Fried vermicelli with bean sprouts
Ingredients: soybean sprouts 400g, vermicelli 1 stick, leek 100g, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, soy sauce 1 spoon, and proper amount of pepper.
Exercise:
1. Prepare the required materials. Soak the vermicelli with warm water one hour in advance, and it is enough to soak the soft vermicelli. Pick out the bean skin of bean sprouts and wash it. Pick the old leaves of leeks and wash them.
2. Dice the leek, take out the soaked vermicelli, put it in a large bowl, add 1 tbsp cooked oil or salad oil and 1 tbsp soy sauce, and mix well, so that the vermicelli will not stick together, and will not stick to the pot or stick to a ball when frying. This is the trick of fried noodles.
3. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper with low fire until it is slightly burnt, and remove the pepper. Pepper needs to be fried with low fire to get a Chili flavor.
4. Heat the oil in the pan, add the Jiang Mo, saute the garlic slices, then add the bean sprouts and stir fry over high fire, pour a few drops of rice vinegar and stir fry the bean sprouts until they are broken. Vitamin C in bean sprouts is water-soluble, so the cooking process should be quick, or fried quickly with oil. Moreover, the flavor of bean sprouts mainly lies in crunchy bite, over-cooked and fried, and the nutrition and flavor are lost. Add a small amount of vinegar to keep the vitamin B from decreasing.
5. Add the vermicelli and stir well. Stir-fry time should not be too long. The fans are already ready.
6. Add leeks and salt, stir fry quickly and evenly over high fire, turn off the fire and serve.
Fried yam with celery
Ingredients: celery 250g, yam 250g, cooked walnut kernel 100g, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1/2 teaspoons, and proper amount of water starch.
Exercise:
1. Peel the yam. After washing the skin of yam, it is best to put on gloves, or put a fresh-keeping bag on your hand and peel it. Prevent mucus from sticking to your hands and itching. Remove leaves and roots from celery and wash.
2. Cut celery into inches with an oblique knife, cut yam into diamond-shaped pieces, put them into water, add a few drops of vinegar to prevent yam from oxidation and blackening, and chop garlic.
3. Boil the pot with water, add a little salt, blanch the yam and celery, boil the water again and remove the celery and yam together.
4. Cool in cold water, take out and drain, so as to keep the taste of celery and yam crisp and tender.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat.
6. Add celery and yam and stir fry quickly and evenly.
7. Add salt, pour in a little starch, stir-fry evenly over high fire, add walnuts, stir-fry evenly, turn off the fire and serve.
1. Picking celery leaves and cutting celery roots, washing celery, cutting celery with an oblique knife can make celery taste better. Pick celery leaves and cut celery roots, because celery leaves are astringent and not suitable for cooking with celery stalks. Picked celery leaves are delicious for making soup or frying eggs.
2. Shred pork, add cooking wine and grab evenly, then add starch and grab evenly, and marinate for 10 minute, so that the fried shredded pork is not old or fishy.
3. Add water to the pot to boil, add a little salt and blanch celery until the color becomes dark and broken.
4. Take it out and cool it in cold water. Take out pure water for later use. When blanching celery, adding a little salt to the water will make celery greener and remove the astringency of celery itself.
5. Heat the oil in the pan, add chopped green onion, Jiang Mo and garlic slices to saute until fragrant, add shredded pork and stir fry until the color turns white.
6. Stir-fry celery over high fire, stir-fry celery for 1-2 minutes, and stir-fry quickly over high fire.
7. Add salt, soy sauce and a little cooking wine, stir fry quickly and evenly, and then serve.
Old woman fried eggs
Ingredients: old woman 150g, 3 eggs, proper amount of oil and salt, onion 1,
Exercise:
1. To prepare the required materials, we should first remove the old leaves and impurities from the old woman, add a little salt to clear water, soak the old woman for half an hour, and then rinse the old woman clean.
2. Knock the eggs into the bowl, add salt and chopped green onion, and beat well with chopsticks.
3. Boil the pot, add a little salt, put the old woman in the water, scald it and take it out. Adding a little salt to the water can make her greener.
4. Put it in cold water, take it out to grab water, and then cut your wife into small pieces. After blanching, the wife can remove some bitterness.
5. Put the chopped woman into the egg mixture and mix well.
6. Heat the oil in the pan, pour in the egg liquid, spread it out, fry it on medium and small fire, and fry the egg liquid until it is slightly solidified
7. Turn over, fry the other side, fry both sides golden, take it out, cut it into 8 pieces on average, and put it in a plate.
Stir-fried eggs with fennel
Ingredients: 1 fennel, 4 eggs, proper amount of oil and salt,
Exercise:
1. Prepare the required materials, remove the roots, yellow leaves and old stems of fennel and clean them.
2. Cut fennel into small pieces again
3. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.
4. Put the chopped fennel into the egg mixture and stir well.
5. Heat the oil in the pot, and put a little more oil than the usual cooking oil, because fennel and eggs like oil, which is a little more fragrant. Pour into the mixed egg mixture and spread out.
6. The egg liquid is slightly solidified, stir with a spatula, stir into pieces, turn off the fire, and serve.
Fried leek with shrimp
Ingredients: shrimp 250g, leek 1 handful, proper amount of oil and salt, ginger 1 slice, garlic 2 cloves, cooking wine 1 spoon,
Exercise:
1. Prepare the required materials, remove impurities from the shrimp, wash it repeatedly, control the moisture, add cooking wine and mix well, and let it stand for 5 minutes to remove fishy smell from the shrimp and wash the leek.
2. Cut off a short section of the soil at the bottom of the leek, and then cut the leek into 2-3 cm long sections.
3. Add oil to the pot, heat it, and put it in Jiang Mo, and the garlic slices will burst into fragrance.
4. Stir-fry the shrimps with high fire, and then stir-fry them with medium fire. The longer the frying time, the redder the color, the more delicious it is. Stir-fry until the shrimps turn red, fully absorb the flavor of the seasoning, and fry the water dry, so that the shrimps in the river will not stick to their mouths when eating.
5. Add leeks and salt, stir-fry evenly over high fire, turn off the fire and serve. Stir-fry leeks with fire, so as not to lose their fresh and tender taste.
Fried cabbage with tomatoes
Ingredients: 1 Chinese cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
1. Peel the leaves of cabbage, rinse them, drain the water, and then tear them into pieces by hand.
2. Wash the tomatoes, cut them in half, cut off the pedicels, and then cut them into blocks.
3. Boil the water in the pot, add a little salt and a few drops of oil, then blanch the cabbage until the color becomes darker. When scalding cabbage, add a little salt and oil to the water to make the cabbage greener. Don't blanch the cabbage for too long until the color becomes dark.
4. Take out the cabbage, cool it in cold water, and take it out and control the water for later use. Blanching Chinese cabbage and cooling it in cold water can keep the crispy taste of Chinese cabbage.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat.
6. Add tomatoes, stir-fry tomatoes to soften and stir-fry water.
7. Add cabbage and salt, stir fry quickly and evenly over high fire, turn off the fire and serve.
Spinach mixed with yuba
Ingredients: dried yuba (150g), spinach (300g), appropriate amount of vegetable oil, sesame oil (1 tablespoon), appropriate amount of salt, 2 cloves of garlic, pepper (1 tablespoon), 6 dried peppers, sugar (1 tablespoon), etc.
Exercise:
1. 1. Dry yuba should be soaked in cold water (cool in summer and warm in winter) for 3-5 hours, and yuba should be soaked until there is no hard core. Yuba is very light and will float on the water when put into water. We can cover it with a plate, so that we can press it into the water. Soak the yuba evenly. Don't use boiling water to make the yuba brittle.
2. Choose the old leaves of spinach and wash them. Spinach roots can be kept, and it is best not to throw them away. Just wash it with spinach. Spinach root belongs to the category of red food and has a good therapeutic effect. Spinach root is nutritious, containing cellulose, vitamins and minerals, but no fat.
3. Garlic can be chopped or mashed. Garlic plays a role in flavor enhancement and sterilization in cold salad. Cut the dried pepper in half, and don't use the pepper seeds. Rinse the dried peppers with water, so that they won't be too dry and easy to fry.
4. Add water to the pot to boil, and put the yuba into the water 1 min. The yuba is soaked, and the water is not too long. Yuba goes bad easily. Take it out and cool it in cold boiled water. Take it out and rub it by hand for later use.
5. Add water to the pot to boil, and add a little salt to the water, which will make the spinach more green. First push the spinach stalks into boiling water and scald them for half a minute, then push the leaves together. When the spinach leaves turn dark green, take them out, cool them in cold water, take them out, squeeze out the water, cut them into inches, blanch them and cool them in cold water.
6. Add the right amount of oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
7. Turn off the fire, slightly lower the oil temperature and fry the peppers. When the oil temperature is too high, dried peppers are easy to fry and bitter. It is necessary to master the oil temperature.
8. Put the spinach and yuba in a container, add the fried seasoning oil, then add the salt, sesame oil, minced garlic, white sugar and rice vinegar, and stir evenly with chopsticks, and then take out the pot.
Fried leek with shredded potatoes
Ingredients: 2 potatoes, leek 1 small handful, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
1. Scrape the potato skin and wash it. Select the old leaves of leek and wash them.
2. Cut the leek into inches for use.
3. Slice the potatoes first, and then shred them. The shredded potatoes should be cut evenly, and the maturity is easy to be consistent when frying, so that some fried potatoes will not be cooked and some fried. Wash the shredded potatoes twice with clear water to remove the starch on the surface of the shredded potatoes, so that the shredded potatoes will not stick to the pot when cooking.
4. add oil to the pot and heat it. Add shredded potatoes and stir-fry until shredded.
5. Add leek, salt and minced garlic, stir fry quickly and evenly on high fire, turn off the fire and serve. Stir-fry leeks in the fire, so that the fried leeks are fresh and tender. Don't over-fry, or you will lose the flavor of leeks.
Fried yam with Dutch beans
Ingredients: 250g peas, 250g yam, proper amount of auricularia auricula, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1 teaspoon, proper amount of water starch,
Yam shredded snacks
Ingredients: 250g yam, celery 1 bar, proper amount of auricularia, carrot 1 segment, proper amount of oil and salt, ginger 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon, and proper amount of water starch.
Fried meat with onion
Ingredients: 2 onions, tenderloin 150g, ginger 1 slice, soy sauce 1 spoon, cooking wine 1 spoon, and a little starch.
Exercise:
1. Prepare the required materials, peel off the onions, and when buying onions, buy the ones that are heavy in your hand, dry and firm, without scratches and odor (because onions give off odor when scraping or scraping). The onions bought should be kept in a low temperature, dry, dark and well ventilated place. Never put onions in plastic bags, or they will rot quickly.
2. Put the peeled onion in the refrigerator to keep it below the indoor temperature. In this way, the onion is taken out and chopped, because the moisture in the air will condense into a uniform layer of water droplets on the surface (including the cut surface) of the onion below room temperature, and the water film formed by the water droplets surrounds the cut surface of the onion, so that its irritating gas cannot be volatilized. Or soak the kitchen knife in cold water for a while before cutting onions, so that you won't cry because of the stimulation of volatile substances when cutting again. Then slice the onion for later use. Ginger is minced.
3. Wash the tenderloin, cut it into thin slices, add a little salt, cooking wine and starch, grab it evenly, and marinate it for 10 minute, so that the fried pork slices are tender, not firewood or fishy.
4. Heat the oil in the pan, stir-fry the meat slices with low fire, stir-fry the meat slices until the color turns white, and take out the meat slices for later use.
5. Add a little oil to the pot, add Jiang Mo and stir fry.
6. Stir-fry the onion over high heat and stir-fry the onion slices until they are completely broken.
7. Add the sliced meat, salt and soy sauce, stir fry quickly and evenly over high fire, turn off the fire and serve.
Peanut fennel mixed with yuba
Ingredients: peanut 150g, fennel 100g, yuba (dry) 150g, 3 tbsp vegetable oil, sesame oil 1 tbsp, salt, 2 cloves garlic, pepper 1 tbsp, 2 pieces aniseed,
Exercise:
1. Prepare the required materials, soak dried yuba in advance, and soak in cold water (cold water in summer and warm water in winter) for 3-5 hours until there is no hard core. Soak peanuts in clean water for 1 hour, soak peanuts until the epidermis swells, remove the roots of fennel, yellow leaves and old stems, and clean.
2. Add water to the pot, add peanuts, pepper and aniseed, bring to a boil, cook for 15-20 minutes on medium fire, take out, drain the water for later use, and pick out the pepper and aniseed.
3. Meanwhile, cut the soaked yuba into small pieces, garlic into small pieces, fennel into small pieces, add a little salt, mix well, and marinate for 10 minute.
4. Boil the pot with water, add yuba blanching water 1 min, take it out, put it in cold boiled water, take it out, and squeeze out the water for later use.
5. Heat the oil in the pot, add the pepper and stir-fry with low fire, stir-fry the pepper into a slight coke, turn off the fire and remove the pepper.
6. Put peanuts, yuba and fennel into a container, pour in the fried Chili oil, add a little salt (less salt, add salt when pickling fennel), minced garlic and sesame oil, stir well with chopsticks and serve out.
Tofu with Chinese Toon
Materials: Toona sinensis 1 50g, tofu 1, sesame oil1spoon, salt,
Exercise:
1. Prepare the required materials. Different varieties of Toona sinensis have different characteristics and characteristics. Generally, the crown of Toona sinensis is relatively open, the bark is grayish brown, the spores are purplish brown, the first buds are purplish red, shiny and fragrant, with less fiber and more oil. Toona sinensis is green, its crown is erect, its bark is cyan or green-brown, its fragrance is slightly light and its oil is less.
2. Cut the tofu into 2cm square pieces, add water to the pot to boil, add a little salt, and blanch the tofu for 4-5 minutes. When the time is up, take out the tofu, cool it in cold boiled water, drain it and put it in a big bowl for later use.
3. Boil the pot with water, put Toona sinensis in water 1 min, take it out, put it in cold boiled water, take it out and drain it.
4. Cut off the hard part of Toona sinensis root and cut it into small pieces.
5. Put Toona sinensis in a big bowl with tofu, add sesame oil and salt, mix well and serve.
Scrambled eggs with Toona sinensis
Ingredients: Toona sinensis 150g, 3 eggs, proper amount of oil and salt, onion 1,
Exercise:
1. Prepare the required materials and choose short Toona sinensis buds, because the long Toona sinensis buds have been hard for a long time, and the stems are hard, which is no longer delicious. Never choose a long one. When choosing a Toona sinensis bud, you should carefully look at its thickness, especially the stem. The thick stem indicates that it is a new bud, which is very fresh. Don't choose the thin one, it's the old Toona sinensis.
2. Beat the eggs into a bowl and mix well.
3. Boil the pot with boiling water, add a little salt, pour Toona sinensis into boiling water, blanch Toona sinensis for 1 min, and take it out. This can remove most of the nitrite and nitrate of Toona sinensis, and at the same time better maintain the green of Toona sinensis.
4. Cool Toona sinensis in cold water, take it out and hold it by hand, take it out and drain it, and cut it into sections for later use.
5. Heat the oil in the pot, pour in the egg liquid, spread it out, heat it until the egg liquid is slightly solidified, stir-fry it into egg pieces, and take out the egg pieces for later use.
6. Add a little more oil to the pot, heat it, add chopped green onion and stir fry, add Toona sinensis and stir fry a few times, add eggs and salt, stir fry quickly and evenly, turn off the fire and take it out.