Chase appetizing fish

material

960g pomfret 1, marinade material: shredded ham, shredded lean meat, shredded celery, shredded mushroom and shredded red pepper.

Sweet and sour sauce materials: shredded lean meat, shredded onion, shredded mushroom, shredded red pepper, shredded horseshoe and shredded sour ginger.

condiment

Salt, white vinegar, Zhejiang vinegar, starch, sesame oil, oil and sugar.

working methods

1. Slaughter the fish, clean it, carve a knife pattern on the back, pour it into a boiling pot, cover it, soak it for about 12 to 25 minutes, and it will be cooked. Then you can pick it up and drain it for later use.

2. Stir-fry the marinade first, then add a little soup, starch and sesame oil and mix well to form the marinade.

3. Stir-fry the sweet and sour sauce, add a little sugar, Zhejiang vinegar, white vinegar, salt, starch and sesame oil, and stir evenly to make the sweet and sour sauce.

4. Pour the boiled oil on the fish. When eating, you can choose bittern sauce or sweet and sour sauce.

trait

Sweet and sour, fragrant.

Tuesday

Braised beef steak with papaya

raw material

Raw papaya 1 about1000g, steak 200g;

condiment

Garlic powder, a little pepper, oyster sauce, broth, rice wine, salt, raw powder, egg white;

working methods

1. Marinate the steak with salt, corn flour and egg white for 4 hours, and then cut it into strips.

2. Peel papaya, remove seeds and cut into strips. First, oil them with a small fire.

3. After frying the oil pan with minced garlic and pepper, put the cows into the pan, then add oyster sauce, broth and a little rice wine.

4. Finally thicken with soy sauce, then add papaya and stir fry.

trait

Fresh and delicious, balanced nutrition.

Wednesday

Stir-fried chicken intestines with shredded Chili peppers

raw material

Chicken sausage1000g, shredded green pepper120g, and green garlic 20g.

condiment

6 grams of sesame oil, red pepper oil 10g, onion ginger oil 60g, cooking wine 15g, salt 26g, soy sauce 10g, vinegar 80g, monosodium glutamate 2g and shredded onion 6g.

working methods

1, clean the white oil on the duck intestine, remove the cecum and rectum, cut open and wash. Then slowly straighten it, tie it up from the middle of the intestine with a small string, put it in a basin, add salt (24 g) and vinegar (75 g), soak it for a while, and knead it slowly by hand. When the white foam is kneaded, rinse it with water immediately.

2. After kneading, scald the intestines with boiling water. When the intestines are slightly curled and turn white, take them out as soon as possible and put them in cold water to untie the strings.

3. After the intestine is cool, take it out and cut it into 7~8 cm long sections, then scald it with boiling water and drain the water for later use.

4. Put shredded green pepper, shredded green garlic and shredded green onion together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make clear juice.

5. Put the frying spoon on the fire, pour in the onion and ginger oil, add the prepared clear juice when it burns to smoke, immediately add the duck intestines and stir fry for about 10 second, then add the red pepper oil and stir fry evenly, and then drop the sesame oil.

trait

The white inside is green, the soup is ruddy and shiny, light and refreshing, sour and refreshing.

Thursday

Braised bamboo with barbecued pork

material

Barbecued pork 10g, dried bamboo shoots10g;

condiment

Red pepper 1, ginger 10g, onion 10g, peanut oil 500g (with oil 80g), salt 10g, monosodium glutamate 5g, sugar 5g, soy sauce 5g, wet starch 20g, sesame oil 5g and chicken soup 50g.

working methods

1. Slice the barbecued pork, slice the red pepper and ginger, and cut the onion.

2. Fry the dried bamboo until golden brown, fish it out, then soak it in clear water 1 hour, and cut it into sections.

3. Put oil in the pot, add ginger slices, bamboo shoots, chicken soup and salt, monosodium glutamate, sugar, soy sauce and oyster sauce to taste, add red pepper slices and onion slices, then thicken with wet starch and pour sesame oil.

trait

Golden color and strong fragrance.

Friday

Sweet and sour tofu

raw material

Two pieces of tofu, cooked carrot slices and cooked potato slices;

condiment

A little onion, Jiang Mo, soy sauce, vinegar, sugar, pepper and starch.

working methods

1. First cut the tofu into rectangular or triangular pieces, fry until golden brown, and take it out;

2. Put soy sauce, vinegar, sugar, pepper water and starch into a bowl, and add some soup to make juice;

3. Put some oil in the pot. After the oil is hot, put the cooked carrot slices, cooked potato slices, onion and Jiang Mo into the pot and fry for a few times, then put the fried tofu into the pot, add the juice and stir-fry for a few times.

trait

Rich in flavor, sweet, sour, spicy and delicious, suitable for autumn and winter consumption.

Saturday

Braised spicy chicken leg

raw material

Chicken leg 500g, green bell pepper100g;

condiment

50g of yellow sauce, cooking wine 10g, 2g of monosodium glutamate, 25g of white sugar, a little salt, 5g of Jiang Mo, 5g of dried pepper, appropriate amount of clear soup, 50g of edible oil and 5g of sesame oil.

working methods

1. Wash the chicken leg, cut it into dices, blanch it with boiling water, and control to dry. Green peppers are cut into triangles.

2. Heat the pan to 60% heat with oil. Add yellow sauce, stir-fry sauce, stir-fry chicken nuggets, add Jiang Mo and dried chili, add cooking wine, salt, monosodium glutamate and white sugar, and simmer for 10 minute until the chicken is cooked. Add green pepper, stir-fry over high heat to collect juice, and sprinkle with sesame oil.

trait

This sauce is fragrant, salty and delicious.

Sunday

Cold tender tofu

raw material

Tender tofu 1 box 250g

condiments

5 grams of chopped firewood, a little red and green seaweed, 5 grams of onion, and a little shredded seaweed;

condiment

5 grams of onion, a little laver, 5 grams of ginger paste, cold tofu soy sauce;

working methods

1. Cut the tofu into several pieces, add water, and add some red and green algae for decoration.

2. When serving, put the ice cubes into clear water to keep the temperature of tofu.

3. When eating, put the special cold tofu soy sauce in a small bowl, scoop the tofu into the soy sauce with a colander, and then add shredded Chai Fish, onion, seaweed and ginger sauce according to your personal taste, and you can enjoy the delicious and refreshing tofu.

trait

Refreshing and delicious, bright color.