Spicy cabbage

Raw materials; Cabbage chop1000g, 50g white vinegar.

Cooking method: cut the cabbage into slender strips and marinate it with salt for 6 hours. Squeeze the marinated cabbage out of water and put it in a big bowl.

Stir-fry shredded ginger and pepper with sesame oil, and spread them on the cabbage. Add white vinegar and sugar.

Boil in the pot, cool and pour in the cabbage. Stir-fry the fragrant pepper with sesame oil, and pour Chili oil on the cabbage.

Serve and marinate for 6 hours.

Su goose

Ingredients: tofu skin 14, coriander 30g, toothpicks 6, water100g.

Cooking method: pour soy sauce, sugar, pepper, monosodium glutamate, sesame oil and water into a bowl and mix well. Open the stand with tofu skin one by one.

Flat, pat the tofu skin wet with a spoonful of mixed seasoning and affix a second sheet, and add it to seven sheets repeatedly.

Fold one third of the tofu skin inward on both sides to make it overlap, and then fold one quarter at both ends.

The opening is fixed with a toothpick, and so are the other seven pieces of tofu skin. Heat the oil with strong fire and it will be ready

Fry the goose until both sides are brown, pour soy sauce, sugar, monosodium glutamate and sesame oil, cook until the juice is dry, take out the pot and cool.

Then cut into pieces.

Braised tremella fuciformis

Ingredients: 20 grams of tremella, 0/5 grams of Nostoc flagelliforme, 200 grams of carrots and lettuce, and 0/0 grams of chicken oil.

Cooking method: steam tremella with clear soup 1 hour, steam Nostoc flagelliforme with clear soup 10 minute. Cut carrots and lettuce into fresh mushrooms.

Boil it in boiling water and take it out. Add refined salt and white sugar to the broth and boil it. Add carrots and lettuce and cook for 2 minutes.

Take out the bell, soak it in cold boiling water, and leave the original soup for later use. Put the steamed tremella in a plate and serve Nostoc flagelliforme.

Lettuce and carrot are packed around tremella. Add refined salt, sugar, chicken oil and wet starch to the original soup.

Thicken, and pour the thicken juice evenly.

Lactic acid bacteria juice sauce

Ingredients: (a) Half a cup of jam, a little jellyfish skin and a tablespoon of water.

(b) milk150g, sugar 40g, lactic acid bacteria beverage100g, half a tablespoon of fruit wine,

A little jellyfish skin.

Steps: 1, after boiling A, put it in a container to cool and solidify it.

2, add sugar to the milk and heat it on the fire, and put B in it to cook.

3. After it cools, add (1) and stir. Good tofu, add (2) ingredients,

Simmer with low heat, and finally thicken with starch water.

Lotus root salad

Ingredients: (2 persons) lotus root 1 50g, vinegar1tablespoon, half a cup of green beans, 3 tablespoons of milk and half a teaspoon of mustard.

Steps: 1, remove the lotus root skin, cut into small pieces, the thinner the better, and put it into vinegar-added water immediately after cutting.

2. Put 1 directly into the pot and cook it with low heat.

3. After boiling, remove the water and let it cool naturally.

4. Add mustard, green beans and lotus root to the milk and stir it.

Sanse cold noodles with sesame sauce

Ingredients: 250g of oil noodles, egg 1 piece, 3 slices of ham, half a green pepper, L strips of cucumber, and 0/50g of bean sprouts/kloc-0.

Half a cup of stock, 3 tablespoons sesame sauce.

(1) Ingredients: 2 tablespoons of sugar and sesame oil, half a teaspoon of salt, 3 tablespoons of soy sauce and black vinegar, and 1 teaspoon of mashed garlic.

Practice: 1, break the eggs and fry them into 2 pieces of egg skins. Blanch green pepper and bean sprouts in water for later use.

2. Cucumber, egg skin, ham and green pepper are all shredded.

3. Add broth to sesame sauce and mix well, then add (1) ingredients and mix well to get the sauce.

4. Put noodles on the plate, decorated with foreign ham, cucumber, egg skin, green pepper and bean sprouts.

Pour the sauce on it.

Shrimp cream pasta

Ingredients: half a bag of pasta, 200 grams of shrimp, 3 cloves of garlic, half a cup of cream and half a celery.

Material A: half a cup of white wine, half a cup of tomato sauce, half a teaspoon of salt and a little pepper.

Material B: 3 tablespoons cheese powder.

Practice: 1, remove the mud sausage from shrimp, and chop garlic and celery.

2. Heat the pan, add cream and minced garlic and stir-fry until the shrimps change color.

Add material A and cook until the soup is dry.

3. Boil half a pot of water, put a little salt, cook the spaghetti and take it out.

4, cooked noodles, topped with shrimp sauce, and removed some cheese powder and celery powder.

dragon king appetizer plate

Ingredients: 700 grams of lobster, 30 grams of grouper, 30 grams of scallop and spiral slice, 0/5 gram of garlic/kloc-,monosodium glutamate,

Pepper 1 g, crude oil100g, sugar, cooking wine, sesame oil and Japanese mustard 5g each,

3g of refined salt, Jiang Mo and soy sauce10g each.

Cooking method: Boil the lobster in boiling water for five minutes, remove the meat and leave the head and tail. Mix shrimp meat, grouper meat, snails, and belt.

Marinate the seeds with monosodium glutamate, sugar, cooking wine and pepper. Stir-fry shrimp meat with 70% hot oil 1 min, then add it.

Jiang Mo, garlic, take it out later. Put the shrimp meat together with the head and tail of the shrimp in turn, pour oil on it and

Serve with mustard and soy sauce.

Bangbangji

Ingredients: 250g of chicken breast, 250g of chicken leg, 20g of scallion, 20g of sesame oil and 40g of sesame sauce.

Chili oil, sugar, Tricholoma sauce15g each, and pepper powder 3g.

Cooking method: wrap hemp rope around chicken leg and breast meat, punch holes in the thick meat, and put it in soup.

Boil gently. Then take out the chicken and knock it loose with a special wooden stick, tear it into thick shreds and put it on the plate.

Medium. Mix scallion, sesame oil, sesame paste, Chili oil, white sugar and soy sauce in a frying pan,

Pour the prepared sauce on shredded chicken and sprinkle with pepper powder.

Shaoxing chicken

Materials used; 2000g tender hen, onion knot 1 one, 5g Jiang Mo, and 10g sesame oil 10.

Cooking method: scald the chicken in boiling water and take it out. Add a little cold water to the original pot, and add the chicken.

Cover, boil and cook for 20 minutes, take out and soak in cold boiling water, take out and filter off the water.

Rub a layer of sesame oil on the skin to cut into pieces and plate, and add soy sauce and refined salt.

Monosodium glutamate, sugar, onion, and Jiang Mo's prepared seasoning are dipped in food.

smoked duck

Ingredients: 2000g of fat drake, 50g of scented tea, 50g of camphor leaves, 50g of mash juice, and straw.

500 grams of pine and cypress branches, cooked vegetable oil 1000 grams.

Cooking method; Mix cooking wine, mash juice, pepper, refined salt and pepper and rub them on ducks.

After pickling for 8 hours, blanch the skin in boiling water, put it in a smoking stove, and mix the scented tea and rice.

Grass, pine and cypress branches, camphor leaves, mix well and smoke until the duck skin turns yellow, and take it out to dry.

Cool. When the cooked vegetable oil is heated to 80%, add the duck, fry until the duck skin is crisp and fragrant, and take it out.

Brush sesame oil, cut it and put it on a plate.

Stewed Thin Beef Slices

Ingredients: 500g of beef, 0/0g of refined salt/kloc-,0/5g of sugar/kloc-,pepper powder, Chili powder,

5 grams of spiced powder each.

Cooking method: cut the hind legs of cattle into large slices, sprinkle with seasoning evenly, and air them until they are bright red.

Oven drying. Cut the dried beef into small pieces and steam thoroughly in a cage. And put it in

Deep-fry slowly in the oil pan with slow fire, cook the seasoning, turn the cooking wine evenly and let it cool.

Yes.

White-cut meat

Ingredients: 500g pork leg, 20g cooking wine, onion, garlic paste, chili oil10g, ginger slices15g,

50 grams of soy sauce.

Cooking method: wash the pork leg with warm water, put it in a soup pot, add water, onion, ginger slices and cooking wine and simmer for one and a half hours.

Hours or so, take it out, cool it, cut it into 6 cm long and 2 cm wide slices, and put it on a plate.

Bring a dish of soy sauce, garlic paste and Chili oil for dipping.

Baiyun pork knuckle

Ingredients: 500 grams of pork knuckle, 400 grams of ice water, 40 grams of cooking wine and 200 grams of broth.

Cooking method: cut the pig's hand into 2 pieces, chop it into blocks, cook it in hot water for 5 minutes, and take it out. Use another half pot.

Add onion and ginger to water, add pig's hand, cook for 30 minutes on medium fire, take it out, immediately cool it with ice water and cool it.

After taking out, if monosodium glutamate, cooking wine, broth and refined salt are marinated for 6 hours.

Barbecued ham in honey

Ingredients: 400 grams of cooked ham with skin, 50 grams of white lotus seeds, 5 crystal sugar cherries, and candied green plums 1 piece.

2 grams of sweet osmanthus, rock sugar 150 grams.

Cooking method: cut ham into pieces, soak in water, add cooking wine, steam with rock sugar 1 hour, remove soup, add cooking wine and steam with rock sugar.

1 hour, three times in a row, put the ham in a tall soup plate, surround it with lotus seeds, and decorate it with cherries and greens.

May. Add clear water to the raw juice, boil the rock sugar, and thicken the starch and pour it on the ham.

Fruit and vegetable juice

Ingredients: 2 red tomatoes, 2 celery, 3 tablespoons honey, 1 carrot, 3-4 asparagus,

Half a spoonful of salt and half a bowl of cold boiled water.

Steps: 1, the tomato is washed, wiped dry and cut into small pieces.

2. After the celery is washed, it is wiped dry and cut into small pieces.

3. Peel and shred carrots.

4, asparagus to wash the old skin, wipe dry and cut into diced.

5, except honey, all the other materials are put in a blender and quickly beaten into pulp juice, and a clean one is taken.

Cloth loan filters out the residue in the juice, leaving pure juice and adding honey to drink.