Monday:
1, almond Yin Fei soup.
Sichuan cuisine
The special soup is milky white and delicious.
raw material
1 For whole pig lung, 75g of sweet almond, 8g of onion 13g, 8g of ginger salt, 3g of monosodium glutamate, 0.5g of pepper, appropriate amount of cooking wine and appropriate amount of chicken soup (in order to make the soup more appetizing, appropriate amount of chicken pieces must be added to the soup).
manufacturing process
(1) Wash the lungs and trachea with water, without blood, all white, and control the water. Add cooking wine and minced onion and ginger with boiling water, stew the lungs, remove and cut into thick slices.
(2) After the almonds are swollen with boiling water, peel them, put them into a container, add water, and put them on a drawer for steaming.
(3) Pouring the chicken soup into the pot, pouring the pork lung slices, almonds and almond juice together, adding seasoning, and boiling to remove floating foam.
The name of this dish is dried leek.
Its cuisine is northeast cuisine.
raw material
75g leek, dried silk 150g, half bowl of vegetarian soup, 4 spoons of salad oil. Salt, sugar, soy sauce, monosodium glutamate.
manufacturing process
Wash leek, cut into sections, wash dried silk and cut into sections. Put oil in a wok, add stock, shredded pork and proper amount of salt, sugar, soy sauce and monosodium glutamate, and stir-fry for 5-7 minutes with low fire, so that the shredded pork can fully absorb the fragrance of the soup, and then add leek to continue frying for half a minute.
3. The name of the dish is minced pork mung bean
Its cuisine is northeast cuisine.
raw material
Mung beans 1 kg, three liang of pork, a little onion, mustard tuber and minced garlic.
manufacturing process
1. Wash and chop pork.
2. Tear the string beans, wash them and drain them. Stir fry in the oil pan for about two minutes, and then remove the oil.
3. Heat oil in a pan, stir-fry minced meat and onion for a while, add green beans, add water, fry over high fire until the juice is dry, add salt and monosodium glutamate, and mix in minced garlic. In order to keep the color of green beans, don't put salt too early. )
4, dish bread chicken chops
This dish belongs to Hunan cuisine.
Features crisp outside and tender inside, salty and delicious.
raw material
250 grams of chicken breast, 300 grams of bread crumbs, 2 grams of cooking wine, 3 grams of salt, 2 grams of onion ginger, 6 grams of egg liquid, 80 grams of oil and a proper amount of dry starch.
manufacturing process
(1) Cut the chicken breast from the middle, slice both sides with a knife, marinate with salt, cooking wine, onion and ginger slices for about 30 minutes, stick the egg liquid, dried starch and bread crumbs in turn, and compact.
(2) Heat the oil in the pot to 80% heat, then add the processed chicken chops, and remove the residue until golden brown.
5, the name bamboo chicken
Yunnan cuisine belongs to Yunnan cuisine.
raw material
Tender chicken 1, ham slices100g, water-soaked mushrooms 50g, magnolia flower slices 50g, onion slices 20g and ginger slices 20g.
manufacturing process
Rub chicken, liver, chicken gizzards, mushrooms, ham slices, onion, ginger, salt, monosodium glutamate, pepper, sugar and sweet and salty soy sauce into a basin for seasoning;
Put chicken liver, chicken gizzards, mushrooms, magnolia slices and ham into chicken belly, fold it into chicken shape, put it into a bamboo tube, plug the mouth of the tube with banana leaves, bake it on fire for 2 hours, take it out and put it on a plate.
Tuesday:
1. Shandong meatballs
Shandong cuisine
The special soup is light and delicious, and the meatballs are delicious.
raw material
350g of pig fat and lean meat, 350g of pilose antler, 25g of dried seaweed, 50g of eggs, 50g of sesame oil, 0g of onion and Jiang Mo10g, 5g of cooking wine15g, 5g of rice vinegar15g, 7g of salt, 5g of monosodium glutamate and 5g of soy sauce15g.
manufacturing process
(1) soak the antlers in warm water, remove the roots and wash them. Soak dried seaweed and chop it into powder.
(2) Chop the pork, put it in a pot, add 3g of salt, 3g of monosodium glutamate and 3g of soy sauce, and then add the minced pork, minced coriander, minced seaweed and a proper amount of water. Beat the eggs into the pot, stir them into stuffing, squeeze the stuffing into balls with a diameter of 3 cm, put them into the pot, put them in the upper drawer and steam for about 15 minutes, then take them out and put them into a bowl.
(3) Put the frying spoon into the chicken soup and add salt, monosodium glutamate, soy sauce, rice vinegar, cooking wine, etc. After the soup is boiled, skim off the floating foam, pour in the sesame oil, pour the soup on the meatballs, and skim off the coriander segments.
The name of this dish is fried leek.
This dish belongs to Hunan cuisine.
It is characterized by crisp and fresh taste and rich leek flavor.
raw material
200g of squid, 0g of leek 1 00g, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate, 0g of pepper1g, and proper amount of oil.
manufacturing process
(1) Slice squid. Cut the green pepper into sections.
(2) Soak shredded squid in water to remove alkali.
(3) Put oil in the pot, heat it, add squid, leek and seasoning, and stir-fry to taste.
3, vegetable eggs mixed with tofu
Its cuisine is Fujian cuisine.
raw material
2 boiled eggs, L box of tender tofu, a little salt, soy sauce, monosodium glutamate, mashed garlic, chopped green onion and sesame oil.
manufacturing process
(1) Boiled eggs are peeled off and washed with cold water;
(2) Put it in a bowl with tender tofu, add salt, soy sauce, monosodium glutamate, garlic paste, chrysanthemum and sesame oil to taste, and stir the eggs and tofu with bamboo chopsticks.
4. Sauté ed pork slices with onion
Its cuisine is northeast cuisine.
raw material
200g pork, 50g scallion, 75g vegetable oil, sesame oil, batter, monosodium glutamate, balsamic vinegar, soy sauce, pepper noodles, sugar and shredded ginger.
manufacturing process
(1) Slice clean meat and mix with batter and a little cooked oil. Cut scallion into thick slices;
(2) Add base oil to the wok and heat it with high fire. Stir-fry the sliced meat in a pot until it is half done. Stir-fry onion strips and shredded ginger in a wok for a few times, then add balsamic vinegar, soy sauce, pepper noodles, monosodium glutamate and sesame oil in turn, and stir-fry until the onion is crisp.
The name of this dish is double-flavored kelp.
Its dishes are Korean.
Characterized by milky white and light yellow, sweet and spicy, crisp and refreshing.
raw material
500g of seaweed, honey 100g, sugar 200g, milk 250g, cooked chicken oil 60g, cooking wine 25g, red pepper powder 10g, milk powder 50g, lemon10g, mustard powder 15g and vinegar 20g.
manufacturing process
1 .250g kelp is washed, dried, cut into rectangular pieces, boiled in a pot until soft, and then taken out and dried.
2. Steam the remaining 250g kelp in a steamer for half an hour and slice it for later use.
3. Put sugar and honey into a pot, add milk, cooked chicken oil 10g and cooking wine to boil, add rectangular kelp slices, simmer with warm fire, leave milk paste attached to kelp slices, cool, and cut into water chestnut shapes.
4. Stir the mustard powder with warm water, add vinegar, 50 grams of cooked chicken oil, 10 grams of red pepper powder and milk powder, mix well, put it in a pot and boil it with high fire. Stir well to make pepper mustard juice.
5. Steam the kelp slices and mix well with pepper mustard juice, put them on the other side of the plate, and put fresh lemon slices in the middle of the plate to separate them.
Wednesday
1, dish name, broccoli and tobacco broth
Its cuisine is Cantonese.
raw material
Ingredients: 1/2 broccoli, 6 slices of bacon, 1 carrot (small), 1 onion (small), 1 garlic, 3 cups of water or soup. Spice: 1 celery leaf, 65438+ laurel leaf.
manufacturing process
(1) Peel the broccoli piece by piece, wash it, blanch it with boiling water and take it out.
(2) Peel carrots and cut them into discs.
(3) Tie the spices into bundles or put them into gauze bags.
(4) Peel and shred the onion.
(5) Add 3 cups of water to the materials in (2), (3) and (4) and boil them. Cook over medium heat until the ingredients are soft, add bacon and wait for rolling.
2. Fried chicken with dish name
Sichuan cuisine
raw material
Chicken breast 150g, winter bamboo shoots 100g, pickled pepper and celery yellow 25g.
manufacturing process
1. Slice chicken and size it with salt and water starch.
2. Put the starch, cooking wine, salt, pepper and vinegar into a bowl and stir into a sauce.
3. Stir-fry chicken strips with peanut oil, add onion, ginger, garlic slices and pickled peppers, stir-fry until fragrant, add winter bamboo shoots and celery, add the mixed bowl juice and make a few noises.
3, the name of the dish mushroom tofu
Its cuisine is Zhejiang cuisine.
raw material
200 grams of south tofu, 75 grams of water-soaked mushrooms, and mung beans 100 grams.
manufacturing process
1. Cut tofu, cook green beans and wash mushrooms.
2. Add 60% hot oil to tofu, fry until both sides are golden, add soy sauce, cooking wine, sugar, monosodium glutamate and fresh soup, season with low heat, thicken and plate.
3. Leave the bottom oil in the pot, stir-fry the mushrooms and green beans, add cooking wine, monosodium glutamate, salt and fresh soup, thicken with a little sesame oil and put it in the center of tofu.
4, the name of the dish Mushu persimmon
Its cuisine is northeast cuisine.
raw material
Ingredients: egg130g, tomato 200g. Seasoning: 60g lard, 60g salt, 60g monosodium glutamate and 60g starch.
manufacturing process
1。 Wash tomatoes, blanch them in a water pot, take them out and cool them with water, peel them and cut them into orange slices. Beat the eggs into a bowl, add a little salt and mix well.
2。 Heat the frying spoon with oil, pour in the egg liquid, stir fry it gently with a hand spoon into pieces, add tomatoes, then add salt and monosodium glutamate and stir well, thicken it with a little starch, add oil, take out the spoon and put it on a plate.
5, the name of the dish, diced chicken with onion
Its cuisine is northeast cuisine.
raw material
Chicken leg meat 150g, bamboo shoots 50g, dried starch 6g, egg white 20g, white sugar, yellow wine, refined salt, onion, ginger, wet starch and soy sauce.
manufacturing process
① Cut the chicken into diced chicken, sprinkle with salt for curing, add egg white and dried starch, mix well, put the diced bamboo shoots in a wet lard pot with strong fire for 10 min or more, and drain the oil.
(2) Shredding the onion: pour the wine, soy sauce, shredded onion, shredded ginger and wet starch into the pot and stir-fry for a few times.
Thursday
1, egg soup
Its cuisine is Zhejiang cuisine.
raw material
25g tender leaves, 3 eggs, yellow wine 15g, clear soup, salt, monosodium glutamate, soy sauce and cooked chicken oil 10g.
manufacturing process
① Beat the eggs into peas, add a little yellow wine and refined salt and mix well;
(2) When the pot is on fire, pour clear soup, add tender leaves to boil, add yellow wine, refined salt, soy sauce and monosodium glutamate, pour egg liquid, and when it boils again, pour cooked chicken oil and put it in a bowl for eating.
The name of this dish is roasted eggplant.
Its cuisine is Zhejiang cuisine.
Features suitable for rice.
raw material
Ingredients: one eggplant, one tomato, one onion, one garlic, two slices of ginger and one egg powder.
Seasoning: salt monosodium glutamate peanut oil cooking wine soy sauce pepper sugar
Knife method: eggplant is cut into hob pieces, tomato is cut into pieces, onion is shredded, ginger is shredded, and garlic is patted with a knife.
manufacturing process
1. Add half a catty of oil to the pan, heat it, and fry the eggplant paste (half an egg, powdered into a paste) until golden brown.
2. Take out and pour out the remaining oil, leave a little oil in the pot, add shredded onion and ginger, and fry the garlic (stir fry).
3. Add eggplant, then add salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little sugar, and then add half a bowl of water and tomato pieces. Just burn it completely.
3, the name of the dish sweet and sour pork ribs
Shanghai food
raw material
25g of ribs, a little tomato sauce, 25g of sugar, 20g of vinegar, 3g of cooking wine10g, 3g of salt and 0g of oil100g.
manufacturing process
① Wash the ribs and marinate them with cooking wine and salt.
(2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out;
(3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly.
4, the name of the dish burned with cloud legs
Yunnan cuisine belongs to Yunnan cuisine.
Features light yellow color, crisp skin and tender meat, fat but not greasy, ready-to-eat population, rich flavor.
raw material
1500g of Yuntuijian, 6 eggs, 75g of Fugui powder, 250g of broad bean gouache, and a little alkali.
manufacturing process
1. Scrape and wash the cloud legs, wash them with warm alkali to remove dirt and peculiar smell, then wash them twice with clear water, put them in a soup pot and add water 1 hour until they are cooked but not melted, and remove the skin.
2. Beat the eggs into a bowl, first add Fuqiang powder and stir evenly, then add broad bean gouache and stir into a thick egg white paste.
3. Burn millet charcoal fire in the brazier. Cloud legs are on iron forks, with fat faces facing the fire. Brush the egg white paste on the cloud legs with a brush when baking. After the flame browns the egg white paste, brush the egg white paste for the second time and then the egg white paste for the third time.
4. After baking yellow, slice the cloud legs and egg paste with a knife and cut into 2.5 cm thick slices.
6. Then brush the cloud legs with egg white paste for three times as mentioned above, bake them yellow after each brush, then slice them, and so on until the cloud legs and egg paste are used up.
7. Change the cloud leg chess piece under the chess piece into a rectangular strip with a width of 4 cm and 3 cm, and code it in the plate.
5. The name of the dish is Ganba Sansi
Yunnan cuisine belongs to Yunnan cuisine.
raw material
600g of fresh dried mushrooms, 80g of ham, 0g of chicken breast100g, and 60g of pepper.
manufacturing process
(1) After cleaning the bacteria, tear them into shreds, add salt and knead them slightly, then wash them with clear water, sprinkle some flour and meat and knead them.
(2) Shred pepper, ham and chicken breast, diced garlic, and sized chicken breast with egg paste.
(3) fry the dried mushrooms in an oil pan and put them on a plate.
(4) Slice the shredded chicken with warm oil until it is drained, and place it in the center of Ganba.
(5) Leave the bottom oil in the pot, add shredded garlic and red pepper, stir-fry, put it in the center of shredded chicken, and wrap it with ham.
Friday
1, ginger soup
All the cuisines they belong to
raw material
3 slices of ginger, 1 root onion, 2 cloves of garlic and a little pepper.
manufacturing process
1. Wash the materials and cut garlic and onion into sections.
2, put the right amount of water in the pot, put the ingredients together, and add salt to taste after boiling.
The name of this dish is spicy tofu.
Its cuisine is northeast cuisine.
Features deep color, strong taste, spicy and delicious.
Raw tofu, a catty of pork, two or two vegetable oils, one or two or five yuan, Pixian Douban Office, one or two salts, three-part pepper noodles, two-part garlic sprouts, one or two or five yuan lobster sauce, more than ten grains of soy sauce, five yuan spicy noodles, four yuan water bean powder, one or two or five yuan soup, eight or two.
manufacturing process
1, cut tofu into five cubes.
2. Chop the lean meat and fat meat, cut the garlic seedlings into five-minute long sections, and press the lobster sauce with a knife.
3. Put the wok in medium heat, add vegetable oil to 50% heat, and then chop the meat. After the meat is parched to dryness, add bean paste and lobster sauce, and stir-fry until fragrant.
4. Add Chili noodles (the fire can be temporarily removed from the pot), stir-fry red oil, add salt and soy sauce, and add tofu at the same time;
5. After the tofu is put into the pot, cook for about three minutes and put the garlic seedlings (pay attention to avoid the pot with the shovel);
6. As soon as the garlic seedlings change color (the color is green and mature but does not fade), thicken them with water bean powder, put them in a bowl, and sprinkle pepper noodles on the vegetable noodles.
The name of this dish is zucchini.
Yunnan cuisine belongs to Yunnan cuisine.
The raw materials are pumpkin 600g (about 1 kg), straw mushroom 50g (about 1 half), shrimp 1 00g (about 22/half), crab meat 75g (about 22 ounces), egg white 1, soup 400ml and ginger. Salt 1 tsp, sugar 1/4 tsp, corn flour and wine 1 tsp, water 1 tsp, a little pepper.
manufacturing process
(1) Wash, peel and grind the zucchini. (2) Wash and dice straw mushrooms. (3) Remove the intestines from the shrimps and wash them. (4) Dice the onion. Put the soup, chopped gourd, straw mushroom, shrimp, crab meat and ginger slices into a deep bowl, cover and cook for 5 minutes. (6) Add seasoning and stir, then cook for 3 minutes. (7) Take out the egg white and sprinkle with chopped green onion, and serve.
The name of this dish is casserole shrimp.
Its cuisine is northeast cuisine.
raw material
Two pairs of shrimps, one green pepper, one red pepper, two or two vermicelli, a little diced pineapple, 25g Shaoxing wine, 20g sugar, 3.5g monosodium glutamate, a little cooked lard, and fresh soup 1000g.
manufacturing process
(1) When the casserole is on fire, fry the shrimp in an oil pan, burn Shao wine and ginger juice, cover it slightly, add sugar and fresh soup, and cover it slightly;
(2) When it is ripe, add vermicelli and monosodium glutamate, boil it, pour it into a big casserole, simmer for 5 minutes on low heat, and then move it to medium heat for about 23 minutes.
Skim the floating foam, add shredded green and red peppers and monosodium glutamate, pour in cooked lard, and plate in the original pot.
Saturday
1, the name of beef soup
Its cuisine is Zhejiang cuisine.
raw material
Two catties of beef, 5 grams of pepper and aniseed each, 25 grams of onion and ginger each, and appropriate amounts of refined salt, monosodium glutamate, sesame oil, yellow wine and coriander powder.
manufacturing process
① Wash the beef and cut it into cubes.
(2) pour boiling water into the pot, put the whole piece of beef into the pot, boil it, skim off the floating foam, and add the pepper package, onion ginger and yellow wine.
(3) Cover the pot, stew with salt for 65,438+0 hours, and then stew with other seasonings for 2.5 hours, that is, crisp and rotten.
(4) Pick out a bag of onion, ginger and pepper, add monosodium glutamate and sesame oil, take out the pan and sprinkle with coriander powder.
2. The dish is made of shredded pork.
Its cuisine is Huaiyang cuisine.
raw material
500g live fish, egg skin 10, shrimp stuffing.
manufacturing process
1. Wash the fish, remove the head and bones, pat the fish with a wooden stick, shred and drain.
2. fry in an 80% hot oil pan, take it out, leave the bottom oil in the pan, and stir-fry the onion and ginger for fragrance.
3. Add salt, sugar, soy sauce, add rice shreds, cook rice wine and put it on a plate, sprinkle a little garlic.
4. Egg-skin steamed dumplings with food.
3. The name of this dish is red blood sausage
Its cuisine is northeast cuisine.
The characteristic color is purple, the texture is fresh and tender, the soup is mellow and delicious, and it has a northland flavor.
raw material
Materials: pig blood 1 kg, intestine skin 300 g.
Seasoning: broth 500g, coriander 20g, pepper 2g, pepper 5g, salt 30g, monosodium glutamate.
manufacturing process
(1) Pig blood sieved in a copper basket is put into a basin. Heat the white soup and add pepper, pepper, salt and monosodium glutamate. Stir well and let cool.
(2) Filter the soup into pig blood with a copper reed, add coriander (washed and minced), stir well, pour it into the washed intestine skin, tie it tightly with a string, put it in a clear water pot, boil it with strong fire, move it to slow fire for about 15 minutes, take out the string, and soak it in cold water for cooling.
(3) Cut the cold blood sausage into thin slices with a thickness of 5 ~ 6 mm, blanch it with boiling water, add a proper amount of broth to the frying spoon, boil it with strong fire, then add the blood sausage slices and cook them slightly, and put them in a bowl together with the soup.
Fried beef with celery
Its cuisine is northeast cuisine.
raw material
300g of tender beef, celery 1 50g, 40g of Shaoxing wine, 20g of soy sauce, 5g of white sugar10g, 5g of baking soda, 20g of water starch, 0g of pepper1g, 20g of onion and ginger slices, 2g of Jiang Mo, 50g of peanut oil and a little monosodium glutamate.
manufacturing process
① Slice celery. Cut beef into 2 cm long slices, put them in a bowl, add baking soda, soy sauce and pepper, water starch, Shaoxing wine, Jiang Mo and water, soak for 10 minute, then add edible oil and marinate for 1 hour;
② The wok caught fire, and the peanut oil burned to 60% heat. Add beef slices and stir with a spoon. After the beef turns white, pour it into a colander to drain the oil.
(3) Leave a little oil in the pot and re-ignite. Add onion, ginger slices, sugar, soy sauce, monosodium glutamate and water. After boiling, thicken with water starch, add beef slices and celery slices and mix well.
5. Stir-fried Hericium erinaceus side dishes
Its dishes are Korean.
It is characterized by yellow, red, salty, sour and delicious.
raw material
2 Hericium erinaceus (about 200g each), lean beef 150g, Chili sauce 25g, cooked chicken oil 50g, onion 100g, vinegar 25g, peanut oil 100g, cooked ham powder 15g and onion 15.
manufacturing process
1. Soak the artificially cultivated Hericium erinaceus in warm water, wash and control drying.
2. Take another Hericium erinaceus and pickle it with salt, wine and monosodium glutamate.
3. Slice another Hericium erinaceus; Shred lean beef, sprinkle with salt and pepper noodles and marinate for a while; Peel the onion and shred it.
4. Heat a frying spoon, put oil in it, when it is 50% hot, add onion and ginger to stir fry until fragrant, then add chicken soup to boil, then add the whole Hericium erinaceus, add a little salt, cooking wine and monosodium glutamate in turn, cook until it tastes good, add sesame oil, take out the spoon, pour it into a big round plate, and sprinkle the cooked ham on it.
5. Clean the spoon. Heat it, add peanut oil, when it is 50% hot, add shredded onion and stir-fry until fragrant, then add shredded beef. When the shredded beef is 80% ripe, add Chili sauce, vinegar and Hericium erinaceus slices, stir well, take out the spoon and put it around the big disk.
Sunday
1, dish name, vegetable soup
Its cuisine is Fujian cuisine.
raw material
250g of tender cabbage, 0/00g of carrot/kloc, 0/00g of chicken soup/kloc, 5g of salt, 2g of monosodium glutamate, 5g of onion ginger and 5g of cooking wine.
manufacturing process
① Wash Chinese cabbage, cut it from the middle and cut it into equal-length raw materials. Slice onion and ginger, and pat gently with a knife;
(2) Add chicken soup and water into the pot, then add onion and ginger, put them in after boiling, take them out when they are 80% ripe, then take out the soup, add chicken soup, salt, monosodium glutamate and cooking wine, put them in after boiling, and then take them out of the fire.
(3) First, put the section of Chinese cabbage up, then put carrots, and then inject chicken soup.
2. The name of this dish is Sauced Pork.
Shanghai food
raw material
5000 grams of pork with skin, soy sauce 1 0,000 grams, refined salt 200 grams, onion 50 grams, ginger 50 grams, medicinal materials (clove 25 grams), Amomum villosum 5 grams, Yuguo 5 grams, Amomum tsaoko 3 grams, Angelica dahurica 3 grams, 10 grams, fennel 3 grams and cinnamon 25 grams are mixed and ground into fine powder.
manufacturing process
(1) Scrape the pork clean, cut it into 10 pieces, put it in a water pot, boil it with strong fire, then remove it and wash it in cold water. Cut the onion into pieces. Ginger is flattened with a knife. The medicinal materials are firmly bound with white cloth;
(2) Add water to the pot, add meat, soy sauce, salt, onion and ginger, medicinal materials, press the meat with bamboo, boil it with strong fire, skim the floating foam, move it to low fire for stewing, and take it out and put it in a plate to cool when the meat is cooked.
③ Boil the soup in the pot, skim off the oil slick, cool it and pour it into the meat plate. Take out the meat when eating, cut it into thin slices and put it on a plate.
3, the name of the dish fried sea melon seeds
Its cuisine is Fujian cuisine.
raw material
300g of sea melon seeds, green peppers, monosodium glutamate, oil and chopped green onion. Zanthoxylum oil and sesame oil are suitable.
manufacturing process
1. Wash the sea melon seeds;
2. Put oil in the pot, heat it and add chopped green onion and sea melon seeds. When the melon seeds are eight ripe, add green pepper and stir fry. After pet phrase, add monosodium glutamate, Zanthoxylum oil and sesame oil.
4. The name of the dish is crispy shrimp
Its cuisine is northeast cuisine.
raw material
Four crispy rice, half a catty of shrimp, green beans, Jiang Mo, onion, salt, wine, tomato sauce and corn flour.
manufacturing process
1. Fry the crispy rice in hot oil until golden brown, and drain the oil as a saucer.
2. Wash the shrimp with salt water and drain.
3. Heat a red pot, put oil in it, saute chives and ginger, add shrimps and stir-fry until 70% mature, add green beans, salt and tomato sauce, stir-fry and add monosodium glutamate, and thicken with raw flour.
5, the name of the dish braised fried Pleurotus eryngii
Its dishes are Korean.
Features two colors and two flavors, salty, spicy and refreshing, and the combination of China and South Korea.
500 grams of fresh Pleurotus ostreatus and 25 grams of pickles are used as raw materials. 200g of tender meat, 50g of walnut kernel, 250ml of fresh soup, 25g of chicken oil, 5g of chili sauce15g, 5g of dried tangerine peel, 5g of refined salt, 2g of cooking wine15g, 2g of monosodium glutamate, 0g of soy sauce10g of onion10g.
manufacturing process
1. Wash 250g of Pleurotus ostreatus, scald it with boiling water, squeeze out the water and tear it into strips; Soak walnuts in hot water, peel them, and then blanch them in boiling water for later use.
2. Soak the meat in warm water, wash it, put it in a boiling water pot, blanch it until it is half cooked, and take out the slices.
3. Wash the remaining 250g fresh Pleurotus ostreatus, tear it into pieces, and squeeze out the remaining water.
4. Heat the frying spoon and put the vegetable oil. When it is 90% hot, stir-fry the sliced meat in the oil pan.
5. Stir-fry until the meat slices are fragrant, then add 250 grams of Pleurotus ostreatus slices.
6. Stir-fry until the mushroom slices are soft, add 200 ml of fresh soup, dried tangerine peel and cooking wine, and bring to a boil with high fire and low fire.
7. simmer slowly. After simmering, add thick soy sauce, monosodium glutamate, onion, ginger, garlic cloves and Chili sauce, stir-fry evenly, and then take out a spoonful to eat.
8. A clean spoon. Heat chicken oil. When the oil is hot, add shredded ginger and scallion and stir fry.
9. Remove the onion and shredded ginger, then put some fresh soup in the spoon and boil it.
10, add 250 grams of fresh Pleurotus ostreatus slices and walnuts, then add refined salt and cooking wine, stir-fry for a while, stir-fry the spoon, thicken it, take it out, put it on the other side of the plate, and sprinkle sesame seeds evenly.
1 1. Put the cucumber and pickle in the middle of the plate and separate them.