Let s talk about how to make delicious food

1.Herring (catty), cut into fillets.

3.Bring a little water to a boil, put in the fish fillets and blanch them (8 percent is OK), and remove them immediately. Loading pot, water is unnecessary.

4.Heat a lot (a large amount) of oil, add some dried red peppers and Sichuan peppercorns (depending on personal taste), and pour oil over the fish fillets when the color of the peppers in the pan turns slightly darker.

5.Boiled fish eaten in restaurants often has a lot of soybean sprouts underneath the fillet. The fillet is just a layer on top of the sprouts. And if you eat it at home, the sprouts can be exempted.

6.When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger.

Method 2 Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a large piece, pat loose and sliced), garlic (one head, slightly patted, no need to cut), appropriate amount of green onion.

Watercress (or chopped pepper), Sichuan pepper, dried red pepper, chili powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Need: corn starch, cooking wine, a little salt, and one egg white.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the pepper is about to change, immediately turn off the heat, pour the oil in the pot and the pepper pepper into the large pot of fish, and be careful to scald! Eat!

Beef jerky. Ingredients: 1 kg of beef, a: chili noodles, ginger slices, cumin, b: cooking wine, salt, sugar, soy sauce, pepper powder.

Method: 1. Wash the beef and cut it into strips with length of 125px and width of 50px.

2. Add seasoning B and stir well.

3. Paste plastic wrap and marinate in the refrigerator for more than 5 hours.

4. After marinating, add a little starch and stir well.

5. Carefully pour into the rice cooker and use chopsticks to flatten the surface a little.

6. Cover the lid, press the cooking button, wait until it is kept warm and stuffy for a few minutes, stir, and then continue to repeat until the water is dry.

7. When you can't press the cooking button, open the lid, hold down the cooking button with one hand, and rotate and stir with chopsticks with the other hand.

8. Stir until the beef is dry, it looks like there is no moisture, add ginger slices, chili noodles, cumin.

9. Continue to cook rice with one hand and stir continuously with the other until the beef is completely dry.

10. Sieve off impurities such as chili noodles with a sieve, and let it cool to eat as a snack.

The process of making the food is as follows:Ingredients: eggplant, cooking oil, bean paste, garlic cloves, etc.

Operation steps: 1. Wash the eggplant, cut it into thin slices with a knife, and set aside.

2. Add an appropriate amount of water to the pot, put the grate, spread the Lingmin cracked eggplant on top of the grate, and steam over medium heat for 15 minutes.

3. Steam the eggplant and put it in a bowl to press out the water.

4. Cut the green onion and garlic into minced pieces, heat the oil in the pot, add the minced green onion and garlic and stir-fry until fragrant, then add a tablespoon of sugar and an appropriate amount of soy sauce.

5. When the soy sauce is bubbling, pour in the eggplant.

6. Stir-fry evenly, add salt, turn off the heat and take the hole to serve the plate.

The process of making the food is as follows:Ingredients: Ingredients: 500 grams of pork ribs (it is best to choose smaller bones).

Seasoning: 4 tbsp aged vinegar, 2 1 2 tbsp sugar, 1 4 tsp fine salt, 1 tsp light soy sauce, 1 2 tsp dark soy sauce.

Method: <>

1.Chop the pork ribs into small pieces and soak them in water for about 20 minutes, changing the water repeatedly halfway through to remove the blood until the ribs turn pink and white.

2.Put the pork ribs into a wok and add water (80ml) to only 2 3 parts of the ribs, add a lid and cook over medium heat for about 2 minutes until the ribs change color.

3.Serve the pork ribs and pork rib soup in one bowl and set aside.

4.Heat the first 1 tablespoon of heat sensitive oil in a wok and stir-fry the pork ribs over medium heat for about 1 minute. (It doesn't take long) 5Add 4 tablespoons of aged vinegar to the stir-fried pork ribs, about 1 3 parts of the pork ribs.

6.Add the lid and simmer over low heat for about 2 minutes (pay attention to the fire, the vinegar will simmer quickly) 7Simmer until the vinegar is dry, then add salt, light soy sauce, dark soy sauce and sugar. <>8.Then pour the pork rib soup from process 3 into the pot, and the amount of water is only 2 3 places of the pork ribs.

9.Add the lid and simmer over low heat for 2 minutes, then open the lid to reduce the juice.

10.Finally, the soup is thickened and served.

There is a special teaching to make **.

Just follow the steps written above.

For a foodie, food is all he has. But even if you try all kinds of food, and even cook it yourself, you can still get some food wrong. For example, you may be wrong about how to eat these 11 foods below.