Main ingredients: tofu 1 block (500 grams or so), a little tomato sauce (three tablespoons or according to personal taste)

Accessories: salt, sugar, white vinegar (white vinegar is not to affect the color of the dish, if there is no ordinary vinegar can be used instead of)

Scallion, ginger , vegetable oil, water starch in moderation.

Cooking process:

1 tofu diced 1.5 square centimeters or so, ---- with a small knife horizontal and vertical a few strokes can be.

Boiling a small pot of water, put the tofu in to cook a little (three to five minutes after the boiling water can be) Fish out and standby

2 onion and ginger with a knife to flatten don't break, (in a moment, you will know why)

3 frying spoon on the fire, a little oil, onion and ginger popping aroma, with a spatula to the onion and ginger out of the spatula.

4 Put the tomato sauce fry for a while, if the tomato sauce is too thick you can add a moderate amount of water,---- don't add too much Oh.

If it is a homemade tomato sauce do not need to add water

5 over the water of the tofu into the stir fry for a few

6 into the appropriate amount of salt, sugar, vinegar, so that the tofu in the pot to fully absorb the sauce for a few minutes

7 starch (a teaspoon) with the water to melt, well beaten, poured into the pot with a spatula and stirred well

8 collection of thick soup, out

Chrysanthemum Eggplant

Main ingredient: 300 grams of eggplant

Applications: 5 grams of carrots, 30 grams of flour, 750 grams of salad oil, about 8 grams of wet starch

Seasoning: 25 grams of ketchup, 5 grams of iodized salt, 4 grams of monosodium glutamate (MSG), 25 grams of sugar, 3 grams of minced scallion and ginger

Making:

1, the eggplant is removed from the tip, wash and remove the skin, cut the 4 centimeters high pier, and then in the pier of the cross-section graved on the cross flower knife, sprinkle a small amount of salt slightly marinated, and then evenly dipped in flour standby, carrots cleaned and cut chopsticks head diced.

2, the spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the disk.

3, spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the minced green onions, ginger, soup, sugar, carrots, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned dripping in the eyes of the fried eggplant flowers that is good.

Key: cut the eggplant flower to deep and impervious, dip the flour to the eggplant flower dip evenly.

Tomato tofu with minced meat

Raw material preparation: 100 grams of tofu, 10 grams of lean minced pork, 10 grams of tomato sauce, and garlic, green onions, salt, cornstarch, oil, moderate.

Methods:

Tofu cut small dices, blanch; frying pan with oil to stir-fry minced meat; frying pan with oil to stir-fry onion, garlic and tomato sauce; and then into the minced meat and tofu, seasoning, slightly stewed, thickening.

Sweet and sour pork

Cuisine Zhejiang

Features Yellowish color, moist and full. The outside is crispy and fragrant, the inside is soft and tender

Raw materials

Ingredients

Materials 300g pork tenderloin 30g green pepper, 30g carrot 2 green onions 2 garlic 2 egg yolks 1 egg yolks Seasoning 1. 1 tbsp soy sauce 1 tbsp corn starch 1 tsp 2. 2 tbsp ketchup 2 tbsp vinegar, 1 tbsp sugar 1 tsp rice wine, salt, 1 tsp sesame oil

Preparation

1: Wash pork tenderloin, cut into small pieces. Cut pork loin into small pieces and marinate in a bowl with (1) and egg yolk for 10 minutes. Remove seeds from green peppers and cut into small pieces; peel carrots, wash and slice; wash green onions and peel garlic. 2, pour 3 tbsp oil in a pan and heat, put the tenderloin stir-fried to 7 minutes cooked and put away; the remaining oil in the pan continue to heat, burst the onion and garlic, put the green pepper, carrots stir-fried, add (2) and stir-fried tenderloin stir-fried to taste can be.