8 courses, learn slowly after transfer

1. Shredded hot and sour potatoes:

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:

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 pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp cornmeal, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, marinate for 1 minutes, and taste

3 Pour 3 tbsp oil into a pan, heat it, pour minced meat and stir-fry until the meat turns white, and then take it out 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 of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce to taste, and serve!

3. Fish-flavored eggplant:

Ingredients:

2 pieces of eggplant with a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar and sugar.

Method:

1. Wash and drain the eggplant and cut it into small round sections for later use. Wash and chop garlic, wash and chop onion, and

chop ginger for later use. Put vinegar, sugar and starch into a bowl, and add water for later use. Note: put sugar in the bowl first, and then put vinegar. Put vinegar as flat as sugar.

2. After heating the oil, put it into eggplant sections and fry until it is golden brown, remove it and drain it.

3. Saute ginger, garlic and scallion until fragrant, then pour in shredded pork, then pour in fried eggplant and stir-fry, then add the seasoning in the bowl and stir-fry, then serve on the plate.

4. Scrambled eggs with green peppers:

Practice: 1. Wash the green peppers with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and scatter them with chopsticks.

2. put oil (4g) in the pan, heat it, pour in the egg juice, stir-fry and pour it out.

3. Pour the remaining oil into the pot, heat it, add chopped green peppers, add refined salt and stir-fry for a few times. When the shredded green peppers are green, add the fried eggs and monosodium glutamate, stir-fry evenly, and cook with balsamic vinegar, and then take out the pot.

5. Radix Codonopsis

Ingredients: 1 potato, 2 eggplant and 1 green pepper

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, cornstarch and stock

Practice: 1. Peel eggplant and potato and cut them into hob blocks; The green pepper is broken into small pieces by hand. 2. Add more oil to the pot. When it is 7% hot, first put the potato pieces in, fry them into golden brown, and then take them out for later use when they are slightly transparent. 3, then pour the eggplant into the oil pan, fry until golden brown, add green pepper pieces and pick it up together. 4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, light soy sauce, sugar, salt, eggplant, potatoes and green pepper, and stir-fry slightly. 5, add water flour to collect juice

6, stir-fry dried beans < P > Ingredients: 4g lentils, 15g minced meat seasoning: 4 dried peppers, 1 tablespoon soy sauce, and appropriate amounts of pickled mustard tuber, pepper, garlic, salt and monosodium glutamate: 1, tear off the old tendons at both ends of lentils, break them into two parts, and wash them.

2. Heat 25g of oil, add lentils, fry until the lentils are wrinkled, and remove the oil with a strainer.

3. Heat another pot and saute minced meat, dried pepper, pepper, pickled mustard tuber and garlic with 1 tablespoon oil.

4. Pour in the soy sauce and stir-fry the lentils. When the lentils are ripe, turn off the heat, add salt and monosodium glutamate and stir well.

7. Chicken stir-fried flowers

Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and vermicelli. Practice: 1. Wash chicken breast, cut it into pieces, marinate it with salt cooking wine and cooking oil for a while, and then catch it evenly with vermicelli.

2. Wash the cauliflower and chop it into small pieces, sit in a boiling pot, blanch it, remove the cold water and control the purified water for later use. Shred onion, mince ginger and slice garlic.

3. Take another wok, put the oil, put the aniseed in when the oil temperature is hot, then put the Jiang Mo, put the chicken breast in the wok and stir-fry until the meat becomes discolored, then put the shredded onion and Jiang Mo into the wok and stir-fry the cooked cauliflower.

4. Put cooking wine, chicken essence and oyster sauce, and put the smooth chicken breast into the pot, stir fry quickly, add salt, stir fry, and take it out of the pot and put it on the plate.

8. Steamed pork with rice flour

Ingredients: pork belly, one seasoning: one star anise, a little onion, several slices of ginger, a little cooking wine, a few peppers, a few peppers, rice and purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: 1. Slice pork belly.

2. Marinate the meat with cooking wine, onion, ginger and star anise.

3. After marinating the meat, prepare pepper, pepper, rice and purple rice.

4. fry the prepared 3 in the pan.

5. Put 3 in the pot and cook the rice with medium fire until it turns slightly yellow.

6. use a blender to break the fried 3. Don't stir it too much. It's easy to get bigger particles.

7. Pour 6 into the salted meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Mix well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

9. Scrambled eggs with chopped green onion:

Cooking method (for two people)

Ingredients: eggs (4), onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp)

1. Wash the onions to remove the scallion, cut the green onions into chopped green onions and put them in.

3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 minute. Put 6 tablespoons of oil into the pan, turn the pan to spread the oil all over the pan, then turn it to low heat, and then pour in the egg liquid.

4. quickly turn the scrambled eggs in one direction. after about 1 minute, the eggs will solidify. at this time, quickly take out the pan to prevent the scrambled eggs from being overcooked.

Tips of the Chef

1. When scrambled eggs, the pan must be very hot, so that the scrambled eggs will be tender and slippery, and scrambled eggs without hot pan will easily fail.

2. Eggs that have been put in the refrigerator should be taken out for one hour before cooking.

3. Do not add monosodium glutamate to scrambled eggs. If monosodium glutamate is added, it will cover up the delicate flavor of the eggs after heating.

4. If you eat too many eggs, it will lead to an increase in metabolites and increase the burden on the kidneys. Just eat 1 ~ 2 eggs a day.

1, scrambled eggs with tomatoes

Method 1 of scrambled eggs with tomatoes

Description: scrambled eggs with tomatoes can be cooked by everyone, but it is delicious and difficult to cook. It is mainly due to several misunderstandings, which I will elaborate on later.

materials: tomatoes, eggs

ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat a word "fresh", and when tomatoes scrambled eggs, there are substances that form umami flavor, and there is no need to put fresh monosodium glutamate or chicken essence. That's why you don't put onions, ginger and garlic in this dish.

production method:

1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Break the eggs into a bowl, beat them well and add a little salt.

2。 Put an appropriate amount of oil in the pan (when scrambled eggs, how much oil is crucial, my experience is to put oil equivalent to 2/3 of the egg liquid), and when the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, don't move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg paste). Fry it. When both sides are golden in color, take the eggs out of the pot (you don't have to take them, but wait until you are proficient). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry them for a few times. Because the tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry them for a few times, and take them out of the pot. PS: When someone likes to cook, put some water in it. I don't recommend it. In fact, the water in tomatoes is completely enough, so there is no need to put water in it. Also, the quality of tomatoes is not good now, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in the right amount when cooking.

11. Scrambled eggs with loofah

Ingredients: eggs with loofah

Seasonings: oil, salt, cooking wine and chopped green onion.

1. Add 2-3 eggs, a small amount of salt and cooking wine. Stir well and set aside.

2. Peel, slice or dice the towel gourd for later use.

3. Heat the wok with strong fire and add oil. When the oil temperature rises, pour in the eggs, stir-fry until cooked, and fill the bowl for later use.

4. Heat the wok with strong fire and add oil. When the oil temperature rises, pour in the loofah and stir-fry. Add the cooked eggs and stir-fry. Then add the salt according to your personal taste. Stir-fry the chopped green onion for a little while and serve.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains components contained in ginseng-saponin

12, Fenglin eggplant

2 grams of basic materials, eggplant 2 grams, and vitamin C.

seasoning: 5g of peanut oil (1g of actual oil consumption), 1g of salt, 5g of monosodium glutamate, 3g of sugar, 2g of raw flour, 5g of sesame oil, 5g of chicken soup and 1g of soy sauce king.

Production process:

1. Peel eggplant, cut into large thick strips, wash shallots and cut into sections, and cut ginger into rice.

2. Heat the pan and add oil. When the oil temperature is 12 degrees, add tomato strips and fry until golden.

3. Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, white sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw flour and pour sesame oil.

13. Gold medal garlic bone

Basic material: pork ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried peppers and garlic.

1. Cut the pork ribs into 12cm long sections, and rinse with clear water to remove blood

2. Marinate them with seasonings for more than 2h (seafood sauce, sand tea sauce, soy sauce, oyster sauce, monosodium glutamate and white sugar).

3. When the oil is 2% hot, put the ribs into the pot, and fry them slowly from low to high oil temperature until the ribs are mature and crusted, and then take out and drain the oil.

4. Add minced garlic and dried chili into the pot to stir-fry until fragrant, then add the ribs to stir-fry slightly, add seasoning and put them into a pot.

-----------dividing line. When kneading dough, add an egg to every 5g of flour, and the dumpling skin will not stick.

2. When stewing meat, add a few pieces of orange peel to the pot, which can remove the peculiar smell and greasy taste and increase the umami taste of the soup.

3. Add a spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bones and preserve the vitamins in the soup.

4. Stew chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in a proper amount of balsamic vinegar and stir fry quickly. When the chicken pieces crackle, immediately heat the water (not the chicken pieces), then simmer for 1 minutes, then add seasoning, simmer for 2 minutes on low heat, and then pour sesame oil on it. Salt should be added after the soup is stewed, when the temperature drops to 8 ~ 9 degrees Celsius or before eating. Because of the high water content in chicken, the stewed chicken is salted first, and the chicken is soaked in salt water, so that the water in the tissues and cells permeates outwards, and protein produces coagulation, which makes the chicken shrink and tighten obviously, which affects the dissolution of nutrition into the soup, and the cooked chicken tends to be hard, old and rough in taste.

5. When cooking broth or sparerib soup, add a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.

6. When cooking tofu, add a little bean curd or juice, which is fragrant.

7. Stir-fry mung beans in an iron pot for 1 minutes and then cook them quickly, but be careful not to fry them.

8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, and add salt in advance to avoid rotting. 9. Add a few drops of vinegar when cooking kelp. It is also ok to put a few spinach trees

1. Before cooking the ham, coat the ham skin with some white sugar, which is easy to boil and tastes more delicious

11. Remove the smell of mutton: put the radish pieces together with the mutton, and take out the radish pieces half an hour later; It is better to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, boil for 1 minutes, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts with shells and put them in; 1 kg of mutton and 1 g of curry powder; 1 kg of mutton and 2 g of cut sugar cane; Boil 1 kg of water, add 1 kg of mutton and 5 g of vinegar, take it out after boiling, and then add water and seasoning again.

12. When cooking dumplings, add a little salt to the pot, so that the water will not overflow when the pot is opened

13. When cooking noodles, add a teaspoon of cooking oil, so that the noodles will not stick and prevent the noodle soup from foaming and overflowing the pot

14. When cooking noodles, add a little salt to the pot, so that the cooked noodles are not easy to get burnt

15. When cooking porridge or beans, do not. To keep the bamboo shoots from shrinking after cooking, add a few mint leaves or salt

17. After the pork belly is cooked, cut into long pieces, put it in a bowl, add some fresh soup and steam for a while, and the pork belly will be doubled.

18. When cooking the pork belly, never put salt first, and then put salt when eating it, otherwise the pork belly will shrink as hard as beef tendon

19.

2. When cooking beef and other tough and hard meats and game birds, add some vinegar to soften them.

21. Stew the old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, give the chicken a spoonful of vinegar first, then kill it, and stew it with slow fire, and it will be cooked thoroughly; Or put 3 ~ 4 hawthorn, the chicken is easy to rot

22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, and then stew it with low fire, the meat will become fragrant, tender and delicious.

23. Stew the old duck: it is easy to cook with a few snails in the pot.

24. When cooking the duck, remove the soy beans on both sides of the tail end of the duck, and the taste will be more beautiful.

25. Cook the bacon: Cook it with a dozen walnuts with many holes. The meat tastes delicious

27. Before making braised pork, marinate the meat with a little borax, and the cooked meat is fat but not greasy, sweet and delicious

28. When frying food, put a little salt in the pot, and the oil will not spill

29. Add some flour to the stuffing of spring rolls to avoid it.