Practice one:
Shredded pork with green peppers
Ingredients: green peppers 200 grams, 100 grams of lean meat, a little bit of egg whites, cornstarch, peanut oil, coriander, peppercorns, shredded green onions, refined salt, monosodium glutamate in appropriate quantities.
Practice:
1, green pepper seeded, washed and cut into thin filaments, into the boiling water after scalding, cool, drain water; parsley clean and cut into pieces; raw meat shredded, put in a bowl, add egg white, starch, into the warm oil pot slip, raw fish, into the cool water in the cool water, drain water on the plate.
2, shredded meat around the code in turn on the shredded green pepper, shredded green onions, shredded ginger, poured with fried pepper oil, slightly simmering, sprinkled with salt, monosodium glutamate and coriander segments, eaten with the mix.
Practice 2:
Winter melon buckle meat
Instructions: 500 grams of pork front leg with skin. 500 grams of peanut oil, 500 grams of pork front leg with skin. 500 grams of winter melon, 1000 grams of peanut oil (consumed 60 grams), 25 grams of soy sauce, 5 grams of salt, 15 grams of sugar, 20 grams of fermented bean curd, 25 grams of cooking wine, 150 grams of sweet and sour sauce, 2 grams of pepper, 2 grams of chili powder, 20 grams of wet starch.
Features: soft and crispy, sweet and sour, slightly spicy, smooth and not greasy.
Practice:
1, scrape the skinned front leg meat, put into the boiling water pot to cook for about 30 minutes, fish up, with a toothpick on the surface of the skin of the meat on a few small holes ("eye"), dry with a dry cloth to wipe out the water, coated with soy sauce for color; winter melon peeled, fleshed, washed, cut into a large rectangular, a little salt marinade 10 minutes, then dry with a dry cloth to dry the water. minutes, and then wipe off the surface of the water with a dry cleaning cloth;
2, set the pot on the fire, put the oil to 50 percent hot, push the meat to the pot, first with a small fire until the meat pieces of the skin hair quite, and then switch to medium heat, 60 or 70 percent of the hot oil. Fry for 2-3 minutes.
Practice 3:
Fried Stuffed Garlic Ruyi Knot
Ingredients: 3 taels of garlic (cut into long sections, about 18cm), mushroom stranded meat (seasoned)
Practice:
1, soften the garlic in boiling water, drain and set aside
2, dry garlic puffed with some dry powder, tied a knot
3, stuffed with mushroom stranded meat Inside the knot
4, slow frying both sides until cooked through
5, braised on the gravy to boil
Gravy: 1 tbsp soy sauce, ? tsp sugar, 1 tsp cornstarch, water
Method 4:
Mixed elbow
Ingredients: Cooked white elbow meat 250g, cucumber (or lettuce) 100g, soy sauce 35g, vinegar 25g, sesame oil 5g
Ingredients: Cooked white elbow meat 250g, cucumber (or lettuce) 100g, 35g, vinegar 25g. Sesame oil 5 grams
Practice:
1. Preparation: cooked white elbow meat cut into large pieces; cucumber, washed, drained of water, with a knife slightly patted and cut into elephant eye pieces.
2. Seasoning: first cucumber on the plate, and then the elbow meat on top; bowl of soy sauce, vinegar, sesame oil mixed into a mixing sauce, poured in the dish on the dish that is complete.
Practice 5:
Hopping Vegetable Covered
Ingredients: 150g of egg juice, 150g of pork, 150g of bean sprouts, 100g of spinach, 100g of soaked vermicelli, 3g of salt, 5g of cooking wine, 5g of ginger, 3g of monosodium glutamate (MSG), 5g of shredded green onion, 10g of oil, 125g of oil- ? Specialties: beautifully shaped, multi-material and multi-flavored.
Practice:
(1) pork cut into 3 cm long curtain stick wire, bean sprouts to the two ends of the wash, spinach selected and washed and cut inch section, fans boiled yards in the plate.
(2) put the bottom of the pot of oil hot, into the shredded meat stir fry, into the shredded green onions fried flavor, into the bean sprouts cooked on high heat, pour soy sauce, salt, cooking wine, ginger, monosodium glutamate, put spinach stir fry, dripping a little bit of oil out of the pot, sheng in the dish on the fans.
(3) another pan to put there will be fried eggs, out of the pan to cover the dish on the vegetables can be.
Practice six:
Huaiqi stewed lion's head
Main ingredient: five-flower pork
Accessories: rape heart, huaiyama, Chinese wolfberries, horseshoe grains, eggs
Seasoning: salt, cooking wine, pepper, cornstarch, green onions, ginger
Features: mellow and fresh broth, the meat filling is crisp and tender.
Practice:
1, wash the meat into a blender and mix it into a filling, put it in a vessel, put the cloven hooves into the filling, add salt, cooking wine, pepper, sesame oil, eggs, chopped green onions and stir into the filling;
2, sit in a pot and light the fire, pour an appropriate amount of water, put in the ginger, green onion, when the water boils, put in the meatballs, stew for 15 minutes, then put in the yam, cook for a while.
Practice 7:
Pure juice of pickled cabbage and white meat
Main ingredient: pickled cabbage
Supplementary ingredients: pork
Seasoning: salt, chicken essence, cooking wine, peppercorns, seasonings, green onions, ginger, garlic
Features: crisp and refreshing, not greasy oil
Practice:
1, the pickled cabbage cleaned and cut into thin julienne strips, the meat cooked and cooled and cut into large slices. Boiled and cooled cut into large pieces, onion, ginger, garlic chopped spare;
2, sit in a pot on the fire pour the appropriate amount of boiled meat soup, put onion, ginger, garlic, pepper, dashi, sauerkraut, slices of meat, add cooking wine, salt and cook for 10-15 minutes, out of the pot before putting a little chicken can be.
Practice 8:
Meat Balls Roasted Yuhuan
Ingredients: 50g of lean meat, 150g of old pumpkin, 10g of ginger, 10g of green onion. 30g of peanut oil, 10g of salt, 8g of monosodium glutamate, 10g of wet cornstarch, 5g of sugar, 50g of broth.
Practice:
1, lean meat minced into mud, made of meatballs, golden melon cut off 1/3, the melon capsule digging clean, with boiling water to cook through, arranged in a dish, ginger slices, scallions cut into segments.
2, boil the pot of oil, when the oil temperature of 130 degrees into the meatballs, deep-fried until golden.
3, the pot of oil, put down the ginger, meatballs stir-fry, add broth, salt, monosodium glutamate, sugar with the burn through, into the green onion, and then thickened with wet cornstarch can be.
Practice nine:
Chili black bean stir-fried meat
Instructions: lard (must, other oil fried not good nor fragrant), black beans, green pepper (can be a large pepper can also be ordinary small pepper, but definitely not a daybreak pepper and other varieties of giant spicy), to be a little bit more, because it is necessary to eat off the taste of salt, fresh pork (fat and thin have to be there), salt, MSG can be to can be Do not
Practice:
Prior to the pork sliced, fat and thin can be completely separate or connected.
1, the chili pepper sliced (pepper) or chopped (small green pepper)
2, the lard hot, probably two eggs so much oil? Can be a little more, not too little, less flavorless.
3, put the salt a iron spoon, is the kind of small spoon used when I used to study.
4, the meat into, stir fry, tender old self determination.
5, and then into the cut chili, and about 10 grains of tempeh stir-fried together. Recommended to stir fry a little bit, chili pepper completely fried soft until. If you eat it is not good you can next time the chili pepper fried raw a little. See chili completely cooked, soft, absorb enough oil can be out of the pot.
Practice 10:
Steamed shredded pork with pickled chili peppers
Ingredients: pickled chili peppers, pickled young ginger, lean meat, cornstarch, edible soda ash, oil, sugar, salt, monosodium glutamate (MSG)
Practice:
First, cut the lean meat into shredded pieces, marinate in soda ash for 10 minutes, rinse and drain, and then put the oil, cornstarch, salt, and MSG to season. Pickled chili, ginger slices spare. Put oil in a pan, stir fry the marinated shredded meat, serve on a plate and set aside. Put ginger and chili pepper into the pan and stir fry, add sugar to taste, and finally mix with the shredded meat.
Practice 11:
Scallion fried meat
Applications: 200 grams of pork, 50 grams of white onion, 75 grams of vegetarian oil, sesame oil, noodles sauce, monosodium glutamate, balsamic vinegar, soy sauce, peppercorns, sugar, ginger moderate amount.
Practice:
1, the net meat sliced, with the noodle sauce and a little cooked oil mixed well. White onion cut diagonal thick strip;
2, frying pan with oil with high heat, the meat slices under the pan frying scattered, when there are six ripe onion strips, ginger into the pan frying a few times, in turn, add balsamic vinegar, soy sauce, pepper, monosodium glutamate, sesame oil, upside down frying and turning, to be onion bright crisp can be.
Practice 12:
Berlin pig sour cabbage
Materials: 2500 grams of skinned pork leg carrots 50 grams of scallions 350 grams of celery 100 grams of cabbage 500 grams of net potatoes 100 grams of leaves 5 pieces of bran 25 grams of vinegar 10 grams of salt 25 grams of Injun seeds 5 competitions, 100 grams of oil, the amount of broth
Measurement:
Measures:
1, the cabbage cut into thick shreds, with 15 grams of salt hygiene and squeeze out the water. Take 100 grams of green onion shredded fried in oil yellow. Put the shredded cabbage together and fry until half-cooked, put in a stainless steel pot with the right amount of broth, incense leaves l piece and the seeds of jong. When the cabbage jing cooked put sugar, vinegar essence to taste, and rubbed on the raw potato end, slightly boiled to adjust the concentration. To be used.
2, the pork cut square (250 grams each), put the pot with the right amount of water, put 15 grams of salt, 4 slices of leaves, chopped green onions 250 grams, carrots Ro Ro 5o grams, cook until cooked and soft to change the warm fire (must be covered lest the skin of the meat discoloration). Start the dish with stewed sauerkraut.
Features: large amount of affordable, flavorful and not greasy.
Method 13:
Stir-fried Garlic Moss Pork
Ingredients: 250g pancetta, 150g garlic moss, 2 chili peppers, 1 tbsp wine, 1 tbsp soy sauce, ? tsp sugar, ? tsp salt, 4 tbsp water
Methods:
1. Wash the pork and slice it thinly, then marinate it in the seasoning ingredients (1).
2. Heat 2 tbsp oil and stir-fry the sliced pork over high heat.
3. Remove old stems from garlic clover, wash and cut into small pieces; slice chili peppers, remove seeds and cut into thick julienne strips; stir-fry garlic clover in 2 tbsp oil, add seasoning (2), and stir-fry chili peppers.
4. Pour in the sliced pork and stir-fry until the sauce is dried up.
Note:
1. Pork is fat and lean, taste better, should not use too lean meat, otherwise the taste is dry.
2. Choose garlic moss to remove the front part of the coarse hard part as well as the tail section; frying should not be covered, otherwise the color will turn yellow.
Method 14:
Shredded Pork in Sauce
Ingredients: 1, three taels of pork, shredded. 2, one tablespoon of sweet noodle sauce. 3, two tablespoons of soy sauce, one tablespoon of cornstarch, and water to make a gravy. 4, one tablespoon of white onion, julienned. 5, salt.
How to do:
1, the pot of oil, at this time the shredded meat with salt and another spoonful of starch mix well. When the oil to seventy percent heat when the pan fried until the surface white.
2: Push the shredded pork to the side of the pan, add the sweet noodle sauce to the oil and stir-fry over low heat to bring out the flavor.
3: Stir-fry the shredded pork with the sauce, then pour in the bowl of gravy and spatula well.
4, up to the pan on a plate, sprinkle with shredded white onion can be eaten. When you eat the shredded meat on the white shredded scallions, so fragrant!
Practice 15:
Beijing sauce burst meat
Main ingredient: pork tenderloin
Supplementary ingredients: spinach, eggs
Seasoning: curd sauce, salt, sugar, pepper, starch, green onions and ginger, sesame oil, cooking wine
Features: tender, crisp and red, sweet and salty, rich flavor of the southern milk.
Practice:
1, the pork tenderloin sliced, add wine, pepper, dry starch, egg batter, spinach washed and blanched on a plate;
2, take a small bowl, put onion and ginger, curd juice, chicken essence, sugar, cooking wine, pepper, starch, a little water into a sauce for spare;
3, sit in a pot on the fire and pour in the oil, put the meat slice sliding loose after pouring out of the dry oil, the pot to stay in the bottom oil, put the meat, pour into the tuned curd sauce stir fry for a few moments on high heat, pouring sesame oil out of the pot on the spinach that is done.
Practice 16:
Sauerkraut and white meat
Main ingredient: sauerkraut, pork
Accessories: vermicelli, seaweed, dried chili
Seasoning: salt, chicken broth, cooking wine, chicken essence, pepper, sesame oil, scallions, ginger-
Operation:
1, the pork boiled. Let it cool and then cut into slices;
2, sit in a pot and light the fire and pour in oil, put onion and ginger, seaweed, pickled cabbage stir fry for a few moments, add a little dry pepper, put in the white meat, add broth stewed for 5 minutes on high heat, put in the fans, add salt, chicken essence, pepper, seasoning, high heat to collect the juice, drizzle a little sesame oil before the pot to be ready.
Practice 17:
Sauce gourd fried shredded pork
Raw materials: 300 grams of pork, soy sauce gourd, 2 tablespoons of green onion, 1 tablespoon of soy sauce, 1 tablespoon of water.
How to make:
1: Wash the pork and cut it into shreds; cut the cucumber into small dices or thin slices.
2: Heat 1 tablespoon of oil in a wok over medium-high heat, sauté the shredded pork, then add the diced or sliced cucumber, soy sauce, water and scallions, and stir-fry to combine.
Note: The cucumbers come in both bulk and bottled form, and the pork is best when it's fat and lean.
Practice 18:
Five-spice cauliflower
Main ingredient: cauliflower
Supplementary ingredients: pork
Seasoning: salt, cooking wine, fennel, peppercorns, ginger, chicken essence, goji berries, broth, water starch, cooking oil-.
Operation:
1, the cauliflower washed and removed the tip of the old skin, cut into pieces to be used. Wash and cut the pork into slices, add salt, cooking wine, water starch sizing to be used, wolfberry hair to be used;
2, sit in a pot on the fire, put the water, pepper, fennel, ginger, salt into the water to cook out the flavor, under the cauliflower cook until soft, about 7 mature when removed;
3, another frying pan, sit in a pot on the fire, pour cooking oil, to 4 mature when the cut meat, stir-frying to discoloration, add wine, blanched cauliflower stir fry, add broth, salt, chicken essence, wolfberry, stir fry until cauliflower becomes cooked, thickening the pot is ready.
Features: fresh and tender, health care.