Accessories: 12g of whole egg, 10g of green bell pepper, 0.25g of red bell pepper, 1g of green chili pepper, 5ml of white vinegar, 11g of ketchup, 7g of cornstarch
Seasonings: 18g of sugar, 2g of salt, 1g of monosodium glutamate (MSG), 3ml of cooking wine, 0.1g of pepper, 2g of sliced hawthorn, 50g of oil, 2g of green onion, 2g of garlic. 2g garlic 1, cut pork into 0.7cm thick slices, add salt, monosodium glutamate, egg, cornstarch and cooking wine to marinate. Cut green pepper and radish into triangular pieces. 2, pork slices hanging egg, dry starch. 3, white vinegar, ketchup, sugar, salt, pepper into a sauce. 4, pork slices into a hot frying pan fried. 5, pulp head burst, into the green, red pepper and pineapple stir-fry hot, put into the thickening of the adjusted juice, into the fried pork stir-fry that is ready. Oyster sauce lettuce main ingredients: lettuce 600 grams, 30 grams of oyster sauce,
Supplement: 60 grams of oil, pepper 1 gram, 3 grams of garlic
Seasoning: 10 grams of soy sauce, 10 grams of sugar, 20 grams of cooking wine, 1 gram of salt, 10 grams of water starch, monosodium glutamate (MSG) 3 grams of sesame oil, 5 grams of soup (1) remove the old leaves of the lettuce, clean it up. Sit in a pot of water, add salt, sugar, oil, open and put lettuce, turn over a pour, pressure dry water poured into the dish; (2) sit in a spoon and put oil, add garlic stir fry, add oyster sauce, cooking wine, pepper, sugar, monosodium glutamate, soy sauce, soup, thickening the gravy after the opening, dripping sesame oil, poured on the lettuce can be. White chicken main ingredients: tender rooster a
Accessories: ginger 5 grams, onion white silk 5 grams
Seasoning: 0.5 grams of salt, peanut oil 6 grams ① green onion, ginger cut into fine threads and with the fine salt into two small butterflies, mix well. With medium heat, hot frying pan, under the oil to a slight boil, take out, respectively, dripping in two small dishes, for meals; ② chicken wash, put the water net cooking, the middle of the two, pour out the water in the cavity to keep the temperature inside and outside the same. About fifteen minutes to cook, hooked up with an iron hook, and then placed in cold boiled water submerged to cool, and washed to remove the fluff, yellow coat, then fished up. Dry the skin, sweep it with cooked peanut oil, chop it into small pieces, put it on a plate and arrange it in the shape of a chicken. Serve with minced ginger and green onion. White burn shrimp main ingredients: kiwi shrimp 500 g
Accessories: chili pepper (red, sharp) 25 g
Seasoning: 50 g of soy sauce, sesame oil 5 g, 5 g of salt, 10 g of ginger, 10 g of green onion, 5 g of peanut oil 1. fresh shrimp cleaned;
2. shredded chili pepper on a plate of flavors;
3. hot oil on a high flame, poured on the shredded chili pepper, and then add soy sauce, sesame oil, shredded green onion, minced ginger, shredded green onion, and then add the soy sauce, sesame oil, minced ginger, minced ginger, and then added to a chicken dish, and then served in the shape of a chicken. Add soy sauce, sesame oil, shredded green onion, ginger, salt and mix well;
4. Boil water on high heat, blanch fresh shrimp until cooked, remove water and put on the plate, with the flavor plate on the table. Cold melon ribs casserole Ingredients: brisket 1/2 catty (about 320 grams), a cold melon weighing 6 two (about 240 grams), 2 green onions, a little shredded red pepper. Ingredients: Seasoning: 1 teaspoon each of minced garlic and green onion, 1 teaspoon of black bean paste, 3/2 teaspoon of shrimp paste; 2 teaspoons of fish sauce, 1/2 tael of rock sugar (about 20 grams), 3 tablespoons of water. For gravy: 1/2 tsp each salt and sugar, 1 tsp corn starch, 4 tbsp water. Marinade: 1/2 teaspoon each of ginger juice, sugar, salt, light soy sauce, 1 teaspoon cornstarch. Method: 1, pork chop washed, chopped pieces, add marinade mix marinade for more than 1 hour, pour out the juice, puffed with cornstarch, deep-fried in boiling oil until light yellow, drain the oil. 2, melon washed to remove the pith, cut thick pieces, rubbed with coarse salt, blanch in boiling salted water. 3, heat 2 tablespoons of oil, sautéed seasoning (1), under the melon, mix well, the next half a cup of water, slow-cooked for 8 minutes, the next brisket pork chop and seasoning (2), cook until the juice thickens, under the gravy, the seasoning (2), mix well, the next half cup of water, cook slowly for 8 minutes. Add pork chop and seasoning (2), cook until the sauce thickens, add gravy and red pepper, cover and bake for a few minutes. Remarks: After soaking the pork belly in oil, use absorbent paper to absorb some of the grease. Ginger fried fish ingredients: sea bass a red onion head sand ginger oyster sauce oil salt wine ginger scallions soy sauce red pepper practice: 1, fish boneless, cut into pieces, marinate in wine salt. 2, oil hot, put red onion head, sand ginger, ginger stir fry, put the fish pieces, stir fry, the action should be light, lest the fish pieces of broken, gently wiggle the pot, can make the fish pieces of heat uniformly, can beautifully turn the pot is better. After the fish is browned, add soy sauce, oyster sauce Stir fry, and finally add green onions, red pepper, add a little wine can be released. Braised Pork Chop with Orange Sauce Ingredients: 1 catty pork loin, 2 green onions (finely chopped), 1/2 orange (sliced), 2 tablespoons flour, 2 tablespoons oil, 3 tablespoons butter, 3/2 cup fresh orange juice, 1 cup water. Ingredients: Seasoning: 1 teaspoon salt, a pinch of pepper. Spices: 3/2 teaspoon vanilla, 1/2 teaspoon each thyme and black pepper, a pinch of rosemary. Method: 1: Wash the pork chop, add seasoning and mix well, coat with a thin layer of flour. 2: Heat oil, fry the pork chop until browned, remove from the skillet, clean the skillet and add 2 tablespoons of water to cook the pork chop. 3: Boil melted beef fat in a separate pot, sauté chopped green onion until browned, add the juice from (2), orange juice and 1 cup of water, bring to a boil. 4: Add the pork chop, add the spices, and cook for 15-20 minutes, then remove and cut into 1-cm-thick chunks and return to the pot to cook for another 20 minutes. Back to the pot to cook for 20 minutes, you can add a little salt, pepper to taste. 5, pork chops with juice on the plate, orange slices accompanied by a plate that is complete. Taro buckle meat raw materials: pork 500 grams, 400 grams of taro Lipu, green vegetables, garlic 1 gram, anise 0.5 grams, 15 grams of milk, 2.5 grams of refined salt, 5 grams of sugar, 25 grams of dark soy sauce, 10 grams of wet starch. Light two soup 200 grams, peanut oil 1500 grams (about 75 grams). Taro buckle meat practice:1) taro cut into long 6 cm, 3.5 cm wide, 4 cm thick rectangle. With a fire to remove the hair on the skin of the meat, scrape clean, put into a pot of boiling water to cook until seventy percent soft and rotten when removed, coated with soy sauce (10 grams). 2) will be garlic, southern milk, refined salt, star anise, sugar and soy sauce (10 grams) into a material sauce. 3) with a medium fire attack hot frying pan, under the oil boiled to eight mature, into the taro block fried until cooked and then removed, then into the pork fried for about 3 minutes to the big red, poured into a strainer to drain off the oil, rinsed with water Bleach for about 30 minutes, remove and cut into pieces the same size as the taro. 4) Put the pork pieces into the bowl of sauce and mix well, then put the skin down one by one, line up with the taro pieces in a large bowl, steam in a cage over medium heat for about 1 hour until soft and rotten and remove from the cage, and then put back in a large dish. Surrounded by blanched bok choy. 5) hot frying pan over medium heat, pour steamed meat juice, add light soup and soy sauce (5 grams), with wet starch thinning thickening, add oil (15 grams) to push the uniform, drizzled in the buckled meat will be completed. Ingredients: Pork, Lee Kum Kee BBQ sauce, ginger. Seasoning: dark soy sauce, Cantonese rice wine. The practice of five flowers barbecue pork 1, the pork hair, clean, into the pot to boil 焾, or pressure cooker pressure 20 minutes. 2, the meat out, cooled and cut into pieces, try to cut small pieces of some, so easy to taste. 3, take a pot, put a little oil heat, add ginger slices stir-fried, the five-flower meat into the pot. 4, add two spoons of Lee Kum Kee barbecue sauce, or can also be adjusted to taste, and a small amount of soy sauce for color! This time, you have to keep stirring the pancetta, pancetta did not come out of the oil before easy to put away