All the cuisines they belong to

Features This dish is golden in color, delicious, slightly spicy and fragrant in coffee.

raw material

Beef four Liang; Coffee powder five points; Two onions; An egg is transparent; Five points of refined salt; Wet starch San Qian; White sugar dichotomy; One or two oils; One point of monosodium glutamate

manufacturing process

1. Wash the beef, remove the fascia, cut it into thin slices one inch long, five minutes wide and one minute thick along the muscle line, put it in a bowl, add the refined salt (two minutes) and egg white, and stir well by hand. Peel onion, wash and slice.

2. Put the pot on the fire, add six yuan of cooking oil and heat it. Stir-fry the beef slices until they become loose and discolored, and put them in a bowl. Four yuan hot oil in the original pot, stir-fried onions.

Two: sweet and sour small rows

Its cuisine is Zhejiang cuisine.

It is characterized by sweet and sour taste, and can be served cold or hot.

500 grams of raw ribs. Soy sauce, sugar, red vinegar, onion, ginger, vegetable oil.

The making process (1) cuts the ribs into sections. (2) Cut the onion and ginger into sections respectively. (3) Heat the oil in the pot, fry the ribs until golden brown, drain the oil, leave a little oil in the pot, add onion, ginger, soy sauce and white sugar, add water, add the ribs, cover and cook until the ribs are cooked, add red vinegar, and turn over the spoon to serve.

Three: Fried Shrimp Festival

Raw materials: 500g of clean shrimp, 2g of shredded onion and ginger, 2g of garlic slices, 750g of oil (the actual dosage is about 100g), 20g of cooking wine, 20g of vinegar, 2g of monosodium glutamate, 30g of egg white, 30g of water and electricity powder, a little flour, sesame oil 10g, proper amount of salt and soup stock.

Methods: (1) Cut off the whiskers and claws of the shrimp, clean the sand line, replace the knife with shrimp pieces, and add egg white, starch and flour to paste.

(2) Put cooking wine, vinegar, salt, monosodium glutamate, onion, ginger, acid and broth into the juice.

(3) Put the oil in the pot and heat it to 60%. Add the shrimp section and fry it until golden brown.

(4) Leave the bottom oil in the pot, put the shrimp in the pot, cook the sauce, stir fry and pour in the sesame oil. Features: golden color, fresh and delicious.

Four: sweet and sour tenderloin

Shandong cuisine

Features golden color, sweet and sour taste, crisp outside and tender and fragrant inside.

raw material

250g of pork tenderloin, 750g of clear oil (actual consumption is100g), 20g of cooking wine, 50g of vinegar, 60g of sugar, 2g of salt, 2g of chopped green onion, 2g of Jiang Mo, 35g of egg liquid, 70g of starch, proper amount of flour, sesame oil10g, and proper amount of broth.

manufacturing process

(1) Wash and slice the meat, add the egg liquid, water starch and flour, and mix well. (2) Add cooking wine, sugar, vinegar, salt, onion, ginger, water starch and a little soup. (3) Heat the oil in the pot to 50% heat, add the meat slices, fry until crisp, and take out the oil control. (4) Leave the bottom oil in the pot, boil the sweet and sour juice, pour the sliced meat, turn the spoon, and pour the sesame oil out of the spoon.

Five: the name of the dish is fragrant and fried with green vegetables.

Its cuisine is Zhejiang cuisine.

It is characterized by salty and fragrant flavor, and it is a good banquet.

raw material

Ingredients: a bundle of green vegetables, xiangru 10 seasoning: salt, monosodium glutamate, cooking wine, sesame oil and peanut oil.

manufacturing process

Add a little oil to the pan, stir-fry the vegetables until fragrant, then add the fragrant shavings and stir-fry, boil the cooking wine, salt, monosodium glutamate and sesame oil, stir-fry quickly, break the vegetables and add a little water.

Six: Babao vegetarian dishes

Ingredients: 500g of Chinese cabbage gall, 250g of belly meat, 25g of mushrooms, 5g of straw mushroom15g, 5g of Nostoc flagelliforme, 75g of chestnuts, 50g of bamboo shoots, 30g of yuba, 30g of gluten, 750g of crude oil (dosage100g), southern milk, monosodium glutamate and refined salt.

Practice 1: Wash the cabbage and cut it into sections, fry it with warm oil, scoop up the drained oil and put it in the pot (bamboo stick at the bottom of the pot), and soak the mushrooms, straw mushrooms (pedicled) and Nostoc flagelliforme for later use. 2. Put chestnuts, bamboo shoots, yuba and gluten into the oil pan, fry them and put them into the pan one by one. Then put the mushrooms, straw mushrooms and Nostoc flagelliforme into the pot one by one, add soup, refined salt, south milk and belly meat (fried slices) twice, cover, steam in a steamer for about 30 minutes, take out and remove the belly meat, and then put all the materials into rice respectively. When serving, turn the bowl upside down, boil the raw juice, add monosodium glutamate and sesame oil, and pour it into a thin paste with starch water. Sauce plate: 2 plates of balsamic vinegar.

Features tender, smooth, refreshing and rich.

Seven: the name of the dish is Babao Duck.

Shanghai food

It is characterized by rosy color, complete shape, crisp duck meat, rich flavor and fresh juice.

raw material

Fat duck, diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzards, diced mushrooms, lotus seeds, shrimp, glutinous rice, Shaoxing wine, soy sauce, sugar, monosodium glutamate, shrimp, wet starch, cooked mung beans and lard.

manufacturing process

Slaughter and wash the fat and tender duck, split the back, cut off the duck's feet, blanch them in a boiling water pot, take them out and wash them, drain the water, and smear soy sauce on the duck; Put diced bamboo shoots, diced meat, diced ham, diced chestnuts, diced chicken gizzards, diced mushrooms, lotus seeds, dried shrimps and glutinous rice into a bowl, add Shaoxing wine, soy sauce, white sugar and monosodium glutamate, mix them into stuffing, put them into a container, put them in a cage with their backs up, steam them for three or four hours, and take them out when the duck meat is crisp and rotten, and then serve. Heat a pot, add lard, remove the shrimps until smooth, leave a little oil in the pot, add bamboo shoots and mushrooms, add a little soy sauce, steam out a proper amount of duck juice, bring to a boil, add shrimps and cooked mung beans, thicken a little wet starch, pour lard and pour it on the ducks.

The above recipes are specially formulated for office workers' holidays: have a good lunch and good nutrition! !