Chicken with Chili sauce and sesame oil

(1) Chop the chicken into pieces.

(2) Mash pepper and pepper, heat 20 grams of cooking oil and put it in.

(3) After the water is boiled, add the chicken pieces, and the chopsticks can be pierced thoroughly.

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

Features: Delicious and appetizing.

Pork Lungsin Chili Sauce

(1) Cut the beef into chunks weighing about 500g, put it in the pot together with the beef offal, add water and bring to a boil. When the meat is white and red, decant the soup. The beef and beef offal are still put in the pot, pour the old brine, add the spice bag, white wine and refined salt, add about 400g of water, and after boiling on high fire for about 30 minutes, switch to a small one.

(2) Bring the marinade to a boil with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a flavored juice.

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

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

Sautéed Lily Bulbs and Celery

(1) Peel and wash lily one by one, and remove the old clothes of lily; Wash celery and cut (slice); Carrots are sliced.

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

(3) Add condiments-salt and monosodium glutamate, and bring to the pot.

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

Potato rolls with tomato sauce

(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 the taro into mud, add salt to taste, wrap it with a tofu coat, pat the powder and oil it.

Features: Sweet and sour taste, refreshing and appetizing.

Tossed Clear Noodles in 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 spin it into chopsticks-thick strips with a spinner, put them in a bowl, add refined salt, garlic paste, pepper noodles, monosodium glutamate and soy sauce, and then pour in bright red Chili oil, and serve.

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

Hot dishes

A great hawk spreads its wings.

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

(2) squeezing orange juice, and cutting the orange peel into filaments.

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

(4) Boil the seasoning, add the orange peel and cook the chicken wings slightly, then serve.

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

Open the door, auspicious red (also known as bright)

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

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

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

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

Four seas are United (also known as Xinxi Flame Chicken)

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

(2) Heat the 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 some white wine, let it evaporate for a while, and add tomatoes and chicken soup. Bake in an oven at 175 degrees for 20-25 minutes, and take it out when cooked.

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

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

Features: yellow, fragrant and tender.

Family reunion (Buddha jumps over the wall)

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

(2) Put taro in hot oil and fry for1-2 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 in a bowl, add a proper amount of water, and steam in a steamer for about 40 minutes.

May everything go well.

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

Features: The finished dish is bright in color, sweet and salty with acid, rich in fruit fragrance 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 medlar, simmer until it is fully cooked, and add seasonings.

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

Fish-flavored shrimp

(1) remove the head and shell of the shrimp, sew a knife from the back of the shrimp, slice 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, 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 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, then take them out. When the oil temperature rises, put them in the pot and fry them until the surface is crisp, then take them out.

(4) Drain the remaining oil in the pot, soak the chili peppers, stir-fry until red, add the onion, ginger and garlic, stir-fry until fragrant, 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 flavor of ginger and garlic.

Chestnut roast chicken

(1) Wash the chicken, chop it into pieces, blanch it with boiling water, remove it, 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, aniseed and pepper noodles, simmer for 40 minutes, add peeled chestnuts and black dates, add salt and cook for 20 minutes.

Features: Chicken nuggets and chestnuts are ripe and delicious.

Snacks

Chicken sauce fried dumpling

(1) Wash pig fat and lean meat and chop it into paste; Wash ginger, pat and chop, soak in water and take out ginger juice; Add chicken soup to the minced meat and stir vigorously. After the minced meat absorbs the chicken juice, add ginger juice, salt, sesame oil, cooking wine, white sugar and minced pepper and continue stirring until the minced meat becomes dry and muddy, and the stuffing 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, tear it into15g, roll it into round skins, wrap it in stuffing, knead it into crescent-shaped lace dumplings, put jiaozi neatly in a flat pan, sprinkle a little lard and water, put it on a small fire, and cover the lid.

Features: a famous snack, the so-called chicken juice is chicken soup. This 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, marinate ribs with soy sauce, ginger and garlic powder, 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 (absorb the oil distilled from ribs), add glutinous rice into ribs, evenly dip it, and steam it in a pressure cooker for 30-40 minutes.

Features: delicate taste, fresh and delicious.

I hope it helps you.