Hello, everyone. Welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting." What kind of lovely food names make people want to eat when they hear them? Today, at the request of the host, let's talk about the name of food. A nice name can give people a deep impression. In catering, this problem is particularly prominent in the wedding reception. Everyone wants to win a good title. The specific examples are: fly with me-crispy squab. While the dragon flies while the phoenix dances-fried lobster with hibiscus, and early birth of precious children-red dates and longan soup, as well as family fun-stewed seafood, sweet honey-eight treasures glutinous rice, etc., all kinds of names are available, such as the college entrance examination, and to be no.1 banquet, among which the names of dishes are even more varied, with Dapeng spreading its wings. Today, I'd like to share with you the names of two lovely dishes I saw at home:

The main materials used in the garden in spring are: 8g of bamboo shoots, 3g of onion, ginger and garlic, 5g of green and red peppers, 5g of shrimps, 2g of fermented black fungus, 2g of asparagus, 1g of raw soy sauce, salt, chicken essence, cooking wine, soy sauce, and appropriate amount of water starch. (2) Boil the pot with water, pour bamboo shoots and salt, and simmer for five minutes. Remove and drain for later use. (3) Add asparagus, auricularia auricula and edible oil into the pot, and take out after cooking. Adding edible oil can make the ingredients greener and brighter. Then add the shrimps and blanch them. You can't scald it for too long. Shrimp meat is easy to cook, and it is easy to turn into firewood when cooked for a long time. (4) Add an appropriate amount of oil into the pot, add onion, ginger and garlic and stir-fry until fragrant, then pour in raw soy sauce, and the sauce column is full of aroma, then pour in bamboo shoots, asparagus, black fungus and shrimps, stir-fry evenly, then add green pepper, salt and chicken essence and stir-fry thoroughly, then pour in appropriate amount of water starch and stir-fry evenly, and then take out the pot. (5) Decorate the plate. I hope everyone will like this work. See you next time.

The main materials used for Fugui Duck are: 5g duck meat, a little star anise, cinnamon, fragrant leaves and dried peppers, and 15g classic thick soup in the hotel. Otherwise, you can only use a piece of red fermented bean curd with clear water, 2g abalone, 5g onion, ginger and garlic slices, and appropriate amounts of salt, chicken essence, cooking wine, soy sauce and soy sauce. Production technology: (1) First, the abalone is shelled to get the meat, and then the cross knife is evenly cut on the surface, so as to facilitate the taste and make the dishes more beautiful. (2) Pour clear water into the pot, pour cold water into onion, ginger, duck meat and cooking wine, simmer and boil, skim off the floating foam, then take it out and rinse off the blood stains and impurities on the surface. This step should be cleaned, and the dishes will be simple and beautiful. (3) Wash the pan, add vegetable oil, add onion and ginger to stir-fry the taste, then add duck meat, stir-fry until the surface is slightly yellow, and a small amount of duck oil oozes out. This can avoid the duck meat from being greasy. Cook it in a little more cooking wine while it is hot, which can well remove the fishy smell of the duck, and then pour in a proper amount of soy sauce for coloring. After stir-frying, pour it out for later use.

(4) Wash the pan, pour in onion, ginger and garlic, stir-fry the fermented bean curd pieces to stimulate the fragrance, then add the thick soup, boil it, then add the duck meat, star anise, cinnamon, fragrant leaves, dried peppers and abalone meat, stir-fry evenly, then add a proper amount of clear water to be flush with the duck meat, pour in a little soy sauce to adjust the color, add a proper amount of soy sauce for seasoning, boil over high fire, and turn to low fire for cooking. (5) Decorate the plate. I hope everyone will like this work. See you next time. Cooking for a long time, quietly enjoying, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you! ——— This article was created by the tip of the tongue —— Liu Chu, original production, unauthorized handling and copying are prohibited—