1, the old man's mouth is not delicious. Steamed eggs with minced meat
Pork powder 100g, egg 1 piece, salt, soy sauce, cooking wine, salad oil, chopped green onion and a little Jiang Mo.
Put minced meat into a bowl, add salt, soy sauce, cooking wine, Jiang Mo, salad oil and a little water, stir well, and pour into a soup basin. Then beat the eggs on the minced meat, sprinkle with chopped green onion, and steam in a steamer. When the minced meat and eggs are ripe, they can be taken out to get the finished product.
The amount of soy sauce and salt should not be too much. The minced meat must be stirred until it is thick. Control the steaming time, avoid steaming for too long, and the meat quality is excellent.
2. The old man's mouth is not delicious.
Pork (half fat and half thin)100g, Chinese cabbage 750g. 60g of cooked lard, 30g of Shaoxing wine, 0/0g of refined salt/kloc-,2g of monosodium glutamate, 600g of fresh soup and a proper amount of water starch.
Pork is deboned, washed and shredded. Wash the cabbage and cut it into strips. Heat the wok with high fire. When the cooked lard is heated to 70% heat, stir-fry the shredded pork until it changes color. Add Shaoxing wine and stir-fry a few times, then add fresh soup. When it boils, put the shredded cabbage on a low fire for 20 minutes. After cooking, add monosodium glutamate and refined salt, pour in water and starch to make a paste, then add the cooked lard and stir for a few times, then put it in a pot after taking it out.
3, the old man's mouth is not delicious, mung bean sprouts fried pork.
Lean pork 500g, mung bean sprouts 1kg. 80g of oil, 20g of salt, 0/0g of vinegar/kloc-,5g of shredded onion and ginger, 50g of water starch.
Wash the mung bean sprouts, and control the moisture for later use. Clean the lean pork, cut it into filaments, put it in a basin, add 5g starch and refined salt for sizing, warm the oil in a hot pot and take it out for later use. Put the oil in a pan, heat it, put the onion and shredded ginger in a wok, add the mung bean sprouts and stir-fry until raw, add the shredded pork and stir-fry evenly, add the refined salt and vinegar, and stir-fry for a few times.
4. The radish and crucian carp soup in the old population is not delicious.
2 live crucian carp (400g), white radish 150g, cooking wine 15g, refined salt, monosodium glutamate, pepper, onion ginger and lard 60g.
Fish scales, gills and cleaning. Peel radish, wash, shred, knot onion, slice ginger or pat loose. Heat the wok until there is smoke, add lard, put the fish when the oil is 50% hot, and continue to fry the fish until both sides are golden. Take out the wok and put it in another plate for later use.
When frying fish, don't turn it over in a hurry, fry it slowly. It is estimated that the oily fish skin has been fried. Start shaking the oil pan slowly, let the head and tail touch the hot oil, about three minutes, and fry on the other side.
Stir-fry ginger slices with residual oil, add water, bring a little cooking wine to a boil, add fish, shredded radish and shredded onion, and simmer on low heat. Cook until the soup is milky white, and add chicken essence and salt according to personal taste.
5. Shrimp tofu in the old population is not delicious.
300g of tofu, shrimp 1 00g, 8.5g of salt, 2g of monosodium glutamate, 4g of cooking wine, 20g of chicken soup or water, 3g of starch, 40g of oil, sesame oil 1 g, onion ginger 1 g, and egg1piece.
Dice tofu, blanch it with boiling water, and drain. Slice onion and ginger. Remove the shrimp and sand the back with sandpaper. Put onion, ginger, salt, monosodium glutamate, cooking wine, chicken soup, starch and sesame oil into a bowl and beat into juice. Put the shrimp in a bowl, add salt, cooking wine, starch and half an egg, and stir well. Heat the oil in a wok, stir fry the shrimps, stir fry the diced tofu, heat it evenly, pour in the sauce, stir fry quickly so that the soup adheres evenly to the tofu and shrimps, and then take off the pan.
6, the old man's mouth is not delicious, fried fish.
One live snakehead (about 1500g), bamboo shoots, onion, oil, salt, monosodium glutamate, cooking wine, pepper, starch and egg white.
Wash snakehead, take clean meat, cut it into thin slices, and then cut it into 4 cm long silk. Sizing the shredded fish with egg white and starch, and cooking in a 20% hot oil pan. Leave the bottom oil in the spoon, add shredded onion and shredded bamboo shoots, stir fry, add soup and seasoning to the wine, turn the spoon over with shredded fish, pour oil on it, and serve.
7. The shepherd's purse tofu soup in the old population is not delicious.
75g shepherd's purse, 200g bean curd, 25g mushroom, 25g bamboo shoot, 50g water gluten, 25g carrot, 3g salt, 3g monosodium glutamate 1 g ginger, 3g sesame oil 1 g vegetable oil 10/g pea starch.
Dice the tender tofu. Dice mushrooms with water. Wash carrots, blanch them in boiling water and cut them into cubes. Wash shepherd's purse, remove impurities and cut into fine pieces. Cooked bamboo shoots and gluten are also diced for use. Heat the wok to 70% heat, add chicken soup, salt, diced tofu, diced mushrooms, diced carrots, diced cooked bamboo shoots, gluten and shepherd's purse, and then add Jiang Mo and monosodium glutamate. After boiling, thicken with 10g water starch (5g starch with water), sprinkle with sesame oil before taking out of the pot, and put in a big soup bowl.