Seasoning: cooking wine, pepper, onion, vinegar sauce.

Making:

After washing 300g shrimp, add cooking wine and pepper and marinate for 20 minutes. After blanching, soak in ice water for 20 minutes. Take it out and put it in a dish with onion rings, pour in 100g vinegar sauce, sprinkle with 10g red pepper rings and 5g chopped green onion.

Vinegar sauce:

1. Put 500 grams of garlic into a blender and break it. Add 2kg of mineral water and soak for about 1 hour. Drain the garlic residue and use the garlic water for later use.

2. Put the base oil in a clean pot, add 800g rock sugar and stir-fry until it is brown, add 4kg Taibai mountain spring vinegar, boil it with strong fire and let it cool, then add 3 bottles of spicy fresh dew, 2 bottles of Lee Kum Kee soy sauce, 1 bottle of Le Jia fresh dew, 1 bottle of Donggu Yipin soy sauce, 1.5kg of Meiji fresh vinegar,/kl.

Assorted peanuts

Ingredients: peanut, cucumber, coriander, garlic, salt, soy sauce, aged vinegar, sugar and sesame oil.

Practice: 1. Cool the oil in the pan, add peanuts and continue to fry on low heat. When frying, lift the pan aside and let the oil soak the peanuts.

2. Deep-fry the peanuts until the color becomes dark, turn off the fire, scoop them up and drain them, and let them cool 1 hour.

3. Cut the inner core of cucumber and cut it into small pieces. Chop red pepper and coriander, and chop garlic into garlic paste.

4. Mix seasonings in a bowl.

5. Add the peanuts and vegetables in step 3 and stir well.

Tear Pleurotus eryngii with cold hands

Ingredients: 2 Pleurotus eryngii; 1 onion, 2 cloves of garlic, proper amount of vegetable oil, Chili powder, chicken powder, salt, vinegar, sugar, sesame oil and white sesame seeds;

working methods

1. Wash Pleurotus eryngii, cut it open, put it in a steamer, and steam it on low heat 15 minutes;

2. Crush garlic, chop onion, pour hot vegetable oil on Chili powder, then add chicken powder, salt, vinegar and sugar and mix well for later use;

3. After the steamed Pleurotus eryngii is cooled, tear it into strips by hand;

4. Pour in the onion and garlic, then pour in the prepared oil and stir well. Finally, drop a few drops of sesame oil and sprinkle with white sesame seeds

Fried shredded pork with sweet noodle sauce

material

Pork tenderloin 300g, 2 onions, egg 1 piece (actual consumption: half egg white), cooking wine 30ml, dry starch 5g 1 teaspoon, tomato sauce 30g 2 tablespoons, oyster sauce 15g 1 tablespoon, sweet noodle sauce 30ml 2 tablespoons, sesame oil.

working methods

1. The tenderloin is cut into pieces with a thickness of 3mm, and then cut into filaments with a width of 3mm. Put into a bowl, add cooking wine, add half an egg white, stir well, then add dry starch, stir well, and marinate for 10 minute.

2. Remove the green part of the green onion, only take the green onion, wash it, cut it into 4cm long sections, cut it in half, cut it into filaments, and set it on the plate.

3. Pour oil into the pot, and the fire will be 80% hot. After smoking slightly, pour in shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it changes color, and take it out for later use.

4. Leave a little low oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce. After stirring, pour the fried shredded pork back into the pot, stir fry quickly with high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil from the pot.

Tender tofu in oyster sauce

Ingredients: one piece of tofu, one piece of green garlic, 25ml of oyster sauce, braised soy sauce 10ml, 30-50ml of water, one egg and a little onion;

working methods

1. Prepare an old and tender piece of tofu, not too old. Huachen tofu is the best seller in the market. A green garlic seedling is essential and fragrant; Cut tofu in half and cut into thin slices;

2. Beat an egg with a slightly larger container, and the actual amount of half an egg is enough;

3. After the eggs are broken up, put the tofu slices in turn and shake them a few times to make them all stick together; Prepare condiments: here are 25 grams of oyster sauce and braised soy sauce 10 grams;

4. Add twice as much water and stir evenly; Tofu is put into the pot one by one, fried on low fire and turned over; All fried;

5. Pour in the prepared ingredients; Add chopped green onion; After collecting the juice, add the green garlic foam, take out the pot and put it on the plate.

Braised kidney with rice pepper

Ingredients: pork tenderloin 300g, millet pepper ring 75g, Hangzhou pepper ring 35g, diced pickled pepper, diced pickled ginger, diced pickled radish, salt, white pepper, cooking wine, sugar, balsamic vinegar, monosodium glutamate, chicken powder, water starch, fresh soup and salad oil.

Production method:

1. Cut pork tenderloin, remove the waist, and cut it into phoenix tail and kidney flower. Add salt, cooking wine and water starch into the bowl and stir well until the volume becomes larger.

2. Take another bowl, add salt, white pepper, chicken powder, monosodium glutamate, sugar, vinegar, cooking wine, water starch and a proper amount of fresh soup, and make a bowl for later use.

3. Put salad oil in a clean pot, heat it to 60%, then add kidney flower, stir-fry seeds, add diced pickled pepper, diced ginger and diced radish, stir-fry until fragrant, sprinkle with millet pepper rings and pepper rings, stir-fry and put them in a bowl to cook. After collecting the juice, put the pot on the plate and you can eat it.

Description:

This dish needs not only hot pot, but also faster cooking speed.

Features:

Here, the sour taste of kimchi is combined with the fresh and spicy taste of rice pepper. Vegetables are crisp, tender and sour.

Fried meat with lentils

Ridge; Lentils; Ginger; Onions;

Salt; Chicken essence;

Exercises and steps

1 Slice tenderloin, and grab it evenly with a spoonful of oyster sauce and a spoonful of cooking wine; Add a spoonful of salad oil, mix well and marinate for 10 minute.

2. Wash and drain lentils, and put them into the gaps of the marinated meat slices; Cut diagonally into small pieces.

3 Heat the pan, pour the salad oil, saute the shredded ginger and onion when the oil is hot, pour the tenderloin, stir-fry quickly until the surface changes color, and take it out for use; Pour in lentils and stir-fry with the remaining oil in the pan.

4 pour a little water and simmer for two minutes; Pour in the pork tenderloin slices fried in the fifth step, stir-fry a few times, add salt and chicken essence, stir-fry evenly, and take out the pot.

my dear wife; Just Love

Ingredients: 1 root radish, 100g Chili sauce, salt, sugar, white vinegar and ginger.

1. Wash the white radish, cut into pieces, put it in a basin, add salt, sugar and white vinegar, and stir well;

2. Add Jiang Mo, marinate for more than 2 hours, control the moisture of the pickled radish pieces and put them into a cooking box;

3. Add Chili sauce, stir well, marinate for more than 2 hours, and refrigerate overnight.

Braised beef and cabbage

material

200G sliced beef, half a package of mung bean sprouts, cucumber 1 root, coriander, 3 cloves of garlic, red pepper 1 root, a quarter of onion, fish sauce, sugar and lemon.

working methods

1. Shred onion, cucumber, pepper, garlic and coriander, and chop them for later use.

2. Cook the beef (the cooked soup can be saved for other dishes). Wash bean sprouts, cook them slightly and spread them on beef slices with other ingredients.

3. Set the plate and you can start! Eat beef, whole dish and whole sauce ~

Common practice of scallop

Required materials

Ingredients: scallop 6 vermicelli 50g seafood soy sauce, a spoonful of garlic 50g salt 2g cooking wine 3ml onion 15g oil 10ml soy sauce and appropriate amount of red pepper.

Production steps

Steamed scallops with garlic vermicelli is a classic seafood steamed dish in Cantonese cuisine, which is always indispensable at wedding banquets. It's basically at one end, and it will be gone soon.

1. Wash scallops, soak the vermicelli in cold water until soft, and then blanch it with boiling water.

2. Put the vermicelli into the scallop, chop the garlic, stir-fry and put it on the vermicelli.

3. Mix the seasoning into juice and pour it on the vermicelli. Boil water and steam for eight minutes, then take it out.

Heat some hot oil in the pot and pour it on it. It will be more beautiful to use leeks and red pepper powder.

bright red

Ingredients: pork belly 1/4 (about 200g), tail 130g, large intestine 125g, small intestine 125g, homemade braised sauce, garlic slices, salt and monosodium glutamate.

Production method:

1. Wash pork belly, large intestine and small intestine with flour and salt respectively, then put them into boiling water pot, take them out, rinse them off and drain them for later use. Put the pig's tail in the boiling water pot, take it out, scrape it clean and wash it for later use.

2. Put the pork belly, large intestine, small intestine and tail together in a pot, add braise in soy sauce, boil over high fire, and simmer for 90 minutes until the raw materials are soft and cooked. Change the four raw materials into knives (pork) before going.

Material: beef tenderloin 400g.

Accessories: 80g mustard tuber, garlic moss 100g, radish 100g, pickled pepper 100g, 50g garlic, 30g shallot and 3g Chili powder.

Seasoning: God of Wealth oyster sauce 20g, straw mushroom soy sauce 7g, salad oil 100g, salt 2g.

Production method:

1. Slice beef tenderloin, add 5g straw mushroom, oyster sauce 10g, mix well and marinate for10min, then smooth with fire, take out and drain for later use;

2. Leave the bottom oil in the pot, stir-fry ginger, onion and minced garlic with low fire to taste, then add the minced mustard tuber, garlic moss, pickled radish, pickled pepper powder and Chili powder in turn, stir-fry, add beef, cook the remaining seasoning and stir-fry evenly, and serve.

oat

Overnight yogurt oatmeal is also a healthy and low-fat nutritious breakfast especially popular in Europe and America. I like it myself, because it is simple to make and the vending machine is faster. I can make several cans at a time and put them in the refrigerator for three or four days. Why is it called overnight oatmeal? Because this breakfast needs to be cooked the night before and eaten the next morning. It will take at least ten hours to taste good.

It's simple. Prepare some yogurt and oats and spread them in the jar layer by layer. You can also eat with some fresh fruits, nuts and other favorite ingredients. Come and play with your own creative breakfast!

The practice is as follows:

1. Pour a layer of yogurt on the bottom and spread a layer of ready-to-eat oatmeal.

2. Pour another layer of yogurt, spread a layer of instant oatmeal, and pour another layer of yogurt.

3. You can spread a layer of Chiako, which is also a kind of food with strong satiety, good nutrition and slimming, and then pour a layer of yogurt.

Finally, you can sprinkle some dried fruit nuts, or sprinkle some fresh fruit when you can eat.

Tip: The bottom layer and top layer must be yogurt, so that the oatmeal and chia ko inside can fully absorb the moisture of yogurt.

Salt cow arm bone

Ingredients: 800g of wrist bone of Ximeng cattle, 0g of coriander10g, 5g of shredded red pepper and 5g of onion.

Seasoning: seasoning package (2g pepper, 2g tsaoko, 3g star anise), 20g onion ginger slices, 45g cooking wine, Weidamei soy sauce 15g, 3g salt 10g, and 500g salad oil (about 30g).

Making:

1. Soak the bovine carpal bones in water for about 4 hours.

2. Soak the soaked bovine carpal bones in water; Put all seasonings (except salt and pepper, salad oil) into the pot, add 2kg of water, add calf wrist bone and stew for 2h. When cooked, cut them into pieces.

3. Put the oil in the pot, heat it to 70%, fry the beef bones until the skin is golden and crisp, put them in the pot, put coriander, shredded red pepper and shredded onion at the bottom, add salt and pepper and mix well.

Key:

When cooking this dish, you should pay attention to the temperature and time of frying the calf wrist bone are 70% fire and 2-3 minutes respectively, otherwise the fried calf wrist bone will easily stick together.

Cooking review:

There is also a traditional practice of this dish, that is, grinding beef wrist bone into powder (potato powder with particles made by farmers), and then frying it, the taste will be improved. If you don't want me to have that kind of potato flour, then. Just use sweet potato powder instead.

Reasons for selling well:

The wrist bone of beef is full and muscular, and there is almost no meat on it. It's delicious, but it's easy to stick together if it's not cooked well. I didn't cook this dish. Don't add too much spices, simply remove the fishy smell, cook it, fry it in a pot for 2-3 minutes, add salt and pepper and serve. It tastes dry and fragrant.

Stewed tofu with cabbage and cucumber.

Stewed tofu with cabbage and cucumber.

Chinese cabbage (100g), cucumber (1), shredded bean curd (100g), onion (appropriate amount).

1 Cut shredded tofu into small pieces, and shred cucumber and onion separately.

2. Shred Chinese cabbage, put several ingredients into a pot, add 1 teaspoon salt,

Add 1 tbsp soy sauce and 1 tbsp vinegar,

Add 4.5 tablespoons sesame oil and 1 teaspoon sugar.

5 mix well.

The proportion of various seasonings can be adjusted according to personal taste.

Hot meatball soup

1 (meatballs): 100g beef tenderloin (non-civilian pork), 20g minced onion and ginger, a little thirteen spices, 1 teaspoon cooking wine, 1 tablespoon soy sauce, a little salt and 20g starch;

2 (soup): a carrot, a potato, a small piece, five beans, and two large pieces of Chinese cabbage (you can also change them into other seasonal vegetables, no need.

working methods

1. Cut the beef into small pieces and put it in the blender. You can also chop them into mud with a knife;

2. Chop the onion and ginger into a bowl, add 2 tablespoons of warm water, squeeze the onion and ginger into onion Jiang Shui by hand, and then pour the onion Jiang Shui into the blender;

3. Add thirteen spices, cooking wine, soy sauce and salt, and stir the meat into a paste. If it is chopped with a knife, put it in a basin, add seasoning, stir and beat well. Pour the meat sauce into a basin, add starch and mix well;

4. Make all the meat sauce into peanuts-sized balls (big peanuts) for later use;

5. Cut potatoes, carrots and beans into small ball-sized pieces, and tear Chinese cabbage into small pieces;

6. Put the bone soup into the pot and add salt; Adding small balls, cooking and taking out;

7. Add pepper powder, pepper and a little cooked oil to the soup of boiled meatballs. Add beans and potatoes according to the maturity of vegetables and cook them quickly. Add carrots and cook until almost cooked. Add cabbage and cook for half a minute;

8. Add the cooked meatballs, season, stir the starch with water, and pour into the pot. Be sure to stir the vegetables and meatballs in the pot while pouring, and the soup will become mushy. When eating, pour some Chili oil and mix well, and you can eat it;