Preparation: lentils washed and diced; meat chopped Mal, with a little soy sauce starch marinade; if there is no olive (olive vegetables can be used directly), with other substitutes, then you have to sprouts, dried mustard greens washed empty dry above the water, the larger can be appropriate to change the small.
Production: (1) the lentils into the water blanching, boiling into boiling out, be sure not to take too long, out of the empty dry water to be used.
(2) pot hot into the oil (if you put the olive dishes and not other alternatives on the less, because this small dishes in the oil), until the oil is seven or eight into the heat to add the meat jasmine stir-fry. When the meat color brown, add olive groceries inferior to stir fry a few times.
(3) then add the lentils stir fry, then add salt (add a little), very little water, chicken seasoning. Drain the soup can be.
Points: add water can not add too much, not too much olive groceries and lentils 1:4 or 1:5 on the line, there is no available sprouts (dry stir-fried lentils in the sprouts) or dried mustard greens instead of lentils can not be fried too old. Like is spicy can also be added in the seasoning of the appropriate chili.
Features: This dish is very suitable for rice to eat, the color green, taste salty, fresh and crisp, very suitable for the South as well as the taste of light people. I hope you will try it today, you will scream for the deliciousness of this dish.
"Olive greens" is a small dish from the Chaoshan region, available in stores for about 4-5 yuan in a bottle, and it's great on its own with congee or rice.
2.daily dish of "sauce grilled eggplant strips"
Making: (1) pork cut into minced jasmine standby, choose a bowl to put the right amount of sweet noodle sauce to add a little soy sauce standby, eggplant cleaned and not peeled and cut into long strips can be.
(2) pot of oil, when hot, into the cut eggplant, gently turn, to stir the water in the eggplant. The color of golden brown seven or eight mature when removed.
(3) leave a little oil in the pan, when the oil is hot, add the meat jasmine stir-fry, meat color white add the sauce, and then add a small amount of water.
(4) When the soup in the pot turns from small bubbles to large bubbles, add the fried eggplant strips and stir-fry for about a minute.
(5) change the small fire juice, three or two minutes, sprinkle garlic drizzle a little sesame oil can turn off the fire plate.
Points: Stir frying eggplant strips like doing a roasted eggplant, the purpose is to reduce the water in the eggplant. This dish do not add any salt, because the sweet flour sauce and soy sauce is already salty enough. It should be turned more often to prevent the dry pan from becoming mushy. If you like spicy, you can add some when stir-frying appropriately.
Features: This dish is red in color, fragrant and strong flavor. The standard northern dish is very suitable for pancakes and other pasta to eat, so I hope that if you do this dish, you should cook some shortcake with it. Rolled in eggplant strips and savored, the flavor is great!
3. Daily dish of "steamed carp"
Making: (1) wash the bought and packed live fish (must be live, slaughtered on the spot), empty the water on the fish.
(2) Use yellow wine (cooking wine) to coat the fish inside and outside, moderately, and not too much wine.
(3) large green onions selected green onion white cut into julienne, ginger is also cut into julienne, choose a fish plate to put the fish, the green onion shredded ginger into the fish belly part of the fish, fish body is also part of the store. Leave a part of the white onion silk spare.
(4) start the fire sit a steamer, on the gas with the fish into the tray, only 8 minutes to steam off the fire. (Fish too big can be 10 minutes)
(5) the fish belly and body of the shredded green onions and ginger removed, the remaining white onion evenly spread on the fish, evenly in the fish body pour Lee Kum Kee Soy Sauce.
(6) take a pot to add good peanut oil and a little sesame oil, burn hot, also evenly poured on the fish. It will be ready!
Points: the fire should not be too long, otherwise the fish will be too old and not good. Must use Lee Kum Kee Soy Sauce, this flavor is good, soy sauce is more salty and not too much. Steam over the onion and ginger is best to remove, because both affect the taste and image, lazy if you do not go can also be.
Features: Needless to say, you must have eaten, and you will make the level of the restaurant!
4. daily a dish of "hundred leaves knot burned meat"
Production: (1) skinned pork washed and cut into blocks spare; beans pay skin cut into 12-13 cm long, 2-3 cm wide long strip, choose a part of the middle of which salvaged into a knot; with the big material, pepper, cinnamon, sesame leaves and other seasonings into the a gauze bag spare (now outside can buy stew meat material can also be, there are now small packages such as filter paper bag can be).
(2) pot filled with water, boil until the water boiled add meat, the purpose is to remove the blood in which the water is open for another 2-3 minutes to remove the pork.
(3) take another pot of oil, oil temperature, add sugar, stir to prevent sugar paste. See the sugar in the oil from small bubbles into large bubbles add yellow wine (or wine), add the meat and stir fry, see the meat color, add green onions and ginger jasmine, soy sauce (preferably soy sauce), and then stir fry for 1-2 minutes. Add the chicken broth and the seasoning packet you made earlier. (The water should be just a little higher than the meat.)
(4) When the soup is boiling, add the knotted bean curd and reduce the heat to a low simmer, then add a little sugar (according to personal preference). About 15-20 minutes after the soup thick pick out the seasoning packet is ready.
Points: sugar in the oil can not paste, to stir more. The amount of water should not be too much, or will not come out of the flavor. And then add sugar will be more beautiful with its flavor, I hope you can then some good, this time you can also add some chestnuts, autumn and winter in the north, more sugar fried, can not eat, pack off the skin when the micro-juice to join, taste better. Because this dish is too high in fat, adding beans and chestnuts can increase some vitamin composition, in order to balance the diet.
5. Daily dish of "pepper dry beans to pay"
Production: (1) dry beans to pay the knife, cut into the appropriate length, so that you can eat shall prevail.
(2) Wash and remove the seeds from the sharp chili peppers and cut into julienne strips. (According to their own favorite spicy flavor set the amount of chili, afraid of spicy can add appropriate persimmon pepper.)
(3) the amount of both should be 1 part of the sharp pepper, dry beans pay 2 parts as good.
(4) put the oil, slightly hot, add the pepper stir fry, color a little shallow into the bean pay silk together.
(5) According to personal taste, put salt, add a little water. Add some garlic, monosodium glutamate and sesame oil before serving.
Points: the fire is more important, can not fry old. Should be stir-fried dishes to fast for good.
Features: suitable for vegetarian lovers, and love spicy family. Very rice dishes, economical and practical, easy to make and very easy to learn.
6. A daily dish of "shrimp steamed dumplings"
Production: (1) the green onion cut into sections, ginger cut thick wire with pepper, put into a bowl and add half a bowl of boiling water to cool and spare.
(2) Remove the head and feet of the shrimp skin, remove the black line behind. Then chopped (water shrimp can be cut directly into mal)
(3) shrimp and meat mixture and together, mix in one direction. According to personal taste light weight add salt, chicken essence, monosodium glutamate, peanut oil, as well as the first part of the system out of the flavored water (as long as the water, do not want to be inside), with the mixing of the filling with the addition of this water, it is important not to add a time, it should be divided into a few times to add. Other seasonings can be added at once, or step by step. Mixed and then finally add sesame oil to mix well.
(4) Add water to the flour and noodles, and soften it a bit. Cover and let it sit in a warm place for 10-20 minutes. Take the flour and cut it into small pieces, roll it out into a skin, the skin should be thicker in the center and thinner on the sides, wrap it into a bun.
(5) on the steamer, with oil on the cage drawer, (if the buns are not much can also be placed on a small plate, the plate coated with some oil, in order to prevent sticking together, directly on the plate on the drawer) put on the buns steamed for 20 minutes.
Points: mixing filling is the key, whether shrimp or pork should be empty of water, mixing is a direction of stirring. Add flavored water, should be gradually. Feel right, do not add more.
Features: Baozi soup is rich, flavorful, with Zhenjiang vinegar to eat better flavor! But I personally do not like the taste of vinegar, or like to directly feel the flavor itself, but the vinegar can go to its greasy, and edible beneficial, I hope that my friends do not like vinegar to me is good!
7. Daily dish of "Hakka stir-fry"
Production: (1) shredded meat, marinated in soy sauce, onion and ginger malt, starch; celery washed and smoked dry are cut into long strips; soybean sprouts washed, remove the root of the spare.
(2) put the oil, hot, add the meat stir-fry, to the color shallow add the rest of the vegetables and stir-fry. Seasoning and thickening of thin thickening on the plate can be.
Features: home cooking is especially suitable for casual tasting, production is particularly simple, can be free to play, which can also be increased or decreased according to personal preferences. The flavor can also be added by personal habits. So this dish can you a lot of leeway, is a favorite of easy family life.
8. Daily dish of "home-style Beijing sauce shredded pork"
Production: (1) will be cleaned and cut up, the pot of oil into the dish stir-fried in a hurry, add a small amount of salt for seasoning, the dish is ripe, turn off the heat and flat in the dish (or shredded green onions after the code plate at the bottom of the attention to chewing gum after eating).
(2) meat shredded with egg green starch to marinate in a good standby, pan add oil (hot pan cool oil), to be hot, into the shredded meat stir-fried into white, add sweet noodle sauce, a little sugar. Stir fry, do not paste the pan! Use the gravy to collect the juice and put it on top of the sauteed bok choy.
Features: A balanced combination of meat and vegetables is suitable for all kinds of people. And meat and vegetables are made separately, can be eaten twice in one dish, can also be placed in the plate left and right to meet the different dietary tastes of the family to taste.
9. Daily dish of "garlic two-color bean pay"
Production: (1) garlic wrapped skin, sliced or small pieces, but do not be Mal on it. Pork blood and beans are cut into squares and set aside.
(2) pot of oil, hot garlic stir fry, color yellow, out of flavor into the onion ginger jasmine inferior fried. Add pig's blood first and garlic stir-fry 1-2 minutes, then add beans pay. Add by chicken essence, salt and water into the soup stew together.
(3) Reduce the heat to low, stirring less, preferably with a spatula, which will minimize the breakage of the beans. Stew about 4-5 minutes can be wet starch with a little soy sauce thickening out of the pot on the plate.
Features: bright color, fresh flavor, is very good small dishes, but also very nutritious.
10. daily dish of "bacon Dutch beans"
Production: (1) the bacon with soy sauce, wine, a little vinegar marinade, put the microwave. 5 minutes on high.
(2) pan under a little oil, hot and put the processed bacon (not those soup) stir fry, this is to let the oil in the bacon as much as possible to fry out.
(3) Put in the Dutch beans with it a piece of fried, more turn. Add the stock from processing the bacon, and reduce the sauce over a rapid fire.
Features: original flavor, seasoning is all when processing bacon, so it's not very heavy seasoning, suitable for nowadays diet