1; Practice of stewed chicken with potato;

1) Cut the chicken into pieces, add salt, cooking wine, light soy sauce and onion, mix well and marinate 15 minutes.

2) Peel potatoes and cut them into small pieces 1cm square.

3) Heat oil in the pan, add onion and ginger and stir-fry the chicken pieces until the chicken pieces change color and most of the water disappears, then add soy sauce and stir-fry the potato pieces for 2 minutes.

4) add water flush with the materials, add salt, bring to a boil with high fire, simmer for 20 minutes with low fire, turn to medium fire and add a few dried peppers to collect the soup.

2; The practice of tomato and egg noodles:

Practice:

1, two tomatoes are washed and sliced, two eggs are mashed, salt is added to the egg liquid, and an old ginger slice is chopped;

2. Put the oil in the pot, pour the egg liquid into the fried egg, and take it out;

3. Add another oil, stir-fry the chopped green onion and ginger, pour the tomatoes into the stir fry, and pour the egg blossoms into the stir fry for a while when the tomatoes are out of water (you can add a little white sugar, if you think the tomatoes are too sour, but only add a little);

4, then add water to taste (water can be slightly more than when making soup). You can cook it for about five minutes, then pour it into a noodle bowl and add salt (more salt), monosodium glutamate and sesame oil.

5. Put another pot of boiled noodles. When the noodles are good, put them into a noodle bowl filled with tomato soup, sprinkle with coriander and taste delicious!

Dice shrimp, shred ginger, mince onion, peel tomatoes and cut into small pieces.

Leave the bottom oil in the pan, stir-fry shredded ginger and chopped green onion until fragrant, add shrimps and stir-fry until discolored, and add tomatoes and stir-fry until soft.

Add appropriate amount of water to boil, and add dried noodles.

After the noodles are cooked, add salt and pour in a broken egg.

This is also a bowl of caring noodle soup.

3; Sweet and sour eggplant's approach:

Production method:

1, cut the eggplant into pieces and put it in when the oil is hot (the eggplant absorbs oil, and the oil is slightly more than usual when cooking).

2. Stir-fry the eggplant until it is half cooked. Put the onion, garlic and pepper into the pot and stir-fry together.

3, add a little salt (rarely), vinegar (according to personal taste), soy sauce (mainly used for eggplant discoloration) and then fry.

4. When the eggplant is cooked, add two spoonfuls of sugar when it is almost out of the pot, stir fry twice, and serve.

4; The practice of steaming eggs:

Practice:

Add a spoonful of coffee salt to three dozen bowls of eggs and beat them thoroughly. The lean meat is about one or two. Those who like to add fragrant onions can chop them up with two spoons of oil (only one spoonful is needed if lard is melted), two tablespoons of oyster sauce and a proper amount of cooked white sesame seeds.

1, put oil on the fire and heat it to 60%, pour minced meat and add appropriate amount of salt to stir fry until cooked, add oyster sauce and chopped onion (I didn't put onion) to stir fry until fragrant, and put it in a small bowl for later use.

2. Put a steaming rack in the pot, add water and bring to a boil. Stir the egg juice with 50-degree hot purified water and oil in Rigaillaud, put it on the steaming rack, and steam it with medium fire.

3. When steaming for about four minutes, remove the cover and air it for more than ten seconds, then cover it and continue steaming.

4. When steaming for about three minutes, insert bamboo chopsticks into the egg in the center of the bowl to check. If it is still too thin, cover it and steam for more than one minute before checking until the egg at the bottom of the bowl is solidified to the same degree as the egg surface.

5. Take out the bowl, spread the minced meat on the egg surface, sprinkle with white sesame seeds, serve and eat.

5; Practice of sweet and sour chicken nuggets:

1, chicken moustache is washed, wiped dry, and cut into pieces (or boned and meat is cut into thick pieces); Marinate for 20 minutes with marinade.

2. Add 2 tablespoons of raw flour to the eggs and mix well into a thick paste. Add the chicken pieces and stop well.

3. Heat a flat-bottomed wok or a Chinese wok, put down a proper amount of oil and bring it to a boil. Put the chicken in the wok one by one, fry it and pick it up.

4. Put 1 tbsp of oil in the wok, saute shredded ginger, simmer and bring to a boil, put down the chicken pieces, stir-fry and serve, and put down the shredded onion.

Note: Zhejiang vinegar can be red Zhejiang vinegar or Zhenjiang balsamic vinegar.

Too much, or you should pay more attention, see more and eat more to have experience.