Ingredients: potato, eggplant, pepper (small amount)
Accessories: ginger slices, garlic slices, aniseed, soy sauce and salted chicken essence.
Practice: 1. Wash and peel the potatoes, dig and break them into pieces with a spoon, float them with clear water for later use, wash the eggplant, break them into pieces by hand for later use, and the stewed taste without a knife is better than that with a knife.
2. Add garlic slices and ginger slices to stir-fry until fragrant, add potatoes, add a spoonful of soy sauce, stir-fry, add eggplant and stir-fry for a while, add clear water that is two fingers higher than the vegetables, simmer over high fire, turn to medium fire and simmer for seven times, add pepper, add salt, turn to low fire and stew until the potatoes are poked with chopsticks, add chicken essence and stir-fry for a while, and then take out of the pot.
Note: people who like to eat meat can also add small pieces of meat after the oil is hot, stir-fry, change color, add ginger slices, garlic slices and aniseed, and then add potatoes ... The method is the same ...
(2) minced meat and beans
Ingredients: a little fresh meat from beans (kidney beans).
Accessories: Jiang Mo, minced garlic, aniseed (1 piece), a little soy sauce, salt, chicken water and starch.
Practice: 1 Wash and blanch the beans until they turn green, then thoroughly dice them with cold water for later use.
2 Heat the oil into the meat stuffing and stir-fry the ginger, garlic and aniseed.
Stir-fry diced beans, add a little soy sauce and salt, stir well, add a little water, simmer for a while, add chicken essence and water starch and stir-fry after the beans are cooked, or add a little sesame oil to serve.
Tip: when processing beans, it should be cooked thoroughly, otherwise it will be easy to be poisoned.
(3) Mushroom mixed with cucumber
Ingredients: Auricularia auricula and cucumber
Accessories: salt, chicken essence, coriander and minced garlic (optional)
Practice: 1 Soak the auricularia auricula in warm water, choose clean and tear small flowers for later use, cut cucumber into rhombic pieces, and cut coriander into small pieces for later use.
2 Blanch the auricularia auricula in a boiling water pot for a few minutes, add cold water to control the dryness, put it in a plate, add cucumber slices, coriander, minced garlic, chicken essence, salt, (or add a little vinegar,) or add a little sesame oil and mix well. Tasty and light,
Tips: Auricularia auricula can clear the stomach and cleanse the intestines, prevent iron deficiency anemia, and has a miraculous effect on lowering blood lipid, and also has a remarkable dissolving effect on gallstones and endogenous foreign bodies in kidney calculi. Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity. It can prevent and treat cancer if eaten regularly, and its iron content is more than 7 times that of pig liver, so it can prevent iron deficiency anemia if eaten regularly. Han Youwei's Kneng can reduce blood clots, prevent thrombosis and other diseases, prevent atherosclerosis and coronary heart disease, and is rich in phospholipids and phytoacids, which has the effect of beautifying face and making skin rosy and radiant.
Note: fresh auricularia auricula is toxic and inedible.
Pregnant women should not eat more.
It has the function of promoting blood circulation and anticoagulation, and is not suitable for people with hemorrhagic diseases.
The parts that are tightened together after warm water is soaked are not edible.
(4) moo Shu meat
Ingredients: lean pork, dried fungus, cucumber and eggs.
Accessories: shredded ginger, shredded onion, cooking wine, soy sauce, salt and chicken essence.
Practice: Slice the lean pork, soak the fungus in warm water and tear it into pieces, and slice the cucumber.
Beat the eggs, stir-fry them and take them out.
Stir-fry the sliced meat in oil. When the sliced meat turns white, add shredded onion and shredded ginger and stir-fry. Finally, add cooking wine, soy sauce, salt and chicken essence to taste.
(5) Crab eggs
Ingredients: 2~4 eggs
Accessories: Jiang Mo, salt, soy sauce, chicken essence, aged vinegar and sugar.
Practice: 1 Beat the eggs into a bowl (without stirring) for later use.
2 Mix Jiang Mo, soy sauce, mature vinegar, sugar, salt and chicken essence into sweet and sour juice for later use.
Heat the oil in the pan, add the egg juice to form slightly, sprinkle the juice quickly and evenly, and gently stir the small pieces with chopsticks to get out of the pan.
Tip: The food tastes like crabs.
* (6) Vegetarian fried watermelon skin
Ingredients: eaten watermelon skin
Accessories: minced garlic, Jiang Mo salt and monosodium glutamate.
Practice: 1 watermelon peel was washed, peeled and sliced.
2 After the oil is hot, add minced garlic and stir-fry watermelon peel until cooked, add salt and chicken essence (or drop a little sesame oil).
Tip: light and refreshing, economical. (1) Asparagus Shrimp "Lazy Home Cooking"
Ingredients: shrimp, asparagus, a little minced garlic.
Seasoning: salt water starch, cooking wine and sugar.
Practice: 1 Shrimp is peeled to remove the sand line, or it can be salted with salted starch and cooking wine. 15~20 minutes, or it can be refrigerated in the refrigerator.
2 asparagus cut into sections.
3 Heat the oil in the wok, and smooth the shrimps. Put minced garlic in hot oil, add asparagus, add salt and sugar, stir fry for a while, add shrimps and cut bamboo shoots diagonally. Just fill it out.
(Hint: Although asparagus is good, it should not be eaten raw, nor should it be eaten for more than a week. Regular consumption is effective for heart disease, hypertension, tachycardia, fatigue, edema, cystitis, dysuria and other diseases.
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.
Cold lotus root slices
Peel the lotus root, remove the knots, wash it, cut it into pieces about 0.2 cm thick, blanch it in a boiling water pot, soak it in cold water, and pick it up for use. Seasoning: salt, monosodium glutamate, sugar, mashed garlic, soy sauce, vinegar and red oil. Pour the seasoning into the lotus root slices and mix well.
Material of pine nut corn:
Pine nut kernel 50g
Corn kernels 300g
Many people like to put some diced carrots when making corn with pine nuts, but the diced Cantonese sausage tastes more special. Other seasonings:
Salt 3g
Chicken essence 5g
Chopped green onion 5g
Starch 2g
Production method:
Wash pine nuts with water and fry them in oil pan until the color darkens slightly.
Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make a sauce; Guangdong sausage is cut into large pieces.
When the oil is hot to 60%, put the corn kernels in the pot, stir-fry them and add pine nuts and Cantonese sausage.
Stir-fry the corn kernels until they are soft, add the sauce and stir-fry until the sauce is solidified.
Sweet and sour hairtail
Ingredients: 500g hairtail, 20g shredded onion, shredded ginger and sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.
Making:
1, remove the head, tail and internal organs of hairtail, wash it, chop it into 5 cm pieces and marinate it with salt.
2, put more oil in the pot to heat, fry the fish section, when both sides are golden yellow, take out the pot and drain the oil for later use.
3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, cook Shao wine, vinegar and soy sauce, add a little soup, add sugar, pour pepper oil after the taste, and stir well.
Precautions: Zanthoxylum bungeanum oil can be made by ourselves. Add oil in the wok, fry Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim off the Zanthoxylum bungeanum granules. Fresh soup can be replaced by chicken powder and water.