May you always get more than you wish for!
Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock.
Seasoning: 4 tbsp soy sauce, 8 tbsp white pepper 1, 3 tbsp wine1tbsp starch, 3 tbsp sugar and 2 tbsp water.
Methods: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken the starch water, and pour some hot oil.
The whole world or country has joined in the celebration.
Raw materials: 200g of sea cucumber, crispy rice 1 00g, 30g of onion, 20g of ginger, 200g of vegetable oil, 20g of yellow wine, 0/g of monosodium glutamate 1 g of pepper, 0/5g of wet starch/kloc-0.
Methods: 1. Slice the soaked sea cucumber, break the crispy rice into small pieces, and pat the ginger loosely with a knife; 2. Add water to the wok, add a little vegetable oil, stir-fry shallot ginger, add sea cucumber, cook rice wine, stir-fry slightly, inject 1 1,000 grams of water, and boil to drain dry sea cucumber; 3. Remove water from the original pot, wash it, add a big bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a big bowl of soup and sprinkle with pepper; 4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.
Bring wealth and treasure
Raw materials: chicken breast 200g, cashew nuts 1 00g, bell pepper 50g, egg1piece, peanut oil 50g (50g actually eaten), soy sauce, sugar, refined salt, onion, ginger, water starch and chili oil.
Method: Remove the tendon and skin from chicken breast, pat it flat with a knife, cut it into 3 cm square cubes, put it in a bowl, add egg white and water starch and stir well. Cut the sweet pepper into cubes with the same size as the chicken, fry the cashew nuts in the oil pan, take them out, cut the onion and ginger into grains, and mix the soy sauce, sugar, monosodium glutamate and water starch in a bowl for later use. Heat the wok, heat the peanut oil to 30% to 40%, take the diced chicken oil out of the wok, add the fried cashew nuts and diced pepper oil, and drain the remaining oil in the wok for later use. Add base oil into the pot and heat it to 50% heat. Add the prepared sauce. When the sauce is thick, add the tender diced chicken, cashew nuts and diced persimmon pepper and stir fry.
May you be promoted step by step!
Ingredients: 10 piece of rice cake, 2 pieces of ground meat, 1 tablespoon of oil, 3 tablespoons of shredded Chinese sauerkraut.
Seasoning: salt 1/4 tsp, a little white pepper, wine and starch 1 tsp, sugar 1/8 tsp.
Methods: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasoning and stir well. 3. Wrap the rice cake with 1 tablespoon of the materials prepared in the second step and roll it into strips.
Shi Xiang yi ru Cai
Ingredients: 4 liang of dried bean curd, 4 liang of bean sprouts, carrot 1 2 strips, white radish 1 2 strips, daylily 1 2 strips, green pepper12 strips, shiitake mushrooms, kelp and bamboo shoots.
Seasoning: tsp salt 1/2, tsp sesame oil and tsp sugar 1/4.
Methods: 1. Soak the day lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it dry, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried tofu with 1 tbsp oil, add 1/4 tbsp salt and 1/8 tbsp sugar to taste, and serve. 3. Stir-fry bean sprouts, shredded kelp and shredded carrot with one tablespoon of oil, add 1/4 teaspoons of salt and 1/8 teaspoons of sugar to taste, 4. Pour the ingredients from the second step into the third step, sprinkle some sesame oil and mix well.
Quanfu tofu
Ingredients: 2 pieces of tofu, 50g of fresh mushrooms, green vegetable core 10, 30g of mushrooms, 50g of vegetable oil, 20g of soy sauce, 3g of sugar, refined salt 1g, and wet starch 10g.
Methods: 1. Soak mushrooms in boiling water until they are soft, and then remove their pedicels. Leave the heart of the vegetables, trim the roots of the leaves, blanch them to green, and take a cold bath; 2. Heat the wok, slide a little oil, scoop in the clear oil and heat it. Cut tofu into 5 pieces with a knife, fry in a wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, and simmer on low heat until the soup is thick, and remove from the fire; 3. Take a big plate, use chopsticks to put the Chinese cabbage in the bottom (with the roots facing outwards), put the tofu on the Chinese cabbage, then put the mushrooms on the tofu, and finally put the fresh mushrooms in the green, yellow, black and yellow layers. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.
Pearl pirong
Ingredients: 400 grams of minced meat, mixed with salt and monosodium glutamate, made into longan-sized meatballs.
Methods: 200 grams of glutinous rice (glutinous rice) was washed, soaked for one day and night, drained and spread on the drawer cloth. Roll the meatballs back and forth on the rice until they are covered with rice grains, then put them in a porcelain basin and steam them in a steamer for 8 minutes. Turn the meatballs over (to prevent the rice grains on the meatballs from being hard and rotten) and steam them for another 8 minutes. This dish is like a pearl ball, white and crystal clear, and the entrance is not greasy.
Shang Tang, Bao Si
Ingredients: 500 grams of Chinese cabbage, 200 grams of water-soaked sea cucumber, Flammulina velutipes, mushrooms and pork tenderloin, appropriate amounts of onion, ginger, salt, wine and monosodium glutamate, and 400 grams of broth.
Methods: 1. Add onion, ginger and wine into half a pot of water, add sea cucumber to boil to remove fishy smell, take out, shower, cut into large pieces, add salt into half a pot of water, blanch Flammulina velutipes, and take out for later use; 2. Slice the tenderloin, marinate it with salt, water and starch for about 10 minutes, then blanch it and take it out. Soak the mushrooms and remove the pedicels for later use. Blanch the Chinese cabbage first, then cut it into sections and arrange it in a cross. Put the sea cucumber, Flammulina velutipes, tenderloin and Lentinus edodes in the four corners of the plate respectively, finally pour in the salt, monosodium glutamate and broth, and steam in a steamer for about 10 minute.
Stewed duck with osmanthus
Ingredients: duck 1 bird (about 1 1,000g), sweet-scented osmanthus sugar 50g, appropriate amount of cooking wine and refined salt.
Methods: 1. Spread salt evenly on the inside and outside of duck meat; 2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix well. Put the bowl in a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the duck's broken belly at the wellhead to prevent the bowl from being overturned for seasoning. 3. Put the casserole on a big fire and cook for 1 hour, then simmer for 30 minutes with a small fire until the fragrance is overflowing; 4. Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck.
[hibiscus cauliflower]
Ingredients: cauliflower 200g, tofu100g, 4 egg whites, proper amount of cooking wine, starch and broth, salt, monosodium glutamate, onion, ginger and sesame oil 50g.
Method:
1. Wash cauliflower, break it into small flowers, blanch it in boiling water pot, take it out, cool it with clear water, and drain the water; Shred onion and ginger.
2. Wash the tofu, grind it into mud, put it in a bowl, add egg white (1 block), refined salt and monosodium glutamate, and stir well for later use.
3. Put the frying spoon on the fire, add the oil, stir the frying spoon after heating, so that the oil is evenly spread over the whole spoon, pour in the egg white (3 pieces) and bean curd, add oil while frying, pour in the colander when frying into velvet, rinse it with hot water, and remove the oil.
4. Leave the bottom oil in the spoon, stir fry the onion and ginger after the oil is hot, then take out the onion and ginger, cook the wine and broth, add the refined salt, monosodium glutamate and cauliflower, add the fried bean paste and starch after boiling, pour in the sesame oil, and take out the spoon and put it on a plate.
Features: fresh and tender, light and palatable.
[Jade Pine with Salt and Pepper]
Ingredients: 400 grams of potatoes, 3 grams of salt and pepper, 3 grams of refined salt and 500 grams of cooked rapeseed oil (about 75 grams).
Method:
1. Peel potatoes, wash them, cut them into filaments, rinse them with clear water, soak them in light salt water, take them out and drain them.
2. Stir fry with a spoon, pour in rapeseed oil, and when it is heated to 50%, add shredded potatoes and stir fry until golden brown, remove, drain the oil, put it on a plate, and sprinkle with salt and pepper to serve.
Features: Potatoes are crisp and salty.
[Jin Baihe Emerald]
Raw materials: celery 300g, canned Flammulina velutipes 200g, refined salt 4g, monosodium glutamate 1g, water starch 10g, edible vegetable oil 50g (actual consumption is about 50g).
Methods: 1. Wash Flammulina velutipes with clear water, remove and drain, and cut into two sections. Remove roots and leaves from celery, wash with clear water and cut into sections. 2. Set fire to the wok, add vegetable oil and burn it to 30% to 40% heat, add celery oil, and take out the celery when it becomes darker. Put the original pot on fire, leave 25g of oil, stir-fry Flammulina velutipes, add refined salt, monosodium glutamate and water, bring to a boil, pour celery and water starch to thicken, and serve.
"Garlic paste and white meat"
Ingredients: 500g pork leg, 50g garlic, red soy sauce, Chili oil and a little sesame oil.
Cooking method:
1. Wash and cook the pork until it is 80% rotten, cut it into two small strips according to the transverse ribs, soak it in the broth to absorb the soup, and then cut the meat into thin slices according to the transverse ribs. Slice as thin as possible, even, and put it in a pot.
2. Peel and chop garlic, add a little sesame oil and a little cold water to make garlic paste, pour it on the meat slices, and pour it with red soy sauce and Chili oil.
Features: fragrant, tender and crisp.
[Sliced fried shredded chicken]
Raw materials: chicken breast 200g, winter bamboo shoots 1 00g, shredded onion 2g, refined salt 4g, egg1piece, water starch10g, monosodium glutamate 50g, cooking wine 5g, broth 50g, sesame oil 3g and salad oil 20g (about 30g).
Cooking method:
1. Cut the chicken breast into chunks with a thickness of 0.3 cm, then cut it into 4.5 cm and 0.3 cm thick silk along the silk, and shred the bamboo shoots.
2. Add salad oil to the wok and heat to 40% heat. Put the shredded pork with egg white and water starch in advance into a wok, cut it with chopsticks and pour it into a colander to drain the oil.
3, leave a little oil in the pot, add a fried onion, add shredded bamboo shoots, add shredded chicken, quickly cook wine, add refined salt, monosodium glutamate, broth, and drizzle with sesame oil.
Features: Delicate and delicious, light and refreshing.