Refer to cookbook 2065438 published by Yunnan Education Press on August 10.
Cold kelp silk: it is a cold home-cooked dish with kelp as the main ingredient. The taste is salty and slightly spicy. The dish can enhance human immunity, treat hypothyroidism, induce diuresis and reduce swelling, prevent and treat wealth diseases, reduce radioactive diseases, and prevent cold and cancer.
2. preserved eggs mixed with tofu: this is a traditional famous dish and one of the common home-cooked dishes and cold dishes in China; It is a delicious food made of tofu, pickled mustard tuber, preserved eggs, sesame oil, coriander and other raw materials. Simple preparation, rich nutrition, clearing away heat and reducing fire, and rich in various nutrients needed by human body.
3. Sweet and sour pork ribs: fresh pork chops are used as seasoning, with tender meat, bright red and oily dishes, crisp and sour taste, which are quite popular among diners in Jiangnan area.
4. Cola chicken wings: made of chicken wings and cola. Chicken wings are delicious, bright in color, tender and delicious, moderately salty and sweet, and retain the aroma of cola, which is deeply loved by the public.
5. Pineapple meat: also known as ancient meat. This is a famous dish in Guangdong. Boneless lean meat is mixed with seasoning and starch to make big balls, fried in oil pan until crisp, and then pasted with sweet and sour gravy, which tastes sweet and sour.
6. Braised lion's head: also known as Four Joy Meetballs, which means auspiciousness, is a famous dish. Fat and thin meat is ruddy and shiny, with green vegetables.
7. Stewed beef with potatoes: In meat, beef is favored by people because of its high protein and low fat, especially for obese people and arteriosclerosis. Chinese medicine believes that beef is a nourishing and strong tonic, which has the functions of strengthening the spleen and stomach and strengthening the bones and muscles.
8. Braised shrimp: It belongs to the classic Shandong cuisine. Made from wild prawns caught in the sea, it is a high-quality prawn with a body length of 15 to 20cm. Crystal clear and full, the head is full of shrimp brains, and the taste is the best.
9. Steamed perch: It belongs to one of Cantonese cuisine and seafood recipes, with perch as the main ingredient. The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. Perch is rich in various nutritional values, and DHA content in freshwater fish is the highest, so steamed perch is the most nourishing brain.
10. Sauté ed vegetables with mushrooms: a dish mainly made of mushrooms and vegetables. Ingredients: green vegetables (Hong Kong people call green vegetables small hot dishes) and dried mushrooms (fresh mushrooms are also acceptable).
1 1. Fried celery with auricularia auricula: It has the effects of nourishing liver and kidney and lowering blood pressure, and is suitable for hypertensive patients with yin and yang deficiency.
12. Black-bone chicken mushroom soup: Black-bone chicken is very precious. It contains a lot of protein and a variety of trace elements, and its nutritional value is much higher than that of ordinary chickens. The freshly stewed black-bone chicken soup with mushrooms is full of color, flavor and taste, and it is pleasing to the eye just looking at it. Cooking soup with mushrooms, black-bone chicken, red dates and medlar can not only clear the liver and improve eyesight, but also enrich the blood and nourish the skin, making you healthier and healthier.
The practice of braised prawns in oil:
Prepare to stir-fry, slant the scallion, pat the garlic flat, and mince the ginger. Cut the dried pepper into sections.
Buy green shrimp and cut off the whiskers. Use scissors to cut from the back of the head and the root of the shrimp to the tail of the shrimp, and pick out the shrimp line. Wash and control water after frying.
Heat the pan and pour in rapeseed oil. ?
When the oil is 80% hot, pour the shrimps into the pot and stir fry until the shrimps turn red.
Pour all the seasonings in the first step into the pot and stir-fry until fragrant.
Pour cooking wine along the side of the pot to remove fishy smell, pour soy sauce to taste, pour braised soy sauce to color, just a little, not too much, otherwise the shrimp will turn black, add white sugar to refresh, add salt to taste, add white pepper to remove fishy smell, and then stir fry evenly.
Add the right amount of water, turn on the fire, cover the pot, and simmer for about two minutes. When the soup thickens, open the lid and turn off the heat.
Pick out the shrimp and put it on the plate. Strain the spices out of the soup in the pot. Pour the remaining soup on the shrimp and sprinkle with chopped green onion.