80 cooking, so that you no longer worry about cooking! 80 cooking, so that you no longer worry about cooking!

First of all, hot and sour shredded potatoes:

manufacturing process

1. Peel potatoes, cut them into filaments, and soak them in clear water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Take out before frying and drain.

2. Remove seeds and pedicels from green peppers and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add the soybean oil, add the shredded onion, add the dried pepper and stir fry until fragrant, then add the shredded green pepper and potato, stir fry until it is 80% cooked, add the refined salt and monosodium glutamate to adjust the taste, then add the sesame oil and balsamic vinegar and stir fry.

Second, braised eggplant:

Wash an eggplant, remove the head and tail, cut it into hob shapes, soak it in clear water, drain the water, sprinkle a little starch and mix well. Wash the onion from beginning to end and cut it into sections.

Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, and marinate for 10 minutes.

Pour three tablespoons of oil into the pot and heat it. Add minced meat, stir-fry until the meat turns white, and take it out for later use.

4. Continue to add 10 tbsp oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tbsp water and stir-fry until the eggplant is soft, about 5-6 minutes.

5. Add minced meat and stir-fry for one minute, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!

Third, the fish-flavored eggplant:

Raw materials:

Two pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain eggplant, and cut into small round sections for later use. Clean garlic and cut it into powder, clean onion and cut it into chopped green onion,

Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put the sugar in the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden. Take it out and drain it.

3. Stir-fry the ginger, garlic and onion, then pour in the shredded pork, then pour in the fried eggplant and stir fry, then put it in a bowl.

Stir-fry the seasoning and serve on a plate.

Fourth, scrambled eggs with green peppers:

Practice: 1. Wash green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks.

2. Put oil (40g) in the pot, heat it, pour in the egg liquid, stir fry and pour it out.

3. Pour the remaining oil into the pot, heat it, put the chopped green peppers into the wok, and add refined salt to stir fry a few times. When the shredded green peppers are green, add fried eggs and monosodium glutamate, stir well, cook with balsamic vinegar, and then take out the pot.

Five, three fresh ground.

Ingredients: one potato, two eggplants and one green pepper.

Seasoning: cooking oil, soybean oil, soy sauce, sugar, salt, chopped green onion, garlic, corn starch, broth.

Practice: 1. Peel eggplant and potatoes and cut them into hob blocks; The green pepper is broken into small pieces by hand. Second, put more oil in the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent. Third, pour the eggplant into the oil pan, fry it until golden brown, add the green pepper pieces and pick it up together. Stir-fry chopped green onion and minced garlic in a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly. (5) Add water-based flour and collect juice with strong fire.

6. Stir-fried beans

Ingredients: lentils 400g, minced meat 150g seasoning: four dried peppers, one tablespoon of soy sauce, mustard tuber, pepper, garlic, salt and monosodium glutamate. First, tear off the old tendons at both ends of lentils, break them into two parts, wash them and control them to dry.

Second, heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge.

Third, heat another pot and saute minced meat, dried peppers, prickly ash, mustard tuber and garlic with a tablespoon of oil.

Fourth, pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well.

7. Fried chicken with flowers

Ingredients: chicken breast, cauliflower seasoning: shredded onion, Jiang Mo, aniseed, edible oil, cooking wine, salt, chicken essence, oyster sauce and rice flour. Practice: 1. Wash the chicken breast, cut into pieces, marinate it in salt cooking wine and edible oil for a while, and then grab it evenly with rice noodles.

Second, wash and chop the cauliflower into small flowers, sit in a boiling pot, boil it, remove cold water and control the water for later use. Shred onion, mince ginger and slice garlic.

3. Take another pot and put oil in it. When the oil is warm, add aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower.

Fourth, put cooking wine, chicken essence and oyster sauce, put the tender chicken breast into the pot, stir fry quickly, add salt, stir fry and take out the pot.

8. Steamed pork with flour.

Ingredients: pork belly, one seasoning: one star anise, a little onion, a few slices of ginger, a little cooking wine, a little pepper, a little pepper, a little rice, a little purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: First, slice the pork belly.

Second, marinate the meat with cooking wine, onion, ginger and star anise.

Third, after the meat is marinated, prepare pepper, pepper, rice and purple rice.

Fourth, put the prepared three into the pot and fry them.

5. put the rice in the pot and turn it fragrant and slightly yellow with medium fire.

6. Use a blender to break the three fried ones. Don't stir too much. It is easy to get larger particles.

7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Stir well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

9. Scrambled eggs with chopped green onion:

Cooking method (two people)

Ingredients: eggs (four) and onions (three)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1. Wash and remove the green onions, cut them into chopped green onions and put them in a large glass bowl.

2. Beat in four eggs, tilt the glass bowl four or five degrees, and quickly stir the eggs and chopped green onion in one direction with chopsticks until the egg liquid is sticky.

3. Heat the pot until all the water in the pot evaporates. Boil for about a minute, put 6 tablespoons of oil in the pot, turn the pot to spread the oil all over the pot surface, then turn the heat down and pour in the egg liquid.

4. Turn scrambled eggs in one direction quickly. After about a minute, the eggs will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.

Kitchen god tips

First, when scrambled eggs, the pot must be very hot, so that scrambled eggs will be tender and smooth, and scrambled eggs without hot pot are easy to fail.

Second, the eggs that have been put in the refrigerator should be taken out and put for an hour before cooking.

Third, do not add monosodium glutamate to scrambled eggs. If monosodium glutamate is added, it will mask the delicate flavor of eggs after heating.

Fourth, eating too many eggs will lead to an increase in metabolites and increase the burden on the kidneys. Just eat one or two eggs a day.

scrambled eggs with tomatoes

Scrambled eggs with tomatoes 1

Description: Anyone can cook scrambled eggs with tomatoes, but it's delicious and hard to cook. It is mainly caused by several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.

Production method:

One. Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.

Two. Put a proper amount of oil in the pot (when scrambled eggs, the amount of oil is very important, and my experience is to put two-thirds of the oil in the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.

Scrambled eggs with loofah

Ingredients: Luffa eggs

Seasoning: oil, salt, cooking wine and chopped green onion.

1. Add two or three eggs, a little salt and cooking wine. Stir well and set aside.

2. Peel, slice or cut the loofah for later use.

3. Heat the wok with high fire and drain the oil. When the oil temperature rises, pour in the eggs and stir-fry until cooked.

4. Heat the wok with high fire and add oil. After the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry chopped green onion for a while before serving.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C, and also contains saponins contained in ginseng.

One, two, Fenglin eggplant

The basic materials are 20 grams of minced meat, 200 grams of eggplant, 0 grams of chives and 0 grams of ginger.

Seasoning: 500g peanut oil (actual oil consumption100g), 0g salt, 5g monosodium glutamate, 3g sugar, 20g cornmeal, 5g sesame oil, 50g chicken soup and 0g soy sauce king.

Production process:

1. Peel eggplant, cut into thick strips, wash shallots and cut into sections, and cut rice into ginger slices.

Second, the oil in the pot is boiled. When the oil temperature is 120℃, add tomato strips and fry until golden brown.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, white sugar and soy sauce king, simmer on low heat until the juice is thick, then thicken with wet raw powder and pour with sesame oil.

One or three, the gold medal garlic bone

Basic materials Raw materials: ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper and garlic.

First, cut the ribs into long sections of one or two centimeters, and wash away the blood with clear water.

Second, marinate with seasoning for more than two hours (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar).

3. When the oil is burned to 20% heat, put the ribs into the pot, fry them slowly from low to high oil temperature until the ribs are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried Chili to the pot and stir fry until fragrant, then add ribs and stir fry until fragrant, add seasoning and put into the pot.

Practical cooking skills

First, when cooking jiaozi, put an onion in the water or add some salt after the water is boiled, and then add jiaozi. Jiaozi is delicious and non-sticky; Add an egg to every 500g flour when kneading dough, and the dumpling skin is not sticky.

Second, when stewing meat, add a few pieces of orange peel to the pot, which can remove the fishy smell and increase the umami taste of the soup.

Third, adding a spoonful of vinegar when cooking bone soup can dissolve the phosphorus and calcium in the bone in the soup and preserve the vitamins in the soup.

4. Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is dry, pour in proper amount of balsamic vinegar and stir fry quickly. When the chicken pieces crackle, immediately heat the water (not the chicken pieces), then simmer for 10 minutes, add seasoning, simmer for 20 minutes on low fire, and pour sesame oil out of the pot. After the soup is stewed, add salt when the temperature drops to 80 ~ 90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.

5. When cooking broth or sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.

6. Add a little tofu milk or juice when making tofu, which is very fragrant.

7. Stir-fry mung beans 10 minutes and cook. They will be cooked quickly, but be careful not to fry them.

8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance.

9. Adding a few drops of vinegar when cooking kelp is perishable; A few cabbages will do.

Before boiling ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.

1 1. deodorization of mutton: put the radish block and mutton together in the pot, and take out the radish block after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts with shells and put them in; One kilogram of mutton, curry powder10g; One kilogram of mutton and 200 grams of cut sugar cane; Boil one kilogram of water, add one kilogram of mutton and 50 grams of vinegar, take it out after boiling, and add water and seasoning.

One, two, when cooking jiaozi, add some salt to the pot, so that the water won't overflow when the pot is boiled.

One, three, add a tablespoon of cooking oil to the noodles, so that the noodles won't stick, and it can also prevent the noodle soup from foaming and overflowing.

14. When cooking noodles, add some salt to the pot so that the cooked noodles will not rot easily.

15. Don't put alkali when cooking porridge or beans, otherwise it will destroy the nutrients in rice and beans.

6. blanch the new bamboo shoots with boiling water, which is easy to cook, crisp and delicious; In order to prevent bamboo shoots from shrinking after cooking, some mint leaves or salt can be added.

7. After the pork belly is cooked, cut it into long strips, put it in a bowl, add some fresh soup and steam for a while, and the thickness of the pork belly will double.

8. Never put salt in pork belly before cooking, or it will shrink as hard as beef tendon.

Boiled beef: in order to make the stewed beef fast and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook it together. Meat will soon rot and taste delicious.

When cooking beef and other tough and hard meat and game poultry, adding vinegar can soften them.

2 1. Stew the old hen: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put three or four hawthorns, and the chicken will rot easily.

22. Old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for two hours first, then stew it with low fire, the meat will become tender and delicious.

Stew the old duck: It's easy to cook a few snails in the pot.

Twenty-four, after the duck is cooked, remove the beans on both sides of the duck's tail, which tastes more beautiful.

25. Boiling bacon: Boiling with more than a dozen porous walnuts can eliminate the odor.

26. Add a little sherry red to the beef stew, and the meat tastes delicious.

Marinate the meat with a little borax before cooking the braised pork. Cooked meat is fat but not greasy, sweet and delicious.

28. When frying food, put a little salt in the pot so that the oil won't overflow.

9. Adding some flour to the stuffing of spring rolls can avoid the phenomenon that the vegetable juice in the stuffing flows out of the bottom of the paste pot when frying.

Before frying potatoes, put the cut potatoes in water and cook for a while, so that a thin colloidal layer is formed on the surface of the potato skin, and then fry.

Third, when frying pork chops, cut two or three incisions where there are tendons, so that the fried pork chops will not shrink.

Marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out after frying. Fried chicken is crispy and delicious.

When frying poached eggs, pour a little cold water when the yolk is about to solidify, which will make the eggs yellow and tender.

When frying eggs, put enough oil in the pot. When the oil is slightly hot, the eggs are cooked slowly, and the appearance is beautiful and does not stick to the pot.

Three or five, when frying eggs, sprinkle some flour in the hot oil, the eggs will look good in the yellow light, and the oil will not easily overflow from the pot.

3.6. scrambled eggs with sheep oil are delicious and have no peculiar smell.

3.7. Adding a small amount of sugar to scrambled eggs will increase the coagulation temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which makes egg products fluffy and soft.

Add a few drops of vinegar when scrambled eggs. Scrambled eggs are soft and fragrant.

9. When frying eggplant, put some vinegar in the pot so that the color of the fried eggplant will not turn black.

Adding vinegar when frying potatoes can avoid burning, decompose toxins in potatoes, and make the color and taste suitable.

4 1. When frying bean sprouts, add some butter first, then add salt to remove the beany smell.

Four Liang, don't stamp the fried spinach.

43. Stir-fried meat slices: cut the meat into thin slices, add soy sauce, butter and starch, beat an egg, mix well and stir fry; After the meat slices change color, add seasoning and stir fry a few times. Sliced meat is delicious and tender.

Stir-fried shredded beef: cut, mix with salt, sugar, wine, corn flour (or eggs), marinate in oil, stir-fry for 30 minutes, fresh and delicious.

Four or five, when frying meat dishes, put salt too early and too slow. It is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is delicious.

4.6. After the shredded pork is cut, soak it in baking soda solution and then fry it. Especially loose, especially delicious. No matter what sweet and sour dishes are made, as long as they are mixed according to the proportion of two sugars and one vinegar, they can be moderately sweet and sour.

4.7. Stir-fry sweet and sour fish, sweet and sour vegetables, etc. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish, and the sugar will not be eaten, resulting in sweetness on the outside and light on the inside.

48. When making meat pies and meatballs, put two teaspoons of salt into one kilogram of meat stuffing.

9. Make meatballs according to the ratio of 50g meat and 0g starch, and the dishes will be soft and tender.

50. Make fried pork slices or diced Chili peppers, and size them according to the ratio of 50 grams of meat and 5 grams of starch, so that the dishes will be tender, smooth and delicious.

When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious.

52. Adding a little orange peel when steaming steamed bread can make steamed bread more fragrant.

53. Too much alkali turns steamed bread yellow. For example, add two to three tablespoons of vinegar to the original steamer water and steam it for 0 to 15 minutes to make it white.

On May 4th, put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash it and cook it, which can prevent or reduce abdominal distension.

55. The milk is boiling. Add some salt after cooling, it will taste better.

5.6. The dishes with peppers are too spicy or vinegar is added when the peppers are fried, and the spicy taste is greatly reduced.

5.7. When cooking, if you accidentally put soy sauce and pour vinegar, you can sprinkle a little baking soda to eliminate the vinegar smell.

5.8. This food is too sour. Mash a preserved egg and put it in.

5.9. This food is too spicy. Add an egg and fry it together.

60. This food is too spicy. Adding vinegar can reduce the spicy taste.

First, the food is too bitter, drop a little white vinegar.

6.2. When the soup is too salty to be mixed with water, you can put a few pieces of tofu or potatoes or tomatoes in the soup; You can also wrap a handful of rice or flour in a cloth and put it in the soup.

This soup is too greasy. Roast a small amount of laver on the fire and then sprinkle it into the soup.

4. Fry peanuts, put them in a plate, sprinkle a little white wine while it is hot, sprinkle a little salt after cooling, and leave them for a few days and nights, still crisp as before.

5. Rapeseed oil has an odor. After the oil is heated, add a proper amount of ginger, garlic, onion, clove and dried tangerine peel and fry for a while, and the oil will become fragrant.

66. There is nothing strange about fried peanuts with vegetables at one time. The fried dishes are delicious and can be eaten as cold dishes.

67. After frying food, the oil will leave some residue and become turbid. You can cut the white radish into thick dishes, poke holes in the radish with chopsticks and fry it in the remaining oil. The residue will adhere to the radish slices, remove the residue and fry it repeatedly in the pot. Turbid oil will become clear.

68. When cooking, heat the pan first, then pour in the cooking oil, and then put in the vegetables.

69. When the temperature in the pot reaches the highest, add cooking wine, which will easily evaporate the wine and remove the fishy smell in the food.

70. Boiling lard: put a little water or vegetable oil in the rice cooker, and then add pork suet or fat. After the power supply is connected, the oil can be automatically refined, without splashing oil or pasting oil residue, and the oil quality is pure.

7 1. Put a dozen handfuls of pepper or a little maltose in the pickle jar to prevent the production of white flowers.