Ingredients: 500g tender cabbage.

Ingredients: onion, ginger, garlic 10g.

Seasoning: vinegar 30g, soy sauce 20g, refined salt 1g, cooking wine 1g, monosodium glutamate1g, lake powder 20g, peanut oil 35g, and pepper oil 10g.

Process production:

1. Cut the head of Chinese cabbage, split it and cut it into strips with a length of 5cm and a width of 1 cm.

2. Put peanut oil in the frying spoon, stir-fry cabbage when it is 70% hot, and cook a little soup while frying (avoid stir-frying). After the cabbage is fried, put the dish beside the spoon, add a little peanut oil to the spoon, heat it, put it in a wok with onions, ginger and garlic, and then cook it with vinegar.

Features:

Chinese cabbage is crisp and tender, mellow in vinegar, sour and salty and refreshing.

Exercise 2:

Production materials: Chinese cabbage, soy sauce, vinegar, salt, chicken essence, onion, ginger, garlic, starch and oil.

Production steps: (1) Wash the cabbage, cut it into 2.5cm long rhombic slices, and slice the onion, ginger and garlic.

(2) Put the onion, ginger and garlic into a small bowl, add 20g of soy sauce, vinegar, salt, monosodium glutamate, starch and water, and stir well.

(3) Heat the wok, add the base oil, heat the wok, stir-fry the cabbage, pour the prepared juice into the wok after it is cooked, and stir-fry it continuously, so that the juice is evenly hung on the surface of the cabbage.

The characteristics of this dish: sour, salty and fresh, refreshing and clearing the stomach.

2. Fish-flavored eggplant seeds

Ingredients: 250g eggplant, 50g Pixian watercress.

Features: spicy

Production process:

Peel eggplant, scratch, cut into pieces, and fry until soft; Stir-fry the bean paste with oil at the bottom of the other pot, add chopped onion, ginger and garlic, add white sugar, soy sauce, vinegar and clear soup, add fried eggplant, drain the juice and thicken with water starch.

3. Braised pork

The row is a pound and a half; Onion, ginger, Amomum tsaoko, nutmeg and fragrant leaves; Yellow rice wine and soy sauce

Wash the pork chop and cut it into pieces, put it neatly in a casserole, add onion, ginger, tsaoko, nutmeg, fragrant leaves, wine, sugar and yellow wine, stir well, cook for a few minutes on high fire, and then change to slow fire after the meat is colored. Stewed for an hour, the meat is cooked and fragrant.

Click 1, and the meat itself comes out without adding water. You can add some wine. You'd better add some fat to the meat, it will burn better.

Be careful not to let the meat stick to the pot when stewing on low fire. The fire must be small. I usually use the smallest fire, and when it's fast, I turn it with chopsticks.

3. When the meat is rotten and the soup is collected, you must pay attention to the heat, which is easy to paste.

4, spices can not be added, otherwise the taste is too strong.

Maybe some mothers are used to cooking the meat first and then burning it after washing, which is ok, but it may not taste so fragrant and strong. You can put potatoes, radishes, yams and so on in the meat. Amomum tsaoko, nutmeg and fragrant leaves are all spices, which are commonly sold in supermarkets, and cloves can also be placed.

4。 Stir-fried beans with fragrance

Raw materials: tender beans

Practice: Wash beans, remove tendons, stir-fry in hot oil for one or two minutes, add proper amount of salt, stir-fry evenly, then add water until two-thirds of beans are submerged, cover and cook for 6-7 minutes, stir-fry continuously in the middle until the water is basically dry, you can cut beans with a spatula, and add monosodium glutamate or chicken essence to the pot.

5。 Fried lettuce with vegetables

Cooking method: after the pan is hot, add peanut oil, chopped green onion and Jiang Mo, then add chopped lettuce, without too much time, then use a shovel to make room at the bottom of the pan, add stirred Gordon Euryale, stir with a shovel and (HUO4) to make Gordon Euryale mature, then turn the dish over to make the lettuce thick, and then.

Note: Because lettuce is easy to cook, don't fry it for too long.

6。 Sauté ed mutton slices with onion

Ingredients: mutton, 1 egg, green onion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch.

Production method: Cut the mutton batch into thin slices with the thickness of 1.2 cm, cross-punch holes on both sides (with the depth of 1/3 of the meat thickness), cut into strips with the thickness of 1 cm, then cut into cubes, put them in a bowl, add refined salt, egg white and wet starch and stir well. Cut the green onion in half, and cut it into pieces of 1.2 cm for later use. Take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, heat it to 60% heat (about 150℃), add diced mutton, stir it with a spoon, then add onion and stir it, and take it out quickly. Leave a little oil in the pot, heat it on high fire, add diced mutton and scallion and stir fry, then pour the sauce into a bowl and stir fry, pour sesame oil on it, turn it over a few times, and quickly take it out of the pot.

Characteristics of dishes: mutton is fresh and tender, delicious, wrapped in sauce and memorable.

7。 Steamed hanging fish

Exercise:

Ingredients: osmanthus fish, ginger, onion, red pepper, soy sauce, salt, monosodium glutamate, cooking wine and sugar.

Steps:

1. Wash the fish and cut one knife from each side of the ridge (just one side).

2. Slice the ginger first and partially shred it.

3. Cut the onion first, flatten the onion to leave, shred the rest and slice the red pepper.

If the fish is not very big, you can stand it up. This time, the fish was a little too big to bear, so I first put a layer of cooked oil on the bottom of the pot (to prevent the fish from sticking to the plate when steaming), then put onions on the bottom of the pot, then put some ginger slices, and finally put the fish on it. By the way, put two pieces of ginger in the fish belly to make it less fishy. Put some ginger on the fish.

5. Steam over high fire for 8- 10 minutes (this powder is very important according to the size of the fish).

6. Mix the juice with soy sauce, salt, monosodium glutamate, cooking wine, sugar and water, and cook in another pot.

7. After steaming, there will be some water on the plate, which the old people call fish juice, and they are reluctant to remove it. In fact, if you don't pour water, the fish will still smell a little, so I poured it out and picked out the ginger slices on the fish and the ginger slices in the fish belly.

8. Add shredded ginger, red pepper and shredded onion.

9. Pour the juice you just mixed.

10. Sprinkle with cooked oil.

8。 Spicy roast beef

raw material

A catty of beef, a little spiced cinnamon, three slices of ginger and onion, appropriate amount of soy sauce, appropriate amount of wine and appropriate amount of sugar.

manufacturing process

1. Wash and drain the beef. 2. Heat a wok, add oil, stir-fry beef, add wine, spiced cinnamon and water, bring to a boil, and then simmer on low heat until cooked. Take it out. 3. Wash the pan, heat it, put oil, stir fry, add beef, soy sauce, sugar and cooking wine, and turn to medium heat. At the same time, keep turning the beef to avoid sticking to the pot until the marinade is dry. Take out the beef, let it cool, cut it into thin slices and serve.

9。 Vinegar potato chips

Ingredients: potato, vinegar, onion, oil, pepper, dried red pepper.

Production process:

Practice: 1, shredded potatoes, soaked in cold water for half an hour, drained, and chopped onions. 2. Put two spoonfuls of oil in the pot and heat it. Put a handful of pepper in the pot until the surface begins to turn black, take out the pepper .. 3. Add three or four dried red peppers, and then pour in the drained shredded potatoes. Hurry up or the peppers will turn black.

Key points: 1, the shredded potatoes should be finely and evenly cut. If you don't cut well, you can train in a Chinese restaurant for half a month during the holiday. 2. The shredded potato should be soaked in cold water for a period of time before it becomes brittle. 3. Stir-fried shredded potatoes must be hot, and vinegar should be put early.

Features:

Bright color, clear heat and refreshing.