Preserved egg lean porridge

Ingredients: 25g of rice, 1g of pork tenderloin, 1 preserved egg and 1 fried dough stick

Seasoning: 5g of chopped green onion, 1/3 tsp of refined salt, 1 tsp of chicken powder, 1/2 tsp of starch, a little of monosodium glutamate and

Shaoxing wine

In preparation: 2. Peel off the shell of the preserved egg, wash it, cut it into small petals, and cut the fritters into small pieces;

3. Remove fascia from pork tenderloin, wash and drain, cut into 3cm pieces, put into a bowl, add starch, Shaoxing wine and monosodium glutamate, stir well, marinate for 15min, add water to the pot, boil and blanch, and take out and drain.

Making:

1. Put the rice in a boiling pot and cook it with high heat, then turn to low heat to make porridge;

2. Add the sliced meat and cook for 5 minutes, then add the preserved eggs and cook evenly, and add the fried dough sticks to cook evenly; 3. Add salt and chicken powder and cook for 5 minutes. Sprinkle with chopped green onion and serve.

Shrimp and spinach porridge

Ingredients: 2g of rice, 15g of fresh shrimp and 5g of spinach. Seasoning: onion segments, ginger slices, star anise and refined salt are prepared in appropriate amounts:

1. Wash the rice thoroughly ...........................................................................................

3. Peel off the shells of fresh shrimps, remove the mud intestines from the back slices, wash and drain, put the pot on fire, add a proper amount of water, add onion, ginger slices and star anise to boil, then add shrimps, cook for 2 minutes, and take out the drain.

Making:

1. Put the rice in a boiling water pot, and turn it to a low heat to cook porridge. Add shrimps and spinach to cook until cooked;

2. skim into the floating powder, add refined salt and chicken powder, and mix well, then take out the pot.

yam, jujube and medlar nourishing porridge

raw materials: 2g of rice, 1g of jujube, 1g of yam, 1g of lily and 1g of medlar. Seasoning: 1g of crystal sugar. Preparation:

1. Wash the rice thoroughly ........................................................................................ 3. Wash red dates and medlar, and drain the water;

4. Peel the yam, soak it in light salt water, wash the mucus, drain it, slice it, blanch it in a boiling water pot, take it out and let it cool, and drain off the water.

Production:

1. Put the pot on the fire, add a proper amount of water to boil, add the rice and cook it over high heat for 25 minutes. Remove the floating powder, add yam, jujube and medlar, cook it for 1 minutes to make porridge, and pour in the ice sugar juice and stir well.

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Chicken and mushroom porridge

Ingredients: 15g of rice, 1g of chicken breast, appropriate amount of mushrooms

Seasoning: a little chopped green onion and refined salt, 1 tsp of chicken powder, 1/2 tsp of soy sauce, Shaoxing wine and salad oil. Preparation:

1. Wash the rice thoroughly ...............................................................................................................................................................

3. Remove the fascia from the chicken breast, wash it, chop it into fine paste with the back of a knife, put it in a bowl, add a little refined salt and Shaoxing wine and drown it for 1 minutes;

4. Heat the oil in the pan, add the minced chicken and stir-fry, then add the soy sauce and stir-fry.

Production:

1. Put the rice in boiling water and simmer for 2 minutes, then add the mushroom slices and skim into the floating powder; 2. Continue to cook for 15 minutes, slowly pour in the fried chicken paste and mix well by hand; 3, add salt, chicken essence, add chopped green onion and cook for a while.

Vegetable porridge

Ingredients: 1g of rice, 1g of spinach, 5g of eggs and 5g of carrots. Seasoning: salt, sesame oil, chopped green onion and pepper. Preparation:

1. Wash the rice ..............................................................................................

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Making:

1. Put the rice in a boiling water pot and cook it over low heat to make porridge;

2. Put the eggs into the pot, stir them into egg blossoms, and add vegetables and shredded carrots; 3. Add a little salt, sesame oil, chopped green onion and pepper to serve.

pumpkin and lily porridge

Ingredients: 2g of rice, 15g of pumpkin, 1g of lily, seasoning: 1/3 tsp of salt and monosodium glutamate, 1 tsp of sesame oil. Preparation:

1. Peel the pumpkin: remove the pulp after cutting, wash and cut into hob pieces, blanch in a boiling water pot, and take out with cold water.

2. Wash the rice ...............................

3. Remove the roots and peel the lily, soak it in light salt water for 1 minutes, then wash it, cut it into small petals, blanch it in boiling water, take it out, cool it with cold water and drain it.

Production:

1. Put the rice in the pot and cook it over high heat, and turn to low heat until it is nearly cooked; 2. Add pumpkin pieces and continue to cook until cooked;

3. Skim off the floating foam, add lily petals and cook for about 5 minutes on medium heat until the soup is thick; 4, add salt and monosodium glutamate to adjust the taste, pour the sesame oil, and take it out of the pot.

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Bean Rotten Brain

Raw materials: dried soybeans, minced pork, dried fungus, dried yellow flowers, fresh mushrooms, eggs, and gluconic acid internal fat powder. Seasoning: cooking oil, Jiang Mo, soy sauce chopped green onion, chicken powder, starch, star anise and cooking wine. Making:

1. Put the swollen soybeans into a cooking machine and add 3.

2. While cooking soybean milk, scoop out a tablespoon of 8 grams of internal fat powder, pour it into a clean steel basin, and flush the internal fat powder with a little cold boiled water and mix well to let it melt.

3. After the soybean milk is boiled for 2-3 minutes, when it is cooled to 7-8 degrees, pour it into a steel basin filled with internal fat solution and let it stand for 1 minutes. It can be eaten in winter, but it can be covered for heat preservation, but not in summer.

Making marinade:

1. Cut the developed day lily into 1cm segments, cut the auricularia auricula into small pieces, grind it into small thick pieces, and blend the raw flour with proper amount of water.

2. Heat the pan and pour in a little cooking and frying star anise.

3. Stir-fry minced meat, chopped green onion and Jiang Mo, change color, pour in soy sauce, and add cooking wine after boiling. 4. After that, pour a large bowl of water. After the water boils, add yellow flowers, fungus and Tricholoma, and cook for 1 minute.

5. After boiling for 1 minute, add a little chicken powder to taste, but there is no need to add salt, because soy sauce and chicken powder are alkaline.

6. Use a pre-mixed wet starch hook, stir well with a spoon to make it paste, and then catch fire. 7. Evenly spread the scattered egg liquid when it is hot.

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Chicken egg cake

Ingredients: 2 eggs, 2g warm water, 1g salt, 1 green pepper, and sesame oil. Practice:

1. Break the eggs into an iron bowl, add salt water and stir, skim the floating foam. 2. Steam. After boiling with high fire, steam for 6 minutes on medium heat, and let off air for 1-2 times. 3.

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Chicken egg cake

Ingredients: 2 eggs, 2g warm water, 1g salt, 1 green pepper, and sesame oil. Practice:

1. Break the eggs into an iron bowl, add salt water and stir, skim the floating foam. 2. Steam. After boiling with high fire, steam for 6 minutes on medium heat, and let off air for 1-2 times. 3.

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Making method of cold salad

1. Mixing is also called cold salad

It is a making method that seasonings are directly added to the cut raw meal or cooled clinker and mixed evenly.

the dish-dressing has the characteristics of crispness, freshness, freshness and various tastes. The dish-dressing method can generally be divided into raw mixing, cooked mixing, raw and cooked mixing, etc.

2. Mixed mixing

is a method of making the raw materials cut, cooked and cut, and then mixed with spices mainly containing pepper oil.

characteristics of cold mixed dishes: fresh, tender and mellow

Mixed dishes can be divided into three types: mixed dishes, smooth mixed dishes and mixed dishes

3. Fresh ethnic mixed dishes are similar to Korean mixed dishes

Fresh ethnic mixed dishes are mainly made by the most. Characteristics of Korean-style mixed vegetables: spicy, refreshing, crisp and delicious. Mixed vegetables can be divided into Korean kimchi, garlic pickled, cold salad and so on.