raw material

200g of pork, 250g of clear oil (actual consumption is about100g), 0/5g of cooking wine, 0/5g of yellow sauce/kloc-5, 2g of salt, 5g of monosodium glutamate, 5g of sugar, 2g of minced onion and ginger, 0g of sesame oil10g of egg liquid.

manufacturing process

Southern frying, also called frying, is one of the colorful methods in the south. (1) Cut the meat into fine powder, add egg liquid, salt, cooking wine, monosodium glutamate, soy sauce, yellow sauce, sesame oil and water starch, stir and squeeze into balls with even heads. (2) Heat the pan with oil, push the meatballs into the pan for frying, then flatten the meatballs with a spoon, fry them on one side, turn them over, continue frying, and fry them on both sides. (3) Leave the bottom oil in the pot, add onion and ginger until fragrant, cook wine, add soup, soy sauce, salt, sugar and monosodium glutamate, add meatballs, turn the pot to low heat to taste, then turn to high heat to thicken, turn over and pour sesame oil.

Dongpo's braised pork

Ingredients: pork belly1500g, onion100g, white sugar100g, 250g Shao wine, 50g ginger (patong), and 0/50g soy sauce.

Production method:

1, scrape and clean pork belly, cut it into 10 square pieces, cook it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger pieces, then arrange the pork skin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a strong fire, boil it, cover it, stew it with low fire, and skim it off.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2, 100 grams of onions, 50 grams of which are tied with onions.

Steamed sparerib with Hexiangfen

Raw materials:

500g pork ribs, 0/00g spiced rice flour/kloc-,4 fresh lotus leaves, appropriate amounts of lard, cooking wine, salt, soy sauce, sugar, onion, ginger and sesame oil.

method of work

1. Chop the ribs into 5cm long pieces, shred the onion, mince the ginger, wash the lotus leaves, and cut each piece into 4 small pieces.

2. Marinate the ribs with cooking wine, salt and soy sauce, add vermicelli, ginger slices, white sugar, chicken essence and spiced rice flour, mix well, put them in a plate, spread lard on them, steam them in a cage for 20 minutes and take them out.

3. Take small pieces of lotus leaves, brush each piece with sesame oil, then add ribs, wrap them into squares, put them in a steamer, steam them until they are cooked, and take them out and put them on a plate.

Baked pork chop with spicy sauce

Ingredients: a lotus leaf (dry), 500 grams of ribs, 200 grams of glutinous rice.

Seasoning: salt, monosodium glutamate, cooking wine, sugar, soy sauce, soy sauce, ribs sauce.

Practice:

1. Soak the dried lotus leaves in warm water until soft, rinse them clean, and don't rub them.

2. Chop the ribs into 6 cm long segments and rinse them with clear water.

3. Add all the above seasonings to the ribs, add glutinous rice and mix well.

4. Cut the lotus leaves into small circles to make the bottom, wrap the marinated ribs in glutinous rice, put them in, wrap them up, and steam them in a cage for 2.5 hours.

Chef's comment: the fragrance of lotus leaves combines the sweetness of glutinous rice, and the flavor is unique. The ribs are delicious but not greasy.

Pepper and salt tenderloin

Material: tenderloin? 100g, eggs? 1 piece, starch? of appropriate amount

Seasoning: cooking oil? 500 grams (50 grams of actual fuel consumption), sesame oil? 1 spoon, salt and pepper? 1 spoon, monosodium glutamate? 1 spoon

method of work

1. Wash tenderloin, cut into thick slices, and pat the slices loose with a knife;

2. Beat the eggs into the tenderloin slices, add the starch and mix well;

3. Boil the pan with oil, when the oil is 60% hot, fry the tenderloin until the color is golden, pick it up, and pour the remaining oil in the pan into the basin;

4. Leave a little oil in the pot, stir fry the fried tenderloin for several times, then add salt and pepper, monosodium glutamate, pour in sesame oil and stir well.

Chef:

Be sure to pat the tenderloin loose with a knife so that the meat is not easy to roll up and easy to taste; Pay attention to medium heat when frying meat.

Kung Pao Chicken?

Ingredients: chicken breast? 400g fried peanuts? Fifty grams of eggs? 1 garlic? 5 petals of starch? Appropriate amount of dried Chili? 10

Note: Ingredients can be made as appropriate.

Seasoning: cooking oil? 500g (actual consumption 50g) of sesame oil? 1 teaspoon of soy sauce? A tablespoon of cooking wine? 1 tablespoon balsamic vinegar? 1 teaspoon of refined salt? 1 teaspoon of sugar? 1 spoon

MSG? Small spoon

method of work

1. Wash and dice chicken, marinate and mix with egg white, salt and starch; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.

Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.

Stewed Pork Ball in Brown Sauce

Ingredients: half a catty of pork in front leg, chopped. Tender lotus root section. One egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons of soy sauce. One tablespoon of dry starch, and another spoonful of starch and appropriate amount of water are mixed into thick juice. Appropriate amount of salt and monosodium glutamate

Practice: 1, chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, and beat the eggs into dry starch and stir them into a whole egg paste clockwise.

2. Pour the egg paste into the meat and minced lotus root, add a proper amount of salt and two tablespoons of soy sauce, and stir it clockwise.

3. Pinch the meat into flat balls.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and plate it for later use.

6. After the oil in the pot is filled out, put it into the meatballs, add about two pounds of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. Take out the meatballs and plate them for later use after they are cooked thoroughly.

8. Put the cabbage into the soup in the pot and cook for about one minute until cooked.

9. Take out the cabbage and put it in a meatball plate, thicken it in the pot and pour it into the plate.

fried shredded pork with sweet and sour sauce

The main ingredient of this dish of fish-flavored shredded pork is pork. It is necessary to choose 30% fat and 70% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor. The raw materials are pork (about 200 grams), water-made magnolia tablets, fungus, pickled red pepper, ginger, garlic and so on. Seasoning: salt, vinegar, sugar, etc.

When it is made, pork, magnolia slices and auricularia are shredded, put into a bowl and marinated with seasoning, then add the seasoning and broth to boil to make a sauce, then put the shredded pork in an oil pan and stir-fry it, add ginger, garlic and pickled red pepper to stir-fry the fish flavor, then add the magnolia slices and auricularia slices and stir-fry them, and cook the sauce to get the final product.

Practice 1

Ingredients: 200 grams of lean pork, 25 grams of water-borne fungus and 25 grams of water-borne magnolia tablets.

Seasoning: 40g of pickled pepper, each of soy sauce, sugar and minced garlic 1 0g, chopped green onion and cooking wine15g, 8g of vinegar, 3g of refined salt, 50g of monosodium glutamate1g, 50g of starch, 20g of oil125g and 50g of clear soup.

Practice:

1, cut pork into filaments about 7 cm long and 0.5 cm thick. Sliced magnolia slices and auricularia auricula, put them into a bowl with shredded pork, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the bowl, and make it into a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork and stir-fry, add ginger, garlic and chopped red pepper to stir-fry until fragrant, then add magnolia slices and fungus to stir-fry for a few times, then cook the sauce and turn it over a few times.

Sweet and sour pork chop

Cooking time: 40 minutes

Materials:

Pork chops 500g, 2 tablespoons of rice vinegar (30ml), soy sauce 1 tablespoon (1 5ml), shallots 1 teaspoon (5g), salt 1 2 teaspoons (3g) and scallion/kloc-0.

Practice:

1. All-thin ribs are not delicious, so you need to prepare ribs with a little fat. Chop the ribs into 4 cm long sections, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice ginger and garlic, and cut scallion obliquely into thick slices.

3. Heat the wok on a big fire, pour in the oil, and when it is heated to 50% (the oil pan emits smoke slightly), set the medium heat to the ribs, fry for 3 minutes, turn them over with chopsticks one by one, and fry for another 2 minutes. When all sides are brown, most of the water in the ribs is dry.

4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir-fry with the ribs, pour in warm water without ribs, bring to a boil with high fire, and simmer for 30 minutes.

5. When the ribs are fragrant and soft, add white sugar, rice vinegar and chives, and collect the concentrated juice over high fire.

The sticker is: 1. You can also add a spoonful of tomato sauce according to your preference, which will make the color more rosy.

It's best to buy chopped ribs in the supermarket or ask a butcher to process them for you.

Braised chicken with mushrooms

Preparation time: 30 minutes

Cooking time: 40 minutes

Materials:

Chicken 1 piece (1000g), dried mushrooms 50g, watercress 20g, pepper 1 teaspoon (5g), refined salt 1 teaspoon (5g), ginger 50g and scallion 1 0g.

Practice:

1. Soak the dried mushrooms in warm water for more than 30 minutes, and wash them after they are fully developed.

2. Wash the whole chicken, cut the head, wings and feet of the chicken to gaskin, then cut the chicken in half, cut the chicken into a long square with a width of 2cm, and cut the head, wings and feet into 3cm segments.

3. Heat a wok with a large fire, add oil and heat it, then stir-fry the chicken pieces in the hot oil pan. When the chicken becomes hard and discolored, add cooking wine, ginger pieces, watercress and pepper, stir-fry until the water gradually dries out and overflows the fragrance, that is, add a proper amount of water (not on the surface of the chicken), and add a small amount of salt, soy sauce, crystal sugar and star anise.

4. Cover and simmer until it is ripe in June and July, then add mushrooms and cook for about 0/5 minutes, and add onion and chicken essence when taking out the pot.

Asparagus fillet roll

Ingredients: asparagus, tenderloin, eggs, flour.

Seasoning: salt, cooking wine, salt and pepper.

Practice:

1. Wash and peel asparagus and cut it into small pieces (preferably according to the size of the meat slices).

2. Wash the tenderloin, cut it into large pieces, pat it with the back of a knife, then put it on a plate, add salt, marinate it in cooking wine for a while, and roll the marinated meat slices with asparagus to make a roll.

3. Break up the eggs, add proper amount of flour, water and salt to make a paste, wrap the rolled meat roll in the batter evenly, then fry it in a pan, take it out and shape it a little, then put it on a plate. Sprinkle salt and pepper evenly on the meat roll and eat it.

Sauté ed pumpkin with salted egg yolk

Preparation time: 20 minutes

Cooking time: 10 minute

Materials:

Pumpkin 1 piece (about 400-500g), 4 pieces of salted duck egg yolk, rice wine 1 spoon (1 5ml), salt 1 2 teaspoons (3g), a little chives, and oil1spoon.

Practice:

1. Put salted duck egg yolk and yellow rice wine in a small bowl, steam in a steamer for 8 minutes, take it out and crush it with a small spoon while it is hot, showing a fine paste.

2. Peel the pumpkin, dig out the pumpkin seeds and cut into 4 mm thick slices.

3. Heat the oil in the wok with high fire, stir-fry the fragrant shallots, add the pumpkin and stir-fry for about 2 minutes, and observe that the corner of the pumpkin is soft, that is, it is cooked.

4. Pour the steamed salted duck egg yolk, add salt and chicken essence, and stir fry evenly.

Korean White cook the meat

It is characterized by fragrant and rotten meat, fat but not greasy, mellow taste, and it is most suitable for rolling lotus leaf cakes or sesame cakes.

Raw materials: boneless pork belly, soy sauce, garlic paste, pickled leek flower, soy sauce tofu juice and Chili oil.

manufacturing process

Cut the boneless pork into three or four strips, then cut it into long pieces, scrape and clean it, put the meat in the pot with the skin facing upwards, pour in clear water, cover the pot, boil it on high fire, then cook it on low heat for 2 hours, put it in with chopsticks, take it out and cool it, tear off the skin, cut it into thin slices and arrange it neatly in a plate; Put the soy sauce, mashed garlic, chives, bean curd sauce and Chili oil together in a small bowl and serve them with the sliced meat.

The practice of sushi

Taste: sour and sweet.

Sushi production materials:

Ingredients: 300g of rice, 70g of eggs, 20g of pork (lean)125g, 50g of loofah, 50g of carrot and 300g of dried laver.

Seasoning: 60g of white sugar, 60g of white vinegar, 50g of soy sauce, 50g of gourd and 2g of ginger.

1. m was, put in a container and soak in 2 cups of water 1 hour;

2. Soak the shredded gourd in hot water for 30 minutes, take it out, add sugar15g and half a cup of soy sauce, and cover it with microwave film;

3. Put the rice into the furnace, cook it with high fire for 10 minute, and then heat it with medium fire for 12 minute;

4. Take out the rice, let it stand for 3 minutes, and then mix in sugar and vinegar while it is hot;

5. Cut the gourd into sections, and cut the ginger and radish into filaments for later use;

6. Take a piece of laver skin, spread it with rice, then spread a proper amount of dried pork floss (minced pork), shredded ginger, shredded gourd, shredded yellow radish and egg skin, roll it into a tube shape, and then cut it into pieces to eat.

Pettitte-food phase grams:

Rice: Don? Meng Wei: "japonica rice can't eat meat with horses, and it will cause tumors." You can't eat with Xanthium sibiricum, which is heartbreaking. "

Qing? Wang Yuying: "Although fried rice is fragrant, it is dry and helps fire, and those who have diarrhea unless it is cold in the middle should avoid it."

Eggs: eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for turtle, carp, soybean milk,

Seasonal vegetable tempura

Ingredients: 30g carrot, 30g pumpkin, 30g sweet potato and 40g burdock.

Accessories: 2 pieces of duck celery, appropriate amount of low-gluten flour and appropriate amount of radish paste.

Seasoning: the main ingredients of the noodle coat: cold water 150cc, low-gluten flour 1 00g, egg yolk1piece, juice 250cc, soy sauce 50cc and fermented glutinous rice 50cc.

1. Peel carrots, pumpkins and sweet potatoes, cut them into 5cm long strips, and cut them into small pieces for later use.

2. Scrape off the epidermis of burdock with the back of a knife, prepare 1 basin vinegar water, and cut burdock into vinegar water by sharpening a pencil for soaking.

3. Mix the flour coating materials well, and use the method of image cutting when stirring. It is best to leave some flour without mixing.

4. Mix the sauce well and boil it for later use.

5. Pick up the burdock, drain the water, sprinkle a little low-gluten flour, then mix it with carrots, pumpkins, sweet potatoes and duck celery, and add a proper amount of flour coat and mix well for later use.

6. Take the oil pan, heat it to 180℃, then take a proper amount of materials with a flat ladle and fry it in the oil pan until it is crisp.

7. After picking it up, put it in a plate covered with oil-absorbing paper, drain the oil, then put it in a plate, prepare a proper amount of radish mud next to it, and put the sauce into a small dish. When eating, put the radish paste into the sauce, then take the tempura and dip it in the sauce to eat together.

Notes:

1. The vinegar water in practice 2 is made by mixing water 100㏄ and vinegar 3㏄, which can prevent burdock from browning and blackening.

2. The low-gluten flour in the flour coating material should be sieved before use.

3. When frying, chopsticks can be inserted into the center of tempura to make it heated evenly, so that the fried finished products can have the same taste.

Processing materials of beef sushi with rotten skin;

Ingredients: rotten skin 1 piece, about 250g of ground beef.

Accessories: 4 horseshoes, onion 1 spoon.

Seasoning: Seasoning: 2 tbsp of water, light soy sauce 1 tbsp, sugar 1/8 tbsp, cornflour 1/2 tbsp, sesame oil and pepper. Seasoning: canned soup (or water) 1/3 cups, soy sauce 1 tablespoon, sugar 1/2 teaspoons, cornflour 1/3 teaspoons, sesame oil and pepper.

1, water chestnut peeled and washed, drained and smashed.

2. Add chopped horseshoe, onion and marinade to beef and mix well to make stuffing.

3. Wipe off the rotten skin with a wet cloth, cut off the hard edges around it, divide it into two parts, coat it with a thin layer of raw flour, add stuffing, wrap it into a long tube, put it down on a dish, steam it in boiling water for eight minutes, take it out, cut it into three cm long sections and put it back on the dish.

4. Heat two tablespoons of oil, mix well, pour the sauce into the boil, and pour it on the beef roll.

Materials for Japanese salmon sashimi:

Ingredients: 300g of Norwegian salmon clean meat.

Accessories: 2 pieces of ginger, 2 pieces of Japanese ginger and 2 pieces of perilla leaves? Or lettuce leaves, cucumber flowers, coriander, Japanese green mustard paste

Seasoning: appropriate amount of Japanese thick soy sauce.

1, cut the clean salmon into slices with a thickness of about 3 mm, and place them in a fan-shaped plate covered with perilla leaves; Cut ginger into fine powder; Japanese ginger is sliced and soaked in ice water for later use.

2. Sprinkle the cut Jiang Mo on the plate of sashimi, put the drained Japanese ginger slices next to the fish slices, and decorate them with cucumber flowers and coriander.

3. Squeeze the Japanese green mustard paste into a saucepan, then put the Japanese thick soy sauce into another saucepan, and serve it with the sashimi.

Japanese cold noodles with sesame sauce

Ingredients: Japanese imported green algae noodles 1 bag, a little wasabi sauce, a little shredded seaweed, 5 cups of water, soy sauce 1 cup, a little sugar, and a little flavor.

1. Boil water, soy sauce, sugar, and a little miso (noodle juice) and let it cool, and put it in the refrigerator for later use.

2. After the water is boiled, let it dry. Turn off the heat after the noodles are rolled again and cook for about 10- 12 minutes. When the noodles are cooked, rinse them with ice water until they are cooled. Put a little horseradish sauce and shredded seaweed in the refrigerator and take them out when you want to eat them.

3. When eating, put appropriate amount of wasabi sauce and shredded seaweed in the noodle juice according to personal taste. 4. The noodles are sticky with the cold noodle juice and can be eaten.

Japanese fried pork chop

Ingredients: small muscle 1 50g, cabbage 1/4, cabbage leaves 1 piece, small tomato1piece.

Accessories: low-gluten flour, egg 1 piece, bread flour, apples (small) 1/2 pieces, and corn flour.

Seasoning: juice 50cc, ebony vinegar 100cc, tomato sauce 50cc, Chili sauce 1 you 1/2 tsp.

1. Cut cabbage into filaments and soak it in ice water to make it crispy and refreshing.

2. Cut the latissimus dorsi into 3 pieces, each piece is 50g, and sprinkle a little salt and pepper on the surface. Beat the eggs into egg juice for use.

3. Dip low-gluten flour, egg juice and bread flour in turn, then fry them at low temperature, then turn to medium heat for crisp, and put them on a plate for later use.

4. Sieve the Chili sauce in the sauce material with a strainer to get the Chili juice. Peel the apples and grind them into mud, and then sift out the apple juice with a sieve for later use. Mix corn flour with a little water.

5. Boil Chili juice, apple juice and sauce materials except corn flour, thicken with corn flour water and put in a small bowl for later use.

6. Pick up the shredded cabbage with the method of 1, drain the water and put it into cabbage leaves. Wash the tomatoes, cut them in half, put them next to the shredded cabbage, and then put them next to the pork chop with the method of 3. When eating, pour the sauce on it, or take the pork chop and dip it in the sauce.

Tokyo egg roll sushi

Ingredients: canned tuna ingredients: eggs, sushi rice, green mustard, cucumber and seaweed.

Seasoning: sugar, salt, sushi rice vinegar, ginger and salad oil.

1.Beat the egg liquid, add sugar, salt, sushi rice vinegar, seaweed and salad oil and mix well.

2. Add a little salad oil to the pan and heat it over medium heat. Pour in 1/4 egg liquid and spread the egg liquid into thin skin. Repeat several times until the egg is thin.

3. Spread the thin skin of the egg flat on the chopping board, spread the rice on it in a triangle shape, and cover it with a layer of green mustard. Then put the tuna on the rice and put two or three cucumber slices on it. Roll the egg thin skin into a cone shape and wrap the seaweed at the end.

Special attention: it is best to use a pan when spreading the egg skin. Don't put a lot of oil, make the bottom of the pot evenly oiled. Shake the egg liquid after it is put into the pot to ensure that the egg skin is complete and uniform in thickness.

Japanese barbecued pork

Ingredients: plum blossom meat 1 kg

Accessories: garlic cloves 10 (crushed) and 5 shallots (cut into sections)

Seasoning: 3 grains of star anise, 3 tbsps of salad oil, 2 bowls of soy sauce paste 1 bowl, 5-spice powder 1 spoon.

1. Slice the plum blossom meat into long strips and marinate it with 1 tablespoon soy sauce and spiced powder for 20 minutes.

2. Bind the marinated meat tightly with cotton rope, add oil to the pot to burn the meat, and add plum blossom meat to fry until both sides are brown.

3. Add garlic and onion and fry until fragrant. Add the water that has flooded the meat and all the seasoning star anise. Boil over high heat and cook over low heat for 30 minutes.

4. After the barbecued pork is cooled, slice it and pour the marinade on it.

Fruits and vegetables sushi

Ingredients: appropriate amount of rice, 2 leaves of Sherry Red, 4 stewed mushrooms (2 large ones), 2 slices of white radish, 2 pieces of okra, appropriate amount of fruit, seaweed 1/2 pieces, and a little vinegar ginger.

Teach you how to make fruit and vegetable sushi, and how to make fruit and vegetable sushi is delicious.

1. Okra is blanched and bleached.

2. After the sushi vinegar is boiled and cooled, add it to the hot white rice and mix well, then knead it into a small rice ball, apply a little mustard, and then spread all kinds of fruits and vegetables. If it is easy to slide, roll it up with seaweed and fix it. Note: The cholesterol of fish and shrimp is too high. Change the materials to be healthy and diversified. Fruits can be selected according to their favorite tastes.

Japanese udon noodle soup

Ingredients: Dashiweilin (Japanese chicken essence, available in supermarkets; If you can't buy it, you can replace it with chicken essence)1~ 2 teaspoons, 200 grams of udon noodles, peeled carrots1~ 2, 4 sweet onions, 6 ~ 8 strips of mushrooms or umbrella mushrooms, and some chives.

Teach you how to make Japanese udon noodle soup, and how to make Japanese udon noodle soup is delicious.

1. Cook Dashi stock, and simmer it to make it mellow.

2. Cook the udon noodles and put the noodle soup into a bowl. Carrots are cut into thin strips, sweet onions are cut into pieces, strip mushrooms are cut into one third of the length, umbrella mushrooms are torn into strips, and then broth is added for boiling.

3. put the noodles in the broth and heat it slightly.

4. After the carrots, onions and mushrooms are cooked, pour in the hot noodle soup and sprinkle with chopped chives.

Tips: Wei Lin and miso soup in Japan are both heavy, so you should not put more. If accompanied by Japanese side dishes, it tastes better.

Japanese seafood fried noodles

Ingredients: fish 80g, green pepper 30g, onion 20g, onion 1 0g, mushroom10g, garlic1each, shrimp 30g, mullet 30g, salad oil a little, soy sauce a little, salt a little, and spaghetti10g.

Characteristics of Japanese seafood fried noodles;

Japanese flavor, fresh and delicious.

Teach you how to make Japanese seafood fried noodles, and how to make Japanese seafood fried noodles is delicious.

(1) Cut the fish, green pepper, onion, scallion and anchovy into thin strips, slice mushrooms and mince garlic. Boil the noodles in hot water for 10 minute, and control the moisture.

(2) Add salad oil, fish, shrimp and mullet to a wok, add green pepper, onion, scallion, mushroom and garlic, stir-fry until fragrant, add noodles, pour in soy sauce and salt, and stir-fry.

Japanese-style meat floss rice ball

Ingredients: hot rice, 2 bowls of pork floss, 2 tablespoons of sushi vinegar and 2 tablespoons of Japanese soy sauce.

Teach you how to make Japanese floss rice balls, and how to make Japanese floss rice balls is delicious.

① Pour sushi vinegar into hot rice and mix well for later use.

② Take a piece of plastic wrap, put 1/4 rice in the center, add meat floss to the rice, tighten it along the center with plastic wrap, and gently compact the rice ball.

(3) Take a small amount of oil in a flat-bottomed wok, put it into the rice ball and fry it with low fire. When you see that the rice ball is slightly brown, sweep it with a layer of soy sauce, then reverse the rice ball and sweep it with soy sauce repeatedly until the rice ball is golden yellow.

Tip: Rice balls can be molded into triangular, round or heart-shaped shapes, and the fillings can be changed at will, such as cheese and pickled radish.

Japanese rice balls

1, wet your hands with water first, so that the rice won't touch your hands. Then take a pinch of salt mixed with white sesame seeds to make the whole palm covered with salt flowers.

2. Spread a bowl of freshly cooked rice on the palm of your hand, and then gently knead it into a ball.

3. Dig a hollow in the center of the rice with two fingers, add the roasted and mashed salmon, and then add a small amount of rice to cover the salmon.

4. Hold the rice ball with your left hand and knead it into a full triangle shape with your right hand. Be careful not to push too hard, or the rice ball will be hard.

5. Put the kneaded rice balls in the center of the seaweed cut into rectangles, and wrap them from both sides. Put a little salmon on the head of the rice ball, so that people can know what ingredients the rice ball is.

A variety of rice ball ingredients: from the inside to the left: braised tuna pieces, fried pickled mustard greens, fried minced beef and minced pork, mayonnaise mixed with oily tuna, and dried bonito cheese. Cheese will melt into a sticky paste when it is wrapped in hot rice.

Salmon Salad

Ingredients: 2 pieces of salmon meat.

Accessories: onion half, celery 1 piece, carrot half, Brazil 30g, mountain celery 1 piece.

Seasoning: 3 tablespoons sugar, 2 tablespoons salt, lemon 1 serving, sunflower oil 1 bowl.

Teach you how to make salmon sashimi salad, and how to make salmon sashimi salad is delicious

1, Salmon uses thick toilet paper to absorb the water on the surface of the fish, evenly spreads salt and sugar, then tears a piece of plastic wrap to wrap it, puts it in the refrigerator to soak it, and takes it out after 1 hour.

2. Slice the lemon, shred the onion, cut the celery, and cut the carrot into small pieces in 1 Brazil, and put them in a flat and shallow dish until the sunflower oil has flooded the vegetables in the dish, flooding 1 hour.

3. Remove the plastic wrap from the fish, wash it with clear water, put it in a vegetable flooded dish and marinate for 6 hours.

4. Chop mountain celery and coriander, and put them in a bowl with perilla kelp silk.

5. Take out the fish slices and spread them in a bowl to serve; When eating, mix well with celery, coriander and perilla kelp.

Salmon sushi roll

Ingredients: Norwegian salmon (sliced): 200g, Norwegian salmon (sliced sashimi):100g.

Accessories: 2-3 pieces of side dishes (chives), 200g of yam, 200g of boiled eggs (egg yolk is put into a roll), 200g of white radish 1 bag, half of onion, cucumber 1 root, 8 pieces of shiso leaves and 4 pieces of seaweed.

Seasoning: sushi rice vinegar: 3 bowls, pickled sweet ginger: appropriate amount.

Teach you how to make salmon sushi rolls, and how to make salmon sushi rolls is delicious.

1 Serve the sliced raw salmon. Mix well with chopped chives.

2. Cut other salmon into strips. Cut yam, cucumber and egg into similar shapes. Remove the main parts of the white radish and cut it into thin slices.

3. Slice the onion and put it in water. Peel avocado and cut it into thin slices.

4. Put rice and other ingredients into laver and roll it into rolls.

Seafood hotpot

Ingredients: Shenghao 1 tablet, 8 clams, 6 clams, 3 fish fillets, soaked 1 tablet, and 2 prawns.

Accessories: cabbage 1/4, 4 leaves of A dish, 20 grams of golden needle shavings, fish board 1 piece, tofu 1 piece, Fuzhou pill 1 piece, taro 1 piece, and corn 1/piece.

Teach you how to make a seafood hotpot, and how to make a seafood hotpot is delicious.

1. Boil the soup essence with pig bone, chicken bone and ox bone, and use the soup essence beard1pig bone for 20 hours at home, and the chicken bone can be boiled for a shorter time.

2. Store the soup essence in the refrigerator after cooking. When using it, scoop a spoonful and cook the soup with water and kelp.

3. Put the food into the pot according to the individual's taste. Corn, cabbage, taro, mushrooms, and tomatoes are sweeter when cooked, so you can cook them early.

Shouwo sushi

Ingredients: rice, sushi vinegar, sugar, salt, fresh shrimp, sashimi, eggs,

Step 1: Cook the rice. Wash the rice, soak it for 20 minutes, and then cook the rice by ordinary cooking method according to the ratio of water to rice1:1. In a large bowl, pour sushi vinegar, sugar and salt, stir to dissolve, and bring out your favorite taste. Then, mix in the cooked rice, cover it and let it stand for about 20 minutes.

Step 2: Prepare ingredients:

A) Wash and shell the shrimps, insert a toothpick along the length of each shrimp (toothpick is inserted to prevent the shrimps from bending once cooked), and cook in salt water for about 2 minutes, or cook until the color of the shrimps becomes beautiful coral red. Take it out, let it cool, remove the toothpick, cut it in half from the belly of the shrimp with a knife, but don't cut it completely, remove the sand line on the back of the shrimp, and spread each shrimp flat.

B) Buy fresh sashimi (such as tuna or salmon) and slice it for later use.

C) You can also buy fresh shellfish, cut everything in half (and don't cut it off), and then spread it flat.

D) You can also add a little salt, soy sauce and sugar to the egg liquid, stir well, fry it into a thick egg cake, and then cut it into rectangular pieces.

Step 3: Prepare half a bowl of water and pour in some rice vinegar. Dip your hands in vinegar water, then take out about a spoonful and a half of rice in your hands and knead it into a small rectangular dumpling, not too hard, as long as the rice grains can stick together.

Step 4: Take a piece of the material prepared in step 2 and put it on your hand with a little mustard. Then, put the rice ball kneaded in step 3, press it slightly, and put it down on a plate.

You can dip in a little soy sauce to eat.

Assorted sushi rolls

Ingredients: sushi rice

Accessories: cucumber, laver, pickles, tofu skin, eel slices, shrimp, crab roe, sesame, plum, eggs, spinach, fragrant shavings, gourd strips, etc. (can also be adjusted according to personal preferences)

Seasoning: gourd strip soy sauce 1 spoon (rare soy sauce), appropriate amount of sugar, 4 spoons of water.

Teach you how to make assorted sushi rolls and how to make them delicious.

① Gourd soy sauce 1 spoon (rare soy sauce), appropriate amount of sugar, 4 spoons of water, and then simmer for 20 minutes.

(2) Xiangru soy sauce 1 spoon (rare soy sauce), appropriate amount of sugar, 2 spoons of water soaked in mushrooms, and then boil for 20 minutes on low heat.

③ Cut all kinds of ingredients into thin strips for later use.

④ Spread sushi rice evenly on laver (note that laver edges are about one finger wide on the upper and lower sides of laver), and then put all kinds of materials in the middle of the rice.

⑤ Roll it into a circle with a curtain and slice it.

Deep-fried seafood with mayonnaise wrapped in rice paper

Ingredients: fresh shellfish100g, shrimp100g, crab roe100g, bread crumbs 50g, 2 eggs, 50g of Kraft wonderful sauce, a little salt, monosodium glutamate, ginger juice, wafer paper12g, oil/.

1, wash fresh shellfish and shrimps, blanch them with boiling water, dice them with crab roe, add salt, monosodium glutamate, ginger juice and kraft wonderful sauce, stir them into stuffing, wrap them with wafer paper, stick egg liquid, and roll bread crumbs.

2, put the oil in the pot and burn it to 60% heat, put in seafood rolls, fry until it is slightly yellow, remove the oil, and code the plate.

Making materials of potato cola cake:

Ingredients: 3 large potatoes,

Accessories: onion 1 piece, 200g minced beef, one laurel leaf, one egg and one tablespoon fresh milk.

Seasoning: wheat flour, flour, edible oil, salt and pepper.

(1) Take three big potatoes, boil them in water for about 40 minutes, poke them with a bamboo stick, if they can be poked through, take them out and put them on a towel, and peel them while they are hot.

(2) Mash the potatoes while they are hot. It should be noted that potatoes will be sticky after cooling and difficult to mash.

(3) Take an onion and chop it. Add a tablespoon of cooking oil to the pan and stir-fry the chopped onions. After frying thoroughly, add 200 grams of minced beef and stir-fry with a laurel leaf. Season with salt and pepper, add potatoes and mix. Then, add a tablespoon of fresh milk, mix well and let it cool.

(4) When it cools down, put cooking oil on the palm of your hand, put a proper amount of mashed potatoes on your left hand, and rub them into a neat cylinder with your right hand.

(5) Sprinkle an appropriate amount of wheat flour and bread flour on the two porcelain plates, meanwhile, beat an egg into a large bowl, add two tablespoons of water and stir. Roll the rubbed cylindrical mashed potatoes on the wheat flour to make them covered with flour, then fish them in the stirred eggs and spread bread flour evenly.

(6) Heat the cooking oil to a moderate temperature, and put the cylindrical mashed potatoes into the oil one by one, taking care not to spill the oil. Once it sinks and floats, turn it with cooking chopsticks from time to time until it is brown. Take out and filter off the oil, and then put it into the plate.