Raw materials:

Two branches of Japanese tofu

carrot

ginger slice

salt

Chicken powder

soy

soy

refined sugar

Raw flour

oyster sauce

Cut Japanese tofu into thick slices. Generally 1 piece of Japanese tofu can be cut into 8 pieces with 6 knives. Don't say I don't know arithmetic. Actually, it's seven dollars. Did we cut a knife when we unpacked the box before? Hehe)

2. Peel carrots, wash them, and cut them into flower shapes, without carving radish flowers, and slice them directly. Ginger is cut into small elephant eyes.

3. Japanese tofu slices are dipped in raw flour, and each slice is dipped evenly.

4. Heat the wok and pour in salad oil, with more oil. When the oil temperature is 60% hot, pour the Japanese tofu dipped in powder along the side of the pot. Fry until golden brown on both sides, and take out the oil control.

5. Pour the excess oil in the pot into a small bowl for later use, but leave a little base oil in the pot, pour in ginger slices and carrot slices and stir-fry until fragrant, then add a little broth or water into the pot.

6. Season with salt, chicken powder, soy sauce, sugar, soy sauce and oyster sauce. After the pot is boiled, pour in the fried Japanese tofu. At this time, the soup in the pot should have just passed the Japanese tofu.

7. Don't turn over the pot, because Japanese tofu is fragile. What we need to do at this time is to pick up the wok and rotate it, so that the Japanese tofu can be heated evenly and absorb the soup at the same time.

8. After about two minutes, thin the clams and take them out of the pot.

Fried Bitter Melon (Guangdong)

Ingredients: 250g shredded bitter gourd.

Accessories: cooked straw mushroom slices 10g, shredded red pepper 5g.

Seasoning: Cantonese-style douchi 15g, fresh garlic 5g, onion 10g, refined salt 22g, monosodium glutamate 5g, white sugar 2g, Shaoxing wine 5g, soup 35g, sesame oil 5g, wet starch 5g, cooked chicken oil 5g, and proper peanut oil.

1. Shred bitter gourd, grab it evenly with 20g of refined salt, and slightly marinate the water on the surface of bitter gourd. Mix refined salt, monosodium glutamate, sugar, soup, sesame oil and wet starch into a bowl of juice.

2. The pot is on fire, add water to boil, add pickled bitter gourd shreds to fly water to bitter, and drain the water with a colander. Boil the pot, put the oil to 50% heat, add the bitter gourd shreds after boiling water to pull the oil, and drain the oil quickly with a colander. Mix the pan well, add lobster sauce, fresh garlic, straw mushroom slices, shredded red pepper and shredded shallot, saute with remaining oil, cook Shao wine, add shredded bitter gourd, pour in bowl juice, stir-fry over high fire, and pour in chicken oil. Serve.

Ribs sauce

Required materials: half a catty of ribs, a few teaspoons of lobster sauce, a little onion, garlic and ginger, salt, oil, lobster sauce, sugar and corn flour.

Exercise:

1, clean the ribs and cut them into symmetrical pieces (you can ask the master to fold them for you in the supermarket), simply splash water and remove the dirt.

2. Shredded onions, chopped ginger and garlic.

3. Chop the lobster sauce

4. Add seasoning, salt, oil, soy sauce, sugar, cornmeal, chopped green onion, ginger, garlic and fermented soybean into the ribs and stir well.

5, the pot is steamed in water, 15-20 minutes OK. (or put it on the fast-cooked rice and steam it together. The rice is completely cooked, and the ribs are just cooked. )

Attachment: friends who want to save trouble recommend steaming with Lee Kum Kee garlic and lobster sauce. Mix the ribs flying on the water with soy sauce and steam them. The same method can also be used to make steamed ribs. There are ready-made steamed pork rice noodles in the supermarket. The method is the same, simple and delicious. Eat!

9 kinds of simple Guangdong home-cooked dishes

1. Steamed chicken

One naked chicken (about1.2kg); Use star anise, ginger (crushed) and scallion as the bottom; Wipe the chicken inside and out with salt; Add a little white wine (2 tablespoons);

Cook in an electric cooker without adding water; When the rice cooker jumps to the "heat preservation" position, the chicken is cooked. If you are afraid of being unfamiliar, you can use the heat preservation file for another 3 minutes;

2. Boiled radish with herring balls

Mud mud of shad, with salt, pepper and a little chicken essence, accompanied by glue; Add corn starch to cold water, mix in mud of shad, and make balls.

Stir-fry radish with ginger, and then cook until it is thorough. Add shad balls. 3. Steamed tofu with scallops

Use "Guangfa" brand tofu, steam it, and then pour water.

Soak scallop in water, cook, shred, add abalone juice, soy sauce, corn starch and 3 tablespoons of water, stir well, add cooked oil, and then pour it on tofu. 4. Shrimp

Mix with Meguiar's soy sauce (a small amount of steamed fish soy sauce can be added), pepper, chicken powder and a very small amount of sugar;

Castrate shrimps with salt for a while, drain, and fry over high fire; Stir-fry (onion, garlic, pepper), then put down the shrimp and pour in the prepared juice. 5. pine nuts and corn.

250g of corn kernels, 50g of pine nuts, 30g of carrots, 50g of celery and 30g of cooked mushrooms;

Seasoning: garlic, salt, monosodium glutamate, chicken essence, sugar, Shaoxing wine and oil.

① Add water to carrots, corn kernels, mushrooms and celery and cook them; (2) soak pine nuts in low fire and a large amount of oil until golden yellow; (3) stir-frying garlic in oil, and adding carrots, corn kernels, mushrooms and celery; (4) Add salt, sugar, monosodium glutamate and pepper, thicken and plate; ⑤ scatter pine nuts; 6.fish-flavored eggplant pot

500 grams of eggplant and 75 grams of lean meat;

Ingredients: garlic 10G, chopped green onion 20G, monosodium glutamate, salted fish, salt, sugar, fish-flavored sauce, wine and oil;

(1) Peel the eggplant, cut it into long strips, put a lot of oil in it, and soak the eggplant (on low and medium fire). ② Drain the oil and fry the salted fish; ③ Boil minced meat in boiling water; (4) Finally, put all these into a pot, add a little shredded red pepper for coloring, add seasoning monosodium glutamate, salted fish, salt, sugar, fish-flavored sauce, wine, oil and a little water, put them into a casserole, heat them, and sprinkle chopped green onion when you want to get out of the pot; 7.cucumber omelet

4 eggs,100g; The taste of cold melon; Seasoning: salt, monosodium glutamate and oil.

① Slice the cold melon, add boiling water and salt and cook; 2 Beat the eggs and add seasoning salt, monosodium glutamate, pepper and a few drops of sesame oil; (3) After the cool melon is dried, put it into the egg liquid and mix well; (4) put into the pot and make a cake; ⑤ Fry both sides on medium and small fire until golden, plate them, and put a pinch of parsley in the middle; 8. Steamed chicken with mushrooms

Chicken 300g；; 25G dried mushrooms; Seasoning: ginger, onion, salt, monosodium glutamate, sugar, Shaoxing wine, pepper, corn starch and oil;

① Marinate the chicken with ginger, mushrooms, monosodium glutamate, salt, sugar, pepper, wine and raw flour, and then put the oil in it to catch it evenly (note: put the powder first and then put the oil); ② Steam for 8 minutes on medium fire, and put chopped green onion on the chicken to serve; 9. Serve amaranth soup.

Amaranth, garlic, preserved eggs, shredded ginger, shredded pepper, salt, monosodium glutamate, chicken essence, pepper, sesame oil and oil.

① Cut the preserved eggs into small pieces; 2 blanch the amaranth with boiling water (salt and a little oil can be added), and drain it; ③ Hot oil, sauté ed garlic, preserved eggs, shredded ginger and shredded pepper; Put a small amount of wine; Finally, pour these seasonings on the dishes;