Stew sauerkraut

Pork belly in cold water, boil for 15 minutes (water is reserved), take out sliced slices and cook with sauerkraut for another 2 minutes, add vermicelli, save trouble and warm up

= = = = = = = = =. Take all kinds of vegetables that you like, and then boil the mutton slices.

When the water is boiled again, take them out with the soup (Tonga adds a little salt) and dip them in seasonings such as sesame sauce and fermented bean curd.

= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Seasoning: salt, monosodium glutamate, sugar, mashed garlic, soy sauce, vinegar and red oil. Pour the seasoning into the lotus root slices and mix well.

Sweet and sour carp material: a carp tail seasoning: onion, ginger, cooking wine, soy sauce, sugar, vinegar, salt, chicken essence carp scale, washed. If the fish is big, you can cut a few knives diagonally on the belly of the fish, which is easy to taste. Put oil in the pot, heat the ginger slices, and then fry the fish until both sides are slightly yellow. Put cooking wine and soy sauce (soy sauce & Light soy sauce), a little sugar, onion, ginger. Pour in boiled water and fish flat, bring to a boil over medium heat, then add sugar and vinegar when the water is boiled for more than half, and adjust it to your own taste. For fear of turning the fish fragile, you can constantly pour juice into the fish noodles to taste it. Add chicken essence and salt until the soup is almost collected. You can also use water starch to quickly collect the juice and put it on a plate ...

Green and white loofah: Sauté ed ginger.

clean and chop the fresh loofah, wrap the squeezed juice with gauze, add the same amount of medicinal alcohol and honey, and mix well. When in use, dip the cotton ball in the juice and smear it on the face and arms, and then wash it with clear water after 2 minutes. Apply it once a night for a month, which can reduce wrinkles and make skin smooth and elastic.

Method of pine nut corn:

5g of pine nut

3g of corn kernels

Many people like to put some diced carrots when making pine nut corn, but it tastes more special when changing to diced Cantonese sausage. Other seasonings:

salt 3g

chicken essence 5g

chopped green onion 5g

starch 2g

Production method:

Wash pine nuts with water, and fry them in an oil pan until the color is slightly darker.

Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make a sauce; Guangdong sausage is cut into large pieces.

when the oil is heated to 6%, put the corn kernels in the pot, stir-fry them, and add pine nuts and Cantonese sausage.

stir-fry the corn kernels until they are soft, and stir-fry the sauce until the sauce is solidified.

Braised hairtail

1. Clean hairtail, cut into 6 cm sections, marinate for 15 minutes with a little salt and cooking wine

2. Take a clean small bowl, and add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use

3. Take another small bowl.

5. Pour the prepared (2) inner bowl juice into the fried fish pot, bring it to a boil with strong fire, and then turn it to low fire, so that the fish is easy to cook. Just wait a while, and the soup will become sticky and mushy, and then you can serve it on a plate.

sweet and sour hairtail

raw materials: 5g hairtail, 2g shredded onion, shredded ginger, sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, 1 teaspoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon pepper oil and a proper amount of fresh soup.

Production:

1. Remove the head, tail and internal organs of hairtail, wash it, chop it into 5 cm pieces and marinate it with salt.

2. put more oil in the pot to heat it, fry the fish fillets below, take out the pot when both sides are golden yellow, and drain the oil for later use.

3. Leave the bottom oil in the pan, stir-fry shredded onion, shredded ginger and garlic slices, add fried hairtail, cook Shao wine, vinegar and soy sauce, add a little soup, add sugar, pour pepper oil after taste, and stir well.

Note: Zanthoxylum bungeanum oil can be made by ourselves. Add oil in a wok, fry Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim the Zanthoxylum bungeanum granules. Fresh soup can be replaced by chicken powder and water.

braised prawns

recipe making: raw materials: 1 prawns. 25g of seasoning cooking wine, proper amount of refined salt, 3g of sugar, 5g of monosodium glutamate, 1g of peanut oil, 25g of sesame oil, 2g of aniseed, 75g of onion, 5g of ginger slices and proper amount of clear soup. Production process 1. Wash the prawns, cut off their whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbags, then cut off the back of the prawns and extract the sand glands. 2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil.

Ingredients: trotters

Seasonings: rock sugar, aniseed, pepper, onion, ginger, soy sauce, cooking wine, salt and sesame oil.

Method:

1 Cut the trotters in half, blanch them in boiling water, then take them out, and rinse the floating powder with water.

2 Cut the onion into sections. (Generally, four pig's trotters put about 1 pieces of crystal sugar.) Burn until the crystal sugar melts.

4 Add pepper and aniseed, then add onion ginger, cooking wine and soy sauce, add pig's trotters, stir-fry them, and add water until the pig's trotters are soft and rotten.

5 Boil them, add salt and adjust the taste.

6 Use low heat until the pig's trotters are soft and rotten, and enlarge the fire to collect soup. You can get the shredded green pepper out of the pot

Ingredients: green pepper, meat, pepper, dried pepper, ginger, garlic and onion

Seasoning: tender meat powder, soy sauce, salt,

Practice:

1. First, shred the green pepper and meat, mix the tender meat powder, soy sauce, salt and a little oil and marinate for 1 minutes.

3. Heat the oil, add some chopped green onion and fry until fragrant, then add green pepper and stir-fry for two or three minutes, then add fried shredded pork and stir-fry for two or three minutes, and then serve out. A plate of fried shredded pork with green pepper with a fragrant smell is ready.

Respondent: sorrya-assistant level 2 11-21 16:39

Other answers *** 6 items

Mushroom stewed tofu

Ingredients:

5g of fresh mushrooms, 4 pieces of southern bean curd, 1g of bamboo shoots, 25g of sesame oil, 15g of soy sauce, 5g of refined salt, sesame oil.

Practice:

1. Cut the tofu into small pieces, put it in a cold water pot, add cooking wine, cook it with strong fire until it becomes trachoma, and take out the purified water.

2. Set the wok on fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add bean curd, bring it to a boil with high fire, simmer slowly for about 2 minutes, then add sesame oil and monosodium glutamate, or thicken it and take it out.

taste: delicious and nutritious.

Respondent: it is hard to go-Trainee Magician Level 2 11-21 12: 57

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Practice:

1. Shred lean pork and cut garlic moss into sections.

2. Mix the starch with water.

3. Put a small amount of oil in the pot. When the oil is hot and smoky, add chopped green onion, then add shredded pork and stir-fry until it turns white, add a small amount of pepper noodles, soy sauce and vinegar, then add garlic moss, and then add refined salt (but garlic moss keeps crisp). Stir-fry for three minutes, add water starch mixed with water, and add monosodium glutamate.

Respondent: candied milk beans-Tong Sheng level 11-21 16: 48

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Start simple, and sum up experience while doing it:

Put oil in the pot, and the oil should be heated before you can put the vegetables down. Chinese cabbage, bean sprouts and the like should be fried quickly. When they are almost cooked, put less salt first, taste the salt and not add enough. Soy sauce should be of good quality. I have used Haitian brand for more than 2 years, and it was introduced by a friend. There are three. Super-grade straw mushroom is used for coloring when braised or braised. First, put a little less, which is lighter than your target color, because it needs to be added with light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but mainly add light soy sauce. Then buy a bottle of Changyu Gold Award Brandy, which is used as cooking wine. It is of good quality. It was originally used for western food. Although it is more expensive, the dosage is very small. Generally, braised pork is best. Add 3/4-1 lid (brandy bottle cap) to 5-75g of meat, stir-fry, add soy sauce-soy sauce, then drain, submerge the meat, bring it to a boil with strong fire, turn it to low heat, keep the water in the pot as if it were boiling until you feel rotten, drain the water with strong fire, and add a little monosodium glutamate to pepper.

Introduce some simple dishes and pasta. The simplest method of eggplant:

Cut the eggplant into oblique knives, fry it in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

fuel-saving method: cut the eggplant into oblique knives, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of normal cooking), add minced garlic to fry, pour in eggplant, stir fry a few times, add Haitian brand soy sauce, simmer for a few more minutes with low heat, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp, and bring to a boil over medium heat. When you are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl. < P > Third, the method of fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water for several hours, and change the water in the middle, so that the dried cuttlefish is chewy. No alkali.

Wash cuttlefish: Peel off the film from cuttlefish, take out the bones and internal organs and wash them.

fresh cuttlefish method:

shredded cuttlefish with green pepper:

cuttlefish is shredded, and water is boiled in the pot, with a little less water. Put the cuttlefish into the water, and the water is boiled and fished out for later use. Never pour out the water. You can eat it below. It's very fresh.

Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

put the oil in the pan, put the shredded pork in the fire, stir-fry until it is cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper and monosodium glutamate, and stir-fry for a few times.

Roasted meat with dried cuttlefish:

- Roasted pork belly or straight row, without salt.

cuttlefish is cut into pieces as big as mahjong.

the best pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, add Haitian soy sauce, stir-fry for a few times, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten, and the fire will drain the water. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.

Fourth, stew potatoes:

1 First, put thick potato chips in the oil pan and fry them (chopsticks can pass through), and then stew them.

2 a little time is longer.

Tomato and potato soup:

First, put potato chips (quickly, you can cut them thinner) in water, and never add salt. Turn the water to a low heat, and when it is almost rotten, turn it to a high heat, and add tomato chips to make it red, but tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate, and you can

5. Shrimp cooking:

First, put the shrimp in a bowl and soak it in cooking wine.

first, you can burn wax gourd or cook wax gourd soup.

second, good dried tofu, cut into filaments, and cook with dried shrimps.

6. Cooking scallops:

Put diced scallops in a bowl and soak them in cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry it in a pot, add scallops, simmer it on low heat, (salt is not added first, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg mixture and fry them over high fire.

Seven, white-cut meat:

Pig hind leg meat, whole cooked, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage method:

Slice and steam in water, and steam until it is rotten.

You can also fry the green peppers first, and then pour the steamed sausage into it for frying, which can be

You can also fry the steamed sausage slices without pepper when the Dutch beans are just on the market (tender and refreshing at this time).

Nine, fried chicken wings:

Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, then pour out the marinated water, then drag it in the egg white, then dip it in the bread crumbs, and then fry it in an oil pan. First, fry it with a small fire, and then make it golden.

Ten.

cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water with strong fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

(2) Pasta

First, the simplest mixed noodles.

Boil water, with more water.

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chopped chives in the bowl.

Then boil the water and make it a little harder.

Put it in the bowl and mix. If it is alkaline water, then add a little good vinegar.

remember the sequence, or it will taste different.

if you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold boiled water, now eat and adjust).

second, tomato and egg soup