May you always get more than you wish for!
Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock.
Seasoning: 4 tbsps of soy sauce, 8 tbsps of white pepper wine 1/,3 tbsps of sugar and 2 tbsps of water.
Methods: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with white powder water and pour some hot oil.
May you be promoted step by step!
Ingredients: sugar 10, rice cake 10, minced meat 2, oil 1 tbsp, shredded Chinese sauerkraut 3 tbsp.
Seasoning: salt 1/4 tsp, a little white pepper, wine 1 tsp, white powder 1 tsp, sugar 1/8 tsp.
Methods: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasoning and stir well. 3. Wrap the rice cake with 1 tablespoon of the materials prepared in the second step and roll it into strips.
Shi Xiang yi ru Cai
Ingredients: 4 liang of dried bean curd, 4 liang of bean sprouts, carrot 1 2 strips, white radish 1 2 strips, lily 1 2 strips, green pepper12 strips, shiitake mushrooms, kelp and bamboo shoots.
Seasoning: tsp salt 1/2, tsp sesame oil and tsp sugar 1/4.
Methods: 1. Soak lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it dry, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried tofu with 1 tbsp oil, and add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill in. 3. Stir-fry bean sprouts, shredded kelp and shredded carrots. Season with a tablespoon of oil and add 1/4 teaspoons of salt and 1/8 teaspoons of sugar. 4. Pour the materials from the second step into the third step and stir, then sprinkle some sesame oil and stir well.
Roasted chicken with chestnuts
Ingredients: a little hen (about 1000g), chestnut 200g, sesame oil 250g (about 75g), lard, chicken soup, monosodium glutamate, white sugar, wet starch, salt water, soy sauce, refined salt and garlic white.
Methods: 1. Little hens were slaughtered to remove hair, internal organs, head and claws, washed and cut off their necks. Cut the chicken in half, cut the breast wings into six pieces, cut the other parts into 2.4 cm square pieces, cut the chicken leg into two pieces, cut the chicken neck into 3 cm long pieces, cut the chicken wrist into four pieces, cut the chestnut shell into a square pattern with a knife, put it in a boiling water pot, cook for 5 minutes with high fire, take it out, shell it, and peel off the endothelium; 2. Heat sesame oil in a wok to 70% heat, fry chicken pieces for 5 minutes, then take them out with a colander, drain the remaining oil in the wok, add chicken soup, chestnut, soy sauce, refined salt, white sugar, chicken pus and chicken liver, heat for 10 minute, and then add lard and monosodium glutamate until the meat pieces are loose and chestnut powder is waxy.
Spring seedlings are blooming.
Ingredients: 300 grams of bean sprouts, 6 cooked quail eggs and 60 grams of crab roe.
Seasoning: 3 teaspoons of wet starch, ginger wine and Shaoxing wine, 2 teaspoons of refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon, half a cup of soup, and 0.5 tablespoons of vegetable oil1.
Methods: 1. Soak crab roe in nearly boiling water until it is five-ripe, filter off the water, then put bean sprouts in a pot to dry the kang, add some oil, add ginger wine, pour some boiling water to fry thoroughly, pour it into a colander, and press dry the water. 2. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Put bean sprouts in a wok, mix them with wet starch, put them on a plate, and put quail eggs around the edge of the plate. 3. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Add Shao wine, add soup stock, adjust the taste with refined salt and monosodium glutamate, sprinkle with pepper, add crab roe, add oil and sesame oil, mix well and pour bean sprouts evenly.
Quanfu tofu
Ingredients: 2 pieces of tofu, 50g of fresh mushrooms, green vegetable core 10, 30g of mushrooms, 50g of vegetable oil, 20g of soy sauce, 3g of sugar, refined salt 1g, and wet starch 10g. Methods: 1. Soak mushrooms in boiling water until they are soft, and then remove their pedicels. Leave the heart of the vegetables, trim the roots of the leaves, blanch them to green, and take a cold bath; 2. Heat the wok, slide a little oil, scoop in the clear oil and heat it. Cut tofu into 5 pieces with a knife, fry in a wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, simmer on low heat until the soup is thick, and remove from the fire; 3. Take a big plate, use chopsticks to put the Chinese cabbage in the bottom (with the roots facing outwards), put the tofu on the Chinese cabbage, then put the mushrooms on the tofu, and finally put the fresh mushrooms in the green, yellow, black and yellow layers. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.
Stewed duck with osmanthus
Ingredients: duck 1 bird (about 1 1,000g), sweet-scented osmanthus sugar 50g, appropriate amount of cooking wine and refined salt.
Methods: 1. Spread salt evenly on the inside and outside of duck meat; 2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix well. Put the bowl in a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the duck's broken belly on the wellhead to prevent the seasoning in the bowl from being overturned. 3. Put the casserole on a big fire and cook for 1 hour, then simmer for 30 minutes with a small fire until the fragrance is overflowing; 4. Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles.
The whole world or country has joined in the celebration.
Raw materials: 200g of sea cucumber, crispy rice 1 00g, 30g of onion, 20g of ginger, 200g of vegetable oil, 20g of yellow wine, 0/g of monosodium glutamate 1 g of pepper, 0/5g of wet starch/kloc-0. Methods: 1. Slice the soaked sea cucumber, break the crispy rice into small pieces, and pat the ginger loosely with a knife; 2. Add water to the wok, add a little vegetable oil, saute shallot ginger, add sea cucumber, cook rice wine, fan it slightly, inject clean water1000g, boil it, take out the sea cucumber and drain it; 3. Remove water from the original pot, wash it, add a bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a bowl of soup and sprinkle with pepper; 4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.
Emerald chicken rolls
Ingredients: tenderloin 10, shredded ham with mushrooms and onions 1, 2 bowls, egg white 1, white powder 1 tablespoon, small bean sprouts1/2kg. Seasoning: 2 tablespoons of soy sauce and black vinegar, 3/2 tablespoons of sugar.
Methods: 1. Slice tenderloin, pat both sides loose with a meat hammer and marinate for 20 minutes. 2. Wrap the marinated meat slices into onion slices, shredded mushrooms and shredded ham, then dip them in the protein paste (made of 1 protein, 1 tablespoon white powder and 2 tablespoons water), fry them in an oil pan and take them out. 3. After all the seasonings are boiled, put in the fried meat roll, stew until the juice is dry, remove and cut into pieces. 4. Take another oil pan, stir-fry small bean sprouts with 4 tablespoons of oil at high temperature, season with salt and monosodium glutamate, put them on a plate, and then spread the meat rolls on it.
Fried crab balls
Ingredients: crab meat 300g, egg 1 piece, flour 50g, onion and Jiang Mo 20g, fat 1 00g, refined salt 1 g, monosodium glutamate1g, cooking wine 5g, sesame oil 5g, peanut oil1g.
Methods: 1. Chop fat meat into coarse mud, put crab meat in a bowl instead of a knife, add minced onion and ginger, refined salt, monosodium glutamate, cooking wine and sesame oil, beat in eggs, pour in flour and mix well, then squeeze into balls with a diameter of 1 cm; 2. Add 1000g peanut oil to the pot, heat it to 50% to 60%, and put it in the plate. Take pepper and salt when eating.
Spring Festival menu-beef soup
Ingredients: 2 kg of beef, 5 g of pepper and 5 g of aniseed, made into seasoning package, 25 g of onion and ginger, and appropriate amounts of refined salt, monosodium glutamate, sesame oil, yellow wine and coriander powder.
Exercise:
① Wash the beef and cut it into cubes.
(2) pour boiling water into the pot, put the whole piece of beef into the pot to boil, skim off the floating foam, add the Chinese prickly ash, onion ginger and yellow wine, and cover the pot.
After stewing with salt 1 hour, stew with other seasonings for 2.5 hours, and it will be crisp and rotten. Picking out onion, ginger and pepper packets, adding monosodium glutamate and sesame oil,
Take out the pan and sprinkle with coriander powder.
Although many families now put "New Year's Eve" in restaurants and restaurants, home cooking still has its advantages. First of all, it is economical; Secondly, the family buys and cooks by itself, so the materials and production process ensure hygiene; Reusable oil is far less than that in restaurants, so it contains less calories, which is conducive to weight control; In addition, the party atmosphere at home is good, free and easy to talk, and there will be more opportunities for communication between family members. Here, we send you two more holiday delicacies.
The flavor characteristics of the family photo of tonifying kidney and strengthening body: the cooking materials are complex and the dishes are rich in nutrition. This dish is suitable for family reunion on New Year's Day, which is very meaningful.
Main ingredients and accessories: 2 sea cucumbers, chicken breast 1 50g, shrimp 200g, squid 1 each, pea pods10g, carrot10g, 3 mushrooms, 2 bowls of broth, bamboo shoots1g, and onion.
Cooking method: 1. Eviscerate the sea cucumber, wash it, blanch it with onion, ginger and wine in boiling water (to remove fishy smell), and take out the oblique cut section.
2. Slice the mushrooms after soaking, cut the squid into cross-shaped pieces, slice the bamboo shoots and carrots after cooking, blanch them in pea pods and take a cold shower.
3. Slice chicken breast, add 10g soy sauce and 20g water and mix well. After the water is completely absorbed by the chicken, add 5g starch, mix well and marinate for 10min.
4, from the oil pan, first fry the shallots and ginger slices in oil and remove them. Stir-fry chicken slices, take them out, stir-fry mushrooms, bamboo shoots, sea cucumbers and squid in the remaining oil, then pour the broth into the soup to boil, add seasoning, shrimps, chicken breast, carrot slices and pea pods, thicken with starch and sprinkle with sesame oil.
Guifei Chicken Wings Flavor Features: This is a traditional dish in Dujiangyan. The dishes are as bright as amber, salty and sweet, sour and sour, and have a aftertaste of wine.
Main ingredients and accessories: 600g of chicken wings, 75g of red wine, 50g of litchi, 75g of white sugar, 50g of vinegar, 30g of water starch, 75g of sesame oil10g, vegetable oil, 75g of ginger, onion10g, 20g of cooking wine and a proper amount of salt.
Cooking method: 1, wash the chicken wings, cut them into 3 sections, put them in a bowl and add salt and cooking wine for later use.
2. Wash ginger, pat loose, wash onion and cut into sections.
3. Put vegetable oil in the wok, heat ginger, onion and chicken wings to 70% heat, stir-fry the steam, add salt, sugar, cooking wine and water, boil over high fire, skim the floating foam, switch to low fire until the chicken wings are 60% soft and rotten, add red wine and cook until tender and smooth. Thicken with water starch, drizzle with sesame oil and vinegar and mix well. Then take a pan and put it on a plate, and put peeled fresh litchi around the plate.