<h1>West Lake stew soup</h1>
West Lake lettuce soup is also known as chicken fire lettuce soup. West Lake lettuce soup is a famous dish of traditional Han chinese flavor in Hangzhou, Zhejiang Province, and belongs to the Zhejiang cuisine family. The selection of West Lake lettuce as raw materials, delicious taste, unique.
method:
1: Cut the chicken breast and ham into 6.5 cm long strips.
2: Put 500ml of water in the pot, put it on high heat and boil, add lettuce, immediately after boiling, fish out with a colander, drain the water and put it into the soup dish.
3: Put the original broth into the pot. Add salt to the boil, add MSG, pour over the lettuce, then place the chicken shreds, ham shreds, drizzle with cooked lard and serve.
<h1>Eagles and tigers</h1>
<h1>Champion and the first porridge</h1>
And the first porridge is made of lean meatballs, pork liver slices, pig powder intestines added to the porridge and cooked, the color is bright white, the water is mixed, the taste is fresh and fragrant, and it is comfortable after eating.
<h1>Golden Lotus Plays Fish</h1>
(1) After the lobster slices are fried, the center of the plate is lotus-shaped, and the cherry is used as a lotus heart.
(2) The mushrooms are flavored with broth, then placed in addition to the "lotus", and then laid with a layer of hair vegetables, blanched in 60% hot oil under the shrimp, wrapped in egg skins into a "goldfish" shape and placed around the plate.
<h1>Fried red cloud snow shadow</h1>
It's crab eggs. It contains a large number of essential proteins, fats, phospholipids, vitamins and other nutrients, and is rich in nutrients. There are two kinds of crab yellow, river crab yellow and sea crab yellow, with river crab yellow as the best, and the yellow taste of sea crab is slightly worse. Generally people can eat, coronary heart disease, hypertension, arteriosclerosis, hyperlipidemia patients should eat less or do not eat crab yellow. Crab yellow is bright in color, orange or dark yellow, clean and free of impurities, fresh taste, dry enough for the best product. Crab is highly buttery and should be sealed and stored.
<h1>Osmanthus dried scallops</h1>
This is a Vegetarian Dish with Beijing flavor. Take water-haired rotten bamboo as the main ingredient, cut into fine wires, imitate it into shell shape, add eggs and osmanthus flowers and fry them, sprinkle with vegetarian ham minced, the color of the dish is golden, the texture is soft and tender, and the osmanthus is fragrant.
1. Remove the tendons of the scallops, wash them with water, put them in a basin, soak them in warm water for 1 hour, then steam them on the drawer for 3 hours, decant the soup, and tear the scallops apart by hand.
2. Whisk the eggs into a bowl and beat them, then add cooking wine, salt and scallops and stir well.
3. Pour 15 grams of peanut oil into the oil pan, put in the chopped onion and ginger pan when the heat is 60%, then pour in the eggs and dried scallops and stir-fry, and use iron chopsticks to scatter the eggs and scallops, and inject peanut oil while frying to avoid sticking to the pan. When the eggs are cooked, add a little cooking wine, pour it into the dish after cooking, and spread the minced ham and cucumber skin.
<h1>Huangshan Sanmei</h1>
1． Wash the hair of stone ear and bamboo thorn water. Stone chickens are slaughtered and washed and chopped into pieces.
2． In the pot, add stone ear fungus, stone chicken nuggets, bamboo thorns, green onion and ginger pieces to boil, skim off the foam, add refined salt, cooking wine, monosodium glutamate to taste and simmer, put into the purple sand cup and serve.
<h1>Phoenix stewed peony</h1>
Phoenix stew peony Hui cuisine is good at roasting and stewing, "phoenix stew peony" is one of the typical representatives of traditional stew. This dish is chicken and pork belly in the same pot, simmered over low heat, the soup color is milky white and thick, the chicken is crisp and fresh and juiced, and the belly is soft and mellow. In Huizhou and along the southern part of the yangtze River, it is not only used as a feast dish, but also a tonic for pregnant women.
1. Chicken slaughter and clean, cut from the back, remove the internal organs and chicken, wash and put in a pot of cold water and boil before taking it out;
2. Wash the pork belly, put it in the soup pot and cook until it is four ripe;
3. Place the chicken and pork belly together in a casserole dish and add water to submerge, bring to a boil over high heat, skimming off the foam;
4. Simmer over low heat until the chicken is 60% rotten, then add salt, ginger (sliced), rock sugar and ham (sliced) to continue simmering;
5. When the chicken and belly are stewed until 90% rotten, remove the hard bones of the chicken (do not break the outer skin), put it on the side of the large soup bowl, and the chicken head faces the center of the bowl;
6. Cut the pork belly into 0.3 cm wide strips, put it on the other side of the soup bowl, and arrange it in the shape of a "peony flower";
7. Put a slice of ham in the middle to make a flower bud;
8. Pour the juice into a soup bowl containing chicken and belly, add the green onion knots and steam for about 5 minutes, then pick out the shallot knots and serve.
<h1>Mandarin duck snowflake roll</h1>
First, cook the pork fat in a pot of boiling water until it is six years old, take out the slices into thin slices, and cut the chicken into mushrooms. Finely chop the ham and green onion. Then mix the chicken, minced ham, minced green onion, wine and salt.
Second, spread out the fat, sprinkle a thin layer of dry diamond powder on the surface, and then put the chicken mushrooms, minced ham, and chopped green onion on it, roll them into 4 round rolls the size of a finger, put them into the wet diamond powder and drag them, then roll the white sesame seeds on the outside, then roll the black sesame seeds, fry them thoroughly in the frying pan, and take them out, each cut into four pieces of oblique knives and place them around the dish.
Third, take the oil pot under the heart of the green vegetables, add salt and MSG and fry thoroughly, and put it in the center of the dish.
<h1>Crane looking at the Golden Bridge</h1>
(1) The quail egg is shelled, and the crane body is made by poking 3 small holes with a sharp knife, and the head and neck and wings of the crane are cut with winter shoot meat. Insert the head and neck and wings into the crane body, glue the black sesame seeds as the eyes, and then stick the tomato sauce on the head and neck to become a crane, and steam it slightly over the fire.
(2) Mix the eggs with dried corn starch to form an egg powder paste. Slice the cooked ham on both sides with dry powder.
(3) When the pot is hot and the oil is 50% hot, the ham slices are hung with egg powder paste and fried in the pan piece by piece, and then fished out after shelling. When the oil temperature reaches 70% hot, it is re-fried again, until the shell is crisp and hard and golden brown, remove the drainage oil, and put it on the plate to form a bridge shape. Leave a little residual oil in the original pot, sauté the tomato sauce slightly, add sugar, rice vinegar, a little soup, use corn flour to thin the mustard, pour oil, pour on the "golden bridge" composed of ham slices, and then put the crane on both sides of the bridge, and the head is facing the "golden bridge".
It can be said that it is highly restored.
Do you have any friends who know what this game is?
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