1. shredded pork in Beijing sauce

Ingredients: sweet noodle sauce 80g, cooking wine 5g, monosodium glutamate 2g, sugar 20g, salt 2g, starch 2g, egg 1, oil 150g, ginger 5g.

Production steps: ① Shred pork, put it in a bowl, add cooking wine, salt, eggs and starch, and mix well to get the sizing; ② Slice the scallion obliquely and put it into a dish. Slice ginger slightly, put shredded onion into a bowl, add water, soak onion and Jiang Shui; (3) The wok is on fire, and the oil is drained. After cooking, the shredded pork is put into the wok, cooked, fished out, and put into the wok to drain the oil; (4) Put the oil in the wok, add the sweet noodle sauce to stir fry slightly, add the onion, Jiang Shui, cooking wine, monosodium glutamate and white sugar, and continue to stir fry the sweet noodle sauce. When all the sugar melts and the sauce begins to become sticky, add the shredded pork and stir-fry it constantly to make the sweet noodle sauce stick to the shredded pork evenly; ⑤ Put the shredded pork on a plate with shredded onion, basically cover the shredded onion, and mix well when eating.

2. Spicy diced chicken:

Ingredients: chicken, salt, monosodium glutamate, dried pepper and pepper, onion, ginger, garlic, cooking wine.

Practice: 1 Stir-fry the chicken in a hot pot, add cooking wine and salt, drain the water (there is no oil in the pot), then add shredded ginger, continue to copy until cooked, and then take it out of the pot without any seasoning. 2 Heat the oil in the pot, add dried pepper and pepper, and copy the fragrance.

3. Fish-flavored shredded pork

Raw materials:

350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g and soy sauce 10g.

Exercise:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well.

Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers.

Use soy sauce.

Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice.

Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it.

Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

4. Hot kidney flower

Raw materials:

Pork loin, cucumber, ginger, onion, garlic, pickled pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil.

Exercise:

1. Cut the pork loin into two pieces, remove the oily skin and the smell of the loin, first cut it obliquely with a counter knife, then cut it into an eyebrow shape with a straight knife, and size it with salt and wet starch.

Wash cucumber, remove pulp and cut into strips.

Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup to make juice.

2. Heat the oil in the pot, add the kidney flower and stir fry, add the ginger, garlic, onion, soaked red pepper and cucumber strips and stir fry, and boil the juice to collect the juice.

5. Dry-fried eel back

Raw materials:

Eel (500g), fermented grains (20g), onion ginger, sugar (3g), garlic slices, monosodium glutamate, pickled pepper (20g), soy sauce (4.5g), bean paste (a little), wet water chestnut powder (6g) and pepper powder.

Exercise:

1. Boned eel, cut into pieces, stir-fry in oil pan, and add pickled pepper, bean paste, pepper, distiller's grains, sugar, monosodium glutamate, soy sauce, etc.

Second, put more soup, wait for it to dry slowly, add onion, ginger and garlic slices, and finally put it away with wet water chestnut powder.

6. Baked cucumber

Raw materials:

400 grams of cucumber. 3g of salt, 40g of vegetable oil, 5g of dried pepper, 2g of pepper, 0/0g of onion/kloc-,0.5g of monosodium glutamate and 5g of sesame oil.

Exercise:

Wash cucumber, remove pedicels, cut into strips about 4 cm long and 1 cm thick, add a little salt, and cut onion into horse ears.

Put the wok on a big fire, add vegetable oil and heat it to 50% (about 125℃), add dried pepper and stir-fry until brown, add pepper and stir-fry until fragrant, then add cucumber and stir-fry quickly.

Add salt, monosodium glutamate and onion, stir-fry until it is not cooked, and pour sesame oil into the pot.

7.mapo tofu

Raw materials:

Minced beef (or minced pork) (65g), chopped green onion (4g), spicy oil (4g), lobster sauce (10g), pepper powder, minced garlic, soy sauce, tender tofu (200g), Chili powder, salt, chicken soup (130g), etc.

Exercise:

First, cut the tender tofu into 3 diagonal cubes, put it in boiling water for 2 minutes, remove the gypsum smell and drain the water.

2. Stir-fry minced beef and bean paste in a separate pot, then add Chili powder, soy sauce, lobster sauce, spicy oil, yellow wine, salt and minced garlic, stir-fry until it tastes good, then add 100g tofu and chicken soup, simmer with low fire to make a thick juice, then add water chestnut, and add chopped green onion, pepper powder and monosodium glutamate.

8. Dongpo elbow

Raw materials:

Pork elbow, snowflake bean, scallion, Shaoxing wine, ginger, Sichuan salt

Exercise:

Scrape the pork elbow, clean it, cut everything along the bone seam, put it in a soup pot and cook it thoroughly, remove the bone from the elbow, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine, and boil it over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. When eating, put Sichuan salt and soup beans in a bowl. Dip in soy sauce.

9. Boiled pork slices

Raw materials:

Ingredients: pork tenderloin 250g Accessories: celery, lettuce leaves and green garlic Seasonings: ginger, onion, garlic, douban hot sauce, soy sauce, starch, salt, monosodium glutamate, pepper, dried red pepper and edible oil.

Exercise:

1. Slice pork tenderloin and paste it with a little soy sauce and water starch; 2. Wash the celery and cut into sections, pat the green garlic loosely and cut into small pieces obliquely, and wash the lettuce leaves and cut into sections; 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife; 4. Sit in a pan, put a small amount of oil, when the oil is hot, add bean paste and red oil, stir fry, add onion, ginger and garlic a few times, add a little water, add a little salt and monosodium glutamate, then add vegetables, take them out and put them in a bowl, slide the pulped meat into the pan one by one, and put them in the bowl together with the soup when the meat is discolored and cooked; 5. Wash and heat the pot, pour the pepper and dried red pepper into the pot, stir-fry and bake until crisp, then pour it on the chopping board, crush it and sprinkle it on the cooked meat slices; 6. Sit in a pot, pour a small amount of oil, heat it and pour it on the sliced meat.

10. kung pao chicken

Raw materials:

300 grams of chicken breast. Dry pepper 15g, pepper 5g, peanut 50g. Ginger, onion, garlic 10g, vegetable oil 25g, lard 25g, salt 2g, cooking wine 20g, watercress powder 80g, soy sauce 25g, vinegar 15g, sugar 15g, monosodium glutamate 0.5g and soup 50g.

Exercise:

Wash the chicken breast, remove the tendons and oil, pat it loose with a knife, cut it with a cross knife (the depth is 2/ knife of the meat thickness), then cut it into cubes 1.5 cm square, add salt, cooking wine and water bean powder and mix well.

Thousands of peppers; Remove pedicels and seeds and cut into small pieces.

Cut the onion into small pieces.

Cut ginger and garlic into small cubes.

Remove the red color from the peanuts, fry them in the oil pan and take them out for later use.

Mix soy sauce in a small bowl.

Mix vinegar, sugar, cooking wine, monosodium glutamate, water bean powder and soup evenly to make litchi-flavored witch sauce.

Put the wok on the fire, heat the vegetable oil, stir-fry the pepper slightly, add a proper amount of lard, stir-fry the diced chicken, add ginger, garlic and onion, cook the sauce, quickly turn over and add peanuts and stir well, then serve.

1 1. Sichuan style pork

Raw materials:

370g of pig hind legs, 70g of green garlic (green pepper and yellow garlic are also acceptable), 25g of big oil, 0/2g of batter12g of soy sauce cooking wine, 5g of white sugar and watercress.

Exercise:

(1) Cut the meat into 4cm wide strips, blanch them with boiling water, slice them, and cut the green garlic into inches.

(2) Put the white meat in hot oil and stir-fry until the meat oil rolls up, that is, add seasonings such as bean paste, batter, stir-fry green garlic and stir-fry for several times.

12. Crystal pumpkin

Raw materials:

Pumpkin (1, about 1700g), big fat chicken (200g), sweet noodle sauce (6g), bean paste, soy sauce, white sugar, sesame oil, fermented wine, minced onion and ginger, rice flour, lard, pepper, Chinese kale leaves and yellow wine.

Exercise:

1. After washing the pumpkin, carve various patterns around the pumpkin skin, or carve some patterns on the top of the pumpkin.

Then cut off the top of the melon as a melon cap, remove the pulp of the melon, and put it in a slow fire oil pan for seven minutes to make the water in the melon disappear and shine.

Second, cut the chicken into thick slices about 1 inch.

According to the practice of steamed chicken with powder, this dish is made from some materials used for steamed chicken with powder.

3. Brew the steamed chicken powder into pumpkin, steam it in a cage for 20 minutes, then eat it, take it out and put it in a dish, and use the fried kale as the edge around the dish.

13. Dongpo cuttlefish

Raw materials:

Fresh squid 1 (weighing about 750g), sesame oil, sesame paste, wet starch, cooked lard 50g, chopped green onion 1 5g, chopped green onion10g, ginger and garlic10g, vinegar 40g and Shaoxing wine10g.

Exercise:

1. Wash cuttlefish, cut it into two pieces, connect the heads, leave half tails on each side, and remove the spine. Under the straight knives on both sides of the fish, cut six or seven knife lines (2/3 of the depth of the fish) with a flat knife, and then wipe the whole body with refined salt and Shaoxing wine.

Cut the green onions into 7 cm long sections, then shred them and float them in clear water.

Slice sesame oil and watercress.

2. The wok is on fire, and the cooked vegetable oil is burned to 80% heat. Wrap the fish in dry starch, lift the fish tail, and pour the oil on the knife edge with a frying spoon. After the knife edge is turned over, put the fish belly in the oil, fry until golden brown, take it out and put it on a plate.

3. Leave 50 grams of oil in the wok, add 50 grams of lard, saute chives, ginger, garlic and sesame bean paste, add broth, sugar, soy sauce and wet starch to thicken, sprinkle chopped green onion, cook vinegar, add sesame oil, quickly take out the wok, pour the marinade on the fish and sprinkle with shredded green onion.

Note: the fish must be washed inside and outside to remove the blood tendons in the fish, and there will be no fishy smell after serving.

When frying, the fire should be strong, but not too big, until the color is golden and the fish stands up.

14. Tomato strips with sauce

Raw materials:

400g of tender eggplant, 50g of sweet noodle sauce, 5 garlic cloves, salt, chicken powder and water starch.

Exercise:

1, peeled eggplant and cut into thick strips; Peel and slice garlic cloves.

2. Wash the wok and put it on the fire. When the oil is heated to 60%, put the tomato strips into the oil pan and fry until soft. Take out the drained oil for later use.

3. Put three tablespoons of oil in the pot. When the oil is hot, add the sweet noodle sauce and stir-fry until crispy. Stir-fry garlic slices, add a little water, add tomato strips, add chicken powder and salt to taste, and cook until eggplant tastes delicious. Eat with water starch.

15. Stewed beef

Raw materials:

500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.

Exercise:

Cut the beef into pieces and take it out with hot water. Stir-fry onions and ginger in oil pan, and then

Add spicy bean paste, then stir-fry beef pieces, add soy sauce and sugar pepper.

Powder, wine, monosodium glutamate and star anise. Finally, add the soaked beef and cook slowly.

Until the juice is thick and the meat is crispy.

16. Pine kernel corn

Ingredients required:

A bowl of sweet corn, a small bowl of pine nuts, a pepper (small), a carrot (small) and a shallot.

Seasoning: half a teaspoon of salt.

Exercise:

1. Cut all peppers, carrots and shallots into corn kernels.

2. First, oil the pine nuts. Be extra careful in this step! ! Because pine nuts are very easy to paste! ! ! !

Add oil to the pot. When the oil temperature is 30% hot, put the pine nuts in the pot, simmer, keep your eyes open and observe while stirring. As long as you see a slight discoloration of white pine nuts, you should take them out and drain them quickly. In this way, the pine nuts can be fried crispy and fragrant by using the residual temperature.

3. Take another pan, add base oil, stir-fry chopped green onion and diced carrot, stir-fry diced pepper for a few times, then add sweet corn kernels and stir-fry until cooked, add half a teaspoon of salt to taste, and take out the pan.

4. Pour the prepared pine nuts into the dish and mix well, then serve.

Intimate reminder:

1, peppers and carrots mainly play the role of color matching here, so basically just pick a smaller one.

Although there is no sugar in this dish, it is basically sweet and fragrant because of sweet corn kernels and pine nuts. But adding half or even 1/3 of the salt usually used for cooking can make this dish taste fresher.

3. The reason why pine nuts are finally mixed into the plate can better maintain its crispy taste.

17. Chopped cucumber soup

A stout old cucumber, peeled, peeled and cut into pieces. Wash the pork chop, blanch it with boiling water, take it out, take another soup pot, add the pork chop, onion, ginger and water, add the yellow wine when the fire boils, then simmer it until it is 80% crisp, then pour in the cucumber slices, and continue to cook it with salt and monosodium glutamate for about 10 minute.

18. Bitter gourd with meat filling

Raw materials:

750g of fresh bitter gourd, 300g of peeled pork, golden hook shrimp and soy sauce 1 5g, 25g of water-soaked mushrooms and flour, egg 1 each, wet starch100g, garlic cloves 50g, pepper and monosodium glutamate1g, refined salt and sesame oil 2g, and cooked lard.

Production process:

1, peeled tofu and cut into strips 6 cm long and 2 cm square, a total of 30 strips, sliced winter bamboo shoots;

& gt2. Cut the bitter gourd into 4cm segments to remove the pulp, put it in cold water to remove the bitterness, and then drain the water;

3. Chop the pork. Chop mushrooms and shrimps and put them in a bowl. Add eggs, flour, 25g wet starch and salt, mix well to make stuffing, stuff into cucumber segments, and seal both ends with 50g wet starch.

4. Burn the cooked lard to 60% heat, fry the garlic cloves and take them out, put the bitter gourd in the pot, take them out when the surface of the bitter gourd is fried to light yellow, put them in a bowl vertically, take out the garlic cloves, add soy sauce and steam them in a cage;

5, 50 grams of cooked lard is burned to 70% maturity, steamed bitter gourd juice is boiled in a pot, 25 grams of monosodium glutamate and wet starch are added to thicken, bitter gourd is turned over to pour juice, pepper is removed, and sesame oil is poured.

19. saliva chicken

Ingredients: black rooster1000g, Zanthoxylum bungeanum oil10g, sugar10g, sesame paste10g, ginger and garlic juice 30g, sesame oil 30g, chopped green onion10g, cooking wine 30g.

Production method:

1. Kill and clean live chickens, remove the tips of feet and wings, soak them in boiling water to remove blood, then remove them and rinse them with clear water. When the pot is heated to 70 degrees Celsius with water, add chicken, onion, ginger, pepper, cooking wine and refined salt, take out the freshly cooked pot, soak it in cold soup, take it out after cooling, cut it into strips and put it in a concave container.

2. Mix red soy sauce, ginger and garlic juice, sesame sauce, cooked pepper, pepper oil, white sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl, and pour the juice on the chicken strips. Sprinkle with sesame, peanuts and chopped green onion.

Features: This dish is very particular about the choice of main ingredients. Must raise local roosters, focusing on seasoning, rich seasoning, spicy and delicious, tender and refreshing. It has the reputation of "three thousand miles famous for Bashu, and it tastes all over twelve states in the south of the Yangtze River".

20. Steamed raw cage powder

Raw materials:

Ribs 500g, fried rice noodles 150g, Redmi 50g, fermented grains 10g, watercress 15g, pepper 5g, sweet noodle sauce 5g and refined salt 5g.

Production process:

1. Chop the ribs clean, add seasoning, fresh soup and rice flour and mix well;

2. Peel the safflower, cut it into cubes, put it in a small round cage with rice noodles at the bottom, put the ribs on it, and steam it in a special pot until it is rotten.