kimchi

Raw materials; 1000g cabbage, 50g white vinegar.

Cooking method: Cut the cabbage into slender strips and marinate with salt for 6 hours. Squeeze the pickled cabbage out of the water and put it in a big bowl.

Stir-fry shredded ginger and shredded pepper with sesame oil and spread them on cabbage. Add white vinegar and sugar.

Boil the pot, let it cool and pour in the cabbage. Stir-fry pepper with sesame oil and pour Chili oil on cabbage.

Marinate for 6 hours after serving.

Su' e

Ingredients: 0/4 piece of bean curd skin/kloc-0, 30g of coriander, 6 toothpicks and 0/00g of water.

Cooking method: Pour soy sauce, sugar, pepper, monosodium glutamate, sesame oil and water into a bowl and mix well. Open the stalls one by one with tofu skin.

Ping, pat the wet tofu skin with a spoonful of mixed seasoning and paste the second one, and add it to seven repeatedly.

Fold the two sides of the tofu skin inward by one third to make them overlap, and then fold the two ends by one quarter.

The opening is fixed with a toothpick, as are the other seven pieces of tofu skin. Heat the oil with a big fire and it will be fine.

Fry the goose until both sides are brown, pour in soy sauce, sugar, monosodium glutamate and sesame oil, cook until the juice is dry, and take out the pan to cool.

Then cut into pieces.

Braised tremella fuciformis

Ingredients: 20g of tremella, 5g of Nostoc flagelliforme15g, 20g of carrot and lettuce, 0g of chicken oil10g.

Cooking method: steamed tremella 1 hour, steamed Nostoc flagelliforme 10 minute. Cut carrots and lettuce into fresh mushrooms.

Blanch with boiling water and take it out. Add salt and sugar to the broth and bring to a boil. Add carrots and lettuce and cook for 2 minutes.

Take out the bell, soak it in cold boiled water, and keep the original soup for later use. Put the steamed tremella on a plate and serve Nostoc flagelliforme.

Lettuce and carrots are wrapped around tremella. Add refined salt, sugar, chicken oil and wet starch to the original soup.

Thicken, and pour the thicken juice evenly.

Lactic acid bacteria sauce

Ingredients: (a) Half a cup of jam, a little jellyfish skin and a tablespoon of water.

(b) milk 150g, sugar 40g, lactic acid bacteria beverage 100g, and half a tablespoon of fruit wine.

A little jellyfish skin.

Step: 1. Boil a and put it in a container for cooling and solidification.

2. Add sugar to the milk and heat it on the fire. Add B to cook.

3. After cooling, add (1) and stir. Good tofu, add (2) ingredients,

Simmer with low heat, and finally thicken with starch water.

Lotus root salad

Ingredients: (2 persons) lotus root 150g, vinegar 1 tablespoon, half a cup of mung bean, 3 tablespoons of milk and half a teaspoon of mustard.

Step: 1. Peel the lotus root, cut it into small pieces, the thinner the better, and put it into vinegar water immediately after cutting.

2. Put 1 directly into the pot and cook on low heat.

3. After boiling, remove the water and cool naturally.

4. Add mustard, green beans and lotus root to the milk and stir.

Sanse cold noodles with sesame sauce

Ingredients: 250g oil noodles, eggs 1 piece, 3 slices of ham, half a green pepper, L strips of cucumber, bean sprouts 150g.

Half a cup of stock, 3 tablespoons of sesame sauce.

(1) Ingredients: 2 tablespoons of sugar and sesame oil, half a teaspoon of salt, 3 tablespoons of soy sauce and black vinegar, and mashed garlic 1 teaspoon.

Practice: 1. Break the eggs and fry them into 2 pieces. Blanch the green pepper and bean sprouts in water for later use.

2. Cucumber, egg skin, ham and green pepper are all shredded.

3. Add the broth into the sesame sauce and stir well, then add (1) and stir well to get the sauce.

4. Put the noodles on the plate and decorate them with foreign ham, cucumber, egg skin, green pepper and bean sprouts.

Pour the sauce on it.

Spaghetti with shrimp cream

Ingredients: half a bag of pasta, 200g of shrimp, 3 cloves of garlic, half a cup of cream and half a celery.

Material A: half a cup of white wine, half a cup of tomato sauce, half a teaspoon of salt and a little pepper.

Material B: 3 tablespoons cheese powder.

Practice: 1, shrimp with mud sausage, garlic and celery chopped.

2. Heat the pan, add cream and minced garlic and stir-fry until the shrimps change color.

Add material A and cook until the soup is dry.

3. Boil half a pot of water, add a little salt, and take out the spaghetti after it is cooked.

4. Cover the cooked noodles with dead shrimp sauce and remove some cheese powder and celery powder.

Longwang appetizer

Ingredients: 700g lobster, 30g grouper, 30g strap and screw, 0/5g garlic/kloc-0, monosodium glutamate,

Zanthoxylum bungeanum 1g, crude oil 10g, sugar 5g, cooking wine, sesame oil, Japanese mustard,

Salt 3g, Jiang Mo 10g, soy sauce 10g.

Cooking method: Boil the lobster in boiling water for five minutes, remove the meat and leave the head and tail. Mix shrimp, grouper, snail and scallop.

Marinate seeds with monosodium glutamate, sugar, cooking wine and pepper. Stir-fry shrimps with 70% hot oil 1 min and then add them.

Jiang Mo, garlic, take it out later. Put the shrimp meat, shrimp head and shrimp tail together in turn, and pour in oil and water.

Serve with mustard and soy sauce.

Bonbon chicken

Ingredients: 250g of chicken breast, 250g of chicken leg, 20g of onion, 20g of sesame oil and 40g of sesame sauce.

Chili oil, sugar, Tricholoma sauce 15g each, and pepper powder 3g.

Cooking method: chicken legs and breast meat are wrapped with hemp rope, punched in thick meat and put into soup.

Boil gently. Then take out the chicken and knock it loose with a special wooden stick, tear it into thick silk and put it on the plate.

Medium. Mixing onion, sesame oil, sesame paste, chili oil, white sugar and soy sauce in a frying pan,

Pour the sauce on the shredded chicken and sprinkle with pepper powder.

Shaoxing chicken

Materials used; 2000g tender hen, onion 1 root, 5g Jiang Mo, and sesame oil10g.

Cooking method: blanch the chicken in boiling water and take it out. Add a little cold water to the original pot and add chicken.

Cover, boil for 20 minutes, take out and soak in cold boiled water, take out and filter out the water.

Put a layer of sesame oil on the skin, cut into pieces and plate, and add soy sauce and refined salt.

MSG, sugar, onions and condiments prepared by Jiang Mo are all dipped in the food.

Smoked duck

Ingredients: 2000g lard, 50g scented tea, 50g camphor leaves, 50g mashed potato juice and straw.

500g of pine and cypress branches, cooked vegetable oil1000g.

Cooking method; Mix cooking wine, mash juice, pepper, refined salt and pepper and rub them on ducks.

After pickling for 8 hours, blanch the skin in boiling water, put it in a smoking stove, and mix the scented tea with the rice.

Grass, pine and cypress branches, camphor leaves, mix well, smoke until the duck skin turns yellow, take it out and dry it.

Cool. When the cooked vegetable oil is heated to 80%, add the duck, fry until the duck skin is crisp and fragrant, and take it out.

Brush sesame oil, cut it and put it on a plate.

Stewed beef slices

Ingredients: 500g of beef, 0/0g of refined salt/kloc-0, 5g of sugar/kloc-0, pepper powder and Chili powder.

Five grams of spiced powder each.

Cooking method: Cut the cow's hind legs into large pieces, sprinkle with seasoning evenly, and dry until bright red.

Drying. Cut beef jerky into small pieces and steam thoroughly in a cage. Put it in.

Fry slowly in the oil pan with slow fire, cook the seasoning, turn the cooking wine evenly and let it cool.

Yes

White-cut meat

Ingredients: pork leg 500g, cooking wine 20g, onion10g, garlic paste10g, ginger slices15g.

50 grams of soy sauce.

Cooking method: Wash the pork leg with warm water, put it in a soup pot, add water, onion, ginger slices and cooking wine, and simmer for one and a half hours.

Hours or so, take it out, cool it, cut it into 6 cm long and 2 cm wide slices, and put it on a plate.

Bring a dish of soy sauce, garlic paste and Chili oil to dip in.

Baiyun pork knuckle

Ingredients: 500g pig's feet, 400g ice water, 40g cooking wine and 200g stock.

Cooking method: Cut pig's hands into 2 pieces, chop them into pieces, boil them in hot water for 5 minutes, and take them out. Use another half pot.

Add water to onion and ginger, put them in pig's hands, cook for 30 minutes on medium fire, take them out, immediately cool them with ice water, and let them cool.

After taking out, if monosodium glutamate, cooking wine, broth and refined salt are marinated for 6 hours.

Baked ham with honey

Ingredients: 400g cooked ham with skin, 50g white lotus seeds, 5 crystal sugar cherries, and candied plums 1 piece.

2 grams of osmanthus, rock sugar 150 grams.

Cooking method: cut ham into pieces, soak in water, steam with cooking wine and rock sugar 1 hour, remove soup, steam with cooking wine and rock sugar.

1 hour, three times in a row, put the ham in a stock plate, surround it with lotus seeds, and decorate it with cherries and vegetables.

May. Add clear water to the raw juice, boil the rock sugar, thicken the starch and pour it on the ham.

Fruit and vegetable juice

Ingredients: 2 red tomatoes, 2 celery, 3 tbsp honey, 3-4 asparagus, carrot 1 root,

Half a spoonful of salt and half a bowl of cold boiled water.

Step: 1. Wash, dry and cut tomatoes into small pieces.

2. After washing celery, dry it and cut it into small pieces.

3. Peel and shred carrots.

4. Wash off the old skin of asparagus, dry it and cut it into dices.

5. Except honey, all the other materials are put into a blender and quickly beaten into pulp juice, and a clean one is taken.

Cloth loan filters out the residue in the juice, leaving pure juice and adding honey to drink.