In autumn, moist and greasy, these three home-cooked dishes, my family is hungry for it, the fresh fragrance is strong and the rice is served

【Stir-fried tofu with green pepper】

Ingredients: green chili, dried tofu, carrots, light soy sauce, pepper, salt

Here's how

1. Clean the green peppers, remove the stems and tails, cut them into pieces, wash the dried beans and cut them into strips, and prepare some carrots and cut them into strips.

2. Pour oil into the hot pot, first stir-fry the dried tofu until fragrant, and put it out for later use.

3. Wash the pot and dry it, heat it, pour in an appropriate amount of oil, fry the carrot strips, and then add green pepper cubes to fry the peppers over high heat.

4. Pour the fried dried bean curd into the pot and stir-fry evenly, add light soy sauce, pepper and salt and stir-fry evenly, add a little boiling water and stir-fry to get out of the pot.

Tips:

Don't add any seasoning when frying the dried tofu, the dried tofu is easy to absorb salt and seasoning, and the fried dried tofu will be easy to be salty and strong, which will affect the taste.

Add a little boiling water before cooking, so that the dried tofu can be moisturized, and it tastes smooth and not dry.

【Tomato scrambled eggs】

Ingredients: Tomato, hen's egg, chopped green onion, sugar, light soy sauce, five-spice powder, salt

Here's how

1. The tomatoes should first be peeled, washed, and cut into small pieces, then washed and cut into green onion segments for later use.

2. After the eggs are beaten, add some cold boiled water, salt and oil in one direction and stir evenly, stir more, the egg liquid will be smooth and delicate, and the scrambled egg pieces will be particularly smooth and soft.

3. Pour oil into the hot pot, grab the handle of the pot and turn the pot around, let the oil spread a large area in the pot, and then pour in the egg liquid, don't be busy turning it first, after one side is set, then turn the other side until golden brown and shovel it into a turning block for later use.

4. Pour an appropriate amount of oil into the pot, fry the tomatoes into the pot to get the thick tomato juice, then put the scrambled egg pieces into the pot and mix and stir-fry evenly, add a little sugar, light soy sauce, salt, five-spice powder to taste, add the green onion section of the pot and fry it before the pot to make a delicious tomato scrambled egg.

Tips:

There are two ways to peel tomatoes, 1. Scrape off directly with a scraper, but harder tomatoes can be scraped freely.

2. Cut a small incision of the tomato, blanch it with boiling water for about 1 minute, take it out and tear off the skin by hand. The tomato juice that is fried without peeling is not thick, so it will naturally not taste good.

If you want the eggs to be scrambled soft, fragrant and tender, the egg liquid is the key, adding cold boiled water will make the egg liquid more smooth and tender, adding salt to make the egg liquid more fragrant, adding some oil can better lock in the moisture, and the scrambled eggs are more and tender.

【Stir-fried carrots and celery】

Ingredients: Carrots, celery, dried fragrant, dark soy sauce, sugar, light soy sauce, five-spice powder, pepper, salt

Here's how

1. Peel and wash the carrots and cut them into strips, rinse the dried beans and cut them into strips, wash and dry the celery and cut them into small pieces for later use.

2. Pour oil into the hot pot, fry the dried tofu first, and set aside.

3. Put the carrots into the pot and stir-fry, then return the dried bean curd to the pot and mix and stir-fry for a while, add dark soy sauce to color, white sugar to enhance freshness, light soy sauce, five-spice powder, pepper seasoning and stir-fry evenly, then put in celery and stir-fry twice over high heat, add salt and continue to stir-fry twice to get out of the pot.