fry until golden brown, add the green pepper pieces that are together with the fish.

4. Stir in chopped green onion and minced garlic in a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes, and bell peppers.

5. Add water and raw flour to reduce the juice on high heat.

Braised clams

Instruments: clams 500g, 35g of thread pepper onion 8g ginger 8g garlic 8g cilantro 15g chili sauce 10g two pots of wine 15g dried chili 5g salt 5g chicken powder 5g white pepper 4g sesame oil 4g

Practice:

1. clams with water soak for 3 hours to be spit out the mud and sand

2. Heat, oil sauteed dried chili peppers, will filter the water clams into the pot

3. Cook a little two pots of wine

4. Into the pepper, onion, ginger, garlic and seasoning, cover the pot with its clams because of the original juice heated out of the simmering for 30 seconds

5. To be all the clams open shells, the pro out of the pot poured a little sesame oil, and then put the cilantro into the pot can be on the table.