Taste: salty and delicious. Technology: boiling

Materials for making cabbage meatball soup:

Ingredients: 200g of pork (fat and thin) and 200g of Chinese cabbage.

Accessories: vermicelli150g

Seasoning: salad oil 30g, sesame oil10g, salt 8g, starch (corn) 20g, yellow wine10g, pepper 2g and monosodium glutamate 2g.

Teach you how to make cabbage meatball soup, and how to make cabbage meatball soup is delicious.

1. Add salt (3g), starch (20g) and Shaoxing wine (10g) into minced pork, mix well, stir and squeeze into meatballs;

2. Wash the Chinese cabbage and cut it into thick shreds. Soak the vermicelli in hot water until soft, and then shower it with cold water for later use.

3. Put the Chinese cabbage in a large bowl covered with salad oil and cover it with high fire for 4 minutes;

4. Add vermicelli, hot broth, meatballs, pepper (2g), refined salt (10g) and monosodium glutamate (2g), cover with high fire10min, and drizzle with sesame oil.

Tips for making cabbage meatball soup;

This product needs a proper amount of hot soup.

Cuisine and efficacy: fine staple food, adolescent diet and fattening diet

Taste: clear fragrance technology: frying

Making materials of fried steamed bread slices:

Ingredients: 300g steamed bread.

Accessories: egg100g

Seasoning: 3g of salt, 2g of pepper, 5g of shallot/kloc-0, 5g of vegetable oil.

Teach you how to make fried steamed bread slices, and how to make fried steamed bread slices is delicious.

1. Slice steamed bread;

2. Wash the cut flowers with shallots;

3. Two eggs, a little salt, pepper and chopped green onion;

4. Fire, pan oil, steamed bread slices dipped in egg liquid on both sides;

5. Fry gently until golden on both sides.

Cuisine and efficacy: home-cooked recipes for nourishing the body, nourishing yin, strengthening the waist and strengthening the kidney, and increasing the weight.

Taste: spicy technology: burning

Preparation materials of pepper-cooked pork:

Ingredients: 500g pork ribs (pork belly).

Accessories: dried citron150g, pepper (green and sharp) 35g, pepper (red and sharp) 35g.

Seasoning: rice wine15g, salt 8g, scallion10g, ginger10g, sweet noodle sauce15g, douban hot sauce15g, soy sauce15g, and white sugar/5g.

Teach you how to cook pepper Sichuan style stew pork, and how to cook pepper Sichuan style stew pork is delicious.

1. Pork belly is smeared with rice wine (15g), salt (8g), onion and ginger slices;

2. Cover or seal the plastic wrap, put it in a microwave oven and heat it for 4 minutes, take it out to be cooled, and slice it;

3. Slice dried beans;

4. Cut the green red pepper into sections;

5. Put oil in a hot pan, stir-fry garlic, and add pepper, dried bean curd, sliced meat, sweet noodle sauce (15g), spicy bean paste (15g), soy sauce (15g) and sugar (15g) in turn.

The practice of honey walnut pie introduces the cuisine and its effect in detail: boutique staple food dessert/snack puzzle brain nourishing recipe fattening recipe

Taste: sweetness technology: baking

Making materials of honey walnut pie:

Ingredients: 500g sweet pie skin.

Accessories: 25g of raisins, 200g of walnuts, 0g of milk100g, 50g of eggs.

Seasoning: 90g of white sugar, 40g of honey, 0/5g of rum/kloc-and 25g of butter.

Teach you how to make honey walnut pie, and how to make honey walnut pie is delicious

1. Wash the raisins and soak them in warm water (60℃) until soft;

2. Pick up the raisins and drain, add rum and mix well;

3. Bake walnuts in an oven at 170℃ for about 10 minutes;

4. Heat and dissolve the fine sugar and cook it into golden syrup;

5. Add honey and mix well, then add milk and mix well and turn off the fire;

6. Add salt-free butter, raisins and walnuts while they are hot, and mix well. After cooling, it is the walnut stuffing;

7. Roll the sweet pie crust dough into a thickness of 0.4 cm with a rolling pin and lay it flat in a pie plate;

8. Cut off the extra pies outside the pie plate (but don't throw them away);

9. Place the walnut stuffing in the middle, and apply an appropriate amount of egg liquid on the edge of the pie skin;

10. Cut the remaining pie skins into strips, put them on the pie and weave them into a grid shape, press them by hand, and put them in the refrigerator for about 30 minutes;

1 1. Put the pie directly in the oven 180/ 180℃ and bake it for about 25 ~ 30 minutes.

Tips for making honey walnut pie;

1. Both untreated and treated walnuts are baked in the oven, which not only makes the color more beautiful, but also makes the oil more fragrant after heating!

Making materials of stir-fried shrimp:

Ingredients: 500g river shrimp.

Accessories: pepper (red, sharp)100g, green garlic150g.

Seasoning: 5g of ginger, 80g of vegetable oil, 5g of salt, 0g of aged vinegar10g, 5g of Chili oil.

Characteristics of fried shrimp;

Fresh, fragrant, burnt and spicy.

Teach you how to make fried shrimp, and how to make fried shrimp is delicious.

1. Shrimp is trimmed;

2. Cut the red pepper;

3. Slice garlic leaves;

4. Ginger is cut into rice;

5. Deep-fry the shrimps in an oil pan for later use;

6. Put the oil in the pot and stir-fry the ginger and rice;

7. Add salt to the red pepper, cook the old vinegar and add the fried river shrimp;

8. Pour the red oil and put the garlic leaves in the pan.

Tips for making fried shrimp;

1. This product has a frying process, and about 500 grams of vegetable oil should be prepared.

2. the temperature of fried shrimp should be controlled within 60% heat, so that it can be tender outside and tender inside.

Preparation materials of stewed pheasant:

Ingredients: 300g pheasant.

Seasoning: 75g of white sugar, 2g of pepper, cooking wine 1 0g, scallion10g, ginger10g, 5g of soy sauce, 2g of monosodium glutamate, 10g of salt1g and 40g of lard (refined).

Features of stewed pheasant:

The color is bright red, the meat is rotten evenly, and it is sweet, salty and fragrant.

Teach you how to cook pheasant stew, and how to cook pheasant stew is delicious.

1. First, peel off the wild chicken skin, remove the internal organs, wash the blood and chop it into pieces;

2. When cooked lard is burned to 180℃, add pheasant pieces, fry them to golden brown, and pour them into a colander to filter oil;

3. Leave 20 grams of bottom oil in the wok, heat it, add onion and ginger, and stir-fry the fragrance;

4. Add fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, sugar and monosodium glutamate, and simmer until the meat is cooked;

5. When the juice is thick, serve it in a plate.

Making materials of twin begonia crisp:

Ingredients: wheat flour1000g

Accessories: 500 grams of jujube (dried)

Seasoning: 400g lard (refined).

Characteristics of twin begonia crisp;

Shaped like a begonia, crisp and sweet.

Teach you how to make twin begonia crisp, and how to make twin begonia crisp is delicious.

1. Make flour (500g) and lard (250g) into crispy noodles and knead them evenly;

2. Flour (500g) and lard (150g) are used to knead and moisten the crust and put it on the crisp bread;

3. Method of opening the pastry: roll the pastry into large pieces, roll them, cut them into small balls with a knife, and wrap them with jujube paste to make them into begonia shapes;

4. Then use green plums to make begonia stalks, brush egg yolk and red dots on the outer surface of the skin, and put them in a 160℃ oven for 28 minutes to cook.

Making materials of fried pineapple rice:

Ingredients: 250g of rice (steamed).

Accessories: apple100g, pear100g, banana100g, pineapple100g, raisin 50g, plum 50g, peach 50g, golden cake 50g and bread 50g.

Seasoning: sugar100g, chicken oil 50g, peanut oil 30g.

Teach you how to cook fried pineapple rice, and how to cook fried pineapple rice is delicious.

1. Wash and peel apples and pears;

2. Peel bananas;

3. Wash raisins and plums with wet blisters;

4. Cut preserved peaches, golden cakes, pineapples, apples, pears and bananas into small dices with a square of 7 mm;

5. Peel the bread and cut it into the same dices;

6. Fry the croutons in hot oil until they are light yellow;

7. Stir-fry the spoon on fire, add chicken oil, rice and white sugar, and stir-fry until the white sugar and rice melt together;

8. Put raisins, green plums, preserved peaches, golden cakes, pineapples, apples, pears, bananas and bread into a frying spoon;

9. Add pineapple essence and croutons, stir well, take out a spoon and serve.

Tips for making fried pineapple rice;

This product has a frying process. It needs about 250 grams of peanut oil and a proper amount of pineapple essence.

Making materials of stewed lamb chops with radish:

Ingredients: 500g lamb chops.

Accessories: 200g of white radish.

Seasoning: ginger15g, scallion15g, cooking wine 20g, pepper 2g, salt10g and monosodium glutamate 2g.

Characteristics of stewed lamb chops with radish;

The soup is clear, fragrant and mellow.

Teach you how to cook stewed lamb chops with radish, and how to cook stewed lamb chops with radish is delicious.

1. Wash the lamb chops and change them into 4.5 cm pieces, and soak the blood with clear water;

2. The radish is peeled, washed and changed into strips with a width of 4cm, 1 .5cm and a thickness of1cm for later use;

3. Wash the pot and put it on a strong fire. Add water and pour it into the ribs. After boiling, remove the floating foam;

4. Add ginger, onion, cooking wine and pepper, then move to a small fire and stew until it is seven-cooked;

5. Put the radish and burn it with a small fire until it is soft;

6. Add salt and monosodium glutamate, pick out ginger and onions, and put them into a container.

Tips for making stewed lamb chops with radish;

1. Lamb chops should be fresh and soaked in blood;

2. The radish should be washed, otherwise the soup will be off color;

3. The lamb chops should be stewed with low fire, and no water can be added in the middle. The ribs should be cooked thoroughly but not rotten, otherwise the soup will taste bad.

Materials for making stewed mutton soup:

Ingredients: 500g mutton (thin).

Accessories: 200g of white radish.

Seasoning: cooking wine15g, ginger15g, pepper 2g, salt15g and monosodium glutamate 2g.

Teach you how to make stewed mutton soup, and how to make stewed mutton soup is delicious.

1. Mutton is repeatedly rinsed with blood, blanched in boiling water and washed;

2. Change the radish into a small note;

3. Put the mutton into a washed pot and mix it with water, and put the pot on a strong fire to boil;

4. Then remove the floating foam, add ginger, cooking wine and pepper, and move to a small fire to stew until it is seven-cooked;

5. Pick up the meat and change it into a note, then put it in the pot, and stew the radish until the meat is soft;

6. Beat ginger and pepper, add salt and monosodium glutamate, and put them into a container.

Tips for making stewed mutton soup;

1. The blood of mutton should be washed away, and the fire cannot be used for stewing, otherwise the soup will be colored;

2. Water should be mixed enough at one time, and water cannot be added halfway;

3. Radish should not be put in too early, or the soup will taste bad.

Making materials of pepper and tomato pot:

Ingredients: eggplant (purple skin, long) 400g.

Accessories: 50 grams of pepper (green, sharp)

Seasoning: 50g of salad oil, 20g of garlic (white skin), 0/5g of yellow rice wine/kloc-0, 5g of oyster sauce/kloc-0, 5g of starch (corn), 5g of soy sauce, 2g of pepper 1 g, 2g of white sugar, 4g of salt and monosodium glutamate 1 g.

Characteristics of pepper and tomato pot;

Eggplant is tender, pepper is spicy and meat is fragrant.

Teach you how to make a pepper tomato pot, and how to make a pepper tomato pot is delicious.

1. Wash eggplant, peel and cut into thick strips;

2. Wash pepper, remove seeds and cut into strips;

3. Peel the garlic, wash it and cut it into pieces;

4. Heat the oil in the pot, add the eggplant and fry until the color is golden, add the pepper, and immediately remove and drain the oil;

5. Pour out the remaining oil, leave a little, stir-fry oyster sauce and minced garlic, and pour in yellow wine, soy sauce and 400g water;

6. Then add eggplant, pepper, soy sauce, pepper, sugar, refined salt and monosodium glutamate, and boil;

7. Hook in water starch and serve in the pot.

Materials for making braised yellow rice:

Ingredients: 400g eel.

Seasoning: green onion 1 0g, cooking wine15g, garlic (white skin) 5g, pepper (red, sharp and dried)10g, lard (refined) 50g, salt 3g, monosodium glutamate1g.

Teach you how to cook braised yellow rice, and how to cook braised yellow rice is delicious.

1. Wash the fish and cut into pieces;

2. Put it in a hot oil pan and fry it until the skin is yellow and hard, then take out the fish;

3. Add cooked lard, cooking wine, onion, garlic, pepper, salt and monosodium glutamate into the pot and stir-fry;

4. Add the meat broth to boil, and add the fish;

5. Then simmer for about ten minutes with low fire, and see that the cooked fish juice is gelatinous;

6. Add monosodium glutamate and shake it to make the marinade wrap the fish pieces, and serve.

Materials for making steamed broiler:

Ingredients: 800g of broiler.

Seasoning: 5g of salt, 0/5g of yellow rice wine/kloc-0, 5g of scallion/kloc-0, 0g of ginger/kloc-0.

Teach you how to cook steamed chicken, and how to cook steamed chicken is delicious.

1. Wash half a broiler, cut it into small pieces and drain the water;

2. Put the chicken pieces into a bowl and evenly add salt, monosodium glutamate, wine, onion and ginger slices;

3. Add water to the steamer, put the bowl into the steamer and open fire to boil;

4. Turn to low heat and steam for about 40 minutes.

Processing materials of yam rabbit meat:

Ingredients: 500g of rabbit meat.

Accessories: yam (dry)100g.

Seasoning: cooking wine15g, salt 8g, scallion15g, ginger10g, monosodium glutamate 2g and vegetable oil 75g.

Teach you how to cook yam rabbit meat, and how to cook yam rabbit meat is delicious.

1. Chinese yam is crushed into powder;

2. Wash and cut the rabbit meat into pieces and put it in a bowl;

3. Mix well with cooking wine, salt, soy sauce and monosodium glutamate;

4. Dry yam powder on the outside, and then fry it in an oil pan until golden brown;

5. Sprinkle a little pepper on the pot.

Tips for making yam rabbit meat;

This product has a frying process, and it needs to prepare about1000g of vegetable oil.

Materials for making crispy turkey legs:

Ingredients: turkey leg,1750g

Accessories: 200g vermicelli, 250g rape.

Seasoning: 200g of peanut oil, 50g of ginger, 50g of green onion, 50g of soy sauce, 2g of starch (corn)120g, 2g of pepper, 3g of pepper, 0g of salt10g, 5g of monosodium glutamate and 50g of cooking wine.

Features of crispy turkey legs:

The color is golden, the skin is crispy, the outside is crisp and tender, the vermicelli is white, and the rape pine is dark green, yellow, white, green and red (the turkey leg is rose).

Teach you how to make crispy turkey legs, and how to make crispy turkey legs is delicious.

1. Remove the bones from the turkey leg first;

2. Shred onion and rape leaves;

3. Slice ginger;

4. Then rub the turkey leg evenly with pepper, pepper and salt;

5. Add onion, ginger and cooking wine for pickling for 3-4 hours;

6. Roll the turkey leg and fix it with thread, steam it in a steamer and take it out;

7. Remove the pepper, ginger and onion, and dip the chicken legs evenly with the wet starch paste with soy sauce;

8. After the wok is on fire, pour in peanut oil. When the oil is 80% hot, add the vermicelli and fry it, then take it out. After cooling, rub it into powder flowers by hand.

9. Put the rape in the oil, fry it and take it out, and drain the oil;

10. Rapeseed is sprinkled with refined salt and monosodium glutamate to make oil-tea pine;

1 1. Finally, put the drumsticks in the oil pan, fry them until golden brown, and drain them;

12. Put the chicken leg on the chopping board and cut it into strips 1 cm wide with a knife;

13. Put the two legs end to end in a plate, and put pollen flowers and rape pine around it.

Tips for making crispy turkey legs;

This product has a frying process, and it needs to prepare about1000g of peanut oil.