Ingredients: pork ribs

Accessories: green bamboo shoots, mushrooms

Seasoning: salt, chicken essence, onion and ginger

Practice:

1. Chop the pork ribs into pieces, blanch them with boiling water, take them out, cut the green bamboo shoots into hob blocks, cut the onion into sections, and cut the ginger into pieces.

2. Put water, ginger, onion and shiitake mushrooms in a pan, then simmer for a while on medium and small fire, pour in green bamboo shoots and pork ribs, and simmer until the green bamboo shoots are cooked, then add salt and chicken essence.

characteristics: the soup is rich, the meat is crisp and rotten, the green bamboo shoots are fragrant, and it is a nourishing dish.

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About 4g of young cock, 25g of lettuce, 4g of bean paste, 2g of pickled peppers, 2g of pickled ginger, etc.

1. Wash the chicken and cut it into 2-3cm pieces; Cut lettuce into hob blocks; Chop bean paste and pickled peppers; Soak ginger slices.

2. Place the wok on a high fire, heat the oil to 6%, and stir-fry the chicken pieces until fragrant; Add bean paste and pickled peppers and stir-fry until fragrant; Add onion ginger and aniseed and stir-fry until fragrant; Add salt, soy sauce, cooking wine, 3 cups of water, and chicken powder to cook the chicken over medium and small fire.

3. Add lettuce and cook until it tastes delicious. Add water and starch to thicken the juice, and then serve.

Dawnrain: be careful not to cook the chicken and lettuce too badly (the chicken is cooked for about 15 minutes, and the lettuce is cooked for about 1 minutes); Pay attention to the dosage of various salty seasonings, not too salty; Collect juice moderately, not too dry and not too clear.

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Raw materials are 1 kg of fresh rabbits and 35 g of lettuce.

Practice (1) Wash the rabbit meat and cut it into pieces. Peel lettuce, clean it, cut it into pieces, put it in a boiling water pot and blanch it until it breaks, then fish it in clean water and let it cool.

(2) Heat oil to 4% in the pan, stir-fry spicy watercress, stir-fry rabbit pieces, add

fresh soup, boil to remove foam, add

onion, ginger slices, sugar, Amomum tsaoko, pepper, salt and cooking wine, slowly stir-fry until cooked, and add lettuce to taste.

the special flavor is fragrant, salty and spicy.

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The method is very simple, and the key point is to have seasonings: pickled ginger and pickled pepper

1. The main ingredients: sliced green bamboo shoots, black fungus soaked in water and treated with small 2. Pickled ginger and pickled pepper, pepper

3. Boil the oil pan, and the news is: soaked ginger and pickled pepper, pepper

4. Add green bamboo shoots and black fungus, stir fry, add salt and monosodium glutamate, and be sure to put some vinegar.

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main ingredient: lettuce

auxiliary material: peach kernel

seasoning: salt, chicken essence and sesame oil

.

2. Set fire in a pan and put in clear water. When the water boils, pour in lettuce slices and walnut kernels, blanch them until they become discolored, and take them out and let them cool for later use.

3. Pick up one of the lettuce slices, put the walnut kernel into the lettuce slices and put it into a vessel, add salt, sesame oil and chicken essence, and mix well to serve.

features: bright and beautiful, crisp and refreshing.

tip: when blanching lettuce, the time should not be too long, otherwise it is easy to change color. You can also add salt, sesame oil and chicken essence to the remaining walnuts, mix well and put them in the middle of the dish, and then put the prepared green bamboo shoots

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. Spare.

Second, put a little sesame oil into the pot. When the oil is ripe, add pepper. Friends who like spicy food can also add pepper to burn the fragrance. Turn off the fire.

Third, put the shredded bamboo shoots together with the seasoning in step 2, and then don't forget to add salt and chicken essence.