Ingredients: 250g pomfret.

Accessories: 5 grams of codonopsis pilosula and appropriate amount of chrysanthemum leaves.

Seasoning: 50 grams of red mushroom sauce, 25 grams of mixed juice of onion, ginger and garlic, 25 grams of carved wine, 3 grams of pepper, 15 grams of coriander and 2 grams of salt.

Method:

1. Punch pomfret with a flower knife, cut it into strips, marinate it with seasonings other than red mushroom sauce until it tastes delicious, and squeeze out water.

2. Add the red mushroom sauce for the party, mix well, bake it in the oven, decorate it with bitter chrysanthemum leaves, and serve.

Comments: The mushrooms used in this dish appear in the form of sauce, and the meat of pomfret is fresh and tender. Pickled with red mushroom sauce and seasoning, it was roasted directly, which not only lost the delicious taste, but also increased the flavor of mushrooms, and supplemented with Dangshen to strengthen the spleen and replenish qi.

02, Thai lettuce bag

Material: 200g pork plum,

Accessories: 250g cowpea, 400g lettuce.

Seasoning: peanut oil 10g, golden clover 5g, coriander 5g, Thai pepper 3g, garlic 3g, coriander 3g, fish sauce 1g, spicy fresh sauce 1g, Chili oil 1g, chicken powder 1g, soy sauce 5g.

Making:

1. Dice 200g pork prunes and marinate for 2 minutes; 250 grams of cowpea, cut into coarse grains; Divide 400 grams of lettuce into two parts, and change the knife into a lettuce bag with a diameter of about 10 cm;

2. Put the oil in the hot pot and cool it, then gently pull the cowpea, and fry the plum meat until both sides are golden, then pour it out;

3. Add 10g peanut oil, stir-fry fragrant gold, 5g coriander, 3g Thai pepper, garlic and coriander, then add cowpea and meat, stir-fry, add 1g fish sauce, spicy fresh dew, Chili oil and chicken powder, 5g soy sauce, and finally add 5g wet raw powder, stir-fry over high fire.

Marinade for pork and plum: egg white 10g, salt 2g, raw flour 2g, seasoning powder 1g and pepper 3g.

Gold remains the same: Thai vanilla is similar to a nine-story building. If not, mint leaves can be used instead.

03, sugar eggplant salad shrimp balls

Ingredients: 12 prawn, only about 600g.

Ingredients: Kafumiao sauce 100g, tomato sauce 40g, condensed milk 30g, four egg yolks, raw flour 100g.

Seasoning: salt.

Making:

1. First remove the head and shell of prawns, then peel off the shrimp intestines with a knife, then slowly rub the shrimp balls with 50g of salt for one minute, rinse them for half an hour, and drain the water for later use.

2. Beat the egg yolk well, add the cornstarch and mix well, add 7 grams of salt, fry the shrimp balls with 50% oil temperature for sizing, and pour them out.

3. Wash the pot, mix the cowhide sauce, tomato sauce and condensed milk evenly, put them in the pot and stir-fry with the fried shrimp balls, and serve.

Note: you can't put oil in the pot during the final frying process, because the raw materials will be separated from the sauce after the oil is put in.

04. Fried chicken gizzards with sour beans.

Ingredients: 250g diced sour beans, 200g fresh chicken gizzards, 20g garlic shoots, a little Redmi pepper, and pickled ginger slices.

Seasoning: Meiji umami juice 10g, pickled ginger slices, Redmi pepper, chili sauce with spicy girl, minced garlic, soy sauce, Meiji fresh chicken powder 5g each, Meiji umami juice 20g, Laoganma Douchi sauce 15g, sugar 3g, pepper 2g and vinegar 2g.

Making:

1. Dice sour beans and blanch them; Slice fresh chicken gizzards (quick frozen in advance, convenient for slicing and even in size); Cut the garlic bolts into uniform corn kernels; Small red rice peppers are cut into small circles; Soak ginger slices and cut rice.

2, the net pot is on fire, add water to boil, simmer the chicken for 20 seconds, and pour it out.

3. Put salad oil in the net pot fire, add chicken gizzards when it is 50% hot, and oil it 10 second.

4. Leave the bottom oil in the pot and heat it. Add the soaked ginger rice and millet pepper rings and stir-fry until fragrant. Add Laoganma Douchi sauce and Chili sauce and stir-fry until fragrant.

5. Stir-fry the chicken gizzards and blanched sour beans for 20 seconds, and add the remaining seasonings to serve.

05, pickled pepper lotus root belt

Ingredients: a catty of lotus root, a little pickled pepper festival, and a beautiful pepper festival.

Seasoning: half a cup of pickled pepper water in Laotan, 3 tablespoons of white rice vinegar, 3 tablespoons of Dahongpao pepper 1 tablespoon, 3 tablespoons of sugar, 2-3 tablespoons of salt, chicken essence 1 tablespoon, and half a cup of cold water.

Exercise:

1. Wash the lotus root and cut it into small pieces of about 50px.

2. Boil a pot of water, put the lotus root in it and blanch it for 1-2 minutes, then immediately pick it up and rinse it with cold water.

3. Take a large bowl with a lid, put it in the lotus root band, pickled pepper festival and beautiful pepper festival, add pickled pepper seasoning (without lotus root band) and all seasonings, soak for 4 hours, then take it out and put it on a plate.

06. Pleurotus eryngii with tomato sauce

Raw materials: Pleurotus eryngii 400g, tomato sauce 35g, sugar 35g, rice vinegar 30g, salt 2g, orange juice 10g, glutinous rice flour 50g, wet starch 10g, salad oil 1500g.

Method:

1. Cut Pleurotus eryngii into chrysanthemum knives along the length, blanch them thoroughly in boiling water, take them out and let them cool, use a kitchen cloth to absorb water, and stick glutinous rice flour evenly;

2. Add salad oil to the pot and heat it to 70% heat. Fry Pleurotus eryngii until golden and crisp, remove and put on a plate.

3, leave the bottom oil in the pot, add tomato sauce, sugar, rice vinegar, salt, orange juice, a little water to boil, thicken, and pour on Pleurotus eryngii.

Comments: Sweet and Sour Mandarin Fish, sweet and sour, the mushrooms are tender.

07, foie gras mushroom Taji pot

Ingredients: mushrooms and Pleurotus eryngii.

Ingredients: green and red pepper.

Seasoning: foie gras, broth, oyster sauce, soy sauce, soy sauce, sugar, carved wine, garlic slices, onion, raw flour.

Production method:

1. Cut Lentinus edodes and Pleurotus eryngii into pieces, fry them with 70% to 80% heat until golden brown, take them out and drain them for later use;

2. Heat the oil in the pan, add garlic slices and scallions until fragrant, add foie gras and stir-fry until fragrant, add oyster sauce, carved wine and broth, add fried mushrooms and Pleurotus eryngii slices, season, simmer slightly, turn the green and red peppers evenly, thicken them and put them in a hot Taji pan.

Comments: Not only does it look like a clay pot in China, but the addition of foie gras adds an exotic flavor to this dish. The taste not only has a strong foie gras flavor, but also retains the fresh fragrance of mushrooms, with a distinct taste and rich layers.

08. Fried poached eggs with autumn ear

Ingredients: autumn ear 150g (well watered), 3 earth eggs.

Accessories: Xiaomi spicy 5g, leek 50g.

Seasoning: peanut oil 15g, David delicious soy sauce 15g, Weidamei fish head soybean oil 15g, wet starch 10g.

Cooking process:

1, the eggs are fried into poached eggs, and each knife is exchanged for 4 pieces.

2. Put peanut oil into the pot, stir-fry spicy millet, stir-fry Qiu Er, stir-fry seasoning, stir-fry poached eggs and leeks evenly, and turn the wet starch thin and evenly out of the pot.

Characteristics of dishes: fresh and fragrant, with strong home-cooked flavor.

Creative experience: Based on the improvement of fried eggs with fungus, eggs are fried instead of fried, which has a strong sense of hierarchy and high value. A very homely side dish is very popular in hotels and at home.

Operation key: During frying, you must use a shovel to prevent the eggs from scattering.

09. Stir-fry fish with Chinese sauerkraut.

Material: 1 strip (500g) of toothfish and 10 Chinese cabbage.

Accessories: 20g onion, red pepper 10g.

Seasoning: Weidamei fragrant rice vinegar 5g, Weidamei fresh soy sauce 5g, Weidamei oyster sauce 10g, sugar 10g, salt 20g.

Exercise:

1. Marinate the fish with salt for 30 minutes after changing the knife, and wash off some salt with water for later use;

2. Add 30 grams of oil to the pot and fry the marinated fish until cooked.

3. Mix the above condiments into a mixed juice bowl and dip them in the juice for eating.

10, stir-fried mushrooms and crab mushrooms with shepherd's purse

Ingredients: appropriate amount of spring bamboo shoots, appropriate amount of crab mushroom, shepherd's purse 150g.

Accessories: salt, chicken powder, oil, sugar.

Practice steps:

1. Bamboo shoots are shelled, old roots are removed, washed and cut into strips, shepherd's purse is washed, old roots are removed and chopped into powder, and crab mushroom is washed.

2. Put the bamboo shoots in a pot with boiling water, blanch them with a little salt for 2-5 minutes, then take them out and drain them.

3. Blanch the crab mushroom in boiling water, then take it out and drain it.

4. After the pot is hot, pour in the oil, add the blanched bamboo shoots and stir fry thoroughly.

5. Pour in shepherd's purse powder and stir fry for a while.

6. Finally, add the crab mushroom and stir well, then add salt, sugar and chicken powder and stir well.

7. You can try it after serving ~

Tip: blanch bamboo shoots with a little salt for 2~5 minutes to remove astringency and oxalic acid.