Raw materials also have a certain relationship!

Eggplant should be slender, preferably when it is just on the market (tender).

Cut the eggplant into oblique knives, fry it in the oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife blocks, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to the usual cooking), add minced garlic to fry, pour in eggplant, stir fry for a few times, add Haitian brand soy sauce, simmer for a few more minutes with low fire, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp, and bring to a boil over medium heat. When you are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Third, the practice of fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali.

Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them.

The practice of fresh cuttlefish:

Shredded shredded cuttlefish with green pepper:

Cut cuttlefish into shreds, boil water in the pot, the water is much less, put cuttlefish shreds into the water, and remove the water for later use. Never pour out the water. You can eat it below. It's very fresh.

Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times.

Roast meat with dried cuttlefish:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the pork (ribs) first, then add cuttlefish, stir-fry to dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water open but not open) 1-2 hours, as long as you feel rotten, and the fire will dry up. End.

Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking.

Fourth, stew potatoes:

1 Fry the thick potato chips in the oil pan (chopsticks can pass through) before stewing.

A little time is longer.

Tomato and potato soup:

First, put the potato chips (quickly, you can cut them thinner) in the water and cook them. Never add salt. Turn the water to a low heat. When it is almost rotten, change the fire and add tomato slices to make them red. Tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate.

Five, shrimp cooking:

First put the shrimp in a bowl and soak it in cooking wine.

First, you can burn wax gourd or cook wax gourd soup.

Second, good dried tofu, cut into filaments, and cook with shrimp.

Six, scallops cooking:

Put the dried scallops in a bowl and soak them in cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry it in a pot, add scallops, simmer over low heat, (don't add salt first, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put the scallops in the beaten egg mixture and fry them over high fire.

Seven, white cut meat:

Pork hind leg meat, whole cooked, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage practice:

Slice, steam over water, and steam until rotten.

You can also fry the green pepper first, and then pour the steamed sausage in and fry it.

It's ok. When the Dutch beans are just on the market (tender and refreshing at this time), the steamed sausage slices are fried with Dutch beans without pepper.

Nine, fried chicken wings:

Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it in the egg white, then dip it in bread crumbs, and then fry it in an oil pan. First, fry it with a small fire, and then make it golden.

X. Practice of salted dried fish:

If the fish is big and salty, you can burn pork belly or row it straight without salt.

Cut into pieces, put oil in the pan, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and use low fire (keep the water boiling) 1-2 hours, as long as you feel rotten, drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

(2) Pasta

First, the simplest noodles.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl.

Then the water boils down, a little harder,

Put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.

Remember the sequence, or the taste will be different.

If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold boiled water, now eat it).

Second, tomato and egg soup noodles:

Scramble eggs first, add water, put tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushroom.

Below, a little harder.

Remove, rinse with cold water, and drain.

Stir-fry shredded pork in high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry for a few times, add noodles for a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula in one hand, shake the noodles loosely with a pair of chopsticks in the other, and mix the noodles and seasoning as well as possible, so that the Chinese cabbage cannot be yellow.

Remarks: 1 Add some good vinegar when eating fried noodles.

2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well.

Fourth, first put the shrimp (to buy good quality) in the water for a short time, then give the oil, put the noodles, when it is almost cooked, add the Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold (mixed) noodles.

Boil water, more water,

Shallow stainless steel pot, add sesame oil, and set aside.

Put Haitian brand soy sauce, pepper, monosodium glutamate and chives in the bowl.

Then the water boils down, a little harder,

Put it in a pot with sesame oil, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing, so as to cool it evenly.

Then, put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar.

Remember the sequence, or the taste will be different.

If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold boiled water, now eat it).

Six, fried rice with eggs:

Put the pan on fire, add oil to heat it, pour in egg liquid to scramble the eggs, then add rice and chopped spring onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.

Seven, package wonton:

For a large wonton skin, put the meat stuffing in the middle, draw a circle on the outer skin of the stuffing with the index finger dipped in clear water, then fold the lower edge of the skin upward to make the two semicircles overlap, sweep it with the two index fingers along the water trail to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water, and the other corner can be pressed on it to be pinched tightly), so that the wonton will stand up.

The skin of large wonton is generally equilateral trapezoid, and the short side faces itself.

Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.

Eight, curry beef powder (soup)

Curry should be fried in oil, the oil temperature should not be too high, it will paste.

Boil beef chunks in water (rotten), slice and plate; Add salt, curry oil, minced shallots, pepper and a little monosodium glutamate to the beef soup, add the fine flour (a little harder) and add the sliced beef. This is curry beef powder. Without powder, it is curry beef soup.

Nine, the simplest way to braise beef (powder):

Good beef, cut into pieces, heat the oil in a pot, fry the meat until it is dry, add a little cooking wine, fry until it is dry, then add Haitian soy sauce for a little color, add Haitian soy sauce, fry without salt, add water, submerge the meat, boil it, and then use a small fire in a casserole or iron pan (keep the water boiling) to burn1-2.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and minced chives in the bowl and add boiling water.

Then the water boils, a little harder,

Put it in a bowl and add braised beef. Just do it.

Finally, introduce you:

The simplest production of lemon juice and iced black tea.

First, juice with a juicer, add water, and add some sugar cubes. Authentic lemon juice. Add less water and ice. It's delicious.

2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, which are brewed with boiling water. Both hot and cold drinks are acceptable.

After being chilled, it is authentic iced black tea.

The practice of sweet and sour pork ribs:

Cut straight into one-inch pieces, fry in an oil pan until the surface is hard, leave a small amount of oil in the pan, add a small amount of Haitian brand extra-grade straw mushroom soy sauce, first put a little less, lighter than your target color, add Haitian brand extra-grade soy sauce king, preferably without salt, mainly add soy sauce. Add cooking wine and sugar, stir well, then drain the water, submerge the meat, bring it to a boil, change the fire to a low level, and keep the water in the pan.

The simplest way to burn meat with dried bamboo shoots:

Pork belly, cut into pieces, heat it with oil in a pot, add cooking wine, fry it dry, add a little color with Haitian soy sauce, add soaked and washed dried bamboo shoots, add Haitian soy sauce, stir-fry, add water, submerge the meat, boil it, and then use a small fire in a casserole or iron pot (keep the water boiling) to burn it1. end

The practice of steaming meat with powder:

First, cut the pork belly into pieces, soy sauce with Haitian brand and marinate it with pepper, so that the meat tastes better.

Second, put the soaked and crushed rice, add the water of red fermented bean curd, mix well, add meat and mix well.

Third, steam it.

Note: If you like spiced powder, you can add a little and mix well. Do not add glutinous rice flour!

It's rice for cooking. Soak it in cold water for 2-3 hours, then put it on a chopping board and crush it with a rolling pin.

I don't know where you live, but there are steamed pork rice noodles in supermarkets like Wuhan.

Steamed pork rice noodles should be soaked in cold water first, so it is easy to steam.

Mix well with pork belly marinated with a small amount of Haitian brand soy sauce and pepper.

Steamed, you can.

There are two kinds of tofu: tender tofu and old tofu.

I suggest you buy tender tofu, which is delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.

First, minced meat tofu:

Heat the oil in the pan, add minced meat, stir-fry until fragrant, add Haitian brand super gold standard soy sauce king, pepper, a little monosodium glutamate and minced shallots, and add them to the bowl for later use.

Add a little water to the pot, add some salt, boil the water, put the tofu, shovel the tofu into irregular small pieces with a spatula, boil it, add starch, mix well, cook it, add it to the plate, and pour the minced meat.

Note: The minced meat is a little salty, and the tofu is a little light.

(Old tofu, cut into cubes, pressed into light yellow oil, scooped up and added with some water, slowly boiled over medium heat, added with some curry powder, cut tomatoes into small pieces, put them into the pot after frying, put the ingredients in consideration, thicken them and put them on a plate.