Mouth-watering eight-course special dishes, simple and easy to make, fragrant, never get tired of eating!

Braised eggplant in oil

Ingredients: eggplant; Potato; Oil; Salt; Essence of chicken; Garlic; dried chili peppers; light soy sauce; Fuel

method

Cut the eggplant into strips and soak in water and set aside. Cut the potatoes into strips.

Heat oil in a pan and sauté potatoes and garlic for 1 minute.

Add an appropriate amount of dried chili peppers. Add the eggplant, cover and simmer over low heat for 2-4 minutes to dehydrate the eggplant slightly.

Add light soy sauce, oil, salt, and chicken essence to press the eggplant down with a spoon, and then mix slightly.

Continue to cover and simmer slowly over medium-low heat. Simmer until the potatoes are ripe and the eggplant is all browned (about 5 minutes).

Braised pork ribs

Ingredients: 1000 grams of pork ribs, 8 dried shiitake mushrooms, 2 potatoes, 1 red pepper, 2 star anise, 5 dried chili peppers, 5 peppercorns, 2 bay leaves, 1 cinnamon, 2 grams of cumin, 6 chives, 1 piece of ginger, 15ml cooking wine, 5 grams of sugar, 5 grams of salt

Method:

1. Chop the ribs into small pieces, wash and drain. Peel and wash the potatoes and cut them into cubes and soak them in water to prevent them from oxidizing and turning black. Wash the red peppers and cut them into triangular cubes. Soak dried shiitake mushrooms and wash them;

2. Tip 1: After the pot is hot, pour in the oil and burn it to 6 hot, put it directly into the ribs and fry until the ribs are dry, and then remove and drain the oil (the reason for stir-frying directly with oil without blanching is that the ribs are more likely to be soft and flavorful, and the nutrients will not be lost);

3. Heat again over high heat, add ingredients, cinnamon, bay leaves, dried chili peppers, Sichuan pepper, cumin and ginger slices, stir-fry until fragrant, and then add the pork ribs;

4. Cook in cooking wine, dark soy sauce, stir-fry the color evenly, pour in boiling water, add sugar, shiitake mushrooms and green onion knots. Tip 2: After the soup boils, be sure to skim off the foam on the soup (the pork ribs that come out of this way really have no fishy smell) After skimming off the foam, cover the lid and simmer over low heat for 30 minutes;

5. Tip 3: Turn off the heat at this time, do not open the cover, let it soak for 15-30 minutes (this will make the ribs more flavorful, if the time is enough, you can repeat it two to three times) After the time is up, turn on the fire and continue to cook until the ribs are soft and cooked. (If you don't have a lot of time, you can also ignore this step, but it won't be as enjoyable);

6. Add potatoes in the last 15 minutes, cover and cook for enough time, then add red peppers, add salt, and turn off the heat after reducing the juice over high heat.

Pan-fried crucian carp

Ingredients: crucian carp; Ginger; shallots; dried chili peppers; Pepper; Salt; Sugar; Vinegar; Wine

method

Wash the fresh crucian carp, control the moisture (otherwise it will crack when you throw it in the pot), shred part of the ginger, slice part of the ginger (three slices are enough), chop the shallots, and then stuff the white onion and ginger into the belly of the fish

Pour oil into a hot pan, put the ginger slices down when the oil is cold, and rub the pan with ginger slices, so that it is not easy to fry off the fish skin

Put the fish in the pan, don't flip it and let it be fried like that, almost feel that one side is browned and you can turn it over and fry the other side. It takes a bit of intuition and experience, but basically if you fry the yellow fish, the tail will definitely be cocked

Once both sides are fried, add an appropriate amount of water to the pan and almost pass the fish. Then throw the pepper and pepper into it and boil, after boiling, you can add a little sugar, cooking wine, vinegar and salt, and cook until the soup is almost dry

Scrambled tofu with eggs

Ingredients: 1 egg (you can use two); 1 box of lactone tofu; 1 small handful of garlic table; 3 tablespoons light soy sauce; 2 tablespoons oyster sauce; 1 teaspoon starch; Salt, sugar, chicken essence (according to your own taste)

method

Cut the garlic into inch pieces, beat the eggs, add a little salt, and cut the lacone tofu box into pieces

Steam the lacone tofu for 5 minutes to set the shape (add the drawer directly when steaming the rice), and while waiting, mix the light soy sauce, oyster sauce, starch, chicken essence, sugar and salt with water to make juice for later use

Heat the pan, high heat, pour slightly more oil than usual stir-fry ~ hot oil pour eggs ~ stinging ~ eggs casually a few times, do not need to completely solidify when the bala to the side of the pot, stir-fry the garlic section a few times and stir-fry with the eggs, and pour the steamed tofu into the pot after a little soft

Pour the mixed juice on the tofu and shake the pot, because there is starch that will quickly collect the juice and wrap it on the tofu, eggs and garlic table, and then you have to test the spoon below--- so that the flavor is evenly wrapped on the dish and put on the plate

Stir-fried enoki mushrooms in sauce

Ingredients: enoki mushroom; Soy sauce; bean paste; Vinegar; Sugar; Ginger; Garlic; Dried chili peppers

method

Finely chop the ginger, garlic and chili peppers, and in a small bowl, add the soy sauce, bean paste, vinegar, sugar and two tablespoons of stock or boiling water to make the sauce

Heat the pan, add oil, add minced ginger, minced garlic and dried chili peppers and stir-fry until fragrant, pour in the sauce, add enoki mushrooms, stir-fry a few times, cover the pot and simmer for a while, and then continue to stir-fry a few times to get out of the pot.

Beef brisket stew with tomatoes

Ingredients: Tomatoes, beef

Method: Cut the beef into pieces, cut the green onion into sections, slice the ginger, peel the potatoes and cut them into pieces, and soak them in water; Cut the tomatoes into cubes; Add water to the pot, boil the beef in a pot under cold water, add green onion and ginger slices, remove the smell of cooking wine, bring to a boil over high heat, skim off the surface foam, cook for 1 minute, remove the cold water and set aside. Pour oil into the pot, put the beef in the hot oil and stir-fry, fry the beef until it is slightly yellow, put green onions, ginger cinnamon, bay leaves, dried chili peppers, star anise, and stir-fry until fragrant, put in half of the tomatoes, fry the soup, release the soy sauce, cooking wine, a few drops of dark soy sauce to color, boil over high heat, turn to medium-low heat and simmer for 40 minutes, pour in the potatoes and continue to simmer for 5 minutes, then add a spoonful of salt, remaining tomatoes, pepper, a small amount of sugar to improve the freshness, continue to stew for 5 minutes to get out of the pot and put on the plate

Cabbage and pork stewed vermicelli

Ingredients: cabbage, pork, vermicelli, tofu

Method: Soak the sweet potato vermicelli in hot water, slice the pork belly, separate the cabbage leaves from the cabbage, tear the cabbage leaves into large pieces, cut the cabbage into slices, and cut the tofu into thick pieces; Then prepare chopped green onions, shredded ginger, dried chilies, bay leaves, cinnamon, star anise for standby, hot pan with cold oil, put in the pork belly and stir-fry, fry the pork belly until fragrant, put in the green onions, ginger and dried chili peppers and stir-fry until fragrant, put the dark soy sauce, and then put the cabbage to help stir-fry into the flavor, then put in the cabbage leaves, put in the water after frying soft, release the soy sauce, salt, chicken essence, monosodium glutamate, thirteen spices, boil over high heat, put in the tofu, put in the sweet potato vermicelli, stir evenly, continue to stew for about 10 minutes, and the vermicelli can be served after boiling transparently

Sweet and sour tenderloin

Ingredients: 500 grams of tenderloin, 45 grams of sugar, 2 eggs, appropriate amount of salt, a small amount of chili powder, an appropriate amount of chopped green onion, 1 tablespoon of potato starch, 60 grams of tomato paste, 4 tablespoons of flour, 2 tablespoons of cooking wine, 1 tablespoon of white vinegar, a small amount of sesame seeds

1. Wash the tenderloin and cut it into thick slices of about 5 cm, then cut into strips with an even thickness. Cut the strips and put them in the prepared bowl, add an appropriate amount of salt and pepper, then pour cooking wine into the bowl and stir, and let it rest for half an hour.

2. Put eggs into a bowl, add an appropriate amount of potato starch and flour, and then pour in an appropriate amount of water and stir well. Stir well to form a batter, then coat the marinated tenderloin in the batter and set aside.

3. Heat oil in a pan and add the tenderloin to fry until the shape is formed. Don't turn the tenderloin with a spoon after it's in the pot, just gently separate it with chopsticks when it's formed.

4. When the surface of the frying is golden brown, drain the oil and set aside. Secondly, add oil to the pot, pour in the tomato paste, then pour in the white vinegar and sugar, and fry with utensils until the sugar is completely melted.

5. Pour in the water starch, quickly and evenly fry until thick, then put the tenderloin that has been fried to golden brown in the sweet and sour sauce and stir-fry until the outer layer of the tenderloin is evenly coated with sweet and sour sauce You can also sprinkle a little sesame seeds to garnish before cooking.