Method:
1 raw material 2 eggs add salt and beat into egg liquid. Peel tomatoes (according to the above method) and cut into pieces.
3. Heat the wok on a large fire. It is extremely hot. Add oil (20 ml), wait a few seconds and then pour in the beaten egg liquid. When the eggs start to solidify slightly, stir them clockwise quickly with chopsticks, stir them into pieces, and take them out of the pot immediately after they are basically solidified. 4 Do not wash the wok, add oil (the remaining10ml), stir-fry the tomato pieces over medium heat, pour in soy sauce along the edge of the wok, and add white sugar.
5 when the tomatoes are mushy, put the scrambled eggs into 6 instead of a big fire, and stir in the chicken essence and stir well together.
The story behind food
This is really a dish that every household can cook, but different families have so many different practices and seasonings that people have to sigh the creativity of mothers!
Ren Yunlite, editor-in-chief of Beitai Kitchen magazine, presents you with the book "Ten Things to Eat". She uses the simplest 10 ingredients at hand to tell the warm taste of 60 kinds of strength with simple cooking methods.
Tips
1, tomatoes don't taste as good as they did when they were young, so when frying, you can fry them in medium heat for a while, and they will be mushy before the taste comes out.
2. Before adding the scrambled eggs, if you feel that there is not much soup from the tomatoes, you can pour a little boiling water and cook together to increase the pulp.
3, because a small amount of soy sauce can refresh and increase the salinity, so I will add some. If you like dishes that can keep their original colors faithfully, you can change the salt and save soy sauce.
Sichuan pepper shredded potato
1, choose fresh potatoes, peel and shred. This dish will test the hands of the knife, I hope the treasure knife is not old.
2, the oil pan is hot, and the Sichuan pepper is fried into the fragrance.
3. Rinse the shredded potatoes with clear water and stir fry in the pan. Add a little rice vinegar or old vinegar according to everyone's taste.
4, can be loaded, delicious and simple. This dish is the favorite of the hands since childhood, and they never tire of eating it.
Sauced eggplant
1, eggplant need not be peeled, cut into irregular strips. Heat the oil pan and fry the eggplant until golden brown.
2. Re-pour salad oil into the pot, stir-fry pork belly in the pot, and add appropriate amount of pepper, soy sauce and farmer's sauce. (Qianshou asked the accountant to buy pork belly, but what he bought back was actually pork belly stuffing, dizzy, so I will use it ...)
3, put the eggplant into the pot and stir fry, add a little water, cover the lid, and simmer for a while.
4. Put the pre-cut green pepper into the pot.
5, stir fry slightly, add a little salt and monosodium glutamate.
6, turn off the fire, add garlic and mix well. OK, it's time to giggle.
The most common cooking dish in Northeast China: braised eggplant.
Ingredients: 300g eggplant, and appropriate amount of coriander.
Seasoning: chopped green onion, minced garlic, soy sauce, cooking wine, salt water, starch, chicken essence and sugar.
Practice:
1. Wash eggplant, cut into hob pieces, soak in water for a while, take out, drain, wash coriander and cut into sections.
2. Heat the oil in the wok to 40% heat, add the eggplant pieces and fry until golden brown.
3. Leave a little base oil in the wok, add chopped green onion and minced garlic to stir-fry until fragrant, add eggplant and stir-fry until soft and cooked, add cooking wine, soy sauce, salt, sugar and chicken essence, thicken with water starch after boiling, and sprinkle with coriander segments.
Tip:
1, if you want the flavor of garlic to be more important, you can leave some minced garlic and put it in when the eggplant is fried.
2. Generally speaking, it is best to peel round eggplant when cooking. Long eggplant is tender and can be cooked with skin.
Northeast specialty: Di San Xian
Practice:
1, potatoes, eggplant and green peppers are all cut into hob blocks; Mix 1/2 tablespoons of raw flour and 3 tablespoons of clear water to make raw flour water.
2. Heat 1 bowl of oil, insert bamboo chopsticks until bubbles appear around them, pour in potato pieces and fry for 5 minutes, fry until golden brown, and drain the oil.
3. First pour in half of the eggplant pieces, fry for 5 minutes with high fire, fry until the eggplant becomes soft and golden yellow, and drain the oil for later use.
4. Pour in the remaining eggplant pieces, fry until golden brown, then pour in the green pepper pieces and stir well, and drain the oil together.
5. Leave a little oil in the pot, saute chopped green onion and minced garlic, pour 1 cup clear chicken soup, add 2 tablespoons light soy sauce, 1/4 tablespoons white sugar and 1/3 tablespoons salt, stir well and boil.
6. Pour in potato pieces, eggplant pieces and green pepper pieces and stir-fry for 2 minutes. Pour in raw flour water to thicken the juice, and then serve.
Cold dishes in the north (not only in the northeast) in summer: Lapi.
Practice: skin lift, shredded cucumber, shredded carrot, shredded dried bean curd, shredded fungus, shredded lean pork fried with coriander oil,
Add the sauce and mix well.
Sauce: mustard sauce, soy sauce, white vinegar, monosodium glutamate, sugar, mustard oil, pepper oil, Chili oil and minced garlic.
Cucumber is also the most common way to eat in Northeast China: patting cucumber.
The method is extremely simple (this is my method):
Marinate the chopped cucumber with salt for a few minutes to squeeze out the water. Add minced garlic, Jiang Mo, coriander, monosodium glutamate, balsamic vinegar and sesame oil and mix well.
This dish is delicious, green, crisp and refreshing.
Stewed beans
Take 2 kg of beans, 1.5 kg of ribs as an example.
1. First, choose the beans, wash and control the water. It is best to soak the ribs in advance, leach out the blood, and take them out, so that there are few floating scraps when cooking the ribs.
2. Put the ribs in the casserole, add appropriate amount of water and cook them, but don't overcook them, or they will lose their bones when stewing beans. Leave some sparerib soup for stewing.
Use for beans. Add garlic, ginger and star anise when cooking ribs.
3. Pour a small amount of cooking oil into a hot pot, put the beans into the pot, stir-fry with a vegetable spoon until the oil is immersed in the beans, and add a spoonful of rice.
Stir-fry the soy sauce again, then put the cooked ribs into the pot and add the sparerib soup. Note: don't completely submerge the beans! The soup is too big to eat!
Stew over high fire, don't always look at the lid, so the stewed beans are greener.
4. After stewing for a while, uncover the pot, and there is only one pot bottom left in the soup. Add some garlic slices, salt and monosodium glutamate, and stir fry until the soup is completely dry.
Turn off the fire and serve immediately.
Note: Stewed beans are cooked quickly, less uncovered, green in color, and appropriate in soup.
Authentic northern cuisine: dried meat rice
Ingredients 1 polished rice 500g, 2 pig foregut meat 400g, 3 autumn cabbage half a tree.
Practice: 1 m Taojing add appropriate amount of water into the rice cooker.
2 Put the right amount of soybean oil in the wok. Stir-fry the pork and then stir-fry the cabbage.
3 Stir-fry and put it into a rice cooker. Add seasoning.
Stewed tofu with mushrooms
Raw materials:
50g of fresh mushrooms, 4 pieces of Nandoufu, sliced bamboo shoots10g, 25g of sesame oil, 5g of soy sauce15g, 5g of refined salt, 2g of monosodium glutamate and 4g of cooking wine.
Practice:
1, cut the tofu into small pieces, put it in a cold water pot, add cooking wine, cook it with strong fire until the sand holes appear, and take out the purified water.
2. Put the wok on fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add bean curd, bring it to a boil with high fire, simmer slowly for about 20 minutes, then add sesame oil and monosodium glutamate, or thicken it and take it out.
Taste: delicious and nutritious.
Sauté ed garlic moss with meat
Raw materials:
500 grams of garlic moss, 50 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of monosodium glutamate, a small amount of vinegar, a small amount of pepper noodles, a small amount of starch and a small amount of chopped green onion.
Practice:
1, shred lean pork and cut garlic moss into sections.
2. Mix the starch with water.
3, put a small amount of oil in the pot, until the oil is hot and smoky, add chopped green onion to the pot, then add shredded pork and stir-fry until it turns white, add a small amount of pepper noodles, soy sauce and vinegar, then add garlic moss, and then add salt (but garlic moss remains crisp). Stir-fry for three minutes, add water starch mixed with water, and add monosodium glutamate.
Hope to adopt!