Monday's colorful shredded appetizer fish is made of 960g mandarin fish 1 treaty, and the marinade sauce is made of shredded ham, shredded lean meat, shredded celery, shredded mushrooms and shredded red pepper. Sweet and sour sauce materials: shredded lean meat, shredded onion, shredded mushrooms, shredded red pepper, shredded horseshoe and shredded sour ginger. Seasoning salt, white vinegar, Zhejiang vinegar, starch, sesame oil, oil and sugar. Practice 1, kill the fish, wash it, carve the knife lines on the back, pour it into the boiling pot, cover it, soak it for about 12 to 25 minutes, and then it will be cooked, and then it can be picked up and drained for use. 2. Stir-fry the marinade sauce first, then add a little soup, starch and sesame oil and mix well to form the marinade sauce. 3. Stir-fry the sweet and sour sauce, add a little sugar, Zhejiang vinegar, white vinegar, salt, starch and sesame oil, and mix well to make the sweet and sour sauce. 4, pour the boiling oil on the fish, and you can choose halogen sauce or sweet and sour sauce when eating. Features sweet and sour taste, fragrant. On Tuesday, the raw materials of papaya stew steak are raw papaya 1 about1000g, and the steak is 200g. Seasoning minced garlic, a little pepper, oyster sauce, broth, rice wine, salt, raw flour and egg white; Practice 1, marinate the steak with salt, cornmeal and egg white for 4 hours, and then cut the steak into strips. 2. Peel the papaya and cut the seeds into strips. First, oil them with low fire. 3. After frying the oil pan with minced garlic and pepper, put the steak in the pan, and then add oyster sauce, broth and a little rice wine. 4. Finally, use raw thicken, then add papaya and stir fry. Features delicious and palatable, balanced nutrition. Sauté ed chicken intestines with shredded peppers on Wednesday. Chicken intestines1000g, shredded green peppers120g, and green garlic 20g. 6 grams of flavoring sesame oil, 60 grams of red pepper oil 10, 60 grams of onion ginger oil, 0/5 grams of cooking wine, 26 grams of salt, 80 grams of soy sauce 10, vinegar, 2 grams of monosodium glutamate and 6 grams of shredded onion. Practice 1, clean the white oil on the duck intestine, remove the cecum and rectum, cut open and wash it. Then straighten it out slowly, tie it from the middle of the intestines with a small string, put it in a basin, add salt (24 g) and vinegar (75 g), soak it for a while, and knead it slowly by hand. When white foam is kneaded, wash it with water immediately. 2. After kneading, scald the intestines in boiling water. When the intestines are slightly curled up and the color turns white, remove them as soon as possible and put them in cold water to untie the string. 3. After the intestines are cool, remove them and cut them into 7~8 cm long sections, then scald them in boiling water and drain the water for later use. 4. Put shredded green pepper, green garlic and shredded onion together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make clear juice. 5. Put the frying spoon on a high fire, pour in the onion and ginger oil, and when it burns to smoke, add the prepared clear juice, immediately add the duck intestines and stir-fry for about 10 second, then add the red pepper oil and stir well, and then drop the sesame oil. Features white and green, the soup is ruddy and shiny, light and crisp, sour and refreshing. Thursday's barbecued bamboo material barbecued pork10g, dried bamboo100g; Seasoning red pepper 1 piece, ginger10g, onion10g, peanut oil 500g (actual oil consumption 80g), salt10g, monosodium glutamate, sugar 5g, soy sauce 5g, oyster sauce 5g, wet starch 20g, sesame oil. Practice 1, sliced pork, sliced red pepper and ginger, and sliced onion. 2, the dried bamboo is fried into golden yellow, and then soaked in clear water 1 hour and cut into sections. 3. Add oil to the pot, add ginger slices, bamboo shoots, chicken soup and salt, monosodium glutamate, white sugar, soy sauce and oyster sauce to taste, add red pepper slices and onion slices, then thicken with wet starch and pour sesame oil. Features golden color and rich fragrance. On Friday, sweet and sour tofu is made of two pieces of tofu, a little of cooked carrot slices and cooked potato slices; Seasoning onion, Jiang Mo, soy sauce, vinegar, sugar, pepper water and starch. Practice 1, first cut the tofu into small rectangular or triangular pieces, fry them until golden brown, and take them out; 2. Put soy sauce, vinegar, sugar, pepper water and starch into a bowl, and add some soup to make juice; 3. Put some oil in the pan. When the oil is hot, put the cooked carrot slices, cooked potato slices, onion and Jiang Mo into the pan for a few times, then put the fried tofu into the pan, add juice, and stir fry for a few times to get out of the pan. It is rich in flavor, sweet, sour, spicy and delicious, suitable for autumn and winter. Braised spicy chicken legs on Saturday: 500g of chicken legs, green bell pepper100g; 50g of seasoning yellow sauce, 50g of cooking wine10g, 2g of monosodium glutamate, 25g of sugar, a little salt, 5g of Jiang Mo, 5g of dried chili, a proper amount of clear soup, 50g of cooking oil and 5g of sesame oil. Practice 1, wash the chicken legs, chop them into cubes, blanch them with boiling water, and control them to dry. Green bell pepper is cut into triangular pieces. 2. Heat the pan with oil until it is 60% hot. First, put the yellow sauce, stir-fry the sauce, add the chicken pieces and stir-fry, then add Jiang Mo and dried chilies, then add cooking wine, salt, monosodium glutamate and white sugar, and simmer with low fire for 10 minute until the chicken is cooked. Add green peppers, stir-fry over high heat to collect juice, and sprinkle with sesame oil. The special sauce is rich in flavor, salty and delicious. Sunday cold tender tofu raw material tender tofu 1 box 250g; Ingredients: 5 grams of shredded firewood, a little red and green seaweed, 5 grams of onion and a little shredded seaweed; 5 grams of seasoning onion, a little seaweed, 5 grams of ginger paste, cold tofu soy sauce; Practice 1, cut tofu into several pieces, add clean water, and then add a few red and green seaweed to decorate. 2. Put ice cubes into clean water when serving to keep the temperature of tofu. 3. When eating, put the special cold tofu soy sauce in a small bowl, scoop the tofu into the soy sauce with a colander, and then add the shredded chai fish, onion, seaweed and ginger paste according to your personal taste, and you can enjoy the delicious and refreshing tofu.