1. Sweet and sour fish pieces (boneless)

Practice:

1. Buy peeled and boneless fish pieces in the supermarket and cut them into pieces. Put a proper amount of salt to catch them evenly, marinate for 2 minutes, then add an egg white, and catch them evenly.

2. Put 4 tablespoons of oil in the pot and heat them. Roll the fish pieces on dry raw powder one by one and fry them in the pot. Seed the green pepper and cut it into pieces. Put a teaspoon of oil-fried minced garlic in the pot, stir-fry the green pepper and salt, and then serve it out ..

4. Put a teaspoon of oil in the pot, stir-fry the Jiang Mo, add the fried fish pieces, and gently stir a few times .. Put three teaspoons of sugar, two teaspoons of vinegar, two teaspoons of raw flour and half a glass of water in the bowl, and pour them into the pot with chopsticks. Quickly push the fish pieces with a spatula, so that each piece is covered with juice. Mix well and take out the pot.

This is delicious, but it is troublesome. Fish pieces without bones are more easily broken. If you don't like green peppers, you can omit the step of frying them.

Second, Kung Pao Chicken

Ingredients: chicken, fried peeled peanuts, red peppers, dried peppers, pepper, soy sauce, vinegar, salt, sugar, monosodium glutamate and raw flour. Pat twice with the back of the knife and cut into diced pieces. Add salt, soy sauce and cornflour and mix well. If you have cooking wine, you can add a spoonful. After mixing well, add a spoonful of oil and mix well.

2. Remove seeds from red pepper and cut into pieces. Slice broccoli, cut garlic into minced garlic, and cut onion into pieces. Add a spoonful of vinegar, a spoonful of soy sauce, a spoonful of sugar (if you don't like sweet food) and a tablespoon of cornflour. Put a lot of oil, pour in the diced chicken, and when you see that the diced chicken turns white, pick it up quickly, and leave the oil in the pot.

4. Burn the oil in the pot until it is red, add the pepper and stir-fry until fragrant, then take out the pepper, and then put the dried pepper and minced garlic. The fire should be strong and the action should be quick, and don't burn it. Add the vegetables, add a little salt, stir-fry quickly, stir-fry for about half a minute, and pour it into the pot. Put the onion into the pot.

3. Sliced potatoes in vinegar

Practice:

1. Slice the potatoes, soak them in cold water for half an hour, drain the water. Cut the onion into pieces.

2. Put two tablespoons of oil in the pot and heat it. Put a handful of pepper in the pot until the surface begins to turn black, and take it out.

3. Pepper will turn black if it is not dried.

4. Turn the shredded potatoes a few times, add some vinegar and salt, and continue to stir fry. When the shredded potatoes are almost cooked, add onion and chicken essence, and mix well.

Key points:

1. Cut the shredded potatoes finely and evenly. You can use the holiday to go to a Chinese restaurant for training for half a month.

2.

seasoning: 5g of vegetable oil, 3g of soy sauce, 3g of pepper and pepper, 2g of chili powder, 8g of onion and ginger, 13g of cooking wine (red wine is available), 3g of bean paste, 5g of Sichuan douchi, and a little of coriander.

Practice:

(1) Stir-fry rice and grind it into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. After mashing ginger, wash and chop it with a little soaked coriander.

(2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper, rice flour, etc., put them in a bowl and steam them in a drawer, then take them out and sprinkle with chopped green onion. Serve coriander, pepper powder and pepper in a small dish.

characteristics: fresh, tender, mellow and spicy.

five, spiced chicken wings

ingredients: chicken wings (chicken legs, meat, ribs can be used) 5g

condiments: five spices (available in Asian stores) 2g, soy sauce 5g, oil 5g, salt 1g, crystal sugar 3g (sugar is acceptable)

Practice:

1. Heat the pot with oil.

2. Wrap the five spices in gauze (of course, you don't have to wrap them if you are afraid of trouble, but when you eat, it's a little troublesome, and there are particles of fennel and pepper everywhere), add water to boil and remove the foam.

3. add soy sauce, salt, rock sugar and chicken wings, and cook the chicken wings to taste.

put the remaining soup in the refrigerator, which can be used for about ten times, with some salt, rock sugar and soy sauce in the middle. Very affordable! ! !

VI. Stewed beef

Ingredients: 5g of beef and appropriate amount of white radish.

seasoning: 15g of cooking wine (red wine is fine), 1 Chinese prickly ash, 3g of monosodium glutamate, and appropriate amount of onion, ginger and salt.

Practice

(1) After the beef is cut into pieces, soak it in cold water for half an hour, and move it into a boiling pot to stew and remove the froth until the meat is cooked and foam-free.

(2) At this time, add the onion (long section), ginger (broken), pepper and cooking wine into the pot, stew with slow fire until it is 9% rotten, then add the radish (peeled and cut into hob blocks)

(3) Add salt and monosodium glutamate when the radish is stewed.

features: the soup is fresh and palatable, and the meat is soft, rotten and fragrant

VII. Braised pork

Main ingredients: pork belly 2.5 kg

5 grams of seasoned oil, 12 grams of sugar, 15 grams of salt, 1 grams of cooking wine (red wine can be used), 25 grams of ginger and 5 grams of onion.

Practice

(1) Scrape the pork skin clean, roast it with fire, color it, put it in warm water, scrub it clean, and cut it into 3 cm square pieces. Slap onion and ginger loosely.

(2) Heat the pan with a spoon of cooked oil, add 5g of white sugar and sand it into a sugar color. When the sugar is fried to light red and bubbles, put the onion, ginger and meat pieces into the pan, stir-fry until it is half done, then cook the cooking wine, stir-fry for 5 minutes, then add water to soak the meat pieces, add white sugar and salt, stew the meat with low fire and skim off the oil slick.

it is characterized by ruddy color, sweet and salty taste, and it is not greasy to eat

VIII. Chicken nuggets

One chicken and 25g carrots are the main ingredients.

8g of seasoning vegetable oil, (the actual consumption is about 5g), 4g of soy sauce, 1g of bean paste (available in larger Asian stores), 5g of oil, 1g of salt, 5g of ginger, 5g of monosodium glutamate and 1,5g of soup (as usual, water is used).

Practice

(1) Cut the chicken into pieces, fry it in 8% hot oil and take it out. Cut carrots into triangles and fry them (if you don't want to fry them, you can just fry them). Slice the onion and ginger.

(2) First, clean the bean paste and fry it with a little oil, add soup and cook for a while, remove the residue of the bean paste, then add chicken pieces, onion, ginger, salt and cooking wine, cook thoroughly and skim off the floating foam, and simmer with slow fire until the carrots, chickens and carrots are rotten, then collect the concentrated juice and adjust the taste.

It is one of the convenient dishes with fresh flavor.

9. Boiled meat slices

Ingredients:

green vegetables, meat slices.

anything is good, regardless of the variety. Sliced meat is also optional, and pigs and cows are all fine.

wash the vegetables, cut a knife from the middle and cut them into two parts.

sliced pork, not very thin.

Seasoning:

Shredded onion, sliced garlic, sliced ginger (I didn't buy it today, so I used ginger powder instead), a tablespoon of watercress in Xixian County, dried pepper and prickly ash

Preparation:

1. Marinate the sliced meat with starch, salt and cooking wine for a while. Personally, I like to put more starch, so that the soup will not be too thin and the meat slices will be more tender and smooth.

2. Heat the pot, put the pepper and pepper in the pot without oil, and then take out the pot after smoking and smelling the spicy taste. Don't make a big fire, or it will burn, especially the peppers.

roll the pepper into powder and cut the pepper into sections.

Practice:

1. Put oil in the pan, stir-fry shallots, ginger and garlic, add bean paste and turn it over a few times

2. Add appropriate amount of water, salt and chicken powder. I cut a few bigger pieces of onion and put them in to cook together.

3. When the water boils, pick out the big onion segments.

Add vegetables, blanch them a little, and you can take them out of the pot. Don't cook them. It's best to keep them crisp.

When the cooked vegetables are put in the pot, it can be seen that the vegetables are still very green and quite upright.

4. Wait for the water to boil, turn down the heat, shake off the pieces of meat, put them into the pot one by one, then turn to high heat, turn them over with chopsticks several times to make sure that the pieces of meat are not stuck together, cover the pot and cook for a while until the pieces of meat are cooked thoroughly.

5. Put the cooked meat slices into the pot where the vegetables have just been put, and sprinkle with the prepared pepper powder and pepper.

it's not over yet!

the last step: burn a few tablespoons of oil in a clean pot, and wait until the oil smokes and pours into the basin.

you can hear "Cha-".

X. Sichuan style pork

Materials:

Pork belly with skin, green pepper (or garlic sprout), bean paste, dark soy sauce, ginger slices, monosodium glutamate and refined oil.

Hair-making:

1. Boil the pork in water and cut it into thin slices, and cut the onion and green pepper into sections.

2. Heat the oil and stir-fry the sliced meat.

3. when the meat is rolled up, add green pepper, bean paste and other seasonings and stir-fry for a few times.

(You should add some soy sauce for color matching. You can also add less sugar when cooking. )