Can you cook 15 home-cooked vegetarian dishes with the highest click rate?

Vegetarian dishes are rich in nutrition and unique in flavor. Eating them in the mouth is beneficial to human health. Vegetarian dishes are mainly green leafy vegetables, fruits, mushrooms, fungi and vegetable oil, which are delicious, nutritious and easy to digest.

From a nutritional point of view, vegetables, bean products, fungi and other vegetarian foods are rich in vitamins, protein, water, and a small amount of fat and sugar. This light and nutritious vegetarian diet is more suitable for middle-aged and elderly people. In particular, vegetarian food often contains a lot of cellulose, which can also remove the dirt in the intestines in time and maintain good health.

First, fried fried fritters with loofah

Ingredients: two loofahs and two old fritters.

Tools: cooking pot

Detailed steps:

1: Two loofahs, two smooth dough sticks. 2. Buy more fried dough sticks in the morning and keep two for cooking at night. When you put the fritters in, they will become old fritters, and the fritters will be cut into several sections. 3: Standby. 4: Loofah peeled. 5: Cut the hob block and wash it. 6: Add some salt to the water in the pot and pour in the loofah. 7: When the water is boiled again, the loofah can be fished out. 8: Base the oil in the pan, stir-fry the ginger slices in hot oil, and then pour in the blanched loofah and fritters. 9: Add salt and stir fry for 2 minutes. 10: Add some chicken essence and you can cook. Simple and delicious. Just try it.

Second, sweet and sour lotus root cake

Ingredients: lotus root cake

Tools: cooking pot

Detailed steps:

1: Lotus root cake, eight yuan a catty, I bought five yuan. In fact, you can eat this lotus root cake when you buy it, and it is also good to eat it as a snack. 2: The bottom oil in the pot is slightly hot, and the minced garlic is fragrant. 3: Pour the lotus root cake and stir fry. Only 20 seconds. 4: Add 2 teaspoons of sugar, add some Zhenjiang balsamic vinegar, and sometimes add seasoning. It's really hard to say, because the number of dishes is uncertain, so add it by feeling, but if you are uncertain, add as little seasoning as possible first, and then add more if it is not enough. 5: Stir fry for 30 seconds, then hook the flour. Stir-fry over high fire, just sprinkle with chopped green onion, without adding salt, because the boss has put all the seasonings in the lotus root cake.

Tips:

Brief introduction of Zhenjiang balsamic vinegar:

Zhenjiang balsamic vinegar, also known as Zhenjiang balsamic vinegar, was founded in 1840. It is a famous specialty in Jiangsu and enjoys a good reputation at home and abroad. A small amount is exported from 1909. Zhenjiang balsamic vinegar won the gold medal, first prize, first prize and so on. Five times in China, 1980 won the national silver award.

Zhenjiang balsamic vinegar enjoys a high reputation overseas. It has the characteristics of "color, fragrance, acid, alcohol and strong", "acid but not astringent, fragrant but slightly sweet, strong color and fresh taste", and has won many awards at home and abroad. The longer the storage time, the more mellow the taste. This is because it has a unique geographical environment and unique exquisite craftsmanship.

Zhenjiang aromatic vinegar is made of high-quality glutinous rice as the main raw material, using excellent acid and vinegar strains, through three processes of solid-state layered fermentation, brewing, fermented grains and vinegar soaking, more than 40 processes, lasting more than 70 days, and then stored for 6- 12 days before leaving the factory. The biggest feature of Zhenjiang vinegar is slightly sweet, especially when eaten with meat snacks in the south of the Yangtze River, which can better reflect the delicacy of snacks.

Third, crispy tofu.

Ingredients: tofu, tomato sauce, starch and white vinegar.

Tools: cooking pot

Detailed steps:

1: Tofu, tomato sauce, starch, white vinegar. 2: Cut the tofu into 5cm square chunks, and cut gently. Don't chop it up. Be careful again. 3. Put the cut tofu into a dish filled with dry starch, and remake the tofu by hand to make the starch evenly wrap the tofu. Hands must be dry, or they will stick to your hands and cause tofu to break. There is little starch at home, so don't forget to buy it. 4: Put more oil in the pot. When it is 70% hot, turn to medium heat. Pour in the powdered tofu pieces and stir slowly in the pot with a large spoon when frying, so that the tofu won't stick together. After the tofu slices are fried to golden brown, take them out, drain the oil and put them on a plate. 5: Stir-fry sauce, leave a little base oil in the pot, just a little, pour tomato sauce, pour more, pour white vinegar and add some sugar. The purpose of adding white vinegar is that tomato sauce can bring out sweet and sour taste. The reason why white vinegar is used instead of old vinegar is because old vinegar has a strong bran flavor and the taste is not fresh. 6: Open it and you can tick off the debt. 7: Turn off the fire and stir, then pour it on the fried tofu. 8: Practice more if you want to do it, and I will practice more.

Tips:

Scientific use of monosodium glutamate chicken essence

monosodium glutamate

Although monosodium glutamate is a simple condiment, it is very exquisite to use:

1, add monosodium glutamate when cooking. Because when the temperature is higher than 120℃, sodium glutamate will become sodium pyroglutamate, which is harmful to human body and difficult to excrete.

2. MSG is alkaline and should not be added to acidic food.

If it is too salty, monosodium glutamate may not taste good.

4. When making cold salad, dissolve it before adding it. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose below this temperature.

5. Excessive consumption of monosodium glutamate in hypertensive patients will increase blood pressure.

chicken essence

Not all dishes are suitable for adding chicken essence. When stewing beef, ribs and other delicious foods, adding chicken essence will make the food taste bad and affect the taste of the dishes. Another thing to note is that chicken essence contains nucleotides, and its metabolite is uric acid, so it is best to put less chicken essence when cooking for gout patients.

Fourth, stir-fry green beans.

Ingredients: green beans 1 kg dried Chili garlic is more.

Tool: wok

Detailed steps:

1: green beans 1 kg, dried peppers and garlic. 2: Wash the green beans and remove both ends. 3. Tear off the tendons, then drain the water, and be sure to dry them, otherwise the oil will overflow when frying the green beans, which is very dangerous. 4: Put a little more oil in the pot and fry the green beans for about 3 or 4 minutes. 5: fry until the epidermis is slightly wrinkled, remove it and drop the oil. Uncooked green beans can cause food poisoning, so be sure to fry them thoroughly when frying. 6: After the green beans are fished out, put the excess oil in the pot into a bowl, leave some base oil in the pot, and pour the oil into the dried pepper, garlic and shredded ginger for saute. 7: Cut the dried pepper into small pieces in advance and pat the garlic with a knife. 8: Pour in the fished green beans. 9: Add a little soy sauce, add sugar, salt and chicken essence (it is not recommended to eat more chicken essence) and stir well. 10: If you like meat, it is better to add minced meat when frying green beans. This dish is tender in the outside, spicy and delicious!

Five, braised eggplant

Ingredients: 3 eggplants.

Tools: cooking pot

Detailed steps:

1: 3 eggplant. 2: Wash the eggplant. 3: Cut into hob blocks. 4: Hot oil, fry the eggplant in the pot and immediately pick it up. 5: Put two spoonfuls of oil in the pot, saute dried peppers and garlic, and then add the fried eggplant. 6: Add soy sauce, sugar, wine, stir fry, add a little water, add some salt and collect soup. 7: Add some chicken essence before cooking, sprinkle with chopped green onion, or check it properly. The eggplant cooked this time is not very delicious, but it is absolutely delicious. If you don't like eggplant skin, you can fry the eggplant and peel it.

Tips:

Four methods to remove the astringency of potatoes

Occasionally, I will buy potatoes with astringency or hemp. What should we do?

Add rice vinegar: If it is fried potato shreds, generally soak raw potato shreds in water for a while, and add rice vinegar when cooking, so that there will be no astringency. When making salad or mashed potatoes, you should first blanch with boiling water, or you can put less rice vinegar to remove the astringent taste.

Soak in salt water: before cooking, soak shredded potatoes or potato chips in light salt water for about 1 minute (the time should not be too long, otherwise it will destroy their nutrients), and then put them in a pot for cooking to remove the astringency of potatoes.

Hot water blanching: blanch potatoes with boiling water first, and then make your favorite dishes. However, this practice is easy to cause the loss of vitamins contained in potatoes.

After adding salt: salt will aggravate astringency and bitterness. Without the catalysis of salt, potatoes will not be astringent or bitter. If you add salt when the potatoes are almost ripe, the bitter ingredients in the potatoes have been removed, even if you add salt, it will not be bitter.

6. stir-fry dried cabbage

Material: a bag of potherb mustard.

Tool: wok

Detailed steps:

1: dried incense, one bag of Chinese cabbage. 2: dry cleaning and dicing. 3: Dump the cabbage and wash it. 4: Heat a wok and pour oil, add shredded ginger and dried red pepper. 5: Then pour in the cabbage and diced citron and stir fry. 6: Stir fry for a few minutes, add a little water, sugar and salt, stir fry for a few times and serve. This dish is very simple. I prefer to eat fragrant dry food, so this dish is also my favorite next meal.

Tips:

Are there any taboos for eating peanuts?

Peanut, also known as longevity fruit, papaya, groundnut and Chitose. Flat in nature and sweet in taste; Entering spleen and lung meridians; It can strengthen the spleen and stomach, moisten the lungs and eliminate phlegm, nourish the lungs and replenish qi, clear the throat and relieve cough. Signs of malnutrition; Loss of appetite, weakness, dry cough, scanty phlegm, hemoptysis, tooth bleeding, purple skin spots, beriberi; Lactation and other diseases of lying-in women also play an important role in preventing coronary heart disease and intestinal cancer.

Peanuts are rich in nutrition. Every100g of peanut kernel contains 7.3g of water, 24.6g of protein, 48.7g of fat, 2.0g of carbohydrate15.3g of crude fiber, 2g of ash, 36mg of calcium, 2mg of phosphorus, 383mg of iron, and 0.04mg of carotene and thiamine. It can promote human cell development, improve aging and prevent drought, but people with the following diseases should be careful to eat.

1. Patients with hyperlipidemia should be careful to eat peanuts. Peanuts contain a lot of fat. After eating peanuts, the blood lipid level of patients with hyperlipidemia will increase, which is often one of the important reasons for arteriosclerosis, hypertension, coronary heart disease and other diseases.

2. Eat less peanuts during cholecystectomy: the fat contained in peanuts needs bile to digest. After cholecystectomy, the function of storing bile sweat is lost. If such patients eat peanuts, they will often have indigestion without a lot of bile sweat to help digestion.

3. People with indigestion should be careful to eat peanuts: peanuts contain a lot of anti-fat, and people with poor spleen and stomach function such as enteritis and dysentery will aggravate their condition after eating.

Those who suffer from bruises should not eat peanuts: peanuts contain procoagulant factors. People with blood stasis from falls may eat peanuts, which may make blood stasis last and aggravate the symptoms of swelling and pain.

Seven, hand-torn cabbage

Taking cabbage as the main raw material

Accessories: 8 dried red peppers, 3 cloves of garlic, star anise 1, fat pork 1 small pieces (or lard 1 spoon).

working methods

1. Peel and slice garlic, cut dried pepper into two sections, dice pork, and tear Chinese cabbage into pieces by hand;

Figure 2. Mix 1 teaspoon vinegar, 1 teaspoon cooking wine, 1/2 teaspoons sugar, 1/2 teaspoons soy sauce, 1/2 teaspoons steamed fish and soy sauce and a little salt evenly for later use.

Figure 3. Pour a little oil into the pot, add pepper segments and diced meat, stir-fry on low heat until the oil in the pork is completely forced out;

Figure 4. After the lard is forced out, turn to high heat, pour in garlic slices and cabbage, stir-fry for a few times, then pour in the prepared juice, stir-fry quickly 1 minute until even, and serve.

Intimate suggestion

1. If boiled lard is used, do not stir-fry with low fire, and cook the cabbage with high fire after the lard melts;

2. After the cabbage is put into the pot, it should be quickly pressed with a spatula and fried while pressing, so that the cabbage can be cooked quickly. In short, the shorter the cabbage stays in the pot, the better (of course, on the premise of ensuring cooking). Avoid water and the taste will be good;

3. The purpose of adding a little sugar is to refresh yourself, and the aftertaste of the food will be better, and you can't let go of what you don't like.

Because both soy sauce and steamed fish soy sauce have certain salinity, we should pay attention to the amount of salt.

Eight, mushroom dish center

Ingredients: mushrooms and vegetable seedlings

Detailed steps:

1: Lentinus edodes, vegetable seedlings. 2: Mushroom boiled, boiled and pedicled. 3: Then cut it in half. 4: Put the base oil in the pot, put shredded ginger in the hot oil, stir-fry until fragrant, and add the chopped mushrooms. Add some salt and fry the soy sauce a few times. 5: Put base oil and hot oil in the pot and fry the vegetables for one minute. Then pour in the mushroom slices to be used, add a little salt, stir fry a few times and you can go out of the pot. 6: A very light and delicious dish. Try to cook it.

Tips:

13 One day peanuts prolong life.

Chen Yun, the central leader, ate 13 peanuts every day when he was 9 1 year old, and this good habit was the result of his wife, Yu Ruomu, a famous nutrition expert, insisting on "five fruits to save lives".

"Five Fruits Gang" comes from Huangdi Neijing, in which five fruits refer to plum, apricot, jujube, peach and chestnut. Chen Yongchun, Department of Nutrition, Henan Provincial People's Hospital, said that "Five" actually refers to all kinds of fruits and nuts, which are rich in nutrition and can also help digestion. But how to achieve "five fruits for help" is a very particular thing.

As the saying goes, fruit is "gold in the morning, silver at noon, copper at night and lead at night." It can be seen that it is best to supplement fruits and nuts in the morning. After sleep, the gastrointestinal function is waking up, and the digestive ability is not strong, but at this time, the body urgently needs to supplement nutrition, and easily digestible fruits are naturally the first choice for the body. At the same time, it is not advisable to eat fruits before going to bed, especially fruits with high fiber content, which is not good for the elderly and children with poor gastrointestinal function.

And it is not suitable for eating fruit before and after meals. At this time, if you eat it, fructose and stomach acid will work, leading to excessive fermentation, producing a lot of gas, causing abdominal distension and discomfort. Therefore, the best time to eat fruit should be one or two hours before meals or thirty minutes after meals.

Nutritionist Chen Yongchun reminds us that on the basis of reasonable diet, we should keep eating less and more meals, and eat more "miscellaneous" foods to make nutrition more balanced.

Nine, braised tofu

Ingredients: tofu, bean paste and Chili sauce

Tools: cooking pot

Detailed steps:

1: Tofu, bean paste, Chili sauce. 2: Buy tofu and rinse it, then cut it into pieces. 3: Standby. 4. Boil the water in the pot and pour it into the tofu. 5: Remove the tofu after the water is boiled. 6: base oil in the pot, hot oil onion, bean paste, Chili sauce. 7: Stir fry for 20 seconds. 8: Add half a bowl of water to the pot, add some salt and less soy sauce. 9: Boil the water and pour in the tofu. 10: High heat for 3 to 4 minutes can thicken the pan. Add some coriander or onion to make it more beautiful, and the soup can also be soaked in rice, which is quite fragrant.

Tips:

Exquisite cooking professionally removes the fishy smell.

Many freshwater fish, such as carp, grass carp and silver carp, are rich in protein and have high nutritional value. Eating 2-3 times a week is good for your health, but these fish often smell earthy. Here are several ways to get rid of the earthy smell:

1. Wash the river fish, remove the black film from the belly of the fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish will have no earthy smell.

2. soak the live fish in salt water (half an ounce of salt, 5 pounds of water) and let the water overflow your cheeks. After an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. There are two white ribs on both sides of carp back, which will have a special smell. These two white ribs should be removed when slaughtering. The method of extracting white gluten is: put the fish on the chopping block, pat the fish on both sides with the back of the knife, and then cut it under the tail and head of the fish on both sides to see a small white spot. Grasp the white spots on the incision below the fish head, gently pull out, and pull out the white tendons.

4. When killing yellow croaker, removing the skin from the top of the fish head can reduce the fishy smell.

5. After washing fish, shrimps and crabs, the smell of hands is heavy, so you can scrub them with tea residue. Tableware full of fish and shrimp can be scrubbed again if it is soaked in tea residue water for 8~ 12 minutes, which is easy to clean and remove fishy smell. After frying the fish, the lampblack in the kitchen smells like fish. Dry tea residue can be lit in a small dish, which can remove the smell of oil smoke in a short time.

Fish-flavored eggplant seeds

Ingredients: eggplant bean paste

Tools: cooking pot

Detailed steps:

1: eggplant, bean paste. 2: Fish-flavored eggplant, I don't add meat foam here. It's a simple eggplant method, but it's delicious. Wash eggplant, remove the head and cut into strips. 3: Standby. 4. Start the oil pan, eggplant should be delicious and not afraid of wasting oil. Heat the oil, pour in the cut eggplant and fry until cooked. 5: fry for 2 to 3 minutes and then take it out. Heat hot oil on high fire, then pour in eggplant and fry for the second time. The purpose of this frying is to force the oil out of the eggplant. The eggplant is easy to fry thoroughly, and the time should not be 30 seconds to 45 seconds. 6: put oil in the pot, add ginger and garlic and stir-fry until fragrant, then add a spoonful of bean paste and stir-fry red oil. 7: Add half a bowl of water, a little sugar and a proper amount of vinegar to adjust the juice. Open the soup and pour in the fried eggplant. 8: Add a little salt and chicken essence and stir fry 1 min. Just leave a little more soup for soaking rice. If you don't want too much soup, you can tick.

Eleven, steamed eggplant with edamame

Ingredients: 300g eggplant, 40g edamame, 2 cloves garlic, red pepper 1 (optional).

Seasoned sweet noodle sauce 1 tablespoon oyster sauce 1/2 tablespoons soy sauce 1/2 teaspoons sugar 1 teaspoon salt.

working methods

First, pulverization method

Eggplant is covered with starch, just like putting a coat on eggplant to prevent oil from entering.

1. Wash eggplant and cut into pieces;

2. Add enough dry starch and mix well, so that every piece of eggplant is covered, especially the cut surface of eggplant. Then gently shake off the excess powder;

3. Pour the oil into the pot, and when the oil temperature is 70% hot (the state is that there is smoke on the oil surface, and there are big bubbles around the chopsticks, and adding the raw materials will give off a slight sonic boom), sandwich the eggplant pieces and fry them until they are yellowish and colored;

4. Take out the fried eggplant and control the oil, and use kitchen paper towels to absorb the oil on the surface;

5. Blanch the edamame with boiling water, then rinse it with cold water and drain it; Cut the pepper into circles and dice the garlic;

6. Leave a little oil in the pot (about 65438+ 0/3 of the usual cooking), and half of the garlic is fragrant;

7. Then pour in eggplant and edamame and stir fry carefully;

8. Add all the "seasonings" and the remaining half of minced garlic and mix well.

[hint]

1. Eggplant can be taken out after deep-frying until its appearance is colored and its body becomes hard. At this time, the eggplant is basically ripe. If fried for a long time, it is easy to be soft and shapeless after cooking.

2. When the fried eggplant is fried in the pot, don't stir fry hard or stir fry for a long time, so as not to destroy the shape of the eggplant;

3. In fact, some details can further reduce the intake of oil. For example, use paper towels to absorb oil in the process, and then only put a little oil when cooking, because the fried eggplant is already very greasy.

4. Eggplant can also be licked before cooking;

The skin of purple eggplant is rich in vitamin E and vitamin P, which has a positive effect on protecting cardiovascular system and delaying human aging, so don't remove it.

Two. Salinization method

Use salt to force the water out of eggplant, so that its "sponge" tissue will be destroyed, and it will be difficult for oil to find a place to live.

1. Cut eggplant into pieces;

2. Grab the eggplant with salt and marinate for a while until the eggplant is marinated. Rinse with clean water, and then squeeze out the water.

3. The following method is the same as above.

PK result:

Eggplant salted with salt will become soft, it will be softer and collapse after frying, and it will be soft and rotten after further cooking.

The method of coating starch saves the waiting time, and the fried eggplant is quite hard, yellow in color and tender in the outside. Not only is it delicious, but the food is also more beautiful.

Therefore, the comprehensive taste and appearance, "powder method" wins!

Of course, we can also fry the eggplant in a pot without frying it. My family usually uses this method. However, the taste and shape are not as good as fried eggplant, but it is more psychological when eating.

Tips:

The trick of mixing stuffing

When preparing jiaozi and wonton stuffing, slowly add water to the meat stuffing and stir it in one direction with chopsticks. When the meat is thin, add salt. There is a lot of lean meat in the stuffing, so you can put more water, and if there is more fat, you should put less water. Then mix the chopped vegetables with minced meat. Don't stir too much, or the soup will come out If you make soup, you can mix some dry noodles, or put it in the refrigerator or outdoors to dry. When oil condenses, it thickens.

Twelve, eggplant tomatoes

Materials: 2 eggplants, persimmon 1 piece.

Tools: cooking pot

Detailed steps:

1: 2 eggplant. Now I buy 2.8 kilograms in the market. I bought 2.3 cents and a tomato. 2: Eggplant peeled and cut into strips. 3. Tomatoes can be peeled or peeled and sliced. 4: put more oil in the pot and pour the eggplant in. Stir-fry eggplant over medium heat. 5: Continue to stir for about 3 minutes, and then pick it up for use. Eggplant eats more oil, so put more oil. 6: Pick up the eggplant, put more oil in the pot, put a little oil in the pot, saute garlic foam, and pour in tomatoes. 7: fry it, it doesn't matter if it sucks at all. After about a minute, pour in the eggplant and stir fry. 8: After about a minute, pour in the eggplant and stir fry. Add salt and a little white vinegar. 9: Stir fry for another minute and then add chopped green onion to serve. 10: I'm sure it tastes good. Just make it with your heart!

Tips:

Seven simple methods of tenderizing meat

When I was in cook the meat, it often happened that the cooked meat was still very hard, especially the frozen meat, which tasted particularly bad. Here are some tips to help you get it done easily!

Starch method: after cutting the meat slices, add proper amount of dry starch and mix well. After standing for 30 minutes, stir fry in the pan to make the meat tender and not greasy at the entrance.

Beer method: Mix the sliced meat with beer and dried starch to make a paste, and the fried sliced meat is fresh, tender and refreshing.

Egg white method: add an appropriate amount of egg white to the meat slices, stir well, and then let it stand for 30 minutes before frying, which can make the meat tender and smooth.

Edible oil method: when frying shredded beef, first add seasoning to the cut shredded beef, then add appropriate amount of edible oil and mix well. After standing for 30 minutes, put it in the pot to make the meat tender.

Salt water method: thaw the frozen meat with high concentration salt water, and the meat will be fresh and tender after serving.

Mustard method: When cooking beef, you can spread mustard evenly on the beef the night before and wash it with water before cooking, so that the beef is easy to boil and the meat is tender.

Su style: Soak beef slices in baking soda solution before frying, which can soften the meat.

Thirteen, hot and sour potato chips

Ingredients: potatoes, 2 dried peppers and pepper.

Tool: wok

Detailed steps:

1: 2 potatoes, dried peppers and pepper. 2. Peel potatoes with a plane. 3: Then tear it up. 4: Cut the shredded potatoes, remove the starch with cold water, and change the water several times, so that the fried dishes taste crisp. 5: Heat the oil pan. When the oil is warm, add the pepper granules. 6: Stir-fry for ten seconds, then remove the pepper. 7: Add dried pepper, scallion and shredded ginger to make it fragrant. 8: Pour in the drained shredded potatoes, stir-fry until 80% cooked, add refined salt and monosodium glutamate to taste, then pour in sesame oil and white vinegar and stir-fry. Simple and delicious shredded potatoes can be served!

Tips:

Cooking skills of fried food

First, stir-fry the raw materials with soy sauce, salt and wine, then put them in a hot oil pan and fry them thoroughly with strong fire. Generally, it does not hang paste, and it is crispy outside and tender inside after frying.

2. Dry frying: mixing the raw materials with seasonings, removing water, and frying after mixing with flour. Can make raw materials brittle and brown.

Stir-frying and dry-frying must be based on the properties of raw materials, such as old and tender, and master the oil temperature and temperature. Usually tender and small raw materials, such as strips, blocks and slices, should be put into the pot when the oil is boiled, and the frying time should be short. When it is about 80% ripe, it should be put into the frying pan after the oil is boiled. When the oil is 70% to 80% hot, put the whole material with large shape into the pot, stay in the pot for a long time, or fry it several times at regular intervals. Sometimes, the pot end can be separated from the fire several times to make a dish that is crispy outside and crispy inside. The raw materials for stir-frying and dry-frying are generally prepared immediately after frying, and the dishes are served with seasonings.

Third, the crispy fried raw materials are steamed, egg whites and batter are hung outside, and then fried in a pot (some are not paste, most of them are boneless raw materials, and most of them are boneless raw materials). In operation, after the oil is boiled, the raw materials are fried in a pot until the outer layer is dark yellow and crisp. Brittle frying is characterized by brittle outside and rotten inside, and its brittleness is abnormal.

Four, soft frying with small pieces, thin slices, rectangular strips and other raw materials, after hanging paste, the oil in the pot will be endogenous when it is cooked to 60%, and when the temperature is too low, the pulp will be removed. When frying, the raw materials should be dispersed in the pot to avoid adhesion, and the pills will be fried until the appearance is hard. Take out the pills when they are ripe, then boil the oil in the pot and fry them once. This frying method takes a short time and is characterized by crispy outside and tender inside.

5. Paper-wrapped frying Paper-wrapped frying is mostly made of fresh, boneless clean materials, processed into sheets or dices, mixed with egg whites, added with ingredients and seasonings, wrapped in sticky rice paper or cellophane, and fried in oil. The characteristic of this frying method is to keep the original juice and make the raw materials particularly fresh and tender. Use strong fire when operating, release the raw materials when the oil is cold or 40% to 50% hot, and eat it when the oil boils and the paper bag floats into golden yellow.

Six, crispy fried raw materials with skin (generally whole chicken, whole duck and the like), first remove with boiling water, so that the skin shrinks and tightens. Spread maltose on the surface, dry it, put it in a hot oil pan, keep turning, and pour hot oil into people's abdomen. When the whole fry is light yellow, raise the oil pan, let the raw materials soak in the oil and fry thoroughly before taking it out, and take it out when the oil temperature rises.

14. Tomato tofu

Ingredients: one piece of tofu and two tomatoes.

Tools: cooking pot

Detailed steps:

1: a piece of tofu, 80 cents. Two tomatoes, 2.5 yuan a catty, bought two. 2: Cut tofu into pieces. 3: When not in use, soak in water and add some salt to the water. Cut the tomatoes into pieces. 4: Add oil to the wok, heat it up, add tomatoes and fry for 1 ~ 2 minutes. 5: Put the tofu in, add salt and sugar, add half a bowl of water and cook for 5 minutes. Tofu will be a little fatter and should be more delicious. Sprinkle some chicken essence. 6: Stir the water starch evenly and thicken it in the pot. Serve when cooked. If you have chopped green onion, you can also sprinkle some colored chopped green onion.

Tips:

You must pay attention to the following points when eating silkworm chrysalis.

Proper consumption of silkworm chrysalis has a good auxiliary treatment effect on patients with hypertension, hyperlipidemia, chronic hepatitis and malnutrition. In addition, silkworm chrysalis contains a broad-spectrum immune substance, which has special effects on cancer. It is reported that Japan and other countries have produced α -interferon from silkworm chrysalis for clinical anti-cancer treatment.

However, due to the complex composition of silkworm chrysalis, if it is not handled properly, it will cause poisoning after eating. Therefore, we must pay attention to the following points when eating:

1. Silkworm pupae can't be eaten without processing, nor can they be eaten directly in cold salad or preserved.

2. Silkworm pupae are not fresh, discolored, black, pink, hemp or spicy, so they are inedible.

3. Silkworm pupae have peculiar smell and foul smell, so they can't be eaten.

4. Silkworm pupae can't be eaten if they are kept for too long, which is more than 1 week in cold weather and more than 20 hours in hot weather.

5. People who have a history of food allergies such as fish and shrimp are not allowed to eat.

Fifteen. Happy from now on.

Ingredients: corn, green beans, a little cucumber, and half a carrot.

Tools: cooking pot

Detailed steps:

1: corn, a little green beans, cucumbers, carrots, half will do. 2: Wash cucumber and cut into pieces. 3: Wash and dice carrots. 4: Pour water into the pot, pour corn and cucumber into the pot and add salt. 5: the water will be taken out in two minutes. 6: Put the base oil in the pot and the onion in the oil. 7: pour the particles of water. Add salt and stir-fry for 30 seconds. 8: You can do less thickening, which is simple and quick.

Tips:

How to make porridge thicker in the shortest time?

1, soak for one night before cooking.

2. Boil the water with boiling water and put enough water at a time. Do not add water in the middle. M: water = 1: 6.

3, the fire is boiling, and the small fire is slow.

4, stirring: in order to "thicken", that is, to make the rice full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.