[Main materials and auxiliary materials]

Bitter gourd ... 500 grams

MSG ... 2g

Yuntui ... 150g

Mashed garlic ... 2g

Green pepper ... 50 grams

Pepper noodles ... 3 grams

Refined salt ... 6 grams

Cooked lard ... 30 grams

Refined sugar ... 2g.

[Cooking method]

1. Wash bitter gourd, cut it in half, dig out the heart seed and meat film, remove both ends and cut into thin slices. Cut the cloud legs into 3.5 cm square slices. Wash green pepper, remove seeds and slice.

2. Put the cooked lard into the pot and heat it over medium heat. When it is 40% hot, put the garlic paste into a wok, stir-fry the cloud legs and green pepper slices, then add the bitter gourd slices, and add salt, pepper noodles and sugar while frying. Add monosodium glutamate when it is almost cooked, mix well, sprinkle with bright oil and serve.

[Process Key] Bitter gourd slices are marinated with a little salt, squeezed out a little water gently, and then fried, which is less bitter and fresher. [Flavor characteristics] 1. Yunnan is one of the areas where bitter gourd was cultivated, eaten and used for medicine earlier. "Herbal Medicine in Southern Yunnan" contains: "Bitter taste, cold nature. Into the heart, spleen and lungs. Clearing heat and relieving summer heat, eliminating fatigue, clearing heart and improving eyesight. Diarrhea of the six meridians can clear away heat and replenish qi and stop polydipsia. " Bitter gourd is used as an ornamental plant in Europe and America, and as a vegetable in China. Bitter gourd is rich in nutrition, with vitamin C as high as 85 mg per100g. Bitter and fragrant, bitter with sweet. Bitter is bitter in yourself. When it is mixed with meat, eggs, fish, etc. It never gets bitter with other materials, so it enjoys the reputation of "gentleman's dish". 2. "Fried Bitter Melon with Cloud Legs" is a famous local dish in Yunnan, which is common in banquets and simple meals. This dish is bitter and fragrant, salty and fresh, bitter and cold, bitter and fresh, which can stimulate the secretion of saliva and gastric juice and double people's appetite.

2. shrimp pods with cloud legs

Gourmet: Cantonese cuisine

Efficacy of the prescription: strengthening waist and kidney, tonifying deficiency and body, strengthening yang and premature ejaculation.

Making material

Ingredients: shrimp (300g), bread (140g) and ham (150g).

Accessories: egg white (50g)

Seasoning: peanut oil (125g), salt (2g), monosodium glutamate (1g) and starch (corn) (5g).

manufacturing process

1. Slice the bread and ham;

2. Add starch, monosodium glutamate, salt and egg white to the shrimps and beat them into shrimp paste;

3. Make the bread as the bottom, with shrimp glue in the middle and ham on it;

4. Heat wok oil on high fire, add bread, ham and shrimp clips, and fry until crisp.

Process Tip: Prepare 1000g peanut oil, and the actual dosage is about 125g.

Formula stage chart

Shrimp: 1. Eating shrimp is forbidden to take a large amount of vitamin C at the same time, otherwise trivalent arsenic can be generated, which can cause death; 2. It is not suitable to eat with pork, which will damage sperm; 3. Avoid eating with dog meat, chicken, caviar, venison and pumpkin; 4. avoid sugar; Fruit juice is similar to shrimp. Eating it together will cause diarrhea.

Egg white: Egg white can't be eaten with white sugar, soybean milk and rabbit meat.

3, cloud leg pigeon soup

All the cuisines they belong to

The characteristic color is silver red, the original soup is original and delicious.

The main raw materials are 4 live pigeons in bird's nest, cloud leg slices 100g and chicken 150g. 50g of seasoning wine, 20g of onion and ginger, 5g of salt, 5g of monosodium glutamate and 800g of chicken soup.

manufacturing process

(1) Slaughter live pigeons, blanch them thoroughly with hot water, take out their internal organs, put them in a boiling water pot, take them out and drain them, and put them on a plate. (2) Put the onion, ginger and cooking wine into a plate, steam them in a drawer until they are 70% rotten, take them out (original juice for use), remove the bones (bone for use), put the meat on one side of the soup bucket, and put the slices of cloud legs on the other side.

(3) Chop the chicken into minced chicken, put it in a bowl, and add onion, ginger and 250g water.

4. partridge with cloud legs

First, raw materials:

1. Material: 2 partridges, 50 grams of Yuntui/kloc-0, and 50 grams of Pleurotus nebrodensis.

2. Seasoning: snake oil, refined salt, cooking wine, monosodium glutamate, pepper, eggs, ginger slices, onion knots, rock sugar, white sugar, sesame oil, starch, wrapped noodles, chicken oil, stock, raw oil and lard.

Second, the method:

1. After the partridge is slaughtered, it is scalded thoroughly with boiling water, the legs are washed, the internal organs are taken out by laparotomy, the claws are cut off and washed, the partridge is boned, the partridge meat is sliced, put into a bowl, and mixed well with egg white, salt, monosodium glutamate, pepper and starch.

2. Mushrooms are pedicled, washed and sliced. Divide the ham in two, roll it in a boiling pot, take it out, put it in a bowl, add crystal sugar, steam it in a cage for half an hour, take it out, sprinkle dry starch on it, spread eggs on it, and press bread flour with your hands. Heat the pan to let the oil flow out. When the oil is 70% hot, fry the ham in the pot until golden brown, take it out, cut it into rectangular slices and arrange it evenly on the edge of the basin.

3. Put the broth in a small bowl. Monosodium glutamate, salt, oyster sauce, sugar, sesame oil, pepper and starch are mixed into soup. Put the lard in the hot pot. When the oil is 50% hot, put the partridge slices into the pot and spread them evenly with a spoon. After soaking, pour the oil into the filter screen to drain the oil. Put the mushroom slices into the original pot, pour the soup, turn it over a few times, add the chicken oil and push it evenly. Put it in the ham box.

Press: Ham has the effects of invigorating spleen, appetizing, promoting fluid production and benefiting blood. Mushrooms have the effects of refreshing the mind, appetizing, stopping diarrhea and vomiting, regulating qi and resolving phlegm. Both of them can be served with partridge to make this dish, which can provide rich nutrition for human body, and has the effects of invigorating spleen and appetizing, regulating qi and resolving phlegm. It has certain curative effect on anorexia, anorexia, diarrhea, fatigue and fatigue.

5, Yuntui mustard gall

Ingredients: 450g mustard and 40g ham.

Seasoning: 2 cups of water, 1/3 teaspoons of salt, 1/3 teaspoons of sugar, 3 tablespoons of oil.

Smelly: 2/3 cups of soup, 1 1/3 teaspoons of raw flour, 1 teaspoon of soy sauce, 1/4 teaspoons of sugar, and a little sesame oil.

Exercise:

1. Wash the mustard, remove the leaves and replace it with cabbage gall.

2. Boil 4 cups of water in the pot, comb the powder 1 teaspoon, put down the mustard and cook for about 4 minutes, remove it and rinse it with water to remove the smell of comb powder.

3. Season the cooked mustard and boil it. Boil the mustard again, take out the drained water and put it on a plate.

4. Slice the ham, sprinkle with 1 teaspoon of sugar and steam 10 minutes, and arrange the legs on the mustard.

5. Add 1 tbsp oil to the wok, bring to a boil, and pour ham and mustard.

6. Stewed cabbage with mushroom with cloud legs

Ingredients: main ingredients: 80g of cloud leg, and 0/2 flower mushroom/kloc-0. Ingredients: 500 grams of vegetables and 30 grams of carrots.

Seasoning: (1) salt 1 teaspoon, salad oil 1 teaspoon. (2) Salt 1/2 teaspoons, sugar 1/3 teaspoons, 2 bowls of broth, starch 1 teaspoon and sesame oil 1/3 teaspoons.

Method:

(1) Cut the cloud leg into thin slices 2 cm wide and 4 cm long; Mushrooms soaked in water; Remove the old leaves from the vegetables, sharpen the head and make a small cross with a knife. Cut the carrot into strips with a length of 2 cm and a width of 0.2 cm, then sharpen the head and insert it into the pointed part of the vegetable.

(2) Add seasoning (1) to 3 bowls of water and bring to a boil. After boiling, put the vegetables into the pot and take out the surrounding dish. Add 2 bowls of stock in another wok, cook the chopped cloud legs and mushrooms/seasonings for 5 minutes, take them out from the back row and thicken the soup.

7. Yuntui cabbage

Features: bright color, tender, smooth and fragrant.

Ingredients: 500 grams of cabbage heart, 25 grams of water-soaked magnolia slices and 75 grams of cooked ham. 5 g of refined salt, 3 g of monosodium glutamate, 2 g of sugar, 4 g of cooking wine, 25 g of water starch, 250 g of broth and 500 g of vegetable oil (actual consumption 100 g).

manufacturing process

1. Wash the Chinese cabbage, drain it, and cut it into 6 cm long strips. Cut the ham into pieces 1.5 cm wide. Slice the magnolia.

2. Put the vegetable oil into the pot and heat it to 60%. Add cabbage heart and stir fry a little. Take it out and control the oil.

3. Put a little oil in the pot and add broth, cabbage, cooking wine, refined salt and sugar; Then put the ham slices and magnolia slices into the pot for about two minutes, add monosodium glutamate, first put the cabbage heart into the plate, then light the pot, thicken it with water starch and pour it on the cabbage.