1. Ants climb trees

Ingredients: lean pork100g, vermicelli100g.

Seasoning: soy sauce 15 g, salt 1 g, cooking wine 10 g, monosodium glutamate 1 g, onion and ginger 5 g each, and wet starch 25 g.

Method: (1) Cut pork into mung bean-sized grains. Soak the vermicelli in hot water. Chop onion and ginger. (2) Put 40 grams of oil in a wok, heat it to 40%, add meat and stir-fry it half-cooked, add onion and ginger, stir-fry for a while, add soy sauce, salt, monosodium glutamate, cooking wine, appropriate amount of water and vermicelli, thicken it after boiling, pour a little bright oil, and turn over the spoon to serve.

2. Fried shrimps and eggs

Ingredients: two or two fresh shrimps and three eggs. Seasoning: refined salt is one yuan and five cents, five minutes of vegetarian food, a little pepper water and chopped green onion.

Method: Slice the shrimps into a bowl, beat in the eggs, add salt, Shaoxing wine, miso and chopped green onion and mix well. (2) Put one and a half pieces of oil in the frying spoon, heat it, pour the prepared egg juice into the spoon, and stir it constantly with the spoon. Take out the spoon until the eggs are flaky and the shrimp slices are cooked. Features: Delicious and delicious.

3. Sweet and sour fungus

Raw materials: 50g of auricularia auricula, 0/00g of water chestnut/kloc, and appropriate amounts of refined salt, monosodium glutamate, sugar, vinegar, starch and sesame oil.

Method: soak the fungus and peel and slice the water chestnut. Heat a tablespoon of sesame oil, stir-fry Auricularia auricula and water chestnut together, add seasoning and boil, thicken with wet starch, take out the spoon and put on a plate.

4. Fried shredded pork with coriander

Main ingredients: 250g of shredded pork, 0/50g of coriander1500g of soybean oil100g, 25g of cooking wine, 0/5g of vinegar/kloc-2 g of salt, 7g of miso, 2g of shredded onion, 2g of shredded ginger and 2g of garlic. Dick.

Practice: rinse the belly silk and cut the parsley into inches. Mix all the ingredients into juice. Put oil in a tablespoon, heat to 60% heat, pour in shredded belly and seasoning juice, stir-fry evenly, and pour sesame oil out of the spoon.

5. Steamed pork chops

Ingredients: 500g of pork ribs, 60g of vegetable oil, onion 1 root, 2 slices of ginger, salt, wine, pepper and miso, and 25g of flour.

Practice: Chop the ribs into pieces with a thickness of half a centimeter, add all seasonings into the pot, mix well and let stand for 10 minute. Heat a frying spoon and put oil in it, pat both sides of the ribs with flour, slightly fry them in the oil (not fully cooked), shovel them out, arrange them in a plate and steam them in a drawer. Put the marinade of pickled ribs on fire to adjust the taste, thicken it and pour it on the ribs.

Step 6 pull potatoes

Ingredients: a catty of potatoes and two ounces of sugar.

Method: Peel potatoes and cut into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry them with slow fire, and take them out when they are light yellow. Pour out the remaining oil of the frying spoon, add half a spoonful of water, add sugar, boil it into syrup, put in the fried potatoes, turn it over evenly and take out the spoon.

7. Fried pork

Raw materials: lean pork four liang. Seasoning: one yuan for sesame oil, five cents for miso, half a cent for sugar, four yuan for crispy, one yuan for soy sauce San Qian, one yuan for Shaoxing wine, and a little for garlic slices and Jiang Mo.

Method: (1). Cut the meat slices into slices with a thickness of two halves, an inch wide and an inch long, first feed them with refined salt and Shaoxing wine for a while, then paste them with starch, or sprinkle a layer of dry flour. (2) Add Shaoxing wine, vegetarian meal, white sugar, soy sauce, vinegar and a little water starch into a small bowl to marinate the juice. (3) Relax the oil in a tablespoon, heat for six or seven layers, put the sliced meat in a tablespoon, and fry until the skin is slightly hard. When the oil temperature rises to seven layers of heat again, put the meat slices into the spoon, fry them until they are crisp and pour them into the colander. (4) Leave less oil in the original spoon, add Jiang Mo, garlic slices and fried meat slices, then add the right sauce to the spoon, quickly turn it over a few times, and drip sesame oil out of the spoon and put it on the plate.

Features: sweet and sour, crisp and delicious.

8. Stuffed eggplant

Ingredients: a catty of eggplant and two and a half pieces of pork. Seasoning: two dollars for soy sauce, one dollar for refined salt, two dollars for vegetarian meal, two dollars for sesame oil, one or two dollars for flour, and a little for onion and ginger.

Method: (1). Chop the meat into fine stuffing, add soy sauce, refined salt, vegetarian meal, sesame oil and minced onion and ginger and mix well. Flour is mashed with water. (2) Peel the eggplant, cut it into a five-width clip along the length, and then brew the mixed meat into the eggplant. (3) Seal the mouth of the brewed eggplant with batter. Relax the oil in the spoon, and when it is heated to 70%, tie the eggplant clip into tiger skin color, put it into a bowl, steam it in a drawer and buckle it into a plate. (4) Put two spoonfuls of fresh soup in the spoon, add refined salt and monosodium glutamate, adjust the taste, hook the juice with water starch, drop some sesame oil and pour it on the eggplant.

9. white meat

Ingredients: half a catty of loin steak, two ounces of sauerkraut, one ounce of fine powder, and two ounces of dried seaweed. Seasoning: one dollar for refined salt, two dollars for miso, two dollars for leek, and half a piece of bean curd.

Method: (1). Scrape the skin of the loin steak, cook it and cut it into four-inch thin slices. Slice the sauerkraut, cut into filaments, wash and drain. Soak the dried seaweed and fine powder. (2) Boil the broth, skim off the froth, add shredded sauerkraut, dried rice, sliced white meat and refined salt, boil for three minutes, add the fine powder and vegetarian meal, and simmer for a few minutes. Dip in fermented bean curd and leek sauce when eating.

Features: Sauerkraut is crisp and tender, fat but not greasy, and delicious.

10. Golden barrel meatloaf

Ingredients: 300 grams of chicken breast and 8 eggs. Ingredients: 0/2 leek/kloc-0, 80g shrimp.

Seasoning: 500 grams of cooked soybean oil consumes 80 grams, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of spiced powder and 80 grams of starch.

Practice: (1) Shred chicken, make shrimp into rhombic shape, add 2 egg whites, and make stuffing with miso, salt, a little spiced powder and starch for later use. (2) Add a little starch to 4 eggs and 2 yolks and spread 6 egg skins. (3) Cut the egg skin from the middle, wrap the adjusted stuffing in 1 leek and roll it into rolls, *** 12 rolls. Beat the remaining eggs and add a little starch to make a paste. (4) Add oil to a large spoon and burn it to 70% heat. Hang the omelet and paste it. After frying it with a spoon, change the knife and plate it for ornament.

Features: golden color, tender inside and tender outside, crisp and delicious.

11.

Ingredients: four liang of lean pork. Ingredients: two dollars for cucumber and two dollars for winter bamboo shoots.

Seasoning: sesame oil, starch, miso, soy sauce, vinegar, white sugar, Shaoxing wine, salt, onion, ginger and garlic.

Practice: (1) First, cut the meat into pieces, then cut it into oblique sections with a width of five and an length of eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil to make a good paste. (2) Add Shao wine, sesame oil, white sugar, vinegar, vegetarian food, soy sauce and starch in a small bowl to marinate the juice. (3) The sauce in the spoon broadens the oil, and when it is burned to seven layers of heat, the meat section is fried into golden crisp in the spoon, and then it is taken out. (4) Leave less bottom oil in a tablespoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots a few times, put the fried meat pieces, and then stir-fry the right juice. Dip it into the spoon, turn it over a few times, drop sesame oil out of the spoon and put it on the plate.

Features: crispy outside and tender inside, delicious.

12. stir-fried white meat

Ingredients: a catty of pork belly with skin. Ingredients: two or two green onions. Seasoning: seven cents for oil, five cents for soy sauce, two cents for vinegar, five cents for sugar and five cents for miso.

Practice: (1) Choose a 2-inch-wide piece of meat, scrape the skin clean with a knife, put it in a pot, take it out when it is 80% rotten, cool it, and cut it into thin slices with a thickness of one minute. Slice the scallion and cut it into oblique sections or shreds. (2) Blanch the sliced meat in water, take it out and clean it (if you use raw meat slices, you can fry them in 70% hot wide oil). (3) Add seven-money oil to the frying spoon, heat it and put it into the onion section, stir-fry the white meat for a few times, then add soy sauce, vinegar, sugar and miso, and stir it evenly to get the spoon.

Features: rich in flavor, fat but not greasy.

13. scrambled eggs and green peppers

Ingredients: three eggs and three or two green peppers. Seasoning: refined salt, 25 yuan, vegetarian San Qian, sesame oil, a little onion and ginger.

Practice: (1) Beat the eggs into a bowl and stir them up. Wash the green peppers, remove the seeds and cut them into filaments. (2) Add seven-money oil to the frying spoon, heat it and fry the egg juice into egg blossoms and pour it out. Add five yuan oil to the original spoon, stir-fry onion and ginger, add shredded green pepper and refined salt, stir-fry a few times, then add egg white and vegetarian meal, and pour some sesame oil to serve.

Features: golden eggs, crisp green peppers, fresh and palatable.

14. Sauté ed meat with scallion

Ingredients: four liang of lean meat and one liang of white scallion. Ingredients: one dollar for sesame oil, one dollar for sweet noodle sauce, five cents for miso, three cents for vinegar, five cents for soy sauce, pepper water and a little salt.

Practice: (1) Cut the meat into one and a half thick slices, and mix with flour paste and a little sesame oil slurry. All the four-petal, one-inch-long oblique wires are scallion. (2) Add a proper amount of oil to a tablespoon and heat it with high heat. When the sliced meat is stir-fried for five times, stir-fry the onion a few times quickly, add seasoning and sesame oil to serve.

Features: the meat is tender and crisp, and the fragrance is delicious.

15. Mixed tenderloin

Ingredients: pork tenderloin 200 grams, green bamboo shoots grams, sesame oil, mustard, salt, monosodium glutamate, pepper oil and Chili oil each a little.

Practice: Cut the tenderloin into silk separately. Add a proper amount of water to a tablespoon. When boiling, add shredded tenderloin first, then blanch shredded green bamboo shoots, and put it in cold water to dry and plate. Add salt, monosodium glutamate, pepper oil, chili oil, sesame oil and mustard. (Mustard must be boiled in boiling water)

16. Youganjian

Main ingredients: pork liver, fungus, winter bamboo shoots and vegetables.

Seasoning: San Qian, Shaojiu, vinegar, sugar, soy sauce, San Qian, salt, starch, onion, ginger and garlic.

Practice: (1) Cut the pig liver into pieces one minute thick, five minutes wide and one inch long. Pick and wash the fungus, slice the winter bamboo shoots and vegetables, and scald them with boiling water for later use. (2) Add Shao wine, soy sauce, balsamic vinegar, white sugar, monosodium glutamate, refined salt and water starch into a small bowl to make juice for later use. (3) Relax the oil in the spoon. When it is 80% hot, put the liver slices in the spoon and slide them out to control the oil. (4) Leave a small amount of oil in the spoon, stir-fry onion, ginger and garlic for a few times, add ingredients and liver slices, and mix the good juice. Pour the spoon, stir-fry evenly and pour the sesame oil out of the spoon.

Features: the color is purplish red, fresh and smooth.

17. Fried shrimp balls

Ingredients: five liang of shrimp. Ingredients: one or two pieces of fat pork, one egg, one and a half pieces of bread crumbs. Seasoning: Shaojiu, monosodium glutamate, pepper, a little refined salt.

Practice: (1) Chop shrimp and pork into fine mud, feed them with Shaoxing wine, vegetarian meal, onion, Jiang Mo, refined salt, pepper, eggs and starch, stir them evenly, squeeze them into egg yolk-sized balls, and dip them in bread crumbs. (2) Put the oil in a tablespoon. When it is heated to 70%, put the shrimp meatballs in a tablespoon, fry them to golden brown, take them out and put them on a plate.

Features: golden color, crisp, tender and fragrant.

18. White meat hotpot

Practice: (1) Choose pork with five flowers and three layers without bones and skin, roast the skin face down with yellow-white flame until it is brown, soak it in warm water for 30 minutes, scrape off the skin, then put cold water into the pot, first boil it with high fire, then simmer it with low fire until it is 80% ripe, then cool it, flatten the meat pieces, and cut them into large pieces as thin as paper with a saw knife. (2) Chicken soup or broth is put into the hot pot, and seafood is added according to the situation, so as to prepare shredded sauerkraut and vermicelli. When placing pot materials, shredded sauerkraut should be used as the base, and the vermicelli and meat slices should be evenly packed in frames, and seafood is occasionally embellished. (3) Generally, no seasoning is added to the pot. If the mouth is heavy, only refined salt is added; Other condiments can be added to the platter.

19. Crystal elbow

Ingredients: a pork elbow (about 2 kg).

Ingredients: three liang of pigskin. Seasoning: five minutes of vegetarian food, half of Shaoxing wine, refined salt, and a little onion, ginger and garlic.

Practice: remove the stick bone from the elbow, scrape it with a knife and put it in the basin. Boil the skin in water for five minutes, remove it, scrape off the fat inside the skin and skin, put it in an elbow basin, add about 4 kg of chicken soup, add onion, ginger, Shaoxing wine, refined salt and gourmet powder, steam it in a steamer, remove the onion, ginger and skin, and let it cool. Slice and code when eating.

20. Soft fried liver tip

Ingredients: 500g pork liver, 2 eggs, salt, monosodium glutamate, pepper and corn flour.

Practice: (1) Slice pork liver and marinate it with refined salt, monosodium glutamate and pepper for later use. (2) Stir the eggs in a bowl and mix them with corn flour to make a paste. (3) Put oil in the pot, paste the pork liver, and fry it in hot oil in turn.

21.

Ingredients: cooked pork tripe for six liang. Ingredients: green pepper and cooked ham. Seasoning: two yuan for red pepper oil, two yuan for sesame oil, three points for flavor, and a little for refined salt, balsamic vinegar and garlic.

Practice: (1) Scald pork tripe and green pepper with boiling water respectively and then finely shred them. Slice ham. (2) The shredded belly is coded at the bottom of the dish, with shredded green peppers in the middle and shredded ham on top. The whole dish is in the shape of a bridge deck with minced garlic on the top. Stir the seasoning evenly and pour it on before serving.

22. spiced smoked eggs

Ingredients: eggs 12. Seasoning: five yuan for sugar, three petals for star anise, a little wet tea and pepper, three points for refined salt and one dollar for sesame oil.

Practice: (1) Wash the eggs, put them in a cold water pot (the water has not covered the eggs), cook them with low heat until they are half-cooked, then take them out and peel off the eggshells. (2) Put the eggs in a warm water pot and add seasonings such as salt, star anise and pepper to cook with low fire.

23. marinated chicken

Ingredients: a chicken weighing 1 kg, proper amount of refined salt, half money for pepper noodles and two money for aniseed noodles.

Practice: The live chickens are slaughtered, depilated, cleaned, rubbed evenly with pepper noodles, aniseed noodles and salt, and placed in the refrigerator for two days. Wash the marinade, put it on a plate and steam it in a drawer.

24. Fried sauerkraut with meat

Ingredients: clean pork150g, clean sauerkraut 500g. Seasoning: 2 yuan for shredded onion, 2 yuan for seasoning oil, 1 yuan for shredded ginger and soy sauce, 75 grams of cooked lard, and 5 points for refined salt and flavor.

Practice: (1) Cut the meat into square wires two inches long and five centimeters thick. Slice sauerkraut, wash with warm water, and squeeze clean water. (2) Heat the frying spoon on fire, add cooked lard, fry the shredded onion and ginger, stir fry the shredded pork, add soy sauce, refined salt and miso when it is 80% ripe, stir fry the shredded sauerkraut, simmer the soup for 3-5 minutes with low fire, and pour the seasoning oil out of the spoon.

Features: fresh, crisp and slightly sour, with northeast flavor.

25. Stir-fried potatoes with vinegar

Ingredients: 500 grams of potatoes. Seasoning: 35g of soybean oil, 35g of vinegar, 7g of refined salt, 0/0g of pepper/kloc, 5g of onion, shredded ginger and garlic slices.

Method: Peel and wash potatoes, cut into filaments, wash off starch and control water. Add a tablespoon of oil, heat it to 60% with high heat, fry it with pepper first, then fry the onion, shredded ginger and garlic, stir fry the shredded potatoes with the spoon, add vinegar and salt and fry until cooked.

26. Drawn apples

Ingredients: 350 grams of apples. Seasoning: sugar150g, wet starch 7 RMB, one egg, 750g soybean oil, and proper amount of flour.

Practice: (1) Peel and core the apple and cut it into orange petals. (2) Put the wet starch in a bowl and add eggs, oil and flour to make a crisp paste. (3) When the oil in the spoon is burned to 70% heat, roll the apples into a crisp paste piece by piece, fry them until they are 80% ripe, take them out and pour out the oil. (4) Add a little oil to the spoon, add sugar to boil (about 160 degrees, subject to pulling out the sugar shreds), pour the fried apples into the spoon, quickly turn them over, hang up the syrup and put them on the plate.

27. Monkeys wear hats

Ingredients: three liang of meat, seven yuan for frying oil, a proper amount of refined salt, one yuan for ginger and rice, one egg, two yuan for soy sauce, and San Qian for gouache.

Practice: Chop the meat, add soy sauce, salt, gouache and ginger, stir it into stuffing, squeeze it into balls as big as jujube, and fry it in 50% hot oil until it is red. Spread the egg into a skin and cover it on the meatballs.

28. Dry fried tenderloin

Ingredients: 400g tenderloin. Seasoning: wet starch125g, cooked lard 750g, sesame oil10g, refined salt 5 minutes, monosodium glutamate 3 minutes, and a little pepper noodles.

Practice: (1) Cut the tenderloin into five cubes and put it on a plate. (2) Put the wet starch in a small pot, add refined salt, monosodium glutamate and pepper noodles, and then add sesame oil to make a paste. (3) Add cooked lard to the spoon and heat it to 60%. Hang the fillet with batter one by one, fry it in an oil pan, remove it and plate it.

Features: tender inside and tender outside.

29. Monkey on the pole

Practice: (1) cut the garlic table into inches, blanch it with water, and roll the rice noodles while it is hot. (2) Add salt and garlic to the egg paste and mix well. (3) Heat a small amount of oil to 40% in a spoon, and put the mashed garlic into it. Stir fry with chopsticks.

30. Shredded pork stings

Ingredients: cooked shredded pork100g, stinging head (skin) 600g. Seasoning: 7 points of refined salt, 5 points of monosodium glutamate, 3 yuan of pepper oil, 5 points of shredded ginger, and parsley segment 1 money.

Practice: cut the stinger into filaments, wash the sediment with warm water, rinse it with cold water twice, scald it with 70% hot water, control the water content, put it in a basin, put the shredded pork in, add refined salt, monosodium glutamate, pepper oil, shredded ginger, parsley, etc., mix well, and serve.

Features: fresh, crisp and refreshing.

31.Stir-fried pork slices

Practice: (1) Cut the meat into small slices, cut the kidney beans into oblique horseshoe slices, cut the garlic table into inches, cut the onion into sections, and cut the ginger and garlic into rice. (2) Add soy sauce to the meat and heat the spoon with oil. When the spoon is hot, add warm oil and stir-fry the meat slices quickly. When the meat slices change color slightly, add onion, ginger and garlic into the bottom of the spoon, then add the garnish and soy sauce and stir-fry thoroughly.

32. elbow flower

Main ingredients: four ounces of cooked elbow meat, two portions of flavor, two portions of pepper oil, one portion of vinegar and four portions of soy sauce.

Practice: cut the meat into large pieces one inch and two minutes long, add seasoning and mix well.

33. Mustard flowers mixed with elbow flowers

Main ingredients: four ounces of cooked elbow meat, a little mustard flower, sesame oil San Qian, four dollars of soy sauce and two dollars of vinegar.

Practice: cut the elbow flower into large slices, add seasoning and mix well.

34. Sliced pork

Main ingredients: sliced meat, sliced kidney bean and lotus root, sliced onion, and sliced ginger and garlic.

Practice: Add onion, ginger and garlic to the sliced meat, stir-fry a few pieces, and add vegetables, vinegar, soy sauce and broth to stir well.

35. explode three kinds

Main ingredients: heart, waist and meat are sliced into small slices, vegetables are sliced, onions are cut into sections, and ginger and garlic are cut into rice.

Practice: put the base oil in the spoon, stir-fry the heart, waist and meat slices together in the spoon for a few times, add onion, ginger and garlic and stir well, add vinegar, lining vegetables and cooking wine, stir well, and pour the oil out of the spoon.

36. Dry fried pork intestines

Main ingredients: four taels of cooked fat sausage, six taels of dry powder, a proper amount of refined salt, six taels of fried oil and two taels of soy sauce.

Practice: Slice the fat sausage into inclined horseshoe pieces, blanch them with boiling water, control the water, add starch, refined salt and soy sauce, and evenly grasp them. Then fry them in 50% hot oil and set them on a plate.

37. Stir-fried shredded pork

Main ingredients: 400 grams of fat and lean meat. 50 grams of shredded green onion. Jiang Mo, pepper, monosodium glutamate, salt, soy sauce, cooking oil.

Practice: Slice the fat and thin meat into large slices, and then cut it into 4 cm long and half cm wide silk. Add soybean oil to the frying spoon and heat it to 60%. Use Jiang Mo to stir fry the shredded pork. When the shredded pork turns white, add other seasonings and stir fry until cooked.

38. Spicy shredded pork

Main ingredients: 250g lean pork, 0/00g lard/kloc, 0/0g pepper/kloc, 0/0g sesame oil/kloc, and a little miso, salt, cooking wine and red pepper.

Practice: shred pork and red pepper. Heat the lard in the pot, stir-fry the shredded pork in the pot until it turns yellow, stir-fry the shredded pepper, prickly ash granules, salt, cooking wine and vegetarian food to taste, remove the prickly ash granules, and drip sesame oil into the plate.

39. Fried shredded pork with eggs

Main ingredients: 4 eggs and 50g shredded pork. 35g of cooked lard, 5g of soy sauce, 8g of cooking wine, refined salt 1 g, monosodium glutamate 1 g, and broth100g.

Practice: after breaking the eggs, add salt and miso and mix well. Add oil in a hot pot, add shredded pork and stir fry thoroughly, then pour in the eggs and stir fry. When the eggs are caked, turn them over, add cooking wine, soy sauce and stock, and cook for 2-3 minutes.

40. Braised three shreds

Main ingredients: shredded white pork100g, shredded sea cucumber150g, shredded bamboo shoots100g, 40g of soybean oil, 2g of onion and 2g of Jiang Mo, 25g of soy sauce, 0g of cooking wine15g, 3g of white sugar, 3g of salt and 5g of monosodium glutamate.

Practice: drain the water from the spoon and blanch the three wires to control the water. Put soybean oil, onion and ginger in the original spoon, cook wine, add soup, soy sauce, sugar, salt and vegetarian food, add three shreds, remove the floating powder after boiling, thicken and pour sesame oil.

41.Tea rice

Soak a proper amount of tea in boiling water for a few minutes, filter and add rice to cook. It has the functions of treating cardiovascular diseases, preventing cancer, preventing gastrointestinal infectious diseases and losing weight.

42. Beef rice with ginger sauce

Chop fresh beef into minced meat, add ginger juice, soy sauce, peanut oil, etc. and mix well. When the rice in the pot is almost cooked, pour it into the pot and stew it for 15 minutes before eating. Regular consumption has the effects of dispelling cold, invigorating stomach, invigorating middle warmer, invigorating qi, strengthening tendons and bones, and eliminating edema.

43. Onion rice

Boil water, add chopped onion, salt and rice, and cook over low heat. It has special fragrance, and has the effects of dilating blood vessels, lowering blood pressure and blood sugar, preventing intestinal infectious diseases, invigorating stomach and helping digestion.

44. Polygonatum stew rice

Chop 5 grams of Polygonatum, cut kelp and fish into sections, and cut about 25 grams of celery into long strips. Put the rice in the pot, add water, soy sauce, salt and sweet wine, stir well, add Polygonatum, kelp, fish pieces and celery, and cook. Regular consumption has the effects of beautifying face and anti-aging.

45. Yangzhou fried rice

Heat a small amount of oil, stir-fry leftovers with water, add onion, carrot, ham sausage and green beans, and add pepper noodles, salt and monosodium glutamate.

46. shredded chicken noodles

Noodles are cooked. Stir-fry mushrooms, shredded chicken, chopped green onion, soy sauce, salt, pepper powder, monosodium glutamate, sesame oil and garlic sprouts (cut into pieces) with a tablespoon and spread them on noodles.

47. Dandan Noodles

Ingredients: 500g of fine noodles, 50g of pea sprouts, 50g of sesame sauce, 60g of soy sauce, 25g of vinegar, 5g of vegetarian meal, 20g of garlic paste, 5g of chopped green onion100g, 10g of red oil100g, 30g of chicken soup, 0g of pepper seeds10g, and Chinese prickly ash.

Practice: Sesame sauce is mixed with soy sauce, vinegar and chicken soup, and added with miso, garlic paste, chopped green onion, red oil, pepper seeds and pepper powder to make seasoning. Boil the pot, add the noodles, cook them, remove them, put them in a bowl, pour the seasoning on them, and then scald the pea seedlings and put them on the noodles.

Features: yellow noodles, red soup, fresh, spicy and fragrant.

48. osmanthus fried rice

Ingredients: 200 grams of noodles, 2 eggs, shredded vegetables100g, proper amount of soy sauce and vegetarian meal, a little chopped green onion, and 500g of cooking oil.

Practice: (1) When the noodles are cooked to 60% maturity, take them out, shower them with cold water, dry them, and mix well with a little oil; Put 500 grams of oil in the pot until it is 80% hot, add noodles, fry until golden brown and crispy, and take out the plate. (2) Leave a little oil in the pot, pour the scattered eggs, fry them, and pour them into the bowl after frying. (3) Heat the oil in the pot, add chopped green onion, stir-fry shredded vegetables, add seasoning, and pour the eggs into the pot. Add some water and stir fry a few times. Pour it directly on the noodles. Or pour the noodles into the pot, mix well and serve quickly. Both methods should be fried, fried and mixed. After a long time, the noodles become soft and not crispy.

49. Mushroom fried rice

Ingredients: 300g of cooked rice, 50g of minced beef100g, 50g of ground mushrooms, 4 raw mushrooms, 50g of Flammulina velutipes, 5g of soy sauce15g, 4g of refined salt, a little pepper and a proper amount of soybean oil.

Practice: (1) Wash the mushrooms, remove the pedicels and cut into soybean-sized grains. Wash and slice raw mushrooms. Flammulina velutipes is rooted and cut into two sections. (2) Heat the frying spoon with oil, put the minced beef in, stir-fry it quickly with high heat, and add soy sauce to stir-fry it quickly after the meat becomes discolored and scattered. Pour three kinds of mushrooms into the pot, stir-fry them quickly with high heat, and take them out before the water comes out. (3) Put 30 grams of oil in the original spoon, pour the rice into the pot and stir-fry, then pour the mushrooms into stir-fry, and add refined salt and pepper to serve.

50.meat pie

Chop pork, add chopped green onion, soy sauce, salt, pepper powder and starch, simmer, add water, stir, make into cakes and fry.

51.Boiled beef (1)

Ingredients: cut beef into thin slices, mix with 2 grams of salt, 2 grams of cooking wine and wet starch. Ingredients: garlic sprout and celery cut into sections. Slice lettuce.

Method: (1). Heat the pot, put 25 grams of mixed oil to heat it, fry the pepper off the fire to change color, add a little pepper to fry it, take it out and chop it up to make "pepper hemp". (2) Heat 25g of mixed oil in the pan, fry garlic sprouts, celery and lettuce, add salt 1 g, and put them at the bottom of the plate. (3) Set fire to another pot, add 50g of mixed oil, cook until four layers are cooked, add bean paste and stir-fry until fragrant, add Jiang Mo and minced garlic and stir-fry until fragrant, then add broth and cooking wine, after boiling, remove coarse residue, add salt 1 g and soy sauce, then add beef slices, and gently disperse them with chopsticks. After the beef is cooked and the soup is concentrated, put monosodium glutamate, pour it on the dish, sprinkle with pepper and chopped green onion, and pour 50 grams of mixed oil heated to seven layers.

52. Boiled beef (2)

Main ingredients: beef, garlic sprout, celery and lettuce. Seasoning: 4g of salt, 2g of cooking wine, appropriate amount of wet starch, dried pepper, pepper, Jiang Mo, minced garlic, broth and cooking wine.

Practice: (1) Slice beef horizontally, and mix well with 2g salt, 2g cooking wine and wet starch. Cut garlic seedlings and celery into sections. Slice lettuce. (2) Put 25 grams of mixed oil into the pot to heat it, fry the dried chilies to change color, add pepper to fry slightly, and take them out and chop them together. (3) Heat 25g of mixed oil in the pan, stir-fry garlic sprouts, celery and lettuce, add 1 g of salt, and put them at the bottom of the plate. (4) Set fire to another pot, put 50g of mixed oil and heat it to 40%, add bean paste and stir-fry until fragrant, then add Jiang Mo and minced garlic, add broth and cooking wine, remove coarse residue after boiling, add 1 g salt and soy sauce, add beef slices, and stir them aside. After the beef is cooked and the soup is concentrated, put monosodium glutamate, pour it on the dish, sprinkle with pepper, chopped green onion and drizzle with sesame oil.

53. Roasted beef with potatoes

Ingredients: half a catty of beef and three liang of potatoes. Seasoning: soy sauce, refined salt, miso, onion and ginger, aniseed and a little starch.

Practice: (1) Cook the beef and cut it into small pieces. Peel potatoes, cut into hob pieces and fry them until cooked. (2) Add a bowl of boiled beef stock to the spoon, add soy sauce, aniseed, onion ginger and refined salt, then put the beef pieces and fried potato pieces into the spoon to boil, add flavor, and hook the juice with starch.

Features: beef is golden red, potatoes are golden yellow, crisp and delicious.

54. Stir-fried mutton with onion

Ingredients: 250 grams of mutton slices. Seasoning: cooking wine10g, soy sauce10g, refined salt, monosodium glutamate, water starch and onion.

Practice: the meat slices are made of cooking wine, soy sauce, refined salt, monosodium glutamate and water starch, and the onions are cut into long horse-ear sections for later use. Heat the oil in the pan, stir-fry the sliced meat, then add the onion, cook the cooking wine, soy sauce, refined salt and vegetarian meal, and stir well. Do not stir for too long.

55. Dry fried steak

Main ingredients: beef tenderloin, onion, carrot, bread crumbs, eggs and flour. Seasoning: soybean oil, salt, sugar, starch, monosodium glutamate, pepper noodles and pepper oil.

Practice: (1) the beef is peeled and stiffened, cut into large pieces with the thickness of 1 cm, cut a ten-knife on the meat slices, add salt, miso and pepper noodles in a bowl and simmer well. Dice onion and carrot. Mix the eggs in a bowl. (2) Heat the oil in a spoon, evenly dip the beef slices in flour, hang the egg paste, then dip the bread crumbs, and put them into the spoon to fry until golden brown. Cut the fried steak into finger-wide strips and put them on the plate. (3) Heat a spoon with base oil, stir-fry shallots and carrots, add salt, sugar and soup to boil, order vegetarian food, thicken it, pour pepper oil on it, and pour it on the steak.

Features: golden color, fresh and tender meat.

56. Rice noodle beef

Main ingredients: beef1000g, raw rice100g, and half a piece of fermented bean curd.

Seasoning: rice flour, soy sauce, sweet noodle sauce, white sugar, pepper noodles, refined salt, cooking wine and gourmet powder, a little star anise and cinnamon.

Practice: Stir-fry raw rice with star anise and cinnamon until brown, and mash it into rice flour. De-gluten beef, cut it into large pieces with a width of 4cm and a length of 6cm, add fermented bean curd, soy sauce, sweet noodle sauce, white sugar, pepper noodles, refined salt, cooking wine, miso and rice flour, mix well, steam it neatly in a plate with a pressure cooker, and sprinkle some coriander powder on it.

57. stewed beef

Ingredients: beef1000g, seasonings: pepper and aniseed 5g each (packed in small bags), onion and ginger 20g each, refined salt 20g, monosodium glutamate 5g, coriander10g, sesame oil10g and Shaoxing wine15g.

Practice: cut the beef into 3 cm cubes. Add water1500g to a spoon and bring to a boil. Put the beef in the pot, skim off the floating powder after boiling, add pepper, onion and ginger, and cover. After simmering for an hour, add salt, and then stew until it is cooked, pick out the pepper aniseed package, onion and ginger, add the miso, sesame oil and Shaoxing wine, put them in a bowl, and sprinkle with coriander powder.

58. Grilled beef strips

Ingredients: cooked beef. Seasoning: oil, salt, soy sauce, onion and garlic slices, Jiang Mo, pepper, aniseed, monosodium glutamate and starch.

Method: Cut the cooked beef into strips 6 cm long and 1 cm square, blanch it with boiling water, and remove it, and control the water. Heat a tablespoon of oil, use a frying pan with onion, ginger and garlic, add beef strips and various seasonings, add soup to boil, skim off the floating powder, cover it, simmer until the meat soup is thick, pick out pepper and aniseed, add flavor, thicken it with water starch, and take out the spoon and put it on a plate.

59. Steamed soft-shelled turtle with eight treasures

Ingredients: live soft-shelled turtle 1 only (weight 750g), sea cucumber15g, scallop15g, lotus seed15g, glutinous rice15g, and lean pork15g. Seasoning: 40g of refined salt, 25g of wet starch, 0/5g of Shaoxing wine/kloc-0, 5g of shredded ginger/kloc-0, 5g of sliced ginger/kloc-0, 0g of onion/kloc-0, 20g of pepper and 0g of clear soup/kloc-0.

Practice: (1) Put the live soft-shelled turtle with its back down and its abdomen up on the wooden case. When it sticks its head out and is ready to turn over, quickly cut off its head, lift up the blood, put it in a boiling pot, scald it slightly, put it in cold water, scrape off the black skin (don't break the skirt), uncover the cover, remove the internal organs, chop off the sharp claws, rinse it with clear water and put it in a big bowl. (2) Cut the sea cucumber, pork, cake, winter bamboo shoots and mushrooms into 0.6 cm square dices, put them in the chest of the turtle together with scallops, lotus seeds and glutinous rice, then pour in the juice mixed with refined salt, clear liquor and turtle gall, put the shredded ginger on the top, middle and bottom layers, cover the turtle, and put the chicken and pork elbow meat on the turtle. (3) Put the turtle bowl in a steamer and steam it for 3-4 hours, then take it out and take it to chicken, pork elbow, onion and ginger. Boil the soup of soft-shelled turtle with strong fire, thicken it with wet starch, and serve.

Features: the body is complete, the meat is crisp and mellow, the color and taste of the eight-treasure stuffing are harmonious, and the sauce is white and shiny.

60. Sweet and sour pork ribs

Ingredients: pork chops. Ingredients: pickles. Seasoning: white sugar, vinegar, clear soup, soy sauce, shredded onion and sesame oil.

Practice: chop the pork ribs into long sections with a machete, put them in a pot and cook them thoroughly with boiling water. Cut the pickles into thin slices. Put oil in the wok, add ribs when it is 80% hot, fish in a bowl and add clear soup when it is fried to red, steam it in a cage for five times and take it out. Put sesame oil and white sugar in the wok until the chicken is blood red, cook shredded ginger, vinegar, soy sauce and white sugar, pour the ribs and soup, simmer with low fire until the soup is exhausted, add the pickled melon and sesame oil, and stir well.

61.Braised crucian carp

Ingredients: crucian carp, radish. Seasoning: three points of Shaoxing wine, five points of miso, one catty of fresh soup, and proper amount of refined salt, sesame oil, coriander, balsamic vinegar and pepper.

Method: (1) Remove gills and internal organs, wash them, cut both sides of the fish with a ten-flower knife, blanch them with boiling water, shred the radish, and soak them in cold water for a while. (2) Add one and a half parts of oil to the spoon, heat it, add onion, ginger, Shaoxing wine, refined salt and fresh soup, adjust the taste, add fish and shredded radish, and simmer until it is rotten. When there is a bowl of soup left in the spoon, add sesame oil, coriander, balsamic vinegar, pepper and miso.

Features: milky white color, strong flavor and juice.

62. Dry fried yellow croaker

Ingredients: Yellow croaker (about 500g). Seasoning: salt, onion, ginger and garlic are one yuan each, sesame oil, Shaoxing wine and pepper water are two yuan each, 75g of cooked lard, five points of miso, three points of rice vinegar, two points of pepper, appropriate amount of flour and five money of leek.

Practice: (1) Scrape the scales, dig gills, gut the fish, take out the spoils, wash them, change the oblique deep knives on both sides, sprinkle with refined salt, monosodium glutamate and pepper for 30 minutes. (2) Shred onion and ginger, slice garlic, and cut leek into eight-minute sections. (3) Add cooked lard into the spoon, and when it is heated to 50%, smear flour on both sides of the fish and fry it in the spoon. Fry both sides until golden brown, add garlic slices, shredded ginger, leeks and vinegar, cook slightly, pour sesame oil on them, and put them in a fish dish.

Features: fresh and palatable, mellow taste.

63. Fish in sauce

Ingredients: a fresh carp (about 600 grams), 50 grams of three-fat and seven-lean pork, 25 grams of winter bamboo shoots and peas.

Seasoning: cooking oil, flour paste, sesame oil, Shaoxing wine, vinegar, sugar, soy sauce, refined salt, vegetarian meal, onion, ginger, garlic and starch.

Practice: (1) Scrape the fish to remove gills, gut the fish to remove internal spoils, finely clean the fish, and cut the fish in a checkerboard shape on both sides, marinate it with soy sauce and Shaoxing wine 10 minute, fry it in 70% wide oil until the skin is slightly hard, and take it out. (2) Cut pork and winter bamboo shoots into 4 mm square dices, mince onion and ginger, and slice garlic. (3) Add base oil to the pan, stir-fry diced meat, diced winter bamboo shoots and flour paste with scallion and Jiang Mo, cook Shao wine, vinegar, sugar, soy sauce and refined salt, and add fish and soup. Bring to a boil with high fire, skim the floating powder, turn to low fire until the meat is rotten and the soup is thick, add peas and vegetarian ingredients, scoop out the fish with high fire, thicken the remaining juice, pour the sesame oil out of the spoon and pour it on the fish.

Features: sauce