Several common dishes that must be learned

1. Sweet and sour potato shreds:
Production Process
1. Peel, slice, and soak the potatoes in water to wash away the starch. This will not only prevent the potato from becoming black, but also keep it white and crisp when it is fried. Fish out before frying and drain water.
2. Remove the seeds and nuts of green and red chilies, cut them into filaments, and cut the dried chilies into filaments.
3. stir-fry the pot to heat up, add peanut oil to heat, put the chopped green onion into the hot pot, add the dried chilies to fry the incense, then add the green, red, and potato shreds, stir-fry until the eight-ripe salt, MSG flavor, then pour the sesame oil and vinegar, just fry it.

2. Braised eggplant:
1. Wash the eggplant, remove the head and tail, cut it into a hob, soak it in the water, drain the water, sprinkle a little starch and mix well. Remove the scallions and cut them into segments.
2. Wash and slice the pork into mud, mix 1/2 tablespoons soy sauce, 1 tbsp soy flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, and marinate for 10 minutes.
3. Pour 3 tablespoons of oil into the pan and stir-fry it in the minced meat until the meat turns white and then get it ready for use.
4. Continue to add 10 tablespoons of oil, stir-fry the scallions, stir-fry the eggplant with a fire, and stir-fry the eggplant with 5 tablespoons of water until it becomes soft, about 5 ~ 6 minutes.
5. Stir-fried minced meat for 1 minute. Then, season with 1/3 tablespoons of salt, 1/5 tablespoons chicken powder, and 1/2 tablespoons of soy sauce!

3. Fish-flavored eggplant:
Raw materials:
2 eggplant slices with a few shredded pork.
Ginger, garlic, onion, spicy bean paste, vinegar, sugar.
Method:
1. Wash and drain the eggplant and cut it into small segments for backup. Wash garlic and chopped edges into chopped edges,
Ginger Slice for backup. Put vinegar, sugar, and hazelnut powder in a bowl and add water for backup. Note: put sugar in the bowl first,
Put the vinegar again. Put the vinegar in the same level as the sugar.
2. After the oil is heated, put it into the eggplant segment and then fry it into yellow gold. When the oil is removed, drain the oil.
3. Stir up ginger, garlic, and scallions, add shredded pork, stir-fry the fried eggplant, and then add the seasoning in the bowl to stir-fry the dish.

4. Fried Green peppers and eggs:
Practice: 1. Wash green peppers with clear water and cut seeds into filaments. Place the eggs in a bowl and stir them up with chopsticks.
2. put oil in the pot (40 grams), boil, pour the egg juice into it, and stir fry it.
3. add the remaining oil to the pot, heat it, and add the chopped green onion to the pot. Then, add the chopped green pepper and salt to fry it for a few times. When you see the green, add the fried eggs, monosodium glutamate, and stir fry it evenly, use vinegar to cook it out.

5. Three places
Ingredients: 1 potato, 2 eggplant, 1 green pepper
Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, garlic, soy flour, broth each appropriate amount
Practice: 1. Peel the eggplant and potatoes and cut them into hob blocks. Cut the green peppers into small pieces by hand. 2. Add more oil to the pot. When it becomes hot, put the potato chips into it and fry them into a golden yellow color. When it is slightly transparent, the chips are removed for backup .. 3. Then, pour the eggplant into the oil pan and fry it into a golden yellow color. Then, add the green pepper block to the pan and pick it up .. 4. Stir-fry chopped green onion and garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and pepper .. 5. Add the water, powder, and fire to collect the juice.

6. Dried beans
Ingredients: 400 grams of lentils, 150 grams of minced meat seasoning: 4 dried chilies, soy sauce 1 tablespoon, mustard, pepper, garlic, salt, MSG each appropriate amount of practices: 1. Remove the old ribs from the two sides of the lentils, split them into two sections, clean them, and control them dry.
2. Boil 250 grams of oil, put it into the lentils, and then fry the lentils to wrinkle the skin, and use the hedge to get the controlling oil.
3. Set a pot to heat up and use a spoonful of oil to stir up minced meat, dried chilies, pepper, mustard, and garlic.
4. Add soy sauce, stir-fry lentils, turn off the fire when the lentils are ripe, put salt and monosodium glutamate, and stir-fry well.

7. fried cauliflower with chicken
Ingredients: chicken breast meat, cauliflower spices: chopped green onion, ginger, ingredients, edible oil, cooking wine, salt, chicken essence, oyster sauce, powdered oil practices: 1. Wash chicken breast meat, cut into slices and marinate with salt cooking oil for a while, and then use the powder.
2. Cut the cauliflower into a small flower, sit in the boiling water pan, and boil it down. Find the cold water and control the water for backup. Slice the onion, ginger, and garlic.
3. In another cooking pot, put oil and oil, put the big ingredients in warm oil, then put the ginger, put the chicken breast into the pot, slide and fry until the meat is discolored and ready for use, and then put the onion ginger into the fried flavor, stir-fried cauliflower.
4. Put cooking wine, chicken essence, and oyster sauce, and put the slide chicken breast into the pot, stir-fry quickly, put salt, stir-fry, and hold the pan.

8. steamed meat
Ingredients: braised pork with spices: Star Anise, a little onion, ginger, a little cooking wine, chilies, pepper, rice, Purple Rice, soy sauce, soy sauce, chicken, sugar, bean Paste practices: 1. slice meat.
2. marinate meat cooking wine, scallions, ginger, and star anise.
3. After the meat is pickled, prepare chilies, pepper, rice, and Purple Rice.
4. Put the prepared 3 in a pot for frying.
5. Put 3 in the pot and use the torch rice to copy the incense and become slightly yellow.
6. Use a blender to break the fried 3. Don't break it up. The particles are easier to use.
7. Add 6 to the marinated meat. Add soy sauce, soy sauce, sugar, chicken extract, and a little sesame oil. Mix well.
8. Add a spoonful of bean paste. Add a little more water to make the powder moist.

9. Fried eggs with chopped green onion:
Cooking method (two servings)
Ingredients: eggs (4), onions (3)
Seasoning: salt (1/3 tablespoons), oil (6 tablespoons)
1. Wash and remove the scallions, cut them into scallions, and put them in a glass bowl.
2. Enter four eggs, tilt the big glass bowl to 45 degrees, use chopsticks to take one direction, stir the eggs and chopped green onion fast, and paste the eggs into a thick shape.
3. heat the pot until all the water in the pot evaporate, burn for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to fill the entire pot, then change to a small fire, then pour into the egg.
4. Stir-fry the egg quickly in one direction. After about one minute, the egg will solidify, and then the Pan will be started to avoid the egg being too old.

Tips

1. When frying eggs, the Pan must be very hot. In this way, the eggs will be tender and slide, and it is easy to fail if the pan is not hot.
2. Take out the eggs in the refrigerator for an hour before cooking.
3. Do not add MSG to scrambled eggs. If MSG is added, the MSG will mask the freshness of the eggs after being heated.
4. If you eat too many eggs, it will increase the metabolic products and increase the burden on the kidney ~ Just 2 eggs.

10. Scrambled eggs with tomatoes
Method 1
Note: Everyone can cook tomato and scrambled eggs, but it is hard to eat. There are several misunderstandings. I will explain them in detail later.
Ingredients: Tomato and eggs
Ingredients: vegetable oil and salt. Note: you do not need to put chicken or MSG in tomato scrambled eggs, because tomato scrambled eggs are a "fresh" word, and when the tomato scrambled eggs, there is a fresh flavor of material precipitation, no fresh MSG or chicken extract is required. This is also the reason why this dish is not made with ginger and garlic.
Production method:
1. Cut the tomatoes into blocks. The size is different. The shape does not matter. Open the eggs in a bowl, mix them up, and add a little salt.
2. Put a proper amount of oil in the pot (The key is how much oil is put when you fry eggs, and my experience is to put equivalent to 2/3 of the Egg Liquid). When the oil is hot, (I will explain in detail how to judge the oil temperature later), pour the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, when the egg liquid is solidified (you must be careful when the oil is dry, causing the eggs to paste), use a rice shovel (also called a frying spoon) to gently enter the edge of the eggs, turn the eggs over and fry them, when both sides of the pot are golden, take the eggs out of the pot (you can also leave them out, but wait for them to become proficient). At this time, there should be some oil in the pot, turn the tomato in and stir it up a few times. Because the tomato contains a lot of water, there will be moisture precipitation. At this time, put the fried eggs in, put a little salt, stir-fry a few times, and let out the pot. PS: some people like to put some water into it. I don't recommend it. In fact, the water in tomatoes is enough, so there is no need to put water in it. In addition, the quality of tomatoes is not good, and the dishes that are fried are not sweet and bitter. You can put some sugar in the pot.

11. sauteed egg eggs
Raw Material: loofah eggs
Seasoning: oil, salt, cooking wine, chopped green onion.
1. Add 2-3 eggs with a small amount of salt and cooking wine. Stir evenly for backup.
2. Peel and slice the cucumber with slices or diced slices for backup.
3. Heat the wok into the oil, and wait until the oil temperature increases and pour the eggs into the fried bowl for backup.
4. Heat the wok into the oil, wait until the oil temperature increases into the loofah fried, add cooked eggs with fried, then according to your taste to add salt, chopped green onion stir fry small will start to eat.
More benefits: loofah has a high nutritional value. Loofah contains B vitamins and vitamin C, including protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, amino acid, and Lactobacillus, it also contains the components of Ginseng-saponin

12. Fenglin eggplant
20 grams of basic materials, 200 grams of eggplant, 10 grams of scallions, and 10 grams of ginger.
Seasoning: 500 grams of peanut oil (100 grams of solid oil), 10 grams of salt, 5 grams of MSG, 3 grams of sugar, 20 grams of soy flour, 5 grams of sesame oil, 50 grams of chicken soup, 10 grams of soy sauce.
Production process:
1. Peel the eggplant, cut the large slogan, wash and cut the scallions, and cut the ginger into rice.
2. Run the oil in the pan. When the oil temperature is 120 degrees, add the eggplant strips and fry them to the Golden State.
3. Leave oil in the pot, enter ginger rice, meat mud, eggplant, chicken soup, salt, monosodium glutamate, sugar, old soy sauce, and stir-fry it with wet powder when the juice is thick, and pour the sesame oil into it.

13. Gold medalist
Raw Material: Pig ribs
Seasoning: seafood sauce, sand tea sauce, soy oil, monosodium glutamate, sugar, dried chilies, and garlic.
1. Change the pork ribs to a long segment of 12 cm, and rinse the blood with water.
2. marinate with seasoning for 2 hours (seafood sauce, sand tea sauce, soy sauce, monosodium glutamate, sugar) or above.
3. When the oil is burned to the second heat, the pork ribs are put into the pot, and the oil temperature is gradually from low to high, and the ribs are ripe and the outer crust is extracted from the drain oil.
4. Stir-fry garlic and dried chilies in the pot, stir-fry them in the ribs, and add the seasoning to the basin.

Practical cooking skills

1. When boiling dumplings, put a green onion in the water or add some salt to the water, and then put the dumplings. The dumplings are delicious and do not stick together, add one egg for every 500 grams of flour, and the dumpling skin is not sticky.
2. Add a few pieces of Orange Peel in the pot during stew to remove odor and greasy and increase the flavor of the soup.
3. Add a spoonful of vinegar when cooking bone soup to dissolve the phosphorus and calcium in the bones in the soup and save the vitamins in the soup.
4. Chicken stew: Wash and cut the slice, and stir-fry it in a hot oil pot. when the water is dried, pour a proper amount of vinegar and then stir-fry it quickly, immediately heat the water (no chicken), then use the fire for ten minutes, you can put the seasoning, shift the fire and then stew for 20 minutes, with sesame oil to go out of the pot; should be in the stew, temperature drops to 80 ~ Add salt at 90 degrees Celsius or before consumption. Because the chicken contains high moisture, the stew chicken adds salt first, the chicken is soaked in salt water, the moisture in the tissue cells permeate outward, the protein produces solidification, so that the chicken obviously shrinks and becomes tight, it affects the dissolution of nutrition into the soup, and the cooked chicken tends to be hard, old, and have a rough taste.
5. When cooking broth or pork ribs soup, add a few fresh orange skins, which not only tastes delicious, but also reduces the greasy feeling.
6. Add a little fermented bean curd or juice to cook the tofu, Which is fragrant.
7. Stir-fry the mung bean in the iron pan for 10 minutes and then cook it quickly.
8. When cooking eggs, add some vinegar in the water to prevent egg cracking. You can also add some salt in advance.
9. When cooking kelp, add a few drops of vinegar, which is easy to rotten. Just put a few dishes.
10. Before cooking ham, apply some sugar to the ham skin, which is easy to boil and delicious.
11. Spiced mutton: Put the radish slices and mutton in a pot. After half an hour, the radish slices will be taken out. Put a few pieces of orange skins for better performance. Put 5 grams of green beans per kilogram of mutton and boil for 10 minutes, pour out the water and mung bean together, put half a bag of Hawthorn slices, wash and punch two or three shelled walnuts into them, 1 kg of mutton and 10 grams of curry powder; 1 kg of mutton and 200 grams of sugar cane; boil 1 kg of water, add 1 kg of mutton, 50 grams of vinegar, boil and pull out, and then add water and spices again.
12. When cooking dumplings, add a little salt in the pot, and the water will not overflow when the pot is opened.
13. Add a teaspoon of cooking oil to the noodles, and the noodles will not be dipped. It can prevent the noodle soup from foaming and overflow.
14. When cooking noodles, add a little salt in the pot to make the noodles not easy to paste.
15. Do not place alkali in porridge or beans; otherwise, the nutrients in rice and beans will be damaged.
16. It is easy to cook lettuce with boiling water, and it is crisp and delicious. To make it not shrink, add a few slices of mint leaves or salt.
17. After the pork belly is cooked, cut and grow the slice and put it in the bowl with some fresh soup and then steam it for a while, and the pork belly will be doubled.
18. Do not put salt first when you cook a pig. Put Salt after cooking. Otherwise, the pig will shrink as hard as the beef tendon.
19. boiled beef: in order to make the beef stew fast and rotten, add a small amount of Tea (about a pot of tea, wrapped in gauze) and cook it together, the meat soon becomes rotten and delicious.
20. When cooking beef and other tough, hard meat and wild poultry, add some vinegar to soften it.
21. old chicken stew: add 20 or 30 soy beans in the pot for stew. The stew is fast and fresh. Alternatively, add a spoonful of vinegar to the chicken before killing it, if you cook it in plain fire, it will cook well; or put it for 3 ~ 4 Hawthorn, chicken easily rotten
22. The old chicken and duck are boiled with fire, and the meat is hard to eat. If the meat is soaked in cold water and a little vinegar for 2 hours, then the meat will become tender and delicious.
23. Braised Duck: it is easy to cook a few snails in a pot.
24. When roast duck, remove the beans on both sides of the duck tail end, which tastes better.
25. Boiled bacon: It can be boiled with more than a dozen walnuts with many small holes to eliminate the odor.
26. When braised beef, add a little snow red, delicious meat
27. Before braised pork, marinate the meat with a little borax. The burned meat is not greasy and delicious.
28. When frying food, put a little salt in the pot, and the oil will not splash out.
29. Add some flour in the spring roll stuffing to avoid the phenomenon of the vegetable juice flowing out of the pan during the frying process.
30. Before Frying potatoes, put the cut potato slices in the water and cook them for a while, so that the potato skins form a thin layer of gum layer, and then fry them.
31. Cut 2 ~ pork chops with Ribs ~ Three incision, And the fried pork chops won't contract.
32. marinate the chicken for a while, seal it with a protective film and put it in the refrigerator. When it is fried, take it out. The fried chicken is crispy and delicious.
33. When fried poached eggs are about to solidify the yolk, some cold boiled water will make the eggs yellow and tender.
34. When frying eggs, put enough oil in the pan. When the oil is slightly hot, the eggs are cooked slowly, and the appearance is beautiful.
35. When frying eggs, sprinkle some flour in the hot oil, the eggs will be yellow and bright, and the oil is not easy to splash out of the pot
36. Stir-fried eggs with goat oil. It is delicious and has no odor.
37. adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein degeneration, thus delaying the heating time. In addition, the sugar is water-preserving, which can make the egg products become swollen and soft.
38. add a few drops of vinegar to the scrambled eggs.
39. When frying eggplant, put some vinegar in the pot. The color of the fried eggplant will not become black.
40. add vinegar when Frying potatoes to avoid burning, but also to break down the toxins in potatoes, and make colors and tastes appropriate
41. When fried bean sprout, add some butter and then put salt to remove the bean smell.
42. Do not append the sauteed Cabbage
43. fried meat slices: slice into slices with soy sauce, butter, starch, into an egg, mix well, stir-fry; after the meat slices become color-changing, Add seasoning slightly fried a few times, meat slices delicious, fresh and tender
44. Sauteed shredded beef: Cut it, mix it with salt, sugar, wine, soy flour (or eggs), and add the raw oil for pickling. Stir fry it for 30 minutes. It is fresh and delicious.
45. When cooking meat, put salt too early and slow, should add salt when cooking, add a few drops of vinegar before the pot, fresh and delicious
46. After the shredded meat is cut, it is dipped in baking soda and then fried. It is especially loose and delicious no matter what sugar and vinegar dishes are made. As long as the proportion of 2 sugar and 1 vinegar is blended, it can be moderately sweet and sour.
47. sauteed sugar and vinegar fish, sugar and vinegar dishes, etc., should put sugar first, then put salt, otherwise the "dehydration" of salt will promote protein solidification in the dishes and "eat" without sugar, resulting in sweet and weak
48. Put 2 tablespoons of salt in one kilogram of meat stuffing when making meat cakes and meatballs
49. Make the meatballs according to the proportion of 50 grams of meat 10 grams of starch, into a soft dish
50. Stir-fried meat slices or spicy meat slices. paste the meat at the ratio of 50 grams of meat to 5 grams of starch.
51. When steamed bread is made, if a small piece of lard is rubbed in the hair, the steamed bread is not only white, soft, but also delicious.
52. When steamed bread is mixed with a little shredded orange, it can increase the scent of steamed bread.
53. Steamed Bread ash is yellow, such as adding vinegar to the original steamer water ~ 3 tablespoons, and then steamed for 10 ~ 15-minute white
54. place a small amount of alum and salt in clear water, and immerse the cut raw sweet potato for 10 minutes. Wash and cook it to prevent or reduce bloating.
55. The milk is boiled and put some salt into it. It tastes better after being cooled.
56. Add some vinegar when the dishes with chilies are too spicy or fried.
57. during cooking, if the soy sauce is mixed with vinegar by mistake, place a little baking soda and eliminate the vinegar flavor.
58. The food is too sour. Place a quail egg
59. The dish is too spicy. Put an egg and stir-fry it.
60. The dishes are too spicy. Put some vinegar to reduce the spicy taste.
61. The food is too bitter and a little white vinegar is dripped.
62. When the soup is too salty and not suitable for water, you can put a few pieces of tofu, potatoes or tomato into the soup; or you can pack a handful of rice or flour into the soup with cloth.
63. The soup is too greasy. Bake a small amount of seaweed on the fire and then spread it into the soup.
64. fried peanuts, stir-fried into the dish, sprinkle a little liquor with hot water, and then sprinkle a little salt with a little bit of salt.
65. rapeseed oil has a bad smell. You can put ginger, garlic, scallions, cloves, and tangerine peel into the heat for a moment, and the oil can become fragrant.
66. fried peanuts once with vegetables have no strange flavor. The fried dishes are delicious and can be used as salad dishes.
67. After the food is fried, the oil leaves some residue and becomes turbid. You can cut the white radish into thick slices, use chopsticks to stamp a few holes in the radish, and then add it to the remaining oil for frying, the residue will attach to the radish slices, remove the residue, and then repeatedly fry it in the pot. the turbid oil can become clear.
68. When cooking, you should first boil the pot and then pour it into the cooking oil.
69. When the temperature in the pot reaches the highest level, it is easy to make the wine evaporate and remove the smell in the food
70. Boil Lard: put a little water or vegetable oil in the rice cooker, and then put it into the pig oil or fat meat. After the power is on, the oil can be automatically refined, no oil splash, no oil residue, and the oil quality is pure.