Creamy shrimp balls
raw material
500 g net shrimp, 200 g starch, 10 g custard powder.
seasoning
Cream, condensed milk, sugar, vegetable oil to taste.
How to make it
1 Cook the shrimp in boiling water, add custard powder and starch and grasp well.
2 Heat oil in a pot, fry the shrimp one by one until golden brown, add the base oil in the pan and add cream, condensed milk, sugar and water to thicken slowly, pour in the fried shrimp and stir-fry evenly.
Cooking tips
When boiling the cream, the heat must not be too large, so that it is easy to stick to the pan.
Braised sea cucumber with millet
raw material
1 sea cucumber, 2 cabbage hearts, 50g millet.
seasoning
Serve soup, salt, monosodium glutamate, chicken essence, sugar, boiled juice, water starch, vegetable oil.
How to make it
1 Simmer the sea cucumber in the soup until it tastes, blanch the cabbage in a pot of boiling water and place it on the side of the plate, wash the millet and steam it in the upper drawer and set aside.
2 Put the simmered sea cucumber on a plate, put the soup in the pot and bring to a boil, add salt, monosodium glutamate, chicken essence, sugar, and boiled juice to adjust the taste, pour in the steamed millet and pour it on the sea cucumber with water starch.
Sea cucumber roast meat
raw material
300g sea cucumber, 200g pork belly, 10g shredded green onion.
seasoning
Salt, monosodium glutamate, sugar, dark soy sauce, water starch, Maggi umami juice, vegetable oil.
How to make it
1 Cut the pork belly into strips, cook it in a pot and cook until fragrant, add dark soy sauce, sugar, salt and MSG and cook slowly for use.
2 Cut the sea cucumber into long strips and put it into a pot of boiling water, heat the oil in the pot, pour in the lubricating oil of the sea cucumber strips, leave the bottom oil in the pot to heat and pour in the boiled pork belly strips and sea cucumber strips, mix the taste with salt, monosodium glutamate, Maggi umami juice, and sprinkle the green onion with water starch.
Roasted sea cucumber with hoof tendons
raw material
300g sea cucumber, 200g cooked hoof tendon, 20g green onion, 10g red pepper sticks.
seasoning
Salt, monosodium glutamate, chicken essence, sugar, boiled juice, water starch, vegetable oil.
How to make it
1 Convert sea cucumber and cooked hoof tendon into water and set aside.
2 Heat the oil in the pot, pour in sea cucumber strips and cooked hoof tendon strips and lubricating oil, leave the bottom oil in the pot to heat and stir-fry the green onion and red pepper strips to make the aroma, pour in sea cucumber strips and cooked hoof tendon strips, add salt, monosodium glutamate, chicken essence, sugar, boiled juice to adjust the taste, and harvest the juice with water starch.
Roasted sea cucumber with minced meat
raw material
1 sea cucumber, 2 broccoli, 15g minced pork, 5g green onion rice.
seasoning
Serve soup, boiled juice, Maggi umami juice, water starch, sugar, salt, monosodium glutamate, chicken essence, vegetable oil.
How to make it
1 Simmer the cooked sea cucumber in soup, pour the broccoli into a pot of boiling water, blanch and cool on the side of the plate, and put the simmered sea cucumber on the plate and set aside.
2 Heat oil in a pot, pour minced pork and stir-fry the soup, add boiled juice, sugar, salt, monosodium glutamate, chicken essence, Maggi umami sauce to adjust the taste, and pour it on the sea cucumber with water starch.
Cooking tips
Be sure to master the heat when hooking.
Home-cooked sea cucumbers
raw material
500 grams of sea cucumber, 10 grams each of green and red peppers, 5 grams each of green onion, ginger, garlic and rice.
seasoning
Bean paste, salt, monosodium glutamate, chicken essence, sugar, boiled juice, water starch, vegetable oil.
How to make it
1 Wash the sea cucumber and change to water.
2 Heat the oil in the pot and pour in sea cucumber, green and red beauty pepper diced lubricating oil, leave the bottom oil in the pot to heat and add bean paste, green onion, ginger, garlic and rice and stir-fry until the red oil comes out, pour in sea cucumber and green and red beauty pepper diced and stir-fry, mix with salt, monosodium glutamate, chicken essence, white sugar, and boiled juice to taste, and mix with water starch.
Small smooth meat with fish aroma
raw material
200g pork tenderloin, 20g fungus, 10g green onion, 10g each of minced ginger and garlic, 10g celery.
seasoning
Salt, monosodium glutamate, sugar, aged vinegar, bean paste, pickled pepper paste, egg white, water starch, vegetable oil.
How to make it
1 Cut the pork tenderloin into thin slices, add salt, MSG, egg white and water starch and syrup and grasp well.
2 Mix salt, MSG, sugar, aged vinegar and water starch into a sauce and set aside.
3 Heat the oil on a hot fire, pour in the meat slices and take them out, leave the bottom oil in the pot to heat and stir-fry the bean paste, pickled pepper paste, minced ginger and garlic and green onion until fragrant, pour in the meat slices, fungus, celery segments and stir-fry evenly.
Spicy and smooth meat slices
raw material
300g pork tenderloin, 20g diced bellicorn, 10g each of ginger and garlic slices, 10g green onion, 10g diced sea peppercorns, 10g Sichuan peppercorns.
seasoning
Salt, monosodium glutamate, soy sauce, water starch, egg white, vegetable oil.
How to make it
1 Cut the pork tenderloin into thin slices, add soy sauce, monosodium glutamate, egg white and water starch to syrup and grasp well, mix salt, monosodium glutamate and water starch into a sauce and set aside.
2 Heat oil in a pot, pour in the meat slices and take them out, leave the bottom oil in the pot to heat and fry the diced sea peppercorns and peppercorns to make the aroma, pour in green onion, ginger and garlic slices, and cloves of beauty pepper and stir-fry until fragrant, pour in the meat slices and the seasoned potato juice and stir-fry evenly.
Sliced tomato meat
raw material
200g pork tenderloin, 200g tomatoes, 50g canola, 5g green onion, 5g ginger and rice.
seasoning
Salt, monosodium glutamate, pepper, water starch, egg white, vegetable oil.
How to make it
1 Cut the pork tenderloin into thin slices, add egg white, salt, MSG, pepper and water starch, and grasp well, slice the tomatoes and cut the rape.
2 Heat oil in the pot, pour in the marinated meat slices and fish them out, leave the bottom oil in the pot to heat and add small rape segments, tomato slices, green onions, ginger and rice and stir-fry until fragrant, then pour in the slippery meat slices, add salt, MSG to adjust the flavor and stir-fry evenly.
Stir-fried pork face with pepper
raw material
300g pork face, 100g Hangzhou pepper, 50g Thai pepper, 15g garlic slices.
seasoning
Salt, monosodium glutamate, Maggi umami juice, peppercorns, vegetable oil.
How to make it
1 Wash the pork face, steam and cut into thin slices, cut the Hangzhou pepper and Thai pepper in half and set aside.
2 Heat oil in a pot, fry peppercorns until fragrant, pour in Hangzhou pepper, Thai pepper and pork face slices and stir-fry together, then add salt, MSG, Maggi umami sauce to taste and stir-fry evenly.
Return to the pot bacon
raw material
300 grams of Sichuan bacon, 200 grams of green garlic seedlings, 15 grams of red beauty pepper.
seasoning
Soy sauce, sugar, bean paste, vegetable oil, monosodium glutamate.
How to make it
1 Boil Sichuan bacon and cut into thin slices, wash and cut the green garlic seedlings, cut the red beauty pepper in half and set aside.
2 Heat oil in a pot, pour in bacon slices and stir-fry until fragrant, add bean paste and stir-fry until red oil comes out, stir-fry green garlic seedlings and red beauty pepper, and then stir-fry with soy sauce, sugar, and MSG to adjust the flavor and stir-fry evenly.
Cooking tips
You can't put salt when making this dish, as bacon itself has a salty taste.
Fried dried beans with bacon
raw material
300 grams of Sichuan bacon, 100 grams of dried five-spice tofu, 20 grams of green garlic seedlings.
seasoning
Sichuan peppercorns, salt, monosodium glutamate, Knorr spicy fresh sauce, vegetable oil.
How to make it
1 Wash the Sichuan bacon, steam and cut into thin slices, slice the dried spiced tofu, cut the green garlic seedlings into sections and set aside.
2 Heat oil in a pot, add peppercorns and fry until fragrant, pour in Sichuan bacon slices, five-spice dried tofu slices, green garlic seedlings and stir-fry, then add salt, monosodium glutamate, and Knorr spicy fresh sauce to taste and stir-fry well.
Stir-fried oyster mushrooms
raw material
300g of pork arched mouth, 150g of oyster mushrooms, 100g of bell pepper, 10g of sliced ginger, 10g of garlic slices.
seasoning
Salt, monosodium glutamate, soy sauce, peppercorns, water starch, vegetable oil.
How to make it
1 Wash the pork arch mouth and steam and cut into thin slices, cut the oyster mushrooms into slices, and cut the pepper in half and set aside.
2 Heat oil in a pot and stir-fry peppercorns, ginger slices and garlic slices until fragrant, pour in pork arch mouth slices, oyster mushroom slices, and beauty pepper and stir-fry, add salt, monosodium glutamate, soy sauce to adjust the taste, and stir-fry well with water starch.
Small stir-fried charcoal roasted pork
raw material
300 grams of fragrant plate meat, 50 grams each of green and red peppers, 10 grams each of ginger and garlic slices.
seasoning
Salt, monosodium glutamate, Maggi umami juice, vegetable oil to taste.
How to make it
1 Place the meat in the oven and cut it into thin slices, cut the green and red pepper in half and set aside.
2 Heat oil in a pot, add green and red pepper, ginger and garlic slices and meat slices and stir-fry until fragrant, add salt, MSG and Maggi umami sauce to taste and stir-fry evenly.
Farmhouse small stir-fried meat
raw material
300g pork belly, 10g green onion, 5g each of ginger and garlic slices, 50g diced bellicap.
seasoning
Tempeh, bean paste, sugar, soy sauce, salt, monosodium glutamate, water starch, vegetable oil.
How to make it
1 Cut the pork belly into thin slices and set aside.
2 Heat oil in a pot and pour in pork belly slices, stir-fry until the meat slices are rolled, add bean paste, tempeh, ginger and garlic slices, diced beauty pepper and green onion and stir-fry, then add salt, soy sauce, monosodium glutamate, white sugar to taste, and then thicken with water starch.
Fried meat with raw salt
raw material
300g pork belly, 15g celery, 15g green onion, 5g each ginger and garlic slices, 20g Shuifa fungus.
seasoning
Salt, monosodium glutamate, bean paste, tempeh, soy sauce, cooking wine, vegetable oil.
How to make it
1 Peel and cut the pork belly into thin slices, wash and tear the fungus into small pieces and set aside.
2 Put the pot on a hot fire, heat the oil and put in the pork belly slices, stir-fry until the oil comes out, add bean paste, tempeh, ginger and garlic slices and fry until the red oil comes out, add green onion, fungus cubes, celery segments and stir-fry the raw ones, mix the flavor with salt, monosodium glutamate, soy sauce and cooking wine.