The ingredients of the third home-cooked dish, hot and sour potato shreds, are: 1/2 onion, 2/2 grams of dried pepper, 2/2 pepper and 1 kg of potato (use "2" and "kg" as measurement units, so everyone can understand! Hehe ~ ~) Seasoning: oil, salt, vinegar and monosodium glutamate. Side dishes: Peel and wash the potatoes as shown in Figure 1, cut them into pieces as shown in Figure 2, and cut them into shreds as shown in Figure 3. (Be careful not to cut your hands when you are quick. Today we are introducing vegetarian dishes! Wash potatoes in a basin with clear water, because the main component of potatoes is starch, and starch will thicken the vegetable juice during cooking. If the juice becomes very thick, hehe ~ ~ then it is not called hot and sour potato shreds, so our purpose is to wash off this starch in potatoes. Of course, we will mention the characteristics of this starch thickening the juice separately in the following dishes, so I won't say much here for the time being. Shred shallots and cut dried peppers into .5 cm pieces. Cooking: Turn on your gas stove, then we put it on the pot with full firepower and add about 4~5 tablespoons of cooking oil. When the oil is heated to 8%, pour shredded onion, dried pepper and pepper into the pot and fry for about 5 seconds. Put the washed shredded potato into the pot and stir fry. After about 5~8 minutes, add salt and vinegar to stir fry. (It is recommended to sprinkle salt evenly over the whole dish. Features: The sour taste and the refreshing feeling of potatoes are really the greatest enjoyment. Of course, if you don't like the sour taste, you can use soy sauce instead of vinegar, which will be another taste! The fifth home-cooked dish: stir-fried shredded carrots. Ingredients: carrots and onions. Seasoning: oil, salt, sugar, soy sauce. MSG. Side dishes: peel carrots and cut them into thin slices, then chop them with a knife, and chop the onions. Cooking: Heat the oil to 9% heat, put the onion in an oil pan, and it will burst into fragrance after about 5 seconds, then pour the chopped carrot into the pan and stir-fry for about 5 minutes, then add salt, sugar, a little soy sauce (soy sauce can increase the color and taste), add a little water (about 3 tablespoons of water is for juice) and stir-fry for 3-5 minutes, then sprinkle a little monosodium glutamate to turn off the heat and take it out. Features: After tasting, turn off the heat and take it out. Mushroom stewed tofu raw materials: 5 grams of fresh mushrooms, 4 pieces of southern beans, 1 grams of bamboo shoots, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of monosodium glutamate and 4 grams of cooking wine. Practice: 1. Cut the tofu into small pieces, put it in a cold water pot, add cooking wine, cook it with strong fire until it becomes trachoma, and take out the purified water. 2. Put the wok on fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add bean curd, bring it to a boil with high fire, simmer slowly for about 2 minutes, then add sesame oil and monosodium glutamate, or thicken it and take it out. Taste: delicious and nutritious. Stir-fried garlic moss raw materials: 5 grams of garlic moss, 5 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of monosodium glutamate, a small amount of vinegar, a small amount of pepper noodles, a small amount of starch and a small amount of chopped green onion. Practice: 1. Slice lean pork and cut garlic moss. 2. Mix the starch with water. 3, put a small amount of oil in the pot, until the oil is hot and smoky, add chopped green onion to the pot, then add shredded pork and stir-fry until it turns white, add a small amount of pepper noodles, soy sauce and vinegar, then add garlic moss, and then add salt (but garlic moss remains crisp). Stir-fry for three minutes, add water starch mixed with water, and add monosodium glutamate. The following experience is for your reference. Start simple, sum up your experience while doing it: put oil in the pot, and the oil should be heated before you can put the vegetables down. Chinese cabbage and bean sprouts should be fried quickly with strong fire. When they are almost cooked, put less salt first, and taste it salty, which is not enough. Soy sauce should be of good quality. I have used Haitian brand for more than 2 years and it was introduced by a friend. There are three varieties, and two are enough: Super-grade straw mushroom is used for coloring when braised or braised. First, put a little less, which is lighter than your target color, because it needs to be added with light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but mainly add light soy sauce. Then buy a bottle of Changyu Gold Award Brandy, which is used as cooking wine. It is of good quality. It was originally used for western food. Although it is more expensive, the dosage is very small. Generally, braised pork is best. Add 3/4-1 lid (brandy bottle cap) to 5-75g of meat, stir-fry, add soy sauce-soy sauce, then drain, submerge the meat, bring it to a boil with strong fire, turn it to low heat, and keep the water in the pot like boiling until you feel rotten. Drain the water with strong fire and add a little monosodium glutamate to it. Introduce some simple dishes and pasta for reference: Fry in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate. Fuel-saving method: cut the eggplant into oblique knife blocks, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to the usual cooking), add minced garlic to fry, pour in eggplant, stir fry for a few times, add Haitian brand soy sauce, simmer for a few more minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add cold water to raw ribs and kelp, and bring to a boil over medium heat. When you are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl. Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali. Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them. The practice of fresh cuttlefish: shredded cuttlefish with green pepper: shred cuttlefish, boil water in the pot, and the water is much less. Put the cuttlefish into the water, and the water is boiled and fished out for use. Never pour out the water. You can eat it below. It's very fresh. Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times. Roasted meat with dried cuttlefish:-Roasted pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. The best pork belly, cut into pieces, put oil in the pot, first stir-fry the pork (ribs), then add cuttlefish, stir-fry to dry the water, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to drown the fish, and use low fire (keep the water open but not open) for 1-2 hours, as long as you feel rotten, and collect the water with high fire, not too dry. End. Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking. Stewed potatoes: 1. Fry the thick potato slices in the oil pan (chopsticks can pass through) before stewing. A little time is longer. Tomato and potato soup: first, put potato chips (quickly, you can cut them thinner) in water, and never add salt. Turn the water to a low heat. When it is almost rotten, change the fire, add tomato chips, and cook them red, but tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate.