First, stew dishes

Ingredients: two eggplants, one potato, two tomatoes, half an onion, one pepper, half a bowl of lean slices, meatballs, peanut oil, salt, cooking wine, water starch, pepper and chicken powder.

Exercise:

1. Wash eggplant and tear it into small pieces by hand.

2. Peel the potatoes, wash them and cut them into hob blocks. Peel the tomatoes and slice them. Tear onions and peppers into pieces by hand. Marinate lean meat slices with a little salt, cooking wine and water starch.

3. Heat the oil in the wok, add the lean slices and stir-fry to change color, add a little pepper and stir-fry evenly, then add the onion slices and stir-fry.

4. add tomatoes.

5. Stir-fry until the tomato juice comes out, add potato pieces and eggplant pieces, and fill in the clear soup equal to the raw materials.

6. After the fire is boiled, turn to low heat and stew until the raw materials are soft and rotten, mainly potatoes. Add green pepper slices and meatballs, stew for a while, season with salt and chicken powder, and then take out.

Second, boiled meat slices

Ingredients: pork, soybean sprouts, rape, oil, salt, pepper, dried Chili, cooking wine, starch, bean paste, Chili powder and shallots.

Exercise:

1, sliced pork, salted with a little starch, a little cooking wine;

2. Mix the bean paste, chopped pepper and Chili oil.

3. Cook soybean sprouts and rape, remove them and put them on a plate for later use;

4. Boil the braised pork until it is cooked for 7 or 8 minutes and take it out;

5. Mix the peppers and boil them in boiling water for two minutes.

6. Pour the meat slices into the Chili soup and cook thoroughly;

7. Pour the cooked meat and soup on the vegetables, and evenly sprinkle with dried peppers and prickly ash;

8. Finally, heat the oil to 180 in another pot and pour it on the sliced meat.

Third, scrambled eggs with tomatoes.

Ingredients: tomatoes (2), eggs (2), sweet and sour (taste)

Exercise:

1. Wash the tomatoes and beat the eggs into the bowl.

2. break the eggs for later use.

3. Put oil in the hot pot and cool, add 80% heat to the eggs and fry.

4. scrambled eggs. Stir-fry scrambled eggs.

5. Put a little oil in another pot, add tomatoes, and stir fry at 60% heat.

6. Add scrambled eggs, sugar and salt, stir well, then take out the pan and sprinkle with chopped green onion.

Fourth, stir-fry bacon

Raw material: bacon (appropriate amount)

Seasoning: garlic sprout (right amount) red pepper (right amount) vegetable oil (right amount) cooking wine (right amount) ginger (right amount) bean paste (right amount)

1 the bacon is soaked in warm water.

2 Slice the soaked bacon, shred the ginger, wash the garlic sprouts and cut them into sections for later use.

3 pour vegetable oil into the pot, heat it, add shredded ginger and saute until fragrant.

4 Add a tablespoon of red bean paste and stir-fry red oil.

5 pour in bacon slices and stir fry over low heat.

6 Add a tablespoon of cooking wine and continue to stir fry.

7. After the bacon is tender, pour in the garlic stalks and stir fry.

8. Stir-fry the stems of garlic seedlings until soft, then pour in the leaves of garlic seedlings, turn off the fire and stir well.

Five, pork and cabbage stewed vermicelli

Pork and cabbage stewed vermicelli is a typical northeast dish with meat and vegetables. It is especially suitable for eating this dish in cold winter, and it is particularly comfortable to eat a steaming plate.

Ingredients: pork belly, vermicelli and cabbage.

Production method:

1. Soak the vermicelli in advance and cut the cabbage into large pieces. Pork belly cut into small pieces.

2. Put the diced pork belly into the pot and put it in cold water. Blanch the water for one minute and take it out.

Stir-fry rock sugar with a little oil in the pot. When the rock sugar is completely melted, add the pork belly and stir fry a few times.

4. Pour in two spoonfuls of soy sauce, one spoonful of soy sauce, one spoonful of cooking wine, a proper amount of salt, and simmer in hot water. Put onion, ginger, aniseed, cinnamon, fragrant leaves and a little pepper before covering the lid.

5. Add vermicelli and cabbage when stewing for 30 minutes and stew for 3-5 minutes.

6. vermicelli and cabbage fully absorb the taste of meat, and vermicelli is more absorbent. If you think the soup is not enough, you can add some hot water and stew for another minute. Warm and delicious.