Which 3 dishes are the best? Which dishes are the best?

Without further ado, let's just come on, three huge dishes, and prepare some rice.

Shiitake mushroom fungus roasted bean curd is a home-cooked dish that you never get tired of eating! Shiitake mushroom fungus roasted bean curd! What you bring to you today is a home-cooked dish that you never get tired of, shiitake mushroom fungus roasted bean curd, and you can serve it in seconds!

Ingredients: Yuba, black fungus, shiitake mushrooms, garlic sprouts.

Method: <>

Shiitake mushroom fungus roasted bean curd!

1.Yuba, black fungus, and small shiitake mushrooms are soaked well.

2.Mix an egg batter: 1 egg + 3 tablespoons of starch + a small half bowl of water and stir well.

3.The yuba is covered with egg batter, and when the oil temperature rises to 50% hot, fry it until the surface is slightly charred and drain the oil.

4.Heat oil in a pot, add chopped green onions and dried chili peppers and stir-fry until fragrant, add black fungus and shiitake mushrooms and stir-fry evenly, add 2 spoons of light soy sauce, 1 tablespoon of oyster sauce, a little salt and stir-fry evenly, add the fried bean curd and stir-fry evenly, then add the garlic sprouts and stir evenly.

Pan-fried Japanese tofu This Japanese tofu method was learned from a chef, and I fell in love with it the first time I ate it, the simple ingredients can be so delicious, and the soup bibimbap is huge and delicious.

Four Japanese tofu, starch, egg, shiitake mushrooms, carrots, green onions, onions, garlic.

1.Japanese tofu is cut off from the middle, poured out, cut thick and broken, covered with starch and fried in oil until golden brown, you can also fry it, 2Chop the garnish, mix the sauce, 1 spoonful of light soy sauce, 10 spoonfuls of oyster sauce, 10 points of salt and sugar, 10 points of pepper, 10 tablespoons of Sprite, and stir well.

3.Stir-fry garlic, onions, mushrooms and carrots in a pot with hot oil, add tofu and pour in the sauce, add some water to the raw starch when frying tofu, mix evenly, pour it in, boil and tumble!

Pan-fried tofu. Braised chicken with scallion oil Super time-saving next rice Shencai soup is rich, the chicken is smooth and tender, there is no cuisine on the table, and the rice must be prepared more.

Chicken thighs, chives, ginger.

Braised chicken in scallion oil. 1.Cured meat: Cut in 1 spoonful of cooking wine, 2 or 2 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 4 1/2 tablespoons of oyster sauce, 5 pinch of salt, 6 pinch of chicken essence, 1 tablespoon of cooking oil, 8 stir well, marinate for 10 minutes.

2.Braised meat: Cut the green onion into sections, slice the ginger, heat a few peppers in oil, then add the green onion and ginger, fry over low heat until golden brown, fry the chicken thighs until golden on both sides, add half a bowl of water to the remaining sauce, add to the pot, simmer for 15 minutes on medium heat, remember to close the door, otherwise you have to go to the door next door!

Personally, I think the three dishes that go well are scrambled eggs with tomatoes, shredded pork with fish flavor, and stir-fried meat with sharp peppers. Today I will share the practice of scrambled eggs with tomatoes, beat the eggs, pour them into the oil pan and fry them, 2Heat oil in another pot, add diced tomatoes and fry until soft, add scrambled eggs, add salt, light soy sauce, and stir-fry evenly.

My personal taste thinks that fried meat with green peppers, shredded pork with fish flavor, and scrambled eggs with tomatoes, the most delicious rice, fried green peppers, shredded meat and fish, shredded meat and fish are a little spicy, if you don't like spicy food, you can choose scrambled eggs with tomatoes.

Braised pork, boiled fish, and Mao Xuewang, I think these three dishes are the most delicious, and they will be particularly refreshing to eat.

Red oil bowl chicken

Ingredients: 1 local chicken, boiled chicken ingredients: 2 sections of green onions, 1 piece of ginger (patted), 1 tablespoon of cooking wine, white peppercorns (5 grains of stir-fried ingredients, 50 grams of Pixian bean paste, 10 grams of tempeh, 1 dried shallot, 3 green onions, 2 cloves of garlic (patted), 2 tablespoons of red oil chili pepper with an appropriate amount of spicy sauce, 2 teaspoons of rattan pepper oil (or Sichuan pepper oil), 2 teaspoons of sesame oil, 1 teaspoon of sugar, 1 2 teaspoons of rattan pepper noodles (Sichuan pepper noodles), 2 tablespoons of cooked sesame seeds, 1 tablespoon of cooked peanut kernels, and an appropriate amount of salt.

Production method: 1. Divide the chicken into chicken legs, chicken breasts, chicken wings, chicken bones, chicken feet, chicken gizzards, chicken livers and other parts.

2. Wash the chicken pieces (except the chicken breast) with blood and water, put them in the pot, add the boiled chicken material and an appropriate amount of water, and cook until the chicken thighs are 9 minutes cooked (no blood flows out when inserting bamboo skewers) and remove them; Turn off the heat, put in the chicken breasts, soak for 5-8 minutes and remove. Let all the chicken pieces cool thoroughly. Leave the chicken bones in the soup pot and continue to boil.

3. Debone the chicken thighs and change all the chicken pieces to a palatable size. Skewer the chicken pieces on bamboo skewers.

4. Skewer the vegetables on bamboo skewers and blanch them in boiling water with salt. (The side dish can be blanched directly in the original soup without the spicy sauce.) ）

5. Let all the vegetables cool. Prepare all the ingredients for stir-frying.

7. Put the stir-fried ingredients into the pot where the chicken pieces are boiled and cook for 20 minutes over medium heat. Strain the soup and let it cool.

8. Mix the soup in 10 with the spicy sauce ingredients evenly.

9. Put the chicken skewers into the soup and soak them thoroughly.

1. Mapo tofu.

This dish must have a name, mapo tofu is one of the traditional famous dishes in Sichuan Province, and it belongs to Sichuan cuisine. As a person who lives in Sichuan, I am very familiar with a must-have dish for dinner, a spoonful of tofu mixed with rice, the rice is wrapped in the softness of the tofu and the aroma of the ingredients, it is really delicious. The taste is unique, spicy and intersecting, the hemp comes from Sichuan pepper, and the spicy comes from the chili, it is not an exaggeration to say that a spoonful of tofu can eat a small half bowl of rice.

2. Fish-flavored shredded pork.

Fish-flavored shredded pork is a well-known dish, and it is also a must-order dish for many people in restaurants. Fish-flavored shredded pork is named after the flavor of fish, which belongs to Sichuan cuisine, sweet and sour, rich and unique taste, and is very popular. The production of fish-flavored shredded pork is not very troublesome, fungus, carrots, shredded bamboo shoots, green peppers, these ingredients and shredded meat can be made into fish-flavored shredded pork.

3. Return to the pot meat.

Everyone must have heard of the name of Huiguo meat, Sichuan traditional dishes, belonging to the Sichuan cuisine series, Huiguo meat is full of color and fragrance, and it is the first choice for meals. The raw materials for the production of back pot meat mainly include pork, green peppers, garlic sprouts, etc., the color is red and bright, fat but not greasy, and the entrance is fragrant. Back to the pot meat is a home-cooked dish, the selection of bean paste is very important, Pixian bean paste is the best choice, pork belly is selected, lean meat and fatty meat are alternate, it tastes not greasy, and the aftertaste is endless.

Braised pork tongue. Ingredients: soy sauce paste, rock sugar, ingredients, soy sauce, sesame oil, chopped green onion, green onion segment, red pepper segment.

1.Wash the pig's tongue, use a long bamboo skewer to penetrate the pig's tongue, string the pig's tongue straight, put it in boiling water and blanch it slightly, remove and drain, remove the white foam and wash it. Pour an appropriate amount of water into the pot, add green onions, red peppers, soy sauce paste, rock sugar, and ingredients, bring to a boil over low heat, put in the pork tongue and cook until cooked, remove and drain.

2.After the pork tongue is cooled, pull out the bamboo skewers, slice and put on a plate, add soy sauce, sesame oil, and chopped green onion and mix well.

Slices of alfalfa meat. Ingredients: pork tenderloin, daylily, fungus, cucumber, egg, bean flour, ginger, onion and garlic, salad oil.

1.Slice the tenderloin and marinate with salt, cooking wine, soy sauce and bean flour.

2.The daylily is watery, the fungus is washed and soaked and torn apart, the cucumber is cut into diamond-shaped slices, and the eggs are beaten and fried and put out for later use.

3.Heat the oil, add the tenderloin and cook it, add the ginger, shallots and garlic and stir-fry until fragrant, add the above side dishes and fry until it is broken, and add the basic flavor to get out of the pot and put it on the plate.

Pork stew vermicelli.

1.The cleaned pork belly is cut into even pieces, and the vermicelli is soaked in cold water in advance, and the vermicelli soaked in cold water is stronger, has a good taste, and is easy to stew.

2.Put the pot on the high fire, add a little salad oil and burn it until it is 50%, add the meat pieces, stir-fry the oil, and then pour out the excess oil.

3.Pour an appropriate amount of salad oil into the pot again, heat it, add ginger and onion slices, star anise, bay leaves, cinnamon, and dried chili peppers and stir-fry until fragrant, add meat pieces and stir-fry, stir-fry until fragrant, add sugar and stir-fry until colored. Then add dark soy sauce and light soy sauce, add an appropriate amount of boiling water, bring to a boil over high heat, skim off the foam, and simmer for 30 minutes.

Spices can be picked out.

4.Remove the lid and put the vermicelli into the pot, cover the lid and continue to simmer for 10 minutes. The fragrant pork stewed vermicelli is fine, or you can add cabbage or sauerkraut to stew together, so that the flavor is quite strong and the rice is quite strong.

Pork ears in cold salad, pig ears in cold salad.

Steamed fish with chopped peppers.

Ingredients: grass carp, pepper, ginger, cooking wine, white wine, steamed fish soy sauce, salt, cooked oil, chopped green onion.

Production steps: 1. Clean the grass carp meat, the black film inside must be scraped clean, chopped into small pieces, add salt, ginger, cooking wine, grasp well, and marinate for 15 minutes.

2. Chop the pepper and add the liquor and mix well and set aside.

3. Put the chopped pepper on the fish.

4. Steam in a pot with boiling water for 10 minutes, simmer for 2 minutes and boil.

5. Pour out all the steamed soup, pour the steamed fish soy sauce while it is hot, then pour hot oil and sprinkle with chopped green onions. It's so fragrant and delicious.

Glutinous rice balls. Ingredients: pork belly, water chestnut, glutinous rice, ginger, starch, salt, egg, light soy sauce.

Production steps: 1. Clean the glutinous rice and soak it two hours in advance.

2. Pork, it is best to choose pork belly, clean it, add ginger slices to chop together and put it in a larger OK, add an egg, half a spoon of light soy sauce, two spoons of starch, and stir well with chopsticks in one direction.

4. For marinating time, peel the water chestnut, chop it into pieces, pour the water chestnut into a bowl, and stir well in one direction.

5. Clean your hands, take a ball of shaped circles, evenly wrap a layer of glutinous rice (glutinous rice should be dried in advance) and put it in the pot.

6. Steam in a pot of boiling water for 20 minutes.

The sea, crab, sea, lobster, roast chicken, roast duck are the most delicious and the most delicious.

Fish-flavored shredded pork, Kung Pao chicken.

1. Crispy fried shrimp.

Ingredients: prawns, green onions, sugar, white wine, ginger, salt.

Steps. 1.Remove the whiskers of the prawns, cut the back, mince the ginger, and cut the green onions.

2.Heat the oil in a pan until it is 80% hot, add the shrimp, fry until the shrimp are separated from the shrimp shell, and remove them.

3.Leave the bottom oil in the pot, add ginger and chopped green onion and stir-fry until fragrant, pour in the shrimp, and turn a few times.

4.Pour in the liquor, put half a spoon of sugar, half a spoon of salt, stir well, and enjoy it in the pot!

2. Baked pumpkin with salted egg yolk.

Ingredients: salted egg yolk, pumpkin, oil, shallots.

Steps. 1.Place the salted egg yolks in a covered container and microwave on high for 1 and a half minutes.

2.Cover the surface of the pumpkin container with plastic wrap and put it in a Weibo oven on high heat for three minutes.

3.Take out the salted egg yolk and crush it with a spoon while it is hot.

4.Heat a pan, put a little oil in the pan, add the salted egg yolk and stir-fry until the salted egg yolk bubbles.

5.Add the prepared pumpkin strips, gently turn the pumpkin strips, so that the egg yolk is evenly wrapped on the surface of the pumpkin strips, and add the shallots.

The first course: stuffed tofu.

Ingredients: Old tofu, minced meat.

1.Cut the tofu into cubes and dig a small pit with a spoon.

2.Add the minced meat to light soy sauce, oyster sauce, sugar, pepper, starch, chopped green onion and cooking oil, and marinate for 15 minutes.

3.Stuff the marinated minced meat into the tofu pit and finish it all in turn.

4.Heat oil in a pan, fry one side stuffed with minced meat until golden brown, then turn over and fry to the other side, pour in a bowl of sauce, (light soy sauce, dark soy sauce, oyster sauce, sugar, starch, water stirred juice), cook for a few minutes, add chopped green onions.

Second course: steamed pork ribs with garlic sausage.

Ingredients: pork ribs, sausage.

1.Wash the ribs with lukewarm water and blot up the water with kitchen paper. Then add minced garlic, oyster sauce, steamed fish soy sauce, sugar, southern milk, starch and grasp well, add a little oil after grasping well, continue to grasp well, and marinate for 30 minutes.

2.Slice the sausage, marinate the ribs and put them on a plate, put the sliced sausage slices on top, boil the water, and steam them in a steamer for 20 minutes.

4.When the time is up, take it out and sprinkle with chopped green onions.

The third course: fish-flavored shredded pork.

Ingredients: tenderloin, carrots, green peppers, red peppers, fungus, garlic moss.

1.Prepare a piece of tenderloin, first cut into thin slices, then into thin strips, put it in a basin, add a spoonful of salt, a spoonful of chicken broth and stir well. Beat half an egg white, mix well in one direction, the egg white can make the shredded meat more tender, and it is easier to stick to the starch and is not easy to depulp, and then put in 10 grams of starch, so that the starch is evenly wrapped on the surface of the shredded meat, the starch gelatinization can lock the moisture in the shredded meat when it is heated, and finally pour in a little vegetable oil and mix well, marinate for 10 minutes, vegetable oil can prevent sticking when the oil is slippery.

2.Prepare a section of green onion and cut it into finely chopped green onions. A small piece of ginger, cut into small pieces.

A few garlic crumbles, pat apart and mince them. A few pickled peppers and cut into small pieces. One piece of carrot, peeled off and cut into shredded carrots.

Half a green pepper and half a red pepper, cut into thin strips. A small handful of garlic table, cut into sections. Soak a small handful of fungus in advance and cut it into small pieces.

3.Heat the oil in the pot, the oil temperature is about 40% hot, sprinkle the shredded meat into the pot in turn, turn it quickly with chopsticks to prevent the shredded meat from sticking together, after the shredded meat is set, break up the meat that sticks together, and then pour the side dishes into it, quickly slide the oil for 10 seconds, pour out the oil control for later use.

4.Leave a little base oil in the pot, pour in green onions, ginger, garlic, pickled pepper and stir-fry together, after stir-frying the fragrance, add 10 grams of bean paste, fry the bean paste until fragrant, fry the red oil, add 5 grams of oyster sauce to enhance freshness, 5 grams of aged vinegar, pour a little cooking wine to remove the fish.

5.Pour a little water from the side of the pot, stir well, add 10 grams of sugar, 2 grams of chicken powder, quickly stir-fry to dissolve the seasoning, pour the shredded meat and side dishes into the pot, stir-fry evenly. Add a little water starch to make the seasoning better adsorbed on the surface of the ingredients, and finally drizzle a little chili oil, stir well, and then put it on the plate.