Fried tofu 150g, kelp 150g, wide vermicelli 150g. Hazelnut trees in northeast China.
Seasoning: soybean oil 100g, bean paste 30g, a little soy sauce, a little chopped green onion, a little salt and a little monosodium glutamate.
Production steps 1. Boil Chinese cabbage, kelp and vermicelli in boiling water until soft, and take them out for later use;
2. Heat the wok and pour in the soybean oil. When the oil is 60% hot, put the sliced meat and chopped green onion into the wok and fry at the same time.
3. When the onion is fragrant, add the bean paste, stir-fry to taste, and then stir-fry the cabbage, kelp and vermicelli in the pot.
4. Then add 1.5 liters of water, and add soy sauce, salt, monosodium glutamate, fried meatballs and fried tofu blocks after the water boils.
Ingredients: wax gourd 300g Ingredients: crab meat 150g, shrimp skin 10g.
Seasoning: 5g ginger, 3g onion10g salt, 2g chicken powder, 0g starch10g vegetable oil.
working methods
1. Plant wax gourd into filaments; 2. Crab willows are also shredded; 3. Wash and dry the shrimps; 4. Chop the ginger and cut the onion into sections;
5. Put oil in the pot, saute Jiang Mo, add shredded wax gourd and stir well;
6. Then add crab and shredded willow, stir-fry for a while, add a little water, salt, chicken powder and shredded wax gourd and stir-fry until soft and cooked;
7. Add onion segments and bury a little raw flour to serve.
200 grams of wax gourd (about five and a half), 50 grams of thigh (about 1 half).
Oyster oil 1 tablespoon, sugar 1 tablespoon, millet flour 1 tablespoon, 2 tablespoons of water, onion and garlic 1 tablespoon.
Cooking step (1) Cut the wax gourd into thick pieces with the width of 1 cm, and carve a knife at the center of each piece.
(2) Slice the ham, the size of which is commensurate with the wax gourd clip.
(3) Insert the ham slices into the melon slices, wrap them with plastic wrap, leave an opening to breathe, and cook for 3 minutes on high fire.
(4) Put the sauce into a bowl, cover it with fresh-keeping paper, leave an opening for ventilation, cook for 3 minutes on high fire, and pour it on the melon dish, then serve.
Ingredients: 800g wax gourd, 200g shiitake mushroom (fresh shiitake mushroom).
Seasoning: 5g of green onion, 6g of salt, 2g of monosodium glutamate, 25g of pepper 1g, 25g of starch (pea), 50g of sesame oil 10g, and 50g of salad oil.
Production process?
Wash mushrooms, remove pedicels and slice; Peel the wax gourd, remove the pulp and wash it, and cut it into 0.5 cm thick pieces;
Rooted green onions, washed and cut into chopped green onions; Add some water to the starch and stir well to make about 50 grams of wet starch. Put it aside.
2. Put the oil on the fire, heat it to 50%, add the wax gourd slices and fry them slightly to drain them, and pour them into the colander to drain the oil.
3。 Leave 30 grams of base oil in the pot, heat it on high fire, stir-fry chopped green onion slightly, add mushrooms and wax gourd slices and stir-fry together.
Add 350 ml of refined salt and vegetarian soup, cook until cooked, add pepper and monosodium glutamate,
Thicken the thick soup with wet starch, put it in a soup plate and pour sesame oil on it.