Fried chicken with scallion food: appropriate amount of Beijing scallion, appropriate amount of sliced chicken with ginger, appropriate amount of soy sauce, appropriate amount of shredded red pepper and appropriate amount of soy sauce.

Practice

1. Put the ginger slices on the plate, and I blanched the chicken breast with boiling water.

2. Slice the slices, put them on the plate, and steam them in the pot for 15-2min.

3. Boil the oil in the pot, add the garlic and winter shavings, and saute.

4. Take out the steamed chicken and pour it with soy sauce.

5. Sprinkle with scallion and shredded red pepper.

6. Pick up the oily onion and pour it on it. It's ready to serve! Mapo Tofu

Ingredients: 1 piece of tofu, 15g of raw pork, proper amount of salt and oil, 1 tablespoon of bean paste, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 2 teaspoons of pepper powder, half a tablespoon of rice wine, 1 tablespoon of soy sauce, 1 teaspoon of monosodium glutamate, a small amount of white sugar and a proper amount of starch.

Practice:

2. cut the tofu into thin slices first, and then cut the tofu into land with a more symmetrical size.

3. raw pork is cut into powder, onion is cut into chopped green onion, ginger is chopped, and garlic is sliced.

4. add water to the pot and bring to a boil, add a little salt, add tofu to soak in water, boil for 4-5 minutes after the water boils, scoop up the tofu and drain the water for later use. To make Mapo tofu, don't put it into the pot immediately, but do this step every day. Tofu is very fragile when it is cooked, and it can also eliminate the bean flavor of tofu.

5. add oil heat to the pot, add meat foam and stir fry until the minced meat turns white.

6. Add the bean paste, onion, ginger foam and garlic, stir-fry with low heat, stir-fry the bean paste into sauce flavor, and stir-fry into Chili oil.

7. Add half a bowl of water to the tofu, then add monosodium glutamate, soy sauce, rice wine and a small amount of white sugar, bring to a boil, turn the heat down, and cook the tofu for 4-5min.

8. When the time comes, pour in a proper amount of water starch and thicken it, and heat it on fire until the juice becomes more and more viscous and wrapped on the food.

9. Take the tofu out, put it in a plate, sprinkle with scallions and pepper noodles, add oil heat to the pot, pour hot oil on the pepper noodles to stimulate the hemp taste and aroma of the pepper noodles, and just mix it a little when eating. A spicy and delicious Mapo tofu is finished. Cashew shrimp

Raw materials: cashew kernel, fresh shrimp, ginger, garlic, white pepper, soy sauce, green pepper and red pepper

Practice:

1. Add some oil to the pot first, and when the oil is cold, throw in the cashew kernel, then fry it slowly with a small fire, so that the cashew kernel can gradually heat up with the temperature, and the golden surface can be fished up. Let it cool aside and reserve it;

2. Clean the fresh shrimp, chop the onion and ginger at will, and chop the green pepper and red pepper;

3. The oil in the pan is hot, and the onion and ginger are sauté ed. When the fresh shrimps are sauté ed twice, they will be fried into a little water. Then, add a little white pepper and a little soy sauce, and simmer for a while with the fresh shrimps' own water, and try the salt taste, which is not enough.

4. Add the green pepper and red pepper and stir fry, and just cut it off;

5. The juice to be treated is similar, and the flame is turned off. Put the cold cashew kernel into the pot and stir it up.