The legendary best 23 Chinese dishes

Spicy stir-fried lotus root
Method of production:
Ingredients: Lotus root, ham, green pepper and dried beans
Supplementary materials: dried Mama chili sauce, soy sauce and salt
Ingredients: Lotus root, 1 ham, 100g green and red pepper, 1 tofu, 4 pieces of seasoning: 2 tbsps (30ml) of dried marmalade sauce, 1 tbsp (15ml) of salt, 1/2 tbsp (3g)
Practice:

1. Green and red peppers are peeled, seeded, washed and diced. Cut the ham into dices. Dried diced tofu. Rinse lotus root peeled and diced.
2. Heat the frying pan and pour in the oil. When the oil is 70% hot, stir-fry the tofu cubes over high heat for 1 minute until the surface of the tofu cubes turns yellowish. Stir-fry lotus root for 2 minutes.
3. Stir-fry the sauce and salt evenly, then add the ham and green pepper, and stir for another minute.
   Super verbose:
   ** This is a fast-food dish, but also a dish. All the ingredients in the dish can be combined and matched with the existing food around you, but the old dried marmalade sauce can not be less, which is a guarantee of taste.
   Owing to the sweet taste of lotus root, I do not recommend using pepper or chicken powder, monosodium glutamate and other condiments in this dish.
   ** Lotus root dice should be cut at the end, so as to reduce the time of contact between lotus root dice and air, so as to avoid darkening. If the diced lotus root is cut well, it will take a long time to stir-fry. Soak the diced lotus root in water and avoid oxidation and blackening.
   For this dish, it is recommended that you use a smaller bowl than usual when filling your meal.
   Braised beef and potatoes in soy sauce
   Method of production:
   Ingredients: beef, potatoes
   Accessories: Hangzhou pepper, garlic, scallion, coriander
   Raw material: 500 g beef, 300 g small potatoes, 6 garlic, 3 cloves of dried onion, 2 coriander roots, 10 peanuts, 50 g
   Condiments: 3 tbsps of sweet paste (45ml), 1/2 teaspoon of salt (3g), 1 tbsp of wine (15ml), 1 tsp of sugar (5g), 1 tsp of sesame oil (5ml), 2 tbsp of dry starch (30g)
   Practice:
4. Cut beef into 1.5 cm-sized pieces, mix with salt, cooking wine, sweet paste, sugar, sesame oil and dry starch, and marinate for 20 minutes. Wash peanuts and soak them in water for 20 minutes.
5. Wash small potatoes without peeling, half-cut (for example, large potatoes, cut into 3cm-sized pieces). Dry onions are sliced (as with onions). Peel and pat the garlic. After washing and removing the pepper, cut it into 5 cm long segments.
6. Pour oil into the pan and heat it to 70% heat. Put potatoes into the pan. Continue to fry the pan until golden brown. Turn over and fry the other side. After frying, remove the potatoes to one side with a shovel and simmer garlic, scallions and coriander roots with the oil in the pan.
7. Stir-fry the marinated beef for 2 minutes, then pour it into another pan without oil (if the frying pan is large, no change of pan is necessary). Pour in boiling water, put in soaked peanuts, cover and heat until boiling, then turn to medium and small heat for 45 minutes.
8. Before leaving the pot, add Hangzhou pepper and turn off the fire after stirring evenly, without further heating. The remaining temperature of the dish can just heat Hangzhou pepper and keep its color unchanged.
   Super verbose:
   Small potatoes and scallions are sold only in large markets. I bought it at Xinyuan Licai Market. Small potatoes 1 piece 5 1 kg ha, the size of the head can refer to the first decomposition map of garlic, scallion is also. Dry onions look like onions, but they taste stronger than onions.
   ** First fry the potatoes, in addition to increasing its fragrance, it can also make potatoes into shape, no matter how long it takes to cook, it will not rot.
   After washing the coriander root, it can be used for entering the vegetables, especially after frying in oil, which has a special fragrance. Normally, when we only use coriander leaves at home, we should not still use the stalks.
   ** No small potatoes, instead of large ones. No dry onions, use onions instead. No Hangzhou pepper, green pepper instead. No beef, use other meat instead.
   Braised radish with mushroom and pork
   Method of production:
   Ingredients: mushroom, pork, Cherry Radish
   Accessories: Ginger and scallion
   Raw materials:
   Mushroom slices 20 grams of pork, 300 grams of radish, 300 grams of ginger, 5 slices of scallion and 7 slices
   Condiments: Spice wine, 1 teaspoon (5 ml), soy sauce, 1 teaspoon (15 ml), oyster oil, 1 teaspoon (15 ml), salt, 1/2 teaspoon (3 g), sugar, 1/4 teaspoon (5 g), white pepper, 1/4 teaspoon (1 g) chicken powder, 1/4 teaspoon (1 g) sesame oil, 1/4 teaspoon (1 ml)
   Practice:
9. Mushroom slices were soaked in cold water for 30 minutes and then washed. Water soaked in mushrooms is filtered to remove impurities. Slice pork, onion and ginger. The radish is washed and sliced.
10. Pour oil into the pan. When the fire is heated to 70% heat, stir-fry the pork over medium heat for 5 minutes. After the pork is oiled, pour in radish slices, ginger slices and onion slices. Stir-fry for 3 minutes until the water comes out.
11. Add soy sauce, oyster sauce, salt, sugar and white pepper, pour in slices of mushroom and a little soaked mushroom soup (no more than half of the food in the pot), cover the pot and simmer for 5 minutes. After opening the lid, turn it into a big fire. After the soup is slightly dried, add chicken powder and sesame oil, and then leave the pot.
    Super verbose:
    The key to stir-frying this dish is to first fully simmer the oil from the pork and then use the oil from the pork to simmer the radish slices, so that the taste will be more fragrant. Then the water of radish slices is pressed out, which can remove the taste of radish and eat it after it is done. The taste will not collapse.
    In addition to the round radish, the long radish, which is similar to the rabbit's, can also be used to make this dish. By the way, when you buy these radishes, they are sold with reels. When you come back, you can cook them and wash them. You can use salt, vinegar, sugar, chicken essence and sesame oil to cook them and then burn them to death.
    Finally, open the lid and close the soup with a big fire, which can make the dish taste stronger.
    Spicy Pepper Chicken
    Method of production:
    Ingredients: Chicken, pumpkin, lettuce, pepper and pepper
    Supplementary materials: scallion, ginger, dried mum soybean sauce
    Raw Material: Three Yellow Chicken, One Pumpkin, 200g Green Bamboo Shoot, One Fresh Pepper, 100g Dry Red Pepper, Ten Scallions, Five Pieces of Ginger
    Seasoning: 4 tbsps (60 g) of dried mum soybean sauce, 1 teaspoon (5 g) of sugar, 1 teaspoon (5 g) of salt, 500 ml of boiled water
    Practice:
12. Wash fresh pepper, soak it in clear water for 30 minutes, then pour out the water, then pour in clear water and soak for 30 minutes.
13. Sanhuang chickens are washed and cut into small pieces and drained. Pumpkin peeled and cut into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut scallions into sections. Ginger slices.
14. Pour oil into the pan and cook until 70% hot. Stir-fry onions and ginger until fragrant. Stir-fry chicken nuggets with a spade. Stir-fry for about 5 minutes. Stir-fry fresh pepper and dried red pepper for 2 minutes.
15. Pour in hot sauce, sugar and salt, stir evenly, then pour boiling water (water and ingredients are equal). Cook over high heat for 5 minutes, then pour in pumpkin and green bamboo shoots, stir well, and continue to cook for 5 minutes until the soup dries slightly.
    Super verbose:
    ** Fresh pepper is sold in Xinyuanli market in Beijing, but it can be packed in a large bag and stored in a sealed bag in a refrigerator.
    ** Fresh pepper is very numb. It is recommended to soak and rinse it several times before using it. Or reduce the weight of use.
    ** There is no fresh pepper, can be replaced by dry green pepper, but the taste is not so numb, ordinary red pepper does not have such a numb taste, not recommended to use.
    ** Sanhuang chicken is very tender and can be cooked at the next cooking time. Don't worry. You can also use chicken or broiler to make this dish, but it is not recommended to use local chicken, not easy to ripen, hard incision.
    ** Can not eat spicy taste of the tube, can be fresh pepper, dried red pepper and dried mum soybean sauce in half the weight.
    The spicy and salty taste of this dish is very addictive. Finally, use pumpkin and green bamboo shoot to make white rice. It's delicious. It's important to remember that when you eat chicken, it's served with cold beer. Eat, eat boldly, don't stick to it.
    Chop pepper and stir-fry winter bamboo shoots
    Raw materials:
    A bag of 200 grams of winter bamboo shoots, a few pieces of scallions, chopped peppers, 2 tablespoons of salt, 1 teaspoon of sugar, 1 teaspoon of chicken essence, and a little fragrant oil.
    Practice:
16. Wash and cut the winter bamboo shoots into small dices, then boil them in boiling water for 2 minutes. Drain and drain them for later use.
17. Heat the oil in the frying pan over high heat. When the oil is 60% hot, turn it into medium heat. Put in the slices of scallion, stir-fry the winter bamboo shoots for 2 minutes, then add chopped pepper and cabbage.
18. Stir-fry a few times, add salt and sugar, continue to fry for 2 minutes, turn off the fire, sprinkle a little chicken essence and fragrant oil can be.
    Super verbose:
19. The saltiness of the snow vegetable sold in different places is different, remember to add salt in your discretion!
20. When stir-frying bamboo shoots, do not stir-fry them over high heat. Medium heat can keep the bamboo shoots white and tender.
    Jiawei Gongbao Chicken
    Ingredients: 250 grams of green and red pepper with chicken breast, 4 pieces of fried peanut, 50 grams of onion, 2 teaspoons (10 grams), 1 teaspoon (5 grams) of ginger, 1 teaspoon (5 grams) of garlic, 15 pieces of pepper, 6 pieces of dried red pepper
    Condiments: 1 teaspoon of salt (5g), 1/2 teaspoon of wine (3g), 2 teaspoon of dry starch (10g), 2 teaspoon of rice vinegar (30ml), 1 teaspoon of soy sauce (15ml), 2 teaspoon of sugar (10g), 2 teaspoon of clear water (30ml), 2 teaspoon of water starch (30ml), 1 teaspoon of sesame oil (15ml)
    Practice:
21. Cut the chicken breast into dices 1 cm in size, add salt (1/2 teaspoon), mix the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut scallions into slightly smaller pieces than diced chicken. Cut scallions and ginger into small pieces. Cut green and red peppers.
22. Put garlic, onion and ginger in a bowl and add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water and starch to make a sauce.
23. Heat the pan, pour in oil, add a little fragrant oil, while the oil is cold, put in pepper, until pepper fragrance, color slightly darker, put in dry pepper fragrance.
24. Stir-fry diced chicken until discolored. Stir-fry green and red peppers for 10 seconds. Pour in the seasoned sauce. Stir-fry over high heat for 1 minute, then pour in fried peanuts.
    Super verbose:
    To make this dish, chicken leg meat tastes better than chicken breast meat. Carrefour sells the kind of chicken drumsticks that can be broken, and the price is not expensive.
    This is a dish that needs to be stir-fried quickly, so the sauce needs to be prepared in advance. Otherwise, seasonings are added to the pot as well, and the taste of chicken will harden if the time is prolonged.
    ** To make Gongbao chicken, we should master a 4689 method. When chicken is fried to 4 ripeness, green and red peppers are put into the sauce, when 6 ripeness is poured into the sauce, when 8 ripeness is poured out of the pot, and when 9 ripeness is poured into the plate, there is more than 10 degrees of temperature, it automatically becomes Ha.