/art/2006-01-18/160917730.shtml Happy Life video: sweet and sour pork ribs.
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Several methods of home cooking:
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Some home cooking practices
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Dahe Forum-Eating in the Central Plains-Several Home Cooking Practices
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Chaling Forum-[Discussion] Chaling Home Cooking Practice
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Jidao home-cooked dish
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Three methods of home cooking in Hunan
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Several methods of home cooking in Northeast China
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Fried potato slices
Composition:
Potato, green and red pepper and salt, chicken essence, chicken soup, white sugar, white vinegar, onion and ginger.
Steps:
1. Peel potatoes, wash and shred, and wash and shred green peppers, onions and ginger;
2. Sit in the pot and put water into it. After the water is boiled, pour in shredded potatoes and shredded green peppers, take them out, and cool them to control the moisture;
3. Put chicken soup, salt, chicken essence, sugar, white vinegar and shredded onion and ginger into a pot and beat into juice;
4. Put the oil in the pot, pour the shredded potatoes and green peppers into the oil, pour the prepared juice, stir fry evenly, and take out the pot.
Features: bright colors, crisp and refreshing.
Add some vinegar to the vinegar, and dry the pepper after the oil is hot and sour.
scrambled eggs with tomatoes
Put the tomatoes first
1。 Take some eggs and beat them in a bowl.
2。 When the oil is hot, gently pour in the beaten eggs. (skilled)
3。 When the eggs are ready, take them out of the pot and prepare them for use.
4。 Pour some more oil. When the oil is hot (preferably add chopped green onion), add white sugar and cook until it is slightly yellow.
5。 Add tomatoes and stir fry quickly. When the tomato is half cooked, add the scrambled eggs prepared in advance (it is time to add salt) and stir fry again (the fire should be low) until the soup is out of the pot.
6。 Turn off the heat and add the chicken essence. . .
Tofu in Casserole
Ingredients: 350g tender tofu, 50g pork slices, 4g Taitaile chicken essence, and 0/2g water mushroom/kloc-.
Exercise:
1. Cut the tofu into strips, blanch it in boiling water and take it out.
2. Heat oil in the pot, add onion and Jiang Mo and stir fry, then add meat slices, bamboo shoots and mushrooms and stir fry; Boil the wine, add water and salt, then pour into the casserole and add shrimp.
3. Put the casserole on the fire and simmer for an hour, sprinkle with the chicken essence and sesame oil, and then stew.
Braised lettuce in vinegar
Ingredients: lettuce, vinegar, eggs.
Exercise:
1. Peel lettuce, wash and cut into pieces, take a bowl, beat in eggs and mix with wet starch to make a paste.
2. Heat the wok, pour in cooking oil and heat it to 80%. Paste the lettuce in an egg bowl, fry it in an oil pan until golden brown, and pour out the oil. Leave a little oil in the original pot, add minced garlic, soy sauce, vinegar, sugar and lettuce slices in the wok, thicken with wet starch and stir-fry until cooked.
Fried carp in sweet and sour sauce
Ingredients: carp, sugar, soy sauce, garlic.
Exercise:
1. Scales, viscera and gills of carp are removed, the sides of the carp are cut straight every 2.5cm, then the fish is cut obliquely into the knife, the fish tail is lifted to open the knife edge, and cooking wine and refined salt are sprinkled into the knife edge to slightly marinate;
2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into juice;
3. Sprinkle wet starch on the knife edge, fry it in 70% hot oil until the skin becomes hard, soak it in low fire for 3 minutes, then fry it in high fire until it is golden brown, take out the plate and pinch the fish with your hands;
4. Stir-fry the onion, ginger and garlic in the pot, and then pour in the appropriate sauce. When foaming, pour the boiling oil of fried fish into the juice, stir-fry it slightly and burn it quickly on the fish.
Sichuan flavor potato roasted sparerib
Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.
Exercise:
1. Cook the ribs, then take them out and drain them.
2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, dried Chili powder, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Turn down the fire and don't stir fry.
3. After the seasoning is fried, stir-fry the ribs in the fire until the oil of the ribs is forced out.
4. Put the ribs in the water, cover the pot and stew.
5. stew until there is little soup left. Pour in some sesame oil and stir-fry carrots and potatoes.
6. Add water again without materials, cover the pot and simmer.
7. If you put a lot of bean paste, it is recommended not to put salt. If the mouth is heavy, add it as appropriate. If you like spicy food, put more dried peppers, because bean paste is not spicy. If you like spicy food, put more Chili. In short, enjoy seasoning according to your favorite taste.
Braised crucian carp
1. Cut a few knives on both sides of the carp and put salt and cooking wine;
2. Heat the oil in the pot to 80% heat and fry the fish until golden brown;
3. Leave oil in the pot, stir-fry minced meat, and add sugar, salt, cooking wine, ginger, garlic, pepper and soy sauce. I also chopped a little pickled pepper, put it in, stir-fry, add some water, put the fish in, let the fish soak in the juice for a while, turn it over and cook for a while until the juice is almost dry, then add some chopped green onion, and take the pot and plate.
Fish head with chopped pepper:
HoHo, there are too many peppers. You can hardly see the fish head.
Practice: Clean the fish head, cut it open, and apply refined salt and cooking wine on both sides.
Put a little chopped pepper, Jiang Mo, lobster sauce and fish head at the bottom of the plate, spread a thick layer of lobster sauce, chopped pepper and a little ginger on the fish head, put a little oil, boil the water in the pot and steam it.
It takes about 15 minutes to steam.
If you don't like lobster sauce, you can leave it.
Xinjiang Saute Spicy Chicken
1, preparation materials: chicken, pepper, potatoes, a little onion, ginger and garlic, a tin of beer (water will do), Pixian bean paste, sugar, salt, chicken essence, soy sauce, pepper granules and fresh peppers. . .
2, chicken, potatoes cut into pieces, the rest are optional, but not too small.
3. add oil to the pot and put 2-3 tablespoons of sugar to improve it. When the oil is hot and red (be sure to wait for saccharification), add the chicken and stir fry. After the chicken turns red, pour in a little soy sauce to make it look better. Stir-fry and add onion, ginger, garlic, bell pepper, bean paste, potato, beer and pepper, and stew together (beer replaces water, a whole bottle, so that potatoes will be soft and glutinous but not rotten! ! ! ) Don't be too small. Seeing that the soup was half left, I added salt and began to collect the soup. Keep stirring. When the soup is thick, quickly add fresh pepper, and finally put some chicken essence out of the pot.
Oyster sauce chicken wings
It's simple. Chicken wings are marinated with seasoning, usually with a little barbecued pork sauce to facilitate the coloring of chicken wings.
Then fry the chicken wings in the oil pan until they are brown, and take them out.
For the remaining oil in the pan, add the fried chicken wings, stir-fry with oyster sauce, then add water, a little salt and sugar to taste, stew until the soup is dry, and add chicken essence.
Filled green pepper:
Remove the heart of the green pepper, adjust the taste of chopped minced meat and brew it in.
Then fry the skin of the green pepper.
Then stew with seasoning. I put salt, sugar, soy sauce, oyster sauce and chicken essence.
All right, thicken, you can cook.
Sauté ed sausage with broccoli
Cut the broccoli and blanch it. Remove and drain for later use.
Put less oil in the pan, stir-fry chopped red peppers (which can be omitted), slice sausages, stir-fry, and then add broccoli and stir-fry. Put some salt and chicken essence. Just fry it again.
Potato chips with vinegar:
In fact, it is the general method of vinegar shredded potatoes, just changing the hairstyle of potatoes and changing the mood, hehe. ...
Marinate minced meat, stir-fry in oil pan and serve.
Put potatoes in the oil pan (if you like spicy food, you can fry dried peppers before adding potatoes), and add vinegar to stir fry.
Then add salt and a little sugar and continue to stir fry. Then pour the fried meat in, fry it again, and add the chicken essence.
braised eggplant
1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.
2, boil oil, eggplant oil, soft can be picked up. If you are afraid of being greasy, you can rinse it with water.
3. Leave oil in the pan, add ginger, garlic and minced meat, stir fry, add water, salt, sugar and soy sauce, stir fry again, add eggplant, thicken with wet cornstarch when the juice is thick, sprinkle with onion, add chicken essence, and take out of the pan.
Pot meat
Raw materials: lean meat, shredded onion, shredded ginger, minced garlic, shredded carrot, salt, monosodium glutamate, sugar, white vinegar and tomato sauce.
Production method: cut lean pork into large pieces, hang starch paste, fry in oil pan until golden brown, and fry over low heat until slightly crisp. Leave oil in the bottom of the pot, add onion, ginger, shredded carrot and minced garlic, stir-fry until fragrant, and put the fried meat in the pot for balance. Boil the prepared juice (salt, monosodium glutamate, two spoonfuls of sugar, appropriate amount of white vinegar, a little tomato sauce) over high fire.
Flavor: sweet and sour with salty, crispy and delicious.
Braised pork
Ingredients: 900g clean pork sandwich.
Seasoning (a) 6 shallots, 4 slices of ginger and 3 tablespoons of salad oil; (b) About 1 cup of soy sauce, 1 tablespoon of rock sugar.
operate
① Wash the sandwich meat and cut it into 3cm square pieces.
(2) Put the seasoning (a) into a vessel, add the sandwich meat and seasoning (b) after 3 minutes of fire, and cover with fire for 20 minutes.
Fried potatoes, green peppers and eggplant
Exercise:
1. A potato, an eggplant and a half green pepper. This is the first attempt, and it can be increased in proportion after familiarity.
2. Cut the potatoes into slices or slightly thicker slices. According to your own preferences, cut eggplant hob should not be too small, cut green pepper casually. If the picture is beautiful, cut diamond-shaped slices.
3. Oiling, Northeast dishes are generally very oily, so think about it before eating. Oil is used for frying potatoes, so a skilled hand can see that a novice can spill a little more after frying potatoes, which is about 1.5 yuan.
4. After the oil temperature is 80C, fry potatoes in the pan. Generally, the amount of a potato is about two and a half to three minutes. Take it out and put the eggplant. Generally speaking, eggplant should be fried until golden brown, but personally I think eggplant is too soft, so I usually fry it for two to three minutes, then take it out and put three things, green pepper and Lima, on a plate.
5. Drain the oil and add a little oil, chopped green onion and garlic. If you have time, stir-fry the garlic.
6. Pour the three delicacies into the pot, and then add light soy sauce, yellow wine, chicken essence and salt according to the daily cooking order. If you have broth (such as pork ribs soup and pork knuckle soup), you can take a spoonful, don't cook it for a minute with too much heat, and add a little starch (called raw flour in the south? ) stir fry and eat out of the pot.
Western stew
Ingredients: cauliflower, broccoli, carrots, fresh mushrooms and shrimp.
Seasoning: stock, salt, soy sauce, cooking wine, starch, ginger juice.
Cooking method:
1. Wash cauliflower and broccoli and break them into two small pieces. Cut carrots into discs, carve petals and blanch them with boiling water.
2. Wash the fresh mushrooms and cut them into pieces. Wash the shrimp and marinate it with a little cooking wine and salt for later use.
3. Sit in a pot, pour in broth, salt, soy sauce and cooking wine, stir well and boil, then add cauliflower and broccoli and cook for about 2 minutes. Slide the shrimps into the pot, bring the pot to a boil, add water starch to thicken, remove the pot and put it on the plate, and sprinkle a little ginger juice according to the taste.