How to make scrambled eggs with spinach details the cuisine and functions: home-cooked recipes

Ingredients for making scrambled eggs with spinach: Ingredients: 300 grams of spinach, 3 eggs, salt, cooking wine, green onions Add appropriate amounts of minced ginger, MSG and sesame oil. Teach you how to make spinach scrambled eggs, how to make spinach scrambled eggs so delicious 1. Wash the spinach and cut it into 3-4 cm sections, blanch it in boiling water, take it out, soak it in cold water and set aside; Add salt and beat in bowl. 2. Place the wok on a high fire, heat the oil, pour in the eggs and fry until cooked, set aside. 3. Heat the wok again, add oil, add onion and ginger and sauté until fragrant, add cooking wine, add spinach and salt, stir-fry until the spinach is broken, then add the fried eggs, stir-fry evenly, add MSG and sesame oil and stir-fry Remove from pan evenly. Don't blanch the spinach too much. If you have a microwave, you can heat the spinach over high heat for about 1 minute without using cold water. The recipe of scrambled eggs with chives introduces the cuisine and functions in detail: home-cooked recipes and private dishes

Taste: fresh aroma Process: fried eggs with chives Ingredients: Ingredients: 4 taels of leeks (about 160 grams), large eggs 3 pieces

Seasoning: 3 tablespoons of raw oil, 2 teaspoons of cornstarch, 1 tablespoon of water, 1/4 teaspoon of chicken powder, 1 teaspoon of sesame oil, a little pepper. Teach you how to make scrambled eggs with leeks, how to make scrambled eggs with leeks to make them delicious:

1. Wash the leeks and cut them into small pieces; 2. Mix the cornstarch with water to make cornstarch water and set aside; 3. , mix the seasonings, leeks, and cornstarch water together; 4. Beat the eggs in a large bowl; 5. Heat the wok, add three tablespoons of raw oil, when the oil is hot, pour in the leeks and egg liquid, and quickly Fry until solid, then serve on a plate. Tip: Add the mixed cornstarch water into the eggs to avoid excessive moisture when frying the leeks. How to make stir-fried kidneys with detailed introduction to the cuisine and functions: home-cooked recipes

Ingredients for making stir-fried kidneys: Main ingredients: 200 grams of pork kidneys

Accessories: winter bamboo shoot slices, water-fried fungus each 50 grams; 10 grams of soy sauce, 3 grams of refined salt, 1 gram of MSG, 20 grams of Shaoxing wine, and 15 grams of wet powder; Features of stir-fried kidney flowers: fresh and tender kidney flowers, beautiful shape, mellow taste, smooth and not greasy; teach you how to stir-fry kidney flowers How to make stir-fried kidneys to make them delicious? 1) Wash the kidneys, cut them into two pieces, remove the smell from the kidneys, cut them into wheat ears, cut them into strips 2 cm wide and 5 cm long, add soy sauce to taste, and use Mix the wet starch well and set aside; 2) Boil the bamboo shoots and fungus in a pot with boiling water, and mix soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup, and wet starch into a sauce; 3) Add peanut oil to the wok and put it on a high fire When it reaches 90% heat (approximately 225°C), slide the kidneys into oil until they curl up into ears of wheat and quickly remove them. Leave a small amount of oil in the wok. When it reaches 60% heat (approximately 150°C), add garlic slices and green onions. Add in stir-fry at the end, add vinegar and Shaoxing wine, add sliced ??winter bamboo shoots and fungus and stir-fry briefly, pour in the gravy, then add the kidney flowers, toss quickly, pour in chicken oil and serve.

How to make steamed mandarin fish with detailed introduction to the cuisine and functions: home-cooked recipes

Ingredients for making steamed mandarin fish: Ingredients: One mandarin fish (about 750 grams)

Accessories: 3 slices of cooked ham (25g), 6 slices of cooked bamboo shoots (60g), 3 large shiitake mushrooms, 2.5g of ginger slices, 1 onion knot

Seasoning: 2.5 refined salt g, 1.5g MSG, 25g Shaoxing wine, 10g cooked chicken fat. Characteristics of steamed mandarin fish: light and pleasing color, taste like crabmeat, fresh and fragrant. Teach you how to make steamed mandarin fish and how to make steamed mandarin fish delicious. 1. Cut open the mandarin fish and lay it flat on the cutting board. Use a knife to cut open the fish from head to tail, and then make diagonal slices every 25 cm on the back of the fish, with the knife going as deep as the bone. 2. Take a large waist plate, put the mandarin fish, add Shaoxing wine, ginger slices, green onions and cooked ham slices, steam for 15 minutes. After coming out of the cage, remove the onion knots and ginger slices, and pour the original juice into a small bowl. 3. Blanch the mushrooms and bamboo shoots in boiling water, place 3 bamboo shoots on each side of the fish body, place the ham slices and bamboo shoots apart, and cover the mushrooms with the mushrooms. 4. Pour the original juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken oil to boil, then pour it on the fish and serve. How to make spicy and sour cabbage. Detailed introduction to the cuisine and functions: Sichuan home-cooked recipes and private dishes

Taste: hot and sour flavor. Ingredients for making spicy and sour cabbage: Ingredients: 1/4 Chinese cabbage (about 400g)

Seasoning: 1 large piece of dry ginger (about 30g), 8 dry red peppers, 1 small handful of Sichuan peppercorns (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of light soy sauce, 1 tablespoon of white sugar (15g) , 1 teaspoon of chicken essence (5g), 1 teaspoon of salt (5g), 1 tablespoon of oil (15ml) teaches you how to make hot and sour cabbage, how to make hot and sour cabbage delicious. Method:

1. Dried ginger Scrape the skin and cut into shreds. Peel off the old outer leaves of the Chinese cabbage. Put the vegetable leaves into a pot of boiling water. Boil for 1-2 minutes until cooked. Remove and drain. Cut into strips 2cm wide and 5cm long. 2. Put the balsamic vinegar, light soy sauce, salt, white sugar and chicken essence into a small bowl and mix thoroughly to form a sauce. Mix well with the cabbage strips in a slightly larger container, place the cabbage strips wrapped in sauce on a plate, and place ginger shreds on the surface. 3. Heat the wok over high heat, add cold oil, add the dried red chili peppers and Sichuan peppercorns into the pan, reduce the heat to low and fry slowly until the chili peppers turn brown. Remove from heat before peppercorns turn black. Pour the oil directly on the cabbage placed on the plate, and it's done.