1, stewed chicken wings without water (3 liter steel pot)

Seven or eight chicken wings were marinated with soy sauce, soy sauce, cooking wine, sugar and pepper for half an hour. Put the chicken wings in a cold pot, simmer, do not move, turn them over when you hear the hissing sound (they won't stick to the pot), cover the pot after the two sides change color, cook for 12- 15 minutes, open the pot, turn on the fire and collect the juice.

2, milk boiled sweet eggs (vegetables)

Beat 5 eggs with chopsticks, do not foam, pour in 250ml pure milk and mix well. 2 Water in steel cup and sugar in 1 steel cup are poured into 1 liter steel pot and boiled. Then pour it into the eggs that have just been stirred, and filter out the solids with a sieve. Then put it in a Petri dish and steam for 8 minutes on low heat. Steam will never boil and never get old. )

3. Fried hairtail (frying pan)

The hairtail 10 section is marinated with soy sauce, soy sauce, rice vinegar, onion, ginger, garlic and a little salt for half an hour. An egg, beaten for use. Put the oil in a cold pot and put it on a small fire. You don't have to change it all the time When the oil is heated to 70%, put the sticky eggs with hairtail into the pot, put them around first and then in the middle, without covering the pot cover, turn over and continue frying after discoloration.

4. Sweet and sour pork ribs (2 liter steel pot)

Seasoning preparation: pour a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, three spoonfuls of sugar and four spoonfuls of aged vinegar into a bowl for later use.

Put a catty of ribs (slightly fat) in a cold pot over medium heat. If there is smoke, turn it to low heat. Turn it over when you hear the hiss. Add seasoning after one minute, cover with medium heat, and turn to low heat 15 minutes after the steam lock is formed. Turn to medium heat and open the lid to collect the juice.

5. Barbecued pork (1.4 liter frying pan)

Cut plum blossom meat into finger thickness and marinate it with Lee Kum Kee barbecued pork sauce and sugar for half an hour. Put tin foil in the pot, medium heat, put the meat in, cover it for 8- 10 minutes, and open the lid to collect the juice.

6. Braised pork (2 liter steel pot)

Cut pork belly into pieces, and put pork belly, 2 slices of ginger, 2 slices of star anise, 3/4 steel cup soy sauce, 1 4 steel cup soy sauce, 1 spoon oyster sauce,1spoon cooking wine and 4 spoons of white sugar into a cold pot. Don't stir, cover, turn to medium heat, lock and turn to low heat for 20 minutes, (15 minutes, open the cover and mix well) after 20 minutes, turn to medium heat and collect juice.

7. Scrambled eggs with garlic (frying pan)

Heat the pan with hot oil over medium heat, add 2 beaten eggs, stir fry for later use, add minced garlic and soy sauce, mix well, cover, open the lid 1 min, add a little salt, and take out the pan.

8. Mapo Tofu (1.4 liter frying pan)

Put cold oil in a cold pot, add minced meat, minced onion and ginger, and reduce the heat to medium low. Stir a few times when there is noise, then add half a bowl of Pixian bean paste, 65,438+0 tablespoons of cooking wine, one spoonful of sugar, one spoonful of tomato sauce, tofu blocks and a little water. Cover the lid, switch to medium heat, lock it and turn to low heat. After 3-5 minutes, open the lid and sprinkle with pepper.

9. No boiled fish (frying pan)

Cut the scallion into large sections, code it at the bottom of the pot, put the fish (perch or Luo Fei) on the scallion, and put two pieces of ginger, soy sauce, soy sauce, white wine, ingredients (1/4 steel cup oyster sauce, 1/4 steel cup white sugar, 1/4 steel cup clear water and mix well) and Put the fish on the plate and pour the juice on the fish.

10, fried peanuts (1.4 liter frying pan)

Cold pot, peanuts, oil, no peanuts. Medium-small fire, without cover, draw to low heat, stir with chopsticks, stir-fry and take out the pot.

1 1, clay pot rice (3 liter steel pot)

Pickling of seasoning: ribs and sausages, 2 tablespoons of sugar, cooking wine, oyster sauce, a little salt, shredded ginger and onion, marinating for more than half an hour.

Five steel cups of rice and water are put on a medium-low fire, covered and soaked for about 5 minutes, then the materials are put in, cooked in half and stacked on a 6-liter steel pot.