Canned meat, hot and sour soup, sandwich, salad. . .
Black herring with tomato sauce
Black herring with tomato sauce
Ingredients: 3 kg herring (it takes a long time to cook once, which is a little annoying, so I cook a lot at a time and put the rest in the refrigerator)
Note: Black herring is a kind of marine fish, which is rich in oil and has delicious thorns. Best for ketchup.
Ingredients: tomato sauce, two tomatoes, onion, ginger and garlic (not too little, but more fish), a bottle of beer, pepper, star anise, salt, sugar, soy sauce, fragrant leaves and Korean boxed hot sauce (both of which are not worth mentioning).
Practice: Wash herring, cut into sections and drain water, cut tomatoes into small pieces, pat ginger flat, cut onions into sections, and slice garlic.
Put the wok on the fire, wipe the wok with ginger slices (to prevent fish from sticking to the wok), add oil, heat it, add star anise and pepper to make it fragrant, add herring, onion, ginger and garlic, a quarter bottle of beer (to prevent fish from burning the wok), tomatoes and tomato sauce (equivalent to a bag of tomato sauce), stir fry for a while, and then pour in the remaining beer, sugar, salt and soy sauce. After boiling, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and valve, turn to low heat for two or three minutes after the fire is vented, stew for half an hour, and smell the fragrance floating in the middle. When the pressure cooker cools and no longer deflates, open the lid and a pot of black herring with tomato juice will be ready. Even the thorns are crispy, delicious and nutritious.
Tomato tofu
Ingredients: tofu 1 (about 500g), a little tomato sauce (three spoonfuls or according to personal taste).
Accessories: salt, sugar, white vinegar (white vinegar is to not affect the color of dishes, if it does not affect the color, ordinary vinegar can be used instead)
Onion, ginger, vegetable oil and water starch are appropriate.
Cooking process:
1 diced tofu 1.5 square centimeter,-just a few strokes with a knife.
Boil a small pot of water, put tofu in it and boil it (it may take three to five minutes after boiling), then take it out for later use.
Pat the onion and ginger with a knife, don't break them, (we will soon know why)
3 light the frying spoon with a little oil. After the onion and ginger are fragrant, pull them out with a spatula.
4 add tomato sauce and fry for a while. If the tomato sauce is too strong, you can add some water-not too much.
5. Stir-fry the washed tofu a few times.
Add the right amount of salt, sugar and vinegar, and let the tofu fully absorb the sauce in the pot for a few minutes.
7. Dissolve starch (one teaspoon) with clear water, stir well, pour into the pot and stir thoroughly with a spatula.
8 collect thick soup and take it out of the pot.
Tofu with tomato sauce
Ingredients: 300g tofu, 20g tomato sauce, 5g salt1.5g vinegar10g sugar10g ginger, 30g oil and 3g starch.
Production process:
1 Cut the tofu into cubes of 1.5 cm and blanch it in boiling water. Pat the ginger with a knife, but don't break it. Starch dissolves in water.
2 Put the wok on fire, add oil, add ginger, stir fry, take out ginger, add tomato sauce and stir fry, that is, add water150g, add salt, vinegar and sugar, add tofu, boil, and thicken the soup with starch. It tastes sweet and sour, slightly salty and bright red.
When cooking, pay attention to thicken the juice. You can also add a little dill, which can be diced.
Minced meat, tomatoes and tofu
Raw material preparation: south tofu100g, minced lean meat10g, tomato sauce10g, garlic paste, onion, salt, starch and oil.
Preparation method:
Dice tofu and blanch; Add oil to the wok and stir-fry minced meat; Stir-fry onion, garlic and tomato sauce with base oil; Then add minced meat and tofu, season, stew slightly and thicken.
Spicy cabbage bean curd pot
Ingredients: homemade Korean spicy cabbage, old tofu, onion, salt, chicken essence, tomato sauce and ginger.
Exercise:
1, sliced tofu, diced or shredded spicy cabbage, and put them in the pot together.
2. Add water and ginger, add a little tomato sauce (to neutralize a little spicy taste) after boiling, and then simmer 1 hour to make the tofu fully tasty.
3. Add a little salt and chicken essence when turning off the fire, sprinkle with chopped green onion and serve.
It looks like a spicy cabbage tofu pot in Korean dramas, but they use a stone pot and I use a pot. Hehe, it tastes good, but it's a little spicy. Very enjoyable!
Ketchup bean curd residue
Ingredients: 50 grams of tomato sauce, 200 grams of bean curd residue, 50 grams of bamboo shoots, 50 grams of salt, monosodium glutamate, sugar and salad oil.
Method:
① Wash bamboo shoots, cut them into filaments and blanch them in boiling water for later use.
(2) Put the wok on fire, pour the salad oil into the tomato sauce, pour the red oil into the bean curd residue, fry the shredded bamboo shoots for a while, add salt and stir the monosodium glutamate evenly.
Fried eggplant.
Materials:
Two eggplants, half a pot of light salt water, one egg, flour, garlic, soy sauce, soy sauce, tomato sauce, minced meat, cooking wine and starch.
Exercise:
1, slightly marinate minced meat with cooking wine, soy sauce and starch;
2. Cut eggplant into hob blocks, soak it in light salt water to remove astringency, take it out for about half an hour, wash it and drain it, wrap it in batter made of whole eggs and flour, fry it in a pot until the surface is golden, and take it out;
3. Pour out most of the oil, stir-fry the minced meat in the remaining oil until it becomes discolored, add garlic, stir-fry slightly, add tomato sauce, soy sauce, add a little water, cook for a while, pour in the fried eggplant pieces and mix well until it is covered with sauce. Turn off the heat and serve.
Chrysanthemum eggplant
Ingredients: 300g long eggplant.
Ingredients: 5g carrot, 30g flour, 750g salad oil and 8g wet starch.
Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.
Making:
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2. Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and put it on the plate.
3. Heat the base oil in the spoon, stir-fry the tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate, boil, thicken with wet starch, add oil and pour it on the fried eggplant.
The key is: cut the eggplant deeply but not deeply, and dip the eggplant evenly when dipping the flour.
Tomato and eggplant cake
Ingredients: tender eggplant 250g, meat stuffing100g.
Ingredients:100g of bread crumbs, 2 eggs, 30g of flour,10g of carrots, 8g of wet starch and 750g of salad oil.
Seasoning: 30g of tomato sauce, 20g of sugar, 5g of rice vinegar, 5g of iodized salt, 4g of monosodium glutamate and 4g of minced onion and ginger.
Making:
1, the eggplant is pedicled, washed and peeled, and the top knife cuts a disc with a thickness of 0.3 cm. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant into two pieces, put the meat in the middle and dip it in flour. Carrots are sliced like eyes.
2. Beat the remaining eggs into a bowl and mix well. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.
3, put oil in the spoon, burn 50% to 60% heat, put the eggplant cakes into the spoon one by one, fry them into jujube red, then remove them and drain them.
4. Add base oil to the spoon, heat it, add tomatoes, stir fry, add broth, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake.
Key: pat the eggplant cake evenly when it is stained with residue to avoid falling off when frying.
French eggplant steak
Ingredients: 400g eggplant.
Ingredients: 2 eggs, 50g flour,100g bread crumbs and 750g salad oil.
Seasoning: 50g of tomato sauce, 0g of sugar10g, 5g of iodized salt and 3g of monosodium glutamate.
Making:
1, eggplant pedicled, washed and peeled, cut into pieces with a thickness of 0.6 cm, and marinated for 10 minute.
2. Beat the eggs into the bowl and stir them into egg liquid with chopsticks. Squeeze the salted eggplant slices out of the water, dip them in flour and drag the whole egg liquid, then dip them in bread crumbs and pat them gently.
3, put oil in the spoon, burn 50% to 60% heat, add eggplant and stir-fry until it is purplish red, remove the oil, change a piece of paper, and put it on the plate.
Stir-fry tomato sauce with a spoon, add salt, and dip the sugar in a small bowl when eating.
Key: Squeeze the eggplant slices as dry as possible after pickling, and then dip them in flour.
Nongqing egg-stuffed rice
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Ingredients: rice, eggs, flour, salt, chopped green onion, pork belly, spicy cabbage, honey, tomato sauce and cucumber.
Ingredients: eggs, spicy cabbage and pork belly
Production method:
1, rice steamed by rice cooker
2. Beat 3 eggs, add a little flour, salt and chopped green onion to make a thin paste.
3. Pour the oil into the pot (preferably flat-bottomed) and simmer slowly. Pour the egg paste into the pot and turn it over. Make it as big as possible. When it solidifies, turn it over. After making the egg skin, lay it flat on a big plate.
4, stir-fried pork belly, 8 mature spicy cabbage, stir-fry and serve.
5. Spread the white rice in the middle of the egg skin, then spread the fried pork belly on the white rice, then wrap the egg skin from both sides and seal it with honey, and then quickly turn the wrapped rice upside down and seal it.
6. Write and draw on it with ketchup, and finally add some raw cucumber slices to decorate it.