01. Grilled pomfret with dangshen and red mushroom sauce

Ingredients: 250 grams of pomfret.

Accessories: 5 grams of Codonopsis pilosula, appropriate amount of bitter chrysanthemum leaves.

Seasoning: 50 grams of red mushroom sauce, 25 grams of onion, ginger, and garlic juice, 25 grams of Huadiao wine, 3 grams of pepper, 15 grams of coriander, and 2 grams of salt.

Preparation method:

1. Cut the pomfret into strips, add seasonings except red mushroom sauce and marinate until it is fragrant, squeeze out the water,

< p> 2. Add dangzhi and russula sauce, mix well, bake in the oven until mature, garnish with chrysanthemum leaves, and serve on a plate.

Comments: The mushrooms used in this dish are in the form of sauce. The pomfret meat is fresh and tender. It is marinated raw with red mushroom sauce and seasonings and grilled directly, which not only retains its delicious taste. , also adds the flavor of fungi, and is accompanied by Codonopsis pilosula, which strengthens the spleen and replenishes qi.

02. Thai minced meat and lettuce buns

Ingredients: 200g pork plum,

Accessories: 250g cowpea, 400g lettuce

Seasonings: 10 grams of peanut oil, 5 grams of gold, 5 grams of coriander, 3 grams of Thai pepper, 3 grams of minced garlic, 3 grams of parsley, 1 gram of fish sauce, 1 gram of spicy fresh sauce, 1 gram of chili oil , 1g chicken powder, 5g dark soy sauce, 5g wet cornstarch, green lemon, salad oil

Preparation:

1. Cut 200g pork plum meat into cubes, Marinate with marinade for 2 minutes; cut 250 grams of cowpeas into thick pieces; cut 400 grams of lettuce into two pieces, cut into lettuce wraps with a cutter of about 10 cm in diameter;

2. Heat the cold oil in the pan and gently toss the cowpeas Heat the oil, leave the bottom oil, add plum meat cubes and fry on both sides until golden brown, then pour out;

3. Put 10 grams of peanut oil in the pot and stir-fry until fragrant, 5 grams each of coriander cubes, and Thai pepper cubes , 3 grams each of minced garlic and parsley, then add cowpeas and meat cubes, stir-fry and add 1 gram each of fish sauce, spicy fresh sauce, chili oil, chicken powder, 5 grams of dark soy sauce, and finally add wet cornstarch Stir-fry 5 grams over high heat and take it out of the pan. When putting it on a plate, put lettuce and 2 lime wedges next to it. Squeeze the lemon juice into the dish to make it taste better.

Pork plum meat marinade: 10 grams of egg white, 2 grams each of salt and corn starch, 1 gram of seasoning powder, and 3 grams of pepper.

Gold cannot be exchanged for money: Thai vanilla is similar to the nine-story pagoda. If it is not available, mint leaves can be substituted.

03. Shrimp balls with candied eggplant salad

Ingredients: 12 prawns, about 600 grams.

Ingredients: 100g Kraft Magic Sauce, 40g tomato sauce, 30g condensed milk, four egg yolks, 100g cornstarch.

Seasoning: salt.

Preparation:

1. First remove the heads and shells of the prawns, then use a knife to open the back and remove the intestines, then slowly rub the prawn balls with 50 grams of salt. minutes, rinse for half an hour, drain the water and set aside.

2. Beat the egg yolks, add cornstarch and mix well, add 7 grams of salt, sizing the shrimp balls, fry them in 50% oil until cooked, and pour them out.

3. Wash the pot, mix the Kraft sauce, tomato sauce, and condensed milk evenly, put it into the pot and stir-fry evenly with the fried shrimp balls, and then put it on the plate.

Note: Do not put oil in the pot during the final frying process, because the raw materials and sauce will separate after adding oil.

04. Stir-fried chicken gizzards with pickled beans

Ingredients: 250g diced pickled beans, 200g sliced ??fresh chicken gizzards, 20g garlic sprouts, small red pepper and pickled ginger slices a little.

Seasonings: 10 grams each of Maggi umami juice, pickled ginger slices, small red rice pepper, and Lai Meizi chili sauce, 5 grams each of minced garlic, soy sauce, and Maggi fresh chicken powder, Maggi fresh and spicy 20 grams of juice, 15 grams of Laoganma black bean sauce, 3 grams of sugar, 2 grams each of pepper and vinegar.

Preparation:

1. Dice the sour beans and blanch them; cut the fresh chicken gizzards into thin slices (you can freeze them in advance for easier slicing and more uniform size); cut the garlic sprouts into thin slices Evenly sized corn kernels; cut red pepper into small circles; soak ginger slices and cut into rice grains.

2. Heat a clean pot, add water and bring to a boil, add the chicken gizzards and blanch them for 20 seconds, then pour them out.

3. Heat a clean pan, add salad oil, when it is 50% hot, add chicken gizzards, and blanch the oil for 10 seconds.

4. Heat the oil in the pot, add soaked ginger rice grains, millet pepper rings and stir-fry until fragrant. Add Laoganma black bean sauce and spicy girl chili sauce and stir-fry until fragrant.

5 , add chicken gizzards and blanched sour beans and stir-fry for 20 seconds, add the remaining seasonings, remove from the pan and serve on a plate.

05. Pickled pepper and lotus root strips

Ingredients: One pound of lotus root strips, a little each of pickled pepper knots and beauty pepper knots.

Seasoning: half cup of Laotan pickled pepper water, 3 tablespoons of white rice vinegar, 1 tablespoon of Dahongpao pepper, 3 teaspoons of white sugar, 2-3 teaspoons of salt, 1 teaspoon of chicken essence, half of cold boiled water cup.

Method:

1. Wash the lotus root strips, cut into small sections about 50px long, and set aside.

2. Boil a pot of water, add the lotus root strips and blanch them for 1-2 minutes, pick them up immediately, and then rinse them with cold water.

3. Take a large bowl with a lid, add lotus root strips, pickled pepper sections, beauty pepper sections, pickled pepper seasoning (the lotus root strips must be covered) and all seasonings, soak for 4 hours. Can be taken out and plated.

06. Pleurotus eryngii with tomato sauce

Ingredients: 400g of Pleurotus eryngii, 35g of tomato paste, 35g of sugar, 30g of rice vinegar, 2g of salt, 10g of orange juice, 50 grams of glutinous rice flour, 10 grams of wet starch, 1500 grams of salad oil.

Preparation method:

1. Cut the king oyster mushroom lengthwise with a chrysanthemum knife, blanch it in boiling water, take it out and let it cool, absorb the water with a kitchen cloth, and stick it evenly Glutinous rice flour;

2. Heat the salad oil in the pot until it is 70% hot, add the king oyster mushrooms and fry until golden and crispy, remove and put on a plate;

3. Leave the bottom oil in the pot, Add tomato sauce, sugar, rice vinegar, salt, orange juice, and a little water to a boil, thicken the sauce, and pour it over the king oyster mushrooms.

Comments: It looks like squirrel mandarin fish, tastes sour and sweet, and the mushrooms are smooth and tender.

07. Foie gras and double mushroom tagine

Ingredients: shiitake mushrooms and king oyster mushrooms.

Ingredients: green and red pepper.

Seasoning: foie gras, stock, oyster sauce, light soy sauce, dark soy sauce, sugar, Huadiao wine, garlic slices, onions, cornstarch.

Preparation method:

1. Cut the shiitake mushrooms and king oyster mushrooms into pieces, add 70% to 80% heat and fry until golden brown, remove and drain the oil and set aside;

2. Heat oil in a pan, add garlic slices and onions, sauté until fragrant, add foie gras and stir-fry until fragrant, add oyster sauce, Huadiao wine, stock, add fried shiitake mushroom chunks, king oyster mushroom chunks, season, and cook over low heat Burn, add the green and red pepper pieces, stir well, thicken the gravy, and put it into the hot tagine pot.

Comments: Not only does it look and feel like a Chinese clay pot, the addition of foie gras adds a foreign flavor to this dish. The taste not only has the rich aroma of foie gras, but also retains the fresh aroma of mushrooms just right. , with bright flavors and rich layers.

08. Fried Poached Eggs with Autumn Ears

Ingredients: 150g Autumn Ears (water well), 3 free-range eggs

Accessories: 5g spicy millet , 50 grams of leeks

Seasonings: 15 grams of peanut oil, 15 grams of Vida delicious fresh soy sauce, 15 grams of Vida minced pepper fish head soy sauce, 10 grams of wet starch

Make Dishes process:

1. Fry the eggs into poached eggs, cut each into 4 pieces and set aside

2. Add peanut oil to the pot and stir-fry millet to get the spiciness, stir-fry Qiu'er thoroughly. Add the seasonings and stir-fry evenly, then add the poached eggs and leeks and stir-fry evenly. Thicken the gravy with the wet starch and stir evenly before serving.

Features of the dish: Fresh and fragrant with rice, strong home-cooked flavor

Creative experience: Improved on the basis of scrambled eggs with fungus, frying the eggs instead of frying, with a strong sense of layering and color Value is high. A very homely side dish, very popular in hotels and at home.

Key points for operation: During frying, be sure to use a shovel to prevent the eggs from scattering.

09. Fried and pickled fish

Ingredients: 1 sliced ??fish (500g), 10 cabbage heads

Accessories: 20 chives grams, 10 grams of red pepper

Seasonings: 5 grams of Vida Fragrance Rice Vinegar, 5 grams of Vida Delicious Soy Sauce, 10 grams of Vida Premium Oyster Sauce, 10 grams of sugar, 20 grams of salt

Method:

1. Cut the fish into a knife and marinate it with salt for 30 minutes. Wash away part of the salt with water and set aside;

2. Add 30 grams of oil to the pot Fry the marinated fish until cooked and serve on a plate;

3. Mix the above condiments into the sauce and serve it in a bowl, dip it in the sauce and serve.

10. Stir-fried spring bamboo shoots and crab-flavored mushrooms with shepherd’s purse

Ingredients: appropriate amount of spring bamboo shoots, appropriate amount of crab-flavored mushrooms, 150 grams of shepherd’s purse

Accessories: appropriate amount of salt, chicken powder Appropriate amount of oil, appropriate amount of sugar

Steps:

1. Peel off the shells and old roots of the spring bamboo shoots, wash and cut into strips, clean the shepherd's purse, remove the old roots and chop into pieces. Remove the roots of crab-flavored mushrooms and wash them

2. Put the spring bamboo shoots in a pot of boiling water, add a little salt and blanch for 2 to 5 minutes, remove and drain

3. Crab-flavored mushrooms Blanch in boiling water, remove and drain

4. Heat the pot, pour in oil, add blanched spring bamboo shoots and stir-fry thoroughly

5. Pour in minced shepherd's purse and stir-fry Stir-fry for a while

6. Finally add crab-flavored mushrooms and stir-fry evenly, then add salt, sugar and chicken powder and stir-fry evenly

7. Serve it on a plate and enjoy~

Tips: Blanch the spring bamboo shoots with a little salt for 2 to 5 minutes to remove the astringency and oxalic acid