The practice of the northern home-cooked cookbooks is as follows:
One: the practice of tomato sauce mushrooms:
Practice:
1, heat a small amount of oil in the pan, add two tablespoons of tomato sauce, stir fry over low heat, add white vinegar, sugar, appropriate amount of water and a little soy sauce, hook in the thin sauce and stir fry constantly.
2. Pour in the fried mushrooms, stir well, add chicken essence and sesame oil to the soup until it is thick, and take out the pot.
This kind of practice, plus some spicy bean paste, becomes a fish flavor.
Second, the practice of cold tender tofu:
Boxed tender tofu is inverted into a deep dish ~
Prepare the sauce: 2 tablespoons of light soy sauce, 1 tsp of sugar, 1 tsp of spicy oil, 1 tsp of sesame oil, (pepper powder can be saved), and a tsp of vinegar. Stir well. In addition, prepare 1 tablespoon fried peanuts, peel them and crush them, and mince coriander, chopped green onion and garlic at will. Put all the prepared sauces and ingredients into a tender tofu dish and mix well.
Three: the practice of small stewed meat with beans:
Ingredients: pork elbow, potatoes, beans.
Practice:
1, firstly, size the meat, wash the elbow meat, cut it into 2cm square pieces, put it into a pot, add a proper amount of salt, chicken essence, pepper, soy sauce and about one fifth of water, grab it evenly by hand, marinate it for 30min, then add a whole egg solution, and after grabbing it evenly, continue marinating for about15min, and add a proper amount.
2. Cut the potatoes into hob blocks, wash the beans and remove the pedicels, and break them into small pieces.
3. Add a little more oil to the pot, heat it, add potatoes in turn, and remove the beans after oil.
4. Leave the bottom oil in the pot, put the processed meat, slip it, and remove it after the break.
5, another pot, add a little oil, saute shallots, ginger and garlic, star anise, add meat, cooking wine, stir-fry for a while, add enough water, bring the fire to a boil and simmer for about 15 minutes, add potatoes and beans, and continue to stew until cooked.
6, add salt, vinegar, soy sauce, chicken essence, sesame oil, coriander, out of the pot.
Fourth, the practice of fried minced meat with sour beans:
Raw materials: 250g of sour beans, 200g of pork (half fat and half thin), 0g of garlic paste10g, 2g of dried pepper powder, appropriate amounts of cooked lard, refined salt, monosodium glutamate and soy sauce.
Practice:
1, wash the sour beans, soak them in warm water for a while, take them out and cut them into small pieces of 0.5 cm; Cut the pork into minced meat for later use.
2, the wok is placed on a strong fire, first put the sour beans in the pot and fry the water. Heat lard in the pot, pour minced meat, add salt and stir-fry slightly, then add sour beans and stir-fry, then add garlic paste, dried pepper powder and soy sauce and stir-fry, add 50 grams of water to stew, collect the soup, and put monosodium glutamate into the pot.
Five: the practice of brewing green peppers:
Ingredients: 24 tender-horn green peppers, pork loin100g. 25 grams of pork fat and 50 grams of shrimp paste. Salt 1 g, monosodium glutamate 1 .5g, soy sauce 10g, vinegar10g, Shaoxing wine10g, sugar10, egg white1piece. 5g of minced scallion, 20g of ginger juice10g, 20g of dry starch, 5g of wet starch, 0g of sesame oil10g, and 40g of cooked lard.
Practice:
1, choose 24 green peppers with a length of 7 cm, open them with scissors, remove all the seeds, and sprinkle dry starch in the peppers.
2. Chop tenderloin, fat and shrimp into mud, add water, egg white, refined salt, monosodium glutamate, ginger juice and chopped scallion, mix with wet starch, add 5 grams of sesame oil, stir well, divide into 24 parts, brew green pepper and smooth.
3. Heat the wok on a low fire. When the lard burns to 30% heat (about 66℃), fry the green peppers in the wok, drain the oil, cook Shao wine, add soy sauce, sugar and vinegar, rotate the wok, pour 5 grams of sesame oil on it, and put it in a plate.