Recipe Ingredients:

beef brisket, white radish

Seasoning:

scallion, ginger and garlic, cilantro, dried chili peppers, cooking wine, soy sauce, salt, sugar, chicken essence, pepper

Production Methods:

1, beef brisket cut into chunks, blanch in a pot of cold water, water boiled and then fished out, washed away the foam, white radish wash clean! Cut thick slices

2, pot of oil, sautéed onion, ginger and garlic, will be under the pot of beef brisket sauté, add a little wine, then add a small amount of soy sauce stir fry color

3, add water to burn, water boiled and then transferred to the casserole dish, slowly simmering on a low fire, add two dried chili peppers

4, burn about 40 minutes, add salt, sugar, chicken broth, pepper, will be the white radish into the pot

5, burned to the radish become soft. Turn off the fire, sprinkle parsley

6, plate out of the pot

(B) shrimp and crab braised duck

Shrimp and crab braised duck preparation materials:

Main ingredient: duck 750 grams

Auxiliary ingredients: shrimp 200 grams, crab 150 grams of crab roe, crab 75 grams of crabmeat, 5 grams of parsley, pineapple 200 grams of thickening powder 100 grams

Seasoning: 25 grams of cooking wine, sesame oil 5 grams of cooking oil. grams, 5 grams of sesame oil, 2 grams of pepper, 3 grams of sugar, 5 grams of salt, 4 grams of monosodium glutamate (MSG), 125 grams of peanut oil, 10 grams of starch (corn)

Shrimp and crab braised duck practice:

1. red duck after removing the bones of the belly patted with dry flour;

2. shrimp glue stuffed into the belly, flattened out, and patted with dry powder;

3. the peanut oil to 140

3. Heat peanut oil to 140 degrees Celsius, deep-fry the whole duck until crispy;

4. take up, cut into 24 pieces, build back into the duck shape, rows in a dish;

5. crab brain scalded with boiling water, filtered out the water, and then pull the pot of tender oil, separated from the;

6. remove the oil and put down the crab, splash of shaoxing wine, light soup;

7. seasoning monosodium glutamate, salt, sugar, pepper, and thickening with wet starch;

8. put down the crab, and then splash of shaoxing wine, light soup;

8.

8. the next crab roe, then add sesame oil, bun tail oil and mix well;

9. take up and pour on the duck noodles, with pineapple and coriander leaves around the edge.

(C) pepper buds fried beef

pepper buds fried beef ingredients:

Main ingredient: beef (lean) 250 grams

Auxiliary ingredients: pepper leaves 100 grams

Seasoning: 10 grams of sweet noodle sauce, 10 grams of oyster sauce, 5 grams of ginger, 5 grams of green onion, 10 grams of dark soy sauce, 10 grams of corn starch (corn), 3 grams of salt, monosodium glutamate (MSG) 1 gram of wine, 10 grams of pepper. 10 grams, 2 grams of pepper, 50 grams of salad oil

Steamed beef with peppercorn buds:

The beef is smooth and tender, the peppercorn buds are crispy and tender, and the color and luster are beautiful.

Pepper buds fried beef practice:

1. pepper buds clean;

2. beef cut into julienne;

3. beef julienne with cooking wine, salt, pepper marinade taste, and then water starch to grasp the batter;

4. pot on the fire put oil, until the oil temperature of three or four hot, the beef julienne into the frying pan, and then poured out to drain the oil;

5. beef julienne, the beef julienne, the beef julienne, the beef julienne, the beef julienne, and then poured out to drain the oil.

5. Put in the bottom oil of the pot, put in the shredded onion, ginger stir-fry;

6. Put in the noodle sauce, oyster sauce and stir-fry, then put in the shredded beef, adjust the cooking wine, soy sauce and soup;

7. Finally put in the pepper buds, add the monosodium glutamate (MSG) while upside down and turn it over, drizzle with sesame oil, turn it over evenly and then leave the pot on the plate, that is, it will be done.

(D) casserole egg rolls stick bone soup

casserole egg rolls stick bone soup making materials:

main ingredient: cabbage 750 grams

supplementary ingredients: pork (fat and thin) 150 grams, 50 grams of vermicelli, 50 grams of eggs, pig tibia 1000 grams

seasoning: 15 grams of salt, 2 grams of monosodium glutamate (MSG), vinegar 10 grams of pepper 1 gram, 15 grams of wine. 15 grams of onion, 10 grams of ginger, 2 grams of star anise, 2 grams of cinnamon, 2 grams of fennel, 2 grams of peppercorns

Features of casserole egg rolls and stick bone soup:

Light color, mellow flavor.

The casserole egg rolls stick bone soup practice:

1. stick bone clean, with the back of the knife smashed into the casserole, pouring water not over the bones, and then into the onion, ginger, five spice packets;

2. to the bone oil simmering out of the soup was milky white when the bones out (for other purposes), add refined salt, monosodium glutamate, pepper, a little rice vinegar, seasoning the taste of the standby;

3. Minced pork into a bowl, add fine salt, monosodium glutamate, cooking wine, onion and ginger, water starch mix into the filling;

4. Another egg spread into an egg skin, plus the meat rolled into an egg tube;

5. Cut into small diagonal segments, deep-fried in seventy percent of the heat of the oil, was golden brown standby;

6. Stick bone broth poured into the casserole, cabbage leaves cut into pieces;

7. Vermicelli into a 15 cm The long section of vermicelli into 15 centimeters and put in the casserole, on top of the egg rolls, boiling can be eaten.

7.