Since you haven't said what you want to do, and you don't know what you like,

Let's introduce some home-cooked pork ribs.

Ingredients:

pork ribs, ginger, dried starch (fresh starch), soy sauce, vinegar (vinegar made in China, never used by foreigners), salt and cooking wine (if not). Add a little salt and cooking wine and mix well (not too much salt, just 2/3 of the normal dosage, too much salt will affect the sweet and sour taste).

2. Wrap the evenly mixed ribs with a layer of dry starch, and then fry them in an oil pan heated to 8% heat until they are light yellow. (At this time, you can taste the salty spareribs. If it is too light, you can add salt in the later cooking, so you should put less salt before.) Put the oil in the pan, add the chopped ginger foam when it is heated to 6%, then pour the vinegar, white sugar and soy sauce after sauté ing. When the white sugar melts, add the fried ribs, stir fry and collect the juice, and then you can start the pan and plate.

PS: Again, when adding vinegar and white sugar, it is better to have less than more, and the proportion must be balanced. Any one of them will seriously affect the quality of the finished product. When vinegar is added to a little pungent, it's OK. Soy sauce is best to use soy sauce, a little bit is enough, mainly for coloring. Because there is a layer of starch outside the ribs, the juice in the pot will thicken immediately when you put it in the pot. At this time, you should keep stirring to prevent it from touching the pot. The juice must be dried. When you see that the bottom of the pot is basically oil, and then the ribs will be separated from each other and a sugar filament will be pulled. The juice is almost harvested. Otherwise, if the juice is not dried, it will seriously affect the luster and taste of the finished product.

Steamed chicken wings with lobster sauce

Raw materials: lobster sauce, chicken wings, ginger, onion, pepper, pepper, soy sauce, salt and edible oil.

making:

1. marinate chicken wings in onion, pepper, soy sauce and salt.

2. Sprinkle the chicken wings with lobster sauce

and put them in a plate, then add the shredded ginger, add the original sauce, monosodium glutamate, edible oil and so on and steam them in a cage.

3. Add a little chopped green onion and shredded red pepper before serving.

Fried chicken with scallion

1. Knock 4 grams of chicken breast loose with the back of a knife, cut it into about 24 pieces of 3 cm square, add some salt and mix well, spread it flat with egg white paste (prepared by moistening and thickening the egg white of one egg), and then sprinkle white sesame seeds (about 3 grams) on the chicken pieces.

2. Put lard in the pot, and fry the chicken pieces until golden brown. Stir-fry the onion in the original pot, add the chicken pieces, cook the cooking wine, add some soy sauce, sugar and monosodium glutamate, turn the pot over, take it out and serve.

characteristics: golden color, tender and fragrant meat.

braised eggplant

raw materials: eggplant, coriander and garlic cloves

auxiliary materials: soy sauce, sugar, salt, water and oil

peel the eggplant first and cut it into a hob quickly. Put it in a large bowl, sprinkle a layer of salt evenly and stir while sprinkling. Then put it aside for later use.

at this time, you can peel garlic and wash coriander. Cut garlic cloves into minced garlic and put them in a bowl. Add some soy sauce. Add a little sugar and water to make up a bowl. Minced coriander (If you are a skilled worker, you can watch TV for a while). After about 3 minutes, the deserved strength began.

grab the eggplant in the big bowl, and squeeze it as hard as you can to dry the water. The drier you hold it, the more fragrant the eggplant will be. When the oil is 8 minutes hot, put the eggplant into the pot. Stir-fry until the eggplant changes color to the soup prepared according to the secret recipe just now. Turn off the heat after boiling, and remember to turn it over. Otherwise, eggplant must be like Bao Gong and Cao Cao. When the soup is almost collected, turn off the heat until the coriander is minced, turn over the pot several times and put it on the plate.

Braised fish pieces (with bones)

Practice:

1. One fish, with internal organs and scales removed, washed and cut into pieces. Grab salt and marinate evenly for 3 minutes.

2. Shred ginger, minced garlic, and chopped onion. Cut dried Chili peppers that like spicy food into 3 pieces.

When the fish is browned on both sides, add a teaspoon of sugar and half a bowl of water. 4. Cover the pot and simmer for 3-5 minutes. Open the pot and throw in the onion.

Don't stir around, the fish pieces will be broken. Add a little vinegar before the jealous fish pieces are cooked ..

Sweet and sour fish pieces (without bones)

Practice:

Pay attention not to egg yolk, and grab it evenly.

2. Put 4 tablespoons of oil in the pot to heat it, roll the fish pieces into dry raw powder one by one and fry them in the pot. Fry them until both sides are brown, and take them out ...

3. Cut the ginger and garlic into powder, remove the seeds from the green pepper and cut them into pieces. Put a teaspoon of oil-fried garlic powder in the pot, stir-fry the green pepper and salt, and then take them out ..

4. Two spoonfuls of vinegar, two spoonfuls of raw flour and half a cup of water are mixed with chopsticks and poured into the pot. Quickly push the fish pieces with a spatula, so that each piece is covered with juice, add the fried green peppers and mix well ...

This is delicious, but it is troublesome, and the fish pieces without bones are more easily broken. If you don't like green peppers, you can omit the step of frying them.

Kung Pao Chicken

Ingredients: chicken. Zanthoxylum bungeanum, soy sauce, vinegar, salt, sugar, monosodium glutamate, cornmeal, garlic and onion.

Practice:

1. Peel and remove the fat from the chicken, pat it twice with the back of a knife, and dice it. Add salt, soy sauce and cornmeal, and mix well. If there is cooking wine, add a spoonful. After mixing well, add a spoonful of oil.

2. A spoonful of sugar (you don't like sweet food), a tablespoon of raw flour, and a proper amount of monosodium glutamate are mixed with water.

3. Burn the pot red, put more oil, pour the diced chicken into it, and when you see the diced chicken turn white, pick it up quickly, and leave the oil in the pot.

4. Burn the oil in the pot red, add the pepper and saute it until fragrant, then remove the pepper, and then put the dried pepper and minced garlic. Stir-fry for about half a minute, pour in the fried diced chicken, stir-fry twice, pour in the prepared sauce, add peanuts, stir twice, add the onion, and take out the pan.

Sliced potatoes in vinegar

Practice:

1. Shred potatoes, soak them in cold water for half an hour, drain and cut the onion.

4 dried red peppers, and then pour the drained shredded potatoes in. Do it quickly, or the peppers will turn black.

4. Turn the shredded potatoes a few times, add some vinegar and salt, and continue to stir fry. When the shredded potatoes are almost cooked, add onion

and chicken essence, and mix well.

Key points:

1. Cut the shredded potatoes. The shredded potatoes should be soaked in cold water for a period of time before they are crispy

3. The fried shredded potato oil must be hot, and the vinegar should be put in early < P > Steamed beef with flour < P > Ingredients: 37g of lean beef and 75g of rice.

seasoning: 5g of vegetable oil, 3g of soy sauce, 3g of pepper and pepper, 2g of chili powder, 8g of onion and ginger, 13g of cooking wine (red wine is available), 3g of bean paste, 5g of Sichuan douchi, and a little of coriander.

Practice:

(1) Stir-fry rice and grind it into coarse powder. Cut the onion into chopped green onion. Chop the lobster sauce. After mashing ginger, wash and chop it with a little soaked coriander.

(2) Cut beef into thin slices (4 cm long and 2.5 cm wide) and mix well with oil, soy sauce, Jiang Shui lobster sauce, bean paste, pepper, rice flour, etc., put them in a bowl and steam them in a drawer, then take them out and sprinkle with chopped green onion. Serve coriander, pepper powder and pepper in a small dish.

characteristics: fresh, tender, mellow and spicy.

spiced chicken wings

Ingredients: chicken wings (chicken legs, meat and ribs are all acceptable) 5g

Seasoning: spiced chicken wings (available in Asian stores) 2g, soy sauce 5g, oil 5g, salt 1g and rock sugar 3g (sugar is acceptable)

Practice:

1. Heat the pot and add.

2. Wrap the five spices in gauze (of course, you don't have to wrap them if you are afraid of trouble, but when you eat, it's a little troublesome, and there are particles of fennel and pepper everywhere), add water to boil and remove the foam.

3. add soy sauce, salt, rock sugar and chicken wings, and cook the chicken wings to taste.

put the remaining soup in the refrigerator, which can be used for about ten times, with some salt, rock sugar and soy sauce in the middle. Very affordable! ! !

stewed beef

ingredients: 5g of beef, and appropriate amount of white radish.

seasoning: 15g of cooking wine (red wine is fine), 1 Chinese prickly ash, 3g of monosodium glutamate, and appropriate amount of onion, ginger and salt.

Practice

(1) After the beef is cut into pieces, soak it in cold water for half an hour, and move it into a boiling pot to stew and remove the froth until the meat is cooked and foam-free.

(2) At this time, add the onion (long section), ginger (broken), pepper and cooking wine into the pot, stew with slow fire until it is 9% rotten, and then add the radish (peeled and cut into hob blocks).

(3) Add salt and monosodium glutamate when the radish is stewed.

features: the soup is fresh and palatable, and the meat is soft, rotten and fragrant.

Braised pork

The main ingredients are pork belly 2.5 kg

5 grams of seasoned oil, 12 grams of sugar, 15 grams of salt, 1 grams of cooking wine (red wine can be used), 25 grams of ginger and 5 grams of onion.

Practice

(1) Scrape the pork skin clean, roast it with fire, color it, put it in warm water, scrub it clean, and cut it into 3 cm square pieces. Slap onion and ginger loosely.

(2) Heat the pan with a spoon of cooked oil, add 5g of white sugar and sand it into a sugar color. When the sugar is fried to light red and bubbles, put the onion, ginger and meat pieces into the pan, stir-fry until it is half done, then cook the cooking wine, stir-fry for 5 minutes, then add water to soak the meat pieces, add white sugar and salt, stew the meat with low fire and skim off the oil slick.

It is characterized by ruddy color, sweet and salty taste, and it is not greasy to eat

Home-cooked chicken nuggets

One main ingredient chicken and 25g carrots.

8g of seasoning vegetable oil, (the actual consumption is about 5g), 4g of soy sauce, 1g of bean paste (available in larger Asian stores), 5g of oil, 1g of salt, 5g of ginger, 5g of monosodium glutamate and 1,5g of soup (as usual, water is used).

Practice

(1) Cut the chicken into pieces, fry it in 8% hot oil and take it out. Cut carrots into triangles and fry them (if you don't want to fry them, you can just fry them). Slice the onion and ginger.

(2) First, clean the bean paste and fry it with a little oil, add soup and cook for a while, remove the residue of the bean paste, then add chicken pieces, onion, ginger, salt and cooking wine, cook thoroughly and skim off the floating foam, and simmer with slow fire until the carrots, chickens and carrots are rotten, then collect the concentrated juice and adjust the taste.

It is one of the convenient dishes with fresh flavor.

Mushroom Sliced Meat

Raw materials: peeled lean meat 2g, mushrooms 2g

Seasoning oil 75g, salt 3g, cooking wine (red wine can be used, of course), onion 13g, wet starch 15g, monosodium glutamate 3g, ginger 8g, appropriate amount of soup (obtained with water), and a little pepper noodles each.

Practice

1. Slice the meat and mushrooms separately, mix the meat with salt and cooking wine, and paste with wet starch.

2. Make juice with cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch.

3. Heat the wok and fill it with oil. When the oil is hot, put the sliced meat, push it with a spoon at the bottom. When the shredded meat is scattered, add mushrooms and stir-fry for a few times, then pour in the right juice and turn it evenly when it bubbles.