Exercise 1

Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes, then take it out, rinse it with cold water and serve.

Process 2: Wash the pan and put it on a small fire, put a little base oil in the pan, then add 20 grams of brown sugar to the oil and stir it quickly with a spoon. When saccharification turns red and bubbles, add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: put 100g oil in the pot, and pour the meat when the oil is 80% hot. At the same time, add 50 grams of green onions and 30 grams of ginger slices, stir and stir with the meat. After one minute, drop the juice into the pot for dyeing. When the meat turns golden brown, add water to the meat. Then add the right amount of refined salt and brown sugar, not too much brown sugar, just a little sweeter. Finally, add five star anises and a piece of cinnamon and cook over low heat. When the meat is soft, a delicious dish of braised pork is finished.

Exercise 2

1. Pork belly with skin cut into cubes, onion and ginger cut into large pieces.

2. Heat the oil in the pot, add the sugar and stir fry. When it turns brown, add meat, add some water, season with soy sauce, salt, sugar, onion slices, ginger slices, star anise and fragrant leaves, and stew for several hours.

Or:

Ingredients: pork belly, brown sugar, aniseed, monosodium glutamate, onion, ginger and garlic.

Exercise:

1, first put the oil, add the brown sugar, cook until it bubbles, add the meat and stir-fry to get the oil, and add seasonings such as cooking wine to stir-fry to get the fragrance.

2. Add boiling water to the pot and stew for 2-3 minutes.

3. After the fire boils, simmer for 2-3 hours.

4. Finally, the juice is collected by fire, and monosodium glutamate is added to the pot.

point out

You can add vegetables such as cabbage, tofu, potatoes and carrots to cook together, and you can change all kinds of delicious stews.

It's better to use rock sugar when stewing meat, which is brighter, more beautiful and tastes better than white sugar.

Winter melon sparerib soup

Formula 1

Ingredients: wax gourd 200g, ribs 100g, sesame oil, onion, ginger, pepper, salt and monosodium glutamate.

Exercise:

1 peeled wax gourd, washed and cut into pieces.

2 Wash and chop the ribs.

3 Wash the onion and cut into sections. Wash and slice ginger. Grind pepper.

4 Put the ribs in the pot, add water to boil, then skim off the foam, and add winter melon and seasonings such as onion, ginger and pepper.

Cook until the ribs and wax gourd are cooked, add salt and monosodium glutamate, cook for a while, and finally pour sesame oil.

Efficacy: This soup is light and pleasant. Has the effects of clearing away heat and toxic materials, promoting diuresis, resolving hard mass, reducing blood lipid, lowering blood pressure and promoting diuresis.

Indications: It is suitable for dyspepsia, loose stool, short yellow urine and dizziness. Caused by excessive damp and heat.

Note: this dish has a strong tonic function, and people with weak constitution should not eat it often. Pregnant women should use it with caution.

Recipe 2

Materials:

400 grams of ribs, 500 grams of wax gourd, ginger slices.

Exercise:

1 cut ginger into pieces and break it up with the back of a knife. Cut the wax gourd into large pieces.

Blanch the ribs in boiling water and take them out.

3 Add the ribs, ginger slices and 2/3 pots of water to the electric casserole and stew for 2 hours, then turn to medium heat for 4 hours.

4 Add wax gourd and salt and stew for 3 hours.

note:

1 The ratio of ribs to wax gourd can be adjusted. Add shallots 30 minutes before cooking, which is more fragrant and beautiful.

Ordinary pots can't use electric casserole. Blanch the ribs in boiling water and simmer for 60-90 minutes over medium heat. Add wax gourd and stew until transparent.

Don't add salt at the beginning.

Don't remove the fat from the ribs, the fat is oily.

Recipe 3

Ingredients: ribs, wax gourd, ginger slices, salt and water.

Exercise:

1. Wash the ribs, blanch them in boiling water, skim off the foam and wash them for later use.

2, melon for children (or not for children, children have the role of nourishing the liver and improving eyesight), cut into pieces.

3. Slice ginger, or pat a small piece of ginger loose.

4. Put the ribs and ginger into the pot at the same time, add water, first boil over high fire, then simmer for about 1 hour, add the wax gourd pieces, continue to stew until the wax gourd pieces become transparent, and add salt to taste.

Recipe 4

Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt and coriander.

Method:

1, cut the wax gourd into inches.

2, ribs are hot to blood.

3. Boil the ribs with water until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander.

Efficacy:

Winter melon is cool and sweet, which can clear away heat and toxic materials, promote diuresis and reduce swelling, quench thirst and relieve annoyance. It can be used for treating excessive phlegm, acne swelling and pain, thirst, irritability, hemorrhoid, bloody stool, beriberi edema, dysuria, and summer heat.

Features: This soup has a light taste, which is beneficial to clearing away heat.

Fermented meatballs

1. Wash the glutinous rice, add three bowls of water and two bowls of rice, and cook as usual. There is also a saying that glutinous rice is soaked for 3-6 hours and then steamed in a steamer. Ordinary rice will do.

2. Grind a small piece of medicinal liquor into fine powder. There is also a saying that wine and medicine are soluble in water.

3. When the temperature of glutinous rice is below 40℃, put it into the container (or leave it in the pot), without leaving too much space, but it is not suitable for compaction. One or several shallow pits can be dug on the surface.

4. Spread the medicinal powder or liquid medicine evenly on the surface of glutinous rice. There is also a saying that the powder or solution is evenly mixed in the rice. For example, the container can be tightly covered with plastic packaging (but a small amount of air can be left). )

5. Keep the temperature at 35-37℃, and it can be eaten in one and a half to two days according to the depth of the container. If there is no heat preservation condition, fermentation can be completed in about four or five days at room temperature. Excessive temperature will affect the reproduction of edible fungi.

6. The prepared mash should be eaten as soon as possible or put in the refrigerator for cold storage, otherwise excessive fermentation will make the rice grains empty and the wine taste too heavy, which will affect the flavor.

Stuffed tofu

manufacturing process

1. Stir the tofu into mud with chopsticks, add salt and mix well, and drain the water with a coarse white cloth;

2. Chop the pork into mud;

3. Wash the onion and cut into pieces;

4. The mushrooms are pedicled, washed, drained and chopped into mud;

5. Stir the pork paste with mushroom paste, chopped green onion, starch, salt, soy sauce, pepper and lard into a gelatinous filling;

6. Put 10g tofu paste on the palm of your hand, then put 7.5g stuffing in the center of the tofu paste and wrap it into balls, so do it one by one;

7. Put the pot into medium heat, add appropriate amount of lard and heat it to 70% heat. Fry tofu balls one by one in a pot until golden brown, and then add pig oil to fry the other side;

8. Boil the soup, monosodium glutamate, salt, soy sauce and lard in another pot, pour in the fried meatballs and cook for 5 minutes, until the soup is slightly dry, and take out the pot;

9. Arrange the meatballs in a bowl, pour in the original juice, steam them in a drawer for 5 minutes, and take them out and put them in a plate;

10. Pour the soup of steamed meatballs into the pot, thicken it with water and starch, pour it on the meatballs, and sprinkle with sesame oil and pepper.

Process prompt

1. The ratio of tofu paste to stuffing is 2:1;

This dish is fried first, then steamed and then thickened. The technique is quite similar to the famous northern dish "South Fried Maruko";

3. Because of the frying process, 400g cooked lard should be prepared.

Gannan snacks fish

1. Raw materials: 1. Ingredients: 1 live grass carp (weight about 750g). 2. Seasoning: 750g ginger, onion, red pepper, monosodium glutamate, soy sauce, refined salt, rice wine, potato flour, wet starch, vinegar and tea oil (consumption 125g).

Second, the production method: 1. Scrape grass carp clean, remove gills, break belly to remove dirt, and wash; Cut the fish head and bones into natural segments with a length of 3.5 cm and a width of 2.7 cm; Cut the fish into cubes 4 cm long, 3.3 cm wide and 1 cm thick, marinate with salt and soy sauce for a while, and then mix the fish head, bones and fish with potato flour. 2. Slice the ginger (about 12 slices), cut the onion into small pieces with a length of 2.7 cm, and cut the seeds of the red pepper into nail slices (if there is no fresh pepper, cut the dried pepper into thin slices for later use). 3. Add wet starch, soy sauce and monosodium glutamate into 150g clean water and mix the juice for later use. 4. Heat the wok on high fire, pour in 750g of tea oil and heat it to 60%. Pick out the fish head and bones, fry them in a wok and pick them up. Put the fish in a 60% hot oil pan, oil it for 65,438+0 minutes, and then drain the oil. Put the wok on tempering (the remaining oil in the wok is about 15g), add ginger, onion and red pepper and stir-fry for 4-5 seconds. Pour in the oiled fish, rice wine, monosodium glutamate and water, wet the starch with vinegar, pour in 25 grams of hot oil, push it for two or three times, pour out the pot, and add the fried fish head and bones.

Third, characteristics: golden color, tender and smooth texture, fresh and spicy and slightly sour. Put the fish head and bones at the bottom first, and there will be no soup after eating.

Hot and sour shredded potatoes

1. Hot and sour shredded potatoes are home-cooked dishes, and the method is simple. The only raw materials needed are a potato, a little pepper, a little pepper and garlic cloves.

Second, peel and shred potatoes. The thinner the potatoes, the better. The knife is easy to use ~ ~ then shred the green pepper and dice the garlic cloves.

Third, cut the potatoes and remove the starch with cold water, so that the fried food tastes crisp.

Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean.

Fifth, the fire, sit in the wok, come on.

6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance.

Seven, the pepper must be fished out, or you will know if you eat it.

Eight, when the oil is hot, add shredded pepper and minced garlic.

Nine, stir fry a few times.

Ten, put white vinegar.

Eleven, put salt, and move quickly.

Twelve, stir fry a few times to make the taste of salt more uniform.

Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.