Composition:
Chicken breast 150g, ham 50g, sea cucumber 100g, cucumber 25g, chicken soup 1kg, refined salt 7.5g, monosodium glutamate 5g, cooking wine 15g, pepper noodles 3g, egg white 1g, chopped green onion 5g.
Features:
Chicken is tender, ham is delicious, and sea cucumber is soft.
Operation:
1. Remove the fascia from the chicken breast and cut it into pieces 5 cm long, 2 cm wide and 5 mm thick; Eviscerate the soaked sea cucumber, clean it and cut it into blades; Cut the ham into the same words as the chicken slices, wash the cucumber, cut it into sections with an oblique knife, and then cut it into rhombic slices with a top knife.
2. Mix chicken slices with salt, cooking wine, pepper noodles, egg white and water starch, and soak for later use.
3. When the soup pot is on fire, add water. When it boils, add chicken slices to let the water come out. Then put the sea cucumber into the boiling water pot and take it out. Put chicken slices, sea cucumber and ham into the soup pot, and pour in sesame oil and mix well.
4, soup pot fire, add chicken soup, boil, skim the floating foam, add refined salt and monosodium glutamate to adjust the taste, pour into the soup pot, and then add cucumber slices.
Wei goose neck
Composition:
Goose neck 1, soybean sprouts 200g, white sugar 150g, bean curd coating 3, peanut oil 1000g (the actual dosage is 75g), celery powder 25g, carrot slices 25g, salt 5g, coriander segment 50g, Chinese liquor 15g and soy sauce 65438.
Features:
It is golden sauce red, with the dual flavor of meat and vegetables, crisp and tender.
Operation:
1. Wash goose neck, chop it, and marinate it with celery powder, carrot slices, salt and monosodium glutamate 1 hour.
2. Heat the frying spoon, add a little oil, add 30% sugar and bean flour and stir 1 hour.
3. Cut the tofu coat into a rectangle with a length of 12 cm and a width of 7 cm, then put the stuffing on the tofu coat and wrap it in the shape of 10 goose head and neck.
4. Heat the wok, add 1000g peanut oil, heat it to 50%, fry the goose neck together, stir fry gently with an iron spoon, fry until golden brown, take out, drain, put aside and sprinkle sesame salt evenly.
5. Pour the frying oil out of the wok, leave some oil, heat it to 60%, add the onion and ginger slices, stir-fry the fragrance, and then stir-fry the pickled goose neck. When the goose neck skin is tight and grayish white, add white wine, soy sauce, sugar, spiced powder, Chili sauce and chicken soup, boil over high fire, simmer over low fire and add monosodium glutamate.
6. Separate the parsley part from the middle of the plate.
omelet rice
Composition:
250g of rice, 250g of eggs, 50g of cooked diced chicken, 2g of Chili sauce10g, 2g of monosodium glutamate, 20g of soy sauce, 0g of chopped green onion10g, 5g of mung bean, 30ml of chicken soup, 3g of refined salt and 30g of cooked chicken oil.
Features:
Rice and eggs are fresh, golden in color, spicy and delicious.
Operation:
1. Heat a wok to boil 20g of cooked chicken oil, heat it, add chopped green onion and stir-fry until light yellow, add diced chicken and stir-fry a few times, then add soy sauce and Chili sauce to remove water, then add rice, chicken soup, monosodium glutamate, salt and green beans, and stir-fry the rice thoroughly.
2. Beat the eggs into a bowl, add salt and mix well.
3. Heat the pan, add 10g cooked chicken oil, heat it, pour the egg liquid into the frying pan, turn it by hand, spread it into a big egg cake, put fried rice in the middle of the egg cake, wrap the amphibious head of the egg cake, roll it forward, roll it into a roll, add a little base oil and fry it slightly.
4. When loading the plate, shovel it slowly with a shovel to make it complete. Dip in soy sauce when eating.
Baitugang
Composition:
700g of clean rabbit meat, 2 eggs, 25g of fungus, 50g of spinach, 25g of day lily, 75g of bread, 250ml of soybean milk, 75g of flour, 5g of salt, 3g of monosodium glutamate, 2g of pepper noodles, 0/5g of soy sauce/kloc-,0/5g of onion segments/kloc-and Jiang Mo/kloc-.
Features:
It is yellow and white, salty and sweet, slippery and fragrant.
Operation:
1. Wash rabbit meat, remove fascia, chop 350g rabbit meat into minced meat, put it in a porcelain bowl, add salt, water starch and a little water, stir well, then add 2 egg yolks, Jiang Mo and monosodium glutamate, stir into paste, and squeeze into 10 rabbit meat balls with walnut size.
2. enlarge the soybean oil in the pot. When it is 60% hot, put the meatballs into the wok one by one, fry until golden brown, pour them into the colander, and control the oil.
3. Soak the remaining 350g clean rabbit hind leg meat in clear water, take it out, dry it, and chop it into velvet; Soak bread and squeeze out water; Peel and shred onion, stir-fry with 50g soybean oil, put into another big bowl, add 2 egg whites and mix well, add appropriate amount of chicken oil, salt and pepper, and mix well to make 10 white rabbit balls.
4. Put the fried rabbit meat into a bowl and add chicken soup and soy sauce; Put the white rabbit meat in another bowl and steam it in a steamer.
5. Heat the frying spoon, add the steamed rabbit meatball juice, add onion, soy sauce, chicken soup, day lily, diced pine mushrooms, fungus and spinach, boil, thicken, pour chicken oil on the fried rabbit meatball.
6. Take out the white rabbit meatballs and put them on the other side of the plate.
7. Heat 50 grams of soybean oil, stir-fry 35 grams of flour, add soybean milk and chicken oil, stir well, pour chicken soup to boil, add white sugar and monosodium glutamate to simmer, sprinkle sesame seeds and pour them on the white rabbit meatballs.
8. Separate the coriander segments in the middle of the plate.
Double-flavored goose neck
Composition:
Goose neck 1, soybean sprouts 200g, white sugar 150g, bean curd coating 3, peanut oil 1000g (the actual dosage is 75g), celery powder 25g, carrot slices 25g, salt 5g, coriander segment 50g, Chinese liquor 15g and soy sauce 65438.
Features:
It is golden sauce red, with the dual flavor of meat and vegetables, crisp and tender.
Operation:
1. Wash goose neck, chop it, and marinate it with celery powder, carrot slices, salt and monosodium glutamate 1 hour.
2. Heat the frying spoon, add a little oil, add 30% sugar and bean flour and stir 1 hour.
3. Cut the tofu coat into a rectangle with a length of 12 cm and a width of 7 cm, then put the stuffing on the tofu coat and wrap it in the shape of 10 goose head and neck.
4. Heat the wok, add 1000g peanut oil, heat it to 50%, fry the goose neck together, stir fry gently with an iron spoon, fry until golden brown, take out, drain, put aside and sprinkle sesame salt evenly.
5. Pour the frying oil out of the wok, leave some oil, heat it to 60%, add the onion and ginger slices, stir-fry the fragrance, and then stir-fry the pickled goose neck. When the goose neck skin is tight and grayish white, add white wine, soy sauce, sugar, spiced powder, Chili sauce and chicken soup, boil over high fire, simmer over low fire and add monosodium glutamate.
6. Separate the parsley part from the middle of the plate.
Meat-vegetable-rice set meal
Composition:
2000g of rice, 300g of bean sprouts, 300g of cucumber, 300g of carrot, 200g of celery, cooked shredded beef1000g, 5 eggs, sesame100g, roasted laver100g, 50g of chopped green onion and sesame oil/kloc-0.
Features:
Beautiful design, bright color, appetizing and refreshing.
Operation:
1, bean sprouts (both soybean sprouts and mung bean sprouts) are rooted, washed and dried, cooked in a boiling water pot, taken out of the pot, put in cold water, cut into pieces, add cooked shredded beef, sesame seeds and 50g sesame oil, and mix well to make a cold salad.
2. Wash, disinfect, shred and cool cucumber.
3. Pick and wash the celery, blanch it with boiling water, and then cut it into filaments to make cold dishes.
4. Open the egg white and egg yolk, spread them into cakes respectively, cut half into diamonds and half into thin lines.
5. Roast laver in a pot, and knead it into powder.
6. Wash and peel carrots and cut them into filaments for cold salad.
7. Put the cooked rice in a bowl, slightly higher in the middle, then match various dishes according to color, put wonderful patterns in order, put them on the rice, sprinkle with chopped green onion and pour with sesame oil.
8. When eating, eat with kimchi and miso soup.