Recipes for Ten Popular Dishes Recipes for Ten Popular Dishes - Mapo Tofu 1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, crushed dry red pepper, green garlic, minced ginger, Sichuan pepper powder, water starch, soy sauce

, a little sugar.

2. Add a little vegetable oil to the pot and heat over high heat. When the oil is hot, add bean paste, salt, dry red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also marinate the minced beef with the above seasonings and add them together.

Sauté until fragrant.

3. Add tofu cut into small pieces.

Reduce heat to low and bring to boil.

4. After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce.

After the gravy is evenly coated, turn off the heat and remove from the pot.

5. Remove from the pot, sprinkle with Sichuan peppercorns, and the fragrant, Sichuan-flavored Mapo Tofu is served!

Ten home-cooked dishes - Coca-cola chicken wings Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little chili powder, a little cumin (granulated cumin, not powdered).

Steps: Put water in the pot, wait until the water boils and then add the chicken wings. The chicken wings are 7 mature.

Drain the water and set aside.

Add more oil, stir-fry the chopped green onion and garlic, add the chicken wings, add cumin and chili powder, stir-fry over high heat until the skin is slightly charred.

Use a spoon to skim off the excess oil, add the cola, salt and MSG. Do not add any water. When the cola is almost dry, turn down the heat slightly to collect the juice.

While burning the cola, you can use a spoon to skim off the minced garlic and onion.

Don’t forget to add the juice when serving the dish at the end.

This dish is better than KFC's chicken wings.

The chicken wings are spicy and crispy to the bone.

Ten popular cooking recipes - twice-cooked pork. Ingredients: pork butt tip, green garlic. Accessories: bean paste, black bean paste, onion, ginger, pepper, aniseed, cinnamon, rice wine. Boil the meat in boiling water for about 20 minutes. Add onion and ginger.

, pepper, aniseed, cinnamon, rice wine, skim off the foam, wait until chopsticks can be inserted into the meat, turn off the heat, soak for 5 minutes, then take out the pot and pat the green garlic, cut into oblique sections, and cut the meat into large thin slices, it depends on you

When the knife is done, the thinner the better. Put a little oil in the pot, add the white meat, stir-fry, until the fat becomes curled and transparent, shovel the meat to the edge of the pot (this is what lazy people do! Haha! In fact, it should be the meat

Scoop it out first and fry the bean paste), add the bean paste, stir out the red oil, add the black bean paste, shredded ginger, green garlic, and stir-fry together.

There is no need to add salt when frying this dish because the bean paste is already salty enough.

When the green garlic becomes slightly soft, drizzle with rice wine and it's ready to serve.

Ten home-cooked dishes - braised pork 1. Wash the wok, heat it up, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat.

Preparation: Cut a piece of pork belly into 1cm square strips.

2. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.

3. Pour in the sliced ??pork belly and stir-fry evenly so that each piece of meat is coated with sugar color.

4. Add soy sauce, cooking wine, ginger, rock sugar and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes.

When the juice is almost evaporated, increase the heat to reduce the juice.

5. This is what it looks like when it’s done. Ten common cooking methods - pickled fish 1. Generally, it’s better to use grass carp or black fish.

2. Wash the fish, paying attention to the black membrane in the abdominal cavity.

3. Cut off the shark fins... (It’s also good to make shark fins after drying... haha) 4. Cut the fish into sections.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer. Feel the position of the fish bone and adjust the direction of the knife in time... If you can't cut it well, buy a few more fish to practice first.

:) 6. Remove the fish bones.

Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step... 7. Place the sliced ??fish horizontally, along the tail to the fish

Use a knife to cut off each piece one by one in the direction of the head. The thickness of each piece is about 5-7 mm.

Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~ 8. Take an egg, pour it with your left and right hands, pour out the egg white, and set aside. 9. Cut the fish bones into sections and put them together with the fish fillets and heads.

Put it into a basin, add salt and cooking wine and stir, then add the egg white and mix well, let it sit for 20 minutes~ Wait for a while, hey 10. Pickled cabbage……………………Cuihua, serve pickled cabbage.

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One or two packs are fine, just add more if you like.