Purple Light Garden vinegar sleek wood whisker practice, vinegar sleek wood whisker homely practice

You can soak it clean, soak it clean, and then put some aged vinegar in it, and put some other spices in it, so that the taste is particularly delicious, basically it can be very delicious, and it has the effect of removing vascular garbage.

Purple Light Garden thorn slip wood whisker method. If the main light source is thorny, it must be done according to its own needs and according to its own process, and it must be done according to its regular proportion.

Vinegar slip wood whisker method.

Material. Carrots, cucumbers, dried yellow flowers, eggs, chicken breasts, fungus, green onions.

Method. 1.Wash the carrots and cucumbers and slice them for later use.

2.Fungus, yellow flower soaking, wash and remove the roots, tear and drain for later use.

3.Slice the chicken breast into thin slices, grasp the cornstarch cooking wine and marinate for 10 minutes.

4.Cut the green onion into two halves.

5.Crack two eggs into a bowl and add a few drops of water, mix well and stir-fry for later use.

6.Put oil in the pan, add the chicken slices and stir-fry until white, then drip in the dark soy sauce.

7.Add green onions, fungus, and yellow flowers and continue to stir-fry; Then add the carrot slices and stir-fry for half a minute, then add the cucumber slices.

8.Finally, add eggs, add an appropriate amount of vinegar and salt, stir-fry until the yellow flowers are ripe and drizzle a few drops of sesame oil.

Tips. 1.Be sure to put a few drops of water before scrambling eggs, so that the eggs will be more tender when scrambled, you can put more oil on scrambled eggs, pour in the egg liquid after the oil smokes, and continue to turn the eggs with a spatula while the fire is high, so that the crust will not be scrambled, so that the egg fried vegetables are delicious.

2.The yellow flowers must be fried.

3.Cucumber slices are easy to ripen and soft, so put them in last.

4.Since there are eggs, don't put chicken essence or the like, otherwise it will be bad for your health.

Skillfully make sweet and sour sauce.

Sweet and sour sauce is one of the most commonly used sauces in hot dishes. There are two ways to do this:

One is to make it and use it now.

That is, put the pot on the fire first, pour in 50 grams of oil to heat, stir-fry the minced green onion and ginger, wait for the fragrance to come out, add an appropriate amount of water, about 75 grams of sugar, about 50 grams of vinegar and about 20 grams of soy sauce, boil and thicken with water starch, and then pour into the dishes and mix evenly or pour them on the dishes (first pair into juice, pour them into the pot together when the dishes are almost cooked, and pour them on the water starch).

The second is to prepare a large amount in advance and add it to the dish when it is ready for use.

The method is: after the pot is heated, pour in 500 grams of white vinegar and 300 grams of sugar, and after dissolving, add 15 grams of salt and 35 grams of tomato juice, mix evenly, boil and cool, and become a sweet and sour sauce with a unique flavor.

The homely practice of vinegar slip mushu is as follows:Ingredients: 300 grams of mutton, 3 eggs.

Excipients: 1 small section of green onion, 2 slices of ginger, 4 cloves of garlic, 1 small pants bowl.

1. Slice the mutton, add green onion and ginger, a spoonful of light soy sauce, a spoonful of cooking wine, half an egg white, 1 gram of white pepper, 1 teaspoon of starch, grasp well, add a spoonful of oil to seal the marinade translucent hours.

2. Prepare a bowl of juice: 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 teaspoon of starch, stir well, and prepare for Bu Chun to use.

3. Add a spoonful of water to the eggs and beat well, after the oil is heated, put the eggs to slide and stir-fry large pieces, tender and delicious.

4. Then in the oil pan, put the mutton and fry it quickly until it changes color. Stir-fry the lamb to the first type of oak edge of the pot, put the green onion, ginger and garlic in the pot, add a spoonful of sweet noodle sauce and stir-fry until fragrant.

5. Stir-fry the sauce and mutton quickly, add eggs and stir-fry well, add bowl juice and stir-fry quickly, pour sesame oil and stir-fry out of the pot.

6. Sprinkle chopped green onions on a plate, with a strong aroma.

Vinegar mushu meat home-cooked practice:

Ingredients: 160g of tenderloin, half a spoon of salt, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of tender meat powder, appropriate amount of cooking oil, half a cucumber, 2 shallots, 3 cloves of garlic, 30g of dried fungus, 3 eggs, sauce ingredients: 20g of soy sauce, 30g of balsamic vinegar, 18g of sugar, 2g of dark soy sauce, half a spoon of chicken essence, appropriate amount of salt, 1 spoon of corn starch.

Steps: 1. Cut the tenderloin into slices.

2. Put it in a bowl, add a little salt, cooking wine, soy sauce, meat tenderizer powder and cooking oil, stir well, and marinate for about 10 minutes.

3. Cut the cucumber into slices.

4. Chop the green onion and garlic for later use.

5. Prepare the sauce: Add soy sauce, balsamic vinegar, sugar, dark soy sauce, chicken essence, salt and cornstarch to the bowl, then add an appropriate amount of warm boiled water and stir well, and set aside the sauce for later use.

6. Soak the dried fungus in advance, cut off the roots and wash it.

7. Put water in the pot and boil, blanch the fungus, remove the cold water, control the moisture and set aside.

8. Beat the eggs.

9. Heat an appropriate amount of cooking oil in a wok, pour in the egg mixture, gently push with a spatula, fry the eggs into large pieces, and set aside.

10. Continue to pour oil into the wok and heat it, add the marinated tenderloin and stir-fry until it changes color, then put it out for later use.

11. Heat the remaining oil at the bottom of the pot, add the green onion and garlic and stir-fry until fragrant.

12. Add the meat slices and fungus and stir-fry evenly.

13. Add the seasoned sauce and stir-fry evenly.

14. Add the scrambled eggs and stir-fry until flavorful.

15. Add cucumber slices and stir-fry evenly.

16. Done.

Vinegar mushu is a delicious dish with rich aroma, sweet and sour, and delicious color, aroma and flavor. How do you make vinegar musu? Do you want to know in particular? The following is my practice sharing, let's take a look.

Material. Lean pork, Northeast autumn fungus, green onions, garlic sprouts, eggs.

Ingredients:: 2 tablespoons light soy sauce, 2 tablespoons vinegar, 1 tablespoon dark soy sauce, 1 tablespoon pepper, half a piece of ginger, 1 tablespoon cooking wine, 1 tablespoon starch, a small amount of sugar, sesame oil.

The practice of vinegar and whiskers

1. Prepare materials: Wash the pork tenderloin.

2. Cut the tenderloin into thin slices, add salt, sugar, pepper, minced ginger and starch and marinate for 10 minutes.

3. Finely chop the ginger, cut the garlic sprouts, and add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, and 2 spoons of rice vinegar.

4. Soak the black fungus in Northeast China for more than 12 hours, wash and drain the water. (Northeast autumn ears are like human ears one by one after soaking, so they don't need to be torn into small flowers).

5. Heat oil in a pot.

6. The egg liquid is hot in oil, and the egg liquid expands when the hot oil is hot, and then it is quickly fried twice.

7. Leave the bottom oil in the pan, and stir-fry the meat slices with good flavor when the oil is hot.

8. When the meat slices turn white and raw, pour in the pre-prepared sauce.

9. Add fungus and stir-fry slightly.

10. Add scrambled eggs and garlic sprouts and stir-fry quickly.

11. When out of the pot, drop a few drops of sesame oil and quickly stir-fry the pot.

Cooking skills

1. The oil will be slightly larger when this dish is fried, mainly when scrambling eggs, absorb more oil, you can squeeze the eggs a little, and use the extra oil for the final frying, but don't use too hard, so that the eggs will not be soft and become like dried fish fillets. The thing doesn't taste good.

2. The overall requirement is that the whole dish is sticky together, but it is not the kind of stickiness that has too much starch, or the starch hook is in place, the eggs and mutton will be combined very well, and the juice is all wrapped on the raw materials, not the loose feeling.

Vinegar is a home-cooked dish in everyday life. The cooking method of vinegar will always make people appetizing, because vinegar has a certain appetizing effect, of course, those who don't like to eat vinegar will not feel so. Below I will share with you the home-cooked practice of vinegar slippery wood, I hope you like it.

Preparation of ingredients. Appropriate amount of pork belly, appropriate amount of eggs, a little fungus, appropriate amount of green pepper, appropriate amount of laba garlic, cooking wine, laba vinegar, green onion and ginger, monosodium glutamate, appropriate amount of salt.

Methodological steps. 1. Cut the pork belly into thin slices, slice the laba garlic, wash and slice the green peppers;

2. Fry the eggs and set aside, and the green peppers are put in the pot and set aside;

3. Put a little oil in the pot and stir-fry the green onion and ginger, then add the pork belly and stir-fry until the oil comes out;

4. Then add cooking wine, soy sauce and stir-fry until fragrant, add fungus and stir-fry, add eggs, green peppers, salt and monosodium glutamate and stir-fry well;

5. Then add laba garlic and laba vinegar and stir-fry well.

The home practice of vinegar and mushu is two.

Preparation of ingredients. 3 eggs, 1 sharp pepper, appropriate amount of yellow flowers, a little fungus, light soy sauce, chicken powder, sesame oil, vinegar, and starch.

Methodological steps. 1. Soak and wash the yellow flowers and fungus, and cut the peppers into shreds after washing;

2. Beat the eggs, add a little light soy sauce to extract the freshness, and pour in the egg liquid;

3. Add the yellow flower and fungus and stir-fry, then add the sharp pepper and stir-fry, add vinegar and a little salt, chicken essence;

4. Then pour in a little water starch to thicken, add an appropriate amount of sesame oil and remove from the pot.

The home-cooked practice of vinegar slippery wood whiskers three.

Preparation of ingredients. 1 cucumber, an appropriate amount of fungus, 3 eggs, a little tenderloin, an appropriate amount of green onion and ginger, salt, sugar, chicken essence, vinegar, cooking wine, light soy sauce, and an appropriate amount of water starch.

Methodological steps. 1. Slice the tenderloin, add egg white, water starch, cooking wine and marinate for a while, slice cucumbers, slice green onion and ginger;

2. Put a little oil in the pot, pour in the egg mixture and fry it before it is cooked, then pour oil and fry the meat slices and put it out;

3. Add green onion and ginger to the bottom oil in the pot and stir-fry until fragrant, then add cooking wine, light soy sauce, sugar, vinegar, salt, chicken essence and a little water;

4. Then pour in the fungus and eggs, fry and add the meat slices and cucumber slices, stir-fry over high heat and pour in water starch to thicken.