One hundred home-cooked recipes
1. Ants climbing a tree
Ingredients: 100 grams of lean pork, 100 grams of vermicelli
Seasoning : 15g soy sauce, 1g salt, 10g cooking wine, 1g MSG, 5g each onion and ginger, 25g wet starch.
Preparation method: (1) Cut the pork into mung bean-sized pieces. Soak the vermicelli in hot water. Finely chop onions and ginger. (2) Put 40 grams of oil in the wok, heat it to 40% heat, add the meat cubes and fry until half cooked, add onions and ginger, stir-fry for a while, add soy sauce, salt, monosodium glutamate, cooking wine, appropriate amount of water, vermicelli, and heat After opening, thicken the sauce, pour a little oil on it, turn it over with a spoon and serve it on a plate.
2. Fried shrimps and eggs
Ingredients: two liang of fresh shrimps and three eggs. Seasoning: 1.5 cents of refined salt, 5 cents of MSG, a little each of pepper water and minced green onion.
Preparation method: Thinly slice the shrimps, put them into a bowl, beat in the eggs, add salt, Shaoxing wine, monosodium glutamate, and minced green onion, mix well. (2) Put one or two halves of oil in a frying spoon, heat it up, pour the prepared egg mixture into the spoon, and stir-fry continuously with the spoon. Remove from the spoon when the eggs become flakes and the shrimp slices are cooked. Features: Fresh and delicious.
3. Sweet and sour fungus
Ingredients: 50 grams of black fungus, 100 grams of water chestnuts, appropriate amounts of refined salt, monosodium glutamate, sugar, vinegar, starch, and sesame oil.
Preparation method: soak the fungus, peel and slice the water chestnuts. Heat the sesame oil in a large spoon, put the fungus and water chestnuts into the pot and stir-fry, add seasonings and bring to a boil, then thicken with wet starch, take out a spoon and put it on a plate.
4. Stir-fried tripe with coriander
Main ingredients: 250g tripe, 150g coriander, 1500g soybean oil, 100g, 25g cooking wine, 15g vinegar, 2g salt, 7g monosodium glutamate, shredded green onion, ginger 2 grams each of shredded garlic and garlic slices, 10gt sesame oil.
Method: Shred the tripe and cut the coriander into inch-long sections. Mix all ingredients into sauce. Put a large spoon of oil, heat until 60% hot, pour in shredded tripe and seasoning sauce, stir fry evenly, pour sesame oil and take out a spoon.
5. Fried and steamed large ribs
Ingredients: 500 grams of large pork ribs, 60 grams of vegetable oil, 1 green onion, 2 slices of ginger, appropriate amount of salt, wine, pepper, MSG, 25 grams of flour.
Method: Chop the ribs into large slices half a centimeter thick, add all the seasonings in a basin, mix well and let stand for 10 minutes. Heat a frying spoon and add oil, pat both sides of the ribs with flour, fry them lightly in the oil (not fully cooked), scoop them out, arrange them on a plate, and steam them in a drawer. Heat the marinade for marinating the ribs to adjust the flavor, thicken it, and pour it over the ribs.
6. Shredded potatoes
Ingredients: One pound of potatoes, two ounces of sugar.
Preparation method: Peel the potatoes and cut them into hob pieces; put cooked oil in a frying spoon and heat it for five layers; add the potato pieces and fry over slow heat until the potato pieces float to the surface of the oil and turn light yellow, take them out. ; Pour out the remaining oil from the frying spoon, add half a hand spoon of water, add sugar, boil it into syrup, add the fried potatoes, turn it over and spoon it out.
7. Pan-fried pork
Ingredients: 4 liang of lean pork. Seasonings: 1 penny of sesame oil, 5 fen of MSG, half a liang of white sugar, 4 qian of crispy crispy rice, 3 qian of soy sauce, 1 penny of Shaoxing wine, a little each of garlic slices and minced ginger.
Preparation method: (1). Cut the meat slices into half-thick, one-inch wide and one-inch long slices. Feed them with refined salt and Shaoxing wine for a while, then mix them with starch, or sprinkle a layer of dried meat on them. flour. (2) Use a small bowl to add Shaoxing wine, monosodium glutamate, sugar, soy sauce, vinegar and a little water starch to make a good sauce. (3). Add a tablespoon of oil, heat it for six or seven layers, put the meat slices in a spoon, fry until the skin is slightly hard, and take it out. When the oil temperature rises to seven levels, place the meat slices in a ladle, fry until crispy and pour into a colander. (4). Leave a little oil at the bottom of the original spoon, add minced ginger, garlic slices and fried meat slices, then add the marinated sauce to the spoon, quickly turn it over a few times, drop some sesame oil, take it out and put it on a plate.
Features: sweet and sour, crispy and delicious.
8. Stuffed eggplant
Ingredients: One pound of eggplant, two and a half pork. Seasoning: 2 qian of soy sauce, 1 qian of refined salt, 2 qian of monosodium glutamate, 2 qian of sesame oil, 1 liang of flour, a little green onion and ginger.
Preparation method: (1). Chop the meat into fine fillings, add soy sauce, refined salt, monosodium glutamate, sesame oil, green onion and ginger and mix evenly.
Stir the flour into a paste with water. (2). Peel the eggplant, cut it lengthwise into 1/5 wide slices, and stuff the mixed meat filling into the eggplant. (3). Seal the stuffed eggplant sandwich with batter. Pour oil into a spoon, and when it is 70% hot, tie the eggplant clips into a tiger-skin color, take out a spoon, put them into a bowl, put them on a drawer and steam them thoroughly before placing them on a plate. (4). Put two spoons of fresh soup into the spoon, add refined salt and monosodium glutamate, adjust the taste, add water starch to the juice, drop some sesame oil, and pour it on the eggplant.
9. Braised white meat
Ingredients: half a catty of loin pork, two ounces of sauerkraut, one ounce of fine powder, two qian of dried shrimps. Seasonings: 1 qian of refined salt, 2 qian of monosodium glutamate, 2 qian of chives, and half a piece of bean curd.
Preparation method: (1). Scrape the skin of the loin steak, cook it and cut into four-inch long slices. Slice the pickled cabbage, cut into thin strips, wash and squeeze out the water. Soak dried sea rice and fine powder. (2). Bring the broth to a boil, skim off the foam, add shredded pickled cabbage, sea rice, white meat slices, and refined salt. After boiling for three minutes, add fine powder and monosodium glutamate, and simmer over low heat for a few minutes. When eating, dip it in fermented bean curd and chive sauce.
Features: The sauerkraut is crisp and tender, the meat is not greasy, and it is fragrant and delicious.
10. Golden Tong Meat Roll
Ingredients: 300 grams of chicken breast, 8 eggs. Ingredients: 12 leeks, 80 grams of shrimp.
Seasoning: 500 grams of cooked soybean oil consumes 80 grams, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of five-spice powder, and 80 grams of starch.
Method: (1) Cut the chicken into shreds, make the shrimps into diamond shapes, add 2 egg whites, monosodium glutamate, salt, a little allspice and starch to make stuffing for later use. (2) Add 4 eggs and 2 egg yolks with a little starch, and spread out 6 egg skins. (3) Cut the egg skin in the middle, wrap it with the prepared filling, add 1 leek and roll it into rolls, max. 12 rolls. Beat the remaining eggs and add a little starch to make a paste. (4) Add a tablespoon of oil and heat until 70% hot. Spread the egg rolls evenly, add a spoonful of batter and deep-fry until cooked. Place on a plate and garnish.
Features: golden color, charred on the outside and tender on the inside, crispy and delicious.
11. Jiao Liu Pork Segments
Ingredients: 4 taels of lean pork. Ingredients: 2 qian of cucumber, 2 qian of winter bamboo shoot slices.
Seasoning: 1 qian of sesame oil, 2 liang of starch, 5 fen of monosodium glutamate, 5 qian of soy sauce, 3 fen of vinegar, 2 qian of white sugar, 1 qian of Shaoxing wine, a little each of refined salt, green onion, ginger and garlic.
Method: (1) First cut the meat into divided slices, then cut it into 2/5 wide and 8/8 long diagonal sections, feed it with Shaoxing wine and refined salt for a while, then add starch and sesame oil Good paste. (2) Use a small bowl to add Shaoxing wine, sesame oil, sugar, vinegar, monosodium glutamate, soy sauce and starch to marinate the sauce and set aside. (3) Add oil to the sauce in a spoon and heat until the seventh level is hot. Fry the meat pieces in a spoon until golden and crispy, then take them out. (4) Leave a small amount of base oil in a large spoon, add onions, ginger, garlic, cucumber slices, and winter bamboo shoots and stir-fry for a few times. Add the fried meat segments, then pour the prepared juice into the spoon, and stir-fry a few times. Each one, drop some sesame oil and put it on a plate.
Features: Crispy on the outside, tender on the inside, fragrant and delicious.
12. Stir-fried white meat
Ingredients: One pound of pork belly with skin. Ingredients: Two ounces of green onions. Seasonings: 7 cents for oil, 5 cents for soy sauce, 2 cents for vinegar, 5 cents for sugar, and 5 cents for MSG.
Method: (1) Choose a two-inch wide piece of meat, scrape off the skin with a knife, put it in a pot and cook until it is 80% mashed, take it out and let it cool, and cut it into one-minute thick slices. Slice green onions and cut into diagonal sections or shreds. (2) Blanch the sliced ??meat in boiling water, remove and drain (if using raw meat slices, fry them in 70% hot oil). (3) Add 7 qian of oil to a frying spoon, heat it up and add scallions. Stir-fry the white meat for a few times until fragrant. Then add soy sauce, vinegar, sugar and monosodium glutamate, stir-fry evenly and take out the spoon.
Features: Rich in flavor, fat but not greasy.
13. Scrambled eggs and green peppers
Ingredients: three eggs and three liang of green peppers. Seasoning: 2.5 qian of refined salt, 3 qian of MSG, 1 qian of sesame oil, a little green onion and ginger.
Method: (1) Break the eggs into a bowl and stir well. Wash the green peppers, remove the seeds and cut into thin strips. (2) Add 7 qian of oil to the frying spoon, heat it up and fry the egg juice into egg droplets and pour it out. Add five cents of oil to the original spoon, heat up the onion and ginger and stir-fry for a while. Add shredded green pepper and refined salt and stir-fry for a few times. Then add the egg flakes and monosodium glutamate and stir-fry until boiled. Drizzle with some sesame oil and serve.
Features: Egg flowers are golden, green peppers are crisp and green, fresh and delicious.
14． Stir-fried pork with green onions
Ingredients: four ounces of lean meat, one ounce of white green onions. Ingredients: 1 penny of sesame oil, 1 penny of sweet noodle sauce, 50% monosodium glutamate, 30% vinegar, 50% soy sauce, pepper water, and a little refined salt.
Method: (1) Cut the meat into one-and-a-half-thick slices, mix with pasta sauce and a little sesame oil slurry. Cut scallions into quarters and one-inch long diagonal strips. (2) Add an appropriate amount of oil in a tablespoon, heat over high heat, add the meat slices and stir-fry until cooked through, add the green onions and stir-fry for a few times, add seasonings, drizzle with sesame oil and take out the spoon.
Features: tender meat, crispy onions, and delicious fragrance.
15. Stir-fried shredded tenderloin
Ingredients: 200 grams of pork tenderloin, grams of green bamboo shoots, a little each of sesame oil, mustard, salt, monosodium glutamate, pepper oil, and chili oil.
Method: Cut the tenderloins into shreds. Add an appropriate amount of water with a tablespoon. When it boils, add the pork loin shreds first, then add the green bamboo shoot shreds and cook for a while. Pour in cold water to control dryness and put on a plate. Add salt, monosodium glutamate, pepper oil, chili oil, sesame oil and mustard and mix and eat. (Mustard must be boiled with boiling water)
16. Liuganjian
Main ingredients: pork liver, fungus, winter bamboo shoots, and green vegetables.
Seasoning: three qian of monosodium glutamate, two qian of Shaoxing wine, one qian of vinegar, one qian of white sugar, three qian of soy sauce, one qian of refined salt, half a liang of starch, a little onion, ginger and garlic.
Method: (1) Cut the pork liver into slices one minute thick, five minutes wide and one inch long. Pick and wash the fungus, slice the winter bamboo shoots and green vegetables, blanch them in boiling water and set aside. (2) In a small bowl, add Shaoxing wine, soy sauce, balsamic vinegar, sugar, monosodium glutamate, refined salt, and water starch to make a juice and set aside. (3) Pour oil into a spoon. When it is 80% hot, place the liver slices in the spoon and slide them out to remove the oil. (4) Leave a small amount of oil in the spoon, stir-fry the onion, ginger and garlic for a few times, add the ingredients and liver slices, let the juice flow down the spoon, stir-fry evenly and pour the sesame oil on the spoon.
Features: jujube red in color, fresh and smooth.
17． Fried shrimp balls
Ingredients: 5 taels of shrimp meat. Ingredients: one tael of fatty pork, one egg, and one or two halves of bread crumbs. Seasoning: Shaoxing wine, monosodium glutamate, pepper, a little salt.
Method: (1) Chop the shrimp and pork into a fine paste, feed it with Shaoxing wine, monosodium glutamate, green onions, minced ginger, refined salt, pepper, eggs, and starch, stir evenly, and squeeze into the size of an egg yolk. meatballs, dipped in bread crumbs. (2) Pour a tablespoon of oil and heat until 70% hot. Place the shrimp meatballs in a spoon, fry until golden brown, take them out and put them on a plate.
Features: golden color, crisp and delicious.
18. White Meat Hot Pot
Method: (1) Use boneless and skinless pork belly with three layers of pork. Grill it skin side down with a yellow-white flame until browned. Soak it in warm water for 30 minutes and scrape the skin. Finally, add cold water to the pot, bring to a boil over high heat, then simmer over low heat until cooked through, then let it cool. Flatten the meat and cut it into paper-thin slices with a saw. (2) Pour chicken soup or broth into the hot pot, add seafood according to the situation, prepare shredded pickled cabbage and vermicelli. When placing the ingredients in the pot, use shredded pickled cabbage as the base, vermicelli and meat slices evenly spaced, and occasionally garnish with seafood. (3) There is generally no seasoning in the pot. If it is heavy, only refined salt is added; other seasonings of your choice are put into a small dish.
19. Crystal Knuckle
Ingredients: One pork knuckle (about two kilograms).
Ingredients: three liang of pork rinds. Seasoning: five minutes of MSG, half a pound of Shaoxing wine, refined salt, a little green onion, ginger and garlic.
Method: Remove the bone from the elbow, scrape it clean with a knife and put it in a basin. Boil the meat skin in water for five minutes, take it out, scrape and wash the skin surface and the fat inside the skin, put it in an elbow basin, add about four pounds of chicken broth, then add onions, ginger, Shaoxing wine, refined salt, and MSG, and steam it on the steamer After cooking, remove the green onion, ginger and meat skin and let cool. Slice the plate while serving.
20. Soft Fried Liver Tips
Ingredients: 500 grams of pork liver, 2 eggs, appropriate amounts of refined salt, monosodium glutamate, pepper, and corn flour.
Method: (1) Slice the pork liver and marinate it with salt, monosodium glutamate and pepper for later use. (2) Beat the eggs together with corn flour in a bowl to make a paste. (3) Put oil in the pot, put the pork liver in the batter, and fry it in hot oil one by one.
21. Mixed belly shreds
Ingredients: six ounces of cooked pork belly. Ingredients: half a tael of green pepper, half a tael of cooked ham. Seasoning: 2 cents of red pepper oil, 2 cents of sesame oil, 3 cents of MSG, a little each of refined salt, balsamic vinegar and garlic.
Method: (1) Blanch the pork belly and green peppers in boiling water and shred them finely. Shred the ham. (2) Place the tripe shreds at the bottom of the plate, green pepper shreds in the middle, ham shreds on top, the whole plate is in the shape of a bridge, and minced garlic on top. Stir the dressing evenly before serving.
22. Five-spice smoked eggs
Ingredients: 12 eggs. Seasoning: 5 cents of white sugar, 3 pieces of star anise, a little wet tea leaves, some Sichuan peppercorns, 3 cents of refined salt, 1 cent of sesame oil.
Method: (1) Wash the eggs and put them into a pot of cold water (the water covers the eggs), cook them over low heat until they are cooked, take them out and peel off the eggshells. (2) Put the eggs into a pot of warm water, add salt, star anise, pepper and other seasonings and cook over low heat.
23. Marinated chicken
Ingredients: One pound of chicken, appropriate amount of salt, half a pound of pepper noodles, two dollars of aniseed noodles.
Method: Slaughter the live chicken, remove its feathers, disembowel it, wash it, rub the chicken with pepper noodles, aniseed noodles and salt evenly, and place it in the refrigerator for two days. Wash the marinade and place it on a plate to steam until cooked.
24． Stir-fried pork with sauerkraut
Ingredients: 150 grams of clean pork, 500 grams of clean sauerkraut. Seasoning: 2 qian for shredded green onion, 2 qian for seasoning oil, 1 qian each for shredded ginger and soy sauce, 75 grams of cooked lard, 5 fen each for refined salt and MSG.
Method: (1) Cut the meat into square wires two inches long and five centimeters thick. Cut the sauerkraut into thin strips, wash with warm water and squeeze out the water. (2) Put a frying spoon on the fire and heat it up, add cooked lard, add shredded onion and ginger to the fryer, add shredded pork and stir-fry. When it is cooked, add soy sauce, refined salt, monosodium glutamate, add shredded pickled cabbage and stir-fry, add soup. Simmer over low heat for 3 to 5 minutes, pour in seasoning oil and serve.
Features: crispy, slightly sour, Northeastern flavor.
25. Vinegar braised potato shreds
Ingredients: 500 grams of potatoes. Seasoning: 35 grams of soybean oil, 35 grams of vinegar, 7 grams of refined salt, 10 peppercorns, 15 grams of green onion, shredded ginger, and sliced ??garlic.
Preparation method: Peel and wash the potatoes, cut into thin strips, wash off the starch and control the water. Pour a tablespoon of oil into the oil and heat it up to 60% heat. Fry the peppercorns first and take them out. Then add the green onions, ginger shreds and garlic slices and fry them. Then add the potato shreds and stir-fry them. Add vinegar and salt and stir-fry until cooked. Remove from the spoon. .
26． Carved Apple
Ingredients: 350 grams of apple. Seasoning: 150 grams of white sugar, 7 cents of wet starch, one egg, 750 grams of soybean oil, appropriate amount of flour.
Method: (1) Peel and core the apples, and cut them into orange wedge shapes. (2) Put the wet starch in a bowl, add eggs, oil and flour to make a paste. (3) Pour oil into a spoon and heat it until it is 70% hot, roll the apples piece by piece in the batter, fry until they are eighty-ripe, take them out, and pour out the oil. (4) Add a little oil to the spoon, put in the sugar and boil it (about 160 degrees, as long as the sugar strands can be pulled out), pour the fried apples into the spoon and turn them over quickly, spread the syrup evenly and put it on the plate.
27. Monkey Wearing a Hat
Ingredients: 3 liang of meat, 7 yen per kilogram of frying oil, appropriate amount of refined salt, 1 yen of ginger cut into rice, one egg, 2 yen of soy sauce, and 3 yen of gouache.
Method: Chop the meat into small pieces, add soy sauce, refined salt, water starch, gravy, and ginger to make a filling, squeeze into balls the size of jujubes, add 50% hot oil and deep-fry until red. Dish. Spread the eggs into a skin and cover the meatballs.
28． Dry fried tenderloin
Ingredients: 400 grams of tenderloin. Seasoning: 125 grams of wet starch, 750 grams of cooked lard, 10 grams of sesame oil, 5 points of refined salt, 3 points of MSG, and a little peppercorns.
Method: (1) Cut the tenderloin into five-inch squares and place on a plate. (2) Put the wet starch in a small basin, add refined salt, monosodium glutamate, and peppercorns to mix, then add sesame oil and mix thoroughly to make a paste. (3) Add cooked lard in a spoon and heat until it is 60% hot. Cover the tenderloins piece by piece with batter, deep-fry until cooked, take out and serve on a plate.
Features: Charred on the outside and tender on the inside.
29． Monkey on the pole
Method: (1) Cut the garlic into inch-long sections, boil it in water, and roll it into rice noodles while it is hot. (2) Add salt and garlic to the egg mixture and mix thoroughly.
(3) Heat a small amount of oil in a spoon until it is 40% hot, and put the minced garlic into it. Use chopsticks to stir-fry.
30. Braised shredded pork sting
Ingredients: 100g cooked shredded pork, 600g stinging head (skin). Seasoning: 7 points for refined salt, 5 points for seasoning, 3 cents for pepper oil, 5 cents for shredded ginger, and 1 cent for coriander.
Method: Cut the sting head into thin strips, wash away the sediment with warm water, rinse twice with cold water, scald with 70% hot water, drain the water and put it in a basin , put the shredded pork in, add refined salt, monosodium glutamate, pepper oil, shredded ginger, coriander segments, etc., mix evenly, and serve on a plate.
Features: crispy and refreshing.
31. Stir-fried pork slices
Method: (1) Cut the meat into small thin slices, cut the kidney beans into diagonal water chestnut slices, cut the garlic into inch-inch sections, cut the green onion into sections, and cut the ginger and garlic into rice. (2) Add soy sauce to the meat and heat a spoon with oil. After the spoon is hot, add warm oil and stir-fry the meat slices quickly. When the meat slices change color slightly, add onions, ginger and garlic and fold them into the bottom of the spoon, then add lining vegetables, Soy sauce, stir-fry until thoroughly stirred.
32. Sliced ??elbow flower
Main ingredients: 4 taels of cooked elbow meat, 2 fen of seasoning, 2 fen of pepper oil, 1 tael of vinegar, 4 taels of soy sauce.
Method: Cut the meat into one-inch-and-a-half-inch slices, add seasonings, mix well, and serve on a plate.
33. Elbow flower mixed with mustard flower
Main ingredients: 4 taels of cooked elbow meat, a little canola flower, 3 qian of sesame oil, 4 qian of soy sauce, and 2 qian of vinegar.
Method: Cut the elbow flower into large thin slices, add seasonings, mix well and serve on a plate.
34. Sliced ??pork
Main ingredients: sliced ??meat, sliced ??kidney beans and lotus root, cut green onion into sections, chopped ginger and garlic into rice.
Method: Add onion, ginger, and garlic to the meat slices, stir-fry a few pieces, add lining vegetables, vinegar, soy sauce, and stock and stir-fry evenly.
35. Three kinds of fried vegetables
Main ingredients: cut the heart, loin and meat into small slices, slice the lining vegetables, cut the green onions into sections, and cut the ginger and garlic into rice.
Method: Put the base oil in a spoon, heat it up to 70% over high heat, put the heart, loin and meat slices into the spoon and stir-fry for a few times, add onion, ginger and garlic and stir well, add vinegar and lining vegetables , cooking wine, stir-fry evenly, pour in oil and take out a ladle.
36. Dry-fried fat sausage
Main ingredients: 4 liang of cooked fat sausage, 6 qian of dry flour and gravy, appropriate amount of refined salt, 6 qian for one pound of frying oil, and 2 qian of soy sauce.
Method: Cut the fat intestine into diagonal water chestnut pieces, boil it with boiling water, remove the water, add starch, refined salt, and soy sauce to mix well, add 50% hot oil and deep-fry until golden brown and place on the plate.
37． Stir-fried shredded pork
Main ingredients: 400 grams of fat and lean meat. 50 grams of shredded green onions. Appropriate amounts of minced ginger, pepper, monosodium glutamate, salt, soy sauce, and cooking oil.
Method: Slice the fat and lean meat into large thin slices, then cut into 4 cm long and half a cm wide shreds. Add soybean oil to a frying spoon and heat it up to 60% heat. Use a spoon with minced ginger to stir-fry the shredded meat. When the shredded meat turns white, add other seasonings and stir-fry until cooked. Remove from the spoon.
38． Spicy Stir-fried Shredded Pork
Main ingredients: 250 grams of lean pork, 100 grams of lard, 10 peppercorns, 10 grams of sesame oil, a little MSG, salt, cooking wine, and red pepper.
Method: Shred the pork and red pepper. Heat the lard in the pot, stir-fry the shredded pork until it turns yellow, add shredded chili peppers and peppercorns, salt, cooking wine and MSG and stir-fry until the flavors are infused. Remove the peppercorns and add sesame oil to the plate.
39. Fried pork shreds with eggs
Main ingredients: 4 eggs, 50 grams of pork shreds. 35 grams of cooked lard, 5 grams of soy sauce, 8 grams of cooking wine, 1 gram of refined salt, 1 gram of monosodium glutamate, and 100 grams of stock.
Method: Beat the eggs, add salt and MSG and mix thoroughly. Heat the pan over high heat and add oil, add the shredded pork and stir-fry thoroughly, then add the eggs and stir-fry until the eggs clump, then turn over, add cooking wine, soy sauce, and stock, and cook for another 2 to 3 minutes.
40. Braised Sansi
Main ingredients: 100g shredded white meat, 150g shredded sea cucumber, 100g shredded bamboo shoots, 40g soybean oil, 2g each minced green onion and ginger, 25g soy sauce, 15g cooking wine, 3g sugar , 3 grams of salt, 5 grams of monosodium glutamate, 75 grams of water starch, 10 grams of sesame oil, and 600 grams of soup.
Method: Pour water into a spoon and blanch the three strands to control the water.
Put the soybean oil in the original spoon, simmer the green onion and ginger in the pot, cook with cooking wine, add soup, soy sauce, sugar, salt, MSG, add three shredded shreds, remove the floating powder after boiling, thicken the soup, and drizzle with sesame oil.
41. Tea rice
Soak an appropriate amount of tea in boiling water for a few minutes, filter, add rice and cook. It has the functions of treating cardiovascular diseases, preventing cancer, preventing gastrointestinal infectious diseases and losing weight.
42． Ginger Beef Rice
Chop the fresh beef into minced meat, add ginger juice, soy sauce, peanut oil, etc. and mix well. When the rice in the pot is about to be cooked, pour it into the pot and simmer for 15 minutes before eating. Regular consumption has the effects of dispelling cold and strengthening the stomach, replenishing qi, strengthening muscles and bones, and eliminating edema.
43. Onion rice
Bring the water to a boil, add chopped onions, salt and rice, and cook over slow heat. It has a special aroma and has the effects of dilating blood vessels, lowering blood pressure and blood sugar, preventing intestinal infectious diseases, strengthening the stomach and aiding digestion.
44． Stewed Rice with Polygonatum
Chop 5 grams of Polygonatum sibiricum, cut kelp and fish into appropriate sections, and cut about 25 grams of celery into long strips. Put the rice into the pot, add appropriate amounts of water, soy sauce, salt, and sweet wine, mix well, add polygonatum odorifera, kelp, fish segments, and celery, and cook until cooked. Regular consumption has beauty and anti-aging effects.
45. Yangzhou Fried Rice
Heat a small amount of oil, stir-fry the remaining rice with water, add onions, carrots, ham, green beans, etc., add peppercorns, salt, and MSG and serve.
46． Shredded Chicken Noodles
The noodles are cooked. Stir-fry the mushrooms, shredded raw chicken, chopped green onion, soy sauce, salt, pepper powder, monosodium glutamate, sesame oil, and garlic sprouts (cut into sections) with a large spoon, then spread on the noodles.
47. Dandan noodles
Ingredients: 500g thin noodles, 50g pea sprouts, 50g sesame paste, 60g soy sauce, 25g vinegar, 5g monosodium glutamate, 20g minced garlic, 15g chopped green onion, 100g red oil grams, 30 grams of chicken broth, 10 grams of chili seeds, and a little pepper powder.
Method: Mix sesame paste with soy sauce, vinegar, and chicken stock, add monosodium glutamate, minced garlic, chopped green onion, red oil, chili seeds, and pepper powder to make a condiment. Bring the water to a boil, put in the noodles, cook them out, put them in a bowl, pour the condiments on them, and then blanch the pea shoots and put them on the noodles.
Features: yellow noodles, red soup, fresh, spicy and fragrant.
48． Osmanthus fried rice
Ingredients: 200 grams of noodles, 2 eggs, 100 grams of shredded vegetables, appropriate amount of soy sauce and MSG, a little minced green onion, and 500 grams of cooking oil.
Method: (1) When the noodles are cooked, take them out, rinse them with cold water, drain them, and mix them with a little oil; put 500 grams of oil in the pot and heat it until it is 80% hot, add the noodles, and fry Turn into golden brown and crispy, take out and serve on a plate. (2) Leave a little oil in the pot, pour the scattered eggs, stir-fry, and then pour into a bowl. (3) Heat oil in a pot, add chopped green onions, stir-fry shredded vegetables, add seasonings, and pour eggs into the pot. Add some water and stir fry for a few times. Pour directly over the noodles out of the pan. Or pour the noodles into the pot, mix well and serve quickly. Both methods require fresh frying, frying and mixing. As time goes by, the noodles will become soft and not burnt.
49． Mushroom fried rice
Ingredients: 300g cooked rice, 100g minced beef, 50g mushrooms, 4 raw shiitake mushrooms, 50g enoki mushrooms, 15g soy sauce, 4g refined salt, a little pepper, Appropriate amount of soybean oil.
Method: (1) Wash the mushrooms, remove the stems, and cut into pieces the size of soybeans. Wash and slice raw shiitake mushrooms into thin slices. Remove the roots of the enoki mushrooms and cut them into two sections. (2) Heat the oil with a frying spoon, add the minced beef, and stir-fry quickly over high heat. When the meat changes color and spreads, add soy sauce and stir-fry quickly. Pour three kinds of mushrooms into the pot, stir-fry quickly over high heat, and remove from the pot before the water comes out. (3) Put 30 grams of oil in the original spoon, pour the rice into the pot and stir-fry, then add the mushrooms and stir-fry, add salt and pepper and serve.
50． Meatloaf
Chop the pork, add chopped green onion, soy sauce, salt, pepper powder, and starch and simmer, add water, stir, form into a cake shape and deep-fry.
51. Boiled beef (1)
Ingredients: Cut the beef into thin slices crosswise, mix with 2 grams of salt, 2 grams of cooking wine, and wet starch. Ingredients: garlic sprouts and celery cut into sections.
Slice lettuce.
Preparation method: (1). Heat the pot, add 25 grams of mixed oil to heat, take off the fire and fry the pepper until it changes color, add Sichuan peppercorns and fry for a while, remove and chop into pieces to make "pepper pepper". (2). Heat 25 grams of mixed oil in a pot, fry garlic sprouts, celery, and lettuce until cooked, add 1 gram of salt, and place on the bottom of a plate. (3). Heat another pot, add 50 grams of mixed oil, and cook until the four layers are cooked. Add bean paste and stir-fry until fragrant. Add minced ginger and minced garlic and stir-fry until fragrant. Then add broth and cooking wine. After boiling, beat out the coarse ingredients. Add 1 gram of salt and soy sauce to the residue, then add the beef slices and spread them gently with chopsticks. When the beef is cooked through and the soup is thickened, add MSG, take it out of the pot and pour it on the vegetables, sprinkle with sesame pepper and chopped green onion, and top with 50 grams of mixed oil that has been heated to seven layers and serve.
52. Boiled beef (2)
Main ingredients: beef, garlic sprouts, celery, lettuce. Seasoning: 4 grams of salt, 2 grams of cooking wine, appropriate amounts of wet starch, dried chili peppers, peppercorns, minced ginger, minced garlic, broth, and cooking wine.
Method: (1) Cut the beef into thin slices crosswise, mix with 2 grams of salt, 2 grams of cooking wine, and wet starch. Cut garlic sprouts and celery into sections. Slice lettuce. (2) Heat the pot, add 25 grams of mixed oil to heat, add dried chili peppers and fry them until they change color, add Sichuan peppercorns and fry them briefly, remove them and chop them into pieces. (3) Heat 25 grams of mixed oil in a pot, fry garlic sprouts, celery, and lettuce until cooked, add 1 gram of salt, and place on the bottom of a plate. (4) Heat another pot, add 50 grams of mixed oil and heat until 40% hot. Add bean paste and stir-fry until fragrant. Add minced ginger and garlic, add broth and cooking wine. After boiling, remove the coarse residue and add 1 gram of salt and Add soy sauce, add beef slices, and spread while adding. When the beef is cooked and the soup is thickened, add MSG, take it out of the pot and pour it on the vegetables, sprinkle with sesame seeds, minced green onions, and drizzle with sesame oil.
53． Braised Beef with Potatoes
Ingredients: half a catty of beef and three ounces of potatoes. Seasoning: 2 qian of soy sauce, 1 qian of refined salt, 2 qian of monosodium glutamate, green onion, ginger, aniseed, and a little starch.
Method: (1) Cook the beef and cut into small pieces. Peel the potatoes, cut into hob pieces and fry until cooked. (2) Add a bowl of original beef soup to a spoon, add soy sauce, aniseed, onion, ginger, and refined salt, then put the beef cubes and fried potato cubes into the spoon and bring to a boil, add MSG, and use starch to thicken the juice. Can.
Features: Beef is golden red, potatoes are golden, crispy and delicious.
54. Stir-fried mutton with green onions
Ingredients: 250 grams of mutton slices. Seasoning: 10 grams of cooking wine, 10 grams of soy sauce, appropriate amounts of refined salt, monosodium glutamate, water starch, and green onions.
Method: Use cooking wine, soy sauce, refined salt, monosodium glutamate, and water starch slurry for the meat slices. Cut the green onion into long horse-shaped segments and set aside. Heat the oil in the pan, add the meat slices and stir-fry, then add the green onions, cook in the cooking wine, soy sauce, refined salt and MSG, stir-fry evenly and take it out of the pan. Do not stir-fry for too long.
55. Dry-fried steak
Main ingredients: beef tenderloin, green onions, carrots, bread crumbs, eggs, flour. Seasoning: soybean oil, salt, sugar, starch, monosodium glutamate, pepper noodles, pepper oil.
Method: (1) Peel the skin and tendons of the beef, cut into 1 cm thick slices, cut into ten pieces of meat, put it in a bowl, add salt, monosodium glutamate, and pepper and simmer. Cut green onions and carrots into cubes. Beat the eggs in a bowl. (2) Heat the oil with a spoon, evenly coat the beef slices with flour, add egg batter, then dip it in bread crumbs, press it into the spoon and fry until golden brown. Cut the fried steak into finger-width strips and place on a plate. (3) Heat up the base oil with a spoon, add green onions and carrots and stir-fry, add salt, sugar and soup to boil, add seasoning, thicken, pour pepper oil, and pour it on the steak.
Features: Golden color, fresh and tender meat.
56. Beef with rice noodles
Main ingredients: 1000g beef, 100g uncooked rice, half a piece of fermented bean curd.
Seasoning: rice noodles, soy sauce, sweet noodle sauce, sugar, pepper noodles, refined salt, cooking wine, MSG, a little star anise and cinnamon.
Method: Add star anise and cinnamon to uncooked rice and fry until brown, then mash into rice noodles. Remove tendons from the beef and cut into large pieces 4 cm wide and 6 cm long. Add fermented bean curd, soy sauce, sweet noodle sauce, sugar, pepper noodles, refined salt, cooking wine, MSG and rice noodles and mix well. Place them neatly on a plate and steam them in a pressure cooker. , sprinkle some chopped coriander on top.
57. Stewed Beef
Ingredients: 1000g beef, seasonings: 5g each of peppercorns and aniseed (put into a small bag), 25g each of green onion and ginger, 25g refined salt, 5g monosodium glutamate, 10g coriander , 10 grams of sesame oil, 15 grams of Shaoxing wine.
Method: Cut the beef into 3cm cubes. Add 1500 grams of water with a ladle and bring to a boil. Add beef to the pot. After boiling, skim off the floating residue. Add pepper aniseed packets, green onions and ginger, and cover. Stew slowly for an hour, then add salt. After simmering until tender, pick out the pepper aniseed packets, green onions, and ginger. Add monosodium glutamate, sesame oil, and Shaoxing wine. Take it out of the pot and put it into a bowl. Sprinkle with minced coriander.
58. Braised beef strips
Ingredients: cooked beef. Seasoning: oil, salt, soy sauce, onion and garlic slices, minced ginger, pepper, aniseed, monosodium glutamate, starch.
Preparation method: Cut the cooked beef into 6 cm long and 1 cm square strips, blanch them in boiling water, remove them and control the water. Heat a tablespoon of oil, fry the pan with green onion, ginger and garlic, add beef strips and various seasonings, add soup and bring to a boil, skim off the floating residue, cover, cook over low heat until the meat is rotten and the soup thickens, pick out the peppercorns and aniseed No, add flavoring, thicken with water starch, take out a spoon and serve on a plate.
59. Steamed eight-treasure turtle
Ingredients: 1 live turtle (750g), 15g sea cucumber, 15g scallops, 15g lotus seeds , 15 grams of glutinous rice soaked in water, 15 grams of lean pork, 15 grams of yellow cake, 15 grams of clean winter bamboo shoots, 15 grams of water-soaked mushrooms, 500 grams of clean chicken, and 500 grams of pork elbow. Seasoning: 40 grams of refined salt, 25 grams of wet starch, 15 grams of Shaoxing wine, 15 grams of shredded ginger, 15 grams of ginger slices, 10 grams of green onions, 20 Sichuan peppercorns, 1000 grams of clear soup.
Method: (1) Place the live turtle on the wooden table with its back down and belly up. When it sticks out its head and is about to turn over, quickly cut off its head, lift it up to drain the blood, and put it into boiling water. Slightly scald the pot, add cold water, scrape off the black skin (do not touch the skirt), remove the lid and remove the internal organs, chop off the sharp claws, rinse with clean water and put it in a large bowl. (2) Cut sea cucumbers, pork, cakes, winter bamboo shoots, and mushrooms into 0.6 cm square dices, place them together with scallops, lotus seeds, and glutinous rice in the chest cavity of the turtle, and then pour in the juice mixed with refined salt, Shaoxing wine clear soup, and turtle gall. , put the shredded ginger on the eight-treasure stuffing in three layers: upper, middle and lower, cover it with the turtle lid, put the chicken and pork elbow meat on the turtle, pat the ginger slices and Sichuan peppercorns together, and place them on the turtle lid together with the green onions. . (3) Place the turtle bowl in the cage and steam over high heat for 3 to 4 hours. Take it out and remove the chicken, pork knuckle, green onions and ginger. Bring the turtle soup to a boil over high heat, thicken it with wet starch and pour it on the turtle.
Features: complete body, crispy and mellow meat, harmonious color and flavor of eight-treasure fillings, white and shiny gravy.
60. Sweet and sour pork ribs
Main ingredient: pork ribs. Ingredients: pickled cucumber. Seasoning: sugar, vinegar, broth, soy sauce, shredded green onion, sesame oil.
Method: First chop the pork ribs into long sections with a machete, put them in a pot and cook them thoroughly with boiling water, take them out, and cut the pickled cucumber into thin slices. Add oil to the wok and when it is 80% hot, add the pork ribs. When fried until red, add clear soup to a bowl. Steam until cooked and take out. Add sesame oil and white sugar to the wok and simmer until the chicken blood turns red. Add shredded ginger, vinegar, soy sauce and white sugar. Pour in the pork ribs with the soup and simmer over low heat until the soup is gone. Add the pickled cucumber and sesame oil and stir evenly.
61． Stewed crucian carp
Ingredients: crucian carp, radish. Seasoning: 30% Shaoxing wine, 50% MSG, 1kg fresh soup, appropriate amount of refined salt, sesame oil, coriander, balsamic vinegar and pepper.
Preparation method: (1) Remove the gills and internal organs of the fish and wash them. Cut both sides of the fish with ten-flower knives, scald them with boiling water, cut the radish into shreds, and soak it in cold water for a while. (2) Add one or two halves of oil in a spoon, heat it up, add onions, ginger, Shaoxing wine, refined salt, fresh soup, adjust the taste, add fish and shredded radish, bring to a boil and simmer until tender. When there is a bowl of soup left in the spoon, add sesame oil, coriander, balsamic vinegar, pepper and MSG.
Features: Milky white color, rich flavor and juice.
62. Dry-fried yellow croaker
Ingredients: Yellow croaker (about 500 grams). Seasonings: 1 cent each of refined salt, onions, ginger, and garlic, 2 cents each of sesame oil, Shaoxing wine, and pepper water, 75 grams of cooked lard, 5 cents of MSG, 3 cents of rice vinegar, 2 cents of pepper, appropriate amount of flour, and 5 cents of chives.
Method: (1) Scrape the scales of the fish, dig out the gills, disembowel the fish, remove the guts, wash them, cut both sides with a deep slant knife, sprinkle with refined salt, monosodium glutamate, and pepper and marinate for 30 minutes. (2) Shred the onions and ginger, slice the garlic, and cut the leeks into eight-length sections. (3) Add cooked lard in a spoon, and when it is 50% hot, dip both sides of the fish in flour and fry it in a spoon. Fry both sides repeatedly until golden brown, add garlic slices, shredded ginger, leek segments and vinegar, cook briefly, drizzle with sesame oil and put it on the fish plate.
Features: Fresh and tender, mellow taste.
63． Sauce fish
Main ingredients: one fresh carp (about 600 grams), 50 grams of three fat and seven lean pork, 25 grams each of winter bamboo shoots and peas.
Seasoning: cooking oil, noodle sauce, sesame oil, Shaoxing wine, vinegar, sugar, soy sauce, refined salt, monosodium glutamate, onion, ginger, garlic, starch.
Method: (1) Scrape the scales and remove the gills of the fish, disembowel the fish and remove the entrails. After cleaning, cut the fish into a cross-shaped checkerboard shape on both sides, marinate it with soy sauce and Shaoxing wine for 10 minutes, and add seven Fry in oil until the skin is slightly hard and take it out. (2) Cut the pork and winter bamboo shoots into 4 mm cubes, mince the onion and ginger, and slice the garlic. (3) Heat the pot and add base oil, simmer the pot with green onion and ginger, add diced pork, diced winter bamboo shoots, and noodles to stir-fry, cook Shaoxing wine, vinegar, sugar, soy sauce, and refined salt, add fish and add soup. Bring to a boil over high heat, skim off the floating residue, reduce to low heat and simmer until the meat is rotten and the soup is thick, add peas and MSG, remove the fish over high heat to reduce the juice, thicken the remaining juice, pour sesame oil in a spoon, and pour it on the fish.
Features: Rich sauce flavor