Braised corn with quail
Take 3 quails, corn kernels 150g, pine nuts 50g, cooked pork fat 50g, egg white 1, appropriate amount of yellow wine, refined salt, monosodium glutamate, sesame oil, pepper, chicken soup, starch, lard and refined vegetable oil.
Firstly, the quail is slaughtered, unhairing, eviscerating and washed; Cut quail meat and pork into corn kernels, put them in a bowl, add egg white, monosodium glutamate, yellow wine and starch, and mix well; Cook pine nuts in boiling water, drain, put oil in the pot, heat to 50%, fry pine nuts in the pot until golden brown, and take out; Pour out the corn kernels, drain the water, and add chicken soup, monosodium glutamate, refined salt, sesame oil, pepper and wet starch to make a sauce for later use; Heat the wok, put the oil in, heat it to 40%, add quail and pork, dice with a spoon, soak for 2 minutes, and take out and drain the oil; Put the corn kernels into the pot, quail and pork into the pot, cook the yellow wine, pour in the prepared sauce soup, boil it, add lard, push it evenly, and sprinkle with pine nuts. This product is characterized by bright color and delicious taste, nourishing five internal organs, strengthening yang and tonifying kidney.
Yang-strengthening formula
Braised leek with fresh shrimp.
Take 250g of fresh shrimp, 0/00g of fresh leek/kloc-,refined vegetable oil, yellow wine, soy sauce, shredded ginger and vinegar.
Clean fresh shrimps, shell and taking shrimps; Picking leek, washing, and cutting into small pieces 3 cm long; Heat the wok with oil. Stir-fry the shrimps first, then add yellow wine, soy sauce, vinegar, shredded ginger, etc. Cook it a little. Stir-fry leeks in vegetable oil until soft, stew shrimps and stir well. Serve. This product is characterized by shrimp white leek green, fresh and refreshing, tonifying kidney and strengthening yang.
Braised shrimp with fungus
200g of auricularia auricula, 200g of shrimp100g, 200g of fresh soup, 50g of minced chicken, 30g of sesame, 25g of yellow rice wine, 50g of fresh tomato, 50g of ginger juice15g, 50g of spinach leaves, and 0g of refined vegetable oil100g (the actual consumption is about/kloc
First, size the shrimp, and then cut it with oil; Wash Auricularia auricula with water, squeeze out water, chop it with a knife, put it in a bowl, add refined salt, monosodium glutamate, sesame seeds, diced chicken, dried starch and fresh soup, stir well, knead it in the palm of your hand, and knead it into balls weighing about lOg, each ball contains shrimp 1 ball; Sliced fresh tomatoes; After the wok catches fire, put the oil and heat it to 70%. Put the meatballs in a wok one by one, fry them slightly, take them out, and drain them in a colander; Heat the wok with oil, add chopped green onion and tomato pieces, stir-fry a few times, then add rice wine and ginger juice, add fresh soup, refined salt and monosodium glutamate, boil the meatballs, add spinach leaves, thicken them with wet starch, push them evenly, and put them on a plate. This product is characterized by salty and fresh taste, tender and mellow shrimp meat, nourishing yin, strengthening yang and nourishing liver and kidney.