1.

Method: 1. Wash the green peppers with clean water, remove the seeds and cut into thin strips. Crack the eggs into a bowl and stir them up with chopsticks.

2. Put oil (40g) in the pot, heat it up, pour in the egg juice, stir-fry and pour out.

3. Pour the remaining oil into the pot, heat it up, add the chopped green onions, then add the green pepper shreds, add refined salt and stir-fry for a few times. When the green pepper shreds are green, add them and stir-fry. of eggs and monosodium glutamate, stir-fry evenly, cook with

and it’s ready to serve.

Tips

1. When scrambling eggs, the pan must be very hot, so that the eggs will be tender and smooth when scrambled. If the pan is not hot, scrambled eggs will easily fail.

2. Eggs that have been in the refrigerator should be taken out for one hour before cooking.

3.

Do not add MSG. If MSG is added, the MSG will cover up the umami flavor of the eggs after heating.

4. If you eat too many eggs, it will increase the amount of metabolites and increase the burden on the kidneys. Just eat 1 to 2 eggs a day.

10.

Method 1

Explanation:

Everyone can make it, but making it delicious is difficult. Mainly due to several misunderstandings, I will explain them in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that tomatoes

do not need to add chicken essence or MSG, because tomatoes

are eaten with the word "fresh", and when tomatoes are fried with eggs, substances that form the umami flavor are precipitated, so no need Then add fresh MSG or chicken essence. This is also the reason why onions, ginger and garlic are not used when making this dish.

Preparation method:

1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt.

2. Put an appropriate amount of oil into the pot (when frying eggs, the amount of oil is very important. My experience is to put 2/3 of the chicken). When the oil is hot, (I will Describe in detail how to judge the temperature of the oil), pour in the chicken

, pay attention to this time, the chicken

will solidify naturally, do not move, wait until the egg liquid has solidified (required Be careful (the oil dries out and the egg becomes mushy), use a rice spatula (also called a frying spoon) to gently enter from the edge of the egg, turn the egg over, and fry it. When both sides turn golden, remove the egg from the pot. Take it out (you don’t have to take it out, but let’s wait until you become more familiar with it). There should still be some oil in the pot at this time. Flip the tomatoes in and stir-fry a few times. Since the tomatoes contain a lot of water, the water will precipitate out. At this time, put the scrambled eggs in, add a little salt, stir-fry a few times, and take it out of the pan. PS: Some people like to put some water in when making it. I don’t recommend it. In fact, the water in the tomatoes is enough, so there is no need to add water. Also, the quality of tomatoes today is not good, and the fried vegetables are not sweet and have a bit of a bitter taste. You can add some sugar when cooking.

11.

Ingredients: Luffa and eggs

Seasoning: oil, salt, cooking wine, chopped green onion.

1. Add 2-3 eggs, a small amount of salt and cooking wine. Mix well and set aside.

2. Peel and slice or dice the loofah and set aside.

3. Heat the wok over high heat and add the oil. When it rises

pour in the eggs and fry until cooked. Set aside.

4. Heat the oil in the wok over high heat, and when it rises

pour in the loofah and stir-fry until cooked, add the cooked eggs and stir-fry together, then add salt according to personal taste and stir-fry the chopped green onions. It can be eaten after a while.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron,

and riboflavin< /p>

, vitamin C, and also contains ingredients contained in ginseng——

2.

Production process

1. Peel the potatoes Cut the skin into thin strips and soak it in water to wash off the starch. This can not only prevent it from turning black, but also keep it white, tender and crispy when stir-fried. Remove and drain before frying.

2. Green,

remove seeds and stems, cut into thin strips,

cut into strips.

3. Heat the wok, add

to heat, add shredded green onions, stir-fry, add

and stir-fry until fragrant, then add green onions

, stir-fry until cooked, add refined salt and MSG to taste, then pour

oil and

, stir-fry until cooked.

5.

Ingredients: 1 potato, 2 eggplants, 1 green pepper

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, < /p>

,

,

Appropriate amount of each

Method: 1. Peel eggplant and potatoes and cut into pieces

; Break the green pepper into small pieces by hand. 2. Pour more oil into the pot. When it is 70% hot, put the potato pieces in first, fry them until golden brown, and take them out when they are slightly translucent. Set aside. 3. Pour the eggplant into the oil pan and fry until golden brown. Add the green pepper cubes and scoop them up together.

4. Fry

flowers and

in a small amount of hot oil, add

,

, sugar, salt, eggplant, potatoes and green peppers Chunks, lightly stir-fry... 5. Add water

High heat to reduce the juice

6.

Ingredients:

400 grams,

4 pieces,

1 tablespoon,

appropriate amounts of minced pepper, garlic, salt and MSG. Method: 1.

Tear off the old tendons at both ends, break into two sections, wash and dry.

2. Heat 250 grams of oil, add

and fry until the skin of the lentils becomes wrinkled, then use

to remove the oil.

3. Heat another pot and sauté

, dried chili pepper, Sichuan peppercorns,

and garlic granules with 1 tablespoon of oil.

4. Pour in

and lentils and stir-fry. When the lentils are cooked, turn off the heat, add salt and MSG, and stir-fry evenly.

7. Chicken

Ingredients:

, cauliflower seasoning: shredded green onion, minced ginger,

, edible oil, cooking wine, salt , chicken essence,

, starch gravy method: 1.

Wash, cut into slices, marinate with salt, cooking wine and cooking oil for a while, then use starch gravy to mix well.

2. Wash and chop the cauliflower into small florets, blanch it in a pot of boiling water, drain it into cold water, and set aside. Shred the green onions, mince the ginger, and slice the garlic.

3. Take another wok, put oil in it,

when it is hot, put in

, then put in minced ginger,

also Put it into the pot and stir-fry until the meat changes color. Set aside. Then add the shredded green onions and minced ginger and stir-fry until fragrant. Add the blanched cauliflower and stir-fry.

4. Add cooking wine, chicken essence,

, put the smooth chicken breast into the pot, stir-fry quickly, add salt, stir-fry, remove from the pot and serve on a plate.

8.

Ingredients:

One piece of seasoning: one star anise, a little green onion,

dried slices, a little cooking wine, chili pepper , some Sichuan peppercorns, some rice,

a certain amount,

, chicken essence, sugar,

Method: 1.

Slice.

2. Marinate the meat with cooking wine, green onions, ginger and star anise.

3. After marinating the meat, prepare chili, Sichuan peppercorns, and rice.

4. Put the prepared 3 in the pot and fry.

5. Put 3 in the pot and cook over medium heat until the rice becomes fragrant and turns slightly yellow.

6. Use

to break the fried 3 pieces. Don't mix too much. The larger the particles, the easier it will be.

7. Pour 6 into the marinated meat. Add dark soy sauce, sugar, chicken essence, and a little sesame oil. Mix well.

8. Add a tablespoon at the end

. Add a little water to make the powder moist.

9. Scrambled eggs with chopped green onions:

Cooking method (for two people)

Materials: eggs (4 pieces), green onions (3 stalks)

p>

Seasoning: salt (1/3 tablespoon), oil (6 tablespoons)

1. Wash and remove the green onions

, cut the green onions into chopped green onions, and add Into a large glass bowl

2. Beat four eggs, tilt the large glass bowl at 45 degrees, use chopsticks to stir the eggs and chopped green onions quickly in one direction until the egg liquid becomes sticky.

3. Heat the pot until all the water in the pot evaporates, cook for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to cover the entire pot with oil, then reduce to low heat. Pour in the egg mixture again.

4. Quickly stir-fry the egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, quickly remove the pan to avoid overcooking the scrambled eggs.

12. Fenglin Eggplant

Basic ingredients: 20 grams of minced meat, 200 grams of eggplant,

10 grams, and 10 grams of ginger.

Seasoning:

500g (actual oil consumption: 100g), 10g salt, 5g MSG, 3g sugar,

20g, sesame oil 5 grams, 50 grams of chicken broth, 10 grams of dark soy sauce.

Production process:

1. Peel the eggplant, cut into large thick strips,

wash and cut into sections, and cut the ginger into rice.

2. Heat oil in a pan. When the oil temperature is 120 degrees, add eggplant strips and fry until golden brown. Remove.

3. Leave oil in the pot, add ginger, rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, dark soy sauce, cook over low heat until the juice is thick, then thicken with wet corn starch. Drizzle sesame oil and serve.

13. Gold Medal Garlic Bones

Basic ingredients: pig

Seasoning:

, dark soy sauce, light soy sauce,

p>

, monosodium glutamate, sugar, dried chili pepper,

1. Cut the pork ribs into 12 cm long sections, rinse with water to remove the blood

2. Use seasonings Marinate for more than 2 hours (

, dark soy sauce, light soy sauce, oyster sauce, MSG, sugar).

3. Heat the oil until it is 20% hot, put the ribs into the pot, fry slowly from low to high oil temperature, until the ribs are mature and the skin is crusty, take out and drain the oil.

4. Add

and dried chili peppers to the pot and stir-fry until fragrant, then add the ribs and stir-fry briefly, add seasonings, and serve in a basin.