Top ten home cooking practices - Ma Po tofu 1. Preparation materials: diced tofu, minced beef, soybean paste, salt, wine, dried red pepper, green garlic, ginger, pepper, water starch, soy sauce, a little sugar. 2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dried red chili, green garlic, ginger, pepper, ground beef, you can also use the above seasonings to marinate ground beef and add. Stir fry. 3. Add tofu cut into small pieces. Reduce heat and bring to a boil. 4. When the tofu is cooked, change the heat, add the water starch, sugar, wine, monosodium glutamate, soy sauce thickening sauce. When the gravy evenly adheres, turn off the heat and start the pot. 5. pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table! Ten home cooking practices - cola chicken wings Ingredients: chicken wings 6-8, Coca-Cola a small cup, a little chili powder, a little cumin (into the cumin, do not powder). Steps: Put water in a pot, when the water boils, put the chicken wings, the chicken wings can be 7 mature. Drain the water and set aside. Add more oil, use chopped onion and garlic to explode the pan, then add the chicken wings, cumin and chili powder, and stir-fry over high heat until the skin is slightly charred. Use a spoon to skim out the excess oil, add the cola, add salt and monosodium glutamate (MSG), do not put a little water, and when the cola is almost dry, turn down the heat slightly to reduce the juice. When the cola is almost dry, turn down the heat slightly to reduce the sauce. While boiling the cola, you can use a spoon to skim off the minced garlic and green onion. Don't forget to serve the sauce with the coke when you serve the dish. This dish is even better than KFC chicken wings. The wings are spicy and crispy to the bone. Ten home cooking practices - back to the pot of meat Ingredients: pork buttock tip, green garlic Accessories: bean paste, black beans, green onions, ginger, peppercorns, seasonings, cinnamon, yellow wine, boiling water under the meat, cook for about 20 minutes, which put green onions, ginger, peppercorns, seasonings, cinnamon, yellow wine, skimming foam, until the chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and then out of the pot! Green garlic pat, cut diagonal knife section, meat cut into large thin slices, depending on your knife skills, the thinner the better Put a little oil in the pot, under the white meat, stir-fry, fat meat becomes curly, transparent, spatula meat to the side of the pot (this is the lazy man's way!). I'm not sure if you're a good cook, but I'm sure you're a good cook. In fact, it should be the meat first shoveled out in the fried bean paste), under the bean paste, stirred out the red oil, under the black beans, ginger, green garlic, with fried. This dish fried without adding salt, because the bean paste is already salty enough. Green garlic slightly soft, pour yellow wine, you can get out of the pot. Ten home cooking practices - braised pork 1, frying pan clean, hot, under two tablespoons of oil, put three, four tablespoons of sugar, turn the heat down. Pre-preparation: one piece of pork, cut into one-centimeter-square strips. 2: Keep stirring with a frying spoon to dissolve the sugar and turn it into a reddish-brown sugar solution, which is also called stir-frying sugar color. 3, pour the cut pork, stir fry evenly, so that each piece of meat are coated with sugar color. 4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to low heat for about two, thirty minutes. When the juice evaporates almost, increase the fire to collect the juice. 5, this is a good look Ten home cooking practices - pickled fish 1, generally with grass carp or black carp is good. 2, wash the fish, pay attention to wash the black membrane in the abdominal cavity. 3, cut off the fins ... (It is also good to dry and make shark fins ...... haha) 4, cut the fish into segments. 5, with the hand pressure on the fish section, the other hand to hold the knife against the fish spine along the upper edge of the push close, feel the position of the fish bone, timely adjustment of the direction of the line knife... If you can't cut well, buy a few more fish to practice first :) 6, remove the fish bone. Fish head to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step... 7, the slice down the fish placed horizontally, along the tail to the head of the direction of the fish with a knife one by one under the thickness of each slice of about 5-7 mm or so. Note! The direction do not get reversed, or cook out of the fish will be broken ~ ~ 8, take an egg, left and right hand pour a pour, pour out the egg white spare 9, fish bone cut into segments, and fish slices of fish head together into the basin, add salt and cooking wine mix, and then into the egg white scratched and mixed evenly, let stand for 20 minutes ~ wait a while, hey 10, pickles ...... .................. cuihua, on the sauerkraut 。。。。 A packet of two packets can be, like to put more. 11, cut sauerkraut, into sections 12, pot of oil to heat, the best is a large oil, but in order ...... Or use ordinary oil to do it! Pour into the cut sauerkraut stir-fry .................. then add water or stock to boil 13, first into the fish head and fish bones, simmer for 5-7 minutes ~ look not so good, huh! 14, add the other fish fillets, high heat 2-3 minutes ~ if you do not like the fish head, you can not fish head, omitted... 15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished! Top Ten Home Cooking - Kung Pao Chicken Ingredients: Chicken breast - 400g Fried peanuts - 50g Eggs - 1 Garlic - 5 cloves Starch - moderate amount Dried chili peppers - 10 Note: can be used as appropriate Ingredients: Cooking oil - 500g (consume 50g) sesame oil - 1 tsp Soy sauce - tbsp Wine - 1 tbsp Balsamic vinegar - 1 tsp Salt - 1 tsp Sugar - 1 tbsp 1 tsp sugar-1 tsp monosodium glutamate (MSG) - tsp Directions 1. Wash and dice chicken, marinate with egg white, salt and starch; wash and chop garlic; 2. Heat cooking oil in a pan, deep fry diced chicken, then drain oil; 3. Leave a little oil in the pan, fry dried chili peppers and garlic, then add diced chicken and stir-fry; 4. Finally, stir-fry and thicken with soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, and then stir-fry peanuts. can be. Peanut rice must be in the dish before the pot, so as not to long in the pot stir fry, affecting the crunchy peanut rice. Ten home cooking practices - boiled fish A grass carp, sliced into fish fillets. Fish meat and fish bones are marinated separately, (the seasoning is the same) fish bones put the seasoning to put heavier. Because the meat is thick .... I think so ha:) Add the sliced fish fillets to an egg white, moderate salt, pepper, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes Put a small amount of oil in a pan and add garlic and ginger. Explode the aroma and discard What is this oil used for~~~? (I'm sorry, but I'm not sure what I'm going to do with this oil.) It's for frying fish bones, because they're thick and require a different level of heat than fish slices. Put a lot of oil in the pot, and after a few seconds, put in the peppercorns and fry them slowly over a low heat. After the peppercorns have been fried and smelled good, add the dried chili peppers. (Keep the fire low for both of these two steps.) When the chili peppers turn a darker color in the pot, slip the marinated fish into the pot. ~ ` and the restaurant tastes exactly the same boiled fish can be out of the pot, open to eat:) ten home cooking practices - fish and meat ingredients: lean meat 250 grams, 70 grams of water fungus, half a carrot, 30 grams of pickled peppers, green onion 2 trees, ginger 1 small piece, garlic 5 cloves, starch moderate Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, Sugar, chicken Practice: 1, the lean meat washed and cut into thick shreds, served in a bowl, add salt and water starch to mix; 2, green onions, ginger and garlic washed and shredded standby. 3, fungus and carrot shredded spare. 4, the sugar, soy sauce, balsamic vinegar, refined salt, green onion, ginger, garlic, broth, chicken essence, water, starch into fish sauce. 5, put oil in the pot, burn to fifty percent hot oil when pouring into the shredded meat, stir fry after the next pickled peppers, to be stir-fried when the outstanding, and then the fungus, carrots and fish sauce poured in, stir fry a few times can be. Ten home cooking practices - Sweet and Sour Spare Ribs Ingredients: Ribs - 500g Scallion - 1 tree Ginger - 1 piece Garlic - 2 cloves Starch - moderate Seasoning: Cooking oil - 500g (consume 45g) Soy sauce - 1/2 tbsp Balsamic vinegar - 1 tbsp Salt - 1/2 tsp Sugar - 1 tbsp Monosodium glutamate - 1/2 tsp Method: 1. Chop into small sections; ginger, garlic cleaned and sliced; scallions cleaned and chopped; 2. pot of oil, burned to 50% hot, the ribs fried to the surface of the caramelized yellow when the oil drained; 3. pot to stay in the bottom of the oil, add salt, soy sauce, monosodium glutamate, ginger, garlic slices, and ribs with the same frying, pouring into the surface of the ribs did not exceed the warm water, boiled over high heat, reduce the heat to a low boil for 30 minutes; 4. ribs into the taste of the tenderness, plus sugar, vinegar, minced shallot, with the water starch Thickening, high heat collect thick juice can be. Characteristics: red color, sweet and sour aroma. A bit of gluttony: sugar and vinegar should be the last to put, sweet and sour flavor to come out. Ten home cooking practices - hot and sour potato silk a, hot and sour potato silk, is a home cooking, practice is simple, the required raw materials are just a potato, a little pepper, a little pepper and garlic cloves two, the potato peeled and shredded, the finer the better, knife ah ~ ~ and then the green and red pepper shredded, garlic cloves cut grains three, the potato silk cut, over cold water to go starch, so that the taste of fried dishes. This fried vegetables taste crisp. Four, ready to salt and white vinegar, with white vinegar will be dishes look clean color. Five, open fire, sit frying pan, add oil. Six, when the oil is hot, put the peppercorns into it, fry the flavor. Seven, the peppercorns must be fished out do not, or eat when you will know. Eight, when the oil is hot, put the chili pepper and garlic granules into the explosion of flavor. Nine, pawing the pan and stir fry a few times. Ten, put white vinegar. Eleven, put salt, move quickly. Twelve, and then stir fry a few times, so that the salt flavor more uniform. Thirteen, cooked dishes on the plate, shaping, a plate of sour and spicy crunchy shredded potatoes can be on the table.