Ingredients: ribs, chives, ginger, and cornflour.

Exercise:

1. Put the ribs in clean water, and add appropriate amount of onion and ginger to remove their fishy smell;

2. Take out the ribs when they are cooked to 70% maturity, evenly coat them with starch, then blanch them in a boiling water pot, and repeat for 4-5 times;

3. Pick up the starch, put it in the percolator and continue to roll evenly. After reciprocating for 4-5 times, its surface will appear high brightness and be evenly wrapped. Steam on the steamer again 15 minutes.

Fried prawns with asparagus and lily

Ingredients: asparagus and lily each 200g, prawn 100g, onion and garlic slices * * * 1 2 tablespoons, refined salt 1 spoon, monosodium glutamate13 tablespoons, starch 2 tablespoons, sugar1spoon and vegetable oil 25g.

Exercise:

1. Wash asparagus and cut into sections. Wash fresh lily with water.

2. Wash the prawns, remove the shrimp line with a toothpick, add water to the pot to boil, put the prawns and asparagus into the boiling water pot respectively, slightly remove them and drain them;

3. Take a clean wok, add oil and heat it. When the oil temperature rises to 60% to 70%, put the onion and garlic into the wok and fry until fragrant. Add asparagus, lily and prawn, add refined salt, sugar and monosodium glutamate, stir-fry evenly, hook starch, pour oil, and take out the pan and plate.

Double pepper cuttlefish

Ingredients: 300g cuttlefish larvae, 20g red pepper slices and 20g green pepper slices. *** 1 spoon of onion and garlic slices, 3/5 spoon of refined salt, 1/5 spoon of monosodium glutamate, 1/2 spoon of sugar, 1/2 spoon of starch, 1 small spoon of Chili oil and 30g of vegetable oil.

Exercise:

1. Buy squid larvae with complete body shape, flat body, slightly triangular shape, red translucent shape, thick claws, half-spread body and wide size, and wash them with clean water; Put a clean wok on the fire, boil a proper amount of water, and blanch the squid larvae until they are nearly cooked; Then cut the red pepper and green pepper into diamond-shaped pieces.

2. Pour vegetable oil into the pot, saute with chopped green onion and garlic slices, add mullet roe and Chili slices, add seasonings such as refined salt, sugar and monosodium glutamate, stir fry evenly, thicken with starch, and drizzle with Chili oil.

Sauté ed edamame with leek

Ingredients: 300g leek, 0/00g tender soybean/kloc-,3/5 teaspoon refined salt, 0/5 teaspoon monosodium glutamate/kloc-,20g vegetable oil.

Exercise:

1. Remove the old leaves on the outer layer of leek, pinch off the yellow tip, wash and cut into 3 cm sections.

2. Wash the edamame for later use; Take a clean wok, put it on the fire, pour water to boil, blanch the washed edamame in boiling water for 5 minutes, then take it out with cold water and soak it.

3. Heat the wok, pour in the vegetable oil, stir-fry the leek slightly, then add the edamame, add salt and monosodium glutamate to taste, stir well and serve.

Wheat flavor chicken

Ingredients: 250g of chicken breast, 50g of oatmeal, 2/5 teaspoon of salt and pepper, 0/teaspoon of refined salt, 0/4 teaspoon of chicken essence, 0/teaspoon of starch, 0/teaspoon of vegetable oil.

Exercise:

1. Wash the chicken breast, and then cut it into 1.2 cm square cubes for later use.

2. Take a clean bowl and size the prepared diced chicken with refined salt and starch.

3. Take a clean wok and put it on a big fire. When the wok is hot, pour in vegetable oil. When the temperature rises to 40%, add chicken diced oil and take it out.

4. When the oil pan is heated to 60% heat, pour the oatmeal into the pan and fry until golden brown, and then pour out the oil.

5. Leave a little oil in the wok, pour in diced chicken and oatmeal, stir fry, then add salt and pepper, chicken essence, and serve.

Lycium barbarum and wax gourd

Ingredients: 250g wax gourd, proper amount of Lycium barbarum, chicken soup, oil, chives, ginger slices, salt, pepper, starch and sesame oil.

Exercise:

1. Put a proper amount of water in the pot to boil, peel and wash the wax gourd, cut into pieces, and cook in the pot.

2. Heat the oil in the pot, add shallots and ginger slices, add chicken soup, medlar and wax gourd, and add seasonings.

3. Simmer for 2 minutes, thicken the starch and pour in sesame oil.

French orange fried muffin

Ingredients: Sunkist oranges 2, eggs 2, butter 40g, milk 70g, low-gluten flour150g, sugar 50g.

Exercise:

1. Wash the fresh orange, cut off half of the orange peel, try not to cut the white part, and then chop the orange peel for later use. Mashing orange meat in a cooking machine;

2. Separate the egg white from the egg yolk, add the egg yolk into the mud and stir evenly, add the melted butter and milk and stir evenly, sift in the flour and stir into a uniform batter;

3. Add chopped orange peel and stir well. Beat egg whites with electric egg beater until coarse, and add sugar;

4. Beat until it is difficult to foam. Pour the egg yolk paste into the egg whites and stir well. Do not stir in circles to avoid defoaming;

6. Heat it in a non-stick pan, scoop a spoonful of the mixed paste, heat it with minimum fire until there are some bubbles on it, turn it over, and then continue frying until the other side turns golden yellow.

Cheese eggs on toast

Heat 1, about 290kcal per person.

Required materials: 2 pieces of white toast, low-fat cheese 1 piece, eggs 1 piece, and a little milk.

Production method:

1, beat the eggs into egg liquid, add a little milk and mix well.

2. Dice or shred the cheese.

3. When the pot is hot, pour in the egg juice and keep stirring.

4. Before the egg liquid solidifies, put the cheese in and let the egg liquid and cheese blend together.

5. After the cheese melts, turn off the fire.

6. Finally, add the cheese eggs to the white toast.

Tip: When the liquid egg juice and cheese are heated together, keep stirring!

Bacon and onion roast pork.

The heat is 1, which is about 250kcal per person.

Ingredients: 2 slices of bacon, 1 slice of low-fat cheese, 1/4 onions, 1 egg.

Production method:

1. Chop bacon, onion and cheese respectively.

2. Put the chopped bacon, onion and cheese into the pot in turn, and spread it into a circle with a concave center.

3. Beat eggs in the concave place.

4. Heat on low heat until the protein is solidified, and serve.

Roasted jade with sweet pepper and eggplant sauce

The heat is 1, which is about 250kcal per person.

Required materials: sweet pepper 1/2, tomato 1, carrot 1, appropriate amount of tomato sauce, and egg 1.

Production method:

1. Dice sweet pepper, tomato and carrot respectively.

2. Then add tomato sauce and stir well.

3. Put the material of method 2 into the periphery of the disc with depth in the middle.

4. Beat the eggs in the concave place.

5. Heat in the microwave oven until the protein is solidified.