Sautéed Sliced Pork with Pepper and Chili

Braised pork slices in brown sauce

Secondary cooked pork often seasoned with Chili peppers.

Cook the meat.

2. Cut it into pieces

3. Cook slices with pepper seasoning.

Second, Beijing roast duck.

The weight of Abby Mallard Roast Duck has decreased by about 65,438+0/3, and its color is purplish red, oily and shiny, crisp and tender, delicious and mellow, burnt and tender, and fragrant. Generally, the finished product weighs about 2 kg, and willow leaves are made with blades. 108 tablets are qualified. When the meal was served while it was hot, the knife cut like lightning, and the pieces were even with leather, which was amazing.

Roast duck is about 65438 0/3 heavier than duck meat, with bright red color, shiny luster, crisp skin and tender meat, delicious taste, delicate display and fragrant smell. The general yield is about 2 kg, and the leaves are sliced. It is qualified to use 108 slices. When serving the table while it is hot, the knife is as fast as lightning and the pieces are peeled off, which is simply the perfection.

"Beijing Roast Duck" can be eaten in a variety of ways, and it is most suitable to be rolled in lotus leaf cakes or sandwiched in hollow sesame cakes, with appropriate condiments according to personal hobbies, such as onion, sweet machine sauce, garlic paste and so on. If you like sweets, you can eat them with sugar, or you can eat them with cucumber strips and green radish strips according to different seasons to clear your mouth. Slice the duck skeleton and cook it with Chinese cabbage or wax gourd, which has a special flavor. Roast cold duck, cut into pieces of duck with a width of 0.6 cm and a length of 4.5 cm with bones, and then poured with whole flavor juice, which can also be used as a cold dish.

"Beijing Roast Duck" can be eaten in a variety of ways, and it is best eaten in lotus leaf cakes or hollow sesame seeds, with appropriate condiments according to personal preference, such as onion, sweet noodle sauce and garlic paste. When eating sweets, you can add sugar to eat, or you can eat with cucumbers and carrots according to different seasons to remove greasy food in your mouth.

Sliced duck skeleton with Chinese cabbage or winter melon soup has a unique flavor. Roasted cold duck, boneless and cut into pieces with a width of 0.6 cm and a length of 4.5 cm, then poured with sauce and served dishes.

Students, today I will introduce Beijing roast duck to you.

Beijing roast duck is one of the famous representatives of Beijing cuisine at home and abroad.

When it comes to Beijing roast duck, it is a household name. To eat roast duck, the most famous restaurant in Beijing is Quanjude Roast Duck Restaurant outside Qianmen. There, there are about 100 pieces of roast duck in the market every day, and people have to book it for a day or two before they can sit down. Beijing roast duck tastes good and looks good. Orange duck skin, crispy duck meat outside, tender duck meat inside, making people drool. Wrapped in chopped green onion and dipped in sweet sauce, it is fragrant and extremely delicious.

The practice of Beijing roast duck is very complicated: first, the treated duck should be poured with boiling water before being put into the furnace, so that the duck will be cooked quickly when roasted, and the duck meat will be crispy outside and tender inside. The next step is baking. After the duck enters the furnace, roast the right back side of the duck with a knife, let the hot air enter the duck cavity from the knife edge, and boil the water in the duck's stomach. After roasting for 6-7 minutes, when the duck skin on the right back side of the duck is roasted orange, turn it over, roast the left back side of the duck for 3-4 minutes, roast it for 4-5 minutes, and then roast it circularly according to the above steps until the duck meat is completely colored and mature.

The duck baked in this way has yellow and crisp skin and tender meat. In this way, the roast duck is ready. After the roast duck was served, the professional cutter sliced the duck into thin slices, and the pancakes wrapped around the duck were also talked about. After eating the duck, the remaining duck shelf can be made into tender tofu or yellow tooth soup, and boiled eggs with duck oil can be made into pudding-like dishes, which are also delicious.

When eating roast duck, you are also very particular. I like to eat sliced duck with chopped green onion in sweet sauce. It's really "mouth watering"! No wonder Beijing roast duck is praised as "the best in the world" and "the best dish in Beijing is duck, and the roast is the best"!

Students, after listening to my introduction, are you also "drooling three thousands of feet"? Then act quickly and March on the "Beijing Roast Duck".

Students, today I introduce Beijing roast duck to you.

Beijing roast duck is one of the famous dishes and is the representative of Beijing.

Beijing roast duck is world-famous and famous. The most famous domestic roast duck in Beijing is Quanjude Roast Duck Restaurant outside Qianmen, where there should be roast ducks, about 100 a day. People who eat roast ducks are all in the first day or two and can sit down. Beijing roast duck tastes good and looks good. ?

The orange duck bag is wrapped in a crispy duck and tender duck, which makes people mouth water. Wrapped in white and served with sweet sauce, it tastes fresh and delicious.

Beijing roast duck is very complicated: first, put the processed duck in front of the stove and put it into boiling water, such as roast duck, the duck will be cooked quickly, and it can also make the duck crispy outside and tender inside.

The next step is baking. Put the duck in the oven, the roasted duck's back is cut, let the hot air enter the duck's chamber from the mouth, and the duck's belly boils in boiling water. Bake for 6-7 minutes. When the duck with back and right skin is orange, open it. Bake the duck with left back for 3-4 minutes, then bake for 4-5 minutes. Then what?

Follow the above steps until the ducks are roasted circularly and all colors are ripe. This kind of roast duck has fresh and crisp skin and tender meat. ?

In this way, the roast duck is ready. The roast duck is on the table, and a professional cutter cuts the duck into thin slices, and the pizza wrapped in duck meat also talks about kung fu. After eating duck meat, the remaining duck meat can be added to tender tofu or yellow-toothed perilla, and duck oil can be used to cook egg pudding to make favorite food, which tastes wonderful.

Roast duck is very important. I like to eat duck with scallion in sweet sauce. It's really "saliva DC three thousands of feet"! No wonder Beijing roast duck is "the best in the world" and "the food in Beijing is hotter than duck". Great!

Students, after listening to my introduction, are you right? "saliva DC three thousands of feet"? Then take action as soon as possible and March towards "Beijing Roast Duck".

Fourth, sweet and sour fish

Materials (4 persons)

Chinese medicine: jujube 8 lotus seeds 12 tremella 5g.

Carp 1 dried mushroom 2 wine 2 tablespoons ginger juice 1 tablespoon starch appropriate carrot 5cm onion 1 red pepper semi-green persimmon pepper 1 sweet and sour stuffing material (mixed juice of boiled jujube juice and boiled lotus seed juice 1.5 cup, 3 tablespoons sugar, 3 tablespoons wine and 3 tablespoons vinegar)

Exercise:

1, jujube, lotus seed, shiitake mushroom and tremella were washed separately and soaked in sufficient hot water.

2. Take out the lotus seeds and put them in a small pot, add water for 20 minutes, and take out the lotus seeds. Add jujube juice and tremella juice to lotus seed juice and cook for 1-2 minutes.

3. Cut open the internal organs of carp, scale them, wash them and soak them in the mixture of wine and ginger juice.

4. All wild vegetables are shredded.

5. Carp is wrapped in wheat flour, fried with 180 degrees, fried until crisp, and then taken out. Remove the oil.

6. Wash the Chinese-style pot, add 2 tablespoons of fresh oil, heat it, add mushrooms, carrots and onions, stir-fry until fragrant, then add green peppers, red peppers, lotus seeds, tremella and jujube, add the mixture of boiled juice and sweet and sour stuffing in step 2, and make it into paste with water-soluble starch.

7. When the fish is hot, put a part of 6 on the bottom of the plate, put the fish on it, and then sprinkle the remaining 6 on it.

Sweet and sour fish? Materials Jujube 8: 12 seeds 5 g tremella? Meileiyue dried mushrooms 2 1 2 tablespoons ginger juice 1 tablespoon wine? Semi-red persimmon method with 5cm carrot and onion starch

Green pepper paste with a sweet (jujube juice and boiled juice? 1.5 mixed juice cup, 3 tablespoons sugar, 3 tablespoons wine. ? 3 tablespoons vinegar, salt and a little starch 1.5 t pepper. 1.5 tbsp water)? Practice: 1. Wash red dates, melon seeds, dried mushrooms and tremella, and soak them in appropriate amount of water respectively.

Pour out the seeds, add water, cook for 20 minutes, and take out the seeds.

Jujube juice, tremella juice, boiled 1-2 minutes, and the retention method. ?

3. The carp is stripped of internal organs and scales, washed and soaked in the mixed solution of ginger juice and flavoring wine. ? 4. All wild shredding. ? 5. Carp is ground with wheat flour, fried in a 180 degree oil pan until crisp, and then taken out. Discard the oil.

6. Wash the pan in China, add 2 tablespoons of fresh oil, heat and stir-fry mushrooms, carrots and onions, then add green and red persimmon method, lotus seeds, tremella and jujube, stir-fry quickly, add stuffing and sweet and sour mixture to make paste and mix with water-soluble starch.

7. While the fish is hot, put six portions of fish at the bottom of the plate on it, and then put the remaining six portions on top.