At first, I suggested taking less first, so as not to get used to the taste!
Last night, I learned a new trick, and now I have learned it. Now I will sell it:
Ingredients: Chinese cabbage, bacon and shrimp skin.
Practice: 1, cut the roots of Chinese cabbage a little smaller and the leaves can be bigger.
2, bacon slices (thin, easy to taste).
3. Wash the shrimps, put three things into the plate, order some yellow wine and steam in the pot. ....
You don't need to put any salt, and then keep steaming vegetables. Just a delicious dish. Two: dried radish and dried seaweed: (home cooking)
Ingredients: 250g radish, 25g seaweed, salt and monosodium glutamate.
Exercise:
1, radish is washed, peeled and cut into pieces for later use; Wash dried seaweed and soak it in warm water.
2. On the wok, add a proper amount of oil to heat, stir-fry the radish; Add a proper amount of salt and stir well, then add dried seaweed and a little water, cook until the radish is cooked and delicious, and add monosodium glutamate to serve.
Three: seaweed celery: (home cooking)
Ingredients: half a catty of celery, 200g of dried laver, shredded ginger, pepper oil, monosodium glutamate, salt, soy sauce and clear soup.
Exercise:
1. Wash celery, smash it, cut it into inches, blanch it with boiling water, put it in a bowl and sprinkle with shredded ginger.
2. Mix clear soup, monosodium glutamate, salt, soy sauce and pepper oil, pour it on celery and mix well. Sprinkle Shanghai rice when serving.
Four: Braised eggplant with laver: (home cooking)
Ingredients: 500g eggplant, 25g dried seaweed, 2 teaspoons soy sauce, a little salt and sugar, 1 tablespoon chopped green onion and Jiang Mo.
Exercise:
1, cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Put the dried seaweed in a bowl, soak it in boiling water, remove impurities and wash it until it is soft, and leave the soaked water for later use.
2. Put the wok in medium heat, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir fry evenly, and then simmer for 10 minute.
Five: dried rice and winter melon soup: (home cooking)
Ingredients: 250g of white gourd, 5g of dried seaweed10g, 10g of cooked lard10g, 4g of refined salt, 2g of monosodium glutamate, 2g of chopped green onion and 250g of broth or clear water.
Exercise:
1. Peel the wax gourd, wash it, and cut it into pieces with a length of 4.5 cm and a thickness of 2 cm; Wash the dried seaweed with warm water and remove the sediment for later use.
2. Put the pot on the fire, add the stock to boil, then add the wax gourd, dried seaweed and refined salt, and cook for about 10 minute. When the wax gourd is ripe, add chopped green onion, monosodium glutamate and cooked lard.
Six: Fried Onions with Dry Rice: (Weight Loss Menu)
Ingredients: dried seaweed 30g, salt, onion 150g, shredded ginger 5g, soy sauce 3g, salad oil 25g, cooking wine 5g, sesame oil 5g, monosodium glutamate1g.
Exercise:
1. Peel the onion, wash it, cut it into shreds and put it on a plate. Wash the dried seaweed and put it in a bowl for later use.
2. Put the cooking wine, monosodium glutamate, soy sauce, salt and ginger in another bowl and make juice.
3. Heat the wok, pour the salad oil to heat it, add the onion and dried seaweed, stir-fry in the sauce, and pour the sesame oil.
Seven: seaweed mixed with lettuce: (home cooking)
Ingredients: lettuce 400g, dried seaweed 10g, refined salt 10g, monosodium glutamate, cooked mustard, vinegar, sesame oil, shredded ginger, garlic slices and a little pepper oil.
Exercise:
1. Peel the lettuce, cut it into filaments, put it on a plate, add a little salt for a while, wash it with cold water to remove the salty taste and control the moisture.
2. Put shredded lettuce into a dish, add Shanghai rice, shredded ginger, garlic slices, vinegar, refined salt, monosodium glutamate, mustard, Chili oil and sesame oil and mix well to serve.
Eight: laver and cabbage: (private cuisine)
Material: Chinese cabbage (white stem) (300g)
Accessories: carrots (50g), dried shrimps (25g) and mushrooms (fresh) (25g).
Seasoning: vegetable oil (20g), soy sauce (5g), starch (corn) (5g), pepper powder (3g), salt (3g), monosodium glutamate (2g), onion (5g) and ginger (3g).
Exercise:
1. Wash the cabbage, cut it into long strips, blanch it in a boiling water pot, and take it out and control the water for later use;
2. Add water into the starch bowl to make wet starch;
3. Soak the dried seaweed, wash it and dry it;
4. Wash carrots and mushrooms and slice them;
5. Wash and shred the onion, and wash and shred the ginger;
6. Heat the wok with oil, stir-fry onion and ginger, add Chinese cabbage, dried rice, carrots, mushrooms, refined salt and appropriate amount of water, and reduce the fire after the fire is boiled;
7. Burn until the soup is thick, add monosodium glutamate and thicken with wet starch.
Nine: Sam sun dry rice: (Beijing food)
Ingredients: cucumber (150g)
Accessories: carrot (100g), auricularia auricula (water hair) (50g), dried shrimps (20g).
Seasoning: sesame oil (20g), salt (4g), monosodium glutamate (2g), sugar (10g) and vinegar (5g).
Exercise:
1. Wash the cucumber, cut it into even shreds and put it on a plate. Wash carrots, cut them into even shreds and put them on shredded cucumbers. Shred auricularia auricula, blanch in boiling water, remove, drain, and add shredded cucumber and carrot.
2. Put the laver into the three fresh dishes, add salt, monosodium glutamate, sugar and sesame oil and mix well.
Ten: rape, dry rice and tofu: (home cooking)
Ingredients: tofu (250g) and rape (250g).
Accessories: dried shrimps (50g)
Seasoning: vegetable oil (15g), sesame oil (2g), monosodium glutamate (2g), salt (3g), starch (5g) and onion (5g).
Exercise:
1. Wash tofu and cut it into 1.5cm square cubes;
2. Soak the dried dried seaweed in boiling water and cut into pieces;
3. Wash and chop the rape;
4. Heat the oil in the pan, put the chopped green onion into the wok, add the tofu and dried seaweed, and stir fry a few times;
5. Add rape, stir fry thoroughly, add salt, thicken, and finally add monosodium glutamate and sesame oil.
Eleven: Braised rapeseed with laver: (home cooking)
Materials: rape core (400g) and shrimp (100g).
Seasoning: lard (refined) (15g), chicken oil (10g), cooking wine (10g), starch (corn) (5g), onion (8g), salt (2g) and monosodium glutamate (10g).
Exercise:
1. Wash the rape seed, break off the root by hand, and cut off the leaf tail with a knife;
2. Put the cut rape into boiling water and scald it to 80% heat;
3. Then put the rape on the plate for later use;
4. Pour lard into the pot and heat it to 60% heat with high fire. Put the onion in and fry it before taking it out.
5. Add fresh soup, clear soup, cooking wine, salt and dried seaweed, then add rape to boil and simmer on low heat;
6. Simmer until the soup is only 1/3, add monosodium glutamate and ginger juice, and hook with starch;
7. Turn the rape upside down and pour it with chicken oil.
Twelve: Dry rice mixed with jellyfish silk: (private cuisine)
Ingredients: jellyfish skin (100g) and dried shrimps (20g).
Accessories: cucumber (100g)
Seasoning: garlic (10g), ginger (5g), salt (3g), soy sauce (10g), vinegar (10g), sesame oil (10g) and sugar (10g).
Exercise:
1. Soak jellyfish skin in cold water, wash it, cut it into 2 cm long filaments, scald it with boiling water, then take it out, drain it and put it on a plate.
2. Wash the dried seaweed, soak it in a little hot water, take it out and drain it; After cleaning, the cucumber is cut vertically, seeded, cut horizontally into half-inch long parts, sliced vertically, then cut into filaments and mixed in a jellyfish dish.
3. Peel garlic and mash it; Wash fresh ginger, peel it and cut it into fine powder for later use.
4. Sprinkle Jiang Mo and mashed garlic on jellyfish skin, mix soy sauce, refined salt, sugar, vinegar, sesame oil and monosodium glutamate into juice in a small bowl, sprinkle Shanghai rice, and then pour the mixed juice into it to serve.
Thirteen: dried seaweed three yuan: (private cuisine)
Ingredients: lettuce (250g), white radish (250g) and carrot (250g).
Accessories: dried shrimps (20g) and auricularia auricula (dried) (15g).
Seasoning: onion (5g), ginger (4g), salt (3g), monosodium glutamate (4g), peanut oil (20g) and starch (pea) (10g).
Exercise:
1. sun-dried dried dried seaweed for use; Wash green onions and cut flowers; Shred ginger for later use; Mix the starch into thick juice for later use.
2. The lettuce, radish and carrot are peeled and washed, and dug into a sphere with a diameter of 2 cm.
3. Heat the wok with oil, add chopped green onion and shredded ginger, stir-fry until fragrant, add appropriate amount of fresh soup, lettuce, radish and fungus, boil over high fire, simmer, season with salt and monosodium glutamate, and thicken with water starch.