Seasoning: a little onion, 1 tablespoon sugar, a little water.

Making:

1, peeled and washed bamboo shoots, half-diagonally cut and spread on the bottom of the tray;

2. Slice the bacon and lay it flat on the bamboo shoots. Sprinkle a tablespoon of sugar and a little water.

3. Boil the water in the pot and steam for 7 minutes.

Exercise:

1, after combing the flower knife, add white vinegar, rub and wash it, then rinse it with clear water, throw it into the boiling water pot and fly it out; In addition, cut the sweet beans into diamond-shaped pieces and put them in a boiling water pot to fly water.

2. Heat oil in a pan, add ginger slices, garlic slices, wild Chili festival and red Chili pieces and stir fry until fragrant, then pour in fat fish belly and sweet beans and stir fry together. Add seasonings such as salt, spicy fresh dew and serve.

Raw materials:

500 grams of fresh eggplant, green and red pepper strips 15 grams, onion strips 15 grams, onion segments 5 grams, ginger slices, garlic slices, fresh millet pepper rings 5 grams, boiled juice 8 ml, spicy fresh dew 5 ml, soy sauce 10 ml, sugar 8 grams, and cumin grains 5 grams (fried).

Method:

1. Cut the purple eggplant with skin in half along the length, then cut it into wickers with an oblique knife, soak it in light salt water for 15 minutes, then take it out, dry it with a towel, pat the raw flour one by one, put it on a colander, and then put it in a 40% to 50% hot oil pan for soaking and frying until it is solidified. When the oil temperature rises, sprinkle a little white vinegar to make the oil surface "swell" and continue frying until the tomato strips are crisp and burnt.

2. Pour soybean oil into another pot, add onion, ginger, garlic, green and red pepper strips, onion strips and fresh millet pepper rings, stir-fry, add various seasonings, pour eggplant, sprinkle cumin and cooked sesame seeds, and quickly turn over and plate.

Raw materials:

200g of pork tenderloin, sea rabbit (i.e. pen fish)100g, 20g of water-soaked autumn ear, 20g of green and red pepper slices, 20g of pepper, black pepper juice, delicious oyster sauce, cooking wine, abalone juice, soy sauce, monosodium glutamate, chicken powder, white sugar, minced onion, ginger and garlic, wet starch, spicy oil and soy sauce.

Method:

1, after removing the cartilage of the sea rabbit one by one, make a flower knife; Slice pork tenderloin first, and then beat it into a grain knife. Rinse and soak in a pepper pot.

2. Add wide oil to the pot, and when it is heated to 70%, quickly remove the oil from the sea rabbit and kidney flower and drain it for later use.

3. Leave the bottom oil in the pot, first add the minced onion, ginger and garlic, then add the black pepper juice, oyster sauce, abalone juice, cooking wine, delicious, soy sauce, monosodium glutamate, chicken powder and white sugar, stir-fry the sea rabbit, kidney flower, autumn ear and green pepper slices evenly, then thicken with wet starch, and sprinkle with spicy oil and sesame oil.

Making:

1. Wash 750g of chicken, chop it into chunks weighing about 30g, rinse it, add10g of onion and ginger slices,15g of cooking wine and12g of salt, mix well and marinate for 30min.

2. 50 grams of Jinhua ham was washed and cut into 5× 1× 1 cm strips; Wash fresh lotus seeds100g.

3. Put the fresh lotus leaves in the steamer, add 30g of mushrooms, chicken nuggets, lotus seeds and ham, put them in the steamer, steam for 6 minutes on high fire, and then take them out and eat.

Features:

This vegetarian chicken looks ordinary, but its fragrance comes from many sources. Ham, lotus leaves, lotus seeds and mushrooms all have their own flavor. When they are mixed together, they will not take away the smell of chicken, but also mask the smell of chicken and enhance the flavor of dishes. The copper plate steamed vegetables in the West Lake in spring are very distinctive. If this dish is steamed with copper coins, the effect is not bad. You can try.

This dish evolved from the traditional spicy hairy blood dish, and its outstanding flavor is the fresh and spicy flavor of green pepper and pepper.

Making:

1, put vegetable oil in the pot, stir-fry ginger slices, garlic slices, onion pieces, celery festival, millet pepper festival and dried green pepper, then mix the soup and boil it into juice, add mustard sauce and salt to adjust the taste, and make spicy soup in advance.

2. When serving, stir-fry the bean sprouts and put them at the bottom of the wok, then put the spicy soup into the pot, and add the beef omasum slices, duck blood clots, lunch meat, bean skin and so on. For seasoning, put a little thin sauce on the plate, sprinkle with chopped green onion, garlic and fresh green pepper, and finally stir-fry with hot oil to serve.

Ingredients: 300 grams of goose intestines.

Accessories: 2 red peppers, 2 shallots and sweet potato powder.

Seasoning: 5g of garlic, 0/5g of baoning vinegar/kloc-,5g of Chili oil, 2g of salt, 2g of chicken essence and 3g of sesame oil.

Exercise:

1. Wash goose intestines and cut into small pieces, peel garlic and cut into powder, wash onions and cut into sections;

2. Fire the pot, inject water, add a little cooking oil, salt and onion. After the water boils, add goose intestines and cook, remove them, drain the water and put them in a bowl;

3. Add salt, chicken essence, sesame oil, Chili oil, minced garlic and baoning vinegar, mix well, and mix with sweet potato powder to serve.

Raw materials:

300g of organic eggplant, 0/0g of millet spicy/kloc-,chopped green onion, ginger rice, garlic, corn flour, salt, sugar, vinegar, fresh soup, wet starch and salad oil.

Method:

1. Cut the eggplant into squares with a square of 1 cm, soak it in a clear water basin for 10 second, then take it out and drain it. Add corn flour, mix well, and fry in the oil pan until it is yellow.

2. Leave the bottom oil in the pot, add ginger rice, garlic rice and millet, and stir fry. Add a proper amount of fresh soup and season with salt, sugar and vinegar, thicken the wet starch, then pour in the fried diced eggplant and stir well, and finally sprinkle with chopped green onion.

Raw materials:

Soybean100g black bean 50g red bean 30g mung bean 20g Thai pepper ring10g chopped green onion10g Chili sauce 30g sesame sauce 30g salt 5g tofu king10g.

Method:

1. Soak soybeans, black beans, adzuki beans and mung beans in mineral water for 5 hours, first put them into a soymilk machine and beat them into soybean milk, then pour them into a clean pot and heat them with strong fire, add tofu king and refined salt to boil them, then pour them into a mold covered with fine cloth, cool them and press them to form homemade tofu.

2. Cut the tofu into 2 cm, sprinkle with Thai Chili rings and chopped green onion, and serve with Chili sauce and sesame sauce dishes for guests to dip in.

Ingredients: wrapped in tofu

Accessories: ginger, garlic, chopped green onion, lateral ear root granules.

Seasoning: salt, sugar, balsamic vinegar, soy sauce and watercress powder.

Exercise:

1, put salad oil on the fire, put the prepared wrapped tofu into the pot when it is 70% hot, fry until the tofu is solidified, and then take it out and put it on a slate container.

2. Leave the bottom oil in the pot. First, add ginger, garlic, chopped green onion and ear root, and stir-fry for fragrance. Then, add some salt, sugar, balsamic vinegar and soy sauce. Thicken the bean powder with water to make fish-flavored juice, then take the pot and spoon it on the tofu. Sprinkle some chopped green onion.

Features:

Bean curd wrapped in pulp was originally a snack in Yunnan, but it was improved into fish coriander here.

Ingredients: beef tongue, tripe, yellow throat, duck blood, sweet potato vermicelli.

Accessories: celery, bean sprouts, baby cabbage, Bazin pepper, red bean paste, dried pepper segments and green peppers.

Seasoning: salt, monosodium glutamate, cooking wine, homemade base oil and scallion oil.

Exercise:

1, put the pot in wide water, add appropriate amount of salt, monosodium glutamate and cooking wine and mix well;

2. All raw materials are transported by air in turn;

3. Cook100g base oil and100g scallion oil in a pan, evenly mix and heat, add 30g Bazin pepper and 50g red bean paste, add 30g soaked dried pepper and 30g green pepper and stir fry;

4. Add 1 kg broth and bring to a boil. After boiling for 1 min, remove the residue, add cooking wine, add salt, monosodium glutamate and chicken powder and mix well;

5. Put the flying bean sprouts and baby cabbage into the water, scald them until they taste delicious, then pick them up and put them at the bottom of the plate;

6. Add beef tongue, tripe, yellow throat, duck blood and sweet potato vermicelli into the pot, pour the soup into the pot and sprinkle celery slices with water;

7. Add 50 grams of homemade base oil and 50 grams of scallion oil to another pot and heat it to 60%. Add 40 grams of soaked dried pepper and 40 grams of green pepper and white pepper, and fry for about 10 second until they become fragrant. Pour them on cooked dishes, decorate and serve.

Homemade base oil:

1. Add 40kg of salad oil to the soup barrel, 3kg of chopped green onion, 3kg of Jiang Mo and 4kg of minced garlic, bring to a boil with low heat, fry until golden brown and fragrant, and then remove the residue. Add 20 kilograms of Zanba pepper to the oil for 20 times, mix one part, fry until the fragrance is overflowing, and then add another part. After all, keep stirring.

2. Pour in 5 kg of hot butter and simmer for 15 minutes, so that the fragrance can be better mixed. Add 300 grams of ground Yongchuan Douchi and 500 grams of canned braised pork, add 500 grams of distiller's grains, stir well, and add spice powder (30 grams of fragrant leaves, 30 grams of star anise, 30 grams of cinnamon, 30 grams of tsaoko and 65438 cloves).

3, stew 15 minutes, turn off the fire and cover. Soak the stir-fried head in the remaining temperature and stew it overnight. Top oil is a special base oil for cooking Maoxuewang.

Ingredients: potatoes, beef brisket

Accessories: Tuoxian pepper ring150g, pepper 40g, star anise 30g, fennel15g, onion, ginger and garlic 40g each.

Seasoning: 200g of soy sauce, 0/00g of vinegar/kloc-,5g of salt, 3g of pepper and 2g of chicken juice.

Exercise:

1. Select potatoes with high starch content (preferably red-skinned potatoes), peel and cut into pieces, and put them in a cage for dry steaming 10 minute until cooked;

2.2 Jin beef brisket is cut into thumb-thick strips. Take out the cold water after passing through the pot, and heat the oil at the bottom of the pot. Xiatuo County pepper ring150g, pepper 40g, star anise 30g, fennel15g stir-fried.

3. Stir the sirloin strips evenly, add 40 grams of onion, ginger and garlic slices, and add 200 grams of soy sauce and 100 grams of vinegar;

4. Add 3.5 kilograms of clear water and stew for 30 minutes until cooked and soft;

5. Put 200 grams of beef strips and 200 grams of original soup into a pot, add 200 grams of steamed potatoes, add 5 grams of salt, 3 grams of pepper and 2 grams of chicken juice, and put the pot into a hot casserole by relying on the dry soup on medium fire. Sprinkle with chopped green onion and serve.

note:

Finally, don't add too much soup when simmering, or the potatoes will become soft and rotten without pinching their hands.

Ingredients: duck and pork.

Accessories: Lentinus edodes, onion, ginger and garlic

Seasoning: stock, salt, soy sauce, vinegar, cooking wine, monosodium glutamate and hot sauce.

Exercise:

1, cut the duck into small pieces;

2. Open the wok, the oil is 50% hot, stir-fry the pork belly slices and mushrooms, and stir-fry the onions, ginger and garlic to taste;

3. Then add the duck pieces, add the broth, salt, soy sauce, vinegar, cooking wine and monosodium glutamate, boil it, pour it into a casserole, and simmer for about 30 minutes;

4. Put the base oil in another pot, stir-fry the spicy sauce and garlic slices, pour them into the casserole and cover the countertop.

Material: pork

Accessories: eggs, sliced mushrooms and Chinese cabbage.

Seasoning: starch, salt, onion and ginger juice, soy sauce and cooking wine.

Exercise:

1, chop pork stuffing; Add eggs, starch, salt, onion ginger juice, soy sauce, cooking wine, pepper, chicken essence and sesame oil to the meat stuffing.

2. Fry into balls with low fire;

3. Put the broth, mushroom slices, Chinese cabbage, onion and ginger juice, salt, cooking wine and pepper into a casserole and stew with low fire until the soup boils;

4. Add the fried meatballs, cover and simmer for 30 minutes, add chicken essence and sesame oil to adjust the taste, and sprinkle with coriander powder.

Ingredients: 300g of pork belly with skin, 200g of pure land eel slices, 50g of green and red beauty pepper festival, 50g of horse ear garlic seedlings, bean paste, garlic slices, ginger slices, pepper, lobster sauce, sweet noodle sauce, monosodium glutamate, sugar, pepper and vegetable oil.

Method:

1, put the pork belly with skin in the pot, cook until it is 80% ripe, take it out and cut it into pieces. In addition, put the eel slices in a boiling water pot and soak them in water, then take them out and rinse the mucus.

2. Put a little vegetable oil in the pot, first stir-fry the meat slices until the oil spits out, then stir-fry the garlic slices, ginger slices, pepper and lobster sauce together, wait until the bean paste and sweet noodle sauce are slowly stir-fried for a while, then pour in the green and red pepper festival and eel slices, stir-fry for a while with high fire, then stir-fry the garlic seedlings until fragrant, add monosodium glutamate and white sugar, and continue to stir-fry for 65 minutes.

Features: This dish combines two seemingly incompatible ingredients.