A year has passed,

There are only a few days before New Year's Eve.

There will be a New Year's Eve dinner when the whole family gets together.

What to eat on New Year's Eve?

It can be said that every family has a difficult experience.

today，

Lao Baojun recommended 28 meat dishes and 28 vegetarian dishes to everyone.

Customs may vary from place to place,

Take what you need ~

Huncai 28 Dao

1, braised pork with plum vegetables

Composition:

Pork belly, plum vegetables, ginger slices, chives, star anise, dried peppers, salt, soy sauce, honey, spiced powder, soy sauce, cooking wine.

Exercise:

1. Wash the dried plums and soak them in clear water overnight (if cooked at night, soak them in the morning).

2. Wash and soak the pork belly for half an hour, then blanch it, mix it with soy sauce and honey 1: 2, brush it on the meat, and marinate it for 10 minute. Take out the water and fry in a hot oil pan until both sides are golden.

3. Stir-fry shallots, ginger, star anise and dried peppers with the remaining oil, pour in dried plums, add salt, spiced powder, soy sauce and cooking wine, stir well, and collect the dried juice on low heat for later use.

4. Slice pork belly, put it in a bowl, spread dried plums, and steam it in a pot for 2 hours (it will save time if there is a pressure cooker).

5. Filter out the soup for later use, pour the meat of plum vegetables upside down on the plate, thicken the remaining soup, add some monosodium glutamate to taste and pour it on the meat.

2, fermented bean curd braised trotters

Composition:

Trotters, fermented bean curd, oil, salt, fermented bean curd, crystal sugar, ginger, onion, star anise, soy sauce, cooking wine, chicken essence.

Exercise:

1. Blanch the pig's trotters, take them out, rinse and control the moisture, crush the tofu, and mix them with fermented milk, soy sauce, soy sauce and cooking wine to make juice.

2. Stir-fry the trotters in a hot oil pan until they are slightly yellow, add ginger slices, star anise and three shallots, stir-fry until fragrant, and pour in the mixed juice to stir well.

3. After the pot is boiled, add rock sugar and onion knots, add water to the pig's trotters, boil on high fire, simmer for 60 minutes, and finally collect the juice on high fire and put some chicken essence to eat.

3. Boiled pork slices

Composition:

Pork, red pepper, chopped green onion, bean paste, minced garlic, Chinese cabbage, salt, monosodium glutamate, soybean oil, aniseed.

Exercise:

1, pork is washed and diced, and cabbage leaves are washed.

2. Stir-fry red peppers in a hot oil pan, add water, sliced meat, aniseed and bean paste, cook for about 8 minutes, then add Chinese cabbage and cook for another 5 minutes.

3. Finally, add salt and monosodium glutamate, sprinkle with chopped green onion and minced garlic, and you can go out.

4, saute spicy chicken

Composition:

Chicken, green pepper, potato, red pepper, oil, sugar, soy sauce, cooking wine, pepper, ginger, onion, garlic, dried pepper, Pixian watercress.

Exercise:

1, potatoes are peeled, washed and cut into pieces, green peppers are washed and cut into hob pieces, chicken is washed and cut into pieces, and chicken is marinated with onion, ginger slices and cooking wine to remove fishy smell.

2. Stir-fry garlic, dried pepper, pepper, ginger slices and onion in a hot oil pan, add bean paste and stir-fry red oil, and then add chicken.

3. Add soy sauce, soy sauce, sugar and salt. After the chicken is cooked and colored, stir-fry the potatoes, pour in boiling water, simmer the chicken and potatoes over medium heat, and collect the juice.

4. when the soup is almost collected, pour in the green pepper and fry it. Cook the noodles in another pot, and then put them on a plate.

5. Mapo tofu

Composition:

Tofu, pork, oil, soy sauce, sugar, Pixian bean paste, lobster sauce, salt, water starch, onion, pepper and ginger.

Exercise:

1. Wash and chop pork, cut tofu into pieces, soak in light salt water 10 minute, take out and control the moisture, chop onion and ginger, and chop Pixian bean paste.

2. Stir-fry shallots and ginger in a hot oil pan, pour minced meat, stir-fry to change color, add Pixian bean paste and lobster sauce, stir-fry, add tofu, clear water, soy sauce and white sugar, add pepper powder five minutes later, thicken, and turn off the heat after the soup is thick.

6.beer duck

Composition:

Duck, beer, onion, ginger, garlic, dried pepper, cinnamon, star anise, salt, soy sauce, chicken essence, crystal sugar.

Exercise:

1. Wash the duck, cut into pieces, and blanch it with hot water to remove blood.

2. Pour the duck pieces into the hot oil pan, stir-fry until slightly yellow, then add the onion, ginger, garlic, star anise and cinnamon, and stir-fry until fragrant.

3, pour in soy sauce, soy sauce, bring out the basic color, add beer and water, just drown the ingredients, add rock sugar, simmer for 40 minutes after the fire is boiled, and finally collect the juice, and the soup will wrap the duck.

7.stewed beef brisket with tomatoes

Composition:

Beef brisket, tomato, oil, salt, cinnamon, aniseed, cooking wine, soy sauce.

Exercise:

1. Wash the sirloin and soak it in clear water 1 hour, and completely remove the blood. After washing the tomatoes, gently cross them with a knife, peel them with hot water and cut into pieces. After the brisket is soaked, cut it into large pieces.

2. Stir-fry shallots, ginger and garlic in a hot oil pan, add aniseed, pepper and cinnamon, and stir-fry. Add tomatoes, stir fry, add clear water, skim the froth after boiling, add soy sauce, cooking wine and salt, stir well, turn off the fire, cover and stew for 30 minutes before serving.

8. Dongpo meat

Composition:

Pork belly, onion, ginger, yellow wine, soy sauce, soy sauce, rock sugar.

Exercise:

1. Wash pork belly, put it in a cold water pot, cook it, take it out and put it on a plate.

2. Slice the onion and ginger into the casserole first, then add the pork belly, yellow wine, soy sauce and soy sauce, add the rock sugar after the fire is boiled, and simmer for 90 minutes after the rock sugar is completely melted.

3. Finally, put the pork belly stew soup in a bowl and steam it in a steamer for about 30 minutes.

9. Sliced meat

Composition:

200g pig hind legs, 2 green peppers, 2 garlic slices, a little onion, a little salt, cooking wine 1 tablespoon, soy sauce 2 tablespoons, vinegar 1 tablespoon, a little white pepper, a little water starch, and eggs 1.

Exercise:

1. Peel pork, cut into strips with a length of 3-4cm and a width of 1.5cm, and marinate with eggs, white pepper, salt, water starch and cooking wine 10 minute.

2. The oil temperature is about 50% hot, put them into the meat segments one by one and fry them at low temperature. When the oil temperature rises to 80%, fry until both sides are golden.

3. 2 tablespoons of crude oil, 1 tablespoon of vinegar, a small amount of salt, a small amount of white pepper, and water starch and half a bowl of water.

4. Pour a little oil into the pot, add chopped leek and minced garlic and stir fry. Add green pepper and stir-fry several times.

5. Pour in the sauce and stir fry until it is thick, then add the fried meat and stir fry.

10, braised prawns

Composition:

500g of shrimp, river shrimp 150g, 3g of salt, 3g of soy sauce 10g, 3g of vinegar, half of onion, 0g of ginger 1, 30g of yellow rice wine, 30g of sugar, 3g of white pepper and 2 liang of vegetable oil.

Exercise:

1. Wash the prawns with water several times, then remove the whiskers, and cut off the prawn gun at the head with scissors. At the same time, a small hole was opened on the shrimp head. Take out the sandbag in the shrimp head with a small clip, finally cut the shrimp back with scissors, pick out the shrimp glands, put them in a dish to dry the surface moisture, and cut the onion and ginger into filaments for later use.

2. Pour about 20% vegetable oil into the pot, put the shrimps into the river at 70% heat, and turn to medium and low heat for 10 minutes. When the shrimp butter turns red, separate the oil for later use.

3. Put crispy shrimp on oiled paper or napkin to absorb oil, and mix it with a little salt to be a snack. Pour the cooked shrimp oil into the pot, heat it to about 70%, and turn to medium heat. Stir-fry the ginger for five seconds first.

4. Then stir-fry prawns and turn red on both sides. Stir-fry shredded onion for about 15 seconds, giving off fragrance. Add rice wine and soy sauce to stir-fry until fragrant, then add some hot water, add a little sugar, salt and pepper, stir well, and add a few drops of vinegar to refresh and remove fishy smell.

5, cover the lid for two minutes on medium fire, and finally collect the juice on high fire.

1 1, sweet and sour pork ribs

Composition:

500g of ribs, chives 1 root, ginger 1 root, 2 cloves of garlic, appropriate amount of starch, 50g of cooking oil, 0/2 tablespoons of soy sauce 1 tablespoon of balsamic vinegar 1 2 tablespoons of refined salt, and 0/2 tablespoons of sugar/kloc-0.

Exercise:

1, wash the ribs and cut into small pieces, wash the ginger and garlic and slice the sweet and sour ribs.

2. Wash the shallots, cut into pieces, put oil in the pot, and when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil.

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with ribs, pour in warm water without ribs, boil over high fire and stew for 30 minutes.

4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

12, steamed turbot

Composition:

Duobao fish, water 150ml, ginger 20g, garlic 20g, onion 20g, red pepper 20g, sugar 20g, balsamic vinegar 10g, peanut oil 10g, soy sauce 10g, salt 5g and appropriate amount of red pepper.

Exercise:

1. Wash the fish treated by the fishmonger with clear water, and draw several lines on both sides to facilitate the fish to taste.

2. Wrap the fish with salt, cooking wine, soy sauce and balsamic vinegar, then pour off the excess seasoning, cover it with plastic wrap and put it in the microwave oven 10 minute, because it is just enough for the oblique diameter of the microwave oven. If it is the kind of microwave oven that needs to be turned, choose a smaller fish.

3. Prepare 150ml water, 20g ginger, 20g garlic, 20g onion, 20g red pepper, 20g sugar, 10g balsamic vinegar, 10g peanut oil, 10g soy sauce and 5g salt and mix them evenly.

4./kloc-Take out the fish after 0/0 minutes, and put the prepared soup in the microwave oven for 3 minutes; Finally, pour the boiling soup on the fish, and a fresh steamed turbot is ready!

13, fish with Chinese sauerkraut

Composition:

Freshwater fish 1, sauerkraut 1, pickled pepper 6, garlic 3, ginger 1, star anise 1, pepper 1, dried pepper 10, coriander 1, and pickled fish materials:.

Exercise:

1. Put the fish flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

4. Pour a little more oil into the pan than cooking, stir-fry until it is 70% hot, then add 1.5% pepper and dried pepper into the pan, then add star anise, garlic, ginger and pickled pepper, and stir-fry with the cut sauerkraut.

5. After the sauerkraut is sauteed, add clear water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole.

7. Clean the pot, then pour a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put two coriander.

14, sauce elbow

Composition:

Pig elbow 1000g, cinnamon 2.5g, star anise 6g, pepper 6g, ginger 4g, Shaoxing wine 5g, crude salt 40g, sugar color 10g.

Exercise:

1. Wash pig's elbow for many times, put it in a pot, and add star anise, cinnamon, pepper, ginger, salt, Shaoxing wine and sugar. Increase the fire and cook until the pork elbow is oily; Take it out and clean it again.

2. Skim the broth in the pot, remove impurities and filter it clean.

3. Add pig's elbow again and bring to a boil. Turn to medium heat for about 4 hours, then turn to low heat for about 1 hour. When the soup in the pot thickens, take it out to cool.

4, sauce elbow can be replaced by a knife and then loaded, or the whole table.

15, sauce beef

Composition:

Beef tendon 1000g, tea 2 tsps, star anise 2, cinnamon 5g, soy sauce 1 tsp, sugar 1 tsp, white wine, fragrant leaves, pepper, onion 25g and ginger 25g.

Exercise:

1. Soak beef tendon in clear water for several hours, and change the water several times until the water becomes clear and no blood oozes.

2. Add fennel, tea, cinnamon, fragrant leaves, pepper and other spices and seal with thread. Add water to the pot, add half a cup of white wine to the water, and add beef.

3. Cook the beef over high fire until the color turns white and the volume shrinks. Then take out the beef and rinse it with cold water for use.

4. Put the beef into the rice cooker and add the sliced onion and ginger. Pour in a spoonful of white wine and other seasonings, and finally put the sewn bag in.

5. Add a proper amount of boiling water to the pot, cover the pot cover, press the valve, set the time (40 minutes), and take out the slices after cooling.

16, sweet and sour hairtail

Composition:

Hairtail 500g, onion 5g, ginger 5g, garlic 5g, soy sauce 6g, vinegar 6g, cooking wine 10g, sugar 10g, salt 4g, chicken essence 2g and fresh soup 40g.

Exercise:

1. Divide hairtail into 5cm sections and marinate with salt.

2. Absorb the surface moisture of hairtail with kitchen paper and stick some flour on it.

3. Heat the oil in the pan, fry the fish below, take out the pan when both sides are golden, and drain the oil for later use.

4. Leave the bottom oil in the pot, stir fry the onion, ginger slices and garlic, and add the fried hairtail.

5, cooking wine, vinegar, soy sauce, add a little fresh soup, add sugar, chicken essence, stir well and taste.

17, steamed scallops with garlic vermicelli

Composition:

Four garlic, a handful of vermicelli, appropriate amount of onion, appropriate amount of sweet pepper, a little ginger, 500g of scallop, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of oyster sauce and appropriate amount of monosodium glutamate.

Exercise:

1, scallop cut open and washed, leaving only half shell. Then cut off the shell meat, put it in a bowl, add water, gently stir it clockwise with chopsticks, and wash the sediment with water twice. After washing, marinate in salt, soy sauce and oyster sauce for half an hour.

2. Scald the vermicelli with boiling water, cut it into sections and spread it at the bottom of the shell.

3. Dice garlic. Heat oil in the pot, stir fry, turn off the heat, mix with the other half of garlic, and add salt, soy sauce, oyster sauce, monosodium glutamate and white pepper.

4. Spread vermicelli, add marinated shellfish, add seasoned garlic paste, and add diced sweet pepper to serve.

5. Drain the water in the steamer. After the fire boils, put the scallops in the plate and steam for 5 minutes. Then burn the oil in a wok until it smokes and pour it on the scallops.

18, stir-fried mutton with onion

Composition:

200g leg of lamb, 200g onion, garlic 1 petal, a little pepper powder, 20g yellow wine, 50g soy sauce, a little salt, a little vinegar, a little crude oil and 50g sesame oil.

Exercise:

1, the leg of lamb is crossed and deboned, and cut into large pieces.

2. Beijing onions are cut into rotary knives and will become one piece after frying.

3. Put the scallion, raw oil (or lard), soy sauce, salt, wine, pepper powder and leg of lamb into a bowl, mix and marinate for a while.

4. Use raw oil, sesame oil and garlic (broken) in the wok. When heated to high temperature, pour the whole bowl of pickled lamb leg slices, green onions and other materials, and the fire will explode quickly, and then add a little sesame oil and vinegar to serve.

19, salt and pepper ribs

Composition:

Pork ribs 500g, egg 1 piece, red pepper and green pepper 1 piece /4 onion, onion 1 piece, 2 slices of ginger, appropriate starch, appropriate salt and pepper, appropriate sugar, appropriate soy sauce and appropriate cooking wine.

Exercise:

1, chop the ribs, chop the green peppers and mince the onions.

2. Marinate the ribs with onion ginger, salt, sugar, soy sauce and cooking wine for one hour.

3. Stir the eggs and starch into a paste, wrap the ribs in the egg paste, fry them in 50% hot oil, and drain the oil.

4. Add appropriate amount of pepper and onion and stir fry, then add ribs and stir fry evenly.

20. tripe with bibimbap and pepper

Raw materials:

250g tripe, 5 or 6 millet peppers, shallots, ginger, garlic, Chili oil, soy sauce, vinegar, monosodium glutamate, sugar, and chopped peanuts (that is, peeled and crushed peanuts).

Exercise:

1. Blanch the tripe in a boiling pot, scoop it up and cool it a little, then cut it into thin slices.

2. Chop the millet pepper; Chop onion and chopped green onion; Ginger and garlic are cut into rice grains.

3. Put the cut tripe into the dish, adjust the flavor of the seasoning and pour it on it. Sprinkle chopped green onion and peanuts on it, and put millet pepper on one side of the plate. Choose how much to mix according to your own spicy degree when eating.

2 1, shredded pork with fish flavor

Materials:

Tenderloin, shredded green bamboo shoots, shredded black fungus, starch, salt, sugar, minced garlic, onion, soy sauce and vinegar.

Exercise:

1. Shred green bamboo shoots and auricularia, and chop tenderloin and garlic.

2. Put minced meat into starch and cooking wine and marinate for 10 minute.

3. Pour starch, sugar, soy sauce, salt, vinegar and water into a small bowl to make fish-flavored sauce.

4. Pour the right amount of cooking oil into the pot. When the oil is hot, add the bean paste and minced garlic and stir-fry until fragrant.

5. Put minced meat, fungus and shredded green bamboo shoots into a pot and stir fry evenly.

6. Pour the fish-flavored juice into the pot, stir well and serve.

Tips:

1. Shredded pork must be starched first, so it will taste fresh and tender. The reason for choosing tenderloin is that tenderloin is spicy. Before cutting meat, you can put it in the refrigerator for a while, which makes it easier to cut.

2. Soak the dried fungus with some dry starch after soaking, which can help remove the dirty substances on the fungus. It is advisable to soak the hair in warm water before cooking, and the part that is still tight after soaking is not suitable for eating.

22, dried bamboo shoots old duck pot

Main ingredients:

Old duck 1 bird (about 1500g), ham 300g, dried bamboo shoots 650g, raw chicken feet 100g, and fresh zongzi leaves 200g.

Seasoning:

30g onion ginger, 3000g soup, 50g Shaoxing wine, salt and monosodium glutamate 15g, 20g chicken powder, and sugar 15g.

Exercise:

1. Select old ducks, unhairing them after slaughter, taking out internal organs from the abdomen, cleaning them, and blanching them in boiling water 15 minutes;

2. Wash the chicken feet, cut off the toenails with scissors, then marinate them with 20g Shaoxing wine, 8g salt and 8g monosodium glutamate for 30min, then add10g onion and 750g chicken essence, add the soup, boil them with high fire, stew them with low fire for 30min, and take them out.

3. Cut the ham into 0.3 cm thick slices for later use; Soak dried bamboo shoots in warm water at 50℃ for 30 minutes, and take them out for later use.

4. Take a 1 casserole and add the remaining shallots, ginger, fresh zongzi leaves, ham slices, chicken feet and the remaining soup. After the fire boils, put the old duck into a small fire for 3 hours.

5. Then add the soaked bamboo shoots, add the remaining salt, monosodium glutamate, 30 grams of Shaoxing wine, chicken powder and sugar, and stew for 30 to 40 minutes.

23. Four happy parties

Raw materials:

Pig forelegs 250g (chopped), tender lotus root 1 node (or water chestnut 50g), eggs 1 piece.

Accessories:

8 Chinese cabbages, 1 ginger, 3 shallots.

Seasoning:

3 tbsps of soy sauce, dry starch 1 tbsps (and 1 tbsps added with water to make a thick juice), salt and monosodium glutamate.

Exercise:

1, water chestnut, ginger and onion are washed, peeled and chopped; Wash the cabbage, put it in boiling water and pick it up for later use;

2. Chop the pork into a bowl, beat the egg liquid, add the onion, water chestnut, Jiang Mo, salt and soy sauce, stir it clockwise until it becomes thick, and knead it into meatballs by hand;

3. Put the meatballs in a hot oil pan, fry until the appearance is golden yellow, take them out, and drain the oil for later use;

4. Remove the oil from the pan, add meatballs, add broth or water, soy sauce, ginger and onion, bring to a boil, and then simmer on low heat for more than 1 hour. When cooked, take out the meatballs and put them on a plate for later use;

5, thicken the pot, pour into the plate and sprinkle with chopped green onion, then serve.

24. Tear the chicken with pepper by hand

Composition:

1 chicken, 1 spoon of pepper noodles (pepper is stir-fried and rolled into noodles), pepper oil (1 spoon of pepper is soaked in the same amount of warm water and then fried in 90% hot oil), 2 onions, garlic, dried peppers, 1 small bowl of chicken soup, salt, soup and soy sauce.

Side dishes:

Onion 1, pepper 1, coriander 1.

Exercise:

1. Wash the chicken, add onion, ginger, garlic and enough water to cook it ~ ~, take it out and cool it for later use.

2. Chop garlic and onion, put all seasonings into chicken soup and stir well to make pepper and sesame sauce.

2. Tear the chicken into pieces, shred the onion and pepper, and cut the parsley into small pieces.

3. Put the side dishes into the chicken and stir well.

4. Pour in the sauce and mix well!

Tips:

The most important thing in pepper chicken seasoning is the production of pepper oil. Because the oil temperature is not easy to master, peppers are easy to fry, but high-temperature frying after soaking peppers will not paste, and it will fully bring out the hemp taste of peppers. It is recommended to make pepper oil a few hours in advance, which will have a stronger taste.

25. Roasted chicken with chestnuts

Raw materials:

Chestnut (fresh) 1 10g, chicken leg 500g, onion 10g, ginger 5g, starch (corn) 4g, oyster sauce 10g, white wine 5g, sugar 3g and pepper 3g.

Exercise:

1. Soak chestnuts in clear water 1 hour, remove the coarse film from the seam with a toothpick, wash and put in a big bowl. Put it into the rice cooker, add 2 cups of water to the outer pot, and take it out when the switch jumps.

2. Cut the chicken leg into small pieces, blanch it in cold water, pour off the water, and remove the chicken leg to wash away the foam.

3. Add water to the starch bowl to make wet starch.

4. Stir-fry shallots and ginger in 2 tbsp oil, add 3 tbsp chicken nuggets and seasoning oyster sauce, 1 tbsp wine, 1 tbsp sugar, a little pepper and 3 cups of water to boil, then add chestnuts and simmer for 20 minutes.

5. When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve them out.

26. Ants climb trees

Raw materials:

1 sweet potato vermicelli, 100g minced meat, 1 tablespoon Pixian watercress, 3 slices of ginger, 1 tablespoon minced garlic, 1 tablespoon chopped green onion, 4 tablespoons broth (about 50ml),/kloc-0.

Exercise:

1. Soak the vermicelli in hot water (15 minutes or so), then cut it short with scissors for a few times and drain it for later use.

2. Pour a proper amount of cooking oil into the wok and heat it. When the oil is hot, add pepper, pepper, minced garlic and Jiang Mo to make it fragrant, then add minced meat and stir-fry until it changes color.

3. After the minced meat changes color, push it aside and the pot is slightly tilted. Add watercress to the oily side, stir-fry a few times, then mix well, and then pour in broth (bone soup or clear chicken soup).

4. After pouring the broth, add the soft vermicelli and stir-fry until the soup is dry. Finally, add soy sauce, sprinkle with pepper powder, monosodium glutamate and chopped green onion and mix well.

27. Lotus root ribs soup

Raw materials:

Fresh ribs, lotus root, salt, onion, ginger, dried tangerine peel and pepper.

Exercise:

1. Wash the ribs, put them in cold water, cook for about five minutes, blanch them, and then wash them for later use.

2. Peel the lotus root, cut it into two sections, cut it into hob blocks, water it, and remove the starch for later use.

3, ribs, lotus root pieces, put in a big casserole, then add onions, ginger, dried tangerine peel, pepper and so on. Put enough water at a time (don't add water in the middle), cover the lid and bring to a boil over high heat, being careful not to overcook it.

4. After the water is boiled, keep the medium-high fire and cook for about 30-40 minutes. Then change to medium-high fire and stew for about 1- 1.5 hours. The soup is good, with proper salt, without chicken essence. This soup is already delicious.

28, tofu skin spring rolls

Raw materials:

Ingredients: 500g of oil skin, 0/00g of winter bamboo shoots, 0/00g of shrimp, 750g of shepherd's purse and 0/50g of lean pork. 50g of wheat flour, 0/00g of sesame oil/kloc-,3g of monosodium glutamate, 5g of salt and 0g of ginger/kloc-.

Exercise:

1, tofu skin (oil skin) is cut into six small pieces, totaling 30 pieces;

2. Wash the winter bamboo shoots and pork and cut them into filaments;

3. Wash the shepherd's purse, put it in a boiling pot and scald it slightly, then take it out, drain it and chop it up;

4. Put the flour into a bowl and add water to make wet slurry;

5. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, shepherd's purse, shrimps, monosodium glutamate, refined salt and ginger, cook for 3 minutes, and then take the pan to make stuffing;

6. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (a total of 30 spring rolls);

7. Place the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried one by one in the wok until golden brown, they can be taken out and eaten.