material

Chicken; Potato; Salt; Cooking wine; Onions; Original pumping; Red pepper

working methods

1. Dice chicken and marinate with salt, cooking wine, soy sauce and onion 15 minutes.

2. Peel the potatoes and cut them into small pieces 1cm square.

3. Heat oil in the pot, add onion and ginger and stir-fry the chicken pieces until the chicken pieces change color and most of the water disappears. Stir-fry the soy sauce and potato pieces for 2 minutes.

4. Add water flush with the materials, add salt, bring to a boil with high fire, simmer for 20 minutes with low fire, turn to medium fire and add a few dried peppers to dry the soup!

Ingredients: fresh tripe, fresh bezoar throat, leek, ginger, garlic, mountain pepper oil, chopped pepper and vegetable oil.

Exercise:

1, fresh tripe and bezoar throat are washed and blanched for later use.

2. Pour the vegetable oil into the pot and stir-fry the ginger, garlic and chopped pepper.

3, hairy belly and yellow throat into the pot and stir fry, add leeks, mountain pepper oil and salt, stir well.

Ingredients: half a piece of tofu, proper amount of oil, proper amount of salt, 2 tablespoons of tomato sauce, sugar 1 tablespoon, 9-degree rice vinegar 1 tablespoon, a little water starch, proper amount of bread crumbs, proper amount of flour, and egg 1.

Exercise:

1. Cut the tofu into 1cm thick slices and break the eggs.

2. Prepare flour and bread candy, stick flour on both sides of the tofu block, and then evenly stick the egg liquid.

3. Stick the bread crumbs and press them evenly by hand.

4. When the oil in the pot is heated to 70% heat, put in the tofu block.

5. Fry until golden, float, degrease with oil-absorbing paper, and put tofu on the plate.

Leave the bottom oil in 6 pots, add tomato sauce, sweet and sour and a little salt and mix well.

7. Pour in water starch until it becomes sticky.

8. Pour it on tofu or eat it now.

Ingredients: bacon 150g, asparagus 250g, clear water 100g, rice wine 20ml, two slices of onion, two slices of ginger, one spoonful of minced onion and ginger, 3-4 cloves of garlic, 7-8 dried peppers, salt 1g and sugar 3g;

Exercise:

1. Cut the bacon into large pieces, add water, yellow wine and onion ginger, and steam in a steamer for half an hour;

2. Cut asparagus into sections, blanch it and let it cool for later use;

3. Slice the steamed bacon, mince onion and ginger, slice garlic and cut dried Chili into small pieces;

4. Heat the oil in the pot, add the dried pepper, stir-fry the onion, ginger and garlic to make the fragrance;

5. Add bacon and stir fry, and then cook yellow wine along the pot;

6. Add blanched asparagus, stir-fry evenly, add a little salt and sugar to taste, stir-fry evenly and then take out the pot.

Ingredients: beef brisket, white radish, soy sauce, salt, chicken essence, cooking wine, rock sugar, sesame, onion and ginger.

working methods

1. Wash the brisket, put it in water, add cooking wine and onion ginger and cook for 20 minutes to remove blood.

2. Cool the cooked beef brisket and cut it into pieces, and cut the radish into pieces.

3. Heat oil in the pan, stir-fry onion and ginger, stir-fry radish and beef brisket, add soy sauce, salt, rock sugar, cooking wine and a bowl of water, and simmer on low heat until beef and radish are juicy, crisp and not rotten. Finally, add a little chicken essence and sprinkle with sesame seeds.

Ingredients: spinach, garlic, soy sauce, sesame oil.

working methods

1, washed spinach, cut into two pieces, chopped garlic.

2. Add water to the boiling pot and bring to a boil. First add spinach roots and blanch for about 3 minutes.

3. Add spinach leaves, blanch, remove, rinse, squeeze out the water and put it on a plate.

4. Add garlic, soy sauce and sesame oil and mix well.

Ingredients: 400g shrimp, 25g red pepper powder, 60g bread crumbs, egg 1 piece, salt, pepper powder, monosodium glutamate, cooking wine, Jiang Mo, raw flour and peanut oil.

Exercise:

1. Cut the whiskers and feet of shrimp, wash them, add cooking wine, salt, monosodium glutamate and pepper to the bowl, marinate them slightly, add egg white, mix well and pat the raw powder.

2. Heat peanut oil to 70% heat in a wok, add shrimps, fry until the shell is crispy and the meat is cooked, and remove the oil.

3. Leave a little oil in the wok to heat up, add minced red pepper and stir-fry apricots, add bread crumbs and stir-fry until yellow, then pour in the fried shrimps and stir-fry quickly and evenly.

Ingredients: 3500 grams of northeast tofu, 500 grams of pork stuffing with pepper, 0/00 grams of carrot segments/kloc, and 20 eggs.

Seasoning: material A (salt 30g, monosodium glutamate 50g, chicken powder 50g), starch 150g, sugar 140g, material B (Chili oil 80g, onion ginger 30g), cooked soybean oil 1kg (about 400g) and soup stock 300g.

Exercise:

1. Break the tofu and put it in the basket to control the water 15 minutes. Take it out and mix it with pork stuffing, eggs, material A and starch.

2. Boil the soybean oil to 40% heat, squeeze the bean curd stirred in step/kloc-0 into small balls, fry in an oil pan until golden brown, and take out the oil control.

3. Take another clean pot, add material B, pepper and carrot, stir-fry until fragrant, scoop in the soup stock, pour in the oil, thicken and serve.

working methods

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2. Cut the onion into sections and shred the ginger.

3. Add water to the pot to boil, add a little salt, add razor clams, cook until the opening, remove and drain.

4. Pour the oil into the wok, add the scallion and shredded ginger and stir fry.

5. Add the clams and stir fry, add white wine, a little salt and sugar to taste.

6. Sprinkle with chopped green onion and mix well.

Ingredients: green beans, eggs, garlic, salt, cooking wine,

working methods

1, cut green beans into small pieces.

2. drain the oil in a hot pot, stir-fry garlic cloves, and then stir-fry green beans until cooked.

3, put some salt in the eggs, beat well, pour into the pot, fry, and put a little cooking wine.

4, stir for a while, add salt to taste, you can get out of the pot.