Fried radish box

Manufacturing process:

1, 400 grams of green radish peeled and obliquely cut into blades. 100 grams of leek chopped. Stir-fry 2 eggs in oil, take them out and chop them.

2. Put the chopped leeks and eggs into a pot, add salt, monosodium glutamate, thirteen spices and sesame oil, mix well to make stuffing, and fill in radish slices.

3. Mix the fried flour and corn starch evenly according to the ratio of 2: 1, and add water to make a thin paste.

4. Heat the electric baking pan with soybean oil, hang a thin layer of paste on the radish box, put it in the pot, fry it over medium heat, and take it out and put it on the table.

Steamed pork belly with green vegetables

Steamed pork belly with green vegetables

Composition:

One piece of pork belly, dried plum 100g, aniseed, one piece of ginger, one piece of onion, soy sauce, two spoonfuls of beer, two spoonfuls of soy sauce, one spoonful of sugar, two spoonfuls of white pepper, a little sesame oil and a little chopped green onion.

Exercise:

1. Wash the pork belly, put it in a cold water pot, add onion, ginger and aniseed (cinnamon, fragrant leaves, ginger slices, pepper ... depending on what you put in the stew at home, there is no clear regulation), and cook for ten minutes over high fire.

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2. Pour some soy sauce into the dish, remove the cooked meat and put it into the prepared soy sauce, and spread the soy sauce evenly on the surface of the pork belly.

Wipe with soy sauce

3. Find a toothpick, make a hole in the pigskin, and then put soy sauce on the pork surface. Put down the evenly spread pigskin pork and soak it in soy sauce 10 minute.

4. After soaking, put the skin to dry and let the soy sauce be completely absorbed.

5. Wash the prunes, soak them in cold water and squeeze out the water for later use.

6. Put oil in the pot until the oil does not pass the pigskin. Put the pork belly skin in the oil pan and fry for about three minutes. Take it out to cool.

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7. Prepare a bowl, add soy sauce, sugar, soy sauce, beer, white pepper and sesame oil and mix well.

Fruit juice mixing

8. Slice the pork belly skin downwards, be careful not to block the bottom, put it in a large bowl of steamed meat, pour half of the sauce, spread the sauce evenly on each piece of meat, and put the top skin in a bowl for later use.

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9. Stir-fry the dried plums with the fried oil, add the prepared sauce and taste it to see if it is necessary to add salt. Put the fried dried plums and meat in a bowl, spread them on the meat, and steam them in a steamer for one and a half hours.

10, finally put the plate in a bowl, turn it over quickly in lightning speed, and it will be delicious ~

Diving fish

Diving fish

Detailed practice

1. Mix 250g of millet spicy, 200g of green pepper, Pixian bean paste 10g and 20g of pickled pepper.

2. Kill 750g grass carp, clean it, punch it with a flower knife with a width of 1cm, add 10g onion and ginger slices, marinate it with 5g cooking wine, and pat 20g starch.

3. Heat 30 grams of cooked lard and 5 grams of onion, ginger and pepper in a pan, stir fry, add 2,500 grams of water, add 10 grams of salt and chicken essence to taste, drop a few drops of white vinegar to keep the water boiling, stew the fish for 4-5 minutes, take it out and put it in a basin.

4. Heat 200g of rapeseed oil in the pot, 5g of dried pepper, 5g of ginger rice and 5g of garlic rice, 0g of spice powder 1 0g, stir-fry the mixed pepper chopped in the second half of step150g, 50g of shredded ginger150g, 300g of pork bone soup and add salt.

Bao hong Xiang dou

Bao hong Xiang dou

Manufacturing process:

1, 50g of bacon, steamed thoroughly, diced, put into water together with 250g of canned red kidney beans, take out and drain, and pat the raw flour evenly.

2. Heat the pan to 60% heat with wide oil. Add red kidney bean powder and diced bacon, and fry over medium heat until crisp and soft. Take out and drain.

3. Leave a little base oil in the pot, stir-fry15g green millet spicy powder, pour in the fried red kidney beans and diced bacon, sprinkle with salt and pepper, stir well and serve.

tofu

Baked tofu

Manufacturing process:

Cut 1 and 100g cod into strips, grab 10g cooking wine, 2 fragrant leaves, 2g salt and 2g white pepper, marinate for10min, and then wrap the dried starch in a bowl.

2. 380 grams of white jade tofu is cut into thumb-thick strips and soaked in salt water for a long time.

3. Cut 30 grams of green onions into 6 cm long sections; Slice 30 grams of mushrooms for later use.

4. Put 30 grams of cod fillets, tofu blocks, onions, mushroom slices and garlic in 70% hot oil in turn, fry until golden brown, remove and drain.

5. Heat the bottom oil in the pan to 60% heat, add 20g garlic slices, ginger slices 10g, 5 dried red peppers, add 30g sauce, pour 400g chicken soup, fry the fried cod, tofu, scallion, mushroom slices and garlic seeds for 3 minutes, add starch thickening juice, and take out the pan.

Sauce:

50g of fresh bean paste in June, 20g of sugar, 5g of abalone juice 15g, Shanghai yellow wine 10g, Lee Kum Kee seafood sauce 10g, 5g of oyster sauce, 5g of monosodium glutamate and 5g of chicken powder, and the above seasonings are mixed evenly.

Shimen pork intestines

Pig intestines (used as food)

Precast in advance:

1, 3000 grams of large intestine head is wiped with raw powder and white vinegar, and the mucus is washed.

2. Then put it in boiling water (add onion, ginger, garlic, fennel, pepper and star anise to the water, without salt) and cook for 1.5 hours until cooked.

3. Take it out, cut a 2 cm long section with an oblique knife, drain the water, add 50% hot oil to pull the oil for 2 minutes until the skin is tight, and take it out to control the oil.

Take food processing as an example:

1. Peel 250g of potatoes, cut them into 2cm square dices, and fry them in 60% heat for 5 minutes. Remove and control the oil.

2. Leave the bottom oil in the pot, stir-fry the onion, ginger, garlic and Chili noodles, add 300g of large intestine head, diced potatoes, cooking wine and aged vinegar, add soy sauce, salt and chicken powder, stir-fry with a shovel for 2 minutes, turn off the fire and put in a hot casserole.

Pot meat

Composition:

Tenderloin, starch, water, white vinegar, sugar, shredded ginger and shredded onion.

manufacturing method

1. Slice tenderloin, add the drained starch paste, grab it evenly, and fry it on low heat;

2. After frying, fry it again and take it out;

3. After the pot is cleaned, put the white vinegar sugar, shredded ginger and shredded onion into the water, stir-fry the meat slices in the juicy pot, sprinkle with coriander, turn over and take them out.

Shrimp and radish powder residue

Materials:

1 about 450g of green radish,100g of water-soaked soybean, 80g of river shrimp and 80g of soaked vermicelli.

Seasoning:

50g of soybean oil, thick soup 1000g, shrimp brain sauce 10g, 2g of chicken powder, 3g of salt, 20g of pepper 1g, 20g of chopped green onion and Jiang Mo, and 10g of coriander segments 10g.

Manufacturing process:

1, peeled radish, cut into 5 cm long filaments, and splash water for later use.

2, soaked soybeans smashed into slag, vermicelli cut into 5 cm long segments. Cook the shrimp and set aside.

3. Heat soybean oil in the pot, stir-fry bean dregs, chopped green onion and Jiang Mo until golden brown, then add thick soup, shredded radish and vermicelli to boil, add shrimp brain sauce, chicken powder, salt and pepper, continue to cook for 3-5 minutes, then take out shredded radish and vermicelli, put them in a big bowl, add cooked river shrimp, pour soup, and sprinkle with coriander segments to serve.