Fresh shrimp in stone pot chicken soup

Raw materials: fresh shrimp, white rice, mashed yam, mashed melon, mung bean cake, small green vegetables, salt, chicken powder, white pepper, pork suet and thick chicken soup. Practice: 1. Put 5g of steamed white rice into a pot and fry it on warm fire until both sides are golden brown and crispy rice is reserved. 2. Shell the fresh shrimp, remove the shrimp line and cut into small pieces. 3. mung bean cake hob block, diced vegetables, blanched separately for use. 4. Put the pork suet in the pan and stir-fry the fresh shrimp. 5. Add thick chicken soup to boil and add salt seasoning. 6. Add yam mud and melon mud and push evenly. 7. Then add the diced mung bean cake and diced green vegetables, boil them again, put them in a boiling casserole, and sprinkle with fried crispy rice. Noodles with spicy chicken sauce

Raw materials: 2g of chicken breast, 6g of Pleurotus ostreatus, 8g of chili oil bamboo shoots, 5g of peanut kernels, 5g of ginger slices and 1g of garlic. Methods: 1. Wash and chop the chicken breast; Clean Pleurotus ostreatus and cut it into small dices; Cut bamboo shoots and peanuts in Chili oil; Peel and chop ginger slices and garlic, and reserve. 2. Pour appropriate oil into the pot, stir-fry minced ginger and garlic, add chicken paste and stir-fry until the color fades, then add diced mushrooms and stir-fry until soft, and then add oil. 3. Add hot sauce and stir-fry until it tastes good, and finally add diced bamboo shoots and peanuts in Chili oil and stir well. Fried eggs with leek

raw materials: 25g of amaranth, 1g of raw eggs, 5g of salt, 5g of chicken essence powder, 5g of rice wine, 5g of white pepper and 5g of sesame oil. Practice: 1. Wash the amaranth, cut the inch with the top knife and pour it into the plate for reservation. 2, raw eggs into the bowl, take chopsticks and mix well. 3, hot oil in the vegetable pot is 1 grams, and the fire is heated to 6% to 7%. Add the egg liquid, stir-fry and sprinkle, and put it in the colander for reservation. 4. Heat 1 grams of oil in the pot, burn the amaranth, stir-fry the fragrance, add salt, chicken powder, rice wine and white pepper. 5, then add the fried raw eggs, stir fry evenly, pour sesame oil on the plate. Stir-fried peanuts with dried bean curd

Practice 1. Soak the peanuts well, fill the pot with water, add peanuts, galangal, star anise, cinnamon, dried Chili, pepper and salt, and cook for about 5 minutes until the peanuts are soft and waxy. Remove the steamed peanuts and drain. 2. Cut the garlic and onion into powder, and cut the dried bean curd into granules. Cool the oil in a hot pan, add minced garlic and scallion and stir-fry until fragrant. Put in dried bean curd and fry together. 3. Stir-fry the dried bean curd to dry the water, then put the steamed peanuts into the pan. 4, add salt, thirteen spices, soy sauce, soy sauce and stir-fry until dry.