First of all, shredded pork in Beijing sauce
raw material
80g sweet noodle sauce, 5g cooking wine, 2g monosodium glutamate, 20g sugar, 2g salt 1g starch, 2g egg 1g oil 150g ginger.
manufacturing process
1. Shred pork, put it in a bowl, add cooking wine, salt, eggs and starch and mix well, which is sizing;
2. Slice the onion obliquely and put it on a plate. Slice ginger slightly, put shredded onion into a bowl, add water, soak onion and Jiang Shui;
3, the wok is on fire, come on, put the shredded pork into the wok after cooking, take it out when it is cooked, and put it in the pan to filter oil;
4. Put the oil in the wok, add the sweet noodle sauce and stir-fry slightly, add the onion, Jiang Shui, cooking wine, monosodium glutamate and sugar, and stir-fry the sweet noodle sauce continuously. When all the sugar melts and the sauce begins to become sticky, add shredded pork and stir-fry constantly to make the sweet noodle sauce stick to the shredded pork evenly;
5. Put the shredded pork on a plate with shredded onion, basically cover the shredded onion, and mix well when eating.
Second, sauce-fried eggplant.
raw material
Purple slender tender eggplant, tender green beans, sweet noodle sauce, refined salt, white sugar, chicken essence, minced onion and ginger, garlic paste, cooking wine.
manufacturing process
1. Wash eggplant, cut into curly blades with a thickness of about 1 cm, and wash green beans;
2. Put a small amount of water in the pot, pour in green beans and salt, cook with strong fire and remove;
3. Heat the pan and pour oil, add chopped onion, ginger and garlic, stir-fry, then add eggplant slices, stir-fry until brown, add cooking wine, take out eggplant slices and leave a gap in the pan, add sweet noodle sauce, crush and stir with a shovel, then add green beans, white sugar, chicken essence and salt, stir evenly, and wrap eggplant slices in the sauce.
trait
Salty with sweet, soft and bright color.
point out
When cooking green beans, we should grasp the time to make them crisp and green. If there is no sweet noodle sauce, you can also use yellow sauce and bean paste instead; If you like spicy food, you can choose Sichuan spicy sauce. According to this method, you can make eggplant flowers, shredded eggplant and anything else you want to eat ~ ~
Third, kung pao chicken.
raw material
300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil.
manufacturing method
Dice chicken breast, add soy sauce, salt and cooking wine, add water and bean powder and mix well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried Chili into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve.
Fourth, Zhajiang Noodles.
raw material
Handmade noodles or dried noodles, pork belly, various side dishes, oil, chopped green onion, Jiang Mo, sugar, yellow sauce and sesame oil.
manufacturing method
1. Cut the meat into diced beans.
2. Put the meat in hot oil, change color, add onion and ginger, stir-fry until fragrant, and put the sauce in the pot. It is best to put some warm water in the pot, but only add water once.
3. Stir fry slowly with low heat. Put some sugar when it smells. When the sauce turns red and black, add chopped green onion and sesame oil, stir well and immediately take out the pot.
4. After the sauce is fried, mix well with the side dishes and noodles.
That's all I can think of at present There is another way to eat in my family, that is, stir-fry red peppers, then stir-fry them with batter nuts, and finally sprinkle some sesame seeds. It tastes good, too. This is a delicious meal. You can try.