Hotel menu
First, stone pot tofu
Ingredients: spicy cabbage 300g tofu 1 piece Accessories: Guangdong sausage 1 piece of shrimp skin (fried) 1 tablespoon of mushrooms, 5 black fungus (water), 8 pieces of Chinese cabbage (leaves), 3 pieces of seasoning, soy sauce, a few drops of tomato sauce 1 teaspoon of vegetable oil/.
Exercise:
1, the stone pot is hot, add a little oil and stir-fry spicy cabbage.
2. Add the sausage and stir-fry until the sausage is oily.
3. Add the soaked mushrooms and fungus and stir-fry for fragrance.
4. Add 1 teaspoon tomato sauce or Korean hot sauce and mix well.
5. Tofu
6. Heat the water until the ingredients are gone, drop a few drops of umami to extract fresh, and decide whether to add salt according to personal taste.
7, add Chinese cabbage, the ingredients are a bit Doha.
8. Add 1 tbsp of fried dried seaweed, cover the pot and cook for about 10 minutes until all the flavors are mixed and the ingredients are cooked.
Second, fried poached eggs with lobster sauce and pepper
Main ingredients:
Quail egg 10 accessory, 2 peppers, pepper 1, lobster sauce 10, seasoning salt, 2 cloves of garlic, soy sauce, vegetable oil and sugar.
Exercise:
1, pour a little oil into a non-stick pan, fry quail eggs after the oil is hot, and take them out for later use.
2. Cut the pepper into sections, then put it in the pot and fry until both sides are golden and peeling, and take it out for use.
3. Pour a small amount of oil back into the pot. When the oil is hot, add garlic slices and lobster sauce, and then pour in carved flowers.
4. Stir-fry the scrambled eggs, green peppers and morning peppers, and add the right amount of salt and sugar. Pour in the light soy sauce before cooking and stir-fry for another minute.
Third, spicy shredded chicken.
material
Main ingredients: chicken breast 300g, auxiliary materials: cucumber 1 carrot 1 seasoning salt 3 teaspoons of soy sauce 1 teaspoon of ginger 3 slices of garlic 6-petalled pepper 1 teaspoon of balsamic vinegar 1 teaspoon of sesame oil, a little onion 2 sesame peppers 1 teaspoon of vegetable oil 2 teaspoons of crushed pepper.
Exercise:
1. Put ginger slices, shallots, half a teaspoon of pepper and 2 teaspoons of salt into the pot, then add the chicken breast and cover the pot.
2. After the pot is boiled, boil it for 10 minutes, then turn off the fire and take it out to cool the water.
3. When cooking chicken, cut carrots and cucumbers into filaments.
4. Put a few drops of vegetable oil in the boiling water pot, put the shredded carrot into the hot pot, and take it out after cold water.
5. put the chicken breast into a fresh-keeping bag, knock it loose with a rolling pin, and then tear it into filaments by hand.
6. Put 2 tablespoons of vegetable oil in the wok without heating, and put the remaining pepper and pepper into cold oil and turn on a small fire. Remove the pepper and pepper when they smell discolored, and don't fry them.
7. Pour the hot oil from which the peppers have been removed into the chopped peppers and fry them for fragrance. The oil must be stir-fried to make the pepper fragrant.
8. Put peeled garlic, fried peppers and peppers into a mashed garlic jar and mash them into paste (peppers and peppers that don't like heavy taste can be kept, and pepper oil also has the taste of these two kinds of peppers, or just put a little, anyway, just put them according to your own preferences).
9. Put shredded chicken, shredded carrot and shredded cucumber into a clean basin, add mashed garlic and Chili oil with chopped Chili (the amount is also determined according to your own preference, and the rest can be kept as dipping sauce and cold dishes), soy sauce, balsamic vinegar, white sugar, sesame oil and 1 tablespoon boiled chicken soup, mix well, season and add salt.
Fourth, ants climb trees.
material
Ingredients: pork stuffing 100g vermicelli 100g seasoning ginger 3 pieces of soy sauce 1 teaspoon shallot 2 bean paste 1 teaspoon sugar 1/4 teaspoons vegetable oil 1 teaspoon water 100 ml.
Exercise:
1, the vermicelli is softened with boiling water, taken out and cut into sections, and drained.
2. Put oil in the pan, stir-fry shallots and ginger, then pour minced meat and stir-fry with oil.
3. Add 1 tbsp spicy bean paste and stir well.
4. Pour 100 ml of water into the pot.
5. Add sugar and soy sauce and mix well.
Step 6 pour in soft vermicelli
7. Stir-fry until the soup is dry, sprinkle with chopped green onion and stir well.
Five, boiled pork slices
material
The main ingredient is pork tenderloin 400g, and the auxiliary ingredients are egg white 20g, seasoning salt 20g, soy sauce 3g, 1 teaspoon pepper, 1 teaspoon cooking wine, 1 teaspoon water starch, 1 teaspoon pepper powder, 1 teaspoon Chili sauce, 1 teaspoon.
Exercise:
1, pork tenderloin can be slightly frozen, taken out and cut into large pieces.
2, meat slices with egg white, salt, a little soy sauce, cooking wine, water starch and so on. The key to tender meat is to add a little water and grab it evenly. This is sizing. Last but not least, add a little oil to the meat and mix well. If possible, put it in the refrigerator for a while to prevent desquamation. )
3. Wash Chinese cabbage and tear it into small pieces.
4, put a few drops of oil in the pot, put the cabbage on the lid, stir fry at low temperature and less oil.
5. Put the fried cabbage at the bottom of the bowl.
6. Heat oil in the pot, add pepper and stir fry, add chopped green onion and stir fry, and continue to stir fry the chopped Chili sauce.
7. Until the red oil is cooked.
8. Add water or broth, soy sauce and pepper and cook until it tastes good. Add the sliced bacon.
9. Slice the meat slowly and cut it off, and turn off the fire immediately (don't cook it for too long to avoid the meat getting old).
10, spread the vegetables at the bottom of the bowl, remove the meat slices and pour the soup on the cabbage; Then sprinkle with pepper noodles
1 1. Sprinkle with minced garlic and Chili noodles.
12, hot oil is quickly poured on the cooked meat, and the cooked meat is full of fragrance.
Ningbo Hotel New Year's Eve Menu
1, old Ningbo smoked fish
As one of the important new year's goods, smoked fish is basically a must for every household in Ningbo, and it is also a must-have dish in the New Year's Eve. As soon as the "authentic" smoked fish was served, it was quickly robbed; On the contrary, the taste will be out of shape and left out in the cold.
2, plum meat
The bread and meat in the rotten skin are delicious. Stir the minced meat with seasonings (salt, wine, monosodium glutamate, onion and eggs). If the tofu skin is hard, you can press it with a hot towel, but you should tear off the hard edge, put a long strip of minced meat and roll it up like a summer mat, but cut it into pieces and fry it in oil. Don't have too much minced meat. It needs to be sealed with egg white and water.
3. Sixi Baked Bran Skin
During the Spring Festival, Ningbo bran is a long meal, and New Year's Eve is also essential. Ningbo bran plays the role of meat in vegetarian diet. Earlier, Ningbo vegetarian restaurant was most famous for Kutokuhayashi on the outer road on the north bank of the Yangtze River and Tongren Restaurant on Rixin Street. The raw bran in Ningbo is very distinctive. It is made of wheat bran. "The real Ningbo people break the bran by hand, so it's delicious to bake.
4, white chicken
Boiled chicken is the main dish in Jiangsu and Zhejiang provinces. In Ningbo, the variety of chicken has been sublimated, and different practices such as Ninghai native chicken and Sanhuang chicken have evolved. The main raw materials are fresh white striped chicken, a little salt, Shaoxing wine and ginger slices to remove fishy smell. After steaming, it is dipped in a proper amount of sauce and garlic juice to keep the chicken fresh, fragrant and tender, that is, the original flavor. And the practice is simple, and you will learn it as soon as you learn it.
5. Red mud crab
Now Ningbo people have a holiday, and there is no red crab on the dining table, so they have no face to treat them. Red mud crab is like a repertoire of China traditional opera, without which it is impossible. "Red paste crab" is another delicious dish of Ningbo cuisine, which is made of salt water. A bite of crab roe is delicious and salty, which is the best side dish after tasting other seafood dishes at the banquet. People in Ningbo have always called it "rice stuffing hammer".
6. Egg jiaozi
Egg dumplings are a must for Ningbo people in the New Year, and there must be egg dumplings in the last pot of soup on New Year's Eve. Making an egg jiaozi is a meticulous job, and it has a special sense of ceremony: when I was a child, every afternoon, my parents would move a stool, sit in front of the gas stove, light a small fire, and spread out the egg skin with an iron spoon that might only be used once a year. Besides the meat stuffing, there must be boiled lard residue on the side. Spread the lard residue evenly in the iron spoon and eat oil in every corner, so as to spread out the perfect egg skin.