condiments

Pork belly and dried vegetables

condiments

Appropriate amount of fermented soybean and onion

A little ginger and a little garlic.

Appropriate amount of rock sugar and pepper

chinese anise

1 Put the pork belly in a cold water pot, and skim the blood after the water boils.

2 Add onion slices, ginger slices, garlic, pepper and material A into cooking wine and cook for about 20 minutes until cooked.

3 Dip the cooked pork belly in soy sauce and color it.

4. Boil the oil of material B to 60% heat, and fry the skin side down until brown.

5 Cut the pork belly into pieces with a thickness of about 0.5cm.

6 Slice the pork belly, put it face down in a bowl and put it neatly.

7 Wash dried plums and soften them with water.

Sliced onion, shredded ginger, sliced garlic.

Put oil in the pan, add rock sugar and ginger slices until the rock sugar is fried.

Add onion and garlic and stir-fry until fragrant.

Add dried plums, water starch (2 tablespoons peanut oil, 1 tsp soy sauce, 1/2 tsp vinegar, salt, 1 tsp chicken essence, appropriate amount of water starch) and stir fry.

Cover the fried dried plum with pork belly, and pour in lobster sauce and star anise.

8. Steam in a pressure cooker or steamer until cooked.

9 Pour the steamed juice into the pot, add water starch to collect the juice, pour the steamed meat upside down on the plate, and pour the hooked juice on it.

skill

1, frying the skin brown is mainly to make it more fragrant and beautiful, and the oil temperature should be slightly higher.

2. When steaming, it is best to use a pressure cooker to save fire, and the meat can be pressed softer and taste better.

Red wine sparerib

condiments

Red wine sparerib

Cauliflower

condiments

3/ 1 cup of white wine with appropriate amount of onion and ginger.

2-3 dried peppers with a little salt.

Garlic 4-5 monosodium glutamate a little.

Chicken essence, a little white pepper, right amount.

Appropriate amount of black pepper

Production steps of red wine ribs

1 Wash the bought ribs and soak them in hot water 10 minutes. Add a little cooking oil to the salt in the water, blanch the broccoli until it is 80% ripe, and take it out for later use.

2 Pickling: Add half of onion ginger, black and white pepper, white wine and red wine to the ribs (standby), rub them for a while, wrap them in plastic wrap and put them in the refrigerator for half an hour.

3 fire, put a little oil in the pot, add garlic and fry until golden (take its fragrance), then fry the ribs for a while and change color as well. Pour the rest of the red wine (not too good, just what is left at home or the cheapest in the supermarket) into the pot, and also pour the juice of the pickled ribs into the pot. Turn on a small fire and cover it for fifteen minutes. Open the lid and simmer until the soup is 4/ 1. Cook the remaining white wine, add salt, monosodium glutamate and chicken essence to taste, put it on a plate when the soup is dry, and decorate broccoli.

Tips This dish is red and green, which is very suitable for festivals. Pork ribs are fresh and sweet, soft and crisp, suitable for the whole family. Stewing method keeps the nutrition of ribs in red wine well. Red wine not only makes ribs red and bright, but also has high nutritional value. It can also make meat soft, ribs soft, tender and crisp, and ribs are more delicious. The function of liquor is to remove the fishy smell in the curing process, soften the meat quality and speed up the deboning of ribs. Broccoli is cooked to 80% maturity, and its nutrition is well preserved. No seasoning can clear the mouth, so broccoli not only plays a decorative role, but also balances the nutrition of this dish. Eat broccoli while eating ribs.

Fried shredded pork and eggs with auricularia auricula

condiments

Thin cucumber

Auricularia auricula yellow flower

Eggs (of hens)

condiments

Ginger slices and rice wine.

Appropriate amount of soy sauce and pepper

Appropriate amount of garlic slices

1 soak auricularia auricula and yellow flower for later use;

2 put a proper amount of soy sauce, a little egg white (usually half an egg white) and starch into the meat slices and mix well; Put a proper amount of oil in the pot, slide the prepared meat slices in (slightly raw) and put them aside in a bowl;

3 mix the remaining yolk with other eggs and salt; Put some oil in the pot, fry the prepared eggs in the pot, divide them into several pieces (smaller, but not too broken) with a spatula, and put them aside in a bowl;

4 put a proper amount of oil in the pot, first stir-fry ginger slices, rice wine, soy sauce, pepper and garlic, and stir-fry yellow flowers until they are 70% mature; Add black fungus, stir-fry, cucumber, stir-fry, sliced meat and eggs, stir-fry over low heat until cooked.

Tips: First, this dish should pay attention to the fact that the sliced meat and cucumber should not be fried too hard, and the yellow flowers should not be too hard, but not too soft.

Its colors are green, yellow, red, white and black. Soft and smooth, rich in aroma, salty and delicious.

You can also use green bamboo shoots instead of cucumbers.

Sliced shrimps and cucumber

condiments

50g shrimp and 250g cucumber.

condiments

Soy sauce 10g starch 5g

Proper cooking wine and chopped green onion.

Ginger slices and salt

Cooking oil 10g

Production steps of sliced shrimps and cucumber

1 Shelling shrimp, removing mud intestines from back, washing, slicing, soaking in cooking wine, soy sauce, chopped green onion and ginger slices 1 hour; Starch mixed with a little water; Wash cucumber and cut into pieces.

2. Heat the oil in the pan, dip the shrimp slices in the starch juice, stir-fry in the oil pan until cooked, stir-fry the cucumber slices with the remaining oil, stir-fry the shrimp slices and cucumbers together, add salt, and stir-fry for a few times.

skill

When the cucumber is almost ripe, add the shrimp slices and stir fry quickly.

Shrimp and cucumber slices are the most common nutritious dishes for children (3-6 years old). This dish is characterized by fresh shrimp, fragrant cucumber and delicious taste. Shrimp is red and green, which can attract children's attention and arouse their appetite.

Nutritional value of sliced shrimps and cucumber;

Shrimp is rich in protein, fat, carbohydrate, iron, calcium, iodine, vitamin A, vitamin B 1, vitamin B2 and nicotinic acid. Prawn is sweet, salty and warm in nature, strengthening the spleen and warming the stomach, strengthening yang and tonifying kidney. This dish is suitable for children. It can strengthen the body and improve intelligence.

The color of cucumber fruit is oil green or emerald green. Fresh and tender cucumber has thorns on its top, which makes it very attractive to eat. The flesh is crisp, sweet and juicy, and the taste is fragrant.

Laoganma potato fried meat

condiments

Two potatoes and 200 pieces of meat.

condiments

A little salt and a little chicken essence.

Proper amount of soy sauce Laoganma 1 tablespoon

Making Steps of Fried Meat with Laoganma Potato

1 shred potatoes and slice meat.

2 put the meat in a bowl, add soy sauce and stir. Let the meat taste and color it.

Now it's time to fire. Stir-fry the meat first, stir-fry the meat for 5 minutes, and put the potatoes. stir-fry

Put a spoonful of Laoganma just before cooking.

5 wow! ~ delicious laoganma potato fried meat is coming! !

Sichuan style huiguorou

condiments

250 grams of pork leg.

condiments

Peanut oil 25g watercress 10g

Soy sauce 5g, sweet noodle sauce 10g.

2 grams of monosodium glutamate and 20 grams of green garlic.

Processing steps of Sichuan style pork

1 Scrape and clean the pork, put it in a pot, add appropriate amount of water to boil it until it is 80% cooked, take it out and cool it, then cut it into pieces;

2 Wash the green garlic and cut into sections;

3 Pixian watercress is finely cut;

4 Heat the wok with oil, add pork slices and stir-fry until the oil is rolled up, add Pixian watercress and stir-fry for coloring, then add sweet noodle sauce, soy sauce, green garlic and monosodium glutamate, and stir-fry until the garlic seedlings are cut off.

Jing Wei Jiang rou

condiments

Pork fillet and spinach

Eggs (of hens)

condiments

A little salt in fermented milk.

A little sugar and a little pepper.

Appropriate amount of starch, onion and ginger

A little sesame oil and a little cooking wine.

Production steps of jingwei sauce-fried meat

1 Slice pork tenderloin, add cooking wine, pepper, dried starch and eggs for sizing, wash and blanch spinach, and then plate;

2 Take a small bowl, add minced onion and ginger, fermented milk, chicken essence, sugar, cooking wine, pepper, starch and a little water to make juice for later use;

3. Light the pot, pour in the oil, pour out the dry oil after the meat slices slip, leave the bottom oil in the pot, add the meat slices, pour in the prepared fermented milk, stir fry for a while, pour the sesame oil out of the pot and pour it on the spinach.

Pot meat

condiments

Pork tenderloin (lean meat at the back of buttocks is also acceptable) 300g.

condiments

5 grams of shredded ginger and 20 grams of shredded onion.

Coriander 10g refined salt with a little.

Add a little soy sauce to cooking wine.

Sugar, a little vinegar, the right amount.

A little monosodium glutamate and a little fresh soup.

Appropriate amount of water starch and salad oil

Making steps of pot-wrapped meat

1 Cut the pork into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and mix in refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, there are a little soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and so on used to make juice.

2 put the wok on fire, add salad oil and heat it to 60% to 70%. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and take out and drain the oil.

3. Leave the bottom oil in the pot, add shredded ginger and onion, fry until cooked, add the fried meat slices, cook the juice, stir well, then put it in the pot and sprinkle with coriander.

Ribs lotus root soup

condiments

One catty of ribs and two lotus roots.

condiments

A slice of ginger and two slices of onion.

Appropriate amount of salt and white pepper.

1 Wash lotus root and cut into large pieces, pat ginger loosely, and cut onion into sections for later use.

2 Add half a pot of water to the soup pot.

3 Wash the ribs and fry them in a wok until they are dry, fragrant and white. Put ginger, onion and ribs in a casserole, bring to a boil over high heat, and turn the heat down for half an hour.

When the soup turns white, add diced lotus root and simmer for an hour. You can easily insert it into the lotus root with chopsticks.

Sprinkle chopped green onion and pepper powder before adding salt.

Without chopped green onion and pepper powder at the tip, there will be no authentic taste.

Stewed trotters with corn

condiments

Two trotters and three corn.

condiments

6-7 slices of ginger and 5g of cinnamon.

5 grams of star anise dried lobster sauce 10 gram.

5 grams of dried pepper and 60 grams of oil.

2 tablespoons salt and half a teaspoon chicken essence.

Cooking wine 10g, one teaspoon of soy sauce.

A teaspoon of sugar and bean paste 10g.

Proper amount of onion

1 pig's trotters are depilated, washed and chopped into small pieces;

2 cut the corn into pieces about an inch long;

3. Peel and slice ginger, dried pepper, cinnamon, star anise and lobster sauce and put them in a dish for later use;

4 Add oil to the wok. When the fire reaches 80% heat, add ginger slices, dried peppers, dried lobster sauce, cinnamon and stir-fried star anise.

5 then add trotters and stir-fry until broken;

6 add salt, cooking wine, soy sauce, bean paste and sugar, add more than half of the pot of water and copy well;

7 After boiling, add corn, cover the lid, boil again, turn to low heat and stew for about 30 minutes;

When the water is almost dry, add chicken essence to taste, and then turn off the fire and start the pot. Dish and sprinkle with chopped green onion.

Yam sparerib pot

condiments

Fresh sparerib yam

Chinese wolfberry

condiments

Appropriate amount of ginger and salt

Manufacturing steps of Chinese yam sparerib pot

1 Wash the ribs and cut them into small pieces, peel the yam and cut it into hob pieces, slice the ginger and wash the medlar for later use.

2 put cold water in the pot, put a small amount into the pot and boil together, skim off the blood foam.

3. Take out the blanched ribs and put them in the basin for later use.

4 While the ribs are cooked, put a proper amount of cold water in the casserole and boil it over medium heat. Put the blanched ribs in a casserole (after the water is boiled, put the ribs in the casserole), add ginger slices, boil over high fire, skim the soup foam, cover the pot, and cook over low heat for about 40 minutes.

5 When the ribs are cooked for about 40 to 50 minutes, put the yam into the pot, add the medlar and the right amount of salt, and then simmer for 25 to 30 minutes.

When the time is up, turn off the fire and cook.

Tip 1. After the yam is cut, there will be a lot of mucus, which will itch when touching the skin, so it is best to wear gloves when peeling the yam.

2. Peeled yam is easy to oxidize and turn black. After cutting, soak in water to prevent blackening, or sprinkle some salt on yam.

3. Don't cook yam and ribs at the same time. Yam is easy to cook, and it is easy to cook together.

Add salt to the ribs after 4.40 minutes. Add salt and yam to the pot and cook for more than 20 minutes. This will not only make the ribs soft and rotten, but also ensure the taste of the ingredients.

5. Yam contains almost no fat, which has a good slimming and beauty effect. It can be salty or sweet, can be fried in soup, and can be vegetarian.

pai gu mi fan

condiments

A bowl of rice and half a carrot.

Ribs, a bowl of mushrooms, a plate.

condiments

Take appropriate amount of soy sauce and ginger slices.

Appropriate amount of chopped green onion and salt

Proper amount of oil

Steps of making steamed rice with ribs

1 ribs are seasoned with soy sauce, salt, chopped green onion and ginger slices. Mushrooms are soaked in water.

2 when the pot is hot, throw the rice into a small fire and fry until it is slightly yellow, without oil. Cut carrots into small pieces and slice mushrooms with clear water.

Rinse the fried rice, then pour it into a glass bowl and add some water. Pay attention to less water than when steaming rice in an electric cooker, because ribs will also produce juice when steaming. The rice is covered with a layer of mushroom slices and a layer of carrot slices.

Finally, put the ribs on the big bowl. My family is willing to put things, and if the hotel does this, it will be compensated.

5 Put the set of glass bowls into a pressure cooker and steam for 20 minutes. Just turn off the fire until the lid can be opened naturally.

Coke chicken leg

Raw materials:

2 chicken legs and 35g lettuce.

Seasoning:

4 cloves of garlic, 2 shallots, fragrant leaves 1 piece, star anise 1 piece, cinnamon 1 piece.

Seasoning:

Small bowl of cola 1, large spoon of soy sauce 1, 5g of salt, appropriate amount of starch and appropriate amount of cooking wine.

Exercise:

1. Wash the chicken legs, boil them, blanch them in a pot for about 3 minutes, remove them and rinse them again.

2. Put the drumsticks into the pot and add all the seasonings.

3. Pour the soy sauce into the pot for coloring.

4. Add 1 small bowl of coke.

5. Add 1 tablespoon salt to taste, about 5g.

6, put a little cooking wine, go to cockroaches.

7. Add water without chicken legs.

8. Bring the fire to a boil, skim off the floating foam, and cook on low heat 15 minutes.

9. Cook for 15 minutes, and the soup in the pot will still be less than half. Use a spoon to hold two spoons of soup, which will be used to thicken the juice later.

10. Collect juice on the fire, and keep stirring when collecting juice to prevent the pot from being burnt. Collect the juice with fire, and the surface of the chicken leg will be more beautiful.

1 1. Take out the drumsticks after collecting the juice, and hook the two spoonfuls of soup and water starch just taken out into thick juice for later use.

12, the chicken leg is a little cold, chop it into small pieces. Spread the lettuce on the bottom of the plate, put the drumsticks on it and pour the sauce (you can also use the sauce instead of the sauce to make the taste stronger).