B: 2 tablespoons of soy sauce, yellow rice wine 1 teaspoon, fine sugar 1 teaspoon, and water 1 teaspoon.

1. Dice the chicken leg, and then grab it evenly with seasoning A; Cut the onion into small pieces; Slice the red pepper for later use.

2. Heat a wok, pour in about 2 tablespoons of oil, stir-fry minced garlic, red pepper slices and onion segments with low fire, then add chicken legs and stir-fry for about 1 minute until the surface turns white.

3. Add seasoning B and scallion and stir-fry until the soup is dry.

Delicious notes

The most important thing in this dish is chicken. Pay attention to maturity and don't overdo it. Chicken will turn into wood, which is not delicious.

Leek pumping

250g leek, 200g smoked, 5g shredded red pepper, 5g minced garlic.

Salt 1/4 teaspoons, fine sugar 1/2 teaspoons, and 2 tablespoons rice wine.

1. Cut off the hard part of the root of leek flower and cut it into sections; Rinse thoroughly and cut into small strips for later use.

2. Heat a wok, pour in about 2 tablespoons of oil, add minced garlic and shredded red pepper and stir-fry until fragrant.

3. Add salt, sugar and rice wine and stir well, then add leek and stir-fry until the water is dry.

Parent fish, roast chicken eggs

80 grams of small fish, 5 eggs, 5 grams of minced garlic and 20 grams of chopped green onion.

1/4 teaspoon salt and 1 tablespoon rice wine.

1. Beat the eggs into a bowl, add chopped green onion, salt and rice wine, and beat well.

2. Heat the pan, pour 2 tablespoons of salad oil, stir-fry minced garlic in the pan until the dried fish is fragrant, then put the fried fish in the egg mixture and stir well.

3. Heat about 2 tablespoons of oil in a hot pot, pour in the egg liquid of Method 2, and fry on low heat until both sides are golden.

Delicious notes

Fry thick baked eggs in a small pot, but once cooked, be sure to fry them slowly with a small fire to avoid pasting the bottom; After pouring the egg liquid, you can cover it to accelerate the solidification of the egg liquid, which will also make the egg more bulky.

Stir-fried colored peppers with sweet beans

Sweet beans150g, garlic slices10g, red sweet pepper 60g, yellow sweet pepper 60g.

Salt 1 4 tsp, chicken powder a little, rice wine1tablespoon.

1. Remove the thick silk from the head, tail and side of sweet beans; Red and yellow bell peppers are seeded and cut into strips. Put it aside.

2. Heat the pan, pour in the right amount of oil, add the garlic slices and stir fry.

3. Stir-fry the sweet beans in method 1 for 1 min, then add the red and yellow sweet pepper strips and stir-fry evenly, and then add all seasonings and stir-fry evenly.

Delicious notes

Sweet beans must be delicious, and the thick silk on both sides must be removed before they taste fresh and tender. Beans have a special beany smell. If people don't like the taste, they can oil or iron it in advance, which can reduce the taste.

Fried shredded pork with bean paste and bamboo shoots

200g of bamboo shoots, 200g of shredded pork, 1 chopped green onion, 2 minced garlic, 1/2 chopped pepper.

2 tablespoons hot bean paste, soy sauce 1 teaspoon, sugar 1 teaspoon.

1. Wash and shred bamboo shoots, blanch with boiling water, and drain for later use.

2. Take a pot, add a little oil and heat it, then add shredded pork, chopped green onion, minced garlic and red pepper and stir fry.

3. Continue to add shredded bamboo shoots and all seasonings of method 1 into the pot of method 2 and stir evenly.

Delicious notes

First blanch the bamboo shoots in boiling water to remove the bitterness. Except the whole bamboo shoots cooked with cold bamboo shoots, other bamboo shoots can be sliced or shredded first, and then blanched with boiling water, which can cook faster and reduce blanching time.

Green coconut mushroom soup

2 fresh mushrooms, 50 grams of Flammulina velutipes, 50 grams of willow mushrooms, 50 grams of mushrooms and 50 grams of Pleurotus eryngii.

150g green coconut and 600ml vegetable soup.

6 grams of laminin, salt.

1. Fresh mushrooms and Flammulina velutipes are pedicled, washed with wine, drained and sliced.

2. Wash Pleurotus ostreatus and Pleurotus eryngii with wine, drain and tear them into strips by hand.

3. Wash the mushrooms with wine, drain the water and cut them in half.

4. Blanch broccoli with clear water until it is emerald green, soak it in ice water first, then pick it up and drain it for later use.

5. Pour the vegetable stock into the pot, add all the ingredients in methods 1, 2, and 3, and bring to a boil. Continue to cook for about 10 minutes on medium and low fires.

Chicken breast 1 20g, garlic peanut10g, onion10g, 3 garlic kernels, dried pepper10g, and a little pepper.

A. soy sauce 1 spoon, rice wine 1 spoon, white vinegar 1 spoon, water 1 spoon, and white powder water.

B. 1 teaspoon sesame oil

therapy

1 tablespoon soy sauce, 1 tablespoon white powder.

1. deboned chicken breast, peeled, diced and marinated with marinade 10 minute; Cut onion into sections; Flatten garlic and slice it; Cut the dried peppers into sections for later use.

2. Heat a pot, pour a proper amount of oil, stir-fry diced chicken breast with the method of 1, pick it up, and leave a little oil in the pot.

3. Put the onion, garlic slices, dried pepper and pepper into the pot of method 2 and stir-fry until the fragrance is overflowing. Add diced chicken breast and all seasoning A in Method 2, stir well, add garlic and peanuts, pour sesame oil and mix well, and take out.

Braised egg tofu

1 box of tofu, 2 mushrooms, 25g cooked bamboo shoots, 20g shredded carrot, 10g onion and 150 cc water.

1 tablespoon soy sauce 1 tablespoon sugar 1/4 tablespoons salt.

1. Cut the egg tofu into large pieces; Soak dried mushrooms in soft silk for later use.

2. Heat a wok, add 1 tbsp oil, saute shallots, add mushrooms and shredded carrots, saute over medium heat, then add shredded bamboo shoots, all seasonings and water, and stir well.

3. Finally, add eggs and tofu and stir fry.

Fried asparagus clam

300g of green asparagus, 300g of clams, 0/0g of garlic slices/kloc, and 0/0g of onion/kloc.

Salt 1 4 teaspoon, a little chicken powder, a little white pepper, rice wine1spoon, and a little sesame oil.

1. Wash green asparagus and cut into sections; The clams are soaked in salt water, spit sand, and then washed for later use.

2. Pour 2 tablespoons of oil into a hot pot, add garlic slices and onion slices and stir-fry until fragrant. Add green asparagus slices and stir-fry evenly with the method of 1.

3. Put all seasonings (except sesame oil) and clams made by method 1 into the pot of method 2, stir-fry until the clams open, then pour sesame oil on them, and turn off the heat and take off the pot.

Bitter orange juice

Bitter gourd 150g, bitter gourd 1.

1 tbsp lemon juice, 1/6 tsp salt, 2 tsp fine sugar.

1. Cut Momordica charantia into 4 petals, cut off the seed sac with a knife, obliquely cut into thin slices, soak in ice water for 5 minutes, drain and put in a bowl.

2. Squeeze the cheese, mix well with all seasonings, and then pour it into the bitter gourd of method 1 and mix well.

3. Put the whole bowl of bitter gourd in the refrigerator and marinate for about 30 minutes.

Note: You can decorate it with some chopped red bell peppers and sliced herbs.

Cherry shrimp cabbage

250g of Chinese cabbage, 20g of cherry shrimp, 30g of garlic and 200ml of water.

1 teaspoon salt

1. Peel the cabbage and cut it into small pieces by hand; Slice garlic kernels; Slightly wash the cherry shrimp.

2. Add 1 tbsp oil to a hot pot, heat it, add garlic slices and cherry shrimp, and fry until it is yellowish and fragrant.

3. Add Chinese cabbage slices and 200cc water, stir-fry over high fire, cover the pot, and simmer for about 1 minute.

Green papaya sparerib soup

Papaya12, plum ribs 500g, apricots 2 tablespoons, ginger slices15g, water1500ml.

1/3 teaspoons of salt

1. Wash the papaya, peel it, dig out the inner capsule, and cut it into 5cm cubes for later use.

2. Blanch the plum ribs in boiling water until they change color, remove them, wash them, and cut them into pieces for later use.

3. Put all the ingredients into the rice cooker, add 1500cc of water and apricots, press the cooking button, cook until the switch jumps, and finally add salt to taste.

three

Day 3 menu

three

Day 3 menu

Mango beef bibimbap, Hakka dishes, potato fried corn, shredded ginger mixed with cat, seafood steamed egg tomato bowl, pork belly slice soup with Fucai.

Mango beef

Mango 1, beef 300g, onion 1/2, coriander 2, red pepper 1.

Sweet soy sauce 1 tsp, sugar 1 tsp, sesame oil 1 tsp, a little salt, a little black pepper.

therapy

White powder 1 tsp, sesame oil 1 tsp, a little salt, a little white pepper.

1. Peel mango and cut it into small strips; Shredding onion, soaking in water to remove pungent smell, and wringing out water; Chop coriander and red pepper. Put it aside.

2. Cut the beef into small strips, add marinade, marinate for about 15 minutes, blanch in boiling water until cooked, take out and cool for later use.

3. Take a container, add all the materials of method 1 and method 2, then add all the seasonings and mix well.

Delicious notes

Cold dishes should not be too greasy, so beef with sauerkraut is water instead of oil; Mango is soft. When it is cold, stir it gently with chopsticks.

Hakka fried pork and squid with garlic and radish

Dried squid12, three layers of meat 100g, 3 slices.

1. Shred three layers of meat; Cut dried beans into strips; Soak the dried squid in cold water for 1 hour, and then cut it into small strips with scissors; Cut garlic sprout and celery into sections; Slice garlic and red pepper. Put it aside.

2. Take a wok, add 1 tbsp salad oil, heat it, add all the ingredients in method 1, stir-fry until the three layers of meat are golden yellow, and serve.

Fried corn with potatoes

Pork powder 100g, corn kernels 1 can (about 200g), potatoes 1 piece (about 150g) and carrots 50g.

1 onion, 1 bowl of water

A little salt

1. Pour out the corn kernels and drain the water; Peel potatoes and carrots and cut them into dices; Chop the onion for later use.

2. Take a pot, pour a little salad oil, add chopped green onion and stir-fry until the meat turns white, then add diced diced diced carrots and stir-fry until fragrant.

3. Pour boiling water until it boils, and turn to low heat to cook until the diced potatoes are slightly soft. Add corn kernels and stir well. Boil until the juice is collected and season with salt.

Delicious notes

Soak the diced potatoes in water, wash off the starch on the surface, and then cook them, so that the diced potatoes can remain intact and will not be boiled off.

Ginger mixed with cat

Cat 150g, ginger 5g, red pepper 5g.

Salt 1 tsp, sugar 1 2 tsp, sesame oil1tsp.

1. Wash and drain the cat, and cut into sections; Wash and drain tender ginger and red pepper, and shred for later use.

2. Take a pot, pour 300cc of boiling water until it boils, add the cat, shredded ginger and shredded red pepper according to the method of 1, blanch slightly, pick it up, soak it in cold water (outside the material) for about 1 minute, pick it up and drain it for later use.

3. Mix the seasoning well, then mix well with the cat, shredded ginger and shredded red pepper in method 2, and put on a plate.

Steamed egg and tomato cup with seafood

2 tomatoes, 2 small pieces of fish, water 100 cc, fish essence 1/2 teaspoons, 2 small pieces of medium roll, 4 shrimps, 2 fresh mushrooms, 2 eggs and a little salt.

1. Wash the beef tomatoes, remove the head (keep it as a lid), blanch the beef tomatoes in boiling water, peel them, and then hollow out the seeds to form a tomato pot for later use.

2. Put the fish, the medium roll and the shrimps into the boiling water in turn, blanch them slightly, pick them up and drain them for later use.

3. Add all seasonings into the eggs and stir evenly to form egg liquid. Pour it into the tomato pot of method 1, then add the materials of method 2, put it into the rice cooker, and add 1/2 cups of water to the outer pot. Cover the lid and steam until the switch of the rice cooker jumps.

Fu pork belly slice soup

75g of vegetables, pork belly slices 150g, shredded ginger 15g, and 900ml of stock.

Salt 1 2 tsp, chicken powder12 tsp, rice wine1tsp, and a little sesame oil.

1. Fucai washed and shredded; Blanch pork belly slices with boiling water and remove them for later use.

2. Pour the broth and shredded pork with the formula of 1 into the pot and bring to a boil, then add the pork belly slices and shredded ginger with the formula of 1, bring to a boil again, and then reduce the heat to 10 minute. Finally, add all the seasonings and mix well.

Delicious notes

Hakka cuisine is a replica of sauerkraut. Dry it after cooking. Because there is more salt, it tastes less sour. Pressed in a jar, it eliminates air and is not easy to deteriorate.

four

Day 4 menu

four

Day 4 menu

Fried diced chicken with beans, three cups of saury, fried shredded pork with dried beans, sesame oil and ginger sausage, cold bamboo shoot salad, egg-wrapped melon and vegetable soup.

Fried chicken with green beans

200 grams of mung beans, 60 grams of carrots, 0/00g of diced chicken and 0/0g of minced garlic.

therapy

A little salt, 1 teaspoon rice wine, a little white powder.

Salt 1/4 teaspoon, a little chicken powder, a little sesame oil and a little white pepper.

1. Blanch mung beans and dice them; Peel and dice carrots, then blanch them. Put it aside.

2. Add all the marinades into the diced chicken and marinate for 10 minute.

3. Heat the pan, pour in the right amount of oil, add minced garlic and stir-fry until fragrant, then add diced chicken and stir-fry until white.

4. Add diced carrots, green beans and all seasonings in method 1 and stir well.

Three cups of swordfish

1 saury, 1 red pepper, 5g ginger, 3 garlic, 2 nine-story towers and 2 shallots.

1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tsp sugar, a little salt and a little white pepper.

1. Wash swordfish, cut into pieces, and use a napkin to absorb water.

2. Take a pot, add a proper amount of sesame oil to heat it, and add red pepper slices, ginger slices, garlic slices and onion segments to make it fragrant.

3. Put the saury pieces of method 1 into the pot of method 2, stir-fry for 3 minutes, and then add them.

B. Soy sauce 1 teaspoon, Taibao powder12 teaspoon, rice wine12 teaspoon, and a little sugar.

1. Add shredded pork into seasoning B and let it stand for 10 minute.

2. Slice the dried soybean; Red pepper slices; Slice the onion and set it aside.

3. Heat the pan, add 1 tbsp oil, add the shredded pork marinated by 1 method, and stir-fry over high fire until the meat turns white.

4. Put the dried tofu slices into the original pot and stir-fry over low heat until the surface is crisp.

5. Add minced garlic, red pepper slices, onion segments from method 2, shredded pork from method 3 and all seasoning A from method 4, and stir-fry for 1 min.

Ginger sesame oil sausage

300g of noodles, shredded ginger 15g, shredded red pepper 10g, 20g of basil and 3 tbsp of sesame oil.

1 tablespoon soy sauce, a little salt, 1/2 teaspoons sugar.

1. Wash and slice noodles and intestines; Wash the leaves of the nine-story pagoda for later use.

2. Heat the pan, add a proper amount of sesame oil, and fry in the noodle sausage made by 1 until slightly burnt.

3. Add shredded ginger and shredded red pepper into the pot of method 2 and stir fry. Add all seasonings and stir well. Finally, add the nine-layer pagoda leaves in method 1 and stir fry.

Cold bamboo shoot salad

2 green bamboo shoots and 50g mayonnaise.

1. Wash the green bamboo shoots, put them in the pot, and then add cold water that can cover the bamboo shoots.

2. Method 1 Green bamboo shoots are boiled in medium heat, then turned to low heat, boiled for about 30 minutes, then picked up, quickly cooled with cold water, and then moved into the refrigerator for refrigeration.

3. Before eating, peel off the shells of bamboo shoots, cut the meat into large pieces of hob meat, and then pour mayonnaise sauce (if you want to be beautiful, the bottom of the dish can be decorated with lettuce leaves).

Egg and winter melon soup

300g lean meat, 200g fish sauce, 0/600ml soup, 250g canned pickles and 4 duck eggs.

Salt 1/2 tsp, rock sugar 1/2 tsp, chicken powder 1/2 tsp.

therapy

1 tsp soy sauce, a little sugar, a little salt, 1/2 tsp rice wine, a little pepper.

1. Clean the lean meat, cut it into strips, add all the marinades, mix well and marinate for 30 minutes, then add a little white powder (except ingredients) and mix well, then add fish sauce and mix well until it becomes thick.

2. Take a pot, add stock, pickled melon soup and pickled melon, and cook over high heat until boiling. Add 1 ingredients and cook, add seasonings, mix well and serve in bowls.

3. Take a pot, add half a pot of water, bring to a boil, turn to low heat, pour the duck eggs into an egg bag that is about seven or eight times cooked, and take them out for later use.

4. Before eating, put the egg package of Practice 3 in the bowl of Practice 2.

five

Day 5 menu

five

Day 5 menu

Steamed pork slices, ants climbing trees, fried eggs with bean curd, fried squid with celery, sweet potato leaves with garlic, perch soup with ginger sauce.

Steamed pork slices

200g pork slices, 20g garlic powder, 0g Jiang Mo10g, and 0g sweet potato100g.

A. 1 tbsp Chili sauce, 1 tbsp fermented wine, 1 tsp sweet noodle sauce, 1 tsp sugar.

B water 50cc, steamed meat powder 3 tablespoons, sesame oil 1 tablespoon.

1. Mix pork slices, Jiang Mo and minced garlic with seasoning A, add seasoning B, stir well and let stand for about 5 minutes.

2. Peel the sweet potato, cut it into small pieces, put it on a plate, and then spread the pork slices with the method of 1.

3. Add 1 glass of water to the outer pot of the rice cooker, put it on the steaming rack, and press the switch. After the steam rises, put it into exercise 2 and steam until the switch jumps.

Delicious notes

1. The purpose of standing in practice is to make the steamed meat powder absorb water, and it is easy to steam when there is water in the steamed meat powder. Besides, it can make cured meat more delicious.

Spicy minced meat vermicelli

3 handfuls of winter flour, minced pork150g, chopped green onion 20g, minced red pepper10g, minced garlic10g, and water100ml.

A. 1. 1/2 tablespoons of spicy bean paste, 1 teaspoon of soy sauce,

B chicken powder 1/2 teaspoons, a little salt and a little white pepper.

1. Blanch the winter flour with boiling water until it is slightly soft, and drain it for later use.

2. Hot pot, add 2 tablespoons salad oil, saute minced garlic, add minced pork and saute until fragrant, and then add seasoning A to saute until fragrant.

3. Add water, winter flour and seasoning B of method 1 into the pot of method 2, and stir-fry until it is tasty. Sprinkle chopped green onion and red pepper before serving and stir well.

Fried eggs with tofu

3 eggs, tofu 30g, coriander powder 5g, onion 20g, 15g vinegar.

1. Soak dried squid in clear water for 2 hours, wash it, and then cut it into small pieces with scissors for later use.

2. Wash celery and cut into sections; Wash leek and cut into sections; Wash garlic kernels and peppers and slice them for later use.

3. Take a pot, add a little oil to heat it, add the materials of methods 1 and 2, stir fry evenly, then add seasoning and stir fry slightly.

Garlic sweet potato leaves

Sweet potato leaves120g, minced garlic 30g, crisp garlic10g.

1 tbsp soy sauce, 1/2 tbsp sugar, 1 tbsp sesame oil, 3 tbsp water.

1. Cut sweet potato leaves into sections, blanch them in boiling water until cooked, and put them on a plate for later use.

2. Heat the wok, add a little salad oil (except ingredients), add minced garlic and crispy garlic and stir-fry, then add all seasonings and stir-fry.

3. Pour the sauce from method 2 on the sweet potato leaves from method 1.

Delicious notes

When scalding sweet potato leaves, the amount of water should not be too little, at least twice the amount of sweet potato leaves, and a spoonful of salt should be added to keep the color green.

Ginger perch soup

California bass 1 (about 350g), ginger 10g, onion 5g, water 450 cc.

2 teaspoons of salt1/,2 tablespoons of rice wine, a little white pepper, and 2 teaspoons of sesame oil1/.

1. California perch is cleaned, blanched with boiling water, fished out and dumped for later use.

2. Take a soup pot, pour 450ml of water and bring to a boil. Add California bass, ginger and rice wine by method 1, bring to a boil and turn to low heat.

3. Continue to simmer for about 5 minutes, then turn off the fire, add salt, white pepper and shredded onion, and finally pour in sesame oil.

six

Day 6 menu

six

Day 6 menu

Braised shrimps with bean paste, spicy fried mutton and spinach, stewed tofu with wild vegetables, roasted fresh mushrooms, fried shredded chicken with silver buds, large cucumber and fish ball soup.

Fried shrimps with pea seedlings

250g of shrimp, 200g of bean sprouts, 0g of garlic powder10g, and 0g of Jiang Mo10g.

A. a little salt, a little rice wine and a little sesame oil.

B a little salt, a little chicken powder, rice wine 1 spoon.

1. Heat a pot, add a little salad oil, add bean sprouts and seasoning A, stir-fry and take it out for use.

2. Practice 1 Wash the pan, reheat it, add appropriate amount of salad oil, saute minced garlic and Jiang Mo, and then add shrimps and stir fry.

3. Then add seasoning B, stir-fry to taste, and put it in the bean seedling plate of method 1.

Fried mutton and spinach

250g of water spinach, 0/00g of mutton slices, 0/0g of Jiang Mo, 0/0g of minced garlic, 0/0g of pepper slices.

1 tbsp Chili sauce, 1 tbsp rice wine, a little chicken powder, a little salt.

1. Wash the water spinach and cut it into sections for later use.

2. Heat a wok, pour a proper amount of oil, add Jiang Mo, garlic powder, Chili slices and stir-fry until fragrant, then add mutton slices and stir-fry until it becomes discolored. Add Chili sauce and stir well. Take out the mutton slices for later use.

3. In the pot of the second method, stir-fry the spinach stalks until the color turns green, then stir-fry the spinach and mutton slices evenly, and then stir-fry all the seasonings to taste.

Delicious notes

Because spinach leaves are not resistant to frying, they are easy to deteriorate when cooked for a long time. So first put the fried spinach stems into the pot, let the stems stir well, and then add spinach leaves to stir well, so that the spinach can be fried perfectly.

Stewed tofu with wild vegetables

Tofu 1 box, fresh mushrooms 1 silk, cooked bamboo shoots 25g, Flammulina velutipes 30g, auricularia auricula 25g.

25g shredded red pepper and proper amount of white powder water.

1 tbsp oyster sauce, a little salt, a little sugar, a little black vinegar and 150 cc water.

1. Dice the eggs and tofu for later use.

2. Heat the pan, add a little salad oil, add fresh shredded mushrooms and stir-fry until fragrant, then add cooked bamboo shoots, Flammulina velutipes, shredded black fungus and shredded red lantern pepper and stir-fry until fragrant.

3. Add seasoning to the pot of method 2, stir-fry until cooked, then add the eggs and tofu pieces of method 1 and cook until delicious. Thicken with too much white powder before cooking and mix well.

Roasted fresh mushrooms

2 Pleurotus eryngii, 5 fresh mushrooms, 5 fresh mushrooms, garlic 10g, and a proper amount of cooked white sesame seeds.

2 tablespoons soy sauce, a little black pepper and a little sesame oil.

1. Wash Pleurotus eryngii and cut into long slices; Clean fresh Lentinus edodes and fresh Lentinus edodes, and cut into pieces; Garlic powder.

2. Mix all seasonings with the ingredients of method 1 and stir well.

3. Preheat the oven to 180 degrees Celsius, and bake the materials in the method 2 in the oven for about 10 minutes.

take out

3. Heat a pot, pour in the oil, add the minced garlic, saute until fragrant, and add the bean sprouts, shredded red pepper and shredded green pepper in Method 2 and stir fry a few times.

4. Add shredded chicken and seasoning A made by 1, stir well, and finally sprinkle with sesame oil and mix well.

Cucumber fish ball soup

6 fish balls (about 150g), 300g cucumber slices and appropriate amount of coriander.