Cucumber, fungus and eggs
Materials:
Cucumber 1 root, 2 eggs, 2 auricularia auricula, oil, salt, sugar and chopped green onion.
Practice:
1. Slice cucumber, soak fungus and tear small flowers, and smash garlic. Beat the eggs.
3. Hot and oily eggs are put away for use.
5 Leave oil at the bottom of the pot, saute garlic, add fungus and stir fry, add cucumber and stir fry, add eggs and stir fry.
8 season with salt soy sauce.
Fried shrimps with peas
Materials:
250g of shrimp, tender peas 1 00g, 25ml of chicken soup, cooking wine10g, refined salt10g, monosodium glutamate1.5g, wet starch 5g, soybean oil 750g (actual consumption 50g) and sesame oil/kloc.
Practice:
1, wash the tender peas, put them in a boiling water pot and blanch them with light salt water for later use;
2. Heat the wok, add the soybean oil, when it is 30% hot, put the shrimp into the wok, quickly spread it with bamboo chopsticks, fry it for about 10 second, pour it into the colander, and control the oil (when frying, you should master the hot wok, cool the oil, and it will not stick to the wok);
3. Leave 25 grams of base oil in the wok, heat it, add pepper, stir fry a little, add peas, stir fry a few times, then cook cooking wine, chicken soup, salt and monosodium glutamate, then add shrimp, thicken it with wet starch, turn the wok over a few times, pour sesame oil on it, take it out of the pan and serve.
Shredded Pork with Vegetables
Materials:
Fresh meat, green pepper, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar.
Practice:
1, sliced peppers (sliced peppers into tubes), sliced fresh meat or shredded, shredded ginger and sliced garlic;
2. Heat the oil, add shredded ginger and garlic slices, pour shredded pork into the pot, add appropriate amount of salt, stir-fry until it is 90% ripe, and serve;
3. When stir-fried green peppers are few (adjust the time according to the size of the fire), add a little salt, add a spoonful of chopped peppers and stir well. Pour the shredded pork into the pot and stir fry.
4. Add proper amount of vinegar, soy sauce, cooking wine and lobster sauce. When stir-frying is less, add proper amount of chicken essence and stir well, and then serve.
Spicy Doufu?
Materials:
Tofu, pork, oil, sugar, soy sauce, Pixian bean paste, lobster sauce, salt, starch, onion, pepper and ginger.
Practice:
Wash and chop pork, slice tofu, and soak in light salt water 10 minute. Take out the dry water, cut ginger and ginger, and cut Pixian bean paste. Stir-fry onion and ginger in a hot pot, stir-fry minced meat to color, add Pixian bean paste and lobster sauce, stir for fragrance, add tofu, soy sauce and sugar water, after five minutes, add pepper, thicken and thick soup, then turn off the heat and take out the pot.
Private snack cabbage
Materials:
Half a cabbage, two tomatoes, two dried bean curd, five slices of ham 1 slices of minced onion and ginger 1 teaspoon (5g) of soy sauce 1 tablespoon (15ml) of spiced powder 1/2 teaspoons (3g) of salt 1/2 teaspoons.
Practice:
1. Pick the cabbage into pieces, wash it, drain it, and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried tofu into pieces. Chop ginger and onion.
2. Add oil to the pot. When the oil is 70% hot, add minced onion and ginger and saute until fragrant. Then add dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the "sizzling" sound of dried tofu, turn it with a shovel and fry the other side with oil. In this way, the dried bean curd is more fragrant and not easy to break.
3. After the dried tofu is fried and puffed, add soy sauce and spiced powder, then add cabbage, stir-fry until it is slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes are slightly souped, and then turn off the heat. If there is too much soup, add a little water starch.
Beer sauce chicken wings
Materials:
Chicken wings 10 green onions 1 ginger 1 beer 1 dried peppers, 3 star anise, 3 pepper, 20 fragrant leaves, 3 pieces of soy sauce, 3 tablespoons (45ml) soy sauce 1 tablespoon (15ml) sugar/kloc-0.
Practice:
1. Pour water into the pot and boil it, then add the washed chicken wings. When the water boils again, skim off the floating foam with a spoon, continue cooking for 2 minutes, then take it out and drain it;
2. Cut the green onions into 5cm long sections. Peel the ginger and cut it into large pieces. Put star anise, prickly ash and fragrant leaves into the material bag or seasoning box (if not, you can also put them directly into the pot in step 3);
3. Pour the oil into the pot, and when the oil is 70% hot and starts to smoke a little, add the chicken wings, fry them on both sides in medium heat, and then pour in the beer, green onion, ginger slices and bread packets. Transfer in soy sauce and soy sauce, cover and cook for 10 minute;
4. Add sugar after opening the lid, turn it into a big fire, and dry the soup. Sprinkle a little white sesame seeds after serving.
Stewed pork with brown sauce
Materials:
Pork belly, star anise, fragrant leaves, cinnamon, onion, ginger, soy sauce, soy sauce, sugar and spices.
Practice:
1, wash the pork, sweep the hair to the left, and then cut out boxes of different sizes;
2, to use the best seasoning, it is best to put it in a plate, so it is more convenient to fry, and the onion is cut into small strips;
3, a spoonful of soy sauce, 2 tablespoons of soy sauce is ready;
4, hot pot hot oil, add star anise and cinnamon to fry;
5. Add pork, ginger and fragrant leaves and stir-fry onions;
6, pork belly fried slightly burnt, sheng. The coke on the surface is ok. Many relatives of lean meat should not fry for too long. Lean meat will be wood.
7. After washing the meat, wash the pan, then reduce the oil in the pan, add rock sugar and stir-fry;
8. Immediately after the ice, add the saccharified pork and stir-fry until it is white sugar;
9. Add an appropriate amount of water to the pot, add a spoonful of soy sauce and prepare 2 tablespoons of soy sauce;
10。 After boiling water, cover the lid with a lid for 50 minutes. If the time is less than 50 minutes, the water will soon dry up, and then add the right amount of water. When the water is dry, open the lid and fry until the juice is collected.
Sweet and sour yellow croaker
Ingredients: yellow croaker 1 carrot and half pea 50g shallot 1 ginger 1 garlic 4 cloves 2 tablespoons (30ml) cooking wine 2 teaspoons (1 0g) dry starch 2 tablespoons (30g) tomato sauce 4 tablespoons (60ml) water/kloc-0.
Practice:
1. Scales, fins and internal organs of yellow croaker are removed. After washing, several knives are cut on both sides of the fish, and it is marinated with 1 teaspoon salt and cooking wine for 30 minutes.
2. Wash peas, peel and dice carrots, and chop shallots, ginger and garlic for later use.
3. Pat the salted fish with dry starch on both sides, pour wide oil into the pot, when the oil is 80% hot, put it in the pot, fry it until it is golden on both sides, drain the oil and put it in a plate.
4. Pour a little oil into the pan, weave the chopped onion, ginger and garlic into fragrance, then pour in diced carrots and peas and stir-fry for 2 minutes, add tomato sauce, another 1 teaspoon of salt, white sugar and water, pour in white vinegar, boil and add water starch to thicken.
5. Pour the fried sweet and sour juice on the fish.
Spicy Shunzhi Shrimp
Ingredients: fresh shrimp 500g lettuce 1 root dried red pepper 20g pepper 20g scallion 1 root soy sauce spoon (15ml) soy sauce 1 teaspoon (5ml) sugar 1/2 teaspoons (3g) salt/kloc-0.
Practice:
1. Wash the fresh shrimps with clear water and drain them thoroughly for later use. Remove the leaves from the lettuce, but don't throw it (you can dip it in the sauce directly after washing, it tastes good, and remove the heat), peel it and cut it into 5 mm thick slices.
2. Pour the oil into the pot and heat it with high fire. When the oil is 50% hot, add the dried red pepper and pepper, and change it to low fire. After stir-frying, change the fire to high fire, add the green onion and fry for about 20 seconds, and then add the fresh shrimp.
3. Stir-fry the shrimps until they become discolored, pour in the sliced lettuce, add light soy sauce, dark soy sauce, sugar and salt, stir-fry for 2 minutes and then turn off the heat. Dry-Fried Green Beans with Minced Pork and Preserved Vegetables
Materials:
Green beans 1 kg, ground meat 1 2, dried shrimps 1 tablespoon, winter vegetables 2, chopped green onion 3 tablespoons, Jiang Mo 1 teaspoon, minced garlic 1 teaspoon, wine 1 teaspoon, sesame oil/.
Method of making: 1. Picking and washing green beans, draining water. Soak the dried shrimps in water until soft, and cut into powder. Wash and chop the winter vegetables. 2. Heat 3 cups of oil in the pot, fry the green beans with high fire, and fry until the skin is slightly wrinkled. 3. Pour out the frying oil, leave oil 1 tbsp, add dried shrimps, winter vegetables, minced garlic, Jiang Mo and minced meat, and fry until dry. 4. Add green beans and other seasonings, stir-fry and add them to the dish.
Note: when frying, be careful about the heat, and don't burn the green beans! Features:
Dry stir-frying is a very common practice in Sichuan cuisine, which mainly involves slowly stir-frying vegetables with oil to produce a special smooth, tender, fragrant, fresh and refreshing taste.
Dry-Fried Green Beans with Minced Pork and Preserved Vegetables
Materials:
Green beans 1 kg, ground meat 1 2, dried shrimps 1 tablespoon, winter vegetables 2, chopped green onion 3 tablespoons, Jiang Mo 1 teaspoon, minced garlic 1 teaspoon, wine 1 teaspoon, sesame oil/.
Practice:
1. Pick and wash the green beans, and drain. Soak the dried shrimps in water until soft, and cut into powder. Wash and chop the winter vegetables.
2. Heat 3 cups of oil in the pot, fry the green beans with high fire, and fry until the skin is slightly wrinkled.
3. Pour out the frying oil, leave oil 1 tbsp, add dried shrimps, winter vegetables, minced garlic, Jiang Mo and minced meat, and fry until dry.
4. Add green beans and other seasonings, stir-fry and add them to the dish.
Note: when frying, be careful about the heat, and don't burn the green beans!
Fresh mushrooms with spinach
Materials:
Mushroom, spinach, shrimp and egg seasoning: salt, monosodium glutamate, sugar, sesame oil and starch.
Practice:
1, vertically cut the mushrooms into four fifths to form hemp flower knives, blanch them in boiling water, take them out, add clean water to the pot, add salt, monosodium glutamate and edible oil, and add mushrooms to cook and taste for later use;
2. Add egg white, salt and monosodium glutamate to the shrimps, mix well, stir-fry until cooked, take out the boiled spinach, chop it up, add a little water, add salt, monosodium glutamate and sesame oil, thicken it out of the pan, put the mushrooms on the pan for 2 minutes, take them out, and pour in spinach juice and shrimp.
Sauced sparerib
Ingredients: ribs. Ginger, cooking wine, eggs, garlic, soy sauce, bean paste, lemon juice, cooking wine.
Practice:
1.Add shredded ginger and cooking wine to the ribs, grab them evenly by hand and marinate them for half an hour;
2. Beat in the egg yolk liquid and cornflour, and continue to grasp evenly;
3. Add a proper amount of oil to the pot, saute garlic and shredded ginger, and add ribs to fry until both sides are golden;
4. Add cooking wine, soy sauce and bean paste in turn, turn to low heat after the fire is boiled, and cook until juice is collected.
5. Finally squeeze a little lemon juice to taste.
Steamed Meat
Materials:
Pork belly, cooking wine, soy sauce, pepper, potatoes, onions.
Practice:
1. Slice pork belly, add cooking wine, light soy sauce and a little pepper, mix well and marinate for four hours;
2. Add steamed pork rice noodles to the marinated meat slices, pour a tablespoon of broth and mix well again;
3. Peel potatoes, wash and cut into thick slices;
4. Put steamer paper on the bottom of the steamer, spread a layer of potatoes first, and then put the pork belly processed in step 3;
5. Steam in the pot. After the fire boils, turn to medium and small fire for 30 minutes and sprinkle chopped green onion.
Laziji
Materials:
Chicken, cooking wine, salt, onion, ginger, garlic, dried pepper and pepper.
Practice:
1, wash the chicken and cut into pieces, put it in a bowl with cooking wine, mix well with salt and marinate for 20 minutes.
2. Slice the onion and ginger, cut the garlic, and cut the dried pepper into small pieces.
3, hot pot refueling, put the chicken pieces slightly fried until golden, then remove.
4, then fry in the pot until golden.
5. Leave the oil at the bottom of the pot and stir-fry the ginger and garlic, and stir-fry the pepper and pepper.
6, put the chicken pieces and stir fry.
7. Finally, add the fried peanuts, sprinkle with chicken essence, sugar and onion and stir well.
scrambled eggs with tomatoes
Materials:
Tomatoes, eggs, cooking wine, salt and ginger.
Practice:
1. Slice tomatoes, eggs, cooking wine and appropriate amount of salt.
2. Heat the pan, put oil in it, pour the egg liquid into the pan, and then open it when it is basically in line, so you don't have to turn it upside down without a pan.
3. Put a little less oil in the eggs, throw Jiang Mo in and stir fry until fragrant, then stir fry tomatoes, add salt to stir fry the red juice, and then pour the eggs in and stir fry together.
Yu-Shiang Eggplant en Casserole
Materials:
Two eggplants, appropriate amount of ground pork, one chive, Jiang Mo, appropriate amount of minced garlic, Pixian red bean paste 1 tablespoon.
Practice:
1. Cut eggplant into long strips, slice green pepper, grind ginger and garlic into powder, and cut chives into small pieces.
2. Pork ground meat can be marinated in a small amount of cooking wine for a while, and all the ingredients of fish-flavored juice are mixed in a bowl to dissolve the sugar.
3. Heat the oil of the two rice bowls in the pot, and put the tomato strips into deep frying.
4. fry until the tomato strips are soft.
5. Take out the eggplant and drain the oil.