1. Ants climb trees

Ingredients: lean meat 100g, vermicelli 100g.

Seasoning: soy sauce 15g, salt 1g, cooking wine 10g, monosodium glutamate 1g, onion ginger 5g and wet starch 25g.

Methods: (1) Cut pork into mung bean-sized particles. Soak vermicelli in hot water. Chop onion and ginger. (2) Put 40 grams of oil in a wok, heat it to 40% heat, add meat and stir-fry until it is half cooked, add onion and ginger, stir-fry for a while, add soy sauce, salt, monosodium glutamate, cooking wine, appropriate amount of water and vermicelli, thicken it after boiling, pour in a little clear oil and turn over the spoon to serve.

2. Fried shrimp and eggs

Ingredients: two or two fresh shrimps and three eggs. Seasoning: refined salt is one yuan and fifty cents, vegetarian dishes are five cents, a little pepper water and chopped green onion.

Practice: Slice the shrimp into a bowl, beat in the eggs, add salt, Shaoxing wine, miso and chopped green onion and mix well. (2) Put a piece of half oil in the frying spoon, heat it, pour the prepared egg juice into the spoon, and stir it constantly with the spoon. Take out the spoon until the eggs are flaky and the shrimp slices are cooked. Features: delicious and delicious.

3. Sweet and sour fungus

Raw materials: 50g of auricularia auricula, 0/00g of horseshoe/kloc, and appropriate amounts of refined salt, monosodium glutamate, sugar, vinegar, starch and sesame oil.

Methods: Soaked auricularia auricula and water chestnut were peeled and sliced. Heat a tablespoon of sesame oil, stir-fry Auricularia auricula and water chestnut together, add seasoning to boil, thicken with wet starch, take out the spoon and plate.

4. Fried shredded pork with coriander

Ingredients: 250g of shredded pork, 2g of coriander150g, 50g of soybean oil150g, 25g of cooking wine, 2g of vinegar/kloc-0, 2g of salt, 7g of monosodium glutamate, 2g of shredded onion, shredded ginger, sliced garlic and 2g of sesame oil 10. Dick.

Practice: Wash the stomach silk and cut the parsley into inches. Mix all the ingredients into juice. Put oil in a tablespoon, heat to 60%, pour in shredded belly and sauce, stir well, and pour out sesame oil in the spoon.

5. Steamed pork chop

Ingredients: 500g of ribs, 60g of vegetable oil, 1 onion, 2 slices of ginger, salt, wine, pepper, miso and 25g of flour.

Practice: Chop the ribs into pieces with a thickness of half a centimeter, add all seasonings into the pot, mix well and let stand for 10 minute. Heat a wok and put oil in it. Beat both sides of the ribs with flour, fry them in oil slightly (not fully cooked), shovel them out, put them on a plate and steam them in a drawer. Put the marinade of pickled ribs on the fire to adjust the taste, thicken it and pour it on the ribs.

Pull potatoes

Ingredients: one catty of potatoes and two ounces of sugar.

Method: Peel potatoes and cut them into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry with low fire until slightly Huang Shi, and take out. Pour off the remaining oil in the frying spoon, add half a spoonful of water and sugar, boil it into syrup, add the fried potatoes, turn it over and take out the spoon.

7. Fried pork

Raw materials: lean pork four liang. Seasoning: one yuan for sesame oil, five cents for miso, half a cent for sugar, four yuan for crispy skin, one yuan for soy sauce and San Qian, one yuan for Shaoxing wine, and a little for garlic slices and Jiang Mo.

Methods: (1). Cut the meat slices into thin slices of half thickness, one inch wide and one inch long, feed them with refined salt and Shaoxing wine for a while, then paste them with starch, or sprinkle a layer of dry flour. (2) Put Shaoxing wine, vegetarian meal, white sugar, soy sauce, vinegar and a little water starch into a small bowl and marinate it into juice. (3) put a tablespoon of oil, heat six or seven layers, put the meat slices in a tablespoon, and fry until the skin is slightly hard. When the oil temperature rises to seven layers of heat again, put the meat slices into the spoon, fry them until crisp, and then pour them into the colander. (4) Leave less oil in the original spoon, add Jiang Mo, garlic slices and fried pork slices, then add a proper amount of sauce into the spoon, turn it over quickly for a few times, and drip sesame oil out of the spoon and put it on the plate.

Features: sweet and sour, crisp and delicious.

8. Stuffed eggplant

Ingredients: one catty of eggplant and two and a half pieces of pork. Seasoning: two dollars for soy sauce, one dollar for refined salt, two dollars for vegetarian dishes, two dollars for sesame oil, one or two dollars for flour and a little onion and ginger.

Methods: (1). Chop the meat into fine stuffing, add soy sauce, salt, vegetarian dishes, sesame oil and minced onion and ginger and mix well. Flour is mashed with water. (2) Peel the eggplant, cut it into five wide clips along the length, and then brew the mixed meat into the eggplant. (3) sealing the brewed eggplant with batter. Relax the oil in the spoon, heat it to 70%, tie the eggplant into tiger skin color, put it in a bowl, steam it in a drawer, and buckle it into a plate. (4) Put two spoonfuls of fresh soup in the spoon, add refined salt and monosodium glutamate, adjust the taste, hook the juice with water starch, drop some sesame oil and pour it on the eggplant.

9. white meat

Ingredients: half a catty of sirloin steak, two ounces of sauerkraut, one ounce of fine powder and two ounces of dried seaweed. Seasoning: refined salt is one yuan, miso is two yuan, leek is two yuan, and tofu brain is half.

Methods: (1). Skim the tenderloin steak, cook it and cut it into four-inch pieces. Slice sauerkraut, cut into filaments, wash and drain. Soak dried seaweed and fine powder. (2) Boil the broth, skim the floating foam, add shredded sauerkraut, dried rice, sliced white meat and refined salt, cook for three minutes, add fine powder and vegetarian rice, and stew for a few minutes on low heat. Dip it in fermented bean curd leek sauce when eating.

Features: Sauerkraut is crisp, fat but not greasy, and delicious.

10. Golden Drum Meat Roll

Ingredients: 300 grams of chicken breast and 8 eggs. Ingredients: 12 leek, 80g shrimp.

Seasoning: 500 grams of cooked soybean consumes 80 grams of oil, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of spiced powder and 80 grams of starch.

Practice: (1) Shred chicken, make shrimp into rhombus, add 2 egg whites, and make stuffing with miso, salt, a little spiced powder and starch. (2) Add a little starch to 4 eggs and 2 yolks, and spread 6 layers of egg skins. (3) Cut the egg skin from the middle, wrap the adjusted stuffing and roll it into 1 roll leek, a total of 12 rolls. Beat the remaining eggs evenly and add a little starch to make a paste. (4) Add oil to a tablespoon and heat it to 70%. Hang up the omelet and paste it. Stir-fry with a spoon, then change the knife and put it on a plate for ornament.

Features: golden color, tender inside and tender outside, crisp and delicious.

1 1.

Ingredients: four Liang lean pork. Ingredients: two dollars for cucumber and two dollars for winter bamboo shoots.

Seasoning: sesame oil, starch, miso, soy sauce, vinegar, sugar, Shaoxing wine, salt, onion, ginger and garlic.

Practice: (1) First cut the meat into pieces, then cut it into two oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil. (2) Add Shaoxing wine, sesame oil, white sugar, vinegar, vegetarian dishes, soy sauce and starch into a small bowl and marinate it into juice. (3) The sauce in the spoon widens the oil. When it is heated to seven layers, the meat pieces are fried in the spoon until golden and crisp, and then taken out. (4) Leave less base oil in a tablespoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, and then stir-fry the appropriate juice. Dip it with a spoon, turn it over a few times, drip sesame oil from the spoon and put it on a plate.

Features: crispy outside and tender inside, delicious.

12. Stir-fried white meat

Ingredients: a catty of pork belly with skin. Ingredients: two or two green onions. Seasoning: seven parts of oil, five parts of soy sauce, two parts of vinegar, five parts of sugar and five parts of miso.

Practice: (1) Choose a two-inch wide meat piece, scrape the skin clean with a knife, put it in the pot, take it out and cool it when it is 80% rotten, and cut it into one-minute thick slices. Slice the onion and cut it into oblique sections or shreds. (2) Blanch the meat slices, remove them and clean them (if you use raw meat slices, you can fry them with 70% heat). (3) Add seven-money oil into the frying spoon, heat it, put it into the onion section, stir-fry the white meat for a few times, then add soy sauce, vinegar, sugar and miso, and stir well to get the spoon.

Features: rich flavor, fat but not greasy.

13. Scrambled eggs and green peppers

Ingredients: three eggs and three or two green peppers. Seasoning: refined salt 25 yuan, vegetarian San Qian, sesame oil and a little onion and ginger.

Practice: (1) Beat the eggs into a bowl and mix well. Wash green peppers, remove seeds and cut into filaments. (2) Add seven-money oil to the frying spoon, heat and fry the egg liquid into egg blossoms, then pour out. Add five yuan oil to the original spoon, stir-fry minced onion and ginger, add shredded green pepper and refined salt, stir-fry for a few times, then add egg white and vegetarian rice, and pour some sesame oil to serve.

Features: golden eggs, crisp green peppers, fresh and delicious.

14. Sauté ed meat with scallion

Ingredients: four liang of lean meat and one liang of white onion. Ingredients: sesame oil is one yuan, sweet noodle sauce is one yuan, miso is fifty cents, vinegar is thirty cents, soy sauce is fifty cents, pepper water and a little salt.

Practice: (1) Cut the meat into pieces and a half thick, and mix with batter and a little sesame oil slurry. All four-petalled and one-inch-long diagonal wires are onions. (2) Add a proper amount of oil to a tablespoon and heat it with high fire. When the sliced meat is stir-fried for five times, stir-fry the onion for a few times quickly, and add seasoning and sesame oil to serve.

Features: the meat is tender and crisp, fragrant and delicious.

15. Mixed tenderloin silk

Ingredients: pork tenderloin 200 grams, green bamboo shoots grams, sesame oil, mustard, salt, monosodium glutamate, pepper oil and Chili oil.

Practice: Slice the tenderloin separately. Add a proper amount of water to a spoonful. When cooking, first add shredded tenderloin, then blanch shredded green bamboo shoots, put them in cold water to dry and plate. Add salt, monosodium glutamate, pepper oil, Chili oil, sesame oil and mustard. Mustard must be boiled in boiling water.

16. Youganjian

Ingredients: pork liver, fungus, winter bamboo shoots and vegetables.

Seasoning: San Qian, Jiu Shao, vinegar, sugar, soy sauce, San Qian, salt, starch, onion, ginger and garlic.

Practice: (1) Cut the pig liver into pieces one minute thick, five minutes wide and one inch long. Pick and wash the fungus, slice the winter bamboo shoots and vegetables, and blanch in boiling water for later use. (2) Put Shao wine, soy sauce, balsamic vinegar, white sugar, monosodium glutamate, refined salt and water starch into a small bowl and beat into juice. (3) Relax the oil in the spoon. When it is 80% hot, put the liver slices into the spoon and slide out to control the oil. (4) Leave a small amount of oil in the spoon, stir-fry the onion, ginger and garlic a few times, add ingredients and liver slices, and mix the prepared juice evenly. Pour in the spoon, stir well, and pour out the sesame oil.

Features: purple color, fresh and smooth.

17. Fried shrimp balls

Ingredients: five liang of shrimp. Ingredients: one or two pieces of fat pork, one egg, one and a half pieces of bread crumbs. Seasoning: Jiu Shao, monosodium glutamate, pepper, a little salt.

Practice: (1) Chop shrimp and pork into fine mud, feed them with Shaoxing wine, vegetarian rice, onion, Jiang Mo, salt, pepper, eggs and starch, stir them evenly, squeeze them into egg yolk-sized balls, and dip them in bread crumbs. (2) Put the oil in a tablespoon. When it is heated to 70%, put the shrimp meatballs in a tablespoon, fry until golden brown, take them out and put them on a plate.

Features: golden color, crisp, tender and fragrant.

18. White meat hotpot

Practice: (1) Choose pork with five flowers and three layers of bones and skins, roast the skin face down to brown with yellow-white flame, soak it in warm water for 30 minutes, scrape the skin, then put cold water into the pot, boil it with high fire, then simmer it with low fire until it is 80% cooked, then cool it, flatten the meat, and cut it into large pieces as thin as paper with a saw knife. (2) Add chicken soup or broth to the hot pot, and add seafood as appropriate to prepare shredded sauerkraut and vermicelli. When putting the pot material, take shredded sauerkraut as the bottom, evenly frame the vermicelli and meat slices, and occasionally decorate the seafood. (3) Generally, there is no seasoning in the pot. If the mouth is heavy, only add refined salt; Other condiments can be added to the platter.