Ingredients: 500g tender cabbage.
Ingredients: onion, ginger and garlic10g.
Seasoning: 30g of vinegar, 20g of soy sauce, refined salt 1 g, cooking wine 1 g, monosodium glutamate 1 g, 20g of lake flour, 35g of peanut oil and prickly ash oil 1 g.
Process production:
1. Chinese cabbage is chopped, split and cut into strips with a length of 5cm and a width of 1 cm.
2. Put peanut oil in the frying spoon, stir-fry the cabbage when it is 70% hot, and cook a little soup when it is fried (avoid frying). After the cabbage is fried, put the dish next to the spoon, add a little peanut oil to the spoon, heat it, put it in a wok with onion, ginger and garlic, and then cook it with vinegar.
Features:
Chinese cabbage is crisp and tender, mellow in vinegar, sour and salty and refreshing.
Practice 2:
Production materials: Chinese cabbage, soy sauce, vinegar, salt, chicken essence, onion, ginger, garlic, starch and oil.
Production steps: (1) Wash Chinese cabbage, cut into 2.5cm-long rhombic slices, and cut onion, ginger and garlic into slices.
(2) Put the onion, ginger and garlic into a small bowl, add soy sauce, vinegar, salt, monosodium glutamate, starch and 20g of water and mix well.
(3) Heat the wok, add the base oil, heat the wok, stir-fry the cabbage, pour the prepared juice after the wok is cooked, and stir-fry continuously, so that the juice is evenly hung on the surface of the cabbage.
Features of this dish: sour, salty and fresh, refreshing and clearing the stomach.
2. Fish-flavored eggplant seeds
Ingredients: 250g eggplant, 50g Pixian watercress.
Features: spicy
Production process:
Peel eggplant, scratch it, cut into pieces and stir-fry until soft; Stir-fry the bean paste with oil from the bottom of the pan, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken with water starch.
3. Braised pork
Line is one and a half pounds; Onion, ginger, tsaoko, nutmeg and fragrant leaves; Yellow rice wine and soy sauce
Wash the pork chop and cut it into pieces, put it neatly in a casserole, add onion, ginger, tsaoko, nutmeg, fragrant leaves, wine, sugar and yellow wine, stir well, cook for a few minutes on high fire, and then change to slow fire after the meat is colored. After stewing for an hour, the meat is cooked and smells good.
Point 1, don't add water, the meat will come out by itself, you can add a little more wine. It's best to add some fat to the meat, which will burn better.
Be careful not to let the meat stick to the pot when stewing on low fire. The fire must not be big. I usually use the least fire, and when it's fast, I turn it over with chopsticks.
3. When the meat is rotten and the soup is put away, be sure to pay attention to the fire, which is easy to paste.
4, spices can not be added, otherwise the taste is too strong.
Maybe some mothers are used to cooking the meat first, then washing it before burning it, which is ok, but it may not taste so fragrant and strong. You can put potatoes, radishes, yams and so on in the meat. Amomum tsaoko, nutmeg and fragrant leaves are all spices, which are generally sold in supermarkets, and cloves can also be placed.
4。 Stir-fried beans
Raw materials: tender beans
Practice: Wash the beans, remove tendons, stir-fry them in exothermic oil for one or two minutes, add appropriate amount of salt, stir well, add water until two-thirds of the beans are submerged, cover and cook for 6-7 minutes, and stir-fry continuously until the water is basically dry. You can cut the beans with a spatula, and add monosodium glutamate or chicken essence to the pot.
5。 Fried lettuce with vegetables
Cooking method: After the pan is hot, add peanut oil, chopped green onion and Jiang Mo, then add chopped lettuce, without too much time, then use a shovel to make room at the bottom of the pan, add the stirred sauce, stir with a shovel and fire to make the sauce mature, then turn the vegetables over to thicken the lettuce, and then.
Note: Because lettuce is easy to cook, don't fry it for too long.
6。 Sauté ed mutton slices with onion
Ingredients: mutton, 1 egg, green onion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch.
Production method: Cut the mutton into slices with the thickness of 1.2 cm in batches, cross-punch holes on both sides (the depth is 65438+ 0/3 of the meat thickness), cut into strips with the thickness of 1 cm, then cut into cubes, put them in a bowl, add refined salt, egg white and wet starch and stir well. Cut the onion in half, cut it into 1.2 cm sections for later use, take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir evenly to make a juice. Put peanut oil in the wok, and when it is heated to 60% (about 150℃), add diced mutton, stir it with a spoon, then add onion, stir well and take it out quickly. Leave a little oil in the pot, heat it with high fire, add diced mutton and chopped green onion and stir-fry, then pour the sauce into a bowl and stir-fry, drizzle with sesame oil, and turn it over a few times to serve quickly.
Characteristics of dishes: mutton is fresh and tender, fresh and fragrant, and wrapped in sauce after eating.
7。 Steamed hanging fish
Exercise:
Ingredients: osmanthus fish, ginger, onion, red pepper, soy sauce, salt, monosodium glutamate, cooking wine and sugar.
Steps:
1. Wash the fish and cut a knife from each side of the fish ridge (just one side).
2. Slice the ginger first and partially shred it.
3. Cut the onion first, flatten part of the onion and leave it, shred the rest and slice the red pepper.
If the fish is not very big, you can stand it up. This time, the fish was a little too big to bear, so I first coated the bottom of the plate with cooked oil (to prevent the fish from sticking to the plate when steaming), then put onions on the bottom of the plate, then put some ginger slices on it, and finally put the fish on it. By the way, put two pieces of ginger in the fish belly to make it smell less. Put some ginger on the fish.
5. Steam over high fire for 8- 10 minutes (this powder is very important according to the size of the fish).
6. Mix the juice with soy sauce, salt, monosodium glutamate, cooking wine, sugar and water, and boil in another pot.
7. After steaming, there will be some water on the plate, which the old people call fish juice, and they are reluctant to throw it away. In fact, if you don't pour out the water, the fish will still smell a little, so I poured out the water and picked out the ginger slices on the fish and the ginger slices in the fish's stomach.
8. Add shredded ginger, red pepper and shredded onion.
9. Pour in the freshly mixed juice.
10. Sprinkle with cooked oil.
8。 Spicy roast beef
raw material
A catty of beef, a little spiced cinnamon, three slices of ginger and onion, a proper amount of soy sauce, wine and sugar.
manufacturing process
1. Wash and drain the beef. 2. Heat a wok, add oil, stir-fry beef, add wine, spiced cinnamon and water, bring to a boil, and simmer until cooked. Take it out. 3. Wash the pan and heat it, add oil and saute until fragrant, add beef, soy sauce, sugar and cooking wine, and turn to medium heat. In the meantime, keep turning the beef to avoid it sticking to the pot until the marinade is dry. Take out the beef, cool it and cut it into thin slices. You can eat it.
9。 Vinegar potato chips
Ingredients: potato, vinegar, onion, oil, pepper, dried red pepper.
Production process:
Practice: 1, shredded potatoes, soaked in cold water for half an hour, drained, and sliced onions. 2. Put two spoonfuls of oil in the pot and heat it. Put a handful of pepper in the pot until the surface begins to turn black, take out the pepper .. 3. Add three or four dried red peppers, and then pour in the drained shredded potatoes. Hurry up or the peppers will turn black.
Key points: 1, potato shreds should be finely and evenly cut. Those who can't cut well can train in a China restaurant for half a month during the holiday. 2. The shredded potato should be soaked in cold water for some time before it becomes brittle. 3. Stir-fried shredded potatoes must be hot, and vinegar should be put early.
Features:
Bright color, clear heat and refreshing.