1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried

3. Add tofu cut into small pieces. Turn the heat down and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (granulated cumin, not powdered).

Steps: put water in the pot, and then add chicken wings after the water boils, and the chicken wings will be cooked. Drain the water for later use.

Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt.

Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire and collect the juice.

You can skim the minced garlic and scallion with a spoon while burning coke.

Don't forget to put the juice in the last dish.

This dish is more delicious than KFC's chicken wings The chicken wings are spicy and crisp to the bone.

stir-fried boiled pork slices in hot sauce

Ingredients: pig's rear buttock tip, green garlic

Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine, boiled meat, boiled for about 20 minutes, in which onion, ginger, pepper, aniseed, cinnamon, yellow wine are added, and the floating foam is removed. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes, then take out the pot.

Pat the green garlic, cut the oblique knife section, and cut the meat into large slices. Depending on your skill, the thinner the better.

Put a little oil in the pot, add white meat, stir fry, and after the fat becomes curly and transparent, shovel the meat to the side of the pot (this is the lazy way! Ha ha! Actually, we should shovel out the meat first, add the bean paste, stir-fry the red oil, add the lobster sauce, shredded ginger and green garlic, and stir-fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.

The green garlic is slightly softened, and the rice wine is poured, so that it can be cooked.

Stewed pork with brown sauce

1 Wash the wok, heat it, add two tablespoons of oil, add three or four tablespoons of sugar, and turn the heat down.

Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.

2. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color.

3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.

4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.

5. This is what it looks like.

Boiled Fish with Pickled Cabbage and Chili

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Hold down the fish section with your hand, and push it close to the upper edge of the fish spine with the other hand, feel the position of the fish bone, and adjust the direction of the knife in time ... If it is not cut well, buy more fish to practice first:)

6. Remove the fishbone. Cut the fish head in half, the fish under the slice, and the remaining fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally, and cut them one by one with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Attention here! Don't turn it in the wrong direction, or the cooked fish fillets will be broken ~ ~

8. Take an egg, pour it with both hands, and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin together with the fish heads, add salt and cooking wine and stir, then add the egg whites and mix them evenly, and let them stand for 20 minutes ~ wait for a while, hehe.

10, sauerkraut ............................................... Cui Hua, sauerkraut. . . . A pack of two packs is ok, and you can put more if you like.

1 1, cut sauerkraut, and cut into sections.

12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry .........................................................................................................................................................................

13, first put in the fish head and bones, and simmer for 5-7 minutes ~ it doesn't look good, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can also omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be done!

Kung Pao Chicken?

Ingredients: chicken breast, 400g fried peanuts, 50g eggs1garlic, 5 petals of starch, appropriate amount of dried peppers10.

Note: Ingredients can be made as appropriate.

Seasoning: 500g edible oil, 50g sesame oil1tsp soy sauce, tsp cooking wine1tsp balsamic vinegar1tsp refined salt1tsp white sugar1tsp.

MSG Xiaoshi

method of work

1. Wash and dice chicken, marinate and mix with egg white, salt and starch; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.

Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.

Sliced Fish in Hot Chili Oil

A grass carp, sliced into fillets.

Marinate fish meat and fish bones separately, and put more seasoning on fish bones. Because the meat is thick ... I think so:)

Add an egg white, salt, pepper powder, pepper, chicken essence, starch and cooking wine to the sliced fish fillet and marinate for about 30 minutes.

Put a little oil in the pot, add garlic and ginger slices. Discard the incense after it is exploded.

What is this oil used for ~ ~? :) It is used to fry fish bones, because fish bones are thick, which is different from the required cooking time of fish slices.

Put a lot of oil, add pepper after a few seconds, and fry slowly with low fire.

After the pepper is fried to smell, add the dried pepper (these two steps have been carried out with low fire)

When the pepper in the pot becomes darker, slide the marinated fish out of the pot (it is best to wash the things off the marinated fish with clear water, because it will make the oil turbid).

Hehe ~ ~ ` Boiled fish that tastes exactly the same as in the restaurant can be cooked and eaten:)

fried shredded pork with sweet and sour sauce

Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 5 cloves of ginger/kloc-0, and appropriate amount of starch.

Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence.

Practice:

1, clean the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well;

2, onion, ginger and garlic washed and shredded for use.

3, fungus and carrots are shredded for use.

4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice.

5. Put the oil in the pan and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.

Sweet and Sour Spare Ribs

Ingredients: Rib 500g chives1ginger1garlic, 2 petals starch, and appropriate amount.

Seasoning: 500g of edible oil (actual consumption is 45g), soy sauce1/2 tablespoons of balsamic vinegar1tablespoon of refined salt1/2 tablespoons of sugar1tablespoon of monosodium glutamate1/2 tablespoons.

Practice:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little bit of relief: sugar and vinegar should be put last, and the sweet and sour taste can come out.

Hot and sour shredded potatoes

1. Hot and sour shredded potatoes are a home-cooked dish, and the method is simple. The raw materials needed are just a potato, a little pepper, a little pepper and garlic cloves.

Second, peel the potatoes and shred them. The finer the potatoes, the better. The knife works ~ ~ Then shred the green and red peppers and dice the garlic cloves.

Third, cut the shredded potatoes and remove the starch with cold water, so that the fried dishes taste crisp.

Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

Fifth, fire, sit in a wok, and add oil.

6. When the oil is warm, put the pepper granules in and fry the fragrance.

Seven, pepper must be fished out, or you will know when you eat it.

Eight, when the oil is hot, put the shredded pepper and garlic into the fragrance.

Nine, pour in the prepared shredded potatoes and stir fry a few times.

Ten, put white vinegar.

Eleven, put salt, and move quickly.

Twelve, stir fry a few more times to make the salt taste more uniform.

Thirteen, the dishes are cooked and shaped, and a plate of sour, hot, spicy and crisp potato shreds can be served. Vinegar leavened cabbage

Ingredients: yellow bud and white six liang; Soy sauce is one yuan; Five dollars for vinegar; Jiang Mo five points; White sugar two money; Eight dollars for cooking oil; Five points of refined salt

Features: This dish with vinegar can protect vitamin C from oxidative damage. White sugar and Jiang Mo can enhance fragrance and taste, and are sweet, sour and delicious.

Operation: 1. Wash the cabbage (inner side and heart), cut it into strips six minutes wide first, and then cut it into rectangular pieces one inch long. 2. Put the pot on the fire, add cooking oil and heat it. When stir-frying in Jiang Mo, add it.

Stir-fry the cabbage for a few times, add salt, sugar and soy sauce, stir well, then cook it in vinegar and stir-fry it for a few times. When you smell the vinegar, take it out of the pot.

2 Fish-flavored eggplant

Ingredients: 250g eggplant, 50g Pixian watercress.

Features: spicy

Production process:

Peel eggplant, scratch with knife lines, cut into pieces and fry until soft; Stir-fry the bean paste with oil in the bottom of another pan, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken it with water starch.

3 Braised pork

1, one and a half kilos.

2, onion, ginger, tsaoko, nutmeg, fragrant leaves

3. Yellow rice wine and soy sauce

Wash and cut the pork chops, put them neatly into a casserole, add onion, ginger, tsaoko, nutmeg, fragrant leaves, wine, sugar and yellow wine, stir well, boil 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 fragrant.

Key points 1, don't add any water, the meat itself will come out, and you can add a little more wine. It's better to add some fat to the meat, so it will burn better.

2. Be careful not to let the meat stick to the pot when stewing on a small fire. The fire must not be big. I usually use the minimum fire, and turn it over with chopsticks when it is fast.

3, when the meat is rotten and the soup is collected, be sure to pay attention to the fire, it is easy to paste. 　

4, spices can not be added, otherwise the taste is too strong.

4 fragrant fried beans

Raw materials: tender beans

Practice: Wash the beans, remove the tendons, stir-fry in exothermic oil for one or two minutes, add appropriate amount of salt, stir well, add more water until 2/3 of the beans are submerged, and cover and cook.

6 ~ 7 minutes, stir-fry constantly in the middle until the water is basically dry and the beans can be cut with a spatula, and then add monosodium glutamate or chicken essence to the pan.

5 Vegetarian Fried Lettuce

Cooking method: after the pan is hot, add peanut oil, add chopped green onion and Jiang Mo, then add the chopped lettuce, without too much time, then make room at the bottom of the pan with a shovel, add the stirred thicken, stir it with a shovel and (HUO4) to make the thicken mature, then turn the dish over and let the lettuce be thickened, and then.

Note: Because lettuce is easy to cook, don't fry it for too long.

6 sauteed mutton with onion

Raw materials: mutton, egg 1 piece, green onion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch.

Production method: Batch the mutton into pieces with a thickness of 1.2 cm, cross-punch the two sides (each with a depth of 1/3), cut into strips with a thickness of1cm, then cut into cubes, put them in a bowl, add refined salt, egg white and wet starch and mix well. Cut the green onion in half, cut it into pieces of 1.2 cm for later use, take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, and when it is heated to 60% heat (about 150℃), add the diced mutton, stir it with a spoon, and then add the onion to stir it up and take it out quickly. Leave a small amount of oil in the pot, heat it with high heat, add diced mutton and scallion and stir-fry, then pour the sauce in the bowl and stir-fry, drizzle with sesame oil, turn it over a few times and leave the pot quickly.

Characteristics of dishes: mutton is tender and tender, fresh and fragrant, and it is wrapped in sauce and has an endless aftertaste after eating.

7 Steamed hanging flower fish

1. Wash the fish and cut several knives on it.

2. Put the onion slices and ginger slices at the bottom of the steaming plate, and nothing else.

3. Put the fish in a steamer and steam it for 20 minutes. It is said in the newspaper that it is best for the fish to fly, but I don't think it is troublesome.

4. After steaming, pick up the ginger slices from the onion in the plate, pour some Lee Kum Kee steamed fish soy sauce on the fish, sprinkle some chopped green onion, and pour boiling hot oil, which is comparable to the restaurant.

8 spiced beef

Materials:

Beef100g (about10g).

Marinade:

Half a teaspoon of Zanthoxylum bungeanum, 2 pieces of star anise, cinnamon 1 piece, 5-6 pieces of galangal, tsaoko 1 piece (crushed), half a teaspoon of fennel, chopped shallots 1 piece, salt 1 flat teaspoon, and half a tablespoon of crushed rock sugar (about 25g, that is, 6 yuan

Dip sauce:

Sesame oil, soy sauce, shredded red pepper 1 tbsp, Zhejiang vinegar 1 tbsp, cooked oil 1 tbsp, shredded red pepper 1 tbsp, and half a teaspoon of sugar.

Cooking steps:

(1) Put the bittern (except wine) in a deep bowl and cook it on high heat 15 minutes.

(2) Wash the beef, put it in the brine, add wine, and cook for about 40 minutes on medium heat.

(3) beef is taken out, cooled and sliced.

(4) Except sesame oil and Zhejiang vinegar, dip the sauce in the oven and cook it at high fire for 1 min, then take it out and add the remaining sauce to serve it with beef.

9 shredded potatoes in vinegar

Practice:

Peel the potatoes and shred them. Soak them with water to remove the starch on the surface, and the taste will be crisp. Drain the water.

Put two tablespoons of oil in the pot, heat it, add a few peppers, turn to low heat and fry until fragrant, remove the peppers, add dried shredded peppers, scallion and shredded potatoes, add salt, chicken essence and vinegar, and fry until the shredded potatoes are cut off.

Add water and starch, stir well and take out the pan. The vinegar can be added twice, and the second time when it is put out of the pot is more fragrant.