Sautéed Sliced Pork with Pepper and Chili

Braised pork slices in brown sauce

Secondary cooked pork often seasoned with Chili peppers.

cook meat

2. Cut it into pieces

3. Cook slices with Chili sauce.

Second, Beijing roast duck.

Compared with raw duck, the weight of roast duck is reduced by about 65,438+0/3, and it is purplish red, oily, crisp, delicious, mellow, tender and fragrant. The finished product generally weighs about 2 kg, and it is made into willow leaves with leaves, which are qualified 108 pieces. When the meal was served hot, the knife cut as fast as lightning, and the meat was covered with skin, which was amazing.

Roast duck is about 1/3 heavier than duck meat, with bright red color, bright oil, crisp skin and tender meat, delicious taste, delicate and tender appearance and overflowing aroma. The general yield is about 2 kg, the leaves are sliced, and 108 slices are qualified. When serving hot, the knife is as fast as lightning and the skin is sliced, which is the perfection.

There are many ways to eat "Beijing Roast Duck", which is best wrapped in lotus leaf cakes or sandwiched in hollow sesame cakes, and matched with appropriate condiments according to personal hobbies, such as onion, sweet noodle sauce, garlic paste and so on. If you like sweet food, you can eat it with sugar, or you can eat it with cucumber strips and green radish strips according to different seasons to clear your mouth. Slice the duck skeleton and cook it with cabbage or wax gourd to have a special flavor. Roast cold duck, cut into pieces of duck with a width of 0.6 cm and a length of 4.5 cm with bones, and then poured with whole flavor juice, which can also be used as a cold dish.

There are many ways to eat "Beijing Roast Duck", which is most suitable for hollow sesame seeds sandwiched in lotus leaf cakes, and is matched with appropriate condiments according to personal preferences, such as onion, sweet noodle sauce, garlic paste and so on. Eat sweet, you can eat with sugar, or you can eat with cucumbers and carrots according to different seasons to clear the greasy mouth.

Sliced duck skeleton with Chinese cabbage or winter melon soup has a unique flavor. After the cold duck is roasted, it is boneless and cut into pieces with a width of 0.6 cm and a length of 4.5 cm, then it is poured with sauce and served on a plate.

Students, today I want to introduce Beijing roast duck to you.

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

Speaking of Beijing roast duck, it is very famous. To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 roast ducks in the market every day, and people have to book them for a day or two before they can sit down. Beijing roast duck tastes good and looks good. The orange-red duck skin is covered with crispy duck meat, and the inside is fresh and tender duck meat, which makes people drool. Wrapped in chopped green onion and dipped in sweet noodle sauce, it is full of fragrance and extremely delicious.

The practice of Beijing roast duck is very complicated: first of all, the treated duck should be watered with boiling water before it is put into the furnace, so that the duck will be cooked quickly when it is roasted, and the duck meat will be crisp outside and tender inside. The next step is baking. After the duck enters the furnace, roast the right back side of the duck with a knife, so that hot air can enter the duck cavity from the knife edge and make the water in the duck's stomach boil. After roasting for 6-7 minutes, when the duck skin on the right rear side of the duck is roasted orange, turn it over, roast the left rear side of the duck for 3-4 minutes, then roast it for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature.

The duck skin baked in this way is crispy in Huang Liang and tender in meat. In this way, the roast duck is ready. After the roast duck was served, the professional knife cutter sliced the duck and talked about the pancakes wrapped on the duck. After eating the duck, the remaining duck shelf can be made into tender tofu or yellow tooth soup, and duck oil can be used to boil eggs and make pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular. I like to eat sliced duck with chopped green onion in sweet sauce. It's really "mouth watering"! No wonder Beijing roast duck is praised as "the best in the world" and "the best food in Beijing is duck, and the best is roast duck"!

Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March on the "Beijing Roast Duck".

Students, today I introduce Beijing roast duck to you.

Beijing roast duck is one of the representative dishes in Beijing.

Beijing roast duck is a world-famous and well-known Tintin. The roast duck, one of the most famous restaurants in Beijing, is Quanjude Roast Duck Restaurant outside Qianmen. There should be roast ducks there, about 100 a day. People eat roast ducks in the first day or two and can sit down. Beijing roast duck tastes good and looks good. ?

The orange duck bag is wrapped in a crispy duck with tender inside, which makes people drool. Wrapped in white, with sweet noodle sauce, it is also full of fresh fragrance and delicious.

The practice of Beijing roast duck is very complicated: first, put the processed duck in boiling water before it is put into the furnace. When the roast duck is cooked, it will be cooked quickly, and it will also make the duck crispy outside and tender inside.

The next step is baking. Put the duck in the oven, and the right back of the roast duck is cut so that hot air can enter the duck chamber from the mouth and the duck belly is in boiling water. Roast for 6-7 minutes. When the duck with back and right skin is roasted to orange, open it, roast the duck with left back for 3-4 minutes, then roast the duck with back for 4-5 minutes, and then what?

Follow the above steps until the ducks are cooked circularly and the colors are all mature. This roast duck has crisp skin and tender meat. ?

In this way, the roast duck is ready. After the roast duck is served, a professional cutter cuts the duck into thin slices, and the pizza wrapped with duck meat also talks about kung fu. After eating duck meat, the leftover duck shelf can be added with tender tofu or yellow teeth, and duck oil can be used to cook egg pudding and make favorite food. It tastes wonderful.

Roast duck is very important. I like to eat ducks dipped in sweet noodle sauce and scallion. It's really "saliva DC three thousands of feet"! No wonder Beijing roast duck is known as "the first delicious food in the world". "The food in Beijing is nothing more than roast duck and Japanese roast." Great!

Students, after listening to my introduction, are you right? "saliva DC three thousands of feet"? Then take action as soon as possible and March towards "Beijing Duck".

Fourth, sweet and sour fish

Materials (4 persons)

Chinese medicine: 8 lotus seeds of jujube 12 tremella 5g.

Carp 1 dried mushroom 2 wine 2 tablespoons ginger juice 1 tablespoon starch appropriate carrot 5cm onion 1 red pepper half green persimmon pepper 1 sweet and sour stuffing (mixed juice of boiled jujube juice and boiled lotus seed juice 1.5 cup, 3 tablespoons sugar, 3 tablespoons wine and 3 tablespoons vinegar)

Exercise:

1, jujube, lotus seeds, dried mushrooms and tremella were washed separately and soaked in sufficient hot water.

2. Take out the lotus seeds and put them in a small pot, add water for 20 minutes, and take out the lotus seeds. Add jujube juice and tremella juice to the lotus seed juice and cook for 1-2 minutes, and set aside.

3. Cut open the internal organs of carp, scale, wash and soak in the mixture of wine and ginger juice.

4. All wild vegetables are shredded.

5. Carp is wrapped in wheat flour, fried in 180 degree oil, fried until crisp, and then taken out. Remove the oil.

6. Wash China pot, add 2 tablespoons of fresh oil, heat, stir-fry mushrooms, carrots and onions, then add green and red peppers, lotus seeds, tremella and jujube, stir-fry, add the mixture of boiled juice and sweet and sour stuffing in step 2, and adjust it into paste with water-soluble starch.

7. When the fish is hot, put a part of 6 on the bottom of the plate, put the fish on it, and then sprinkle the remaining 6 on it.

Sweet and sour fish? Materials Jujube 8: 12 seeds 5 g tremella? Meileiyue dried mushrooms 2 1 2 tbsp ginger juice 1 tbsp wine? 5cm carrot and onion starch and a half red persimmon method.

The green pepper sauce uses a sweet (jujube juice and boiled juice? 1.5 mixed juice cup, 3 tablespoons sugar, 3 tablespoons wine. ? 3 tablespoons vinegar, salt and a little pepper in starch 1.5 t, 1.5 tbsp water)? Practice: First, dates, seeds, dried mushrooms, washed tremella, which is a sufficient water immersion volume.

2 Pour in the removed seeds, add water and boil for 20 minutes to remove the seeds.

Juice jujube and tremella, and cook for 0-2 minutes. ?

3, carp to remove internal organs to scale, washed and soaked in wine mixed with ginger juice and spices. ? 4. All the wild ones are shredded. ? 5, carp Nianman wheat flour, fried at 180 degrees and fried outside to crisp, then served out. Discard the oil.

6. Add 2 tablespoons of fresh oil to the Chinese-style wok, heat it, add mushrooms, carrots and onions and stir-fry until fragrant, then add green and red persimmon, lotus seeds, tremella and jujube, stir-fry quickly, and add the prepared stuffing and sweet and sour to make a paste and prepare it with water-soluble starch.

7. When the fish is hot, put one-sixth of the bottom of the plate on the top of the fish, and then put the remaining one-sixth on the top.