manufacturing process
1. Peel the potatoes, cut them into filaments, soak them in clear water, and wash off the starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain.
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, add shredded green onion, add dried chili and stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry.
2. Braised eggplant:
1 Wash eggplant, remove head and tail, cut into hob, soak in clear water, drain water, sprinkle with a little starch and mix well. 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. Take it out and set aside.
4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes 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 serve!
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. Clean garlic and cut it into powder, clean onion and cut it into chopped green onion,
Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put the sugar in the bowl first.
Add vinegar. Put vinegar as flat as sugar.
2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden yellow. Remove it and drain it.
3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant, stir-fry and put in a 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 in a bowl and break them up with chopsticks.
2. Put oil (40g) in the pan, 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, and add refined salt to stir fry a few times. When the shredded green peppers are green, add fried eggs and monosodium glutamate, stir well, cook with balsamic vinegar, and then take out the pot.
5. The third line
Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.
Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.
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 take them out when they are slightly transparent. 3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up. 4. Saute chopped green onion and 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 gouache and collect the juice over high fire.
6. Stir-fried beans
Ingredients: 400g lentil, minced meat 150g seasoning: 4 dried peppers, 1 tablespoon 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 in half, 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 pepper, pepper, mustard tuber and garlic with 1 tbsp oil.
4. Pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well.
7. Fried chicken with flowers
Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and vermicelli. Practice: 1. Wash the chicken breast, slice it, marinate it with salt, cooking wine and cooking oil for a while, and then catch it evenly with vermicelli.
2. Wash the cauliflower and chop it into small flowers, sit in a boiling pot, boil it, remove 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 aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. 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 tender chicken breast into the pot, stir fry quickly, add salt and stir fry, and take out the pot.
8. Steamed pork with 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, a little pepper, a little rice, a little 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 three pieces of rice in the pot and copy it with a medium fire to turn yellow.
6. use a blender to break the fried 3. Don't stir too much. It is easy to get 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 pan until all the water in the pan 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 pan, then turn the heat down and pour in the egg mixture.
4. Turn the scrambled egg liquid quickly in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid overcooking the scrambled eggs.