1. Hot and sour potato shreds:

Production technology

1. Peel potatoes, cut them into filaments, and soak them in water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Remove before frying and drain.

2. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, put shredded onion into the wok, add dried chili and stir-fry, then add shredded green pepper and shredded potato, stir-fry until it is 8% ripe, add refined salt and monosodium glutamate to adjust the taste, then pour sesame oil and balsamic vinegar, and stir-fry.

2. Braised eggplant:

Practice:

1. Wash the eggplant, remove the head and tail, cut it into hob shapes, soak it in clear water, scoop it up and drain it, then sprinkle a little starch and mix well. Wash the onion from head to tail and cut it into sections.

2. Wash and slice the pork, chop it into mud, add 1/2 tablespoon soy sauce, 1 tablespoon cornmeal, 1/2 tablespoon oil and 1/3 tablespoon chicken powder, mix well, and marinate for 1 minutes.

3. Pour 3 tablespoons oil into a pot and heat it, then pour in minced meat and stir until the meat turns white, and then pick it up for later use.

4. Continue to add 1 tablespoons of oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tablespoons of water and stir-fry until the eggplant is soft, about 5-6 minutes.

5. Pour in the minced meat and stir-fry for 1 minute, then sprinkle 1/3 tablespoon salt, 1/5 tablespoon chicken powder and 1/2 tablespoon soy sauce to taste, and serve!

3. Stir-fried shredded pork with green pepper

Materials

Shredded pork, pepper powder, oil, cooking wine, salt and green pepper

Practice

1. Mix the shredded pork with salt, cooking wine, a little pepper powder and pepper, and then add a proper amount of oil until the shredded pork is strong, and marinate for ten to ten minutes.

2. put the oil in the pot, heat it, pour in the marinated shredded pork, quickly spread it, fry it until it changes color, and then take it out.

3. put the oil in the pan, heat it, add the chopped green pepper, stir-fry until the color changes, add the shredded pork and stir-fry evenly.

4. spray a small amount of cooking wine, add salt and stir well before serving.

tips

how to make the fried shredded pork tender

1. when many people like to pickle shredded pork, they should use egg white or starch paste. You can also use oil to pickle shredded pork. Add salt, cooking wine, pepper powder and pepper and mix well. You can use oil slurry. This method is more refreshing. And shredded pork with pepper powder and pepper is more fragrant.

2. When cooking, the oil should be hot and fast, and stir-fry until it changes color.

3. The shredded pork fried in this way is absolutely first-class and tender.

iv. moo Shu pork

materials: 15g pork, 2 eggs, 5g cucumber, 5g auricularia, chopped green onion, Jiang Mo, salt, cooking wine, sesame oil, monosodium glutamate and starch.

Practice:

1. Beat the eggs into a bowl, first put a small amount of egg white into a clean bowl, and then beat the remaining eggs evenly with chopsticks.

2. Wash the pork and cut it into thin slices. Use a little egg white just reserved, add wet powder, paste the meat slices and mix well.

3. Slice the cucumber obliquely, soak the fungus in water in advance, and shred it into small pieces.

4. put the oil in the pot, heat it to 5%, add the sliced meat and slip it, take it out and drain the oil.

5. pour the beaten eggs into the pot, stir-fry until the eggs are formed, and then take them out for later use.

6. Leave a small amount of base oil in the pot, turn on high heat, add chopped green onion and Jiang Mo, and saute.

7. Cook the cooking wine, add the meat slices and stir well, season with salt and monosodium glutamate, then add the cucumber slices and fungus and stir well.

8. Pour the scrambled eggs into the pot and stir them evenly.

9. just pour some sesame oil on it before cooking.

5. Fish-flavored shredded pork

Materials: 3g pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus, marinated meat seasoning (5ml soy sauce, 5ml cooking wine, 8ml water starch), fish-flavored juice (5ml soy sauce, 15ml vinegar, 45g sugar).

Practice:

1. Slice pork tenderloin and marinate it with bacon seasoning for more than ten minutes.

2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak black fungus, wash and cut into filaments for later use.

3. Mix the fish-flavored sauce for later use, mince the onion, ginger and garlic for later use, and mince the pickled pepper for later use.

4. put enough oil in the pot. when the oil is 6% to 7% hot, put it in shredded pork and quickly slip away until it turns white. put it out for later use.

5. put a little oil in the pot, add onion, ginger and minced garlic and stir-fry until fragrant, and add the minced garlic and stir-fry red oil.

6. Add carrots, winter bamboo shoots and fungus and stir-fry for 2 minutes. Add pepper and stir-fry evenly.

7. Add the fried shredded pork and stir-fry quickly and evenly.

8. Pour in the fish sauce and stir-fry quickly and evenly.