Ten Home Cooking Practices Ten Home Cooking Practices-Mapo Tofu 1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried Chili, 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! Top Ten Home Cooking Practices-Coca-Cola Chicken Wings Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin grains, not powder). 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. Top Ten Home Cooking Practices-Sichuan style pork raw materials: pig's rump tip, green garlic auxiliary materials: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon and yellow wine. Cook the meat in boiling water for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, and skim off the foam until chopsticks can be inserted into the meat. 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. Ten home cooking methods-braised pork 1, wok washed, heated, add two spoonfuls of oil, three or four spoonfuls of sugar, and turn down 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. Five, that's it. Ten home cooking methods-pickled fish 1, generally grass carp or snakehead is 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 pieces. 5. Press the fish section with one hand, and push the other hand close to the upper edge of the fishbone, feel the position of the fishbone, and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:) 6. Remove the fish bones. Cut the fish head in half, the fish under the slice, the remaining fish bones ... If you like to eat bones together, you can also ignore this step ... 7. Put the sliced fish horizontally and cut it piece by piece along the direction from the fish tail to the fish head with a knife, each piece is about 5-7 mm thick. Pay attention here! Don't go in the wrong direction, or the cooked fish slices will be broken ~~ 8. Take an egg, pour it left and right, and pour out the egg white for use. 9. Cut the fish bones into sections, put them in the basin together with the fish fillets and fish heads, add salt and cooking wine, and then add the egg white to catch them evenly, and let them stand for 20 minutes ~ wait for a while, hehe 10, sauerkraut .................................. . . A pack of two packs is ok, and you can put more if you like. 1 1, sauerkraut cut into pieces 12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Stir-fry the cut sauerkraut. ................................................................................................................................................ ......................... 14, add other fish fillets and simmer for 2-3 minutes ~ If you don't like the fish head, you can skip the fish head, omit ... 15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready! Top Ten Home Cooking Practices-kung pao chicken Material: Chicken Breast 400g Fried Peanut 50g Eggs 1 Garlic 5-petal Starch 10 Note: Seasoning can be made as appropriate: edible oil 500g (actual consumption 50g) sesame oil 1 tablespoon soy sauce. 8+0 tsp refined salt 1 tsp sugar 1 tsp monosodium glutamate method 1. Wash chicken, cut into pieces, marinate and mix with egg white, salt and starch evenly; 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