八十道菜（Eighty course）.docVIP

八十道菜（Eighty course） 80 courses, slowly after transfer 1, hot and sour potato silk: Making process 1. peel potatoes, cut filaments, global starch in water wash, can avoid the black, but also to maintain a delicate, crisp fried in burning. Remove fish before frying and drain. 2. green, red pepper to seed, pedicle, cut into filaments, dried chili shred. 3. wok lit, add peanut oil heat, put onion fry, add dried pepper stir fry, add green and red peppers, potatoes, stir fry until eight mature add salt, MSG seasoning, then sprinkle sesame oil and vinegar, stir fry. 2, braised eggplant: 1 wash the eggplant, remove the head and tail, cut into hob shaped, soaked in water, picked up, drained water, sprinkle with a little starch, mix well. Wash and remove the scallion and cut into sections. 2 slices of pork, chopped into mud, add 1/2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder mix, pickled 10 minutes tasty 3 pour 3 tablespoons of oil into the pan, pour the fried minced meat powder, until the white flesh after set aside. 4 to add 10 tbsp oil, saute scallion, add eggplant. Stir fry quickly, add 5 tablespoons of water fry eggplant softened water, about 5~6 minutes. 5 pour before the fried pork and stir fry for 1 minutes, sprinkle 1/3 tablespoons salt, 1/5 tbsp chicken powder and 1/2 tablespoons soy sauce, you can clean wok! 3, Fish-Flavored Eggplant: Raw material: Eggplant 2, a little pork Ginger, garlic, onions, hot bean sauce, vinegar, sugar Method of making: 1. wash and drain eggplant, cut into small round spare. Garlic, chopped green onion onion wash washed mince, Ginger mince spare. Put the vinegar, sugar, cornstarch into the bowl, add water reserve. Note: the first sugar bowl, Put the vinegar again. The vinegar is as smooth as the sugar 2. heat oil, add eggplant fried soft segment golden yellow, picked up the oil drain. 3.. Stir fry the ginger, garlic and scallion. Then pour in the shredded meat. Then add the fried eggplant, stir