First, Mapo tofu
Ingredients: diced tofu, minced beef, bean paste, salt, cooking wine, dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
Practice:
1, add a little vegetable oil to the pot, heat it with high fire, and add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn after the oil is heated. Alternatively, minced beef can be marinated with the above seasoning and added together. Stir-fried
2. Add tofu cut into small pieces. Turn the heat down and bring to a boil. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, cooking wine, monosodium glutamate and soy sauce.
3. After the sauce is evenly attached, turn off the fire, take out the pot and sprinkle with pepper noodles.
Second, hot and sour potato shreds
Ingredients: a potato, a little pepper, a little pepper and garlic cloves.
Practice:
1, peel potatoes and cut them into filaments, remove starch with cold water, then shred green and red peppers and dice garlic cloves.
2. Fire, sit in a wok and add oil. When the oil is warm, put the pepper granules in, fry them and take them out.
3. When the oil is hot, put shredded pepper and garlic into the aroma, add shredded potatoes, stir fry a few times, and add white vinegar and salt. Dishes are cooked, dished and shaped, and a plate of sour, hot, spicy and crisp potato shreds can be served.
Third, scrambled eggs with tomatoes
Ingredients: two tomatoes and two eggs.
1, two tomatoes cut into pieces, and two eggs scattered. Two spoonfuls of salad oil, pour the eggs in hot oil, add a little salt, and cook slightly, the more tender.
The better, and then shovel out the eggs for later use.
2, put oil in the pot (if there is oil in the pot, you don't need to refuel, or pour some from the egg bowl. Turn on the stove, stir-fry the tomatoes, add some salt (rather light than salty) and water, stir-fry the eggs for two minutes, add a spoonful of sugar, stir-fry, and add some minced green garlic, and you're done.
Fourth, stir-fried shredded pork with green pepper
Ingredients: pork100g, green pepper 300g, cooking wine, salt, monosodium glutamate and dried starch.
Practice:
1, cut pork into shredded pork, add cooking wine, salt and monosodium glutamate (optional) starch and mix well.
2. Shred green peppers, add salt and mix well.
3, add 80% heat to the pot, add watercress, stir-fry and add shredded pork.
4. After the shredded pork is cut off, add cooking wine and soy sauce and mix well.
5. Add shredded green pepper and stir well. Add Ming oil to the pan.
Key points:
1, meat must be flavored first.
2, green peppers should be salted first.
3. Don't fry shredded pork for too long, otherwise it will taste bad.
Five, boiled fish
Ingredients: one grass carp, sliced into fish fillets.
Practice:
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Head, tail and fish chops are put on separate plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large basin, and sprinkle a little salt according to personal taste for later use.
3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add some hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3 ~ 5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.
4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, all the fish and bean sprouts will be submerged, so you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry.
5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big pot of fish.
Six, fish-flavored shredded pork
Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 5 cloves of ginger/kloc-0, and proper amount of starch.
Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.
Practice:
1, clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well;
2, onion, ginger and garlic washed and shredded, fungus and carrots shredded for use.
3. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.
4. Put the oil in the pan, pour the shredded pork when it is heated to 50% hot oil, stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.
Seven, sweet and sour pork ribs
Ingredients: 500g of ribs, chives 1 tree, ginger 1 block, 2 cloves of garlic, and appropriate amount of starch.
Seasoning: 500g of edible oil (actual consumption is 45g), half a tablespoon of soy sauce, half a teaspoon of balsamic vinegar/kloc-0, half a teaspoon of refined salt, half a teaspoon of sugar/kloc-0, and half a teaspoon of monosodium glutamate.
Practice:
1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;
2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil;
3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 30 minutes;
4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.
Eight, braised pork
Ingredients: Pork belly with skin, dried hawthorn slices, soy sauce, rock sugar.
Practice:
1, pork belly with skin washed and cut into mahjong pieces; Rinse dried hawthorn slices with water.
2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.
3. Put the soaked pork belly pieces and dried hawthorn slices into a casserole, add enough water, at least two inches higher than the meat pieces, and bring to a boil.
For 30 minutes, skim off the floating foam on the surface with a spoon.
4. Turn the heat to a low boil for one and a half hours, transfer to a wok, pour in a tablespoon of soy sauce, and simmer for 30 minutes until the soup is thick.
5, add rock sugar, burn until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot.
Nine, kung pao chicken
Ingredients: 400g of chicken breast, 50g of fried peanuts, eggs 1 piece, 5 cloves of garlic, appropriate amount of starch, and dried peppers1piece.
Seasoning: 500g edible oil (50g actual consumption), sesame oil 1 tsp, soy sauce, cooking wine 1 tsp, balsamic vinegar 1 tsp, refined salt 1 tsp, sugar 1 tsp, monosodium glutamate/kloc.
Practice:
1, wash and dice chicken, marinate and mix with egg white, salt and starch evenly; Wash garlic and cut into powder;
2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil;
3, leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry;
4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.
Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.
Ten, braised prawns
Raw materials: prawns 10. 25g of cooking wine, proper amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 20g of peanut oil100g, 20g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and proper amount of clear soup.
Practice:
1, wash the prawns, cut off the whiskers and legs, cut a small mouth from the head of the prawn gun, take out the sandbag, then cut off the back of the prawns and extract the sand glands.
2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew it thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate when the juice is slightly concentrated, and pour in sesame oil.