raw material

3 pork loins (about 250g), 5g jasmine, sliced Tricholoma15g, 30g boiled cauliflower, 50g onion, 30g sweet green pepper, 30g boiled carrot sticks, 0/5g canned peas, 50g red sauce and 0/5g tomato sauce (bottled). 5 grams of red wine, 5 grams of spicy soy sauce, 25 grams of gravy, 75 grams of minced garlic, 0/5 grams of butter/kloc-,0/5 grams of cooked lard/kloc-,and a proper amount of refined salt, pepper and monosodium glutamate.

manufacture

(1) Remove roots from fresh jasmine flowers, wash them, dry them, and put them in a dish.

(2) Remove the membrane from the pig kidney, then cut it into two pieces, remove the urine from the waist, and replace each piece with three pieces with a wheat ear knife; Then the cauliflower is selected into small flowers, and the green pepper is cut into oblique knives; Slice the onion.

(3) Add cooked lard to the wok, heat it, add onion slices, stir-fry a few times, add cauliflower, boiled carrot, green pepper and mushroom slices, stir-fry a few times, add tomato sauce, tomato sauce, stir-fry red oil, add red oil, gravy, red wine, minced garlic, monosodium glutamate, peaches, sugar, peas and spicy soy sauce, and adjust the taste.

(4) Pour boiling water into a small pot and bring it to a boil. Put the pork tenderloin slices into the boiling water, take them out, add salt and a little pepper and mix well for later use.

(5) Heat the butter in another wok and stir-fry the kidney flower. When the kidney flower is bloodless (don't stir-fry), pour the prepared jasmine tomato juice and stir-fry it several times at any time.

(6) Take out the pot and put it on the plate.

Characteristics and utility

The flower juice is thick, the waist flower is crisp and tender, and it is rich in nutrition, tonifying kidney and benefiting liver.

2. sliced jasmine chicken

raw material

400g turkey breast, 5g fresh jasmine, 0g fresh cucumber slices 1 00g, egg white1each, 50ml chicken soup, 50g butter, 20g ginger juice, 0g brandy15g, 20g wet starch, 0g cooking wine15g and refined wine.

manufacture

(1) Wash the turkey breast, remove the fascia, and cut it into pieces 4.5cm long, 4cm wide and 5mm thick; Pick jasmine petals, rinse with clear water, and remove pollen for later use.

(2) Mix turkey slices with salt, cooking wine, brandy, pepper, egg white and wet starch, and marinate for later use.

(3) Heat the wok and add the butter. When the wok is 40% hot, add the turkey slices. When the chicken slices are cooked, take them out and control the oil.

(4) Heat the wok with a little oil, add ginger juice and cooking wine, add chicken soup, refined salt and monosodium glutamate, then pour in sliced turkey and cucumber, sprinkle with jasmine, stir well, and serve.

Characteristics and utility

The color is white, cucumber is green, fragrant chicken is tender, and it supplements nutrition.

3. Jasmine flower mutton tofu

raw material

10 jasmine,100g minced mutton, 300g tofu,10g water-soaked mushroom,100g butter, 25g onion diced, 50g sweet green pepper, 50g celery, 25g tomato sauce, proper amount of refined salt, sugar and white vinegar.

manufacture

(1) Remove the roots and petals of Jasmine and wash them for later use.

(2) Cut tofu into small pieces and dice mushrooms with water.

(3) When the butter in the pot is heated to 50%, add the minced mutton and stir fry, then add the tofu and diced mushrooms, and take out the pot when it is 80% ripe.

(4) Heat the butter in the wok, stir-fry diced chives, stir-fry for fragrance, add tomato sauce, add tofu, minced mutton and diced mushrooms, add a little water, simmer for a while, then add sweet green pepper and celery, sprinkle jasmine evenly after boiling, add white sugar, white vinegar and refined salt, adjust the flavor, and take out.

Characteristics and utility

Bright colors, tender and delicious, nourishing and strong.

4. Fried eel fillets with jasmine

raw material

2 live eels (about 500g), 30 jasmine flowers, 2 egg whites, 25g brandy, cooking wine 15g, 5g dry starch, 750g peanut oil (the actual dosage is 75g), chicken soup 100ml, wet starch 12g, refined salt, monosodium glutamate and pepper.

manufacture

(1) Slaughter the coarse eel, remove the viscera and scalp, wash the willow leaves with clear water, rinse them with clear water, take them out and put them in a porcelain basin, add cooking wine, refined salt, egg white, dried starch and pepper, and paste the eel slices.

(2) Remove the roots of fresh jasmine, soak it in alum water, wash it, dry it, and put it in a dish.

(3) Heat the wok and put peanut oil. When the wok is 40% hot, put the eel slices into the wok and slide. When the eel slices are milky white, take out the oil and pour out the remaining oil.

(4) After the wok is clean, add chicken soup, boil it, add refined salt, monosodium glutamate and pepper, cook brandy, thicken it with wet starch, add oily eel slices, sprinkle jasmine petals, stir well, pour in a little sesame oil, and take it out.

Characteristics and utility

Jasmine fragrance, eel slices tender and fresh, tonifying kidney and strengthening yang.

5.abalone with jasmine wine sauce

raw material

Sliced abalone 400g, jasmine 5g, boiled potato150g, cooked green beans 50g, boiled carrot 50g, dry white wine 300g, mustard 20g, flour10g, chicken soup 75ml, butter 75g, refined salt and pepper.

manufacture

(1) Remove the roots of Jasmine, take the petals, and wash them. You can eat them.

(2) Cut the abalone into 8 thick slices, melt the butter in a frying pan, heat it, fry the abalone until both sides are yellow, then fry it for 5 minutes with low fire, and take out the oil control when it is cooked.

(3) Leave a little butter in the wok, heat it, stir the flour until it is slightly yellow and fragrant, add a little boiled chicken soup, stir it evenly, add mustard juice, dry white wine, add fried abalone to stew, add salt and pepper to adjust the taste, add washed jasmine, open it slightly, and then take it out of the pot and plate it.

(4) Cook potatoes, green beans and carrots, sprinkle salt into the salty mouth and put it on the edge of the plate.

Characteristics and utility

The fragrance of flowers and wine is strong, the abalone is crisp and fragrant, the fragrance is intoxicating, and it warms the kidney and strengthens the yang.