First, boiled chicken wings.
Ingredients: chicken wings, carrots, fresh mushrooms and cucumbers.
Seasoning: salt 1 tsp, barbecued pork sauce 2 tsp, soy sauce 1 tsp, and black pepper.
Practice: 1, wash chicken wings, remove bones, put them in a large bowl, add 1 teaspoon salt and 2 tablespoons barbecued pork sauce and mix well;
2. Grind a proper amount of black pepper, mix well and marinate for more than 30 minutes;
3. Cut carrots, cucumbers and fresh mushrooms into thin strips and stuff them into the middle of chicken wings;
4. Brush the pot with a thin layer of oil, heat the pot, and bring the chicken wings out of the pot;
5, small and medium-sized torches fried chicken wings until golden on both sides;
6. Pour 1 tablespoon soy sauce and mix well;
7. Pour 2 tablespoons of hot water, cover the lid, simmer for about 10 minute, and turn to high heat to collect juice until it is thick;
8. Enjoy it while it's hot.
Second, tuna rice balls, meaning flowers bloom in the spring.
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Ingredients: canned tuna, parsley, pepper, chives, oyster sauce, rice, black pepper, olive oil and Chili powder.
Practice: 1. Prepare tuna meat.
2. Wash parsley, pepper and onion and dice.
3. Put the chopped parsley, pepper and onion into a clean bowl.
Add oyster sauce
6. Stir well.
7. Add tuna meat.
8. Add some black pepper, Chili powder and olive oil and mix well.
9. Make rice balls. Put it into the baked wonton skin and serve.
Third, buckle the meat (it is better to cook one day in advance)
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Features: Fat vegetables alternate, fat but not greasy, and the cost is about 15 yuan.
Ingredients: washed pork belly 1 kg (square with skin) taro 1 block 1.5 kg,
Seasoning: 2 tablespoons of yellow rice wine, 3-4 tablespoons of soy sauce, soup or water, sugar, monosodium glutamate, moderate amount, less five-spice powder, 2 slices of ginger,
Practice: 1. Pork belly is scalded with boiling water. All pigskins are tied with awls, fried in oil pan until all sides are golden, and cut into large pieces.
2. Cut taro into thick slices and fry in oil pan for 5 minutes.
3. Adjust all seasonings to taste and heat. After all the meat and taro are fully dipped in seasoning, put them into large bowls alternately, pour in seasoning and cook in a pressure cooker for 10- 15 minutes. In order to fully taste the upper part, steam upside down in another bowl for 20 minutes before eating. )
Use lotus root instead of taro, or reduce soy sauce and add tofu and bean paste.
Four or three cups of chicken meat (instant)
Features: The meat is tender, sweet and ruddy, and the cost is about 30 yuan.
Materials: A whole chicken (2 kg) was washed and drained.
Seasoning: one cup of yellow wine, one cup of soy sauce, a little monosodium glutamate, a proper amount of ginger slices and a small cup of sugar.
Practice: put all seasonings into the pot, add sugar to taste, put the whole chicken into a small fire, pour (with soup), turn over, cover the middle and stew for 5- 10 minutes until half a cup of soup is left (for dipping), turn off the fire, take out the hot whole chicken and put it into the quick-freezing room immediately.