Pickled ribs with soy sauce, drained, and then fried in hot oil until the surface changes color; Heat oil, stir-fry shallots and ginger, stir-fry with soy sauce, sugar, cooking wine, tomato sauce, monosodium glutamate and water, then pour in spareribs and cook over low heat. When they are ripe and crisp, pour them into the hollowed-out pineapple and serve.
Features: The finished dishes are bright in color, sweet, sour, salty, spicy, fruity and unique in flavor.
2 the grain is abundant.
Ingredients: chicken breast, cashew nuts, cucumber, carrot, fungus, onion, ginger, egg.
Seasoning: refined salt, monosodium glutamate, cooking wine, starch, sesame oil and salad oil.
Production process:
1. Dice the chicken breast and marinate it with eggs and starch;
2. Cut all kinds of ingredients into three cubes, and fry cashews until crisp.
3. Set the pot on fire, add peanut oil, add diced chicken when the oil is hot until cooked, and drain. Leave a little oil in the pot, add onion and ginger, stir fry, add ingredients, diced chicken, seasoning and cashew nuts, thicken with sesame oil, and serve after taking out the pot and putting on a plate.
Features: the combination of meat and vegetables, moderate taste, beautiful color and rich nutrition.
Tips:
1. When oiling diced chicken, the oil temperature should be moderate and the time should not be too long;
2. When frying cashews, cool the oil and fry it in warm oil to make it crisp. Add cashews when the vegetables are about to go out of the pot to keep them crisp.
Climb higher and higher
Ingredients: ribs, onions, ginger.
Seasoning: salt, ginger, cooking wine, Lee Kum Kee ribs sauce, salad oil and broth.
Production process:
1. Chop the ribs into 4-finger-wide sections, add the onion, ginger, refined salt and cooking wine, and take them out after boiling;
2. Heat the oil in the pot, stir-fry the onion and ginger, add the ribs and seasonings, and simmer the soup thoroughly before serving.
Features: bright red color and strong sauce flavor.
Tips:
Not too big ribs, but more meat.
4 icing on the cake
Ingredients: broccoli, crab roe.
Seasoning: salt, monosodium glutamate, onion, ginger, starch, salad oil.
Production process:
1. Cut the broccoli into pieces (flower-shaped) and blanch it with boiling water;
2. Put a little oil in the pot, stir-fry ginger slices with chives, add broccoli, add salt and monosodium glutamate, and finally tick a little, then take the pot and put it on the plate (flowers up);
3. Steam the crab roe and put it on the broccoli.
Features: bright color, fresh and delicious.
Tips:
When blanching broccoli, add a little salt and oil to the water. Boil the water and put it in the pot (not too long).
5 Hongfu Qitian
Ingredients: tofu, shrimp and tomatoes.
Seasoning: refined salt, cooking wine, chicken soup and starch.
Production process:
1. Cut tofu into 2-inch square pieces and cook.
2. Stir-fry onions, ginger and tomatoes until red, add tofu, shrimps and seasonings, and pour in broth to stew thoroughly.
Features: bright red color and delicious soup.
Tip: This dish should not be too salty or too strong.
More than 6 years
Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock.
Seasoning: 4 tbsps of soy sauce, 8 tbsps of white pepper wine 1/,3 tbsps of sugar and 2 tbsps of water.
Methods: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with white powder water and pour some hot oil.
7 Cai
Ingredients: 4 liang of dried bean curd, 4 liang of bean sprouts, carrot 1 2 strips, white radish 1 2 strips, lily 1 2 strips, green pepper12 strips, shiitake mushrooms, kelp and bamboo shoots.
Seasoning: tsp salt 1/2, tsp sesame oil and tsp sugar 1/4.
Methods: 1. Soak lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it dry, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried tofu with 1 tbsp oil, and add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill in. 3. Stir-fry bean sprouts, shredded kelp and shredded carrots. Season with a tablespoon of oil and add 1/4 teaspoons of salt and 1/8 teaspoons of sugar. 4. Pour the materials from the second step into the third step and stir, then sprinkle some sesame oil and stir well.
8 Spring seedlings are in full bloom.
Ingredients: 300 grams of bean sprouts, 6 cooked quail eggs and 60 grams of crab roe.
Seasoning: 3 teaspoons of wet starch, ginger wine and Shaoxing wine, 2 teaspoons of refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon, half a cup of soup, and 0.5 tablespoons of vegetable oil1.
Methods: 1. Soak crab roe in nearly boiling water until it is five-ripe, filter off the water, then put bean sprouts in a pot to dry the kang, add some oil, add ginger wine, pour some boiling water to fry thoroughly, pour it into a colander, and press dry the water. 2. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Put bean sprouts in a wok, mix them with wet starch, put them on a plate, and put quail eggs around the edge of the plate. 3. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Add Shao wine, add soup stock, adjust the taste with refined salt and monosodium glutamate, sprinkle with pepper, add crab roe, add oil and sesame oil, mix well and pour bean sprouts evenly.
9 quanfu tofu
Ingredients: 2 pieces of tofu, 50g of fresh mushrooms, green vegetable core 10, 30g of mushrooms, 50g of vegetable oil, 20g of soy sauce, 3g of sugar, refined salt 1g, and wet starch 10g. Methods: 1. Soak mushrooms in boiling water until they are soft, and then remove their pedicels. Leave the heart of the vegetables, trim the roots of the leaves, blanch them to green, and take a cold bath; 2. Heat the wok, slide a little oil, scoop in the clear oil and heat it. Cut tofu into 5 pieces with a knife, fry in a wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, and simmer on low heat until the soup is thick, and remove from the fire; 3. Take a big plate, use chopsticks to put the Chinese cabbage in the bottom (with the roots facing outwards), put the tofu on the Chinese cabbage, then put the mushrooms on the tofu, and finally put the fresh mushrooms in the green, yellow, black and yellow layers. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.