Fried Tofu with Tomato

Processing technology: Fried taste: sour and sweet

Ingredients: Tofu (North) 15g Tomato 5g Ingredients: Seasoning: Vegetable oil 1g Welsh onion 2g white sugar 5g monosodium glutamate 2g salt 4g starch (corn) 5g tomato juice 2g.

1. Cut tofu into small pieces; 2. Wash the onion and cut into sections; 3. Cut the tomato into pieces; 4. Take the oil pan, saute the onion until fragrant, add the tomato and stir-fry for a while, and add the tofu to cook for about 8 minutes; 5. adjust the taste, add tomato juice and bury it.

making process of soup-served milk cabbage

cooking taste: salty flavor

ingredients: 5g of cabbage; ingredients: 2g of straw mushroom, 5g of medlar; seasoning: 4g of salt, 2g of monosodium glutamate, 2g of pepper, 2g of sesame oil, 1g of ginger, 1g of starch (pea), 5g.

1. Remove the roots and wash the milk cabbage, and cut into strips along the length. Wash and shred ginger.

2. after the water in the pot is boiled, add the cabbage and put it on the plate thoroughly.

3. add soup to another pot, add straw mushroom, medlar, refined salt, monosodium glutamate, pepper and shredded ginger, bring to a boil, thicken the wet starch, pour in sesame oil, and pour on the cabbage.

soup spinach

production process: grilled taste: this taste is salty and fresh.

ingredients: 4g spinach ingredients: 1g straw mushroom seasoning: 5g medlar, 5g scallion, 5g ginger, 5g garlic, 3g monosodium glutamate, 5g salt and 1g pepper

1. Wash the spinach. Wash onion and ginger and cut them into shreds. Peel, wash and chop garlic into minced garlic.

2. add water to the pot, blanch the spinach, take it out and put it on a plate.

3. Add soup, ingredients and seasonings to the pot, bring to a boil, and pour it on the spinach.

roast tofu with loofah

production process: roast taste: salty flavor

ingredients: tofu (north) 3g loofah 2g ingredients: seasoning: salt 8g scallion 15g soy sauce 5g monosodium glutamate 2g starch (corn) 1g vegetable oil 25g

1. Cut tofu into cubes 1.5cm square and put it in boiling water.

2. the skin of the loofah is peeled off, washed and cut into diamond-shaped rotary knife blocks;

3. Place the pan on a high fire, pour in cooking oil and heat it to 8%, then add the loofah and stir-fry;

4. Add clear soup, soy sauce and chopped green onion, bring to a boil, then pour in tofu, and simmer with low fire until the tofu bulges. When half of the soup is left, simmer slightly with high fire;

5. Add monosodium glutamate, thicken it with water starch, and put it in the pan.

colorful laver soup

making process: cooking taste: salty and delicious

ingredients: laver (dried) 2g eggs 5g cucumbers 5g fungus (watered) 2g ham 3g carrots 4g ingredients: seasoning: salt 3g monosodium glutamate 2g pepper 2g sesame oil 1g

1. Wash the sediment from Porphyra aquatica. Knock the eggs into a bowl and beat well.

2. put all kinds of auxiliary materials into the pot and blanch them, then take them out for later use.

3. add water to the pot, add refined salt, monosodium glutamate and pepper, add laver, push the laver away with a spoon, add all kinds of auxiliary materials as soon as the water is boiled, pour the eggs along the side of the pot, pour in sesame oil and take out the pot.

small fried pork

production process: fried taste: slightly spicy

Ingredients: pork rib (pork belly) 3g; Ingredients: pepper 2g; seasoning: garlic 1g; ginger 1g; salt 5g; monosodium glutamate 2g; soy sauce 1g; lard (refined) 2g

1. Wash and slice pork belly;

2. Wash the pepper and cut it into sections;

3. Stir-fry the pork belly in the oil pan until it is half done, add the bell pepper and stir-fry, add a little hot sauce before taking out the pan, and serve.

three-color cold salad

production process: mixing taste: garlic flavor

Ingredients: mung bean sprouts 1g dried bean curd 1g celery 15g ingredients: seasoning: sesame oil 15g salt 3g soy sauce 5g vinegar 3g garlic 1g

1. Remove the roots and leaves from celery, wash and cut into sections, blanch in a water pot and soak in cold water.

2. Wash the mung bean sprouts selectively, first blanch them in the water pot and take them out, then soak them in cold water for cooling;

3. Chop garlic cloves into mud;

4. Take out the mung bean sprouts and drain the water;

5. Mix sesame oil, vinegar, refined salt, soy sauce and garlic paste into juice;

6. Cut the dried bean curd into filaments, add celery and bean sprouts, pour in the mixed juice and mix well.

stewed beef with potatoes

production process: original stew taste: salty and delicious

ingredients: beef (fat and thin) 5g potatoes 25g ingredients: seasoning: cooking wine 1g scallion 1g ginger 1g pepper 3g star anise 2g salt 5g monosodium glutamate 3g salad oil 2g

1. Cut the beef into pieces, scald it with boiling water and take it out.

2. Wash the potatoes, peel and cut into small pieces, and soak them in clear water for later use.

3. Slice ginger and cut onion.

4. Heat the pot with base oil, add beef and stir-fry to remove the water on the surface, then add clear soup and seasoning, bring to a boil with high heat, skim the floating foam, switch to low heat, and when it is 8% rotten, add potato pieces and continue stewing. When the potatoes are tasty and crisp, put them in a soup bowl.

fried eggplant with pepper

production process: fried taste: slightly spicy

ingredients: eggplant 2g, green pepper 5g, hot pepper 5g, ingredients: seasoning: garlic 5g, ginger 5g, green onion 5g, cooking wine 5g, soy sauce 6g, white sugar 4g, salt 3g, sesame oil 4g, starch (peas) 5g, vegetable oil 5g, monosodium glutamate 4g

1.

2. Seeds of green and red peppers are removed and cut into slender strips;

3. Heat the wok, add the oil to 6% heat, pour in the eggplant, stir-fry the green pepper for a while and pour it into the colander;

4. Leave a little oil in the wok, add garlic, Jiang Mo and chopped green onion and stir-fry;

5. Pour in eggplant, green pepper, cook rice wine, add a little water and seasoning, stir-fry a few times;

6. thicken with wet starch and pour sesame oil, and serve.

Dry-roasted green beans

Production process: Dry-roasted taste: bad smell

Ingredients: 5g green beans, 5g winter vegetables, ingredients: seasoning: 5g vegetable oil, 3g salt, 1g monosodium glutamate, 5g fermented grains, 5g green onions

1. Remove tendons from green beans and cut them into inches;

2. Wash and chop the winter vegetables;

3. Heat the pan with oil to 5% heat, add chopped green onion and stir-fry, then add green beans and winter vegetables and stir-fry;

4. Add a little water, salt and waste juice to the pot and cook together;

5. Boil until the water is dry, and sprinkle with monosodium glutamate.

Making process of egg and pea

Mixing taste: salty flavor

Ingredients: 15g of egg and 2g of pea, ingredients: 1g of potato, seasoning: 3g of monosodium glutamate and 1g of peanut oil, 3g of salt

1. Beat the egg in a bowl, add refined salt to break it up, fry it in an oil pan, take it out, chop it up and put it on a plate;

2. fry the green peas in an exothermic oil pan until they break, then take them out of the pan and put them in an egg pan;

3. Cook potatoes, peel them, dice them, put them in an egg and pea dish, add salt and monosodium glutamate, and mix well.

clear mixed cucumber

production process: mixed taste: sour and spicy taste

Ingredients: cucumber 3g; seasoning: garlic 15g, pepper 2g, salt 3g, monosodium glutamate 2g, chicken powder 1g, pepper (red, sharp and dried) 5g, vinegar 6g and vegetable oil 1g

1.

2. Slap it loose with the back of the knife, and then cut it into one-inch square inclined blocks;

3. Mash garlic, add proper amount of refined salt, monosodium glutamate, chicken powder and vinegar, stir well and mix in cucumber;

4. Pour a proper amount of cooking oil into an iron pan and heat it to 6%;

5. stir-fry the pepper and take it out;

6. Put the dried shredded red pepper on the cucumber and pour the refined pepper oil on it;

7. put the mixed cucumber on a plate.

stewed crucian carp

making process: stewed taste: salty and delicious

ingredients: 4g crucian carp; ingredients: pork tenderloin 1g winter bamboo shoots 2g mushrooms (fresh) 15g seasoning: cooking wine 1g scallion 1g ginger 5g salt 3g monosodium glutamate 2g pepper 2g chicken essence 2g peanut oil 2g

1. Slice the tenderloin, split the mushrooms in two, slice the bamboo shoots, and cut the onion and ginger into large sections.

2. Blanch the fish in hot water, add a little cooking wine to remove the smell, and take it out when the foam in the pot becomes more and more.

3. Put the fish in a hot oil pan, fry both sides for a while, then add the tenderloin and fry until it changes color, then add the onion, ginger, bamboo shoots and mushrooms in turn, cook the cooking wine, then add the stock and cook for half an hour.

4. Add refined salt, monosodium glutamate, chicken essence and pepper to the cooked fish soup, adjust the taste and serve.