In fact, this dish is very convenient and suits me ~ ~ ~
Main ingredient-an eggplant (not too big, only the size of a CD). If it is tender, sometimes I accidentally buy a tomato (not too big, just the size of a billiard ball)
Accessories-vegetable oil, aniseed, garlic, salt (appropriate amount) sweet noodle sauce,
Practice-Put the pan in medium heat, pour in proper amount of vegetable oil, when the oil temperature rises to 70%, put in eggplant cut into rolling blades, and when the eggplant is fried to be soft, take it out, change the fire, pour in base oil, stir-fry aniseed when the oil temperature rises to 70%, pour in sliced tomatoes, add sweet noodle sauce, stir-fry a few times, and pour in oiled eggplant.
Key points-slice the eggplant first, marinate it with salt for half an hour, and then squeeze out the water (not too dry). Don't use too much oil when frying eggplant, so as not to get greasy and don't fry it too fast. Prevent eggplant from burning. Just use the right amount of sweet sauce. Too much will make it salty.
Staple food-preferably rice, is delicious when mixed with it! I usually stew rice with several kinds of rice, but if I use glutinous rice, coix seed or sorghum rice, I'd better soak it for more than two hours in advance, or I'll stew it hard and save it for "fried rice with eggs" tomorrow.
Ingredients-eggs, overnight meals
Accessories-vegetable oil, chopped green onion, salt, preferably a little spice, such as pepper powder (a little, the taste seems nothing, not too heavy! ! ! )
Practice-everyone is saying that their practice is the best, mine is not, it's just easier, who makes me lazy? ! Put the pan on a medium fire, pour in the base oil, when the oil temperature rises to 70% to 80% (if it is linseed oil, you can see some smoke and the oil smell is not obvious, so you can do it yourself), add the egg liquid and stir fry quickly, then take it out of the pan (the pieces are smaller, but I make it bigger, which is everyone's habit), then put the oil in the pan and put the chopped green onion in the wok.
Key points-when frying rice, use a small fire, don't add too much water to the pot, as long as you can "unload" the rice (one grain is not caked).
You can also add some minced ham, minced meat (fried), mushrooms and bamboo shoots. .................................................................................................................................................
Tofu balls
The main raw material-tofu
Accessories-starch, flour, onion and ginger, stuffing and salt.
Exercise-1 Chopped onions and ginger
2。 Crushing tofu, mixing with starch flour, adding minced onion and ginger and salt, and making into balls.
3。 Put the blank in 70% hot oil and fry it until the surface is golden yellow (the temperature can be slightly lower), then take it out of the pot and put it on the plate.
Rice steamed bread pie can be served with soup, topping, adding vegetables and pouring sauce on it, and making a dish alone.
fish in brown sauce
The main ingredient-a carp (about 2 kg, too small and prickly, too big and old)
Accessories-soy sauce, vinegar, onion, ginger, garlic, aniseed, white sugar (both appropriate), stew (preferably chicken soup)
Exercise-1 Fry carp in a 70% hot oil pan until the fish turns white.
2。 Leave a little oil in the pot, add sugar, stir-fry slowly until the sugar turns red, and add fried carp.
Pour in the prepared juice, add the chicken soup and cook.
The main point-chicken soup is the best
Four egg-hearted happy party balls
Ingredients-raw eggs with skin (four) or peeled cooked eggs, meat stuffing (appropriate amount)
Accessories-onion, ginger, soy sauce, monosodium glutamate (optional), starch vegetable oil, salt and sesame oil.
Exercise-1 Add onion and ginger to the meat stuffing and mix well with vegetable oil and salt.
2。 Fry the peeled and boiled eggs in 70% hot oil until the surface is slightly yellow, then drain the oil on the surface and wrap it with starch (mainly to remove oil).
3。 Cover the eggs with meat stuffing evenly, fry them in oil pan until the surface turns yellow, and take them out.
4。 Reed leaves (bamboo leaves ...) are placed at the bottom of the casserole, as well as meatballs, appropriate broth, some salt, ginger slices, onion segments, pepper, aniseed, medlar and jujube ... In fact, there is no need to put anything in the soup, just put salt, and the seasoning has been saved in the process of filling.
5。 When it is ripe, take some sesame oil out of the pot (you can do it without putting it)
Eggs are too oily.
Glutinous rice yam porridge
Raw materials-glutinous rice 10 red dates 1 yam (about 50mm) casserole.
Accessories-appropriate amount of rock sugar
Exercise-1 Wash glutinous rice, add appropriate amount of water, boil, cook porridge with low heat, soak red dates until soft, and put them in the same pot.
2. Peel the yam and cut it into cubes. The porridge has been shaped, put it in and cook until it is cooked, and add sugar to taste.
Key points-stir frequently, don't burn the pot.
Braised Hairtail in Brown Sauce
Carp hairtail is different. Carp meat contains a lot of water, so you must not add water in the production process, otherwise … it tastes terrible!
Main ingredient-hairtail
Accessories-soy sauce, vinegar, onion, ginger, garlic, aniseed, sugar, soy sauce and tofu (all suitable)
Practice-Wrap the hairtail section with flour and fry it in a 70% hot oil pan until the surface is golden.
Leave a little oil in the pot, add sugar, stir-fry slowly until the sugar turns red, and add fried hairtail.
Pour in the prepared juice, add appropriate amount of water and age.
Not a penny.
Stewed fish head with casserole and tofu
I hate eating fish heads and fish tails, so I cut them off when I stew fish and use them for other purposes.
Stewed fish head with casserole and tofu
Ingredients-casserole, fish head, (fish tail) tofu (south tofu)
Accessories-a bag of instant-boiled mutton nutrient broth (actually half a bag), appropriate amount of water and salt (added according to your own taste).
Practice-first cut the fish head in half, then fry the fish head and fish tail in a 70% hot oil pan until the surface turns white and then take it out.
Put the casserole on slow fire, add fish head, fish tail, water and clear soup. You can add some salt to the heavy taste, but I usually don't add it until the tofu is honeycomb.
Not a penny.
Braised Hairtail in Brown Sauce
Carp hairtail is different. Carp meat contains a lot of water, so you must not add water in the production process, otherwise … it tastes terrible!
Main ingredient-hairtail
Accessories-soy sauce, vinegar, onion, ginger, garlic, aniseed, sugar, soy sauce and tofu (all suitable)
Practice-Wrap the hairtail section with flour and fry it in a 70% hot oil pan until the surface is golden.
Leave a little oil in the pot, add sugar, stir-fry slowly until the sugar turns red, and add fried hairtail.
Pour in the prepared juice, add appropriate amount of water and age.
Not a penny.
These materials are not necessarily available abroad. Take your time. These may just be an idea. Cooking is not difficult. You can do it well if you want to!