1. Chopped pepper fish head material: 1 Male fish head, appropriate amount of tea oil, appropriate amount of salt, 60g chopped pepper, appropriate amount of onion, appropriate amount of ginger and appropriate amount of garlic. Practice: mince ginger, mince garlic and cut onion into chopped green onion. Prepare chopped pepper, add minced ginger and garlic and mix well. Prepare to cut the male fish head connected to the abdomen, one on each side of the fish and one on each side of the fish head. Prepare fish head, pour a little white wine, add a little salt, mix well and marinate for 30 minutes. Prepare the plate, put the onion (whole plant) at the bottom, then put the fish head section down into the plate, evenly spread a layer of chopped pepper, and then pour in the right amount of tea oil. Put in a steamer, cover the lid, steam for 12 minutes after the water boils, take out and sprinkle with chopped green onion. Add tea oil to the pot, heat it, and pour it on the fish to taste.
2. Fennel cumin toothpick Beef material: beef 300g, fennel, pepper powder 3 tbsps, oil 1 tbsps, shallots 1 tbsps, refined salt 1 tbsps, Chili powder 3 tbsps, barbecue powder 1 tbsps, cooking wine 2 tbsps, cumin powder 3 tbsps, Practice: Fresh beef is done well. Clean, dry and remove fascia. Cut into small pieces 3 cm long, 2 cm wide and 0.5 cm thick; Put the minced meat into a bowl, add ginger and onion juice, and add soy sauce, tender meat powder, barbecue material, refined salt, pepper powder, Chili powder, cumin powder, etc. And knead it several times to make the sauce and meat mix evenly, sprinkle some starch and mix well to keep a thin layer. Marinate for more than half an hour. Try it in the refrigerator. After pickling, string the beef on the toothpick in a winding way, and put a small piece of beef in the middle of the toothpick to prevent it from falling off when frying; Don't pile mutton skewers on toothpicks. It's best to lay them flat so that the meat can be heated evenly. About a toothpick can wear 4 small pieces of meat. Add a little oil to the pot and saute the dried peppers. Pour in the kebab. Fry golden brown on one side and continue frying. The flavor is extremely fresh and refreshing. Sprinkle with black pepper and pepper powder and mix well. Add 1 tablespoon cooking wine and stir-fry to taste fragrant. Sprinkle sesame seeds and saute until fragrant. Add sugar. Stir-fried fennel Cease fire when the surface of beef is a little golden. Stop firing. Sprinkle some cumin powder. Sprinkle Chili noodles if you like spicy food. Take out and drain the oil.
3. Salted fish eggplant pot material: 2 pieces of long eggplant, 75g dried salted fish, 60g lean meat, appropriate amount of oil, salt, 3 cloves of garlic, 1 pepper, 5 dried peppers, 3 onions, 1 slice of ginger, soy sauce, oyster sauce and chicken essence. Practice: prepare materials. Soak dried salted fish in warm water. Chop garlic; Shred ginger; Cut the onion into small pieces; Cut the pepper into small pieces. Cut eggplant into strips. Fry in the oil pan for a while, then remove and drain. Soak soft salted fish, dry clean to remove excess salt on the surface, and cut in half; Shred lean meat. Heat the oil pan and fry the salted fish first. Add lean meat and stir-fry slightly. Add onion, ginger, garlic and pepper and stir well. Add eggplant and stir well, then add water or chicken soup (flat eggplant is enough) and cook until the juice is almost collected. Transfer to a casserole, add 1 tablespoon of soy sauce, half a tablespoon of soy sauce and half a tablespoon of oyster sauce, mix well, and cover the pot 10 minute.
4. Boiled cabbage material: 350g cabbage, appropriate amount of red pepper, appropriate amount of salt, appropriate amount of olive oil, 3 garlic cloves, 20g oyster sauce, and sugar1g.. Practice: Wash the cabbage for later use. Take a small bowl, add oyster sauce, sugar and water and mix well. Boil the water in the pot, add a little salt, add the oil to the cabbage, blanch it for 1 min, take it out and drain it. Pour olive oil into a wok and saute minced garlic. Pour the sauce into the pot to make it fragrant. Then pour the sauce on the cabbage and decorate with shredded red pepper.
5. Pepper beef fillet materials: pepper, beef fillet, onion, pepper, soy sauce, salt, sugar, shredded ginger, garlic slices, baking soda, water starch and oyster sauce. Practice: Wash the tenderloin, cut it into strips, cut it with a knife from the direction perpendicular to the texture, and then cut it into strips with a thickness of 0.5 cm and a length of about 5 cm. I cut it a little thick. Marinate with starch, cooking wine and baking soda, grab it evenly by hand, grab all the water and juice into the meat, and add a little cooking oil to prevent it from sticking before frying. Half an onion is shredded, and the pepper knife is cut into sections about the length of beef tenderloin. Add salad oil to the pot, heat it to 70% to 80%, add the marinated beef, cut it open quickly and take it out. Put oil in the pot. When the oil is hot, saute shredded ginger and sliced garlic. Add onion and pepper, and add pepper after fragrance. Add a little water and cook for a short time, in order to cook the taste of Hangzhou pepper and pepper.
6. Tangyuan material: minced meat 250g, glutinous rice 100g, a little salt, a little ginger and onion juice, a proper amount of sweet potato starch, a proper amount of oil and a little cooking wine. Practice: soak glutinous rice in cold water 12 hours, or soak it in warm water for 3 ~ 4 hours to make it absorb water and expand, drain the water and spread it on a plate. Add cooking wine, salt, oil consumption and onion ginger juice to minced meat, and stir vigorously into minced meat. Squeeze out the meatballs and meat stuffing by hand, roll them on glutinous rice and put them on another plate. Steam in the pot (steam on high fire for about 5-6 minutes). Take it out of the pot and put it on the plate.
7. Sauce King Fresh Shrimp Material: 350 grams of fresh shrimp and 35 grams of onion. Practice: prepare ingredients. Cut off the whiskers and intestines of fresh shrimp and wash them. Pickled with white pepper and sugar. Add white wine and raw powder for curing. Add 2 teaspoons of soy sauce to marinate. After all the seasonings are put in, stir well and marinate for 5 minutes. Wash onion, cut into sections, peel garlic, and cut red pepper into small pieces for later use. Stir-fry garlic and onion in oil pan. Put the fresh shrimps in the pot and fry until both sides are slightly golden. Fry the shrimp on both sides until slightly golden brown, and add 3 teaspoons of soy sauce to taste. Add the red pepper and stir a few times. Cover the pot and stew for 3 minutes. 1 Finally, add the shallots and stir them for a few times, then turn off the heat.
8. Braised quail eggs Material: 400g quail eggs, three slices of ginger, one section of onion, one dried pepper, five crystal sugar, appropriate amount of salt, one teaspoon of soy sauce and one star anise. Practice: Quail eggs are cooked and peeled. Cut the onion into chopped green onion, and cut the dried pepper into sections. Immediately after putting the oil in the pot, add the rock sugar and stir-fry the sugar over low heat. The fried sugar should be reddish brown. Add quail eggs and stir-fry for two minutes to make the quail eggs even in color. Add ginger slices, chopped green onion, dried Chili, soy sauce and star anise. Stir-fry the seasoning and add a small bowl of water. The big fire boils and the small fire lasts 10 minute. After ten minutes, add salt to taste, turn to high heat and collect juice.
9. Steamed pork materials: 260 grams of pork belly, 200 grams of sweet potato, Chili sauce 1 spoon, appropriate amount of onion, half a spoon of chicken essence and half a spoon of sesame oil. Practice: Prepare pork belly and wash it. Prepare sweet potatoes. Get ready, steamed meat powder. Wash and cut the sweet potatoes into pieces and put them on a plate. Wash the five flowers and cut them into thick slices. Add the steamed meat powder. Add Chili sauce, chicken essence and sesame oil. Stir well. Spread the pork belly on the sweet potato. Add water to the steamer. Put it on the plate. Steam for 30 minutes. Open the lid. Sprinkle with chopped green onion. Serve.
10. Red bean double-skin milk material: 50g red bean, 200ml milk, 2 eggs and proper amount of sugar. Practice: Wash red beans and red dates for half an hour. A bag of pure milk is ready. Eggs take egg whites. Beat the egg whites until they foam. Add pure milk and stir well. Cook the soaked red beans and red dates. Stir the milk and egg whites evenly and steam for 15 minutes. Just sprinkle the cooked red beans on it
1 1. Fried diced meat with watercress: one bag of watercress, pork belly 100g. Practice: prepare raw materials. Red pepper and green pepper are cut into granules. Pork belly diced. Cut ginger and garlic cloves into powder. Put the right amount of oil in the pot, heat it to 70%, add the pork belly and stir fry. Add green pepper and stir fry. Add cress and stir-fry until tasty. Add Jiang Mo and minced garlic and stir well. The pot came out.
12. Traditional Hunan cuisine bacon steaming materials: sausage, bacon, preserved chicken leg and pumpkin. Practice: cut the marinated chicken leg and soak it in cold water 1-2 hours (the marinated chicken leg has a certain salinity and can only be cooked after soaking. You can change the water several times in the middle. Rinse all bacon with warm water several times and then drain. After the ginger slices in the oil pan are fragrant, add the bacon and stir fry (put as little oil as possible, the bacon itself has oil). Add cooking wine, a little salt and sugar to taste (bacon has a certain salty taste and can be seasoned without salt). Sliced pumpkins are spread at the bottom of the bowl. Pour in the fried bacon and spread some pumpkins around the bowl. Steam in a hot pot for about 20 minutes (pickled chicken legs are hard to cook, as long as this one is cooked, the rest will be fine).
13. Chicken soup with fresh bamboo shoots: half a chicken, one fresh bamboo shoot, one ginger, one onion, 20 medlar and one teaspoon of salt. Practice: prepare materials. Boil the water and scald the chicken. Slice bamboo shoots in water, cut onions and slice ginger. Chicken, bamboo shoots, onions and ginger are put into a casserole or soup pot, and the soup is boiled for 2 hours, and salt is added for one and a half hours. When the soup is rich, add Lycium barbarum. You can cook. It is most comfortable to drink while it is hot. The remaining meat can be torn and eaten in cold salad, or made into noodles.
14. Boiled fish material: grass carp 750g, mustard 300g, oil, salt, ginger, dried red pepper, pepper, onion, garlic, coriander, bean paste 2 tablespoons, pepper 1 tablespoon, liquor 1 tablespoon, egg white/kloc-0. Practice: Fish bones, fish heads and fish tails are pickled with salt, white wine, pepper, egg white and starch. Fish fillets are also caught with salt, pepper, liquor, starch and egg white. Heat oil in a wok, saute shredded ginger, pour in washed mustard and stir-fry until raw. Stir-fried mustard is poured into a large bowl for later use. Wash the hot oil in the pot, stir-fry the pepper segments and pepper granules with low fire, then pick up the pepper segments and pepper granules and stir-fry them with red oil and bean paste. Then pour in the broth and bring to a boil. After the soup is boiled, add fish bones and fish heads and cook for 5 minutes. Then put the fish fillets into the pot one by one, cover them and simmer for 2 minutes. Pour the cooked fish into a large bowl, sprinkle with freshly fried dried Chili (crushed) and pepper (unbroken), then spread with minced garlic, pour in hot oil, and decorate with shredded onion and coriander.
15 Dictyophora Pork Soup Ingredients: ribs, Dictyophora, ginger, pepper, cooking wine, salt, onion and coriander. Practice: First soak the bamboo shoots in hot water and rinse them with cold water. Slice ginger and shred onion. Put the ribs in cold water, blanch them with boiling water, take them out and rinse them for later use. Put water in the casserole, add ribs, a little cooking wine, onion and ginger, and bring the fire to a low heat for an hour and a half. Add bamboo shoots and cook for another 30 minutes. Season with salt and pepper and finally sprinkle with coriander powder.
16 Baked perch with tofu materials: perch 1, tofu 1, proper amount of oil, 0.5 teaspoon of salt, sugar 1 teaspoon, soy sauce 1 teaspoon, starch 1 teaspoon, and hot sauce/kloc-. Practice: clean the perch, heat the pan, put the oil, fry the perch in the pan, turn over and continue frying. Stir-fry ginger slices in the pot. Add Chili sauce and stir-fry until fragrant, then add a little soy sauce. At the same time, brew boiling water, seasoning and fire. When the soup in the pot is obviously thickened, first take out the fish and add the little red pepper. And add a little starch water to dilute it. Sprinkle chopped green onion and pour tofu on the fish.
17 _ ginger _ drumsticks Materials: drumsticks 1, green peppers 1, red peppers 1, salt, _ ginger 1, soy sauce, oyster sauce, chicken soup and water starch. Practice: prepare raw materials. Boning the chicken leg, be careful not to destroy the epidermis (pay attention to the integrity of the chicken leg, and cut off the part with subcutaneous fat at the edge). The skin of the chicken leg is facing down. Chop lightly with a knife to avoid cutting the skin. Then use the back of the knife to shoot horizontally and vertically, and use the tip of the knife to cut the tendons where there are tendons, so that it is not easy to retract when frying. Sprinkle a little salt on the surface of the chicken leg after shooting, not much, just a little. _ Dice ginger and dice green pepper. Heat a non-stick pan, add chicken legs, peel and turn to medium heat. When some oil has solidified, shake the pan and heat it evenly. Pour out the fried oil when frying. Fry the skin until it is yellow, then turn it over and fry it. When the other side is brown, turn it over, insert it with chopsticks, continue to fry slowly on low heat, turn it over again in the middle, squeeze out the oil as much as possible, and then take it out of the pot for later use. You don't need to wash the pot for fried chicken legs, just add _ ginger and stir-fry over low heat to make them fragrant. Stir-fry with a little oyster sauce, then pour in soy sauce and stir well. Add green pepper and stir well. Add a proper amount of chicken soup and stew for one or two minutes (if there is no chicken soup, you can directly add boiling water and a little chicken essence). Add appropriate amount of water starch and turn well. Cut the fried chicken legs into strips. Put the prepared green and red pepper sauce into a plate and add the chicken leg meat.
18 cumin mutton slices Material: 260g mutton slices, appropriate amount of oil, appropriate amount of salt, 4 onions 1/2 red peppers1/2 garlic sprouts, appropriate amount of Chili powder, appropriate amount of cumin powder, appropriate amount of yellow wine, 3 slices of ginger and 2 garlic. Practice: cut all the materials for use, and the quick-frozen mutton will melt. Heat the pan with a little oil. Add cumin powder and stir-fry until fragrant. Add the mutton slices. Before the mutton changes color, add ginger, garlic, onion, red pepper, salt and appropriate amount of yellow wine. Stir well and pour in minced garlic. Stir-fry for a while and serve.
19 steamed ribs with lotus leaves and eight treasures Material: 500g ribs, soybean 100g, glutinous rice 100g, 50g rice, 50g brown rice, 50g coix seed, 50g oats, 50g buckwheat, 50g sorghum, 3 lotus leaves, appropriate amount of oil, appropriate amount of bean paste and ginger 1 0g. Practice: Prepare raw materials in advance and soak soybeans. Chop the ribs and soak them in clear water for one hour. Ginger and onion are minced, and onion leaves are chopped into chopped green onion. Wash seven kinds of coarse cereals at one time, drain the water, put them in a pot, add pepper, stir-fry until they change color, and take them out when they are eight ripe. Use fritters to grind the fried ingredients into coarse powder, not fine. It tastes better with particles. Blanch the ribs with cold water, and add some cooking wine when blanching. Add the right amount of oil to the pot and heat it to 60% heat. Add minced onion and ginger and stir-fry until fragrant. Add bean paste and stir-fry until fragrant. Add the ribs and stir fry. Add a little soy sauce and a little soy sauce and stir well. Add soybeans and appropriate amount of boiling water and boil again. Add the broken grain flour and stir well. Boil the pressure cooker with appropriate amount of water, put the steamer on it, spread two lotus leaves, stack all semi-finished materials on the lotus leaves, cover with a lotus leaf and let vapor permeation in. Cook for half an hour after SAIC.
20 melon and carrot meatball soup materials: melon 1 block, pork stuffing 1 bowl, carrot 1 root, shrimp skin 1 root, coriander 1 root, salt, ginger, pepper, sesame oil, starch and water. Practice: Wash the shrimps and soak them in water for ten minutes. Dig some small balls on wax gourd with a ball digger. Get all the winter melon balls ready. Jiang Mo, salt, pepper, monosodium glutamate, raw flour and other seasonings are added into the meat stuffing. Stir evenly in one direction. Grind carrots into fine powder with liniment. Add a little salt, pepper and olive oil. Stir evenly in the same direction. Pour the soaked shrimps into the pot together with water, and then add the right amount of water. Knead the meat into a smooth ball with the left hand. Scoop it up with your right hand and put it in the pot. After all squeezed dry, pour the melon balls together. Cover and cook for five minutes. After opening the lid, add some salt and pepper to taste. Put it in the bowl. Sprinkle some shredded vegetables on it.