Ingredients: chicken breast 1 piece, 5-6 mushrooms, green pepper 1 piece, 2 spoonfuls of sour plum sauce, 8 grams of sugar, 5 grams of salt, a little white pepper, 5 grams of starch, and cooking wine 15ml.
Practice: First clean the chicken breast, remove the white fascia on the surface with a knife, then cut it into strips with a width of 1cm, cut it into pieces with a length of 1cm after changing the knife, and shred the green pepper. After washing the mushrooms, remove the stems and harden them, and cut them into thin slices for later use.
Tuesday: prawns with tomato sauce
Ingredients: 300g of fresh shrimp, garlic, green pepper, flour, tomato sauce, salt, sugar, cooking wine and chicken essence. Exercise:
1. Wash the shrimps, cut off the whiskers, marinate them with salt for a while, and then grab them evenly with proper amount of flour;
2. Put it in an oil pan and fry it in medium heat until golden brown, and take it out (the surface is easy to burn when the fire is too big, and the inside is not ripe);
3. Leave less oil in the pot, add garlic and green pepper and stir fry, then add tomato sauce, salt, sugar, cooking wine, chicken essence and a little water, and pour in shrimp and stir fry for a while.
Wednesday: Sour plum ribs
Ingredients: 2 slices of sour plum, moderate amount of ribs.
Exercise:
1, pork ribs should be blanched with boiling water and rinsed with cold water for later use!
2. Add a bowl and a half of water to the cooked ribs and ingredients, put them in a crock, cook for 10 minute, and simmer for 20 minutes.
3. When the time is almost the same, open a big fire and let the sauce wrap the surface of the ribs.
Thursday: sweet and sour litchi meat
Ingredients: 1 sweet potato (potatoes are ok, but I prefer sweet potato), 1 pork tenderloin, 2 cloves of garlic, 3 tablespoons of aged vinegar, 3 tablespoons of sugar, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce.
Exercise:
1, cut the meat and potatoes (sweet potatoes) into small pieces for use, sprinkle starch on the meat, grab it, and let each piece of meat be evenly stained with sweet potato powder.
2. Fry the meat in oil. Oil should not flow through meat. Turn it over and stir it with chopsticks when frying.
3, about 5~6 minutes, the meat turns golden yellow (there can be some black burnt noodles). After the meat is fried, put it in a big colander, put it aside to cool, drain the excess oil, and better ensure that the meat is tender inside and crisp outside.
4. Put the potatoes (sweet potatoes) into the oil pan and fry them. The time of frying potatoes is longer than that of meat, which takes about 10 minutes.
I put the potatoes (sweet potatoes) out one by one and put them on the meat to cool.
7. Mix sugar, vinegar, soy sauce and soy sauce, pat the garlic flat, cut it into minced garlic and sprinkle it in.
7. Put all the potatoes (sweet potatoes) and meat into the seasoning and stir well with a spoon.
Friday: Fried pork slices with pineapple.
Raw materials: lean meat 150g, fresh pineapple 100g, sweet beans 100g.
Seasoning: cooking wine 1/2 tbsp, light soy sauce 1 tbsp, a little salt, a little pepper, light soy sauce 1 tbsp, butter 10g, salad oil 1 tbsp.
1. Pork is cut into 4 cm long slices and seasoned with seasoning;
2. Cut the pineapple into 0.5cm thick slices, remove the tendons from the sweet beans, and cut it in half if it is too long;
3. Heat the oil and butter in a wok, add the sliced meat and stir fry;
4. After the sliced meat turns white, add pineapple and sweet beans and stir-fry until cooked. Add light soy sauce and stir well.
Saturday: sweet and sour fish
Ingredients: 1 fish, 300g green beans, 1 3 carrots, 2 onions, 2 slices of ginger,1onion, 3 cloves of garlic, 5 tablespoons of tomato sauce, 3 tablespoons of white vinegar, 2 tablespoons of sweet cooking wine and 2 tablespoons of aged vinegar.
Exercise:
1, peeled onion, washed and diced; Peel garlic and cut it into powder.
2. Pour 1 tbsp oil into the pot and heat it. Add minced garlic and onion, stir-fry until fragrant. Add other ingredients and cook for about 2 minutes.
3. Peel and wash carrots and shred them; Wash shallots and shred them; Wash and shred ginger slices; Wash green beans, blanch with boiling water and drain.
4. Scale the flat fish and wash the internal organs. Cut several knives on each side of the fish, sprinkle with shredded ginger and steam in a steamer.
5. Pour one-third of the original juice of sweet and sour sauce on the steamed flat fish, sprinkle with shredded onion, shredded carrot and green beans and serve.
Sunday: sweet and sour cucumber with sesame sauce
Ingredients: one cucumber, several cloves of garlic, 2 tablespoons of sesame sauce, 2 tablespoons of vinegar, sugar 1 tablespoon, salt, monosodium glutamate and Chili oil.
Exercise:
1, cucumber is shredded and garlic is cut into powder.
2, put two spoonfuls of vinegar, a little salt, a little sugar and monosodium glutamate, a spoonful of Chili oil, mix well, according to personal taste.
3, two spoonfuls of sesame sauce, mixed with shredded cucumber, sesame sauce is best to use a little thinner, if not, you can add some oil to adjust. (of)
Weekly soup
Lotus leaf sparerib soup
Ingredients: hawthorn 1, fresh lotus leaf 1, sparerib 12, ebony 2, raw coix seed 1.
Method:
1, choose ribs to make soup, wash, splash water and chop;
2. Hawthorn, dark plum and raw coix seed are respectively soaked in clear water and washed;
3. Wash fresh lotus leaves with clear water. Firstly, hawthorn, sparerib, dark plum and raw coix seed are put into a clay pot, and a proper amount of clear water is added, and boiled with strong fire until the water boils;
4. Then cook over medium heat for about three hours, then add fresh lotus leaves and roll them slightly. Season with salt and serve. (delicious)
Flavoring and coloring chicken leg powder
Custard powder is a mixed seasoning, which is light yellow powder with strong milk flavor, and is composed of thickener, edible essence, edible pigment, milk powder and starch. Custard powder was originally used in western food to make cakes and puddings, but before it was used in Chinese cooking, it was introduced by Hong Kong chefs.
Custard powder has four advantages: first, it enhances the flavor, which can make the product produce rich milk flavor and fruit flavor; Secondly, adding custard powder to the paste can produce bright yellow; Third, it can increase the crispness and determine the shape of the product. Custard powder is added to the puffy paste, so that the fried product is crisp but not soft and flat, and the shape is beautiful; Fourth, improve viscosity and smoothness. Adding custard powder to some dishes can produce a sticky and smooth feeling, which has a good thickening effect and a good transparency of thickened juice. (Songer)
Seasoning skill
● Tea boiled beef tastes delicious.
In order to make the beef stew fast and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook it together. Meat will soon rot and taste delicious.
The soup cooked with fresh orange peel is delicious.
When cooking broth or sparerib soup, add a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.
Cooking tips
Skilled in cooking eggs and dishes
1. When frying poached eggs, pour a little cold water when the yolk is about to solidify, which will make the eggs yellow and tender.
When frying eggs, put enough oil in the pot. When the oil is slightly hot, the eggs will be cooked slowly, with beautiful appearance and non-stick pan.
3. When frying eggs, sprinkle some flour in the hot oil, the eggs will look good in the yellow light, and the oil will not easily spill out of the pot.
4, sheep oil scrambled eggs, delicious and odorless.
5. Adding a small amount of sugar to scrambled eggs will increase the solidification temperature of protein denaturation, thus delaying the heating time. In addition, sugar has water retention, which makes egg products fluffy and soft.
6. Add a few drops of vinegar when scrambled eggs. Scrambled eggs are soft and fragrant. (Qingqing)