1. Peel the potatoes, cut them into thin shreds and soak them in water to wash off the starch, which prevents them from turning black and keeps them white and crisp when frying and burning. Fish out and drain before frying.
2. Remove seeds and tips of green and red chili peppers, cut into thin julienne strips, and shred dried chili peppers.
3. frying pan on the fire, add peanut oil to heat, put the onion shredded pot, add dry chili pepper stir fry, then add green and red pepper wire, shredded potatoes, stir fry to eight ripe when adding refined salt, monosodium glutamate seasoning, and then drizzled with sesame oil and balsamic vinegar, stir fry can be. Five, the ground three fresh
Materials: potato 1, eggplant 2, green pepper 1
Seasoning: cooking oil, soy sauce, sugar, salt, green onion, garlic, cornstarch, broth, moderate
Practice: 1, eggplant and potato peeled, cut into hobnail block; green pepper hand broken into small pieces. 2, the pot to enter a little more oil, 70% hot, the first potato pieces into the, fried to golden brown, slightly transparent when the fish out of the standby . 3, and then the eggplant into the frying pan, deep-fried until golden brown, add green pepper pieces that together with the fish up. 4: Saute 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 can be juiced over high heat
Six, dry-fried beans
With: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried chili, 1 tablespoon of soy sauce, squash, peppercorns, garlic, salt, monosodium glutamate moderate amount of practice: 1, lentils at both ends of the old tendons torn off, broken into two sections, washed, and controlled dry.
2, burn 250 grams of oil, put the lentils, lentils fried to wrinkled skin, with a strainer out of the oil. 3, take another pot of hot, with 1 tablespoon of oil burst incense minced meat, dried chili peppers, peppercorns, mustard greens, garlic. 4, pour in soy sauce, lentils stir fry, lentils cooked through when the fire, put salt and monosodium glutamate, stir fry can be. Seven, chicken fried cauliflower
With: chicken breast, cauliflower Seasoning: shredded green onion, ginger, seasoning, cooking oil, cooking wine, salt, chicken broth, oyster sauce, powder gravy Practice:
1, chicken breast cleaned, sliced and salted cooking oil marinated in salt cooking oil for a while, and then gravy scratches with powder gravy.
2, cauliflower washed and split into small dots, sit in a pot of boiling water, blanch a pot, fish out of the cool water, clean water standby. Onion julienne, ginger minced, garlic sliced. 3, take another frying pan, put the oil, oil temperature is hot to put the spices, and then put the ginger, the chicken breast into the pan and stir-fry until the meat turns color Sheng out of the standby, and then put the green onion shredded ginger into the stir-fry flavor, put the blanched cauliflower stir-fry.
4, put cooking wine, chicken essence, oyster sauce, the slippery chicken breast also put into the pot, quickly stir fry, put salt, stir fry, out of the pot on the plate. Eight, steamed meat
Materials: a piece of pork Seasoning: star anise, a little onion, ginger a number of slices, a little wine, chili, pepper a number of rice, a number of rice, soy sauce, soy sauce, chicken broth, sugar, soybean paste Practice: 1, sliced pork. 2, the meat with cooking wine, green onions, ginger, star anise marinade on.
3, marinate on the meat after the preparation of chili peppers, peppercorns, rice, purple rice. 4, put the prepared 3 in the pan fried.
5, put 3 in the pot over medium heat, and the rice will become fragrant and light brown.
6: Use a blender to break up the fried 3. Don't break it up too much. It's easier to make the grains bigger.
7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence, a little sesame oil. Mix well. 8, finally add a tablespoon of bean paste. Add a little water to moisten the powder.
3
9. Scallion Scrambled Eggs: Cooking Method (for two people)
Ingredients: Eggs (4), scallions (3) Seasoning: Salt (1/3 Tablespoon), Oil (6 Tablespoons)
1 . Wash the green onion and remove the white onion, cut the green onion into chopped green onion and put it into a large glass bowl
2 . Beat in four eggs, tilt the large glass bowl to 45 degrees, and using chopsticks in one direction, quickly mix the eggs and scallions, beating until the egg mixture is thick. 3 . Heat a wok until all the water in the wok has evaporated, about 1 minute, put 6 tablespoons of oil into the wok, swirl the wok so that the oil spreads over the entire surface of the wok, then reduce the heat to low and pour in the egg mixture.
4 . Quickly stir fry the egg mixture in one direction, after about 1 minute, the egg mixture will solidify, then hurry up the pan, lest the scrambled egg is too old. Ten, wind forest eggplant
Basic ingredients 20 grams of pureed meat, 200 grams of eggplant, 10 grams of scallions, 10 grams of ginger.
Seasoning: 500 grams of peanut oil (100 grams of oil consumed), 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of cornstarch, 5 grams of sesame oil, 50 grams of chicken broth, 10 grams of king of dark soy sauce. Production process:
1, eggplant peeled, cut large thick strip, scallions cleaned and cut into sections, ginger cut rice. 2, burning pot of oil, oil temperature of 120 degrees into the eggplant strips, deep-fried until golden.
3, leave oil in the pot, into the ginger rice, puree, eggplant, chicken broth, salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice is thick and then thickened with wet cornstarch thickening, dripping sesame oil that is. Eleven, gold medal garlic bone Basic materials Ingredients: pork ribs
Seasoning: seafood sauce, salsa, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili peppers, minced garlic. 1, pork ribs cut into 12 cm long section, rinsed with water to remove blood
2, marinated in seasonings for more than 2 hours (seafood sauce, salsa, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar).
3, the oil boiled to 20% hot, put the ribs into the pot, the oil temperature from low to high slowly frying, until the ribs are mature, crusted skin removed to drain the oil. 4, and then in the pot into the garlic, dried chili pepper fried flavor, and then into the ribs slightly fried, plus seasoning, pot can be.
Practical tips for cooking
1, boiled dumplings, put a scallion in the water or add a little salt after the water boils, and then put the dumplings, dumplings taste delicious and not sticky; in the pasta, every 500 grams of flour, plus mixing an egg, dumplings, dumplings, skin quite scraping and not sticky.
2. When stewing, add a few pieces of orange peel in the pot to get rid of the odor and grease and increase the freshness of the soup.
3, cooking bone soup with a small spoon of vinegar, can make the bones of phosphorus, calcium dissolved in the soup, and can save the soup vitamins.
4, stewed chicken: wash and cut into pieces, poured into a hot frying pan and stir-fried, when the water is dry, pour in the right amount of balsamic vinegar, and then quickly stir-fried, to the chicken pieces of the chop chop popping sound, and then immediately heat the water (not more than the chicken), and then burn ten minutes on a high flame, you can put the seasoning, moved to a small fire and then stewed for another 20 minutes, drizzled with sesame oil can be out of the pot; it should be in the soup stewed, the temperature drops to 80 ~ 90 degrees Celsius or Add salt before serving. Because chicken contains high moisture, stewed chicken first add salt, chicken soaked in salt water, tissue cells in the water outward penetration, protein coagulation, so that the chicken obviously shrink tight, affecting the nutrition to the soup dissolved, and cooked chicken tends to be hard, old, rough texture.
5, cooking broth or pork chop soup, put a few pieces of fresh orange peel, not only flavorful, but also reduce the greasiness. 6, when burning tofu, add a little tofu milk or juice, aromatic flavor.
7, the green beans in the iron pan fried 10 minutes before cooking can be quickly cooked, but pay attention not to fry scorched. 8, boiled eggs in the water with a little vinegar can prevent the eggshell cracked, add a little salt beforehand can also be. 9, cook kelp with a few drops of vinegar easy to rot; put a few cabbage is also OK.
10, before cooking ham, the ham skin coated with some sugar, easy to cook, more flavorful.
11, lamb to the stink: turnip chunks and lamb together in the pot, half an hour after taking out the turnip chunks. Put a few pieces of orange peel better; per kilogram of lamb put mung beans 5 grams, after boiling for 10 minutes, the water and mung beans with pouring; put half a packet of hawthorn slices; will be shelled walnuts two or three washed and punched into the; 1 kg of lamb with curry powder 10 grams; 1 kg of lamb with dissected sugar cane 200 grams; 1 kilogram of water boiled, add 1 kg of lamb, 50 grams of vinegar, boiled and then fished, and then rewired to add water and spices. -
12, boiled dumplings, add a little salt in the pot, the water does not overflow when the pot is open.
13. Add a small tablespoon of cooking oil to the noodles, so that the noodles don't get stained, and to prevent the soup from foaming and spilling out of the pot. 15, porridge or cooking beans do not put alkali, otherwise it will destroy the nutrients in the rice and beans.
16, with boiling water to cook new bamboo shoots easy to cook, and crunchy and delicious; to make bamboo shoots after cooking does not shrink, can add a few mint leaves or salt. 17, pork belly cooked, cut into long pieces, put in a bowl with some fresh soup and then steamed for a while, pork belly will be doubled. 18, cook pork belly, never put salt first, and so on when cooked and eat salt, otherwise the pork belly will shrink as hard as a cow's tendon.
19, boiled beef: in order to make beef stew fast, stewed rotten, add a handful of tea (about the amount of tea in a pot, wrapped in gauze) with the cooking, the meat will soon be rotten and delicious flavor.
20, cooking beef and other tough, hard meat and game birds, add some vinegar can make it soft.
21, stewed old chicken: add twenty or thirty soybeans in the pot with the stew, cooked fast and fresh flavor; or before killing the old chicken, the first irrigation to the chicken a tablespoon of vinegar, and then kill it, cook and stew with the fire, it will be cooked rotten; or put 3 to 4 hawthorn, the chicken is easy to rot.
22, old chickens and ducks cooked with fierce fire, hard meat is not delicious; if you first use cool water and a little vinegar soak for 2 hours, and then stewed with micro-fire, the meat will become tender and delicious. 23, stewed old duck: put a few snails in the pot is easy to rot.
24, burning duck, duck tail end on both sides of the bashful beans removed, the flavor is more beautiful. 25, cooking salted meat: with a dozen or so drilled with many small holes in the walnut with cooking, can eliminate the odor. 26, braised beef, add a little snow red, meat flavor.
27, do braised meat before, first with a little borax to marinate the meat, burned out of the meat fat and not greasy, sweet and savory. 28, fried food, put a little salt in the pot, the oil will not splash.
29, in the spring rolls in the mixing of some flour, can avoid the process of deep-frying filling within the vegetable juice out of the bottom of the paste pot phenomenon.
30, before frying potatoes, first cut the potato slices in the water to boil for a while, so that the surface of the potato skin to form a thin layer of gelatinous layer, and then frying.
31, when frying pork chops, cut 2 to 3 incisions in the sinewy places, the fried pork chops will not shrink.
32, the chicken will be marinated for a while, sealed with a protective film into the refrigerator, to be fried and then removed, fried chicken crispy delicious. 33, fried eggs, in the yolk is about to solidify when pouring a little cold water, will make the egg and yellow and tender.
34, frying eggs, put enough oil in the pan, the oil is slightly hot when the egg in the pan, the egg slowly cooked, the appearance of the United States, non-stick pan. 35, frying eggs, sprinkle some flour in the hot oil, eggs will be fried yellow bright good-looking, oil is not easy to splash out of the pan. 36, scrambled eggs with mutton oil, flavorful and odorless.
37, scrambled eggs, add a small amount of sugar, will make the protein denaturation of the solidification temperature rises, thus slowing down the heating time, coupled with sugar has a water retention, and thus can make the egg products become fluffy and soft.
38, scrambled eggs add a few drops of vinegar, scrambled eggs fluffy flavor.
39, fried eggplant, put some vinegar in the pan, fried eggplant color will not turn black.
40, fried potatoes with vinegar, can avoid burning, and can decompose the toxins in the potatoes, and make the color and taste appropriate. 41, fried bean sprouts, first add some butter, and then salt, can remove the smell of beans. 42, fried cabbage should not be covered.
43, fried meat: meat cut into thin slices with soy sauce, butter, cornstarch, beat an egg, mix well, stir-fried; such as meat discoloration, and then add condiments a little stir-fried a few times, the meat flavor, tender.
44, fried shredded beef: cut, with salt, sugar, wine, cornstarch (or egg) mix, plus raw oil bubble marinade, 30 minutes before frying, tender and delicious. 45, fried meat dishes put salt too early to cook slowly, it is appropriate to add salt when cooked, before the pan with a few drops of vinegar, tender and delicious.
46, shredded meat cut and put in a baking soda solution soaked before frying, especially loose and delicious no matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar and 1 part of vinegar deployment, you can do sweet and sour moderation.
47, fried sweet and sour fish, sweet and sour vegetable gangs, etc., should be the first sugar, put salt, otherwise the salt "dehydration" effect will promote the dishes in the protein coagulation and "eat" not into the sugar, resulting in sweet and light.
48, do meat pie and meatballs, a kilogram of meat put 2 tsp of salt. 49, to make meatballs according to the proportion of 50 grams of meat 10 grams of starch modulation, into the dish soft and tender.
50, do smooth fried meat or spicy diced meat, according to the proportion of 50 grams of meat 5 grams of starch sizing, the dish is tender and flavorful.
51, do steamed bread, if in the flour kneaded into a small piece of lard, steamed bread is not only white, fluffy, and flavorful. 52, steamed buns mixed with a little orange peel silk, can make the steamed bread to increase the fragrance.
53, steamed buns put more alkali yellow, such as in the original steamer water with vinegar 2 to 3 tablespoons, and then steamed for 10 to 15 minutes can become white.
54, a small amount of alum and salt into the water, the cut raw sweet potatoes immersed in more than ten minutes, washed and steamed, can prevent or reduce bloating. 55, milk boiled paste, put a little salt, cooled and tasted better.
56, put a chili pepper dish is too spicy or fried chili pepper with a little vinegar, spicy taste greatly reduced.
57, cooking, soy sauce, if the wrong pouring vinegar, can be sprinkled with a little baking soda, vinegar flavor can be eliminated. 58, the dish is too sour, will be a pineapple egg mashed into. 59, vegetables too spicy, put an egg with fried. 60, vegetables too spicy, put some vinegar can reduce the spicy flavor. 61, the dish is too bitter, drop a little white vinegar.
62, the soup is too salty and should not be watered down, you can put a few pieces of tofu or potatoes or a few slices of tomato into the soup; you can also put a handful of rice or flour wrapped in a cloth and put it into the soup. 63, soup is too greasy, a small amount of nori roasted on the fire, and then sprinkled into the soup.
64, peanuts fried in oil, into the plate, sprinkled with a little white wine while hot, a little cooler and then sprinkled with a little salt, placed a few days and nights are crisp as the beginning. 65, canola oil has an odor, you can heat the oil into the right amount of ginger, garlic, green onions, cloves, Chen Pi with a few moments of frying, the oil can become fragrant. 66, with vegetable oil fried peanut rice once there is no strange taste, fried dishes flavorful and delicious, and can do cold dishes.
67, after frying food oil to leave some residue and become cloudy, you can cut the white radish into thick round slices, use chopsticks to poke a few holes in the radish, into the leftover oil to fry, the residue will be attached to the radish slices, take out to remove the residue, and then repeatedly put into the pot to deep-fry, the turbid oil can become clear. 68, frying vegetables should be the first pan hot, then pour cooking oil, and then put vegetables.
69, when the pan temperature reaches the highest add wine, easy to make the wine evaporate and remove the fishy flavor of the food.
70, boiling lard: put a little water or vegetable oil in the electric rice commendation, and then put the lard or fat meat, turn on the power, can automatically refine the oil, not splash the oil, not paste the oil residue, the oil is pure.
71, pickle altar put a dozen peppercorns or a little maltose, can prevent the production of white flowers.