The practice of mapo tofu
Accessories: beef100g
Ingredients: 500g of South Tofu.
Seasoning: a little salt, 5 grams of soy sauce, 5 grams of ginger, 5 grams of garlic, 5 grams of pepper, 5 grams of cooking wine, 5 grams of Pixian bean paste, 3 grams of Chili powder, 5 grams of shallots, 3 grams of sugar and a proper amount of vegetable oil.
Practice:
1, chopped onion, ginger and garlic, and chopped Pixian bean paste for later use.
2. Cut the beef into small pieces for use.
3. Bake the pepper griddle until it is brownish red, take it out and roll it into fine noodles for later use.
4. Cut the tofu into small pieces, blanch it in salted boiling water until it floats, remove it and drain it.
5, from the oil pan, stir-fry the beef under warm oil until it is crisp and fragrant.
6. Add Pixian bean paste and Chili noodles and stir-fry until the fragrance and red oil come out.
7. Add minced onion and ginger and continue to stir-fry on low heat.
8. Add salt, sugar, soy sauce and cooking wine, and add a little hot water to boil.
9, add tofu, boil and collect juice on medium heat.
10, tick a thin thicken, push it evenly, and sprinkle with garlic sprouts (chopped green onion) and prepared pepper noodles.
Practice of sweet and sour pork ribs
Ingredients: pork chop1000g
Seasoning: soy sauce 1 5ml, vinegar 50ml, onion1root, half piece of ginger, 2 pieces of star anise, 20 pieces of pepper, 2 pieces of dried pepper, cooking wine15ml, and 20g of sugar.
Practice:
1, spareribs, shallots and ginger slices are put into a pot, boiled with water, and then skimmed.
2, add pepper aniseed dried Chili, cook until the chopsticks can be penetrated, and remove the ribs.
3. When cooking ribs, mix vinegar, soy sauce, cooking wine and sugar into seasoning juice.
4. Heat the wok and pour in the seasoning juice.
5. When the seasoning juice boils, pour in the ribs and stir fry evenly.
6. Pour half a bowl of soup for cooking ribs, so that the soup is completely over the ribs.
7. After the fire is boiled, turn it to a small fire for stewing.
8. Wait until the soup in the pot is thickened.
Kung pao chicken's approach
Ingredients: 4 chicken legs
Accessories: peanut 1 0g, egg1piece, 30g of onion, 3 slices of ginger, 3 cloves of garlic, 3 dried peppers, 5 Chinese prickly ash and a proper amount of salad oil.
Seasoning: salt, soy sauce, vinegar 1/2 teaspoon, cooking wine 1 teaspoon, starch 1 teaspoon, sugar, pepper (red, sharp and dry) (noodles)12 tea.
Practice:
1, boneless and peeled chicken legs, washed and cut into diced chicken. Add salt, starch, cooking wine and egg white, and marinate for more than 2 hours so that the diced chicken can fully absorb the seasoning.
2. Put the peanuts in the oil pan and fry them, then remove them for later use.
3. Chili noodles and vinegar are prepared together.
4, ginger slices, green onions as long as the tender core in the middle, cut the onion core into sections.
5, heat the pot, add the right amount of salad oil, add onion, ginger and garlic to stir-fry the fragrance.
6. Add dried peppers and pepper and stir fry.
7. Then add the marinated diced chicken and stir fry to change color.
8. Add soy sauce, Chili noodles, vinegar and sugar to taste.
9. Add peanuts and stir well to get out of the pot.
The method of fish-flavored shredded pork:
Ingredients: pork tenderloin 300g.
Accessories: 80g of winter bamboo shoots, 3 black fungus, egg white 1 piece.
Seasoning: 3 grams of salt, soy sauce 15 grams, 2 slices of ginger, 6 cloves of garlic, cooking wine 10 grams, 20 grams of rice vinegar, starch 15 grams, 2 shallots, pickled red pepper 10 grams, 25 grams of sugar and 50 grams of vegetable oil.
Practice:
1, the spine patch is sliced and then packed neatly for shredding. If it can be frozen sometimes, then shredding will be very easy and neat.
2. Cut into shreds and soak them in water, so that the blood in the shredded pork can be soaked out. Change the water several times, and the shredded pork will be very white and beautiful.
3. After soaking in white, put it in the hedgerow and drown it. It is not too dry, because the shredded pork needs water, otherwise it will not be tender when fried.
4, then add a little salt and cooking wine to marinate, then put the egg white and grab it evenly, finally put the dry starch, and then put a little oil to seal it, so that the shredded pork will not desquamate.
5, use a better red pepper, the color and taste will be different.
6. All seasonings are ready.
7. Soak the red pepper, remove the seeds and chop it. The worse it is, the better. Then cut the onion, ginger and garlic into rice for use. Cut the winter bamboo shoots into shreds similar to shredded pork, shred the fungus, blanch the winter bamboo shoots and fungus in boiling water, and drain the water for use.
8, the most important thing, taste juice (cooking wine10g, rice vinegar 20g, sugar 20g, a little salt, soy sauce15g, starch15g), remember that the amount of juice should not be large, otherwise, too much soup will be fried, and there will be a little more oil, and pickled peppers will be found when it is 50% hot.
Practice of sweet and sour carp
Ingredients: carp 1
Accessories: egg 1 piece, 2 tablespoons flour.
Seasoning: proper amount of peanut oil, salt 1 spoon, 8 cloves of semi-garlic, light soy sauce 1 spoon, 2 tablespoons of rice vinegar, starch 1 spoon, half bowl of water starch, 2 tablespoons of tomato sauce and water 1 bowl.
Practice:
1 After the carp is cleaned, the fishy tendons on both sides are removed, and then the fish are evenly sliced at an angle of 45 degrees with a knife.
2. Add salt 1 spoon, and rub the salt evenly on the fish body from top to bottom.
3. Add 2 tablespoons of flour, starch 1 spoon, eggs 1 bowl, and water 1 bowl to make a paste, and then put the fish in.
4. Hold the fish's tail and hang the fish on the batter.
5. After taking it out, sprinkle a layer of dry flour on both sides of the fish and shake off the excess.
6. Put enough oil in the pot. When it is 70% hot, bend the fish into an arc and fry it on low heat. When frying, you can hold the carp down with two spatulas to shape it.
7. Fry both sides until they are slightly yellow. When the fish is cooked, you can remove it.
8. Let the fish cool for a while, or let it cool in Toya.
9. Go back to the pot and fry for the second time. Always use a small fire to prevent the skin from burning.
10, fry until the fish is dark yellow, then fish it into the fish dish, and put the tail up.
1 1, put a little oil in another pot, and stir-fry the minced garlic when the oil is warm. Don't burn the minced garlic in a big fire.
12. When you smell garlic, add half a bowl of water, 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, light soy sauce 1 teaspoon and bring to a boil.
13, pour in half a bowl of water starch, mix well, add half a spoonful of salt, boil again and turn off the heat.
14, pour the sweet and sour juice on the fish while it is hot.
Sauté ing broccoli with pork belly
Ingredients: pork belly 250g, broccoli 500g.
Seasoning: salt, chicken essence and blending oil.
Practice:
1, select the streaky pork with thin fat.
2. Cut into thin slices.
3. Put some salt and marinate the soy sauce.
4. Make broccoli into small pieces, then wash it and put it in a pot for blanching.
5, pour the oil on fire, put the pork belly in and stir fry.
6. When the meat changes color, add broccoli and stir fry. Fire.
7. Put a teaspoon of salt. Stir fry.
8. Put some chicken essence. Continue to stir fry.
9, OK, delicious food is out of the pot.