Green cabbage

Ingredients: 500g Chinese cabbage, 50g chicory, 20g millet spicy powder, 0g Thai spicy chicken juice100g, 0/5ml apple vinegar/kloc-0, 5g salt and 2g monosodium glutamate.

Method:

1. Wash and drain Chinese cabbage, add salt, minced millet, Thai spicy chicken juice, monosodium glutamate and apple vinegar, mix well, and seal and marinate 12 hour.

2. Take out the sauerkraut, roll it into rolls with chicory respectively, and pour the sauerkraut juice on the plate.

2

Peasant-style corn grits

Add water to a clean pot, boil it, add rice, sprinkle with corn grits, cook it into a paste, put it in a bowl, and serve with fried sauerkraut and Chili sauce. Divide the coarse powder into small bowls, and add appropriate amount of sauerkraut powder and Chili sauce to serve.

three

Tsinghua Chili Qixiang 'ou

Method:

1. Peel the lotus root, put it in a Sichuan-style red pot until it is soft and cooked, take it out, let it cool, and cut into pieces. In addition, peas are cooked in a boiling water pot, taken out and refrigerated, and then shredded. Add salt, chicken powder and olive oil and mix well.

2. Hot oil in the pan, stir-fry green peppers first, then stir-fry lotus root slices evenly, put shredded peas in the pan, and finally decorate the petals.

four

Fried cabbage with pork belly

Method:

1. Slice pork belly with skin and cut Chinese cabbage into pieces.

2. Add hot oil to a clean pot. First, stir-fry pork belly slices until the oil comes out, then add Jiang Mo, minced garlic and homemade rotten pepper and stir-fry. Add the Chinese cabbage, stir-fry with salt until cooked, and serve with some chopped green onion.

five

Braised ribs with eggplant

Method:

1. Chop the spareribs into pieces, put them into a pot, wash the blood with clear water, drain them, add oyster sauce, ribs sauce, salt and cornstarch into the pot, mix well, marinate them for flavor, and then put them into a 30% to 40% hot oil pan for cooking.

2. Pour out the drained oil, steam it in a steamer until it is soft and cooked, and take it out for later use. Cut the eggplant into hob blocks.

3. Add hot oil to a clean pot. First, put the eggplant pieces into the oil, and pour out the drained oil.

4. Leave the bottom oil in the pot, stir-fry the millet pepper, Jiang Mo, minced garlic and dry pot sauce until fragrant, add a proper amount of water to boil, then add the ribs and eggplant. When the juice is collected with low fire, take the pot and put it on a plate, sprinkle the fried minced garlic and chopped green onion, and serve.

six

Guandong vegetarian barbecue

Ingredients: wax gourd 1000g dry starch 25g oyster sauce 15g wet starch 15g fresh dew 10ml soy sauce 10ml refined salt 3g white sugar 2g beef soup and salad oil.

Method:

1. Cut the cleaned wax gourd meat into long strips, spread a 0.5 cm deep cross knife on its surface, evenly spread soy sauce, and then stick a layer of dry starch for later use.

2. When the salad oil is heated to 60%, put the wax gourd slices in the oil pan, fry them until the surface is golden yellow, take them out, cut them into long slices with a thickness of 0.5 cm, then put them on a plate, pour in beef soup, seal them with plastic wrap, steam them in a steamer for 5 minutes, and decant the soup after taking them out.

3. Put the beef soup into the pot, add oyster sauce, fresh dew, refined salt and white sugar to boil, wet the starch and hook it into the glass, then pour it on the melon slices in the pot.

seven

Three fresh pumpkins in bean soup

Beat the tender pumpkin with a knife first, and then steam it in a cage until it is soft and ripe for use. In addition, put the bullfrog legs into a pot, add salt, egg white and wet starch, mix well and size them, then put them directly into a hot oil pan and smooth them for later use.

Heat the melted lard in a pot, stir-fry the peas first, then add the bone soup and steamed tender pumpkin to cook for a while, and season with salt and monosodium glutamate. Finally, add the bullfrog legs and cook them a little, then take them out of the pot and put them on the plate. Sprinkle some chopped green onion before serving.

eight

Tricolor vegetable bag

Ingredients: flour 1000g spinach 300g carrot 300g Chinese cabbage 500g yeast, salt, monosodium glutamate, chicken oil and sesame oil.

Method:

1. Put spinach and carrot into juicer respectively and add water to juice for later use. In addition, put the cabbage in the pot, add salt, monosodium glutamate, chicken oil and sesame oil and mix well to make buns.

2. Take three portions of flour, add yeast and water respectively, and knead into a dough with moderate hardness (two of them should add spinach juice and carrot juice respectively to knead into colored dough). Then let the dough stand for three times (summer and autumn 10 minute, spring and summer for half an hour).

3. When pulling, take three colors of dough, stick them together, knead them into steamed bread skin by hand, and wrap them in the stuffing of Chinese cabbage, which becomes the three-color green steamed stuffed bun. After steaming in the cage, take it out and put it on a plate.

nine

Small pepper crucian carp

This is an improved dish based on the traditional dry-cooked crucian carp.

Slaughter and clean crucian carp, season with salt, ginger and onion juice and cooking wine, and then fry in a 60% hot oil pan until the surface is crisp and hard.

Heat the ginger and onion oil in the pot, stir-fry the chopped wild pepper and green and red pepper festival together, add fresh soup and crucian carp, bring to a boil and turn to low heat for cooking. At the same time, add salt, monosodium glutamate, mash juice, cooking wine and pepper to adjust the taste. When the juice is dry, pick out the crucian carp, put the green and red peppers on the noodles, and finally sprinkle with chopped green onion.

10

Shuxiang paoshan chicken

Ingredients: Slaughtered pheasant 1000 g sweet potato 400 g sweet pepper festival 20 g Pixian bean paste 30 g seafood sauce 35 g ginger, garlic 30 g salt 2 g monosodium glutamate 3 g chicken essence 3 g watercress oil 150 ml fresh soup, coriander festival and vegetable oil.

Method:

1. Chop the pheasant, peel the sweet potato, cut it into hob pieces, put it in a vegetable oil pan, fry it until golden brown, then pour it out and drain the oil.

2. Heat watercress oil in a clean pot, stir-fry ginger, garlic, watercress and seafood sauce, add fresh soup to boil, add fried sweet potato pieces and chicken pieces, and add salt, monosodium glutamate and chicken essence. When the chicken is cooked and tasty, put it into the casserole.

3. Put a little vegetable oil in another pot, stir-fry the beauty pepper festival, spoon it on the chicken pieces in the casserole, and decorate some coriander festivals.

1 1

Salted cabbage gluten

The "gluten" used in this dish is made by putting super flour into a pot, adding appropriate amount of water and egg liquid, stirring evenly into dough, rolling into pieces, cutting into strips, and then boiling in a boiling water pot.

When the dish is served, stir-fry the salted cabbage in the pot, add a proper amount of fresh soup to make it fragrant, add gluten prepared in advance and cook for two minutes before serving.

12

Tomato and corn sparerib soup

Chop the ribs into pieces, blanch them in a boiling water pot, and then take them out for a bath.

Heat a little oil in the pot, stir-fry the tomato pieces until raw, add a proper amount of fresh soup, add ribs and corn pieces, stew together, and season with salt.