Production method:

Beef tenderloin with bamboo shoots in Yu Wei

Ingredients: beef tenderloin 350g, green pepper onion 10g, coriander 15g, dried pepper, Laoganma, cumin, monosodium glutamate, chicken essence and sugar.

Exercise:

1. Special beef fillet. When the oil temperature rises to 50%, put the beef tenderloin into the pot and fry it until it is crisp outside and tender inside.

2. Heat another pot, add green pepper, onion and dried pepper to stir fry, add beef tenderloin, Laoganma, cumin, coriander and other seasonings, stir fry quickly, and pour sesame oil into bamboo baskets.

Features: Hippo chef has a strong flavor, which highlights the dry flavor of meat. This dish has a unique style, unique flavor and strong local flavor.

Fang bamboo shoots barbecue

Raw materials: first-class third-line pork 12 (500g), square bamboo shoots 150g, broccoli 300g, salt, monosodium glutamate, soy sauce, sugar and other seasonings.

Exercise:

1. Wash the third-line pork and cut it into small squares with a square of 2 cm, and replace the square bamboo shoots with cm knots for later use.

2. Color the cut meat with sugar, fry it until the skin bubbles, drain the oil in the pot, cook it in a special way, set the bowl, steam the bamboo shoots on the mat in a cage until the meat is raked, then take it out, buckle the bowl on the plate, pour out the original juice, enclose the broccoli and pour the original juice.

Features: delicious food, fat but not greasy meat, suitable for all ages, and refreshing bamboo shoots.

Ba Su Yu Shao Xia

Raw materials: 350g of fresh grass shrimp, 0g of peanut10g, 0g of dried pickles10g, 20g of minced meat, 5g of green pepper and onion, proper amount of salt, monosodium glutamate and chicken essence, and a little butter, sesame oil and red oil.

Exercise:

1. When the oil temperature rises to 60%, fry the grass shrimp in the pot until the skin is crisp and fragrant, and the color is golden.

2. Start another pot fire, add butter, pork floss and dried pickles to stir fry until fragrant, then add green pepper and onion to stir fry until fragrant, add shrimps one by one to taste, stir fry for a few times and put them into a special container.

Features: Shrimp is fresh, dry and fragrant, with unique flavor and long aftertaste.

Steamed sparerib with millet

Raw materials; 500g pork chop, 750g wax gourd, 200g millet, salt, monosodium glutamate, sugar and homemade fragrant sauce.

Exercise:

1. Chop the ribs into 3cm square pieces, wash them, dry them, add homemade fragrant sauce and seasoning, marinate them and stick them with millet.

2. Put the ribs in the melon, steam them for 45 minutes on high fire, and then take them out.

Features: coarse grain millet, soft and glutinous fragrance, inch-by-inch bones, sweet melon and exquisite dishes, suitable for all kinds of people.

Ginkgo shrimp balls

Ingredients: Shrimp 1 2 (200g), Ginkgo biloba 200g, Chinese kale 50g, egg white1,raw flour10g, salt, monosodium glutamate, chicken essence and salad oil 50g.

Production method;

1. change the knife to remove the sand line, rinse, expand the water and add seasoning, code the taste, and cut the Chinese kale meat into small pieces for later use.

2. Start a new stove. After washing raw materials such as shrimp, water and oil, drain the oil stains. Add clear soup, shrimp, etc. Put it in the pot. After seasoning, hook the pan and pour a little bright oil. Serve.

Features: Shrimp meat is thick and tender, Ginkgo biloba is slightly sweet, beautiful in color and balanced in nutrition. This is the delicacy of the four seasons.

Piaoxiang gold ti

Raw materials: 750g of pig's front hoof, 50g of Agrocybe aegerita, 0/00g of various spices, 8 Chinese cabbage, 30g of Redmi, 20g of dried pepper and 5g of pepper.

Method:

1. After the pig's trotters are depilated and washed, the blood is removed.

2. Put the pig's trotters in the prepared brine. When the brine is cooked, take out the pot and set the bowl, put on the tea tree mushroom, add the flavor juice, steam for 2 hours and take it out.

3. The rape heart flies up, put it on the edge of the plate, buckle the steamed hoof flower in the middle, and fry the pepper and pepper.

Features: Spicy glutinous rice with bright red color is suitable for all ages in Xian Yi.