Put oil in the pot, the oil must be heated before putting the vegetables. For vegetables like bok choy and bean sprouts, use high heat for quick stir-frying. When they are almost cooked, add salt, start with a little and taste to adjust. Use quality soy sauce; I've been using Haitian brand for over 20 years, recommended by a friend. There are three varieties, two of which are sufficient: Special Grade Golden Standard Soy Sauce for stir-frying and cold dishes, light in color with a fresh salty flavor; Special Grade Straw Mushroom Dark Soy Sauce for coloring when braising or stewing, start with a little, lighter than your target color because you'll also add soy sauce. When braising pork or beef, it's best not to add salt, mainly add soy sauce. Also buy a bottle of Changyu Gold Medal Brandy as cooking wine, very good quality, originally for Western cuisine, though more expensive, each usage is small. Generally when braising pork (best to use good belly pork), first put oil in the pot, heat it up, then add the meat and stir-fry on high heat until the water dries up, add brandy (3/4 to 1 capful for 500-750 grams of meat), stir-fry until dry, then add dark soy sauce - soy sauce, then water, enough to cover the meat, bring to a boil on high heat, then switch to low heat, keeping the water simmering until the meat is tender, then thicken on high heat, add a little pepper and MSG, ready to serve.
I will introduce a few simple dishes and noodles for reference:
1) Cooking:
The quality of raw materials matters!
Eggplants should be long and thin, preferably when they first come to market (tender).
a) Simplest eggplant recipe:
Cut eggplants into diagonal slices, deep fry them until soft in the oil pot, take out the eggplants, pour out the oil, leaving a little bit, add minced garlic and fry until fragrant, add the eggplants back, add Haitian soy sauce, simmer for 1-2 minutes on low heat, add pepper and a little MSG.
Oil-saving method: Cut eggplants into diagonal slices, soak in water for a few minutes, drain slightly, add oil to the pot (the amount is similar to normal stir-frying), add minced garlic and fry until fragrant, add the eggplants, stir-fry a few times, add Haitian soy sauce, simmer for a few more minutes on low heat, add pepper and a little MSG.
b) Spare Ribs and Kelp Soup:
Add spare ribs and kelp with cold water, bring to a boil on medium heat. Just before boiling, skim off the foam from the surface. Once boiled, switch to low heat, keeping the soup simmering until the ribs are tender, add salt, ready to serve. When eating, add pepper and a little MSG in the bowl.
c) Fresh and Dried Squid Recipes.
Soak dried squid: Soak in cold water until soft, takes several hours, change water in between to make the squid chewy. Do not use alkali.
Clean squid: Peel off the outer membrane of the squid, remove bones and innards, wash clean.
Fresh squid recipe:
Green pepper squid meat strips:
Cut squid into strips, bring water to a boil in the pot, add less water, blanch the squid strips, once boiled, take out and set aside. The water can be used for noodles, very fresh.
Cut loin meat into thin strips, add a little salt, mix evenly with cornstarch, add a little oil, mix again.
Heat oil in the pot on high heat, add meat strips when hot, stir-fry until cooked, add green pepper strips, when green peppers change color, add squid strips, add a little water, add salt, pepper, a little MSG, stir-fry a few times and it's ready.
Dried squid braised with meat:
Braise belly pork or spare ribs, no salt added.
Cut squid into large pieces like mahjong tiles.
Cut top-grade belly pork into chunks, heat oil in the pot, fry the meat (or spare ribs) first, then add squid, fry until dry, add good cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce, stir-fry a few times, add water to cover the meat and squid, simmer on low heat (keeping the water simmering) for 1-2 hours, until you think it's tender, thicken on high heat, don't let it get too dry, add pepper, a little MSG, a little sugar, add some chopped green onions. Finished.
Note: Some dried squids in the market are very salty (poor quality), need to soak longer, do not add dark soy sauce or soy sauce when cooking.
d) Stewed potatoes:
First fry thick potato slices in oil until cooked (can be pierced with chopsticks), then stew.
Time can be longer.
Tomato potato soup:
Cook potato slices in water first (quickly, can cut thinner), never add salt, once boiled, switch to low heat, until almost cooked, switch back to high heat, add tomato slices, cook until red but not yellowed. Add salt, pepper, a little MSG, ready to serve.
e) Dishes with shrimp:
Soak shrimp in a bowl with cooking wine to soften.
Can be used to braise winter melon or make winter melon soup.
Good tofu skin, cut into thin strips, cook together with shrimp.
f) Dishes with scallops:
Place scallop dice in a bowl, soak with cooking wine until soft, then steam without water or crush by hand, set aside.
Scallops stuffed with radish:
Cut top-grade radish into dice, fry briefly in the pot, add scallops, simmer until cooked on low heat, (do not add salt initially, scallops have salty flavor), add pepper, a little MSG, ready to serve.
Scrambled eggs with scallops:
Place scallops in the beaten egg mixture, stir-fry on high heat until cooked.
g) White-cut meat:
Boil whole hind leg pork until cooked, slice thinly against the grain. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip and eat.
h) Sausage recipes:
Slice, steam without water until tender.
You can also stir-fry green peppers first, then add the steamed sausage and stir-fry briefly.
Also, during the early season of snow peas (when they are tender and crisp), stir-fry snow peas with steamed sausage slices, no chili added.
i) Fried chicken wings:
Wash chicken wings and pat dry, add salt, pepper, a little MSG, marinate for about an hour, discard the marinade, dip in egg white, then coat with breadcrumbs, press tightly, then fry in oil, first fry on low heat until cooked, then on higher heat until golden brown.
j) Salty dried fish recipe:
For large, salty fish, can braise with belly pork or spare ribs, no salt added.
Cut into chunks, heat oil in the pot, fry the meat first, then add the fish, stir-fry briefly, add good cooking wine, add water to cover the fish and meat, simmer on low heat (keeping the water simmering) for 1-2 hours, until you think it's tender, thicken on high heat, don't let it get too dry, add pepper, a little MSG, a little sugar, add some chopped green onions. Finished.
(2) Noodles
1. The simplest noodle dish.
Boil water, use more water,
In the bowl, place Haitian soy sauce, sesame oil, pepper, MSG, chopped green onions,
Then when the water boils, add noodles, a little firmer,
Place in the bowl and mix. If using alkaline noodles, add a little good vinegar at this point.
Remember the sequence, otherwise the taste will be different.
If adding a little good pickled mustard (cut yourself, pre-made pickled mustard is not as tasty), sesame paste (mix with sesame oil or cold water, mix just before eating), the taste will be better.
2. Tomato and egg soup noodles:
Stir-fry eggs first, add water, add tomato slices, add salt, when boiling add noodles until cooked, add pepper and MSG.
3. Stir-fried noodles:
Use bok choy, meat strips, mushroom strips.
Cook noodles, a little firmer.
Drain and rinse with cold water, dry.
High heat, stir-fry meat strips first until cooked, add bok choy, when changed color, add mushrooms, stir-fry a few times, add noodles and stir-fry a few times, mix evenly, switch to medium heat, add salt, pepper, a little MSG, switch to low heat, stir-fry with a spatula in one hand and shake noodles loose with chopsticks in the other hand, try to mix noodles and seasonings evenly, bok choy should not turn yellow.
Note: 1 Add a little good vinegar when eating stir-fried noodles.
2 Cut loin meat into thin strips, add a little salt, mix evenly with cornstarch, add a little oil, mix again.
4. First cook shrimp (buy good quality) in water for a while, then add oil, add noodles, when almost cooked, add bok choy, when cooked, add salt, pepper, a little MSG, ready to serve.
5. The simplest cold (mixed) noodles.
Boil water, use more water,
Use a shallow stainless steel pot, add sesame oil, keep aside.
In the bowl, place Haitian soy sauce, pepper, MSG, chopped green onions,
Then when the water boils, add noodles, a little firmer,
Place in the sesame oil pot, mix evenly, cool evenly under the air conditioner for 1-2 minutes, mixing while cooling.
Then, place in the bowl and mix. If using alkaline noodles, add a little good vinegar at this point.
Remember the sequence, otherwise the taste will be different.
If adding a little good pickled mustard (cut yourself, pre-made pickled mustard is not as tasty), sesame paste or peanut butter (mix with cold water, mix just before eating).
6. Fried rice with eggs:
Heat the pan, add oil and heat, pour in the beaten eggs and stir-fry, then add cooked rice, chopped green onions, stir-fry until hot, add salt, pepper, a little MSG, stir-fry a bit more and it's ready.
7. Large wontons with shrimp:
Make meat filling: chop good belly pork into mince, add salt, pepper, a little MSG, chopped green onions, mix evenly, preferably stirring in one direction, then refrigerate for 30 minutes, ready to use.
To make it tastier, add one shrimp per large wonton (use live river shrimp, peel the shrimp yourself, marinate with a little salt and pepper, the leftover shrimp heads and shells can be boiled and strained to make the wonton broth, add salt, pepper, seaweed without sand, MSG, good pickled mustard, oil, chopped green onions).
Wrap wontons:
Use large wonton wrappers, place the filling in the center, use your finger to draw a circle of water around the edge of the wrapper, fold the bottom upwards so the two halves overlap, press down with your fingers along the water mark to seal, then stick the two corners at the bottom together under the filling (you can moisten one corner, press the other on top to secure), the wonton stands upright.
Large wonton wrappers are generally isosceles trapezoidal, with the short side facing you.
Small wonton wrappers: hold the wrapper in your left hand, use chopsticks or a wide popsicle stick to scoop a little filling onto the wrapper, then pinch tightly, ready.
8. Curry beef noodles (soup):
Curry needs to be stir-fried in oil first, the oil temperature should not be too high, it will burn easily.
Cook large pieces of beef in water until tender (soft), slice and plate; add salt, oil, curry, chopped green onions, pepper, a little MSG to the beef broth, add cooked noodles (a little firmer), then add sliced beef. This is curry beef noodles. Without noodles, it becomes curry beef soup.
9. The simplest braised beef (noodles) recipe:
Use good beef, cut into chunks, heat oil in the pot, add beef and stir-fry until the moisture dries up, add good cooking wine, stir-fry until dry, then add a little Haitian dark soy sauce for color, add Haitian soy sauce, no salt, stir-fry, add water to cover the beef, bring to a boil, then simmer on low heat (keeping the water simmering) for 1-2 hours, until you think it's tender, thicken on high heat, don't let it get too dry, add pepper, a little MSG.
Boil water, use more water,
In the bowl, place Haitian soy sauce, sesame oil, pepper, MSG, chopped green onions, add boiling water,
Then when the water boils, add noodles, a little firmer,
Place in the bowl, add braised beef. Ready.
Finally, introducing to you:
The simplest lemon juice, iced tea recipes.
1. Use a juicer to extract juice, dilute with water, add several cubes of sugar. Authentic lemon juice. Dilute less, add ice cubes, very refreshing.
2. Use one small bag of Lipton black tea, one slice of lemon, several cubes of sugar or rock sugar, steep with boiling water. Can be served hot or cold.
After chilling, it becomes authentic iced tea.
Method for making sweet and sour spareribs:
Cut spareribs into one-inch chunks, deep fry in oil until the surface is hard, leave a little oil in the pot, add a little Haitian special grade dark soy sauce, add a little first, lighter than your target color, add Haitian special grade soy sauce, preferably no salt, mainly add soy sauce. Add cooking wine, sugar, stir evenly, then add water, cover the meat, bring to a boil on high heat, switch to low heat, keep the water simmering until you think it's tender, add Hengshun banquet vinegar, thicken on high heat, add pepper, a little MSG, sesame oil, stir evenly, ready.
Simplest recipe for bamboo shoots braised with meat:
Use belly pork, cut into chunks, heat oil in the pot, add meat and stir-fry until the moisture dries up, add cooking wine, stir-fry until dry, add a little Haitian dark soy sauce for color, add rehydrated and washed bamboo shoots cut into thick strips, add Haitian soy sauce, stir evenly, add water to cover the meat, bring to a boil, then simmer on low heat (keeping the water simmering) for 1-2 hours, until you think it's tender, thicken on high heat, don't let it get too dry, add salt, pepper, a little MSG, add a little sugar. Finished.
Steamed meat recipe: (if you prefer lean meat, you can use good spareribs)
1. Cut belly pork into chunks, marinate with Haitian soy sauce, pepper, so the meat has more flavor.
2. Crush soaked rice, add red fermented tofu water, mix evenly, add meat, mix evenly.
3. Steam until tender, ready.
Note: If you like five-spice powder, you can add a little, do not add glutinous rice flour!
Just use regular rice, soak in cold water for 2-3 hours, then press on a cutting board with a rolling pin to crush.
Generally, supermarkets sell steamed meat rice flour.
Steamed meat rice flour needs to be soaked thoroughly in cold water first, it's easier to steam.
Then mix evenly with belly pork marinated with a little Haitian soy sauce and pepper.
Steam until done, ready.
Method for stir-frying liver:
Slice pig liver, mix evenly with Haitian soy sauce, pepper, mix evenly with cornstarch, mix evenly with oil.
Heat oil in the pot on high heat, stir-fry quickly until cooked.
Cut good green peppers into strips, heat oil, stir-fry on high heat, when color changes, add salt, pour in cooked pig liver.
Recipe for lotus root patties:
Make meat filling: chop good belly pork into mince, add salt, pepper, a little MSG, chopped green onions, mix evenly, preferably stirring in one direction, then refrigerate for 30 minutes, ready.
Wash and peel lotus root, slice into 0.5 cm thick slices, place a little meat filling between two slices, press lightly, set aside.
Mix flour with an appropriate amount of water and a little salt to form a thin batter.
Heat the wok on medium heat, add oil until eight-tenths hot, dip each lotus root patty in the batter, immediately deep fry until pale yellow, remove and cool for a moment, then deep fry again until golden brown, ready.
Recipe for filled pancakes:
1. Mix flour with warm water and dry yeast (follow instructions), knead thoroughly.
2. Make meat filling: chop good belly pork into mince, add salt, pepper, a little MSG, chopped green onions, add a little water (no water if adding vegetables), mix evenly repeatedly, preferably stirring in one direction, then refrigerate for 30 minutes, ready.
3. Use risen dough, wrap the meat filling inside, size at your discretion, flatten (thickness moderate).
4. Heat oil in a flat-bottomed pan, place the prepared pancake inside, add cold water to cover the top of the pancake, cover the lid, turn on high heat, when the water is almost dry, remove the lid. Switch to medium heat, rotate the pan to let the edge part touch the fire, fry until golden brown, flip and fry the other side until golden brown, ready.
Note: Method for adding vegetables to the filling:
I usually use leafy greens (bok choy, cabbage, celery also works), boil a pot of water, add the greens appropriately, when color changes, remove and place in a large basin of cold water immediately to cool down (otherwise, the greens will turn yellow), then squeeze dry with hands, chop finely, this way it's easier to chop, then squeeze dry again, mix with oil.
Mix with meat filling, mix evenly! Use promptly!
There are two types of tofu: soft tofu and firm tofu.
I suggest you buy soft tofu, it tastes better! Usually small blocks (thin), about 1 cm thick,