Spicy hot bean curd

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

2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry

3. Add tofu cut into small pieces. Turn down the heat 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 (cumin granules, not powdered).

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

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

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

You can skim the minced garlic and chopped green onion with a spoon when burning coke.

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

This dish is more delicious than KFC's chicken wings, which are spicy and crisp.

Braised pork slices in brown sauce

Ingredients: pig's rear buttock tip, green garlic

Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat. Cook for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, and skim off the froth. 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 it into sections with an oblique knife, and cut the meat into large pieces. It depends on your skill. The thinner the better.

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

Green garlic is slightly soft. Pour in rice wine and you can cook it.

Braised pork

1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.

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

2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, 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 Chinese sauerkraut and Chili

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away 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 the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:)

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

7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet 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 with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.

10, sauerkraut, ...................................... and Cui Hua pickles. . . . 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 to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................

13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!

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

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

Kung Pao Chicken?

Ingredients: chicken breast, fried peanuts 400g, eggs 50g, garlic 1, starch 5 petals, appropriate amount of dried pepper, 10.

Note: Ingredients can be made as appropriate.

Seasoning: 500g edible oil (actual dosage 50g) sesame oil 1 tsp soy sauce 1 tsp cooking wine 1 tsp balsamic vinegar 1 tsp refined salt 1 tsp sugar 1 tsp.

Monosodium glutamate snack

working methods

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

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

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

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

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Chili oil fillets

A grass carp, cut into fillets.

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

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

Put a little oil in the pot, add garlic and ginger slices. Throw away the incense when it explodes.

What is this oil used for? :) It is used for frying fish bones, because fish bones are thick and the cooking time required for fillets is different.

Add a lot of oil, add pepper after a few seconds, and stir-fry slowly on low heat.

Stir-fry the chilies and add the dried chilies (these two steps have been done with low heat).

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

Hehe ~ ~ `Boiled fish that tastes exactly the same as those in restaurants 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, 1 ginger, garlic, and appropriate amount of starch.

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

Exercise:

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

2. Wash and shred onions, ginger and garlic for later 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 pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

Sweet and Sour Spare Ribs

Ingredients: ribs 500g leek 1 ginger 1 garlic 2 petals starch, appropriate amount.

Seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tbsp balsamic vinegar 1 2 tbsp refined salt 1/2 tbsp sugar 1 tbsp monosodium glutamate 1/2 tsp.

Exercise:

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 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 leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.

Hot and sour shredded potatoes

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

Second, peel and shred potatoes. The thinner the potatoes, the better. The knife is easy to use ~ ~ then shred the green pepper and dice the garlic cloves.

Third, cut the potatoes and remove the starch with cold water, so that the fried food tastes crisp.

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

Fifth, the fire, sit in the wok, come on.

6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance.

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

Eight, when the oil is hot, add shredded pepper and minced garlic.

Nine, stir fry a few times.

Ten, put white vinegar.

Eleven, put salt, and move quickly.

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

Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.

fish in brown sauce

Features: No main ingredients: 1, one carp, one catty, gilling, scaling, laparotomy and cleaning. About half of the cooked chicken is sliced. 3, half a slice of fresh mushrooms, sliced. 4. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes. 5, half an onion, cut into sections. 6, a small piece of ginger, sliced. 7. Two cloves of garlic, sliced. 8. Two tablespoons of soy sauce. 9, a tablespoon of starch, water into juice. 10, one tablespoon of cooking wine. 1 1, a spoonful of sesame oil. 12, salt, monosodium glutamate. The practice of beef beef itself is not easy to cook, and most of it is stewed because it is difficult to fry. Here are several methods.

braised beef with brown sauce

Features: Soft and delicious, rich in high-quality protein and nucleotides. Ingredients: beef 75g, bean paste 10g, white radish 30g, pepper 1.5g, salt 2g, flower oil 10g, sugar and star anise. Sauced beef [Figure] 17735

Features: No main ingredients: beef tendon 1 slice (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 slice, soy sauce.

Features: No main ingredients: 500g of green beans, 300g of minced meat, 25g of shrimp skin, 20g of pickled mustard tuber, 5g of chopped green onion, 5g of soy sauce and Jiang Mo, 7g of sugar, 3g of refined salt 1 0g, 3g of sesame oil and vinegar, 50g of monosodium glutamate, 50g of water1g and 50g of oil.

Steamed Chinese Bass

It is a must-have home-cooked dish for ordinary people on the Spring Festival table. Beautiful appearance, meaning more than a year. The production method is also very simple!

Steamed bass raw materials:

One bass (1.2kg is best), onion, ginger, coriander, cooking wine, salt, soy sauce, fresh flavor, white pepper, sugar and oil.

Exercise:

1. Cut the cleaned perch into flower knives on both sides obliquely, and cut a knife edge as deep as the fish bone along the back of the fish; Rub salt and cooking wine on the fish, put onions and ginger in each flower edge, then put onions (large sections) in the fish belly and ginger slices on the back;

2. Steam on the pot 15 minutes. When the fish is placed on the fish plate, it should be supported with a pair of chopsticks to prevent it from sticking to the fish plate. After steaming, take out the seasoning and pour out the soup;

3. Preparation of seasoning juice: Pour light soy sauce, fresh fragrant wine and cooking wine into the pot, and then add shredded onion and ginger (the length of shredded onion is preferably 2 inches). Add a little sugar and white pepper after a small fire; Juice can be slightly adjusted according to your own taste. Then, pour the prepared sauce into the fish dish and put some raw onion shreds and coriander on the fish. At this time, heat a small amount of oil in the pot, then sprinkle the boiled oil evenly on the fish, onion and coriander with a spoon, and you can eat it.

When cooking steamed fish, it is very important to make sauce. Don't think that the seasoning of steamed fish is soy sauce. Careful eating may find that salt is not used when making sauce, because it is used when steaming fish, which is one of them; Second, the main ingredient of the sauce is soy sauce. Because soy sauce tastes heavy, no salt is enough. If some friends are too troublesome, they can buy Lee Kum Kee's steamed fish sauce in the supermarket, and add shredded onion and ginger when making steamed fish sauce (it will be difficult to make seasoning with steamed fish sauce).