1. Vinegar Cabbage
Ingredients: 5g tender cabbage.
ingredients: 1g of onion, ginger and garlic.
seasoning: 3g of vinegar, 2g of soy sauce, 1g of refined salt, 1g of cooking wine, 1g of monosodium glutamate, 2g of water lake powder, 35g of peanut oil and 1g of pepper oil.
Process:
1. Cut off the head of Chinese cabbage, split it, and cut it into strips with a length of 5cm and a width of 1cm.
2. Put peanut oil in the frying spoon, stir-fry the Chinese cabbage when it is 7% hot, and cook a little soup while frying (to avoid stir-frying). When the Chinese cabbage is completely fried, put the dish to the side of the spoon, add a little peanut oil in the spoon, heat it, and then put it in a wok with onion, ginger and garlic.
characteristics:
Chinese cabbage is crisp and tender, with mellow vinegar flavor, sour, salty and refreshing.
practice 2:
making materials: Chinese cabbage, soy sauce, vinegar, salt, chicken essence, onion, ginger, garlic, starch and oil
making steps: (1) washing Chinese cabbage, cutting it into rhombic pieces about 2.5cm, and cutting the onion, ginger and garlic into pieces.
(2) Put onion, ginger and garlic in a small bowl, add soy sauce, vinegar, salt, monosodium glutamate, starch and 2g of water, and stir well.
(3) Heat the wok, add the base oil, heat it, stir-fry the cabbage, pour the prepared juice after it is cooked, and stir-fry it continuously to make the juice hang evenly on the surface of the cabbage.
the characteristics of this dish are sour and salty, refreshing and clearing the stomach.
2. Fish-flavored eggplant
Ingredients: eggplant 25g, Pixian watercress 5g
Features: spicy
Production process:
peeled eggplant with knife marks, cut into pieces and fried until soft; Stir-fry the bean paste with oil in the bottom of another pan, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken it with water starch.
3. Braised pork
A catty and a half; Onion, ginger, tsaoko, nutmeg and fragrant leaves; Wash and cut rice wine and soy sauce
, put them neatly into a casserole, add onion, ginger, Amomum tsaoko, nutmeg, fragrant leaves, wine, sugar and rice wine, stir well, boil over high fire for a few minutes, and then change to slow fire after the meat is colored. After stewing for an hour, the meat is cooked and fragrant.
point 1. don't add any water, the meat itself will come out of water, and you can add a little more wine. It's better to add some fat to the meat, so it will burn better.
2. Be careful not to let the meat stick to the pot when stewing on a small fire. The fire must not be too big. I usually use the smallest fire and turn it over with chopsticks when it is ready.
3. When the meat is rotten and the soup is collected, you must pay attention to the fire, which is easy to paste.
4. Don't add too much spices, otherwise the taste will be too strong.
Maybe some mothers are used to boiling the meat first, then burning it after washing, which is ok, but it may not be as fragrant and strong. You can put potatoes, radishes, yams and so on in the meat. Amomum tsaoko, nutmeg and fragrant leaves are all spices, which are usually sold in supermarkets, and cloves can also be placed.
4。 Stir-fried beans with fragrant flavor
Raw material: tender beans
Practice: wash the beans and remove tendons, stir-fry them in exothermic oil for one or two minutes, add appropriate amount of salt, stir well, add more water until 2/3 of the beans are submerged, cover and cook for 6 ~ 7 minutes, stir-fry continuously in the middle until the water is basically dry and the beans can be cut with a spatula, and add monosodium glutamate or chicken essence to the pan.
5。 Stir-fried lettuce
Cooking method: after the pan is hot, add peanut oil, after the oil is hot, add chopped green onion and Jiang Mo, and then add the cut lettuce. It doesn't take too long, then use a shovel to make room at the bottom of the pan, add the stirred thicken, use a shovel and (HUO4) to make the thicken ripe, and then turn over the dish and let the lettuce be stained with the thicken.
note: because lettuce is easy to cook, don't fry it for too long.
6。 Sauté ed mutton with scallion
Raw materials: mutton, 1 egg, scallion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch.
production method: batch the mutton into 1.2cm thick slices, cross-punch the knives on both sides (the depth is 1/3 of the thickness of the meat), cut into 1cm long strips, then cut into cubes, put them in a bowl, add refined salt, egg white and wet starch, and stir well. Cut the green onion in half, cut it into 1.2 cm pieces for later use, take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, and when it is heated to 6% heat (about 15℃), add the diced mutton, stir it with a spoon, and then add the onion to stir it up and take it out quickly. Leave a small amount of oil in the pot, heat it with high heat, add diced mutton and scallion and stir-fry, then pour the sauce in the bowl and stir-fry, drizzle with sesame oil, turn it over a few times and leave the pot quickly.
characteristics of the dish: the mutton is tender and tender, fresh and fragrant, and the sauce is wrapped in Wang you, which makes it memorable after eating.
7。 Steamed hanging flower fish
Practice:
Ingredients: osmanthus fish, ginger, onion, red pepper, soy sauce, salt, monosodium glutamate, cooking wine, sugar
Steps:
1. Wash the fish, and draw a knife from both sides of the spine (only one side is acceptable)
2. Slice the ginger first.
3. Cut the onion into sections first, flatten the onion part and leave it, then shred the rest, and slice the red pepper
4. If the fish is not very big, you can stand it up. This time, the fish is a little big and can't stand, so I first put a layer of cooked oil on the bottom of the plate (so as to avoid the fish sticking to the plate when steaming), then put the onion on the bottom of the plate, put some ginger slices on it, and finally put the fish on them. By the way, put two pieces of ginger in the belly of the fish, which is less fishy. Put some ginger on the fish.
5. Steam on fire for 8-1 minutes (this powder is important according to the size of the fish)
6. Mix the juice with soy sauce, salt, monosodium glutamate, cooking wine, sugar and water, and boil it in another pot
7. There will be some water on the plate after steaming, and the old people call it fish juice, but they are reluctant to get rid of it if they don't pour it out. Spiced beef
Raw materials
One catty of beef, a little spiced cinnamon, three slices of ginger and onion, a proper amount of soy sauce and wine sugar.
Production process
1. Wash the beef and drain it with water; 2. Heat the pan, add oil, saute the beef, add wine, spiced cinnamon and water, bring it to a high fire and then turn to slow fire until it is cooked. Take it out. 3. Wash the pot, heat it, put oil in it, saute until fragrant, add beef, soy sauce, sugar and cooking wine, and turn to medium heat. In the meantime, keep turning the beef to avoid sticking to the pot until the marinade is dry. Take out the beef, let it cool, cut it into thin slices and serve it.
9。 Vinegar shredded potato
Ingredients: potato, vinegar, onion, oil, pepper and dried red pepper
Production process:
Practice: 1. Slice potatoes, soak them in cold water for half an hour, drain the water. Cut the onion into sections. 2. Put two tablespoons of oil in the pot and heat it. Put a handful of pepper to fry until the surface begins to turn black, and take it out. Pepper will turn black if it is not dried. 4. Turn the shredded potatoes a few times, put some vinegar and salt, and continue to stir fry. When the shredded potatoes are almost cooked, add the onion and chicken essence, mix well, and take out the pan. < P > Key points: 1. Cut the shredded potatoes finely and evenly. You can go to a Chinese restaurant for training for half a month during the holiday. 2. Soak the shredded potatoes in cold water for a while, and they will be crisp when fried.
Features:
Bright color, refreshing and refreshing.