breakfast

sweet and sour cabbage

[Ingredients] 300g of cabbage heart, half a carrot, 0/00g of lean pork/kloc, ginger, sugar, salt, vegetable oil, sesame oil and vinegar.

[method]

(1) Wash vegetables, cut Chinese cabbage into strips, shred carrots, and marinate with salt for a while.

(2) Wash the meat and cut it into filaments. Shred ginger.

(3) Heat the oil pan, add shredded ginger and shredded pork, stir fry, and add appropriate amount of sugar, vinegar and water to make sauce.

(4) Pour the sauce into the pickled vegetables, add a little monosodium glutamate and sesame oil and mix well.

Corn residue porridge

[Ingredients] 60 grams of corn residue, sesame seeds and salt each.

[method]

(1) Stir-fry sesame seeds, add salt and roll into fine powder to form sesame salt.

(2) Corn residue is boiled with water.

(3) Add sesame salt into the corn residue porridge bowl.

Can be served with steamed bread, salted duck eggs or salted eggs with porridge.

Chinese meal

Staple food: peanut and red bean rice

olio

【 Ingredients 】 Cucumber 100g, winter bamboo shoots 100g, carrots 100g, mushrooms 100g, fungus 20g, yuba 20g, gluten 20g, onion, ginger, sugar, starch, monosodium glutamate, salt, cooking wine and sesame oil.

[method]

(1) Wash vegetables, slice cucumbers, winter bamboo shoots and carrots, tear mushrooms into small pieces, and shred onions and ginger.

(2) washing auricularia auricula with water to remove hard stems; Soak yuba in soft segments, wash gluten and cut into small pieces.

(3) Add water or chicken soup to the pot, put the above raw materials into the pot, add salt, cooking wine and white sugar, simmer until cooked, add appropriate amount of starch, add monosodium glutamate and pour sesame oil.

Curry Beef

【 Ingredients 】 500g of tender beef, 0/00g of carrot/kloc, 0/00g of potato/kloc, and appropriate amount of onion, ginger, curry powder, starch, sugar, salt and cooking wine.

[method]

(1) Wash potatoes and carrots, peel and cut into pieces.

(2) Wash the beef, cut it into pieces, blanch it in a water pot, skim off the froth and stew it on low heat.

(3) Heat an oil pan, add chopped green onion and shredded ginger, stir-fry until fragrant, add potatoes and carrot pieces, add appropriate amount of beef soup to stew potatoes until they are 80% cooked, add beef pieces, salt, cooking wine, curry powder and white sugar, turn over and stew for a while, and add appropriate amount of starch to thicken.

vegetable soup

[Ingredients] Green vegetables 100g, onion, monosodium glutamate, salt and vegetable oil.

[method]

(1) Remove roots, wash and cut into sections.

(2) Heat the oil pan, add chopped green onion, stir-fry vegetables slightly, add water and salt to boil, and add monosodium glutamate.

dinner

Staple food: steamed rice (rice, millet, sorghum rice)

Fried carp in sweet and sour sauce

[Ingredients] A live carp, with appropriate amount of onion, ginger, garlic, sugar, starch, cooking wine, soy sauce, vinegar and vegetable oil.

[method]

(1) Wash the fish, boneless and cut into pieces, add cooking wine, dry pyridine powder and water and mix well.

(2) Heat the oil pan to 60% heat, fry the fish pieces and drain the water. (3) Leave the bottom oil in the pot, stir-fry the onion, ginger and minced garlic, add appropriate amount of water to boil, add sugar, vinegar, soy sauce and starch, and pour it on the fried fish pieces.

Fried peas

【 Ingredients 】 300g of peas, appropriate amount of onion and ginger, appropriate amount of salt, monosodium glutamate, cooking wine and vegetable oil.

[method]

(1) Wash the peas and control the moisture.

(2) Shred onion and ginger.

(3) Heat the oil pan to 80% heat, add onion and shredded ginger to stir fry until fragrant, add peas, and add cooking wine, salt and monosodium glutamate to stir fry.

China ham and eggs

[Ingredients] 4 egg yolks, egg white 1 piece, 50g ham, half cucumber, a small piece of hawthorn cake, appropriate amount of starch, salt, monosodium glutamate and vegetable oil.

[method]

(1) Wash and dice cucumber, and dice ham sausage and hawthorn cake.

(2) Put the egg liquid into a bowl, add salt, monosodium glutamate and starch, and stir well.

(3) Heat the oil pan to 50% heat, pour in the egg liquid, stir-fry until cooked, and plate.

(4) Sprinkle diced cucumber, diced ham and diced hawthorn.

breakfast

Staple food: millet porridge

Double-silk lotus root slices (three colors match each other, crisp and sweet)

Ingredients: 250g tender lotus root, 30g cucumber, 20g hawthorn cake and 30g sugar.

Method: (1) Peel and wash the lotus root, cut it into thin slices, soak it in water for a while, slightly scald it with boiling water, then supercool it with cold boiling water, and plate it. (2) Cut the hawthorn cake and cucumber into shreds, put them on the lotus root slices and sprinkle with white sugar.

Egg floss (goose yellow filament, crisp and delicious)

Ingredients: 3 eggs, cooking wine, vegetable oil, monosodium glutamate, salt.

Method: (1) Beat the eggs into a bowl, add cooking wine, salt and monosodium glutamate and stir well. (2) When the oil pan is heated to 50%, use a colander to leak the egg liquid into the pan, fry it into shreds, take it out and put it on a plate.

Chinese meal

Staple food: steamed pumpkin rice

Roasted crucian carp (fresh fish, soup)

Raw materials: live crucian carp 1, white radish 100g, onion ginger 10g, vinegar and cooking wine 15g, salt and monosodium glutamate.

Methods: (1) Scales, gills and viscera of crucian carp were removed, washed and slightly scalded with boiling water. (2) Wash and peel the radish, cut it into thick shreds and blanch it in a boiling pot. (3) Heat the oil pan, stir-fry the onion and ginger slices, fry the crucian carp on both sides, add cooking wine and appropriate amount of water to boil, skim the floating foam, add shredded radish, cover and cook with high fire, and add salt and monosodium glutamate.

Assorted vegetarian dishes (full of color and flavor, light and greasy)

Ingredients: 50g carrots, 50g bowl bean sprouts, 50g sweet peppers, 50g cucumbers, 50g lettuce, 50g lentils, 50g garlic sprouts, 50g mushrooms, 50g water chestnuts, 50g magnolia slices, 2g ginger, sugar, salt, monosodium glutamate and vegetable oil.

Method: (1) Wash vegetables, shred carrots, sweet peppers, lettuce and lentils, slice cucumbers, mushrooms, water chestnuts and magnolia officinalis, and shred bowl bean sprouts and garlic sprouts. (2) Heat the oil pan to 80% heat, add shredded lentils and garlic seedlings and stir-fry for 5 minutes, then add mushrooms and bowls of bean sprouts and stir-fry for a while and take them out. (3) Stir-fry shredded persimmon pepper, magnolia slices and shredded lettuce for 3 minutes at the same time, and take them out; Stir-fry shredded carrots for a while and take them out. (4) Heat the oil in the pot, stir-fry Jiang Mo slightly, often put the fried vegetables into the pot at the same time, add salt, sugar, monosodium glutamate, cucumber slices and water chestnut slices, stir-fry evenly and serve.

dinner

Staple food: tortillas

Stir-fried pigeon breast with two bamboo shoots (clear color and delicious taste, smooth and tender and refreshing)

Raw materials: pigeon breast 300g, lettuce 100g, winter bamboo shoots 100g, peanut 50g, onion, cooking wine, starch, salt, monosodium glutamate and vegetable oil.

Method: (1) Peel the winter bamboo shoots and lettuce, wash them and slice them. (2) Slice pigeon breast into a bowl, add salt, monosodium glutamate, starch, egg white and cooking wine and mix well. (2) Take out the warm fried peanuts. (3) The oil pan is 40% hot, and the pigeon breast is warm and oily. (5) Leave a little oil in the pot, stir-fry the onion, add bamboo shoots and pigeon meat, add cooking wine and stir-fry, add salt, monosodium glutamate, starch and appropriate amount of water to thicken the juice, stir-fry pigeon meat and bamboo shoots, add fried peanuts and thicken the juice, stir-fry evenly, and serve.

Casserole tofu (pleasing to the eye, salty and crisp)

Ingredients: 3 pieces of tofu, 20g of fresh peas, 20g of Tricholoma, 20g of ham, salt, monosodium glutamate, cooking wine and sesame oil.

Methods: (1) Wash peas and Tricholoma, and slice Tricholoma; Wash the ham and cut it into dices. (2) Wash it lightly for one night, put it in a drawer, steam it thoroughly to remove water, cut it into half-inch thick cubes, put it in a casserole, add water, cooking wine, salt and monosodium glutamate, and simmer until the soup turns white. (3) Put the peas, sliced mushrooms and diced ham into a casserole and stew until the peas are cooked, then pour the sesame oil.

breakfast

Delicious custard

Ingredients: 3 eggs, 1 salted duck egg white, ginger, salt, cooking wine, vinegar, vegetable oil.

Method: (1) First, gently open a small hole in the salted duck egg, drain the egg white into a bowl, and then beat two eggs (without stirring evenly). (2) Heat an oil pan, pour in the mixed egg liquid, stir fry while pouring wine, add Jiang Mo, salt, vinegar and appropriate amount of water, and stir fry until the egg liquid becomes a block.

Stir-fried three slices of vegetables

Ingredients: cucumber100g, water chestnut100g, carrot100g, onion, ginger, oil and vegetable oil.

Method: (1) Peel water chestnut, wash it and slice it. (2) Wash carrots and cucumbers and cut them into discs. (3) Heat the oil pan, first add onion and ginger to stir-fry until fragrant, then add carrot to shred and stir-fry for a while, then add horseshoe slices and cucumber slices, and add salt to stir-fry.

Chinese meal

Sliced duck with orange juice

Ingredients: a raw duck, 200g shrimp, xiangru 100g duck eggs, 2 coriander trees, proper flour, starch, sugar, salt, cooking wine, soy sauce and orange juice.

Method: (1) Wash the raw duck, cook it in boiling water until it is 80% mature, take it out, cut the duck into two parts with a knife, remove the bones, cut it into large pieces, and marinate it with cooking wine and soy sauce. (2) Wash and chop shrimp into mud, wash and chop fragrant shavings, put them into a bowl, and add 2 duck egg yolks (egg whites for later use), starch, sugar, salt and appropriate amount of water to make mud. (3) Sprinkle flour on the duck slices, and spread meat sauce inside to make duck rolls. (4) Heat the oil pan to 70% heat, and fry the duck rolls until cooked. (5) Make a sauce with proper amount of water, sugar, soy sauce, orange juice and starch, pour the duck egg white into the sauce, stir it evenly, pour it on the duck meat, boil it, and put it in the coriander section.

Three-wire mixed silver bud

Ingredients: 50 grams of potato, 30 grams of green pepper, 0/50 grams of mung bean sprouts/kloc-,30 grams of vermicelli, shredded onion, salt, vinegar and sesame oil.

Methods: (1) All kinds of vegetables were washed and shredded. (2) Cut dried vermicelli. (3) Blanch the vegetables and vermicelli in boiling water, control the water and put them on the plate. (3) Add shredded onion, salt, vinegar and sesame oil and mix well.

dinner

Pine nut tofu

Ingredients: 2 pieces of tofu, 250g of peas, 50g of pine nuts, 2 parsley, onion, ginger, sugar, salt, chicken soup and vegetable oil.

Method: (1) Wash vegetables, shred onion and ginger, and mince coriander. (2) Wash the tofu and cut it into pieces, blanch it in boiling water, take it out and drain it, and prick the hole with a toothpick. (3) Heat the oil pan, stir-fry shredded onion and ginger to taste, stir-fry peas and pine nuts slightly, add chicken soup, salt, sugar and diced tofu, bring to a boil with high fire, and simmer with slow fire instead. Tofu rises, soup is dry, pan and plate, sprinkle with coriander powder.

Fried razor clam with leek

Ingredients: 300g leek, 300g razor clam, onion, ginger, salt, cooking wine, sesame oil and vegetable oil.

Methods: (1) Wash the sediment with water and soak it in salt water for half a day. (2) Put the razor clam into boiling water, take it out when you open your mouth, and take out the razor clam meat and wash it. (3) the leek is washed and cut into sections; Shred onion and ginger. (4) Heat the oil pan, add shredded onion and ginger to stir fry until fragrant, add pork to stir fry, add cooking wine, leek and salt, stir fry until the pork is cooked and serve.

breakfast

Egg drop noodle soup: (raw materials) noodles 250g, pigeon eggs 6, tomatoes 1 piece, bean sprouts, chopped green onion, starch, salt, soy sauce and sesame oil.

Methods (1) Wash tomatoes and bean sprouts, cut tomatoes into strips and cut bean sprouts into sections.

(2) Put a proper amount of water in the pot to boil, knock in pigeon eggs, add soy sauce and salt to boil, skim off the floating foam, and add tomatoes, chopped green onion and bean sprouts to make seasoning soup.

(3) Cook the noodles, put them into three bowls respectively, and add seasoning soup and sesame oil.

Shredded green pepper: (raw materials) 200 grams of lean meat, 2 green persimmon peppers, soy sauce, salt, shredded onion and ginger, water starch, sesame oil and vegetable oil.

Methods (1) Wash pork, cut it into thick shreds about 4 cm long, put it in a bowl, add proper amount of salt and water starch and mix well.

(2) Wash the green pepper, remove the pedicels and seeds, and cut into thick shreds about 4 cm long.

(3) Heat the oil pan to 50% heat, put the shredded pork in and take it out; Heat another oil pan, add shredded onion and ginger to stir fry, stir fry shredded green pepper until it is not cooked, add shredded pork, soy sauce, salt and a little water to boil, thicken with water starch, and pour sesame oil out of the pan.

Chinese meal

Dongpo pork: (raw materials) ribs 500g, ginger 25g, onion 25g, sugar 50g, soy sauce 50g, cooking wine 100g.

Methods (1) Scrape the hair off the pigskin, wash it, blanch it in boiling water for 5 minutes, take it out, rinse it with clear water and cut it quickly.

(2) The bottom of the casserole is covered with scallion and ginger, and the meat is placed on the scallion and ginger with the skin facing down. Add sugar, cooking wine and soy sauce, cover the pot and bring to a boil, turn the meat over, and then stew it over low heat until it is crisp and rotten.

Stir-fry two pieces: 50 grams of bean curd skin, 500 grams of lettuce, chopped green onion, pepper, salt, sugar, soy sauce and vegetable oil.

Methods (1) The lettuce was peeled and washed, and the tofu skin was washed several times with water, cut into pieces, blanched in boiling water, and then taken out to control the water.

(2) Heat the oil pan, stir-fry a few prickly ash for fragrance, then take it out, add chopped green onion, add bean curd skin and lettuce and stir-fry, add salt, soy sauce and sugar, and serve.

Zucchini paste: 250g flour, 500g zucchini, 2 eggs, chopped green onion, salt, monosodium glutamate, spiced powder and vegetable oil.

Methods (1) Wash the zucchini, shred it, add chopped green onion, allspice powder, flour, monosodium glutamate and salt, beat in the eggs, and add appropriate amount of water to make a thick paste.

(2) Heat the pan, add a little oil, scoop the batter into cakes and bake until both sides are slightly yellow.

dinner

West Lake vinegar fish: (raw materials) a live grass carp, sugar 70g, soy sauce 100g, vinegar 100g, onion, ginger, starch and sesame oil.

Methods (1) Scales and gills were removed from the fish, impurities were removed, the black film on the inner wall was torn off, and fine lines were drawn on the fish with a knife.

(2) Boil the fish in a boiling water pot for 4 minutes, take it out and put it in a deep pot.

(3) Add a small amount of water to the wok, add chopped green onion, ginger slices, soy sauce and sugar to boil, add vinegar and starch juice, pour it on the fish when it is sticky, pour sesame oil and sprinkle with chopped green onion and Jiang Mo.

Fried garlic sprouts with dried bean curd: (raw materials) 200 grams of dried bean curd, 200 grams of garlic sprouts, sugar, light soy sauce, salt, cooking wine and vegetable oil.

Methods (1) Wash garlic seedlings and cut them into sections. Slice the dried bean curd, scald it with boiling water, and take it out.

(2) Heat the oil pan to 60% heat, add the garlic sprouts and stir fry until fragrant, and add the dried bean curd, cooking wine, salt, sugar and soy sauce and stir fry evenly.

Multicolor vegetable soup: (raw materials) Porphyra 30g, Magnolia slices, mushrooms, peas, salt and monosodium glutamate.

Methods (1): Lentinus edodes and Flos Magnoliae were washed and sliced; Wash peas.

(2) Put a proper amount of water in the pot to boil, add peas, magnolia slices and mushroom slices and cook for 2 minutes, skim off the floating foam, and add laver, monosodium glutamate and salt.

soup

Microwave laver bean curd soup

Composition:

25 grams of shrimp; 1 tbsp oil; Chicken soup 1 can; Add 3 cups of water; Flour 1 tablespoon; Half a piece of soft tofu is about180g; 4 pieces of laver (9× 20 cm); 2 eggs are scattered; Onion 1 tree diced.

Seasoning:

Salt 1/2 teaspoon (or appropriate amount) pepper and a little sesame oil 1 teaspoon.

Prepare:

Cut tofu into thin strips, about 1/2× 1/2× 4 cm. Soak the dried shrimps in 1/4 cup of water until they are soft. Put it in water and mix it with corn flour evenly. Cut laver into small cubes.

Exercise:

1, put the dried shrimps and oil into a 3-liter deep pot, heat for 2 minutes, and gently cover the dried shrimps with a paper plate to prevent them from bursting in the furnace.

2. Add chicken soup and water, cover it, and heat it for 10 minute until the soup boils and the shrimp is cooked. Add tofu, cover and heat for 3 minutes.

3. Mix the raw flour and water, hang them in the hot soup, stir until the soup is thick, take out the laver slices, add salt and pepper, and season.

4. Stir the egg mixture into a ring, stir evenly for a while, heat for 30 seconds, pour in sesame oil and add chopped green onion.

Microwave cooking instructions

1. When cooking in a microwave oven, you should first soak the raw materials with seasonings (such as soy sauce, monosodium glutamate, salt, cooking wine, sugar, ginger, onion, garlic, etc.). ) and soak thoroughly. Because the microwave cooking process is fast, it is difficult to taste without soaking, and it is also difficult to remove the fishy smell and enhance the fragrance of onion, ginger and garlic.

2. The soaked seasoning marinade should be filtered and thoroughly filtered. Otherwise, excess gravy will remain in dishes and bowls, soaking some raw materials, resulting in uneven raw and cooked.

3. When cooking foods that need thickening, use less water when thickening with raw flour and seasonings. The raw materials should be mixed with the slurry, and there should be no feeling of dripping or flowing down.

4. Some dishes can be sprinkled with pure wool oil before cooking, which can add color, fragrance and taste to the cooked dishes.

5. In microwave cooking, choose medium-high power, medium power and medium-low power as far as possible among the five power outputs. Because the lower the microwave power we choose, the greater the gap between magnetron and microwave. As long as the time is properly extended, the cooked food will be tender, crisp and rotten, and it is not easy to have uneven cooking inside and outside.