1. Stew ribs

Boil water in a wok, and then put the cut ribs in. Turn off the fire immediately and fish out the ribs. After boiling water again, add: onion, ginger, soy sauce, vinegar, cooking wine, sugar and salt.

Note:

1. Put less vinegar and more soy sauce, just look at the color. Sugar and salt are put according to taste.

2. Then, turn the fire down, cover the pot and simmer slowly. Turn it over frequently in the middle to prevent it from burning up. It will be fine when the water is almost dry. Put onions in the pan.

2. Stuffy eggs

1. Beat four to five eggs, add chopped green onion and appropriate amount of salt and stir for later use.

2. Heat the pan with medium oil. When the oil is hot, lay the eggs. When it is a little cooked, shovel the bottom of the pan. Don't let the eggs stick. Add a little oil, and repeat this twice. When the eggs below are cooked, turn them over. When turning them over, it is best to prepare a plate ~ first buckle the plate on the pan, then turn it over and heat it slightly. Take off the pan. [Gourmet China ]

III. Braised shredded eggplant

1. Three thin eggplants, washed, peeled, cut in half and cut into small pieces with a width of one centimeter, to be fried.

2. Add a moderate amount of oil, stir-fry in the pan when it is 71% or 81% hot, and take out the pan when the eggplant is a little soft. Then put a little oil in the pot, cut the chopped onion, ginger and garlic, and then add about two or two pieces of shredded pork, which is bigger, and the sliced meat is the best. Stir-fry. When cooked, put eggplant, soy sauce, a little water, sugar, chicken essence and salt, and suffocate it.

you can eat it in 3 or 3 minutes.

4. Stir-fried tomatoes with eggs

1. Dice two tomatoes and mash two eggs. Two spoonfuls of salad oil, until you can see it, put the eggs in hot oil, add a little salt, and cook them slightly. The more tender the better, then shovel out the eggs and turn off the stove. If there is still oil in the pot, you don't need to refuel, or pour some out of the egg bowl.

2. Turn on the stove, stir the tomatoes, add moderate amount of salt (light but not salty), add moderate amount of water, and cook for two minutes before adding eggs. When the water boils, put a spoonful of sugar, stir it and you can get out of the pot. At this time, you can put monosodium glutamate and some garlic leaves when you get out of the pot. You're done. (total time: 2: 42)

5. Coke chicken wings

1. Wash the bought chicken wings a little and put them in the stew pot; Cut ginger slices, a little, and put them into the pot;

2. Add cola to drown the chicken wings; Add soy sauce, which is about 1/3 of cola's, just look at the color red and black. Cover the pot and cook over high fire;

3. After boiling, simmer on low heat. In the process of stewing, you can see if the color is red. If it is too light, it will be sweet, and if it is too deep, it will be salty. The stew is almost done. Just poke the chicken wings with chopsticks and feel soft.

6. Braised tofu with mushrooms and mushrooms

Slice fresh mushrooms and fresh mushrooms. A large piece of handmade tofu need not be cut into pieces. When the oil is slightly hot, add mushrooms and mushrooms, put a spoonful of salt in the pot and stir. Then there is tofu, with a spoonful of salt on it, stir-fry until it is slightly hot and cooked (about 1 minutes), add soy sauce, and then immediately add a tablespoon of sugar (the whole dish can't be drained) and garlic leaves to get out of the pot (no need, minced garlic can also be used). ) The whole process (the total time is 4: 43 < P > VII. Beef and celery < P > Materials: 311g of tender beef and 151g of celery. Seasoning: salt, sugar, monosodium glutamate, starch, ginger, garlic and pepper.

Practice:

① Slice celery. Cut the beef into 2cm-long slices, put it in a bowl, soak it with (baking soda), soy sauce and pepper, water starch, cooking wine, Jiang Mo and water for 11 minutes, then add peanut oil and marinate it for 1 hour.

② The wok is lit, and the peanut oil is burned to 61% heat. Add the beef slices and mix them with a spoon. When the beef is white, pour them into a colander to drain the oil. Leave a little oil in the pot to ignite again, add onion and ginger slices, stir fry, add celery pieces, add beef and stir fry for about one minute, add salt, sugar and water, and simmer for about 5-11 minutes, then add monosodium glutamate and starch to blend.

Eight, preserved egg tofu

A large piece of tofu with internal fat is scalded with boiling water and allowed to cool. Cut the preserved egg into small pieces (secret technique: cutting with cotton is fast and non-stick) and put it on the tofu. Sprinkle chopped green onion, pour soy sauce and order sesame oil. [Gourmet China ]

IX. Potato head and egg soup

One potato head is shredded, and two eggs are mashed. Boil a large bowl of boiling water in the pot, pour in shredded potato head and salt, and cook until the water is shredded. Pour in eggs, stir slightly, add monosodium glutamate and sesame oil, and take off the pot.

X. Curry chicken wings

Chicken wings can be selected according to personal preference, cut open with a knife and copied in boiling water for three to five minutes.

Slice potatoes, onions, fresh mushrooms, and green peppers (and optionally peppers) for later use; Cool the oil in a hot pan and add a proper amount of curry powder (personal preference). After the curry is fragrant, add onion, mushrooms, potatoes, chicken wings, green peppers in turn for a while. Add water and seasoning (optional, I only add salt) and slurp until the potatoes are cooked. Add water starch and take off the pan. (At present, there are ready-made curry marinades in the supermarket. They are spicy, slightly spicy and sweet, and no starch is needed for cooking.)

These are all home-cooked dishes. If you need them again, just name them directly.