The name of the small fresh meat menu in the canteen is full of all kinds of diets in our lives. As we all know, most diets also have an impact on our health, and each diet has different values. Let's first know the name of the small fresh meat menu in the canteen.

Full name of small fresh meat menu in restaurant 1 1. Pork

Braised pork chop, onion pork chop, original juice pork chop, sauce pork chop, crispy pork chop, black pepper pork chop, braised sausage head, hot and sour pork intestines, sauce skeleton, sauce roasted keel, northeast sauce skeleton, glutinous rice pork ribs, steamed bones, braised pork ribs,

Cumin inch bone, steamed pork chops, steamed pork chops with black bean sauce, sweet and sour pork chops, spiced pork chops, white meat with garlic paste, braised square meat, Dongpo meat, braised pork with plum, southern breast meat, braised pork with taro, steamed pork with home-made rice noodles, braised pork with white leaves, spiced pork chops, sweet and sour pork tenderloin, braised pork with goo goo, braised pork hands and braised pork.

Second, small fresh meat and pork

Roasted bacon with smoked bamboo shoots, Xiangxi bacon, dried radish bacon, green pepper bacon, crispy kelp meat, Kung Pao diced meat, sun patties, shredded pork with Beijing sauce, shredded pork with fish flavor, roasted pork with yuba, roasted pork with dried plum, roasted pork with winter bamboo shoots, roasted pork with pepper, roasted pork with lotus root slices, fried pork with garlic sprouts, fried pork heart with garlic moss, and crispy celery with pepper.

Third, chicken.

White-cut chicken, saliva chicken, brine chicken, spiced chicken wings, spicy roast chicken wings, stir-fried chicken wings, shredded chicken, red-cooked chicken pieces, braised chicken, diced cashew chicken, diced horseshoe chicken, crispy chicken breast, scallion chicken wings,

Curry chicken wings, fried chicken wings, chicken legs with scallion oil, braised chicken legs, spiced chicken legs, steamed chicken legs with black bean sauce, stewed chicken with fish, stewed chicken feet with salt, steamed chicken with mushrooms, dried fried chicken pieces, spicy chicken pieces, home-cooked chicken pieces, strange chicken pieces, steamed chicken with powder, steamed chicken with powder, fried chicken in the countryside, spicy chicken, roasted chestnut chicken and glutinous rice.

Fourth, small fresh meat and chicken

Diced edamame chicken, diced millet chicken, diced peanut chicken, diced colorful chicken, kung pao chicken, diced dried bean chicken, fried chicken slices with cauliflower, fried chicken slices with cucumber, fried chicken slices with green bamboo shoots, fried chicken slices with three fresh vegetables, three-color chicken slices, fried chicken slices with fish flavor, fried chicken slices with mushrooms,

Boiled chicken slices, fresh eggplant chicken slices, fingered citron fried chicken slices, chopped green onion fried chicken slices, water bamboo fried chicken slices, three fresh chicken balls, colorful shredded chicken, shredded bamboo shoots, shredded green pepper chicken, fried taro chicken, braised potato chicken, fried curry potato chicken, fried potato chicken, hot and sour chicken heart, braised miscellaneous sauce chicken and braised carrot chicken.

Five, seafood and fish

Ankangyu with chopped pepper, steamed pomfret, pomfret with black bean pepper, pomfret with chopped pepper, pomfret with salt and pepper, pomfret with crisp fried, pomfret with dry fried, pomfret with fragrant fried, pomfret with sauce, pomfret with salt and pepper braised, and pomfret with sweet and sour sauce.

Dining room small fresh meat menu daquan name 2 Monday:

Sweet and sour pork tenderloin, diced diced pork with peanuts, braised pork, fried squid flowers, fragrant spinach meat, potato stew, roasted ribs with white gourd, diced chicken with green pepper, stewed tofu with Chinese cabbage, diced radish with spiced spices, Chinese cabbage with pepper oil, fried squid, fried fish steak and fried mutton kebabs.

Tuesday:

Stir-fried sliced meat, stir-fried diced meat, three fresh tofu, cucumber seafood, spicy sausage, roasted rabbit with carrot, ribs and potatoes, Luffa chicken, pork balls, potato stew, cucumber fried meat, cucumber fried meat, bean sprouts fried lean meat, fried flower rolls, fried chicken heart and fried meatballs.

Wednesday:

Fish fillet with pepper, fried lean meat with cauliflower, stewed tofu, boiled rabbit meat, fried mutton with onion, braised radish, stewed vermicelli with cabbage, fried pork liver, fried pork heart, shredded bamboo shoots, glazed beans, fried eggplant and fried vegetarian chicken.

Thursday:

Fried shredded pork, spiced pork slices, liver tip, stewed shrimp with vegetable head, stewed chicken with mushrooms, scrambled eggs with tomatoes, fried tofu with shrimp skin, fried squid with melon strips, fried squid with celery strips, sliced radish with shrimp skin, preserved apple bean curd, fried sausage.

Friday:

Roasted rabbit leg, stewed mutton with Chinese cabbage, braised grouper, fried jellyfish with Chinese cabbage, kung pao chicken, mushroom rape, fried cucumber with oyster, mackerel with garlic, fried pork chops, fried mushrooms and mushrooms, fried melon and fried bean paste.

Stir-fried cauldron dishes:

1. Stir-fry a large wok. Stir-fry in a large iron pan without thickening starch.

When frying this dish, the main ingredients (meat or poultry) should be refined in advance and mixed with oil to prevent the raw materials from sticking to each other after entering the pot; Accessories (vegetables and fruits) should be raw materials with low water content and high oil absorption, such as pepper, garlic, onion, lotus root and dried bean curd. The amount of cooking oil used for cooking is also slightly larger.

2. Stir-fry the meat in a large iron pan. The iron pan is not only thick in size, but also thick in water and starch, such as small fresh meat with bamboo shoots, stir-fried meat with green peppers, kung pao chicken, diced pork with Kung Pao, etc. When frying this dish, the main ingredients (meat or poultry) should be thicker and drier. It is best to put the main ingredients in the pot first and then fry them with the auxiliary materials to make this dish. If the main ingredients are large, you can cook them in the pot several times.

3. Stir-fry leeks in a large iron pan, and stir-fry green leafy vegetables and fruits with high water content, such as broccoli, kale, amaranth, fresh fish hearts and green bamboo shoots. When frying this dish, the fire should be strong and the water temperature should be high; After the raw materials are put into the pot, they should roll quickly to make them uniform and rise quickly when exposed to heat; The raw materials should be fried in the pot until they are broken, so as to prevent the raw materials from adding salt and spitting water prematurely, and then turn "boiling" into "boiling".

4. Stir-fry other vegetables and fruits with low water content, such as nest bamboo shoots, wax gourd, potatoes, green beans and garlic seedlings. When frying this dish, we should first have different basic solutions according to the characteristics of raw materials. For example, after potatoes (slices) are washed with cassava starch, they should be soaked in boiling water first, and then processed in a pot; Green beans should be blanched in boiling water until they are cut off, and then processed in a pot; Bamboo shoots (sliced or sliced), wax gourd (sliced) and garlic seedlings (sliced) should all be dipped in juice with a small amount of salt, and then some water can be squeezed out to cook.

3 30 kinds of home-cooked dishes that you eat most often.

First, shredded hot and sour potatoes.

1, respectively prepare potatoes, green peppers and dried peppers, wash and shred them, and soak the shredded potatoes in clear water for later use;

2. Add an appropriate amount of cooking oil to the pot, fry the dried peppers, add shredded green and red peppers, and stir fry for more than a dozen times;

3, add shredded potatoes, stir fry constantly, and cook quickly. Then add a proper amount of salt, chicken essence, sesame oil, vinegar and seasoning, stir-fry evenly and serve. Appetize.

Second, tear the cabbage by hand.

1. Wash the cabbage and tear it into small pieces, wash it with clear water for use, and cut the dried pepper into small pieces for use;

2. Add an appropriate amount of cooking oil to the pot, heat it, then add minced onion and ginger, and fry the peppers;

3. Add cabbage and stir-fry for three minutes. Add salt, vinegar and a little soy sauce according to your own taste.

Third, stir-fry beans

1. Wash the beans, cut them into long sections, and drain.

2. fry the beans in the oil pan until the surface is wrinkled.

3. Leave a little base oil in the pot, add minced meat, dried pepper, pepper, mustard tuber, minced garlic, soy sauce and lentils, stir fry, add salt and chicken essence and stir well.

Fourth, stir-fried spinach.

1, spinach and bean sprouts washed, red pepper and onion ginger washed and shredded;

2, spinach, bean sprouts, let go of water and take it out;

3. Add an appropriate amount of cooking oil to the pot. When the oil is hot, add shredded onion and ginger and stir fry. Add red pepper and bean sprouts and stir fry for three minutes. Add spinach and stir fry. Add salt, chicken essence, a little soy sauce and sesame oil to taste.

Fifth, stir-fry mushrooms.

1. Mushrooms, Coprinus comatus, Pleurotus eryngii, Pleurotus ostreatus and Volvariella volvacea can all be fried. Choose your favorite slice for later use.

2. Add an appropriate amount of cooking oil to the pot, stir-fry the mushroom slices, and pick up the mushrooms after the water comes out. The time is almost ripe;

3. Then, pour the water out of the pot, stir-fry garlic, celery and shredded pepper from the new pot, pour in mushrooms and stir-fry, add salt to taste, pour in soy sauce, sprinkle with black pepper, and turn off the heat to eat.

Six, Mapo tofu

1, the tofu is cut into pieces with appropriate size;

2. Turn on medium heat, add Pixian bean paste into the pot and stir fry. After frying, put dried Chili peppers and a little meat stuffing, and add a bowl of water when the meat stuffing changes color;

3. After the water is boiled, put the tofu. After boiling for 2 minutes, thicken coriander and onion, and then take out the pot.

Seven, Mapo eggplant

1. Wash eggplant, cut into pieces, soak in light salt water 10 minute, chop onion and garlic, and mince ginger;

2. After the oil in the hot pot is hot, add the eggplant and slowly fry until the eggplant is Microsoft.

3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, and stir fry with red oil and bean paste;

4. Stir-fry eggplant, add cooking wine, sugar and soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.

Eight, stir-fry leeks.

1. Wash leek, cut into sections, wash dried leek, cut into thin strips, remove seeds from red pepper and shred;

2. Heat the wok with oil, saute the shredded red pepper and stir-fry until fragrant, add a little salt and soy sauce to taste, and add a little water;

3, stir fry until the fragrant dried soup becomes soft and fluffy, add the leeks, turn evenly, and take the pot when the leeks become soft.

Nine, leek scrambled eggs

1. Beat two eggs into a bowl, add appropriate amount of salt, white pepper and sesame oil, and stir the eggs evenly;

2. Wash and chop leeks, and put them into the egg liquid to stir;

3. Add clear oil to the pot and heat it. Pour the egg and leek liquid into it. After the bottom layer is solidified and shaped, turn it over. When both sides are golden, cut the egg roll into cubes and serve.

Ten, scrambled eggs with tomatoes

1, peel the tomatoes and cut into pieces, and beat the eggs and stir evenly;

2. Add oil to the wok and heat it. When the oil is hot, add tomatoes and stir-fry to taste. Add a little salt and chicken essence.

3. Pour the eggs evenly on the tomatoes and let the egg liquid solidify.

Xi。 Third line

1. Wash potatoes, eggplant and green peppers and cut them into hob blocks.

2. Deep-fry potatoes and eggplant in an oil pan until golden brown, and take them out;

3. Leave a little base oil in the pot, add chopped green onion, minced garlic, broth, soy sauce, a little sugar, salt, eggplant, potatoes and green peppers and fry for two minutes.

Twelve, sweet and sour potato chips

1, potato slices, soaked in water for later use;

2. Pour more oil into the pot, put the potato chips into the hot oil and keep stirring;

3. When the potato chips are a little sticky, add vinegar, salt and sugar and stir well, and then you can go out.

Thirteen, black and white dishes

1, auricularia auricula is soaked and torn into small pieces. Chinese cabbage does not need green leaves, just cut it into pieces.

2. Add salt to the cabbage to kill water and squeeze it dry;

3. Put the cabbage slices in hot oil and put some soft fungus in the fried cabbage. When I heard the rattle in the pot, the fungus was almost ripe. Put the salt in the pot.

Fourteen, fried spinach

1, wash water spinach and control water for later use;

2. Heat the oil in the pot, add the onion, ginger and garlic foam, stir-fry the fragrance, and stir-fry the water spinach in the pot.

Fifteen, scrambled eggs with onions

1, shred onion, break eggs and stir evenly;

2. Heat the oil in the pot, stir-fry the onion in the pot, then add the egg liquid, add salt and other seasonings to taste.

Sixteen, cabbage fried rice noodles

1. Wash and shred Chinese cabbage, soak vermicelli until soft, slice pork belly, slice onion, shred ginger, slice garlic and dice red pepper;

2. Heat oil in the pot, stir-fry the meat slices to get oil, then add dried red pepper, onion, ginger and garlic to saute until fragrant, add soy sauce and cooking wine, and then add cabbage;

3. After softening, stir-fry the vermicelli and add salt, so that the vermicelli can fully absorb the fried water until it becomes soft. Add red pepper and stir well.

Seventeen, meat foam wax gourd slices

1. Wash wax gourd, peel it, cut it into thin slices about 2mm thick, and chop garlic and onion separately;

2. Add a little minced garlic and salt to minced meat and marinate for 5 minutes; Smooth the wax gourd slices on a plate, spread the marinated minced meat on the wax gourd, put it in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;

3. Drop a few drops of sesame oil on the pot and sprinkle with chopped green onion.

Eighteen, ants in the tree

1. Soak the vermicelli in cold water and take it out. Carrots and green peppers are minced, and ginger and onions are minced.

2. Stir-fry a tablespoon of red bean paste, stir-fry over low heat until the shovel oil turns red. Add minced meat and stir until it is scattered and white, add a spoonful of sugar, add carrots and ginger onions;

3. Add water just to the edge of minced meat and add vermicelli; Boil, the water is almost dry, turn the juice with a shovel, add green pepper, chicken essence and sesame oil and turn off the heat.

Nineteen, fried eggplant

1. Stir the flour and water evenly, pour in the broken egg liquid, make it into a thin paste, and stir evenly; Wash eggplant, remove pedicle and cut into large pieces with a thickness of about 7 mm;

2. Heat the pan, pour in the oil, wrap the eggplant slices in batter, put them in the pan, and fry until both sides are golden, and the eggplant will be cooked and soft.

3. Beat garlic into mashed garlic, pour in soy sauce, and pour in 1 drop of sesame oil and mix well. Fried eggplant with garlic sauce.

Twenty, sauce-flavored ribs

1. Add ginger and cooking wine to the ribs and marinate for half an hour. Beat in egg yolk liquid and corn flour, and continue to grasp evenly;

2. Add appropriate amount of oil to the pot, saute garlic and shredded ginger, add ribs and fry until golden on both sides;

3. Add Huadiao wine, soy sauce and bean paste in turn, turn to medium-low heat after boiling with strong fire, and cook until the juice is collected;

Twenty-one, fried shrimp with broccoli

1. Wash onion, ginger and garlic, shred ginger, slice garlic and cut onion into sections;

2. Wash the shrimps, add salt, water starch and shredded ginger and stir well;

3. Wash and tear broccoli into small flowers and blanch them in water; Add a little clear oil to the pot, clean the pot, add a little oil, onion and garlic, stir-fry until fragrant, add shrimp and stir-fry until cooked, then add chicken essence, broccoli and cashew nuts and stir-fry evenly.

Twenty-two, Chili fried meat

1, clean and shred the green pepper for later use; Add minced onion, ginger and garlic, salt, soy sauce, cooking wine, sesame oil and oyster sauce into the shredded pork, stir well and marinate for 10 minute;

2. Add the right amount of oil to heat the pan, add the pickled shredded pork and stir-fry until it changes color, then add the shredded pepper and stir-fry for four minutes, and season according to personal taste when taking out the pan.

Twenty-three, coke chicken wings

1. Wash chicken wings, cut several crosses, add soy sauce and salt, and marinate with shredded ginger for 20 minutes;

2. Put the chicken wings into the pot and fry until golden on both sides. Pour in coke, which won't pass the chicken wings. After boiling, add a little salt until the cola becomes less and sticky, sprinkle with chopped green onion and serve.

Twenty-four, braised chicken feet

1. Wash chicken feet, remove nails, blanch and take out;

2. Put a bowl of water and appropriate amount of sugar in the pot, stir-fry until caramel color, add chicken feet, onion ginger, star anise powder and red pepper, stir-fry until fragrant, add the same amount of soy sauce, soy sauce, a bowl of rice wine, salt and thirteen spices, and cook for 20 minutes on medium fire until the soup is dry.

Twenty-five, boiled beef

1. Add seasoning, wet starch and egg white to beef slices and mix well;

2. Shred rape and celery, shredded lettuce, shredded ginger and garlic, and shredded onion;

3. Add bean paste, pepper, shredded onion, garlic and ginger into the oil pan, add broth, soy sauce, refined salt, monosodium glutamate, sugar and pepper to cook beef, and then add vegetables;

4. Stir-fry dried peppers into pepper oil and pour into a beef bowl.

Twenty-six, saute spicy chicken

1. Wash the chicken, chop it, blanch it in a boiling pot with cooking wine, take it out and drain it;

2. Put oil in a hot pot, and add star anise, cinnamon, fragrant leaves, dried peppers, peppers, onions and ginger slices;

3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar to the highest color;

4, add boiling water, no chicken, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green pepper, salt and pepper, and collect the juice over high fire.

Twenty-seven, curry chicken

1. Wash chicken breast, cut into pieces, put it in water and cook it with cooking wine;

2, put a little oil in the pot, add chicken breast pieces and fry until the surface is brown, add curry, add a little water for a few minutes, let the chicken taste, and finally sprinkle with pepper to eat.

Twenty-eight, braised bass

1, the perch is washed and cleaned, and the surface is cut several times to facilitate the taste;

2. Heat the pot with oil, add shredded onion and minced garlic, fry the fish until golden, add yellow wine, soy sauce, sugar, salt and water, simmer for a quarter of an hour after boiling, turn off the heat when the soup is almost dry, and sprinkle with a handful of chopped green onion.

Twenty-nine, seaweed egg soup

1, boil a proper amount of water in the pot, add the washed shrimp and cook for three minutes;

2. Add laver to boil, add broken eggs and stir well. Porphyra itself is salty, so don't add too much salt.

Thirty, spicy trotters

1. Wash trotters and slice ginger and garlic; Boil water in the pot, add onion and ginger slices, pour a little cooking wine, blanch the trotters after the water boils, skim off the floating foam and take out the trotters;

2. Put oil in the pot, add dried pepper, pepper, aniseed, ginger slices and garlic slices and stir fry;

3. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters; When the fire boils, turn to low heat, and take the juice out of the pot after the trotters are cooked and rotten.