Flavor: spicy Craft: other Shrimp preparation materials: main ingredients: river shrimp 500 grams

Supplements: chili pepper (red, sharp) 50 grams, indica rice flour (dry, fine) 50 grams

Seasoning: 10 grams of salt, 10 grams of green onions, 10 grams of ginger, 20 grams of peanut oil Shrimp characteristics: flavor aroma, salty, spicy, Freshness is complete, the flavor is unique. Teach you how to do shrimp, how to do shrimp is delicious 1. i river shrimp wash, drain the water under the pot, roasted over medium-low heat until broken, from the pot to cool;

2. red chili peppers to remove the tip, seeds, wash, cut into pieces;

3. onion and ginger wash, scallion cut scallion flowers, ginger cut into pieces;

4. cooled and poured into a pot, add salt, ginger, red chili peppers, mix well after the end of the;

5. . and then under the indica rice flour together with the mix, installed in a small mouth deep-shaped pottery altar, the side of the installation with a clean stick to press the solid;

6. Take a clean lotus leaves covered in the altar of shrimp on the surface, and then clean straw handle to seal the mouth of the altar, inverted in a shallow basin, injected with clean water, in order to seal the mouth of the altar;

7. will be ready shrimp, the shrimp, and then the oil is hot, the oil is hot, the oil is hot.

7. Put the prepared shrimp into a 70% hot frying pan and stir fry with a spatula;

8. Stir fry until the oil seeps into the vegetables and then cook 40 ml of water, cover the pan with a lid and let it simmer for 3 minutes, then turn the pan over and over again until the shrimp are cooked through and loosened. Cooked through loose, under the green onion stir-fried evenly from the pot to plate that is complete. Shrimp preparation tips: 1. make? , with a wide range of materials, fish, shrimp, meat, vegetables can be, a system? , the main ingredients **** about 900 grams, each kang food with about 500 grams, although many times to take, as long as the original method of sealing, can be stored for half a year;

2. marinated before, the need for indica powder, chili pepper, ginger, salt and mix well, so you need to prepare 1,000 grams of red pepper, indica powder 2,000 grams, 250 grams of ginger. White cut lamb (Hubei Yidu) practice details cuisine and efficacy: Hubei cuisine impotence and premature ejaculation recipes yang recipes strong waist kidney recipes cold limbs cold recipes

Flavor: salty taste Craft: other White cut lamb (Hubei Yidu) preparation materials: main ingredients: mutton (lean) 2500 grams

Seasoning: soy sauce 200 grams, 50 grams of cooking wine, 100 grams of sugar, 100 grams of ginger, 15 grams of star anise. Grams, anise 15 grams, fennel seeds [cumin seeds] 10 grams, 3 grams of cloves, 10 grams of salt, 10 grams of peppercorns, 10 grams of cinnamon, 100 grams of lamb chops, 25 grams of peel, 25 grams of green onions, 25 grams of sesame oil The characteristics of the white cut mutton (Hubei Yidu): the block shape is neat, the meat is crispy and tender, the fresh aroma and taste of the United States, refreshingly non-greasy, nutritious, unique flavor. Teach you how to do white cut mutton (Hubei Yidu), how to do white cut mutton (Hubei Yidu) is delicious 1. Selection of fresh sheep leg meat in line with health inspection requirements, as the raw material processing.

2. Selected mutton and then cut into rectangles 20 centimeters long, 13 centimeters wide and 5 centimeters thick. Clean it well, while washing the lamb ribs.

3. pot set on high heat, add 2 kg of water, raw materials in all the spices in gauze bags, lamb ribs pads on the bottom of the pot, up into the spice bag, lamb yards in the bag, was comb back shape, ginger pat loose, onion knot plus salt, soy sauce, cooking wine, white wine together in the pot, large fire boil, and then changed to a micro-fire, cover and simmer for 40 minutes, cooking to keep the meat block block shape intact.

4. 1 meter square of white cloth spread on the board, white cloth on the tightly arranged on the boiled meat package, and then pressed on the same square of wood, the board put a weight of 25 kilograms of weight, for the press, after about 10 hours, that is good.

5. pressed meat cut into long 5 cm, 3 cm wide, 0.3 cm thick rectangular slice, yards into the plate, stacked into a treasure shape.

6. stacked lamb, immediately brush with small milled sesame oil is finished. Wuhan bacon practice details cuisine and efficacy: Hubei

Flavor: salty flavor Process: baked Wuhan bacon ingredients: main ingredients: pork ribs (pork) 5,000 grams

Seasoning: 150 grams of salt, 300 grams of sugar, 125 grams of white soy sauce, 75 grams of cooking wine, 10 grams of white pepper, 2 grams of curry Wuhan bacon features: dry skin surface, lean meat, bright red, fatty meat transparent, with the skin surface and the skin surface is dry, lean meat is transparent. The skin of the meat is dry, the lean meat is bright red, the fat meat is transparent, and it has a unique flavor. Teach you how to do Wuhan bacon, how to do Wuhan bacon is delicious 1. the choice of raw materials and trimming: choose fresh pork ribs, boneless, cut into strips of meat about 45 centimeters long and 4 centimeters wide.

2. Curing: the meat strips according to the actual weight of salt and nitrate weighing, curing 12 to 14 hours, after starting the tank with 40 to 45 ℃ warm water to wash the surface bleeding and other dirt (not heavy soaking), and then mix the rest of the ingredients, and then curing for another 2 to 3 hours.

3. baking: marinated in hemp rope, hung on a bamboo pole, sent to the drying room with charcoal baking (temperature control at 50 to 55 ℃) 36 hours is finished. three inlaid disk practice details cuisine and efficacy: Hubei cuisine low-temperature environment work crowd recipes

Flavor: savory taste Process: deep-fried cooking three inlaid disk making materials: main ingredients: pig liver 250 grams of pork ribs (large rows) 250 grams of pig brain 200 grams of pig net 150 grams of oil

Accessories: walnuts 50 grams of fat 75 grams of meat, egg 50 grams of wheat flour 50 grams, indica rice flour (dry, fine) 50 grams

Seasoning: 25 grams of sugar, pepper 2 grams, 25 grams of green onions, 50 grams of ginger, 3 grams of salt, 50 grams of soy sauce, monosodium glutamate (MSG) 2 grams of vinegar 50 grams of peanut oil 80 grams of three inlaid disk features: net oil liver slices soft and tender with a peach kernel in the unique oil fragrance, pig brain tender with crispy, pork ribs crispy and tender fresh aroma. Teach you how to do three inlaid disk, how to do three inlaid disk is delicious 1. will be clean, chopped into mush;

2. pork fat meat cut into soybean-sized dices;

3. 10 grams of green onions clean, cut into segments, 15 grams cut into scallions;

4. walnut shelling walnut kernels, spare;

5. will be the green onion segments, soy sauce, sugar, vinegar, 150 ml of water into a bowl to make a brine.

6. put the liver into a bowl, add flour, wet starch grams, raw indica rice flour, monosodium glutamate, refined salt, green onion, ginger, pork fat, walnuts, and stir evenly into the liver into the filling;

7. lard spread on the cutting board, the mix of the liver filling on the top of the liver into the 5-cm-diameter cylinder in a plate;

8. the net oil roll on the cage with high-flame fire in a dish;

9. the net oil roll will be The net oil roll on the cage with a high flame steaming 15 minutes, take out to cool, diagonal blade into 0.7 cm thick net oil liver slice;

9. will be put into the bowl of pig brain, rinsed with water, with a bamboo stick twist blood tendons;

10. will be put in a brine pot of pig brain and then boiled, take out to cool, cut into 1 cm square pieces;

11. eggs knocked into a bowl, add the wet starch, flour, salt, monosodium glutamate, ginger into egg paste;

12. ribs chopped into 3 cm long pieces, boiled in brine to eight mature take out to dry;

13. frying pan on high heat, put peanut oil to five hot, the net oil liver slices under the pan frying for 3 minutes, to be liver slices floating in the boiling oil on top of, with a slotted spoon fish up, served in the corner of the plate;

14. to be the original frying pan oil burned to When the original frying pan oil to seventy percent heat, the medulla oblongata dipped in egg paste, fried 1 minute that end away from the fire blanching, until floating up, golden yellow, with a slotted spoon fished up, served in another corner of the plate;

15. original frying pan oil to seventy percent heat, into the pork ribs block fried for 4 minutes, with a slotted spoon fished out of the oil, served in another corner of the plate;

16. the original frying pan to pour all the remaining oil set on a high flame, poured into the marinade to boil. Marinade boil, pan dripping on the ribs, sprinkle with green onions, pepper that is complete. three inlaid disk preparation tips: 1. fried net oil liver, pork brain marrow, pork ribs, pay attention to the different raw materials, so the frying time, fire is not the same, remember to strictly differentiate;

2. net oil liver slices should be cut evenly;

3. due to the process of deep-frying oil, you need to prepare 1000 grams of peanut oil. Scholar oil practice details cuisine and efficacy: Hubei

Flavor: sweet Craftsmanship: pull silk Scholar oil production materials: main ingredients: lard (plate oil) 250 g

Auxiliary ingredients: sesame 100 g, 25 g orange cake, wheat flour 120 g, starch (broad bean) 10 g, 50 g of egg whites, red and green silk 5 grams

Seasoning: 100 grams of sugar, 30 grams of rock sugar, sugar cane, sugar cane, sugar cane, sugar cane, sugar cane, sugar cane, sugar cane, sugar cane, sugar cane, sugar cane. 30 grams of rock sugar, sugar cinnamon 10 grams, 30 grams of honey, lard (refined) 40 grams of oil Characteristics: crispy on the outside and inside the crisp, sweet and refreshing. Teach you how to do, how to do the first yuan oil is delicious 1. 250 grams of raw lard peeled off the fascia, with a knife blade into a 7 cm long, 3.3 cm wide, 0.3 cm thick slices, length consistent, thickness uniformity;

2. remaining lard cut into cubes;

3. sesame frying sopping up the crushed;

4. rock sugar, orange cake minced;

5. Sesame seeds, rock sugar, orange cake crushed together into the bowl, add sugar cinnamon, honey, oil, flour 25 grams of mixing into the filling;

6. filling into a heap, one by one on the end of the sheet of oil, rolled into a sheet of oil rolls;

7. Egg whites, water, cornstarch, flour into the bowl of the paste;

8. The oil rolls are put into the paste of the egg whites and paste to hang the paste;

9. frying pan on high heat, into the cooked lard, burned to seventy percent heat, the end of the pan away from the heat, put the battered oil rolls, frying the side of the rattling, until it is white, the skin becomes transparent, with a leaky spoon to drain the oil;

10. frying pan on high heat, into the water 75 ml and sugar dissolved;

11. when the sugar sauce silk, will be fried oil rolls under the pan and stir-fry to make it evenly coated with honey sauce, and then take the pot. It is evenly coated with honey sauce, pan pan, sprinkle with red and green silk is complete. Scholar oil production tips: 1. board oil roll fried crisp, but not on the color, white crystal, both metaphorical high righteousness, is the authentic flavor of Anlu;

2. Because there is a frying process, you need to prepare 1000 grams of cooked lard. Bright dry meat practice details cuisine and efficacy: Hubei cuisine tonic recipes nourishing body recipes nourishing Yin recipes malnutrition recipes

Flavor: salty and sweet taste Process: cooking Bright dry meat ingredients: main ingredients: pork 500 grams

Substantive ingredients: milk cucumber 35 grams, 35 grams of soy sauce ginger

Seasoning: 1 gram of salt, 20 grams of sugar, 10 grams of soy sauce, 15 grams of sesame oil, sugar cinnamon 10 grams of bright dry meat features: this dish meat slices red, dry and not firewood, soft and smooth, oil and not greasy, salty and fresh in a slightly sweet, the more you chew the more fragrant. Osmanthus aroma, pickle aroma, pleasant flavor. Teach you how to do bright dry meat, how to do bright dry meat is delicious 1. pork leg meat cut into 4 cm long, 3 cm wide, 0.3 cm thick rectangular slice, set in the addition of nitrous oxide water, salt impregnation for 3 minutes;

2. soy sauce melon, soy sauce ginger cut into small thin slices, with water to go to some salty;

3. frying pan on medium heat, under the 1000 ml of water, will be the meat slices of the pot boiled for half an hour, when nine ripe! Fish out, rinsed with cool water and drained;

4. frying pan on high heat, under the pork broth 250 ml, into the meat, sugar, soy sauce, soy sauce, soy sauce ginger, sugar cinnamon and other simmering for 15 minutes;

5. to be dry sugar water can pull the silk, and then dripping into the sesame oil, the pan a few times bumps, the pot to be completed. bright dry meat production tips: to choose net lean meat, through the ridge is better, first boiled and then simmered, collected in the juice, taste mellow, crispy and delicious. Walnut waist of the practice of detailed description of the cuisine and efficacy: Hubei cuisine forgetful recipes strong waist kidney recipes wisdom brain recipes

Flavor: fried burn flavor Process: crumb material fried walnut waist of the preparation materials: main ingredients: 350 grams of pork net oil, 150 grams of pork waist

Supplementary Ingredients: 100 grams of walnuts, 150 grams of eggs

Seasoning: 3 grams of salt, 5 grams of yellow wine, cornstarch (broad beans) 35 grams of vegetable oil 50 grams of cornstarch (broad beans), 50 grams of vegetable oil. 35 grams, 50 grams of vegetable oil walnut waist features: yellow color, crisp and crisp, rich walnut aroma. Teach you how to do how to do walnut waist, how to do walnut waist is delicious 1. pig net oil drying, cut into 12 slices, with a knife to flatten the oil tendons;

2. waist to the shame, clean, sliced into 6 slices, each slice and then cut into two halves;

3. walnuts shells, take the kernel patted into 6 flaps, lightly scalded with boiling water, picking off the walnut skin to dry the water;

4. waist slices with a pinch of salt, wine pickle to taste

5. spread the net oil on the cutting board, each slice coated with a layer of wet starch, the cashew slices were arranged on the net oil, each piece of cashew slices on a flap of walnut kernels, and then rolled up from one side, rolled up into a cylinder shape, with wet starch seal;

6. according to this one by one good, ****12 strips, each strip of four sections, each section of a piece of cashew slices, a flap of walnuts;

7. Walnut waist of the production of tips: 1. slice waist slice pay attention to the knife, each slice of the thickness of the size of the same;

2. Because there is a frying process, you need to prepare 1000 grams of vegetable oil;

3. This dish, such as peppercorn salt for dipping, especially fragrant.