1. Ants climb trees
Ingredients: lean meat 100g, vermicelli 100g.
Seasoning: soy sauce 15g, salt 1g, cooking wine 10g, monosodium glutamate 1g, onion ginger 5g and wet starch 25g.
Methods: (1) Cut pork into mung bean-sized particles. Soak vermicelli in hot water. Chop onion and ginger. (2) Put 40 grams of oil in a wok, heat it to 40% heat, add meat and stir-fry until it is half cooked, add onion and ginger, stir-fry for a while, add soy sauce, salt, monosodium glutamate, cooking wine, appropriate amount of water and vermicelli, thicken it after boiling, pour in a little clear oil and turn over the spoon to serve.
2. Fried shrimp and eggs
Ingredients: two or two fresh shrimps and three eggs. Seasoning: refined salt is one yuan and fifty cents, vegetarian dishes are five cents, a little pepper water and chopped green onion.
Practice: Slice the shrimp into a bowl, beat in the eggs, add salt, Shaoxing wine, miso and chopped green onion and mix well. (2) Put a piece of half oil in the frying spoon, heat it, pour the prepared egg juice into the spoon, and stir it constantly with the spoon. Take out the spoon until the eggs are flaky and the shrimp slices are cooked. Features: delicious and delicious.
3. Sweet and sour fungus
Raw materials: 50g of auricularia auricula, water chestnut 100g, salt, monosodium glutamate, sugar, vinegar, starch and sesame oil.
Methods: Soaked auricularia auricula and water chestnut were peeled and sliced. Heat a tablespoon of sesame oil, stir-fry Auricularia auricula and water chestnut together, add seasoning to boil, thicken with wet starch, take out the spoon and plate.
4. Fried shredded pork with coriander
Ingredients: 250g of shredded pork, 2g of coriander150g, 50g of soybean oil150g, 25g of cooking wine, 2g of vinegar/kloc-0, 2g of salt, 7g of monosodium glutamate, 2g of shredded onion, shredded ginger, sliced garlic and 2g of sesame oil 10. Dick.
Practice: Wash the stomach silk and cut the parsley into inches. Mix all the ingredients into juice. Put oil in a tablespoon, heat to 60%, pour in shredded belly and sauce, stir well, and pour out sesame oil in the spoon.
5. Steamed pork chop
Ingredients: 500g of ribs, 60g of vegetable oil, 1 onion, 2 slices of ginger, salt, wine, pepper, miso and 25g of flour.
Practice: Chop the ribs into pieces with a thickness of half a centimeter, add all seasonings into the pot, mix well and let stand for 10 minute. Heat a wok and put oil in it. Beat both sides of the ribs with flour, fry them in oil slightly (not fully cooked), shovel them out, put them on a plate and steam them in a drawer. Put the marinade of pickled ribs on the fire to adjust the taste, thicken it and pour it on the ribs.
Pull potatoes
Ingredients: one catty of potatoes and two ounces of sugar.
Method: Peel potatoes and cut them into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry with low fire until slightly Huang Shi, and take out. Pour off the remaining oil in the frying spoon, add half a spoonful of water and sugar, boil it into syrup, add the fried potatoes, turn it over and take out the spoon.
7. Fried pork
Raw materials: lean pork four liang. Seasoning: one yuan for sesame oil, five cents for miso, half a cent for sugar, four yuan for crispy skin, one yuan for soy sauce and San Qian, one yuan for Shaoxing wine, and a little for garlic slices and Jiang Mo.
Methods: (1). Cut the meat slices into thin slices of half thickness, one inch wide and one inch long, feed them with refined salt and Shaoxing wine for a while, then paste them with starch, or sprinkle a layer of dry flour. (2) Put Shaoxing wine, vegetarian meal, white sugar, soy sauce, vinegar and a little water starch into a small bowl and marinate it into juice. (3) put a tablespoon of oil, heat six or seven layers, put the meat slices in a tablespoon, and fry until the skin is slightly hard. When the oil temperature rises to seven layers of heat again, put the meat slices into the spoon, fry them until crisp, and then pour them into the colander. (4) Leave less oil in the original spoon, add Jiang Mo, garlic slices and fried pork slices, then add a proper amount of sauce into the spoon, turn it over quickly for a few times, and drip sesame oil out of the spoon and put it on the plate.
Features: sweet and sour, crisp and delicious.
8. Stuffed eggplant
Ingredients: one catty of eggplant and two and a half pieces of pork. Seasoning: two dollars for soy sauce, one dollar for refined salt, two dollars for vegetarian dishes, two dollars for sesame oil, one or two dollars for flour and a little onion and ginger.
Methods: (1). Chop the meat into fine stuffing, add soy sauce, salt, vegetarian dishes, sesame oil and minced onion and ginger and mix well. Flour is mashed with water. (2) Peel the eggplant, cut it into five wide clips along the length, and then brew the mixed meat into the eggplant. (3) sealing the brewed eggplant with batter. Relax the oil in the spoon, heat it to 70%, tie the eggplant into tiger skin color, put it in a bowl, steam it in a drawer, and buckle it into a plate. (4) Put two spoonfuls of fresh soup in the spoon, add refined salt and monosodium glutamate, adjust the taste, hook the juice with water starch, drop some sesame oil and pour it on the eggplant.
9. white meat
Ingredients: half a catty of sirloin steak, two ounces of sauerkraut, one ounce of fine powder and two ounces of dried seaweed. Seasoning: refined salt is one yuan, miso is two yuan, leek is two yuan, and tofu brain is half.
Methods: (1). Skim the tenderloin steak, cook it and cut it into four-inch pieces. Slice sauerkraut, cut into filaments, wash and drain. Soak dried seaweed and fine powder. (2) Boil the broth, skim the floating foam, add shredded sauerkraut, dried rice, sliced white meat and refined salt, cook for three minutes, add fine powder and vegetarian rice, and stew for a few minutes on low heat. Dip it in fermented bean curd leek sauce when eating.
Features: Sauerkraut is crisp, fat but not greasy, and delicious.
10. Golden Drum Meat Roll
Ingredients: 300 grams of chicken breast and 8 eggs. Ingredients: 12 leek, 80g shrimp.
Seasoning: 500 grams of cooked soybean consumes 80 grams of oil, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of spiced powder and 80 grams of starch.
Practice: (1) Shred chicken, make shrimp into rhombus, add 2 egg whites, and make stuffing with miso, salt, a little spiced powder and starch. (2) Add a little starch to 4 eggs and 2 yolks, and spread 6 layers of egg skins. (3) Cut the egg skin from the middle, wrap the prepared stuffing and put it into 1 leek roll, *** 12 roll. Beat the remaining eggs evenly and add a little starch to make a paste. (4) Add oil to a tablespoon and heat it to 70%. Hang up the omelet and paste it. Stir-fry with a spoon, then change the knife and put it on a plate for ornament.
Features: golden color, tender inside and tender outside, crisp and delicious.
1 1.
Ingredients: four Liang lean pork. Ingredients: two dollars for cucumber and two dollars for winter bamboo shoots.
Seasoning: sesame oil, starch, miso, soy sauce, vinegar, sugar, Shaoxing wine, salt, onion, ginger and garlic.
Practice: (1) First cut the meat into pieces, then cut it into two oblique sections with a width of five and eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil. (2) Add Shaoxing wine, sesame oil, white sugar, vinegar, vegetarian dishes, soy sauce and starch into a small bowl and marinate it into juice. (3) The sauce in the spoon widens the oil. When it is heated to seven layers, the meat pieces are fried in the spoon until golden and crisp, and then taken out. (4) Leave less base oil in a tablespoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, add the fried meat pieces, and then stir-fry the appropriate juice. Dip it with a spoon, turn it over a few times, drip sesame oil from the spoon and put it on a plate.
Features: crispy outside and tender inside, delicious.
12. Stir-fried white meat
Ingredients: a catty of pork belly with skin. Ingredients: two or two green onions. Seasoning: seven parts of oil, five parts of soy sauce, two parts of vinegar, five parts of sugar and five parts of miso.
Practice: (1) Choose a two-inch wide meat piece, scrape the skin clean with a knife, put it in the pot, take it out and cool it when it is 80% rotten, and cut it into one-minute thick slices. Slice the onion and cut it into oblique sections or shreds. (2) Blanch the meat slices, remove them and clean them (if you use raw meat slices, you can fry them with 70% heat). (3) Add seven-money oil into the frying spoon, heat it, put it into the onion section, stir-fry the white meat for a few times, then add soy sauce, vinegar, sugar and miso, and stir well to get the spoon.
Features: rich flavor, fat but not greasy.
13. Scrambled eggs and green peppers
Ingredients: three eggs and three or two green peppers. Seasoning: refined salt 25 yuan, vegetarian San Qian, sesame oil and a little onion and ginger.
Practice: (1) Beat the eggs into a bowl and mix well. Wash green peppers, remove seeds and cut into filaments. (2) Add seven-money oil to the frying spoon, heat and fry the egg liquid into egg blossoms, then pour out. Add five yuan oil to the original spoon, stir-fry minced onion and ginger, add shredded green pepper and refined salt, stir-fry for a few times, then add egg white and vegetarian rice, and pour some sesame oil to serve.
Features: golden eggs, crisp green peppers, fresh and delicious.
14. Sauté ed meat with scallion
Ingredients: four liang of lean meat and one liang of white onion. Ingredients: sesame oil is one yuan, sweet noodle sauce is one yuan, miso is fifty cents, vinegar is thirty cents, soy sauce is fifty cents, pepper water and a little salt.
Practice: (1) Cut the meat into pieces and a half thick, and mix with batter and a little sesame oil slurry. All four-petalled and one-inch-long diagonal wires are onions. (2) Add a proper amount of oil to a tablespoon and heat it with high fire. When the sliced meat is stir-fried for five times, stir-fry a few shallots quickly, and add seasoning and sesame oil to serve.
Features: the meat is tender and crisp, fragrant and delicious.
15. Mixed tenderloin silk
Ingredients: pork tenderloin 200 grams, green bamboo shoots grams, sesame oil, mustard, salt, monosodium glutamate, pepper oil and Chili oil.
Practice: Slice the tenderloin separately. Add a proper amount of water to a spoonful. When cooking, first add shredded tenderloin, then blanch shredded green bamboo shoots, put them in cold water to dry and plate. Add salt, monosodium glutamate, pepper oil, Chili oil, sesame oil and mustard. Mustard must be boiled in boiling water.
16. Youganjian
Ingredients: pork liver, fungus, winter bamboo shoots and vegetables.
Seasoning: San Qian, Jiu Shao, vinegar, sugar, soy sauce, San Qian, salt, starch, onion, ginger and garlic.
Practice: (1) Cut the pig liver into pieces one minute thick, five minutes wide and one inch long. Pick and wash the fungus, slice the winter bamboo shoots and vegetables, and blanch in boiling water for later use. (2) Put Shao wine, soy sauce, balsamic vinegar, white sugar, monosodium glutamate, refined salt and water starch into a small bowl and beat into juice. (3) Relax the oil in the spoon. When it is 80% hot, put the liver slices into the spoon and slide out to control the oil. (4) Leave a small amount of oil in the spoon, stir-fry the onion, ginger and garlic a few times, add ingredients and liver slices, and mix the prepared juice evenly. Pour in the spoon, stir well, and pour out the sesame oil.
Features: purple color, fresh and smooth.
17. Fried shrimp balls
Ingredients: five liang of shrimp. Ingredients: one or two pieces of fat pork, one egg, one and a half pieces of bread crumbs. Seasoning: Jiu Shao, monosodium glutamate, pepper, a little salt.
Practice: (1) Chop shrimp and pork into fine mud, feed them with Shaoxing wine, vegetarian rice, onion, Jiang Mo, salt, pepper, eggs and starch, stir them evenly, squeeze them into egg yolk-sized balls, and dip them in bread crumbs. (2) Put the oil in a tablespoon. When heated to 70%, put shrimp meatballs in a tablespoon, fry until golden brown, take them out and put them on a plate.
Features: golden color, crisp, tender and fragrant.
18. White meat hotpot
Practice: (1) Choose pork with five flowers and three layers of bones and skins, roast the skin face down to brown with yellow-white flame, soak it in warm water for 30 minutes, scrape the skin, then put cold water into the pot, boil it with high fire, then simmer it with low fire until it is 80% cooked, then cool it, flatten the meat, and cut it into large pieces as thin as paper with a saw knife. (2) Add chicken soup or broth to the hot pot, and add seafood as appropriate to prepare shredded sauerkraut and vermicelli. When putting the pot material, take shredded sauerkraut as the bottom, evenly frame the vermicelli and meat slices, and occasionally decorate the seafood. (3) Generally, there is no seasoning in the pot. If the mouth is heavy, only add refined salt; Other condiments can be added to the platter.
19. Crystal elbow
Material: a pig elbow (about 2 kg).
Ingredients: three liang of pigskin. Seasoning: five parts of vegetarian dishes, half of Shaoxing wine, refined salt, and a little onion, ginger and garlic.
Practice: Take out the great bone of elbow joint, scrape it clean with a knife and put it into a basin. Boil the skin in water for five minutes, take it out, scrape off the skin and the fat inside it, put it in an elbow basin, add about 4 kg of chicken soup, add onion, ginger, Shaoxing wine, refined salt and monosodium glutamate, steam it in a steamer, take out the onion, ginger and skin, and let it cool. Slice and code when eating.
20. Sauté ed liver tips
Ingredients: 500g pork liver, 2 eggs, salt, monosodium glutamate, pepper and corn flour.
Practice: (1) Slice pork liver and marinate it with refined salt, monosodium glutamate and pepper. (2) Put the eggs into a bowl and stir them, and mix them with corn flour to form a paste. (3) Put the oil in the pot, and put the pork liver paste into the hot oil in turn to fry until cooked.
2 1. Braised belly.
Ingredients: six liang of cooked pork belly. Ingredients: green pepper and cooked ham. Seasoning: red pepper oil is two yuan, sesame oil is two yuan, essence is three points, refined salt, balsamic vinegar and garlic are a little each.
Practice: (1) Scald pork bellies and green peppers with boiling water, and then finely shred them. Slice ham. (2) The pork belly is coded at the bottom of the dish, with shredded green pepper in the middle and shredded ham on it. The whole dish is in the shape of a bridge deck with minced garlic on it. Stir the seasoning evenly and pour it before serving.
22. spiced smoked eggs
Ingredients: 12 egg. Seasoning: five yuan of sugar, three petals of star anise, a little wet tea pepper, three points of refined salt and one yuan of sesame oil.
Practice: (1) Wash the eggs, put them in a cold water pot (the water has not covered the eggs), cook them on low heat until they are half-cooked, take them out and peel off the eggshells. (2) Put the eggs in a warm water pot, add salt, star anise, pepper and other seasonings, and cook over low heat.
23. Pickled chicken
Ingredients: 1 kg chicken, proper amount of salt, half money for pepper noodles and two money for aniseed noodles.
Practice: Slaughter, depilate and clean the live chickens, rub them evenly with pepper noodles, aniseed noodles and salt, and put them in the refrigerator for two days. Wash the marinade, put it on a plate and steam it in a drawer.
24. Fried sauerkraut with meat
Ingredients:150g clean pork and 500g clean sauerkraut. Seasoning: shredded onion 2 yuan, seasoning oil 2 yuan, shredded ginger and soy sauce 1 yuan, 75g of cooked lard, 5 points of refined salt and essence.
Practice: (1) Cut the meat into square wires two inches long and five centimeters thick. Slice sauerkraut, wash with warm water and squeeze clean water. (2) Heat the frying spoon on fire, add cooked lard, fry shredded onion and ginger, stir fry shredded pork, add soy sauce, refined salt and miso when it is 80% ripe, stir fry shredded sauerkraut, simmer for 3-5 minutes, and pour the seasoning oil out of the spoon.
Features: fresh, crisp and slightly sour, with northeast flavor.
25. Fried potatoes with vinegar
Ingredients: 500 grams of potatoes. Seasoning: soybean oil 35g, vinegar 35g, refined salt 7g, pepper 10 slice, onion 15g, shredded ginger and garlic slice.
Method: Peel and wash potatoes, cut into filaments, wash off starch and control water. Add a tablespoon of oil, heat to 60% with high fire, first add pepper and stir-fry, then add onion, ginger and shredded garlic, stir-fry shredded potatoes with a spoon, add vinegar and salt and stir-fry.
26. Drawn apples
Ingredients: 350 grams of apples. Seasoning: white sugar 150g, wet starch 7 yuan, one egg, 750g soybean oil and proper amount of flour.
Practice: (1) Peel and core the apple and cut it into orange petals. (2) Put the wet starch into a bowl, and add eggs, oil and flour to make a crisp paste. (3) When the oil in the spoon burns to 70% heat, roll the apples into a crisp paste, fry them until they are 80% ripe, take them out and pour out the oil. (4) Add a little oil to the spoon, add sugar to boil (about 160 degrees, subject to pulling out the sugar shreds), pour the fried apples into the spoon, quickly turn over, hang the syrup, and plate.
27. Monkeys wear hats
Ingredients: three liang of meat, seven yuan of frying oil, appropriate amount of refined salt, one yuan of ginger and rice, one egg, two yuan of soy sauce and gouache San Qian.
Practice: Chop the meat, add soy sauce, salt, gouache and ginger, stir into stuffing, squeeze into jujube-sized balls, and fry in 50% hot oil until red. Spread the eggs into skins and cover the meatballs.
28. Dry fried tenderloin
Ingredients: 400g tenderloin. Seasoning: wet starch 125g, cooked lard 750g, sesame oil 10g, refined salt 5 points, monosodium glutamate 3 points, and a little pepper noodles.
Practice: (1) Cut the tenderloin into five pieces and put them on a plate. (2) Put the wet starch into a small pot, add refined salt, monosodium glutamate and pepper noodles, and then add sesame oil to make a paste. (3) Add the cooked lard into the spoon and heat it to 60% heat. Hang the tenderloin with batter one by one, fry it in the oil pan, take it out and put it on a plate.
Features: tender inside and tender outside.
29. The monkey is on the post.
Practice: (1) Cut the garlic into inches, blanch it with water, and roll the rice noodles while it is hot. (2) Add salt and garlic into the egg paste and stir well. (3) Heat a small amount of oil to 40% heat with a spoon, and put the garlic paste into it. Stir fry with chopsticks.
30. Shredded pork stings
Ingredients: cooked shredded pork100g, prickly head (skin) 600g. Seasoning: 7 points of refined salt, 5 points of monosodium glutamate, 3 yuan with pepper oil, 5 points of shredded ginger, and coriander 1 yuan.
Practice: Cut the thorn into filaments, wash the precipitate with warm water, rinse it twice with cold water, scald it with 70% hot water, control the water content, put it in a basin, add shredded pork, and add refined salt, monosodium glutamate, pepper oil, shredded ginger and coriander. Mix well and serve.
Features: fresh, crisp and refreshing.
3 1. Fried pork slices
Practice: (1) Cut the meat into small pieces, cut the kidney beans into oblique horseshoe-shaped pieces, cut the garlic table into inches, cut the onion into sections, and cut the ginger and garlic into rice. (2) Add soy sauce to the meat and heat the spoon with oil. When the spoon is hot, add hot oil and stir-fry the meat slices quickly. After the meat slices change color slightly, add onion, ginger and garlic to the bottom of the spoon, then add side dishes and soy sauce and stir-fry thoroughly.
32. elbow flower
Ingredients: four ounces of cooked elbow meat, two portions of essence, two portions of pepper oil, one portion of vinegar and four portions of soy sauce.
Practice: cut the meat into large pieces one inch and two minutes long, add seasoning and mix well.
33. Mustard flowers mixed with elbow flowers
Ingredients: Four ounces of cooked elbow meat, a little mustard flower, sesame oil San Qian, four dollars of soy sauce and two dollars of vinegar.
Practice: cut the elbow flower into large pieces, add seasoning and mix well.
34. Pork slices
Ingredients: sliced meat, kidney bean and lotus root, onion, ginger and garlic.
Practice: add onion, ginger and garlic to the meat slices, stir-fry a few slices, add vegetables, vinegar, soy sauce and broth and mix well.
35. Three kinds of explosions
Ingredients: sliced heart, waist and meat, sliced vegetables, sliced onions, and sliced ginger and garlic.
Practice: put the base oil in a spoon, stir-fry the heart, waist and meat slices together in the spoon for a few times, add onion, ginger and garlic, stir-fry evenly, add vinegar, cabbage and cooking wine, stir-fry evenly, and pour the oil out of the spoon.
36. Dry fried pork intestines
Ingredients: cooked pork intestines, dry powder, refined salt, fried oil and soy sauce.
Practice: cut the fat sausage into oblique horseshoe-shaped pieces, blanch it with boiling water, control the water, add starch, refined salt and soy sauce, and grab it evenly. Then fry it in 50% hot oil and put it on a plate.
37. Fried shredded pork
Ingredients: 400g of fat meat and 400g of lean meat. 50 grams of shredded onion. Jiang Mo, pepper, monosodium glutamate, salt, soy sauce, edible oil.
Practice: cut the fat and thin meat into large pieces, and then cut into 4 cm long and half cm wide silk. Add soybean oil to the frying spoon and heat it to 60% heat. Stir-fried shredded pork with Jiang Mo. After the shredded pork turns white, add other seasonings and stir-fry until cooked.
38. Spicy shredded pork
Ingredients: 250g lean pork, lard 100g, pepper 10g, sesame oil 10g, a little miso, salt, cooking wine and red pepper.
Practice: pork is shredded and red pepper is shredded. Heat the lard in the pot, stir-fry the shredded pork until it turns yellow, stir-fry the shredded pepper, pepper granules, salt, cooking wine and vegetarian dishes to taste, remove the pepper granules and drop sesame oil into the plate.
39. Fried shredded pork with eggs
Ingredients: 4 eggs, 50g shredded pork. 35g of cooked lard, 5g of soy sauce, 8g of cooking wine, refined salt 1g, monosodium glutamate 1g and broth 100g.
Practice: After the eggs are broken, add salt and miso and mix well. Put oil in a hot pan, add shredded pork and stir fry thoroughly, then add eggs and stir fry. After the eggs are caked, turn over, add cooking wine, soy sauce and stock and cook for 2-3 minutes.
40. Braised three silk in brown sauce
Ingredients: shredded white pork 100g, shredded sea cucumber 150g, shredded bamboo shoots 100g, soybean oil 40g, onion 2g, Jiang Mo 2g, soy sauce 25g, cooking wine 15g, sugar 3g, salt 3g, monosodium glutamate 5g, starch 75g and sesame oil.
Practice: drain the water in the spoon and iron three lines to control the water. Put soybean oil, onion and ginger into the original spoon, cook wine, add soup, soy sauce, sugar, salt and vegetarian dishes, add three shreds, boil, remove floating powder, thicken and pour sesame oil.
4 1. Tea rice
Soak a proper amount of tea leaves in boiling water for a few minutes, filter and add rice to cook. Has the functions of treating cardiovascular diseases, preventing cancer, preventing gastrointestinal infectious diseases and losing weight.
42. Beef rice with ginger sauce
Chop fresh beef into minced meat and add ginger juice, soy sauce, peanut oil, etc. And stir evenly. When the rice in the pot is almost cooked, pour it into the pot and stew 15 minutes before eating. Regular consumption has the effects of dispelling cold, invigorating stomach, invigorating middle warmer, invigorating qi, strengthening tendons and bones, and eliminating edema.
43. Onion rice
Boil water, add chopped green onion, salt and rice, and simmer. It has special fragrance, and has the effects of dilating blood vessels, lowering blood pressure, lowering blood sugar, preventing intestinal infectious diseases, invigorating stomach and helping digestion.
44. Polygonatum stew rice
Chop 5 grams of Polygonatum odoratum, cut kelp and fish into sections, and cut about 25 grams of celery into long strips. Put rice in a pot, add water, soy sauce, salt and sweet wine, stir well, add Polygonatum, kelp, fish pieces and celery, and cook. Regular consumption has the effects of beauty and anti-aging.
45. Yangzhou fried rice
Burn a little oil, stir-fry the leftovers with water, add onions, carrots, ham sausages and green beans, and add pepper noodles, salt and monosodium glutamate.
46. shredded chicken noodles
The noodles are ready. Stir-fry mushrooms, shredded chicken, chopped green onion, soy sauce, salt, pepper powder, monosodium glutamate, sesame oil and garlic sprouts (cut into pieces) with a tablespoon and spread them on noodles.
47. Dandan noodles
Ingredients: 500g of spaghetti, 50g of pea sprouts, 50g of sesame sauce, 60g of soy sauce, 25g of vinegar, 5g of vegetarian dishes, 20g of mashed garlic, 5g of chopped green onion100g, 10g of red oil100g, 30g of chicken soup, 0g of pepper seeds10g, and a little pepper.
Practice: Mix sesame sauce with soy sauce, vinegar and chicken soup, and add miso, garlic paste, chopped green onion, red oil, pepper seeds and pepper powder to make seasoning. Boil the pot, add the noodles, cook them, take them out, put them in a bowl, pour the seasoning, then scald the pea seedlings and put them on the noodles.
Features: yellow face, red soup, fresh, spicy and fragrant.
48. osmanthus fried rice
Ingredients: 200g noodles, 2 eggs, shredded vegetables100g, proper amount of soy sauce and vegetarian dishes, a little chopped green onion, and 500g cooking oil.
Practice: (1) When the noodles are cooked to half maturity, take them out and shower them with cold water, control the drying, and mix well with a little oil; Put 500 grams of oil in the pot to 80% heat, add noodles, fry until golden brown and crisp, take out and plate. (2) Leave a little oil in the pot, pour in the broken eggs, fry them, and pour them into the bowl after frying. (3) Heat oil in the pot, add chopped green onion, stir-fry shredded vegetables, add seasoning, and pour the eggs into the pot. Add some water and stir fry a few times. Pour directly on the surface. Or pour the noodles into the pot, mix well and serve quickly. Both methods should be fried, fried and mixed. After a long time, the noodles became soft and not crisp.
49. Mushroom fried rice
Ingredients: 300g of rice, minced beef 100g, 50g of mushrooms, 4 raw mushrooms, 50g of Flammulina velutipes, 4g of soy sauce 15g, 4g of refined salt, a little pepper and a proper amount of soybean oil.
Practice: (1) Wash mushrooms, remove pedicels and cut into soybean-sized particles. Wash and slice raw mushrooms. Remove the roots of Flammulina velutipes and cut it into two sections. (2) Heat the frying spoon with oil, add the minced beef, stir fry quickly with high fire, and add soy sauce to stir fry quickly after the meat becomes discolored and scattered. Pour three kinds of mushrooms into the pot, stir-fry them quickly with high fire, and remove them before the water comes out. (3) Put 30 grams of oil in the original spoon, pour the rice into the pot and stir fry, then pour the mushrooms into stir fry, and add refined salt and pepper to serve.
mince pie
Chop pork, add chopped green onion, soy sauce, salt, pepper powder and starch, simmer, add water, stir, make cakes and fry.
5 1. Boiled beef (1)
Ingredients: Cut beef into thin slices, and mix well with 2g salt, 2g cooking wine and wet starch. Ingredients: garlic sprout and celery cut into pieces. Slice lettuce.
Methods: (1). Heat the pot, add 25g mixed oil to heat it, fry the chili until it becomes discolored, add a little chili, fry it, take it out and cut it into pieces, and make it "pepper hemp". (2) Heat 25g of mixed oil in a pot, add garlic sprouts, celery and lettuce, stir-fry until cooked, add salt 1 g, and put it on the bottom of the plate. (3) Put 50g of mixed oil into another fire, cook until four layers are cooked, add bean paste and stir-fry until fragrant, add Jiang Mo and minced garlic and stir-fry until fragrant, then add stock and cooking wine. After boiling, remove coarse residue, add 1g salt and soy sauce, then add beef slices and disperse them gently with chopsticks. After the beef is cooked and the soup is concentrated, put monosodium glutamate, pour it on the dish, sprinkle with pepper and chopped green onion, and pour 50 grams of mixed oil heated to seven layers.
52. Boiled beef (2)
Ingredients: beef, garlic sprout, celery and lettuce. Seasoning: 4g of salt, 2g of cooking wine, appropriate amount of wet starch, dried pepper, pepper, Jiang Mo, minced garlic, stock and cooking wine.
Practice: (1) Slice beef horizontally and mix well with 2g salt, 2g cooking wine and wet starch. Cut garlic sprouts and celery into sections. Slice lettuce. (2) Heat 25 grams of mixed oil in a pot, stir-fry dried peppers until they change color, stir-fry pepper, take out and chop them together. (3) Heat 25g of mixed oil in the pan, add garlic sprouts, celery and lettuce, stir fry, add 1 g of salt, and put it on the bottom of the plate. (4) Start another pot fire, add 50g mixed oil and heat it to 40%, add bean paste and stir-fry until fragrant, add Jiang Mo and minced garlic, add broth and cooking wine, remove coarse residue after boiling, add 1g salt and soy sauce, add beef slices and stir-fry at the bottom. When the beef is cooked and the soup is thick, put monosodium glutamate, pour it on the dish, sprinkle with pepper, chopped green onion and drizzle with sesame oil.
53. roast beef with potatoes
Ingredients: half a catty of beef and three liang of potatoes. Seasoning: soy sauce, salt, miso, onion and ginger, aniseed and a little starch.
Practice: (1) Cook the beef and cut it into small pieces. Peel the potatoes, cut them into hob pieces and fry them. (2) Put a bowl of cooked beef soup into a spoon, add soy sauce, aniseed, onion ginger and refined salt, then put the beef pieces and fried potato pieces into the spoon to boil, add essence, and thicken the juice with starch.
Features: beef is golden yellow, potatoes are golden yellow, crisp and delicious.
54. Fried mutton with onion
Ingredients: 250g of mutton slices. Seasoning: cooking wine 10g, soy sauce 10g, refined salt, monosodium glutamate, starch and onion.
Practice: Meat slices are made of cooking wine, soy sauce, refined salt, monosodium glutamate and water starch, and onions are cut into long horse ear segments for later use. Heat the oil in the pan, stir-fry the sliced meat, then add the onion, add the cooking wine, soy sauce, salt and vegetarian dishes, and stir well. Don't stir for too long.
55. Dry fried steak
Ingredients: beef tenderloin, onion, carrot, bread crumbs, eggs and flour. Seasoning: soybean oil, salt, sugar, starch, monosodium glutamate, pepper noodles and pepper oil.
Practice: (1) beef is peeled and deboned, cut into large pieces with a thickness of 1 cm, cut with a ten-knife, put in a bowl, add salt, miso and pepper noodles, and simmer well. Dice onions and carrots. Stir the eggs in a bowl. (2) Heat oil in the spoon, evenly dip the beef slices in flour, hang the egg paste, then dip the bread crumbs, and put them in the spoon to fry until golden brown. Cut the fried steak into finger-wide strips and put them on a plate. (3) Heat a spoonful of base oil, stir-fry shallots and carrots, add salt, sugar and soup to boil, order vegetarian dishes, thicken them, pour pepper oil on them, and pour them on the steak.
Features: golden color, fresh and tender meat.
56. Rice noodle beef
Ingredients: beef1000g, uncooked rice100g, half a piece of fermented bean curd.
Seasoning: rice flour, soy sauce, sweet noodle sauce, sugar, pepper noodles, refined salt, cooking wine and monosodium glutamate, a little star anise and cinnamon.
Practice: Stir-fry raw rice with star anise and cinnamon until brown, and mash it into rice flour. Beef with tendons removed, cut into chunks with a width of 4cm and a length of 6cm, add sufu, soy sauce, sweet noodle sauce, sugar, pepper noodles, refined salt, cooking wine, miso and rice flour, mix well, steam neatly in a pressure cooker, and sprinkle with some coriander powder.
57. Braised beef
Ingredients: beef1000g, seasonings: pepper and aniseed 5g (packed in small bags), onion and ginger 20g, refined salt 20g, monosodium glutamate 5g, coriander10g, sesame oil10g, Shaoxing wine15g.
Practice: cut the beef into 3 cm cubes. Take a spoon, add 1500g water and bring to a boil. Put beef in a pot, boil it, skim off the floating powder, add pepper, onion and ginger, and cover. Simmer for an hour, add salt, then stew until cooked, pick out the big pepper packet, onion section and ginger section, add miso, sesame oil and Shaoxing wine, put them in a bowl and sprinkle with coriander powder.
58. Roast beef strips
Ingredients: cooked beef. Seasoning: oil, salt, soy sauce, onion and garlic slices, Jiang Mo, pepper, aniseed, monosodium glutamate and starch.
Methods: Cut the cooked beef into strips with a length of 6 cm and a square of 1 cm, blanch it with boiling water, take it out and control the water. Heat a tablespoon of oil, add onion, ginger and garlic in a wok, add beef strips and various seasonings, add soup to boil, skim the floating powder, cover the lid, simmer over low heat until the broth is thick, pick out pepper and aniseed, add essence and water starch, and take out the spoon and put it on a plate.
59. Steamed turtle with eight treasures
Ingredients: live soft-shelled turtle 1 only (weight 750g), soaked sea cucumber15g, soaked scallop15g, soaked lotus seed15g, soaked glutinous rice15g, and lean pork15g. Seasoning: 40g of refined salt, 25g of wet starch, Shaoxing wine 15g, shredded ginger 15g, sliced ginger 15g, onion 10g, 20 peppers and clear soup 1000g.
Practice: (1) Put the live soft-shelled turtle on the wooden box with its back facing down and its abdomen facing up. When it sticks its head out to turn over, quickly cut off its head, lift the blood, put it in a boiling water pot and put it in cold water, scrape off the black skin (don't break the skirt), uncover the lid, take out its internal organs, chop off its sharp claws, rinse it with clear water and put it in a big bowl. (2) Cut the sea cucumber, pork, cakes, winter bamboo shoots and mushrooms into 0.6 cm square dices, put them on the turtle's chest together with scallops, lotus seeds and glutinous rice, then pour the mixed juice of refined salt, sake and turtle gall, put shredded ginger on the upper, middle and lower layers, cover the turtle, and put chicken and pork elbow meat on the turtle. (3) Steaming the turtle bowl in a steamer for 3-4 hours, taking it out, and taking chicken essence, pork elbow, onion and ginger. Boil the soup of soft-shelled turtle with strong fire, thicken it with wet starch, and serve.
Features: complete body, crisp and mellow meat, harmonious color and taste of eight-treasure stuffing, white and shiny sauce.
60. Sweet and sour pork ribs
Ingredients: pork chop. Ingredients: pickles. Seasoning: white sugar, vinegar, clear soup, soy sauce, shredded onion and sesame oil.
Practice: Chop the ribs into long sections with a machete, put them in a pot and blanch them thoroughly with boiling water. Slice the kimchi. Put the oil in the wok, add the ribs when it is 80% hot, take it out and fry it in a bowl until it is red, add the clear soup, steam it in a cage for five times and take it out. Add sesame oil and white sugar to the wok until the chicken turns blood red, add shredded ginger, vinegar, soy sauce and white sugar to cook, pour ribs and soup, simmer on low heat until the soup is exhausted, add pickled melon and sesame oil and stir well.
6 1. Braised crucian carp
Ingredients: crucian carp, radish. Seasoning: three points of Shaoxing wine, five points of miso, one catty of fresh soup, and proper amount of refined salt, sesame oil, coriander, balsamic vinegar and pepper.
Method: (1) Remove gills and internal organs, wash, cut both sides of the fish with a ten-flower knife, blanch with boiling water, shred radish, and soak in cold water for a while. (2) Add one and a half portions of oil to the spoon, heat it, add onion, ginger, Shaoxing wine, refined salt and fresh soup, adjust the taste, add fish and shredded radish, and simmer over low heat. When there is a bowl of soup left in the spoon, add sesame oil, coriander, balsamic vinegar, pepper and miso.
Features: milky white, rich in flavor and juicy.