Introduce me to a few dishes, the ingredients are more ordinary.

Coke chicken thighs. Ingredients: a bottle of Coke 300 ml. A pound of chicken thighs. Two potatoes. Sugar. Sichuan pepper seasoning. Sugar. Wang Shouyi thirteen incense. Minced garlic, shallots and ginger.

Preparation:1Cut the chicken thighs into cubes. Put some peppercorns and put some water to soak for about 20 minutes, 2Divide the potatoes into chunks with a knife.

Method: Put oil in the pot, fry the sugar color in white sugar after heating, put the chicken pieces at the same time, put the green onions, ginger and garlic, salt, thirteen spices, fry for about 5 minutes, put less cola, then put potato pieces, fry for about 5 minutes, put coke over chicken nuggets and potatoes. Then slow down for about 30 minutes.

Reduce the juice over high heat.

It was a very tasty home cooked dish. Very tasty. It's also my specialty, you can try it. I don't understand what you're asking.

Scrambled eggs with tomatoes, stir-fried shredded pork with garlic, stewed mushrooms with Chinese cabbage, home-style tofu, boiled celery and cabbage, braised chicken and stewed potatoes.

Seaweed egg drop soup, tomato and egg soup, sour and spicy tofu soup.

Shredded potatoes with green peppers, shiitake mushrooms, crucian carp and mushroom soup, haha.

Dry fried shredded pork, Sichuan people use beef, cut it smoothly, let's change it for pork! Pure and thin, cut the match stalk along the shredded meat and the thickness of the stalk is centimeter long, this dish is not so much a knife test, but a test of fire, the dish is not for tooth training, half a catty of meat is enough, right? It's also a buck!

Drip cooking wine, a little salt (the good thing about salt is to make the meat slippery, do you know the meatballs?) A spoonful of starch (dry) an egg white, grab it with your hands, feel it, the hanging powder is not too thick, like the pulp of shrimp. Three points of warm oil, try a little first, the shredded meat can be slid away with chopsticks, no hugging, no pulp is scattered.

Heat up for 7 minutes again, shredded meat, remove moisture from the surface, and fry it again, set, crispy skin. Okay, the base oil, after a little chili, many restaurants use Chaotian pepper, hey! Let's make it up, don't be confused, black affects appetite, the key is fresh ginger shreds, the same thickness as shredded meat, medium to small fire and shredded meat fried together, by the way, forget the sesame seeds, plus!

The key is Sichuan's big red robe, sesame pepper, if you don't have it, use peppercorns, a handful, quite with 3 spoons, don't be confused, Sichuan pepper is a beard, it will not be numb and bitter. It is chili, pepper, ginger shreds, and shredded meat fried together over medium heat for 5 minutes, the shredded meat is dried outside, and a little oil is relied on, a little dark soy sauce, and a little more sugar, 0k! Don't release water!

You can use a little tomato sauce and put more base oil.

--Cuisine] Sichuan cuisine.

Characteristics] color brown red, dry fragrant crispy soft, salty and umami strong.

Ingredients: 350 grams of pork, 50 grams of fresh winter bamboo shoots. 5 grams of dried chili peppers, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of cooking wine, 3 grams of salt, 10 grams of soy sauce, grams of monosodium glutamate.

Cooking process】 Cut the pork into two sets of shreds about 6 cm long. Cut the fresh bamboo shoots into two thick strips about 5 cm long. Cut the green onion and dried chili pepper into thin strips.

Put the pot on medium heat, heat the vegetable oil (about 120), add the dried chili shreds and fry them until they are brown and red, then add the shredded meat, simmer the water vapor, add cooking wine and salt. Continue to stir-fry the soy sauce and shredded bamboo shoots, stir-fry until the dry and fragrant bright oil, stir-fry the shredded chili peppers and monosodium glutamate, put them on a plate, and sprinkle them with shredded green onions.

Shredded pork in Kyoto sauce.

Ingredients: 80 grams of sweet noodle sauce, 5 grams of cooking wine, 2 grams of monosodium glutamate, 20 grams of sugar, 1 gram of salt, 2 grams of starch, 1 egg, 150 grams of oil, 5 grams of ginger.

Production steps: Cut the pork into shreds, put it in a bowl, add cooking wine, salt, eggs, and starch to grasp well, that is, sizing; Slice the green onion diagonally into shreds and place on a plate. Slice the ginger and pat it slightly, take the shredded green onion and put it in a bowl, add water, and soak it into green onion and ginger water; Put the wok on the heat, add oil, put the shredded meat into the stir-fry after cooking, take it out when it is mature, and put it on a plate to drain the oil; Put oil on the heat in the wok, add the sweet noodle sauce and stir-fry slightly, add green onions, ginger water, cooking wine, monosodium glutamate, sugar, keep stir-frying the sweet noodle sauce, until the sugar is all melted, and the sauce begins to become sticky, put the shredded meat in, keep stir-frying, so that the sweet noodle sauce is evenly stained on the shredded meat; Put the shredded meat on a plate with shredded green onions, basically cover the shredded green onions, and mix well when eating.

Like you, I can only eat, I can't do it, I can't help you.

Haha It's so good for you to ask, I don't know what you like to do, I'm a chef who has worked for more than 10 years, what dishes do you like, I'll tell you directly what is pulling, Seasoning is very important, I hope it can help you.

A lot, depending on your own creativity and taste.

Pine nut corn. Ingredients:

Pine nuts 50g salt.

Corn kernels 300g

Patchouli sausage 50g

Salt 3g Essence of Chicken 5g

5g of chopped green onion, 2g of starch

Method: Wash the pine nuts with water, fry them in an oil pan until the color becomes slightly darker and set aside.

Mix the salt, chicken essence, chopped green onion and starch with an appropriate amount of water to make the sauce; Cantonie sausage cut into large pieces.

When the oil is hot to 6 percent, add the corn kernels in the pan and stir-fry to add the pine nuts and patchouli sausages.

Stir-fry the corn kernels until soft, then stir-fry the sauce until the sauce is solidified.

Sweet and sour lotus root slices. Material: Lotus root.

Preparation: 1. Wash the lotus root, slice it and blanch it in hot water.

2. Heat the pot, boil a little ginger, pour in the lotus root slices and stir-fry.

3. Add sugar, vinegar and key, continue to stir-fry, add water and starch to thicken. Remove from the pan.

Key points: 1. The lotus root can also not be blanched. The water in which the blanched lotus root is drinkable.

2. Be careful not to fry the paste. Try to use as little iron as possible, iron tools are easy to make the lotus root black.

3. Hook the sauce thinner.

4. If it is really troublesome, you can also blanch it and put white sugar and vinegar to mix cold. Hehe.

Purple bag slippery egg. Purple bag slippery egg.

Ingredients: 3 raw eggs, 50 grams of purple cabbage.

Flavoring: 20 grams of peanut oil, 8 grams of salt, 5 grams of monosodium glutamate.

Production process: 1. Cut the purple cabbage into shreds, rinse well, and scatter the eggs.

2. Heat the peanut oil in the pot, fry the purple cabbage first, put a little salt, fry the monosodium glutamate, and put it on the plate.

3. Boil the oil in the pot, put the eggs, salt, monosodium glutamate and fry until smooth, and put it in the middle of the seaweed.

Mushu meat. Ingredients: 150 grams of lean pork, 150 grams of eggs, 5 grams of dried fungus, cucumbers, 5 grams of salt, 3 grams of soy sauce, 5 grams of cooking wine, 80 grams of oil, and sesame oil.

Production process: 1. Cut the lean pork into 5 long and thick centimeter shreds. Knock the eggs into a bowl and beat well with chopsticks;

2. Soak the dried fungus in boiling water for 5 minutes, remove the roots, and tear them into pieces. The cucumber is cut into 2 cm long segments with an oblique knife, and then cut into slices with a straight knife after being flattened, and the shape of the slice is diamond-shaped. Shred green onion and ginger;

4. Put the wok on the fire, heat with oil, put the shredded meat into the stir-fry, after the meat turns white, add green onion and ginger shreds and stir-fry, until eight ripe, add cooking wine, soy sauce and salt, stir-fry well, add fungus, cucumber and egg pieces and fry together, and pour sesame oil after maturity.

Pearl pumpkin. Ingredients: 10 quail eggs, 200 grams of old pumpkin, 1 green pepper, 1 ginger.

Flavoring: 20 grams of peanut oil, 8 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, a little wet cornstarch.

Production process: 1. Cook and shell the quail eggs, peel and remove the seeds of the old pumpkin and cut them into pieces, slice the green pepper, peel and slice the ginger;

2. Boil the oil in the pot, add ginger slices, quail eggs, pumpkin, green pepper slices, salt and fry until eight ripe;

3. Adjust the imitation mold into monosodium glutamate, stir-fry the sugar lightly, then use the wet corn starch, pour in the tail oil and fry until the juice is thick, and then remove from the pot and put it on the plate.

Mapo tofu. Ingredients: 500 grams of fresh tofu with a delicate texture; 200 grams of minced meat; two to three tablespoons of bean paste; two to three scoops of starch; a little garlic, dried peppercorns, shallots and green onions; Salt, monosodium glutamate, chicken essence, thirteen spices, cooking wine, spine rice wine.

Method: The first step is to cut the fresh tofu into cubes and put it in a bowl, soak it in boiling water and remove it, so that the astringency can be removed. The next step is to add a small amount of oil to the pot, stir the bean paste in the pot and fry it lightly, then pour the minced meat into the pot and stir-fry a few times, add a bowl of water (hot or cold) when the minced meat turns color and can smell the fragrance, stir and boil; If you like a spicy taste, you can add an appropriate amount of chili oil at your discretion.

Pour the chopped tofu in, add a little dried peppercorns to the pot, and add a little salt (depending on personal taste, because the bean paste has a strong salty taste), thirteen spices, and gently stir to evenly distribute the various ingredients in the pot. (Tofu is fragile, so be sure to stir lightly when stirring Hongpei, and the spatula should touch the bottom of the pot.) Then cook over medium heat for a few minutes, when the soup in the pot is boiling and the tofu is flavorful, add garlic, monosodium glutamate (it is generally not recommended that monosodium glutamate be heated for too long, so the addition time is late, it can be melted), chicken essence, and evenly.

Then add the stirred starch water on high heat.

The last step is very crucial, this is the key point of mapo tofu forming, after adding it, quickly turn it over a few times with a spatula in the pot, the starch is heated and condensed, and the whole dish is integrated; Remove and serve on a plate and sprinkle with chopped green onions. That's it, and you're ready to taste your craft.

Features: Beans have a high iron content and are easy to digest and absorb, which is a beneficial food for anemia patients. In addition, the beans are processed into tofu using brine, which increases the content of inorganic salts such as calcium, iron, and magnesium, which is more suitable for calcium deficiency people.

Magnesium is not only beneficial for preventing heart disease, but also helps to improve the vitality of the heart.

When I'm lazy, I buy Ma Po tofu seasoning, which must be the thin kind, not the powdered one. Put the seasoning in the pot and add tofu to boil, and thicken it with starch before cooking. You can also sprinkle a little chopped green onion.

Braised eggplant shredded pork.

1. Wash and peel three thin eggplants, cut them in half, cut them into small pieces with a width of one centimeter, and stir-fry.

2. Add a medium to large amount of oil When it is hot, stir-fry in the pan until the eggplant is a little soft. Then put a small amount of oil in the pot, cut the green onions, ginger and garlic, and then put about two taels of shredded meat, to be larger, the meat slices are the best, stir-fry, put the eggplant after cooking, immediately put soy sauce, a small amount of water, sugar, chicken essence, salt, stuffy.

3. Serve after three minutes. Eggs and scrambled tomatoes 1, two tomatoes cut into messy pieces, two eggs mashed. Two spoons of salad oil, until you can see it, put the eggs in the hot oil, add a little salt, cook it slightly, the more tender the better, then scoop out the eggs, turn off the stove, if there is still oil in the pot, you don't need to add oil to accompany the slippery, or pour some out of the egg bowl.

2. Turn on the stove, stir the tomatoes, put a medium amount of salt (rather light than salty), put a medium amount of water, boil for two minutes and then put the eggs. After the water boils, put a spoonful of sugar, stir it and you can start the pot, then you can put MSG, and when you get out of the pot, you can put some garlic leaves. Succeed with flying colors.

Depending on what kind of taste you have, it's not good to eat out every day. If you have time, you might as well do it yourself. I usually do the introduction of you to see, cola chicken wings, potato stewed pork ribs, shredded sweet potato, there are too many to say. I'm talking about stupid beams, these are very simple.