Braised duck
Ingredients: half duck, cooking wine, salt, chicken essence, light soy sauce, dark soy sauce, 4 aniseed, some cinnamon, 5 garlic, dried red pepper, ginger, oil, onion, green pepper and red pepper.
Practice:
1. Chop the duck into pieces, add a little oil to the pan, pour the duck and ginger into the oil pan and fry for about 3 minutes.
2. Add salt, monosodium glutamate and garlic, add a little soy sauce, continue to fry for a while, then add 2 spoons of low-alcohol liquor, add water after a little frying, and cover the pot.
3. Bring the fire to a boil and simmer for 30 to 40 minutes until the meat is rotten.
Braised broad beans in oil
Broad bean; Oil; Dried peppers; Minced garlic; Chopped green onion; Salt; chicken essence
Put oil in the pot
Add dried chili and minced garlic and stir-fry until fragrant.
Add the cleaned broad beans, stir fry, add water (slightly higher than the amount of broad beans), and cover.
Stew until there is still a little water in the pot, add salt and stir fry.
The water in the pot is basically sucked dry, and the broad beans are ripe.
Add chopped green onion and chicken essence, turn off the heat and take off the pot.
Spicy braised pork
Ingredients: pork belly 480g, soy sauce, cooking wine, crystal sugar, onion, ginger and garlic, lobster sauce 10, 2 dried chilies, cinnamon 1 segment, 3 star anise, tsaoko 1 piece and 2 fragrant leaves.
Practice:
1, pork belly, add ginger slices and cooking wine and blanch, skim off the floating foam. Cut the onion, slice or strip the ginger and garlic, and prepare the spices.
2. Pork belly is changed into a block for later use. Put a little base oil in the pot, add onion, ginger and garlic and saute until fragrant.
3. Turn to medium and small fire, add pork belly pieces and stir fry. Stir-fry until the pork belly is oily and golden in color.
4. Add the remaining spices and stir fry for two minutes. Add soy sauce, cooking wine and rock sugar, stir-fry and color, then add boiling water, cover and simmer on low heat 1 hour for 40 minutes, then open the cover, and turn to high heat to collect the soup until it becomes thick.
Fried potatoes with zucchini
Ingredients: potato 1 piece, half zucchini, 3 millet peppers, salt 1 teaspoon, and proper amount of cooking oil.
Practice: 1, prepare the ingredients and cut the cleaned zucchini and potatoes into pieces respectively;
2. After the pot is hot, pour a proper amount of cooking oil. After the oil is hot, add potato chips and stir fry slowly;
3. Stir-fry until the potato surface is slightly burnt, add a little salt and continue to stir-fry;
4. Stir-fry the sliced zucchini and a little salt, stir-fry evenly and sprinkle millet pepper, turn off the heat and take out the pot.
Sauté ed cabbage with bean skin
Ingredients: 4 pieces of bean skin, 2 Chinese cabbage 1/,proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, oyster sauce1spoon,
Practice: 1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, mince the ginger and slice the garlic.
2. Cut the leaves of Chinese cabbage in half vertically, slant the knife at an angle of 45 degrees, slice the Chinese cabbage, and slice the Chinese cabbage with an oblique blade, which is easier to taste.
3. Cut the bean skin into rhombic pieces, add water to the pot to boil, blanch the bean skin, boil for 2-3 minutes after the water boils, and cook the bean skin until soft.
4. Put the bean skin in cold water to cool, take out the purified water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and taste good.
5. Heat the pan with oil, fry the pepper with low fire, fry the pepper until it is slightly burnt, remove the pepper, add chopped green onion, Jiang Mo, garlic slices and saute until fragrant.
6. Stir-fry the cabbage slices with high fire, stir-fry the cabbage slices until they are slightly soft, stir-fry the bean skin evenly, add the salt and oyster sauce, stir-fry evenly quickly, turn off the fire, and take them out and put them on a plate.
Cold beef tendon
Ingredients: beef tendon 1000g, salt10.5 tsp, pepper 1 tsp, star anise 3 tsp, fragrant leaf 1 tsp, onion 1 tsp, ginger 1 tsp, dried pepper 5 tsp, pepper/kloc-0 tsp, cinnamon 1 tsp.
Practice:
1. Bought beef tendon, washed it, dried it slightly, and rubbed it with salt and pepper for 20 minutes. Marinate in a water-free and oil-free basin for up to 2 days, then take it out and put it on a shelf to dry the water.
2. Put cold water in the pot, add the salted beef tendon, boil it for 5 minutes, take it out and rinse it with hot water, then pour out the water in the pot.
3. Put the beef into the pot to increase the batch of hot water, put the leftover seasoning into the seasoning bag and put it into the pot. Bring it to a boil and turn it to a low heat. Stew it gradually until the beef can be casually pierced with chopsticks, take it out and put it on the shelf to dry, and then cut it for eating at most half a day later.
4. Light soy sauce: sesame oil: vinegar: salt =1:1:kloc-0/:0.5, mix the sauce well, and add a small amount of chopped pepper and mix well.
5. Slice the beef, put it on the plate, sprinkle a little shredded onion and pour in the sauce to serve.
Soy bean sprouts
Ingredients: 400 grams of bean sprouts, three slices of ginger, one pepper, appropriate amount of green onions, leeks, monosodium glutamate and salt.
Practice:
1, when buying bean sprouts, you can buy the kind of safe bean sprouts that have not been soaked in medicine.
2. Wash the bean sprouts and remove the bean skin. Generally, bean skins will float on the water and need to be picked up. It doesn't matter if you take a little, but it will affect the taste after too much.
3, the oil in the pot is hot, put the ginger and green onions in and saute.
4, bean sprouts pour in and stir fry.
5. Stir-fry bean sprouts evenly, then add shredded red pepper and chives, then add monosodium glutamate and salt to taste, stir-fry evenly and take out the pot.
Saute tripe
Ingredients: 200g tripe, half yellow pepper and red pepper, a little pepper, a little fungus, half garlic, a little dried pepper, salt, sugar and soy sauce;
method of work
1. Wash the tripe first, put it in a pot with boiling water and cook it with pepper and cooking wine for 5 minutes, scoop up the tripe, and add salt, sugar, cooking wine and soy sauce for pickling 10 minute;
2. Chop garlic and slice red and yellow peppers for later use; Shred the soaked fungus for later use. If you like carrots, you can also shred carrots.
3. Pour the oil pepper into the pot, stir-fry the pepper fragrance slowly with low fire (put a little more oil), take out the pepper, stir-fry the minced garlic in the remaining oil in the pot, add the yellow pepper and red pepper for one minute, pour the marinated tripe, continue to stir-fry for one minute, add the fungus, and add a few shredded peppers for half a minute.
Fried shredded pork with leek moss
Ingredients: leek moss, shredded pork, salt, cooking wine, soy sauce, garlic and ginger;
method of work
1. Wash leek moss and cut into sections, slice garlic and shred ginger;
2. Marinate the shredded pork with soy sauce, cooking wine and a little salt for about 10 minutes;
3. Heat the pan and add oil. After the oil is hot, add garlic slices and shredded ginger and saute until fragrant.
4. Add shredded pork and stir fry;
5. Add leek moss to stir fry after the meat becomes discolored. Add salt to taste after the leek moss is cut off, and then serve.
Fried peas with wax gourd
Ingredients: wax gourd, peas, corn, red pepper, salt, soy sauce, fruit and vegetable seasoning powder.
Practice 1. Boil the water in the pot, cook the peas and take them out for later use.
2. Put the oil in the pan, add the wax gourd and red pepper.
3. Add peas and stir fry.
Step 4 put in corn kernels
5. Add salt, fruit and vegetable powder, light soy sauce, stir-fry evenly and serve.
Baked egg with cabbage
Ingredients: cabbage 1/4/flour 10g/water 10g, egg 1 piece/salt/black pepper/oil.
Make 1. Cabbage, shred it as thin as possible, and pour in the batter made of 10g flour and 10g water. Add a little salt. Then stir well. Dip the cabbage with batter.
2. Bring the pot to a low heat, pour a little peanut oil, and then wipe it with a paper towel.
3. Pour in all the cabbages, shape them into cakes with a spatula, and bake them slowly.
4. When it is baked to the bottom and solidified, you can add an egg and beat the egg at low altitude. Cover and continue to dry. Just bake it until it is cooked to your liking.
5. Sprinkle a little pepper after cooking. Or mix it with your favorite sauce.
Sichuan style fenzheng sparerib
Practice 1, rice, glutinous rice, pepper, star anise, put them together in a wok, do not put oil, stir-fry on low heat, slowly stir-fry until golden and brilliant, fragrant, spread out and dry after turning off the fire;
2. Use a cooking machine to break the fried rice and spices together (not too broken, keep some coarse particles, the taste will be better).
3. Wash the ribs, add all seasonings, grab them evenly, seal them in the refrigerator, and marinate them overnight;
4. Wash and peel the taro, and arrange it at the bottom of the container;
5. Marinated ribs are evenly covered with a layer of broken rice flour;
6. Place the ribs on the taro, steam them in the steamer, put them in the pot, cover them, and steam for 30 minutes.
Pickled beef sauce
Ingredients: 2 kg of beef, 5 kg of red pepper, half a catty of salt, 2 kg of monosodium glutamate, 4 kg of soybean oil/kloc-0, 4 kg of sesame, 4 kg of white vinegar, 4 kg of bean paste and 4 kg of sugar.
Method: mince beef and pepper, fry beef with oil first, and then put other ingredients into boiling.
Douxiang pomfret
Practice 1, make a deep cruciform knife on both sides of the pomfret, and rub both sides of the pomfret with appropriate amount of salt (remember to rub it in the belly and gills of the pomfret)
2, the right amount of edamame; Star anise, cinnamon, pepper, shredded ginger, and sliced garlic.
3. Heat the pan to remove oil, turn the light pan to low heat, add pomfret, then turn the pan, and fry every part of the fish with a spatula (when the fish is turned over, put the spatula in the direction of the belly, with chopsticks).
4. Fry each part of the other side of the fish. When frying the back of the fish, the inclination of the pot increases, and the spatula is pressed down to fry. After frying, scrape the fish to the side of the pot, and the pot is slightly inclined. Stir-fry garlic slices, shredded ginger, pepper, star anise and cinnamon with low heat.
5. Grill the fish into the middle of the pot, turn the fire to pour a spoonful of Erguotou wine, and quickly cover the pot and stew for 15 seconds.
6, add the right amount of water, the amount of water to drown most of the fish, add the right amount of soy sauce and then pour in the edamame seeds, then add the right amount of pepper, and simmer for 5 minutes.
7. After 5 minutes, turn the fish over from the belly, cover the pot and continue to simmer for 5 minutes. Shake the pot when cooking to prevent the fish from sticking to the pot. After 5 minutes, collect the juice on high fire, add appropriate amount of chicken essence to dry the soup, turn off the fire and start the pot.
Double pepper tiger skin egg
Ingredients: egg, garlic, green pepper, red pepper, Laoganma, soy sauce.
Practice: 1. Boil the eggs, shell them, slice them, pat the garlic, and cut the green and red peppers into circles.
2. Heat oil in a pan, fry the eggs on medium heat until golden on both sides, and remove them for later use.
3. Leave the bottom oil in the pot and add garlic to stir-fry the fragrance.
4. Add green and red peppers, Laoganma, and eggs and stir-fry until the green and red peppers are cut off. Add a little soy sauce and stir well.
Fish-flavored yuba mushroom
Ingredients: yuba 100g oil, salt, chopped pepper, black fungus, mushrooms, monosodium glutamate, cooking wine, ginger slices and sesame oil.
Practice:
1. Soak yuba in clear water, then wash and cut into sections.
2. Wash the black fungus and mushrooms after soaking, and slice the mushrooms.
Step 3 prepare ginger slices
4. Chopped peppers and prepared juice (the ratio of juice to juice, 1 spoon of vinegar, 2 spoons of sugar, 1 spoon of soy sauce, 2 spoons of soy sauce, 1 teaspoon of raw flour)
5. The oil temperature in the pot is 5 minutes hot, add ginger slices and saute.
6. Pour all three ingredients into stir-fry and add cooking wine evenly.
7. Add chopped pepper and stir-fry evenly.
8. Cover the fire for 2 minutes.
9. Then pour in the juice.
10. Stir well and add monosodium glutamate.
1 1. Pour a proper amount of sesame oil, stir-fry evenly and turn off the fire.
Flammulina velutipes with double topping
Ingredients: 400g of Flammulina velutipes, proper amount of pepper, 2 slices of ginger, oyster sauce 1 teaspoon, 2 teaspoons of vinegar, 2 teaspoons of soy sauce 1 2 teaspoons, 2 teaspoons of Chili oil, 0 teaspoons of sesame oil 1 teaspoon, 3 teaspoons of garlic and 0/2 teaspoons of onion/kloc.
Practice:
1. Ginger, garlic and onion are cut into pieces, bell peppers are cut into small rings, and Flammulina velutipes are torn into small pieces and blanched in boiling water for 5 minutes, until they are broken, taken out and cooled.
2. Saute the onion, ginger, garlic and pepper in the oil pan, add salt, stir-fry and pour evenly on the Flammulina velutipes.
3. Mix the juice with oyster sauce, soy sauce, vinegar, Chili oil and sesame oil, pour it evenly on the Flammulina velutipes and serve. Finally, garnish with chopped chives.
Shrimp meat pie
Ingredients: pork, shrimp, salt, raw flour, chicken powder, clear water, soy sauce and raw oil.
Practice: 1. Wash the dried shrimps and soak them in clear water.
2. Chop the pork and shrimp.
3. Marinate with proper amount of salt, cornmeal, chicken powder and water for 2 hours.
4. Before steaming, sprinkle with proper amount of soy sauce and oil, and then steam for 6 minutes.
Fruit goo-lai tofu
Ingredients: papaya, pitaya, red pepper 1 piece, old tofu 1 piece, 2 tablespoons tomato sauce, salt 1 teaspoon, sugar 1 teaspoon, vinegar 1 teaspoon, and water starch.
Practice 1, pitaya, papaya cut into pieces, tofu cut into pieces and soaked in hot water, add some salt to the water, which is lazy, and it is not easy to get rid of the beany smell.
2. Heat the oil in the pan, add the drained tofu and fry until golden brown. This step requires a little patience.
3, directly add the red pepper and stir fry, then add the fruit, and finally pour the sauce and stir fry to taste.
Steamed pumpkin with dried plum
Ingredients: 300 grams of pumpkin, 200 grams of water-dried plum, 300 grams of fermented soybean, a little chopped green onion, Jiang Mo and minced garlic, 2 grams of salt, and proper amount of cooking oil.
method of work
1, cut the washed peeled pumpkin into pieces; Cut the soaked dried plum into sections. Pour dried prunes into a hot pot, stir fry to remove excess water, and serve for later use.
2. Heat the oil in a hot pot, and pour in Jiang Mo, minced garlic, chopped green onion and lobster sauce. Pour in pumpkin, add salt and chicken powder, and stir well.
3. Put it into a plum bowl, stir it evenly, and put it into a steaming bowl for later use.
4. Add water to the steamer to boil, add the mixed dishes, steam for 20 minutes until cooked, and take out the dishes.
Yam carrot porridge
Materials: 250g of rice 1 00g of yam and 3g of carrot1root salt.
Practice 1. Peel and cut Chinese yam and carrot into pieces.
2. Wash the rice, add water, put it into the rice cooker with yam and carrot, and press the function key.
3. When the rice cooker is cooked into porridge, add salt to taste.
Refreshing tofu
Ingredients: tofu 1/2 boxes, a little onion, a little wood fillet, soy sauce (prepared according to personal taste) 1 tablespoon, black sesame oil 1 tablespoon.
Practice: 1, pour tofu into the plate, rinse it with ice water and set aside.
2. First, cut the onion into chopped green onion.
3. Sprinkle the wood fillets and chopped green onion on the top of the tofu, pour the soy sauce (according to personal taste) and serve delicious.
Bitter gourd omelet
Ingredients: Momordica charantia 1 root egg 5 pieces.
Practice 1, wash bitter gourd, peel and remove seeds, cut into small slices, and then chop. Add salt and marinate for a few minutes.
2, the eggs are scattered, the eggs are mixed with bitter gourd, and some sugar can be added to improve the taste.
3. Pour the bitter gourd egg liquid into the golden baking tray and send it into the preheated oven.
After 4 or 20 minutes, a full-shaped, oil-free and flour-free bitter gourd omelet is ready.
5, cut into pieces, plate can be served.
Millet, red dates and gouqi porridge
Materials: 50g millet, jujube 10g (about 4 pieces), medlar 10g, rock sugar 10g.
Steps: 1, clean the millet and red dates, and put them into the pot with clear water.
2. When the fire boils, turn to low heat for 10 minute, and then add Lycium barbarum and cook for 10 minute.
3, put the rock sugar two minutes before the pot.
Fried shredded beef with bean sprouts
Practice 1. Prepare ingredients: shred beef and remove the tail of bean sprouts.
2. Add salt, sugar, wine, starch, evenly spread, and wait for the oil pan.
3. Shred the ginger and put it in the oil pan.
4. Stir-fry ginger with low heat and add shredded beef.
5. Immediately add bean sprouts, stir fry a few times, add salt and continue to stir fry.
6. Add a little yellow wine to taste.
7. Sprinkle chopped green onion, which can be cut a little longer, and play an ornament role instead of shredded green pepper.
8. Turn off the fire, add monosodium glutamate and mix well.
Fried cabbage with vermicelli
Practice: 1. Wash and shred cabbage, and soak the vermicelli until soft;
2. Slice pork belly, slice onion, shred ginger, slice garlic and dice red pepper;
3. Heat oil from the pan, stir-fry the meat slices to get oil, then add dried red pepper, onion, ginger and garlic to saute until fragrant, add soy sauce and cooking wine and stir-fry them slightly before adding cabbage;
4. When the water is softened, stir fry the vermicelli and put salt to let the vermicelli fully absorb the fried water;
5. Until the taste becomes soft, add red pepper and stir well.
Oat crispy banana
Ingredients: 5 bananas, 30g flour, 30g oats, 1 egg,10g honey, and proper amount of oil.
Practice:
1. Bring the pan to medium heat, heat oil, and prepare a piece of food-grade silicone oil paper; Peel the banana and stick flour and egg liquid in turn.
2. Put the banana in the oats and roll carefully until the whole is covered with oats.
3. When the oil is hot enough, fry the banana until it is golden, then transfer it to food-grade silicone oil paper for cooling and plate.
4. Put a spoonful of ice cream on the banana, pour honey on it, and eat!
Baked potato rolls with bacon and cheese
Ingredients: potato, black pepper, onion, whipped cream, salt, bacon roll, shredded mozzarella cheese.
Practice:
1, cut potatoes into small pieces, steam them and mash them, and stir them with black pepper and chopped shallots.
2. Add 2 tablespoons of whipped cream, a little salt and black pepper and mix well.
3. Shape the step (1) together, roll it into a bacon roll, bake it at 200 degrees for 8 minutes, and then take it out.
4. Finally, sprinkle the shredded mozzarella cheese and put it in the oven for 2 minutes.
Stir-fried jellyfish head
Ingredients: jellyfish head 300g pork 50g carrot 20g cucumber 20g onion 5g ginger 3g garlic 5g coriander 3g, soy sauce half spoon cooking wine half spoon sugar half spoon salt 1 spoon monosodium glutamate.
Practice 1 Soak the jellyfish head in advance (I soaked it for 12 hours or it was too salty), remove the sand and impurities, clean it, and control the moisture for later use.
Cucumber and carrot are sliced into horseshoes.
3 Wash and cut onions, ginger, garlic, coriander and fresh pork for later use.
4 Pour the base oil into the pot, heat it, add onion, ginger and garlic and saute until fragrant.
5 Add fresh pork and stir-fry until it becomes discolored. Add cooking wine, sugar, a fresh soy sauce and carrots and stir well.
6 Add a piece of good jellyfish and stir fry quickly.
7 add cucumber slices and stir fry. Don't stir fry for too long, so the jellyfish will make soup and affect the taste.
Finally, add salt and monosodium glutamate and mix well. Sprinkle chopped green onion and coriander to enjoy.
9 Stir-fried jellyfish head into the plate.
Cumin potato chips
Practice 1. Cut the potatoes into thin slices of about 2mm, and soak them in clear water for about 5 minutes before the starch comes out, otherwise the fried potatoes are very soluble and lump. Cut the onion into small pieces.
2. When cutting the onion, cut it in half first, then divide each half into three parts evenly, and then cut it in the middle, and it will become like this.
3. Hot oil, the oil should be twice as much as the usual cooking, otherwise the potatoes will stick to the pot. Stir-fry the potatoes until they change color, take the pan and set aside.
4. Heat oil, add onion and stir-fry until it is slightly fragrant. Seasoning. Seasoning: cut the dried pepper in half, and cut pepper, ginger and garlic into small particles.
5. stir fry for a while after entering the pot until the aroma of ginger and garlic comes out.
6. Then add the fried potatoes and light soy sauce and stir-fry for a while, then add salt, cumin and chicken essence, and you can go out.
Steamed lotus root pill
Ingredients: 500g of lotus root powder, appropriate amount of mashed potatoes, 0/2g of raw potato powder/kloc-0, 30g of suhai rice (1 teaspoon), appropriate amount of salt, appropriate amount of edible oil, and several pieces of cabbage leaves.
method of work
1, wash and peel the lotus root, put it on a small iron sieve to grind it into pieces, steam the potatoes and mash them, soak the vegetarian rice in warm water for 2 minutes, then drain and chop them up.
2. Mix chopped lotus root and mashed potatoes, and season with a little salt first (because Suhai rice is salty).
3. Put the shredded suhai rice and raw potato powder together and mix well. At this time, add some salt to taste.
4. Take a pinch of ping-pong ball-sized material, put it in the palm of your hand and shake it in the same direction to shake out a round lotus root pill.
5. Put a green leaf in the small steamer and put the lotus root pill on the green leaf. (It is recommended to steam with green leaves) Lotus leaves or Indocalamus leaves.
6. Boil the water in the steamer with high fire, put on a small steamer, and steam for 10- 15 minutes.
Leek mixed with jellyfish
Practice 1, wash jellyfish, soak in clear water and change water several times, remove excessive salt and cut into strips.
2. Boil chives in a pot of hot water for 2-3 minutes.
3. Add 1/5 tablespoons of salt and 1/3 tablespoons of chicken essence to taste, and sprinkle with a little sesame oil and mix well.
4. Cut chives into 3 sections and put them in a plate for coding.
5. Take the jellyfish out of the water, add 1/2 tablespoons of white sugar and 1/3 tablespoons of chicken essence to taste.
6. Pour in 1 spoon rice vinegar, pour in sesame oil and stir well.
7. Put jellyfish on leek and sprinkle with cooked sesame seeds.
Sauté ed Agrocybe aegerita with asparagus and bacon
Practice 1, asparagus scrape off the old skin of the root and cut into sections.
2. Blanch in a boiling pot for half a minute, then remove and drain for later use.
3. Cut bacon into small pieces
4. After soaking and washing Agrocybe aegerita, remove the roots and break them into small pieces by hand.
5. Heat the pan and drain the oil, and stir-fry the garlic slices on a small fire.
6. Pour in bacon slices and fry them slowly over medium heat until the edges of bacon are brown and shrink to force out the oil.
7. Pour in fresh Agrocybe aegerita segments and stir fry for about two minutes until Agrocybe aegerita absorbs the oil in the pot.
8. Pour the blanched asparagus, stir-fry for half a minute, sprinkle some salt and chopped black pepper and serve.
Sauté ed pork intestines with onion
1, wash the fat sausage thoroughly, put it in brine and cook it slowly until chopsticks can be inserted.
2, cut into thin sections
3, hot pot hot oil, put the dried red pepper, dried pepper and onion, ginger and garlic in the pot and saute (only the onion is white, and the onion leaves are reserved for use before the pot)
4. Add green pepper slices and onion slices in turn, add salt and stir fry.
5. Stir-fry the green pepper and onion until soft, then stir-fry in the fat sausage fire, and add a little salt and soy sauce.
6. Add shallot leaves and stir-fry them a few times before taking out the pot, and you can serve them.