Home-cooked tomato strips
Ingredients: 500g eggplant, pepper 1 piece, pork 1 00g, proper amount of oil and salt, Pixian bean paste 1 spoon, onion 1 piece, ginger 1 piece, 2 cloves of garlic, and chicken essence/kl.
Practice:
1. Prepare the required materials, remove the pedicle of eggplant and wash it. Eggplant is best to choose purple-skinned eggplant, which is thin and tender. It is best not to peel eggplant. Eating eggplant with skin helps to promote the absorption of vitamin C.
2. First, cut the eggplant into strips, put it in a container, sprinkle with a little salt, mix well, and marinate for 10 minute. (The marinated eggplant blocks will ooze water, but the color of the eggplant will not be oxidized to black, and the eggplant blocks will not absorb oil when fried, so the eggplant made is not greasy, which is a trick to make eggplant.).
3. Seed the pepper, cut it into strips, shred the pork, add a little starch, cook wine, catch it evenly and marinate it for a while, so that the fried shredded pork is tender and not hard to taste.
4. Heat the pot with oil, stir-fry the tomato strips, stir-fry the tomato strips until they are soft, and take them out for later use. After pickling, the tomato strips can be fried well with little oil, saving fuel.
5. Add a little more oil into the pot, stir-fry Pixian bean paste with low fire, stir-fry the bean paste with low fire to get red oil, stir-fry the sauce flavor, add chopped green onion, stir-fry evenly in Jiang Mo, stir-fry the bean paste with low fire to get red oil, and it will be fragrant and taste good.
6. Set aside the fried bean paste, add the shredded pork and stir fry until the color turns white, and stir fry evenly with the bean paste.
7. Add the fried tomato strips, stir fry evenly, pour in less than half a bowl of water, add soy sauce, boil the chicken essence, and cook for a few minutes. The bean paste is salty, so there is no need to add salt.
8. When there is a little soup left, pour in a proper amount of water starch, heat it with high fire until the soup becomes thick, sprinkle with minced garlic, stir fry evenly, turn off the fire, and serve out and plate.
Home-cooked minced meat tofu
Ingredients: Beidoufu 1 block, pork 1 00g, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, Pixian bean paste 1 spoon, soy sauce 1 spoon, cooking wine/kloc.
1. Prepare the required materials. It is best to use North Tofu, which is also called old tofu and hard tofu. Tofu made of brine as coagulant has strong hardness, elasticity and toughness. South tofu, also known as gypsum tofu, uses gypsum liquid as the molding agent. Compared with north tofu, the texture is softer and more delicate. South tofu is white in color and very tender. North tofu, on the other hand, is relatively yellow and old.
2. Cut the tofu into pieces of uniform size.
3. Chop the pork into powder, chop the onion into chopped green onion, chop the ginger into powder and slice the garlic.
4. Boil the pot with water, add a little salt, blanch the tofu, boil it for 4-5 minutes, take it out, put it in cold water, and add some salt to the water. The purpose of adding salt is to make the tofu firmer than before. Doing the step of blanching more can make the tofu not scattered, but very strong and shaped. When cooking, the tofu should not be fragile, and it can also remove the beany smell. Many people have omitted this step, so the tofu made is shapeless and fragile.
5. Heat the pan with oil, add Pixian bean paste, stir-fry the bean paste with low heat to red oil, stir-fry the sauce flavor, then add Jiang Mo, garlic slices and half chopped green onion, and stir evenly.
6. Stir-fry minced meat with low fire, stir-fry minced meat until the color turns white, pour in cooking wine and soy sauce, stir evenly, and cooking wine can remove the fishy smell of pork.
7. Pour in half a bowl of water, add a little salt, put less salt, the bean paste is salty, boil, and cook the tofu for 2-3 minutes.
Stir-fried soybean sprouts with shredded leek.
Ingredients: 500g of soybean sprouts, leek 1 bar, pork 1 00g, proper amount of oil and salt, 2 slices of ginger, soy sauce 1 spoon, cooking wine1spoon,
1. Prepare the required materials, wash the soybean sprouts and leeks. When buying soybean sprouts, don't buy soybean sprouts that are too long. During the growth process, beans will consume nutrients continuously. The longer the bean sprouts grow, the more nutrients will be lost.
2. Cut the leek into inches and shred the pork.
3. Heat the pan with oil, stir-fry the shredded pork, stir-fry the shredded pork until the color turns white, and take it out for later use. Stir-fry the shredded pork before putting it in the next step, so as to avoid over-frying the shredded pork.
4. Add a little more oil to the pot, add shredded ginger and stir-fry until fragrant, then add soybean sprouts and stir-fry until they are broken.
5. Add shredded pork and stir-fry evenly, pour in cooking wine and soy sauce, and stir-fry evenly.
Cooking wine can remove the fishy smell of pork and bean sprouts.