Practice:

1. Peel potatoes, cut them into filaments, and soak them in water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Remove before frying and drain.

2. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, put shredded onion into the wok, add dried chili and stir-fry, then add shredded green pepper and shredded potato, stir-fry until it is 8% ripe, add refined salt and monosodium glutamate to adjust the taste, then pour sesame oil and balsamic vinegar, and stir-fry.

Practice:

1. Wash the eggplant, remove the head and tail, cut it into hob shapes, soak it in clear water, scoop it up and drain it, then sprinkle a little starch and mix well. Wash the onion from head to tail and cut it into sections.

2. Wash and slice the pork, chop it into mud, add 1/2 tablespoon soy sauce, 1 tablespoon cornmeal, 1/2 tablespoon oil and 1/3 tablespoon chicken powder, mix well, and marinate for 1 minutes.

3. Pour 3 tablespoons oil into a pot and heat it, then pour in minced meat and stir until the meat turns white, and then pick it up for later use.

4. Continue to add 1 tablespoons of oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tablespoons of water and stir-fry until the eggplant is soft, about 5-6 minutes.

5. Pour in the minced meat and stir-fry for 1 minute, then sprinkle 1/3 tablespoon salt, 1/5 tablespoon chicken powder and 1/2 tablespoon soy sauce to taste, and serve!

Ingredients:

2 pieces of eggplant, a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar and sugar.

Method:

1. Wash and drain the eggplant and cut it into small round sections for later use. Wash and chop garlic, wash and chop onion, and

chop ginger for later use. Put vinegar, sugar and starch into a bowl, and add water for later use. Note: put sugar in the bowl first, and then put vinegar. Put vinegar as flat as sugar.

2. After heating the oil, put it into eggplant sections and fry until it is golden brown, remove it and drain it.

3. Saute ginger, garlic and scallion until fragrant, then pour in shredded pork, then pour in fried eggplant and stir-fry, then add the seasoning in the bowl and stir-fry, then serve on the plate.

Practice:

1. Wash the green pepper with clear water, remove the seeds and cut into filaments. Beat the eggs in a bowl and scatter them with chopsticks.

2. put oil (4g) in the pan, heat it, pour in the egg juice, stir-fry and pour it out.

3. Pour the remaining oil into the pot, heat it, add chopped green peppers, add refined salt and stir-fry for a few times. When the shredded green peppers are green, add the fried eggs and monosodium glutamate, stir-fry evenly, and cook with balsamic vinegar, and then take out the pot.

Ingredients: 1 potato, 2 eggplant and 1 green pepper

Seasoning: appropriate amount of cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, raw flour and stock

Practice:

1. Peel eggplant and potato and cut them into hob pieces; The green pepper is broken into small pieces by hand.

2. Put more oil into the pot. When it is 7% hot, put the potato pieces in first, fry them until golden brown, and then take them out for later use when they are slightly transparent. 3, then pour the eggplant into the oil pan, fry until golden brown, add green pepper pieces and pick it up together.

4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green pepper, and stir-fry slightly.

5. Add aquatic flour to collect juice.

Ingredients: 4g lentils, 15g minced meat, seasoning: 4 dried peppers, 1 tablespoon soy sauce, and appropriate amounts of mustard tuber, pepper, garlic, salt and monosodium glutamate: 1. Tear off the old tendons at both ends of lentils, break them into two sections, wash them and control drying.

2. Heat 25g of oil, add lentils, fry until the lentils are wrinkled, and remove the oil with a strainer.

3. Heat another pot and saute minced meat, dried pepper, pepper, pickled mustard tuber and garlic with 1 tablespoon oil.

4. Pour in the soy sauce and stir-fry the lentils. When the lentils are ripe, turn off the heat, add salt and monosodium glutamate and stir well.

ingredients: chicken breast, cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, salt, chicken essence, oyster sauce, and vermicelli. Practice: 1. Wash chicken breast, cut it into pieces, marinate it with salt, cooking oil for a while, and then catch it evenly with vermicelli.

2. Wash the cauliflower and chop it into small pieces, sit in a boiling pot, blanch it, remove the cold water and control the purified water for later use. Shred onion, mince ginger and slice garlic.

3. Take another wok, put the oil, put the aniseed in when the oil temperature is hot, then put the Jiang Mo, put the chicken breast in the wok and stir-fry until the meat becomes discolored, then put the shredded onion and Jiang Mo into the wok and stir-fry the cooked cauliflower.

4. Put cooking wine, chicken essence and oyster sauce, and put the smooth chicken breast into the pot, stir fry quickly, add salt, stir fry, and take it out of the pot and put it on the plate.

ingredients: pork belly, one seasoning: one star anise, a little onion, several slices of ginger, a little cooking wine, some peppers, some prickly ash, some rice and purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: 1. Slice pork belly.

2. Marinate the meat with cooking wine, onion, ginger and star anise.

3. After marinating the meat, prepare pepper, pepper, rice and purple rice.

4. fry the prepared 3 in the pan.

5. Put 3 in the pot and cook the rice with medium fire until it turns slightly yellow.

6. use a blender to break the fried 3. Don't stir it too much. It's easy to get bigger particles.

7. Pour 6 into the salted meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Mix well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

cooking method (for two people)

materials: eggs (4) and shallots (3)

seasoning: salt (1/3 tablespoon) and oil (6 tablespoons)

1. Wash the shallots to remove the scallions, cut the shallots into chopped green ones, and put them in a large glass bowl

2.

3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 minute. Put 6 tablespoons of oil into the pan, turn the pan to spread the oil all over the pan, then turn it to low heat, and then pour in the egg liquid.

4. quickly turn the scrambled eggs in one direction. after about 1 minute, the eggs will solidify. at this time, quickly take out the pan to prevent the scrambled eggs from being overcooked.

scrambled eggs with tomatoes method 1

description: scrambled eggs with tomatoes can be cooked by everyone, but it is delicious and difficult to cook. It is mainly due to several misunderstandings, which I will elaborate on later.

materials: tomatoes, eggs

ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat a word "fresh", and when tomatoes scrambled eggs, there are substances that form umami flavor, and there is no need to put fresh monosodium glutamate or chicken essence. That's why you don't put onions, ginger and garlic in this dish.

production method:

1. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Break the eggs into a bowl, beat them well and add a little salt.

2。 Put an appropriate amount of oil in the pan (when scrambled eggs, how much oil is crucial, my experience is to put oil equivalent to 2/3 of the egg liquid), and when the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, don't move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg paste). Fry it. When both sides are golden in color, take the eggs out of the pot (you don't have to take them, but wait until you are proficient). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry them for a few times. Because the tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry them for a few times, and take them out of the pot. PS: When someone likes to cook, put some water in it. I don't recommend it. In fact, the water in tomatoes is completely enough, so there is no need to put water in it. Also, the quality of tomatoes is not good now, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in the right amount when cooking.

raw materials: luffa eggs

seasonings: oil, salt, cooking wine and chopped green onion.

1. Add 2-3 eggs, a small amount of salt and cooking wine. Stir well and set aside.

2. Peel, slice or dice the towel gourd for later use.

3. Heat the wok with strong fire and add oil. When the oil temperature rises, pour in the eggs, stir-fry until cooked, and fill the bowl for later use.

4. Heat the wok with strong fire and add oil. When the oil temperature rises, pour in the loofah and stir-fry. Add the cooked eggs and stir-fry. Then add the salt according to your personal taste. Stir-fry the chopped green onion for a little while and serve.

Benefits of eating more: Luffa has a high nutritional value. Luffa contains B vitamins such as protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin, and vitamin C. It also contains ingredients contained in ginseng-saponin

2 g of basic materials, 2 g of eggplant, 1 g of chives and 1 g of ginger.

seasoning: 5g of peanut oil (1g of actual oil consumption), 1g of salt, 5g of monosodium glutamate, 3g of sugar, 2g of raw flour, 5g of sesame oil, 5g of chicken soup and 1g of soy sauce king.

Production process:

1. Peel eggplant, cut into large thick strips, wash shallots and cut into sections, and cut ginger into rice.

2. Heat the pan and add oil. When the oil temperature is 12 degrees, add tomato strips and fry until golden.

3. Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, white sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw flour and pour sesame oil.

basic materials raw materials: pork ribs

seasoning: seafood sauce, sand tea sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried peppers and garlic.

1. Cut the pork ribs into 12cm long sections, and use clear water to remove the blood.

2. Marinate with seasoning for more than 2 hours (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar).

3. When the oil is 2% hot, put the ribs into the pot, and fry them slowly from low to high oil temperature until the ribs are mature and crusted, and then take out and drain the oil.

4. Add minced garlic and dried chili into the pot to stir-fry until fragrant, then add ribs to stir-fry slightly, add seasoning, and put into a pot.

Sweet and sour pork ribs are loved by many food lovers for their sweet and sour taste, fragrance but not greasy. However, the traditional sweet and sour pork ribs are difficult to be served on the family table because of the relatively complicated production process and long cooking time. The following simple version of sweet and sour pork ribs saves the steps of blanching and frying, which simplifies the process and saves time. As long as the golden ratio is 1: 2: 3: 4, even children's shoes with zero cooking skills can make sweet and sour pork ribs with all colors and flavors! And less oil is healthier!

materials

1 kg of pork chop, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 4 tablespoons of sugar, 3 grams of salt and a proper amount of ginger slices.

Practice:

1. Wash the pork chops and dry the water for later use. Picture

2. Pour a little oil into the pot, heat it, and saute the ginger slices.

3. Add the spareribs and stir-fry until the spareribs become golden and slightly burnt.

4. Add the seasoning in the golden ratio, in the following order: first put 1 tablespoon of cooking wine, then 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar and finally 4 tablespoons of sugar, and stir well.

5. Pour in boiling water that can not cover the ribs, and simmer for 2 minutes on low heat.

6. Add salt, turn on the big fire to collect the juice. When the juice is thick and bright, sprinkle sesame seeds and serve (pay attention to turning the ribs in the pot to avoid burning).

Tip:

1. Before frying the ribs in the pan, dry them as much as possible, or use kitchen paper to dry them, so as not to splash oil when frying.

2. If you like children's shoes with darker colors, you can add a small amount of soy sauce to add color when adding salt.

ingredients: chicken wings, pepper, dried red pepper, onion, ginger, and a can of Coca-Cola

1. Wash the wings, make several cuts on each wing, and marinate with a little soy sauce, salt and shredded ginger for 2-4 minutes.

2. put the oil in the pot, heat it to 6% and stir-fry the pepper to taste.

3. Add wings and fry until golden on both sides.

4. Pour in cola, and it is advisable to cover the chicken wings.

5. When the cooking stall is turned on, change the heat preservation stall, dry the pepper and salt to adjust the taste.

6. Watch the fire from time to time. When the cola juice thickens, it is finished.

7. Sprinkle chopped green onion for color matching to make the dishes look better.

Tip:

1. Don't put the pepper at the beginning, it's easy to Hu and it's not delicious.

2. Coke is usually 8-1 chicken wings and a can of coke.

3. Don't put too much soy sauce.

4. If there is no cola, sugar can be used instead.

ingredients:

1g of lettuce, 1g of lean pork, a big fungus, 1 carrot, 1 green onion, 4 cloves of garlic and 2 green peppers. Red oil, soy sauce, soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper powder, ginger powder, dried starch and vegetable oil.

Practice:

1. Slice the lean pork, add a little soy sauce and salt and marinate for 1 minutes.

2. Peel and shred lettuce and carrot, and shred auricularia auricula after soaking in water.

3. Shred green pepper and green onion, and slice garlic.

4, soy sauce, soy sauce, sugar, vinegar, pepper powder, ginger powder, dried starch, salt and monosodium glutamate are mixed with water to make fish-flavored juice.

5. Add vegetable oil to the pot, heat it, pour in shredded pork, slide it open and fry until cooked.

6, add green pepper, onion and garlic and stir-fry until fragrant.

7. Add lettuce and shredded carrot and stir-fry until it is cut off. Add red oil and continue stir-frying.

8. Add shredded auricularia and continue to stir-fry.

9. Pour in the fish-flavored sauce and stir-fry until cooked.

ingredients:

25g of clam meat, 5 pieces of perilla leaves, 1 pieces of mint leaves, 5 pieces of salt of false yarrow leaves, 2g of rice wine, 5g of soy sauce, 5g of oyster sauce, 3g of sugar, appropriate amount of garlic, appropriate amount of minced ginger and 1g of oil.

Practice:

1. Prepare the ingredients. The bought clams contain a lot of silt and stones, which should be washed repeatedly with flowing water and drained for later use; Perilla leaves, mint leaves and false betel leaves are cut into filaments respectively.

2. Heat the wok, pour the oil, add the ginger, onion and minced garlic to the wok and saute until fragrant. Pour in the drained clam meat and stir-fry it quickly. When frying, some water will be released. Keep the wok hot and stir-fry until it is dry.

3. Mix the light soy sauce, salt, rice wine, oyster sauce and white sugar into a bowl of sauce, pour it into the pot and stew for 1 minute to taste.

4. Before taking out the pot, pour the perilla, mint and shredded meat into the pot, stir-fry evenly and then take out the pot.

Tips:

1. Clam meat itself is slightly boiled with various clams, snails and oysters, and then peeled for meat, which contains a lot of sediment and pebbles. Remember to clean it before cooking, otherwise it will affect the taste.

2. As it is already a semi-finished product, the frying time should not be too long, but to be dry, the water must be thoroughly fried.

ingredients:

2 grams of fresh mushrooms, one green pepper, an appropriate amount of onion, two cloves of garlic, and one spoonful of light soy sauce.

Practice:

1. Rinse fresh mushrooms with water and drain them.

2. Slice the pepper and onion respectively, and slice the garlic.

3. Add oil to the wok, heat it to 4%, pour in fresh mushrooms and stir-fry for about 3- 5 minutes.