7. Stir-fried pork raw materials: four or two lean meats. Seasoning: one yuan for sesame oil, five cents for miso, half a cent for sugar, four yuan for crispy skin, one yuan for soy sauce and San Qian, one yuan for Shaoxing wine, and a little for garlic slices and Jiang Mo. Methods: (1). Cut the meat slices into thin slices of half thickness, one inch wide and one inch long, feed them with refined salt and Shaoxing wine for a while, then use starch paste, or sprinkle a layer of dry flour. (2) Put Shaoxing wine, vegetarian meal, white sugar, soy sauce, vinegar and a little water starch into a small bowl and marinate it into juice. (3) put a tablespoon of oil, heat six or seven layers, put the meat slices in a tablespoon, and fry until the skin is slightly hard. When the oil temperature rises to seven layers of heat again, put the meat slices into the spoon, fry them until crisp, and then pour them into the colander. (4) Leave less oil in the original spoon, add Jiang Mo, garlic slices and fried pork slices, then add a proper amount of sauce into the spoon, turn it over quickly for a few times, and drip sesame oil out of the spoon and put it on the plate. Features: sweet and sour, crisp and delicious.
9. White meat ingredients: half a catty of sirloin steak, two or two pieces of sauerkraut, one or two pieces of fine powder, and two pieces of dried rice. Seasoning: refined salt is one yuan, miso is two yuan, leek is two yuan, and tofu brain is half. Methods: (1). Skim the tenderloin steak, cook it and cut it into four-inch pieces. Slice sauerkraut, cut into filaments, wash and drain. Soak dried seaweed and fine powder. (2) Boil the broth, skim the floating foam, add shredded sauerkraut, dried rice, sliced white meat and refined salt, cook for three minutes, add fine powder and vegetarian rice, and stew for a few minutes on low heat. Dip it in fermented bean curd leek sauce when eating. Features: Sauerkraut is crisp, fat but not greasy, and delicious.
10. Golden Drum Meat Roll Ingredients: 300g chicken breast and 8 eggs. Ingredients: 12 leek, 80g shrimp. Seasoning: 500 grams of cooked soybean consumes 80 grams of oil, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of spiced powder and 80 grams of starch. Practice: (1) Shred chicken, make shrimp into rhombus, add 2 egg whites, and make stuffing with miso, salt, a little spiced powder and starch. (2) Add a little starch to 4 eggs and 2 yolks, and spread 6 layers of egg skins. (3) Cut the egg skin from the middle, wrap the prepared stuffing and put it into 1 leek roll, *** 12 roll. Beat the remaining eggs evenly and add a little starch to make a paste. (4) Add oil to a tablespoon and heat it to 70%. Hang up the omelet and paste it. Stir-fry with a spoon, then change the knife and put it on a plate for ornament. Features: golden color, tender inside and tender outside, crisp and delicious.
1 1. Ingredients: two dollars for cucumber and two dollars for winter bamboo shoots. Seasoning: sesame oil, starch, miso, soy sauce, vinegar, sugar, Shaoxing wine, salt, onion, ginger and garlic. Practice: (1) First cut the meat into pieces, then cut it into two oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil. (2) Add Shaoxing wine, sesame oil, white sugar, vinegar, vegetarian dishes, soy sauce and starch into a small bowl and marinate it into juice. (3) The sauce in the spoon widens the oil. When it is heated to seven layers, the meat pieces are fried in the spoon until golden and crisp, and then taken out. (4) Leave less base oil in a tablespoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, and then stir-fry the appropriate juice. Dip it with a spoon, turn it over a few times, drip sesame oil from the spoon and put it on a plate. Features: crispy outside and tender inside, delicious.
12. Stir-fried white meat: one catty of pork belly with skin. Ingredients: two or two green onions. Seasoning: seven parts of oil, five parts of soy sauce, two parts of vinegar, five parts of sugar and five parts of miso. Practice: (1) Choose a two-inch wide meat piece, scrape the skin clean with a knife, put it in the pot, take it out and cool it when it is 80% rotten, and cut it into one-minute thick slices. Slice the onion and cut it into oblique sections or shreds. (2) Blanch the meat slices, remove them and clean them (if you use raw meat slices, you can fry them with 70% heat). (3) Add seven-money oil into the frying spoon, heat it, put it into the onion section, stir-fry the white meat for a few times, then add soy sauce, vinegar, sugar and miso, and stir well to get the spoon. Features: rich flavor, fat but not greasy.
14. Sauté ed pork with onion Ingredients: four or two lean meats and one or two white onions. Ingredients: sesame oil is one yuan, sweet noodle sauce is one yuan, miso is fifty cents, vinegar is thirty cents, soy sauce is fifty cents, pepper water and a little salt. Practice: (1) Cut the meat into half-thick slices and mix with batter and a little sesame oil slurry. All four-petalled and one-inch-long diagonal wires are onions. (2) Add a proper amount of oil to a tablespoon and heat it with high fire. When the sliced meat is stir-fried for five times, stir-fry the onion for a few times quickly, and add seasoning and sesame oil to serve. Features: the meat is tender and crisp, fragrant and delicious.
15. Mixed pork tenderloin Ingredients: pork tenderloin 200g, green bamboo shoots gram, a little sesame oil, mustard, salt, miso, pepper oil and Chili oil. Practice: Slice the tenderloin separately. Add a proper amount of water to a spoonful. When cooking, first add shredded tenderloin, then blanch shredded green bamboo shoots, put them in cold water to dry and plate. Add salt, monosodium glutamate, pepper oil, Chili oil, sesame oil and mustard. Mustard must be boiled in boiling water.
16. Yougan Fried Ingredients: pork liver, fungus, winter bamboo shoots and vegetables. Seasoning: San Qian, Jiu Shao, vinegar, sugar, soy sauce, San Qian, salt, starch, onion, ginger and garlic. Practice: (1) Cut the pig liver into pieces one minute thick, five minutes wide and one inch long. Pick and wash the fungus, slice the winter bamboo shoots and vegetables, and blanch in boiling water for later use. (2) Put Shao wine, soy sauce, balsamic vinegar, white sugar, monosodium glutamate, refined salt and water starch into a small bowl to make juice for later use. (3) Relax the oil in the spoon. When it is 80% hot, put the liver slices into the spoon and slide out to control the oil. (4) Leave a small amount of oil in the spoon, stir-fry the onion, ginger and garlic a few times, add ingredients and liver slices, and mix the prepared juice evenly. Pour in the spoon, stir well, and pour out the sesame oil. Features: purple color, fresh and smooth.
17. Shrimp ball ingredients: five liang of shrimps. Ingredients: one or two pieces of fat pork, one egg, one and a half pieces of bread crumbs. Seasoning: Jiu Shao, monosodium glutamate, pepper, a little salt. Practice: (1) Chop shrimp and pork into fine mud, feed them with Shaoxing wine, vegetarian rice, onion, Jiang Mo, salt, pepper, eggs and starch, stir them evenly, squeeze them into egg yolk-sized balls, and dip them in bread crumbs. (2) Put the oil in a tablespoon. When it is heated to 70%, put the shrimp meatballs in a tablespoon, fry until golden brown, take them out and put them on a plate. Features: golden color, crisp, tender and fragrant.
18. Practice of white meat hot pot: (1) Choose pork with five layers of skin, roast the skin face down to brown with yellow-white flame, soak it in warm water for 30 minutes, scrape the skin, then put cold water into the pot, first boil it with strong fire, then simmer it with low fire until it is 80% cooked, then cool it, flatten the meat and cut it into pieces with a saw. (2) Add chicken soup or broth to the hot pot, and add seafood as appropriate to prepare shredded sauerkraut and vermicelli. When putting the pot material, take shredded sauerkraut as the bottom, evenly frame the vermicelli and meat slices, and occasionally decorate the seafood. (3) Generally, there is no seasoning in the pot. If the mouth is heavy, only add refined salt; Other condiments can be added to the platter.
19. crystal elbow ingredients: a pig elbow (about 2 kg). Ingredients: three liang of pigskin. Seasoning: five parts of vegetarian dishes, half of Shaoxing wine, refined salt, and a little onion, ginger and garlic. Practice: Take out the great bone of elbow joint, scrape it clean with a knife and put it into a basin. Boil the skin in water for five minutes, take it out, scrape off the skin and the fat inside it, put it in an elbow basin, add about 4 kg of chicken soup, add onion, ginger, Shaoxing wine, refined salt and monosodium glutamate, steam it in a steamer, take out the onion, ginger and skin, and let it cool. Slice and code when eating.
2 1. Braised pork belly Ingredients: cooked pork belly. Ingredients: green pepper and cooked ham. Seasoning: red pepper oil is two yuan, sesame oil is two yuan, essence is three points, refined salt, balsamic vinegar and garlic are a little each. Practice: (1) Scald pork bellies and green peppers with boiling water, and then finely shred them. Slice ham. (2) The pork belly is coded at the bottom of the dish, with shredded green pepper in the middle and shredded ham on it. The whole dish is in the shape of a bridge deck with minced garlic on it. Stir the seasoning evenly and pour it before serving.
27. Ingredients for wearing a monkey hat: three liang of meat, seven yuan of frying oil, a proper amount of refined salt, one yuan of ginger, one egg, two yuan of soy sauce and gouache San Qian. Practice: Chop the meat, add soy sauce, salt, gouache and ginger, stir into stuffing, squeeze into jujube-sized balls, and fry in 50% hot oil until red. Spread the eggs into skins and cover the meatballs.
28. Dry fried tenderloin Ingredients: tenderloin 400g. Seasoning: wet starch 125g, cooked lard 750g, sesame oil 10g, refined salt 5 points, monosodium glutamate 3 points, and a little pepper noodles. Practice: (1) Cut the tenderloin into five pieces and put them on a plate. (2) Put the wet starch into a small pot, add refined salt, monosodium glutamate and pepper noodles, and then add sesame oil to make a paste. (3) Add the cooked lard into the spoon and heat it to 60% heat. Hang the tenderloin with batter one by one, fry it in the oil pan, take it out and put it on a plate. Features: tender inside and tender outside.
30. Braised pork with prickly head Ingredients: cooked pork 100g, prickly head (skin) 600g. Seasoning: 7 points of refined salt, 5 points of monosodium glutamate, 3 yuan with pepper oil, 5 points of shredded ginger, and coriander 1 yuan. Practice: Cut the thorn into filaments, wash the precipitate with warm water, rinse it twice with cold water, scald it with 70% hot water, control the water content, put it in a basin, add shredded pork, and add refined salt, monosodium glutamate, pepper oil, shredded ginger and coriander. Mix well and serve. Features: fresh, crisp and refreshing.
3 1. Fried pork slices: (1) Cut the meat into small pieces, cut the kidney beans into oblique horseshoe-shaped pieces, cut the garlic platform into inches, cut the onion into sections, and cut the ginger and garlic into rice. (2) Add soy sauce to the meat and heat the spoon with oil. When the spoon is hot, add hot oil and stir-fry the meat slices quickly. After the meat slices change color slightly, add onion, ginger and garlic to the bottom of the spoon, then add side dishes and soy sauce and stir-fry thoroughly.
32. Sliced elbow flower Ingredients: four ounces of cooked elbow meat, twenty cents of essence, two dollars of pepper oil, one dollar of vinegar and four dollars of soy sauce. Practice: cut the meat into large pieces one inch and two minutes long, add seasoning and mix well.
33. Cauliflower mixed with elbow flower Ingredients: four ounces of cooked elbow meat, a little cauliflower, sesame oil San Qian, four yuan of soy sauce and two yuan of vinegar. Practice: cut the elbow flower into large pieces, add seasoning and mix well.
34. Ingredients of meat slices: meat slices, kidney bean lotus root slices, onion slices, ginger and garlic slices. Practice: add onion, ginger and garlic to the meat slices, stir-fry a few slices, add vegetables, vinegar, soy sauce and broth and mix well.
38. Spicy shredded pork Ingredients: 250g lean meat, lard 100g, pepper 10g, sesame oil10g, a little miso, salt, cooking wine and red pepper. Practice: pork is shredded and red pepper is shredded. Heat the lard in the pot, stir-fry the shredded pork until it turns yellow, stir-fry the shredded pepper, pepper granules, salt, cooking wine and vegetarian dishes to taste, remove the pepper granules and drop sesame oil into the plate.
39. Egg fried meat Ingredients: 4 eggs, 50 grams of shredded pork. 35g of cooked lard, 5g of soy sauce, 8g of cooking wine, refined salt 1g, monosodium glutamate 1g and broth 100g. Practice: After the eggs are broken, add salt and miso and mix well. Put oil in a hot pan, add shredded pork and stir fry thoroughly, then add eggs and stir fry. Turn the egg over after caking, add cooking wine, soy sauce and stock, and cook for 2~3 minutes.
50. Meat Pie Chop pork, add chopped green onion, soy sauce, salt, pepper powder and starch, simmer well, add water and stir, make cakes and fry.
5 1. Boiled beef (1) Ingredients: cut beef into thin slices and mix well with 2g salt, 2g cooking wine and wet starch. Ingredients: garlic sprout and celery cut into pieces. Slice lettuce. Methods: (1). Heat the pot, add 25g mixed oil to heat it, fry the chili until it becomes discolored, add a little chili, fry it, take it out and cut it into pieces, and make it "pepper hemp". (2) Heat 25g of mixed oil in a pot, add garlic sprouts, celery and lettuce, stir-fry until cooked, add 1 g of salt, and put it at the bottom of the plate. (3) Put 50g of mixed oil into another fire, cook until four layers are cooked, add bean paste and stir-fry until fragrant, add Jiang Mo and minced garlic and stir-fry until fragrant, then add stock and cooking wine. After boiling, remove coarse residue, add 1g salt and soy sauce, then add beef slices and disperse them gently with chopsticks. After the beef is cooked and the soup is concentrated, put monosodium glutamate, pour it on the dish, sprinkle with pepper and chopped green onion, and pour 50 grams of mixed oil heated to seven layers.
52. Boiled beef (2) Ingredients: beef, garlic sprouts, celery and lettuce. Seasoning: 4g of salt, 2g of cooking wine, appropriate amount of wet starch, dried pepper, pepper, Jiang Mo, minced garlic, stock and cooking wine. Practice: (1) Slice beef horizontally and mix well with 2g salt, 2g cooking wine and wet starch. Cut garlic sprouts and celery into sections. Slice lettuce. (2) Heat 25 grams of mixed oil in a pot, stir-fry dried peppers until they change color, stir-fry pepper, take out and chop them together. (3) Heat 25g of mixed oil in the pan, add garlic sprouts, celery and lettuce, stir fry, add 1 g of salt, and put it on the bottom of the plate. (4) Start another pot fire, add 50g mixed oil and heat it to 40%, add bean paste and stir-fry until fragrant, add Jiang Mo and minced garlic, add broth and cooking wine, remove coarse residue after boiling, add 1g salt and soy sauce, add beef slices and stir-fry at the bottom. When the beef is cooked and the soup is thick, put monosodium glutamate, pour it on the dish, sprinkle with pepper, chopped green onion and drizzle with sesame oil.
53. Potato roast beef Ingredients: half a catty of beef, three or two potatoes. Seasoning: soy sauce, salt, miso, onion and ginger, aniseed and a little starch. Practice: (1) Cook the beef and cut it into small pieces. Peel the potatoes, cut them into hob pieces and fry them. (2) Put a bowl of cooked beef soup into a spoon, add soy sauce, aniseed, onion ginger and refined salt, then put the beef pieces and fried potato pieces into the spoon to boil, add essence, and thicken the juice with starch. Features: beef is golden yellow, potatoes are golden yellow, crisp and delicious.
54. Sauté ed mutton with onion Ingredients: 250 grams of mutton slices. Seasoning: cooking wine 10g, soy sauce 10g, refined salt, monosodium glutamate, starch and onion. Practice: Meat slices are made of cooking wine, soy sauce, refined salt, monosodium glutamate and water starch, and onions are cut into long horse ear segments for later use. Heat the oil in the pan, stir-fry the sliced meat, then add the onion, add the cooking wine, soy sauce, salt and vegetarian dishes, and stir well. Don't stir for too long.
55. Main ingredients of dry-fried steak: beef tenderloin, onion, carrot, bread crumbs, eggs and flour. Seasoning: soybean oil, salt, sugar, starch, monosodium glutamate, pepper noodles and pepper oil. Practice: (1) beef is peeled and deboned, cut into large pieces with a thickness of 1 cm, cut with a ten-knife, put in a bowl, add salt, miso and pepper noodles, and simmer well. Dice onions and carrots. Stir the eggs in a bowl. (2) Heat oil in the spoon, evenly dip the beef slices in flour, hang the egg paste, then dip the bread crumbs, and put them in the spoon to fry until golden brown. Cut the fried steak into finger-wide strips and put them on a plate. (3) Heat a spoonful of base oil, stir-fry shallots and carrots, add salt, sugar and soup to boil, order vegetarian dishes, thicken them, pour pepper oil on them, and pour them on the steak. Features: golden color, fresh and tender meat.
56. Rice noodle beef Ingredients: beef1000g, uncooked rice100g, and half a piece of fermented bean curd. Seasoning: rice flour, soy sauce, sweet noodle sauce, sugar, pepper noodles, refined salt, cooking wine and monosodium glutamate, a little star anise and cinnamon. Practice: Stir-fry raw rice with star anise and cinnamon until brown, and mash it into rice flour. Beef with tendons removed, cut into chunks with a width of 4cm and a length of 6cm, add sufu, soy sauce, sweet noodle sauce, sugar, pepper noodles, refined salt, cooking wine, miso and rice flour, mix well, steam neatly in a pressure cooker, and sprinkle with some coriander powder.
57. Beef stew ingredients: beef 1000g, seasonings: pepper and aniseed 5g each (small package), onion and ginger 20g each, refined salt 20g, monosodium glutamate 5g, coriander 10g, sesame oil 10g, Shaoxing wine 15g. Practice: cut the beef into 3 cm cubes. Take a spoon, add 1500g water and bring to a boil. Put beef in a pot, boil it, skim off the floating powder, add pepper, onion and ginger, and cover. Simmer for an hour, add salt, then stew until cooked, pick out the big pepper packet, onion section and ginger section, add miso, sesame oil and Shaoxing wine, put them in a bowl and sprinkle with coriander powder.
58. Roast beef strips Raw material: cooked beef. Seasoning: oil, salt, soy sauce, onion and garlic slices, Jiang Mo, pepper, aniseed, monosodium glutamate and starch. Methods: Cut the cooked beef into strips with a length of 6 cm and a square of 1 cm, blanch it with boiling water, take it out and control the water. Heat a tablespoon of oil, add onion, ginger and garlic in a wok, add beef strips and various seasonings, add soup to boil, skim the floating powder, cover the lid, simmer over low heat until the broth is thick, pick out pepper and aniseed, add essence and water starch, and take out the spoon and put it on a plate.
Rice with Spare Ribs and Curry Sauce
Prepare 1 pork chop, about 200g, add salt, monosodium glutamate, cooking wine, soy sauce, black pepper and curry powder, and marinate evenly.
Fry in a frying pan until both sides are yellow.
Dice carrots, mushrooms, green peppers, celery, onions, etc.
Heat oil in a pot, add ginger, onion and garlic until fragrant, add the above raw materials and green beans and stir fry.
Add soup, curry powder, salt, monosodium glutamate, soy sauce, etc. Boil.
Take this time to buckle your rice bowl and turn it over on the plate.
Cut pork chops into strips and cover them with rice)
After the juice is fragrant, thicken it with water starch, add a little sesame oil and pour it on the pork chop.
* Braised fish pieces
Cut the fish into pieces and fry or fry them.
Add a little oil to the pot, heat it, saute ginger and onion, add water, then add salt/monosodium glutamate/pepper/cooking wine/soy sauce to taste, add fish pieces and burn thoroughly. When the juice is almost dry, add starch thicken, drizzle with sesame oil and sprinkle with chopped green onion.
Braised ribs with plum sauce
Main raw materials: ribs, plums, onions and red peppers.
Production method:
1. Chop the ribs, and shred the red pepper and onion together;
2. Squeeze the sour plum and apply the juice to the side near the ribs.
Add marinade and marinate for one hour;
3. Fry the marinated ribs in boiling oil for 2 minutes.
When the oil temperature in the pot rises, fry the ribs for one minute;
4. Put oil in a hot pot, add seasoning and simmer, and then add ribs.
Cover and cook for 2 minutes. Finally, add shredded red pepper and onion.
* Garlic ribs
① ribs 500g. ② Half a teaspoon of salt, half a teaspoon of monosodium glutamate, one and a half teaspoons of sugar, one egg, a proper amount of pepper, one tablespoon of raw garlic juice, a quarter teaspoon of garlic salt, three teaspoons of glutinous rice flour, sticky rice flour, starch, pine meat powder, two teaspoons of edible powder and a proper amount of wine.
Mix ingredients ② with ribs and marinate for 30 minutes, then bake at 250℃ for about 15 minutes or fry in an oil pan.
* Stewed mushrooms with chicken.
Materials: Broiler 750g- 1000g, mushroom 75g.
Seasoning: onion, ginger, dried pepper, aniseed, soy sauce, cooking wine, salt, sugar and cooking oil.
Exercise:
1. Wash the chicken and chop it into small pieces;
2. Soak mushrooms in warm water for 30 minutes and wash them for later use;
3. Heat in a pot, add a little oil, add chicken pieces and stir-fry until the chicken becomes discolored, add onion, ginger, aniseed, dried red pepper, salt, soy sauce, sugar and cooking wine, stir-fry until the color is even, add appropriate amount of water and stew for about 10 minute, then add mushrooms and stew for 30 to 40 minutes on medium fire.
Features: salty, fresh, crisp and rotten.
* Roasted chicken with chestnuts
Peel chestnuts (you can pinch a mouth with scissors, boil it in a hot pot for a while, and then peel it)
Fry in a frying pan.
Cut the chicken into pieces. Put oil in the pot, add spices such as pepper, pepper (or not), minced onion and ginger, star anise, etc., stir-fry spicy chicken pieces, dry them slightly, add water, add salt/monosodium glutamate/pepper/sugar/soy sauce, add chestnuts, burn them thoroughly, pour some sesame oil and take them out of the pot:)
* Scallops with garlic
Cut scallops, add garlic paste and steam thoroughly in a pot (only a few minutes)
Then pour soy sauce on the pot.
* Sweet and sour crispy fish (crispy. Sweet and sour sauce)
Sweet and sour fish (slightly crisp)
Let's talk about the latter first
It is easier to do it at home.
Clean the fish and spend two shallow knives on the fleshy abdomen.
Then add salt/ginger onion/cooking wine to taste.
Then clean it and sprinkle some flour on it.
Fry in a 60% hot oil pan until golden brown.
Put it on the plate.
Put a little oil in the pot, stir-fry the ginger and onion, and then mix some water.
Season with salt/sugar/monosodium glutamate/soy sauce (salty and sweet, light color)
Then boil, add a little vinegar, thicken, pour sesame oil on it, and then pour it on the fish.
Sprinkle a little shredded onion and red pepper on it.
Come here sometime. You must have learned a lot.
www.sohu.com
This website "Gourmet Kitchen" teaches you to cook well, eat whatever you want, and have pictures. The specific address is as follows;
/womenmain.php？ C = 3 & ampb = food
Responder: a woman who doesn't wait for love-trainee magician level 211-511:05.