1. Fried pork liver with tomato (or fried pork liver with shredded carrot and black fungus, which is nutritious).
Ingredients: 82 pork livers and two tomatoes.
Seasoning: salt, monosodium glutamate, sugar, raw flour, carved flowers.
Features: salty, fresh and smooth, sweet and sour.
Operation: 1) The pig liver oblique mouth knife is an irregular quadrilateral, with a width of 3cm and a length of 4cm. Salt, monosodium glutamate and Shaoxing wine are added for standby. Cut the tomatoes into squares 1 cm, and set aside.
2) Take an oil pan, turn on a small fire, pour in hot oil such as oil, pinch some raw powder on the pickled pork liver slices, and slide into the oil pan to stir fry. Take it out for later use after blood is cut off.
3) Don't wash the oil pan, pour in the tomatoes and stir fry until the juice becomes sticky. It is estimated that in the middle, stir-fry with pork liver. Stir-fry only a few spoonfuls, immediately pour in soy sauce for coloring, add a little water, bring to a boil, and immediately switch to low heat, add sugar and monosodium glutamate. Nutritional value: tomato-tomato is rich in nutrition and has many functions, and is called the magic fruit in vegetables. Pig liver is rich in protein and animal iron, which is a good nutritional food for children with nutritional anemia. It also contains a lot of vitamin a.
Second, dried tangerine peel mushroom duck soup
Cold ingredients: duck, mushrooms, dried tangerine peel and lettuce.
Expert comment: This soup has the effects of nourishing yin and stomach, regulating qi and moistening intestines, and preventing aging.
Duck meat: peaceful but not spicy, high in fat but not greasy. It is rich in protein, fat, iron, potassium, sugar and other nutrients, and has the effects of clearing away heat and cooling blood, eliminating diseases and strengthening the body.
Mushrooms: Mushrooms are sweet and slightly cold, and have the effects of penetrating measles, detoxifying and appetizing, stopping diarrhea and resolving phlegm. Mushrooms can also lower blood cholesterol and blood sugar.
Third, Dongpo eggplant
Ingredients: 500g tender eggplant, pork stuffing100g.
Material: wet starch10g, salad oil 750g.
Seasoning: sugar 50g, iodized salt 5g, monosodium glutamate 4g, soy sauce 15g, cooking wine 5g, minced onion and ginger 5g, soup 100g.
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 5cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm.
(2) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them to a purplish red color, take them out and drain them, and put them in a big bowl.
(3) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it changes color, add minced onion and ginger, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it in a drawer for 10 minute.
(4) Put the soup into the spoon, buckle the eggplant slices into the plate, thicken the raw juice with wet starch, pour the oil and burn it on the eggplant slices.
The key: this dish imitates Dongpo meat. Eggplant pieces should be cut into large pieces and fried into bordeaux.
Fourth, jade tofu
Ingredients: tofu 250g, lettuce 250g, ginger 15g, monosodium glutamate 1g, salt 5g.
Production process:
1. Wash lettuce and cut it into 4cm long pieces, shred ginger and cut tofu into 1cm thick pieces;
2. After the oil is hot, stir-fry the ginger until fragrant, add half a bowl of water to release the vegetables, immediately cover them for 2 minutes, then open them, add tofu, monosodium glutamate and refined salt, and stir-fry them a few times.