Hansong's famous miso soup with rice has a long history. It is rumored that Emperor Heonjong (1834-1849) also ate it. The rice in miso soup is boiled in a cauldron in the market restaurant on the market day over a fire made of split wood. After walking for dozens of miles, the marketeers would immediately relieve their fatigue by drinking a few cups of maguro (a kind of Korean rice wine) with the miso soup over rice

Ingredients: 600g of beef ribs and meat, 200g of daikon radish, 20 cups of water, 100g of fern, 100g of fronds, 100g of orange stalks, 100g of soybean sprouts, 150g of beef, 5 cups of hot rice, Meat garnish: 1.5 tablespoon of soy sauce, 1 tablespoon of scallions, 1/2 tablespoon of garlic, 1 tablespoon of sesame seeds, and 1 tablespoon of sesame seeds, and 1 tablespoon of sesame seeds, and 1 tablespoon of soy sauce. 1 tbsp sesame seeds, 1/2 tbsp sesame oil, 1/2 tbsp pepper, 5 tbsp clear sauce

How to make:

(1) Wash the steak and meat in cool water and boil them in water with the radish.

(2) Fish out the meat and cut it thickly, and season it with chopped radish with green onion, garlic, and soy sauce, then put it in the soup to simmer.

(3)Wash the ferns and orange stalks and stir-fry them with condiments.

(4) Then cook the soybean sprouts and add the spices.

(5)Cut the beef and add condiments and grill it into round shape, then cut it into quarters.

(6)Serve the rice in a casserole, put the miso soup on top, and then put the meat with the mixed vegetables well.

(7) eat, according to their own preferences can add green onions, sesame seeds, chili noodles, etc.

Two, beef soup

Legend says that King Sejong in the first farmland pro-plowing, suddenly started a heavy downpour, a step can not be moved and the very Russian, in order to feed the hungry killed a cow, will be boiled beef, put only green onions to salt to taste the road and then drink it. From then on, this soup is called beef soup. When you drink the beef soup, eat the radish pieces of kimchi, it has the effect of removing the odor and help digestion.

Materials: 2Kg of beef head, 1 beef foot, 1 beef kneecap, 1 cavity bone, 500g of beef ribs and meat, 20L of water, 4 green onions, 1 head of garlic, 1 piece of ginger, salt, chili powder, pepper.

Practice:

(1) Cut the beef head, foot, cavity bone and kneecap bone into cubes, soak them in cool water for about 1 hour and then fish them out. Wash and fish out the whole steak and meat for soup.

(2)Put a certain amount of water in a large pot, put the beef head, foot, cavity bone, beef kneecap bone in it, and when it boils, reduce the fire to weak, bleach off the oil and foam on it, and while it is boiling, cut the green onion, ginger and garlic into large pieces and put them in. (3)When the meat is cooked to half-cooked, put the beef ribs and the meat as a whole in to cook and then fish it out, and then bleach off the oil when the soup is cool.

(4)Scrape the meat on the bone, then cut small, the ribs meat fished out and cut into thin slices of meat.

(5) Put the meat slices in a sea bowl, heat the soup and pour it over. Then put on the small chopped green onions and salt, pepper, chili noodles.

Three, stewed oxtail soup

The oxtail will be simmered in a gentle fire and removed, and seasoned with salt, pepper, onion, garlic, clear sauce seasoning Road and then put in and simmer again. Prepare salt, pepper and chopped green onions. To remove the flavor of oxtail, put bay leaves, celery, parsley, carrots, and onions to simmer and remove. The celery used for deodorization is rich in fiber, and it is a good way to remove the taste of oxtail. flavor at the same time has the effect of replenishing vitamins and inorganic substances.

Materials: oxtail 2Kg (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper, green onions in moderation. Seasoning for meat: 1 tbsp soy sauce, 2 tsp salt, 2 tbsp finely chopped green onion, 1 tbsp pounded garlic, 1 tbsp sesame oil, a little pepper.

Practice:

(1) cut the oxtail into 4-5cm size, or when you buy the whole piece, insert a knife into the cartilage between the bone joints partially cut off the outside of the burgundy membrane shaved off soaked in water to bleed and then fish out.

(2) put the oxtail in boiling water and increase the fire to cook for a while, then reduce the fire, cook for about 3 hours. While it's cooking, cut the green onion and garlic into big pieces and put them in, and bleach away the oil and foam on top.

(3) Cook the soup and remove the meat from the oxtail when it's rotten and mushy, and then bleach off the oil that floats on top when the soup cools.

(4) Beef with condiments mixed well.

(5) the soup once again, and put the oxtail with condiments to cook for a while in the bowl, another ready to put on the chopped green onions and salt, pepper

four, ebako chicken soup

ebako chicken soup is to boil a large chicken soup after the cold soup with ground sesame seeds for flavor, and then add the chicken, vegetables, meatballs, fungus, eggs, is suitable for summer consumption of a nutritious diet, chicken is low-fat, high-protein and high in protein, and the chicken is a good diet, and the chicken is a good diet. Chicken is low in fat, high in protein and rich in unsaturated fatty acids.

Materials: 1/2 chicken (600g), 10 cups of water, 1 green onion, 2 heads of garlic, 1 cup of white sesame seeds, 1 tablespoon of salt, a pinch of white pepper, 100g of beef, 3 eggs, 50g of watercress, flour and oil, 1/2 cucumber, 2 mushrooms, 1 red pepper, and a moderate amount of starch. Beef garnish: 1 tsp salt, 2 tsp finely chopped green onion, 1 tsp pounded garlic, 1 tsp sesame oil, a little pepper.

Practice:

(1)Wash the chicken bones with meat and put them in boiling water to cook, while cooking, cut the green onion, garlic and ginger into large pieces and put them in.

(2)When the chicken is cooked to a rotten paste, fish out and tear small, wait for the soup to cool and bleach off the oil on top.

(3) White sesame seeds with water, and crushed and peeled fried out.

(4) Grind the fried sesame seeds and chicken broth to make sesame soup and season with salt and white pepper.

(5)Chop the beef and add condiments, make 1cm diameter meatballs, cover with a layer of flour and egg and fry out in a pan. (6)Wash and chop watercress and skewer on bamboo skewers.

(7) 2 eggs divided into egg whites, egg yolks put a little salt fried thin, cut into 2 × 3.5 cm size of rectangular domino shape. Wash the cucumber with salt water, shave the skin and dip it in starch and put it in boiling water to scald it out.

(8)Pick the soaked mushrooms, cut them into dominoes and dip them in starch, then put them in boiling water.

(9) cut the red pepper and remove the seeds, cut into domino shape and dip in cornstarch, then put in boiling water, rinse with cool water.

(10) Put the torn chicken in a bowl, top with egg balls, fungus, cucumber, chili, and cold sesame soup.

Five, mugwort soup

Mugwort soup is a soup made of tender mugwort and beef made into balls and put in soy sauce soup. It is a unique flavor of spring food with the aroma of mugwort. Wormwood is a representative of the spring wild vegetables, the flavor is very strong. It is rich in inorganic substances and vitamins A and C, such as calcium, stilbene and iron

Materials: 100g of beef (for miso soup), 60g of Artemisia absinthium, 100g of beef (for croquettes), 8 cups of water, the right amount of clear sauce, 2 tablespoons of flour, and 1 egg. Soy sauce seasoning: 1 tablespoon salt, 1 tablespoon sesame oil, 1 tablespoon pepper, 1 tablespoon garlic. Meatballs seasoning: 1 tablespoon salt, 1 tablespoon sesame oil, 1 tablespoon pepper, 1 tablespoon garlic, 2 tablespoons green onion

How to make:

(1) Cut the beef used for making the soy sauce into slices and season with spices, add water to simmer the broth, and season with soy sauce.

(2) Scald the young Artemisia annua in boiling water, float it in cool water, and remove the water to break it up.

(3) to do the meatballs of beef to use less fat content of beef, beef and wormwood pounded together with condiments and made into 1.5 cm size of the meatballs.

(4) Dip the balls in a layer of white flour soaked in egg, and then put them into the boiling soy sauce soup and cook until they float on top, and then put them in a bowl when they are cooked. Bleaching some leaves of wormwood will also do.

Six, squid roll

Main ingredient: squid Ingredients: daikon leaves, red pepper, green pepper, carrots

Practice:

(1). Wash the squid, cut it and scald it in boiling water

(2). Shred the red chili, green chili, and carrot separately

(3). Spread the cabbage leaves in the squid roll, rolled red and green chili pepper shredded, carrot shredded, rolled and cut into 2 cm high 4 to 5 cm long can be

seven, Korean medicine ginseng chicken soup

Materials: child chicken 1 (remove the head, claws, viscera no more than 600 grams of preferred), the amount of river rice, jujubes, chestnuts, garlic, Korean ginseng 1 Seasoning: Salt, monosodium glutamate, chicken powder appropriate amount of

Practice:

(1). Put the soaked river rice, garlic, peeled chestnuts into the chicken belly, seal the mouth.

(2). Add water to the casserole, boil it and put the child chicken into the casserole, add jujube and ginseng and simmer until the chicken meat separates from the chicken bones.

(3). Add refined salt, monosodium glutamate, chicken powder seasoning can be.

Eight, dangping dishes

Main ingredient: 100 grams of cold skin Ingredients: carrots, cucumbers, mushrooms, beef, mung bean sprouts, eggs, nori a little Seasoning: garlic, monosodium glutamate, salt, sesame oil, sesame seeds

Practice:

(1). Carrots, mushrooms, beef shredded, respectively, on the pot with a little garlic, MSG, salt stir fry, standby.

(2). Cucumber cut into 6 cm section, peeled off the skin, cut the skin into thin julienne, mixed with a little monosodium glutamate, salt, sesame oil standby.

(3). Mung bean sprouts to remove the head to remove the root wash, blanch in boiling water, mixed with a little monosodium glutamate, salt, sesame oil standby.

(4). Eggs open, egg white, egg yolk separate. Separately on the pan spread into a thin omelet, cut the omelet into thin shreds. Nori cut into 2 mm julienne.

(5). Cold skin cut into 3 millimeters of fine silk, in the boiling water and then cool water to cool, add a little salt, monosodium glutamate, sesame oil and moderate sesame mix well.

(6). Cucumber slices, along the plate arranged in a circle, will be mixed cold skin spread in the plate, the top will be carrots and other 6 ingredients arranged in a circle, and then sprinkled with purple cabbage can be shredded. Eat the various main ingredients mixed together to serve.

9, kimchi fried rice

Main ingredient: kimchi Ingredients: rice, eggs, minced beef Seasonings: monosodium glutamate, ground beef, chili powder, sugar, sesame oil, sesame seeds a little

Practice:

(1). Cut the kimchi into small dices, frying pan on the fire put the bottom oil, add kimchi fried 1 minute after adding rice and then fried for 2 minutes.

(2). Add seasonings to the rice and continue to stir fry for 3 minutes, then add sesame oil to plate.

(3). Make the eggs into scrambled eggs (you can make the yolk half-cooked or a few minutes cooked according to your personal taste), arrange on top of the rice, and finally sprinkle some sesame seeds can be.

Ten, kimchi cake

Main ingredient: kimchi Ingredients: eggs, glutinous rice flour, fried flour Seasoning: chili noodles, ground beef, sugar

Practice:

(1). Cut the kimchi into thin julienne, put it in a container and add the ingredients and seasonings and mix well.

(2). Heat the oil in a skillet on the heat, add the freshly seasoned noodles and flatten them out.

(3). Cook one side and then flip the pastry and cook the other side.

Eleven, Korean kimchi

Main ingredients: 2 cabbage, 100 grams of chili noodles Ingredients: half a white radish, half a pear, garlic 5, 6 cloves, a little ginger, small onions, 5, 6 Seasoning: 3 grams of monosodium glutamate, 20 grams of salt, 150 grams of coarse salt, 10 grams of sugar, 2 grams of ground beef, 10 grams of powdered dumplings, 3 grams of shrimp paste

Practice:

(1). Select the dirtier and thicker leaves on the outside of the cabbage and cut it into left and right halves from the center.

(2). Loosen each leaf so that it is easy to flavor when making; wash the cabbage.

(3). Put the cabbage into a bucket and add water not over the cabbage. Spread the cabbage leaves, sprinkle evenly with large grain salt, marinate for 4 to 6 hours, wash and drain.

(4). White radish, pear are shredded, ginger, garlic minced, small onion cut into small pieces; and then put the seasoning and ingredients in a basin together and evenly scratched into a sauce, the marinade is ready.

(5). Apply the marinade evenly on the cabbage leaves, open a layer, apply a layer, each layer should be smeared until the cabbage is all red. (It will be ready to eat at this point)

(6). Then put the cabbage neatly into the bucket, cover it and start fermentation. It can be eaten after two days. If you want to keep it for a long time, put it in the freezer.

Twelve, Jinju bibimbap

Top the rice with a variety of bibimbap and braised beef, and eat it with fresh blood soup. Fresh blood is rich in protein and iron and is an effective food for the prevention and treatment of anemia.

Materials: 2 cups of rice, soup (200g of steak and meat, 100g of lungs, 100g of beef stomach, 100g of beef blood, 100 soybean sprouts, 20g of ferns, 30g of taro stems, 200g of radish, 2 tablespoons of clear sauce, 1/2 tsp of pepper, tonic broth (100g of clams, 1/2 tsp of salt, 1 tsp of sesame oil, 1/4 cup of water), mixed vegetables (200g of corns, 200g of Radish 100g, mung bean sprouts 150g, soybean sprouts 150g, fern 100g, nori 3 sheets) Mixed vegetables garnish: green onion 2 tbsp, garlic 2 tbsp, clear sauce 3 tbsp, sesame oil 2 tbsp, sesame seeds 1 tbsp, beef 100g, clear preserved cold noodle 100g, malt chili sauce 3 tbsp Meat garnish: soy sauce 1 tbsp, green onion 2 tbsp, sugar 1/2 tsp, sesame seeds 2 tbsp, sesame oil 1 tsp

Meat garnish: soy sauce 1 tbsp, green onion 2 tbsp, sugar 1/2 tbsp, sesame seeds 2 tbsp, sesame oil 1 tbsp

Practice:

(1) Simmer the soup

1). Beef ribs and meat, beef lungs, beef stomach stewed until rotten paste, 100g radish whole put in, and soaked taro stems, fern poles also cooked together.

2). Boil soybean sprouts soup mixed with the soup of a. Mix 1 tsp of chili noodles, 1 tsp of sesame oil, 1 tsp of soy sauce and put it in the soup.

3). Cook the ox blood in boiling water and when it is cooked cut it into pieces and put it in the soup.

4). Cut radish (100g) into slices, place in soup and season with chopped green onions, soy sauce and pepper. (2) Simmering Tonic Soup:

Dig up the clam meat and saute it in sesame oil and cook it with 1/4 cup of water. Season with salt.

(3) Mixed vegetables:

1). Remove the tails from the soybean sprouts and saute them in 1/4 cup of broth with 1/2 tsp salt and toss with sesame oil.

2). Blanch out the mung bean sprouts and Chrysanthemum, toss with sesame oil, garlic, and mix well.

3) Bu cut into julienne, fried out in soy sauce with condiments.

4) fern cleaned, with sesame oil, soy sauce, green onions and condiments fried out.

5). Purple cabbage roasted, torn and in the soy sauce with water, to sesame seeds, sesame oil, sugar mix well.

(4) Shred the beef and add meat condiments to make raw meat slices.

(5) Shred the green dried cold noodles.

(6) Thicken the rice in a bowl, put the mixed vegetables and seaweed in the bowl, and put a spoonful of soup in the bowl. Serve the green preserved cold noodles and sliced raw meat, and put a spoonful of malt chili sauce on it as well.

(7) Serve the soup in a bowl with the bibimbap.

Thirteen: Tom Yum Bibimbap

It's the same as any other bibimbap, except that wakame and choy are simmered in the rice water while the soup is simmering. Vegetables are rich in calcium, phosphorus, iron and other inorganic substances, but also rich in vitamin C, and contains iodine that can both improve metabolic function, but also as a diet food.

Materials: 5 cups of rice, fern 100g, soybean sprouts 100g, mung bean sprouts 100g, 150g of gourd, spinach 150g, green preserved cold noodles 100g, 100g of red clams, 100g of clams, 100g of beef, 1 egg, soup (goat's tongue 50g, sea greens 50g, soaked seaweed 100g, 100g of bean curd, turnip 150g, rice water) 10 cups, anchovy soy sauce 2 tbsp) Beef garnish: 2 tbsp green onion, 1 tbsp garlic, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp sesame seeds Mixed vegetables garnish: anchovy soy sauce 2 tbsp, green onion 2 tbsp, 2 tbsp garlic, 2 tbsp sesame seeds, 1 tbsp sesame oil

Practice:

(1) red clams and clams peeled and can be good, fried out with sesame oil.

(2)Shred the beef and mix it with condiments to make raw meat slices.

(3) Cook soybean sprouts in water, blanch mung bean sprouts and spinach in boiling water and mix with anchovy soy sauce.

(4) Wash the ferns and mix them with condiments, then stir-fry them in oil, and stir-fry the gourd as well.

(5) Season the mixed vegetables with anchovy soy sauce and season the mixed vegetables according to the amount of seasonings.

(6) green dried cold noodles cut into julienne, eggs divided into egg white yolk spread into egg skin and cut into julienne.

(7) In the bowl of rice thickened, raw meat slices, red clams, clams, mixed vegetables, cold noodles, eggs on top. (8) Shred the radish, cut the tofu into quarters, soak the kelp, and wash the taro stems and sea greens.

(9) Boil the rice water with the radish, taro stems and sea vegetables, and season with 2 tablespoons of anchovy soy sauce. Put tofu when it is cooked.

(10) Mix rice with soup.

Fourteenth, Fake Sacrificial Food

Mixing sacrificial bibimbap with rice is characterized by not adding hot sauce. It is said that the chief of the Andong region once thought that the rice after the festival was so delicious that he always wanted to eat it in the future, so the people made a good offering of it on a regular basis as well. In fact, the food and drink used for the festival are flavored with aroma, but because it is not the food and drink used for the festival, it is called fake festival food.

Ingredients: 2.5 cups of rice, 200g of beef, 100g of mackerel, 100g of shark, 1/2 block of tofu, 1 egg, 300g of daikon radish, 30g of kelp, 50g of fiddlehead ferns, 50g of yamabeansweet, 50g of spinach, 100g of soybean sprouts Accompanied by a sauce: 5 tablespoons of soy sauce, 10 tablespoons of salt, and 1 tablespoon of sesame seeds

How to make it:

(1) Amalgamate rice. Make the rice.

(2) cut the beef in the opposite direction of the grain into horizontal and vertical 3cm, 7cm size skewer on a stick so that it does not roll flex whack after the salt seasoning steam out. Grilled is also good.

(3) Wash mackerel and shark, then steam or fry them on skewers. You can also use other fish, but they should be small and short. (4)Season the tofu with salt and fry it in a pan.

(5) Cut the hard-boiled egg in half.

(6) Soak ferns and mountain vegetables in water to remove water and then stir-fry them in oil, remove the heads and tails of soybean sprouts and boil them to mix. Radish cut into julienne with salt pickled in addition to water fried out, spinach hot out fried.

(7) Put the rice in a bowl and put mixed vegetables, beef, tofu, and hard-boiled eggs on top. It is better to make a pancake with mackerel and shark as dried meat and serve it in an offering bowl with the rice.

(8) Served with soup and condiment sauce.

(9) Radish cut into thin quarters with kelp in soup. Kelp fishing and cut into quarters. Cut radish strips stir-fried and seasoned with soy sauce and salt and harmonized with rice. Prepare 3 soups such as meat soup, fish soup and vegetable soup to serve with rice or mix these 3 soups together to make a mixed soup.

Fifteen, Jeonju bibimbap

In Jeonju bibimbap, soybean sprouts are the most important. It is a Jeolla-do local food with gorgeous color and taste because it is made of rat's-eye beans produced in Imguro and soaked in good water and has a good texture even if it is boiled for a long time.

Ingredients: rice (4 cups of rice, 4.5 cups of broth), 600g of beef, 100g of sesame oil, 50g of green bean paste, 1 tablespoon of pine nuts, 5 tablespoons of malt chili sauce, mixed vegetables (150g of soybean sprouts, 100g of mung bean sprouts, 100g of spinach, 100g of corns, 100g of ferns, 100g of orange stalks, 100g of watercress, and 5 shiitake mushrooms), broth (200g of soybean sprouts), egg, and soup (200g of egg). 200g), egg, 4-5 cups of water.

How to do:

(1) Cook the steak and meat and cool it, then remove the oil, put rice in the broth, make the rice hard and stir it with sesame oil when it is hot. Or make plain rice and stir-fry in eba oil.

(2) Scald soybean sprouts, mung bean sprouts, watercress, and mix with sesame oil and sauce. Pickle the frangipani with salt and stir-fry them after washing, and stir-fry the ferns after boiling them.

(3) Shred beef and mix with condiment sauce to make raw shredded pork.

(4) Clear preserved cold noodles cut into strips, eggs fried into yellow and white eggs and shredded.

(5) Serve the rice in a bowl and put the colorful ingredients on top, and put the malt chili sauce in a separate small bowl.

(6) Serve the rice with soybean sprout soup. To make the soup, boil the water for a while and put the soybean sprouts in the pot with the lid on and cook for about 5 minutes, then add 4-5 cups of water and season with salt, and finally put in the mashed garlic and chopped green onions and simmer for a while and serve in a bowl.

Sixteen, Korean seaweed soup

In Korea is a woman eaten after giving birth! Because it can replenish blood, and symbolizes peace. Birthday must also eat, no one to do kelp soup if no one love the feeling

Raw materials: 200 grams of kelp soaked in water, 100 grams of beef, 2 spoons of soy sauce, sesame oil, garlic foam 1 spoon, pepper, soybean oil

Methods:

(1). Soak kelp in water

(2). Froth beef and mix with soy sauce and sesame oil

(3). In a wok, add sesame oil and stir fry the beef and seaweed

(4). Stir fry and add water to cook for a bit, then add soy sauce, garlic foam and pepper to taste

Note: please put garlic if you can eat garlic (very important!)

Seventeen, seaweed wrapped rice

Prepare: rice, to add some sesame oil in the rice, but also some Korea's unique salt because our salt is more salty, it is best to put some cooked sesame seeds in the rice is even better ah, in the supermarket to buy some seaweed, may be accompanied by a bamboo board

Practice:

Put the seaweed on a bamboo board, and then put the rice on the seaweed, the middle of the seaweed can account for about one-fifth, and then the seaweed, the seaweed is not a good idea, but it is a good idea to put the seaweed in a bamboo board. The middle can take up about one-fifth, and then spread the rice, pay attention to leave some space, do not spread the rice too full Then put the Korean hot sauce or salad dressing on the rice, cut some thin strips of cucumber and carrots thin strips, according to their own taste you can add some meat floss, ham, squid floss, and finally roll up the bamboo board.

Eighteen, three fresh vegetables mixed rice

Raw materials: young wild rice a, carrots take 2/3, leeks a handful of sesame oil 1 spoons, salt, Korean chili pepper 2 spoons, 4 bowls of mixed grain rice about 800 grams.

Methods:

1. wild rice is washed and cut into thin slices along the circle, and then shredded, carrots peeled and washed and cut into the same as the wild rice shredded wire; leeks were washed and cut into the same length as the wild rice shredded section.

2. frying pan or non-stick pan heat, pour into the sesame oil, into the wild rice shoots stir-fry, slightly cooked when the salt stir-fry pan pan; frying pan wipe clean into the sesame oil, under the carrot stir-fry, slightly cooked when the salt stir-fry pan.

3. the use of barley, barley rice, indica rice and other grains to do the rice bowl, in each bowl of rice arranged on the arrangement of (2) of the wild rice gourd, carrots, leeks (leeks are not processed and do not add seasoning, eaten raw).

4. method (3) rice point into a little sesame oil, add Korean chili pepper with a rice spoon mix can be eaten. It is better to eat it with miso soup or light soup.

Nineteen, five vegetarian stewed chicken

Raw materials: 1000 grams of chicken, 3 tablespoons of white wine (spoon), ginger juice 1 tablespoon (spoon) and a half, 100 grams of carrots, 8 chestnuts, 1 bell pepper, 1 round onion, mushrooms 2 mushrooms, seasoning (soy sauce 4 tablespoons, 2 tablespoons of sugar, 2 tablespoons of wine, ginger juice, 1 small spoon, 2 tablespoons of minced garlic, 1 tablespoon of maltose, 2 tablespoons of onion juice, 1 tablespoon of sesame oil, 1 tablespoon of sesame oil, 1 tablespoon of sesame oil. (1 tablespoon of sesame oil, 1 tablespoon of sesame oil, pepper to taste, mix well to make).

How to make it:

1. Remove the neck, giblets and fat from the chicken, rinse well with water, and control the water.

2. Chop the chicken into 5cm square pieces, put them into a vessel, add white wine and ginger juice and mix well to taste.

3. carrots peeled and washed, smooth round cut blocks, and then slightly reknife into a flat round block; round onion, green pepper slices, chestnut peeled.

4. Shiitake mushrooms soften with hot water, wash and remove the neck water control.

5. Crockpot under the method (2) of chicken, add the appropriate amount of water to cook until slightly cooked, skim the floating powder, add 1/2 of the sauce, add carrots, chestnuts and simmer over moderate heat.

6. method (5) of carrots, chestnuts will be nearly cooked when adding the remaining sauce and round onion, mushrooms, green pepper stew until the soup is concentrated, out of the pot that is complete.

Twenty, squid hot pot

Raw materials: 2 fresh squid, 100 grams of soybean sprouts, wild rice 50 grams, 50 grams of carrots, a round onion, red bell pepper 3, broth 3 cups of squid sauce (soy sauce 1/2 tablespoon, 1 tablespoon of garlic, chili pepper 1 tablespoon of salt, sesame seeds, mixing and stirring well), 50 grams of fine green onions.

How to do it:

1. Remove the viscera of the squid, rub it with salt, then rinse it in water, cut the squid body into 8cm long shreds, cut the claws into pieces, add the sauce and mix it well to taste.

2. fine green onions cut into 5cm long section, carrots, wild rice squash, red bell pepper, green onions cut into 1cm wide, 5cm long slices.

3. Clear soup with salt, soy sauce, pepper to taste.

4. The method (1) into the flavor of the squid into the middle of the hot pot, cut the vegetables in the edge of the neatly arranged, hot pot on the table on the fire, heated to open the pot when you start to eat.

Twenty-one, home mix orange stalks

Raw materials: 100 grams of dried orange stalks, chili pepper 2 tablespoons, cucumber 1/3, 1/2 tablespoon of green onion, garlic 1 small spoon, 1 small spoon of sugar, 1 small spoon of fried sesame, 1 tablespoon of vinegar, 1/2 tablespoon of sesame oil, salt to the right amount.

Methods :

1. Platycodon grandiflorus with water to hair through, torn into 5cm long, add salt and rub, and then rinse with water a few times, to remove the bitter and astringent flavor.

2. Cucumber peeled and cut to remove the seeds, and then cut 4cm long shredded.

3. Eustoma and cucumber into the vessel, first add chili pepper and vinegar mix (so that the eustoma and cucumber more red), add chopped green onions, garlic, sugar, sesame seeds, sesame oil, salt and mix well can be eaten.

Twenty-two, sauce shrimp fried melon

Raw materials: tender wild rice 1, salt sauce shrimp 1 tablespoon, minced green onion 1 tsp, minced garlic 1 tsp, chili pepper 1 tsp, sesame oil 1 tsp, sesame salt 1 tsp.

How to make:

1. Cut the young wild rice into 0.3cm thick semicircular slices.

2. Toss (1) slices of wild rice with salt and squeeze out the water.

3 . Non-stick pan or frying pan under a little oil heating, add wild rice squash slices stir fry slightly cooked; add salt small shrimp seasoning.

4. wild rice squash stir-fried to turquoise, off the heat and add chopped green onions, chili noodles, sesame salt, sesame oil, stirring evenly to plate that is complete.

Twenty-three. Dog meat porridge fresh peach kernels

Raw materials:

200 grams of dog breast meat, walnuts 100 grams, 5 grams of monosodium glutamate (MSG), 15 grams of starch, 15 grams of cooking wine, 50 milliliters of milk, 150 milliliters of dog bone broth, 5 grams of ginger, 2 grams of salty noodles.

Production process:

1. The dog meat pick clean fascia, and then chopped into a fine puree, put into a porcelain plate, add the dog bone broth, and then add the appropriate amount of starch stirring; the walnut into the boiling water blanching, fishing, peeling the skin, and then break into pieces with their hands.

2. and then the frying ladle on the fire, add chicken broth, boiling skimmed off the froth, down into the stirred dog meat mush and walnut kernel crumbles, monosodium glutamate, salty noodles, cooking wine, boiling down into the milk, adjusted into a porridge-like, drizzled into the ginger, into the bowl, that is, into the bowl.

Features:

Silver-white color, soft and tender texture, fresh and salty taste.

Twenty-four: cucumber fried pork slices

Features pork smooth, cucumber crisp, flavorful.

Raw materials

150 grams of five-flower pork, 250 grams of cucumber, 75 grams of sesame oil, 5 grams of shaved fungus, 50 milliliters of chicken broth, 10 grams of chili sauce, 2 grams of salt, 25 grams of soy sauce, 25 grams of green onions, 15 grams of ginger, 15 grams of garlic, 100 grams of starch.

Making process

1, wash the pork, remove the sinews, cut into 2 cm wide thin slices, add 1 gram of salt, 10 grams of soy sauce, 50 grams of starch, mix well.

2, and then the cucumber washed, peeled, seeded, cut into thin slices; green onion cut into 2 cm long silk, ginger, garlic are cut into slices; dried chili washed, de-tipped, shredded; hydroponic fungus pick clean, sprinkle into small slices.

3, take a small bowl, put 15 grams of soy sauce, 1 gram of salt, 50 grams of cornstarch, a little chicken broth thickening sauce.

4, frying pan net hot, put sesame oil, burned to seventy percent of the heat into the pork slices, paddle, add ginger, garlic, green onions, chili sauce and cucumber slices, stir-fry for a few moments, pour into the gravy, juice cooked, out of the pan, into the dish, you can.

Twenty-five: green pepper fried pork

Characteristics of beautiful color, meat tender pepper fresh, tasty and refreshing.

Raw materials

150 grams of lean pork, 200 grams of green peppers, 30 grams of soy sauce, 50 grams of sesame oil, 75 milliliters of chicken broth, 75 grams of starch, 5 grams of sesame seeds (roasted), 3 grams of salt.

Making process

1, remove the green pepper, seeds, wash, cut into 3 cm long julienne, into the salt marinade for a moment.

2, and then cut the pork into long 3 cm, 5 mm wide, 5 mm thick julienne, with salt, 40 grams of starch, mix well, marinate to taste.

3, soy sauce, 35 grams of starch into a bowl, add chicken broth thickened into a gravy.

4, frying pan hot, put 25 grams of sesame oil, burned to seventy percent of the heat under the shredded green pepper, stir-fry a few times, remove, and then put 25 grams of sesame oil, hot, into the shredded meat, stir-fry a few times, pour into the shredded green pepper, stir-fry a few times to start the pan, sprinkle with baked sesame seeds, can be.

Twenty-six: soft slice of dog meat

Materials:

250 grams of dog breast meat, 25 grams of egg white, 500 grams of peanut oil (40 grams), 50 grams of sugar, 15 grams of sesame oil, 10 grams of cooking wine, 50 grams of starch, 15 grams of vinegar, 15 grams of green onions, 10 grams of ginger, 10 grams of refined salt.

Methods:

1, the dog meat into the cool water soaked for 4 hours, fishing, water control, picking off the fascia, graved on the shallow knife, and then cut into square dices into a ceramic bowl, add egg whites, cornstarch, salt, with a hand grip evenly slurry good.

2, and then the soup ladle on the fire, add water to boil, the soup ladle end away from the fire, and then the pulp of the dog meat into the soup ladle in the hot, pour into the funnel decant the water.

3, the original soup ladle on the fire, add white sauce, dog bone broth, monosodium glutamate, cooking wine, salty noodles and dog meat diced, boil the soup ladle is still end away from the fire, until the dog meat diced flavor, pour into the leaky spoon, control the soup.

4, net soup ladle on the fire, add milk, monosodium glutamate, cooking wine, salty noodles and dog meat diced, after boiling thickened with cornstarch, dripping chicken oil, turn over a few times, out of the spoon, served on a plate, that is, into