Specific practices
1. Slice garlic, slice ginger, chop pepper, cut onion, cut the rest into chopped green onion, soak mushrooms and slice.
2. Scale the fish and cut off the head and tail, then take out the internal organs from the incision of the head and clean them, and cut the body part into pieces from the back, but keep the abdomen part intact.
3. Spread chopped garlic slices, ginger slices, mushroom slices and onion slices on the plate, then put the fish on the plate, sprinkle chopped peppers, and pour the steamed fish into soy sauce, cooking wine and a little white pepper.
4. Put the plate in a steamer and steam for 10 minutes.
Ingredients: ribs
Seasoning: 4 garlic cloves, 2 shallots, 3 tablespoons of rice vinegar, 3 tablespoons of rice wine, brown sugar 1 piece, 2 tablespoons of extra-grade June fresh soy sauce, a bowl of boiled water and a proper amount of oil.
Exercise:
1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and roots washed.
2. Put oil in the pan, add garlic and onion, and stir-fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out the part, leave a small amount of base oil and pour in 3 tablespoons of rice vinegar.
4. Pour in 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6. Pour the boiling water to the end of the ribs.
7. Pour in 2 tablespoons of June fresh super soy sauce.
8. Go back to the pot and collect the juice.
Ingredients: Japanese tofu, fresh shrimp and green beans.
Seasoning salt, Yipin Xian (soy sauce), sesame oil and starch.
working methods
1, 2 bags of Japanese tofu, about 15 fresh shrimp. After cleaning, pick out the sand line to remove the case and a little green beans.
2. Cut the Japanese tofu into pieces with a thickness of 1 cm, put them on a plate, and put a shrimp on the surface of the tofu.
3. Decorate the green beans, sprinkle a little salt on them, put them in a steamer, steam them in the steamer, and let them cook for three to five minutes.
4. Pour the steamed water into a bowl, add a little starch and mix well.
5. Pour the water starch into the pot, add a little fresh (soy sauce), and turn off the heat after forming a thin sauce.
6. Pour the sauce into a small bowl and pour it over the steamed Yu Zi shrimp.
Ingredients: 6 scallops, 50g vermicelli, seafood soy sauce 1 spoon, 50g garlic, 2g salt, 3ml cooking wine, shallot 15g oil 10ml, appropriate amount of soy sauce and appropriate amount of red pepper.
Practice steps:
1. Wash scallops, soak the vermicelli in cold water until soft, and then blanch it with boiling water.
2. Put the vermicelli in the scallop. Chop garlic, stir-fry and put it on vermicelli.
3. Mix the seasoning into juice and pour it on the vermicelli. Steam in boiling water for eight minutes and take it out.
4. Heat some hot oil in the pot and pour it on it. It is more beautiful to use leeks and chopped red peppers.
Ingredients: beef trident 250g, oil, salt, pepper, soy sauce, starch, cumin sesame.
Practice steps:
1. Slice the beef and soak it in water repeatedly to wash away the blood.
2. Squeeze the washed beef, add soy sauce, salt and pepper and marinate for 20 minutes. Add starch and stir well.
3. When the oil is heated to 70%, add the beef and slide it away.
4. Fry the beef for a few minutes and fry it thoroughly.
5. Sprinkle cumin sesame seeds and serve.
Ingredients: fat sausage 500g, oil, salt, 2 peppers, 1 green onion, 10g garlic, 2 aniseed, ginger, 6ml soy sauce, 10ml cooking wine, 3g sugar, 4g pepper and 8g starch.
Practice steps:
1. Soak pork intestines in the mixed solution of light salt and vinegar for a while, remove dirt, soak them in rice washing water for a while, and then gently rub them twice in clean water.
2. Remove the fat sausage soup again.
3. Wash the cooked fat sausage with warm water.
4. Take clear water, pour in fat sausage, add onion and ginger, cook wine and aniseed for about half an hour.
5. Slice pepper, onion, carrot and garlic for later use.
6. Put the seasoning into a bowl and add some water to make a bowl of juice.
7. Cooked intestines can be fished out with chopsticks.
8. Cut into small pieces when it is not hot.
9. Heat oil in a wok and stir-fry onions, garlic and carrots. Add pepper.
10. Pour in the fat sausage and stir fry for a while. Pour in the bowl juice and stir well.
Ingredients: Chiba bean curd 1 50g, auricularia auricula, pepper 30g, carrot 50g, garlic, dried red pepper, sugar 1 tsp, white vinegar 1 tsp, aged vinegar1tsp, salt 2g, pepper a little, water starch a little, soy sauce/kloc.
Practice steps:
1. chiba bean curd silk.
2. Add a little dry starch and mix well.
3. Wash the fungus and cut it into filaments for later use.
4. shred carrots.
5. Wash and shred the peppers.
6. Put soy sauce, pepper, salt, sugar, vinegar and garlic into a bowl to make fish-flavored juice.
7. Heat the oil in the pot, stir-fry the dried peppers, and stir-fry the shredded tofu for a while.
8. Stir-fry shredded carrots.
9. Add shredded auricularia auricula and stir well.
10. Pour in the fish-flavored sauce and stir-fry evenly to taste. You can taste it first and then add seasoning.
1 1. Pour the water starch until it becomes thick, and then take it out of the pan.
12. Dish and eat.
Ingredients: green beans, half bowl of pork foam, 6 dried peppers, 5 or 6 peppers, about 0/0 of pepper/kloc, appropriate amount of soy sauce, appropriate amount of onion, ginger and garlic foam, appropriate amount of salt and a little sugar.
Exercise:
1. Put the oil in the pot, put the beans in the pot, fry them on low heat until the skin is slightly wrinkled and slightly burnt, and take them out for later use.
2. Grab the minced meat evenly with a little soy sauce, fry it in the oil pan until it changes color, and remove it for later use.
3. Put a little oil in the pot and heat it to 70% heat. Stir-fry pepper and sesame pepper, stir-fry dried pepper, and stir-fry onion, ginger and minced garlic.
4. Pour minced meat and beans, stir fry a few times, add a little soy sauce, soy sauce, salt and sugar, and stir fry for a while.
Ingredients: trotters: appropriate amount;
Accessories: cinnamon, star anise, onion, ginger, soy sauce, cooking wine, sugar, salt and chicken essence.
Exercise:
1. Cut pig's trotters, blanch and marinate with cooking wine and soy sauce for 30 minutes.
2. Put the oil in the pan, stir-fry the onion and ginger, then add the pickled pig's trotters and stir-fry until the skin is golden yellow.
3. Add sugar, soy sauce, cooking wine, star anise and cinnamon, stir-fry, and add water, the dosage is less than pig's trotters.
4. After the fire is boiled, put it in a pressure cooker for 20 minutes, add salt and chicken essence to taste and take it out.
condiments
1 cucumber and 300g jellyfish.
condiments
6 cloves of garlic, oyster sauce 1 spoon, chicken powder, sugar, vinegar and coriander 1.
step
1. Prepare the soaked jellyfish.
2. Prepare cucumber, coriander and garlic.
3. Slice cucumber with peeler, and then roll it up.
4. Put the rolled cucumber slices on the plate.
Step 5 put jellyfish in cucumber rolls
6. Chop the parsley and use only the stem.
7. Peel garlic, chop it into minced garlic, put it in a bowl, add coriander, oyster sauce, sugar, vinegar and chicken powder, and stir well.
8. Spoon the prepared garlic juice into the cucumber roll.
9. finally, decorate with red pepper
10. Delicious home cooking is ready.
skill
Add oyster sauce instead of salt.
condiments
2 pieces of bean curd skin, bitter chrysanthemum 1 piece, 50g of Flammulina velutipes, and carrot 1 piece.
condiments
Soy sauce 15ml, sugar 3g, vinegar 10ml, appropriate amount of Chili oil and a little sesame oil.
step
1. Get all the materials ready.
2. Tear off the bitter chrysanthemum and wash it, cut the bean curd skin into wide fingers, shred carrots, and remove the old roots of Flammulina velutipes.
3. Boil the water in the pot and blanch the golden needle for later use.
4. Add tofu skin and blanch.
5. Remove a piece of tofu skin and add bitter chrysanthemum, Flammulina velutipes and shredded carrots.
6. Roll it up from the beginning and roll it into a roll.
7. Wash the dishes in turn.
8. Take a small bowl, add soy sauce, sugar, vinegar, oil pepper and sesame oil, and mix well to make juice.
9. Eat bitter chrysanthemum rolls with juice.
skill
Scalding tofu skin can remove some beany smell, and it is hygienic and tastes better.
material
A handful of dried black fungus, a handful of coriander, 2 red peppers, a proper amount of oil, a proper amount of salt, a teaspoon of soy sauce, a little white sesame, two cloves of garlic, two slices of ginger and a teaspoon of vinegar.
working methods
1. Soak dried auricularia in water for half an hour.
2. Wash coriander, red pepper and garlic.
3, pepper, garlic finely cut, coriander each two paragraphs.
4. Boil the fungus in the pot for five minutes, then take it out and cut it slightly.
5. Pour the soy sauce, salt and vinegar into the bowl.
6. Heat oil in the pot and saute garlic, ginger and pepper.
7. Pour the hot oil and garlic into the bowl.
8. Stir the fungus evenly and sprinkle some black sesame seeds on the plate.
Composition:
1 a handful of fern root powder, proper amount of oil, salt, aged vinegar, sesame oil, white wine, soy sauce, peanuts, 4 peppers, 3 garlic cloves and onion 1 root.
Exercise:
1. fern root powder is soaked in clear water for a while, and the onion is washed.
2. Wash the peanuts, soak them in white wine for a while, heat the pot, and stir-fry until crisp and rotten.
Pick up the spare
4. Cook the fern root powder until it becomes soft, and turn off the heat for one or two minutes.
Pick it up and put it in cold water.
6. Chop garlic cloves and finger peppers and set aside.
7. Pick up the fern root powder that has been chilled.
8. Add proper amount of vinegar, sesame oil, soy sauce, salt, pepper and minced garlic.
9. Sprinkle with hot peanut oil and chopped green onion
Main ingredients:
Peanut, coriander, original balsamic vinegar, sugar, sesame oil, soy sauce.
Exercise:
1. Stir-fry peanuts.
2. Wash and cut the parsley.
3. Take a container and add balsamic vinegar, sugar, sesame oil, soy sauce and onion, and mix well to make juice for later use.
4. Add the fried peanuts, mix well in the prepared juice, and add some parsley to eat.
material
Chicken breast: 200 grams; Starch: a little; Cooking wine: appropriate amount; Garlic: appropriate amount; Salt: appropriate amount; Sesame oil: appropriate amount;
working methods
1. After the chicken breast is cleaned, add some cooking wine and raw flour, knead for 5 minutes and then marinate for 20 minutes.
2. Blanch the chicken breast in boiling water (about 90 degrees), cover the pot according to the thickness of the chicken breast and let it soak for 5 to 10 minutes, then take it out and soak it in ice water.
3. Tear off the chicken along the grain.
Step 4 add garlic paste
5. Add sesame oil, medlar and coriander.
6. Add the right amount of salt.
Raw materials:
Spinach, oil, vinegar, sugar, salt, pepper, chopped green onion, garlic, ginger, cooked white sesame.
Step by step:
1, add a proper amount of pepper after the oil is produced in the hot pot, and take out the pepper after the fragrance is released; Then put sugar, salt, pepper, chopped green onion, garlic and ginger in a bowl, and pour in hot sesame oil to make a sauce.
2. Add enough water to the pot and add some salt after boiling. Wash spinach and blanch for 2-3 minutes.
3. Take out the blanched spinach, take a shower, squeeze out the water, add the sauce and cooked white sesame seeds and mix well.
Materials:
Beef tendon: 1000g red pepper: 1 green onion: 1 ginger: 1 coriander: 1 pepper: aniseed amount: cinnamon amount: amount.
Seasoning: soy sauce: 15g cooking wine: 4.5g yellow sauce: 90g refined salt: 12g sugar: 15g.
The practice of sauce beef:
1. Wash onion, cut into sections, peel ginger and pat it loose; Wash and shred red pepper; Wash coriander and cut into sections.
2. Wash the meat, put it in a cold water pot, boil the blood with strong fire, remove it and drain it.
3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire.
4. Take out the tenderloin, drain it, let it cool, then cut it into thin slices and put it on a plate. Finally, sprinkle with pepper and coriander.
The characteristics of this dish:
The sauce is rich in flavor and mellow in taste.
Cooking skills:
When cutting the beef tendon, you should go against the direction of the shredded pork fiber, so that the sliced meat will taste more tender.
Function: Carrots are rich in vitamins A and C, which can nourish liver and kidney. Corn is rich in carbohydrates, vitamins A, B and C, which can relieve fever and induce diuresis. This soup can benefit yin, relieve annoyance and soothe the nerves.
/composition/
800g fish head, tender tofu 1 box, 3g ginger, 2g coriander, 2g onion, 2g garlic, 20ml vegetable oil, 5ml cooking wine, 8g salt and 3g chicken essence.
/step/
1, the tender tofu is cut into small pieces in the box, the fish head is washed and cut in half, the ginger is sliced, the coriander and garlic are chopped, and the onion is cut into sections. Spare.
2. Put the pot on the fire, heat the vegetable oil, saute the ginger slices, onion segments and minced garlic, add the fish head to stir fry, add the cooking wine and fry until the fish head is golden on both sides.
3. Pour clear water until the fish head is uncovered, cover it with high fire and cook until it boils, and reduce the heat to 15 minutes until the soup is milky white.
4. Add tofu blocks and stir gently. Be careful not to break the tofu. Boil and simmer for 5 minutes. Finally, add salt and chicken powder. Sprinkle with coriander and chopped green onion and serve.
1. Wash black-bone chicken, codonopsis pilosula, jujube, astragalus root and medlar and report it 30 minutes in advance.
2. Put the black-bone chicken pieces into a pot with hot water to remove blood.
3. Put Radix Codonopsis, Radix Astragali, Fructus Lycii, Fructus Jujubae and black-bone chicken into the pot.
4, add water, no ingredients.
5. Stew for 3 hours until the chicken is crisp and rotten.
6. Season with salt.