First, orange juice chicken food: 500g chicken, 3 oranges of moderate size, and a small amount of sugar.

Preparatory work:

Pickling materials for chicken nuggets: take appropriate amount of orange peel, 2 tablespoons of freshly squeezed orange juice, 65,438+0 tablespoons of rice wine, appropriate amount of salt, a small amount of white pepper, 65,438+0 egg yolk and 65,438+0 tablespoons of cassava starch, and mix well.

Orange juice:

Squeeze three oranges into juice, add a little salt, 1 spoonful of rice wine, 1 spoonful of cassava starch, and stir well.

Practice: 1, take half an orange Peaches (remove the milky pulp inside the peel), and then soak it in clear water for 10 minute, which can help to remove the bitter taste of the orange peel.

2. After the chicken nuggets are marinated with rice wine, add the prepared chicken nugget marinating material, stir evenly, and then marinate 1 hour.

3. After the chicken pieces are marinated, put them in a cold pot and feed them with oil. After the oil is heated for seven or eight minutes, turn to slow fire, put the pickled chicken pieces into the pot, fry for 5 minutes on slow fire, and finally fry for 1 minute. Hold up and down to control oil and replenish water, and set aside.

4. Heat another dish, add a small amount of white sugar (about 2 tablespoons), add 1 tablespoon of water, melt the white sugar, gradually cook until the syrup turns orange, then pour in half of the orange sauce and continue to cook until it bubbles.

5. Add the chicken pieces that have been fried in advance. When the steamed juice is thick, you can turn off the fire and start the pot.

Second, the tender kumquat raw materials: small kumquat 0.8 kg

Seasoning: 50g pure honey, 50g white sugar, 20g concentrated orange juice.

1. kumquat cleaning, cross knife.

2. Put a stainless steel storage tank on the stove, pour in condiments and mix them together, then add kumquat and cook for 10 minute.

3. Soak the cooked kumquat and juice in a container for 3 hours.

Third, the fragrant kumquat steak ingredients: 750 grams of beef ribs, 250 grams of kumquat, 200 grams of onion, 75 grams of spore cabbage, 35 grams of canned white kidney beans, and 45 grams of pink beans.

Seasoning: brandy 45g, light soy sauce 100g, light soy sauce 20g, sugar 45g, monosodium glutamate 15g, oil consumption 15g, and black pepper 20g.

Practice: 1. The rib carving knife was developed for collecting water for later use.

2. Put bright oil in the pan, stir-fry onion slices, then put it in the steak wok, cook brandy, add half kumquat and other condiments, add water (raw materials are not used) and boil over high fire, simmer until the steak is soft and rotten, then take it out and filter the original soup.

3. Put the steak and the original soup into the pot, add the other half kumquat, collect the concentrated juice to adjust the taste, then pour a small amount of brandy, thicken it, put it on the plate according to the position after taking out the pot, and sprinkle with previously blanched spore cabbage, cooked white kidney beans and powdered beans.