Recipe ingredients:

Beef brisket and white radish

Seasoning:

Onion, ginger, garlic, coriander, dried pepper, cooking wine, soy sauce, salt, sugar, chicken essence and pepper.

Production method:

1. Cut the beef brisket into pieces, blanch it in a pot with cold water, take it out after the water boils, wash off the floating foam, wash the radish and cut it into thick slices.

2. Heat oil in the pot, stir-fry shallots, ginger and garlic, stir-fry brisket in the pot, add a little cooking wine, and add a little soy sauce to stir-fry and color.

3, add water to boil, transfer the water to the casserole, simmer slowly, and add two dried peppers.

4. Cook for about 40 minutes, add salt, sugar, chicken essence and pepper, and put the white radish into the pot.

5. Burn until the radish becomes soft, turn off the fire and sprinkle with parsley.

6, pan and plate

(2) Braised Duck with Shrimp and Crab

Development of stewed duck with shrimp and crab;

Ingredients: 750g duck.

Accessories: shrimp 200g, crab roe 150g, crab roe 75g, coriander 5g, pineapple 200g, starch 100g.

Seasoning: 25g cooking wine, 5g sesame oil, 2g pepper, 3g sugar, 5g salt, 4g monosodium glutamate, peanut oil 125g, starch 10g (corn).

The practice of stewed duck with shrimp and crab;

1. After the red duck is boned, pat the dry powder on the abdomen;

2. Brew the shrimp glue into the belly, flatten it, and pat it with dry powder;

3. Burn the peanut oil to 140℃ and fry the whole duck until it is crisp;

4. Pick it up, cut it into 24 pieces, build it into a duck shape, and set it on the plate;

5. Scald the crab roe with boiling water, drain the water, put tender oil in the pot, and separate;

6. After degreasing, add crab meat, pour Shao wine and light soup;

7. Add monosodium glutamate, refined salt, sugar and pepper, and thicken with wet starch;

8. Add crab roe, sesame oil and tail oil and mix well;

9. Pick it up and pour it on the duck noodles, and surround it with pineapple and coriander leaves.

(3) Fried beef with pepper buds

Processing raw materials of fried beef with pepper;

Ingredients: 250g beef (lean meat).

Accessories: Zanthoxylum bungeanum leaves 100g.

Seasoning: sweet noodle sauce 10g, oyster sauce 10g, ginger 5g, onion 5g, soy sauce 10g, starch (corn) 10g, salt 3g, monosodium glutamate 1g and cooking wine1g.

Characteristics of fried beef with pepper;

Beef is smooth and tender, pepper buds are crisp and tender, and the color is gorgeous.

Fried beef with pepper buds;

1. selective cleaning of pepper buds;

2. Cut beef into shreds;

3. Marinate the shredded beef with cooking wine, refined salt and pepper, and then grab it evenly with water starch;

Put the oil in the pot on the fire. When the oil temperature is 30% to 40% hot, put the shredded beef into the oil pan and slide it open, then pour it out and drain it;

5. Leave the bottom oil in the pot and add shredded onion and ginger.

6. Add the noodle sauce and oyster sauce, stir-fry, add shredded beef, and add cooking wine, soy sauce and broth;

7. Finally, add pepper buds, add monosodium glutamate while flanging, pour sesame oil, turn it evenly, and then take it out of the pot and put it on the plate.

(4) casserole egg roll bone soup

Making materials of casserole egg roll bone soup;

Ingredients: 750g Chinese cabbage.

Accessories: pork (fat and thin) 150g, vermicelli 50g, egg 50g, pig tibia 1000g.

Seasoning: salt 15g, monosodium glutamate 2g, vinegar 10g, pepper 1g, cooking wine 15g, onion 15g, ginger 10g, star anise 2g, cinnamon 2g and fennel 2g.

Characteristics of bone soup with casserole and egg roll;

Elegant color and mellow taste.

The practice of casserole egg roll and bone soup;

1. Wash the bones, hit them with the back of a knife, put them in a casserole, pour clear water until the bones are clean, and then add onions, ginger and spiced buns;

2. When the bone oil is boiled and the soup is milky white, remove the bone (for other purposes), add a little salt, monosodium glutamate, pepper and rice vinegar, and adjust the taste for later use;

3. Put minced meat into a bowl, and add refined salt, monosodium glutamate, cooking wine, minced onion and ginger, and water starch as stuffing;

4. Spread the eggs into 1 egg skin, add meat stuffing and roll them into egg cones;

5. Cut into small inclined sections, fry thoroughly with 70% heat, and turn golden yellow for use;

6. Pour the bone soup into the casserole and slice the cabbage leaves;

7. Cut the vermicelli into 15 cm long pieces and put them in a casserole. Put an egg roll on it and cook it.