Production materials of ancient pineapple meat: main ingredients: pork 150g, pineapple 50g.

Accessories: whole egg 12g, green pepper 10g, red pepper 0.25g, green pepper 1g, 5ml of white vinegar, tomato sauce1/g, and 7g of raw flour.

Seasoning: sugar 18g, salt 2g, monosodium glutamate 1g, cooking wine 3ml, pepper 0. 1g, hawthorn slices 2g, oil 50g, onion 2g and garlic 2g. Characteristics of pineapple ancient meat: sweet and sour taste, crisp and tender texture. Teach you to cook old pineapple meat. How to cook old pineapple meat to taste good? 1. Cut pork into thin slices about 0.7 cm thick, and add salt, monosodium glutamate, eggs, raw flour and cooking wine for curing. Cut the green pepper and radish into triangles. 2, pork slices hanging eggs, dry starch. 3. Mix white vinegar, tomato sauce, sugar, salt and pepper into juice. 4. Pork slices are fried in a hot oil pan. 5, the pulp head bursts, add green pepper and pineapple to stir fry, add the prepared juice to thicken, and add the fried pork to stir fry. The method of braised pork rice with eggs introduces the cuisine and its function in detail: Cantonese cuisine.

Preparation of braised pork rice with egg: main ingredient: pork belly.

Accessories: quail eggs, rice

Seasoning: salt, chicken essence, cooking wine, sugar, soy sauce, sesame oil, starch, star anise, cinnamon, clove, fragrant leaves, onion and ginger. Braised pork rice is characterized by fat but not greasy, sweet and salty, and fragrant. Teach you how to cook Danzai braised pork rice, how to cook Danzai braised pork rice is delicious 1, cut onion into sections, slice ginger, and change the knife of pork belly for later use; 2. Ignition in the pot, pour oil, add sugar and stir-fry until the sugar turns dark red, add soy sauce, salt, chicken essence, cooking wine, onion and ginger, add appropriate amount of water, add star anise, cinnamon, clove and fragrant leaves, boil the water, add pork belly, and then put it in a pressure cooker 10 minute; 3. After opening the lid, put the quail eggs in the stew pot for 5 minutes, turn off the fire, take out the meat and chop it up, put it in the pot and light it, pour in a proper amount of stew soup, add the quail eggs, thicken the water starch, add the minced meat, stir well, pour a little sesame oil out of the pot and pour it on the rice. The practice of lettuce in oyster sauce introduces the cuisine and its effect in detail: Cantonese cuisine.

Production materials of lettuce in oyster sauce: main ingredients: 600g of lettuce, 30g of oyster sauce,

Accessories: 60g clear oil, pepper noodles 1g, 3g minced garlic.

Seasoning: soy sauce 10g, sugar 10g, cooking wine 20g, salt 1g, water starch 10g, monosodium glutamate 3g and sesame oil 5g. Soup will teach you how to make lettuce in oyster sauce, and how to make lettuce in oyster sauce delicious (1). Remove the old leaves of lettuce. Put water in the pot, add salt, sugar and oil, put the vegetables after boiling, turn them over and pour them out, press them dry and pour them into the plate; (2) Put oil in the spoon, add garlic and stir fry, add oyster sauce, cooking wine, pepper noodles, sugar, monosodium glutamate, soy sauce and soup, thicken, pour sesame oil on lettuce. The practice of shredded pork with Beijing sauce introduces the cuisine and its function in detail: Beijing cuisine

Production materials of shredded pork in Beijing sauce: main ingredients: pork tenderloin 150g, egg 1, cooking wine 20g, monosodium glutamate 1g, salt 5g, starch 30g, onion, shredded ginger, soy sauce 10g and clear soup 100g. Characteristics of shredded pork in Beijing sauce: traditional Beijing-style dishes. Liubiju Sauce Garden is one of the oldest shops in Beijing with a history of more than 400 years. It turned out to be a pub, so it was named "Liubiju" because it followed the principle that the six laws mentioned in China's ancient wine-making theory "Ancient Six Laws" must be complete. Later, the store also set up a pickle workshop, which made a wide variety of pickles, sweet, sour, salty and spicy. So, the shopkeeper became famous, specializing in pickles. Today, as the "six habitats", yellow sauce and pickles are still the most famous specialties in Beijing. Teach you how to cook shredded pork with Beijing sauce, and shredded pork with Beijing sauce is delicious. 1, onion is cut into filaments and spread on a plate for later use; 2. Make secret sweet noodle sauce: 1 bag sweet noodle sauce, 2 tablespoons sesame oil, 2 tablespoons sugar, mix well, cover with plastic wrap, steam in a pot, and boil for 5 minutes. You can make more sauce at a time, seal it and put it in the refrigerator. It can be kept for 2 weeks and can be taken with you. 3. Slicing and sizing pork tenderloin: Step 1, water absorption: First, put salt, soy sauce, monosodium glutamate, pepper/ginger powder into shredded pork tenderloin, add appropriate amount of water, stir evenly with hands or chopsticks, and let stand for about 30 minutes. Remember, be sure to add water, which is about one fifth of the weight of the meat. The smaller the meat, the greater the damage to the fibrous tissue, which will require water. About 30 minutes, you will find that the water is absorbed by the meat, and the meat is a little bigger than when it was just cut, so it is naturally tender. Step 2: add eggs, starch and oil to the delicious pork tenderloin, and add eggs (whole eggs) and starch, which mainly plays the role of water inclusion in it. Generally, it is enough to add an egg to a catty of meat, then add dry starch, add it bit by bit, stir while adding it, grab a handful of shredded pork with your hands, don't let your fingers drip out of water, and then pour some oil into it and stir well. To sum up, the steps are: basic seasoning and water, let stand for 30 minutes, and add eggs, starch and oil. In this way, the shredded pork is cooked. 4, from the oil pan, add a little more oil, after the heat, add the marinated shredded pork, quickly smooth it, and remove the shredded pork for use. Sliced pork must be fast and smooth. Usually, it will change color within 1 minute, and it can be fished out as soon as it changes color. This is the second secret of tender shredded pork. 5. Leave a little oil in the pan, stir-fry Jiang Mo until fragrant, then add 2 tablespoons of secret sweet noodle sauce and 1 tablespoon tomato sauce, stir-fry until fragrant. 6. Then add the smooth shredded pork, stir it quickly for a few times, then put it on a plate covered with shredded onion and stir it before eating. The practice of Beijing roast duck introduces the dishes and their functions in detail: Beijing cuisine.

Production materials of Beijing roast duck: main ingredients: 1 Beijing duck, sugar water, onion, sweet noodle sauce and duck cake. Teach you how to cook Beijing roast duck, how to make Beijing roast duck taste 1, duck hands off, duck tongue to replenish subcutaneous air.

2. Take out the internal organs and support them between the spine and the chest trident with sorghum stalks;

3, washed by the knife edge, released from the anus, and repeatedly cleaned;

4. Hang a hook around your neck and a duck.

5. Scald the skin with boiling water to make it smooth and firm.

6. Water the ducks with sugar water. 7. Dry the duck.

8. Block the duck's anus. Fill it with 80% boiling water, put the duck in the hanging oven and bake it when the color is ripe.

9. Slice the duck. When eating, eat a little onion and sweet noodle sauce, and add duck cake. The practice of sauce elbow introduces the cuisines and their functions in detail: Beijing cuisine, private cuisine, recipes for nourishing qi and blood, beauty recipes, nourishing recipes and health-preserving recipes.

Taste: salty and fragrant technology: braised pork elbow making material: main ingredient: pork elbow 2000g.

Seasoning: 3 grams of coriander, 2 grams of garlic (white skin), 2 grams of Chili oil, 4 grams of salt, 3 grams of soy sauce, 3 grams of sugar, 2 grams of yellow rice wine, 4 grams of green onion, 3 grams of ginger, 3 grams of monosodium glutamate, 3 grams of sesame oil, 2 grams of pepper, 4 grams of star anise, 2 grams of Amomum villosum, 3 grams of cinnamon, 3 grams of nutmeg, 3 grams of clove, 3 grams of licorice and fennel seeds. Teach you how to make sauce elbow, and how to make sauce elbow is delicious 1. Roast pork elbow with fire until the skin is golden yellow, soak it in cold water, take it out, cut a knife on the elbow bone, and then put it in a boiling water pot for a while and take it out; Wash green onions and cut into sections; Wash ginger and slice; Chop garlic for later use.

2. Put the pot on fire, cook Shao wine with onion and ginger, add soy sauce and sugar, add water and elbow. Put in a cloth bag, fill with pepper, aniseed, cinnamon, Amomum villosum, cardamom, clove, licorice, fennel and dried tangerine peel, and bring to a boil.

3. Skim the floating foam in the soup pot, cook slowly on low heat until the pig's elbow is cooked, remove the stick bone and put it in a large plate to cool.

4. Stir the sauce until it is thick, add monosodium glutamate, and let the fire cool slightly. Dip the sauce with a brush and brush it evenly on the elbow skin repeatedly, and finally brush a layer of sesame oil for later use.

5. Replace the sauce elbow with elbow flower, sprinkle the coriander section with minced garlic, and serve with Chili oil dish. Tips for making sauce elbow: This product includes fennel and fennel. Pie-food phase grams:

Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.