material

Scallop: 700g onion:15g; Red pepper:10g; Garlic: 5g; Salt: 4 grams; Peanut oil:15g;

working methods

1. Scallops are washed, shelled and cut open to leave half shells;

2. Wash the shell meat left in the shell, remove impurities such as belly, thread and sand, scrape it for two or three times, and put it on a big plate;

3. Put the washed shellfish on the shell together with a slow fire steamer and steam for 2 minutes;

4. Rooting the onion, washing, and shredding the onion;

5. Put the pot on the fire, add peanut oil to heat it, and then stir-fry the garlic to give off a fragrance. Add shredded scallion and shredded red pepper, season with refined salt and monosodium glutamate, and pour on each scallop that comes out of the cage.

Honghuohuo boiled fish

Raw materials:

Grass carp 1000g, bamboo shoots 300g, refined oil 150g, dried chili festival 250g, pepper 10g, ginger 15g, garlic 10g, onion 10g, and bean paste.

Exercise:

1. Slaughter the grass carp, take out the clean fish, cut it into pieces about 0.2 cm thick with an oblique blade, then put it in a bowl, add salt, cooking wine and water starch and mix well; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions.

2. Put the pot on a big fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bone, and cook until it tastes delicious.

3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use.

4. Take out the cooked fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion.

5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.

Jixiang ruyi fotiaoqiang chicken soup

Materials:

Chicken (native chicken, domestic): half; Mushrooms: appropriate amount; Lotus root: appropriate amount; Chestnuts (fresh): appropriate amount; Persimmon pepper:1; Red pepper:1; Onion: a small handful; Ginger: 2 petals; Garlic: 2 petals; Bean paste: appropriate amount; Soy sauce: appropriate amount;

Exercise:

1. Cut the chicken and peel it for later use.

2. Wash the chicken.

3. Cook the chicken in the pot, cook it again, and turn off the fire. Take out the chicken and rinse it with cold water.

4. Put the chicken skin into the pot and turn to low heat, then boil out the chicken oil inside.

5. Take the chicken skin residue out of the pot.

6. Add onion, ginger and garlic and stir-fry until fragrant.

7. Add chicken pieces and stir fry. Add two spoonfuls of bean paste and stir fry.

8. Add a proper amount of cooking wine, stir-fry with soy sauce and soy sauce, and pour the chicken pieces into a ceramic pot.

9. After adding water, the chicken is completely covered by the pot cover. After the fire boils, turn to low heat and stew for 20 minutes.

10, after 20 minutes, add chestnuts and continue stewing for 20 minutes.

1 1, peeled lotus root and sliced green pepper.

12, first put the lotus root, turn on the fire and let the juice overflow to color.

13. Pour mushrooms and water soaked in mushrooms into a ceramic pot.

14, continue to stew 10 minutes.

15, add green pepper, cover and stew for 5 minutes.

Jie Deng Jie Gao sweet and sour sparerib

Ingredients: ribs

Exercise:

1. Drain 500 grams of water in small rows and cook for 30 minutes. Broth can be used to cook noodles. Don't pour it out

2. Cook with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.

4, put the ribs in the pot, marinate the water of the ribs, three spoonfuls of sugar (boldly put sugar, three spoonfuls, don't be afraid too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.

5, simmer for ten minutes to collect juice, and finally add a spoonful of balsamic vinegar when collecting juice, and the sweet and sour mouth will come out.

6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.

Family reunion in four happy parties

Materials:

Pig fat meat and lean meat (1: 4) total 500g, mushrooms 10g, bamboo shoots 10g, 2 eggs, chopped green onion and Jiang Mo 10g each, seasoning soy sauce, Shaoxing wine and monosodium glutamate, refined salt, pepper, star anise, sesame oil and water starch.

Exercise:

1. Dice pork fat, chop lean meat into fine paste, put in a bowl, add eggs, a little refined salt, minced onion and ginger, water starch, soy sauce and Shaoxing wine, and mix well to make four balls with the same size. Wash mushrooms and bamboo shoots and cut into pieces.

2. Put oil in the wok, add meatballs when it is 60% hot (about 150℃), fry until golden brown, and take out. Put soy sauce, Shaoxing wine, pepper, star anise and water into a bowl, steam in a cage for 30 minutes, take it out and put it on a large plate.

3, the original soup into the pot, add winter bamboo shoots and mushrooms, boil over high fire, add monosodium glutamate and sesame oil and mix well, thicken with starch and pour on the meatballs.

Cai Zhao Jin Bao Babaoya

Ingredients: duck (1750g) and glutinous rice (120g).

Accessories: peas (30g), ham (75g), shrimps (75g), winter bamboo shoots (40g), chestnuts (fresh) (50g), scallops (50g), chicken gizzards (50g), mushrooms (30g) and chicken (50g).

Seasoning: soy sauce (50g), shallot (10g), ginger (10g), monosodium glutamate (5g), sugar (10g) and cooking wine (10g).

working methods

1. Cut the back of the duckling, remove the trachea and esophagus, remove the internal organs and cut off the duck feet;

2. Blanch the whole duck in a boiling pot, take it out, wash it and dry it;

3. Add seasonings such as soy sauce, yellow wine, sugar, etc., and buckle the duck belly up into a large bowl;

4. Ham, winter bamboo shoots, scallops and water-soaked mushrooms are diced;

5. Shelling chestnuts, taking meat and cutting into pieces;

6. Wash and dice chicken gizzards and chicken respectively;

7. Wash glutinous rice and steam it with clear water;

8. Heat a wok, add lard, stir-fry chives and ginger, cook wine, add diced mushrooms, diced bamboo shoots, diced ham, diced chestnuts, diced scallops and diced chicken, add soy sauce and sugar, and cook until it tastes delicious;

9. Add glutinous rice and mix well, and fill it in the duck belly;

10. Seal the bowl with cellophane, steam the duck in the cage, then remove it, remove the cellophane, and cover the duck in a big round plate;

1 1. Pour the original brine into the pot, add shrimps and peas, thicken it with water starch after boiling, pour bright oil on it, and burn it on the duck.

Haoyunlai braised pork

Ingredients: pork belly -400g, garlic -20g, soy sauce-right amount, sugar-1 spoon, salt-a little.

Exercise:

1. Wash the pork belly, cut it into small pieces, blanch it in boiling water, then pour it out and rinse it with cold water until it is completely cooled.

2. Boil the water, then blanch the small pieces of pork belly in boiling water, and then pour out the cold water until it is completely cooled.

3. Add a little oil-fried garlic to the wok, add a small piece of pork belly, stir-fry until the surface of the meat is slightly burnt, then add a proper amount of soy sauce, sugar, soy sauce and water, stew for 20-30 minutes, and then turn off the fire.

4. When the meat in the pot is completely cooled, add things to stew together, such as eggs and potatoes ... add water and stew for about 20-30 minutes.

Happy from then on, pine nut corn

material

Corn: the right amount; Dutch beans: the right amount; Carrots: the right amount; Pine nuts: the right amount; Vegetable oil: a little; Salt: appropriate amount; Onion: appropriate amount; Chicken essence: appropriate amount;

working methods

1, fresh corn is diced with a knife, carrots are diced, peas and pine nuts are reserved for later use.

2. After the water in the pot is boiled, add a little oil and salt, add peas and cook for seven or eight minutes, remove them for use, add corn and cook for two or three minutes, remove them and chop onions for use.

3. After the oil in the pan is hot, add chopped green onion and stir-fry until fragrant. Stir the diced carrots evenly. Add peas and corn kernels and stir-fry for two minutes.

4. Season with salt and chicken essence, add pine nuts and stir well.

Caibaijinmen bergamot cabbage

material

Ingredients: 300g minced meat, 7 Chinese cabbages;

Accessories: pepper, corn starch, salt, onion, coriander 1, garlic, beef soup 1.

working methods

1. Marinate minced meat with salt, cornmeal and pepper for about 30 minutes.

2. Wash the cabbage and leave it for later use.

3. Cabbage is boiled in water.

4. Take a piece of cabbage and cut it evenly for 3 times.

5. Put minced meat in the middle of cabbage.

Step 6 roll it up.

7. Put the rolled bergamot cabbage on the plate.

8. Add some water to the pot and steam the cabbage for 8 minutes.

9, another pot, hot oil in the pot, add minced garlic and stir fry.

10, then add appropriate amount of coriander and onion and stir fry quickly.

1 1. Add the prepared beef soup and bring to a boil.

12. Finally, pour the cooked soup on bergamot cabbage.

Sweet honey honey juice glutinous rice jujube

Ingredients: red dates, glutinous rice flour and sugar.

Exercise:

1. Wash jujube and remove the core. Mix glutinous rice flour, cut into strips, and put into jujube.

2. Steam in the pot

3. Stir-fried sugar can be poured on dates. If you like more colors, you can add your own ingredients.

Spread your wings, fly high, and bake your wings and roots.

Ingredients: wing root

Accessories: star anise, cinnamon, fragrant leaves, dried peppers, ginger, chives, soy sauce, sugar, water, salt, chicken essence, cooking wine and edible oil.

working methods

1. Marinate the wing roots with cooking wine and rinse them off;

2. Hot pan cold oil, add ginger slices and wing roots into the pan and stir fry;

3. Fry until golden brown on both sides;

4. Add a proper amount of cooking wine and stir-fry white sugar;

5. Add a proper amount of soy sauce and stir fry quickly;

6. Add a proper amount of water, and put star anise, cinnamon, dried pepper and fragrant leaves into the pot for smoldering;

7. Collect the juice with fire after it is completely tasty;

8. Sprinkle chopped green onion out of the pot;

9. Out of the pot and plate;

Get rich in four seasons.

material

Ingredients: tender tofu 250g, Nostoc flagelliforme10g;

Accessories: appropriate amount of oil, egg 1 piece, edamame 1 handful, carrot, thick soup treasure, water starch and ginger.

working methods

1, preparation material: tender tofu 250g；; Nostoc flagelliforme10g; ; 1 egg; Soybean1; Half a carrot; 1 Tang Bao; Appropriate amount of water starch and ginger.

2. Dice the tender tofu.

3. Wash the edamame carrots and cut them into dices.

4. Beat the eggs into egg liquid.

5. Wash Nostoc flagelliforme with warm water.

6. Put water and 1 teaspoon salt into the pot and bring to a boil.

7. Pour in diced tofu.

8. Pour the oil into the hot pot and add the Jiang Mo.

9. Pour in edamame.

10, add diced carrots and stir fry.

1 1, put a bowl of water and thick soup treasure.

12, add boiling water to boil the diced tofu.

13, add the soaked seaweed and cook for about 2 minutes.

14, pour water starch to thicken.

15, pour in the beaten egg liquid and stir well. Add a little sesame oil and turn off the heat.