1. Hot and sour potato shreds:

Production process

1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, and it can It prevents it from turning black and keeps it white, tender and crispy during frying. Remove and drain before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into shreds.

3. Heat up the wok, add peanut oil to heat, add shredded green onion, stir-fry until fragrant, then add shredded green and red pepper, shredded potatoes, stir-fry until cooked, add refined salt and MSG Season, then drizzle with sesame oil and vinegar, stir-fry until cooked through.

2. Braised eggplant:

1 Wash the eggplant, remove the head and tail, cut into hob shapes, soak in water, drain, sprinkle with a little starch and mix well . Remove heads and tails of green onions, wash and cut into sections.

2 Wash and slice the pork, mince it into puree, add 1/2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, marinate for 10 minutes to add flavor.

3 Pour 3 tablespoons of oil into the pan and heat it, add the minced meat and stir-fry until the meat turns white, then remove and set aside.

4 Continue to add 10 tablespoons of oil, sauté the green onions, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and stir-fry until the eggplant becomes soft and watery, about 5 to 6 minutes.

5 Pour in the previously fried minced meat and stir-fry for 1 minute. Sprinkle 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce to taste, and you are ready to serve!

3. Fish-flavored eggplant:

Ingredients:

2 eggplants, a little shredded pork.

Ginger, garlic, onion, spicy bean paste Sauce, vinegar, sugar.

Preparation method:

1. Wash and drain the eggplant, cut into small rounds and set aside. Wash and mince garlic, wash and mince green onions, and mince ginger. Set aside. Put the vinegar, sugar, and cornstarch into a bowl, add water and set aside. Note: Put the sugar in the bowl first,

and then the vinegar. Let the vinegar be as level as the sugar.

2. After heating the oil, add the eggplant segments and fry until golden brown, remove and drain the oil.

3. Saute the ginger, garlic, and onion until fragrant, add the shredded pork, then add the fried eggplant and stir-fry, then add the seasonings in the bowl

and stir-fry , and serve on a plate.

4. Fried eggs with green peppers:

Method: 1. Wash the green peppers with clean water, remove the seeds and cut into thin strips. Crack the eggs into a bowl and stir them up with chopsticks.

2. Put oil (40g) in the pot, heat it up, pour in the egg juice, stir-fry and pour out.

3. Pour the remaining oil into the pot, heat it up, add the chopped green onions, then add the green pepper shreds, add refined salt and stir-fry for a few times. When the green pepper shreds are green, add them and stir-fry. of eggs and MSG, stir-fry evenly, cook with balsamic vinegar, and serve.

5. Di Sanxian

Ingredients: 1 potato, 2 eggplants, 1 green pepper

Seasoning: cooking oil, soy sauce, sugar, salt, Appropriate amounts of chopped green onion, minced garlic, cornstarch, and stock

Method: 1. Peel the eggplant and potatoes, cut into hob pieces; break the green pepper into small pieces by hand. 2. Add more oil to the pot. When it is 70% hot, put the potato pieces in first, fry them until golden brown, and take them out when they are slightly translucent. Set aside. 3. Pour the eggplant into the oil pan and fry until golden brown. Add the green pepper cubes and scoop them up together. 4. Use a small amount of hot oil to sauté the chopped green onions and minced garlic until fragrant, add stock, light soy sauce, sugar, salt, eggplant, potatoes and green pepper cubes, and stir-fry briefly. 5. Add aquatic rice flour and reduce the juice over high heat

6. Stir-fried green beans

Ingredients: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried chili peppers, 1 dark soy sauce A tablespoon, appropriate amounts of minced mustard, Sichuan peppercorns, garlic granules, salt, and MSG. Method: 1. Tear off the old tendons from both ends of the lentils, break them into two sections, wash and dry.

2. Heat 250 grams of oil, add lentils, and fry until the skin of the lentils becomes wrinkled. Use a strainer to remove the oil.

3. Heat another pot, use 1 tablespoon of oil to sauté the minced meat, dried chili peppers, Sichuan peppercorns, mustard and garlic until fragrant.

4. Pour in dark soy sauce and lentils and stir-fry. When the lentils are cooked, turn off the heat, add salt and MSG, and stir-fry evenly.

7. Stir-fried cauliflower with chicken

Ingredients: chicken breast, cauliflower Seasoning: shredded green onion, minced ginger, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce, starch gravy Method : 1. Wash the chicken breast, cut into slices, marinate with salt, cooking wine and cooking oil for a while, then mix well with flour and gravy.

2. Wash and chop the cauliflower into small florets, blanch it in a pot of boiling water, drain it into cold water, and set aside. Shred the green onion, mince the ginger, and slice the garlic.

3. Take another wok and put oil in it. When the oil is hot, add the aniseed, then add the minced ginger. Add the chicken breast into the pot and fry until the meat changes color. Set aside. Add the shredded green onions and minced ginger and stir-fry until fragrant, then add the blanched cauliflower and stir-fry.

4. Add cooking wine, chicken essence, oyster sauce, put the smooth chicken breast into the pot, stir-fry quickly, add salt, stir-fry, remove from the pot and plate.

8. Steamed Pork

Ingredients: a piece of pork belly. Seasoning: one star anise, a little green onion, a few slices of ginger, a little cooking wine, some chili, some Sichuan peppercorns, rice, some purple rice, old Soy sauce, light soy sauce, chicken essence, sugar, bean paste. Method: 1. Slice the pork belly.

2. Marinate the meat with cooking wine, green onions, ginger and star anise.

3. After marinating the meat, prepare chili, pepper, rice, and purple rice.

4. Put the prepared 3 in the pot and fry.

5. Put 3 in the pot and cook over medium heat until the rice becomes fragrant and turns slightly yellow.

6. Use a blender to break the fried 3. Don't mix too much. The larger the particles, the easier it will be.

7. Pour 6 into the marinated meat. Add dark soy sauce, light soy sauce, sugar, chicken essence, and a little sesame oil. Mix well.

8. Finally add a tablespoon of bean paste. Add a little water to make the powder moist.

9. Scrambled eggs with chopped green onions:

Cooking method (for two people)

Materials: eggs (4 pieces), green onions (3 stalks)

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Seasoning: salt (1/3 tablespoon), oil (6 tablespoons)

1. Wash the green onions, remove the white, cut the green onions into chopped green onions, and put them into a large glass bowl

2. Crack in four eggs, tilt the large glass bowl at 45 degrees, use chopsticks to quickly stir the eggs and chopped green onion in one direction until the egg liquid becomes sticky.

3. Heat the pot until all the water in the pot evaporates. Cook for about 1 minute. Add 6 tablespoons of oil into the pot. Turn the pot so that the oil covers the entire surface of the pot. Then reduce to low heat. Pour in the egg mixture again.

4. Quickly stir-fry the egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, quickly remove the pan to avoid overcooking the scrambled eggs.

Tips from the God of Cooking

1. When scrambling eggs, the pan must be very hot, so that the eggs will be tender and smooth when scrambled. If the pan is not hot, scrambled eggs will easily fail.

2. Eggs that have been in the refrigerator should be taken out for one hour before cooking.

3. Avoid adding MSG to scrambled eggs. If MSG is added, MSG will cover up the umami flavor of the eggs after heating.

4. If you eat too many eggs, it will increase the amount of metabolites and increase the burden on the kidneys. Just eat 1 to 2 eggs a day.

10. Scrambled eggs with tomatoes

Method 1 of scrambled eggs with tomatoes

Instructions: Everyone can make scrambled eggs with tomatoes, but making them delicious is difficult. Mainly due to several misunderstandings, I will explain them in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that you don’t need to add chicken essence or MSG to the scrambled eggs with tomatoes, because scrambled eggs with tomatoes are meant to be eaten as “fresh”, and substances that form the umami flavor are precipitated when the eggs are scrambled with tomatoes. There is no need to add MSG or chicken essence to enhance the freshness. This is also the reason why onions, ginger and garlic are not used when making this dish.

Preparation method:

1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Open the eggs and put them in a bowl. Beat them well and add a little salt.

2.

Put an appropriate amount of oil into the pot (when frying eggs, the amount of oil is very important. My experience is to put in 2/3 of the egg liquid). When the oil is hot, (I will explain in detail how to judge the oil later. temperature), pour in the egg liquid. Note that at this time, the egg liquid will solidify naturally. Do not move it. When the egg liquid has solidified (be careful that the oil will dry out and cause the eggs to become mushy), use a rice spatula (also called a frying spoon). Enter gently from the edge of the egg, turn the egg over, fry it, and when both sides are golden, take the egg out of the pan (you don’t have to take it out, but let’s wait until you become more familiar with it). At this time There should still be some oil in the pot. Pour the tomatoes in and stir-fry a few times. Since the tomatoes contain a lot of water, water will precipitate. At this time, put the fried eggs in, add a little salt, and stir-fry a few times. Next, take out the pot. PS: Some people like to put some water in when making it. I don’t recommend it. In fact, the water in the tomatoes is enough, so there is no need to add water. Also, the quality of tomatoes today is not good, and the fried vegetables are not sweet and have a bit of a bitter taste. You can add some sugar when cooking.

11. Luffa and scrambled eggs

Ingredients: Luffa and eggs

Seasoning: oil, salt, cooking wine, chopped green onion.

1. Add 2-3 eggs, a small amount of salt and cooking wine. Mix well and set aside.

2. Peel and slice or dice the loofah and set aside.

3. Heat the wok over high heat and add oil. When the oil temperature rises, pour the eggs into a bowl and set aside.

4. Heat the oil in the wok over high heat. When the oil temperature rises, add the loofah and stir-fry until cooked. Add the cooked eggs and stir-fry. Then add salt according to personal taste. Stir-fry the chopped green onion for a while. Pot edible.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamins. C, it also contains ingredients contained in ginseng - saponins

12, Fenglin Eggplant

Basic ingredients 20 grams of minced meat, 200 grams of eggplant, 10 grams of chives, 10 grams of ginger gram.

Seasoning: 500 grams of peanut oil (100 grams of actual oil consumption), 10 grams of salt, 5 grams of MSG, 3 grams of sugar, 20 grams of cornstarch, 5 grams of sesame oil, 50 grams of chicken broth, 10 grams of dark soy sauce gram.

Production process:

1. Peel the eggplant and cut into large thick strips, wash and cut the chives into sections, and cut the ginger into rice.

2. Heat oil in a pan. When the oil temperature is 120 degrees, add eggplant strips and fry until golden brown. Remove.

3. Leave oil in the pot, add ginger, rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, dark soy sauce, cook over low heat until the juice is thick, then thicken with wet corn starch. Drizzle sesame oil and serve.

13. Gold Medal Garlic Bones

Basic ingredients: pork ribs

Seasoning: seafood sauce, sand tea sauce, dark soy sauce, light soy sauce, oyster sauce, MSG, sugar, dried chili pepper, minced garlic.

1. Cut the pork ribs into 12 cm long sections and rinse them with water to remove the blood

2. Marinate them with seasonings for 2 hours (hoisin sauce, sand tea sauce, old soy sauce, light soy sauce, oyster sauce, MSG, sugar) and above.

3. Heat the oil until it is 20% hot, put the ribs into the pot, and fry slowly from low to high oil temperature until the ribs are mature and the skin is crusty. Take it out and drain the oil.

4. Add minced garlic and dried chili peppers to the pot and stir-fry until fragrant, then add the ribs and stir-fry briefly, add seasonings, and serve in a basin.