Main ingredient: 400g of pork waist

Accessories: 200g of chicken breast, 30g of mushrooms (fresh mushrooms), 15g of ham, 50g of egg white, 300g of starch (corn)

Seasoning: 3g of salt, 15g of yellow wine, 2g of monosodium glutamate (MSG), 1g of pepper, 15g of sesame oil, 10g of lard (condensed)

Characteristics of waist clip:

This dish is tender sliced waist, fresh chicken, stuffed with mushrooms, ham, flavorful and refreshing.

Waist folder practice:

1. wash the pork waist, tear off the skin membrane, cut in half, slice off the waist shame, each half of the waist and then sliced into 8 slices, slightly scalded with boiling water, spread on the board, sprinkled with dry starch and mix well;

2. chicken breast minced;

3. mushrooms, ham chopped into minced, put them together in a bowl, add egg whites, wine, refined salt, white pepper, water and dry starch, stir into the filling;

4. squeeze the chicken filling into balls, one by one into the loin slices on the cover with 1 loin slices, gently flatten with your hands, so that it is bonded;

5. take a plate, plate smeared with sesame oil, put the loin slices into the basket, steam in a cage for about 10 minutes to take out;

6. frying pan on a high flame, put in the chicken broth (200 grams)

6. Put the chicken broth (200 grams) in a frying pan on high heat, add salt and boil, then add monosodium glutamate, thin the gravy with wet starch, pour in the cooked lard and pour on the waist folder to be ready.

Red fruit pear silk production materials:

Main ingredient: pear 500 grams, hawthorn 200 grams

Seasoning: sugar 125 grams

Red fruit pear silk characteristics:

Snow-white fluffy dishes, red fruit surrounded by the color and luster, the aroma is overflowing.

How to make red fruit pear silk:

1. soak the red fruit (hawthorn) in boiling water for about 5 minutes, rolled into a small cylinder with a thin iron, poke the kernel, tear off the outer skin, but pay attention to keep the red fruit shape intact;

2. peel the pears and remove the kernel, cut into 6-cm-long julienne strips, put on a plate;

3. put the copper pot in a medium fire, add 100 ml of water and sugar, simmer until it just rises.

Red fruit pear silk production tips:

Simmering sugar fire should be small, depending on the sugar bubbles into tiny bubbles can be put into the red fruit, the sugar juice should be wrapped evenly, after the cool that is into a transparent sugar shell.

The characteristics of the cow hoof flower:

This dish color red, hoof tendon texture elastic and silky, mellow and delicious, beef tender. Due to the hoof tendon one end of the knife flower open like a flower, so the name hoof flower.

Beef hoof flower practice:

1. Selected cylindrical hoof clean, cut the long 4 cm section, with a knife at one end of the cross cut 3 knives, become 6 petals;

2. The other end of the 1.3 cm left uncut;

3. Red pepper cut into small slices;

4. Green garlic diagonally slice the length of the small section of 1.6 centimeters;

5. Beef with a knife to pick off the fascia, cut into thin slices of up to 5 centimeters long, put in a bowl, add egg white, wet starch slurry mix well;

6. bamboo shoots cut into slices;

7. Frying pan on a medium fire, put duck oil to heat, first under the hoof tendon stir-fry, and then add the beef marinade (150 grams), bamboo shoots slices, soy sauce, salt, yellow wine, sugar, green garlic, red chili peppers and minced ginger;

8. To be burned braised to taste, in time to mix the slurry of beef slices into the dial, and then burned braised for about half a minute, add monosodium glutamate, with wet starch thinning thin thickening, drizzled with the rest of the cooked duck oil from the pot that is completed.

Toon bud stewed egg preparation materials:

Main ingredient: egg 500 grams

Auxiliary ingredients: 50 grams of toon

Seasoning: salt 4 grams of lard (refined) 30 grams

Toon bud stewed egg characteristics:

Dishes strong aroma tantalizing, crispy and refreshing.

Toon buds stewed egg practice:

1. will be clean, put into a bowl of boiling water, cover the bowl lid, about 3 minutes out of the hot, drain the water, chopped into pieces;

2. eggs knocked into a bowl, add salt and whisked until foam;

3. frying pan in a high flame, put cooked lard, burned to 50% hot, the eggs poured into the pan, scrambled down quickly;

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4. while the eggs are not cooked, put tsubaki buds in the middle of the eggs, with a hand spoon will be around the eggs to the center of the folding, so that the egg liquid wrapped tsubaki buds, upside down the spoon turned over;

5. with a large bowl will be the pot of eggs to cover, move to a small fire simmer for about 5 minutes to cook, remove the large bowl, the whole piece of sliding into the plate that is completed.

Toon buds stewed egg preparation tips:

1. do not fry both sides of the paste fried hard, the egg is cooked through, the texture is soft and tender;

2. due to the process of frying oil, you need to prepare 100 grams of cooked lard.

Materials for the preparation of the bamboo shoots:

Main ingredient: 1,000 grams of bamboo shoots

Seasoning: 2 grams of salt, 20 grams of sugar, 0 grams of monosodium glutamate (MSG), 20 grams of sesame oil

Features of the bamboo shoots:

The bamboo shoots have a slightly sweet taste, and they are crispy and tasty.

Methods of mixing ask the mountain bamboo shoots:

1. cut off the root of the bamboo shoots (ask the mountain bamboo shoots), peel off the shell, peel off the bamboo shoots, clean;

2. cut the net bamboo shoots into a diameter of 2 millimeters, 5 centimeters long, the remaining footings can be used for other purposes;

3. cut the bamboo shoots blanch in a pot for about 2 minutes, fish out of the water, and then put into the plate neatly, and then cool to spare.

4. take a small bowl, vinegar, salt, sugar, monosodium glutamate, sesame oil into the boiling seasoning, pour on the bamboo shoots, eat, mix well.

Mixed ask the mountain bamboo shoots preparation tips:

1. production of cold dishes is best to use fresh ask the mountain bamboo shoots, in order to maintain its refreshing and fresh flavor;

2. this dish because the raw material is extremely tender and crisp, can not be cut into shredded directly into a 6 cm long section, under the pot of boiling water for about 2 minutes, out of the pot lightly patted, cut into long strips, plate can.

The four-color soup vegetable practice:

①Wash the green vegetables, put into boiling water, soak it out, cut into 3.3 cm long section (stay 100 grams of vegetable stems standby) put in the soup bowl.

②Ham and chicken breast are cut into 5 cm long, 2 cm wide slices. Strip the mushrooms (large ones into small pieces). Place the ham, mushrooms, vegetable stems and chicken breast in 4 colors in a neatly discharged soup bowl, add chicken broth, salt and sesame oil, and steam in a pot for about 10 minutes.

Materials for making duck with ginger:

Main ingredient: one duck, 3 tbsp black sesame oil, 1 bottle of rice wine, a pinch of salt, a pinch of sugar

How to make duck with ginger:

1. Remove the internal organs when you buy the duck, and then wash and chop it into cubes when you get home, and peel the ginger and then wash it to break it up

2. Heat a wok with the black sesame oil, and then stir-fry the ginger, and then put in the duck pieces. Stir-fry until the duck skin a little burnt dry, add 1200 ml of water, remove the foam, change to low heat and cook for 20 minutes.

3, pour 1 bottle of rice wine, add salt, sugar seasoning, continue to cook for 10 minutes.