Stir-fried yuba
1. Prepare ingredients:
Prepare 80 grams of dried yuba and soak it in cold water for two hours. Never use hot water. It's easy to soak and tastes bad. Soak and cut into sections.
Prepare a green pepper and half a red pepper and cut them into diamond-shaped pieces respectively.
Prepare a handful of fungus and soak it in advance.
Cut some garlic slices, onion slices and ginger slices and put them together.
2. Blanch yuba and auricularia auricula in water;
Boil water in the pot, add warm water to yuba, and pour 4g cooking wine to reduce the beany smell of yuba. After the water is boiled, pour in the fungus, continue to blanch for 30 seconds, and pour out the water for later use.
Start cooking:
Heat oil in the pot, add onion, ginger and garlic, grab some dried peppers and stir fry together. After the onion smells fragrant, pour in a little cooking wine, add a little water, 2g salt, 2g chicken powder and a little sugar to improve the taste. Pour yuba and auricularia into the pot and stir-fry evenly, then add green and red pepper slices, stir-fry until it is broken, and finally hook in a little water starch to make the ingredients and seasonings better blend together.
Crispy milk
1. Fried milk:
Prepare 2 boxes of pure milk, heat the pot and pour it into the pure milk. Boil the milk until it boils, then turn to low heat and add appropriate amount of water starch. Water starch should be added in small amounts several times, and stir-fry constantly to prevent milk from sticking to the pot. When the milk is sticky and mushy, the pan can be taken out.
Pour the milk paste into the crisper, cover it and put it in the refrigerator 1 hour.
1 hour later, the milk paste has been set. Trim the surface of the milk paste neatly and cut it into uniform strips.
2. Wrapped in bread crumbs:
Prepare bread crumbs 100g for later use.
Prepare a small pot, pour the right amount of egg white, add a little wet starch and mix well.
Put the cut milk bars into egg white, wrap them with egg white, then put them into bread crumbs, evenly wrap them with bread crumbs, and wrap all the remaining milk bars.
3. Start frying:
Heat the oil in the pot. When the oil temperature is 50% hot, take out the pot, put the milk strips into the pot one by one, gently shake the pot to prevent the bottom of the pot from being burnt, and continue to fry on low heat for about 2 minutes. After the milk strips are shaped, gently push them to be heated evenly, fry the milk strips until the surface is golden, and then take out the oil control. A golden crisp yogurt is ready.
Fried chicken with soy sauce
1. Prepare ingredients:
Prepare two chicken legs, remove the chicken skin and the bones inside, cut them into diced meat of about 1 cm, put them in clean water, and wash off the blood on them, so that they won't smell fishy when eaten. Take out the diced chicken and squeeze it dry for later use.
Prepare 100g walnut kernel for later use.
Cut some ginger into the cooking machine, pour some water into it, and make it into Jiang Shui. Drain the ginger residue after beating, and use only ginger juice.
Prepare a small pot, add 20g of soy sauce, 2g of sugar 10g, 2g of chicken powder and 2g of pepper 1g, and pour in a proper amount of ginger juice to melt and season.
2. Marinate the diced chicken;
Add 2 grams of salt, a little sugar to taste, 1 g of pepper, 5 grams of soy sauce, grab and mix the diced chicken evenly with your hands, pour in a proper amount of ginger juice, and grab and mix for 10 minute. Ginger juice can not only enhance the umami flavor and remove the fishy smell, but also make the meat more tender.
After the diced chicken is marinated, add half an egg white to make the diced chicken taste smoother and tender. Grab a handful of starch, let the starch evenly wrap on the diced chicken to lock the water, then pour in some vegetable oil and continue to stir evenly for later use. Vegetable oil mainly plays a lubricating role to prevent diced chicken from sticking together after cooking.
3. Stir-fry diced chicken and walnuts;
Boil oil in the pot. When the oil temperature is 30% hot, pour the walnut kernel into the filter screen and soak it in the oil pan, stir-fry the moisture in the walnut kernel, and take it out after the fragrance is dried.
When the oil temperature rises to 40%, pour the diced chicken into the pot and push it away quickly with a spoon, so that the diced chicken is evenly heated and lubricated for about 30 seconds. When the diced chicken is golden yellow, you can control the oil.
Start cooking:
Leave a little base oil in the pot, pour in the prepared bowl, add appropriate amount of ginger juice and simmer for a while. When the juice is fragrant and sticky, pour in diced chicken and walnut kernels, stir fry quickly to make the juice evenly wrapped on the ingredients, and then pour in a little bright oil to brighten the color, and then serve. A very delicious diced chicken with sauce is ready.
Sauté ed pork with mushrooms
1. Prepare ingredients:
Prepare 500 grams of pork belly, peel and change knives to slice evenly.
Prepare some mushrooms, remove the roots and cut into pieces.
Prepare a few millet peppers and string peppers, and cut them into sections with a diagonal knife for later use.
Shred onion, slice garlic, shred ginger and mince chopped green onion for later use.
2. Cook the sliced meat in a pot:
Boil water in the pot, add 5 grams of cooking wine to remove fishy smell, and add a little salt to improve the bottom taste. Put the sliced meat into the pot and stir fry quickly. After the water is boiled, remove the floating foam from the pot and blanch for about 2 minutes. After the meat slices turn white, pour them out, rinse them with clear water and control the water for later use.
Then boil the water in the pot, add a little vegetable oil and salt, and the salt will bottom out. Vegetable oil can prevent nutrient loss in mushrooms. After the water is boiled, pour the mushrooms into the pot and quickly blanch for 30 seconds. When the mushroom becomes soft and the surface is slightly translucent, pour it out, rinse it with cold water several times, and control the water for later use. Don't blanch mushrooms for too long, lest they lose their flavor.
Start cooking:
Burn the oil in the pan, pour out the hot oil, fully slide the pan and add the cold oil. Fry meat slices in a hot pan, which is not easy to stick to the pan. Pour the sliced meat into the pot and stir-fry to get oil. After the sliced meat is fried, add 5g of bean paste to stir-fry the red oil, add 2g of soy sauce to enhance the color, and add ginger, garlic and other small materials to stir-fry the fragrance.
Add green pepper, stir-fry until fragrant, pour in mushrooms, stir-fry evenly, add 2g salt, 1g chicken essence, a little white sugar to refresh, 5g cooking wine to remove fishy smell, stir-fry seasoning to enhance the flavor of ingredients, sprinkle a little white sesame seeds, pour in a little bright oil to brighten the color, stir-fry evenly quickly, pour in shredded onion, stir-fry until fragrant, and then take out. A simple and homely fried meat with mushrooms is ready.
scrambled eggs with tomatoes
1. Prepare ingredients:
Prepare two tomatoes, punch them with a cross knife, scald them with boiling water, cool them slightly after scalding, peel them, and cut them into small pieces for later use.
Prepare four or five eggs, put them in a bowl, add 2 grams of salt to taste, add a little water to increase the tenderness of the eggs, prevent them from sticking to the pan when scrambled, and stir evenly to make bubbles.
Cut some chopped green onion for later use.
2. Scrambled eggs:
Heat the pan, put it into the vegetable oil pan, pour out the hot oil and add the cold oil. When the oil temperature is 60% hot, pour in the egg liquid. After all the eggs are beaten, break them up with a frying spoon and pour them out immediately. Remember not to fry for a long time, it is easy to fry the eggs.
Start cooking:
Leave a little base oil in the pot, pour in tomatoes, add appropriate amount of sugar and light soy sauce, stir-fry tomato juice over medium heat, pour in eggs to absorb the soup, and finally turn off the heat, add a little salt, sprinkle chopped green onion, stir-fry chopped green onion with remaining heat, and then pour in a little bright oil, and a sweet and sour tomato scrambled egg is ready.
Radish balls
1. Prepare ingredients:
Prepare a carrot, cut it into thin slices and then cut it into filaments.
Prepare a white radish and cut it into filaments as well.
After cutting, put it into a bowl, add proper amount of salt, grab it evenly by hand, and marinate it for 10 minute to kill the water in the radish.
Prepare a small piece of pork belly and cut it into small pieces.
Cut some Jiang Mo and put it with the meat.
Prepare an appropriate amount of green beans for use.
2. Making meatball blanks:
Pickled shredded radish becomes very soft. Take out a handful and put it in your hand. Squeeze out water, stick starch several times, make smooth balls, and make balls of the same size for use.
3. Fried meatballs:
Heat the oil in the pot. When the oil temperature is 50% hot, put the radish balls into the balls, and slowly fry them on low heat until they are formed. When the meatballs are crisp and golden brown, pinch them out to control the oil.
Start cooking:
Leave the bottom oil in the pot, pour in the meat and Jiang Mo, stir-fry the fat oil inside, stir-fry the green beans a few times after smelling the meat, add appropriate amount of water along the edge of the pot, cook the green beans with strong fire, add 2 grams of chicken essence and 2 grams of salt, add the fried meatballs and simmer for a while, and the soup will be ready when it is dry. A radish meatball with crispy outside and soft inside is ready.
Fried tofu
1. Prepare ingredients:
Prepare a tender tofu and cut it into smaller pieces for later use.
Beat two eggs in a bowl, add a spoonful of starch to increase the toughness of the egg liquid, and stir evenly with chopsticks for later use.
Pour the egg liquid on the tofu block and cover the tofu with the egg liquid, so that it is not easy to break when frying.
Cut some minced garlic for later use.
2. Sauce:
Prepare a small pot, put half a spoonful of water, add 10g light soy sauce, 5g oyster sauce and a spoonful of white sugar, and stir well for later use.
3. Fried tofu:
Burn the oil in the pan, pour out the hot oil, fully slide the pan and add the cold oil. Cold oil in the hot pot can prevent tofu from sticking to the pot when frying. Pour tofu into the pot and smooth it, so that it will be heated more evenly. Keep the fire low and fry slowly. After frying for a while, turn it over and fry the other side. Let the tofu be heated evenly and fry for about 5 minutes. When the tofu is golden yellow, pour it out for use.
Start cooking:
Heat the oil in the pan, pour in the minced garlic and stir-fry until it smells like garlic, and pour it into the prepared bowl. After the juice is boiled, pour the fried tofu into the pot and simmer for 2 minutes, so that the tofu can absorb the soup and taste. Finally, hook a little starch to make the soup better adsorbed on the tofu, and then sprinkle with chopped green onion to make a fresh and nutritious fried tofu.
Perch soup
1. Prepare ingredients:
Prepare a crucian carp, slaughter it in advance, and wash the fish inside and out for use.
Cut some onion slices, ginger slices and coriander slices for later use.
2. Fried fish:
Burn the oil in the pan, and after fully sliding the pan, pour out the hot oil and put more cold oil. This step is mainly to prevent crucian carp from sticking to the pot. When the oil temperature is 50% hot, put onion and ginger slices into the pot and saute. When you put the crucian carp into the pot, you must keep the fish dry. Otherwise, the fish skin will easily stick to the pot and be damaged. Slowly fry on low heat, turn over gently after setting. The main purpose of frying is to add oil to the fish, so that protein can be wrapped in the soup to form milky fish soup.
Start cooking:
Put the fish in a boiling casserole, and simmer with strong fire, so that the protein in the fish can be fully stewed, so that the fish soup will be more rich and delicious. When the fish soup is milky white, add a little salt and pepper to adjust the bottom taste, and do not put monosodium glutamate or chicken essence, so as not to affect the freshness of the fish soup itself. Sprinkle coriander and sesame oil before cooking, and a tender milky white fish soup will be ready.
The first food: summer editor
With the improvement of living standards, people pay more and more attention to health care. Spring is the season when everything revives. Many people choose t