scrambled eggs with tomatoes

Ingredients:

Four eggs, a ripe tomato, shallots, salt and cooking oil.

Practice:

1. Wash the shallots and cut them well

2. Break the eggs in a bowl, add a proper amount of salt and stir them evenly

3. Pour in a proper amount of cooking oil when there is no water in the pot

4. Pour in the stirred eggs when the cooking oil is seven minutes hot, and stir them out for later use

5. Pour in a little cooking oil after washing the pot. Stir, add the chopped green onion prepared in advance, and the delicious tomato scrambled eggs can be served.

moo Shu pork

ingredients:

15g lean pork, 15g eggs, 5g dried fungus, 5g cucumber, 5g salt, 3g soy sauce, 5g cooking wine, 8g oil and a little sesame oil.

Practice:

1. Cut the lean pork into filaments with a length of 5, a width of .3 and a thickness of .3 cm. Knock the eggs into a bowl and beat them evenly with chopsticks.

2. soak dried auricularia auricula in water for 5 minutes, remove the roots and tear them into pieces. Cucumber is cut into 2 cm long sections with oblique knife, and cut into pieces with straight knife after flattening, and the shape of the pieces is diamond. Shred onion and ginger.

3. Heat the wok, add oil, heat it up, add the eggs and stir-fry them to make them into irregular pieces, and put them on the plate, which is the so-called "Mushu".

4. ignite the wok, add oil and heat it, stir-fry the shredded pork until the meat turns white, add onion and shredded ginger, add cooking wine, soy sauce and salt when it is 8% ripe, add fungus, cucumber and egg pieces, and pour sesame oil when it is ripe.

Hot and sour potato shreds

Ingredients:

2 potatoes, proper amount of salt, 1 tablespoon of soy sauce, 3 tablespoons of vinegar, proper amount of chicken essence, a little onion, a little pepper, 8 dried peppers and a little sesame oil.

Practice:

1. Wash the potatoes, first cut a knife at the bottom, then put it flat on the cutting board, first cut into pieces, then shred. Prepare a pot of clear water, soak the shredded potatoes for a while, then rinse with clear water and drain.

2. Heat the oil in the pot, add the pepper, and when you smell the pepper (don't fry the pepper), turn off the fire and pick out the pepper.

3. shredded pepper, a little pepper, 8 dried red peppers and a little chopped green onion.

4. Turn on the fire again. When the oil temperature is 7% hot, add dried red pepper, add chopped green onion and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 minute, then add shredded green pepper and continue to stir-fry for about 1 minute.

roasted eggplant

ingredients:

5g of eggplant, 5g of peanut oil (actual consumption is 4g), 25g of soy sauce, 2g of monosodium glutamate, 3g of refined salt, 1g of water starch, a little of onion and ginger garlic.

Practice:

1. Peel the eggplant, wash it and cut it into 3cm thick pieces. One side of each piece is cut into 3cm wide strips at intervals of .3cm until it is full. Tilt the blade into 1cm thick spatula and dry it outdoors for one hour.

2. Mix 1g of soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch and clear water into a thick juice.

3. Put the wok on a strong fire, add the oil, add the eggplant slices when it is heated to 7%, turn it frequently with a spoon, and take out and control the oil when the skin is burnt.

4. Pour out the oil in the pan, leave a little base oil, heat it after tempering, add the garlic slices and fry them until they are fragrant, pour in the sauce and the eggplant slices, burn them together, stir evenly, and make the sauce thick.