One tutorial per person, what is your specialty?

Scrambled eggs with chili. Cut the chili peppers into rings, scramble the eggs first, and then put the eggs in and mix them together after the chili peppers are fried and cooked.

My specialty dish is not scrambled eggs with tomatoes or boiled instant noodles, but fish-flavored shredded pork! Of course, this fish-flavored shredded pork is not made by the chef, but a super home-cooked fish-flavored shredded pork with very different ingredients! And my fish-flavored shredded pork contains sweet, sour, spicy and salty.

The taste is very different. But for someone like me who likes to eat, sweet and spicy tastes, it's super delicious. Let me show you how to make this dish.

The main ingredient of this fish-flavored shredded pork is shredded potatoes, not shredded carrots and shallots, which are mainly shredded potatoes, like carrots or something, which can be done without or without. But shredded potatoes are a must, and then prepare two bags of tomato sauce. The main course is shredded potatoes and chili peppers, which are cut into strips.

And the chili pepper also has to be very spicy. Then you can put the oil in the pot, wait for the oil to heat to a certain temperature, first put the meat in, cut the meat into shredded meat, fry the shredded meat, pour the tomato sauce into it, and then you can look at the number of ingredients and decide how much tomato sauce to put in, but if the taste is heavier, you can put more tomato sauce, and then you can put the dish in, after the shredded potatoes and peppers are put inside, stir-fry for a while, and then put sugar and vinegar in it, sugar should be put a little more, and then, vinegar can be put a little less. After stir-frying, if you feel that the soup is too little, you can add some water.

I know it sounds very peculiar, but it tastes really good, so you can try it, and of course, I have to be a veteran cook. As for beginners, I don't think I'll try it for now.

Sour and hot shredded potatoes, cut the potatoes and peppers into shreds and soak for an hour, then put oil and boil for about a minute, then put the potatoes and peppers in and fry for about two minutes, put some cooking wine and vinegar and simmer for a minute on high heat.

My specialty dish is braised mackerel. It may not be the best of the food I make, but I think it's the best of the food I cook. Of course, this is also what my mother taught me, but what I am doing now is not at all as good as my mother's.

Let's talk about the process of turning mackerel into braised mackerel.

First of all, cut the fish into pieces and set aside. Put it in a stainless steel basin and marinate it for 20 minutes with garlic slices, green onion and ginger, cooking wine, salt, etc. The main purpose of this is to get rid of the fishy smell.

Then, cut the green onion, ginger and garlic, cut the green onion into segments, cut the ginger and garlic into slices, and set aside.

Take about two spoonfuls of peanut oil, add green onions, ginger, garlic and chili peppers, stir-fry until fragrant, add the mackerel that has already been marinated and flavorful, turn it carefully, and when the surface is somewhat cooked, add an appropriate amount of soy sauce and water.

Cover the pot and cook on a steady heat until cooked.

What does it look like to tell if it's cooked? This is a problem. In my experience, first the soup in the pot has been snorting for a while, and then the color of the soup has become very beautiful, and it is very appetizing when you look at it.

There is another one that is not very recommendable, the more hungry I am, the faster I will give it out of the pot. Of course, I can't eat it raw.

When you open the lid and smell the aroma of the braised pot, add an appropriate amount of salt to it, about half a spoonful according to my habit, and then add an appropriate amount of vinegar according to your personal taste!

Of course, cilantro is also indispensable when serving! <>

Although I don't like to eat coriander at all, I have to take the effect of coriander. Thinking about it every time I cook, I feel like something is missing without coriander. I don't know why coriander has such a big effect and can add so many points to the dish, but it is not delicious at all.

Actually, it's a very simple dish, otherwise I wouldn't have made it so delicious, and I'll try it myself when I get home from winter vacation. I don't know if the craft has degraded.

I love to cook and cook a lot of dishes. One of the best ones is the scrambled eggs with chili. Although it is a very simple dish, it is not very easy to make it delicious.

First of all, wash the chili peppers, cut them well, and remove the chili peppers inside. Then generally you can put four eggs on a plate of scrambled eggs with chili peppers, and you don't need to put too much, which will affect the taste of the dish. Place the chopped peppers in a small pot and break the eggs.

Beat the eggs thoroughly with chopsticks until they are foamy. Here I want to say that when beating eggs, you must beat the eggs until they are foamy, so that they can be scrambled better.

The next step is to pour the beaten eggs into a small bowl with chili peppers and stir thoroughly. At this time, you can put a little salt, remember not too much. Eggs are salt-free, try to put a little less.

Then stir well to melt the salt. You can also put a little soy sauce according to your preference, and if you put soy sauce, you should have less salt. You can also leave soy sauce without it, and the color will look better.

When everything is done, heat the pot and pour in some oil to heat up. Pour the stirred chili eggs into the pan and stir-fry directly, without stopping, and don't let the eggs stick to the pan for a long time. When frying, you must not raise the heat, just wait until the eggs are lumpy, and mash the eggs into large pieces with a spatula and pound them into small pieces.

Stir-fry for a few minutes. You don't need to put any seasonings, and the fragrant chili scrambled eggs are out of the pot. It seems simple, but it's not easy to put it into practice.

The special feature of this dish is that all the seasonings are put in the pan before they are put in the pan, and they can be poured into the chili eggs and stirred together. The heat should not be too high when stir-frying, and it can be out of the pot after stir-frying for a while.

Roasted eggplant with tomatoes, this dish is my favorite home-cooked dish and my favorite dish. The production method is not difficult to learn, first of all, you need to prepare the ingredients, the protagonist eggplant tomato must be indispensable, and then the appropriate amount of onion and green pepper fungus, and the following is the processing of the ingredients. First of all, the eggplant is cleaned and removed after the stem is changed, the eggplant is cut into pieces, the best is the hob block, that is, the eggplant is rolled up and cut into pieces, such a piece has many sides, and the shape is regular, the appearance is good-looking, and it is easy to cook and taste.

Then the tomatoes are also cleaned and cut into cubes, one time onions and green peppers, which are cut into diamond-shaped pieces. Just clean the fungus and soak it. Then there are the preparation points of minced ginger, minced garlic and green onions, and the next step is to make it.

The eggplant needs to be wrapped in flour and fried in sauce, and the sauce needs to be mixed with flour and starch, add water and make a sauce, and then put the eggplant in it, wrap it evenly, heat the oil, put it in the oil pan and fry it, and when the eggplant is fried until golden brown and ripe, it can be removed. Set the eggplant aside, and then it's time to process the rest of the ingredients. **Heat the pot for stir-frying, add an appropriate amount of cooking oil, then add minced green onions, minced garlic and ginger and stir-fry until fragrant.

Wait until the fragrance comes out is to put in the bean paste and tomato sauce to continue stir-frying, then put in the tomatoes to continue to stir-fry, wait until the tomatoes fry out of the water, put in the fungus onion and green pepper to stir-fry, almost ripe when the appropriate amount of water is put in, this time you need to season, according to your own preference salt monosodium glutamate chicken powder soy sauce and other appropriate amounts, and then hook in the starch to make the soup viscous, at this time you can put in the previously fried eggplant, stir-fry evenly and you can get out of the pot, this dish is full of color and fragrance, It's very appetizing and delicious, and I usually eat a lot of rice for this dish.

People take food as the day, if there is a lack of food in life, then the whole life is missing a little happiness, although eating is to satisfy their appetite, but this is also important for flying shovels, I like to eat, I often make some side dishes, will do braised beef, sauerkraut fish, fish hot pot, etc., but my best dish is braised beef.

My favorite meat is beef, so I have formed an indissoluble bond with beef, I like to eat more, do more, naturally this dish is more delicious, I was very young when I went to my grandmother's house, and then my uncle took me to eat a whole cow banquet, at that time the family killed a cow by themselves, and then the two had a better relationship, so they went together, and now I still have the original picture in my mind.

The most important thing to make braised beef is to choose a good beef and make a good brine, the longer the brine is used, the more fragrant it is, so this should use the old brine, after the brine marinates some umami heavier things, his taste will become more fragrant, so that the marinated things are more delicious, but the old marinade should also add salt cinnamon and star anise, these seasonings are indispensable, if the color is not enough, add a little fried sugar or put some soy sauce.

Beef must be selected that kind of snowflake beef, good beef its snowflake and lean meat between the ratio is very reasonable, and these patterns are very obvious, for us it is also easier to identify, the selected beef is washed and placed, the old brine is directly heated, and then the beef is put in the pot, the taste of the whole beef depends on the taste of the marinade.

When the beef is cooked in the brine, it should be turned at any time to ensure that the whole beef is heated evenly, his doneness is the same, there will not be a situation where the other side is cooked again and again, and the bite is moved after the beef is cooked, and then scoop up and slice, slice and mix with a little celery and coriander, put some vinegar, this plate of beef is done, and its taste will definitely not disappoint your efforts.

As a girl, I think most of them should be able to cook. You don't have the skills of a chef, but you should have your own specialty dishes more or less.

I'm a foodie, but I'm not a foodie who only eats. I'm a foodie who can eat and cook. When I'm not idle, I'll go into the kitchen and get something to eat.

So I think my own cooking skills are still okay, just like my mother said, I shouldn't learn Chinese medicine, I should cook, this is a high praise for my cooking skills. So I'm sure I have a specialty dish.

What is my specialty, which is pork ribs with plum sauce. Hearing this name, do you think it is lofty, quite a chef's style, and it takes great effort to do it.

First of all, to be able to make this dish, you need to buy fresh bayberry back during the season when the bayberry is ripe, and then go to the market to pick some good pork ribs back. After the materials are bought, it's time to start making them. First clean the bayberry and pork ribs, cut some ginger, and set aside.

When ready, go to boil water, and when the water boils, put the ribs in the boiling water for a while, and get rid of the stagnant water, so that the taste of the ribs is fresh. Scoop up the ribs and set them aside. Then take the washed bayberry, put on gloves, and squeeze out the bayberry juice with your hands.

After doing these things, pour the pork ribs into the pot, add bayberry juice, ginger, oil, salt, and a little cooking wine, pour them in, simmer for 30 minutes, and then open the pot, you can smell a very fragrant aroma.

This is to take a very beautiful ceramic dish out of the load, the good one needs a good-looking dish with it to be more appetizing, but also a little more high-grade. I'm a foodie with an aspiration. After it is loaded, cut a little more decoration and decorate it on the plate, so that the beautiful and delicious plum sauce pork ribs will come out.

If you really want to eat it, let's try it yourself.

My specialty dish is that my grandparents, parents, and younger brother at home all like this dish I make. In fact, it is also very common to scrambled eggs, but the difference is the collision between the added ingredients. <>

Prepare four eggs first, then half an onion, half a carrot, chopped green onion, garlic, ginger, sesame oil, seasoning salt, spicy fresh, starch, sugar. After that, first cut the onion and carrot into cubes, (remember to cut smaller, cutting too big will cause the eggs to be cooked, and the onions and carrots are not yet cooked, so try to cut them smaller) and then chop the garlic and ginger, and chop the green onion for later use. Beat four eggs into a bowl, add a small amount of water, which can make the eggs more tender and smooth, and then put in some starch, then put some salt and spicy fresh for seasoning, put a little sugar, the purpose of putting sugar can be fresh.

Then add the chopped onion and carrots and stir until smooth. After the pot is 70% hot, add sesame oil, which can make the scrambled eggs more fragrant. Enlarge the minced garlic and ginger, fry until fragrant, then put the egg mixture, and then add the chopped green onion before after frying, and the fragrance of the green onion can be out of the pot and you can eat.

The scrambled eggs have a very strong aroma and a layered taste, and it is also a simple and easy dish.

I used to think that I didn't need to learn to cook, but then I found that cooking is a very fun and interesting thing, so I started to learn to cook, and I learned a lot of dishes, although it is not a big dish, but every time I finish cooking, I feel a sense of accomplishment, I think it is a kind of enjoyment, and I can help my parents to break the burden, and I am very happy. <>

I usually learn the dishes that I like to eat, because I prefer to eat vegetarian dishes and beef and mutton, so I generally learn about them, of course, vermicelli and vermicelli, I especially like to eat vermicelli, no matter what I do, I want to have vermicelli or vermicelli in the dish, then I will be very happy.

I like to eat mutton vermicelli stew, so I'm good at it. The tutorial is actually not to talk about, it is very simple, that is, to prepare your favorite vegetables, as well as seasonings, the seasonings can be used often, you don't need to add anything, because that is the taste you are used to, but my secret ** is the hot pot base or spicy fragrant pot base, put them in, not only will save a lot of time, but also taste very good, because I myself like to eat hot pot.

I generally prepare some oil and wheat vegetables, cabbage, and tomatoes, compare the smell, then pour oil into the pot, fry hot, and then put onions, ginger and garlic, remember to put more, so that it is fragrant, and then add the prepared tomatoes after fragrant, don't put the green vegetables first, and then put in the mutton to fry it, then add water and hot pot base, as well as various condiments, put in the vermicelli, stuffy for about ten minutes, put in the greens, and cook for a few minutes, you can eat, especially delicious.

I recommend everyone to try it, and it's cheap, delicious, and cheap and delicious, how can you not like it.