The first: tomato scrambled eggs: this dish is colorful, taste pleasant, refreshing appetizers, loved by the public, but also rich in nutrients. Cooking good people do out of the eggs tender but not old, soup is not a lot, down to rice is also a bar drop!
1, washed tomatoes half cut into pieces, half diced, green onions cut scallions, garlic cut garlic.
2, the bowl into the two eggs, in one direction completely beaten, hot pan cold oil add egg, with chopsticks, stirring constantly, the egg shaped sheng out, this time the egg is particularly smooth and tender.
3, another pot of oil, oil temperature 50 percent hot pour onion and garlic slices burst incense, and then pour into the tomato diced, fried juice after pouring into the tomato block stir fry for a minute, pour into the eggs, fully stir fry, add 1 spoon salt and 1 spoon sugar, stir fry evenly out of the pan.
The second: flavorful eggplant: although it is a vegetarian dish, but well-burned eggplant can be more fragrant than meat it, eggplant and peanut rice this way, the eggplant is not greasy, peanut rice is particularly fragrant, with rice that is really the best partner ah.
1. eggplants a stem and cut into rolled blocks, into a large bowl, sprinkle 1 spoon salt, grabbed after marinating for 10 minutes, eggplant into the pot before adding this step, eggplant in the water will be pickled out, eggplant soft, it will not absorb the oil, and after the marinade of the eggplant is also more flavorful, to do the eggplant, keep in mind to add this step, eggplant does not absorb the oil is also more flavorful, spit and delicious super rice! In addition, to do eggplant, eggplant skin try not to cut off, eggplant skin in the nutrition content is very high, even if it is again burgundy eggplant skin is also very tasty after doing well.
2. Cut the ingredients: half of the onion cut into small slices, green and red peppers each one cut into small pieces, the right amount of garlic cut into slices, green onions cut scallions spare.
3. hot pan cool oil, pour peanut rice, to keep stirring, to prevent paste pot, peanut rice fried until the skin cracked "bla bla" sound cooked, turn off the fire out of the standby.
4. marinated eggplant squeeze out the water, add a little oil in the pan, oil temperature 5 into the hot eggplant block sauté, after the marinated eggplant, do not need to put a lot of oil, a very short period of time can be easily fried to soft, eggplant frying fried soft and sheng out.
5. the bottom of the oil left in the pan, put the garlic and shallots popping, and then pour into the chili and onion blocks, stir fry until the raw and then pour into the eggplant, stir fry evenly after the bottom of the flavor: add a little salt, 1 tablespoon of sugar to refresh, the right amount of soy sauce, will be seasoning stir fry evenly and then poured into the fried peanuts, stir fry evenly again and then shut off the fire out of the pot, the peanuts must be the last pouring, pouring the early enough to be crisp! The delicious flavor of the eggplant is ready.
Third: dried bean curd with sharp peppers: this dish, in the northeast of the table occupies a place, because of its nutritious, smooth and refreshing, and most importantly, affordable, by the northeast of the foodies called "God dish".
1. cleaning dry tofu, dry tofu belongs to soy products, so there will be a soy flavor, affecting the taste, add water in the pot, after boiling add a little baking soda, dry tofu into the blanch for 2 minutes, and then fished out of the cold boiled water, put baking soda, not only to remove the smell of soy, but also neutralize the acid in the dry tofu, increase the softness of dry tofu.
2. blanched dry tofu cut diamond-shaped, pointed peppers de-tipped and cut into small pieces, carrots cut diamond-shaped slices, scallions cut scallions, garlic minced garlic.
3. Add oil to the pot, pour in soy sauce when the oil is 5% hot, add oyster sauce, add 1 tablespoon of salt, pour in the right amount of water, seasonings melt away, add the cut dry tofu, open the fire and stew for 2 minutes.
4. Two minutes later, pour in garlic and chopped scallions, stir fry evenly and pour in bell peppers and carrots, continue to stir fry until the bell peppers and carrots off, add a little bit of water starch thickening, stirring evenly after the fire out of the pot.
The fourth: slip fat intestines: quite popular in the Northeast, because of its yellow color, crisp texture, attractive aroma, young and old, eat not tired, with rice that is fragrant ah!
1. blanched pork sausage cut hobnail block, and then prepare a little ingredients: green pepper a cut hobnail block, onion half cut, garlic sliced, ginger minced, green onion chopped scallions, blanched fungus torn into small dots and then prepared .
2. Mix a bowl of sauce: a spoonful of salt, a spoonful of sugar, the right amount of soy sauce, a little bit of old pumping color, oyster sauce, starch, water and mix well.
3. Start a pot of oil, oil temperature 5 into the heat into the onion, ginger, garlic, waterfall incense into the large intestine, sautéed to the surface of the large intestine slightly yellow when pouring into the fungus, onions and green peppers, stir-frying until the vegetables break the birth of the bowl of sauce, stir-fry evenly after turning off the heat out of the pot.