Ingredients required: 150 grams of pork, 150 grams of lotus root, 150 grams of bread crumbs, 20 grams of white pepper, a little corn starch, 10 grams of cooking wine, 5 grams of light soy sauce, 10 grams of cooking oil, an appropriate amount of shallots, 1 root of ginger, 2 grams of salt, 1 gram of cooked sesame seeds. Appropriate amount of chopped green onion

Sauce: 15 grams of light soy sauce, 10 grams of cooking wine, 5 grams of vinegar, 10 grams of dark soy sauce, 5 grams of corn starch, 5 grams of water, 100 grams of water

Cooking steps:

1. Wash the pork, cut it into small pieces, put it into a meat grinder together with the onions and ginger and grind into minced meat.

2. Peel, wash and cut the lotus root into small pieces. Also use a meat grinder to mince it and add it to the minced meat.

3. Then add light soy sauce, cooking wine, white pepper, salt, cornstarch and bread crumbs.

4. Use chopsticks to stir the ingredients and seasonings evenly, or wear disposable gloves to grasp them evenly.

6. Take a small bowl and add all the sauce ingredients, mix well and set aside.

7. Take an appropriate amount of minced lotus root and meat, roll it into a ball, and then pat it into a small cake shape.

8. Brush a layer of cooking oil on the pan, prepare all the lotus root cakes and put them in the pan one by one.

9. Fry over low heat until one side is set and changes color, then flip to the other side and continue frying until both sides turn brown.

10. Pour the sauce into the pot and cook until it becomes thick. Gently turn the lotus root cake to coat it evenly with the sauce.

11. Finally, sprinkle with cooked sesame seeds and chopped green onion, turn off the heat and serve.

Raw material preparation: The thick stems of lotus root can be removed (the stem part can be soaked for a crispy texture), dried chili segments, Sichuan peppercorns, sweet potato starch, white sugar, monosodium glutamate, salt, light soy sauce, and vinegar.

Steps:

1: Add sweet potato starch to water and mix thoroughly, then add salt, sugar, MSG, light soy sauce, and vinegar to make a sauce and set aside.

2: Put oil in the pot. When it is 60% hot, add dried chili pepper and Sichuan peppercorns, then add lotus root, stir-fry evenly and then add the sauce. When the soup thickens, take it out of the pot.

Ingredients: 300 grams of tenderloin

Method

1: Remove the fascia from the tenderloin and cut into tenderloin strips as thick as a little finger.

2: Add 2 tablespoons of cooking wine, half a teaspoon of salt, half a teaspoon of white pepper, 1 teaspoon of white sugar, and 1 egg. Spread evenly with your hands and marinate for 10 minutes.

3: Sweet and sour sauce recipe: 1 spoon of light soy sauce, 2 spoons of white sugar, 2 spoons of white vinegar, 4 spoons of tomato sauce, 2 spoons of water starch, mix well. (Water starch is 1 spoon of water and 1 spoon of starch and mix well)

4: Blending batter: corn starch and sweet potato starch in a 2:1 ratio, add 1 egg, then add a few drops of vegetable oil, 1 egg , add appropriate amount of water and stir until slightly thick. (Add sweet potato starch and fry it to make the skin crispy. Add vegetable oil to prevent the tenderloin from sticking)

5: Roll the tenderloin segments first in cornstarch and then pass through the batter.

6: Heat the oil in the pot to 60%, add the tenderloin segments, and fry for 1 minute. Then wait for the oil temperature to come back up and fry again 2 times, each time frying for 30 seconds.

7: Add oil to the pot, sauté the onions and ginger until fragrant, then pour in the sweet and sour sauce, then pour in the tenderloin segments, stir-fry quickly and serve. Sprinkle green onions and sesame seeds and serve.

Ingredients: peanuts. White sugar, balsamic vinegar

Method

1: Fry raw peanuts in cold oil in a cold pan over low heat until they become fat (I have shared the method of frying peanuts before), take them out and put them in Cool and set aside

2: Pour sugar and balsamic vinegar (ratio 1:2) into the pot, cook over medium-low heat until the sugar dissolves. Cook for about 1 minute. The sauce should be adjusted according to the amount of peanuts you have, the ratio is 1:2. Make sure the sweet and sour sauce soaks the peanuts!

3: Pour water starch (less than half a spoon to half a bowl of water) into the sweet and sour sauce, simmer over low heat until it becomes a little sticky (use a spoon to lift it into threads), turn off the heat and let cool.

4. After the sweet and sour sauce has cooled, pour in the fried peanuts, stir evenly, soak until ready to eat

Ingredients:

1 hairtail fish, green onions Ginger and garlic, spicy millet, sweet and sour sauce, starch

Sweet and sour sauce: 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of mature vinegar, half a spoon of white sugar, 1 spoon of oyster sauce and half a bowl of water

Method :

1: Clean the hairtail, remove the internal organs, cut into small pieces, add onion, ginger and cooking wine and marinate for 10 minutes. After marinating, take out and coat both sides evenly with starch

2: Pot Add oil, add hairtail and slowly fry over low heat until both sides are golden and crispy. Place on the side, add onion, ginger, garlic and millet and stir-fry until fragrant

3: Pour in the prepared sweet and sour sauce and cover Cover and simmer over medium heat for 5 minutes, then pour in half a bowl of water and starch, sprinkle with sesame seeds and green onions to reduce the juice

Ingredients required: 1 piece of northern tofu (about 600 grams), appropriate amount of green onions, appropriate amount of white sesame seeds , appropriate amount of cooking oil

Sauce ingredients: 3 tablespoons of tomato sauce, 1 tablespoon of light soy sauce, 1.5 tablespoons of mature vinegar, 1 tablespoon of sugar, 1 teaspoon of starch, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of pepper, half a bowl of water

Production process:

1. Wash the tofu and cut it into small pieces, and chop the green onions.

2. Put the sauce ingredients into a bowl and stir evenly. Make a sauce and set aside

3. Pour an appropriate amount of cooking oil into the pan and heat it, add the tofu and fry until golden brown on both sides. Set aside.

4. Pour an appropriate amount into the original pot. Heat the cooking oil, pour in the sauce you just prepared, and cook until thickened

5. Add the tofu and stir-fry over high heat until the sauce hangs evenly on the tofu

6. Sprinkle with white sesame seeds and chopped green onion

Prepare ingredients: (the spoon is a small spoon used for eating)

400 grams of pork filling (30% fat and 70% lean), onion Half, 1 spoon of minced ginger, 1 spoon of minced garlic, 2 spoons of starch, 1 spoon of light soy sauce, appropriate amount of sesame oil

Sweet and sour sauce: 2 spoons of sugar, 2 spoons of light soy sauce, 3 spoons of tomato sauce, corn starch 2 spoons, a little water.

1: Wash and dice the onion, mince the ginger and garlic and add to the pork stuffing. Add a spoonful of light soy sauce, a little sesame oil, a spoonful of salt, two spoons of starch, add water to thicken, add the meat stuffing and continue in one direction. Stir thoroughly until thick.

2: Take an appropriate amount of the mixed meat filling and knead it into a ball between the palms of your hands. Knead all the meat into meatballs in turn and place them on a plate for later use.

3: Heat the oil in the pot. When it is 50% hot, change the heat to medium to low, fry the meatballs until golden brown on both sides, and then serve them out. (Pay attention to the heat, don’t fry it black)

4: Take a small bowl, two spoons of light soy sauce, two spoons of sugar, two spoons of starch, three spoons of tomato sauce, add a little water to make half a bowl of sweet and sour sauce spare.

5: Leave a little oil in the pot, pour in the prepared sweet and sour sauce and bring to a boil, then pour in the meatballs and cook over medium heat for about two minutes to allow the juice to evenly adsorb on the meatballs. pot.

Remember to steam two more bowls of rice!

Ingredients required: half pig's trotters, 1 handful of green onions, 1 segment of cinnamon, 3 star anise, 3 bay leaves, appropriate amount of ginger slices, 2 spoons of cooking wine, sweet and sour sauce: 3 spoons of tomato sauce , 4 spoons of black rice vinegar, 2 spoons of soy sauce, 5 spoons of water

1. Prepare the materials, cut the pig trotters into pieces and wash them, boil the blood foam in a pot with cold water, then wash the blood foam and set aside

2. Put the washed pig's trotters into the pressure cooker, add cinnamon, star anise, bay leaves, ginger slices, knotted green onions, add cooking wine and an appropriate amount of water, cover and let it steam for 15-20 minutes

3. While cooking the pig's trotters, prepare the sweet and sour sauce. The secret recipe is: 3 spoons of tomato sauce, 4 spoons of black rice vinegar, 2 spoons of soy sauce, 5 spoons of water and mix well

4 .After the pressure cooker deflates naturally, turn the pig's trotters and use chopsticks to pierce the pig's trotters to see if they are cooked through. Then cook for a while without covering the lid.

5. Heat the wok and pour in the sweet and sour sauce. , cook until it boils quickly, and the consistency will thicken. 6. Take out the pig's trotters, drain the spices and discard them, add the sweet and sour sauce and stir-fry to reduce the juice. The thick sweet and sour sauce will hang on the pig's trotters. Juice