1. Mushu meat

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Ingredients: Pork, eggs, cucumber, fungus, chopped green onion, minced ginger, salt, cooking wine, sesame oil, MSG, starch

Method:

1. Break the eggs into a bowl, first put a small amount of egg white into a clean bowl, and then use chopsticks to beat the remaining eggs evenly

2. Wash the pork and cut it into thin slices. Use a little egg white reserved just now, add wet powder, paste the meat slices, and mix well

3. Cut the cucumber into diagonal slices and soak the fungus in advance. When the water is done, tear it into small pieces

4. Put oil in the pot and heat it until it is 50% hot. Add the meat slices and smooth them out, take them out and drain the oil

5. Pour the eggs that have been beaten in advance into the pot, stir-fry until the eggs are formed, then scoop the eggs out and set aside

6. Leave a small amount of base oil in the pot, turn up the heat, add chopped green onion and minced ginger, and stir-fry Fragrant

7. Add cooking wine, add meat slices and stir-fry evenly, season with salt and MSG, then add cucumber slices and fungus, stir-fry evenly

8. Add just now Pour the scrambled eggs into the pot and stir-fry them together

9. Drizzle some sesame oil before taking out the pot

2. Sauté the eggplants

Ingredients: eggplant, Pixian bean paste, garlic, lean pork, green onion, water, salt, peanut oil, cooking wine, chicken powder

Method:

1. Prepare the ingredients and combine Wash it clean.

2. Then start to stir-fry the lean meat until the aroma appears. During this period, you need to add cooking wine.

3. The next step is to cut the washed eggplants.

4. Then stir-fry the bean paste and garlic slices until fragrant.

5. Put the eggplant on after the fragrance appears.

6. After the eggplant is soft, we pour water into the pot.

7. The next step is to stir-fry continuously.

8. Finally, pour the lean meat and chicken powder into the pot and continue to stir-fry for a while.

3. Braised beef

Ingredients: Beef, spicy bean paste, onion, ginger, wine, soy sauce, sugar, pepper, MSG, star anise

Method :

1. Cut the beef into pieces, blanch it in hot water and take it out

2. Saute the onion and ginger in the oil pan, then add the spicy bean paste

< p> 3. Add beef cubes and stir-fry and add soy sauce, sugar, pepper, wine, monosodium glutamate and star anise

4. Finally, add water to soak the beef and cook slowly over low heat until the juice thickens and the meat Crisp and fragrant

4. Garlic white meat

Ingredients: meat, cooking wine, onions, ginger, water, soy sauce, sugar, garlic paste, sesame seeds

Method:

1. Put an appropriate amount of water in the pot, add ginger, green onions, cooking wine and meat and cook

2. Remove the cooked meat, let it cool, and cut into slices

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3. Mix soy sauce, sugar, minced garlic, and sesame seeds into a sauce, and pour it on the sliced ??meat

4. Finally, pour a few spoons of red oil

5. Braised chicken and clams

Ingredients: 700 grams of a rooster, 350 grams of clams, onion, ginger, garlic, dried red pepper, star anise

Method:

1. Wash the rooster, drain the water, and chop into pieces;

2. Soak the fresh flower clams in light salt water, spit out all the sediment, drain the water and set aside;

3. Heat up the oil in the pan and sauté the onion, ginger, garlic, dried red pepper and star anise until fragrant;

4. Add the chicken pieces and stir-fry over high heat for 1 minute;

5. Add cooking wine, light soy sauce and sugar, continue to stir-fry for 1 minute;

6. Add hot water just enough to cover the chicken pieces, bring to a boil over high heat, then turn to medium heat and simmer;

7. When the soup is half reduced, add a small amount of salt to taste and continue to simmer over medium heat;

8. When there is a little soup left at the bottom of the pot, add the drained clams Stew;

9. When the clams open their mouths, stir-fry a few times and take them out of the pot immediately.

6. Bean curd and mutton stew

Ingredients: Lamb belly, bean curd, mushroom, water chestnut, radish, ginger, garlic, southern milk, oyster sauce, stock, cooking wine, sesame oil

Method:

1. Soak yuba, dried flower mushrooms in warm water until soft, white radish, peel and cut into thick strips

2. Lamb shoulder, trim off excess Rinse the fat, cut into large pieces, wipe off excess water with kitchen paper

3. Peel and chop 3 garlic cloves, put a small amount of base oil in the pot, sauté the garlic cloves until fragrant, and then remove them. No need to remove the garlic

4. Put the lamb chops in a layer on the bottom of the pot, fry over medium heat until the bottom is brown, then add two tablespoons of oyster sauce and stir-fry, turn the lamb over, and continue to fry until all sides are cooked. A little brown

5. Add a little cooking wine around the pot, add mushrooms, and a piece of half-nannan milk, stir-fry for a while

6. Add enough water and peel one piece Old ginger, cover and simmer over low heat for 30 minutes

7. Put the white radish in a pot of cold water, bring to a boil over high heat, take out the radish, add it to the pot together with the yuba, and simmer for 15 minutes

< p> 8. Add a little salt and sugar to taste, reduce the soup over high heat, sprinkle a little sesame oil and serve

7. Green pepper tofu skin

Ingredients: shredded tofu, garlic , green pepper, salt, soy sauce, chicken essence, starch

Method:

1. 3 pieces of tofu skin, wash and cut into shreds.

2. Pour boiling water into the container and scald it to remove the beany smell. After scalding, soak it in cold water.

3. Wash the green peppers, cut them into hob pieces, and mince the garlic. use.

4. After sauteing the minced garlic in the oil pan, add the green pepper and stir-fry for a while.

5. Add the drained tofu skin and stir-fry.

6. Add half a spoon of soy sauce, 1 tsp of salt, and half a spoon of chicken essence

7. Add a small amount of water starch, pour it into the pot, stir evenly, and serve on a plate. .

8. Cold lotus root slices

Ingredients: lotus root, dried red pepper, sugar, vinegar, lard, peanut oil, salt, oyster sauce, sesame oil, ginger, garlic, cooking wine

Method:

1. Slice ginger, mince dry red pepper, mince garlic, wash and slice lotus root and set aside

2. Boil water in a pot and let it boil Boil the lotus root slices in water for 3 minutes, remove and drain, and place on a plate for later use

3. Add lard and peanut oil to the wok (ratio of 1:2)

4. Saute ginger slices, minced garlic, and dried red pepper until fragrant

5. Add cooking wine, sugar, oyster sauce, vinegar, salt, and sesame oil to make spicy oil soup

6. Pour the hot spicy oil soup into the lotus root slices

9. Steamed pork ribs with drum pepper

Ingredients: Pork ribs, a little black bean, ginger, dried red pepper, green onion, light soy sauce , cooking wine, sugar, starch

Method:

1. Wash the tempeh with water to remove the salt on the surface, and chop it into pieces with a knife. Cut the ginger into mince, cut the dry red pepper into short pieces, and chop the green onion into finely chopped pieces.

2. Wash the ribs and remove the water, then add crushed tempeh, minced ginger, light soy sauce, sugar, cooking wine and appropriate amount of starch

3. Mix well. Leave to marinate for at least two hours

4. After the water in the steamer boils, put the ribs and container into the drawer. After steaming over high heat for 20 minutes, sprinkle with dried red pepper and continue steaming for 10 minutes, then turn off the heat.

5. Take it out of the pan and sprinkle with chopped green onion. The meat is fresh and tender, and the soybean flavor is attractive

10. Tomato scrambled eggs

Ingredients: tomatoes, eggs, fungus, green peppers, chives, chicken essence, salt

Method :

1. Cut the tomatoes into pieces, soak the fungus and tear into small pieces, and cut the green pepper into pieces

2. Break the eggs into large pieces and beat them hard for a while

3 . Heat oil in the pan, pour in the beaten eggs, and fry the eggs quickly

4. Pour out the oil from the scrambled eggs completely. There is enough oil in the pan, add chopped green onions, tomatoes, fungus, and green peppers. Stir-fry over medium heat

5. When the tomatoes are soft and the juice is released, add salt, chicken essence and eggs, stir well, and serve after two minutes