The menu of the hotel is full of pictures, and China is known as the "gourmet kingdom". Whatever you like, you can call it delicious food, but you need some skills to make it. Share the hotel menu with the pictures below.
Hotel menu with pictures 1 Bazhen tofu
Ingredients: tender tofu, fresh shrimp, squid, chicken breast, water-soaked mushrooms, fungus, water chestnut, homemade bacon and string beans.
Ingredients: Shaoxing wine, 2 cloves of garlic, egg white, oil consumption, soy sauce and water starch.
working methods
1, cut garlic, bacon and horseshoe first; Sliced chicken breast, marinated with Shaoxing wine, a little sugar, salt and egg white;
2. Wash the squid tube and cut the pattern for later use;
3, tofu cut into pieces and fried; (Note: Just stir-fry a little, Solra will affect the taste for a long time. )
4, the shrimp is washed and cut open, and after being cooked, it is picked up and peeled for use; (Note: Don't have too much water, or it will turn into a pot of soup when it is finally cooked:)
5. Cook the squid with boiled shrimp water and pick it up as soon as the color changes; (note: the time should not be too long, or you will get old. )
6, put a little oil after the pot is hot, first fry garlic, mushrooms, fungus, horseshoe; Then add the marinated chicken;
7. After the color of the chicken changes, add the boiled water of shrimp and squid, cover the pot, and simmer for 8 minutes;
8. After seasoning with oil and soy sauce, add tofu and simmer for 3-5 minutes;
9. Finally, add shrimps, squid and green beans, and thicken them with high heat.
Three kinds of cold vegetables
material
Mung bean sprouts, carrots and green onions. Ingredients: salt, sugar, white vinegar, monosodium glutamate, sesame oil, pepper and dried red pepper.
working methods
1. Wash carrots and green onions, cut diagonal lines, pinch the roots of mung bean sprouts, wash and drain.
2. Boil water in a pot, add proper amount of salt and oil, add shredded carrots and mung bean sprouts, blanch for two minutes, remove and drain the enlarged bowl, add shredded onions, add salt, sugar, white vinegar, chopped red peppers and monosodium glutamate.
3. Pour the oil into the pot, stir-fry the pepper with a small fire, and remove the pepper after discoloration. Pour the hot oil into the cold dish and mix well.
Mix pig's ears
Ingredients: 300g of pig's ear and 200g of pickled mustard tuber.
Seasoning: soy sauce 5g, vinegar 3g, monosodium glutamate 1g, onion 5g, ginger 6g, cooking wine 10g, star anise1g.
working methods
1. Wash the onion and ginger separately, cut the onion into sections, and slice the ginger for later use;
2. Wash the pig's ears, scrape off the epidermis with a knife and remove the hair with tweezers;
3. Boil the pig's ears in water, rinse them, and pour out the water;
4, add water to the pot, add onions, ginger, cooking wine, star anise, pig ears, boil over high fire, and turn to medium heat for cooking;
5. Take it out, cool it, cut it into thin strips and put it on the plate;
6. Wash the mustard tuber and cut it into filaments;
7. Put mustard shreds on the pig's ears, add various seasonings and mix well.
stir-fried kidney
Material: 200g pork loin,
Accessories: 50 grams of winter bamboo shoots and 50 grams of water-borne fungus; Soy sauce 10g, refined salt 3g, monosodium glutamate 1g, Shaoxing wine 20g, and wet powder15g;
working methods
1) Wash the kidney, cut it into two parts, remove the fishy smell from the waist, cut it into wheat ear flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce for seasoning, and mix well with wet starch for later use;
2) Blanch bamboo shoots and auricularia auricula with boiling water, and mix with soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch to make sauce;
3) Add peanut oil into the wok, when the wok is heated to 90% heat (about 225℃), slide the kidney flower into the oil until it curls into a wheat ear shape, and take it out quickly, leaving a small amount of oil in the wok. When the wok is heated to 60% heat (about 150℃), add garlic slices and chopped green onion, and cook with vinegar and Shaoxing wine.
Sauté ed mutton slices with onion
Materials:
300g of lamb shoulder, 3 green onions, cooking wine 1 tsp, salt 1 tsp, sugar 1 tsp, pepper1tsp, sesame oil1tsp, monosodium glutamate1tsp.
working methods
1, cut onion hob block for later use.
2. Cut the mutton into thin and even slices for later use.
3. Add seasoning and half amount of green onion to mutton and marinate for 1-2 hours for seasoning.
4, the pot is very hot, pour in cooking oil and heat it until it smokes. Put the marinated mutton into the fire and stir fry.
5. Add the other half of the green onion and stir fry quickly.
6. Finally, boil vinegar along the pot.
New version of saute spicy chicken
material
Chicken nuggets 1/4 chicken, potatoes 1, sweet peppers 1 piece, onions 1 piece, ginger 1 strip, pepper 1 spoon, and dried peppers 10.
working methods
1, first wash the chicken, put it in boiling water with two pieces of ginger, and then take it out;
2. Cut sweet pepper, onion and potato into small pieces, and mince ginger and onion for later use;
3. Take the oil pan, add pepper and dried pepper and stir-fry with low fire, otherwise the pepper will be very bitter. After stir-frying, pick it up, add Jiang Mo and stir-fry, and add chicken, potatoes and rice wine.
4. Add bean paste, Laoganma Chili sauce and soy sauce, stir-fry and color, then add beer and stew until the remaining amount is 1/4, and then add a little water;
5. Finally, add onion and bell pepper and stir fry until the soup is dry.
Northeast big lapi
material
Bean sprouts, carrots, potato skins, dried bean curd, salt, vinegar, sugar, minced garlic, Chili oil, shredded pork.
working methods
1, blanch dried bean curd and bean sprouts with boiling water, and then cool them with cold water.
2. All materials are shredded and shaped. Put the fans in the middle. Soak the vermicelli in water and peel it before cutting it.
3. Sprinkle the right amount of salt, vinegar, sugar, minced garlic and Chili oil. Finally, put the fried shredded pork on it and mix well to eat.
Fried squid beard
Main ingredient: 250g fresh squid, and auxiliary material: 30g celery.
Seasoning: 4g of ginger, 3g of salt, 0g of monosodium glutamate 1 g, 0g of pepper10g (red, sharp and dried), 3g of pepper, 2g of sugar and 0g of lard15g.
working methods
1, squid must be washed and pickled, and put into a boiling water pot to take out;
2. Wash the coriander and cut it into "one note";
3. Heat the lard in the pot, stir-fry the dried Chili festival, pepper and shredded ginger, stir-fry the squid, add salt, monosodium glutamate, celery and sugar, stir-fry evenly, and serve.
Spicy griddle chicken
Ingredients: a rooster, peanuts, dried pepper (pepper)
Seasoning: white sugar, ginger slices, garlic grains, tri-naphthalene, star anise, pepper grains, pepper grains, dried pepper slices, bean paste, fragrant leaves, fragrant fruits, dried tangerine peel, soy sauce, monosodium glutamate, Sichuan salt and shallots.
working methods
1, get ready to be a dick. Boil the oil until it smokes, then turn off the heat. When the oil temperature drops to 60%, add the chicken and stir-fry until the water is dry.
2. After drying the water, take the chicken out of the pot and the color of the chicken turns yellow.
3. Heat the remaining oil, add half a catty to a catty of peanuts, and fry until the peanuts are crisp.
4, put a little oil in the pot, add ginger, garlic, ginger, star anise, pepper, pepper, dried pepper, bean paste, fragrant leaves, fragrant fruits, dried tangerine peel, stir fry until fragrant.
5. Finally, add the chicken and sugar, continue to stir fry, and fry the chicken until it is cooked. Then add peanuts and continue to stir fry a few times!
Griddle green bamboo shoots bacon
material
500 grams of spring bamboo shoots and 300 grams of bacon. 20g of spice Chili sauce, 30g of Sichuan pickled pepper, 3g of cooking wine10g, 3g of chicken essence, 50g of sesame oil10g, 50g of salad oil, 0g of broth100g and 50g of coriander.
working methods
1. Cut dried bamboo shoots and bacon into 0 cm and 5 cm thin slices respectively, then put the dried bamboo shoots in boiling water for 30 seconds and take them out for later use; The bacon is also simmered in boiling water for 3 minutes and then taken out.
2. Cut the coriander into sections with the length of 1 cm; Pickled peppers are placed at the bottom of the dry pot.
3. Add salad oil to another pot, add bacon and stir-fry to 70% heat, add spicy girl sauce and bamboo shoots and stir-fry over high fire (about 2 minutes), then cook wine and broth over medium heat 1 minute, add chicken essence to taste, pour into a dry pot, sprinkle with coriander and drizzle with sesame oil.
Griddle chiba tofu
Ingredients: Chiba bean curd 1 bag, green pepper, pork 1 piece, millet pepper, 4 dried peppers, 5 green garlic, potato 1 piece, onion, ginger and garlic.
Accessories: Lee Kum Kee Douchi 1 spoon, Haitian soy sauce 1 spoon, light soy sauce, oyster sauce 1 spoon, chicken powder 1 spoon, pepper 1 4 spoon, sugar1spoon.
working methods
1. Preparation materials: green garlic cut into sections, pepper, millet pepper and dried pepper cut into sections, Chiba tofu sliced, potato sliced, washed to remove surface starch, soaked in water and pork sliced.
2. Pour a little oil into the pot and heat it, and both sides of Chiba tofu will be browned.
3. Pour a lot of oil into the pot and fry potato chips.
4. Fry until golden brown, and pour into the filter pot to control the oil.
5. Heat the remaining oil, add the meat slices and stir-fry until the meat slices change color.
6. Slowly fry the sliced meat until it is slightly yellow, add the dried Chili ring, add the onion, ginger and garlic and stir fry.
7. Pour in Chili rings and stir fry.
8. Pour in the green garlic and continue to stir fry.
9. Add Chiba tofu, soy sauce and oyster sauce and mix well, then add lobster sauce.
10, stir the soy sauce evenly, and add sugar, chicken powder and pepper to taste.
1 1, put the potatoes in a dry pot, heat them on the fire, and pour in the fried chiba tofu.
Griddle wawacai
material
1 Chinese cabbage (about 250g), 4 pieces of spiced dried bean curd, 200g of fresh Agrocybe aegerita, 1 bagged bacon, 4 garlic, 2 pieces of ginger, 4 dried red peppers, 5 Chinese prickly ash, 2 tablespoons of bean paste, 1 tablespoon of soy sauce, a little chicken essence, a little sugar, a few.
working methods
1. Pick the baby cabbage and wash it. The larger leaves outside can be cut in half, blanched with oil and a little salt for a while, and then fished out to control the moisture.
2. Dried tofu is cut into strips, and bacon is cut into small pieces.
3, put a little oil in the pot, add the bacon slices and stir fry. When the bacon is slightly discolored, add garlic and ginger slices and stir fry, then add bean paste and stir fry until fragrant, then add dried bean curd and Agrocybe aegerita and stir fry until cooked, and then add soy sauce, sugar, chicken essence and sesame oil to taste.
4. Put aside the fried materials first, because I don't have a dry pan, so they are all made of iron pan. Add dried red pepper and pepper to another pot and stir-fry, then add blanched Chinese cabbage and stir-fry, then add just-fried ingredients, stir-fry evenly, and collect juice over high fire.
Kung Pao Chicken?
material
Chicken breast 150g, fried peanuts 50g, sweet noodle sauce, bean paste, yellow wine and starch.
working methods
(1) Dice the chicken breast, pour salt, a little yellow wine and starch into the diced chicken, mix well and marinate for 30 minutes. In addition, sweet sauce and bean paste are mixed into sauce.
(2) Pour an appropriate amount of cooking oil into the pot, heat the pot to 60% heat, and pour in diced chicken and stir fry quickly until the diced chicken turns white.
(3) Then add the sauce and stir fry quickly, air dry the sauce, add the oil and stir fry the peanuts and stir well.
Braised Hairtail in Brown Sauce
material
Hairtail section, shredded ginger, dried Chili, appropriate amount of soy sauce, cooking wine, two drops of vinegar, onion section.
working methods
1. After the oil is heated, add a little salt, fry it with slow fire in the hairtail section, add shredded ginger and dried Chili, pour in a proper amount of soy sauce and cooking wine, and gently pick up the bottom of the pot to make each fish evenly colored.
2, pour cold water, the amount of water is better to drown the fish pieces. Turn the fire to boil, and then change to medium heat.
3. When the juice is half collected, drop two drops of vinegar, put it into the onion section, gently move the bottom of the pot to prevent the pot from being fixed, turn to high heat until the juice thickens, and add garlic paste.
braised pork ribs
material
Pork ribs, onion, ginger, garlic, salt, crystal sugar, braised soy sauce, cooking wine, star anise, dried pepper and cinnamon.
working methods
1, ribs washed and chopped into small pieces.
2. Prepare cinnamon of onion, ginger, garlic and octagonal, and wrap it with gauze.
3. Blanch the ribs for later use.
4. Put a little oil in the wok and stir-fry the ribs.
5. Stir fry until the ribs are slightly yellow.
6, pour out the excess oil, add rock sugar and continue to stir fry and color.
7. Add braised soy sauce cooking wine and continue to stir fry until the soup is dry.
8. Add boiled water without ribs.
9. Bring to a boil with high fire, add onion, ginger and garlic, simmer for 1 hour, season with salt, and dry the soup.
Hotel recipes with pictures 2 home cooking recipes daquan
DIY Gulu fish
1, diced fish Liu Qie, pickled with salt, pepper and egg white10min; 2. The fish fillets are stained with starch, fried and then removed. Don't turn off the fire and fry it with a big fire (this ensures that the shell of the diced fish is very fragile); 3. Pour the oil out of the pot, add tomato sauce, sugar and fruit vinegar, stir fry with low heat, and pour the water into viscous juice; 4, put the diced fish in, mix well quickly, sprinkle some cooked sesame seeds, and take out the pot.
Hawthorn sparerib
1, wash ribs and blanch for later use, and wash hawthorn; 2. Put the ribs and hawthorn into the pressure cooker, add a small amount of water, soy sauce and salt, add gas to the fire, turn to low heat for 30 minutes, and finally collect the juice from the fire and sprinkle with onion.
Flammulina velutipes beef roll
Marinate beef slices with barbecue sauce for a while; Wash Flammulina velutipes for later use; Wrap pickled beef with Flammulina velutipes, pour a little oil into the pot and fry them one by one; Mix soy sauce, minced garlic, oyster sauce, a little sugar, water and corn starch into juice; Take the hot oil out of the pot, put the prepared juice into the pot to boil, and pour it on the beef roll.
Rose sufu pettitoes
Chop pig's trotters, blanch them in boiling water with wine, cook them until they float, and then take them out; Mash the rose fermented bean curd with a spoonful of fermented bean curd; Heat oil in the pot, add pig's trotters and fry until slightly yellow, add onion, ginger and star anise; Add a little cooking wine, pour fermented milk, add soy sauce, salt, rock sugar, and add a little boiled water without trotters; Turn down the heat until the trotters are soft and waxy, turn to high heat to collect juice and sprinkle with chopped green onion.
Diced chicken with edamame
1 Wash and peel carrots and dice ham; Cut onion into sections; Blanching corn and soybean in boiling water, removing the outer film, soaking in cold water, cooling, taking out and draining; Wash and cut the chicken into pieces, add salt, pepper and starch into a bowl and marinate for 15 minutes. Put oil in a hot pan, saute shallots, add diced chicken and stir-fry for more than 3 oils, continue heating, add carrots, ham, corn, edamame and 2 tablespoons of water, stir-fry until cooked, add diced chicken and salt and pepper and stir well.
Jade eggplant pot
Ingredients: two eggplants, 200g meat stuffing, 1 teaspoon cooking wine, minced onion and ginger, Chili sauce, chopped pepper, sweet noodle sauce, vinegar, sugar, salt and chicken essence.
1, eggplant was washed and cut into strips, soaked in salt water and controlled to dry. Add cooking wine to the meat stuffing and stir for later use.
2. Pour the oil into the pot. When it is 60% hot, add eggplant strips, fry for one minute, and take out the oil control for later use.
3. Leave a little oil in the pot, heat it, fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.
Spicy hot bean curd
1, component:
Tofu, pork, oil, soy sauce, sugar, Pixian bean paste, lobster sauce, salt, water starch, onion, pepper and ginger.
2. Practice:
Wash and chop pork, cut tofu into pieces, soak in light salt water 10 minute, take out and control the moisture, chop onion and ginger, and chop Pixian bean paste. Stir-fry shallots and ginger in a hot oil pan, add minced meat, stir-fry until the color changes, add Pixian bean paste and lobster sauce, stir-fry until fragrant, add tofu, clear water, soy sauce and white sugar, add pepper powder five minutes later, thicken, and then turn off the heat and take out.
stir-fried shrimps
Ingredients: 500g shrimp, 2 shallots, ginger 1 slice, 3 cloves of garlic, red pepper 1 slice, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, sugar 1 tablespoon and 2 tablespoons of vinegar.
Exercise:
1, cut shrimp into sections, wash and drain for later use. Wash shallots and cut into 3 cm long pieces. Peel garlic, wash and chop. Wash and shred ginger. Wash the red pepper and cut it into small pieces.
2. Pour the oil into the pot, heat it to 70% heat, add the onion, minced garlic, shredded ginger and red pepper slices and stir-fry until fragrant. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and then continue to stir-fry for half a minute.
Restaurant menu with pictures. The practice of stir-frying meat (Chili stir-frying meat)
Prepare the ingredients and wash them. Meat is pork leg, and the peppers I prepared are screw pepper and line pepper, because pure line pepper is super spicy …
Cut the pepper with an oblique knife, and I'll pat the ginger and garlic (I feel it will taste better if I pat it). Meat should be fat and thin and sliced separately …
If the knife is good, the meat slices will taste better ~
Put cooking oil in the pot, add grease, fry oil …
After the fat meat turns into oil residue, add ginger and garlic and fry …
Add lean meat and stir-fry until the meat turns white …
Add soy sauce ...
Add soy sauce, color, stir fry evenly …
Don't fry the meat for too long, just stir the soy sauce and soy sauce evenly. Fried meat for a long time will affect the taste ~
Next, put the fried meat in the pot, don't take the oil out ... (This step is very important, the taste of the meat will not get old and become firewood)
Next, add the pepper and start to stir fry …
When the pepper is fried to tiger skin, you can add the fried meat ... (The above is the reference picture of tiger skin)
Stir the pepper and meat evenly.
Ok, here comes the finished product.
Did your xio fail?