Monday home-cooked dish: Steamed chicken wings with black bean sauce

Ingredients: lobster sauce, chicken wings, ginger, onion, pepper, pepper, soy sauce, salt and edible oil.

Making:

1, marinate the chicken wings in onion, pepper, soy sauce and salt.

2. Sprinkle chicken wings with lobster sauce

Put it in a plate, then add the shredded ginger, add the original sauce, monosodium glutamate and edible oil, and steam it in a cage.

3. Before serving, add a little chopped green onion and shredded red pepper.

Tuesday home-cooked dish: braised beef

Ingredients: cooked beef, sweet noodle sauce, cooking wine, starch, onion, Jiang Mo and water.

Method:

1, cut the cooked beef into pieces with a length of 4.5cm and a width of 3cm.

2. Heat the oil pan. Stir-fry the noodles with onion and Jiang Mo, add water, cooking wine, soy sauce and beef pieces, turn to low heat for a while, thicken with water starch, and pour in bright oil.

Wednesday home-cooked dish: sliced houttuynia cordata.

Ingredients: tenderloin, fresh houttuynia cordata, dried red pepper, shredded ginger, mung bean starch, soy sauce, salt and oil.

Method:

1, sliced tenderloin, mixed with mung bean starch, soy sauce and shredded ginger, and marinated for 5 minutes.

2, fresh houttuynia cordata root wash, hand pursed into 4cm long pieces.

3. Heat the oil in the wok with high fire, and quickly stir-fry the dried chilies into the oil until they are cooked. Stir-fry the marinated meat slices in a pan.

4. Stir-fry all the materials for 2 minutes, then add salt and stir well.

Thursday home-cooked dish: five-color eggs

Ingredients: several eggs, assorted ingredients such as sea cucumber, squid, dried rice, corn, mushrooms, cucumbers and tomatoes. Add salt, monosodium glutamate, cooking wine and sesame oil.

Production: poke a small hole in the raw egg with chopsticks and pour out half of the egg liquid. Cut the assorted materials into small dices, mix them with salt, monosodium glutamate and sesame oil, pour them into empty eggs with holes to the extent of eight tenths, and seal them with small pieces of paper. Steam in the cage, and the fire should not be too large to prevent it from cracking. After steaming, rinse with cold water, peel, cut into eight pieces and serve on a plate.

Features: delicious, colorful and beautiful.

Spicy Roast Beef

Ingredients: 500 grams of beef, 2 pieces of cinnamon, and 4 pieces of fennel. Soy sauce, sugar, wine, ginger, monosodium glutamate and so on.

Method: Boil the whole beef in a boiling water pot for two or three minutes, take it out, add cinnamon, fennel, soy sauce, sugar, wine and ginger to the pot, simmer until the beef is tender, then add monosodium glutamate and drain the marinade.

Features: beef is crisp and fragrant, salty and sweet, benefiting qi and nourishing stomach.

Friday home-cooked dish: fried chicken with scallion

1. 400 grams of chicken breast is knocked loose with the back of a knife, cut into about 24 pieces of 3 cm square, add some salt and mix well, spread it flat with egg white paste (prepared by moistening and thickening the egg white of an egg), and then sprinkle white sesame seeds (* * * about 30 grams) on the chicken pieces.

2. Put lard in the pot and fry the chicken pieces until golden brown. Stir-fry the onion in the original pot, add the chicken pieces, cook the cooking wine, add some soy sauce, sugar and monosodium glutamate, turn the pot over, take it out and serve.

Features: golden color, tender and fragrant meat.

Saturday home-cooked dish: steamed mutton

Ingredients: 1 kg of mutton, 500 ml of chicken (meat) soup.

Method: Mutton is cut into pieces of about 250g, boiled thoroughly in boiling water pot, fished out and washed. Add onion, ginger and pepper into the boiling water pot, cook, remove and cool, cut into thin slices and code into trapezoid, and put them into the bottom of the bowl. Then add a little onion, ginger slices and salt, add chicken soup (or broth) and steam in a steamer for 15 minutes. Remove the onion slices from the steamed mutton and pour in sesame oil.

Features: Mutton is sweet and warm, and has the effects of nourishing qi and blood, warming the middle and warming the lower.