Ingredients: two spoonfuls of honey, eight wings, pepper, yellow wine, ginger, soy sauce and salt.

Exercise:

Step 1: Wash the chicken wings and cut one knife on each side to help improve the taste. Boil a pot of water, add two peppers, a little yellow wine and a slice of ginger. After boiling, blanch the chicken wings to remove blood foam, wash them again and dry them.

Step 2: Mix a little light soy sauce with refined salt, cooking wine, egg white, a little raw flour and chicken essence, add two spoonfuls of honey and mix well to make a marinade. Soak the chicken wings that have just been blanched in the marinade for one hour, so that the marinade is completely absorbed by the chicken wings.

Step 3: Put thin ginger slices and chopped green onion knots in the bottom of the pot, pour the oil, and fry the chicken wings with medium and small fire after medium and small fire, turning the noodles every three minutes. Because it is a small fire, it will take about ten to twenty minutes. When the chicken wings are red and bright, and it is convenient to pour out the blood-free water with chopsticks, you can put them on the plate and take them out of the pot.

Finally: wash the pot, put a little soy sauce, add honey and monosodium glutamate, thicken it slightly, pour it on the chicken wings while it is hot, and sprinkle with chopped green onion to enhance fragrance.

Lemon honey salmon steak

Ingredients: Cut a catty (600g) of salmon into four pieces, six tablespoons of honey, three tablespoons of soy sauce, one lemon juice, half a tablespoon of sesame oil, a quarter teaspoon of Chili powder and a little black pepper.

Method:

1. Mix all seasonings (except salmon) to make marinade.

Marinate for about 30 minutes, don't marinate for too long, just taste it, because lemon juice will "cook" the fish, and it will get old if it takes too long.

3. Put a little oil in the non-stick pan, fry the fish steak on one side first, slightly golden, and then fry the other side.

4. Or you can wrap the fish steak in tin foil and bake it in the oven for about 6 to 8 minutes.

5. Heat the marinade, put the fish into a heated plate to cook, fry or roast, pour a little boiled juice, and add a little cooked vegetables or lettuce.

Nuoguo ham

Ingredients: 300g of ham, 50g of lotus seeds, 50g of candied dates, 0/00g of white glutinous rice/kloc-0, 0g of raisins/kloc-0, 0g of melon seeds/kloc-0, 0g of pine nuts/kloc-0, 0g of millet in syrup15g, and 20g of sugar.

Methods: 1. Wash the top of ham sausage with warm water, put it in a pot and cook it with low fire until it is crisp (including changing water for 3 times). When it turns pale red, take it out, bone it while it is hot, cut it into squares, and arrange it neatly at the bottom of the bowl. Put candied dates and lotus seed soup on one side of ham, steam glutinous rice, add other fruit materials, sugar and oil to make eight-treasure rice, put it in a bowl, steam it thoroughly in a cage until it is crisp and rotten, turn it over and buckle it in a plate.

2, put a little water in the pot, add sugar and honey to the pot, cook until it is thick, add cooked lard and push it evenly, and pour it on the ham eight-treasure rice.

Features: Ham is crispy, gravy is sweet, glutinous rice is sweet, mellow and delicious.

Sweet potato with honey sauce

Ingredients: appropriate amount of sweet potato, 20g of honey, osmanthus sauce 15g, 250g of sugar and 20g of maltose.

Methods: 1. Cut the sweet potato into the shape of jujube pit, put it in a pot, add sugar and marinate for 2-3 hours.

2. Put the pot on fire, pour in sweet potato, honey, osmanthus sauce, sugar and water, first boil it with high fire, then simmer it with low fire until the soup is sticky, then remove it and put it on a plate.

Features: crystal clear, sweet and delicious.