Making process
1. Peel the potatoes, cut fine julienne, soak in water to wash away the starch, both to avoid its blackening, but also to keep it white and crisp in the frying and burning. Fish out and drain before frying.
2. Remove seeds and tips of green and red chili peppers, cut into thin julienne strips, and shred dried chili peppers.
3. frying pan on the fire, add peanut oil to heat, put the onion shredded pot, add dry chili pepper stir fry, then add green and red pepper wire, potato wire, stir fry to eight ripe when adding refined salt, monosodium glutamate seasoning, and then drizzled with sesame oil and balsamic vinegar, stir fry can be.
2, braised eggplant:
1 Wash the eggplant to remove the head and tail, cut into rollers, soaked in water, fish up and drain the water sprinkled with a little starch. Onion to remove the head and tail clean, cut into segments.
2 Clean and slice the pork, mince it, add 1/2 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1/2 tablespoon of oil, and 1/3 tablespoon of chicken broth, and marinate for 10 minutes.
3 Heat 3 tablespoons of oil in a wok and stir-fry the pork until the meat turns white.
4 Continue to add 10 tablespoons of oil, sauté the scallions, add the eggplant and cook over high heat, adding 5 tablespoons of water and stirring quickly until the eggplant is tender, about 5 to 6 minutes.
5 Pour in the minced pork and stir-fry for 1 minute, season with 1/3 tablespoon salt, 1/5 tablespoon chicken broth mix and 1/2 tablespoon soy sauce!
3. Eggplant with Fish:
Ingredients:
Eggplant 2, shredded meat.
Ginger, garlic, scallions, spicy bean paste, vinegar, sugar.
Method:
1. Wash and drain the eggplant, cut into small round segments spare. Garlic washed and minced, green onions washed and cut into scallions,
Ginger minced spare. Vinegar, sugar, thickening powder into a bowl, add water to spare. Note: put sugar in the bowl first,
then put vinegar. Vinegar and sugar to the same level.
2. Heat the oil and deep fry the eggplants until golden brown, then drain the oil.
3. Ginger, garlic, green onions, stir fry the meat, then pour in the fried eggplant, then add the bowl of
seasoning mix, can be served on a plate.
4, green pepper scrambled eggs:
Practice: 1. Wash green peppers with water, seeded and cut into thin strips. Beat the eggs in a bowl and stir with chopsticks to disperse.
2. Put oil (40g) in a wok, heat it up, pour the egg sauce into it, scramble it and pour it out.
3. To the pan into the rest of the oil, hot, into the onion stir-fry pan, with the addition of shredded peppers, add salt fried a few times, see the green pepper silk green, into the scrambled eggs, monosodium glutamate, stir-fry evenly, with balsamic vinegar to cook a little, you can go out of the pan.
5, the ground three fresh
Materials: 1 potato, eggplant 2, green pepper 1
Seasoning: cooking oil, soy sauce, sugar, salt, green onion, garlic, cornstarch, broth in moderation
Practice: 1, eggplant and potato peeled, cut into pieces of the rolling knife; green pepper hand broken into small pieces. 2, the pot to the more oil, 70% heat, the first potato pieces into the, fried to golden brown, slightly transparent when the fish out of the standby . 3, and then the eggplant into the frying pan, deep-fried until golden brown, add green pepper pieces that together with the fish up. 4: Saute chopped green onion and minced garlic in a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and bell peppers. 5, add water and raw flour can be juiced over high heat
6, dry stir-fried beans
With: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried chili, 1 tablespoon of soy sauce, squash, peppercorns, garlic granules, salt, monosodium glutamate moderate amount of practice: 1, lentils at both ends of the old tendons torn off, broken into two sections, washed, dry.
2, burn 250 grams of oil, put the lentils, fried to the lentil skin wrinkled, with a strainer out of the oil.
3, another pot of hot, with 1 tablespoon of oil burst incense minced meat, dried chili peppers, peppercorns, mustard greens, garlic.
4, pour into the soy sauce, lentils stir fry, lentils cooked through when off the fire, put salt and monosodium glutamate, stir fry can be.
7, chicken fried cauliflower
In Ingredients: chicken breast, cauliflower Seasoning: shredded green onion, ginger, dashi, cooking oil, cooking wine, salt, chicken essence, oyster sauce, powder gravy Method: 1, chicken breast washed, cut into slices of salt cooking oil with cooking oil marinated in salt cooking wine for a while, and then gravy scratches with powder gravy.
2, cauliflower washed and split into small dots, sit in a pot of boiling water, blanch, fish out of the cool water, clean water standby. Onion shredded, ginger minced, garlic sliced.
3, another take the frying pan, put the oil, the oil is hot to put the spices, and then put the ginger, the chicken breast into the pan and stir-fry until the meat turns brown, and then put the green onion shredded ginger into the stir-fry flavor, put the blanched cauliflower stir-fry.
4, put cooking wine, chicken essence, oyster sauce, put the slippery chicken breast also into the pot, quickly stir fry, put salt, stir fry, out of the pot to plate.
8, steamed meat
With: pork a seasoning: anise a little onion, ginger a number of slices, a little wine, chili, pepper a number of rice, a number of rice, purple rice, soy sauce, soy sauce, chicken essence, sugar, soy sauce Practice: 1, pork slice.
2, the meat with cooking wine, green onions, ginger, star anise marinade on.
3, marinate the meat, prepare chili peppers, pepper, rice, purple rice.
4, put the prepared 3 in the pan fried.
5: Put 3 into the pan and stir-fry the rice over medium heat until it becomes fragrant and lightly browned.
6: Use a blender to break up the fried 3. Don't break it up too much. It's easier to make the grains bigger.
7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence, a little sesame oil. Mix well.
8, finally add a tablespoon of bean paste. Add a little water to moisten the powder.
9. Scallion Scrambled Eggs:
Cooking Method (for two persons)
Ingredients: Eggs (4 pcs), Scallion (3 pcs)
Seasoning: Salt (1/3 tablespoon), Oil (6 tablespoons)
1 . Wash and remove the white onion, cut the green onion into scallions and put them into a large glass bowl
2 . Beat in four eggs, tilt the large glass bowl to 45 degrees, and using chopsticks in one direction, quickly mix the eggs and scallions, beating until the egg mixture is sticky.
3 . Heat a wok until all the water in the wok has evaporated, about 1 minute. Put 6 tablespoons of oil into the wok, swirl the wok so that the oil spreads over the entire surface of the wok, then reduce the heat to low and pour in the egg mixture.
4 . Quickly stir the egg mixture in one direction. After about 1 minute, the egg mixture will solidify, so hurry up and remove from the pan before the scrambled egg gets too old.
Kitchen God Tips
1, scrambled eggs, the pan must be very hot, so that fried eggs will be tender point, the pan is not hot scrambled eggs easy to fail.
2, into the refrigerator eggs, to take out first put an hour, and then brought to cook.
3, scrambled eggs avoid adding monosodium glutamate, if you add monosodium glutamate, after heating the monosodium glutamate will cover the egg itself fresh flavor.
4, if you eat too much egg, will lead to increased metabolites and increase the burden on the kidneys, eat 1 to 2 eggs a day on the line.
10, tomato scrambled eggs
Tomato scrambled eggs method one
Description: tomato scrambled eggs everyone will do, but to do a good job, difficult. Mainly by a few misunderstandings, I will say in detail later.
Materials: tomatoes, eggs
Accessories: vegetable oil, salt. Note that the tomatoes scrambled eggs do not need to put chicken essence or MSG, because tomatoes scrambled eggs is to eat a "fresh" word, and tomatoes scrambled eggs when the formation of the fresh taste of the substance precipitation, do not need to put fresh MSG or chicken essence. This is also the reason why you don't put onion, ginger and garlic in this dish.
Methods:
1. tomatoes cut into pieces, to size, what shape does not matter, open the egg into a bowl, beat well, put a little salt.
2. pan into the right amount (scrambled eggs, oil put how much is very critical, my experience is to put the equivalent of 2/3 of the egg liquid) of oil, such as oil is hot, (I will later talk in detail about how to judge the temperature of the oil), pour the egg liquid, pay attention to this time, the egg liquid will be naturally solidified, do not move, wait until the egg liquid is solidified (be careful of the oil dry, resulting in the egg paste), with a rice spatula (called the rice spatula), the egg liquid will be solidified, do not move, until this egg liquid is solidified (be careful of oil dry, resulting in egg paste). ), with a rice spatula (also known as a frying spoon) from the edge of the egg gently into the egg, turn the egg over, fry a little, and so the color of both sides of the color of the golden color, take the egg out of the pan (you can not take, but wait for proficiency and then say it), this time there should be some oil inside the pan, turn the tomatoes into the tomatoes, stir-frying a few times, due to the tomatoes contain a lot of water, there will be water precipitation, this time to put the fried egg into the pan, and then put the egg into the pan, and then put the egg into the pan. PS: some people like to do, put some water into it, I do not recommend, in fact, tomatoes in the water is completely enough, do not have to put water. Also, the quality of tomatoes is not good, fried out of the dish is not sweet and some bitter flavor, out of the pan when you can put some sugar in moderation.
11, loofah scrambled eggs
Raw materials: loofah eggs
Seasoning: oil, salt, cooking wine, scallions.
1. 2-3 eggs, add a small amount of salt, cooking wine. Mix well and set aside.
2. Peel and slice or dice the loofah and set aside.
3. fiercely heat the frying pan into the oil, until the oil temperature rises pour into the eggs scrambled bowl standby.
4. fiercely heating the frying pan into the oil, until the oil temperature rises pour into the loofah fried, add the cooked eggs with fried, and then add salt according to personal taste, chopped green onion stir-fry a small will be ready to pot to eat.
Eat more benefits: the nutritive value of loofah is very high, loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin and other B vitamins, vitamin C, but also ginseng in the ingredients - saponins
12, the wind Lin eggplant
Basic materials 20 grams of puree, 200 grams of eggplant, 10 grams of scallions, 10 grams of ginger.
Seasoning: 500 grams of peanut oil (consume 100 grams of oil), 10 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of sugar, 20 grams of cornstarch, 5 grams of sesame oil, 50 grams of chicken broth, and 10 grams of king of dark soy sauce.
Making process:
1, eggplant peeled, cut large thick strips, scallions cleaned and cut into sections, ginger cut rice.
2, boil the pot of oil, oil temperature of 120 degrees into the eggplant strips, deep-fried until golden.
3, the pot of oil, into the ginger rice, puree, eggplant, chicken broth, salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice is thick and then thickened with wet cornstarch, dripping sesame oil into.
13, gold medal garlic bone
Basic ingredients Ingredients: pork ribs
Seasoning: seafood sauce, salsa, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili peppers, minced garlic.
1, pork ribs cut into 12 cm long section, rinsed with water to remove blood water
2, marinated in seasonings for more than 2 hours (seafood sauce, salsa, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar).
3, the oil boiled to 20% hot, the ribs into the pot, the oil temperature from low to high slowly frying, until the ribs mature, crusted skin removed from the drained oil.
4, and then in the pot into the minced garlic, dried chili peppers fried flavor, and then into the ribs slightly fried, plus seasoning, pot can be.
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Practical tips for cooking
1, when cooking dumplings, put a large onion in the water or in the When the water boils, add some salt, then put the dumplings, the dumplings taste delicious and not sticky; in the pasta, every 500 grams of flour plus mixing an egg, the dumpling skin is quite scraping and not sticky
2, stew, add a few pieces of orange peel in the pot, in addition to the smell and grease and increase the freshness of the soup
3, cooking bone broth with a tsp. of vinegar, bones of the phosphorus and calcium can be dissolved in the broth, and can be preserved soup in the Vitamins.
4, stewed chicken: wash and cut into pieces, poured into the hot frying pan and stir fry, when the water is dry, pour in the right amount of balsamic vinegar, and then quickly stir fry, to the chicken pieces of the chop chop popping sound, and then immediately heat the water (not more than the chicken pieces), and then burn ten minutes on a high flame, you can put the seasoning, move to a small fire and then stewed for another 20 minutes, drizzled with sesame oil can be out of the pot; should be in the soup stewed, the temperature drops to 80 ~ 90 degrees Celsius or Add salt before serving. Because chicken contains high moisture, stewed chicken first add salt, chicken soaked in salt water, tissue cells in the water outward penetration, protein coagulation, so that the chicken obviously shrink tight, affecting the nutrition to the soup dissolved, and cooked chicken tends to be hard, old, rough texture.
5, cooking broth or pork chop soup, put a few pieces of fresh orange peel, not only flavorful, but also reduce the greasiness.
6, burn tofu, add a little tofu milk or juice, flavor aromatic
7, green beans in the iron pan fried 10 minutes before cooking can be quickly cooked, but pay attention to do not fry scorched
8, boiled eggs with a little vinegar in the water to prevent the eggshells from cracking, add a little salt beforehand can be
9, boiled seaweed with a few drops of vinegar is easy to rotten; put a few cabbage is also okay
10, before cooking ham, the ham skin, the ham skin is not only delicious, but also reduce the greasy feeling of greasy. Before cooking ham, the ham skin coated with some sugar, easy to cook, taste more delicious
11, lamb to stink: turnip pieces and lamb together in the pot, half an hour after taking out the turnip pieces; put a few pieces of orange peel is better; 5 grams of mung beans per kilogram of mutton, boiling 10 minutes after the water and the mung beans poured out; put half a packet of slices of hawthorn; will be shelled walnuts two or three washed and punched holes into the 1 kilogram of lamb with curry powder 10 grams. Mutton with curry powder 10 grams; 1 kilogram of mutton with dissected sugar cane 200 grams; 1 kilogram of water to boil, add 1 kilogram of mutton, vinegar 50 grams, boil and fish out, and then re-add water with seasoning.
12, boiled dumplings, add a little salt in the pot, the water does not overflow when the pot is open
13, noodles with a small tablespoon of cooking oil, noodles will not be stained with, and can prevent the noodle soup bubbles, overflow outside the pot
14, cooking noodles, add a little salt in the pot, the noodles are not easy to cook rotten
15, porridge or cooking beans, do not put alkali, or it will destroy the nutrients in the rice, beans, and so on, and so on. Will destroy the rice, beans in the nutrients
16, with boiling water to cook new bamboo shoots easy to cook, and crunchy and delicious; to make bamboo shoots do not shrink after cooking, can add a few mint leaves or salt
17, pork belly cooked, cut into long pieces, put in a bowl with some fresh soup and then steamed for a while, pork belly will be doubled
18, when cooking pork belly, can not be the first to put salt, and so on after cooking and then eating Salt, otherwise the pork belly will shrink as hard as a cow's tendon
19, boiled beef: in order to make beef stew fast, stewed rotten, add a handful of tea (about the amount of tea in a pot, wrapped in gauze) with the cooking, meat will soon be rotten and delicious flavor.
20, cooking beef and other tough, hard meat and game birds, add some vinegar can make it soft.
21, stewed old chicken: in the pot with twenty or thirty soybean stew, cooked fast and fresh taste; or before killing the old chicken, first irrigation to the chicken a tablespoon of vinegar, and then killed, with the fire cooking stew, will be cooked rotten; or put 3 to 4 hawthorn, chicken easy to rot
22, the old chickens and ducks with fierce fire, meat hard and tasty; if you first use cool water and a little vinegar soak on 2 hours, and then stewed on a slight fire, the meat will become tender and delicious. The meat will become tender and delicious
23, stewed duck: put a few snails in the pot is easy to rot
24, roast duck, duck tail end of the two sides of the bashful beans removed, the taste is more beautiful
25, boiled salted meat: a dozen or so drilled with many holes in walnuts with the cooking, you can eliminate the stench
26, braised beef, add a little red snow, the meat taste delicious
27, braised beef, add a little red snow, the meat taste fresh!
27, do braised meat before, first with a little borax to the meat marinated, burned out of the meat fat and not greasy, sweet and savory
28, deep-fried food, put a little salt in the pot, the oil will not splash
29, in the spring rolls mixing stuffing with the right amount of flour, to avoid the process of deep-frying filling within the vegetable juice flow out of the bottom of the pot of the phenomenon of paste
30, fried potatoes, before the cut potato slices. First, cut the potato slices in the water to boil for a while, so that the surface of the potato skin to form a thin layer of gelatinous layer, and then frying
31, fried pork chops, in the tendons of the place to cut 2 to 3 incisions, fried pork chops will not shrink
32, chicken marinated for a while, sealed with a protective film into the refrigerator, to be deep-fried and then take out the fried chicken crispy and delicious
32, chicken marinated for a while, sealed with a protective film into the refrigerator, to be fried and then taken out, fried chicken crispy and delicious
33, fried eggs, in the yolk is about to solidify when pouring a little cold water, will make the egg and yellow and tender
34, fried eggs, in the pan put enough oil, oil slightly hot when the egg in the pan, the egg slowly cooked, the appearance of the United States, do not stick to the pan
35, frying eggs, sprinkle a bit of flour in the hot oil, the egg will be fried to look good, the oil is not easy to splash out of the pan
36, frying eggs with mutton oil, flavor, taste and smell, the oil is not easy to splash out of the pan
36
37, scrambled eggs, add a small amount of sugar, will make the protein denaturation of the solidification temperature rises, thus slowing down the heating time, coupled with sugar has a water retention, and thus can make the egg products become fluffy and soft
38, scrambled eggs, add a few drops of vinegar, scrambled eggs, fluffy taste fragrance
39, fried eggplant, in the pan Put some vinegar, fried eggplant color will not turn black
40, fried potatoes with vinegar, can avoid burning, but also decompose the toxins in the potatoes, and make the color, taste appropriate
41, fried bean sprouts, first add some butter, and then put the salt, can be removed from the smell of beans
42, fried cabbage should not be covered
43, fried meat: meat cut into thin slices with soy sauce, Butter, starch, beat an egg, mix well, stir-fried; meat discoloration, and then add a few stir-fried condiments, meat flavor, tender
44, fried shredded beef: cut, with salt, sugar, wine, cornstarch (or egg) mix, plus raw oil bubble marinade, 30 minutes before frying, tender and delicious
45, fried meat dishes put salt too early to cook slowly, it is appropriate to add salt when it will be cooked in the pan before adding a few drops of vinegar, fresh and tasty
46, fried meat dishes, and then add salt to the pan before adding a few drops of vinegar. Before adding a few drops of vinegar, tender and delicious
46, shredded meat cut and put in a baking soda solution and then fried, especially loose and delicious no matter what sweet and sour dishes, as long as the proportion of 2 parts of sugar and 1 part of vinegar deployment, you can do the right amount of sweet and sour
47, fried sweet and sour fish, sweet and sour vegetable gangs, etc., should be put first sugar, salt, or salt, "dehydration" effect will promote the dishes, and the salt will not be used.
50, do slip fried meat or spicy diced meat, according to 50 grams of meat 5 grams of starch proportion of sizing, the dish is tender and tasty
51, do steamed buns, if you knead into a small piece of lard in the flour, steamed buns are not only white, fluffy, and flavorful
52, steamed buns mixed with a little shredded orange peel, buns can make the increase of fragrance
53, steamed buns Alkali put more yellow, such as in the original steamer water with vinegar 2 to 3 tablespoons, and then steamed for 10 to 15 minutes can become white
54, a small amount of alum and salt into the water, cut raw sweet potatoes immersed in more than ten minutes, washed and steamed, can prevent or alleviate bloating
55, milk boiled paste, put a little salt, cooled down to a better taste
56, put a chili pepper dishes Too spicy or fried peppers with a little vinegar, spicy taste greatly reduced
57, cooking, soy sauce if the wrong pouring vinegar, can be sprinkled with a little baking soda, vinegar can be eliminated
58, vegetables are too acidic, will be a pineapple egg mashed into the
59, vegetables are too spicy, put an egg with fried
60, vegetables are too spicy, put some vinegar to reduce the spiciness
61, vegetables are too bitter, drop a little white vinegar
62, soup is too salty and should not be watered down, you can put a few blocks of tofu or potatoes or a few slices of tomato to the soup; can also be a handful of rice or flour wrapped in a cloth and put into the soup
63, soup is too greasy, a small amount of seaweed roasted over the fire, then sprinkled into the soup
64, peanuts fried in oil, into the dish, sprinkled while still hot, then sprinkled a little white wine, and then cooled and sprinkled with White wine, a little cooled and then sprinkled with a little salt, placed a few days and nights are crisp as the beginning
65, canola oil has a strange smell, you can heat the oil into the right amount of ginger, garlic, green onions, cloves, Chen Pi with the deep-fried for a moment, the oil can be fragrant
66, with vegetable oil to deep-fry peanut rice once there is no strange taste, fried dishes are tasty and can be made into a coleslaw
67, after the deep-frying food after the oil to leave some residue and become cloudy, you can cut the white radish into thick round slices, use chopsticks to poke a few holes in the radish, into the leftover oil to fry, the residue will be attached to the radish slices, take out to remove the residue, and then repeatedly put into the pot to deep fry, the turbid oil can become clear
68, frying should be the first pan to heat up the pot, and then pour in the cooking oil, and then put the vegetables
69, when the pot temperature reaches the The highest when adding wine, easy to make the wine evaporate and remove the fishy taste in the food
70, boiling lard: put a little water or vegetable oil in the electric rice commendation, and then into the lard or fat meat, turn on the power, can automatically refine the oil, do not splash the oil, do not paste the oil residue, the oil quality is clear and pure
71, pickle altar put a dozen peppercorns or a little maltose, can prevent the production of white flowers .