Stir-fried shredded potatoes Ingredients: potato, salt with green pepper, chicken essence, chicken soup, white sugar, white vinegar and onion 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 1 first. Take some eggs and beat them in a bowl. 2。 When the oil is hot, gently pour in the beaten eggs. (technical) 3. When the eggs are ready, take them out of the pot and prepare them for use. 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. . . Casserole tofu ingredients: tender tofu 350g, pork slices 50g, Taitaile chicken essence 4g, water mushroom 12g. Practice: 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. Vinegar lettuce raw materials: lettuce, vinegar, eggs Practice: 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. Sweet and sour carp raw materials: carp, sugar, soy sauce, minced garlic. Practice: 1. Scales, viscera and gills of carp are removed, and both sides of the fish body are cut straight every 2.5 cm, then obliquely cut into knives, 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-style potato ribs materials: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar. Practice: 1. Boil the ribs and take out the filtered water. 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 each side of the carp and put salt and cooking wine on it. 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, and when the juice is almost dry, put some chopped green onion and put the fish head in the pot. 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 and lobster sauce on the bottom of the plate, put the fish head on it, then spread a thick layer of lobster sauce, chopped pepper and a little ginger on the fish head, put a little oil in it, boil the water in the pot and steam it for about 15 minutes. If you don't like lobster sauce, you can leave it. Xinjiang saute spicy chicken 1, preparation materials: chicken, pepper, potato, a little onion, ginger, garlic, a can of beer (water is enough), Pixian bean paste, sugar, salt, chicken essence, soy sauce, pepper granules and fresh pepper. . . 2, chicken, potatoes, diced, other optional, but not too small 3, put oil in the pot, put 2-3 spoonfuls of sugar to taste, when the oil is hot red (be sure to wait for saccharification), add the chicken to stir fry, and pour a little soy sauce after the chicken turns red, so that the color looks 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's approach is 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. Brewing green pepper: remove the heart of green pepper, adjust the taste of 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, chicken essence) OK, thicken and you can go out. Fried broccoli. Cut it, cook it and eat 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. Vinegar shredded potatoes: In fact, it is the general practice of vinegar shredded potatoes, just changing the hairstyle of potatoes and changing the mood, hehe ... marinate the minced meat, stir-fry it in the 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 large thick strips, washed chives and cut into sections, ginger and rice. 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 the 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 raw powder when the juice is thick, sprinkle with onion before taking out, add chicken essence and make pot meat. Ingredients: lean meat, shredded onion, shredded ginger, minced garlic and shredded carrot. 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 material raw clean pork sandwich 900g seasoning (a) 6 onions, 4 slices of ginger and 3 tablespoons of salad oil; (2) About 1 cup of soy sauce and 1 tablespoon of rock sugar Operation ① Wash the sandwich meat and cut it into 3 cm square blocks. (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. Three fresh potatoes: 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, the eggplant hob should not be cut too small, and the green pepper should be cut casually. If the picture looks good, cut out the water-shaped slices. 3. Add engine oil. Northeast dishes are generally oily, so think about it before eating. Oil is used for frying potatoes, so a skilled person can see that a novice can spill a little more after frying potatoes, which is about 1.5 potato pieces. 4. When the oil temperature is 80C, the amount of a potato is usually about two and a half minutes to three minutes. When I take it out, I will fry the eggplant until it is golden yellow, but personally, I think the eggplant is too soft, so I usually fry it for two to three minutes before taking it out. After cooking, take out three things from Lima and put them on the plate. 5. Drain the oil and add a little oil, chopped green onion and garlic. If you have time, pour garlic and stir-fry until fragrant. 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 there is broth (such as sparerib soup and pork knuckle soup), you can cook a spoonful, not too much. ) stir fry and eat out of the pot. Western stew ingredients: cauliflower, broccoli, carrots, fresh mushrooms, shrimp seasoning: broth, 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. Hami melon and lily slimming soup dishes allusions or creative Hami melon is good for stomach diseases and high cholesterol; Lily can moisten the lungs and relieve cough, clear the heart and soothe the nerves, nourish yin and replenish qi; Pericarpium Citri Tangerinae can relieve phlegm and cough, dispel cold and eliminate food stagnation. Material introduction: half a cantaloupe, a catty of lean meat, one or two lilies, a penny of dried tangerine peel and a proper amount of salt. Production method: 1. Washing cantaloupe, removing seeds, and cutting into pieces; 2. Wash and cut the lean meat, and drain it for later use; 3. soak the dried tangerine peel, remove the pulp, and wash the lily for later use; 4, put a proper amount of water in the pot, add all ingredients and simmer for half an hour, turn to slow fire for two hours, add salt to taste, and serve. Dry-fried eggplant main ingredients: eggplant auxiliary materials: green pepper seasoning: onion, salt, ginger, chicken essence practice: 1, eggplant washed and diced, green pepper washed and shredded; 2. Light a fire in the pot, stir-fry the eggplant in the pot for 2-3 minutes, pour the green pepper into the pot after the water is dry, and put it in a vessel for later use; 3. Pour oil in a pot. When the oil is 70% to 80% hot, add shredded ginger, eggplant, shredded green pepper, salt and chicken essence, stir fry, and then add chopped green onion to serve. Features: fragrant, tender and energetic.