First of all, pork belly yam soup
Materials/Tools: pork tripe, yam, onion, red dates, medlar, peanut oil, flour, white pepper, salt, white vinegar, cooking wine.
1, cut the pork belly with a knife, add a spoonful of peanut oil, a little flour and a few drops of white vinegar, and wash it hard.
2. Then pour in 1 tbsp cooking wine, blanch the pork belly for 3 minutes, rinse it off, and then cut it into strips and put it on a plate.
3. Pour the pork tripe, a little white pepper and a proper amount of water into the casserole and simmer for 45 minutes.
4. Immediately pour in the prepared yam and red dates and turn to low heat for 18 minutes. Finally, add half a spoonful of salt, some medlar and onion to the pot.
Second, roast chicken with chestnuts
Materials/Tools: Native chicken, chestnut, red pepper, shallot, garlic, turmeric, yellow wine, oyster sauce, soy sauce, salt and peanut oil.
1, blanch the fresh chestnuts, then pick them up and peel them.
2. Put the chicken and turmeric in cold water and simmer over high fire. Other side dishes are also handled together.
3, the pot is hot, first pour the chicken and stir fry, then pour the garlic, onion and red pepper and stir fry.
4. Then put a bowl into half a bowl of clean water, add 1 tablespoon oyster sauce, 1 tablespoon rice wine, half a spoonful of salt and a few drops of soy sauce, stir and pour into the pot.
5. Finally, boil over high heat 15 minutes. After the chestnuts and chicken are cooked, take the pot and put it on the plate. Sprinkle some chopped green onion on it and add some red pepper.
3. Chenpi lotus root
Materials/Tools: Lotus root, dried tangerine peel, brown sugar, cooked white sesame seeds, chives, white vinegar and peanut oil.
1, select several 7-hole lotus roots, peel and wash them, and soak them in a small amount of old skin 15 minutes.
2. Put the lotus root into the casserole and stew it thoroughly, then pick it up and put the lotus root slices into the plate.
3. Add 2 spoonfuls of water, a piece of brown sugar and a small piece of soaked tangerine peel to the pot. Cook brown sugar with slow fire until it melts. When the sauce is nearly thick, add 1 teaspoon of white vinegar and half a teaspoon of peanut oil and mix well.
4. Finally, pour the boiled orange peel and brown sugar juice while it is hot. Sprinkle with chopped green onion and cooked white sesame seeds and serve.
Four, tofu fish soup
Materials/Tools: Black Turtle, Tofu, Coriander, Turmeric, Jujube, Lycium barbarum, Fat Pork, Salt.
1, clean the fat pork, cut it into thin slices, put it in a pot and stir-fry the lard with low fire.
2. After the black turtle is cleaned, cut a few more knives on both sides of the fish.
3. Wash and cut parsley, cut tofu into pieces, slice turmeric, and set aside red dates and medlar water.
4. Then, take the oil residue out of the pan, add the dried black turtle and turmeric, and slowly fry for 2 sides.
5. Then add warm water to the pot and pour the tofu into the pot. Add red dates and medlar, and cook the soup over medium heat until it is thick and white.
6. Finally, add half a spoonful of salt and a little coriander to taste.
Five, radish balls
Materials/Tools: white radish, plum head meat, tofu, medlar, oyster sauce, peanut oil, salt, pepper, sweet and sour, white vinegar and sugar.
1. Wash the plum head meat, cut it into small pieces, put it in a blender, add a spoonful of peanut oil, half a spoonful of oyster sauce, a little pepper and salt, stir well and marinate for later use.
2, white radish peeled and washed, then cut into silk and chopped.
3. Cut the oily tofu in half and take out the tofu inside. Pour the marinated meat stuffing into the white radish and stir well, then knead it into radish balls and put them on the tofu skin. Then wash the medlar and put it on the radish balls.
4. After the water is boiled, put it on the steaming plate, put the radish balls in the pot and steam for 13 minutes.
5. Finally, pour in the prepared sweet and sour juice (2 tablespoons of sweet and sour sauce, 2 tablespoons of white sugar, 65438+ 0 tablespoons of white vinegar).