First, tomato tenderloin soup
Ingredients: grass carp, tomato, egg white, cooking wine, starch, onion, chicken essence, salt and corn oil;
working methods
1. Wash grass carp and remove fishy smell; Cut grass carp into pieces with an oblique knife and put them in a big bowl; Marinate with salt and cooking wine, and add egg white and water starch for later use; Wash tomatoes and cut them into slices as big as fish fillets for later use;
2. Heat the oil in the pan, stir fry the fish fillets until the fish turns white, and drain the oil; Leave the bottom oil in the pot and stir-fry the onion slightly; Add tomatoes and stir fry; Cooking wine, seasoning with salt and chicken essence; Add a proper amount of clear soup;
3. Pour in the fish fillets and stew them slightly; Thicken with water starch and take out of the pot.
Second, spicy small fresh meat
material
Small pieces of meat; Appropriate amount of cooking wine; Old pumping right amount; Jiang Mo is slightly more; Slightly more minced garlic; The amount of chopped green onion; Appropriate amount of Chili powder; Proper amount of salt
working methods
1. When the meat is taken out of the refrigerator, it will be a little harder and cut into small pieces. Ginger, garlic and onion are cut into powder for later use.
2. Pour a little more oil. When the oil is hot, pour in the meat slices and stir fry until the edges are brown and a little dry. Add the right amount of soy sauce to add color.
3. Turn off the heat, continue to add minced garlic from Jiang Mo, stir-fry, add Chili powder, add salt, and finally sprinkle with chopped green onion. It's done.
Third, the meat foam beans under the meal
material
500 grams of beans; 200 grams of minced pork; 5 grams of millet pepper (not spicy); Appropriate amount of onion and garlic; 1 tablespoon soy sauce; Sugar 1 spoon; Old pumping right amount; Starch 1 spoon; Cooking wine 1 spoon; Appropriate amount of salt; Proper amount of vegetable oil
working methods
1, 1 tablespoon cooking wine 1 tablespoon sugar 1 tablespoon starch 1 tablespoon soy sauce, and then marinate the minced meat 10 minute.
2. Dice beans, onion, garlic and millet pepper.
3. Put a proper amount of vegetable oil in the bottom of the pot. When the temperature is low, put the meat foam in and stir-fry it with a little soy sauce, then take it out for later use.
4. Put a small amount of vegetable oil in the bottom of the pot, and put the chopped onion, garlic and millet pepper into the pot and stir-fry for fragrance.
5, put the beans into the pot and add a small amount of water while frying. Be sure to put it bit by bit and add a small amount many times, so that the beans are easier to cook and the color is green.
6. After the beans are ripe, add the meat foam made before, add the right amount of salt and stir well. Add some chicken essence before cooking.
Fourth, stir-fried meat with celery
material
1 coriander; Lean meat 100g (in fact, it is more or less leisure); Appropriate amount of ginger; Pickled peppers 1-2 (chopped peppers are also acceptable); Proper amount of oil; A little salt; Take a little soy sauce; A little sugar; A little starch; A little cooking wine; A little pepper (not needed)
working methods
1, pick the old leaves of celery, wash them and cut them into pieces about 4 cm long. Ginger is cut into thin strips or silk, anything will do. Cut pickled peppers into desired shapes.
2. Cut the lean meat into thin slices or shredded pork, add a little salt, starch, sugar, pepper powder and cooking wine, mix well and marinate for a while.
3. Heat the oil in the pan, stir-fry the lean meat until it turns white, add ginger, coriander, pickled pepper, a little salt and soy sauce, stir-fry evenly, and take the pan. I like to add monosodium glutamate at the end.
Five, pumpkin braised ribs
Ingredients: 500g of sparerib, 300g of pumpkin, chopped green onion and shredded ginger, one teaspoon of salt, one teaspoon of pepper, one teaspoon of soy sauce and one teaspoon of soy sauce.
working methods
1. Cut the pumpkin into slightly larger pieces. Soak the ribs in clear water for 10 minute, take them out, then wash away the blood and drain the water. Put a little oil in the pot, add the ribs, and slowly fry until the color changes.
2. Add chopped green onion and shredded ginger and saute until fragrant. Add salt, pepper, soy sauce and soy sauce to taste and stir well. Add pumpkin pieces and stir fry. When the pumpkin begins to soften, add appropriate amount of boiling water and simmer slowly.
3. After about 20 minutes, collect the juice from the fire, sprinkle with chopped green onion and turn off the fire.
Six, stir-fried assorted tenderloin
material
Tenderloin120g; Lotus root150g; 30 grams of auricularia auricula (soaked hair); 30 grams of carrots; Pleurotus eryngii100g; 50 grams of pepper; 2 tablespoons of cooking wine; 1 tablespoon soy sauce; A little oyster sauce, the size of a fingernail; A little soy sauce (coloring bacon); A small amount of chopped green onion; Thirteen fragrant powders are lost; Cumin is a little.
working methods
1, tenderloin is marinated with a little soy sauce, cooking wine and a little thirteen spices powder. Soy sauce is colored, so that meat has an appetite. A little thirteen incense is enough, or not. I use it to enhance the taste.
2. Prepare all kinds of vegetables, wash and cut them. Although the variety is more troublesome than the single one, it is still worthwhile compared with nutrition and long-term physical benefits.
3. In the Queen's pot, there is just the base oil of scrambled eggs with garlic. Only 2 grams was put in the egg, and there was a thin layer of base oil after the egg was spread. Add chopped green onion, and when the fragrance is good, pour in the marinated tenderloin, cover it, and simmer slowly.
4. When the meat is half cooked, add all the vegetables, add a little soy sauce, oyster sauce and a teaspoon of water, cover it and continue to cook on low heat. Nowadays, there is not so much water in the dishes. Adding a little water is also to speed up the cooking and form a steam lock. If there is a lot of water in the dish, there is no need for extra water.
5. Sprinkle a little cumin when it is basically cooked. Cover and cook for a while, so that the meat will feel barbecue.
6, start work together, turn off the fire and serve, eat. Sprinkle some white sesame seeds for decoration, which looks more appetizing.
Seven, sweet and sour tenderloin
material
Ridge 300 g; 2.5 tablespoons of sugar; Vinegar 1.5 tbsp; Salt 1/4 tsp; Egg white1; Cooking wine 1/2 teaspoons; Starch 1 teaspoon; 1 tablespoon chopped green onion; Ginger powder 1 teaspoon; 1 teaspoon of minced garlic; 1 tablespoon soy sauce; 1 tablespoon ketchup; 4 tablespoons water
working methods
1, peeled tenderloin, cut into strips about 1 inch long and 8 mm thick.
2. Put the cut tenderloin into a bowl, add salt, cooking wine and egg white, mix well, then add about 2 tablespoons of starch, and grab and size.
3. Put the oil in the pot until the oil is 60% hot. Add the tenderloin several times and fry for about 1 minute until the surface is light yellow.
4. After all frying, turn on the fire, heat the oil to about 80%, add the tenderloin and fry until golden brown, and immediately remove and control the oil for later use.
5. Leave a small amount of base oil in the pot, adjust the material 2 into sauce, put it in the pot, cook it on low heat until it is thick and bright red sauce, add the fried tenderloin, stir fry it quickly until the tenderloin is evenly covered with sauce, and then take it out of the pot and plate it.
Eight, chopped pepper fish head
Ingredients: silver carp or silver carp head 1 piece, 4 tablespoons chopped pepper, appropriate amount of steamed fish, appropriate amount of soy sauce, 5 slices of ginger.
working methods
1, find a big plate and put ginger slices at the bottom first.
2. Cut the washed silver carp head from the middle. Don't cut into pieces, pour 2 spoonfuls of steamed fish sauce.
3. Spread chopped pepper on it, drop a few drops of oil, and be careful not to put salt. Steamed fish, soy sauce and chopped pepper are salty in themselves.
4. Steam on a steamer for about 30 minutes. Pour the steamed soup into the pot and add some starch water to thicken it. Pour the juice on the plate.
Nine, beef with sand tea
Ingredients: beef 150g, spinach 300g, garlic 3, sand tea sauce 2 tbsp, oyster sauce 1 tsp, salt 1 6 tsp, refined sugar 1 2 tsp, cooking wine1tsp, water/kloc.
Exercise:
1. Wash and slice beef, and marinate it evenly for 20 minutes.
2. Cut the spinach into small pieces, wash and drain; Chop garlic for later use.
3. Put about 2 tablespoons of salad oil in the pot, and fry the beef in the pot with the method of 1 until the surface of the beef turns white.
4. Add 1 tbsp oil to another pot, and add minced garlic and shacha hot sauce to the pot for fragrance.
5. Add oyster sauce, salt, fine sugar, cooking wine and water and mix well.
6. Stir-fry beef over high heat for 5 seconds, then add the spinach from the second method and stir-fry for about half a minute.
7. Use white powder to thicken, stir well and sprinkle with sesame oil to finish.
Ten, lettuce scrambled eggs
Ingredients: 1 lettuce, two eggs, garlic, cooking wine, salt, chicken essence;
working methods
1. Wash lettuce, peel and cut into pieces. Add some salt and cooking wine to the eggs, and smash the garlic.
2. Heat the oil in the pan, add the egg liquid and fry until cooked.
3. Heat hot oil in another pot, add minced garlic and stir-fry lettuce until soft and cooked! Adding a proper amount of salt;
4. Stir-fry the eggs and add a little chicken essence to taste.