Menu one

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Flavor characteristics:

The skin is thin and tender, the color is red and bright, the taste is rich and mellow, crisp and rotten but not broken, fragrant and waxy but not greasy.

Menu 2

Ingredients: pork belly 600g, 2 star anise, coriander 1.

Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 spoon.

Exercise:

1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately.

2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out.

note:

1, burning meat with wine instead of water can not only remove fishy smell, but also make the meat tender; The purpose of frying and burning is to get rid of greasy thoroughly.

2. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better.

Raw materials: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc.

Method: After the pork belly is cooked, cut it into dices, put the onion in a casserole with ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knots, cover it, boil it with strong fire, simmer it for 2 hours, then put the meat in a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.

South fried meatballs

Shandong cuisine

The characteristic color is golden red, fresh and mellow.

raw material

200g pork, 250g clear oil (the actual consumption is about 100g), cooking wine 15g, yellow sauce 15g, 2g salt, 5g monosodium glutamate, 5g sugar, 2g minced onion and ginger, sesame oil 10g, egg liquid 35g and water starch 650.

manufacturing process

Southern frying, also called frying, is one of the colorful methods in the south. (1) Cut the meat into fine powder, add egg liquid, salt, cooking wine, monosodium glutamate, soy sauce, yellow sauce, sesame oil and water starch, stir well, and squeeze into balls with even heads. (2) Heat the oil in the pot, push the meatballs into the pot and fry them, then flatten them with a spoon, fry them on one side, turn them over, and continue frying them on both sides. (3) Leave the bottom oil in the pot, add onion and ginger to saute, cook wine, add soup, soy sauce, salt, sugar and monosodium glutamate, add meatballs, turn to low heat for seasoning, then turn to high heat to thicken, turn over and pour sesame oil.

Steamed meat

Materials:

Pork belly 400g, rice 100g, 2 tablespoons of soy sauce (30ml), pepper 1/2 teaspoons (3g), pepper 1/2 teaspoons (3g), onion 1, ginger 1, cooking wine.

Exercise:

1. Heat a dry wok over medium heat, put the rice in it, stir it with a spatula, then add the pepper and stir it together. The spilled beige turns yellow and smells fragrant, then take it out to cool, and put the fried rice into a grinder to grind it into coarse powder.

2. Cut the green onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui, and wash and chop the parsley.

3. Slice the pork belly, mix it with oil, soy sauce, Jiang Shui, pepper and rice flour, and put it in a bowl.

4. Add water to the steamer and bring it to a boil. Put the bowl with raw rice flour into the steamer, put it on the drawer and steam it for 60 minutes until cooked. Take it out, turn it over and buckle it on the plate, and sprinkle with coriander for decoration.

Steamed sparerib with Hexiangfen

Raw materials:

500g ribs, spiced rice flour 100g, 4 fresh lotus leaves, lard, cooking wine, salt, soy sauce, sugar, onion, ginger and sesame oil.

working methods

1. Cut the ribs into 5cm long pieces, shred the onion, chop the ginger, wash the lotus leaves, and cut each piece into 4 small pieces.

2. Marinate the ribs with cooking wine, salt and soy sauce, add vermicelli, ginger slices, white sugar, chicken essence and spiced rice flour, mix well, put on a plate, spread lard, steam in a cage for 20 minutes and take out.

3. Take small pieces of lotus leaves, brush each piece with sesame oil, then add ribs, wrap them into squares, put them in a steamer, steam them until cooked, and take them out and put them on a plate.

Roasted pork chop with Chili sauce

Ingredients: a lotus leaf (dry), 500 grams of ribs, 200 grams of glutinous rice.

Seasoning: salt, monosodium glutamate, cooking wine, sugar, soy sauce, soy sauce and ribs sauce.

Exercise:

1. Soak the dried lotus leaves in warm water, rinse them off, and don't rub them.

2. Cut the ribs into 6 cm long sections and rinse them with clear water.

3. Add all the above seasonings to the ribs, add glutinous rice and mix well.

4. Cut the lotus leaves into small circles to make the bottom, wrap the marinated ribs with glutinous rice, put them in, wrap them, and steam them in a cage for 2.5 hours.

Chef's comment: The fragrance of lotus leaves combines the sweetness of glutinous rice and has a unique flavor. Is the ribs delicious or not?

Braised pork joint

1. raw materials: elbow meat 500g, soy sauce 15g, refined salt 10g, aniseed 1, 2 shallots, 2 slices of fresh ginger, 50g of cooking wine, a little honey, auricularia auricula, magnolia officinalis slices, monosodium glutamate and wet flour, and clear soup.

Second, the production method:

L, boil the elbow to 80%, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, fry until the bubbles on the skin are dark red, and take it out.

2. According to the size of the steaming bowl, cut the whole elbow into a circle. Cut the elbow into deep and airtight elephant-eye meat with a knife, put the skin into a steaming bowl, and add onion, ginger and fennel. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put in a steamer and steam for 2.5 hours. After coming out of the cage, pick the onions, ginger slices and aniseed and buckle them in the soup plate.

3. Put the soup pot on the fire, scoop in two spoonfuls of clear soup, pour in the steamed elbow soup, and add the slices of Magnolia officinalis, auricularia auricula, refined salt and monosodium glutamate. It tastes good, just a little water, boil it and pour it on your elbow.

Features: soft texture, deep red color, clear soup and fresh taste, and mellow flavor when dipped in Changzhi smoked vinegar.

Put less base oil in the pot, add oyster sauce, soy sauce, food coloring and elbow juice, thicken with seasoning, oil and pour it on the dry elbow. The effect is very good.

Stewed beef and mutton in casserole

Ingredients: 250g of mutton (hind legs) and 250g of beef (lean meat).

Seasoning: sesame oil 10g, soy sauce 25g, sweet noodle sauce 10g, cooking wine 5g, salt 5g, star anise 10g, onion 5g, ginger 5g and garlic 5g.

Exercise:

1. Chop beef and mutton into domino pieces with a knife and soak them in clear water;

2. Take out the beef and mutton, put it in a boiling water pot and cook it thoroughly, then take out the clear water;

3. Put the pot on the fire, add sesame oil to heat it, add onion, ginger and garlic and stir-fry until fragrant;

4. Add sweet noodle sauce and stir fry a little, then add cooking wine, soy sauce and beef and mutton slices and mix well;

5. Put it in a casserole, add water (to the extent that the meat has not been cut), bring it to a boil with high fire, and simmer it with low fire until the meat is soft and rotten.

Features: ruddy color, soft and mellow, fresh and salty.

Burst waist flower

Shandong cuisine

Features bright color, fresh and crisp.

Raw materials: fresh pork tenderloin 250g, auricularia auricula 30g, green garlic10g, soy sauce15g, cooking wine15g, onion ginger 5g, broth 50g, water starch 25g, sesame oil 2g, and clear oil 50g (the actual consumption is about 75g).

manufacturing process

(1) Cut the kidney in half, cut off the waist, cut off the ears of wheat and replace them with triangular knives. Wash onion, ginger and green garlic and cut into sections.

(2) Put shredded onion and ginger, soy sauce, cooking wine, salt, monosodium glutamate, vinegar, water starch, sesame oil and broth into a bowl to make a thick juice.

(3) blanch the kidney flower with boiling water to remove blood, and take out purified water. Heat the oil in the pot to 80% heat, fry the waist, and take out the oil control.

(4) Leave the bottom oil in the pot, pour the kidney flower, add the fungus and green garlic and stir fry, cook the sauce and stir fry quickly, and pour the sesame oil when the juice wraps the kidney flower.

Spicy hot bean curd

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry

3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Braised pork

1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.

Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.

2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color.

3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.

4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.

5. This is what it looks like.

Boiled fish with Chinese sauerkraut and Chili

1, grass carp or snakehead is generally better.

2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.

3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)

4. Cut the fish into sections.

5. Hold the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:)

6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...

7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~

8. Take an egg, pour it with both hands and pour out the egg white for later use.

9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.

10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.

1 1, cut sauerkraut and cut into sections.

12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour in the chopped sauerkraut and stir fry. .........................................................................................................................................................................

13, first add the fish head and bones, and simmer for 5-7 minutes ~ it's not good-looking, hehe!

14. Add other fish fillets and simmer for 2-3 minutes ~ If you don't like fish heads, you can omit them. ...

15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!

Pepper and salt tenderloin

Material: tenderloin? 100g, eggs? 1, starch? Proper amount

Seasoning: cooking oil? 500g (actual fuel consumption 50g), sesame oil? 1 spoon, salt and pepper? 1 spoon, monosodium glutamate? 1 spoon

working methods

1. Wash tenderloin, cut it into thick slices, and pat it loosely with a knife;

2. Beat the eggs into the tenderloin slices, add starch and mix well;

3. Boil the oil in the pot. When the oil is 60% hot, fry the tenderloin until the color is golden, pick it up, and pour the remaining oil in the pot into the basin;

4. Leave a little oil in the pot, stir-fry the fried tenderloin a few times, then add salt and pepper, monosodium glutamate, pour in sesame oil and stir well.

Chef:

Be sure to pat the tenderloin loose with a knife, so that the meat is not easy to roll up and easy to taste; Pay attention to medium fire when frying meat.

Kung Pao Chicken?

Ingredients: chicken breast? 400g fried peanuts? Fifty grams of eggs? 1 garlic? 5 petals of starch? What is the right amount of dried Chili? 10

Note: Ingredients can be made as appropriate.

Seasoning: cooking oil? Sesame oil 500g (actual consumption 50g)? 1 teaspoon soy sauce? A spoonful of cooking wine? 1 tbsp balsamic vinegar? 1 teaspoon of refined salt? 1 teaspoon sugar? 1 spoon

MSG? Small spoon

working methods

1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Sweet and Sour Spare Ribs

Material: ribs? 500 grams of leek? 1 ginger? 1 garlic? 2 petals of starch? Proper amount

Seasoning: cooking oil? 500g (actually 45g) soy sauce? 1/2 tablespoons balsamic vinegar? 1 tablespoon refined salt? 1/2 teaspoons of sugar? 1 tablespoon monosodium glutamate? 1/2 spoons

Exercise:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, 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 simmer 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.

Features: ruddy color, sweet and sour and mellow.

A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.

Braised pork balls

Ingredients: half a catty of pork on the front leg, chopped. Tender lotus root segment. An egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons soy sauce. One tablespoon of dry starch, another tablespoon of starch and the right amount of water are mixed to make a thick juice. Appropriate amount of salt and monosodium glutamate

Practice: 1. Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste.

2. Pour the egg paste into the meat stuffing and lotus root starch, add appropriate amount of salt and two spoonfuls of soy sauce, and stir clockwise.

3. Knead the meat into a flat ball.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and put it on a plate for later use.

6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. After the meatballs are cooked, take them out and put them on a plate for use.

8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.

9. Take the cabbage out and put it in the meatball plate, thicken it in the pot and pour it into the plate.

Fried shredded pork with sweet and sour sauce

The main ingredient of this fish-flavored shredded pork is pork. It is necessary to choose 30% fat and 70% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor. The raw materials are pork (about 200 grams), water-soaked magnolia slices, fungus, pickled pepper, ginger, garlic and so on. Seasoning: salt, vinegar, sugar, etc.

When making, pork, magnolia slices and auricularia are shredded, marinated in a bowl with seasoning, then added with seasoning and broth to make sauce, then shredded pork is put in an oil pan to stir fry, and ginger, garlic and pickled pepper are added to stir fry the fish flavor, then magnolia slices and auricularia slices are added to stir fry and the sauce is cooked.

Exercise 1

Ingredients: 200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia officinalis tablets.

Seasoning: pickled pepper 40g, soy sauce 10g, sugar and minced garlic, chopped green onion and cooking wine 15g, vinegar 8g, refined salt 3g, monosodium glutamate 1g, starch 50g, oil 125g and clear soup 50g.

Exercise:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch, and broth into a bowl and make a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.

Sweet and sour pork chop

Cooking time: 40 minutes

Materials:

500g pork chop, 2 tablespoons rice vinegar (30ml), soy sauce 1 tablespoon (1 5ml), shallot 1 teaspoon (5g), salt12 teaspoons (3g), and onion1segment.

Exercise:

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, and when it is 50% hot (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, 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.

The sticker is: 1. You can also add a spoonful of tomato sauce according to your preference, and the color will be more rosy.

It's best to buy chopped ribs in the supermarket or let the butcher process them for you.

Winter melon meatball soup

Cooking time: 15 minutes

Materials:

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 (10g).

Exercise:

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

Braised chicken with mushrooms

Preparation time: 30 minutes

Cooking time: 40 minutes

Materials:

1 tender chicken (1000g), 50g dried Lentinus edodes, 25g watercress, 1 teaspoon pepper (5g), 1 teaspoon refined salt (5g), 50g ginger, 10g scallion, 1 0g scallion.

Exercise:

1. Soak dried mushrooms in warm water for more than 30 minutes, and then wash them after they are fully developed.

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.

4.6. Cover and stew until cooked in July, then add mushrooms and cook for about 15 minutes. When taking out, add onions and chicken essence.

Asparagus roll

Ingredients: asparagus, tenderloin, eggs, flour.

Seasoning: salt, cooking wine, salt and pepper.

Exercise:

1. Wash, peel and cut asparagus into small pieces (preferably according to the size of meat slices).

2. Wash the tenderloin, cut it into large pieces, pat it with the back of a knife, then put it on a plate, add salt, marinate it with cooking wine for a while, and roll the marinated meat slices and asparagus together to make a roll.

3. Break up the eggs, add proper amount of flour, water and salt to make a paste, evenly wrap the rolled meat rolls in the batter, then fry them in a pot, take them out and set them slightly, and then put them on a plate. Sprinkle salt and pepper evenly on the meat roll and you can eat it.

Fish head tofu soup

Preparation time: 10 minute

Cooking time: 30 minutes

Materials:

2 boxes of tender tofu, fresh silver carp head 1(600g), 75g of winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion, and sugar 1/2 teaspoons (2 teaspoons).

Exercise:

1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.

2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice.

3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire.

4. After boiling, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots. Cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and skim off the white pepper and parsley.

Spicy smoked fish

Preparation time: 20 minutes

Cooking time: 40 minutes

Materials:

Grass carp 1 (700g), pepper 1/2 teaspoons (3g), 2 teaspoons of balsamic vinegar (1 0ml), 2 slices of ginger, 2 slices of onion, Jiang Mo1teaspoon (5g) and spiced powder1.

Exercise:

1. Wash grass carp, cut it from the back of the fish with a sharp knife, pick out two clean fish fillets, clean them, put the skin of the fish fillets face down on the chopping block, and cut them into thin slices with a thickness of about 0.5 cm.

2. Put the fish fillets in a bowl, add ginger slices, onion slices and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute.

3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 glass of water and boil for 5min, then put it in a bowl and let it cool.

4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil.

5. Heat the oil in the pan again, fry the fish fillets in the oil pan, take them out with a colander or a strainer, put them in a seasoning bowl immediately while they are hot, and leave them for 15 minutes or more to eat.

Sauté ed pumpkin with salted egg yolk

Preparation time: 20 minutes

Cooking time: 10 minute

Materials:

1 pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tbsp yellow rice wine (15ml), 1/2 tsp salt (3g), a little chives, 1 tbsp oil (/kloc

Exercise:

1. Put salted duck egg yolk and yellow rice wine in a small bowl, steam in a steamer for 8 minutes, take it out while it is hot and crush it with a small spoon to form 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.

Korean white cook the meat

It is characterized by rotten meat, fat but not greasy, and mellow taste, which is most suitable for rolling lotus leaf cakes or sesame cakes.

Ingredients: boneless pork belly, soy sauce, garlic paste, pickled leek flower, soy sauce tofu juice, Chili oil.

manufacturing process

Cut the boneless pork into three or four strips, then cut them into long strips, scrape them clean, put the meat in a pot with the skin facing upwards, pour in clean water, cover the pot, bring it to a boil with strong fire, then turn the fire down for 2 hours, put them in with chopsticks, take them out to cool, peel them, cut them into thin slices, and arrange them neatly on a plate; Put soy sauce, mashed garlic, chives, bean paste and Chili oil together in a small bowl and eat them with sliced meat.

Heisanduo

Preparation time: 10 minute

Cooking time: 3 hours

Materials:

Pork stuffing 100g, kohlrabi 50g, red and green peppers each, 2 teaspoons of sesame oil (10ml), cooking wine 1 teaspoon (5g), soy sauce 1 teaspoon (5ml), chicken essence 1 teaspoon (5ml).

Exercise:

1. Chop the kohlrabi, remove seeds and pedicels from the red and green peppers, and cut into pieces.

2. Heat the wok over medium heat, pour in the oil, add the pork stuffing when the oil temperature rises, spread it out with a spatula and stir fry for 5 minutes. When the water in the meat stuffing is completely dry and the minced meat turns golden, add soy sauce and cooking wine and stir fry until it is fragrant.

3. Add diced pepper and diced rose pickles to the fried minced meat, fry for another 5 minutes on high fire, add chicken essence and sesame oil, and stir well.

Spicy minced meat vermicelli

Preparation time: 10 minute

Cooking time: 10 minute

Materials:

200g of vermicelli, 50g of pork stuffing, garlic 1 spoon (1 5g), 3 tablespoons of stock (45ml), bean paste1spoon (15g), sesame oil 1/2 teaspoons (.

Exercise:

1. Pour half a pot of water into the pot, heat it, add shredded pork and blanch it for 2 minutes until the color turns white and swells, then take it out and drain it.

2. Heat the oil in the pan, add the garlic, chopped green onion and Jiang Mo and stir-fry for a while. Add the pork stuffing to disperse after the fragrance.

3. The ingredients in the hot pot are drenched with broth (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add vermicelli and cook until the soup is dry.

Beef seasoned with soy sauce

Preparation time: 10 minute

Cooking time: 3 hours

Materials:

Beef tendon 1 piece (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 small piece and soy sauce/kloc-0.

Exercise:

1. Wash the dirt on the surface of beef tenderloin with running water, and put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood inside will be removed. Take out the meat and drain it.

2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.

3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.

4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.

Fried beef steak with black pepper

Ingredients: beef, garlic, ginger, onion, egg, salt, monosodium glutamate, black pepper, corn starch, soy sauce, cooking wine, tomato sauce!

Cooking steak is probably divided into two parts!

First, the production of steak cake.

Second, the production of black pepper sauce!

First of all, choose beef tenderloin, or about 300 grams of ordinary beef (more or less depending on your appetite) and cut it into palm-sized slices! After cutting, loosen it with a hammer (if there is nothing special, use a hammer with a rolling pin! )

Then put it on a plate and dice garlic, ginger and onion! A little more. I will use it when I make black pepper sauce in the future! Mix these things with freshly cut beef, add a small amount of salt, pepper, monosodium glutamate, cooking wine, soy sauce, cornmeal and an egg, grab them evenly by hand, season them and marinate them aside. It takes ten minutes!

Add the raw flour in ten minutes and put it away for five minutes! Want that dry effect! But raw flour must not be too much, because it will affect the meat quality of beef!

Ok, the steak cake can be fried! Put some oil, preferably butter, if not, use salad oil! Put the marinated beef slices into the pot and fry them. It is in this step to master the raw and cooked degree!

Beef is cooked quickly. Generally, after cooking, both sides change color and mature in four or five. If it is 150 degrees, it will be cooked in about five minutes. According to this prompt, beginners can find the feeling ~

When frying steak, it is best to turn the noodles every 20 seconds to half a minute, so that both sides are evenly heated and taste good. Generally do not cook medium-rare steak, because the more beef is cooked, the thicker it is, and there is no point in mixing it with Chili sauce. Westerners like to eat medium rare, and you can see bloodshot when cutting beef. I fry it four or five times at a time, and I suggest you eat it six or seven times! Because it suits the taste of China people!

All right! You can load the disk and prepare for the second step of the program!

Second, stir-fry minced garlic, Jiang Mo and chopped green onion with a little oil. Be careful not to burn too much. After the oil is spicy, stir-fry it with a small fire! Then add tomato sauce (there seems to be a special black pepper sauce in western food, but most people don't prepare it, so I use tomato sauce and a lot of black pepper instead! But be careful not to add too much ketchup and let it take away black pepper and meat.

Don't forget that the pan is still frying now, don't be distracted! Let's go on, stir the things in the pot, add water, more water, because we need to add raw flour to thicken it! Add cooking wine, salt and monosodium glutamate while collecting the soup, and finally add black pepper, and then add more black pepper (you can taste the soup at this time) until you feel the rich black pepper flavor!

Well, you can combine the results of the two steps and pour the soup on the prepared steak cake!