Production materials: Chinese cabbage, soy sauce, vinegar, salt, chicken essence, onion, ginger, garlic, starch and oil.

Production steps:

(1) Wash Chinese cabbage, cut into 2.5cm long rhombic slices, and slice onion, ginger and garlic.

(2) Put the onion, ginger and garlic into a small bowl, add 20g of soy sauce, vinegar, salt, monosodium glutamate, starch and water, and stir well.

(3) Heat the wok, add the base oil, heat the wok, stir-fry the cabbage, pour the prepared juice into the wok after it is cooked, and stir-fry it continuously, so that the juice is evenly hung on the surface of the cabbage.

The characteristics of this dish: sour, salty and fresh, refreshing and clearing the stomach.

No.2 Chili garlic fish (fish+garlic)

Making material: 1 fresh carp (about 500g).

Garlic 50g Zanthoxylum bungeanum 10g oyster sauce 10g refined salt, pepper, yellow wine, sugar, chicken essence and monosodium glutamate, respectively, and appropriate special garlic powder [Note] 100g salad oil 1500g (the consumption is about 75g), and 50g shredded onion and shredded coriander.

Production steps: (1) Scales and gills are removed from carp, internal organs are taken out after back surgery, and several knives are cut on both sides of the fish; After the peppers are soaked in warm water, chop them into peppers, sesame seeds and garlic paste with garlic on the chopping board. Then put the carp into the pot, add pepper and garlic, oyster sauce, refined salt, pepper, yellow wine, white sugar, chicken essence, monosodium glutamate, etc., mix well and marinate for about 1 hour.

(2) When the wok is on fire, add salad oil and heat it to 30% to 40%. Put the pickled carp into the wok, soak and fry for about 3 minutes, then touch the fish with your hands and take it out when it is slightly hard. When the oil temperature rises to 60% to 70%, take it out and fry it again until it is golden and crisp, change the knife into strips, put it in a large plate, and add shredded onion and coriander knots.

(3) Clean the pot with fire, directly add the special garlic powder to stir fry, and cover the pot on the fish.

(PS: preparation method of special garlic powder;

Ingredients: garlic 500g bread crumbs 200g cashew nuts100g curry powder 50g white sesame 50g sugar 50g refined salt 20g monosodium glutamate 5g chicken essence10g cumin powder 50g chilli powder 50g.

Method: chop garlic into small pieces, soak it in clear water, filter it, put it in a 40% to 50% hot oil pan, fry it until golden brown, and take it out; Fry the bread crumbs until crisp and fragrant; Stir-fry cashews and chop them into powder; Stir-fried white sesame seeds in the pot; Finally, all the raw materials are evenly mixed to obtain the product. )

No.3 Steamed Egg Meat Roll (Egg+Meat)

Ingredients: lean pork 1 kg, eggs 600g, vegetable oil100g, nutmeg10g, milk 250ml, refined salt 30g, pepper 5g, corn flour100g, monosodium glutamate 20g and oil paper l/4 sheets.

Production steps:

(1) Remove the fascia from the pork, cut it into small pieces, wash it, put it in a meat grinder and mince it for three times, put it in a porcelain basin, add 200 grams of eggs, 25 grams of refined salt, pepper, minced nutmeg and monosodium glutamate, stir vigorously, then add corn flour and continue to stir, and then add milk in turn to stir evenly. Make it into paste.

(2) Put a small frying pan on the fire, add 50g vegetable oil, heat it, and then pour the oil back. Rub the pork fat with a fork in a small frying pan, spread the spilled eggs into four thin omelets, and spread the omelets in pieces, not too big.

(3) Put four more egg cakes on the chopping board, dip the remaining eggs in the cakes with a brush, spread a layer on the cakes, then divide the meat into four parts, spread them on the four egg cakes, roll them into rolls, and hold both ends with your hands.

(4) Coat vegetable oil on the enamel plate, put the egg roll on it, cover it tightly with oil paper, steam it in a steamer for about 40 minutes, take it out, take off the oil paper, and pour a little vegetable oil on the egg roll to prevent it from drying. When eating, cut the egg roll into 3 cm thick slices with a saw, code it into waves or trapezoid, and serve with the surrounding red cabbage.

No.4 egg soup (egg)

There are two kinds! !

First, it's simple. Go to the supermarket to buy a small bag of Nestle corn soup. Boil the water according to the instructions, just like cooking instant noodles. Pour in the corn soup, boil the water again, beat an egg, break it and cook it.

Second, do it yourself.

Production materials: tender leaves, a little salt, a little eggs, 2-3 sticks of monosodium glutamate, a little yellow wine, a little chicken oil and a little soy sauce.

Production steps: (1) Beat the eggs into a bowl, add a little refined salt and yellow wine, and stir.

(2) When the pot is on fire, pour the clear soup, add the tender leaves and bring to a boil. Add rice wine, soy sauce, monosodium glutamate and refined salt, pour in the egg liquid, then boil it again and pour in a little chicken oil. Serve.

Three dishes and one soup are generous and decent. They are sweet and delicious.

Eat, it smells good &; ^