Ingredients: spinach 400g, tremella 50g, garlic 50g, onion, ginger, vinegar, refined salt, sesame oil and monosodium glutamate.

Picking old leaves of spinach, removing roots, washing and cutting into pieces: peeling garlic and mashing it into garlic; Shredded onion and ginger: put vinegar sesame oil, refined salt, monosodium glutamate and mashed garlic into a bowl and mix well to make a marinade. 2. Wash the pot with clear water, blanch it in the spinach section, take it out, let it cool, squeeze out the water by hand, put it in a plate, add tremella and shredded onion and ginger, pour in the seasoning marinade and mix well.

Second, braised cabbage in oil.

500g of Chinese cabbage, 250g of fresh mushrooms, 300g of vegetable oil, salt, monosodium glutamate, pepper, water starch and soup.

Wash the cabbage and take the cabbage for later use; Wash the fresh mushrooms, pour them into a pot, add the soup and salt, and simmer over low heat. 2. Stir-fry the spoon on the fire, add vegetable oil and burn it until it is four or five times ripe, then pour in the cabbage heart, increase the fire, stew the oil until it is eight times ripe, control the degreasing, then add the soup, stew the cabbage heart, drain the soup, and put the vegetables neatly on the plate. 3. Wash the frying spoon, add the soup, fresh mushrooms, salt, monosodium glutamate and pepper to boil, pour the starch, and then pour the spoon on the cabbage.

Third, garlic roasted Pleurotus ostreatus

500g fresh Pleurotus ostreatus, garlic 1 head, 2 tablespoons soy sauce, Shaoxing wine 1 tablespoon, pepper, salt, starch and chicken powder.

In the production process, the Pleurotus ostreatus is washed, torn into large pieces, scalded thoroughly in boiling water, fished out and squeezed dry. Slice garlic for later use. 2. Take the oil pan. When the oil is warm, add the garlic slices and saute until fragrant, burn Shao wine and soy sauce, add chicken powder and appropriate amount of water, then add Pleurotus eryngii, salt and pepper, bring to a boil, switch to slow fire, cook Pleurotus eryngii thoroughly, and hook in water starch.

4. Stewed tofu with mushrooms

50g of fresh mushrooms, 4 pieces of south tofu, bamboo shoots 10g, 25g of sesame oil, 5g of soy sauce 15g, 5g of refined salt, 2g of monosodium glutamate and 4g of cooking wine.

In the production process, cut the tofu into small pieces, put it in a cold water pot, add cooking wine, cook with strong fire until sand holes appear, and take out the purified water. 2. Put the wok on the fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add tofu, bring to a boil with high fire, simmer for about 20 minutes, then add sesame oil and monosodium glutamate, or take it out after thickening.

V. Mushroom slices

Raw materials: peeled lean meat 200g, mushrooms 200g, oil 75g, salt 3g, cooking wine (red wine can be used, of course), onion 13g, wet starch 15g, monosodium glutamate 3g, ginger 8g, appropriate amount of soup (mixed with water) and a little pepper noodles each.

1. Slice the meat and mushrooms separately. Mix the meat with salt and cooking wine and paste it with wet starch.

2. Use cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch to make juice.

3. Heat the wok and pour in the oil. When the oil is hot, add the sliced meat, push it at the bottom with a spoon, stir-fry the shredded meat a few times after the fragrance dissipates, then pour in the appropriate juice and turn it evenly when bubbling.

Six, coke chicken wings

1, wash the bought chicken wings a little and put them in the stew pot; Cut ginger slices, a little, and put them into the pot;

2. Add cola and drown the chicken wings; Add soy sauce, probably cola's 1/3. Just look at the color red and black. Cover the pot and cook over high fire;

3. After boiling, change to low heat for stewing. In the process of stewing, you can see if the color is red. Too light is sweet, too deep is salty. The stew is almost ready. Just poke the chicken wings with chopsticks and feel soft.

Nine, potato and egg soup

Shredding a potato, mashing two eggs, boiling a large bowl of boiling water in a pot, adding shredded potatoes and salt, boiling until the water is shredded, adding eggs, stirring slightly, adding monosodium glutamate and sesame oil, and taking out the pot.

Ten, bean sprouts, ribs and tofu soup

Tender tofu 1 box. 200 grams of soybean sprouts. Small ribs. 2 shallots. Seasoning salt 1 teaspoon. Two cups of soup. A little pepper.

1. Cut the tofu into one-inch cubes.

2. Wash the small ribs and cut them into small pieces, then blanch them with boiling water.

3. After the broth in the soup pot is boiled, first add the small ribs, bean sprouts and ginger slices, and then boil for 30 minutes. Finally, add tofu and cook for 10 minute, season with salt and pepper, and add onion.

Edible: 1. Stomach fire, acne pustules. 2. People with poor excretion are prone to constipation. 3. Lip swelling, blushing, bad breath, edema of hands and feet, postpartum lactation.

Talking about health: Bean sprouts with bean curd stewed pork ribs soup are nutritious and elegant in taste, rich in protein and cellulose. It is suitable for people with spleen and stomach deficiency fire, dyspepsia and poor excretion, and can promote gastrointestinal peristalsis and clear stomach fire. It can clear away heat, induce diuresis and help to heal scars.

Eleven, preserved egg lean porridge

Ingredients: 50g lean pork, 1 preserved egg, 50g japonica rice, salt, monosodium glutamate and fresh soup.

Production: Wash the lean pork, put it in a pot, bring it to a boil with high fire, then turn to low fire for 20 minutes, skim off the floating foam, take out the pork and cut it into cubes. Preserved eggs are shelled and cut into pieces. Wash japonica rice, put it in a pot, add fresh soup and water, boil it with strong fire, and then boil it with low fire to make porridge. After the porridge is thick, add salt, monosodium glutamate, diced meat and minced preserved eggs, and cook slightly.

12. Porphyra and tomato slices

1. Peel the tomatoes and cut them into thick slices, and stir the eggs evenly. 2. Wash the pork and cut it into thin slices. Add seasoning and marinate for about 15 minutes.

3. Heat 1 tbsp oil, saute the meat slices, add the tomato slices and stir well, add the seasoning to boil, and put down the laver.

4. Finally, add the eggs and chopped green onion and mix well.

Tomato is a low-calorie food, suitable for obese or diabetic patients, and can also clear away heat and toxic materials, cool blood and calm liver. Porphyra should be the top grade with smooth surface, thin slice, uniform size, purplish red, fresh but not salty taste, tender body and light weight, and no impurities. Eating laver regularly helps to lower blood pressure and treat beriberi.

Thirteen, stewed shrimps with melon and mushrooms

Ingredients: wax gourd 1 kg (640g), 5 fresh mushrooms, clear soup 1 can, 4 Liang shrimps (160g) and 3 eggs.

Ingredients: marinade: half a teaspoon of salt, appropriate amount of sesame oil and pepper, raw flour 1 teaspoon. Sauce: 2 tablespoons water, 2 teaspoons cornflour, pepper and salt.

Practice: 1. Peel wax gourd, remove pulp, wash, and cut into coarse grains; Washing fresh mushrooms, and dicing; Stir the eggs evenly.

2. Remove intestines from shrimps, wash and wipe dry, add marinade and marinate for 5 minutes.

3. Boil the broth, add the wax gourd and cook until soft; Add fresh mushrooms and shrimps and cook.

4. Bury the thin clams and mix the eggs into slippery eggs. Serve it on a plate.

Fourteen, fresh fish head soup

1 bighead carp or grass carp (big fish), 6 grams of Ligusticum chuanxiong, 0/0 gram of angelica dahurica, 0/0 gram of gastrodia elata, 2 slices of ginger and a little salt.

Production method: 1. Wash the fish head and remove the gills. Take out the oil pan, cut the fish head until it is slightly yellow, and take it out for use; Cleaning Rhizoma Chuanxiong, Radix Angelicae Dahuricae, Rhizoma Gastrodiae and Rhizoma Zingiberis Recens.

2. Put all the ingredients together in a saucepan, add appropriate amount of water, cover the saucepan, simmer for 40 minutes, and season for later use.

Features: expelling wind and relieving pain, strengthening brain and refreshing. It has certain curative effect on insomnia, amnesia, headache, postpartum physiological headache of women and infantile convulsion.

Fifteen, tomato and beef slices

Ingredients: beef brisket, tomato about 320g each, star anise 1, two green peppers, onion 1 (sliced), garlic 1 (sliced), ginger 1 (sliced), oil 4 and1.

1. Wash and cut the sirloin into large pieces, add 3/2 tablespoons of oil and mix well, add star anise and appropriate amount of water (about 5 bowls), and cook on medium heat for about 1 hour until the juice is about 2/3 cups (standby).

2, tomatoes go to the corner, green peppers go to the seeds and cut into large pieces.

3. Heat 3 tablespoons of oil, stir-fry the green pepper until fragrant, then take it out, stir-fry the onion, garlic and ginger evenly, add (1) beef brisket and tomatoes, and soak well.

3. Mix the seasonings evenly, put them into the sirloin in (3), add (1) sirloin juice, boil, add green pepper, stir well, and thicken with corn flour water.

Sixteen, fish head with vermicelli

Silver carp head (about 600g), 250g vermicelli, onion, ginger, soy sauce, refined salt, sugar, monosodium glutamate, pepper, Shaoxing wine, shredded green garlic and lard.

Wash the fish head, gouge out 2 knives near the back of the head, and smear soy sauce on both sides. All six pieces of whole vermicelli are washed with warm salt water to remove the sour taste, and then picked up with cold water and drained for later use. Heat the pan, add oil to 80% heat, fry the front of the fish head, burn Shao wine, cover the pan for a little stew, add soy sauce, sugar, onion, ginger and water, first boil it with strong fire, then simmer it with low fire for about 25 minutes. When the fish eyes are raised, the fish skin wrinkles and the soup is yellow and thick, add vermicelli, pepper and monosodium glutamate, and cover it.

Seventeen, white-cut chicken

You can drown the chicken, that is, boil the boiling water first and put the chicken in it to burn. It depends on the time of the chicken. If it is old, it will take 6-7 minutes. If it is tender, it takes 3-4 minutes. Then cover the pot and let it sit there. Oh, I feel that if you want to eat today, you made the best food last night, and then it will be delicious in the morning, because it will be cold and there will be frozen food between the skin and the meat. Put some yellow wine, onion and ginger in the water of roast chicken. I think it's better to put some chicken essence and a little salt. You can do whatever you want anyway. The seasoning is just soy sauce with a little rice vinegar. A few drops is enough. Add sesame oil and chopped green onion if you like.

Eighteen, sweet and sour pork ribs

Chop the ribs into small pieces, add some salt, monosodium glutamate, chicken essence, monosodium glutamate and yellow wine, submerge the flour, stir together, and add water and eggs to make flour, which is less than flour 1:3.

Stir it until it looks like a paste. Put the ribs in, mix them together and fry them in the oil pan. The oil temperature is about 50-60%. When they are almost brittle, take them out. Ok, just put a little oil, a little sugar, vinegar and soy sauce in the pot. Put the fried ribs in the pot and cook the juice until it is almost dry. It's best to look good and wrap the soup on the ribs, and then pour the oil out of the pot.

Nineteen. Tomato ribs soup

Ingredients: 2 tomatoes, 600g ribs, 65438 cabbages +0/4, 2 parsley.

Seasoning: 4 tablespoons tomato sauce, 1 teaspoon salt and 4 tablespoons sauce.

1. Wash the small ribs, blanch them to remove blood, and then rinse them, so that 10 glass of water is boiled, and the ribs are boiled first.

2. Wash the cabbage, cut it into small pieces, and put it in the ribs to cook together. Finally, add diced tomatoes, tomato sauce and salt to taste.

3. Cook until all the ingredients are cooked, soft and slightly rotten, add thicken juice, turn off the fire and serve when the soup is sticky, and sprinkle with coriander powder.

Twenty, boiled mushrooms with carrots

150g carrot, 50g mushroom, 30g soybean and 30g broccoli.

Salad oil 5g, salt 5g, monosodium glutamate 2g, sugar1g.

1. Peel carrots and cut into small pieces, cut mushrooms into pieces, soak soybeans thoroughly and steam, and change broccoli into small pieces;

2. Add oil to the pot, stir-fry carrots and mushrooms a few times, cook clear soup and cook over medium heat;

3. After the carrots are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly.

Twenty-one, sweet and sour small row

Ingredients: 500g pork chop, 2 tablespoons rice vinegar (30ml), soy sauce 1 tablespoon (1 5ml), shallot 1 teaspoon (5g), salt12 teaspoons (3g) and onion/kloc-0.

Practice: 1. All-thin ribs are not delicious, so you need to prepare fatter ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice the ginger and garlic, and cut the onion obliquely into thick slices.

3. Heat the wok on high fire, pour in the oil, heat it to 50% heat (the oil pan smokes slightly), turn to medium heat, fry the ribs for 3 minutes, turn them over one by one with chopsticks, and then

Fry for 2 minutes, and when all sides are browned, most of the water in the ribs is dry.

4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir fry with ribs, pour warm water without ribs, boil over high fire and stew for 30 minutes.

5. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the concentrated juice over high fire.

Twenty-two, melon meatball soup

Ingredients: pork stuffing 150g, wax gourd 150g, egg white 1, cooking wine 1 teaspoon (5ml), Jiang Mo 1 teaspoon (3g), 2 slices of ginger and 2 teaspoons of salt (1teaspoon).

Practice: 1. Peel off the green skin of wax gourd and cut it into 0.5 cm thick slices.

2. Put the meat stuffing into a large bowl, add the egg white, Jiang Mo and cooking wine, be careful not to forget to add salt, add appropriate amount according to your own taste, and then stir well.

3. Boil the soup pot with water, add ginger slices and turn to low heat. Squeeze the minced meat into a uniform meatball and put it into the pot while squeezing. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking together.

4. After all the meatballs are squeezed, turn on the fire and boil the soup. Add melon slices and cook for 5 minutes. Add salt and chicken essence to extract soup. Finally, add coriander and drop sesame oil out of the pot.

Twenty-three, stewed chicken with mushrooms

Ingredients: 1 chicken (1000g), 50g dried Lentinus edodes, 20g watercress, 1 teaspoon pepper (5g), 1 teaspoon salt (5g), 50g ginger, 10g scallion and 65438 chicken essence.

Practice: 1. Soak dried mushrooms in warm water for more than 30 minutes, and then wash them for later use.

2. Wash the whole chicken, cut the chicken head, chicken wings and chicken feet into Gasskin, then cut the chicken in half, cut the chicken into long squares with a width of 2cm, and cut the chicken head, chicken wings and chicken feet into 3cm segments.

3. Heat the wok with high fire, add oil to heat it, and then put the chicken pieces in the hot oil pan and stir fry. When the chicken becomes hard and discolored, add cooking wine, ginger slices, watercress and pepper, stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water (not on the chicken surface) and a small amount of salt, soy sauce, rock sugar and star anise.

4. Cover the pot and stew until cooked, then add the mushrooms and cook for about 15 minutes. When taking out of the pot, add the onion and chicken essence.

Twenty-four, fried pumpkin with salted egg yolk

Ingredients: pumpkin 1 piece (about 400-500g), 4 salted duck egg yolks, yellow rice wine 1 spoon (15ml), salt 1 2 teaspoons (3g), a little shallots, and oil1spoon.

Practice: 1. Put salted duck egg yolk and yellow wine into a small bowl, steam in a steamer for 8 minutes, take it out while it is hot and crush it with a spoon to make it into a fine paste.

2. Peel the pumpkin, dig out the pumpkin seeds and cut into 4 mm thick slices.

3. Heat the oil in the wok on high fire, saute the shallots, add the pumpkin and stir fry for about 2 minutes, and observe whether the corners of the pumpkin are soft and cooked.

4. Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir well.

Twenty-five, pastoral snacks

Celery, fresh mushrooms, fresh straw mushrooms, cherry tomatoes, carrots

1. Cut celery into 4 cm long sections and slice the rest.

2. Put the oil in a hot pot, that is, pour all the main ingredients, add salt, add a spoonful of water, cover the pot, and simmer for two minutes. The dishes are fresh and catchy, which changes the monotony of vegetables.

Twenty-six, celery fried belly strips

Ingredients: celery150g, pork tripe100g, a little carrot and ginger.

Seasoning: 20g peanut oil, salt 10g, 8g monosodium glutamate, 2g sugar, a little wet flour and a little sesame oil.

1, celery peeled and sliced, pork belly cooked and sliced, carrot sliced and ginger sliced.

2. Put peanut oil in the wok, add ginger slices, celery, carrot slices and salt and stir-fry until it tastes good.

4. Add tripe, monosodium glutamate and sugar, stir-fry over high fire, thicken with wet raw flour and pour in sesame oil.

Interviewee: Yes, YY- manager level 41-10/5:11.

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Fried shredded pork with sweet and sour sauce

Ingredients: 200 grams of shredded lean meat, 50 grams of auricularia auricula, 40 grams of winter bamboo shoots, carrots and chopped green onion.

Seasoning: salt 1 tsp, monosodium glutamate 1 tsp, sugar 1 tsp, aged vinegar 1 tsp, 2 slices of ginger and garlic, and pickled pepper 1 tsp.

Practice: 1, add a little salt to shredded pork and marinate with yellow wine; Soaking auricularia auricula in clear water, shredding, washing and shredding winter bamboo shoots and carrots; Chop ginger, garlic and pickled pepper into powder.

2. Put the shredded pork in a wok and stir-fry with proper amount of oil, then add salt, monosodium glutamate, Jiang Mo, minced garlic, minced pickled pepper, white sugar, aged vinegar, chopped green onion and various vegetables, stir-fry with high fire until nearly cooked, and then add water and starch to thicken.

Tip: If you want to fry delicious shredded pork with fish flavor, you can't do without various seasonings. Only by dealing with all kinds of materials and spices can we get the level of the hotel.

Frying crispness

Release date: 2006- 1-3 Information type: Eat->; Food recipes

raw material

200g pork tripe, 50g chicken gizzard 1 50g, 5g Shaoxing wine, 4g refined salt1.4g, 2g onion, 5g ginger1.5g garlic1.5g, monosodium glutamate1g.

manufacturing process

65438+

2. Take another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt and wet starch, and mix well to make a sauce.

3. Heat the wok, add lard, heat to 80%, add belly head and chicken gizzards, spread them out quickly with chopsticks, and pour them into a colander to drain oil. Leave a little oil in the wok. When the onion, ginger and garlic are not fragrant, pour in the chicken gizzard and tripe, pour in the sauce, turn it over twice, and serve.

trait

Crisp and smooth, fresh and refreshing.

scrambled eggs with tomatoes

Ingredients: three eggs and three tomatoes, onions and peppers;

Put salt in the egg paste in advance, and tomatoes can also sprinkle a small amount of salt first;

First, fry the eggs in a pot until they are flat and brown on both sides (similar to spreading yellow vegetables);

Stir-fry the "egg cake" with a spoon and add sliced peppers to stir fry;

Add tomatoes, stir-fry a few times, add shallots and monosodium glutamate, stir well and immediately take out the pot.

Pay attention to the tomato into the pot for a short time.

In this way, the eggs are brown and attractive, and the tomatoes keep moisture and harmony.

Freshness, don't have a flavor.

Fried Pleurotus ostreatus with dried seaweed and rape.

material

0/50g of rape/kloc-,25g of fresh Pleurotus ostreatus and 7.5g of dried seaweed; Peanut oil 12g, sesame oil 2g, refined salt 2g, monosodium glutamate 1g, cooking wine 5g, sugar 1g, Jiang Mo 3g.

Method:

Cleaning rape, and cutting into cubes 1 cm square; Dice fresh Pleurotus ostreatus and blanch it with boiling water; Soak dried seaweed in boiling water and cut into pieces.

Heat peanut oil, stir-fry ginger powder, stir-fry dried seaweed, stir-fry diced rape and Pleurotus ostreatus, add cooking wine, refined salt, monosodium glutamate and white sugar, stir-fry for a few times, pour sesame oil and serve.

This dish is bright in color, delicious and fragrant, which can stimulate appetite and help digestion, and is suitable for children. It is rich in protein, fat, calcium, phosphorus, iron, vitamin C and other nutrients. To make this dish, it should be adapted to the chewing characteristics of children. The dish should be cut into pieces and cooked to a rotten degree.

1 pork belly with Pixian bean paste

2 sauce eggplant eggplant beans mixed with sauce pepper a little meat a little.

Spicy shredded pork, coriander, green and red pepper, ginger and onion.

4 spicy tofu tofu Chili oil fungus meat stuffing