First, the practice of fish porridge raw materials: 50 grams of rice, whitebait 100 grams, 2 grams of salt, white pepper 1 gram, 5 grams of rice wine.
Practice: 1. Little whitebait makes tea and washes it for later use.
2. Cook the rice into porridge, cook it in the small whitebait, add seasoning, mix well and weigh it.
Second, asparagus beef tenderloin raw materials: beef tenderloin, asparagus, oil, rice wine and cassava starch.
Practice: 1. Cut the tenderloin into small strips, add a little water and rice wine to cassava starch to make starch water, pour in beef, save oil consumption, then grab dozens of times, cover and let stand for about 15 minutes, then pour in two or three drops of cooking oil and grab it evenly for use.
2. asparagus is cleaned, and there are a lot of chemical fibers in the roots. You need to scrape off the skin of the root with that kind of fruit-cutting shovel, and then cut it into sections.
3. Heat the pot a little first, then try to spray a little oil, and the beef strips will slip away. Stir-fry and pick it up for later use.
4. Pour the water for frying beef into the pot, spray a small amount of oil and heat it, and stir-fry asparagus.
5. After the asparagus is fried, pour the beef back into the pot, and then add the oil-consuming seasoning.
3. Jujube pig's feet and peanut soup Ingredients: pig's feet 1, peanuts 250g, Astragalus membranaceus100g, 2 bottles of wine, jujube150g, and Chuanxiong 20g.
Practice: 1. Cut pig's trotters into small pieces, scald them with boiling water, scoop them up and soak them in cold water.
2. Soak peanuts in cold water for 4 hours, then put them in a pot and cook until they are slightly soft.
3. Put pig's trotters, Astragalus membranaceus, Chinese dates and peanuts into a stew pot at the same time, add wine and water, and drown all the raw materials.
4. Stew until the peanut trotters are soft and rotten, then add Chuanxiong and stew for five minutes.
Four. Raw materials of milk-egg crucian bean curd soup: one grass carp, five pepper grains, 20g milk egg, ginger 10g onion 10g salt and monosodium glutamate.
Practice: 1. After the grass fish belly is broken, clean it for later use.
2. Put the grass carp into 30% hot oil to remove the fishy smell of grass carp.
3. Add appropriate amount of water and seasoning and simmer for 40 minutes.
4. When cooking, adding a small amount of milk and eggs can make the soup more tender and sticky and taste better.