Ingredients: 300g of green radish, or 50g of white radish and carrot each/kloc-0.

Accessories: 20g of red oil, 5g of salt, 20g of white vinegar, shredded ginger10g.

Production: the radish is cut into 6 cm long filaments, soaked in clear water, fished out and squeezed out, and added with auxiliary materials to taste, 10 minute.

Mustard mixed with shredded leather

Ingredients: Shuifa GuShi Silk Skin 300g Accessories: shredded winter bamboo shoots 5g, shredded leek 5g, shredded mushroom 5g, shredded green and red pepper 5g, mustard oil 5g, mustard paste10g, refined salt 5g, vinegar 3g, soy sauce 2g, appropriate amount of fresh soup and a little sesame oil.

Making:

1.Mix mustard oil, mustard paste, refined salt, vinegar, soy sauce, sesame oil and fresh soup into sauce;

2. Cut the hair silk into 10 cm long sections, put it in fresh soup for a while, take it out, drain and put it in the middle of the plate;

3. Blanch the ingredients a little, place them around the plate in layers, and pour the sauce.

Scrambled eggs with Maojian tea

Ingredients: Xinyang free range eggs 600g, super Xinyang Maojian tea100g.

Accessories: oil100g, refined salt 2g, a little ginger and onion.

Making:

1.Break the eggs, pour them into a bowl, and stir well with chopsticks;

2. Soak the hair tips with 90℃ water twice, take out the tea leaves after stretching, rinse them with cold water once, and drain the water;

3. Put the pan on fire and add oil. When the oil is hot, pour in the eggs, then pour in the tea leaves, add salt, ginger and onion, and stir fry quickly until the eggs are loose.

Stir-fried day lily

Ingredients: 400g of day lily. Accessories: shredded winter bamboo shoots10g, shredded auricularia auricula10g, shredded chilli 5g, shredded onion 5g, shredded ginger 5g, pepper 5g, ground oil 50g, refined salt 2g, soy sauce 35g, sugar 35g, balsamic vinegar 20g, cooking wine/kloc.

Production:1.pinch the stem of the day lily, pump the heart, take it out with boiling water, cool it, kill it with salt, squeeze the water a little, and put it in a bowl for later use;

2. Add small grinding oil into the pot, heat it, add pepper and fry it, and take it out;

3. Stir-fry other auxiliary materials in the pot, pour them on the day lily and mix well.

Fried tofu with Jiangjuncai

Ingredients: 200g of Shuifa Juncai and 400g of Xinyang Shuitofu.

Accessories: 0/0g of oil/kloc-,5g of ginger, 5g of garlic and 5g of salt.

Production:1.Cut the tofu into pieces with a length of 5cm and a width of 2cm, and when both sides are browned in a pan, take it out of the pan for later use; 2. Heat the oil at the bottom of the pan, add ginger and garlic, stir-fry until fragrant, add the military dishes and the bean curd, stir-fry for 2 minutes, season and serve.

Braised chicken with chestnut

Ingredients: 300g of shelled chestnut, Gushi native chicken 1 bird (about1000g).

Accessories: 20g of ginger slices, 20g of scallion segments, star anise 1 piece, fennel1piece, and proper amount of salt and cooking wine.

Making:

1.Chop the chicken, add cooking wine and salt 10 minute;

2. Stir-fry the onion, ginger slices, star anise and fennel in a hot oil pan, then add the marinated chicken pieces and stir-fry. When stir-fry until the chicken surface turns yellow, add broth and simmer on low heat until it is 80% cooked, then add chestnut and stew until the juice is thick. Serve.

Farewell My Concubine

Ingredients: Xinyang soft-shelled turtle 1 bird (about 750g) and one-year-old firewood hen 1 bird (about1000g).

Accessories: refined salt15g.

Making:

1.After scalding the turtle, scrape off the black skin and rinse it clean;

2. The hen is slaughtered, the chest is opened, the internal organs are taken out and washed for later use;

3. Put the soft-shelled turtle and hen in a sand pot at the same time, simmer until cooked, and add salt to taste.

Nan wan Jiang la fish

Ingredients: 500g of South Bay bighead carp Accessories: 5g of clove, nutmeg, cinnamon, star anise, pepper and dried pepper, 50g of cooking oil, 25g of sheep oil, 5g of refined salt, appropriate amount of bean paste and appropriate amount of broth.

Making:

1.Remove gills and viscera from fish, wash, drain and cut into blocks;

2. Put the wok on a strong fire, add the oil, add the bean paste, clove, nutmeg, cinnamon, star anise, pepper and dried pepper to the wok after the oil is hot, and then add the soup when it is fragrant, and add the fish pieces after boiling;

3. Boil the soup into red oil, add refined salt, and take it out of the pot and put it into a hot pot or soup basin;

4. After serving, it can be served with tofu, thousands of sheets and vermicelli.

Tianma shuangxiong stewed fish head

Ingredients: gastrodia elata slice12g, bullwhip flower 200g, chicken loin 250g, Nanwan fish head1500g. Accessories: 2 slices of ham, 5g of ginger slice, 5g of onion, 2000g of soup, carved wine100g, and a proper amount of cooking wine.

Making:

1.Wash the fish head, soak it in water and put it in a casserole with the fish face up;

2. Clean the oil at the bottom of the pot, increase the material to cook the fish, add the carved wine, add the soup and pour it into the casserole;

3. Soak the bullwhip flower and chicken loin in water, stir-fry with onion, ginger and cooking wine in the casserole, stew in the casserole for 40 minutes, and season.