Duck porridge

1. Material: Fat and tender duck 1 bird (about 1500g), 500g glutinous rice.

2. Accessories: 50g of water-soaked mushrooms, 50g of ginger10g, 0g of angelica10g, 20g of refined salt, 20g of monosodium glutamate, 20g of curry oil, 3000g of pork bone soup, 50g of ginger sprouts, appropriate amount of garlic, appropriate amount of chopped green onion and appropriate amount of pepper.

Second, the production method

1. Wash the glutinous rice with clear water, soak it for 2 hours, drain the water, pour it into a steamer covered with gauze, spread it out, steam it until the rice core is just through, pour it into a hedge, pour cold water on it, and wait until the rice is cool, it will be like a white pearl.

2. Wash the duck, put it in a pot, add ginger and angelica to cook it, take it out and let it cool, and chop it into cubes 1 cm square. Cut ginger buds into filaments and soak them in water.

3. Put the pot on high fire, pour the pork bone soup and duck soup, add the rice to boil, then add the diced duck, curry oil, refined salt and monosodium glutamate, adjust the taste, and then put it in a bowl. Sprinkle pepper, chopped green onion, garlic and ginger buds when eating. Features: This porridge is tender, smooth and delicious, sweet and refreshing, and it is a summer food.

Beef soup:

1. Material: 500g of refined beef and 0/00g of sweet potato powder.

2. Accessories: bone soup 500g, monosodium glutamate10g, soy sauce 40g, chopped green onion and ginger beads.

Second, the production method

1. Fine beef is crushed with a wooden stick and beaten repeatedly. Add100g of water, soy sauce, monosodium glutamate and ginger beads, then add sweet potato powder and stir well.

2. Put the prepared beef bone soup into the pot and bring it to a boil. Put the mixed beef into the pot, and put it into the bowl after about 10 minutes. Sprinkle with chopped green onion and shredded ginger.

Features: This beef soup is reddish in color, tender and delicious.

Face thread paste

First, raw materials

Material: 75g refined flour thread.

2. Accessories: shrimp skin150g, pork bone soup1000mg, cooked fish 200g, refined salt15g, monosodium glutamate 6g, starch 50g, pepper, coriander and appropriate amount of Chinese liquor (soaked in Chinese angelica).

Second, the production method

1. Wrap the dried shrimps in gauze, put them in a 1000g water pot, and cook for half an hour on medium heat. After picking up the shrimp skin, filter the soup for later use. Tear the cooked fish into shreds.

2. Put the pot on the fire, pour in the pork bone soup and the soup cooked with shrimp skin, and bring to a boil. Twist the refined noodles slightly and put them in a boiling soup pot. Add refined salt and monosodium glutamate to adjust the taste. Slowly scoop the starch into the pot and keep pushing the spoon until the noodle line floats and the soup in the pot becomes mushy.

3. Before eating, you can add pickled large intestine, small intestine and various cooked food and fried dough sticks according to everyone's taste. Sprinkle pepper, celery powder, white wine and marinade when eating batter, which tastes more beautiful.

Features: This batter is delicious, sweet and smooth, with Quanzhou local flavor.

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Fish porridge

Winter is coming, and it is also a festival to strengthen the fish harvest. Kerry fish is not only good in quality and taste, but also rich in phosphorus, calcium and protein, and has high nutritional value. At this time, the porridge is cooked with Kerry fish, which tastes mellow and delicious, tender and sweet.

First, raw materials

1. Material: glutinous rice150g, clean red fish (Kerry fish)150g, cooked pork belly 50g, and winter vegetables15g.

2. Accessories: appropriate amount of garlic paste, 25g of water-soaked mushrooms, 5g of pepper, 50g of tender ginger, 5g of refined salt, 5g of monosodium glutamate, appropriate amount of fried chopped green onion, appropriate amount of celery, appropriate amount of white wine and 300g of pork bone soup.

Second, the production method

1. Wash pork belly and red fish respectively, cut into dices, wash mushrooms and tender ginger and cut into filaments.

2. Soak the glutinous rice, steam it in a steamer and rinse it for later use.

3. Put the pot on the fire, pour the pork bone soup to boil, add the steamed glutinous rice, stir to avoid dough formation, cook for a while, add the pork belly, mushrooms, winter vegetables and red fish, then add refined salt and monosodium glutamate to taste, take out the pot and put it in a bowl, add shredded ginger, sprinkle with fried chopped green onion, celery powder, garlic paste, pepper and white wine. t

Features: This porridge is tough, delicious, mellow and delicious.

Rougamo;?Rou?Jia?Mo,?Chinese?hamburger

First, raw materials

1. Material: 400g refined powder, 500g medium pig. 、

2. Accessories: appropriate amount of spiced powder, 20g of sesame oil, old yeast 150g, a little alkali, sugar 100g, 20g of soy sauce, 5g of spiced powder, 8g of monosodium glutamate, 20g of Shaoxing wine and 3g of refined salt.

Second, the production method

1. Put the refined flour on the chopping board, add the old yeast, water and sugar, stir and let it stand for fermentation. Then add a proper amount of edible alkali, knead until the dough surface is smooth and not sticky, and then knead the dough into long strips and knead it into 20 flour agents. Roll each dough into a disk with a thick middle and a thin edge and a diameter of 12 cm. Spread the sauce mixed with sesame oil, allspice powder and refined salt on each plate of dough, then fold it into a semicircle (aligned up and down), make a lotus leaf-shaped bag, put it in a steamer, steam it on high fire for 10 minute, and then take it out for use.

2. Wash the pork in the middle, blanch it with boiling water, and cut it into thick slices with a length of 10 cm and a width of 0.5cm.. Put the pan on medium heat, add oil and heat it, add sugar and cook until the meat slices are in the middle. After boiling, simmer 1 hour until the meat slices are crisp and rotten. Then use high fire to boil the soup until it is thick, and serve it with lotus leaf buns when serving. When eating, the lotus leaf bag contains meat and has a special taste.

fried?rice?noodles

"Rice flour" is a specialty of southern Fujian and a popular dish. The best rice noodles are produced in Hutou, Anxi County. It is said that there is a special spring there. Rice noodles made from the spring water at the head of the lake are particularly elastic and will not stick together.

I. Raw materials 1. Ingredients: 400 grams of rice flour.

2. Accessories: 50g of fresh shrimp, 50g of fresh squid, 50g of Chinese cabbage, 50g of pork belly and 5g of garlic. 3. Seasoning: 4 grams of monosodium glutamate, 50 grams of peanut oil, 6 grams of soy sauce, 5 grams of onion and 600 grams of broth.

Second, the production method

1. Slice squid, pork belly and Chinese cabbage into filaments, and the garlic will be loose.

2. Put the wok on a strong fire, pour peanut oil, garlic and onion into the wok, stir-fry the meat, shredded squid, shrimp and vegetables, and pour in soy sauce. Put the soup (1/3 of the soup). After the soup boils for 15 seconds, add rice flour, cover it, stew for 1 minute, add the stir-fried soup, stew for 2 minutes, stir-fry again, pour all the soup, stir-fry until the soup is dry, add monosodium glutamate and tail oil, mix well and plate.

Features: soft and tough, smooth and refreshing, fresh and fragrant, it is a unique snack.

Chicken rolls 7

First, raw materials

1. Material:150g of clean chicken, 350g of pork and 3 sheets of pig net oil.

2. Accessories: dry fried onion slices 15g, refined salt 6g, monosodium glutamate 6g, water chestnut 100g, sugar 15g, scallion 150g, dried starch 100g, and spiced powder 65438.

Second, the production method

1. Cut chicken and pork into strips, wash water chestnut and cut into thick strips, and cut horseshoe with scallion. 2. Put the chicken and pork together in the pot, add salt, monosodium glutamate and white sugar, mix well, marinate for a while, add dry starch, dry fried onion slices, eggs, water chestnut and scallion, and mix well to make stuffing.

3. Wash the bean skin, put it on a chopping board, wrap it with stuffing, roll it into several round strips with a diameter of 3 cm, steam it in a steamer for 20 minutes until cooked (or cut it into small pieces, cool it and fry it in an oil pan), and then put it on a plate. Serve with coriander, sour radish and sauce in a small plate.

Features: This dish is white, tender and delicious, and should be steamed and fried. This article is from the home of stray cats.