I picked some special ones that are easy to make gas ...

I have more than one year

Raw materials: yellow croaker, tomato sauce, sugar, vinegar, minced beef, chopped green onion, garlic rice and diced bamboo shoots

Method: cut the yellow croaker into a cross knife, fry it for 8%, take it out, leave the bottom oil in the pan, add the above seasonings and thicken it.

New Year's cake

Ingredients: red rice cake, white rice cake, sugar, water and shavings

Method: the red and white rice cakes are cut into rectangular blocks, dipped in shavings, oiled, fished out and placed on a plate. Put sugar water in the pot, and thicken it on the rice cake when the sugar melts.

Ten Brocade Peacock Swallows

Ingredients: 1 quail eggs, meat swallows, mushrooms, shin flowers, winter bamboo shoots, celery, belly slices, radishes, salt, monosodium glutamate, Shaoxing wine and sesame oil

Preparation method: mix the quail eggs and meat swallows, slice them, splash water, take them out, and pour them in Shaoxing wine.

Basheng hot pot

Ingredients: shin flower, shrimp, fresh squid, oyster, moth, sashimi, sturgeon, shredded celery, mushrooms, vermicelli, etc.

Method: boil the flavored hot pot and rinse it into the pot as you like.

There are more than one year

Raw materials: 1 yellow croaker, 3 garlic cloves, 2 slices of ginger, 3 onions, 6 cups of oil and 2 cups of stock.

seasoning: 4 tbsps of soy sauce, 1/8 tbsps of white pepper wine, 1 tbsps of white powder, 3 tbsps of sugar and 2 tbsps of water.

Method: 1. Remove the internal organs of yellow croaker, wash it, and dry it with paper towels. 2. Heat the oil, add the yellow croaker and fry until yellow. Drain the oil and serve out. 3. Fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook them over medium heat until the soup is thick, thicken them with white powder water and pour some hot oil.

Step by step

Ingredients: 1 pieces of sugar, 1 pieces of rice cake, 2 ounces of ground meat, 1 tablespoon of oil and 3 tablespoons of shredded sauerkraut.

seasoning: 1/4 tsp salt, a little white pepper, 1 tsp wine and 1/8 tsp sugar.

Method: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasonings and stir well. 3. Wrap the rice cake in 1 tablespoon of the material prepared in step 2 and roll it into strips.

Ten fragrant dishes

Ingredients: 4 liang of dried bean curd, 4 liang of soybean sprouts, 1/2 carrot, 1 liang of lily, 1 liang of green pepper, 2 liang of mushrooms, 3 liang of kelp and 3 liang of bamboo shoots.

seasoning: 1/2 tsp salt, 1/4 tsp sesame oil and 1/4 tsp sugar.

Method of making: 1. Soak the lily, wash it, cook it in a pot for 3 minutes, take it out, squeeze it out, and cut it into filaments with other materials. 2. Stir-fry shredded mushroom and dried bean curd with 1 tbsp oil, add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill out. 3. Stir-fry bean sprouts, shredded kelp, shredded carrot, etc. with a tablespoon of oil, and add 1/4 teaspoon of salt and 1/8 teaspoon of sugar to taste. 4. Pour the materials from step 2 into step 3 and mix, then sprinkle some sesame oil and mix well.

blooming spring seedlings

Ingredients: 3g of bean sprouts, 6 cooked quail eggs, and 6g of crab roe.

seasoning: 3 teaspoons of wet starch, ginger wine and Shaoxing wine, 2 teaspoons of refined salt, 1 teaspoon of monosodium glutamate, pepper and sesame oil, half a cup of soup and 1.5 tablespoons of vegetable oil.

Method: 1. Soak the crab roe in boiling water until it is five-ripe, filter off the water, then put the bean sprouts in a pot, dry the kang, add some oil, add ginger wine, pour in some boiling water, stir fry thoroughly, pour in a colander, and press dry the water. 2. Put .5 tablespoon of oil in the wok and heat it to 3%. Put the bean sprouts in the wok, mix them evenly with wet starch, put them on the plate, and put the quail eggs around the edge of the plate. 3. Put .5 tablespoon of oil in the wok and heat it to 3%. Add Shao wine, add soup, adjust the taste with refined salt and monosodium glutamate, sprinkle with pepper, add crab roe, add oil, sesame oil and mix well, and pour bean sprouts evenly.

quanfu tofu

raw materials: 2 pieces of tofu, 5g of fresh mushrooms, 1 green vegetable cores, 3g of shiitake mushrooms, 5g of vegetable oil, 2g of soy sauce, 3g of sugar, 1g of refined salt and 1g of wet starch. Method: 1. Soak mushrooms in boiling water until soft, and remove their pedicels. Leave the heart of the green vegetables, trim the roots of the leaves, blanch them until they are green, and take a cold shower; 2. Heat the wok, slide it with a little oil, scoop in plain oil and heat it. Cut 5 pieces of each tofu with a knife, fry it in the wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese flowering cabbage, and simmer until the soup is thick, and leave the fire; 3. Take a big disc, put the cabbage heart into the dish with chopsticks to spread the bottom (the roots are outward), put the tofu on the cabbage heart, then put the mushrooms on the tofu, and finally put the fresh mushrooms into four layers: green, yellow, black and yellow. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.

stewed duck with osmanthus

raw materials: 1 duck (weighing more than 1 grams), 5 grams of sweet-scented osmanthus sugar, appropriate amount of cooking wine and refined salt.

Method: 1. Rub the duck inside and outside with salt; 2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix them well. Put the bowl in a casserole, pour more than half of clear water outside the bowl, put a herringbone bamboo frame on it, and cover the broken belly of the duck on the wellhead to prevent the seasoning in the bowl from being overturned. 3. Cook the casserole on high fire for 1 hour, then simmer on low fire for 3 minutes, and steam until the fragrance is fragrant; 4. Boil the pot, remove the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles.

Chicken rolls with green vegetables

Ingredients: 1 taels of tenderloin, 1 and 2 bowls of shredded mushroom, onion and ham, 1 egg white, 1 tablespoon of powdered white, 1/2 kg of small bean sprouts, 2 tablespoons of soy sauce and black vinegar, 3/2 tablespoons of sugar, 1/2 bowl of water and 1 tablespoon of tomato sauce

2. Wrap the marinated meat slices into onion slices, shredded mushrooms and shredded ham, then dip them in the protein paste (1 egg white, 1 tablespoon of white powder and 2 tablespoons of water), fry them in the oil pan and take them out. 3. After all the seasonings are boiled, put in the fried meat roll, stew until the juice is dry, and take it out and cut into pieces. 4. Take another oil pan, stir-fry the small bean sprouts with 4 tablespoons of oil at high temperature, season with salt and monosodium glutamate, put them on a plate, and then spread the meat rolls on it.

Tuan Tuan Yuan Yuan

Ingredients: 3g of fish balls, 15g of white crucian carp, 1g of ginger and 1g of garlic sprouts.

Accessories: 2g of peanut oil, 5g of salt, 6g of monosodium glutamate, a little pepper, 1g of Shaoxing wine, 2g of sesame oil and 2g of sugar.

Practice:

1 Clean the white crucian carp, peel and shred the ginger, and cut the garlic seedlings into sections.

2 after the oil is hot, add the white crucian carp, fry it on low fire until both sides are golden, add shredded ginger, add Shao wine and clear soup, and cook it on medium fire.

3 until the soup turns white, add fish balls and garlic sprouts, add salt, monosodium glutamate, sugar and pepper, cook thoroughly, drizzle with sesame oil, and serve.

tips:

If you accidentally cut the bitterness of the fish, put a little vinegar on the fish, it won't be so bitter, and put the fish balls last, so as to keep the delicious taste of the fish.

Ten fragrant dishes

Ingredients: 4 liang of dried bean curd, 4 liang of soybean sprouts, 1/2 strips of carrot and white radish, 1 liang of lily, 1 liang of green pepper, 2 liang of mushrooms, 3 liang of kelp and 3 liang of bamboo shoots.

seasoning: 1/2 tsp salt, 1/4 tsp sesame oil and 1/4 tsp sugar.

Practice: 1. Soak the lily, wash it, cook it in a pot for 3 minutes, take it out, squeeze it out, and cut it into filaments with other materials. 2. Stir-fry shredded mushroom and dried bean curd with 1 tbsp oil, add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill out. 3. Stir-fry bean sprouts, shredded kelp, shredded carrot, etc. with a tablespoon of oil, and add 1/4 teaspoon of salt and 1/8 teaspoon of sugar to taste. 4. Pour the materials from step 2 into step 3 and mix, then sprinkle some sesame oil and mix well.

1. Steamed pork

Preparation time: 2 minutes

Cooking time: 6 minutes

Ingredients:

Pork belly 4g, rice 1g, 2 tablespoons of soy sauce (3ml), 1/2 teaspoon of pepper (3g). Add the rice, stir-fry it with a spatula, then stir-fry it with pepper, the overspent beige color turns yellow and smells fragrant, put it out and let it cool, and put the fried rice into a grinder to grind it into coarse powder.

2. Cut the green onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui. Wash and chop the parsley.

3. Slice pork belly, mix well with oil, soy sauce, Jiang Shui, pepper and rice flour, and put in a bowl.

4. add water to the steamer and bring it to a boil with high fire. put the bowl filled with raw rice flour meat into the steamer, put it on the drawer and steam it with high fire for 6 minutes until it is cooked thoroughly. after taking it out, turn it over on the plate and sprinkle with coriander for decoration.

2. Sweet and sour pork chop

Preparation time: 2 minutes

Cooking time: 4 minutes

Ingredients:

Pork chop 5g, 2 tablespoons of rice vinegar (3ml), 1 tablespoon of soy sauce (15ml), 1 teaspoon (5g) of chives, and 1/2 teaspoon of salt. Chop the ribs into 4 cm long sections, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice ginger and garlic, and cut scallion obliquely into thick slices.

3. Heat the wok on a big fire, pour in the oil, and when the wok is heated to 5% heat (the oil pan emits smoke slightly), set the medium heat and put it into the ribs, fry them for 3 minutes, turn them over with chopsticks one by one, and fry them for 2 minutes. When all sides turn brown, most of the water in the ribs is dried.

4. add salt, soy sauce, chicken essence, ginger slices and garlic slices into the pot, stir-fry with the ribs, pour in warm water without ribs noodles, bring to a boil with high fire, and simmer for 3 minutes.

5. when the ribs are fragrant and soft, add white sugar, rice vinegar and chives, and collect the concentrated juice with high fire.

The stickers are as follows: 1. You can also add a tablespoon of tomato sauce according to your preference, which will make the color more rosy.

2. It's best to buy chopped small ribs in the supermarket, or ask a butcher to process them for you.

3. White gourd meatball soup

Preparation time: 3 minutes

Cooking time: 15 minutes

Ingredients:

15g of pork stuffing, 15g of white gourd, 1 egg white, 1 teaspoon (5ml) of cooking wine, 1 teaspoon (3g) of Jiang Mo, 2 slices of ginger and 2 teaspoons of salt.

2. put the meat stuffing into a large bowl, add the egg white, Jiang Mo and cooking wine, be careful not to forget to add salt, put it in a proper amount according to your own taste, and then stir it evenly.

3. Boil the soup pot with water, add the ginger slices, and turn it to low heat. Squeeze the minced meat into meatballs with even heads, and put them into the pot as you squeeze them. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking.

4. after all the meatballs are squeezed, bring the soup to a boil with high fire, add the wax gourd slices and cook for 5 minutes, add salt and chicken essence to taste the soup, and finally add coriander and sesame oil.

4. Stewed chicken with mushrooms

Preparation time: 3 minutes

Cooking time: 4 minutes

Ingredients:

1 tender chicken (1g), 5g of dried mushrooms, 25g of watercress, 1 teaspoon of pepper (5g), 1 teaspoon of refined salt and 5 old ginger.

2. Wash the whole chicken, cut the head, wings and feet of the chicken to gaskin, then cut the chicken in half, cut the chicken into a long square with a width of 3cm, and cut the head, wings and feet into 3cm segments.

3. Heat the wok with high fire, add oil and heat it, then stir-fry the chicken pieces in the hot oil pan. When the chicken becomes hard and discolored, add cooking wine, ginger pieces, watercress and pepper, and stir-fry until the water gradually dries out and overflows, that is, add a proper amount of water (not over the surface of the chicken), and add a small amount of salt, soy sauce, crystal sugar and star anise.

4. Cover and simmer until it is ripe in June or July, then add mushrooms and cook for about 15 minutes, and add onion and chicken essence when taking out the pot.

5. Fish-head bean curd soup

Preparation time: 1 minutes

Cooking time: 3 minutes

Ingredients:

2 boxes of tender bean curd, 1 head of fresh silver carp (6g), 75g of boiled bamboo shoots, 1 teaspoon of rice wine (5ml) and 1 teaspoon of vinegar (5ml).

2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice.

3. Heat the wok with high fire, add oil and heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly browned, and bring to a boil with high fire.

4. After boiling, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots. Cover the pot and stew for 2 minutes.

5. when the soup is cooked to milky white, add salt and sugar, and skim the white pepper and parsley.

6. Black chop

Preparation time: 1 minutes

Cooking time: 3 hours

Ingredients:

1g pork stuffing, 5g rose kohlrabi, one red and one green pepper, 2 teaspoons sesame oil (1ml), 1 teaspoon cooking wine (5g) and 1 teaspoon soy sauce (5g).

2. Heat a wok over medium heat, pour in oil, add pork stuffing when the oil temperature rises, spread it with a spatula, stir-fry for 5 minutes, until the water in the meat is completely dry and the minced meat turns golden, add soy sauce and cooking wine and stir-fry until fragrant.

3. Add diced pepper and diced rose pickles into the fried minced meat, stir-fry for another 5 minutes on high fire, add chicken essence and sesame oil, and stir well.

7. Ants climb trees

Preparation time: 1 minutes

Cooking time: 1 minutes

Ingredients:

2g vermicelli, 5g pork stuffing, 1 tbsp garlic (15g), 3 tbsps broth (or water) (45ml), 1 tbsps bean paste (115ml). 1 teaspoon (5g) of white sugar, 1 tablespoon (15g) of chopped green onion,

Practice:

1. Pour half a pot of water into the pot, heat it, add shreds and blanch it for 2 minutes until the color turns white and swells, then take it out and drain the water.

2. Heat the oil in the pan, stir-fry the chopped garlic, chopped green onion and Jiang Mo for a while, and then add the pork stuffing to disperse when the fragrance comes out.

3. pour the ingredients in the pot with broth (or water).