Mapo Tofu

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar. 2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried 3. Add tofu cut into small pieces. Turn the heat down and bring to a boil. 4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot. 5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Coke chicken wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (granulated cumin, not powdered). Steps: put water in the pot, and when the water boils, add chicken wings, and the chicken wings will be cooked. Drain the water for later use. Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt. Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire a little and collect the juice. You can skim the minced garlic and scallion with a spoon while burning coke. Don't forget to put the juice in the last dish. This dish is more delicious than KFC's chicken wings The chicken wings are spicy and crisp to the bone.

cooked pork

raw materials: pig's rear buttock tip, green garlic accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow rice wine, boiled meat in boiling water, and boiled for about 2 minutes, in which onion, ginger, pepper, aniseed, cinnamon and yellow rice wine are added, and the foam is removed until the chopsticks can be inserted into the meat. Ha ha! Actually, we should shovel out the meat first, add the bean paste, stir-fry the red oil, add the lobster sauce, shredded ginger and green garlic, and stir-fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough. The green garlic is slightly softened, and the rice wine is poured, so that it can be cooked.

Braised pork

1. Wash the wok, heat it, add two tablespoons of oil, add three or four tablespoons of sugar, and turn the heat down. Preliminary preparation: a piece of pork belly, cut into strips one centimeter square. 2. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color. 3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar. 4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice. 5. This is what it looks like.

Fish with pickled vegetables

1. Generally, grass carp or snakehead is better. 2, wash the fish, pay attention to wash the black membrane in the abdominal cavity. 3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha) 4. Cut the fish into sections. 5. Press the fish section with your hand, and push it close to the upper edge of the fish spine with the other hand, feel the position of the fish bone, and adjust the direction of the knife in time ... If the cut is not good, buy more fish to practice first:) 6. Remove the fish bone. Cut the fish head in half, the fish under the slices, and the remaining fish bones ... If you like to eat the bones together, you can also ignore this step ... 7. Put the sliced fish horizontally and cut them one by one with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Attention here! Don't go in the wrong direction, or the cooked fish fillets will be broken ~~ 8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use. 9. Cut the fish bones into sections, put them in a basin with the fish fillets and heads, add salt and cooking wine, and then add the egg white to grab and mix evenly, let it stand for 2 minutes ~ wait for a while, hey hey 1 ............................................... . . . A pack of two packs is ok, and you can put more if you like. 11, cut sauerkraut, into sections 12, put oil in the pot to heat, preferably big oil, but for the sake of ... let's make it with ordinary oil! Stir-fry the chopped sauerkraut ... then add water or broth to boil. 13. First, add the fish head and bones, and simmer for 5-7 minutes on low heat ~ it doesn't look good, hehe! 14, add other fish fillets, fire for 2-3 minutes ~ If you don't like fish heads, you can also skip fish heads, omit ... 15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be done!

kung pao chicken

Ingredients: chicken breast 4g fried peanuts 5g eggs 1 garlic 5 petals starch 1 notes: seasoning can be made as appropriate: edible oil 5g (actual consumption 5g) sesame oil 1 tsp soy sauce 1 tsp cooking wine 1 tsp balsamic vinegar 1 tsp refined salt. Wash garlic and cut into powder; 2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil; 3. Leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry; 4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well. Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.

boiled fish

a grass carp, sliced into fish fillets. Marinate fish meat and fish bones separately, and put more seasoning on fish bones. Because the meat is thick ... I think so:) Add an egg white, salt, pepper powder, pepper, chicken essence, starch and cooking wine to the sliced fish fillet and marinate for about 3 minutes. Put a little oil in the pot and add garlic and ginger slices. What is this oil used for when it is discarded after the fragrance is exploded? :) It is used to fry fish bones, because the fish bones are thick, which is different from the heat required for fish slices. Put a lot of oil, add pepper after a few tens of seconds, slowly fry the pepper with a small fire, and then add dried pepper (the two steps have been carried out with a small fire). After the pepper color in the pot becomes darker, slide the marinated fish in the pot (it is best to wash the above things with clear water. Because it will make the oil turbid) Hehe ~ ~ ` Boiled fish with the same taste as that in the restaurant can be cooked and eaten:)

Fish-flavored shredded pork

Ingredients: 25g lean meat, 7g water-soaked fungus, half a carrot, 3g pickled pepper powder, 2 shallots, 1 small piece of ginger, 5 cloves of garlic, and appropriate amount of starch seasoning: cooking oil. 2, onion, ginger and garlic washed and shredded for use. 3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pan and pour the shredded pork when it is heated to 5% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

Sweet and sour pork ribs

Material: ribs, 5g chives, 1 ginger, 1 garlic, 2 petals of starch, appropriate seasoning: cooking oil, 5g (actual consumption is 45g), soy sauce, 1/2 tablespoon balsamic vinegar, 1/2 tablespoon refined salt, 1 tablespoon sugar, 1 tablespoon monosodium glutamate, 1/2 teaspoon practice. Wash and slice ginger and garlic; Wash shallots and cut into powder; 2. Put the oil in the pot, when it is heated to 5%, fry the ribs until the surface is brown, and drain the oil; 3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 3 minutes; 4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire. Features: ruddy color, sweet and sour and mellow. A little bit of relief: sugar and vinegar should be put last, and the sweet and sour taste can come out.

shredded potatoes with hot and sour taste

1. Shredded potatoes with hot and sour taste are a home-cooked dish, and the method is simple. All the raw materials needed are a potato, a little pepper, a little pepper and garlic cloves. 2. Peel the potatoes and shred them, the finer the better, the better the knife ~ ~ Then shred the green and red peppers, and dice the garlic cloves. 3. Cut the potatoes and remove starch with cold water, so that the fried dishes taste good. Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean. Fifth, fire, sit in a wok, and add oil. 6. When the oil is warm, put the pepper granules in and fry the fragrance. Seven, pepper must be fished out, or you will know when you eat it. Eight, when the oil is hot, put the shredded pepper and garlic into the fragrance. Nine, stir fry a few times. Ten, put white vinegar. Eleven, put salt, and move quickly. Twelve, stir fry a few more times to make the salt taste more uniform. Thirteen, the dishes are cooked and shaped, and a plate of sour, hot, spicy and crisp potato shreds can be served.