Ma po tofu

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, crushed dried red chili, green garlic, ginger, pepper, water starch, soy sauce, a little sugar.

2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dried red chili, green garlic, ginger, pepper, ground beef, but also ground beef with the above seasoning marinated and added. Stir fry.

3. Add tofu cut into small pieces. Reduce heat and bring to a boil.

4. When the tofu is cooked, change the heat to high and add the gravy made of water starch, sugar, wine, MSG and soy sauce. When the gravy is evenly adhered to, turn off the fire, start the pot.

5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!

Coke Chicken Wings

Raw materials: 6-8 chicken wings, Coca-Cola, a small cup of chili powder, cumin, cumin (cumin, not powdered).

Steps: put water in the pot, wait for the water to boil under the chicken wings, chicken wings 7 mature. Drain the water and set aside.

Oil more, with onion and garlic popping pot, under the chicken wings, cumin and chili powder, high heat, frying, frying until the skin slightly burnt for the best.

Use a spoon to skim out the excess oil, add the Coke, add salt and MSG, do not put a little water, and when the Coke is almost dry when the fire is slightly turned down to reduce the juice.

While boiling the cola, you can use a spoon to skim off the minced garlic and green onion.

Don't forget to serve the sauce with the coke.

This dish is even better than KFC chicken wings. The wings are spicy and crispy to the bone.

Returning to the pot of pork

Raw materials: pork buttock tip, green garlic

Accessories: bean paste, black beans, green onion, ginger, pepper, seasoning, cinnamon, yellow wine, boiling water under the meat, cook for about 20 minutes, in which to put green onion, ginger, pepper, seasoning, cinnamon, yellow wine, skimming off the floating foam, until the chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and out of the pan

Green garlic patted, and cut into pieces, and cut into pieces. cut diagonal knife section, meat cut into large thin slices, depending on your knife skills, the thinner the better

Pan put a little oil, under the white meat, stir-fry, fat meat becomes curled, transparent, shoveling meat to the side of the pan (this is a lazy man's way!). Oh! In fact, it should be the meat first shoveled out in the fried bean paste), under the bean paste, stirred out the red oil, under the edamame, ginger, green garlic, with fried. This dish fried without adding salt, because the bean paste is already salty enough.

The green garlic is slightly soft, pour yellow wine, you can get out of the pot.

Braised pork

1, frying pan clean, hot, under two tablespoons of oil, put three or four tablespoons of sugar, turn on low heat.

Preparation: one piece of pork, cut into one-centimeter-square strips.

2. Keep stirring with a frying spoon to dissolve the sugar and turn it into a reddish-brown sugar liquid, which is also called stir-frying sugar color.

3. Pour in the chopped pork and stir-fry evenly so that each piece of meat is coated with the sugar color.

4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to low heat for about two, thirty minutes. When the juice evaporated almost, increase the fire to collect the juice.

5, this is a good look

Sauerkraut

1, generally with grass carp or black carp is good.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.

3, cut off the fins... (It's also good to make shark fins after drying ...... haha)

4, cut the fish into segments.

5, with the hand pressure on the fish section, the other hand to hold the knife close to the fish spine along the upper edge of the push close to feel the position of the fish bone, timely adjustment of the direction of the knife... If you can't cut it well, buy a few more fish to practice first :)

6, remove the fish bone. The head of the fish to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step ...

7, the slice down the fish placed horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the thickness of each slice of about 5-7 mm or so. Here attention! Do not get the direction of the opposite, or cook out of the fish will be broken ~ ~

8, take an egg, left and right hand pour a pour, pour out the egg white spare

9, fish bone cut into segments, and the fish fillets fish head into the basin together, add salt and wine mix, and then into the egg white scratched and mixed evenly, let it rest for 20 minutes ~ wait a while, hey

10, pickled vegetables ........................ cuihua, on the sauerkraut 。。。。 One or two packets are fine, put more in if you like.

11, cut sauerkraut, into sections

12, the pot of oil to heat, the best is a large oil, but in order to ...... Or use ordinary oil to do it! Pour into the cut sauerkraut stir-fry .................. then add water or broth to boil

13, first into the fish head and fish bones, simmering for 5-7 minutes ~ look! Not so good looking, huh!

14, add the rest of the fish fillets, and cook over high heat for 2-3 minutes ~ if you don't like the fish head, you can skip the head, omit it...

15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished!

Kung Pao Chicken

Materials: Chicken breast-400g Fried peanuts-50g Egg-1 Garlic-5 cloves Starch-10 dried chili peppers

Note: Ingredients can be used at your own discretion

Seasoning :Cooking oil-500g (50g) Soy sauce-1tsp Soy sauce-1tsp Wine-1tsp Balsamic vinegar-1tsp Salt-1tsp Sugar-1tsp 1 tsp sugar- 1 tsp

Monosodium glutamate- tsp

How to make it

1. Wash and cut the chicken into cubes, marinate with egg white, salt and cornstarch; wash and mince the garlic;

2. Heat the cooking oil in a wok, deep fry the chicken cubes, then remove and drain the oil.

3. Finally put soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch, sesame oil to stir-fry and thickening, and finally add peanut rice to stir-fry can be.

Peanut rice must be placed in the pot before the dish starts, so as not to affect the crunchiness of the peanut rice by stirring it for a long time in the pot.

Boiled Fish

Grass carp, sliced into fillets.

Fish meat and fish bones are marinated separately, (the seasoning is the same) fish bones put the seasoning to put heavier. Because the meat is thick .... I think so ha:)

The sliced fish fillets add an egg white, moderate salt, pepper, pepper, chicken essence, starch, cooking wine marinade for about 30 minutes

Put a small amount of oil in the pan, add garlic and ginger. Explode and discard

What is this oil used for~~~? :) it is used to fry fish bones, because fish bones are thick, and fish meat slices require a different fire

put a lot of oil, a few seconds into the peppercorns, low heat and slowly fry

peppercorns frying out of the aroma, add the dried chili peppers (these two steps in the process has been using a small fire)

when the color of the chili peppers in the pot becomes darker, the marinated fish in the pot sliding (marinated fish is best to wash the meat with water) (It's best to wash the fish with water, because that will make the oil cloudy.)

Hey~~` and the restaurant taste exactly the same boiled fish can be out of the pot, eat:)

Shredded pork with fish flavor

Materials: 250 grams of lean pork, 70 grams of edible fungus, carrots, half a carrot, 30 grams of pickled peppers, 2 green onions, ginger, garlic, 5 cloves, cornstarch in moderation

Seasoning. Cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar, chicken essence

Practice:

1, wash and cut the lean meat into thick shreds, served in a bowl, add salt and water starch to mix;

2, green onion, ginger and garlic wash and cut into juliennes for spare.

3, wood ear and carrot shredded spare.

4, the sugar, soy sauce, vinegar, salt, green onion, ginger, garlic, broth, chicken essence, water, starch into fish sauce.

5, the pot of oil, burned to fifty percent of the hot oil when poured into the shredded meat, stir-fried into the pickled pepper, to be stir-fried when the excellent, and then the fungus, carrots and fish sauce poured into the sharp stir-fry a few times can be.

Sweet and Sour Spare Ribs

Materials: Ribs - 500g Onion - 1 Ginger - 1 Garlic - 2 Cloves Starch - Moderate

Seasoning: Cooking Oil - 500g (45g) Soy Sauce - 1/2 tbsp Vinegar - 1 tbsp Salt - 1/2 tsp Sugar - 1 tbsp MSG - 1/2 tsp

Practice:

1. Wash and chop into small sections; ginger, garlic wash and slice; shallot wash and chop;

2. pot of oil, burned to 50 percent heat, the ribs will be fried to the surface of the caramelized yellow when the oil drained;

3. pot to stay in the bottom of the oil, add salt, soy sauce, monosodium glutamate, ginger, garlic slices, and the ribs with the frying, pouring into the surface of the ribs did not exceed the warm water, high heat boil, change the heat to small stewing for 30 minutes;

4. When the ribs are flavorful and soft, add sugar, vinegar, chopped scallions, thicken with water starch, and collect the juice over high heat.

Features: red color, sweet and sour.

The last thing you need to do is to put sugar and vinegar in the last place so that the sweet and sour flavors can come out.

Sour and spicy potato wire

One, sour and spicy potato wire, is a home-cooked dishes, practice is simple, the required raw materials are just a potato, a little pepper, a little pepper and garlic cloves

Second, the potatoes peeled and shredded, the finer the better, the knife ah ~ ~ and then shredded green and red peppers, garlic cloves cut granules

Third, potato wire cut, over cold water to starch, so that the fried vegetables The taste is crispy.

four, ready salt and white vinegar, with white vinegar will be dishes look clean color.

Five, open fire, sit frying pan, add oil.

Sixth, when the oil is hot, put the peppercorns in, fry the flavor.

seven, the peppercorns must be fished out do not, or eat when you will know.

Eight, when the oil is hot, put the pepper and garlic into the explosion of flavor.

9, pour in the ready shredded potatoes, pawing the pan and stir fry a few times.

ten, put white vinegar. d

xi, put salt, move quickly.

twelve, stir fry a few more times, so that the salt flavor more evenly.

Thirteen, vegetables cooked plate, shaping, a plate of sour and spicy crunchy shredded potatoes can be on the table.