Ingredients:
Four eggs, a ripe tomato, shallots, salt and cooking oil.
Practice:
1, wash and cut the shallots.
2. Break the eggs in a bowl, add some salt and stir well.
3, small fire, when there is no water in the pot, pour the right amount of cooking oil.
4. When the cooking oil is seven minutes hot, pour in the stirred eggs, stir-fry them and serve them out for later use.
5. After washing the pot, pour a little cooking oil, add tomatoes, and pour eggs when the tomatoes are 7 minutes cooked. Stir, add the chopped green onion prepared in advance, and the delicious tomato scrambled eggs can be served.
stir-fried shredded pork and beaten eggs with black fungus
Ingredients:
Pork lean meat150g, egg150g, dried fungus 5g, cucumber 50g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g and a little sesame oil.
Practice:
1, cut the lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into a bowl and beat them evenly with chopsticks.
2, dry fungus with water for 5 minutes, remove the roots, tear into pieces. Cucumber is cut into 2 cm long sections with oblique knife, and cut into pieces with straight knife after flattening, and the shape of the pieces is diamond. Shred onion and ginger.
3. Heat the wok, add oil, heat it up, add the eggs and stir it up, make it into irregular small pieces, and put it on the plate, which is the so-called "Mushu".
4. Heat the wok, add oil and heat it. Stir-fry the shredded pork. When the meat turns white, add onion and shredded ginger and stir-fry. When it is 80% ripe, add cooking wine, soy sauce and salt. After stir-fry, add fungus, cucumber and egg pieces and stir-fry. When it is ripe, pour in sesame oil.
Hot and sour shredded potatoes
Ingredients:
2 potatoes, salt, soy sauce 1 spoon, 3 spoons of vinegar, chicken essence, a little onion, a little pepper, 8 dried peppers and a little sesame oil.
Practice:
1 Wash the potatoes, cut a knife at the bottom first, and then put them flat on the cutting board, cut them into pieces first and then shred them. Prepare a pot of clear water, soak the shredded potatoes for a while, then rinse with clear water and drain.
2. Heat the oil in the pot, add the pepper, and when you smell the pepper (don't fry the pepper), turn off the fire and pick out the pepper.
3, shredded pepper, a little pepper, 8 dried red peppers, a little chopped green onion.
4. Turn on the fire again. When the oil temperature is 70% hot, add the dried red pepper, add the chopped green onion and saute for 2 minutes after smelling the spicy taste. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 min, then add shredded green pepper and continue to stir-fry for about 1 min.
Braised eggplant
Ingredients:
500g of eggplant, 500g of peanut oil (actual consumption is 40g), 25g of soy sauce, 2g of monosodium glutamate, 3g of refined salt, a little of water starch10g, onion and ginger garlic.
Practice:
1. Peel eggplant, wash it and cut it into 3cm thick pieces. One side of each piece will be cut into 3cm wide strips at intervals of 0.3cm until it is full. Obliquely cut it into 1 cm thick spatula and put it in the open air to dry 1 hour for later use.
2. Mix soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch, clear water100g into a thick juice.
3. Put the wok on a strong fire, add oil, add eggplant slices to dry fry when it is 70% hot, turn them frequently with a spoon, and remove and control the oil when the skin is burnt.
4. Pour out the oil in the pot, leave a little base oil, heat it after tempering, add the garlic slices and fry them until they are fragrant, pour in the sauce and eggplant slices, burn them together, stir well, and serve until the juice is thick.