Chicken with spicy sauce and sesame oil

(1) Chop the local chicken.

(2) Mash Zanthoxylum bungeanum and Capsicum annuum, heat 20 grams of edible oil and put it in.

(3) After the water is boiled, add the chicken pieces and stick the chopsticks through.

(4) Put the chicken pieces into the pot, add pepper, pepper, salt, edible oil and monosodium glutamate and stir.

Features: delicious and appetizing.

Pork longxin Chili sauce

(1) Cut the beef into chunks weighing about 500g, put it in the pot with the beef offal, and add water to boil. When the meat turns white and red, pour out the soup. Beef and beef offal are still in the pot, pour in the old salt water, add the spice bag, white wine and refined salt, add about 400 grams of clear water, cook on high fire for about 30 minutes, and then switch to low fire.

(2) Boil the marinade with big fire. After about 10 minutes, take a bowl, scoop in 250 grams of salt water, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce.

(3) Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm respectively, pour in the marinade and mix well, divide into several plates, and sprinkle with crispy peanut powder and sesame noodles.

Features: fine production, beautiful color, fresh and delicious, spicy and fragrant, very palatable.

Stir-fried lily and celery

(1) Peel and wash the lilies one by one, and remove the old clothes of the lilies; Wash celery and cut into sections (slices); Slice carrots.

(2) Put the oil in the wok and heat it to 70%. Add carrots, celery and lily and stir-fry slightly.

(3) Add seasoning-salt and monosodium glutamate, and put them into the pot.

Features: celery is crisp, lily is crisp, slightly bitter and cool.

Tomato paste potato roll

(1) The taro is cooked, and the tofu coat is cut into a rectangle with a length of10cm and a width of 4cm.

(2) Knead taro into mud, season it with salt, wrap it with tofu coat, pat it with powder and oil.

Features: sweet and sour taste, refreshing and appetizing.

Mixed noodles with Chili sauce

Bean jelly is made of high-quality peas, which are heated and stirred into paste, and put into pots and plates for later use. When eating, cut the bean jelly into thin slices, or rotate it into chopsticks-thick strips with a rotator, put it in a bowl, add refined salt, garlic paste, pepper noodles, monosodium glutamate and soy sauce, and then pour in bright red Chili oil to serve.

Features: tender, smooth and delicious, spicy and delicious. Flavor fish and sea pepper (omitted)

hot dishes

A big eagle spread its wings.

(1) Wash and drain chicken wings, add seasonings and mix well 1 hour.

(2) Squeeze orange juice, and cut orange peel into filaments.

(3) Heat oil, and fry the chicken wings until golden brown.

(4) Boil the seasoning, add orange peel and chicken wings and cook for a while, then eat.

Features: sweet and delicious, with a bite, crispy and delicious.

Open the door, auspicious red (also called bright)

(1) Wash the fish head, remove the gills and scales, and cut it in half from the middle of the fish lips.

(2) Sprinkle salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes, and then sprinkle chopped pepper on the fish head. Put 2-3 slices of ginger and white radish on the bottom of the plate, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

(3) Steam on the pan for 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.

Features: sour and fresh, the fish head is fat but not greasy, the spicy color is bright, the spicy feeling is soft, and it does not get angry.

Home in the Four Seas (also known as Xinxi Flame Chicken)

(1) Cut the chicken in half with a knife.

(2) Heat a pan, add olive oil, add chicken seasoned with salt and pepper and fry until golden brown, add garlic and fry until golden brown, then add black olive, red and yellow bell pepper and rosemary.

(3) Burn all the ingredients together for a few minutes, pour in some white wine, let it evaporate for a while, and then add tomatoes and chicken soup. Bake in the oven 175℃ for 20-25 minutes, and then take it out.

(4) Take the chicken out of the sauce, keep the chicken warm, season the sauce and heat it in the oven.

(5) Cut each chicken breast into 4 to 5 pieces, put them into 4 pots respectively, pour sauce on them according to personal preference and put some decorations, usually some vegetables.

Features: yellow, fragrant and tender.

Family reunion (Buddha jumps over the wall)

(1) Wash and cut Chinese cabbage, vegetarian belly, tofu, cooked bamboo shoots and ginger, peel and cut vegetarian ham and taro, lotus seeds, vegetarian shark's fin and? Wash them separately, soak them in water with mushrooms, and then drain them for use.

(2) Put taro in hot oil and fry for 1-2 minutes.

(3) Take another oil pan, add ginger slices and Chinese cabbage and stir fry.

(4) Put the fried Chinese cabbage, other materials and seasonings into a bowl, add a proper amount of water, and steam in a steamer for about 40 minutes.

May everything go well.

Marinate the ribs with soy sauce and drain the water, then fry the ribs with hot oil to discolor their surfaces; Heat oil, add shallots and ginger, stir-fry until fragrant, add soy sauce, sugar, cooking wine, tomato sauce, monosodium glutamate and water, stir-fry, then pour in spareribs and cook over low heat. When they are cooked until crisp, pour them into the hollowed-out pineapple and serve.

Features: The finished dishes are bright in color, sweet, sour, salty, spicy, fruity and unique in flavor.

Braised chicken soup with medlar

(1) Wash the old hen, cut it into pieces and blanch it.

(2) Add water to the stew, add chicken pieces, simmer until the chicken is cooked, add vermicelli and Lycium barbarum, simmer until it is cooked, and add seasonings.

Features: the soup is delicious, benefiting qi and enriching blood.

Fish shrimp

(1) remove the head and shell of the shrimp, sew a knife from the back of the shrimp, cut it into two pieces, take out the black sand gland, cut each piece into two pieces, put it in a bowl, add cooking wine and salt to taste, add dried bean powder to the egg liquid to make a paste, and mix the shrimp well.

(2) Mix soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup stock and water bean powder into fish-flavored juice.

(3) When the oil in the pot is heated to 60%, put the shrimps in section by section, fry them a little, and then take them out. When the oil temperature rises, fry them in a pot until the surface is crisp, and then take them out.

(4) Drain the remaining oil in the pot, soak the pepper, stir-fry until red, add the onion, ginger and garlic, stir-fry, cook the fish sauce, stir-fry evenly, then add the shrimp pieces, stir-fry evenly, and serve.

Features: bright red color, crisp outside and tender inside, salty, sweet and sour taste, and prominent ginger and garlic flavor.

Chestnut roast chicken

(1) Wash the chicken, chop it into pieces, blanch it with boiling water, take it out, rinse it with cold water, and control the moisture.

(2) Heat a wok, pour a little vegetable oil, add sugar, stir-fry until red, then stir-fry chicken pieces, add soy sauce, cooking wine and water, add shredded onion, shredded ginger, star anise and pepper noodles, stew for 40 minutes, add peeled chestnuts and black dates, and add salt to cook for 20 minutes.

Features: Chicken nuggets and chestnuts are ripe and delicious.

snack

Chicken sauce fried dumpling

(1) Wash and chop pig fat and lean meat into paste; Wash and smash ginger, soak in water and take out ginger juice; Add chicken soup to minced meat and stir vigorously. After the minced meat absorbs chicken juice, add ginger juice, salt, sesame oil, cooking wine, sugar and pepper and continue to stir until the minced meat becomes dry and muddy, and the filling is formed.

(2) Mix flour with hot water, knead it into dough by hand, cut it into small pieces, knead it into balls after the hot air dissipates, knead it into round strips, pull it into 15g, roll it into round skins, wrap it in stuffing, knead it into crescent lace jiaozi, put jiaozi neatly in a flat pan, sprinkle a little lard and water, put it on a small fire, cover it, and turn it constantly.

Features: famous snacks, the so-called chicken juice is chicken soup. The product is characterized by crisp bottom, soft and waxy skin and fresh stuffing.

Glutinous rice sparerib

Soak glutinous rice in warm water for half an hour to drain water, marinate ribs with soy sauce, minced ginger and garlic, appropriate amount of ginger and garlic, wine, salt, white vinegar and sesame oil for half an hour, then pour the soaked juice into a bamboo tube, put half a potato chip at the bottom (to absorb the oil distilled from ribs), put glutinous rice into ribs, dip it evenly, and steam it in a pressure cooker for 30-40 minutes.

Features: delicate taste, fresh and delicious.

I hope it helps you.