Material: pork tripe 1/2.

Accessories: 2 shallots, 3 slices of ginger, 3 slices of garlic and 2 peppers.

Seasoning/marinade: A: 2 tablespoons of oil, 3 tablespoons of flour, 3 tablespoons of vinegar, salt 1 teaspoon.

B: 2 tablespoons baking soda and 1 glass of water.

C: 0/2 teaspoons of salt/kloc-,a little pepper and a little white vinegar.

manufacturing process

1. Turn the pork belly inside to remove oil, then scrape it in seasoning A, wash it and rub it off, and then clean it with clear water.

2. Pork belly is cut into filaments, soaked in seasoning B, washed and drained for about 8 hours. Slice onion, ginger, garlic and pepper into filaments.

3. Boil the water, add the soaked pork belly, and remove the water until it is cooked.

4. Stir-fry 3 with 3 tablespoons of oil, then stir-fry pork belly, add seasoning C, and stir-fry quickly.

Second, casserole fish head

Raw materials:

Fresh fish head 175g, green garlic 10g, winter bamboo shoots 20g, winter mushrooms 20g, laver 20g, vegetable oil 30g, salt 5g, monosodium glutamate 1g, cooking wine 1ml, pepper 0.2g, onion 5g, ginger 5g and milk soup 6550.

Production process:

1. Wash fresh fish heads, remove scales and gills, and fry them in oil pan until both sides are golden.

2. Mushrooms have pedicels. Slice winter bamboo shoots. Cut the green garlic into inches.

3. Put oil in the wok and get angry. Add onion and ginger (mash). Stir-fry until golden brown, boil in milk soup for a while, and remove onion and ginger.

4. Add fish head, mushrooms, bamboo shoots and dried laver, boil, skim the floating foam, pour into casserole, add salt, monosodium glutamate, pepper and cooking wine, season and cook over low heat until cooked. When the soup turns milky white, sprinkle with green garlic and pour with boiled sesame oil.

Third, stewed mushrooms with chicken.

Soak hazel mushrooms and a small amount of black fungus for 30 minutes, and wash them for later use.

Buy a catty of chicken and cut it into pieces for later use.

Soak high-quality vermicelli in boiling water for later use.

Prepare chopped green onion, Jiang Mo, fennel, soy sauce and salt.

Put proper amount of peanut oil in the pot. When the oil is hot, add chopped green onion and Jiang Mo wok. Add the chopped chicken pieces and stir fry. In this process, add a proper amount of soy sauce. When the color of the chicken is good, you can turn off the fire. Add about 3 kilograms of water and gradually add aniseed. Cook mushrooms and black fungus with slow fire 15 minutes.

Four, braised lion head

Raw materials:

Pork belly 150g, horseshoe 10g, Dongru 10g, 5 green vegetable hearts and a little ginger.

Seasoning:

500g of peanut oil (actual oil consumption is100g), 0/2g of salt, 0/0g of monosodium glutamate/kloc-0, 5g of sugar, 30g of corn flour, 0/50g of chicken soup/kloc-0, 0g of soy sauce king10g and 5g of sesame oil.

Production process:

1. Chop pork belly into paste, cut water chestnuts and winter flowers into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and beat into four big balls. Blanch the cabbage with boiling water, pick it up and put it on a plate. Slice ginger.

2. Put the oil in the pot, put the big balls at the oil temperature of 130 degrees, fry them until they are golden outside and cooked inside, and pick them up for use.

3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer on low heat until the juice is thick, and then thicken with wet raw powder.

Five, tofu

Stewed tofu

Ingredients: three rotten slices, one or two slices of pork, cooked rape slices, magnolia slices, cooked carrot slices and coriander slices.

Seasoning: salt, vegetarian dishes, pepper water, garlic slices, onions and shredded ginger.

Practice: (1) Cut tofu into triangles or small squares and blanch with boiling water;

(2) put a small amount of oil in the pan, put it in an oil pan, add onion and shredded ginger, heat it, then stir-fry the cooked rape section, magnolia flower slice and cooked carrot slice, add a proper amount of soup, add salt, pepper water, tofu,

Simmer for four or five minutes, then add vegetarian dishes and coriander segments and serve.

Features: Tofu is tender and the soup is delicious.

Kung Pao Tofu

Ingredients: two pieces of tofu, two pieces of diced lean meat, two pieces of diced carrot and two pieces of fried peanuts.

Seasoning: a little sugar, Chili sauce, starch, onion, ginger, minced garlic.

Practice: (1) Cut the tofu into three-thirds thick chunks, fry until golden brown, take it out and cut it into cubes, stir it evenly with starch water, and then fry it until golden brown.

(2) put oil in the pot, add onion, ginger, minced garlic and diced carrot and fry until cooked;

(3) Add meat, peanuts, Chili sauce and soy sauce, stir fry a few times, add a spoonful of soup, then put the diced tofu into the pot and cook it with starch.

Features: salty, spicy, sweet and fragrant, it is a famous dish in four seasons.

6. Stir-fried potatoes with vinegar

Main ingredients:

500 grams of potatoes

Seasoning: 35g soybean oil, 35g vinegar and 7g refined salt.

Zanthoxylum bungeanum 10, onion, shredded ginger and garlic slices * * * 15g.

Method:

Peel and wash potatoes, cut into filaments, wash off starch, and control water.

Add a tablespoon of oil, heat it to 60% over high fire, stir-fry the pepper first, then stir-fry the onion, shredded ginger and garlic slices.

Stir-fry shredded potatoes with a spoon, add vinegar and salt and stir-fry until cooked.

Seven, stir-fried green beans

Ingredients: green beans (one catty), golden head pork (three liang), stir-fry, spare rice, onion (one tablespoon each), ginger (one teaspoon), wine seasoning: salt sugar, light sesame oil and water.

Features: high calorie, quick response, simple materials, and crispy cooked vegetables. (Shanghai cuisine)

Gourmet: Shanghai

Operation: 1. Wash and chop pork, soak it in rice and chop it.

2. Tear the string beans, wash them and drain them. Fry in the oil pan for a while, then remove the oil.

3. Heat a wok, add two tablespoons of oil and saute ginger, add pork, spare rice and fried vegetables, stir fry for a while, add green beans and wine, add seasonings, change the heat to medium heat until the juice is dry, sprinkle with shallots and soak well, and serve.

Eight, eggs

Minced meat and egg soup

3 eggs, minced lean meat 150g, ginger 1 slice, salt, monosodium glutamate and Shaoxing wine.

1, beat the eggs in the minced meat bowl, add 1 times of water and mix well for later use.

2. Cut ginger into fine powder, put it into a meat and egg bowl with Shao wine, salt and monosodium glutamate, and mix well.

3. Put the meat and egg bowl into a boiling steamer and steam it over high fire.

Fresh and delicious, rich in nutrition.

scrambled eggs with tomatoes

3 eggs, tomato 150g, 4 tablespoons vegetable oil, salt and monosodium glutamate, and sugar 1 tablespoon.

1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.

2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.

3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.

4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times.

Stir-fry this dish quickly.