Ingredients: tofu

Ingredients: shrimp

Seasoning: refined salt, sugar, monosodium glutamate, sesame oil, soy sauce, Shaoxing wine, onion, ginger, minced garlic and water starch.

Production process production:

(1) Cut the tofu into cubes, put it in a soup bowl and soak it in shallow water. Wash shrimps with clear water, then add onion, ginger and Shaoxing wine, steam them in a cage for 10 minutes and take them out.

(2) Add clear water to the wok, add tofu and proper amount of salt, and take it out after boiling;

(3) Wash the wok, heat it with peanut oil, mince it with onion, ginger and garlic, pour in tofu, shrimp skin and broth to taste, thicken it with water starch, and pour in sesame oil to serve.

Braised beef brisket with potatoes

Basic raw materials:

Beef brisket150g, potato 200g, ginger 40g, garlic10g, Shaoxing wine15g, Ertang 500g, refined salt 3g, sugar 5g, star anise 2g, soy sauce 5g, pepper and a little starch.

Production method:

First, clean the peeled potatoes and cut them into hatchet pieces, then cut the beef brisket that has been cooked in boiling water into pieces, put more oil in the wok, when the oil is heated to 60%, put the potatoes in the wok and fry until cooked, and then pour them into the sieve. Using the remaining oil in the pot, put ginger, garlic and brisket in the pot and fry thoroughly.

Fried sashimi with fresh bamboo shoots

Manufacturing raw materials:

200 grams of raw fish and 300 grams of fresh bamboo shoots. Ginger 1 .5g, garlic 0.5g, onion 3g, thick sauce 20g, sesame oil 5g, pepper1g, refined salt 5g, wet starch10g, Shaoxing wine 6g: 750g of edible oil (actual oil consumption is 65g).

Production process:

(1) First, shell the fresh bamboo shoots, cut them into pieces, put them in a pot, add some water to boil, take them out, rinse them with cold water, and drain the water.

(2) Wash the raw fish with clear water, cut into pieces and drain the water. Ginger peeled, washed and cut into filaments.

(3) Take the oil pan, add the bamboo shoots and saute until the bamboo shoots are cooked. Saute ginger slices and fish fillets in another oil pan, add bamboo shoots and stew until cooked, and add monosodium glutamate and wet starch to thicken.