What is the practice of vinegar and cabbage?

Ingredients: 50 grams of cabbage, 50 grams of dumplings, 30 grams of pork.

Excipients: 1 gram of ginger, 4 grams of soy sauce, 4 grams of vinegar, 5 grams of dark soy sauce, 1 gram of green onion.

Method: 1. Cut the shredded meat, green onions, ginger and cabbage and dumplings.

2. Add the green onion and ginger and stir-fry, then put the meat.

3. When it is medium-cooked, put in the cabbage, and then put in the fried dumplings after the cabbage is fried, as shown in the figure below.

4. Add soy sauce, dark soy sauce, a little vinegar, salt and monosodium glutamate.

The tour is complete, as shown in the figure below.

Ingredients: Appropriate amount of dumplings.

Excipients: appropriate amount of tomato paste, appropriate amount of vinegar, appropriate amount of starch, appropriate amount of sugar.

Sweet and sour dumplings are smooth and bright, and the steps of the starvation method:

1. Cut the diamond shape with a knife, sugar, vinegar, starch, and an appropriate amount of water mixed into juice for later use.

2. Heat the oil in the wok, fry the dumplings, and pay attention to the heat. When it reaches crispiness, it should be re-fried once.

3. Put a small amount of oil in the wok and fry the tomato sauce thoroughly. Put the sweet and sour sauce, fry until the soup is red and viscous, turn off the heat, put the fried dumplings and hang well.

1. Ingredients: 1 stewed seed, 1-2 baby cabbage, appropriate amount of green onion, 3-5 grams of salt, 1 spoon of light soy sauce, 1 spoon of Weiji Xian Kai, 1-2 spoons of balsamic vinegar, 1 clove of minced garlic (patted garlic cloves), 1 spoon of chicken essence.

2. Cut the stew into small pieces and put it on a plate. Put oil in the pot, add the star anise and green onion under the slight heat of the oil, stir-fry and then put in the stew, and stir-fry constantly.

3. Simmer and stir-fry for about 3 minutes, add baby cabbage (be sure to tear it into small pieces) If it is a little dry, stare at a little water.

4. Put salt to stare at the vertical, the taste is very fresh, and the soy sauce is light. Stir-fry constantly to distribute the seasoning evenly on the dish. Then put the vinegar, (depending on how jealous you are.) Stir-fry for 1 minute. Add the poured minced garlic and chicken essence. Stir-fry and you're ready to go!

Sweet and sour fish does not have high requirements for the variety of fish, and the "four big fish" can be played. The method is: remove the scales of the whole fish, and slice the body of the fish obliquely a few times, but do not cut it off. Mix the salt and vinegar together, spread evenly on the fish body and slice, and marinate for 15 minutes.

Then prepare two pots, one large and one small. Make fish in a large pot, season in a small pot, prepare a plate of powder, prepare green onions, ginger, garlic slices, salt, sugar, soy sauce, monosodium glutamate, and it is best to have gloves, aprons, and sleeves, because if you don't hold the dry humidity of the fish well, it will splash your hands full of blisters.

Put one-third of the oil in the cauldron, the amount of oil depends on whether you can cover the low part in the middle of the fish body, it doesn't matter if you have more, but don't be less, it takes a lot of oil to make sweet and sour fish, turn on the high heat to heat the oil.

While the oil is hot, place the marinated fish on a plate with the flour and roll it over on both sides so that the fish is covered with a thin layer of flour starch, so that the fish will not fall off when lifted.

When the oil is hot, do you have to start a very important step? Explosive fishing.

To make sweet and sour fish, do not put the fish directly in the pot and fry it, the fish is not fried, it is poured out with oil.

Hold the fish tail with your hand, aim at the center of the pot, don't let the fish head touch the oil, use a stir-fry spoon to pour the hot oil from the fish tail, pour it down from the fish tail, pour it two or three times, the fish fillets will all be in an open state, the fish body is light yellow, and then lift the fish tail and put the fish head into the oil and fry it twice, fry it until golden brown, and then turn on a low fire, and then put the whole fish into the pot to fry it, turn over and fry it again, so that the fish body and the fish head are golden brown, and the fish tail can be poured on the oil with a spoon several times, while frying the fish on this small fire, When you start making soup, you generally have to open the bow left and right to make sweet and sour fish, otherwise it will not be the case.

Pour oil in a small pot, enlarge the heat to heat, turn to low heat, put a few spoons of sugar into the oil (you can put more), stir constantly, until the sugar is gelatinous in the oil, turn on the high heat, so that the sugar has just appeared white foam in the oil, pour in soy sauce, and stir, then pour water, start a small amount of thickening into the sugar, stir while hooking, be sure to hook little by little, until the whole soup begins to be thicker, stop thickening, put green onions, ginger, garlic, monosodium glutamate.

After putting green onions, ginger, garlic, and monosodium glutamate, the fish in the big pot is just fried, and the coordination of this time should be mastered, and then the fish should be put out of the pot and put it in the middle of the plate, not sideways, but vertically, so that the fish fillets on both sides can be opened to support the fish from falling, which is very good-looking, like a living one, and then pour the soup in the small pot directly onto the fish, and you can take it out to eat.

The fish that comes out of this way, the skin is really crispy, the meat is tender, don't use any flour to wrap the fish body, the fish that comes out of this way is crispy flour, not crispy skin.

People are inseparable from food from the moment they are born, and there are many things we have to eat in our lives, and diet is also closely related to our physical and mental health. In reality, many patients are "eaten". Therefore, eating well can not only beautify the skin, but also prevent diseases.

Next, let's introduce the method of vinegar dumplings.

The practice of vinegar dumplings.

Put oil in a pan and fry the dumplings.

Cut the olives and dumplings into small slices, and slice the ham sausage diagonally.

At this time, there must be a lot of oil in the pan, so put some out and leave some oil to fry the olives.

Fry until golden brown and serve.

5.Stir-fry the olives until soft, add the ham sausage, add a little soy sauce and stir-fry for a short time.

6.Stir-fry the fried dumplings together, then add salt and vinegar. (Decide how much vinegar to put according to your taste) and fry for three minutes.

7.Then you can put it on a plate, and the delicious and beautiful vinegar dumplings are completed.

8.You can also make it look good. Hee-hee.

After reading the above introduction to vinegar dumplings, you must be eager to try it. So, now that you have the latest and most complete memory, hurry up to the kitchen and learn to make it. Of course, the average person can't succeed at one time.

But try it again and again, and you will definitely enjoy the "sweetness" of the food.

First use oil, chopped green onions, choke the pot, then pour the cabbage into the pot and fry it half-cooked, put the dumplings (cut into triangles or cubes) into the pot and fry together, put salt, put a little vinegar, add a little water, cover the pot, simmer for a while, add some monosodium glutamate, sesame oil, and get out of the pot. Vinegar dumplings are finished. The color, fragrance and beauty are matched with white and green.

Hang the oil in the pan first, fry the cabbage first, add salt, and a little soy sauce to adjust the color. Dumpling cut is also learned, to cut into a diamond shape, and each slice to be separated, after frying the cabbage, with your hand to grasp the dumpling evenly sprinkled on the dish, and then cover the cover for a few minutes, pour vinegar and sugar after the lid, can not be turned over with a spoon, to turn the pot, even out of the pot.

Sweet and sour tenderloin. Process:1Pork tenderloin is cut into thick slices, then cut horizontally on top of each slice and then lengthwise, but without cutting off, this is the legendary cross-shaped knife. Then take such a slice of tenderloin and cut it into cubes. All tenderloin slices are cut with a cross-shaped knife.

2.Slice the carrots.

3Put the sliced tenderloin on a plate, sprinkle in starch, flour, beat in eggs, add a pinch of salt, chicken essence. Mix well and hang the batter.

3.Pour oil into the pan and heat it until it is five minutes hot, put the loin into the oil pan, fry it until it is light yellow, and then fry it back to the pot until it is golden brown.

4.Leave a little oil in the pan, add the carrot slices and stir-fry, pour in the tomato paste, vinegar and sugar, pour in the meat segments, stir-fry to color, wait for all the meat segments to color, try the saltiness, remove from the pan.

<>Step 1: Slice both the olives and the dumplings into small slices, and slice the ham sausage diagonally.

Step 2: Put oil in a pot and fry the dumplings.

Step 3: Fry until golden brown.

Step 4 At this time, there must be a lot of oil in the pan, serve some and leave some oil to fry the olives.

Step 5: Stir-fry the olives until soft, add the ham sausage, add a little soy sauce and stir-fry for a short time.

Step 6: Pour in the fried dumplings and stir-fry them together, then add salt and vinegar. (Decide how much vinegar to put according to your taste) and fry for three minutes.

Step 7 Then you can put it on a plate, and the delicious and beautiful vinegar dumplings are completed.

Step 8: You can also make a beautiful shape. Hee-hee.

My mom made it delicious, but I can't.