First, stir-fry fried dough sticks with loofah

Ingredients: two loofahs and two old dough sticks

Practice:

1, two loofahs and two old dough sticks.

2. When you buy fried dough sticks in the morning, buy more, and leave two for cooking at night. The fried dough sticks will become old dough sticks when you put them away, and cut them into several sections.

3. Stand by.

4. Peel the loofah.

5. cut the hob block and wash it.

6. add some salt to the water in the pot, and pour in the loofah.

7. You can take out the loofah when the water is boiled again.

8, the bottom oil in the pot, put ginger slices in hot oil and saute until fragrant, then pour the blanched loofah and fried dough sticks.

9. Add salt and stir-fry for 2 minutes.

11. Add some chicken essence and you can cook. It's simple and delicious. Try it.

2. Sweet and sour lotus root cake

Ingredients: lotus root cake

Practice:

1. Lotus root cake, eight yuan a catty, I bought five yuan. In fact, you can eat this lotus root cake when you buy it, and it is also good to eat it as a snack.

2, the bottom oil in the pot, the oil is slightly hot, put the minced garlic and saute.

3. Pour in the lotus root cake and stir fry. Just 21 seconds.

4. Add 2 teaspoons of sugar, add some Zhenjiang balsamic vinegar, and sometimes add seasoning. It's really hard to say, because the number of dishes is uncertain, so I add it by feeling, but if I'm not sure, try to add less seasoning first, and then add more if it's not enough.

5. stir-fry for 31 seconds, and then tick the powder. Stir-fry over the fire, just sprinkle some chopped green onion, and there is no need to add salt, because the boss has put all the seasonings in place when making this lotus root cake.

3. Crispy tofu

Ingredients: tofu, tomato sauce, starch and white vinegar

Practice:

1. Tofu, tomato sauce, starch and white vinegar.

2. Cut the tofu into 5cm square chunks, and be gentle when cutting. Don't chop it up. Be careful again.

3. Put the cut tofu into a dish filled with dry starch, and remake the tofu by hand to make the starch evenly wrap the tofu. Hands must be dry, or they will stick to your hands and cause tofu to break. I have less starch at home, so I can't forget to buy it.

4. put more oil in the pot, and when it is 71% hot, turn to medium heat. Pour in the tofu pieces wrapped in powder, and stir slowly in the pot with a large spoon when frying, so that the tofu will not stick together. After the tofu pieces are fried to golden brown, remove them, drain the oil and put them on the plate.

5. Stir-fry the sauce. Leave a little base oil in the pot, just a little. Pour in the tomato sauce, and it's okay to pour more. Pour in the white vinegar and add some sugar. The purpose of adding white vinegar is that tomato sauce can bring out sweet and sour taste. The reason why white vinegar is used instead of aged vinegar is because aged vinegar has a strong bran flavor and the taste is not fresh.

6. You can tick off the debt if you start.

7. Turn off the fire and stir it, then pour it on the fried tofu.

8. Practice more if you want to do it, and I will practice more as well.

tip:

scientific usage of monosodium glutamate and chicken essence:

monosodium glutamate

Although monosodium glutamate is a simple condiment, it is very particular to use it:

1. MSG should be added when dishes are about to be cooked. Because when the temperature is higher than 1.21℃, sodium glutamate will become sodium pyroglutamate, which is harmful to human body after eating and difficult to excrete.

2. monosodium glutamate is alkaline and should not be added to acidic food.

3. If it is too salty, monosodium glutamate may not taste delicious.

4. When making cold salad, dissolve it before adding it. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose below this temperature.

5. Excessive consumption of monosodium glutamate by hypertensive patients will increase blood pressure.

Chicken essence

Not all dishes are suitable for adding chicken essence. When stewing beef, ribs and other delicious foods, adding chicken essence will make the food stale and affect the taste of the dishes. Another thing to note is that chicken essence contains nucleotides, and its metabolite is uric acid, so it is best to put less chicken essence in cooking for gout patients.

Fourth, stir-fry green beans

Ingredients: 1 kg of green beans, dried peppers and more garlic

Practice:

1 kg of green beans, dried peppers and more garlic.

2. Wash the green beans and remove both ends.

3. Tear off the tendons, then drain the water. Be sure to dry them, or oil will spill when frying the green beans, which is very dangerous.

4. Put a little more oil in the pot and fry the green beans with high fire for about 3 or 4 minutes.

5. fry until the skin is slightly wrinkled, then take it out and put it away, and drop off the oil. Undercooked green beans can cause food poisoning, so be sure to fry them thoroughly when frying.

6. After the green beans are fished out, put the excess oil in the pot into a bowl, and leave some base oil in the pot. Heat the oil and pour in the dried pepper, garlic and shredded ginger for a while.

7. Cut the dried pepper into small pieces in advance, and pat the garlic with a knife.

8. pour in the picked green beans.

9. Add a little soy sauce, sugar, salt and chicken essence (chicken essence is not recommended), and stir well.

11, if you like to eat meat, you can add minced meat to the stir-fried green beans, which will be better. This dish is a little burnt outside, tender inside, spicy and delicious.

V. Braised eggplant

Ingredients: 3 eggplant

Practice:

1, 3 eggplant.

2. Wash the eggplant.

3. Cut into hob blocks.

4. Heat the oil, fry the eggplant in the pot and take it out immediately.

5. put two spoonfuls of oil in the pot, saute dried peppers and garlic, and then add the fried eggplant.

6. Add soy sauce, sugar and wine, stir fry, add a little water and salt, and collect the soup.

7. Just add some chicken essence and sprinkle chopped green onion before the pot is cooked, or you can thicken it properly. The eggplant cooked this time is not very good, but it is absolutely delicious. If you don't like eggplant skin, you can fry the eggplant and peel it.

Tip:

Four ways to remove the astringency of potatoes:

Occasionally, we will buy potatoes with astringency or numbness. What should we do?

add rice vinegar: if it is fried potato shreds, the raw potato shreds are usually soaked in clear water for a while, and then rice vinegar is added when cooking, so that there will be no astringency. When making salad or mashed potatoes, you should first boil it with boiling water, or you can put less rice vinegar to remove the hemp and astringent taste.

saltwater soaking: before cooking, soak the shredded potatoes or potato chips in light salt water for about 1 minutes (the time should not be too long, otherwise it will destroy their nutrients), and then cook in the pot to remove the astringency of potatoes.

hot water blanching: blanch potatoes with boiling water first, and then make them into your favorite dishes. But this practice is easy to make the vitamins contained in potatoes lose.

put salt after: salt will aggravate the astringency and bitterness, and potatoes will not be astringent or bitter without the catalysis of salt. If the salt is added when the potato is about to be cooked, the astringent and bitter ingredients in the potato have been removed, even if the salt is added, it will not be astringent and bitter.

6. Stir-fry dried potherb

Ingredients: a packet of dried potherb

Practice:

1. Dried potherb, a packet of potherb.

2. Clean the incense and cut diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced incense.

3. Pour out the cabbage and rinse it.

4. Heat the pan and pour the oil, add shredded ginger and dry red pepper.

5. Then pour in the cabbage and diced citron and stir fry.

6, stir-fry for a few minutes, add a little water, sugar, salt, stir-fry for a few times before serving. This dish is very simple, I prefer to eat fragrant dried food, so this dish is also my favorite next meal.

Tip:

Are there any taboos for eating peanuts

Peanuts, also known as longevity fruit, Chaenomeles, groundnuts and chitose. Flat in nature and sweet in taste; Entering spleen and lung meridians; It can invigorate spleen and stomach, moisten lung and eliminate phlegm, nourish lung qi, clear throat and relieve cough. Indications for malnutrition; Poor appetite, weak body, dry cough, less phlegm, hemoptysis, tooth bleeding, purple skin spots, beriberi; The puerpera's hypogalactia and other diseases also play an important role in preventing coronary heart disease and intestinal cancer.

Peanut is rich in nutrition. Every 111g of peanut kernel contains 7.3g of water, 24.6g of protein, 48.7g of fat, 15.3g of carbohydrate, 2.1g of crude fiber, 2g of ash, 36mg of calcium, 2mg of phosphorus and 383mg of iron, and 1.14mg of carotene, 1.17mg of thiamine, 11mg of nuclear yellow and niacin. It can promote human cell development, improve aging and prevent drought and decline, but people with the following diseases should be careful to eat.

1. Patients with hyperlipidemia should eat peanuts carefully. Peanuts contain a lot of fat. After eating peanuts, patients with hyperlipidemia will increase their blood lipid levels, which is often one of the important causes of arteriosclerosis, hypertension, coronary heart disease and other diseases.

2, cholecystectomy patients eat less peanuts: the fat contained in peanuts needs bile to digest. After cholecystectomy, the function of storing bile sweat is lost. If such patients eat peanuts, they often have indigestion without a lot of bile sweat to help digestion.

3. People with indigestion should eat peanuts carefully: peanuts contain a lot of lipid, and people with spleen and stomach dysfunction such as enteritis and dysentery will get worse after eating them.

4. People with bruises from falls should not eat peanuts: peanuts contain a procoagulant factor. Eating peanuts by people with traumatic injuries and blood stasis may make blood stasis persist and aggravate the symptoms of swelling and pain.

VII. Tearing cabbage by hand

Ingredients: cabbage

Accessories: 8 dried red peppers, 3 cloves of garlic, 1 star anise, 1 small pieces of fat pork (or 1 spoon of lard)

Practice:

1. Peel garlic and slice it, cut the dried red pepper into two pieces, dice the pork, and tear the cabbage into pieces by hand;

2. Mix 1 spoon of vinegar, 1 spoon of cooking wine, 1/2 spoon of white sugar, 1/2 spoon of soy sauce, 1/2 spoon of steamed fish and soy sauce, and a little salt.

3. Pour a little oil into the pot, add the pepper segments and diced pork, and stir-fry on low heat until the oil in the pork is completely forced out;

4. When the lard is forced out, turn to high heat, pour in garlic slices and cabbage, stir-fry for a few times, then pour in the prepared juice, stir-fry quickly for 1 minutes until it is even.

Tips:

1. If you use lard that has been boiled, you don't need to stir-fry it on a small fire. After the lard melts, you can start cabbage on a big fire.

2. After the cabbage is put into the pot, you should quickly press it with a spatula and fry it while pressing it, so that the cabbage can be cooked quickly. In short, the cabbage stays in the pot as short as possible (of course, on the premise of ensuring cooking) to avoid water, and the taste will be good;

3. The purpose of adding a little sugar is to refresh the food, and the aftertaste of the food will be better, and you can not let go of what you don't like.

4. Because both soy sauce and steamed fish and soy sauce have a certain salinity, we should pay attention to the amount of salt.

VIII. Mushroom cabbage

Ingredients: mushroom cabbage

Practice:

1. Mushrooms, cabbage.

2. The mushrooms are boiled in water, and the stems are removed after soaking.

3. Then cut it in half.

4. put the base oil in the pot, put the shredded ginger in hot oil, saute until fragrant, and add the chopped mushrooms. Add some salt and stir-fry the soy sauce for a few times.

5. put the base oil in the pot, heat the oil, stir-fry the vegetables for one minute. Then pour in the mushroom slices to be used, add a little salt, stir fry a few times and you can get out of the pot.

6. It's a very light and delicious dish. Try to cook it.

IX. Braised tofu

Ingredients: tofu bean paste Chili sauce

Practice:

1. Tofu, bean paste, Chili sauce.

2. Buy tofu and rinse it, then cut it into pieces.

3. Stand by.

4. Boil the water in the pot, and pour the tofu into the boiled water.

5. Take out the tofu after the water boils.

6. Bottom oil in the pan, hot onion in oil, bean paste and Chili sauce.

7. Stir-fry for 21 seconds.

8. Add half a bowl of water, some salt and less soy sauce to the pot.

9. Boil the water and pour in the tofu.

11, high heat for 3 to 4 minutes, so you can thicken the pot. It is more beautiful to add some coriander or onion, and the soup can also be soaked in rice, which is quite fragrant.

Tip:

Delicate cooking expertly removes fishy smell

Many freshwater fish, such as carp, grass carp and silver carp, are rich in protein and have high nutritional value. Eating it 2-3 times a week is good for health, but these fish often have earthy smell. Here are several ways to remove the earthy smell:

1. Wash the river fish, remove the black film in the belly of the fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish will have no earthy smell.

2. Soak the live fish in salt water (half of salt, 5 kg of water) and let the water overflow the gills. After one hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to get rid of the earthy smell.

3. There are two white ribs on both sides of carp's back, which will have special fishy smell, so these two white ribs should be removed during slaughter. The method of extracting white tendons is: put the fish on the chopping block, pat the fish body on both sides with the back of the knife, and then cut under the fish tail and fish head on both sides to see a small white spot. Grasp the white spot in the cut below the fish head and gently extract it, and then the white tendons can be extracted.

4. When killing yellow croaker, the fishy smell can be reduced by removing the skin from the top of the fish head.

5. After washing fish, shrimps and crabs, the fishy smell of hands is heavy, so it can be scrubbed with tea residue. If the tableware filled with fish and shrimps is soaked in tea residue water for 8-12 minutes and then scrubbed, it is easy to wash and the fishy smell is removed. After frying fish, the smell of oil smoke fish in the kitchen is heavy. Dry tea residue can be lit in a small dish, and the smell of oil smoke can be removed in a short time.

X. Fish-flavored eggplant

Ingredients: eggplant bean paste

Practice:

1. Eggplant and bean paste.

2. Fish-flavored eggplant. I didn't add meat foam here. It's a simple eggplant method, but it's delicious. Wash the eggplant, remove the head and cut into strips.

3. Stand by.

4. Start the oil pan. Eggplant should be delicious, and don't be afraid to waste oil. Heat the oil and pour in the cut eggplant and fry it.

5. fry for 2 to 3 minutes and then take it out. Heat the oil on a big fire, pour it into the eggplant again, and fry it for the second time. The purpose of this frying is to force the oil out of the eggplant, and the eggplant is easy to fry thoroughly, and the time should not be 31 seconds to 45 seconds.

6. Put the oil in the pan. When the oil is slightly hot, add the minced ginger and garlic and stir-fry until fragrant. Then add a spoonful of bean paste and stir-fry until the red oil is fragrant.

7. Add half a bowl of water, a little sugar, and an appropriate amount of vinegar to adjust the juice. Open the soup and pour in the fried eggplant.

8. Add a little salt and chicken essence, and stir-fry for 1 minutes. It's good to keep more soup for soaking rice. If you don't want too much soup, you can tick it.

XI. Roasted eggplant with edamame

Material: 311g of eggplant, 41g of edamame, 2 cloves of garlic and 1 small red pepper (optional)

Seasoning: 1 tablespoon of sweet noodle sauce, 1/2 tablespoon of oyster sauce, 1/2 tsp of soy sauce, 1 tsp of sugar and a little salt

Practice:

1. Powder patting method

Eggplant is patted outside.

1. Wash eggplant and cut into pieces;

2. Mix well with enough dry starch so that every eggplant can be covered, especially the cut surface of eggplant. Then gently shake off the excess powder;

3. Pour the oil into the pot, and when the oil temperature is 71% hot (the state is that there is smoke on the oil surface, and there are big bubbles around the inserted chopsticks, and there will be a slight popping sound when the raw materials are put in), clip in the eggplant pieces, and fry them until they are slightly yellow and colored with medium fire;

4. Take out the fried eggplant to control the oil, and use kitchen paper towels to absorb the oil on the surface;

5. Boil edamame in boiling water, then rinse it with cold water and drain it; Cut the pepper into circles and dice the garlic;

6. Leave a little oil (about 1/3 of the usual cooking) in the pot, and the garlic powder is half fragrant;

7. After that, pour in eggplant and edamame and stir-fry carefully;

8. Transfer all the "seasonings" and the remaining one.