1, hot and sour potato chips:

manufacturing process

1. Peel potatoes, cut them into filaments, and soak them in water to wash off starch. This will not only prevent potatoes from turning black, but also keep them white, tender and crisp when frying. Remove and drain before frying.

2. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, put shredded onion into the wok, add dried pepper to stir fry, then add shredded green pepper and shredded potato, stir fry until it is 80% ripe, add refined salt and monosodium glutamate to adjust the taste, then pour sesame oil and balsamic vinegar and stir fry.

2. Braised eggplant:

1 Wash eggplant, remove head and tail, cut into hob blocks, soak in clear water, drain water, sprinkle a little starch and mix well for later use. Wash the onion from beginning to end and cut it into sections.

2 Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minute.

3 Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white, and then pick it up for use.

4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until the eggplant is soft, about 5 ~ 6 minutes.

5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and you can go out of the pot!

3. Fish-flavored eggplant:

Raw materials:

2 pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain eggplant, and cut into small round sections for later use. Wash garlic and cut into powder, wash onion and cut into chopped green onion.

Cut ginger into powder for later use. Put vinegar, sugar and starch in a bowl and add water for later use. Note: Put the sugar into the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After the oil is heated, put in the eggplant section and fry until it becomes soft and golden, then pick it up and drain it.

3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant, stir well and add it to the bowl.

Stir-fry the seasoning and serve on a plate.

4, green pepper scrambled eggs:

Practice: 1. Wash green pepper with clear water, remove seeds and cut into filaments. Beat the eggs into a bowl and break them up with chopsticks.

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

3. Pour the remaining oil into the pot, heat it, put the chopped green peppers into the wok, add the refined salt and stir fry a few times. When the shredded green peppers are green, add scrambled eggs and monosodium glutamate, stir-fry evenly, add balsamic vinegar to cook, and then take out the pot.

5. The third line

Ingredients: 1 potato, 2 eggplants and 1 green pepper.

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and broth.

Practice: 1, peeled eggplant and potatoes, cut into hob blocks; The green pepper is broken into small pieces by hand. 2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then remove them when they are slightly transparent. 3, then pour the eggplant into the oil pan, fry until golden brown, add green pepper pieces and pick it up together. 4. Stir-fry chives and minced garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir fry slightly. 5. Add water-based flour and collect the juice over high fire.

6. Stir-fried beans

Ingredients: 400g lentil, 1 50g minced meat seasoning: 4 dried chilies, 1 tbsp soy sauce, appropriate amount of pickled mustard tuber, pepper, garlic, salt and monosodium glutamate. Practice:1.Tear off the old tendons at both ends of lentils, break them into two parts, wash and control drying.

2. Heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge.

3. Heat another pot and saute minced meat, dried chili, pepper, mustard tuber and garlic with 1 tbsp oil.

4. Pour in soy sauce and stir-fry lentils. After the lentils are cooked, turn off the fire, add salt and monosodium glutamate and stir well.

7. Fried chicken with flowers

Ingredients: chicken breast, cauliflower seasoning: shredded onion, Jiang Mo, star anise, cooking oil, cooking wine, salt, chicken essence, oyster sauce and vermicelli. Practice: 1. Wash and slice the chicken breast, marinate it with salt, cooking wine and cooking oil for a while, and then grab it evenly with vermicelli.

2. Wash cauliflower and chop it into small flowers, boil it in a boiling water pot, remove the cold water and control the water for later use. Shred onion, mince ginger and slice garlic.

3. Take another pot and put oil in it. When the oil is warm, add star anise, then add Jiang Mo, and stir-fry the chicken breast in the pot until the meat changes color. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower.

4, put cooking wine, chicken essence, oyster sauce, put the smooth chicken breast into the pot, stir fry quickly, add salt, stir fry, and take it out of the pot.

8. Steamed pork with rice flour

Ingredients: Pork belly with one seasoning: one star anise, a little onion, a few slices of ginger, a little cooking wine, a little pepper, some pepper, some rice, some purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: 1, pork belly sliced.

2. Marinate meat with cooking wine, onion, ginger and star anise.

3. After the meat is marinated, prepare pepper, pepper, rice and purple rice.

4. Put the prepared 3 into the pot and stir fry.

5. Put 3 into the pot and copy the rice with medium fire and make it yellow.

6. Break the fried 3 with a blender. Don't stir too much. It is easy to obtain larger particles.

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

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

9. Scrambled eggs with chopped green onion:

Cooking method (two people)

Ingredients: eggs (4), onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1. Wash and remove the green onions, cut them into chopped green onions and put them in a large glass bowl.

2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion in one direction with chopsticks until the egg liquid is sticky.

3. Heat the pot until all the water in the pot evaporates, and heat it for about 1 min. Put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the surface of the pan, then turn the heat down, and then pour in the egg liquid.

4. Quickly stir the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.

Kitchen god tips

1, when scrambled eggs, the pan must be very hot, so that scrambled eggs will be tender and smooth, and scrambled eggs without hot pot will easily fail.

The eggs put in the refrigerator should be taken out one hour before cooking.

3, scrambled eggs to avoid adding monosodium glutamate, if you add monosodium glutamate, monosodium glutamate will cover up the delicious taste of the eggs after heating.

4. If you eat too many eggs, it will lead to an increase in metabolites and increase the burden on the kidneys. Eat 1 ~ 2 eggs every day.

10, scrambled eggs with tomatoes

Scrambled eggs with tomatoes 1

Description: Everyone can cook scrambled eggs with tomatoes, but it is delicious and difficult to cook. Mainly due to several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that scrambled eggs with tomatoes do not need chicken essence or monosodium glutamate, because scrambled eggs with tomatoes eat a "fresh" word, and when scrambled eggs with tomatoes, there are substances that form umami flavor, so there is no need to put fresh monosodium glutamate or chicken essence. That's why onions, ginger and garlic are not used in this dish.

Production method:

1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.

2。 Put a proper amount of oil in the pot (the amount of oil is very important when scrambled eggs, and my experience is that putting oil is equivalent to 2/3 of the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take the eggs, but wait until you master them). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the scrambled eggs in, add a little salt, stir fry a few times, and take out the pot. PS: When someone likes cooking, put some water in it. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes is not good now, and the fried vegetables are not sweet and have some bitterness. You can put the right amount of sugar when cooking.

1 1 scrambled eggs with loofah

Ingredients: loofah eggs

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

1. Add 2-3 eggs, a little salt and cooking wine. Stir well and set aside.

2. Peel, slice or dice the loofah.

3. Heat the wok by pouring it into the oil with high fire. When the oil temperature rises, pour in the eggs, stir fry and put them in a bowl for later use.

4. Heat the wok with high fire and add oil. When the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry the chopped green onion for a while, and then serve.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains saponins contained in ginseng.

12 LAM Raymond eggplant

The basic materials are 20 grams of minced meat, 200 grams of eggplant, chives 10 grams, and ginger 10 grams.

Seasoning: 500g of peanut oil (actual oil consumption is100g), salt10g, 5g of monosodium glutamate, 3g of sugar, 20g of corn flour, 5g of sesame oil, 50g of chicken soup and 0g of soy sauce king10g.

Production process:

1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.

2. Add oil to the pot. When the oil temperature is 120℃, add tomato strips and fry until golden.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, stew until the juice is thick, then thicken it with wet raw powder and sprinkle with sesame oil.

13 gold medal garlic bone

Basic material raw material: pork ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried Chili, garlic.

1, pork ribs are cut into long sections of 12 cm, and the blood is drained with clear water.

2. Add seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar) and marinate for more than 2 hours.

3. When the oil is heated to 20%, put the ribs into the pot, fry the oil slowly from low to high until the ribs are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried Chili to the pot and stir-fry until fragrant, then add ribs and stir-fry, add seasoning and put into the pot.

-The dividing line.

Practical cooking skills

1. When cooking jiaozi, put an onion in the water or add some salt after the water is boiled, and then add jiaozi. Jiaozi is delicious and not sticky; When mixing dough, add an egg to every 500 grams of flour, and the dumpling skin will not stick.

2. When stewing soup, add a few pieces of orange peel to the pot, which can remove the fishy smell and greasy taste and increase the umami taste of the soup.

3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup and the vitamins in the soup can be retained.

4. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. When the water is dry, pour in an appropriate amount of balsamic vinegar, stir fry quickly, and immediately heat the water (not the chicken pieces) when the chicken pieces crack, then stew with high fire 10 minute, then add seasoning, stew with low fire for 20 minutes, and pour sesame oil on it. Salt should be added after the soup is stewed, when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content in chicken, when stewing chicken, the chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and the protein solidifies, which makes the chicken shrink and tighten obviously, affecting the dissolution of nutrients into the soup. The cooked chicken is often hard, old and rough in taste.

5. When cooking broth or sparerib soup, put some fresh orange peels, which not only tastes delicious, but also reduces the greasy feeling.

6. when cooking tofu, add a little tofu milk or juice, which is very fragrant.

7. Stir-fry mung beans in an iron pan for 10 minutes, and then cook them, which will boil quickly, but be careful not to fry them.

8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance.

9. Adding a few drops of vinegar when cooking kelp is easy to rot; A few cabbages will do.

10, before boiling the ham, put some sugar on the ham skin, which will make it easier to boil and taste more delicious.

1 1, mutton odor removal: put the radish pieces and mutton together in the pot, and take out the radish pieces after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Cleaning and punching two or three walnuts with shells; Mutton 1 kg, curry powder10g; 1 kg mutton and 200 grams of cut sugar cane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning again.

12, when cooking jiaozi, add a little salt to the pot so that the boiled water will not overflow.

13, add a tablespoon of cooking oil when mixing noodles, the noodles will not stick together, and the noodle soup can be prevented from foaming and overflowing.

14, when cooking noodles, add a little salt to the pot, and the cooked noodles will not rot easily.

15, don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.

16, boiled new bamboo shoots are easy to cook, crisp and delicious; To prevent bamboo shoots from shrinking after cooking, you can add a few mint leaves or salt.

17. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double.

18, when cooking pork belly, never put salt first, and then put salt when eating it after cooking, otherwise the pork belly will shrink as hard as beef tendon.

19. Boiling beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together. The meat will soon rot and taste delicious.

When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.

2 1, stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it and stew it with slow fire, and it will be cooked; Or put 3 ~ 4 hawthorn, chicken is easy to rot.

22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, and then stew it with low fire, the meat will become tender and delicious.

23. Stew the old duck: It's easy to cook a few snails in the pot.

24. After the duck is cooked, the beans on both sides of the tail end of the duck are removed and the taste is more beautiful.

25. Boiling bacon: Cooking with a dozen walnuts with many holes can eliminate the odor.

26. When stewing beef, add a little sherry red, so that the meat is delicious.

27. Marinate the meat with a little borax before cooking the braised pork. The cooked meat is fat but not greasy, sweet and delicious.

28. When frying food, put a little salt in the pot so that the oil won't overflow.

29. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that the vegetable juice in the stuffing flows out from the bottom of the paste pot when frying.

30. Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.

3 1, when frying pork chops, cut 2 ~ 3 cuts where there are tendons, and the fried pork chops will not shrink.

Marinate the chicken for a while, seal the protective film and put it in the refrigerator, then take it out when frying. Fried chicken is crispy and delicious.

When frying poached eggs, pour a little cold water when the yolk is about to solidify, which can make the eggs yellow and tender.

34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, the eggs are cooked slowly, with beautiful appearance and non-stick pan.

35. When frying eggs, sprinkle some flour in the hot oil. The eggs look good in Huang Liang, and the oil is not easy to overflow from the pot.

36, scrambled eggs with sheep oil, delicious and odorless.

37. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which can make egg products fluffy and soft.

38, add a few drops of vinegar when scrambled eggs, scrambled eggs are soft and fragrant.

39. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.

40. Adding vinegar when frying potatoes can not only avoid burning, but also decompose the toxins in potatoes and make the color and taste suitable.

4 1. When frying bean sprouts, add some butter first, and then add salt to remove the beany smell.

42, fried spinach should not be stamped.

43. Stir-fried pork slices: cut the meat into thin slices, add soy sauce, butter and starch, beat in an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.

44. Stir-fried shredded beef: cut well, mix well with salt, sugar, wine, raw flour (or eggs), marinate in raw oil for 30 minutes, then stir fry, fresh and delicious.

45. When frying meat dishes, put the salt too early and too slowly. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious.

46. Shredded pork slices are soaked in baking soda solution before frying, which is particularly loose and delicious. No matter what sweet and sour dishes are cooked, they can be moderately sweet and sour as long as they are mixed according to the ratio of 2 parts sugar 1 part vinegar.

47. Stir-fried sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in dishes and "eat" less sugar, resulting in sweet outside and light inside.

48. When making meat pies and meatballs, put 2 teaspoons of salt into one kilogram of meat stuffing.

49. Make meatballs according to the ratio of 50g meat10g starch to make the dishes soft and tender.

50. Make fried pork slices or diced Chili peppers, and size them according to the ratio of 50 grams of meat and 5 grams of starch. The dishes are fresh and delicious.

5 1. When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white and soft, but also delicious.

52. Adding a little orange peel when steaming steamed bread can increase the flavor of steamed bread.

53. Steaming steamed bread with too much alkali will turn yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam it for 10 ~ 15 minutes to whiten it.

54. Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash it and cook it, which can prevent or reduce abdominal distension.

55. The milk is burnt. Put some salt in it, it will taste better after cooling.

56. When the dishes with peppers are too spicy or the peppers are fried, add vinegar, and the spicy taste is greatly reduced.

57. When cooking, if you pour vinegar with soy sauce, you can sprinkle a little baking soda to eliminate the vinegar smell.

58. The food is too sour. Mash a preserved egg and put it in.

59. The food is too spicy. Add an egg and stir fry.

60. The food is too spicy. Adding vinegar can reduce the spicy taste.

6 1, the food is too bitter, drop a little white vinegar.

62. When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or a few pieces of tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

63. This soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup.

64. After frying peanuts, put them in a plate, sprinkle a little white wine while it is hot, sprinkle a little salt after it is slightly cold, and it will still be crisp after a few days and nights.

65. Rapeseed oil has an odor. After the oil is heated, you can add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.

66. Fried peanuts with vegetables once have no peculiar smell. The fried dishes are delicious and can be used as cold dishes.

67. After frying food, oil will leave some residue and become turbid. You can cut the white radish into thick disks, poke holes in the radish with chopsticks, and then fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue and put it in the pot for repeated frying. Turbid oil will become clear.

When cooking, you should first heat the pot, then pour in the cooking oil, and then add the vegetables.

69. When the temperature in the pot reaches the highest, add cooking wine, which will easily evaporate the wine and remove the fishy smell in the food.

70. Boil lard: put a little water or vegetable oil in the rice cooker, and then add pork suet or fat. After the power supply is connected, the oil can be automatically refined, and the oil quality is pure without splashing or pasting oil residue.

7 1, put a dozen peppers or a little maltose in the pickle jar to prevent white flowers.