Ingredients for scrambled eggs with tomatoes: 3 eggs, tomato 150g, 4 tablespoons vegetable oil, salt and monosodium glutamate, and sugar 1 tablespoon. Production process: 1. Wash tomatoes, blanch them with boiling water, peel them, remove their pedicels and slice them for later use. 2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks. 3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked. 4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times. Cooking skills: when frying this dish, be quick. Although this dish is the most common home-cooked dish, the quality of frying can be seen at a glance. It's called cooking technology. Adding starch to eggs can make them taste smoother. Oil pork main ingredient: pork tenderloin 200g. Accessories: 20g of winter bamboo shoots, auricularia auricula (soaked in water) 15g, 20g of cucumber, 20g of starch (broad bean), and 20g of egg 120g. Seasoning: garlic (white skin) 5g, yellow sauce 3g, balsamic vinegar 3g, pepper 3g and chives 6520g. 10g sesame oil 35g lard (refined) cooking method 1. Remove the film, white tendons and fat from the shoulder pole meat (tenderloin) and put it horizontally on the cutting board; 2. Invert the raw materials into strips with a thickness of 0.33 cm by flat knife cutting; 3. Then put it flat on the chopping block, and then obliquely cut it with a straight knife to form an oblique square piece with a length of 6.6 cm and a width of 4 cm; 4. Peel the winter bamboo shoots, wash them and cut them into pieces as big as meat; 5. Wash cucumber and cut into pieces as big as meat; 6. Pick the stems of the fungus, wash them, and cut the large pieces into small pieces; 7. Rooting onions, washing, and cutting mung beans into large pieces; 8. Peel ginger and cut ginger rice, and slice garlic cloves; 9. Put the sliced meat into a bowl, add yellow sauce, pepper, soy sauce and salt, mix well and marinate for half an hour; 10. Blanch the winter bamboo shoots. If it is too cold, put the clear water in a small bowl; 1 1. Add auricularia auricula, cucumber slices, 50 ml of chicken soup, yellow wine, monosodium glutamate, soy sauce and wet starch to the winter bamboo shoot bowl to make a sauce; 12. wok, add lard and heat it to 50%, then add the soaked meat slices, quickly break them up with chopsticks, slide them for about 5 ~ 6 seconds and pour them into a colander to drain the oil; 65438+ process key 1. The dish "oily meat" is named because it uses oil to transfer heat, because it has been oiled. The most important thing in this dish is the temperature, which is the key to success. When operating, the oil temperature should be around 165℃, and the best oiling can make the meat slices smooth and smooth, dry but not hard, and golden in color. When the oil temperature is high, the meat pieces stick together and the external coke is endogenous. The oil temperature is low, it is easy to lose paste and deform, and the meat is old and hard. 2. The sliced meat should be soaked for enough time to ensure the flavor of this dish. Stir several times in the middle to make it more moist and even, and cover it with a wet cloth to prevent air drying. 3. In the process of heating and seasoning, this dish is seasoned with vinegar. The main points of vinegar are timely, moderate and appropriate, so as to achieve the purpose of removing fishy smell and enhancing fragrance. Firepower must be sufficient when operating, and the timing must be well grasped. 4, cooking this dish must use clean cooked pig fat, in order to make the dish play its due flavor, lard refined with fat is even worse, and other oils are even less effective. Douchi shad oil-wheat dish Ingredients: oil-wheat dish Accessories: Douchi shad, garlic seasoning: salt, monosodium glutamate, sugar, sesame oil, cooking wine, soy sauce, raw flour Cooking method: 1. Wash the oil wheat vegetables, cut into sections, and mince the garlic for later use; 2. Light the pot and pour the oil. Stir-fry the lettuce until the color is green. Add a little salt, monosodium glutamate and white sugar into the pot, add a little oil into the pot, saute minced garlic, add lobster sauce and mackerel, season with cooking wine, a little water, monosodium glutamate, white sugar and soy sauce, thicken sesame oil before taking out the pot, and pour it into the oil wheat dish. Features: Black beans are rich in flavor, crisp and refreshing. Crucian carp tofu soup ingredients: two crucian carp, green onions, ginger, vegetables and tofu. Seasoning: salt, cooking wine, pepper, monosodium glutamate, chicken essence. Steps: Slaughter and wash crucian carp, cut onion into sections, slice ginger, wash vegetables, and cut tofu into mahjong tiles. Operation: Heat the oil in the pot, add the crucian carp to fry both sides, add the onion and ginger to stir fry, add the cooking wine, boil it with hot water, and add the pepper to cook for 10 minute. When the soup is thick, add salt, monosodium glutamate, chicken essence, vegetables and tofu for 2 minutes. Features: delicious fish and soup. Key operation: Let the water go after the fish is fried, so that the boiled soup is thick and white, and the protein in the fish can be better dissolved in the soup. Don't pour sesame oil into fish soup, so as not to affect the flavor of fish soup.