1. Scrambled eggs with tomatoes

Ingredients: two medium-sized tomatoes, two eggs, shallots, oil, salt, sugar and chicken essence.

Steps: 1. Slice the tomatoes (this is your favorite cutting method) and break the eggs in a bowl (you can add some water, a little bit, to make the eggs tender, or add some cooking wine; Add a little salt), cut the shallots into chopped green onions and set aside.

2, ignite the pot, you can heat the pot a little and then add oil, not too much oil, otherwise the food will be oily. When the oil is 60% to 70% hot, pour the eggs in and smash them with a spatula, otherwise the eggs will become very big pieces.

You can stir-fry the tomatoes a few times, and then add a spoonful of salt (I add salt with a spoon in the salt box, which is a small box that is sold in the supermarket and can be filled with salt, sugar and chicken essence. I don't know how to call it, just call it a salt box, which contains a small spoon and a flat spoon. Stir it a few times and add half a spoon. Add a little chicken essence when the red sauce is fried or the tomato skin is about to fall off. Stir well.

4. Turn off the fire. Sprinkle chopped green onion and you can cook!

Note: If you add a proper amount of oil, you don't need to add water, but if you put too little oil, you may have to add some water later, otherwise it will burn.

When I first cooked this dish, I fried tomatoes and then added eggs, but all the fried eggs were scattered and deformed, hehe, so it became the current practice.

Pay attention to the small details of cooking, which will add a lot of color to your dishes.

First of all, salt should be boldly put. At first, I was always afraid to put salt, so the dishes I cooked were always tasteless and naturally not delicious. Later, after my mother told me, I dared to put more. I ate a lot. Anyway, it's salty this time. Put less salt next time and accumulate experience slowly. But eating too much salt is not good for your health, so it is best if you like light salt.

Secondly, ginger must be put in something that smells like fish, such as meat. Some sisters may not like ginger, garlic, onions and so on, so you can choose them after cooking, and they will taste much better. Ginger is a good thing. Before cooking fish or fried meat, you can wipe the pot with cracked ginger and then add oil. After the oil is hot, add ginger and garlic first, and then add meat, so as to prevent the pan from sticking.

Fried green beans

Ingredients: green beans (about 1 kg for four people), one clove of garlic, two dried peppers (optional), salt and chicken essence.

Steps: 1. Everyone should know the cleaning method of green beans, right? It is to remove the tendons at both ends, and then break them into sections as long as half a middle finger and wash them. Crushing, peeling and chopping garlic.

2, the pot is hot. When the oil is 60% to 70% hot, add garlic, then add green beans, add a spoonful of salt, stir-fry for a while, cover the pot and simmer, and add a little water.

3. It will be cooked in about 5 or 6 minutes. When the green beans are wrinkled, you can add chicken essence and stir-fry them for a few times before eating ~

I also like to eat green beans, which is simple, so I often fry them. Green beans can be fried with meat or dried vegetables (this is our specialty here), both of which are delicious. However, it should be noted that green beans must be fried before they can be eaten, otherwise they will be toxic.

4. Sweet and sour beans

Ingredients: soybean (also called bean-industrial bean, beans and industry are linked together, I remember it is reading gang, but I can't find it with the purple light input method, it is a very slender bean), a clove of garlic, soy sauce, vinegar, salt, sugar, cooking wine (optional) and chicken essence.

Steps: 1. Wash it and cut it into finger-length pieces (this is exactly what our restaurant does) for later use. Remember to look carefully, there are often bugs with beans in them. Flatten and slice garlic for later use.

2, put oil in the hot pot, generally a little more is enough. When the oil is 70% to 80% hot, add garlic, then add beans, stir-fry for a few times, then add salt, you can add some cooking wine, continue to stir-fry, and add a proper amount of sugar during the stir-frying.

3. Add soy sauce after frying for one minute. Soy sauce is used for color matching. Stir fry a few times. Add some water, cover the pot and stew.

4. When the liquid in the pot is almost gone, add vinegar, add some water, stir fry a few times and continue to stew.

5. At this time, when the liquid is almost gone, the color of the beans has turned black. Add chicken essence and stir-fry for a few times to serve.

This dish just doesn't look good. It's a little dark, but it tastes really good. When I am at home, I don't like beans at all. First, there are too many bugs. Second, fried beans in soy sauce are really not delicious. Later, after my classmates made this kind of beans, I gradually liked to eat them. it wont hurt you to try it

5. Sweet and sour pork ribs

Ingredients: a catty of ribs, ginger, garlic, onion, salt, sugar, vinegar, cooking wine.

Step: 1, add oil after the pot is hot, and the oil should be more, because the ribs should be fried first. Add ginger slices when the oil is 70% to 80% hot, and then add the chopped ribs. Turn the ribs from time to time to avoid uneven heating.

2. When the ribs are dark golden yellow, take them out. Pick out ginger. Leave a little oil in the pot, add garlic, salt, sugar and cooking wine and stir fry together. After a few times, add the ribs and continue to stir fry.

3. Stir fry for about two minutes, add vinegar, stir fry a few times, add chicken essence, and stir fry a few times.

Turn off the fire and put a layer of chopped green onion on the plate.

It's over. Sweet and sour pork ribs just have no starch, but the ingredients in step 2 will form a certain consistency when fried together. It's still delicious. I've eaten this dish in some restaurants before. Their ribs are covered with a thick layer of powder, which is not delicious at all. I made it myself. Haha

6. Dried radish (side dish of porridge)

I wonder if you have the habit of eating porridge in the morning or evening. If you have time, you should eat porridge in the morning. Dried radish is a good porridge side dish.

Braised Chinese sauerkraut

Boil pork belly in cold water for 15 minutes (water is reserved), remove and cut into thin slices, cook with sauerkraut for another 20 minutes, and add vermicelli.

Save trouble and warm up.

Instant-boiled mutton (not hotpot)

Boil the water, pour in all kinds of favorite vegetables, and then boil the mutton slices.

When the water boils again, take it out of the soup (add a little salt) and dip it in sesame sauce, fermented bean curd and other seasonings.

Sweet and sour hairtail

Ingredients: 500g hairtail, 20g shredded onion, 20g shredded ginger and sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.

Making:

1. Remove the head, tail and viscera of hairtail, clean it, chop it into 5cm pieces and marinate it with salt.

2. Put more oil in the pot and heat it. When the fish section is fried until golden on both sides, drain the oil from the pot for later use.

3. Leave the bottom oil in the pot, stir-fry shredded onion, shredded ginger and garlic slices, add fried hairtail, cook Shao wine, vinegar and soy sauce, add a little broth, add white sugar, add pepper oil and stir well.

Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Braised Prawns

Recipe making: Ingredients: 10 prawn. 25g of seasoning cooking wine, proper amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 20g of peanut oil100g, 20g of sesame oil, 2g of star anise, 75g of onion, 50g of ginger slices and proper amount of clear soup. Production process: 1. Wash prawns, cut off whiskers and legs, cut a small hole from the head of the prawn gun, take out sandbags, then cut off the back of prawns and extract sand glands. 2. Stir-fry the soup spoon with high fire, add peanut oil to heat it, add star anise, onion and ginger slices to stir-fry until fragrant, stir-fry prawns into shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the soup spoon to medium fire, and add monosodium glutamate and sesame oil when the juice is slightly thick.

Fried shredded pork with green pepper

Ingredients: green pepper, meat, pepper, dried pepper, ginger, garlic and onion.

Seasoning: tender meat powder, soy sauce, salt,

Exercise:

& ltbr & gt 1. First, shred the green pepper and meat. Mix the meat with tender meat powder, soy sauce, salt and a little oil, and marinate for about 10 minute.

2. Heat the oil in the pan, stir-fry the dried chilies to change color, then add 30 pieces of chilies (according to the taste) to stir-fry until fragrant, add ginger, garlic and onion (in this order), stir-fry shredded pork, and add a little water to prevent sticking to the pan (don't add about two pieces), stir-fry for about three minutes, and serve.

3. Pour in the oil, heat it, add some chopped green onion, fry for two or three minutes, then pour in the fried shredded pork, stir for two or three minutes, and then take it out. A plate of shredded pork with green pepper is ready.

First home-cooked dish fried eggplant

Ingredients: eggplant, tomato, onion and garlic.

Seasoning: oil, salt, sugar, soy sauce, monosodium glutamate.

Side dishes: First, cut eggplant into strips with a width of 6 cm and a height of 1 cm, cut tomato into small pieces, peel garlic and slice it, and shred onion.

Cooking: Heat the oil to 90% heat, put the onion and some garlic into the oil pan, and the fragrance will burst after about 5 seconds, then pour the cut tomatoes into the pan and stir fry for about 3 seconds, then pour the solid eggplant into the pan and stir fry together for 5 minutes, then add salt, sugar, a little soy sauce (soy sauce can increase color and taste) and a little water to stir fry for 3-5 minutes, and when the eggplant becomes soft, add a little oil to stir fry/stir fry.

Features: the sweetness and salinity are moderate, especially the garlic is added at the end to make the whole dish more fragrant, hmm! Delicious (hehe ~ ~)

Note: the degree of raw and cooked food needs to be known by everyone when cooking and tasting. Don't do it strictly according to my time. The cooking time I give is generally the suggested average time, which is up to me. The amount of seasoning should be put according to everyone's taste. You can taste the seasoning until you are satisfied.

No.2 home-cooked dish hot and sour cabbage

Ingredients: Onions, dried peppers and some Chinese cabbage.

Seasoning: oil, salt, vinegar, monosodium glutamate.

Side dishes: (Hehe, it is very easy for everyone to recite the second dish. ) First, peel off the leaves of Chinese cabbage, stack them together, cut off the roots, and then cut them diagonally from top left to bottom right. Because the side of Chinese cabbage is thicker, we should cut the side of Chinese cabbage thinner like this. Leaves can be cut into strips with a width of 1.5 to 2 cm, dried peppers can be cut into small pieces or chopped, and onions can be shredded.

Cooking: Turn on the gas stove, turn the fire to the maximum, and then pour in 4~5 tablespoons of oil (usually used for eating and drinking soup). After the oil is heated to 90%, put the dried Chili and shredded onion into the pot for 5 seconds, stir-fry the cabbage for about 5 minutes, add salt and vinegar, stir-fry for about 5 minutes, and sprinkle with monosodium glutamate. (To judge whether it can be cooked, please refer to the color and shrinkage of the fried hot and sour cabbage on the right.

Features: Hot and sour appetizers, increase appetite.

No.3 home-cooked dish hot and sour shredded potatoes

Ingredients: onion 1 2, dried pepper, pepper, potato 1 kg (use "2" and "kg" as the unit of measurement, please forgive me! Hehe ~ ~)

Seasoning: oil, salt, vinegar, monosodium glutamate.

Side dishes: As shown in Figure 1, peel potatoes, wash them, cut them into pieces as shown in Figure 2, and shred them with a knife as shown in Figure 3. Be careful not to cut your hand, we are offering vegetarian dishes today! Wash potatoes in the basin with clear water, because the main component of potatoes is starch, which will thicken the vegetable juice during cooking. If the juice becomes very thick, hehe ~ ~ it is not called hot and sour potato shreds, so our purpose is to wash this starch out of potatoes. Of course, we will mention the characteristics of this starch thickening juice separately in the following dishes, so I won't say much here for the time being. Shred shallots and cut dried peppers into 0.5 cm pieces.

Cooking: Turn on your gas stove, then we put it on a pot with full fire and add about 4~5 tablespoons of cooking oil. When the oil is heated to 80%, pour shredded onion, dried pepper and pepper into the pot and fry for about 5 seconds. Stir-fry the washed shredded potatoes in a pot. After about 5~8 minutes, add salt and vinegar and stir fry. It is recommended to sprinkle salt evenly on the whole dish.

Features: The sour taste and refreshing feeling of potatoes are really the greatest enjoyment. Of course, if you don't like sour taste, you can use soy sauce instead of vinegar, which will be another taste!

The fifth home-cooked dish: stir-fried shredded carrots

Ingredients: carrots and onions

Seasoning: oil, salt, sugar, soy sauce, monosodium glutamate.

Side dishes: peel carrots for r/; Slice into thin slices, then shred with a sharp knife, and shred onions. .

Cooking method: heat the oil to 90% heat, put the onion in an oil pan, and it will burst into fragrance after about 5 seconds, then pour the shredded carrot into the pan and stir-fry for about 5 minutes, then add salt, sugar, a little soy sauce (soy sauce can increase color and taste) and a little water (about 3 tablespoons of water for juicing) and stir-fry for 3-5 minutes, then sprinkle a little monosodium glutamate and take it out.

Features: You'll know when you taste it. Personally, I think carrots are not only delicious, but also have high nutritional value. Eating them will not make you fat, and it is an ideal food for dieters!

Stewed tofu with mushrooms

Raw materials:

50g of fresh shiitake mushrooms, 4g of south tofu, 20g of bamboo shoots10g, 20g of sesame oil, 5g of soy sauce15g, 5g of refined salt, 2g of monosodium glutamate and 4g of cooking wine.

Exercise:

1. Cut the tofu into small pieces, put it in a cold water pot, add cooking wine, cook it with strong fire until sand holes appear, and take out the purified water.

2. Put the wok on fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add tofu, boil over high fire, simmer for about 20 minutes, then add sesame oil and monosodium glutamate, or take it out after thickening.

Taste: delicious and nutritious.

Sauté ed garlic moss with meat

Raw materials:

500 grams of garlic moss, 50 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of monosodium glutamate, a small amount of vinegar, a small amount of pepper noodles, a small amount of starch and a small amount of chopped green onion.

& ltbr & gt exercise:

1. Shred lean pork and mince garlic moss.

2. Mix starch with water.

3. Put a little oil in the pot until the oil is hot and smoky, add chopped green onion into the pot, then add shredded pork and stir-fry until it turns white, add a little pepper noodles, soy sauce and vinegar, then add garlic moss, and then add salt (but the garlic moss remains crisp). Stir-fry for three minutes, add water starch mixed with water and add monosodium glutamate.

The following experience is for your reference.

Start simple, sum up experience while doing:

Put oil in the pot, and the oil must be heated before putting down the vegetables. Stir-fry Chinese cabbage and bean sprouts over high fire. When they are almost ripe, it is not enough to put a little less salt and taste the salt first. Soy sauce should be of good quality. I have used Haitian brand for more than 20 years, and it was also introduced by a friend. There are three varieties, two of which are enough: Super Gold Label Soy Sauce King and Cold Sauce. Super straw mushroom is used for coloring in braising or marinating. First of all, put less, lighter than your target color, because it needs to add light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but mainly to add light soy sauce. Then buy a bottle of Changyu Gold Award brandy for cooking wine. It is of good quality. It was originally used for western food. Although it is more expensive, it is rarely used. Braised pork is generally the best. Add 3/4- 1 lid (brandy bottle cap) to 500-750g of meat, stir-fry, add soy sauce-soy sauce, then drain the water, submerge the meat, bring it to a low fire, and keep the water in the pot boiling until you feel rotten. Drain the water with high fire and add a little monosodium glutamate and pepper.

Introduce some simple dishes and pasta for your reference:

(1) cooking:

First, the simplest way of eggplant:

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

Fuel-saving method: cut the eggplant into oblique knives, 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 that of normal cooking), add minced garlic and stir-fry the eggplant for a few times, add Haitian brand soy sauce, simmer for a few 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 want to open it, skim the foam off your face. Open it, change it to low heat, and keep it open until the ribs are rotten. Add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Third, fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak in cold water for several hours, and change the water halfway, so that cuttlefish is chewy. Does not contain alkali.

Wash cuttlefish: skin cuttlefish, bones and internal organs, and wash.

The practice of fresh cuttlefish:

Shredded cuttlefish with green pepper:

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

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

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

Dried cuttlefish barbecue:

-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, fry the pork (ribs) first, then add cuttlefish, fry until dry, add cooking wine, add a little Haitian soy sauce to color, stir fry a few times, add water to drown the fish, and use low fire (keep the water boiling but don't boil it) 1-2 hours, you will feel rotten, and the fire will drain the water. End.

& ltbr & gt Note: There is a kind of dried cuttlefish in the market that is salty (poor quality), so it can only be soaked more, and then soy sauce or light soy sauce can't be put in cooking.

Fourth, stew potatoes:

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

A little longer.

Tomato and potato soup:

First, boil the potato chips (hurry up, you can cut them thinner) in water. Never add salt. Turn the water to a low heat. When it is almost rotten, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled 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, the dried tofu is cut into filaments and cooked with shrimp.

Six, scallop cooking:

Soak scallops in a bowl with 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 in a pot, add scallops, simmer slowly (don't add salt first, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg liquid and fry them with high fire.

Seven, white cut meat:

Pig hind leg meat, fully cooked, sliced, cut perpendicular to pork texture. 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 into it for frying.

It doesn't matter. When Dutch beans first came into the market (fresh and refreshing at this time), steamed sausage slices were fried with Dutch beans without pepper.

Nine, fried chicken wings:

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

X. Practice of dried salted fish:

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

Cut into pieces, put oil in the pot, stir-fry the meat until fragrant, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and stew for 1-2 hours (keep the water boiling) until it rots. Drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

spaghetti

First of all, 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 began to boil and become a little harder.

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

Remember the order, or the taste will be different.

If you add a little good diced mustard tuber (cut by yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water and eaten now).

Second, tomato and egg soup noodles:

Scrambled 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 mushrooms.

Below, a little harder.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, after cooking, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir evenly, change to medium fire, add salt, pepper and a little monosodium glutamate, change to low fire, stir-fry with a spatula with one hand, and shake the noodles loosely with chopsticks with the other hand, and try to mix the noodles and seasonings evenly so that the Chinese cabbage will not turn yellow.

Remarks: 1 Add good vinegar when eating fried noodles.

& ltbr & gt2 Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Fourth, first soak the shrimp (buy good quality) in water for a while, then add oil, add noodles, when the noodles are almost cooked, add Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

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

Then the water began to boil and become a little harder.

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

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

Remember the order, or the taste will be different.

If you add a little good diced mustard tuber (cut by yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water and eaten now).

Six, fried rice with eggs:

Heat the pan, add oil, stir-fry the eggs, then add rice and chopped green onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.

Seven, including wonton:

For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make the two semicircles overlap, sweep it along the water trail with two forefinger 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 pinch it tightly), so that the wonton will stand up.

The skin of a large wonton is generally equilateral trapezoid with the short side facing 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, and then pinch it tightly.

Eight, curry beef powder (soup)

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

Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped spring onion, pepper and a little monosodium glutamate to beef soup, and add fine flour (slightly harder) and beef slices. This is curry beef powder. Without powder, it is curry beef soup.

Nine, the simplest method of beef stew (powder):

Good beef, cut into pieces, heat oil in a pan, stir-fry the meat until it is dry, add a little cooking wine, stir-fry, then add a little Haitian soy sauce for coloring, add Haitian soy sauce, stir-fry without salt, add water, submerge the meat, boil it, and then cook in a casserole or iron pot. ? Small fire (keep the water boiling but not boiling), burn for 1-2 hours, as long as you feel rotten. Drain the water with high fire, not too dry, add pepper and a little monosodium glutamate.

Boil water, more water,

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

Then the water boiled, a little hard,

Put it in a bowl and add the braised beef. Do it.