Monday: stewed beef with radish

Ingredients: 500g beef, 500g radish, cooking wine, salt, onion and ginger.

Production process:

1. Wash and cut beef, peel and cut radish.

2. Heat the oil pan, stir-fry the beef, cook the cooking wine and stir-fry the fragrance for later use.

3. Add a proper amount of hot water to the casserole, add onion, ginger and cooking wine to boil, add beef and cook for 20 minutes, turn to low heat and stew until the beef is cooked and rotten, add salt to taste, add radish and stew until it tastes good, and take out the pot.

Features: Sweet taste and rich nutrition.

Tuesday: Golden Garlic Bone

Ingredients: 500 grams of ribs, seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried Chili, garlic.

Production process:

1. Cut the ribs into long sections of 12 cm, and remove the blood with clear water.

2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours.

3. Heat the oil to 20% heat, put the ribs in a pot, fry them slowly from low to high oil temperature until the ribs are mature and crusted, and take out the drained oil.

4. Add minced garlic and dried chili into the pot and stir-fry until fragrant, then add ribs and stir-fry slightly, and add seasoning into the pot.

Features: golden red color, tender meat and rich garlic flavor.

Wednesday: boiled mushrooms with carrots.

Ingredients: carrot 1 50g, shiitake mushroom, soybean, broccoli, salad oil, salt, monosodium glutamate and sugar1g. Production process:

1. Peel carrots and cut into small pieces, cut mushrooms into pieces, soak soybeans thoroughly and steam, and change broccoli into small pieces;

2. Add oil to the pot, stir-fry carrots and mushrooms a few times, cook clear soup and cook over medium heat;

3. After the carrots are boiled, add the soaked soybeans and broccoli, add salt, monosodium glutamate and sugar, and cook thoroughly.

Features: bright color, light and refreshing.

Tip: This dish should not be cooked with strong fire, but with medium fire.

Thursday: Fried duck intestines with shredded pepper.

Ingredients: duck sausage1000g, shredded green pepper120g, and green garlic 6g. 6 grams of sesame oil, red pepper oil 10g, onion ginger oil 60g, cooking wine 15g, salt 26g, soy sauce 10g, vinegar 80g, monosodium glutamate 2g and shredded onion 6g.

Production process:

1. Clean up the white oil on the duck intestines, remove the cecum and rectum, cut open and wash. Then slowly straighten it, tie it up from the middle of the intestine with a small string, put it in a basin, add salt (24 g) and vinegar (75 g), soak it for a while, and knead it slowly by hand. When the white foam is kneaded, rinse it with water immediately.

2. After kneading, scald the intestines with boiling water. When the intestines are slightly curled and turn white, take them out as soon as possible and put them in cold water to untie the strings.

3. After soaking the intestines in cold water, take them out and cut them into 7~8 cm long sections, then scald them with boiling water and drain them for later use.

4. Put shredded green pepper, shredded green garlic and shredded green onion together, and add cooking wine, soy sauce, salt, monosodium glutamate and vinegar to make clear juice.

5. Put the frying spoon on a high fire, pour in the onion and ginger oil, and when the smoke rises, add the prepared clear juice, immediately add the duck intestines and stir fry for about 10 second, then add the red pepper oil and stir fry evenly, and then drop the sesame oil.

Features: the duck intestines are white and green, the soup is ruddy and bright, the texture is light and crisp, and it is slightly sour and delicious.

Friday: Steamed Emerald Aloe

Ingredients: Chinese cabbage100g, fresh aloe 300g, carrot 30g, salt, salty king, white powder, oil and soup.

Production process:

1. Peel aloe, cut into strips and soak in cold water for 20 minutes. Cut the root of Chinese cabbage with a cross knife and blanch it with boiling water; Cut carrots into thin strips and put them on the roots of Chinese cabbage.

2. Put the cabbage in a dish, put aloe on the cabbage, steam it in a pot for 3 to 5 minutes, and take it out.

3. Pour it thin and eat it. Thicken with salt, umami, white powder, oil and soup, and pour it on aloe.

Features: refreshing and delicious.

Saturday: braised chicken with day lily

Ingredients: 500g of chicken, 50g of day lily, a little white powder, 2 tablespoons of soy sauce, wine and sugar 1 tablespoon, salt 1/2 teaspoons.

Production process:

1. Wash the chicken, blanch it in boiling water, cool it, take it out and cut it into pieces, and put it in a medium bowl (chicken skin facing down, leaving a hollow hole in the middle).

2. Soak the lily soft, squeeze out the water, tie the knot and put it in the concave.

3. Mix the seasoning well, pour it on the chicken pieces and steam in a steamer for 40 minutes.

4. Pour the steamed soup into the pot to boil, thicken it with white powder and pour it on the chicken.

5. You can edge the lettuce or decorate it with some coriander.

Features: Chicken is tender and smooth, and "golden lily" is day lily, which is rich in iron and is a low-calorie food.

Sunday: a piece of meat dipped in honey sauce

Ingredients: 750g of water-soaked tripe, 25g of ham, 25g of winter bamboo shoots and 75g of Chinese cabbage. Big oil (lard) 100g, monosodium glutamate 1.5g, cooking wine 25g, salt water 10g, white soup 175O.

Production process:

1. Cut the fat belly into large pieces with a length of 9 cm and a thickness of 3 mm with a horizontal blade. Slice ham, winter bamboo shoots and mushrooms, break Chinese cabbage into four teeth, and blanch in boiling water.

2. Put the pot on a strong fire, add big oil, heat it, add soup, put tripe, ham slices, winter bamboo shoots and mushrooms in the pot, add monosodium glutamate, cooking wine and salt water, stew until the juice is thick, and take off the pot.