Pictures are everywhere on the hotel menu, and China is called "the culinary kingdom". Whatever you like, you can call it delicious food, but you need some skills to make it. Share the hotel menu with the pictures below.
Hotel menu with pictures 1 Bazhen tofu
Ingredients: tender tofu, fresh shrimp, squid, chicken breast, water-soaked mushrooms, fungus, water chestnut, homemade bacon and green beans.
Ingredients: Shaoxing wine, 2 cloves of garlic, egg white, oil consumption, soy sauce and water starch.
working methods
1, first slice garlic, bacon and horseshoe; After slicing the chicken breast, marinate it with Shaoxing wine, a little sugar, salt and egg white;
2. Wash and cut the squid tube for later use;
3. Cut the tofu and fry it; (Note: Just stir-fry a little, Solra will affect the taste for a long time. )
4. Wash the shrimp and open the lid. After cooking, pick it up and peel it for use. (Note: Don't use too much water, or it will turn into a pot of soup when it is finally cooked:)
5. Boil the squid with boiled shrimp, and pick it up as soon as the color changes; (note: the time should not be too long, otherwise it will look old. )
6, put a little oil after the pot is hot, first stir-fry garlic, mushrooms, fungus and horseshoe; Then add the marinated chicken;
7. After the chicken changes color, add the boiled water of shrimp and squid, cover the pot and stew for 8 minutes;
8. After oil consumption and soy sauce seasoning, add tofu and continue stewing for 3-5 minutes;
9. Finally, add shrimps, squid and green beans, and thicken them with high heat.
Three kinds of cold vegetables
material
Mung bean sprouts, carrots, green onions, ingredients: salt, sugar, white vinegar, monosodium glutamate, sesame oil, pepper and dried red pepper.
working methods
1. Wash carrots and green onions, cut diagonal wires, pinch the roots of mung bean sprouts, rinse and drain for later use.
2. Boil water in a pot, add proper amount of salt and oil, add shredded carrot and mung bean sprouts, blanch for two minutes, remove and drain the enlarged bowl, add shredded onion, add salt, sugar, white vinegar, chopped red pepper and monosodium glutamate.
3. Pour the oil into the pot, stir-fry the peppers with low fire, and remove the peppers after discoloration. Pour the hot oil into the cold dish and mix well.
Mix pig's ears
Ingredients: 300g of pig's ear and 200g of pickled mustard tuber.
Seasoning: 5 grams of soy sauce, 3 grams of vinegar, monosodium glutamate 1 g, 5 grams of onion, 6 grams of ginger, cooking wine 1 g, star anise 1 g.
working methods
1. Wash the onion and ginger separately, cut the onion into sections, and slice the ginger for later use;
2. Wash the pig's ears, scrape the epidermis with a knife, and remove the hair with tweezers;
3. Boil the pig's ears in water, rinse them off and pour off the water;
4, add water to the pot, add onions, ginger, cooking wine, star anise, pig ears, boil over high fire, and turn to medium heat for cooking;
5. Take it out, cool it, cut it into thin strips and put it on the plate;
6. Wash the mustard tuber and cut it into filaments;
7. Put shredded mustard on the pig's ear, add various seasonings and mix well.
Stir-fried kidney
Material: 200g pork loin,
Accessories: 50 grams of winter bamboo shoots and 50 grams of water-borne fungus; 0/0g of soy sauce/kloc-,3g of refined salt, 20g of monosodium glutamate/kloc-,20g of Shaoxing wine and 0/5g of wet powder/kloc-;
working methods
1) Wash the kidney, cut it into two pieces, remove the fishy smell from the waist, cut it into wheat ear flower knives, cut it into strips with a width of 2 cm and a length of 5 cm, add soy sauce to taste, and mix well with wet starch for later use;
2) Cook bamboo shoots and auricularia auricula in boiling water, and make sauce with soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup and wet starch;
3) Add peanut oil into the wok, when the wok is heated to 90% heat (about 225℃), slide the kidney flower into the oil until it curls into a wheat ear shape, and take it out quickly, leaving a small amount of oil in the wok. When the wok is heated to 60% (about 150℃), stir-fry garlic slices and chopped green onion, add vinegar and Shaoxing wine and cook together.
Sauté ed mutton slices with onion
Materials:
300g of lamb shoulder, 3 onions, cooking wine 1 teaspoon, salt 1/2 teaspoons, sugar 1/2 teaspoons, pepper 1 teaspoon, sesame oil 1 teaspoon, monosodium glutamate 1/4 teaspoons.
working methods
1, onion cutting hob block for use.
2. Cut the mutton into thin and even slices for later use.
3. Add seasoning and half amount of onion to mutton and marinate for 1-2 hours to taste.
4, the pot is very hot, pour in cooking oil and heat it until it smokes. Put the marinated mutton into the fire and stir fry.
5. Add the other half of the green onion and stir fry quickly.
6. Finally, boil vinegar along the pot.
New version of saute spicy chicken
material
Chicken nuggets 1/4 chickens, potatoes 1, sweet peppers 1 each, onions 1 each, half an onion, ginger 1 piece, pepper 1 spoon, and dried peppers1piece.
working methods
1, first clean the chicken, put it in boiling water with two pieces of ginger, and then take it out;
2. Cut sweet pepper, onion and potato into small pieces, and chop ginger and onion for later use;
3. Take out the oil pan, add pepper and dried pepper and stir-fry with low fire, otherwise the pepper will be bitter, pick it up after frying, then add Jiang Mo and stir-fry, add chicken, potatoes and rice wine and stir-fry;
4. Add bean paste, Laoganma Chili sauce and soy sauce, stir-fry and color, then add beer and stew until the remaining amount is 1/4, and then add a little water;
5. Finally, put the onion and bell pepper in and stir-fry until the soup is dry.
Northeast big lapi
material
Bean sprouts, carrots, potato skins, dried bean curd, salt, vinegar, sugar, minced garlic, Chili oil, shredded pork.
working methods
1, blanch dried tofu and bean sprouts with boiling water, and then cool them with cold water.
2. All materials are chopped and shaped. Put the fans in the middle. Soak the vermicelli in water to peel it off before cutting it.
3. Sprinkle the right amount of salt, vinegar, sugar, minced garlic and Chili oil. Finally, put the fried shredded pork on it and mix well to eat.
Fried squid beard
Main ingredient: 250g fresh squid, and auxiliary material: 30g celery.
Seasoning: 4 grams of ginger, 3 grams of salt, monosodium glutamate 1 g, pepper (red, sharp and dried) 10 g, 3 grams of pepper, 2 grams of sugar and 0/5 grams of lard/kloc-0.
working methods
1, squid must be washed and pickled, and put into a boiling water pot to take out;
2. Wash the coriander and cut it into "one note";
3. Heat the lard in the pot, add the dried chili festival, pepper and shredded ginger, add the squid, add the salt, monosodium glutamate, celery and sugar, stir well, and serve.
Spicy griddle chicken
Ingredients: a rooster, peanuts, dried peppers (pepper)
Seasoning: white sugar, ginger slices, garlic grains, tri-naphthalene, star anise, pepper grains, pepper grains, dried pepper slices, bean paste, fragrant leaves, fragrant fruits, dried tangerine peel, soy sauce, monosodium glutamate, Sichuan salt and shallots.
working methods
1, prepare a strong cock. Boil the oil until it produces smoke, then turn off the fire. When the oil temperature drops to 60%, add chicken and stir-fry until the water is dry.
2. After drying the water, take the chicken out of the pot and the color of the chicken turns yellow.
3. Heat the remaining oil, add half a catty to a catty of peanuts, and fry until the peanuts are crisp.
4, put a little oil in the pot, add ginger, garlic, ginger, star anise, pepper, Chili, dried Chili, bean paste, fragrant leaves, fragrant fruits and dried tangerine peel, stir-fry with high fire.
5. Finally, add the chicken and sugar, continue to stir fry and stir fry the chicken. Then add peanuts and continue to stir fry a few times!
Griddle green bamboo shoots bacon
material
500 grams of spring bamboo shoots and 300 grams of bacon. 20g of spiced Chili sauce, 30g of Sichuan pickled pepper, 3g of cooking wine10g, 3g of chicken essence, 50g of sesame oil10g, 50g of salad oil, 50g of broth100g and 50g of coriander.
working methods
1. Cut the spring bamboo shoots and bacon into 0 cm and 5 cm thin slices respectively, then boil the spring bamboo shoots in boiling water for 30 seconds and take them out for later use; The bacon is also stewed in boiling water for 3 minutes and then taken out.
2. Cut the parsley into sections with the length of 1 cm; Pickled peppers are placed at the bottom of the dry pot.
3. Add salad oil to another pot, add bacon and stir-fry until it is 70% hot, add kim possible sauce and bamboo shoots and stir-fry with high fire (about 2 minutes), then cook wine and broth with medium fire 1 minute, add chicken essence to taste, pour it into a dry pot, sprinkle with coriander and drizzle with sesame oil.
Griddle chiba tofu
Ingredients: Chiba bean curd 1 bag, green pepper, pork belly 1 piece, millet pepper, 4 dried peppers, 5 green garlic, potato 1 piece, onion, ginger and garlic.
Accessories: Lee Kum Kee Douchi 1 spoon, Haitian soybean sauce 1 spoon, appropriate amount of soy sauce, oyster sauce 1 spoon, chicken powder 1 spoon, pepper 1 4 spoon and sugar1spoon.
working methods
1. Preparation materials: cut green garlic, cut pepper, cut millet pepper and dried pepper, slice chiba tofu, slice potato to wash off starch on the surface, soak in water, and slice pork.
2. Pour a little oil into the pot and heat it, and fry both sides of Chiba tofu until brown.
3. Pour a lot of oil into the pot and fry potato chips.
4. Fry until golden brown, and pour into the filter pot to control the oil.
5. Heat the remaining oil, add the meat slices and stir-fry until the meat slices change color.
6. Slowly fry the sliced meat until slightly golden, add dried Chili rings and stir-fry onion, ginger and garlic.
7. Pour in Chili rings and stir fry.
8. Pour in the green garlic and continue to stir fry.
9. Add Chiba tofu, soy sauce and oyster sauce and mix well, then add lobster sauce.
10, soybean sauce, stir well, add sugar, chicken powder and pepper to taste.
1 1, put potatoes in a dry pan, heat them on high fire, and pour in the fried chiba tofu.
Griddle wawacai
material
1 baby cabbage (about 250g), 4 pieces of spiced dried beancurd, 200g of fresh Agrocybe aegerita, 1 bag of bacon, 4 garlic, 2 pieces of ginger, 4 dried red peppers, 5 pepper, 2 spoons of bean paste, 1 spoon of soy sauce, a little chicken essence, a little sugar and a few drops of sesame oil.
working methods
1. Pick the baby cabbage and wash it. The larger leaves outside can be cut in half, blanched with oil and a little salt for a while, and then fished out to control the moisture.
2. Dried tofu is cut into strips, and bacon is cut into small pieces.
3, put a little oil in the pot, add the bacon slices and stir fry, wait until the bacon slightly discolors, add garlic and ginger slices and stir fry, then add bean paste and stir fry, then add dried bean curd and Agrocybe aegerita and stir fry until cooked, and then add soy sauce, sugar, chicken essence and sesame oil to taste.
4. Put aside the fried materials first, because I don't have a dry pan, so they are all made of iron pan. Then take another pot, add dried red pepper and pepper and stir-fry until fragrant, then add blanched Chinese cabbage and stir-fry, then add just-fried ingredients, stir-fry evenly, and collect juice over high fire.
Kung Pao Chicken?
material
Chicken breast150g, fried peanuts 50g, sweet noodle sauce, bean paste, yellow wine and starch.
working methods
(1) Cut the chicken breast into cubes, pour salt, a little yellow wine and starch into the diced chicken, mix well and marinate for 30 minutes. In addition, sweet noodle sauce and bean paste are mixed into sauce.
(2) Pour an appropriate amount of cooking oil into the pot, heat it to 60% heat, and pour in diced chicken and stir fry quickly until the diced chicken turns white.
(3) Then add the sauce and stir fry quickly, dry the sauce, add the oil and peanuts and stir fry evenly.
Braised Hairtail in Brown Sauce
material
Hairtail section, shredded ginger, dried Chili, appropriate amount of soy sauce, cooking wine, two drops of vinegar, onion section.
working methods
1. After the oil is heated, add a little salt, fry it with slow fire in the hairtail section, add shredded ginger and dried Chili, pour in a proper amount of soy sauce and cooking wine, and gently bargain-hunt, so that each fish is evenly colored.
2, pour cold water, the amount of water is better to drown the fish pieces. Turn the fire to boil, and then change to medium heat.
3. When the juice is half collected, drop two drops of vinegar, put it into the onion section, gently move the bottom of the pot to prevent the bottom of the pot from being fixed, turn to high heat until the juice thickens, and add garlic paste.
braised pork ribs
material
Pork ribs, onion, ginger and garlic, salt, rock sugar, braised soy sauce, cooking wine, star anise, dried pepper and cinnamon.
working methods
1, ribs washed and chopped into small pieces.
2. Prepare cinnamon of onion, ginger, garlic and octagonal, and wrap it with gauze.
3. Blanch the ribs for later use.
4. Put a small amount of oil into the wok and stir-fry the ribs.
5, stir-fry until the ribs are slightly yellow.
6, pour out the excess oil, add rock sugar and continue to stir fry and color.
7. Add braised soy sauce cooking wine and continue to stir fry until the soup is dry.
8. Add boiled water without ribs.
9. Bring to a boil with high fire, add onion, ginger and garlic, simmer slowly 1 hour, season with salt, and collect the soup.
Hotel recipes with pictures 2 home cooking recipes daquan
DIY Gulu fish
1, diced fish Liu Qie, pickled with salt, pepper and egg white10min; 2. The fish fillets are stained with starch, fried and removed. Don't turn off the fire and fry it with high fire (this will ensure that the shell of diced fish is crisp); 3. Pour out the oil in the pot, add tomato sauce, sugar and fruit vinegar, stir fry over low heat, and pour in water to make viscous juice; 4, put the diced fish in, mix well quickly, sprinkle with some cooked sesame seeds, and take out the pot.
Hawthorn sparerib
1, wash ribs and blanch for later use, and wash hawthorn; 2. Put the ribs and hawthorn in a pressure cooker, add a small amount of water, soy sauce and salt, turn to low heat for 30 minutes after the fire expands, and finally collect the juice and sprinkle with onions.
Flammulina velutipes beef roll
Marinate beef slices with barbecue sauce for a while; Wash Flammulina velutipes for later use; Wrap the marinated beef with Flammulina velutipes, pour in a little oil and fry one by one; Mix soy sauce, minced garlic, oyster sauce, a little sugar, water and corn starch into juice; Take the hot oil out of the pot, put the prepared juice into the pot to boil, and pour it on the beef roll.
Rose sufu pettitoes
Chop pig's trotters, blanch them in boiling water with wine, and take them out after boiling until they float; Mash the rose fermented bean curd with a spoonful of fermented bean curd; Heat oil from the pan, add pig's trotters and stir-fry until slightly yellow, add onion, ginger and star anise; Add a little cooking wine, pour fermented milk, add soy sauce, salt and rock sugar, and then add a little boiled water without trotters; Cook on low heat until the trotters are soft and waxy, turn to high heat to collect juice and sprinkle with chopped green onion.
Diced chicken with edamame
1 Wash and peel carrots and dice ham; Cut onion into sections; Blanching corn and soybean in boiling water, removing the outer film, soaking in cold water, cooling, taking out and draining; Wash and dice the chicken, add salt, pepper and starch to the bowl and marinate 15 minutes. Add oil to the hot pot, saute shallots, add diced chicken and stir-fry for more than 3 oils, continue heating, add carrots, ham, corn, edamame and 2 spoonfuls of water, stir-fry until cooked, add diced chicken and salt and pepper and stir well.
Yu-eggplant pot
Ingredients: two eggplants, 200g meat stuffing, 1 teaspoon cooking wine, minced onion and ginger, Chili sauce, chopped pepper, sweet noodle sauce, vinegar, sugar, salt and chicken essence.
1, eggplant was washed and cut into strips, soaked in salt water and controlled to dry. Add cooking wine to the meat stuffing and stir well for later use.
2. Pour the oil into the pot. When it's 60% hot, add eggplant strips, fry for one minute, then take out and control the oil for later use.
3. Leave a little oil in the pot, heat it, stir-fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and add a little chicken essence.
Spicy hot bean curd
1, component:
Tofu, pork, oil, soy sauce, sugar, Pixian bean paste, lobster sauce, salt, water starch, onion, pepper and ginger.
2. Practice:
Wash and chop pork, cut tofu into pieces, soak in light salt water for 10 minute, remove and control the moisture, chop onion and ginger, and chop Pixian bean paste. Stir-fry shallots and ginger in hot oil, add minced meat, stir-fry until the color changes, add Pixian bean paste and lobster sauce, stir-fry, add tofu, clear water, light soy sauce and white sugar, add pepper powder after five minutes to thicken it, and then turn off the heat and take it out of the pot.
stir-fried shrimps
Ingredients: 500g shrimp, 2 shallots, 1 slice ginger, 3 cloves garlic, 1 slice red pepper, 1 spoon cooking wine, 2 spoons soy sauce, 1 spoon sugar and 2 spoons vinegar.
Exercise:
1, cut the shrimps, wash them and drain them for later use. Wash shallots and cut into 3 cm long sections. Peel, wash and chop garlic. Wash and shred ginger. Wash the red pepper and cut it into small pieces.
2. Pour the oil into the pot, and when it is 70% hot, add onion, minced garlic, shredded ginger and red pepper slices and stir-fry until fragrant. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and continue to stir-fry for half a minute.
Restaurant menu with pictures 3. The practice of stir-frying meat (Chili stir-frying meat)
Prepare the ingredients and wash them. The meat is pork leg, and the peppers I prepared are screw pepper and line pepper, because the pure line pepper is super spicy …
Slice the pepper with an oblique knife, and I'll pat the ginger and garlic (I feel it will taste better if I pat it). Meat should be fat and thin, slice separately …
If the knife is good, the meat slices will taste better ~
Put cooking oil in the pot, add fat and stir-fry oil …
After the fat meat turns into oil residue, add ginger and garlic and stir-fry until fragrant …
Add lean meat and stir-fry until the meat turns white …
Add soy sauce ...
Add soy sauce, color, stir fry evenly …
Don't fry the meat for too long, just stir the soy sauce and soy sauce evenly. Fried meat for a long time will affect the taste ~
Next, put the fried meat in the pot, don't take the oil out ... (This step is very important, the taste of the meat will not get old and firewood)
Next, add pepper and start to stir fry …
When the pepper is fried to tiger skin, you can add the fried meat ... (The above is a reference picture of tiger skin)
Stir-fry the pepper and meat evenly.
Ok, here comes the finished product.
Did your xio fail?