The practice of mapo tofu

Ingredients: 500g of South Tofu.

Accessories: beef100g

Seasoning: a little salt, 5 grams of soy sauce, 5 grams of ginger, 5 grams of garlic, 5 grams of pepper, 5 grams of cooking wine, 5 grams of Pixian bean paste, 3 grams of Chili powder, 5 grams of shallots, 3 grams of sugar and a proper amount of vegetable oil.

Mapo tofu practice:

1. Dice onion, ginger and garlic, and chop Pixian bean paste for later use.

2. Cut the beef into small pieces for later use

3. Bake the pepper griddle until it is brownish red, take it out and roll it into fine flour for later use.

4. Cut the tofu into small pieces, blanch it in salted boiling water until it floats, take it out and drain it.

5. Take the oil pan and stir-fry the beef with warm oil until it is crisp and fragrant.

6. Add Pixian bean paste and Chili noodles and stir-fry until fragrant and red oil comes out.

7. Add minced onion and ginger and continue to stir-fry on low heat.

8. Add salt, sugar, soy sauce and cooking wine, and add a little hot water to boil.

9. Add tofu, boil it and collect the juice on medium heat.

10. Tick some thin clams, push them evenly, and sprinkle with garlic sprouts (chopped green onion) and prepared pepper noodles.

Spicy chicken soup

Ingredients: chicken leg, bell pepper, onion, carrot, celery, salad oil, salt, onion, ginger, garlic, pepper, dried pepper, soy sauce, Pixian bean paste, white sesame seeds and sugar.

method of work

1. Cut chicken leg into pieces, green pepper (or pepper) and onion into pieces.

2. Cut the carrot into thick slices, and the celery cutter will be placed at the bottom of the griddle or casserole.

3. Don't put oil in the pan, with the chicken skin facing down, fry the oil in medium and small fire-you can get a lot.

4. After the chicken skin oil is separated, stir-fry until it becomes discolored, add Pixian watercress, a small amount of soy sauce and sugar.

5. Stir fry for a while, and the chicken will come out of water. If there is not much water, you can add a little soup, not half of the chicken.

6. Cover the pot and simmer over medium heat to dry the water. Add or not add salt according to taste. Pixian watercress itself has a salty taste. At this time, put the chopped onion and green pepper (or pepper) into the pot and mix well to turn off the heat (vegetables don't have to be fried).

7. Take another pot, heat a little more oil, and stir-fry chives, ginger and garlic.

8. Add pepper and dried red pepper and stir-fry until fragrant. Turn off the heat. Cover these on the chicken just now and sprinkle with white sesame seeds.

Kung Pao Chicken?

Kung pao chicken's approach

Ingredients: 4 chicken legs

Accessories: peanut 1 0g, egg1piece, 30g of onion, 3 slices of ginger, 3 cloves of garlic, 3 dried peppers, 5 Chinese prickly ash and a proper amount of salad oil.

Seasoning: salt, soy sauce, vinegar 1/2 teaspoon, cooking wine 1 teaspoon, starch 1 teaspoon, sugar, pepper (red, sharp and dry) (noodles)12 tea.

Kung pao chicken's approach:

1. Boned and peeled chicken legs, washed and cut into diced chicken. Add salt, starch, cooking wine and egg white, and marinate for more than 2 hours so that the diced chicken can fully absorb the seasoning.

2. Fry peanuts in the oil pan and take them out for later use.

3. Chili noodles and vinegar are prepared together

4. Slice ginger and scallion as long as the tender core is in the middle, and cut the scallion core into sections.

5. Heat the pot, add a proper amount of salad oil, add onion, ginger and garlic and stir-fry until fragrant.

6. Add dried Chili and pepper and stir fry.

7. Then add the marinated diced chicken, stir-fry and change color.

8. Add soy sauce, Chili noodles, vinegar and sugar to taste.

9. Add peanuts and stir well, then take out the pot.

Braised beef brisket pot

Ingredients: sirloin, star anise, salt, fragrant leaves, cinnamon, dried pepper, dried prickly ash, ginger, onion, soybean sauce, garlic, rock sugar, soy sauce, cooking wine and sugar.

Practice:

1. Wash the sirloin and cut it into the required block size.

2. blanch the water with boiling water to remove dirt and blood residue

3. Prepare spices: star anise, cinnamon, fragrant leaves, dried pepper, dried pepper segments, onion, ginger, garlic and rock sugar.

4. Pour some oil into the wok, slide the wok, and add a tablespoon of sugar.

5. Stir-fry until the sugar melts into caramel color.

6. Stir-fry the beef pieces that have been blanched, and pour the cooking wine.

7. Add star anise, cinnamon, pepper, ginger and garlic, and stir-fry dried chili to get fragrance.

8. Add 3 tablespoons of soybean sauce and 2 tablespoons of soy sauce, and stir-fry 2 small pieces of rock sugar over low heat.

9. Transfer to an electric pressure cooker, add enough boiling water, and cook the tendons for about 45 minutes.

The method of fish-flavored shredded pork:

Ingredients: pork tenderloin 300g.

Accessories: 80g of winter bamboo shoots, 3 auricularia auricula, egg white 1 piece.

Seasoning: 3 grams of salt, soy sauce 15 grams, 2 slices of ginger, 6 cloves of garlic, cooking wine 10 grams, 20 grams of rice vinegar, starch 15 grams, 2 shallots, pickled red pepper 10 grams, 25 grams of sugar and 50 grams of vegetable oil.

The method of fish-flavored shredded pork:

1. Cut the spine piece into pieces and then put it in good order for shredding. If it can be frozen sometimes, then shredding will be very easy and neat.

2. Cut into shreds and soak them in water, so that the blood in the shredded pork can be soaked out. Change the water several times, and the shredded pork will be very white and beautiful.

3. Soak it in white and blanch it in the strainer, not too dry, because the shredded pork needs water, otherwise it won't be tender when fried.

4. Then add a little salt and cooking wine to marinate, then put the egg white to catch it evenly, finally put the dried starch, and then put a little oil to seal it, so that the shredded pork will not desquamate.

5. Use better pickled red pepper, the color and taste will be different.

6. Prepare all seasonings.

7. soak the red pepper, remove the seeds and chop it, the worse it is, then cut the onion, ginger and garlic into rice for later use, cut the winter bamboo shoots into shreds similar to shredded pork, shred the fungus, blanch the winter bamboo shoots and fungus in boiling water, and drain the water for later use.

8. The most important thing is the taste juice (cooking wine10g, rice vinegar 20g, sugar 20g, a little salt, soy sauce15g, starch15g). Remember that the amount of juice should not be large, otherwise, too much soup will be fried, and there will be a little more oil, and pickled peppers will be found when it is 50% hot.

Garlic chicken wings

Ingredients: chicken wings, barbecue sauce, salt, garlic, carrot, ginger, onion, raw flour.

Practice:

1. First, cross the chicken wings, cut carrots into small pieces, cut ginger into small pieces, and cut onions into sections.

2. Prepare a juicer and squeeze carrot, ginger, onion and garlic into juice.

3. Prepare chicken wings, pour the squeezed juice into a bowl and marinate for five hours. Then clean the marinated chicken wings, add half a spoonful of salt and barbecue sauce, mix well, add a spoonful of raw flour and mix well.

4. Pour the oil into the pot, add the chicken wings, and fry on low heat until the chicken wings are cooked and golden on both sides.

Tomato pot

Ingredients: eggplant, pork, red pepper, soy sauce, ginger, garlic, soy sauce, a few drops of sesame oil, water starch, bean paste and shallots.

Practice:

1. Cut the eggplant into long strips and soak it in clear water for ten minutes.

2. Chop the meat into minced meat, minced ginger and garlic, diced red pepper and cut onion for later use.

3. Heat the oil in the pot, put a little more oil, oil the drained eggplant, and then take it out and drain it.

4. Take another pot, add oil and heat it, add ginger, garlic, red pepper and bean paste and stir-fry until fragrant, then add minced meat and stir-fry together.

5. Add the eggplant and continue to stir fry. Add salt, soy sauce and a little soy sauce and stir fry evenly. Finally, pour in water starch to make a thin coat.

6. Heat the casserole in advance, pour the fried minced eggplant into the casserole, cover the lid, simmer for five minutes, sprinkle chopped green onion and pour a little sesame oil before cooking.

Mutton pot

Ingredients: mutton, mushroom, carrot, ginger, pepper, curry powder, rosemary, salt, pepper, sugar, rose dew.

Practice:

1. Add Jiang Mo and coriander seeds to the mutton, remove water in the pot, and beat the blood foam.

2. Put oil in the pot, add some ginger rice and put the mutton in and stir fry.

3. Add pepper after frying, and after frying the flavor of pepper again, add water to roast mutton.

4. When the water boils, add curry powder and rosemary.

5. Add carrots and mushrooms to cook together, and then add salt, pepper, sugar and rose sauce to taste.

6. After the water is boiled, pour it into the clay pot, simmer slowly with low fire, and let it naturally collect the juice.

Jin Zhen Xiao Chang Bao

Ingredients: pig intestine, Flammulina velutipes, salt, starch.

Practice:

1. To wash the intestines, add starch and salt, knead them all the time, and wash them repeatedly until the water for washing the intestines is no longer so turbid.

2. After washing the pig small intestine, cut it into long sections and tie a knot. Wash the lily and tie a knot.

3. Wash the small intestine, add water and cook in a pressure cooker. After the water is boiled, turn off the fire and cook for 35 minutes, and the small intestine will be cooked.

4. Take a casserole, put the washed day lily into the casserole, add the pressed small intestine, add some soup, and cook on fire for 10 minutes.

Chinese yam and beef granules

Ingredients: carrot, yam, pea, beef, starch, pepper, soy sauce, cooking wine, oil, onion, ginger, monosodium glutamate and salt.

method of work

1, peeled carrots, washed and diced;

2. Peel and wash the yam, dice it and soak it in water for later use;

3, carrots, yam and peas in boiling water;

4. Dice lean beef, add starch, pepper, soy sauce, cooking wine, and a little oil, and marinate with your hands 15 minutes;

5. After the oil is hot, pour in the beef and stir fry. After the color changes, add the onion and ginger and stir fry;

6, add carrots and yam stir fry, add peas and then add monosodium glutamate and salt.

Garlic, spinach and eggs

Ingredients: spinach, eggs, fungus, garlic, salt, extremely delicious, sesame oil.

Practice:

1. First, cut the spinach without roots, shred the agaric fungus, and cut the garlic seeds into mashed garlic with the back of a knife.

2. Prepare a bowl, knock the eggs into the bowl and beat them up.

3. Put water in the pot, add spinach, blanch until cooked, and take out.

4. Put clean water in the pot again, add shredded fungus, cook and remove.

5. Put the oil in the pot, pour the egg liquid, fry it into egg skin, roll it up, and then shred it.

6. Prepare spinach, pour in shredded egg skin, shredded fungus and mashed garlic, add half a spoonful of salt, pour in a proper amount, pour in a few drops of sesame oil to enhance the umami flavor, mix well and taste.

Braised pork ribs and yam pot

Ingredients: pork ribs, yam, medlar, salt and ginger.

Practice:

1. Wash the ribs and cut into small pieces, peel the yam and cut into hob pieces, slice the ginger and wash the medlar for later use.

2. Put cold water into the pot, put a small amount into the pot and boil it together, skimming off the blood foam.

3. Remove the blanched ribs and put them into the basin for later use.

4. While blanching the ribs, put a proper amount of cold water into the casserole and bring it to a boil over medium heat. Put the blanched spareribs in the casserole (after the water is boiled, the spareribs are put into the casserole), add the ginger slices, boil over high fire, skim the soup foam, cover the pot, and cook over low heat for about 40 minutes.

5. When the ribs are boiled for about forty or fifty minutes, put the yam into the pot, add the medlar and the right amount of salt, and then simmer for 25-30 minutes.

6. When the time is up, just turn off the fire and cook.