Raw materials:

Beef tendon1750g, apple1000g, onion 250g, refined salt15g, soybean oil 250g, mashed potato1250g, flour 50g, butter100g and pepper 3g.

Exercise:

1. Wash beef tendon, remove fascia, cut into 20 pieces, each piece is about 87.5g, pat thin, sprinkle with salt and pepper, and soak flour evenly. 2. Wash the apples, peel them, remove the seeds and stalks, cut them into small pieces, sprinkle them on a plate, and peel the onions and cut them into filaments. 3. Add soybean oil to the wok, heat it, add beef slices, fry until both sides are golden, and then remove the oil control. 4. put a layer of apple pieces in the baking tray, code the fried beef slices on it, and then sprinkle the apple slices. 5. Peel the onion, wash it, cut it into shreds, stir-fry it with oil, add beef soup, add salt to adjust the taste, pour it into the beef baking tray, stew it in the oven until the beef is cooked and soft, and sprinkle with roasted sesame seeds. 6. When eating, put it in a plate and add mashed potatoes to the plate.

Features:

The fruit is rich, the beef is crisp and tender, and the flavor is palatable.

stir-fried shrimps

Raw materials:

600g of shrimps, green beans150g, 750g of soybean oil (75g actually eaten), 5g of sesame oil10g, 5g of Chili noodles, 0g of Chili sauce10g, 0/0ml of chicken soup10g of cooking wine10g.

Exercise:

1. Rinse the shrimps with clean water, take them out, control the water to dry, put them into a porcelain basin, add egg white, 5g cooking wine, 2g salt, 0.5g pepper noodles, 5g pepper noodles, 2.5g monosodium glutamate,10g starch and 25g soybean oil, stir well and marinate for 20min. 2. Peel and wash the green onions. Peel ginger, wash and slice. 3. Stir chicken soup, 5g cooking wine, 4g salt, sugar, 0.5g pepper noodles, 2.5g monosodium glutamate and 5g starch evenly to make vermicelli juice. 4. Pour soybean oil into the pot. When it is heated to 50%, add shrimps, fry until cooked, remove and control the oil for later use. 5.

Features:

Red and white, shrimp meat is tender and spicy, refreshing and delicious.

Bamboo shoots and liver cake soup

Exercise:

Wash fresh pig liver, remove fascia, put it on a chopping board, beat it into a fine paste with the back of a knife, put it in a bowl, mix 250 ml of cold chicken soup in the bowl and mix well, then pour the liver paste on a clean gauze and filter off the residue for later use. 2. Take three more eggs, break the yolk to leave the protein, put the protein into the paste bowl, and mix well with some salt, monosodium glutamate, cooking wine and pepper. (Note: When steaming liver cakes, don't use too much gas, otherwise the liver cakes will be washed away by gas, and the time will not be too long. Take it out immediately after cooking. If it takes too long, the cake will get old when there are honeycomb eyes. ) .3. Soak the dried Dictyophora dictyophora in warm water for half an hour, wash the silt, trim the roots and impurities, rinse again, control the drying, cut into 3 cm long sections, and blanch with boiling water and stand by. 4. After the liver cake is steamed, don't leave the bowl, slice it properly, then squeeze the dictyophora into clear water and put it on the surface of the liver cake. 5. After the soup pot is cleaned, add the remaining chicken soup to boil.

Features:

The liver is tender, the bamboo shoots are fresh, and the soup is refreshing.

Rock candy dogleg

Raw materials:

Half a dogleg (about 1 .5kg), 10 rapeseed heart, 400g rock sugar, 7.5g refined salt,10g cooking wine, 7.5g soy sauce,1kg peanut oil (the actual dosage is 75g),/kloc-0.

Exercise:

1, wash the dog leg, soak it in cold water for one day, and take it out to control the water; Picking and washing rapeseed heart, peeling ginger, washing and slicing. 2. Cook the dog leg thoroughly with boiling water, take it out, draw a big square on one side of the dog leg and draw it to half the depth of the meat, and apply soy sauce and cooking wine on one side of the skin. 3. Heat the wok and add peanut oil. When it is medium cooked, put down the dog leg skin, fry it and color it, and then take it out (don't fry the skin until it bubbles, just color it). 4. Put the dog leg in a big buckle bowl, add rock sugar, cooking wine, salt, ginger slices and pepper, steam it in a steamer for about 2 hours, and take it out when the meat is rotten. 5. Soak the cabbage in boiling water, remove it, bathe in cold water and arrange it neatly. 6. Take out the dog leg after steaming, remove the original soup, turn the dog leg upside down and buckle it in a big plate, add salt to the rape heart with dog bone soup, cook it, take it out, enclose the dog leg, pour the cooked soup into the pot, adjust the taste, and cook it on the dog leg and cabbage heart with water starch.

Features:

Carrion tastes sweet, salty in sweetness, fat but not greasy.

Squeezed crab

Raw materials:

2 hairy crabs (about 500g), onion15g, ginger10g, vinegar 50g, garlic 5g, soy sauce 75g, pepper 3g, refined salt 3g, sugar15g, monosodium glutamate 2g and sesame oil 5g.

Exercise:

1. Wash two big crabs, tie them tightly with ropes, put them on a plate with their bellies facing up, add a little pepper, onion and ginger, put them in a cage, steam them with strong fire for about 1 hour, take them out, untie the ropes, peel off the navel, cover the shell, dig out the crab legs and cut off the claws. 2. Tilt the crab body from the middle to the left and right halves, that is, cut it into three large pieces, and then cut each piece into four small pieces. The other crab was cut in the same way. 3. When loading the plate, put the crab leg in the middle, the thigh in front and the calf in the back. Put the crab pieces on the calves and sides, and add crab roe. 4. Peel onion, ginger and garlic, wash and cut into pieces, put them in a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil to make juice, and pour them on crabs.

Features:

Yellow and white, fresh and delicious, fresh and tender.

Braised chicken with chestnuts

Raw materials:

Chicken 1.5 kg, chestnuts 400 g, chicken soup 500 ml, soy sauce 200 g, sugar 30 g, monosodium glutamate 2 g, cooking wine 50 g, soybean oil 600 g (actual dosage 75 g), sesame oil 20 g, onion 20 g, shredded ginger 10 g, starch 40 g and cooked sesame seeds 20 g.

Exercise:

1. After cleaning the chicken, wash it, remove its head and claws, chop it into pieces 3 cm long and 2 cm wide, put it in a bowl, add a little soy sauce and cooking wine, stir well, and marinate it for taste. 2. Wash chestnuts, boil them in boiling water for a while, remove them and peel them. 3. Put the soybean oil into the pot. When heated to 70% heat, fry the chicken for a while, scoop it up with a colander, and control the oil to dry. Pour out the remaining oil. 4. Leave a little oil in the wok, heat it, stir-fry it in Jiang Mo, then add chicken pieces, cook cooking wine, add soy sauce and white sugar, stir well, add chicken soup, boil it with strong fire, add chestnut meat and stew until the chestnuts and chicken pieces are crisp and rotten, add monosodium glutamate, cooked sesame seeds, onion and shredded ginger, stir well, thicken with wet starch.

Features:

Huang Liang is oily, the chicken is crisp and chestnut-like, and the juice is thick and fragrant.

Milk salted shrimp

Raw materials:

Shrimp150g, ham15g, cooked chicken lung15g, canned bamboo shoots15g, water-soaked mushrooms15g, green beans15g, egg white 30g, and milk 250.

Exercise:

Rinse the shrimps thoroughly and control the moisture. 2. Put the egg white in a bowl, pat it gently with bamboo chopsticks, add shrimp and stir it in one direction for a while, add 1g refined salt and mix well, then add fine dried starch and size it. 3. Put ham, chicken breast, winter bamboo shoots and mushrooms on the anvil and cut them into diced green beans. 4. Heat them on the pot. Immediately add diced ham, diced chicken, diced bamboo shoots, diced mushrooms and green beans, turn them with a spoon several times until the shrimp turns milky white, pour them into a colander, and control the oil to dry. 5. Wash the pan and heat it, add milk, cooking wine, 2g refined salt, monosodium glutamate and white sugar, and pour in diced shrimps, diced mushrooms, diced chicken breast, diced bamboo shoots and diced mushrooms.

Features:

Milky white and shiny, with five colors, fresh and smooth.

Roast Beef

Raw materials:

beefsteak

Exercise:

2000 grams of beef ribs, soy sauce 125 grams, clear water 125 ml, 28 grams of chopped green onion, 5 grams of garlic paste, 5 grams of Jiang Mo, 30 grams of sugar and 2 pieces of black pepper noodles. 5g and 6g sesame noodles (roasted). To make 1, cut the beef ribs (with meat and bones) into small pieces, with the bones facing down, chop a square cross knife on the meat with a sharp knife and let the sauce penetrate. Put all kinds of spices into a large porcelain basin, pour in ribs, grab them evenly, cover them, and freeze them in the refrigerator for 8 hours. 2. Put the ribs on the frying pan again, bone down, roast until brown, and then roast the other side until cooked. When roasting, turn it constantly, so that the meat around the ribs is cooked and crisp and can be eaten by hand. 3, grilled ribs can also be baked in the oven, only one layer of ribs is placed on each baking tray, and the ribs are baked on medium fire 1 hour, and turned once in the middle.

Features:

Golden color, tender beef, sweet, salty and slightly spicy.

Diced chicken and fresh shellfish

Raw materials:

Fresh shellfish125g, magnolia tablet125g, chicken125g, sesame oil 60g, mushroom15g, cooking wine15g, monosodium glutamate1.5g, and egg white half.

Exercise:

1, cut fresh shellfish into pieces, cut into pieces, and remove internal gills; Remove fascia from chicken, wash, and cut into cubes 1 cm square; Cut Flos Magnoliae and Lentinus Edodes into cubes with the same size as fresh shellfish; Peel and wash onion, ginger and garlic, and chop them into powder. 2. Blanch the scallops in a boiling water pot and then take them out. 3. Put the diced chicken into a porcelain bowl, add the egg white and starch, and catch well. 4. Heat the wok, add 25 grams of sesame oil, and when it is 50% hot, add diced chicken and take it out. Add 35g of sesame oil, heat it, stir-fry chopped green onion, Jiang Mo and minced garlic, then add Flos Magnoliae, mushrooms, green beans and fresh shellfish. Stir fry a few times, add cooking wine, monosodium glutamate, chicken soup and salt, adjust the taste, add diced chicken, stir fry evenly, thicken with a little wet starch, serve out, and sprinkle with roasted sesame seeds evenly.

Features:

Bright color, fragrant taste, fresh and beautiful shellfish.

Anning tofu

Raw materials:

Almond150g, rice 50g, frozen powder10g, sugar 300g, almond extract 0.5g, golden cake 50g (hawthorn cake) and cucumber 50g.

Exercise:

1. Boil almonds with boiling water, peel and chop them; Then wash the rice, add 400 ml of water and grind it with almonds into slurry, and grind it as fine as possible. If it is too thin, it will be used. 2. Wash the frozen powder, add 100 ml water, steam in a cage for 20 minutes, put it in a clean pot with ground pulp, add 50 g sugar to boil, remove foam, add almond essence, stir well, and put it in 65433. Cut the golden cake and the cleaned and disinfected cucumber into 20 crescent-shaped pieces for later use. 4. Use a knife to draw 6 times diagonally on the almond fudge, and then 6 times. Be careful not to stick to the edge of the bowl. Put 2 golden cakes and 2 cucumbers in each bowl, and make the crystal sugar into 10 small bowls.

Features:

Bright color, delicate texture, cool and sweet.