1. The practice of frying peas
[material]
Ingredients: Dutch beans150g.
Seasoning: 3 cloves of garlic, proper amount of cooking oil, salt and a little chicken essence.
[practice]
1, the original is ready;
2. Wash the peas and chop the garlic;
3. Add a proper amount of oil to the wok, add minced garlic and saute until fragrant;
4. Stir-fry in the Dutch bean fire until it changes color;
5. Add salt and mix well;
6. Transfer the chicken essence and turn it evenly;
7. Add a little water or broth to melt the salt, and immediately turn off the fire and take out the pot;
8. finished products.
[hint]
1. The Netherlands needs a big fire to stir fry until it is transparent and shiny, so it will be tender;
2. Because there is not much water in Dutch beans, salt may not melt. You can add a little water to melt the salt;
3. Stir-fry vegetarian dishes, and it is very important to make them fragrant with garlic. Add micro-signal evip88 to teach you fashion matching skills!
2. Fried celery with cashew nuts and lily
[raw materials]
Ingredients: celery (is this celery? ), cashews, lilies, and a little onion.
Ingredients: salt, water starch (mixture of water and starch)
[preparatory work]
1: Lily soaked for half a day in advance.
2. Choose lily, choose the black part or trim it with scissors.
3. Wash the celery and cut off the edge of the epidermis with a silk slicer.
4: Cut into sections diagonally.
5: Boil the water in the pot, add celery and blanch it 1 min.
6: Take it out and let it cool.
[exercise]:
1: Heat the pan, pour the oil, and fry the cashews until golden brown.
2: Take another pot, heat it, pour the oil, add chopped green onion and stir fry until fragrant.
3: Add blanched celery.
4: Add lilies.
5: Add fried cashews.
6: Add the right amount of salt.
7: Add the prepared water starch after stir-frying.
8: Stir-fry until the celery surface is covered with even and crystal juice, add appropriate amount of chicken powder, and take out the pot.
9: Serve.
[Tips]:
1. If the celery is old and feels hard on the skin, you can peel it off with a peeler, which will make it more tender.
2. Stir-fry cashews in medium and small fire. It's easy to burn when the fire is big.
3, water starch thickening, but not thick, try to put, too thick will affect the appearance, a thin layer, crystal clear feeling is the best!
3. The practice of cold cucumber strips
[raw materials]
Two cucumbers, appropriate amount of garlic powder, two spoonfuls of salt, two spoonfuls of sugar, 5g of soy sauce, 30g of balsamic vinegar, 20g of sesame oil, appropriate amount of chicken essence, appropriate amount of pepper, and a little chopped pepper sauce (don't use it if you don't like spicy food).
[practice]
1. Two tender cucumbers, washed;
2. Peel cucumber and cut into small strips, and cut garlic into powder;
3. Put cucumber and garlic powder into a transparent bowl, add two spoonfuls of salt, mix well, cover and marinate for 15-20 minutes (it can be refrigerated in the refrigerator in summer);
4. When you see that the cucumber has been marinated for more than half a bowl of water, filter out the marinated cucumber water, add two spoonfuls of white sugar, add 5g of soy sauce, 30g of Zhenjiang balsamic vinegar, 20g of sesame oil, chicken essence and pepper, and marinate for10-15min.
[hint]
1: Be sure to choose fresh and tender cucumbers, preferably green-skinned, slender and with very rough particles on the surface. There is no big seed in the middle of this cucumber, and the taste will be crisp and refreshing;
2: Be sure to marinate with salt and minced garlic first. Salt tastes good, water comes out, garlic is sterilized, and cucumber is easier to taste when peeled and cut into smaller pieces;
3: The salt water added for the first time must be filtered out, so that the taste of cucumber will not be salty;
4. After the salt water is poured out, a lot of sugar should be added. After the second pickling, the taste of cucumber will become sweet;
The soul of cold dishes lies in the sauce, so the proportion of ingredients given above is more accurate, and the variety of seasonings should not change. For example, soy sauce must not be changed into soy sauce or other soy sauce. Personally, I prefer Zhenjiang balsamic vinegar, which tastes better as a cold dish than Shanxi vinegar. Shanxi vinegar is sour, but it tastes astringent when eaten raw. Of course, if you prefer Shanxi vinegar, that's your personal preference.
4. The practice of mustard and sour fungus
[material]
Auricularia auricula, mustard oil, refined salt, white vinegar, brown sugar and coriander.
[practice]
1. Soak the fungus in water and wash it.
2. Pour the white vinegar into a clean small bowl and add refined salt and brown sugar.
3. Stir evenly into sweet and sour juice.
Blanch the wood in a boiling pot, take it out and let it cool.
5. Pour the prepared sauce on the fungus and mix well.
6. Mix mustard oil as you like and sprinkle with coriander.
[hint]
Brown sugar is mild and suitable for cold vegetables in winter. Mixing vinegar with sugar can reduce the acidity of vinegar. In winter, vinegar and brown sugar are used to make a sauce, which can be used to mix vegetables and has a mild taste. You can mix sugar with vinegar in summer.
When you eat mustard, you will inevitably burst into tears. In our country, mustard is called "choking nose". You can imagine how comfortable it is to eat mustard. Here are two "tearful" small prescriptions.
① Respiratory therapy: When eating mustard, you should inhale through your nose and exhale through your mouth, because the spicy taste of mustard can reduce the spicy stimulation without passing through the nasal cavity (mustard has a pungent taste after being heated).
② Smelling wine therapy; When eating mustard, put a small glass of white wine in front of you. When you feel that you can't control the pungent smell of mustard when eating vegetables normally, you can lower your head and smell the white wine to relieve the pain of "choking your nose".
5. The practice of melon and barley soup
[raw materials]
500 grams of wax gourd, half a small bowl of barley.
[practice]
1. Prepare the raw materials, wash the wax gourd, peel and remove seeds, wash the coix seed in advance and soak it in clear water for about 2 hours.
2. Boil the treated wax gourd and coix seed with appropriate amount of water and simmer for about 10 minutes.
[hint]
Coix seed does not burn easily. Adding water bubbles in advance can make it easier to burn. No salt or gas during the whole journey. People who want to lose weight can eat more!
6. The practice of curry paella
[raw materials]
Appropriate amount of rice, shrimp 12, squid claw 1 1 (squid is also acceptable), 50g of carrot, onion, pea and daikin curry, appropriate amount of salt, 2 tbsp of snow grape seed oil (or salad oil).
[practice]
1. Wash the rice and put it in an electric cooker with water for later use.
2. Wash shrimp and squid claws and cut them into pieces of 1cm; Cleaning carrot and onion, and cutting into 1cm square granules; Wash peas and set aside.
3. Put the sliced shrimps, squid, diced carrots and onions into the rice cooker and mix well with the rice, then add some salt and mix well.
4. Add curry and grape seed oil (salad oil can also be used) and stir well.
5. Cover the rice cooker and press the "Cooking Key". When the rice is cooked, it will automatically become a' heat preservation key'. At this time, add peas and mix well, then cover and simmer 15 minutes.
[hint]
Curry itself is salty, so the amount of salt should be controlled well in the cooking process; Curries are divided into slightly spicy, medium spicy and super spicy, so pay attention to the distinction when purchasing; The amount of reclaimed water in rice should also be controlled well, which is less than that of boiled white rice, otherwise the cooked rice will be sticky and affect the taste; When cooking, it is best not to add oil with special smell, such as peanut oil, which will mask the taste of seafood.
7. The practice of braised pork
Ingredients: ribs (pork belly) 400g.
Accessories: green pepper, red pepper, yellow pepper, dried bean curd100g.
Seasoning: bean paste 25g, sweet noodle sauce 10g, soy sauce 10g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 20g and garlic.
Exercise:
1. Scrape and clean the fat and lean pork with skin, put it in a soup pot, cook for 10 minute, take it out and cool it when it is 80% ripe, and cut it into thin slices with a length of 5cm, a width of 4cm and a thickness of 0.2cm;
2. Wash the colored pepper and cut it with an oblique knife;
3. Pixian bean paste is smashed into a paste.
4. Put the wok in medium heat, add oil and heat, add ginger slices and garlic slices, fry until dry, and then slightly fry the meat slices (the one that is fried to the best state);
5. Pour off the excess oil, then add green pepper, Pixian bean paste, sweet noodle paste, cooking wine, refined salt, monosodium glutamate and soy sauce, stir-fry and break.
Tips for making braised pork:
1. Select pork leg meat with fat and thin joints. In cook the meat, it should be broken, cooked and soft, so it can't be too bad.
2. Stir-fry the sliced meat in a hot pot, add a little salt and stir-fry the sliced meat until it spits oil, and it is slightly curled around and looks like a lamp nest.
8. The practice of sweet and sour pork ribs
Ingredients: pork chop, onion, ginger, white sugar, cooking wine, refined salt, baoning vinegar, vegetable oil and broth.
Exercise:
1. Chop the ribs into small pieces of two or three centimeters, add onion, ginger, cooking wine and refined salt and marinate for about 30 minutes.
2. Steam in a cage for about 20 minutes. Put the pan on medium heat and add the vegetable oil. When the oil is hot, add the right amount of sugar. Fry until golden brown.
3. Put the broth and ribs in the pot, add sugar and vinegar, and simmer until the soup is dry, the juice is thick and shredded.
4. Serve, pour in cooked oil, and take out the pot.
9. The practice of saliva chicken
Ingredients: chicken
Exercise:
1. Marinate the chicken with a little salt 15 minutes, put cold water in the pot, and add the whole chicken leg and chicken breast. Pour cold water on the chicken noodles, add a proper amount of salt and a spoonful of cooking wine, and cook with onion and ginger.
2. Cover the lid and bring it to a boil, then knock off the floating foam on it.
3. Then turn to medium heat and cook for 5-7 minutes. After cooking, cover and stew for 10 minutes. Steam all the chicken in the pot to ensure the freshness and tenderness of the chicken to the greatest extent.
4. After the chicken is cooked, take it out and cool it in ice water. The purpose is to tighten the chicken and keep the entrance elastic.
5. Pour soy sauce, ginger and garlic juice, sesame sauce, pepper oil, sugar, vinegar, monosodium glutamate, red oil and sesame oil into a bowl, pour it on the chicken strips, and sprinkle with sesame seeds, peanut powder and chopped green onion.
10. the practice of spicy chicken
Materials:
1 whole chicken ................,1000g or so.
80 grams of red pepper ............
20 g pepper ................
Jiang .................. yi kuai
.................. 6,7 cloves clove.
Cooking wine with appropriate amount ................
Salt, sugar and ............ are moderate.
White sesame and .............. amount.
Exercise:
1. After the whole chicken is cleaned, the head and claws are removed and chopped into small pieces of about 2cm; Slice the garlic and cut the dried pepper into small pieces.
2. Pour the cooking wine and salt into the chicken pieces, mix well and marinate for 20 minutes. To put enough salt, the salty taste of the finished product depends on the salt put at this time.
3. Heat the oil in the pot. When it is very hot, pour in the chicken pieces and fry until the surface of the chicken pieces turns brown. Remove them.
4. Leave a proper amount of base oil in the pot, add garlic slices to saute, dry pepper and pepper, stir-fry until spicy, and then pour in fried chicken pieces and ginger slices.
5. Continue to stir fry, add a little sugar, sprinkle with white sesame seeds and stir well.
Remarks:
1. When marinating chicken nuggets, put enough salt at one time, because the fried chicken nuggets can no longer be delicious, so be sure to put enough in advance.
2. The oil of the fried chicken pieces should be burned hot enough to make the skin of the fried chicken pieces quickly dry and crisp, so that the fried chicken pieces are tender outside and tender inside. If the oil is not hot enough, the skin won't burn long, and the meat inside will be fried.
Pepper and pepper need more quantity, so they are very enjoyable to eat. There are still many ingredients after eating, so you can continue to cook other dishes.