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. Quickly turn 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 avoid adding monosodium glutamate, if monosodium glutamate is added, monosodium glutamate will cover up the umami taste of the egg itself after heating.

4. Eating too many eggs will lead to an increase in metabolites and increase the burden on the kidneys. Just eat 1 ~ 2 eggs a day.

10, scrambled eggs with tomatoes

Scrambled eggs with tomatoes 1

Description: Anyone can cook scrambled eggs with tomatoes, but it's delicious and hard to cook. It is mainly caused by several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic 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 pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to 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 them until you are skilled). 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 fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. 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 now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.

1 1, scrambled eggs with loofah.

Ingredients: Luffa 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 cut the loofah for later use.

3. Heat the wok into oil by 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. After 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 chopped green onion for a while before serving.

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, leek 10 grams, and ginger 10 grams.

Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 10g, monosodium glutamate 5g, sugar 3g, corn flour 20g, sesame oil 5g, chicken soup 50g, soy sauce king 10g.

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 brown.

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

13, golden garlic bone

Basic materials Raw materials: ribs

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

1, cut the ribs into long sections of 12 cm, and remove the blood with clear water.

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

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

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