ingredients

chicken; Potato; Salt; Cooking wine; Onion; Raw pumping; Dry Chili

Method

1. Cut chicken into pieces, use salt, cooking wine, light soy sauce, and marinate onion for 15 minutes

2. Peel potatoes and cut into 1cm square pieces

3. Heat oil in the pot, add onion and ginger, stir-fry the chicken pieces until the color changes, and most of the water disappears. Stir-fry the light soy sauce and potato pieces for 2 minutes

.

materials: fresh beef tripe, fresh bezoar throat, leek, ginger, garlic, mountain pepper oil, chopped pepper and vegetable oil

Practice:

1. Clean fresh beef tripe and bezoar throat and blanch them in water for later use.

2. Pour the vegetable oil into the pot, add ginger, garlic and chopped pepper and stir-fry until fragrant.

3. Stir-fry beef tripe and yellow throat, add leek, mountain pepper oil and salt, and stir well.

ingredients: half a piece of water tofu, proper amount of oil, proper amount of salt, 2 tablespoons of tomato sauce, 1 tablespoon of sugar, 1 tablespoon of 9-degree rice vinegar, a little water starch, proper amount of bread crumbs, proper amount of flour and 1 egg

Practice:

1. Cut the tofu into 1cm thick pieces and break the eggs.

2. prepare flour and bread candy, stick flour on both sides of the tofu block, and then stick the egg mixture evenly.

3. Stick bread crumbs and press them evenly by hand.

4. when the oil in the pot is heated to 7% heat, put in the tofu block.

5. fry until golden and float, take out the oil-absorbing paper and put the tofu on the plate.

leave the bottom oil in 6 pots, add tomato sauce, sweet and sour and a little salt and stir well.

7. pour in water starch until it is thick and take out of the pot.

8. pour it on tofu, or eat it now and stick it now.

materials: 15g of bacon, 25g of asparagus, 1g of clear water, 2ml of yellow wine, two slices of onion, two slices of ginger, one spoon of minced onion and ginger, 3-4 cloves of garlic, 7-8 dried peppers, 1g of salt and 3g of sugar;

Practice:

1. Cut the bacon into large pieces, add water, yellow wine and onion ginger and steam in a steamer for half an hour;

2. cut asparagus, blanch it, and then cool it for later use;

3. Slice the steamed bacon, mince the onion and ginger, slice the garlic and cut the dried pepper into small pieces;

4. Heat the oil in the pan, add the dried chili, and stir-fry the onion, ginger and garlic for fragrance;

5. Add bacon and stir-fry until fragrant, and then cook rice wine along the pot edge;

6. Add the cooked asparagus, stir-fry evenly, add a little salt and sugar to taste, stir-fry evenly and take it out of the pan.

Material: beef brisket, white radish, soy sauce, salt, chicken essence, cooking wine, rock sugar, sesame seeds and onion ginger

Practice

1. Wash the beef brisket and put it away.

2. Cool the cooked beef brisket and cut it into pieces, and cut the radish into pieces.

3. Heat oil in a pan, stir-fry onion and ginger, stir-fry radish and beef brisket, add soy sauce, salt, crystal sugar, cooking wine and a bowl of water, bring to a boil, then turn to low heat and simmer until the beef and radish are juicy and crisp but not rotten. Finally, add a little chicken essence and sprinkle sesame seeds to decorate.

materials: spinach, garlic, soy sauce, sesame oil

practice

1. Wash spinach, cut it into two pieces, and chop garlic.

2. Add water to the boiling pot and boil it. First, add the spinach root and scald it for about 3 minutes.

3. Blanch the spinach leaves and take them out, rinse them, squeeze out the water and put them on a plate.

4. Add garlic paste, light soy sauce and sesame oil and mix well.

raw materials: 4g of river shrimp, 25g of red pepper powder, 6g of bread crumbs, 1 egg, and appropriate amounts of salt, pepper powder, monosodium glutamate, cooking wine, Jiang Mo, raw flour and peanut oil.

Practice:

1. Cut the whiskers and feet of the shrimp, wash them, add cooking wine, salt, monosodium glutamate and pepper to the bowl, add egg white, mix well and pat on the raw flour.

2. Heat the peanut oil to 7% in the wok, add the shrimp, fry until the shell is crispy and the meat is cooked, and then take out and drain the oil.

3. Heat a little oil in the wok, add minced red pepper and stir-fry apricots, add bread crumbs and stir-fry until brown, then pour in fried shrimps and stir-fry quickly and evenly.

materials: 35g of northeast tofu, 5g of pepper and pork stuffing, 1g of carrot segments and 2 eggs

seasoning: material A (3g of salt, 5g of monosodium glutamate and 5g of chicken powder), 15g of starch, 14g of sugar, and material B (8g of Chili oil, 3g of onion and ginger).

2. Heat the soybean oil to 4% heat, squeeze the bean curd stirred in step 1 into small balls, fry in the oil pan until golden brown, and take out the oil control.

3. Take another clean pot, add material B, pepper and carrot to saute until fragrant, scoop in the old stock, pour in the oil, thicken, and serve.

Practice

1. Wash the razor clam, soak it in light salt water for 1 to 2 hours, spit out the sediment and wash it again.

2. Chop shallots and shred ginger.

3. add water to the pot to boil, add a little salt, add razor clams, cook until the opening, remove and drain.

4. pour the oil into the wok, add the scallion and shredded ginger and saute until fragrant.

5. Add the razor clam to stir fry, add white wine, a little salt and sugar to taste.

6. sprinkle with green onion and mix well.

materials: green beans, eggs, garlic, salt, cooking wine,

method

1. Cut green beans into small pieces obliquely.

2. Heat the pan, put oil, stir-fry garlic cloves, and then stir-fry green beans until cooked.

3. Add some salt to the eggs, beat them well, pour them into the pot, stir-fry until cooked, and add some cooking wine.

4. Stir for a while, add salt to taste, and serve.