And:

Spicy fried squid shreds

Its dishes are Korean.

Features squid is crisp and tender, white and spicy, which promotes appetite.

raw material

300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g scallion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.

manufacturing process

1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water.

2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel onion, wash and chop.

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.

"The characteristics of pork pork rolls":

Beautiful appearance, rich nutrition, convenient to eat, suitable for outing.

Materials for making shredded pork and purple vegetable rolls:

Ingredients: rice, instant laver? 0? 2? 0? Accessories: cucumber, pickles, pork floss, fried sesame? 0? 2? 0? Seasoning: salt, chicken essence

How to make shredded pork and purple cabbage rolls;

1, stir-fry sesame seeds with a little salt in rice and mix well. Cut the cucumber into long strips. ? 0? 2

2. Spread a piece of instant laver on the plastic wrap or bamboo curtain, spread a layer of rice on the laver, put cucumber strips and pickles in the middle, sprinkle some meat floss, roll it into a tube, and then cut it into sections.

"Miso soup" production materials:

[Ingredients]: beef 100g, pumpkin 1/4, 4-6 shells, half a piece of tofu? 0? 2 [Accessories]: 2 peppers, 1 pepper, 1 onion, 1/2 onion, appropriate amount of mushrooms, and a small amount of cooking oil? 0? 2 [Seasoning/marinating]: 0 tsp each of sesame oil 65438+ salt; A small amount of tamarind pepper

The method of miso soup:

I. Preparation for production

1. Method of meat sauce: 65438+ 0 spoon of soy sauce and sugar each; 2 teaspoons chopped onion; Garlic powder 1 teaspoon; 1 teaspoon of sesame oil and salt respectively; A little pepper 2. Soup practice: 1 tablespoon soy sauce; Chili sauce 1/2 tsp; Chili powder 1/2 teaspoons

Second, the production steps:? 0? 2

1. Stir-fry the beef first, and then add the shell soup when the beef turns white. 2. When the soup starts to boil, add the soup and mushrooms. The foam that comes out at this time should be removed. 3. Add shells, tofu, pumpkins, onions, green onions, and finally put peppers.

Third, the production points:

1. Soak the shells in salt water and put them in the dark for 3-4 hours to spit out mud, then wash them. 2. Pour 4 cups of water and washed shells into the pot and cook. When the shell is opened, separate the shell from the soup. 3. Cut the beef very finely, then add the appropriate meat sauce and stir. 4. Cut the tofu into 0.3 cm thick and 3-4 cm in size. Cut the pumpkin into 0.3cm thick and cut it into 4 and a half pieces. 5. Cut pepper and green onion into large pieces, and remove pepper seeds.

[Kimchi slices]

Material: 1, one Chinese cabbage (about 2 kg), washed one leaf at a time. ? 0? 22, a small piece of ginger, a garlic. ? 0? 23. Two spoonfuls of Chili powder (can be increased or decreased according to personal preference). ? 0? 24. Two spoonfuls of VERT shrimp and one hall of shrimp and fish sauce (120g). ? 0? 25, one tablespoon of sugar, about three ounces of salt and one tablespoon of monosodium glutamate. ? 0? 26. Three leeks (if you don't like onions, you don't have to)

Cut the washed cabbage into 5cm pieces and put them into the pot. Add salt and fresh water that has just flooded the cabbage, and stir well. Cover and soak for about 3 hours until soft (soak for more than 8 hours in winter). 2. Ginger is cut into very fine powder, garlic is mashed and mashed together. Mix all the ingredients except cabbage and onion. 5. Pick up the soaked Chinese cabbage slices, squeeze out the water, shake them evenly, put them in a basin (at this time, you can taste the salty taste of Chinese cabbage, and you can put a little salt in the seasoning if it is not salty enough), and pour in the seasoning and mix well. 6. Stir and eat. 7. It will taste better if it is left for a few days. This needs to be packed in a sealed box and then put in the refrigerator, which can be kept for two or three months.

[Mapo Tofu]

Ingredients: tofu 10 Liang (about 400g), minced beef and sliced green garlic. Douchi, douban, Chili powder, pepper powder, salt and soy sauce are all suitable.

Mapo tofu practice:

Made of tender tofu and ground beef. The dish is bright red, and the tofu is tender and white. It has the characteristics of "hemp, spicy, fresh, spicy, tender, firm (referring to the whole shape) and crisp (referring to the minced beef). Choose gypsum tofu, cut it into cubes, put it in a bowl, and rinse it with boiling water to remove the astringency. Heat the wok to 60% heat with vegetable oil. Stir-fry the minced beef until it is yellow. Add salt, lobster sauce, Chili powder, Pixian watercress, add fresh meat soup, add tofu, and stir-fry over medium heat until the tofu tastes delicious. Add green garlic sprouts and soy sauce, and cook for a while until the juice thickens. When the juice is thick and bright, put it in a bowl and sprinkle with pepper powder.

[Homemade Tofu]

Ingredients: 4 pieces of Beidoufu, lean pork 150g, pork 150g, bean paste 50g, green garlic 100g, soy sauce 50g, cooking wine 25g, monosodium glutamate 5g, starch 25g, soup 150g.

Homemade tofu:

(1) Cut the tofu into pieces 1 inch and a half square, 1 half thick, and cut the green garlic into sections;

(2) Heat the pan, put oil in it, fry the tofu until both sides are brown, take it out, add the sliced meat to fry until cooked, add the bean paste to fry until crisp, add the soy sauce, soup, cooking wine and tofu, add monosodium glutamate and water starch to thicken, and add the green garlic.

[Braised hairtail]

Ingredients: clean two hairtail, cut the head and tail into 6 cm sections, cut one sweet pepper and one green pepper (other dishes can also be selected) into pieces, marinate with one teaspoon of coffee salt for a few minutes, cut five or six shallots, slice a small piece of ginger, slice garlic in half, one teaspoon of soy sauce, two teaspoons of cooking wine, appropriate amount of salt, appropriate amount of chicken essence, one teaspoon of sesame oil and one teaspoon of starch. Practice: 1, set fire to the pan, drain the oil to 60% to 70% heat, add the drained hairtail section and fry until golden brown, turn off the fire, and take out the fish section and drain the oil. Like the hairtail part above. 2. Leave a certain amount of oil in the pot and heat it to 30% to 40%. Add ginger, garlic slices and onion and stir-fry until fragrant. 3. Add the bell pepper and stir fry a little. Add a small bowl of water to boil, then add soy sauce, salt and chicken essence. 4, hairtail section, after about five minutes of medium fire, put sesame oil to thicken evenly.

Chongqing Maoxuewang features:

Hemp, spicy, spicy, fresh and fragrant

Chongqing Cat Blood King means of production:

Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed.

Exercise:

1. Slice duck blood, cut chicken breast, pork belly and pork heart ham, cut mushrooms, and cut cabbage and celery for later use. 2. Put the wok on the fire, add a little oil to stir-fry the cabbage, celery, onion and soybean sprouts, add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom. 3. Put the wok on the fire, put the chicken breast, pork belly, pork heart and ham sausage into the wok, and add pickled peppers. Stir-fry dried Chili peppers, add a little fresh soup, then add butter, sesame oil, monosodium glutamate and chicken essence, and put them on the fried accessories as a base.

[Boiled pork slices]

Ingredients: four liang of lean pork, one catty of green bamboo shoots, half a catty of celery, three garlic (smaller), one piece of ginger, about ten dried peppers, about thirty peppers, an appropriate amount of pepper powder, two to three spoonfuls of crispy peppers (except Chili oil), an appropriate amount of starch, salt and monosodium glutamate, three spoonfuls of soy sauce and one spoonful of sugar.

How to cook sliced meat:

Slice pork with starch, salt and a little water, mix well to taste, peel and wash green bamboo shoots, cut into thick slices, cut off old celery (celery is not tender this season), cut into pieces and put a little salt, marinate young leaves and put them in a small bowl, slice or mash garlic in a small bowl, put dried Chili slices and Chili granules in a small bowl, slice or mash ginger and soy sauce and bean paste. Put a little oil in the pot, heat it, pour in garlic slices and fry until it is broken, then wash the pot after the green bamboo shoots in the bowl, heat it again and drain the oil. When the oil is 70% hot, pour in the dried Chili, stir-fry the Chili until golden brown, then pour all the ginger slices, soy sauce, watercress and white sugar in the glass bowl, stir-fry slowly with low heat, stir-fry until it is bright and cherry-colored, and then add about1L. After the soup is boiled, spread the meat slices on it, wait for a few seconds, and then gently stir. Remember not to stir it. When the starch on the surface has just solidified, immediately filter the celery marinade, slip it into the bottom of the pot from one side, then filter all the soup of green bamboo shoots, slip it into the bottom of the pot from one side, then scoop the meat slices onto celery and green bamboo shoots, wait for a few seconds, shovel them evenly, add monosodium glutamate and mix well. Sprinkle crispy peppers on the meat and pepper powder. Wash the pot again and put it on the fire. Heat two spoonfuls of oil and pour it evenly on it. Then add celery leaves and mix well. Serve immediately.

[Fried eggplant] Features: fragrant, tender and strong.

Dry fried eggplant production material: main ingredient: eggplant? 0? 2? 0? 2 Accessories: Green pepper? 0? 2? 0? Seasoning: onion, salt, ginger, chicken essence.

Dried eggplant;

1、? 0? 2 Eggplant washed and cut into pieces, green pepper washed and shredded;

2、? 0? 2. Ignition in the pot, stir-fry the eggplant in the pot for 2-3 minutes, then pour the green pepper into the pot after the water is fried, and put it into a vessel for later use; 3、? 0? 2. Heat the pan and pour the oil. When the oil is 70% to 80% hot, add shredded ginger, eggplant, shredded green pepper, salt and chicken essence, stir fry, and then add chopped green onion to serve.

"Preserved egg and lean vegetable porridge"

Ingredients: 2 preserved eggs, 300g pork stuffing? 0? 2? 0? 2 Accessories: rice 50- 100g, shredded ginger, onion, rape? 0? 2? 0? Seasoning: salt, chicken essence, cooking wine, pepper, cooking oil and water.

The practice of preserved egg and lean vegetable porridge;

1, the preserved egg is shelled and cut into small pieces, and the onion, ginger and rape are cut into sections respectively; ? 0? 2 2. Wash the rice, put it in an electric steamer, add appropriate amount of water, and adjust 16 minutes (or press the porridge button); ? 0? 2

3. Light the pot, pour in a little cooking oil, add Jiang Mo and minced meat when the oil is hot, add appropriate amount of water, then add salt, chicken essence and pepper in turn, and cook until the soup becomes thick. ? 0? 24. Put preserved eggs, rape and fried minced meat into an electric steamer and mix well. Put sesame oil and chopped green onion when eating.