Exercise 1:
Sautéed Shredded Pork with Green Pepper
Ingredients: 200g green pepper, 0/00g lean meat/kloc-,a little egg white, starch, peanut oil, coriander, pepper, shredded onion, salt and monosodium glutamate.
Exercise:
1. Seed the green pepper, wash it and cut it into filaments, blanch it with boiling water, take it out, let it cool and drain it; Wash coriander and cut into sections; Shred raw meat, put egg white and starch into a bowl, grab them evenly, put them into a warm oil pan, take them out, put them into cold boiled water, let them cool, drain them and put them on a plate.
2. Code shredded green pepper, shredded onion and shredded ginger around the shredded pork, pour in the fried pepper oil, simmer on low heat, sprinkle with refined salt, monosodium glutamate and parsley, and mix well when eating.
Exercise 2:
Braised pork with wax gourd
Ingredients: 500 grams of pig forelegs with skin. 500g of wax gourd, 60g of peanut oil1000g (actual dosage), 25g of soy sauce, 5g of salt, 20g of sugar15g, 20g of fermented bean curd, 25g of cooking wine, 50g of sweet and sour juice150g, 2g of pepper, 2g of Chili powder and 20g of wet starch.
Features: soft and crisp, sweet and sour and slightly spicy, smooth but not greasy.
Exercise:
1. Scrape and clean the front leg meat with skin, put it in a boiling water pot for about 30 minutes, take it out, prick several holes ("air holes") on the skin surface with a toothpick, dry the water with a dry rag and coat it with soy sauce; Peel the wax gourd, remove the pulp, wash it, cut it into cubes, marinate it with a little salt for 10 minute, and then wipe off the water on the surface with a dry rag;
2. Put the pot on the fire, put the oil to 50% heat, push the meat into the pot, fry it with low fire until the skin becomes stiff, and then switch to medium fire, 60% to 70% hot oil. Fry for 2 to 3 minutes.
Exercise 3:
Fried garlic moss
Ingredients: 3 garlic moss (cut into long sections, about 18CM), and appropriate amount of ground mushroom meat (seasoning).
Exercise:
1, boil garlic moss in boiling water until soft, and drain for later use.
2. Sprinkle some dry powder on garlic moss and tie a knot.
3. Stuffed mushrooms and minced meat in the knot.
4. Stir fry on both sides until cooked.
5. Cook the sauce on the stew.
Sauce: 1 tsp soy sauce, half tsp sugar, 1 tsp cornflour, and appropriate amount of water.
Practice 4:
Mixing elbow
Ingredients: 250g cooked white elbow meat, 0/00g cucumber (or lettuce)/kloc-,35g soy sauce, 25g vinegar and 5g sesame oil.
Exercise:
1. Preparation: cut the cooked white elbow meat into large pieces; Wash the cucumber, drain it, pat it with a knife and cut it into elephant-eye pieces.
2. Seasoning: first put the cucumber on the plate, and then put the elbow meat on it; Put soy sauce, vinegar and sesame oil into a bowl, mix well to form a mixed juice, and pour it on the dish.
Practice 5:
Assorted vegetable quilt
Ingredients: egg juice150g, pork150g, bean sprouts150g, spinach100g, soaked vermicelli100g, salt 3g, cooking wine 5g, ginger juice 5g and monosodium glutamate 3g. Special color: beautiful shape, multi-material and multi-flavor.
Exercise:
(1) Pork is cut into 3 cm long curtains, both ends of bean sprouts are washed, spinach is washed and cut into inches, and vermicelli is cooked and served.
(2) The bottom oil in the pot is hot, stir-fry shredded pork, stir-fry shredded onion, stir-fry bean sprouts, pour soy sauce, salt, cooking wine, ginger juice and monosodium glutamate, stir-fry spinach, pour a little bright oil out of the pot and serve it on the plate of vermicelli.
(3) Fry the eggs in another pot, take out the lid and put it on the plate.
Exercise 6:
Stewed lion's head with Huai Qi
Raw materials: pork belly
Ingredients: rapeseed, yam, medlar, horseshoe granules and eggs.
Seasoning: salt, cooking wine, pepper, starch, onion and ginger.
Features: the soup is mellow and fresh, and the meat stuffing is refreshing and tender.
Exercise:
1. Wash the pork belly, put it into a blender and stir it into stuffing, put it into a vessel, break the horseshoe granules, put it into the stuffing, add salt, cooking wine, pepper, sesame oil, eggs and chopped green onion and stir it into stuffing;
2. Ignition in the pot, pouring appropriate amount of water, adding ginger slices and onion segments, boiling water, adding meatballs, stewing for 15 minutes, adding yam, boiling for a while, taking out meatballs and putting them in a bowl;
3. Put the rape heart into the pot, cook it and pour it on the meatballs together with the soup.