Blueberry yam

Ingredients: finger yam, blueberry, mint, osmanthus sauce and osmanthus.

Practice: Peel the yam, put it in the refrigerator 12 hours, take it out and put it on a plate, drizzle with osmanthus sauce, sprinkle with a little osmanthus, and decorate with washed blueberries and mint.

2

Special sea bamboo lotus root

Raw materials: lotus root 200g, sea bamboo shoot100g, chopped green onion10g, garlic slice 50g, coriander 50g, chili ring 50g, edible flowers, soy sauce, spicy fresh dew, white vinegar, oyster sauce and sugar.

Method: wash lotus root, slice it, splash it in cold water, and drain it for later use; Soak bamboo shoots in cold water for 12 hour, put them in boiling water and cook for 5 minutes, then supercool them for later use; Mix soy sauce, spicy fresh dew, white vinegar, oyster sauce and white sugar, add garlic slices, Chili rings and coriander, mix well, add lotus root slices and sea bamboo shoots, refrigerate for 12 hour, take out and set aside, and decorate with chopped green onion and edible flowers.

Comments: Crispy taste, appetizing, alcoholic dishes.

three

Healthy red spot fish

Ingredients: 1 deep sea red dot fish.

Accessories: official thick soup 200g, American wild rice 10g, Qinzhou yellow rice 10g, chickpea 5g, mung bean 5g, diced yam 5g, rapeseed kernel 1g, and Lycium barbarum.

Seasoning: stock, salt and raw flour.

Method: Wash the red-spotted fish, boneless, cut into butterfly slices, season with salt and corn flour, and cook in stock for later use; Blanch the Chinese cabbage and medlar in broth for later use; Boil a thick soup in a pot, add water bamboo, Qinzhou yellow rice, chickpeas, green beans and diced yam, add salt to taste, thicken, pour into the stew, put the fish fillets into the stew, and decorate with Chinese cabbage and medlar.

Comments: Deep-sea red dot fish is tender and delicious, and the official thick soup is rich in flavor, supplemented by miscellaneous grains. Delicious and nutritious, it is suitable for all ages.

four

Aso Qingyuan chicken

Chop Qingyuan chicken into small pieces and marinate it with soy sauce for later use.

Set the casserole on fire, add sesame oil, Jiang Mo, chopped green onion, Jiang Mo, minced garlic, minced millet and diced beans, stir fry, and then add the pickled chicken pieces and stir fry evenly. Cover the pot and stew for 8 minutes, then uncover the pot and sprinkle them into the nine-story tower, and mix well. After baking for 2 minutes, open the lid again and sprinkle with a few nine-story towers.

Nine-story tower: it is an exotic food with a fragrant smell. In order to give the chicken a new flavor, the chef combined it with millet spicy, ginger, garlic and ginger for seasoning. The finished dish is not only delicious, spicy and fragrant, but also rich in maotai flavor.

five

Vegetable clay pot bone

Ingredients: ribs 300g cabbage 100g yam 80g melon juice, egg liquid, salt, pepper, monosodium glutamate, fresh soup, sweet potato starch, wet flour, chicken oil and salad oil.

Method:

1. Chop the ribs into small pieces, put them in a bowl, add salt, monosodium glutamate, egg liquid and sweet potato starch, mix well, marinate for a while, and then put them in an oil pan and fry them into crisp rows. In addition, cut Chinese cabbage and yam into granules for later use.

2. Mix the fresh soup with fire in a clean pot, add salt and pepper to taste, cook the crispy steak a little, take it out and steam for 20 minutes, and take it out for later use.

3. Add the fresh soup to a clean pot and boil it. Put chicken oil, steamed ribs, Chinese cabbage granules and yam granules in the pot, add melon juice, salt and monosodium glutamate to taste, thicken with second-rate sauce, and put in a wok to eat.

six

Iron plate bovine spinal cord

Small idea: transform the iron plate dish into a flame dish to enhance the guest experience.

Thaw the bovine spinal cord, cut it into sections, put it in a boiling water pot with ginger onion and cooking wine, and take it out for later use.

Put lard in the pot, stir-fry chopped pickled pepper powder, pickled ginger, pickled garlic, millet pepper and fresh pepper, add fresh soup, add oyster sauce, pepper, chicken essence and a little vinegar, then simmer thoroughly in the spinal cord of cattle, put the pot in aluminum foil paper, put it on an iron plate, sprinkle chopped green onion on the table, and finally pour high-alcohol liquor on the iron plate in front of guests and light it for later consumption.

seven

Sweet and sour Basha fish

Clean the Basha fish and cut off the chrysanthemum knife. Add salt, pepper, egg white and corn flour to the bowl and mix well.

When the oil in the clean pot is heated to 80%, add Basha fish and fry it into chrysanthemums, remove it and put it on a plate.

Leave the bottom oil in the pot, add the sweet and sour juice made of tomato sauce, sugar, red vinegar, salt and wet raw powder, stir well, and then pour it on the plate of Basha fish, and serve.

eight

Palace supreme roast duck

Ingredients: Beijing Yuquanshan stuffed duck, crispy, carrot, cucumber, cantaloupe, roast duck cake, green onion, osmanthus sauce, xylitol, sweet noodle sauce, sour plum sauce and crispy water.

Method: Clean the brewed duck, blow dry, spray the duck with boiling water after the skin and meat are separated, then spray crispy water, continue to blow with a fan for 8 hours, put it in a cold storage overnight, take it out and naturally thaw it, and bake it on the fire for 90 minutes; Take out the roast duck, change the knife and put it on the plate; Wash carrots, green onions, cucumbers and cantaloupes, cut into strips, and serve with roast duck, roast duck cake, crispy osmanthus sauce, xylitol, sweet noodle sauce and sour plum sauce.

The key to production: the weight of the duck should be between 5.3 and 5.5 kilograms, and the feeding time should be 26 days, so that the meat of the duck is tender, the skin is crisp after roasting and melts in the mouth.

Comments: This dish includes three common ways to eat, duck skin, skin and meat are connected and duck meat has its own flavor, which basically keeps the traditional preparation method. Sweet osmanthus sauce with food adds a sweet Jiangnan temperament to this hard dish.

nine

Aishang yellow croaker

Wash the yellow croaker, add salt, ginger and onion juice and cooking wine, mix well, marinate to taste, take out and drain, stick dry raw powder, then fry in a 50% hot oil pan until crispy outside and cooked inside, take out and drain for later use.

Leave the bottom oil in the pot, first add Pixian bean paste and ginger and garlic to stir-fry until fragrant, then add dried Chili noodles to stir-fry until oily red, add water to the cooking wine, add fried yellow croaker and turn to low heat for cooking.

When the juice in the pot is almost dry, take out the yellow croaker with chopsticks and put it on the plate. Add chopped green onion and green pepper and push well. Take it out of the pot and spoon it on the yellow croaker. Decorate with coriander.

10

Fried sunny side up.

Cut the old tofu into diamond-shaped pieces and fry in a frying pan until golden brown.

Heat salad oil in the pot, add ginger slices, garlic slices, spicy girl sauce and red millet spicy festival, stir-fry until fragrant, add a little water into the fried tofu block, add salt, monosodium glutamate, chicken essence and soy sauce when cooking on low heat, and finally thicken with sesame oil, and serve.

1 1

Fu Guilong Shrimp Ball

Cut Japanese tofu into 6 cm long slices, fry them in a 60% hot oil pan, take them out, hollow out the tofu piece by piece, then brew salty meat stuffing and tie them tightly with leeks. After steaming in the cage, take it out and set the edge of the plate, then pour the abalone juice.

Cut lobster meat into balls, and add onion ginger juice, cooking wine, salt, egg white, raw flour, etc. To season, then put it in a 50% hot oil pan for lubrication and take it out for later use.

Place the steamed lobster head and tail on the edge of the plate. Heat oil in a pan, add celery and lobster balls, add salt, monosodium glutamate and sugar while frying, stir well with a little starch, and put them in the middle of the plate.

12

Chicken tofu pudding

Remove the tendons from the chicken breast, put it in a blender and add appropriate amount of water to make it into a paste. After putting it in a bowl, add clear soup, raw flour, egg white and a little salt to make a thin chicken paste, and then make it into "tofu brain" in a boiling water pot according to the traditional method.

When cooking, mix the chicken soup in the soup pot, add the cooked chicken tofu, steam it in a cage for 10 minutes, and then take it out to decorate the cooked green leafy vegetables and tomato slices.

13

Baked sweet potato with cheese

Ingredients: 750g sweet potato, cheese slices 1 bag.

Method:

Bake the sweet potato in a saucepan, take it out and divide it into two halves, then put the cheese slices on it, bake it a little, and take it out to eat.

14

Ginseng soup shrimp dumplings

Ingredients: fresh shrimp, diced meat, celery, dry powder, raw powder, American ginseng, clear soup, lard, carrot juice, sesame oil, sugar, white pepper, salt and chicken essence.

Method:

Clean the live shrimps, remove the shrimp line, cut one third of the shrimps in half, and chop the remaining shrimps for later use;

Mixing celery with diced fat meat and minced shrimp, seasoning with salt, sesame oil, chicken essence, white pepper and white sugar, and making stuffing for later use;

Heating corn starch and corn starch into water and flour, rolling into dough, and wrapping with shrimp stuffing and shrimp to make shrimp dumplings for later use;

Add carrot juice, hot water and flour to corn flour, roll it into orange dough, and make orange shrimp dumplings with shrimp stuffing and shrimp.

Add American ginseng to the broth and cook it into ginseng chicken soup for later use; Put the two colors into a container, pour a little ginseng chicken soup and steam in a cage.

15

Yipin teapot bag

Signboard reason: the stuffing is slippery and the skin is soft. Lovely appearance, with Gan Kun inside, deeply loved by children.

Ingredients: oatmeal, oatmeal sauce, milk, flour.

Methods: Oatmeal, flour and milk were made into dough, fully fermented, and some of them were made into pots and ears for later use. Wrap oat sauce in the remaining dough, make a pot body, attach a spout and pot ears, and steam in a cage.