Technology: stir-fried amber walnut stir-fried jadeite material: ingredients: 500g prawn, 200g walnut kernel, sliced purple radish, sliced carrot and sliced celery.
Seasoning: sugar, onion, ginger, salt, chicken essence, starch, pepper, salad oil. Teach you how to cook amber walnut fried jade, and how to cook amber walnut fried jade is delicious 1. Add salt, chicken essence and starch to the shrimp and oil it for later use. 2. Walnut kernels are hung on the stove with sugar juice to make amber walnuts, surrounded by purple radish slices. 3. Heat oil in a pot, add onion and ginger slices and stir fry, add shrimp, carrot slices and celery slices, add other seasonings and stir fry, and serve. The key to making amber walnut fried jade: the oil temperature of shrimp should not be too high when lubricating oil, otherwise the shrimp will not be smooth and transparent. The practice of walnut, egg and lettuce salad introduces the cuisine and its function in detail: the menu of home-cooked dishes is refreshing and cold
Taste: Hot and sour walnut salad, less eggs and lettuce. Ingredients: 500 grams of boiled eggs.
Accessories: lettuce leaves 500g.
Seasoning: 350 grams of walnut sauce. (Prepare a little chloramine water) The characteristics of walnut, egg and lettuce salad are hot, sour and salty. Teach you how to make a salad with less walnuts and eggs and lettuce, and how to make a salad with less walnuts and eggs is delicious. 1. Soak raw lettuce leaves in chloramine water, disinfect for 5 minutes, rinse with cold water, drain water, pile them up and flatten them, cut them along the diameter with a knife and put them on a plate. 2. Peel the boiled egg, cut the disc with the egg clip, code it on the lettuce leaves, and pour the walnut sauce. The practice of walnut tenderloin with less sauce introduces the food and its effect in detail: home-cooked recipes
Taste: Hot and sour walnut tenderloin. Material: ingredients: net fish1.5kg.
Accessories: lettuce leaves 300g.
Seasoning: 350g of walnut sauce, 50g of carrot, 50g of onion, 50g of celery, 2 slices of fragrant leaves, 0/0g of vinegar essence/kloc-0, 5g of refined salt/kloc-0, 5g of chopped pepper. Features of walnut chips: hot and sour, salty and fresh. Teach you how to make walnut slices with small sauce, and how to make walnut slices with small sauce is delicious. 1. Peel and pierce the fish and cut it into pieces 5.5cm long, 2.5cm wide and 0.4cm thick. Disinfect, wash and dry lettuce leaves and put them at the bottom of the plate. 2. Root carrots, onions and celery, wash them, slice them into a pot, add fragrant leaves, salt, chopped peppers and vinegar, and add water to boil for 5 minutes. Add fish fillets and bring to a boil, then use slow fire 10- 15 minutes, then turn off the fire, pour into a container, let it cool, take out fish fillets and drain the soup.