Characteristic pork is smooth, cucumber is crisp and tender, and the taste is fresh and fragrant.

raw material

Pork belly150g, cucumber 250g, sesame oil 75g, Haemophilus sp. 5g, chicken soup 50ml, chili sauce10g, refined salt 2g, soy sauce 20g, onion 20g, ginger15g, garlic15g, soy sauce 20g.

manufacturing process

1. Wash pork, remove fascia, cut into 2cm wide slices, add 1 g salt,10g soy sauce and 50g starch, and stir well.

2. Wash cucumber, peel, remove seeds and cut into thin slices; Cut onion into 2 cm long silk, slice ginger and garlic; Wash dried chilies, remove pedicels and shred; Pick and wash the fungus and break it into small pieces.

3. Take a small bowl, add 15g soy sauce, 1g salt, 50g starch and a little chicken soup to make a sauce.

4. After the wok is cleaned, heat it, add sesame oil, add pork slices when it is 70% hot, spread it out, add ginger, garlic, onion, Chili sauce and cucumber slices, stir fry for a while, pour the sauce, cook it, and take it out of the pot.

Soft fried dog brain

Characterized by soft texture, salty and delicious, unique flavor.

raw material

250g of cooked dog brain, egg white100g, 750g of peanut oil (the actual dosage is 75g), 25g of starch, 25g of flour, 5g of monosodium glutamate, 50g of cooking wine10g, 50g of white juice, 50g of egg150g, 2g of salted noodles and sesame salt/kloc.

manufacturing process

1. Peel the dog's brain, cut it into small squares, blanch it thoroughly in boiling water, take it out, put it in a wok, add white juice, dog bone soup, monosodium glutamate, cooking wine and salt noodles, boil it with high fire, simmer it with low fire, take out the dog's brain pieces after it tastes, and let it cool.

2. Put the egg white in a wooden basin, stir it into foam with chopsticks in one direction, add starch and stir it evenly, and it will become a Korean paste.

3. Put the wok on the fire, add peanut oil, and when it is half cooked, soak the dog brain block with a layer of powder, then soak it with a layer of Korean sauce, drop it into the oil one by one, and fry until it is light yellow. When they become brittle, take them out and put them on a plate.

4. Dip sesame salt when eating.

Hot and sour rabbit meat

It is characterized by crisp texture, fresh and sour taste and attractive appetite.

raw material

300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (the actual dosage is 75 grams), 25 grams of starch, 50 grams of soy sauce 10, eggs, 25 grams of balsamic vinegar, 2.5 grams of refined salt, scallion 10, ginger 10, and pepper/kloc.

manufacturing process

1. Wash rabbit meat, remove fascia, cut into 8 mm thick slices, pat loose, soak in cold water for half an hour, wash, drain water, remove plasma, and cut into slices with a length of 3 cm and a width of 1.5 cm; Wash the green pepper, remove the stalks and seeds, and cut into pieces.

2. Slice the rabbit meat into a porcelain bowl, add 10g cooking wine, eggs, starch and a little refined salt, and mix well; Peel scallion, wash, and cut into sections; Peel ginger, wash it and pat it loose.

3. Heat the wok and put the soybean oil. When the temperature is 50% hot, put the pulped rabbit meat into the oil twice, fry it until the surface has a hard shell, and take it out. When the oil temperature is 90% hot, slice the rabbit meat into a large porcelain bowl, add onion, ginger and pepper, add a little chicken soup, refined salt, balsamic vinegar, monosodium glutamate and cooking wine for seasoning, and steam in a cage.

4. After the soup is filtered, add chicken soup, boil it, remove the foam, add pepper noodles, balsamic vinegar, diced green pepper, sesame seeds and salt to make it sour and spicy, boil it and pour it into a bowl filled with rabbit meat.

Ginkgo roast beef

The special juice is thick and fragrant, soft and fresh, salty and slightly sweet.

raw material

750g beef, 50g onion, 250g ginkgo, 50g ginger, 50g soy sauce, 20g sugar, 3g starch10g monosodium glutamate, 3g refined salt and 40g soybean oil.

manufacturing process

1. Wash the beef and cut it into 4cm square pieces.

2. Peel the ginkgo, skim the nuts slightly with oil, take them out, put them in boiling water, and wipe off the tender skin with a cloth.

3. Heat the wok and put a little oil. Add 10g white sugar, add beef when it is red, stir-fry for a while, add boiled water, preferably beef, and at the same time add white nuts, 10g white sugar, onion and ginger slices, bring to a boil with high fire, and simmer with low fire until soft.

4. Pick up the onion and ginger, adjust the starch with clear water, pour into the wok, thicken and remove.

Sam sun fish lips

The special juice is delicious, the fish lips are soft and smooth, and the rotten glutinous food is delicious.

raw material

1.25kg fish lips with water,100g canned bamboo shoots, 50g mushrooms with water, 50g cooked ham,1.5kg clean old hen, 500g fat duck,10g sugar,12g salt, 3g monosodium glutamate and monosodium glutamate.

manufacturing process

1. Cut ham, bamboo shoots and mushrooms into rectangles; Cut the lip of the water fish into 3 cm square pieces.

2. Wash the chickens and ducks, soak them thoroughly in boiling water, then wash the blood foam with clear water, put it in a pot, and add 3 kg of clear water. Bring to a boil with high fire, simmer with low fire, add onion and ginger, cook 1.5 kg chicken and duck soup, and filter to make clear chicken and duck soup for later use.

3. Soak the fish lips thoroughly with boiling water, take them out, then pour some chicken and duck soup into the pot, soak the fish lips again with chicken and duck soup, take them out, and don't pour out the soup.

4, the pot is set on fire again, chicken and duck soup is put, and fish lips are put in; Soak bamboo shoots and mushrooms in boiling water, take them out, put them in a pot and cook them with fish lips for 5 minutes, add ham slices, salt, sugar, cooking wine and monosodium glutamate, cook for a while, thicken the starch, pour sesame oil on them, and serve.

Abalone with spicy oil

The special juice is mellow, tender, spicy and delicious.

raw material

2 barrels of canned abalone (about 500g), clean chicken 1.5kg, chili oil 25g, salt 15g, sugar 7.5g, sesame oil 10g, water starch 15g, onion 25g, ginger 5g, cooked sesame 5g and chicken breast 650.

manufacturing process

1. Soak the old hen's meat thoroughly with boiling water, take it out, wash the blood foam, put it in a pot, add 2.5-3 kg of water, and cook over high fire until 1.5 kg of chicken soup.

2. After the first soup is cooked, filter it out, and add 1.5-2 kg of water to continue cooking the soup (this soup is called hairy soup or ordinary soup). When the soup is about 1 kg, take out the chicken. Pass the soup for use.

3. Take out the abalone, tear off the raw edges and slice with a blade. Generally, an abalone is divided into 3 or 4 pieces.

4. Put the hairy soup in the pot. After the fire boils, add abalone slices, soak them thoroughly and take them out.

5. After the wok is clean, heat it up, add 100g chicken oil, add shredded onion and ginger, stir-fry until fragrant, and then add chicken soup. After the soup is boiled, remove shredded onion and ginger, add abalone, add salt, cooking wine and sugar, cook for a while, add Chili oil to the wok and stir well.

6. Bring to a boil, add water starch to make a thin paste, pour sesame oil on it, put it in a plate and sprinkle with cooked sesame seeds.

snowcock

Features like plums, soft texture, light and fresh.

raw material

Chicken breast 175g, egg white 175g, duck oil 50g, ham powder 15g, vegetable leaf powder 10g, cooked egg yolk cake 75g, water-soaked mushrooms 1g, cooking wine 10g.

manufacturing process

1, clean the fascia of chicken breast and duck meat, wash it, cut it into small pieces on the clean mound, scrape it off layer by layer with a knife, put the tendon on the anvil into a porcelain basin, add a little onion Jiang Shui, stir it evenly with bamboo chopsticks, and then add 50 grams of egg white and 65438+.

2. Cut the cooked egg yolk cake into 25 petals of Xiaomei; Wash the mushrooms, remove the pedicels, remove the flesh with a blade, and cut them into prunes with scissors.

3. Put the egg white 125g into the soup pot and beat it in one direction with three bamboo chopsticks until the bamboo chopsticks are inserted into the egg white and do not fall off. Then add a little fine dry starch and stir well.

4. Use 1 saucer and 30cm flat plate respectively, and coat 10g of white chicken oil on the flat plate and plate. Then, put the mixed minced chicken into the dish coated with chicken oil, spread it evenly, sprinkle a little fine dry starch, and then spread the beaten egg white on the dish and the minced chicken in the dish respectively, and smooth it.

5. After taking it out, cut it into pieces and put it on a plate. At the same time, use a clean dry cloth to absorb the water in the dish, sprinkle a little fine dry starch, put the chopped mushrooms and egg yolks on the snowy chicken in the dish, put five plum blossoms, decorate the flower centers with red ham powder, steam them in a steamer, take them out and put them on the mixed snowy chicken.

6. Heat the wok, add chicken soup, refined salt 0.5g and monosodium glutamate 0.5g, boil to remove foam, add the remaining white chicken oil, white sesame seeds and water starch to thicken, boil, take out of the wok and pour on the snow chicken.

Yipin Xianbei

Features beautiful appearance, luxury and generosity, delicious and tender.

raw material

500g of fresh shellfish, 5g of flour, 0g of white chicken oil100g, 0g of Jiang Shui10g, 5g of cooking wine15g, 5g of salt, 3g of monosodium glutamate, 0g of wet starch10g, 6 egg whites, 50g of ham and 20g of lettuce.

manufacturing process

1. Wash the fresh shellfish, control the water, chop into paste, add Jiang Shui to make it thick, stir vigorously, add salt, monosodium glutamate, cooking wine, 3 egg whites and mix well, then add white chicken oil and starch and mix well for later use.

2. Spread the prepared fresh shellfish mud on a large plate, apply a little oil on the periphery of the plate with oil paper, steam it in a steamer for about 10 minutes, and take it out.

3. Make Korean paste: put three egg whites in a plate, beat them with chopsticks to make bubbles, add dry flour and mix well.

4. Put on steamed fresh shellfish, paste the eggs with ham and lettuce leaves, arrange them into patterns, steam them in a steamer for 1 min, and then take them out.

5. Pour the chicken soup into a frying spoon, add Jiang Shui and salt, bring to a boil, add wet starch, thicken it, and pour it on a fresh shellfish.

Grapefruit cauliflower

Features beautiful appearance, beautiful color, cool and refreshing.

raw material

2 grapefruit, pear 1 piece, sugar 175g, 600ml water, 8 pomegranates and 25g pine nuts.

manufacturing process

1. Choose a ripe, delicious and intact grapefruit, peel it with knife-tip water, cut it into four equal parts, remove the core, then shred it along the fiber direction and pickle it with sugar.

2. Peel the pear, divide it into two petals, remove the core and cut it into thin slices, that is, cut it into shredded pear with the same length and size as shredded grapefruit.

3. Arrange grapefruit filaments from the center of the bowl to the edge of the bowl, that is, the radius of the bowl, into two fan-shaped surfaces with the center opposite to the top; Put the shredded pears into the bowl as well, so that the yellow and white colors are consistent and the tone is harmonious and beautiful.

4. Concentrate pomegranate grains and birch kernels in the center of the bowl, that is, grapefruit and pear are symmetrical from the silk, and several red dots are set off in the center.

5. Finally, add sugar to the clear water, boil it, defoam it, let it cool, and pour it into a bowl until it is horizontal.

Red oil quail

Features beautiful appearance, crisp quail meat and delicious taste.

raw material

4 clean quails, 20 cabbage hearts, 250g lean pork,150g skin, 50g hot sauce, 250g chicken bones, 75g peanut oil, 2000ml stock, 2g pepper noodles, 2g refined salt, 5g soy sauce, 5g white sugar, 50g cooking wine, 5g monosodium glutamate and 65438+ pepper.

manufacturing process

1. Chop off the paws of the washed quail, cut open the back, wash it, blanch it with lean meat, skin and chicken bones in a boiling water pot, take it out, wash it, and control it to dry.

2. Take 1 casserole, use bamboo grates as the bottom, first put quail belly down into the casserole, then add fat lean meat, skin and chicken bones; In addition, cut the root of Chinese cabbage into olive shape, put it in an oil pan, lubricate it, take it out, pour out the hot oil, add broth, refined salt and monosodium glutamate to the original pan, add Chinese cabbage, burn it to taste, and take it out for later use.

3. After the wok is cleaned, heat it, add peanut oil, stir-fry ginger and shallots, add spicy sauce to the wok, stir-fry until the sand turns over, add cooking wine, pepper, broth, salt, soy sauce, sugar and pepper, boil it, pour it into a mature casserole, simmer with low fire for 1 hour, and then take it out. At the same time, take out the fat lean meat, skin and chicken bones, and put them in a pot to boil over high fire.

4. Remove fat and lean meat, skin, chicken bones, etc. After sifting the dregs from the thick soup, put the quail in the pot, add monosodium glutamate and cook for a while with strong fire. When the soup is in the middle, gently take out the quail, put its head in the middle of the pot and surround the quail with Chinese cabbage.

5. Add Chili oil to the original soup in the pot, then collect the soup with high fire until the soup becomes sticky, and pour it on the quail.

Boiled rabbit leg

Features are bright jujube juice, fragrant pine nuts and sweet and spicy rabbit meat.

raw material

500g of rabbit hind legs, 50g of pine nuts, 50g of dried chilli 1, 50g of jujube, 25g of soy sauce, 50g of cooked soybean oil (actually 40g), 25g of cooking wine, 0g of onion10g, 5g of sesame oil10g of ginger slices10g.

manufacturing process

1. Boned rabbit hind legs, cut into long strips, washed, mixed with soy sauce and marinated for 4 hours.

2. Heat the wok, pour in cooked soybean oil, heat it to 30%, put the rabbit leg strips in the wok, fry until golden brown, pour in the colander, drain the oil and pour out the remaining oil.

3. Residual oil of original wok 15g. Stir-fry shallots, ginger slices, garlic, dates, pine nuts and dried peppers, pour in chicken soup, add rabbit meat strips, hot sauce, soy sauce, white sugar, refined salt, monosodium glutamate and cooking wine, cover, cook over low heat for one hour, and pick out shallots, ginger and garlic.

When eating, every bowl is filled with rabbit meat, dates and pine nuts.

Red trout ball

Features Fish balls are loose, fresh and delicious.

raw material

1 red trout (about 1000g), 1 water mushroom, 5g onion, 15g cooking wine, 5g chopped green onion, 5g refined salt, 5g Jiang Mo, 2.5g monosodium glutamate and sesame oil 10g.

manufacturing process

1. Remove scales and gills from the fish, gut it, wash it, slice it from the tail along the back bone with a flat knife, take two pieces of fish, peel it with a knife, strip off red tendons, and take 350g of trout meat.

2. Cut the fish into 2 mm thick pieces, wash them with clear water, put them on the chopping board, and chop them into mung bean pieces with double knives; Immediately put it into a porcelain basin, add 300 ml of water and salt, and stir in the same direction until the fish becomes sticky and bubbles appear, that is, put the mullet paste in the shade to make it swell.

3. Add cooking wine, sesame oil, Jiang Mo and monosodium glutamate to the expanded surimi, and stir evenly to taste.

4. Put half a pot of water in the wok, grab the minced fish by hand, gently knead it into fish balls and cook it in the pot.

5. Take five small porcelain bowls, add salt and monosodium glutamate, put fish balls and soup in each bowl, and sprinkle with mushrooms and onions.

Spicy roasted mandarin fish

It is characterized by fresh and tender fish, rich and juicy, salty and spicy.

raw material

1 fresh mandarin fish (about 1 kg), red pepper 25g, Tricholoma matsutake 25g, chicken soup100ml, peanut oil100g, sesame (baked) 50g, sugar 50g, garlic sprout 25g and sesame oil 25g.

manufacturing process

1, keep fresh mandarin fish in about 2% salt water for about one hour, remove muddy smell, wash, slaughter, scale, fishy smell and viscera, and wash; Peel and wash the onion and ginger, stir and mash the onion and ginger juice, add cooking wine and 2g salt, mix well, spread it all over the fish, put it in a big fish dish and marinate for about half an hour.

2, bright red peppers, washed Tricholoma matsutake, all cut into 3 cm long silk; Peel garlic, wash and slice.

3. Steam the salted fish in a steamer, take it out, pour the soup into the plate, and put the skin of the fish on the fish noodles at the edge of the plate with chopsticks to keep warm.

4. Heat the wok and add100g peanut oil. When it is 50% hot, add shredded red pepper, shredded chaga and onion ginger juice, stir well, and then add soy sauce, vinegar and sugar. In addition, 100 ml of chicken soup, wet starch, 1 g of refined salt and sesame oil are mixed into juice, poured into a frying pan, slowly pushed with a spoon, added with garlic slices, sprinkled with sesame seeds, taken out of the pan, and put into a big fish dish for steaming mandarin fish.

Fried squid shreds with Chili sauce

Features squid is crisp and tender, white and spicy, which promotes appetite.

raw material

300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g scallion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.

manufacturing process

1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water.

2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel onion, wash and chop.

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded Chili, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil and take it out.

Sesame shrimp balls

Characteristic oil fragrance, loose outside and tender inside, refreshing taste.

raw material

Shrimp 200g, sesame 10g (roasted), starch 25g, cooking wine 5g, egg 1, refined salt 2g, Chili sauce 3g, monosodium glutamate 2g and peanut oil 50g (actual consumption).

manufacturing process

1. Soak the shrimp, wash it, chop it into paste, put it in a porcelain bowl, add cooking wine, monosodium glutamate, sesame seeds, starch, egg white and salt, stir it evenly to make shrimp paste, and squeeze it into shrimp balls by hand.

2. Heat the wok and add peanut oil. When the heat reaches 40%, after turning off the fire, add shrimp balls one by one. When all the shrimp balls are put into the pot, light the fire and turn the shrimp balls with a colander. When fried to golden brown, remove with a colander and control the oil.

3. When eating, put the sesame shrimp balls into the plate, bring a small dish of pickles and dip them in.

Soft fried crab oil

The characteristic color is light yellow, soft, tender, fresh and fragrant, with strong and mellow taste.

raw material

Fresh sea crab (male pointed navel) 4 kg, egg white 125 g, flour 25 g, starch 40 g, peanut oil 750 g (actual dosage 75 g), monosodium glutamate 5 g, cooking wine 5 g, chicken soup 250 ml, milk 50 ml, salt and pepper 25 g, cooked sesame 25 g, refined salt1.

manufacturing process

1. Wash the sea crabs, steam them in the drawer, take them out, lift the crab cover, take out the crab oil, then wash off the black film around the crab oil, select them, blanch them in boiling water, and take them out to control the water for later use.

2. Put the spoon on the fire, add chicken soup, monosodium glutamate, cooking wine and refined salt, boil, add the boiled crab oil, simmer on low heat, and then take it out and let it cool.

3. Put the egg white into a porcelain bowl, and beat it continuously in one direction with chopsticks to form foam (subject to the chopsticks standing in the foam), then add starch and stir evenly to form egg white paste.

4. Put the frying spoon on the fire and add peanut oil to heat it. At the same time, soak crab oil in a layer of flour, then soak a layer of egg white paste, put them in the oil one by one, fry them into light yellow, take them out and put them on a plate.

5. Then, put the spoon on the fire, add chicken soup, monosodium glutamate, cooking wine and refined salt, boil it, add milk and cooked sesame seeds, hook it with wet starch and put it in a bowl.

6. When eating, put the fried crab oil on a plate, bring a small plate of salt and pepper and a bowl of mixed sesame juice.

Agate dog

Characteristic light-colored tea, crisp texture, sweet and sour slightly salty.

raw material

200g of cooked white dog meat, 2 pieces of oil skin, canned bamboo shoots15g, cucumber slices15g, carrot slices15g, 500g of peanut oil (the actual dosage is 75g), 40g of starch, cooking wine15g, and soy sauce/kloc.

manufacturing process

1. Soak dog meat in cold water for 4 hours, remove fascia and cut into elephant-eye pieces; Put it in boiling water with bamboo shoots and carrot slices, blanch thoroughly, take it out, and control the water to dry; Then cut the oil skin into elephant eye pieces.

2. Put the frying spoon on the fire, add sesame oil to heat it, add shredded onion and ginger, stir fry slightly, add dog meat, bamboo shoots, cooking wine, vinegar, soy sauce, white sugar and appropriate amount of water, boil, add cucumber slices, hook the colonies with starch, take out the spoon and put it in the soup bowl.

3. Put the frying spoon on the fire, add peanut oil to heat it up, add the oil skin slices, fry until crisp, take them out, put them in a soup bowl, put them in a soup bowl, pour the sauce in the bowl into the soup bowl in front of the guests, make a noise, and sprinkle with roasted sesame seeds.

Braised dog meat

Featured light-colored tea, soft rotten meat and assorted flavors.

raw material

250g cooked dog meat, egg 100g, starch 75g, flour 25g, sesame oil 500g (actual consumption 75g), sugar 75g, rice vinegar 15g, cooking wine 5g, onion 25g, ginger 15g, dog bone soup100g.

manufacturing process

1. Peel the cooked dog meat slices, cut them into small domino slices, beat the eggs into a bowl, add starch, flour, refined salt and appropriate amount of water, and stir well.

2. Then light the wok, add red juice, dog bone soup and dog meat pieces, put tomatoes around the meat pieces, add monosodium glutamate, cooking wine, white sugar, salt noodles and Chili oil, boil, simmer on low heat, thicken the juice, pour a little sesame oil, turn over, take out the pot and put it in a bowl.

Lotus leaf duck

Featured duck is mellow, with lotus leaf flavor, fat but not greasy.

raw material

Duck 1 bird (about 2 kg), 5 lotus leaves, soy sauce 15g, sugar 10g, yellow rice wine 15g, sugar 25g, salt 6g, onion 15g, ginger 10g.

manufacturing process

1. Clean the duck cavity, eviscerate it, wash it and dry it, then take out the duck neck bone fork, cut it into pieces with a length of 8 cm and a width of 3 cm, put it in a porcelain basin, marinate it with sugar, cooking wine, salt, soy sauce, monosodium glutamate, sugar, shredded onion and hot sauce for minutes, and add rice flour to mix well.

2. Put the fresh lotus leaves in a boiling pot with alkali, blanch them, take them out, soak them in cold water, wash them, cut them into long squares with a length of 14 cm and a width of 7 cm, wrap the duck pieces in sequence, buckle them neatly, steam them in a steamer and steam them with slow fire for one and a half hours. After the duck pieces are crisp and rotten, take them out and pour them into the basin.

Chicken cubilose

Features vivid, fresh and light, beautiful and generous.

raw material

300g of chicken breast, 75g of canned bamboo shoots, 25g of green peppers, 200g of taro, 50g of egg white 1 00g, 50g of refined starch, 25g of refined white flour, 25ml of chicken soup/kloc-0, 25g of lettuce with flowers and leaves, 5g of tomato1piece, and 5g of cooking wine.

manufacturing process

1. chicken breast is peeled and deboned, soaked in clear water for half an hour, and cut into 7 cm long and as thick as matchsticks; Cut bamboo shoots and green peppers into shreds with the same thickness as chicken shreds; Peel taro, wash it and cut it into silk like a curtain rod.

2. Put 50g egg white, 1g refined salt and 15g fine dry starch into a bowl, mix well, add shredded chicken, lightly size, then add sesame oil and mix well.

3. Put the taro shreds into a porcelain basin, add 50g of egg white and 1 g of refined salt, mix well, add 35g of fine dry starch and refined white flour, and mix well for later use.

4. Heat the wok and add soybean oil. When the heat is 60%, put the mixed taro shreds into a bowl-shaped punching mold, spread them evenly, press another bowl-shaped punching mold, put them in an oil pan for about 2 minutes after being stuck, then fry for a while with low heat, and take out the oil control.

5. When the wok oil is fried to 30% heat, add shredded chicken, spread it out gently with chopsticks, pour shredded bamboo shoots and shredded green peppers into the oil, and immediately pour it into the colander to control the drying of the oil. Add cooking wine, 1.5g refined salt, monosodium glutamate, chicken soup and water starch to thicken, add shredded chicken, shredded bamboo shoots and shredded green pepper, stir well, and add chicken oil.

6. At the same time, take the taro out of the mold, put it on a plate, put it in shredded chicken, and put lettuce and tomato flowers around it.

Chicken sunflower soup

The characteristic shape is gratifying, the color is bright, and it melts at the entrance.

raw material

Chicken fillet 100g, fresh mushrooms 50g, ham 25g, eggs 1, 2 egg whites, chicken soup 1kg, refined salt 7.5g, monosodium glutamate 5g, cooking wine 10g, pepper noodles 2g, corn flour 5g and Chili oil1.

manufacturing process

1, remove fascia from chicken fillet, chop it into fine mud, wash fresh mushrooms, remove pedicels, set a top knife, and cut into 2 cm thick slices; Boil eggs, peel and remove protein, and mash yolk; Cut the ham into fine powder.

2. Beat the egg whites into foam with chopsticks.

3. Stir chicken puree with a little chicken steam, add refined salt, cooking wine, brandy, pepper noodles, egg white foam and corn flour, and stir evenly to make chicken soup.

4. Take a 24cm flat plate, spread a layer of cooked chicken oil on it, spread the steamed chicken paste on the plate, smooth it with a knife, raise the middle slightly, sprinkle yellow powder evenly on it, sprinkle ham powder on the middle part, vertically insert fresh mushroom slices around it, and stick it horizontally in a circle next to the roots of fresh mushrooms to make a sunflower shape. Then, put them in a steamer and steam them in water.

5. When the soup pot is on fire, add chicken soup, boil it, skim off the floating foam, add refined salt and monosodium glutamate to adjust the taste, pour it into the soup pot, take the "sunflower" out of the steamer, take it out of the plate, push it into the soup pot, float it on the soup noodles, and sprinkle with Chili oil.

Bayberry shrimp balls

Features like bayberry, plump, fresh and fragrant.

raw material

600g of fresh river shrimp (200g of shrimp), 50g of lean ham, 50g of pig fat, 50g of egg white, 2g of cooking wine 1 5g, 2g of refined salt, 2g of monosodium glutamate100g of peanut oil1000g (actual dosage is 60g), 50g of onion and ginger.

manufacturing process

1. Shell the fresh river shrimp, take out the shrimp, rinse it, and control the water purification; Peel pig fat, remove fascia, wash it, and cut it into fine particles with a knife.

2. Peel and wash the scallion and ginger, mash them with a knife, put them in a bowl, and add a little water to soak them in scallion and ginger water; Cut the ham into small pieces, put it on a plate and spread it out for use.

3. Select a piece of pigskin without fat on the hind legs, with the skin facing the anvil, put shrimp and pig fat on the pigskin, cut it into thin slices with a double knife, put it in a bowl, add a little onion and Jiang Shui, and stir well, then add egg white, cooking wine and refined salt and stir well. Then, knead it into a round shape the size of bayberry by hand, put it in a ham plate and roll the ham evenly.

4. Heat the wok, add peanut oil, and when it is 50% hot, put the shrimp balls wrapped in ham into the oil pan one by one, turn them with a spoon, and fry until they are swollen and mature. Take them out with a colander, control the imbalance and serve them at once.

When eating, take a plate of spicy soy sauce and Chili oil with you and dip it in.

Ruyi egg roll

Features such as wishful, elegant, fresh and slightly spicy.

raw material

250g of herring, 25g of hot sauce, 2 eggs, 50g of egg white, 30g of ham, 20g of rape leaves, 0/0g of chicken oil/kloc-,0/00ml of chicken soup/kloc-,5g of cooking wine/kloc-,3g of refined salt, 2.5g of monosodium glutamate and water starch.

manufacturing process

1. Beat the eggs into a bowl, add 5g of cooking wine, 0.75g of refined salt and 5g of water starch, beat Sanda evenly with bamboo chopsticks, heat a clean wok, pour a little soybean oil into the wok, then pour half of the eggs, turn the wok, spread it into a round egg skin, and spread another one according to this method.

2. Wash the herring again, mash it gently with the back of the knife, then turn the knife over and scrape it clean with a blade. Then naturally separate the fish from the prickly skin, put it on a clean mound, cut it into small pieces with a knife, put the egg white in a bowl, break it up with bamboo chopsticks, put it in a porcelain basin with minced fish, and add 10g cooking wine, 2g refined salt and 660g rice wine.

3. Cut the lettuce leaves and ham into fine powder respectively, then lay the egg skins flat, with one side of the pot facing down, spread the fish cakes evenly on the two egg skins and polish them evenly. Fish cake is sprinkled with ham powder on one side and rape powder on the other, and then rolled in from both sides at the same time, and rolled to the junction of ham powder and rape leaf powder in the middle, and the wishful roll is ready.

4. Put the prepared ruyi omelet on a plate, put it on a drawer and steam it on medium fire for about 7 minutes, open the lid of the drawer and steam it on low fire for about 5 minutes, take it out, cool it slightly, cut into pieces, add 0.25 g of refined salt, 1 g monosodium glutamate and chicken soup to the bowl, steam it on the drawer for about 4 minutes, take it out and pour the soup into the pot.

5. When eating, use a small dish of hot sauce and a small bowl of soup to eat.

Fried shrimp

Features like pipa, crisp and tender, beautiful and generous.

raw material

4 fresh prawns (weighing about 250g), 75g of shrimp meat, 25g of pork fat, 200g of refined white bread, 50g of ham 1 5g, 50g of egg white, 25g of egg skin, onion leaves1slice, 2 water-soaked mushrooms and 5g of dried starch15g.

manufacturing process

1, behead four prawns, peel off their shells, keep their tails, cut them off from their backs with scissors, remove sand tendons and wash them.

2. Peel the pork fat, cut it into pieces, put it on the anvil with the shrimp, and chop it into fine mud with double knives.

3. Peel the white bread and cut it into thick slices of about 3 mm each. Then cut the ham egg skin, onion leaves and water-soaked mushrooms into 4 pieces with the same length as the decapitated prawns.

4. Then cut the shrimp meat from the back with a knife, the knife edge is as deep as the belly of the shrimp meat, but it is not cut. Spread out after cutting, lightly cut the noodles with a cross knife method, put them into a bowl, add 10g cooking wine, 1.5g refined salt, 0.5g monosodium glutamate, scallion, ginger slices and pepper, and marinate for taste.

5. Put 30g of egg white into a bowl, beat it slightly with chopsticks, add fine dry powder to make a thin egg white paste, then put the shrimp paste into a bowl, add 20g of egg white and onion Jiang Shui, 5g of cooking wine, 1 g of refined salt and 0.5g of monosodium glutamate, and stir evenly with chopsticks.

6. Carve the bread into the shape of shrimp, then spread the mixed shrimp sauce on 4 breads, then put the marinated shrimp sauce in the egg lake, drag it to both sides, don't drag its tail, then press it on the shrimp sauce, and then press the shredded ham, shredded egg skin, shredded mushrooms and shredded onion leaves on the shrimp sauce as pipa strings.

7. Heat the wok, add the soybean oil, when the wok is heated to 50%, add the prawns one by one, fry them until they are tender yellow, take them out, drain the oil, put them on an anvil, cut each piece into two knives and put them on a plate.

8. When eating, dip in a small dish of hot sauce.

Loquat dog meat

Features like loquat, bright color, sweet and sour.

raw material

Dog leg meat 150g (thin and fat), herring 150g, canned bamboo shoots 50g, spinach 200g, egg liquid 25g, fine dried starch 100g, egg yolk 50g, Fugui powder 100g, dog bone soup 50ml and cooking wine 65500.

manufacturing process

1. Wash dog leg meat, take it out after soaking, remove fascia, wash herring with clean water, put it on an anvil, gently chop it into small pieces with double knives, put it in a porcelain basin, add eggs, cooking wine, refined salt, monosodium glutamate, chopped green onion and ginger juice, and stir it evenly in one direction with three bamboo chopsticks. Knead into 24 balls by hand, roll them up with fine dry starch, and insert 24 small bamboo shoots with a length of 4 cm into each piece.