1. Beijing sauce shredded pork

Raw materials: 80 grams of sweet noodle sauce, 5 grams of cooking wine, monosodium glutamate (MSG) 2 grams of sugar 20 grams of salt 1 gram of starch 2 grams of starch, 1 egg, 150 grams of oil, 5 grams of ginger

Production steps: ① will be shredded pork, put into a bowl, add wine, salt, egg, starch, that is, sizing; ② will be cut into shredded white onion diagonally on a plate, and then placed into a bowl, add wine, salt, egg, starch, that is. The first step is to cut the white onion diagonally into julienne strips and put them on a plate. Ginger slices slightly shoot, take the green onion shredded with a bowl, add water, soak into the onion, ginger water; ③ frying pan on the heat, add oil, cook the shredded meat into the frying scattered, to the maturity of the time to take out, put on the plate to drain the oil; ④ frying pan on the heat oil, add the sweet noodle sauce slightly stir-fried, into the onion, ginger water, cooking wine, monosodium glutamate, sugar, non-stop frying sweet noodle sauce, to be melted sugar, and the sauce began to become viscous, the shredded meat into the sauce, keep stirring, make sweet noodle sauce evenly, non-stop When the sugar melts and the sauce starts to stick, put the shredded meat in and keep stirring so that the sweet pasta sauce is evenly coated on the shredded meat; ⑤ put the shredded meat in a plate with shredded green onions, cover the shredded green onions basically, and mix well when serving.

2. Spicy explosion chicken:

Raw materials: chicken, (see how much they depend on) salt, monosodium glutamate, dried chili peppers, peppercorns, green onions, ginger, garlic, cooking wine

Practice: 1 chicken in the hot pot stir fry, cooking wine, salt, (the pot does not put the oil) to the water to dry, and then into the ginger, and continue to copy, copying the cooked until, no longer put any seasoning and then out of the pot, and then the chicken, and the chicken, and then the chicken, and then the chicken, and then the chicken. 2 pot of oil is hot, put dried chili peppers, peppercorns into the copy, (dried chili peppers, peppercorns to be more) copied out of the flavor, and then put the chicken into the pot, into the onion, garlic copied to the chicken yellowing put monosodium glutamate out of the pot

3.fish meat

Raw materials:

Pork 350 grams. 100 grams of slices of hairy orchids, 25 grams of hairy fungus, 15 grams of pickled chili peppers. Salt 3 grams, ginger 5 grams, garlic 10 grams, onion 10 grams, 50 grams of veggie oil, soy sauce 10 grams

Method:

Pork cut into shreds about 7 centimeters long and 0.3 centimeters thick, and mix with salt and water-bean flour.

Orchid slices, fungus washed, cut into julienne, pickled red pepper chopped fine; ginger, garlic finely chopped, green onion cut into flowers.

With soy sauce.

Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, salt to thicken the sauce.

Frying pan on a high flame, put the oil is hot (about 180 ℃), under the shredded meat stir-fried loose, force mouth pickled chili, ginger, garlic stir-fried flavor, and then put.

Fungus, orchid slice silk, green onion stir fry, cook into the gravy, quickly turn the pot to plate that is complete.

4. fiery waist flower

Raw materials:

pork waist, cucumber, ginger, onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh broth, cooked vegetable oil

Practice:

1. pork waist flat slice into two pieces, remove the net oil skin and waist bashfulness, the first backward diagonal graver, and then straight graver into the eyebrow shape of the three cuts of a break, salt, The first thing you need to do is to make sure that you have the right amount of salt and wet starch in your mouth to make it taste good.

Wash the cucumber, remove the flesh, cut into strips.

Salt, sugar, monosodium glutamate (MSG), soy sauce, vinegar, cooking wine, wet starch, and fresh broth into the sauce.

2. pot of oil to cook, put the cashews stir-fried, add ginger, garlic, green onions, pickled red pepper, cucumber strips stir-fried, cooking juice juice, start the pot on the plate.

5. dry-fried eel back

Raw materials:

eel (500 grams), wine (20 grams), onion and ginger, sugar (3 grams), garlic, monosodium glutamate, pickled chili pepper (25 grams), soy sauce (4.5 grams), soy sauce (a little), wet diamond powder (6 grams), pepper powder

practice:

A, eel boneless and cut into chunks, under the frying pan dry, plus pickled chili peppers, bean paste, peppercorns, wine, sugar, monosodium glutamate, soy sauce and other ingredients.

Second, and then put some soup, wait for it to slowly dry, add onion, ginger, garlic, and finally with a wet diamond powder a good

6. chili cucumber

Raw materials:

Cucumber 400 grams. Salt 3 grams, 40 grams of vegetable oil, 5 grams of dried chili peppers, 2 grams of pepper, 10 grams of green onions, 0.5 grams of monosodium glutamate, 5 grams of sesame oil.

Practice:

Cucumber washed and de-tipped, cut into about 4 cm long, l cm thick strip, code salt a little, green onion cut into horse ear shape.

Frying pan on high heat, add vegetable oil to 50 percent hot (about 125 ° C), into the dry chili pepper section fried until brown, under the pepper fried flavor, and then put the cucumber quickly stir-fried evenly.

Add salt, monosodium glutamate, green onions fried to the raw, dripping sesame oil to start the pot is complete.

7. Ma Po Tofu

Raw materials:

minced beef (or minced pork) (65 grams), minced green onion (4 grams), chili oil (4 grams), edamame beans (10 grams), pepper, minced garlic, soy sauce, tender tofu (200 grams), chili powder, refined salt, chicken broth (130 grams), diamond powder, yellow wine

Methods:

One. tender tofu cut into 3 points diagonal square, boiled in boiling water for two minutes to remove the taste of gypsum, drain the water.

Second, another wang lard pot, the minced beef and soybean paste together to fry, and then put chili powder, soy sauce, tempeh, spicy oil, yellow wine, salt, garlic, stir-fried to taste, and then put the tofu and chicken broth 100 grams, simmered over a low fire into a thick juice, and then add the diamond powder to collect a little, put the minced green onions, pepper powder, monosodium glutamate that is good.

8. Dongpo elbow

Raw materials:

Pork elbow, snowy mountain soybean, green onion joints, Shaoxing wine, ginger, Sichuan salt

Practice:

Pork elbow scraped clean, along the bone seam row everything, into the soup pot to cook through, fish out pick off the elbow bone, put into the padded pig bone in the casserole, into the cooking meat broth, a full, put the green onion joints, ginger, Shaoxing wine in the high-flying fire! boil; snow peas clean, into the boiling casserole cover tightly, move the fire simmering about 3 hours, until a gentle poke with chopsticks meat skin that is rotten so far, eat Sichuan salt even soup with beans scooped into a bowl on the table, dipped in soy sauce sauce to eat.

9. boiled meat

Raw materials:

Main ingredients:

Main ingredient: 250 grams of pork through the spine of the auxiliary ingredients: celery, lettuce leaves, green garlic seasoning: ginger, green onion, garlic, soybean sauce, soy sauce, cornstarch, salt, monosodium glutamate, pepper, dried red pepper, cooking oil

Practice:

1. pork through the spine of the meat into slices and then with a little soy sauce and starch paste a little bit; 2. celery washed and cut into segments, green garlic pat loose diagonally cut into small segments, lettuce leaves washed and cut into segments; 3. green onions, ginger, garlic shredded, bean paste with a knife chopped; 4. sit in a pot, put a small amount of oil, until the oil is hot and then put the bean paste, fried red oil into the green onions, ginger, garlic stir-fry a few times, into a small amount of water, open the pot into the little salt, monosodium glutamate, and then into the green vegetables, after the break out of life into a bowl, the paste of the meat one piece at a time! Slide the meat into the pot, until the meat brown and cooked through even soup together into a bowl; 5. will be cleaned and heated pot, will be pepper grains, dry red chili pepper into the pot and stir-fried crisp, poured on the board crushed, sprinkled in the cooked meat; 6. sit in the pot, pour a small amount of oil, hot dripping in the meat on the can be.

10. Kung Pao chicken

Raw materials:

Chicken breast 300 grams. 15 grams of dried chili pepper, 5 grams of pepper, 50 grams of peanut kernels. Ginger, onion and garlic 10 grams each, 25 grams of vegetarian oil, 25 grams of lard, 2 grams of salt, 20 grams of cooking wine, 80 grams of water soybean flour, 25 grams of soy sauce, 15 grams of vinegar, 15 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of soup.

Practice:

Wash the chicken breast, remove all the tendons and oil, pat with a knife to loosen, first curved cross knife (depth of meat thickness of 2 / knife, and then chopped into a 1.5 cm square d, add salt, cooking wine, water bean powder mixing taste.

Thousand chili peppers clean; remove the tip, seeds, cut into short sections.

Slice green onion into short sections.

Cut ginger and garlic into small squares.

Peanut kernels, remove the red coat, deep fry in a frying pan to crisp, remove and set aside.

In a small bowl, combine soy sauce.

Vinegar, sugar, cooking wine, monosodium glutamate (MSG), water soybean flour, soup into lychee flavor witch gravy.

Frying pan on high heat, under the vegetarian oil is hot, under the chili pepper section fried into brown-red, under the pepper micro-frying, add the right amount of lard, under the chicken fried scattered, into the ginger, garlic, green onions slightly fried, cooked into the gravy, quickly bumps and add peanut bumps evenly, start the pot to plate that is complete.

11. back to the meat

Raw materials:

pig hind leg of the two cuts of meat 370 grams, green garlic (green pepper, yellow garlic table can also be) 70 grams, 25 grams of oil, 12 grams of pasta sauce, soy sauce, 12 grams of cooking wine, 5 grams of sugar, soybean

practice:

(1) the meat is cut into 4 centimeters wide strips, boiled in boiling water to be cut into slices, green garlic Cut into inch pieces.

(2) the white meat first into the hot oil to stir-fry until the meat out of the oil rolled up, that is, add the bean paste, noodle sauce fried flavor under the green garlic and other various seasonings, and then stir-fry a few into.

12. Crystal pumpkin

Raw materials:

Pumpkin (1, about 1700 grams), large fat chicken (200 grams), sweet noodle sauce (6 grams), soybean paste, soy sauce, sugar, sesame oil, wine dew, minced green onion and ginger, rice flour, lard, peppercorns, kale leaves, wine

Practice:

I. Wash the pumpkin and carve various patterns around the skin and some patterns on the top of the melon.

And then cut off the top of the melon as a melon cap, remove the melon flesh, placed in a civilian fire in a pot of oil blanch for seven minutes, so that the water blanch off the water within the melon and have a bright color.

Two, the chicken cut into 1 inch thick slices.

Steamed chicken according to the above method, made of steamed chicken 9 part of the ingredients to do this dish and).

Three, will be steamed chicken stuffed with pumpkin, before eating and then on the cage steaming for 20 minutes, take out on a round plate, the plate around the fried kale leaves to do the edge of the good

13.Dongpo cuttlefish

Raw materials:

Fresh cuttlefish 1 (weighing about 750 grams), sesame oil, sesame oil soybean petals, wet starch, cooked lard, 50 grams of each, green onion 15 grams of scallions, green onion white 1, ginger and garlic not 10 grams each, 40 grams of vinegar, 15 grams of wine, 7 grams of dry starch, 1.5 grams of refined salt, 25 grams of soy sauce, 1500 grams of cooked vegetable oil (about 15O grams), broth, sugar, appropriate amount.

Practice:

1, cuttlefish clean, dissected into two valves, the head is connected, each side of the tail half, pick off the spine, in the body of the fish on both sides of the straight knife under the knife, flat knife into the curved six or seven knife lines (to the extent of deep into the fish 2/3), and then with refined salt, shaoxing wine wiped all over the body.

Cut the white onion into 7-centimeter-long segments, then cut into julienne strips and float them into the water.

Spicy bean paste cut fine.

2, frying pan on the fire, under the cooked vegetable oil burned to eighty percent heat, the fish all over the body sticky dry starch, lifting the fish tail, with a frying spoon to scoop the oil poured in the knife mouth, to be turned up after the knife mouth shaped, the fish belly stick pan into the oil, deep-fried to golden brown, fish out of the plate.

3, frying pan 50 grams of oil, add 50 grams of lard, the next onion, ginger, garlic, sesame oil bean stir-fried, under the broth, sugar, soy sauce, with wet starch thickening, sprinkled with green onion, cooking vinegar, put sesame oil, quickly from the pot, the marinade poured over the fish, sprinkled with green onion that is completed.

Note: The fish must be washed inside and outside, remove the blood inside the fish tendons, into the dish will be no fishy flavor.

When deep frying, the fire should be strong, but not too big, until the color is golden, the fish body can be up.

14. Sauce roasted eggplant

Raw materials:

Tender eggplant 400 grams, 50 grams of sweet noodle sauce, garlic cloves 5, salt, chicken powder, water starch moderate.

Practice:

1, peel the eggplant and cut it into thick strips; peel the garlic cloves and cut them into slices.

2, frying pan clean and set on high heat, put the oil to 60% heat, the eggplant into the frying pan frying until soft, remove and drain the oil to be used.

3, put three tablespoons of oil in the pot, when the oil is hot, put the sweet noodle sauce stir-fried until crispy, under the garlic slices slightly fried, add a small amount of water, into the eggplant, add chicken powder, salt seasoning, cook until the eggplant taste, thickening with water starch is complete.

15. braised beef

Raw materials:

500 grams of beef, 20 grams of spicy bean paste, ginger, wine, soy sauce 25 grams each.

Practice:

Beef cut into pieces, blanch with hot water. In a frying pan will be onion and ginger burst incense, and then

add spicy bean paste, and then into the beef pieces stir-fry and add soy sauce, sugar pepper

powder, wine, monosodium glutamate and star anise, and finally add water soaked through the beef, cook slowly over a small fire

until the juice is thick, the meat crispy aroma can be

16. Pine Nuts Corn

Needed Ingredients:

Sweet corn one bowl A small bowl of pine nuts, a chili pepper (small), a carrot (small), a small onion.

Seasoning: ? tsp salt.

How to do:

1, cut the chili pepper, carrot and small onion all into corn kernel size dice.

2, first pine nuts over the oil. This step to be extra careful! Because pine nuts are very easy to paste ！！！！

Oil in the pan, when the oil temperature is 3 into the heat, the pine nuts into the pan, keep a small fire, wide-eyed, while stirring and observing, as long as to see the white pine nuts a little bit of discoloration, you have to hurry to fish out the oil. In this way, using the residual temperature, pine nuts can be fried, become crispy.

3, another pot, add oil, while the next shallots and carrots stir-fried, stirring out the flavor and add chili peppers, stir-fry a few times, you can add the sweet corn kernels stir-fry, until cooked, add half a tablespoon of salt to taste, plate out of the pot.

4, will be ready to pine nuts, poured into the plate, mix, you can eat

Tips:

1, chili peppers, carrots here is mainly to play the role of color, so basically pick a little smaller on it.

2, this dish did not add a little sugar, but because of the sweet corn kernels and pine nuts, basically sweet flavor. But adding half or even 1/3 of the amount of salt you would normally use for stir-frying can make this dish taste fresher.

3. The reason why the pine nuts are tossed into the dish at the end can better maintain its crispy texture.

17. chops cucumber soup

A thick old cucumber, peeled and pith cut into pieces. Pork chops washed, put into boiling water blanch water, take out, another soup pot, put the chops, onions and ginger and water, to be boiled over high heat and then add wine, and then simmering to eight into the crisp when poured into the cucumber blocks, change to medium heat and continue to cook for 10 minutes or so with salt, monosodium glutamate, this soup is summer drinking summer effect.

18. Bitter melon stuffed meat

Raw materials:

750 grams of fresh bitter melon, 300 grams of peeled pork, golden hook shrimp, 15 grams of soy sauce, hydrated mushrooms, 25 grams of flour, 1 egg, 100 grams of wet starch, 50 grams of garlic cloves, pepper, monosodium glutamate, 1 gram each, salt, sesame oil, 2 grams, 1,000 grams of cooked lard.

Production process:

1, tofu peeled and cut into 6 cm long, 2 cm square strip, *** 30, asparagus cut into slices;

> 2, bitter melon cut 4 cm section of the pith, boiled in cold water to remove the bitterness of the water after clutching the dry;

3, pork chopped, mushrooms, shrimp chopped into a bowl, add eggs, flour, wet starch 25 grams, refined salt and mix well! Into the filling, stuffed with cucumber segments, with 50 grams of wet starch seal ends;

4, cooked lard burned to 60% hot, put the garlic cloves to fry and fish out, bitter melon into the pot, to be the surface of the bitter melon deep-fried to light yellow fish out, vertical bowl, withdraw the garlic cloves, plus soy sauce into the cage to steam;

5, 50 grams of cooked lard burned to seventy ripe, the original juice of the steamed bitter melon into the pot to boil, add monosodium glutamate, 25 grams of wet starch thickening, bitter melon turned plate to pour sauce, and the bitter melon, the bitter melon, the bitter melon, and the bitter melon, and the bitter melon. Bitter melon turn buckle plate pouring juice, withdraw pepper, dripping sesame oil can be.

19. spit chicken

Raw materials: ubiquitous soil boy rooster 1000 grams, pepper oil 10 grams, 10 grams of sugar, 10 grams of sesame seed paste, 30 grams of ginger and garlic juice, 30 grams of sesame oil, 10 grams of green onion, 30 grams of cooking wine, 20 grams of cooked white sesame seeds, 50 grams of cooked oil chili, red soy sauce 10 grams of cooked peanuts 25 grams of vinegar 10 grams of monosodium glutamate 25 grams.

Production method:

1, the live chicken slaughtered and cleaned, feet and wing tips, into the boiling water blanch to remove the blood, and then fished up and rinsed with clean water. Pot mixed with water to 70 degrees Celsius into the chicken, into the onion joints, ginger, peppercorns, cooking wine, fine salt, cook to just break the pot, into the cold soup soak, to be cold and then picked up, chopped into strips into concave containers.

2, will be red soy sauce, ginger and garlic juice, sesame paste, cooked oil chili, pepper oil, sugar, vinegar, monosodium glutamate, red oil, sesame oil in a bowl of juice poured on the chicken strips, sprinkled with sesame seeds, peanuts, scallions that is.

Characteristics: This dish is very careful to choose the main ingredients, must be domesticated soil boy rooster, focusing on seasoning, spices, set of spicy, fresh, tender and cool in one. It is known as "famous for three thousand miles of Sichuan, the flavor of the twelve states of Jiangnan".

20. Original cage steamed

Raw materials:

500 grams of pork ribs, 150 grams of fried rice noodles, 50 grams of red department, 10 grams of mash, 15 grams of bean curd, pepper, sweet noodle sauce, 5 grams of refined salt.

Production process:

1, the net pork ribs chopped with seasonings, fresh soup and rice flour mix well;

2, the red department peeled, cut into squares, accompanied by rice flour into a small round cage in the bottom, the top yard put pork ribs section, placed in a special pot on the steam until rotten