1, spiced smoked eggs (cold)
Ingredients: quail eggs.
Ingredients: white sugar, star anise, a little wet tea, pepper, salt and sesame oil.
Practice: (1) Wash the eggs, put them in a cold water pot (the water has not covered the eggs), cook them with low heat until they are half cooked, take them out and peel off the eggshells.
(2) Put the eggs in a warm pot, add salt, star anise, pepper and other seasonings and cook them with low fire.
(3) Soak the boiled eggs in the soup for several hours, which is more tasty.
2, cold Flammulina velutipes (cold)
Ingredients: Flammulina velutipes, Cucumber, Carrots.
Ingredients: salt, sugar, sesame oil, soy sauce, monosodium glutamate, vinegar, mustard oil.
Practice: 1. Wash cucumber and carrot separately and shred.
1. Copy the Flammulina velutipes in boiling water and take it out to cool immediately.
13. Add salt, a little sugar, sesame oil, soy sauce, monosodium glutamate, vinegar and mustard oil into shredded cucumber, shredded carrot and shredded Flammulina velutipes and stir well.
You can eat it in the refrigerator for half an hour.
3, bullish (meat)
Ingredients: beef ham, lettuce, 2 eggs,
Ingredients: cooking wine, sugar, salt, vinegar, pepper, chicken essence, sesame oil, oil, onion and ginger.
Practice: 1. Peel ginger and onion, clean, cut into pieces, add cooking wine, pepper, salt and monosodium glutamate, and stir well to make marinade.
2. Remove the fascia from the beef, wash it, boil it in a boiling water pot, take it out and put it in a basin, pour the sauce, marinate it for one and a half hours, take it out, put it in a basin, steam it in a steamer, take it out and let it cool.
3. Cut the cooked beef into pieces with a length of 4cm, a width of 1cm and a thickness of 1cm. (it is estimated that it will be cut. )
4. Beat the eggs into a bowl, add starch to make egg powder slurry, and smear it on the beef slices.
5. Pour the oil into the frying pan. When it is 80% hot, add the beef slices. Take out the meat slices when they are golden yellow, control them to dry, and code them on the left side of the plate.
6. Wash the lettuce, shred it, add sugar, ginger, onion, vinegar, salt and sesame oil, mix well and put it on the right side of the beef plate.
4, fly high (meat)
Ingredients: mushroom10g, chicken 200g,
Ingredients: red pepper 1, ginger, onion, peanut oil, salt, chicken essence, sugar, oyster sauce, starch,
Practice: 1. Slice mushrooms, red peppers and ginger, shred native chicken and onion.
2. Add salt, monosodium glutamate, sugar, oyster sauce and corn starch to chicken nuggets, mushrooms, ginger slices, red peppers and shallots, and mix well for later use.
3. Boil the water in a steamer, add the raw materials, steam over high fire for 10 minutes, and take out.
5, more than a year (meat)
Raw materials: a grass carp with scales and fins removed,
Ingredients: soybean sprouts (copied with boiling water until they are 80% ripe for use), pickled mustard tuber, garlic, ginger, pepper and dried pepper, and a bowl of salad oil.
Practice: 1, prepare fish fillets, put an egg white (as long as the egg white), a little salt, dried starch and cooking wine in the fish fillets, and mix well (preferably by hand).
2. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly on low heat;
3. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;
4. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;
5. Stir fry twice, pour in about a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water;
6. When the fish head soup is cooked to taste, put the fish fillets into the hot soup piece by piece;
7. Fish fillets will cook quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before cooking.
8. Put the copied bean sprouts and mustard tuber into the basin; Pour a series of fish fillet soup into this basin;
9. Finally, pour half a bowl of pepper and oil on it.
6, colorful yam (vegetarian)
Ingredients: 12 tender green pepper, 300g yam.
Ingredients: refined salt, cooking wine, chicken essence, egg white, starch, sugar, soy sauce, sesame oil, onion, ginger, edible oil.
Practice: 1. Choose tender and colorful green peppers with the same size, remove the pedicels with a knife, remove the seeds and tendons, and wash them for later use. (Cut them vertically in half) Steamed yam in a cage, peeled, cooled and chopped with a knife.
2. Add salt to the yam paste and make a paste with egg white and water starch. Wrap sauce in each green pepper, and then add yam sauce.
3. Steam the green pepper in a cage for six minutes, take it out and put it on a plate. Add a small amount of fresh soup to the pot, thicken it and pour it on the green pepper.
7, spring silk spit incense (vegetarian)
Ingredients: mushrooms (fresh), lettuce and Chinese cabbage.
Ingredients: salt, pepper, chicken essence, pepper powder, starch (corn), sesame oil and peanut oil.
Practice: 1. Wash mushrooms and lettuce, and slice them;
2. Chinese cabbage is removed from roots and leaves, washed and drained;
3. Onion cutting hob segment;
4. Put the wok on the fire. When the oil is heated to 70%, add garlic slices, lettuce slices, mushrooms slices and Chinese cabbage, add salt, onion and fresh soup and cook slightly;
5. Add starch to thicken monosodium glutamate, and add sesame oil when serving.
8, pig hand pot soybeans (soup)
Raw materials: pig hands and soybeans.
Ingredients: Lycium barbarum, ginseng and broth.
Practice: 1, soak soybeans until soft; Wash pig's hands, remove hair and replace them with triangular pieces.
2. Boil softened soybeans with improved pork hands, medlar and ginseng.
3. Until the soup thickens. (Pot money is seasoned with a little salt)
9. Egg jiaozi (staple food)
Ingredients: pork stuffing
Ingredients: salt, sesame oil, cooking wine and pepper.
Egg dumpling skin material:
4 eggs, a little salt, beaten into egg liquid, spread into dumpling skin-sized egg skin.
Practice: 1. Mix the stuffing thoroughly, and mix the egg dumpling wrapper with the egg juice for later use.
2. Take a non-stick pan, put a little oil on it, scoop in 1 tbsp egg liquid, and fry it into a flat egg skin with low heat.
3. Add a proper amount of stuffing, fold the egg skin into a semicircle before it is fully cooked, gently press the seal and stuffing at the top with chopsticks to make the egg dumplings completely closed, and turn over and fry until the stuffing is fully cooked. (jiaozi can also close the steaming 10 minute).
10, a fruit plate (cut seasonal fruits into plates of appropriate size, which can be used as snacks after meals or as leisure snacks. The important thing is that it doesn't grow meat and contains a lot of vitamins. )