#Winter Life Punch Season#120 vegetarian home cooking, rich in flavor, simple in preparation, many dishes are better than meat.
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Spicy potato chips
1. Peel and wash the potatoes, rub them into thin slices with a wiping board, soak them in light salt water and wash off the excess starch, then put them back into clean water, add some edible alum to soak for a while, and then fish out to control the excess water, pat a thin layer of crispy fried powder, put it into a hot oil pan, slowly fry until crispy, quickly take it out, cool it slightly and crispier, sprinkle it with spicy fresh and you can put it on a plate.
Return to the pot of spicy potato cubes
1. Peel and wash the potatoes, change the knife and cut them into hob pieces, pour them into a pot of boiling water and boil them off, take out the surface moisture to control off, pat a thin layer of starch, and then fry them in a hot oil pan until the skin is slightly charred and crispy, and take out the oil control for later use.
2. Boiling oil, add dried chili pepper and peppercorn to fry fragrant, add spicy sauce, cumin, white sesame seeds, chili powder and stir-fry over low heat until fragrant, stir-fry red oil, add potatoes and stir-fry evenly, add salt, minced garlic, soy sauce, thirteen spices, monosodium glutamate, chicken essence, white sugar, peppercorn oil, sesame oil, mix well, you can get out of the pot and put on the plate.
Flavored eggplant
1. Cut the purple long eggplant in half, cut it in half, remove the slice of the eggplant heart diagonally, soak in cool water for five minutes, take out the control water, add an appropriate amount of starch and mix evenly, so that each piece of eggplant is evenly coated with a layer of starch.
2. Heat the oil, heat the oil at seventy percent, add the eggplant, fry until slightly discolored, take out the control oil, the oil temperature rises, and then add the eggplant to re-fry once to keep the eggplant crispy and not easy to soft.
3. Prepare a bowl of juice, 3 spoons of sugar, 3 spoons of balsamic vinegar, 1 spoon of salt, a little more minced garlic, dried peppercorns to taste.
4. Boil oil, add minced garlic, dried pepper and peppercorn to bring out the aroma, pour in the bowl juice, simmer until thick and slightly bubbled, and then pour in the fried eggplant to quickly stir and mix evenly, you can take it out of the pot and put it on the plate.
Crushed beans
1. Cut the garlic seedlings into sections, serve on a plate and set aside.
2. Boil water, add salt, eat alkali, make the beans more soft and rotten, boil the water for ten minutes, and scoop up the bean skin after frying.
3. Boiling rapeseed oil, adding patted garlic, soybeans, slowly stir-frying, turning sand, adding salt, chicken essence, monosodium glutamate, sugar, knife edge sea pepper noodles, stir-fry over high heat to taste, and then add light soy sauce, peppercorn noodles, sesame oil, garlic seedlings, stir-fry evenly, you can start the pot and put on the plate.
Eggplant with sesame sauce
1. Cut the eggplant into sections, steam it in a pot, squeeze the water, tear it into strips by hand, and put it on a plate.
2. Add sesame paste, salt, sugar, monosodium glutamate, fresh soy sauce, sesame oil, chili red oil to an empty bowl, stir well with minced garlic, pour over the eggplant, and sprinkle with chopped green onion.
Roasted pepper eggplant
1. Steam the eggplant, cool and tear into strips, put it on a plate and set aside.
2. Put fresh chili pepper on the fire and bake it into tiger skin color, peel it after cooling, put it into a stone mortar and add garlic to mash together, add salt, monosodium glutamate, a little sugar, spicy fresh sauce, Maggi, peppercorn oil, sesame oil and stir well, pour on the eggplant, sprinkle green onion to garnish, and then serve.
Kung Pao Eggplant
1. Wash and dice eggplant, white green onion and dine, peanut rice is best to use salt crispy peanut rice.
2. Wrap the diced eggplant in flour, fry it in oil and drain the oil.
3. Mix the bowl juice: add salt, sugar, balsamic vinegar (vinegar is slightly less than white sugar), light soy sauce, pepper, monosodium glutamate, water starch to the bowl, stir well and set aside.
4. Boiling oil, add dried chili, ginger and garlic slices and stir-fry until fragrant, add the sauce, add diced eggplant and green onion to quickly stir-fry evenly, and finally add peanuts and rice to stir-fry well to get out of the pot and put on the plate.
Dry roasted eggplant
1. Choose a long eggplant that is not too tender and cut it in the middle, change the knife and slice it, and cut the pepper into "horse ear" slices for later use.
2. Heat a clean pot, stir-fry the eggplant, stir-fry the eggplant, and set aside.
3. Boil oil, add pepper, add salt and stir-fry until fragrant, add eggplant, add some MSG, stir-fry evenly and then take out of the pot and put on the plate.
Ginger spinach
1. Pick and wash the spinach, remove the old roots, put it into a pot of boiling water, quickly take it out, rinse it with cold water, control the water and put it on a plate for later use.
2. Mix a sauce: add a piece of cracked ginger to an empty bowl, pour in an appropriate amount of balsamic vinegar and marinate for a short time, then add an appropriate amount of minced ginger and salt, then add some light soy sauce and sesame oil to stir well, drizzle on spinach, and it is delicious.
Spicy tofu
1. Change the tender tofu to cut the cubes, put it into a pot of clean water and add some salt and soy sauce, so that the tofu is easier to taste and easier to color.
2. Start the pot and boil oil, add minced ginger and a star anise, bean paste and stir-fry over low heat until fragrant, then add a piece of red nine nine hot pot base to stir-fry red oil, add an appropriate amount of water to boil, add tofu, add slow heat and simmer for 20 minutes, then add salt, soy sauce, peppercorn powder, pepper powder, thirteen spice powder, monosodium glutamate and a little oyster sauce, cook until the tofu is colored, drizzle the starch thicker potato, you can drizzle sesame oil and peppercorn oil to increase the flavor, you can put it on the pan, sprinkle with chives and garnish.
Fish-scented cabbage
1. Pick and wash the cabbage, change the knife and cut into shreds, soak a little water, and rinse for later use. Beat two eggs, stir-fry in advance and set aside.
2. Mix a bowl of juice: add an appropriate amount of sugar to an empty bowl, add balsamic vinegar without white sugar, add a little salt, soy sauce, pepper, monosodium glutamate and chicken essence, and stir well with water starch for later use.
3. Heat the oil, add ginger and garlic, bean paste, tomato sauce or tomato sauce, stir-fry the red oil, add shredded cabbage and stir-fry evenly, pour in the bowl juice, add the egg, thicken the juice after flavoring, sprinkle with chopped green onion, and put it on a plate.
Red oil potato chips
1. Peel the potatoes, change the knife and cut into thin slices, soak and wash with water, remove and set aside.
2. Boiling oil, add green onion, ginger, onion, fried fragrant, add water to boil, add five-spice powder, salt, soy sauce, light soy sauce, chicken essence, and then add potato chips, when the potato slices are cooked until slightly transparent and crispy, turn off the heat and remove to cool.
3. Add cumin, cumin granules, Sichuan peppercorn powder, chili powder, peppercorn oil, a little white wine, sesame oil to a clean pot, mix well, splash seventy percent of hot salad oil, pour in potato slices and mix evenly, drizzle with the brine on the top layer of brine of the marinated potato chips, put it on a plate for a while and eat it more fragrantly.
Fish-flavored eggs
1. Beat a few eggs in a bowl, add salt and pepper and beat well. Change the carrot to shredded, the green pepper to the knife and shred, and the fungus bubble hair to the knife and shred.
2. Mix a bowl of juice, add sugar, balsamic vinegar, soy sauce, a little salt, MSG, cooking wine to an empty bowl, add water starch and stir well.
3. Heat oil, stir-fry eggs and set aside.
4. Heat the oil again, add minced ginger and garlic, finely chopped bean paste to stir-fry red oil, add green pepper and carrot and stir-fry raw, cook in a bowl of juice, add eggs, stir-fry evenly, sprinkle with chopped green onion, and then you can take it out of the pot and put it on a plate.
Fungus scrambled eggs
1. Put the dried fungus into the basin, add a handful of flour, add clean water to soak for a while, then wash it with your hands, change the clean water to pick and wash it, put it into a pot of boiling water for a few seconds, take out the shower and control water for later use.
2. Beat a few eggs into a bowl, give some white vinegar, a little salt, stir and set aside.
3. Boiling oil, stir-fry the egg liquid, directly put in the fungus, add salt, pepper, a little sesame oil, quickly stir-fry well, out of the pan and put on the plate, delicious ready.
Onion fungus
1. The fungus is also soaked, washed and set aside, the onion is shredded and soaked in clean water for a while to remove the spicy taste, and the water control is taken out for later.
2. Put the fungus and onion into the mixing pot, add salt, monosodium glutamate, light soy sauce, sesame oil, stir evenly, add a little red pepper shredded color matching, add coriander to enhance the flavor, mix well and put on the plate.
Eggplant against each other
1. Cut the tender eggplant into two halves longitudinally, divide each half into two, be careful not to cut off, keep the roots connected, put it in the steamer and steam for 3 minutes, steam it and take it out to cool.
2. Take two halves of eggplant and place them side by side on the tray, hold the eggplant stem, rotate the disc clockwise into a circle, gently fix it with your hand and toothpick, put it on the plate, and then remove the toothpick.
3. Add a little dashi stock to the bowl (you can replace it with chicken essence monosodium glutamate water without stock), crushed Thai pepper, minced garlic, five-spice brine, peanut butter, light soy sauce, pour it on the eggplant, and garnish with chopped green onion.
Peanuts, sesame seeds, eggplant
1. Remove the eggplant stem, peel and wash, change the knife to a strip about 6 cm long and the thickness of the finger, put it into a hot oil pan, fry for about 1 minute, fry until the surface is golden brown, take it out, and then put it into boiling water to blanch the oil, take it out and drain it for use.
2. Put the eggplant strips into the pot, add an appropriate amount of shrimp paste, monosodium glutamate, chicken powder, sugar, corn starch and mix well, put it in the steamer and steam for 5 minutes, then take out and put it on the plate.
3. Mix the fried peanuts, cooked white sesame seeds, chopped green onion, minced coriander and seafood soy sauce to make a sauce, and pour evenly on the eggplant strips, and the dish is ready.
Celery fungus
1. The fungus is cleanly processed, the celery is picked and washed, the knife is changed and cut into oblique segments, and the red pepper is cut into diamond-shaped slices for color.
2. Heat the oil, stir-fry celery until it is just broken, then add fungus and red pepper and quickly stir-fry well, add salt, monosodium glutamate, fresh soup or water, drizzle water starch, drizzle a little sesame oil, stir-fry evenly, you can get out of the pot and put on the plate.
Scrambled eggs with celery fungus
1. Treat the fungus in advance for later use, pick and wash the celery, change the knife and cut it into segments for later use, then cut some carrot strips for color, and beat a few eggs in the bowl to stir and set aside.
2. Heat the oil, stir-fry the egg mixture and set aside.
3. Heat the oil again, stir-fry celery and carrots until fragrant, stir-fry in fungus, stir-fry well, add salt, light soy sauce, pepper and stir-fry to taste, add eggs and stir-fry evenly out of the pan, and put on a plate.
Braised peanut rice with fungus
1. Clean the raw peanut rice, put it in a cold water pot, add salt, spices (star anise, cinnamon, fragrant leaves, grass fruits, dried peppers, peppercorns), green onion, ginger slices, monosodium glutamate, chicken essence, bring to a boil over high heat, turn to low heat and soak for more than ten minutes, turn off the heat and cool naturally, and soak for more than an hour.
2. Add the treated fungus to the mixing pot, add a little salt, monosodium glutamate, sesame oil and mix well, then add a spoonful of marinated peanut rice, add shredded red pepper and coriander segments, stir well and serve.
Glazed eggplant
1. Remove the eggplant, wash and peel it, cut it into small pieces of about 0.8 cm square, wrap the beaten egg liquid, sprinkle with cornstarch, turn and wrap evenly, put into 60% hot salad oil, soak and fry for 1 minute on low heat until the skin is golden, remove the oil control and set aside.
3. Leave a little base oil in the pot, put in the cane sugar and simmer over low heat, when the sugar juice can be pulled out, then add the fried eggplant, remove the pot from the heat, quickly turn well, sprinkle with cooked white sesame seeds and mix well, put out the pot, and then use chopsticks to quickly disperse, cool and then put on the plate.
Double pepper fungus
1. Soak the fungus, pick and wash it, put it into a pot of boiling water and blanch it, quickly take out the shower to control the moisture, and put it into the mixing pot.
2. Add an appropriate amount of green and red millet spicy rings to the seasoning bowl, add a little salt to marinate, and then mix Maggi fresh and spicy fresh sauce to increase the flavor, then order a pint of fresh soy sauce, a little chicken essence and sesame oil, and finally add a little sugar, a little water or fresh soup, stir and melt, pour into the fungus, mix well, put on a plate, and it is delicious.
Chop pepper okra
1. Cut the fresh okra into heads and tails, wash and drain the water, and neatly put them on a plate for later use.
2. Heat the oil, add the red chopped pepper and stir-fry it slightly until fragrant, then turn off the heat, and then put in the minced garlic, add light soy sauce, steamed fish soy sauce, a little sugar, a little chicken essence, a little pepper, an appropriate amount of chili oil, balsamic vinegar, stir well to make a flavor sauce, directly pour on okra, delicious and ready.
How to prepare the red chopped pepper used in this dish:
1. Wash the red pepper and dry until completely dry without moisture. Then wash the chopping board, knife, container ready to chop pepper, all tools until no oil, and dry in the sun, that is, all tools and containers should not be left with oil and raw water.
2. Finely chop the red pepper, add the peeled garlic cloves and chop them together, put them into the prepared clean container in parts, put salt in parts and stir evenly, pour in white wine, and seal the mouth tightly.
3. Put in a place with air circulation, ferment at room temperature for more than 2 days, then put it in the refrigerator for refrigeration and preservation, marinate for 7 days and open it for consumption or cooking.
Tofu with chilled camelin
1. Wash the camelin, put it into a pot of boiling water and blanch it slightly, quickly fish out and squeeze out the excess water, put it in a fresh-keeping bag or seal it with plastic wrap, put it in the refrigerator for frozen storage, take it out an appropriate amount when eating, melt it in clean water, change the knife and cut it into small pieces and put it into the mixing pot for later use.
2. Use tender tofu for this dish, change the knife and cut it into small pieces, and put it into a slightly open hot water pot to reduce the bean smell of tofu.
3. Boil a little oil, fry the peanuts until fragrant. Then add dried peppers, peppercorns, green onions and garlic, stir-fry until fragrant, and control the oil to fish.
4. Pour the hot oil in the pot directly on the camelin, sprinkle with fragrant peanut rice, cooked sesame seeds, mix in light soy sauce, salt and sesame oil and mix well to serve on a plate.
Fungus green shoot tablets
1. Clean the fungus and set aside, peel the green shoots, change the knife and cut into diamond-shaped slices, and then cut some red pepper with a color.
2. Boiling oil, stir-fry minced garlic until fragrant, stir-fry green shoots until just broken, quickly add fungus and red pepper and stir-fry well, add salt, pepper, appropriate amount of green onion oil and a little sesame oil, stir-fry evenly into the taste, retain the crispness of green shoots, you can take out of the pan and put on the plate.
Celery fungus mixed with peach kernels
1. Freshly peel the walnuts, put them in a pot of boiling water and blanch them slightly, quickly remove and rinse for later use. Cut into oblique pieces and soaked fungus into a pot of boiling water to keep the crispiness of celery, and rinse for later use.
2. First put celery and fungus into the basin, first add some sesame oil and mix well, then add salt, monosodium glutamate, a little sugar, stir evenly, and finally add peach kernels and mix well, you can take it out of the pot and put it on the plate.
Tomatoes with sugar
1. Put the sandy and red tomatoes in a basin of clean water, sprinkle with some salt, scrub them clean, and then cut them into even slices and put them on a plate. Sprinkle a handful of white sugar, you can drizzle some honey will be sweeter.
Tomato omelette soup
1. Beat two eggs into a bowl, beat evenly, fry them in a frying pan, and remove the oil control for later use.
2. Boil oil, add some lard to increase the flavor, add minced green onion and burst, add tomatoes to stir-fry the soup, add some tomato sauce to increase the color, pour an appropriate amount of boiling water, add fried egg liquid, boil over high heat to taste, sprinkle some salt and pepper, sprinkle chopped green onion.
Original tiger skin green pepper
1. Wash the green pepper and remove the stems, peel and slice the garlic.
2. Heat a clean pot, add green pepper to dry frying, add salt and stir for 5-6 minutes, until the skin comes off, back to soft and then out of the pot.
3. Reheat the clean pot, add cooked lard, add tempeh and garlic slices to stir-fry until fragrant, put in the beaten green pepper and stir-fry over low heat, add a little water, then add MSG and dark soy sauce to taste, stir-fry until the flavor comes out of the pot, and put on a plate.
Tomato egg soup
1. Wash the tomatoes, change the knife and cut them into thin slices, put them in a soup pot, sprinkle some dried shrimp and chopped green onion, add a little salt and MSG for later use.
2. Bring the water to a boil, after the water boils, adjust to a slight opening, beat two eggs into the bowl, beat evenly, pour the egg liquid evenly on it, pour it into the soup pot out of the pot, and the soup is ready.
Thick soup baby dish
1. After cleaning the baby vegetables, peel off the outermost layer of leaves, and cut the horizontal slices in half for later use.
2. Take an appropriate amount of large sea rice and soak it in boiling water, peel and cut the ginger into fine pieces, peel and slice the garlic for later use.
3. Gently lift the leaves and tuck the bacon slices flat into each layer of leaves.
4. Add a little salad oil to the pot, add minced ginger and garlic slices when it is 70% hot, stir-fry until fragrant, then stir-fry the soaked sea rice until crispy, cook in the soup and boil, add salt and chicken powder, bring the baby dish to boil, and then change to medium-low heat and soak for five minutes, take out the baby dish and let it cool slightly.
5. Cut the baby dish lengthwise into 5 cm wide pieces and put them on a plate for later use.
6. Simmer the soup in the pot until thick, then evenly pour a little sesame oil and pour it over the baby vegetables.
Roasted potato chips with tomatoes
1. Peel the potatoes and cut them into uniform slices, rinse them with clean water, take out the control water, put them into a pot of boiling water to cut off the water, and fish out the control water for later use.
2. Boiling oil, stir-fry minced ginger and shallots, stir-fry the juice with diced tomatoes and tomato sauce, stir-fry potato slices evenly, add salt, light soy sauce, thirteen spices, pepper, stir-fry to taste, pour water starch to thicken the soup, sprinkle a little chopped leek, you can take it out of the pot and put it on the plate.
Shredded radish soup
1. Peel and cut the radish into even strips, put it in a pot of boiling water, and remove it with a slight amount of water.
2. Soak dried shrimp in boiling water in advance to soften, wash the coriander and chop it with a knife for later use.
3. Heat a clean pot, add lard, cook until fifty percent hot, add an appropriate amount of flour and stir-fry a little, add a little stock, then add shredded radish, dried shrimp, minced ginger, add pepper, salt, monosodium glutamate, cooking wine to taste, sprinkle with minced coriander after boiling, you can come out of the pot, delicious and ready.
Roasted tofu with tomatoes
1. Dice the tofu, put it in a basin, beat two eggs and mix together. Heat the oil, sprinkle with salt, add the tofu wrapped in egg wash, fry until fragrant, and serve for later use.
2. Start the pot and boil the oil again, add a little lard, add minced green onion and ginger and stir-fry until fragrant, add tomato sauce or tomato sauce and stir-fry until fragrant, then add diced tomatoes to boil the soup, pour an appropriate amount of water to boil, add tofu, add salt, pepper, peppercorns, light soy sauce, monosodium glutamate or chicken essence, simmer for 10 minutes on low heat, boil tofu to taste, pour in a little water starch to thicken the soup, you can get out of the pot and put on the plate.
Cucumber fungus mixed with peach kernels
1. Wash the cucumber, change the knife and cut it into diamond-shaped slices, soak the fungus in advance, process it clean and set aside, and put it into the mixing pot separately.
2. Then add millet rings, salt, monosodium glutamate, chicken essence, stir evenly, add the treated peach kernels, pour in an appropriate amount of sesame oil, and finally mix well and put into a plate.
Shredded tomato potatoes
1. Peel and shred the potatoes, rinse and wash them, boil the oil, add the shredded potatoes and stir-fry evenly, add salt, chicken essence and monosodium glutamate, fully stir-fry and cut off, and put out for use.
2. Heat the oil, add green onions and fry until fragrant, add tomatoes and cloves and stir-fry until fragrant, add a little salt, light soy sauce, a little pepper and stir-fry to taste, and then add shredded potatoes to fully stir-fry evenly, then you can take out of the pot and put on the plate.
Sautéed zucchini with tomatoes
1. Wash the tender zucchini, change the knife and cut it into uniform pieces, put it into a basin, sprinkle some salt to pickle, squeeze out the pickled water by hand, and then add clean water to rinse again, take out the water control for later use.
2. Heat the oil, stir-fry the zucchini until it is fresh, and set aside.
3. Heat the oil again, add green onion and garlic and stir-fry until fragrant, add tomato cubes and stir-fry until fragrant, add zucchini and stir-fry well, add salt, a little sugar, a little pepper, a little chicken essence, stir-fry to taste, drizzle a little water starch, drizzle a little sesame oil and mix well, put away the soup, you can take it out of the pot and put it on the plate.
Roasted eggplant with tomatoes
1. Change the eggplant and cut it into hob pieces, coat it with a layer of dry starch, put it into a hot oil pan, fry until the skin is golden brown and crispy, take out the drained oil and set aside.
2. Leave the bottom oil in the pot, add ginger and garlic rice, minced green onion, dried chili festival, fry over low heat until fragrant, add peeled tomato cubes and stir-fry until fragrant, add eggplant cubes and stir-fry well, add salt, soy sauce, thirteen spices, chicken essence, stir-fry into the taste, drizzle water starch to collect juice, pour in a little onion oil to increase the flavor, you can take out of the pot and put on the plate.
Scrambled eggs with tomatoes
1. Peel the tomatoes and cut them into chunks, removing the bowls inside. Beat a few eggs into a bowl, add salt, a little rice vinegar and stir well.
2. Heat the oil, slip in the egg liquid, and set aside after taking it out of the pan.
3. Start the pot again to heat the oil, add some lard to increase the flavor, add minced green onion and stir-fry until fragrant, stir-fry tomatoes to fragrant, add salt, light soy sauce, a little sugar, a little pepper, stir-fry to taste, pour in eggs and stir-fry well, drizzle water starch to thicken, sprinkle with chopped green onions and stir-fry well, take out of the pan and put on a plate.
Fried eggs with tomatoes
1. Beat a few eggs into a bowl, add some salt and pepper, beat well and evenly, fry and fry in a hot oil pan to set the shape, and fish out the oil control for later use.
2. Mix a bowl of juice: add an appropriate amount of sugar, balsamic vinegar, light soy sauce, salt, oyster sauce, water starch to the bowl, stir well and set aside.
3. Leave the bottom oil in the pot, add tomato sauce and tomatoes and fry until viscous, add an appropriate amount of water to boil, add fried eggs, cook in a bowl of juice to taste, drizzle with oil, collect thick soup, and then you can take out of the pot and put on the plate.
Sautéed spicy seeds with tomatoes
1. Remove the green pepper stem, pat it with a knife, and change the knife to cut the segment. Peel the tomatoes and cut them into hob pieces.
2. Boiling oil, add green onion, ginger and garlic, tomatoes and spices together, stir-fry over high heat to fragrant, add salt, peppercorn powder, ginger powder, fennel powder, soy sauce, stir-fry to taste, you can take out of the pot and put on a plate.
Tomatoes, egg pimples
1. Heat the oil, add green onions and stir-fry until fragrant, add tomato sauce and stir-fry the red oil, add diced tomatoes to stir-fry the juice, add an appropriate amount of water to boil the tomatoes into red soup.
2. Add an appropriate amount of flour to the basin, add water in parts, mix with chopsticks into small bumps of uniform size, try not to have dry flour, pour into a boiling soup pot, and then gently stir well with a spoon, add salt, pepper, chicken essence, sesame oil, green onion oil, stir, then drizzle egg liquid, sprinkle with chopped green onion, and then enjoy out of the pot.
Crispy tofu in eggplant sauce
1. Change the tofu knife and cut it into cubes, coat it with a layer of dry starch, preheat the pan, drizzle with salad oil, fry the tofu until it is golden brown and crispy, and set aside.
2. Mix a bowl of juice, a spoonful of tomato sauce or tomato paste, a spoonful and a half of light soy sauce, a spoonful and a half of balsamic vinegar, a spoonful of sugar, an appropriate amount of water starch, stir well and set aside.
3. Boiling oil, add cooked peas and diced ham, minced ginger and garlic and stir-fry until fragrant, stir-fry in a bowl of juice, stir-fry the fried tofu evenly, you can put it on the plate, and the dish is ready.
Spicy crispy tofu
1. Change the tofu to cut thick slices, cook the oil pan until seventy percent hot, add the tofu, fry until golden, and then pour some water into it, not only will not collapse the oil, but also the tofu will be fried more thoroughly, after the moisture is fried, take out the oil control, put on a plate for later.
2. Add a spoonful of coriander, a spoonful of millet spicy, a spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of minced garlic, a spoonful of paprika, add some sesame seeds, splash with hot peanut oil, stir and mix, add three spoons of light soy sauce, two spoons of sesame peanut butter, a spoonful of oyster sauce, and half a spoonful of white sugar, stir well, pour over the fried tofu, and it is delicious.
Red bean barley pumpkin soup
1. Soak red beans and barley in cold water one night in advance. Cut the pumpkin into pieces.
2. Put the soaked red beans and barley into the rice cooker, pour an appropriate amount of water, and then put pumpkin, a handful of dried lilies, (if you like to eat sweet, you can add a few rock sugar or brown sugar) Open the cooking button, and the delicious red bean pumpkin soup is ready.
Roasted tofu with green onions
1. Change the old tofu into slices, fry it in a hot oil pan until the skin is golden brown and crispy, take out the oil control for later, and then cut some small green onions, white green onion and green onion leaves separately.
2. Leave the bottom oil in the pot, add the green onion and white segments to fry until fragrant, add the soybean sauce and fry until the oil sauce is separated, add water that can be boiled without tofu, add tofu, add salt, soy sauce, five-spice powder, pepper, chicken essence, monosodium glutamate, cook on medium-low heat for five minutes, add tofu to taste, add green onion leaves and stir-fry well, pour water starch to thicken, drizzle with oil (that is, green onion oil), you can get out of the pot and put on the plate.
Spicy pastry
1. Take an appropriate amount of non-spicy dried pepper, cut it into segments, sieve off the seeds, pour it into a pot, add peeled crispy peanut kernels, white sesame seeds, Sichuan peppercorn powder, salt, beat two eggs, fully grasp and mix evenly, then add cornstarch, sprinkle some water, and mix thoroughly.
2. Heat the oil, heat the oil, add the spicy pastry mixed, fry until the oil is bright and crispy, and quickly take out the oil control and put it on the plate.
Pot wrapped tofu
1. Change the old tofu knife and cut it into mahjong pieces, sprinkle it with dry starch, stir it evenly, so that each piece of tofu is coated with a layer of dry starch, and then put it into a seventy percent hot oil pot, fry until it floats and sets the shape and fishes it out, wait for the oil temperature to rise to eighty percent hot, fry it in and fry until crispy, you can take it out of the pot to control the oil for later.
2. Heat the oil, add a spoonful of sugar, a spoonful of balsamic vinegar, add a little salt, add an appropriate amount of light soy sauce, boil until viscous, add tofu quickly and mix evenly, you can take it out of the pot and put it on a plate, sprinkle with chopped green onion, and it is delicious.
Homemade tofu soup
1. Prepare the ingredients, change the tender tofu into small dices for later use, change the ham sausage or lunch meat into dices and cut them into cubes for later use, change the shiitake mushrooms to cubes, wash the small green vegetables and cut them into small pieces, and change the tomatoes to cut into small pieces.
2. Boil oil, add green onions and stir-fry fragrant, add an appropriate amount of boiling water and a little water to soak shiitake mushrooms, and then add the prepared ingredients (diced tofu, diced shiitake mushrooms, diced ham, green vegetables, diced shiitake mushrooms, diced tomatoes) over high heat, turn to medium-low heat and cook for two minutes, drizzle in an appropriate amount of egg liquid, season and add salt, pepper, sesame oil, sprinkle with chopped green onion, stir out of the pot and put it in a soup pot, and it is delicious.
Stir-fried tofu
1. Wash and cut the tofu into chunks, fry it in a frying pan when it is golden brown, and drain the oil.
2. Heat the oil pan, stir-fry minced garlic and ginger, inject fresh soup, add cinnamon, cloves, fragrant leaves, minced garlic, sugar, monosodium glutamate, salt, cook for about 30 minutes, put in the fried tofu cubes and cook until they taste, and then dry the juice.
Grilled tofu with shiitake mushrooms
1. Soak the shiitake mushrooms in water to remove the stems, and then soak them in clean water for later use. Cut some green and red pepper flakes to match the color.
2. Cut the old tofu into slices about 0.8 cm thick, put it into a hot oil pan, fry until the skin is golden, then take it out and control the oil for later use.
3. Start the pot again to heat oil, add two star anise, add shiitake mushrooms and stir-fry until fragrant, add green onions, ginger and garlic, cook cooking wine, soy sauce, oyster sauce, stir-fry evenly, add an appropriate amount of water to soak shiitake mushrooms, add salt, add some white sugar into it, bring to a boil over high heat, add tofu and cook for five minutes, then add green and red pepper flakes and stir-fry well, pour water starch to thicken, you can get out of the pot and put on the plate.
Preserved egg bean flower
1. Take out the tender tofu, heat it in the microwave on high for 3 minutes, remove the skin, cut it into large pieces, put it on a plate to cool; Shell the pine egg, cut it into small petals and set aside in the middle of the tofu.
2. Put the chopped green onion, minced green pepper, minced coriander and minced squeezed vegetables on the four corners of the plate, and then put the minced ginger, salt, aged vinegar, light soy sauce, monosodium glutamate, sesame oil and chili oil into a small bowl and mix well, pour over the tofu, and then sprinkle with crushed peanuts before serving.
Steamed tofu with pickled peppers
1. Cut the tender tofu into triangular pieces and place them on a plate.
2. Take an appropriate amount of red pickled pepper and fresh red pepper, remove the stems and seeds and chop, put it in a bowl, chop the Yongchuan tempeh and put it in the bowl, splash seven or eight percent of hot salad oil, add salt, oyster sauce, monosodium glutamate, a little sugar, stir well, pour it on the tofu, steam it for eight minutes, sprinkle with chopped green onion, and have less steamed fish soy sauce, delicious and ready to serve.
Steamed bowl tofu
1. Cut the old tofu into thick slices, fry it in a hot oil pan until golden brown, with dense holes inside, drain the oil out of the pan, change the knife and slice, and put it in the steaming bowl.
2. Mix a sauce: add salt, soy sauce, monosodium glutamate, pepper, star anise, cinnamon, fragrant leaves, ginger and shallots, dried chili pepper to an empty bowl, and finally add a spoonful of fresh soup or boiling water, mix well, and pour into the steaming bowl with tofu.
3. Put the steaming bowl into the steamer, you can spread the fungus yellow cauliflower and other ingredients on top to steam together, steam for more than 40 minutes, you can take out the pot and buckle it on the plate, pour the soup into the pot, hook the thin potato, pour it on the tofu, put shredded green onions and red pepper on top, and it is delicious.
Tofu in oil
1. Tofu uses northern brine tofu (Shaanxi's white water tofu and Yulin tofu are very famous. Steam the whole tofu for 10 minutes on high heat.
2. Break the steamed tofu out of the pot, if you are afraid of hot hands, you can break it into pieces and then steam it, or directly cut it into pieces and steam it. The steamed water must be removed.
3. Prepare slightly spicy dried peppers and dried peppercorns, clean them, washed dried peppers are not easy to fry paste, heat the pot and add a little oil, add dried peppers and dried peppercorns, stir-fry over low heat, stir-fry fragrant and pour out and crush.
4. Sprinkle the crushed chili powder on the steamed tofu, then add chopped green onion and minced garlic, pour fragrant with smoking hot oil, add balsamic vinegar, salt, light soy sauce, Yipin umami, monosodium glutamate, chicken essence, thirteen spices and mix evenly.
Roasted tofu with green onions
1. To make this green onion roasted tofu, old tofu and tender tofu can be, first cut the tofu, put it in a hot water pot to boil water, add soy sauce and a little cooking oil during the process of boiling water, simmer over low heat, and easily boil the tofu over high heat. You can also steam the tofu in the steamer basket for ten minutes before cutting it into chunks.
2. Remove the old skin of the green onion, cut the horseshoe segment, and use a knife to slightly scrape on it to better stimulate the aroma of the green onion.
3. Boiling oil, add a little lard, add green onion segments, stir-fry the green onion fragrant slightly charred, fish out the green onion segments, add stewed broth (make braised pork broth, if you can't directly use fresh soup or water), adjust the soy sauce to color, light soy sauce to extract umami, burn until slightly boiled tofu, simmer over low heat, simmer until flavorful, add five-spice powder, salt, monosodium glutamate, oyster sauce, add fried green onion segments, simmer slightly, pour water starch to thicken the soup, you can get out of the pot and put on the plate. The green onion has a strong aroma and the tofu is smooth and tender, suitable for all ages.
Scrambled eggs with vinegar
1. Beat a few eggs into a bowl, cut some millet minced and set aside some chives.
2. Heat the oil, slide the pan through, then fry the eggs until the bottom is set, then use a spatula to turn the eggs to the other side and fry slightly, and then stir-fry evenly out of the pan for later use.
3. Heat the oil, add minced millet pepper and chives to stir-fry slightly, cook an appropriate amount of aged vinegar or balsamic vinegar, a little soy sauce, an appropriate amount of light soy sauce, oyster sauce, add eggs, drizzle some water on the side of the pot, stir-fry evenly, you can take out the pot and put on the plate.
Sesame sauce gluten
1. Cut the gluten into pieces or strips, put it in clean water to wash, and then squeeze out the excess water and put it into the basin (you can also use boiling water to blanch it slightly, and then cool the water to squeeze out the excess water).
2. Mix a sesame sauce sauce, add an appropriate amount of sesame paste to the bowl, then some peanut butter, add a little sesame oil, stir well and dilute it, then add salt, soy sauce, sugar, balsamic vinegar, pepper, oyster sauce, monosodium glutamate, stir well, you can add some chili red oil, mix well.
3. Pour the seasoned sesame sauce into the gluten, mix well again, and serve.
Stir-fry shredded potatoes
1. Peel and wash the potatoes, change the knife and cut into uniform filament, not too thick or too fine, slightly thinner than two thick filament. Then soak in a basin of clean water for a while, wash off the excess starch of the potatoes, and remove the controlled water for later use.
2. Start the pot and heat the oil, use the oil to slide through the pot to prevent sticking to the pan, no need to add any material head to burst the pan, directly into the potato shreds and stir-fry, quickly stir-fry until just broken, maintain the crispness of the shredded potatoes, drizzle a little water on the side of the pot, you can add some green and red pepper shreds or leeks into the color matching, and finally add salt, a little chicken essence monosodium glutamate, quickly stir-fry evenly, you can get out of the pot and put on the plate, this stir-fried shredded potato is ready.
Scrambled eggs in sauce
1. Beat a few eggs into a bowl, add some salt and white vinegar, stir well, and then cut some "horseshoe" shaped green onions.
2. Heat the oil, stir-fry the egg liquid, stir-fry, and set aside.
3. Heat the oil again, add green onion and fry until fragrant, add soybean sauce (Northeast sauce or Yingkou sauce is even, if not, you can also use diluted dry yellow sauce or sweet noodle sauce, the taste is slightly different), stir-fry until the oil sauce is separated, and then add the eggs to fully stir-fry evenly, add fresh soy sauce, a little salt, a little thirteen spices, a little oyster sauce, chicken essence, stir-fry into the taste, you can take it out of the pot and put it on the plate.
Shredded potatoes with vinegar
1. Peel and wash the potatoes, change the knife and cut them into fine strips, rinse and remove for later use. Cut some green and red pepper strips to match the color.
2. Bring the pot to a boil, put the shredded potatoes into the pot of boiling water for about 20 seconds, blanch until it is just broken, but maintain the brittleness of the shredded potatoes, take out the shower, control the moisture for later use.
3. Start the pot and boil oil, cook an appropriate amount of white vinegar to increase the aroma, cook into light soy sauce, quickly stir-fry with shredded potatoes evenly, add salt, monosodium glutamate water, add green pepper shreds and stir-fry evenly, and then cook an appropriate amount of white vinegar along the side of the pot to raise the sour taste, stir-fry the green pepper shreds until broken, you can take it out of the pot and put it on the plate.
Scrambled eggs with chives
1. Beat a few eggs into a bowl, add some salt, add some water starch, stir well and set aside. Cut some chives into pieces, separate the white green onion and green onion leaves.
2. Heat the oil, add the green onion white and stir-fry fragrant, add the egg liquid, then add the green onion leaves, cook a little light soy sauce on the side of the pot, quickly stir-fry evenly, and then you can take it out of the pot and put it on the plate.
Scrambled eggs with shredded carrots
1. Clean the carrots, change the knife and cut into shreds, and then cut some green pepper or chives for later use. Beat a few more eggs into the bowl and beat well to set aside.
2. Heat the oil, the oil temperature is about 30%, add the egg liquid and fry it for later use.
3. Heat the oil again, add green onion and garlic minced and stir-fry until fragrant, stir-fry with shredded carrots to fragrant, add soy sauce, salt, monosodium glutamate or oyster sauce, stir-fry and break the raw, add shredded green pepper, add eggs and stir-fry evenly, drizzle a little sesame oil, mix well out of the pot, and put on a plate.
Sour and spicy shredded potatoes
1. Clean the potatoes, change the knife and cut the shreds evenly, rinse them clean, and control the moisture for later use. You can cut some shredded green peppers to match the color, and then prepare some dried chili festivals.
2. Start the pot and heat the oil, put in an appropriate amount of dried chili festival and fry over low heat to fragrant, add shredded potatoes and stir-fry evenly, add salt, light soy sauce, monosodium glutamate, stir-fry into the taste, add a little water to the side of the pot, fry until the potato shreds are just broken, be sure to keep the shredded potatoes crisp and tender, then add shredded green peppers, cook in the vinegar on the side of the pot, quickly stir-fry evenly, put them on a plate, and it is delicious.
Soybean sprouts mixed with gluten
1. Pick and wash the soybean sprouts, put them into a pot of boiling water, add some alkali noodles, add some cooking oil, boil and break the life, quickly take out the cool water, control the moisture for later use.
2. Change the gluten knife and cut the thick strips, also put it into the pot and blanch for a few seconds, quickly take out the shower, squeeze out the excess water for later use.
3. Add coarse chili noodles, dried chili festival, minced ginger and garlic, simmer with hot oil, then add salt, fresh, balsamic vinegar, monosodium glutamate, sesame oil, stir evenly, and finally add soybean sprouts and gluten, coriander, stir evenly, and then you can put on the plate.
Scrambled eggs with grandma's dishes
1. Prepare a package of grandmother's vegetables, then cut some green and red wattle strips, change the knife and cut into circles for later use. Beat a few eggs in a bowl and stir well to set aside.
2. Heat oil, stir-fry eggs, stir-fry, set aside.
3. Heat the oil again, add minced garlic and green and red wattle strips to fry until fragrant, stir-fry the grandmother's vegetables to fragrant, add the eggs and stir-fry evenly, drizzle a little sesame oil and mix well out of the pot and put on the plate.
Fried poached eggs with green peppers
1. Heat the oil, slip the pan through, beat an egg, fry into a poached egg and fry five or six.
2. Remove the green pepper and wash it, change the knife and cut it into pieces, change the millet spicy knife and cut it into small pieces, pat a few garlic, cut some green onion granules for later use.
3. Boiling oil, add garlic, green onion and millet spicy stir-fry, then add green pepper and stir-fry until fragrant, add poached egg and stir-fry evenly, add an appropriate amount of light soy sauce, oyster sauce, white sugar, balsamic vinegar, a little salt, a little pepper, fully stir-fry into the taste, out of the pot and put on the plate, delicious ready.
Old vinegar shredded potatoes
1. Peel and wash the potatoes and cut them into uniform shreds, rinse them clean, put them into a pot of boiling water and blanch them for life, remember to retain the brittleness of the shredded potatoes, generally blanch for about 20 seconds, take out the shower and control water for later use.
2. Start the pot to heat oil, fry the dried peppercorns fragrantly, take out the peppercorns, and then add the dried peppers, ginger and garlic slices to fry until fragrant, directly cook an appropriate amount of old aged vinegar (directly stir-fry this step can be omitted, and finally cook vinegar before starting the pot), you can add some raw soy sauce to fry slightly, and then add shredded potatoes and stir-fry evenly, drizzle a little water on the side of the pot, add salt, light soy sauce, chicken essence, monosodium glutamate, add green and red pepper shreds, stir-fry into the taste, green and red pepper shreds are broken, cook old vinegar on the side of the pot, stir-fry evenly, stir-fry vinegar aroma, out of the pot and put on the plate, delicious and ready.
Chop the scrambled eggs with chili
1. Beat a few eggs into a bowl, stir-fry in oil and stir-fry for later use.
2. Heat the oil again, add an appropriate amount of chopped chili, fresh millet spicy powder, burst the aroma, put in the eggs scrambled in advance, cook a little balsamic vinegar and a pint of fresh, drizzle a little sesame oil, stir-fry evenly and you can get out of the pot and put on the plate.
Homemade shredded potatoes
1. Peel and wash the potatoes, change the knife and cut them into uniform silk, rinse them clean, and fish out the controlled water for later use. Then peel the pork belly, change the knife and cut it into shreds, put it in a bowl, add green onion, ginger and garlic slices, dried chili, add salt, braised soy sauce, light soy sauce, thirteen spices, Sichuan peppercorn powder, ginger powder, fennel powder, monosodium glutamate, chicken essence, a little balsamic vinegar, no stir-fry directly in the pan.
2. Start the pot and boil oil, add shredded pork belly and seasoning, stir-fry fragrant, shredded meat changes color, add shredded potatoes, stir-fry evenly, drizzle a little boiling water on the side of the pot, you can add some green and red pepper shreds, stir-fry and cut raw, out of the pot and put on the plate, delicious and ready.
Stir-fry vermicelli with shredded potatoes
1. Soak the dry vermicelli in cold water, clean it, change it into equal long sections, add salt, soy sauce, pepper, chicken essence, sesame oil, stir well and set aside.
2. Peel and wash the potatoes, change the knife and cut them into uniform silk, rinse them, and take out the controlled water for later use. The side dish can be cut into chives or garlic seedlings and green peppers.
3. Boiling oil, add ginger and garlic slices, dried chili pepper and stir-fry until fragrant, add shredded potatoes and stir-fry evenly, pour a little water on the side of the pot, stir-fry shredded potatoes and break the raw, add vermicelli and leek segments, stir-fry red pepper shreds to make the pot gas, leeks can be put out and put on a plate, delicious and ready.
Scrambled eggs with coriander
1. Add a few eggs to the bowl, add salt, a little thirteen spices, Sichuan peppercorn powder and pepper, stir well, add the coriander cut in advance, stir well.
2. Boiling oil, put the coriander stalk into the pot and fry until fragrant, then fry the coriander egg liquid until set, stir-fry evenly, you can take it out of the pot and put it on the plate, delicious and ready.
Scrambled eggs with shredded potatoes
1. Peel and wash the potatoes, change the knife and cut them into uniform silk, rinse them clean, and fish out the controlled water for later use.
2. Beat a few eggs into a bowl, add some salt, add some white vinegar, drizzle a few drops of sesame oil and beat evenly. Heat the oil, stir-fry the egg mixture and set aside.
3. Start the pot again to heat the oil, add garlic shredded frying pan, add shredded potatoes and stir-fry evenly, pour a little water on the side of the pot, add salt, a little light soy sauce, monosodium glutamate, stir-fry into the taste, stir-fry and break the raw, add eggs and fry well, sprinkle some green onions or millet spicy rings to garnish, and put on a plate.
Flavored shredded potatoes
1. Peel and wash the potatoes, change the knife and cut them into uniform silk, rinse twice to remove the excess water, sprinkle with dry starch and mix evenly, and sift off the excess starch.
2. Cut some shredded green onion, shredded onion, shredded garlic, shredded ginger, shredded green pepper, coriander stalk, dried chili shredded and set aside.
3. Heat the oil, the oil temperature is six or seven, add shredded potatoes, soak and fry, and then shake it off with a fence, maintain a constant temperature, fry until golden brown and crispy and take out the control oil.
4. Leave the bottom oil in the pot, add ginger and garlic shreds, dried chili shreds and stir-fry until fragrant, add a spoonful of white sugar and balsamic vinegar, appropriate amount of light soy sauce, boil until viscous, quickly pour in shredded potatoes, shredded onions, shredded green onions, shredded green peppers, coriander segments, quickly stir-fry evenly, then add salt, fresh food, pepper, monosodium glutamate or chicken essence, stir-fry again evenly, pour in a little chili oil, peppercorn oil, sesame oil and mix evenly, out of the pan and put on the plate.
Shredded millet potatoes
1. Prepare a handful of millet to rinse, add an appropriate amount of water and a little salad oil, steam like steamed white rice, and set aside.
2. Start the pot and boil oil, add lard to boil, add a small amount of millet rice, green onion, ginger and garlic, dried chili and stir-fry until fragrant, add shredded potatoes and stir-fry evenly, adjust to braised soy sauce to color, then add salt, peppercorn powder, ginger powder, a little fennel powder, stir-fry into the taste, after the shredded potatoes are broken, add leek segments, chicken essence and MSG, stir-fry until the leeks are broken, drizzle a little sesame oil, mix well out of the pot and put on the plate, delicious and ready.
Sautéed mashed potatoes with sauerkraut
1. Soak and wash the pickled sauerkraut with Chinese cabbage, dry the water, change the knife and chop it for later use. By the way, chop some chopped millet pepper, green onion, ginger and garlic, and chopped coriander stalk.
2. Wash the potatoes, steam them thoroughly, peel off the skin, and mash them into a puree for later use.
3. Start the pot and boil oil, then add some lard, fry peppercorns and take them out, add green onion, ginger and garlic, millet spicy crush, coriander stalk crushed and stir-fry fragrant, stir-fry sauerkraut to fragrant, stir-fry excess water vapor, add a little salt, soy sauce, peppercorn powder, pepper, monosodium glutamate, less sugar, stir-fry into the taste, add mashed potatoes and stir-fry evenly, drizzle a little balsamic vinegar and sesame oil on the side of the pot, stir and mix evenly, take out of the pot and put on the plate, delicious and ready.
Okra mashed potatoes
1. Wash the okra, put it in a pot of boiling water, add some oil and salt, blanch for 10 minutes, remove it and put it in a bowl, fill it with steamed mashed potatoes, and put it upside down on a plate for later use.
2. Add a little oil to the pan, cook soy sauce, oyster sauce, pepper, a little salt, chicken essence, drizzle a little water starch, put away the juice, drizzle on okra, and it is delicious.
Steamed celery leaves
1. Clean the celery leaves, boil the water pot slightly, take out the excess water, put it into the basin, add a little cooking oil and mix evenly, then pat a thin layer of flour, pour it into the steamer, steam for 8 minutes and cook.
2. After coming out of the pan, shake it off, put it on a plate, and prepare a garlic paste dish (garlic paste, balsamic vinegar, salt, monosodium glutamate, soy sauce, chili oil, sesame oil and mix well) and serve together.
Braised celery soybean sprouts
1. Clean the soybean sprouts and celery separately, and then put them into a pot of boiling water to break the water, take out the cooling and control water, and put them into the mixing pot.
2. Then add dried chili peppercorns, stir fragrant with hot oil, quickly stir and mix evenly, then add salt, light soy sauce, chicken essence or monosodium glutamate, sesame oil, quickly mix well and serve on a plate.
Dry fried mushrooms
1. Pick and wash the mushrooms, rinse them, and soak them in light salted water for a few minutes, then drain the excess water for later use.
2. Add an appropriate amount of corn starch to the pot, beat two eggs, a little cooking oil, stir well, add salt, chicken essence, pepper, and some peppercorn powder (it is best to stir-fry crispy dried peppercorns, crushed into powder, so that it is the most fragrant), stir thoroughly until strong, yogurt thick paste.
3. Start the pot and boil the oil, the oil temperature is five into the heat, the mushrooms are put into the paste and mixed evenly, one by one into the oil pot, fry until the shape is taken out, wait for the oil temperature to rise to six or seven percent, fry until the skin is golden and crispy, take out of the pan to control the oil, put it on a plate, sprinkle with pepper salt or barbecue ingredients, crispy outside and tender inside, can be delicious.
Dry fried beans
1. Pick and wash the beans, change the knife and cut them into equal segments, put them into a pot of boiling water and blanch them, and fish out the green color for later use.
2. Prepare a batter, add an appropriate amount of flour and starch to the basin, you can add it in half, and then beat two eggs, stir well with some salt and chicken essence, and stir until thick.
3. Heat the oil, heat the oil at 60%, wrap the beans in batter, put them into the pot one by one, fry until the beans float, the skin is golden, take out the control oil, put it on a plate, sprinkle with dry ingredients and enjoy.
Steamed beans
1. Pick and wash the beans, break them into equal segments, rinse them clean, add a little cooking oil, add a little alkaline noodles, a little salt, stir well, sprinkle with a little starch and an appropriate amount of flour, gently stir and mix evenly, so that the beans are thinly coated with a layer of dry powder, put into the steamer, steam for about 10 minutes to cook, shake out of the pot and set aside.
2. Mix a sauce, boil oil, add green onion, ginger and garlic minced and stir-fry until fragrant, add chili powder and stir-fry red oil, add diced tomatoes to stir-fry the juice, add salt, mixed noodles, monosodium glutamate, chicken essence, light soy sauce, diced green pepper, stir-fry until flavored, drizzle a little sesame oil, you can take it out of the pot for later.
3. Serve the steamed beans with the sauce, which can be dipped in or mixed to eat.
Small stir-fried eggplant and diced potatoes
1. Clean the eggplant and potatoes separately, change the knife and cut into cubes, put them into a hot oil pan, fry until the skin is slightly browned, and then take out the oil control for later use.
2. Cut the millet spicy rings, cut the garlic seedlings into small pieces, cut a little onion into small cubes, and cut the green onion, ginger and garlic into small cubes.
3. Boiling oil, add some lard into it, then add green onion, ginger, garlic, millet spicy and fragrant, add fried eggplant and diced potatoes and stir-fry evenly, add salt, Maggi fresh and spicy fresh sauce, thirteen spices, monosodium glutamate, a little sugar, add garlic seedlings, stir-fry into flavor, drizzle a little oil can be out of the pot and put on the plate.
Dry potato chips
1. Peel and wash the potatoes, change the knife and cut them into thin slices of coins, put them in clean water, add some salt and alkali or some edible alum, soak for a while, and take out the water control for later use.
2. Start the pot and heat the oil, the oil temperature is three percent, put in the potato chips, keep the constant temperature, fry until the potato chips float, turn to slightly yellow and take out, wait for the oil temperature to rise to 50% hot, fry in the oil pan for a few seconds, fry until slightly crispy and quickly take out the control oil, put it in a crispy and crispy after cooling, put it on a plate, sprinkle with spicy and fresh, and it is delicious.
Homemade fried potato buns
1. Make potato buns, peel and wash the potatoes, use the wiper or grinder to make a paste, add clean water to clean, fish it out to squeeze out excess water, put it into the basin for backup, wash out the water for precipitation, the bottom can get potato starch, also pour into the basin, stir well, rub into small balls, put it in the steamer, steam for more than ten minutes, steam it can be taken out of the pot to cool and set aside, you can also cut it with a knife.
2. Heat the oil, add a little lard, add green onion, ginger and garlic, dried pepper and peppercorn and stir-fry until fragrant, add shredded green pepper and potato steamed buns, stir-fry until fragrant, add salt, soy sauce, chicken essence and monosodium glutamate, cook a little balsamic vinegar, stir-fry to taste, and then you can get out of the pan and put on the plate.
Pumpkin steamed eggs
1. Clean the small pumpkin, cut it with a knife at a third of the pumpkin, dig out the bowl inside, beat an egg, a few rock sugar, a few goji berries, less salt, cover the pumpkin, put it in the steamer, steam for more than 20 minutes, steam it thoroughly, take it out of the pot and put it on a plate to enjoy.
Roasted eggplant strips with roasted beans
1. Treat the beans and eggplant cleanly, cut the beans into sections, and cut the eggplant into strips. Fry in a frying pan until tiger skin, drain the oil.
2. Leave the bottom oil in the pot, add green onion, ginger and garlic, stir-fry dried peppers and peppercorns until fragrant, add beans and eggplants, add salt, spicy fresh sauce, light soy sauce, chicken essence, monosodium glutamate, stir-fry to taste, add drunkard peanuts, peppercorn oil, sesame oil, fully stir-fry evenly and then out of the pot and put on the plate.
Stir-fried cabbage with shiitake mushrooms
1. Fresh shiitake mushrooms are cleaned, cut or strip with a knife, picked and washed cabbage, and sliced or thin strips with a knife. Cut a few chives into pieces and set aside.
2. Heat the oil, stir-fry the cabbage a few times, and then drain the water for later use.
3. Heat the oil again, add green onion and garlic slices to fry until fragrant, add shiitake mushrooms and stir-fry until fragrant, add cabbage and stir-fry evenly, add salt, light soy sauce, a little MSG and pepper and stir-fry to taste, drizzle water starch to thicken the potato, add a little sesame oil and chives, stir-fry evenly and then out of the pot and put on the plate.
Diced potatoes
1. Peel and wash the potatoes, change the knife and cut into small cubes, put them into a pot of boiling water, cut them off, and fish out the controlled water for use.
2. Boiling oil, add green onion, ginger and garlic, dried chili festival, flavored tempeh paste, stir-fry until fragrant, quickly add diced potatoes and stir-fry evenly, pour a little water on the side of the pot, add soy sauce, monosodium glutamate and a little sugar, stir evenly to get out of the pot, delicious and ready.
Dry roasted eggplant strips
1. Wash and cut the eggplant into evenly cut strips, add a little salt to marinate, squeeze out the excess water, sprinkle in starch, stir evenly, cook a little water, and then sprinkle a little starch, and wrap evenly.
2. Heat the oil pan for 60%, add eggplant strips, fry until set, take out, the oil temperature rises to 70%, and then fry the eggplant strips until golden brown and crispy to take out the oil control.
3. Leave the bottom oil in the pot, add dried pepper, peppercorns, green onion, ginger and garlic slices and stir-fry until fragrant, add eggplant and stir-fry evenly, add salt, monosodium glutamate, chicken essence, Sichuan peppercorn powder, chili powder and mix evenly, then you can take out the pot and put on the plate.
Small fried eggplant
1. Cut the clean tender eggplant into hob pieces, heat the pot, add some oil, sprinkle some salt, change the eggplant to medium-low heat, cover the pot, simmer for three or five minutes, open the lid, stir evenly, adjust the light soy sauce, mix the noodles, red oil, minced garlic, chopped green onion, a little coriander, stir-fry evenly and quickly out of the pot, and put on a plate.
Steamed eggplant with garlic
1. Peel the eggplant, cut into coarse strips, steam for seven or eight minutes, squeeze the excess water out of the pan, and put it on a plate.
2. Mince the garlic, fry half of it in the pan until fragrant, put it in a bowl, add the other half of the minced garlic, add salt, very fresh taste, soy sauce, chicken essence, a little sugar, stir well, evenly pour on the eggplant, and finally sprinkle with minced Thai pepper and green onion to garnish, you can serve.
Tomato Horn Love
1. Pick and wash the cowpeas, change the knife and cut the long sections, remove the eggplant stems, wash and change the knife and cut the long strips.
2. Boiling oil, add eggplant at 60% oil temperature, fry eggplant for 30 seconds, put cowpeas, cowpea tiger skin quickly fished out the control oil, and then rinse with cold water, set aside for later.
3. Heat the oil, add pork belly slices to stir-fry the remaining oil, add garlic slices, millet spicy, dried chili pepper and stir-fry until fragrant, add a little oyster sauce and stir-fry until fragrant, add cowpeas and eggplant, stir-fry evenly, add salt, light soy sauce and MSG, stir-fry to taste and you can take it out of the pot and put it on a plate.
Steamed vegetable rolls with chopped pepper vermicelli
1. Wash the cabbage leaves, remove the water to cool, roll the adjusted minced meat into the cabbage leaves, and arrange it around the plate. Place the soaked vermicelli in the middle of the plate, spread with half fried garlic and chopped pickled peppers. Steam for 10 minutes on high heat and then come out of the pot.
2. Directly drizzle the steamed fish soy sauce, sesame oil, sprinkle the other half of the fried garlic, and the dish is ready.
Dry roasted potato strips
1. Peel and wash the potatoes, cut the thick strips of chopsticks, add a little salt to pickle, put in clean water to clean, take out the controlled dry water, sprinkle dry starch, spray some water, and then sprinkle dry starch and mix evenly.
2. The oil temperature is 60% or 70%, add potato strips and fry until the skin is crispy, remove the oil control and set aside.
3. Leave the bottom oil in the pot, add dried pepper, dried peppercorns, ginger and garlic slices and stir-fry until fragrant, add potato strips and stir-fry evenly, add salt, a little sugar, light soy sauce, balsamic vinegar, monosodium glutamate, peppercorn oil, sesame oil, stir-fry evenly to taste, out of the pot and put on the plate.
Sauerkraut fried vermicelli
1. Sauerkraut pickled in Chinese cabbage, change the knife and cut into shreds, put it in a basin of clean water, soak for a while, reduce the salty taste, and squeeze out the excess water for later use.
2. Boil oil, add green onions and fry fragrant, add a spoonful of water to boil, add vermicelli, add soy sauce, light soy sauce, a little salt, pepper, thirteen spices, burn until flavorful, collect the soup, take out the pot and set aside.
3. Start the pot again to heat oil, add some lard or burst some pork belly, add ginger and garlic to fry fragrant, add sauerkraut to stir-fry fragrant, add treated vermicelli, add MSG and a little sesame oil, stir-fry well and then out of the pot and put on the plate.
Vinegar slipped cabbage
1. Pick and wash the cabbage, slice the cabbage leaves directly, and cut the blade with the cabbage gang. Boiling oil, stir-fry the cabbage first, and then drain the water for later use.
2. Mix a bowl of juice, add a little salt, soy sauce, an appropriate amount of aged vinegar, a little sugar, chicken essence and water starch to the bowl and stir well.
3. Boiling oil, add minced green onion and garlic slices to fry the pan, cook a little aged vinegar to fragrant, quickly add cabbage and stir-fry evenly, cook into a bowl of juice, stir-fry evenly, you can take out the pot and put on the plate.
Homemade diced potatoes
1. Treat the potatoes cleanly, change the knife and cut into small dices, cut the green and red peppers into small cubes for later use, and pick and wash some coriander and cut small dices for later use.
2. Boiling oil, add a little latr, add green onion, ginger and garlic to fry until fragrant, add diced potatoes and stir-fry until fragrant, stir-fry soy sauce, light soy sauce, salt, pepper, chicken essence and stir-fry until fragrant, add diced green and red pepper and stir-fry well, then you can take out of the pot and put on the plate.
Braised eggplant strips
1. Peel and cut the eggplant into coarse strips, coat with a layer of corn starch, fry in a hot oil pan until ripe, remove the drained oil and set aside.
2. Leave the bottom oil in the pot, fry the green onion and white segments, pour a little water to boil, add salt, soy sauce, sugar, light soy sauce, oyster sauce, water starch, collect the juice, add fried eggplant strips, quickly stir-fry evenly, and put it on a plate.
Scrambled tofu with eggs
1. Mix a sauce first: add an appropriate amount of soy sauce, light soy sauce, oyster sauce, monosodium glutamate, a little sugar, a little white vinegar, pepper, water starch to the bowl, and stir the millet rings well for later use.
2. Boiling oil, directly put in a whole piece of tofu, use a spatula to scoop into small pieces, fry until golden brown on three sides, pour into the bowl of eggs beaten in advance, scramble the eggs, cook in the sauce, put in the leek segments, stir-fry evenly until the leeks are broken, and then you can take out the pot and put on the plate.
Small roasted diced eggplant
1. Remove the eggplant, peel and wash it, change the knife and cut into small dices for later use, cut the green and red pepper into small pieces for later use, and change the onion a little to cut into small dices for later use.
2. Heat the oil, add diced eggplant and stir-fry the excess water, stir-fry until slightly wilted and set aside.
3. Heat the oil, point the lard, add diced onion, green and red pepper, ginger onion and garlic and stir-fry until fragrant, then add diced eggplant and stir-fry well, add a little water to the side of the pot, add Maggi fresh and spicy fresh sauce, a pint of freshness, a little salt, stir-fry into the taste, a little pepper, oyster sauce, stir-fry into the taste, hook a little thin potato, drizzle a little sesame oil, you can get out of the pot and put on the plate.
Flavored fries
1. Peel the potatoes, wash and cut into coarse strips, soak them in light salt water, take out the controlled dry water, wrap the corn starch, put them in the bottom of the oil pan and fry them at temperature to set the shape, the oil temperature rises, and fry until crispy and take out the control oil.
2. Leave a little base oil in the pot, add dried chili pepper and stir-fry crisp, turn off the heat, add potato strips, sprinkle barbecue powder, black pepper, sprinkle while turning the pan, stir evenly out of the pan and put on the plate.
Chilled eggs
1. Hard-boiled eggs, peeled and cut orange petals on a plate.
2. Add green and red millet to the bowl, add salt to marinate, then add garlic paste, balsamic vinegar, extremely fresh soy sauce, monosodium glutamate, a little sugar, sesame oil and mix well, pour it over the egg and make it delicious.
Rotten cabbage
1. Clean the cabbage, cut the top knife into fine strips, boil the oil, add the cabbage shreds and fry the wilts, and drain the excess water.
2. Start the pot again to boil oil, add egg liquid and stir-fry fragrantly, add green onion and ginger frying pan, put shrimp skin, add cabbage shreds to stir-fry fragrant, add an appropriate amount of water and the dish level, bring to a boil over high heat, turn to medium-low heat to boil the cabbage, add salt, pepper, sesame oil, stir evenly and then you can get out of the pot and put on the plate.
Garlic zucchini
Wash the zucchini and cut into coarse strips, peel and mince the garlic, and cut the millet into rings.
Stir-fry the oil, add minced garlic and millet spicy stir-fry, stir-fry zucchini and cut off, add Maggi fresh soy sauce, light soy sauce, salt, oyster sauce, drizzle sesame oil, stir-fry evenly out of the pot and put on a plate.
Northwest farmhouse roasted eggplant
1. Peel and cut the eggplant into hob pieces, cover with corn starch, fry in a seventy percent hot oil pan until the skin is golden, drain the pan and set aside.
2. Leave the bottom oil in the pot, add ginger and green onion and garlic to fry fragrant, add onion and green and red pepper flakes and stir-fry until fragrant, add eggplant and stir-fry well, add salt, soy sauce, light soy sauce, thirteen spices, monosodium glutamate, chicken essence, water starch, stir-fry evenly, collect the juice, you can take out the pot and put on the plate.
Cabbage tofu
1. Slice the old tofu with a knife, preheat the pan, add a little cooking oil, sprinkle some salt, fry the tofu until golden brown on both sides, take out of the pan and set aside. Take the young cabbage, change the knife, slice it, rinse it and set it aside.
2. Boiling oil, add green onion and ginger slices, millet spicy stir-fry, stir-fry cabbage to fragrant, add a little water, add tofu, after the cabbage is broken, add salt, light soy sauce, pepper, monosodium glutamate, chicken essence, sesame oil drizzle a little water starch to collect the soup, drizzle a little sesame oil and stir-fry out of the pot and put on the plate, delicious and ready.
Shrimp skin cabbage soup
1. Boiling oil, add a handful of shrimp skin over low heat and stir-fry until fragrant, add an appropriate amount of boiling water, add the cut cabbage, stew the paste over medium-low heat, add salt and a little sesame oil to eat.
Stir-fried leeks and dried fragrant
1. Pick and wash the leeks and cut them, change the dried fragrant into knives, and put them into a pot of boiling water to soak the water, and fish out the control water.
2. Boil oil, add dried chili, green onion and ginger to fry the pan, stir-fry the dried fragrant and fragrant, add salt, spicy fresh sauce, chicken essence stir-fry to taste, add leek segments and stir-fry raw, drizzle with oil to get out of the pot.
Cumin potato sausage
1. Peel and cut the potatoes into even cubes, wash them with water control and set aside, remove the skin of the ham sausage, change the knife and cut the sections for later use.
2. Start the pot and boil oil, sprinkle some salt in advance, add salt to prevent sticking to the pan, and at the same time there will be the aroma of salt baking, pour the potatoes into the pan and fry until the skin is slightly browned, put out and set aside.
3. Heat the oil again, stir-fry the ham sausages until fragrant, add chili powder, cumin powder, a little Sichuan peppercorn powder, peeled white sesame seeds and stir-fry until fragrant, add fried potatoes, quickly stir-fry well, sprinkle with chopped chives, and then you can get out of the pan and put on the plate.
Oyster sauce cabbage three-stranded rolls
1. Take an appropriate amount of cabbage leaves, boil water and boil out of the pot and let it cool. Cut the green radish, carrot and tofu skin into thin strips. Roll the three strands into cabbage rolls, cut through the middle, and place on a plate.
2. Prepare a dipping bowl of juice, start the pan and heat the oil, add minced garlic and fry, add oyster sauce, salt, MSG, cook a pint of fresh soy sauce, add a little sesame oil, stir well out of the pot and pour into a small bowl dipping dish. Place the dipping in the center of the plate and serve for dipping.
Dry roasted soybean sprouts noodles
1. Soak the noodles in clean water in advance, and fish out the water control for later use. Pick and wash the soybean sprouts and control the water for later use.
2. Start the pot and heat the oil, add some lard and stir-fry to make it more fragrant, add dried chili festival, dried peppercorns, green onions, ginger and garlic to fry fragrant, add soybean sprouts and stir-fry the raw raw, and then add the noodles to stir-fry the fragrant, add salt, soy sauce, light soy sauce, thirteen spices or five-spice powder, a little monosodium glutamate and chicken essence, stir-fry until fragrant, you can add some leek segments to stir-fry the raw food, out of the pot and put on the plate, delicious and ready.
Garlic eggplant with potatoes
1. Wash the eggplant and cut the coarse strips, peel the potatoes and cut the same strips, put them in the steamer and steam for eight minutes to cook.
2. Heat the oil, add more minced garlic and ginger to fry until fragrant, add chili powder and stir-fry red oil, add potatoes and eggplant to quickly stir-fry evenly, add salt, soy sauce, monosodium glutamate, peppercorn oil, sprinkle green onion, stir evenly and then out of the pot and put on the plate.
Fried bean leaves
1. Pick and wash the cowpeas, change the knife and cut into sections, put them into a pot of boiling water and cook until they are seven ripe and set aside. Rinse the bean leaves, blanch them in boiling water, blanch until the leaves are soft, blanching water can remove the bitter taste of the bean leaves.
2. Boiling oil, stir-fry minced garlic until fragrant, stir-fry beans and bean leaves, add a little water to the side of the pot, simply add salt, light soy sauce, monosodium glutamate, chicken essence, stir-fry to taste, drizzle a little sesame oil and mix evenly out of the pot and put on a plate, ready to eat.
Roasted beans in sauce
1. Pick and wash the green beans, change the knife and cut into shreds, and cut the ginger and garlic into nail slices separately.
2. Boiling oil, add ginger and garlic slices to fry fragrant, add bean carob shreds and stir-fry fragrant, add salt, soybean soy sauce, light soy sauce, thirteen spices, peppercorn powder, monosodium glutamate, stir-fry to taste, add a little water to the side of the pot, cook over medium-low heat until the beans are ripe, drizzle a little water starch to thicken, you can drizzle the oil and stir-fry well, out of the pot and put on the plate.
Beijing cake cabbage
1. Cut the cabbage knife into shreds or cut the phoenix flower knife, put it in a cold basin of clean water and soak for a short time, take out the controlled dry water, and put it into the basin.
2. Then season and add a little salt, an appropriate amount of white sugar, white vinegar, gently stir well, the ratio of white sugar and white vinegar is 1:1.5. Load on a disk. Top the cabbage with pre-cut hawthorn cake shreds, sprinkle with some sugar, and it's delicious.
Chilled peanut rice
1. Put raw peanut rice into a pot of boiling water, add salt and five-spice packets, cook for 20 minutes on medium-low heat, turn off the heat and soak until cool.
2. Cut some diced carrots and cucumbers, put them into a mixing pot, add an appropriate amount of boiled peanut rice, add salt, MSG and sesame oil and stir well, then put them on a plate.
Red oil enoki mushroom
1. Rinse the enoki mushrooms, tear the small silks, put them in a pot of boiling water for 30 seconds, and cool them with cool water.
2. Boiling oil, add green onion, ginger, onion, coriander and fry fragrant, fry charred yellow to remove the residue, add chili powder, white sesame seeds, and take out of the pot to make a homemade version of red oil.
3. Put enoki mushrooms into the pot, add salt, oyster sauce, fresh, chicken essence, stir well, add red oil, sesame oil, a little peppercorn oil, stir well, and then put into the plate.
Chicken shaved tofu
1. A piece of old tofu, directly into the basin, beat two eggs, grab and mix well.
2. Boil the pot first, then start the pot to heat the oil, heat the oil to four into the heat, add ginger and garlic and fry until fragrant, add the mixed eggs and tofu, quickly stir-fry, stir-fry the pot gas, add salt, soy sauce, monosodium glutamate, pepper, monosodium glutamate, stir-fry evenly, sprinkle with chopped green onion, and put it on a plate.
Scrambled eggs with green peppers
1. Remove the green pepper stems and wash them, change the knife and cut into strips. Heat a clean pot, no need to add oil, directly add green pepper and stir-fry, at the same time add a little salt into it, stir-fry until fragrant and serve for use.
2. Beat a few eggs into a bowl, add some water starch and beat evenly. Heat the oil, add some mixed lard to make it more fragrant, add the eggs to cook quickly, stir-fry the green peppers well, cook a little cooking wine to remove the eggy smell, add a little salt, stir-fry to the flavor and you can get out of the pan and put on the plate.
Tiger skin green pepper
1. Clean the green pepper, remove the stem, pat it with a knife and set aside.
2. Heat the pot and add a little oil, add green peppers, dry boil out the tiger skin, add a small amount of cooking oil halfway, and finally add some salt to stir-fry into the flavor (the amount of salt is slightly more than the usual stir-fry, because green peppers are not easy to taste), you can take out of the pot and put on the plate, and finally drizzle with an appropriate amount of balsamic vinegar, delicious and ready.
Stir-fried diced potatoes with pea ham
1. Peel the potatoes and dice them, change the ham into knives, and dice the carrots. Blanch the peas, potatoes and carrots in a pot of boiling water, and fish them out for later use.
2. Boiling oil, add diced ham to fragrant, add potatoes, carrots, peas and stir-fry together, add salt, light soy sauce, monosodium glutamate, a little sugar, stir-fry into the flavor and then out of the pan and put on the plate.
Dried tofu with sharp pepper
1. Change the dried tofu to cut the diamond-shaped slices, put it in a pot of boiling water to remove the excess bean smell, remove the drain and set aside. Remove the stems and seeds of the green peppers, change to slices and set aside.
2. Boiling oil, stir-fry ginger and garlic slices until fragrant, add dried tofu and green pepper and stir-fry until fragrant, a little water, add salt, light soy sauce, chicken juice, monosodium glutamate, pour water starch to thicken, you can get out of the pot and put on the plate.
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