The classic chef's recipes that are enough for a lifetime are super complete and worth collecting

The classic chef's recipes that are enough for a lifetime are super complete and worth collecting

Garlic spicy fried shrimp method:

1) 8 to 10 large prawns, peel and remove the sand line and wash (keep the skin on the tail to make it look better), 2 cloves of garlic, 4-5 dried red peppers.

2) Finely chop the garlic and cut the pepper into small circles with scissors.

3) Pour 2 tablespoons of olive oil into the pot and pour in the minced garlic and chili rings without waiting for the oil to heat up -- I like to pour the garlic in without waiting for the oil to heat up, because I feel that the garlic flavor can penetrate the oil better.

4) Pour in the shrimp and season with salt and pepper

5) Stir-fry for about 3 minutes, or until cooked

Pork stewed vermicelli preparation:

1. Scrape and wash the pork belly and cut it into pieces. Rinse the vermicelli with water, cut the green onion into sections, and slice the ginger.

2. Put oil in the pan, fry the meat until it changes color, and take it out.

3. Put sugar in the pot and fry the sugar color, add the soup, add all the seasonings and meat, boil over a strong fire, skim off the foam, turn to low heat and simmer until crispy, and then put in the vermicelli and stew until it tastes.

Sauerkraut stewed pork ribs method:

1. Blanch the pork ribs with boiling water to remove the blood foam. Cut the purchased sauerkraut into small pieces, slice the thick sauerkraut into thin slices, and soak it in cold water for a while. Finely chop the green onion and ginger.

2. In the process of scalding pork ribs, the ingredients can be prepared. In a small bowl, add the cooking wine, Sichuan pepper powder, salt, chicken essence and water, and stir well.

3. Heat the oil in a pan, add the green onion and ginger foam and stir-fry until fragrant. Pour in the pork ribs and stir-fry, add soy sauce and peppercorn powder. Stir-fry for a while until the ribs are 5 ripe, add the sauerkraut and add the ingredients in a small bowl. Add a small bowl of water, submerge half of the dish, cover, and change to medium heat to simmer. After 10 minutes, it's ready to cook

How to make a fat intestine:

1. Cut the delicious sausage into thick slices, add fried powder and a small amount of water, mix well, and put it in a hot oil pan to fry for later use.

2. Add 1 tablespoon of oil to the seasoning and stir-fry until fragrant, then add 3 tablespoons to the soup. After the soup becomes a thick sauce, immediately pour it into the fat sausage and stir-fry, add 1 teaspoon of aged vinegar before cooking, and sprinkle some coriander.

Pepper-fried pork slices

1. Marinate the meat slices in cooking wine and starch for 10 minutes.

2. Cut two green onions into shreds and set aside.

3. After the oil is hot, add the dried chili pepper and stir-fry the red oil, put in the marinated meat slices, stir-fry until it changes color, add soy sauce, salt and sugar to taste. (2:1 ratio of sugar to salt)

4. Add shredded green onion and stir-fry until raw, add chicken powder to taste.

How to stir-fry lamb with green onions:

1. Mix the lamb with light soy sauce, chicken essence and dry starch, marinate for 10 minutes, pour out the excess juice, drain and set aside.

2. Heat 2 tablespoons of oil in a wok over high heat, and when it is extremely hot, stir-fry the lamb for 1 minute and serve.

3. Heat 1 tablespoon of oil in a wok over high heat, add shredded onion, garlic slices and green onions, and simmer for 2 minutes until fragrant. The fried mutton is stir-fried in the pot and stir-fried together, and mixed with white vinegar, sesame oil and white sugar.

4. Stir-fry all the ingredients in the wok for 2 minutes, then put them evenly into the iron pan, heat them over high heat, and add water starch to thicken slightly.

Braised pork ribs

1. Cut the green onion into sections; Ginger slices; Chop the pork ribs into 4 cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and remove them.

2. Put the pork ribs into the pot, add water (to the degree of overflowing the ribs), soy sauce, cooking wine, refined salt, ingredients, green onions, ginger slices, taste the good taste, boil over high heat, turn to slight heat and simmer until the pork ribs are rotten.

【Production key】After the pork ribs are hung with starch, they should be fried over a hot heat, and they should be burned and put into the pot several times, so that the ribs can be fried well. If the oil is cool, the fire is slight, the pork ribs are not fried well, the starch is easy to get rid of the paste, the burned pork ribs are messy soup, the finished dish is not good or the pot is brushed with ginger slices and boiling oil first, the washed ribs are put down to fry, and then add cooking wine to continue to fry, and wait until the fragrance floats out, and the meat color is a little mushy The feeling is to put the water and stuff for about 20 minutes. When the meat can be easily poked in with chopsticks, add soy sauce and salt to stir-fry, and if the color is not enough, you can also add a little dark soy sauce. In this way, it will be braised in a braised manner, and if you add vinegar and sugar, it will be sweet and sour pork ribs.

Garlic pork ribs

1. Chop the pork ribs into 7 cm long segments, wash and drain.

2. Add cooking wine, soy sauce, sugar, and tender meat powder to the pork ribs, mix well, and marinate for 20 minutes.

3. Spread a layer of aluminum foil on the baking sheet, put in the pork ribs, move to the oven and bake for 20 minutes, take out and turn over, sprinkle with minced garlic, bake for 20 minutes, and take out after cooking.

Tips: Minced garlic should not be added early, as it is easy to burn black; After half-cooking, put it again, which is not only roasted to bring out the garlic fragrance, but also not charred

Fish-flavored shredded pork

Version 1:

　　(1) Cut the pork leg into 6 cm long and 0.2 cm wide and thick shreds, mix evenly with wine and salt, and add beaten eggs and corn starch to adjust the starch. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

　　(2) When the pot is heated to 60%, add raw oil, then pour in shredded meat and stir-fry, pour it into a colander and drain the oil. Leave the remaining oil at the bottom of the pot, stir the green onion, minced ginger and bean paste together to bring out the fragrance, put the shredded bamboo shoots, and fry the shredded meat into the pot at the same time, then pour a small bowl of seasoning into the pot, quickly stir-fry a few times, add monosodium glutamate and hook the thin thickener, sprinkle with pepper, pour sesame oil into the pot and put it in the pot.

　　Version 2:

　　Cut the pork into shreds about 7 cm long and 0.3 cm thick, add salt and water and bean flour and mix well. Wash the orchid slices and fungus, cut them into shreds, soak the red pepper and chop them finely; Finely chop the ginger and garlic, and cut the green onion into flowers. with soy sauce. Vinegar, sugar, monosodium glutamate, soybean flour, fresh soup, salt mixed into a sauce. Put the wok on the fire, heat the oil (about 180 °C), fry the shredded meat, soak the chili, ginger and minced garlic to stir-fry until fragrant, and then put it in. Stir-fry the fungus, shredded orchid slices and chopped green onions, cook in the sauce, quickly stir up the pot and put it on a plate.

Sauerkraut fish

Method:

1. Wash the fish first, pick up the meat, slice it, and then put the egg white and flour and set it aside.

2. Of course, this sauerkraut is indispensable for making sauerkraut fish, cut into shreds

3. When the ingredients are ready, you can start cooking, and now fry the peppercorns and chili noodles in the oil pan

4. Add dried chili peppers, spicy millet, chives, ginger slices and fish bones.

5. Then add about a liter of water to boil the soup. After adjusting the flavor, it boiled for about ten minutes.

6. Put the ingredients such as sauerkraut and fish bones on a plate.

7. Boil the remaining soup with the previously marinated fish fillets.

8. When the fish fillets are cooked, pour the soup onto the plate at the bottom of the sauerkraut mat. Stir-fry the chili peppers in strong oil and pour them onto the fish

9. Sprinkle with pepper and a plate of fragrant sauerkraut fish is done.

Boiled meat slices

1. Cut the pork loin into thin slices (cut against the grain) and taste with marinade for 15 minutes

2. Wash the garlic sprouts, celery and some other vegetables you like and cut them into long knots

3. Heat the oil in the clean pot, and when it is hot, put peppercorns and dried chili peppers, garlic slices, ginger slices, green onion sections, and Pixian bean paste to fry the fragrance. Then mix in an appropriate amount of stock or water, put an appropriate amount of salt, bring to a boil, put the vegetables down and blanch them a little, then scoop them up and put them in a bowl

4. Slide the meat slices into the water in the pot, spread them out, pick them up and put them on top of the dish just now, and pour the soup in the pot into the bowl.

5. Sprinkle a large amount of peppercorn noodles and dried chili noodles on top of the meat slices, and set aside an appropriate amount of minced garlic and green onions. In another pot, pour in a lot of oil, boil and pour over the meat slices

How to make the mushu meat:

Crack the eggs into a bowl, stir with refined salt and scramble the eggs in a pan. Add lard and minced green onion to the pot, add shredded meat and stir-fry, add cooking wine, soy sauce, monosodium glutamate, and then add eggs and fungus to stir-fry

Longjing shrimp production process:

　　1. Remove the shell of the shrimp, squeeze out the shrimp, change the water and wash again. Wash it three times in this way, wash the shrimp until it is snow-white, take it out, drain the water (or use a clean dry towel to absorb the water), put it in a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until it is sticky, add dry starch and mix and starch.

　　2. Take a teacup, put tea leaves, soak with 50 grams of boiling water (do not cover), let it for 1 minute, filter out 40 grams of tea juice, and set aside the remaining tea leaves and juice.

　　3. Put the wok on the heat, slide the pan with oil, cook the lard, cook until it is hot, put in the shrimp, and quickly use chopsticks to find the difference, take it out after about 15 seconds, pour it into a colander and drain the oil.

　　4. Leave a little oil in the wok and put it on the fire, pour the shrimp into the pot, and quickly pour in the tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir-fry a few times, and then you can put it out of the pot and put it on the plate.

How to slip the meat

(1) First cut the meat into two thick slices, then change the cut into two points five wide, eight minutes long oblique sections, feed with Shao wine, refined salt for a while, and then use starch and sesame oil to adjust the paste.

(2) Use a small bowl of wine, sesame oil, sugar, vinegar, MSG, soy sauce and starch to marinate the good juice.

(3) When the juice in the spoon is boiled to seven layers of heat, the meat segments are fried in the spoon until golden brown and crispy.

(4) Leave a spoon of less bottom oil, fry a few times with green onions, ginger, garlic, cucumber slices, and winter bamboo shoot slices, put the fried meat segments, and then pour the good juice into the spoon, turn a few upside down, and drip sesame oil out of the spoon and put it on the plate

How to make Beijing fried noodles:

1. Pour the dark soy sauce and yellow sauce into a large bowl, then add 150ml of water and mix slowly with chopsticks; Chop the green onion into minced pieces and set aside

2. Pour more oil than stir-fry vegetables into the wok and heat it, after the oil is hot, add the chopped Beijing green onion and stir-fry for half a minute, then pour in the minced meat and stir-fry together until it changes color and departs, then pour in the well-mixed yellow sauce and slowly stir-fry for 7 or 8 minutes over the minimum heat

3. Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash the cucumbers and cut them into shreds; Chop the garlic into minced garlic and set aside

4. Boil the water that has blanched the mung bean sprouts, put in the noodles and cook, then take out the noodles and soak them in cold boiled water, then pick them up and put them in a bowl

5. Finally, put the mung bean sprouts and cucumber shreds on the noodles, then put 1 tablespoon of fried fried sauce and minced garlic, then pour a little vinegar and mix well

1. It is best to use semi-fat and lean pork for stir-frying sauce, and the oil should be slightly more than the oil for stir-frying

2. Blanch the mung bean sprouts in boiling water for 5 seconds, don't blanch them too softly, and the texture is a little crunchy

3. I personally think that vinegar and garlic are the refinement of fried noodles, and it is best not to miss these two things, I have seen many Beijingers eat fried noodles and chew the whole garlic raw, and I can't stand it or chop it into minced garlic like me

4. Authentic jajangmyeon noodles can't be eaten in restaurants, only if you make them yourself, and it's even better if you make your own hand-rolled noodles

Spicy Chicken Preparation:

1. Cut the chicken into small pieces, then add cooking wine, salt, soy sauce, peppercorn powder and a small amount of starch to grasp well, and taste for half an hour; Chop the green onion, slice the garlic and slice the ginger.

2. Put the chicken that has been tasted in advance into the oil pan and fry it until the surface is golden brown and remove it.

3. Start the pot again, pour in a small amount of vegetable oil and fry the chives, ginger and garlic, then add the peppercorns and peppers and stir-fry, fry the fragrant and put in the pre-fried chicken and continue to stir-fry, be careful not to fry the peppers, sprinkle a little sugar when you come out of the pot, if you like, you can also sprinkle some cooked sesame seeds or something, and you're done!

Saliva chicken preparation:

1. Wash the chicken thighs, remove the subcutaneous fat, bring to a boil, and steam over high heat for 5 minutes;

2. Turn over the chicken thighs, steam them over high heat for 5 minutes, turn off the heat and continue to simmer for 10 minutes; Prepare a basin of ice water with ice cubes and ginger slices and soak the chicken in it until it is completely cold;

3. Cut some cucumber segments and mix the juice: 4 spoons of red oil, 2 spoons of sugar, 2 spoons of vinegar, 2 spoons of light soy sauce, 2 spoons of pepper oil, 1 spoon of rice wine, 2 spoons of sesame seeds, a small handful of fragrant peanuts, a spoonful of chili flakes, minced chives, minced ginger, 1/4 spoon of monosodium glutamate, 3 grams of salt, 1/4 cup of ice water, mix evenly;

4. Chop the chicken, pour the seasoned juice on it, mix well and refrigerate it for 30 minutes before eating, it is spicy and spicy

Preparation of cola chicken wings:

1) Pour water into the pot and bring to a boil, blanch the chicken wings for 2 minutes and remove them. Rinse the foam off the surface of the chicken wings with clean water, then drain and set aside. Cut the green onion into sections, peel and slice the ginger.

2) Pour oil into the pot, heat it over high heat until it is 4 hot, add cloves, star anise, Sichuan pepper, cinnamon and bay leaves, fry until fragrant, add green onion and ginger slices and stir-fry until fragrant.

3) Pour the chicken wings into the pan and stir-fry for 1 minute, then pour in the cola and water. Pour in the dark soy sauce and stir well, cover and change to medium heat, and simmer for 20 minutes.

4) Open the lid, change to high heat, and cook for about 3 minutes until the soup is thick

Chicken curry nuggets preparation:

1. Chop the chicken into pieces 4 cm long and 3 cm wide, cut the green onion into sections, and slice the ginger;

2. Blanch the chicken pieces to remove the blood;

3. Add oil to the pot, when it is hot until it is four or five hot, put the chicken pieces in, slide it with oil until it is seven or eight ripe, and remove it;

4. Add bottom oil to the pot, add green onion and ginger slices to stir-fry until fragrant, then add curry powder and stir-fry slightly, then add chicken broth, cooking wine, salt, monosodium glutamate, chicken, and cook over low heat;

5. When the chicken is crispy, pick off the green onion and ginger, and when the juice is thickened, it will be ready to cook.

How to make home-cooked fried noodles:

1. Shred the cabbage, then rinse with water, and mince the green onion. 2. After preparing the ingredients, you can cook the noodles, put the hand-rolled noodles into a pot of boiling water to cook, then take it out and let it cool immediately, control the moisture and stir in a little vegetable oil, this is done so that the noodles do not stick. 3. Pour an appropriate amount of oil into the wok, add the chopped green onion and fry until fragrant, then put in the minced meat, fry until it changes color, add chili sauce, soy sauce, salt, chicken powder, cooking wine and fry slightly, then add the cabbage and stir-fry well, then add the noodles, stir-fry the vegetables and noodles evenly, add a little water, cover the pot, simmer for a while, mix the noodles and vegetables evenly and put them on the plate.

Back to the pot meat method:

Pour a small amount of oil into the pot, because the pork belly will produce some oil, and when the oil is hot for 7 minutes, you can fry the meat for a while to fry the oil in the meat;

2. When the meat is fried until it is a little golden, pour the Pixian bean paste with water into the pot and stir-fry for a while;

3. Pour in the peppers (or other side dishes) and stir-fry until cooked;

4. When it is about to cook, add the water lake, collect the juice and remove from the pot.

Tips:

Because Pixian bean paste is very salty, the sauce itself also has a taste, so you don't need to add other seasonings, the taste is also very good, if the taste is relatively light, you must put less Pixian bean paste.

Braised pork preparation:

1. Cut the pork belly into 3×2 cm pieces;

2. Put rock sugar in a wok with water, add soy sauce and cook into sugar gum, add cut preserved meat, wine and salt and mix well, then add Sichuan pepper star anise and southern milk, and simmer over low heat;

3. Place the stewed preserved meat neatly in the buckle bowl, and then buckle it on the plate.

How to make the meat in a pot:

1. Pork tenderloin is changed into large slices 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine; Mix with water starch and a little salad oil to form a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and other ingredients are used to make a sauce.

2. Put the wok on the fire, put in the salad oil and burn until it is six or seven hot, first mix the delicious meat slices with the thick paste, then unfold them one by one, put them into the pot one by one, and fry them until they are crispy on the outside and tender on the inside.

3. Leave the bottom oil in the pot, add shredded ginger and green onion to fry until fragrant, add the fried meat slices, cook in the sauce, stir evenly and put it on a plate, sprinkle with coriander.

Kung Pao Chicken Preparation:

1) Cut the chicken breast into 1cm cubes, add salt (1/2 teaspoon), cooking wine and dry starch, stir well, and marinate for 5 minutes. Cut the green onion into slightly smaller pieces than the diced chicken, and finely chop the green onion and ginger. Culetize the green and red peppers.

2) Put the garlic, shallots and ginger into a bowl, add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water, and water starch to make juice for later use.

3) Heat the pot, pour in the oil, add a little sesame oil, put in the pepper while the oil is cold, wait for the pepper to be fragrant, the color is slightly darker, add the dried pepper and stir-fry until fragrant.

4) Add the diced chicken and fry until it changes color, put in the green and red pepper grains, stir-fry for 10 seconds, pour in the seasoned sauce, stir-fry on high heat for 1 minute, and then pour in the fried peanuts.

To prepare the fried tenderloin:

1. Cut the tenderloin into diamond-shaped pieces;

2. Grasp the pork pieces with monosodium glutamate, salt, 5 grams of sugar, 5 grams of ginger juice and 10 grams of cooking wine, marinate for 10 minutes, and then hang a thin paste with wet starch;

3. Put peanut oil on the fire on the frying spoon, and when it is hot, spoon the tenderloin one by one, fry it until the surface is tight, and then squat and fry it over low heat;

4. After the meat is fried thoroughly, the spoon is returned to the hot fire, and when the dry meat is cooked and the color is golden red, immediately take it out and put it on a plate, and bring pepper and salt to the table.

Tips for making dry-fried tenderloin:

1. Squatting and frying means that this dish requires the use of hot oil at the beginning, and the squatting and frying with low heat in the middle can fry the meat inside and out.

2. Because there has been a frying process, 1000 grams of peanut oil need to be prepared, and the actual consumption is 40 grams.

Ground three fresh practice:

1. Peel the eggplant and potatoes and cut them into hob pieces; Break the green pepper into small pieces by hand;

2. Pour more oil into the pot, when it is hot, put the potato pieces in first, fry them until golden brown, and remove them when they are slightly transparent;

3. Pour the eggplant into the oil pan, fry it until golden brown, add the green pepper cubes and scoop it up together;

4. Stir-fry chopped chives and minced garlic in a small amount of hot oil, add broth, light soy sauce, sugar, salt, eggplant, potatoes and green pepper cubes and cook slightly;

5. Add the water starch and reduce the juice over high heat.

Chestnut roast chicken preparation:

1. Remove the thick bones of the net chicken and chop it into a long cube about 3 cm wide. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces. Cut the ginger into long, l-centimeter-wide slices.

2. Heat the oil pan and cook until it is six ripe, so fry the chestnut meat until golden brown, pour in a colander and filter the oil.

3. Heat the oil pan again, until eight are ripe, stir-fry the chicken pieces until the water is dry, add Shao wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

4. Take 1 clay bowl, use a bamboo grate to cushion the bottom, pour the chicken pieces in the wok with the soup, put it on low heat and simmer until it is rotten, add the fried chestnut meat, continue to simmer until soft, then pour it into the wok, put in monosodium glutamate, green onion segments, sprinkle pepper, boil, thicken with cornstarch water, and pour sesame oil.

Sweet and sour tenderloin preparation:

1. Cut the meat chops into strips about four centimeters long and one centimeter square, put rice wine, salt and monosodium glutamate in the meat strips and mix them well, put sugar, vinegar, dark soy sauce, salt, monosodium glutamate and starch in a bowl, beat in the eggs and mix them into a sauce, chop the green onions, and mince the ginger and garlic.

2. Put oil on the fire in the pot and burn it until it is 60% hot, mix the meat strips with the whole egg starch paste, and fry them one by one until they are just slightly yellow.

3. When the oil temperature in the pot rises to 70% hot, then re-fry the meat strips in the pan until golden brown, turn off the heat and drain the oil.

4. When the oil in the pot is served, leave the bottom oil and boil until it is 50% hot, add minced ginger and garlic to fry until fragrant, then add chopped green onions, and add about three tablespoons of water.

5. Add about 3 tablespoons of water, bring to a boil and cook into a bowl with the sauce.

6. After collecting the juice, pour it on the meat strips.

Preserved egg tofu method:

1. Blanch a large piece of inner fat tofu with boiling water and let it cool, and cut the preserved egg into small pieces;

2. Put the preserved eggs on the tofu, sprinkle with chicken essence, salt, chopped green onions, pour soy sauce and sesame oil and coriander;

3. Stir while eating.

Chongqing spicy chicken method:

1. Cut the whole chicken into small cubes;

2. Sprinkle light soy sauce, salt and monosodium glutamate on the diced chicken, adjust the flavor, and put it in the cooking wine for about 30 minutes;

3. After heating the oil, pour in the green onion, ginger shreds and garlic in the pot;

4. Pour in the delicious chicken and stir-fry;

5. Then put in the dried red pepper and Sichuan pepper, stir-fry over rapid heat, and stir-fry to bring out the fragrance;

6. Finally, add salt, monosodium glutamate, and sugar to taste, and serve out

How to make shredded pork in Kyoto sauce:

1. Cut the green onion into thin strips and spread it on a plate for later use;

2. Make secret sweet noodle sauce: 1 bag of sweet noodle sauce, 2 tablespoons of sesame oil, 2 tablespoons of sugar, mix evenly, cover with plastic wrap, steam in the pot, and 5 minutes after boiling. The sauce can be made more at a time, sealed and put in the refrigerator, which can be stored for 2 weeks, and can be taken as you eat.

3. Shredding and sizing pork tenderloin: the steps of sizing in step 3:

(Step 1, absorb the flavor and absorb the water:

　　First of all, put salt, soy sauce, monosodium glutamate, pepper/ginger powder in the shredded pork loin, and add an appropriate amount of water, stir well with your hands or chopsticks, put it for about 30 minutes, remember, be sure to add water, water is about one-fifth of the weight of the meat, the smaller the meat, the larger the fibrous tissue destruction surface, add more water, if there is soda, also put less, can make the meat absorb more water. After about 30 minutes, you will notice that the water has been absorbed by the meat, and the meat is a little larger than when it was first cut, and it is naturally tender.

　　Step 2: Add the eggs, starch and oil

　　Eggs (whole eggs) and starch are added to the delicious pork tenderloin, which mainly plays the role of subcontracting the water inside. Generally, a pound of meat and an egg is enough, and then add dry starch, add a little bit, stir while adding, grab a handful of shredded meat with your hands, and no water will flow out between your fingers, and then pour some oil into it and stir evenly.

　　To sum up, the steps are: basic seasoning and water, let it sit for 30 minutes, add eggs, add starch and oil. In this way, the shredded meat is marinated. ）

4. Heat the oil in the pan, slightly more oil, heat the heat, put in the marinated shredded meat, quickly smooth it, and remove the shredded meat for later use. Slippery shredded meat must be quickly smoothed, usually no more than 1 minute shredded meat will change color and cooked, just change color can be fished out, this is the second secret of smooth and tender meat.

5. Leave a small amount of oil in the pot, stir-fry the minced ginger until fragrant, then add 2 tablespoons of secret sweet noodle sauce and 1 tablespoon of tomato sauce to stir-fry until fragrant

6. Then put in the shredded meat, stir-fry a few times, then put it on a plate covered with shredded green onions, and stir it before eating.

An illustrated illustration of the 16 most commonly ordered home-cooked dishes in restaurants

　　First, the practice of home-style kung pao chicken

　　Ingredients: 250 grams of chicken breast, 4 green and red peppers, 50 grams of fried peanuts, 2 teaspoons (10 grams) of green onions, 1 teaspoon (5 grams) of minced ginger, 1 teaspoon (5 grams) of minced garlic, 15 Sichuan peppercorns, 6 dried red peppers

　　Seasoning: 1 teaspoon salt (5 grams), 1/2 teaspoon cooking wine (3 grams), 2 teaspoons dry starch (10 grams), 2 tablespoons rice vinegar (30 ml), 1 tablespoon soy sauce (15 ml), 2 teaspoons sugar (10 grams), 2 tablespoons of water (30 ml), 2 tablespoons of water starch (30 ml), 1 tablespoon of sesame oil (15 ml)

　　Method:

　　1) Cut the chicken breast into 1cm cubes, add salt (1/2 teaspoon), cooking wine and dry starch, stir well, and marinate for 5 minutes. Cut the green onion into slightly smaller pieces than the diced chicken, and finely chop the green onion and ginger. Culetize the green and red peppers.

　　2) Put the garlic, shallots and ginger into a bowl, add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water, and water starch to make juice for later use.

　　3) Heat the pot, pour in the oil, add a little sesame oil, put in the pepper while the oil is cold, wait for the pepper to be fragrant, the color is slightly darker, add the dried pepper and stir-fry until fragrant.

　　4) Add the diced chicken and fry until it changes color, put in the green and red pepper grains, stir-fry for 10 seconds, pour in the seasoned sauce, stir-fry on high heat for 1 minute, and then pour in the fried peanuts.

　　A little long-winded:

　　To make this dish, its practical chicken thigh meat tastes better than chicken breast. *The kind of chicken thigh meat sold is fine, and the price is not expensive.

　　This is a dish that needs to be stir-fried quickly, so you need to prepare the sauce in advance. Otherwise, add the same seasoning to the pot, and if the time is extended, the texture of the diced chicken will be hard.

　　To make Kung Pao chicken, you must master a 4689 method, fry the chicken to 4 when the green and red peppers are put in, pour in the juice when 6 are ripe, fry 8 when they are ripe, and pour them into the plate that is 9 ripe, and 1 into the residual temperature, it will automatically become 10 into Ha.　　

　　Second, the practice of fragrant soft and glutinous braised pork

　　Ingredients: 500 grams of pork belly, 1 cinnamon, 3 star anise (also known as big ingredients), 5 slices of ginger, 6 red dates (can also be left out)

　　Seasoning: 2 tablespoons (30ml) dark soy sauce, 1 tsp salt (5g), 3 tsp sugar (15g)

　　Method:

　　1) Cut the pork belly into 2 cm pieces, peel and slice the ginger. Pour oil into the pan, add cinnamon and star anise when the oil is cool, stir-fry over low heat until fragrant, change to high heat, pour in the pork belly and stir-fry to change color, and continue to stir-fry for 2 minutes until the oil comes out.

　　2) Pour in the dark soy sauce, sugar and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes to color and taste. Then pour in boiling water (it must be boiling water), the amount of water should be submerged over the meat surface, and skim off the foam after boiling.

　　　　3) Add red dates and ginger slices, cover with a lid, turn to low heat and simmer for 40 minutes, during which you should pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn to high heat to reduce the soup, so that a thick and thick layer of soup will wrap around each piece of braised pork.

　　　　Note: Many people believe that stir-frying sugar color is the most important step in making braised pork, but for today's young people, it is difficult to master, very troublesome, and unhealthy. Nowadays, when I make braised dishes, I like to use Lee Kum Kee's dark soy sauce, which has a good taste and a bright color.

　　If you want to make the braised pork delicious, the step of closing the soup on high heat at the end is very important, otherwise, the soup is not sticky and can't wrap the meat, and it won't have a strong flavor when you eat it.

　　Third, the practice of fish-flavored shredded pork

　　Ingredients: 300g pork loin, 10 black fungus, 200g bamboo shoots, 1 tablespoon (15g) minced green onion, 1 tablespoon (15g) minced ginger, 1 tablespoon (15g) minced garlic, 4 tablespoons chopped pepper (60g)

　　Seasoning: 1 tablespoon (15ml) of soy sauce, 2 tablespoons (30ml) of vinegar, 1 teaspoon (5ml) of cooking wine, 1 tablespoon (15ml) of sugar, 1/2 teaspoon (3 grams) of salt, 1/2 teaspoon (3 ml) of sesame oil, 3 tablespoons of water (45ml), 4 tablespoons of water starch (60ml, divided into 2 uses)

　　Method:

　　1) Shred the pork loin. Soak the black fungus in warm water at 40 degrees Celsius and wash it and cut it into shreds. Shred the bamboo shoots. Finely chop the green onion, ginger and garlic.

　　2) Put the shredded meat into a bowl, add the water starch and stir well, then marinate for 5 minutes. Put the chopped green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use.

　　3) Pour in the oil after heating the pan, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocates, then shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, stir-fry until fragrant, and mix with shredded meat.

　　4) Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the seasoned juice, stir-fry from bottom to top for 20 seconds, and wait for the soup to be slightly viscous.

　　　　After heating the pan, pour in the oil, when the oil is 7 hot, pour in the shredded meat and stir-fry until the shredded meat changes color and deciprocate, shovel to the side of the pot with a spatula, pour in minced garlic, ginger and chopped pepper, stir-fry the fragrance, and mix with the shredded meat. Pour in shredded bamboo shoots and fungus, stir-fry for 2 minutes, pour in the adjusted juice, stir-fry from bottom to top for 20 seconds, and wait until the soup is slightly viscous and then out of the pot.

　　Fourth, the practice of returning to the pot meat

　　Ingredients: The best 500g of pork rump two-knife meat (basically can't buy it, use pork belly, you see, we are one step away from authenticity)

　　3 sections of green onions

　　3 cloves of garlic

　　A small piece of ginger

　　15 peppercorns

　　2 tablespoons Pixian hot sauce (30g)

　　1 tablespoon (15g) of sweet noodle sauce (it is said that the use of tempeh is very authentic, and I am a little dizzy)

　　1 tsp soy sauce (5ml)

　　1 teaspoon sugar (5g)

　　200g of dried tofu

　　One green and one red pepper

　　4 garlic sprouts (also known as green garlic)

　　A pinch of salt

　　A pinch of chicken bouillon

　　Method:

　　1) Pour water into the pot and bring to a boil, then add the scattered ginger, garlic, green onions, and peppercorns to boil out the flavor. Put in pork, the meat can be taken out after rolling to six maturity, rather than over, do not let it cool thoroughly and then cut it, which is easy to lead to the separation of fat and lean. You can soak it in cold water to keep the surface from burning before cutting into slices.

　　2) Heat the green onion, ginger, garlic and Sichuan pepper from the broth, put in the chopped winter melon slices or radish slices and cook, add a little salt and chicken essence to make a delicious "even pot soup".

　　3) Wash the green and red peppers and cut them into triangles for later use. Cut the dried tofu into triangles and set aside. Wash the garlic sprouts and cut them diagonally into diamond shapes for later use. Prepare Pixian bean paste and sweet noodle sauce (or tempeh).

　　4) Pour a little oil into the wok, and use a spatula to spread the oil all over the walls of the pan after the oil is hot. Then discard and re-add the cool oil. This effect is to coat the pot with a layer of oil film, so that the meat slices will not stick to the pot when they are put into the pot. When the oil temperature is hot, put in the meat slices and stir-fry, fry until the meat slices are rolled (commonly known as: lamp nest), pour in Pixian bean paste and sweet noodle sauce (or tempeh), then mix the sauce and meat slices and stir-fry a few times, adjust a little soy sauce to color, and then add a little sugar to enhance the flavor.

　　5) Finally, add dried tofu, green and red pepper and garlic sprouts and stir-fry until broken, add a little salt and chicken essence, and stir-fry a few times.

　　A little wordy:

　　**The saltiness of soy sauce and bean paste produced in various places is different, so it is necessary to pay attention to the amount of salt according to the actual situation.

　　Pour water into the pot and bring to a boil, then add the scattered ginger, garlic, green onions, and peppercorns to boil out the flavor. Put in pork, the meat can be taken out after rolling to six maturity, rather than over, do not let it cool thoroughly and then cut it, which is easy to lead to the separation of fat and lean.

　　　　Remove the green onions, ginger, garlic and peppercorns from the broth, heat them, put in the sliced winter melon or radish slices and cook, add a little salt and chicken essence to make a delicious "even pot soup".

　　　　Soak the meat in cold water so that the surface of the meat is not hot and then cut into slices.

　　Wash the garlic sprouts and cut them diagonally into diamond shapes for later use. Wash the green and red peppers and cut them into triangles for later use.

　　Cut the dried tofu into triangles and set aside.

　　Prepare Pixian bean paste and sweet noodle sauce (or tempeh).

　　　　Pour a little oil into the wok and use a spatula to spread the oil over the walls of the pan when the oil is hot. Then discard and re-add the cool oil. This effect is to coat the pot with a layer of oil film, so that the meat slices will not stick to the pot when they are put into the pot.

　　When the oil temperature is hot, put in the meat slices and stir-fry, fry until the meat slices are rolled (commonly known as: lamp nest), pour in Pixian bean paste and sweet noodle sauce (or tempeh), then mix the sauce and meat slices and stir-fry a few times, adjust a little soy sauce to color, and then add a little sugar to enhance the flavor.

　　Finally, add dried tofu, green and red peppers and garlic sprouts and stir-fry until broken, add a little salt and chicken essence, and stir-fry a few times.

　　Fifth, the practice of mapo tofu

　　Ingredients: 500 grams of tender tofu, 150 grams of minced beef (I used the meat filling), 40 grams of Pixian hot sauce, 20 grams of tempeh, 5 grams of chili noodles (1 teaspoon)

　　30ml soy sauce (2 tablespoons), garlic sprouts 50g, chicken essence 3g (1/2 teaspoon), Sichuan peppercorn noodles 5g (1 teaspoon)

　　Method:

　　1) Cut the tofu into 2 cm square pieces, pour water into the pot, heat and boil over high heat, add a little salt, then put the tofu in the pot and blanch for 2 minutes, remove and drain for later use.

　　2) Heat oil in a wok, when the oil is 4 hot (hands on top of the pan, you can feel warm), pour in the minced meat, stir-fry, and put it out after shedding.

　　3) Pixian hot sauce and tempeh chop finely (I'm lazy, I didn't chop), and cut the garlic sprouts into diamond shapes.

　　4) Pour oil into the wok again, heat to 3 hot, add Pixian hot sauce and stir-fry the fragrance, add chili noodles and tempeh, stir-fry the red oil, add an appropriate amount of stock (or water), pour in the tofu and cook for 3 minutes. Add the soy sauce again and thicken with water starch once. Then add minced meat, chicken essence and garlic sprouts and cook for 2 minutes, then pour in water starch to thicken, collect the juice and put it in a bowl, sprinkle with peppercorns.

　　　　Note: After the tofu is cut into cubes, blanch it in boiling lightly salted water to keep the tofu tender and not crumbly. When stir-frying Pixian hot sauce, you need to put warm oil in the pot and fry it over medium heat, so as not to fry the hot sauce and chili noodles.

　　Cut the tofu into 2 cm square pieces, pour water into the pot, heat and boil over high heat, add a little salt, then put the tofu in the pot and blanch for 2 minutes, remove and drain for later use.

　　　　Heat the oil in the wok, and when the oil is 4 hot (hands on top of the pan, you can feel warm), pour in the minced meat, stir-fry, and put it out after shedding.

　　　　Pixian hot sauce 40 g, tempeh 20 g, chili noodles 5 g (1 teaspoon)

　　30ml soy sauce (2 tablespoons) 50g garlic sprouts 3g chicken essence (1/2 teaspoon)

　　　　Pour oil into the wok again, heat to 3 hot, add Pixian hot sauce and fry the fragrance, add chili noodles and tempeh, fry the red oil, add an appropriate amount of stock (or water), pour in the tofu and burn for 3 minutes. Add the soy sauce again and thicken with water starch once.

　　Then add minced meat, chicken essence and garlic sprouts and cook for 2 minutes, then pour in water starch to thicken, collect the juice and put it in a bowl, sprinkle with peppercorns.

　　　　Mapo tofu is out of the pot, haha

　　Sixth, the practice of sour and spicy shredded potatoes

　　Ingredients: 2 potatoes, 1 pepper, a little pepper, a little dried red pepper, 8 chopped green onions, a little vinegar, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce (or not put), 2 tablespoons of sugar, 1/2 teaspoon of salt, in order to enhance the flavor, you can also optionally add chicken essence and a little sesame oil.

　　Method:

　　1) Wash the potatoes, first cut them with a knife at the bottom, repair them flat, lay them flat on the cutting board, cut them into slices first, and then shredded them. Prepare a basin of water, drop a little vinegar, soak the shredded potatoes for a while, then rinse with water and drain.

　　2) Heat oil in the pot, put in the peppercorns, and when you smell the fragrance of the peppercorns (don't fry the peppercorns), turn off the heat, pick out the peppercorns.

　　3) Turn on the heat again, when the oil temperature is 7 hot, add the dried red pepper, add the chopped green onion and stir-fry until fragrant, then pour in the shredded potatoes and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt and stir-fry for 1 minute, then add shredded green pepper and continue to fry for about 1 minute.

　　Note: After the shredded potatoes are cut, they are soaked in vinegar water, in addition to avoiding oxidation and blackening in the air, it can also ensure that the taste is crisp and will not be soft for a long time.

　　Wash the potatoes, first cut them in a knife at the bottom, repair them flat, lay them flat on a cutting board, cut them into slices first, and then shredded. Prepare a basin of water, drop a little vinegar, soak the shredded potatoes for a while, then rinse with water and drain

　　　　Shredded peppercorns, a little dried pepper, 8 dried red peppers, and a little chopped green onions

　　　　Heat the oil in the pot, put in the peppercorns, and when you smell the aroma of the peppercorns (don't fry the peppercorns), turn off the heat, and pick out the peppercorns.

　　Turn on the heat again, when the oil temperature is 7 hot, add the dried red pepper, after smelling the spicy smell, add the chopped green onion and stir-fry until fragrant, then pour in the shredded potatoes and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt and stir-fry for 1 minute, then add shredded green pepper and continue to fry for about 1 minute.

　　7. The practice of sweet and sour pork ribs

　　Ingredients: small chops, green onions, ginger slices, star anise, white sugar, dark soy sauce, balsamic vinegar, salt, sesame seeds

　　Method:

　　1) Wash off the blood and stomp into 4cm segments.

　　2) Put an appropriate amount of water in the pot, after the water boils, put in the small chops, and skim off the foam after boiling. Add the green onions, ginger slices and star anise. Cook over low heat until the short ribs are soft (about 50 minutes), remove and drain.

　　　　3) Heat the oil in a pan over medium heat, and when it is hot for 5 minutes, add small chops and fry over medium heat until golden brown on both sides. After removing, pour into a net basket and drain the oil

　　　　4) Put a little water and white sugar in the pot, slowly boil the white sugar over low heat, when the surface is bubbling and the color slowly turns yellow, add salt, light soy sauce, balsamic vinegar, mix evenly to make it dark red, and then fry the fried small chops into the stir-fry, so that each small chop is wrapped in soup. (This is the most crucial step in this dish!) ）

　　　　5) Out of the pot, scatter some sesame seeds, hot and cold practical, you can ha!

　　　　Absolutely Important Tips:

　　When boiling the sugar color, the time should not be too long, and the seasoning should be poured in time if the color changes slightly, and the small chops should be put in, otherwise it will become a shredded pork rib.

　　8. The practice of vinegared cabbage

　　Ingredients: 500 grams of cabbage / 1 green onion / 8 dried red peppers / 3 tablespoons vinegar / 1 tablespoon soy sauce, 2 tablespoons sugar, 1 teaspoon salt, a little water starch, 1/2 teaspoon sesame oil

　　Method:

　　1) Wash the cabbage, cut it in the middle, and then tilt the knife at a 30-degree angle to slice the cabbage.

　　2) Slice the green onions and set aside. Dry red pepper, wipe with a paper towel, cut open and set aside.

　　3) Pour oil into the pot, when the oil is 5 hot, add the dried red pepper, burst the chili pepper fragrance, immediately put in the green onions, then pour in the cabbage and stir-fry for 1 minute. Then pour in vinegar, soy sauce, sugar and salt, stir-fry for 3 minutes, after the cabbage comes out of the soup, pour in water starch, stir along the same direction with a spatula to thicken, and finally pour in sesame oil, stir-fry.

　　Wash the cabbage, cut it in the middle, and then tilt the knife at a 30-degree angle to slice the cabbage.

　　Slice the green onions and set aside. Dry red pepper, wipe with a paper towel, cut open and set aside.

　　　　3 tablespoons vinegar, 1 tablespoon soy sauce, 2 tablespoons sugar

　　1 teaspoon salt, 1/2 teaspoon water, starch, a little sesame oil

　　　　Pour oil into the pot, when the oil is 5 hot, add the dried red pepper, burst the chili pepper fragrance, immediately put in the green onions, then pour in the cabbage and stir-fry for 1 minute. Then pour in vinegar, soy sauce, sugar and salt, stir-fry for 3 minutes, after the cabbage comes out of the soup, pour in water starch, stir along the same direction with a spatula to thicken, and finally pour in sesame oil, stir-fry.

　　9. The practice of chopped green beans with olive vegetables

　　Ingredients: minced meat, green beans, olives, chopped peppers, minced green onions, minced garlic

　　Cooking wine, soy sauce, salt, sugar, chicken essence

　　The specific weight of the raw materials is not written, this dish is very simple, you can adjust the amount of raw materials at will according to your own taste! With chopped peppers and olives, it will be delicious no matter how you cook it!

　　Method:

　　1) Pour a little cooking wine into the minced meat, stir and set aside.

　　　　2) Remove the tendons from the green beans, wash them and cut them into small pieces.

　　　　3) Pour in the oil, heat to 7 minutes, pour in the green beans, stir-fry, and set aside.

　　　　4) Pour oil into the pan, burst the minced green onion and garlic until fragrant, add the minced meat, and stir-fry until it is derawed.

　　　　5) Pour the spare green beans back into the pot, add the olive, chopped pepper, soy sauce, salt and sugar in turn, stir-fry for 2 minutes, and add a little chicken essence before leaving the pot.

　　10. The practice of home-cooked mushu meat

　　Ingredients: 3 dried white back fungus, 10 grams of dried yellow flowers, 300 grams of pork loin

　　1 cucumber, 8 slices of green onions, 2 eggs

　　Seasoning: 1/2 teaspoon (3ml) cooking wine, 1 tablespoon (15ml) soy sauce, 1/2 teaspoon (3 grams) salt, 1/4 teaspoon (1 ml) sesame oil, 1/2 teaspoon starch (3 grams), 1/2 teaspoon (3 grams) sugar, 2 tablespoons water starch (30 ml)

　　Method:

　　1) Soak the fungus and yellow flower in cold water for 1 hour, and wash them off after soaking. The fungus is torn into slices by hand, and the yellow flowers are cut into sections. Slice the green onions. Brush the cucumber and cut into diamond-shaped slices.

　　2) Cut the pork loin into thin slices, stir with cooking wine and starch, and marinate for 5 minutes. Beat the eggs, add a little water and a few drops of cooking wine.

　　　　3) Pour oil into the pot, heat to 7 hot, pour in the egg mixture, quickly cut it with a spatula, and put it out after frying.

　　4) Pour oil into the pot again, add the green onion slices and stir-fry until fragrant, pour in the pork loin slices and fry until they change color, add the fungus slices and yellow flower segments and stir-fry a few times, add soy sauce, salt, sugar and a little water, and continue to fry for 2 minutes.

　　　　5) Pour in the eggs and cucumber slices, stir-fry evenly, and pour in water starch to thicken.

　　11. The practice of sauced beef

　　Ingredients: 1000 grams of beef keys for the front legs

　　Cloves, Sichuan pepper, star anise, tangerine peel, cumin, cinnamon, bay leaves, licorice (a little each)

　　3 green onions, 1 ginger, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon five-spice powder

　　Method:

　　1) Wash the beef keys of the front leg and cut them into 10cm square pieces. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink.

　　2) Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into the seasoning box (or in a homemade gauze bag, cinnamon and bay leaves can also be directly put into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife.

　　3) Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly. Remove the beef pieces and place them in a ventilated and cool place for about 2 hours.

　　4) Pour the cooled beef into the boiling soup and simmer over low heat for half an hour. After simmering, serve, cool and cut into thin slices.

　　A little wordy:

　　　　The cold water soaking method in the second step is very crucial, try not to omit ha, otherwise the cooked meat will be looser and the taste will be slightly worse.

　　The placement cooling method in the third step, if you think it takes too long, just let it cool thoroughly, but this step is also very important~~

　　Wash the beef keys of the front legs and cut them into 10cm cubes. Pour water into the pot, heat it over high heat, put the beef in, boil it slightly in boiling water, remove it, soak it in cold water, and let the beef shrink.

　　　　Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into a seasoning box (or in a homemade gauze packet, cinnamon and bay leaves can also be put directly into the pot because they are easy to pick). Wash the green onions and cut into three sections. After the ginger is washed, pat it off with a knife.

　　1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoons salt, 1/2 teaspoon five-spice powder

　　　　Pour an appropriate amount of water into the casserole, heat over high heat, and add spices, green onion and ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add the beef and continue to cook over high heat for about 15 minutes, reducing the heat to low until the meat is cooked. Prick it with chopsticks and you can pass through it smoothly. Remove the beef pieces and place them in a ventilated and cool place for about 2 hours.

　　　　Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

　　　　After simmering, serve, cool and cut into thin slices.

　　12. The practice of fish-flavored eggplant pot

　　Ingredients: 2 long eggplants, 60 grams of pork filling, 100 grams of carrots, 100 grams of winter bamboo shoots, 2 large fungus.

　　Seasoning: 15 grams of minced green onion, 10 grams of minced ginger, 15 grams of minced garlic, 1 tablespoon of bean paste, 1/2 teaspoon of sesame oil, 1/2 teaspoon each of light soy sauce and dark soy sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar.

　　Marinated meat: 1/2 teaspoon cornstarch, 1/2 teaspoon light soy sauce, 1/4 teaspoon salt, 1/4 teaspoon cooking wine, pepper to taste.

　　Water starch: 1 teaspoon cornstarch, 2 tablespoons water.

　　1. Peel the eggplant and cut it into 7cm long and 2cm square strips.

　　2. Add seasoning to marinate the pork filling for 20 minutes, soak the fungus in warm water in advance and cut into shreds, and cut the carrots and winter bamboo shoots into shreds.

　　3. Put half a catty of oil in the pot, heat it for 7 minutes, put the eggplant into the fry, keep the medium heat and turn during the process, so as not to fry the paste.

　　4. When the eggplant is fried to golden brown and soft enough to be poked through the chopsticks, use a spoon to press it to control more oil, or boil the fried eggplant strips in a pot of boiling water to remove excess oil, and then remove and drain the water.

　　　　Put a little oil in the wok, heat it to 7 hot, add minced garlic and stir-fry until fragrant, then add minced green onion, minced ginger and bean paste to continue stir-frying.

　　6. Add the marinated meat filling, stir-fry, then add shredded bamboo shoots, shredded carrots and shredded fungus, stir-fry.

　　7. After the bamboo shoots, carrots and fungus are cooked, add the fried eggplant strips, add light soy sauce, dark soy sauce, salt, sugar and broth.

　　8. When the eggplant strips are flavored and fully cooked, add the chicken essence, then thicken with water starch and pour in sesame oil

　　9. Put it into a small casserole (claypot) that has been blanched in advance. Drizzle with chili oil, add a casserole lid, simmer over low heat for 5 minutes, sprinkle chopped green onions and serve hot.　　

　　13. The practice of barbecued pork

　　Ingredients: pork (front buttocks), barbecued pork sauce, garlic velvet cooking wine, sugar, dark soy sauce

　　Method:

　　1) Cut the pork into strips 4 cm long, 2 cm thick, and 10 cm long.

　　2) Pour the barbecued pork sauce into a bowl, add the minced garlic, cooking wine, sugar and dark soy sauce and stir into a sauce.

　　3) Soak the meat slices in the sauce so that each part is evenly coated with the sauce. Cover and refrigerate for 2 days.

　　4) Place the marinated meat slices on the grill, leaving a gap in the middle for even heating. Place a foiled baking tray on the bottom of the oven to hold the dripping grease and sauce.

　　5) Oven at 200 degrees, preheat and put in the meat slices and bake for 20 minutes. Then take out and turn over, brush with another layer of sauce, raise the oven temperature to 240 degrees, and continue to bake for 20 minutes.

　　14. The practice of home-cooked tofu

　　Ingredients: tofu, peas, corn kernels, shiitake mushrooms, fungus, carrots, soy sauce, salt, sugar, chicken essence, starch

　　Method:

　　1) Slice the tofu. Put water in a pot, bring to a boil over high heat, and blanch the tofu and (shiitake mushrooms, peas, corn, and carrots).

　　　　2) Pour in the oil, boil until 6 hot, fry the tofu slices in the pan until golden brown on both sides, and put out the oil for later use.

　　　　3) Remove from the pot, put the green onions, stir-fry until fragrant, add (mushrooms, peas, corn carrots) and fungus to the pot and stir-fry, and then add the tofu slices.

　　　　4) Then pour in the broth with the mushrooms, a little dark soy sauce, a pinch of sugar and a pinch of salt, and continue to stir-fry for another minute. Finally, thicken with water starch and scatter some chicken essence.

　　　　Stickers:

　　*(If you're using fresh shiitake mushrooms, just add water in step 4!) ）

　　*(Before the dish comes out of the pot, pour a little sesame oil on it, and the taste of the dish will be more fragrant!) Forget it if you are afraid of fat! ）

　　Fifteenth, the practice of saliva chicken

　　Ingredients: three yellow chicken, cooking wine, chili powder, green onion, garlic, ginger, soy sauce, salt, sweet and sour

　　Method:

　　1) Wash the chicken and chop it into pieces. Before the water is about to boil, add all the green onion and ginger cooking wine to the pot. After the water boils, add the chicken and cook for 10 minutes. Don't cook it for too long so that the chicken is more tender.

　　　　2) Immediately put the boiled chicken in cold water, preferably ice water. In this way, the leather is delicate and smooth, and the brittle is not easy to scatter.　　

　　3) Wash the green onion, ginger and garlic and finely chop. Get out of the pot, pour in the oil, wait for 6 to be hot, add the green onion, ginger and garlic, stir-fry to bring out the fragrance, turn off the heat, rush into the chili powder, and the oil drained out after precipitation is red oil. (Note: If there is no strainer, remove the green onion, ginger and garlic, and then rinse the oil into the chili powder.) ）

　　4) Remove the chicken from the ice water, drain, cut into small pieces and place on a plate.　　

　　5) Mix two spoonfuls of soy sauce, salt, sugar and vinegar with red oil, stir well, and pour over the chicken. Depending on your own taste, it can be served with some coriander, chives, sesame seeds. If not, don't add it!

　　　　16. The practice of burning two winters

　　Ingredients: fresh winter bamboo shoots, fresh mushrooms, green onions, soy sauce, sugar, salt, chicken essence

　　Method:

　　1) Cut the bamboo shoots into segments or slices and set aside. Soak the shiitake mushrooms in salted water, wash them, and cut them into cubes for later use.

　　2) Add the oil to the pot over high heat, and when the oil is 6 hot, add the chopped green onion and stir-fry until fragrant.

　　3) Stir-fry the bamboo shoots and mushroom cubes for a while, pour in the soy sauce, change to medium heat, cover and simmer for 5 minutes.

　　4) Open the lid, add sugar, add salt, continue to stir-fry for 2 minutes, sprinkle a little chicken essence out of the pot.

The 4 recipes that test the chef the most seem simple, but they are the most rare, and they really can't work hard in a few years

Every holiday comes, I will always take my family out for a meal, not for anything else, mainly to improve some food, no matter how delicious the food at home is, it should also change the taste, many people always like to eat spicy hot, hot pot, grilled fish, buffet, strings of incense and the like, and I like to go to some private dishes, Sichuan restaurants, order some of their favorite dishes, and have a few drinks.

The most important reputation of a restaurant is the taste of the food, the dish must have a pot gas, and eat a different taste from the family, so that there will be more repeat customers, the words are a little ugly, I have eaten so many restaurants, I have met a lot of two-knife chefs, and I have also met some superb skills, whether a restaurant is popular, and the chef has half of the relationship, or even more than half.

Let's talk about this topic today, there are chefs in star-rated hotels, and small shops on the street are husband and wife, let's not mention these two, let's talk about small private restaurants, among these restaurants, which dishes can test the chef?

Many people always think that only precious ingredients can test the chef, sea cucumber, abalone, hairy crab, etc., the more inconspicuous the ingredients, the more can test a chef's skills, such as shredded potatoes, the test is not only frying, but also knife skills.

1. Mung bean sprouts

Mung bean sprouts are a kind of sprouts, high protein content, vegetable markets, supermarkets can be seen everywhere, most of the recipes have its name, stir-fried, stir-fried, vinegar slippery, the taste of the dish is a word "crisp", you need to master the grasp of the heat, its difficulty is that you can't fry the vegetables to death, what does it mean? It is that the moisture is large, and the original color is changed and the taste is lost.

The bean sprouts are fried, there is no appetite when you look at it, the bean sprouts are fried shallowly, there will be a taste of raw beans, so to speak, mung bean sprouts and shredded potatoes have to fight, and only the big iron pot of the restaurant, coupled with skilled cooking skills, can fry the crisp and delicious, with the taste of "pot gas".

2. Fish-flavored shredded pork

Most of the restaurants now operate a variety of cuisines, Sichuan cuisine, Lu cuisine, in the Sichuan restaurant, you must order this fish-flavored shredded pork, it can test a chef's cooking level, when taking the chef's certificate, fish-flavored shredded pork has also become a must-take dish, its difficulty lies in thickening the sauce, including knife work and materials, there is a step not done right, you can taste it.

Fish-flavored shredded pork is both sweet and sour, green onions, ginger and garlic are rich, the color is ruddy, and there is an attractive fish fragrance.

3. Shredded potatoes

Shredded potatoes as a popular ingredient, almost every restaurant has shredded potatoes, up to the star hotel, down to the street shop, sour and hot shredded potatoes, green pepper shredded potatoes, tested the chef's knife skills, as well as the grasp of the heat, delicious shredded potatoes, must be cut by hand, rubbing the shreds is completely different taste, wash off the starch in cold water, and then fry on high heat.

The second knife often over-frries the shredded potatoes and loses the crispness, this is not a joke, I have really met it, the shredded potatoes are soft, and they are not as delicious as they are fried at home.

Fourth, pull the silk banana

Drawing apples, drawing bananas, drawing yams, this kind of dessert dishes for beginners, are more difficult, including the skills of boiling sugar, as well as the time out of the pot, drawing silk is not easy to become frost, affecting the final taste of the finished product, boiling sugar is also known as fried sugar, water boiling, oil boiling, oil and water mixed boiling, are all chefs need to master, boil hard.

Silk-drawn bananas are included in the Shandong cuisine, the adult vegetables are light yellow and slightly bright, crispy on the outside and tender on the inside, sweet and glutinous and delicious, when eating, they should be accompanied by water, eat while dipping, pick up a banana, the sugar silk can pull out more than one meter long, sweet and delicious.

Drawing silk bananas, first after a layer of starch fried, and then after boiling sugar, the sugar juice must first be foamed, the bubble gradually decreases, and finally until there is no foam, and then pour in the banana to roll, in one go, out of the pot speed to be fast, otherwise it will become frosting.

Seemingly simple recipes, you really can't do it well, don't underestimate simple home cooking, this is one of the subjects that many restaurants must take to recruit chefs, you can learn more when you have time

Celebrity chefs share 10 midsummer dishes with recipes

In the sound of cicadas, the scorching heat has arrived. The hot and unbearable weather made people's hot taste extremely tricky. The unique feeling brought by a plate of carefully prepared delicacies is deeply intoxicating and the aftertaste is endless, so don't let down the good "food" of this summer! The taste of midsummer is half into poetry, half into summer, and the shade is always appropriate.

The best fresh hairy tripe

【Ingredients】

200 grams of fresh hairy tripe, 100 grams of cold noodles, 100 grams of cucumber, 30 grams of garlic paste, and an appropriate amount of coriander leaves.

【Seasoning】

3 grams of salt, appropriate amount of sugar, 2 grams of Sichuan pepper noodles, 30 ml of red soy sauce, 50 ml of clear chicken soup, 1 gram of chicken essence, 1 gram of monosodium glutamate.

【Steps】

1. Wash the hairy belly, put it into a pot of boiling water, change the knife to long slices, cut the cucumber into shreds, and set aside;

2. Put the cold noodles and cucumber shreds on the bottom of the plate, and place the hairy belly slices with the changed knives around them;

3. Drizzle with salt, chicken essence, monosodium glutamate, sugar, peppercorn noodles, red soy sauce, clear chicken soup, garlic paste, and garnish with coriander leaves.

Stir the green shoots with truffle juice

【Ingredients】

300 grams of fresh bamboo shoots

【Seasoning】

5 grams of black truffle sauce, salt, monosodium glutamate, and sugar.

【Steps】

1. Preliminary processing of fresh bamboo shoots, washing and cutting into shreds;

2. Blanch the shredded fresh bamboo shoots in a pot of boiling water with salt, remove and drain the water, let it cool and put it on a plate;

3. Mix the truffle paste, salt, monosodium glutamate and sugar well and set aside;

4. Put the fresh bamboo shoots into the basin, add the seasoning, mix well, put it into the container, and decorate it slightly.

Rattan pepper sour soup snowflake beef

【Ingredients】

Snowflake beef, rattan pepper, enoki mushroom, ginger, garlic.

【Seasoning】

50 grams of yellow lantern chili sauce, appropriate amount of millet pepper, cooking wine, white vinegar, sugar, salt, broth.

【Steps】

1. Slice the ginger and garlic separately, and cut the millet pepper into small pieces;

2. Blanch enoki mushrooms in boiling water and spread them on the bottom of the container;

3. Stir-fry ginger and garlic slices in hot oil, add yellow lantern chili sauce and stir-fry for a while, add cooking wine and broth and bring to a boil;

4. Strain the residue of the soup base, put in the fat beef slices and stir gently, quickly remove the foam, season with sugar and salt, and finally pour white vinegar and turn off the heat;

5. Pour the fat beef into the container at the bottom of the enoki mushroom, put in rattan pepper and millet pepper, and drizzle a little hot oil to enhance the fragrance.

Lemon boiled fresh abalone

【Ingredients】

Fresh abalone, lemon, coriander.

【Seasoning】

Chicken broth, salt, pepper.

【Steps】

1. Clean the fresh abalone, remove the internal organs and sediment, slice the abalone, and slice the lemon for later use;

2. Pour the chicken broth into the pot, add the sliced lemon and cook over medium heat;

3. After the soup base is boiled, put the abalone fillets into the pot and quickly sealanch;

4. Add salt and pepper to taste;

5. Put the boiled abalone in a bowl, pour in the chicken broth, and garnish with coriander.

Eight treasure winter melon cup

【Ingredients】

About 4500 grams of winter melon, 100 grams of fresh lotus seeds, 25 grams of ham, 100 grams of lean meat, 100 grams of fresh mushrooms, 75 grams of roast duck meat, kidney, shrimp, 5 grams of ham puree, 50 grams of night flowers, ginger slices, and a little green onion.

【Seasoning】

2000 grams of soup, refined salt, monosodium glutamate, and Shao wine.

【Steps】

1. First change the winter melon to remove the gourd, put it in boiling water and roll it for 10 minutes, take it and cool it with water, and hold it in a stew pot;

2. Cook the roast duck meat, kidneys, shrimps, and lean meat in boiling water, and then roll the fresh mushrooms and fresh lotus seeds and take them out;

3. Pour the soup and duck meat, lean meat, green onion and ginger into the pot, season with refined salt and monosodium glutamate, roll slightly, add fresh mushrooms, fresh lotus, kidneys, shrimp, etc., put them into the melon cup after they are cooked, put in the roast duck grains, steam them in the steamer again, and insert the night fragrant flowers.

Glacier melon boiled red cream crab

【Ingredients】

About 500 grams of crab, 200 grams of glacier melon, 10 grams of ginger, 5 grams of garlic, and 5 grams of green onions.

【Seasoning】

2 grams of chicken juice, 5 grams of blended oil, Huadiao wine, rice vinegar, pepper.

【Steps】

1. Remove the internal organs of the crab, wash it and chop it into pieces for later use;

2. Peel the glacier melon and cut it into thick slices of about 1.5 cm for later use;

3. Cut ginger, garlic and green onion into small pieces of about 0.5 cm for later use;

4. Heat the oil, add the ginger and garlic and stir-fry until fragrant, add the chopped crab and continue to stir-fry until the crab shell turns red, cook in the Huadiao wine, add water and pepper;

5. After the fire boils, put in the glacier melon and simmer until the glacier melon is crispy and soft, sprinkle in the green onion when it comes out of the pot, and pour in rice vinegar.

Chicken broth and ham simmered in white

【Ingredients】

茭白、虾仁、金华火腿、瑶柱。

【Seasoning】

10 grams of concentrated chicken juice, chicken broth powder, 10 grams of chef's bisque, 1 gram of pepper, 15 grams of lard, 600 grams of chicken broth.

【Steps】

1. Peel and slice the white water into long slices, put it in hot water with oil and salt, blanch it and set aside, and blanch the shrimp for later use;

2. Put lard in a pot, fry the ham slices slightly, pour in the chicken broth and boil for 1 minute, remove the ham slices and set aside;

3. Boil the soup in the pot, add the white callus, scallops, and shrimp to boil, and add seasonings;

4. After cooking, put it in a container, spread the ham slices on top, and serve on a plate.

Stir-fried razor clams with chicken fir mushrooms

【Ingredients】

Bamboo razor clams, chicken fir mushrooms, cucumbers, red peppers, garlic, ginger.

【Seasoning】

Cooking wine, salt, sugar, white pepper, soy sauce, oyster sauce, corn starch.

【Steps】

1. Treat the razor clams, add cooking wine after the water boils in the pot, blanch the razor clams for 5 seconds and remove them;

2. Blanch the chicken fir mushrooms in the pot for 1-2 minutes;

3. Take out the razor clams and remove the skirt of the razor clams;

4. Crush the garlic, slice the ginger, cut the shallots into long sections, wash the cucumbers, and cut the red peppers into oblique slices for later use;

5. Add salt, sugar, white pepper, soy sauce, oyster sauce, corn starch, pour in water and stir well into a sauce;

6. Pour cooking oil into the hot pot, add ginger and garlic and stir-fry until fragrant, then add chicken fir mushrooms and razor clams, pour in cooking wine and fry on high heat for 20 seconds;

7. Put the green onion and cucumber into the pot, continue to stir-fry the prepared sauce evenly, and then remove from the pot, and garnish with red pepper slices.

Stir-fried loofah with fresh walnuts

【Ingredients】

120 grams of fresh walnuts, 200 grams of loofah, and an appropriate amount of green onion and ginger.

【Seasoning】

Appropriate amount of salt, a little chicken essence, appropriate amount of water starch, and cooking oil.

【Steps】

1. Peel the fresh walnuts, peel the loofah and cut it with an oblique knife, and chop the green onion and ginger;

2. Boil water in a pot, blanch fresh walnuts for 1 minute, remove and drain;

3. Heat the oil, stir-fry the green onion and ginger until fragrant, add the loofah and stir-fry;

4. After the loofah is slightly soft, add fresh walnuts and continue to stir-fry;

5. Add salt and chicken essence to taste, pour in a little water starch to thicken, and stir well.

Fresh chrysanthemum crab meat stewed with lilies

【Ingredients】

20 grams of lily, 50 grams of safflower crab meat, 5 grams of tofu skin, 5 grams of spinach, 5 grams of fresh chrysanthemum

【Seasoning】

Appropriate amount of salt, 2 grams of pepper, 200 grams of chicken broth

【Steps】

1. Steamed lilies and pureed;

2. Wrap the cool lily puree into the tofu skin and tie it with shredded spinach;

3. Add the good flavor of the clear chicken soup to the stew pot, add the crab meat, tofu skin and lily rolls, and simmer for five minutes;

4. Sprinkle the picked chrysanthemum petals into the soup and serve.

30 chef's signature casserole dishes are hot all summer!

Braised pork with abalone in a casserole

Ingredients: 150 grams of pork belly, 8 heads of Dalian fresh abalone.

Ingredients: pickled pepper, green Hangzhou pepper

Seasoning: spicy girl, 50 grams of rice wine, 25 grams of soy sauce, 20 grams of sugar, 15 grams of ginger and green onions, 1.5 kg of salad oil.

Preparation: Cut the pork belly into cubes weighing about 150 grams; Dalian fresh abalone washed and killed, wedge cross knife. Put the pork belly into a hot pan and fry until the skin is golden brown. Put ginger, shallots, and fried pork belly in the pot, add rice wine, soy sauce, and sugar to boil over high heat, put in fresh abalone, simmer over low heat for about 1.5 hours, add pickled peppers, green peppers, and spicy girls when cooking, and collect the juice over high heat to make the soup thick and bright.

When frying the pork belly, the skin of the meat must be fried until golden brown, so that the periphery of the meat is crusted, so that the meat is more fragrant when it is cooked, and the excess fat is reduced, so that it will not be oily or astringent, and the taste is just right. Fresh abalone is generally blanched in a simple way, and the taste is crisp; Simmer for more than 1 minute, the taste is old; If the abalone is simmered for a longer time, the abalone will swell during the simmering process and taste better.

Roasted abalone with potatoes in a casserole

Production: 300 grams of fresh abalone is marinated with a cross knife, and 8 small potatoes are steamed. Add oil to the pot and boil until it is 50% hot, and then add the abalone to the oil. Leave the bottom oil in the pot, add 50 grams of diced meat, diced mushrooms, and diced bamboo shoots to stir-fry until fragrant, then add 50 grams of fresh abalone, potatoes, and millet spicy to fry evenly, and put in 5 grams of spicy fresh sauce, 5 grams of abalone juice, 2 grams of salt, 3 grams of monosodium glutamate, and 1 gram of sugar to season and put on a plate.

Fresh abalone must be marinated to absorb the flavor, and the time of stir-frying in the pot should not be too long, otherwise it will affect the taste of fresh abalone.

Baked fish head in a casserole

Ingredients: 1 fish head (about 750 grams), 35 grams of fresh sand ginger, 80 grams of garlic, 50 grams of shallots, 60 grams of green onions, 2 nine-story towers.

Seasoning: 25 grams of XO sauce, 15 grams of Huadiao wine, 20 grams of salt, 50 grams of flour, 10 grams of monosodium glutamate, 2 grams of pepper, 200 grams of salad oil, 50 grams of olive oil.

Preparation: Remove the fish head, remove the gill scales, cut it into strips about 6 cm long, add 25 grams of dried shallots, 20 grams of fresh sand ginger, salt, monosodium glutamate, pepper and marinate to taste. Pat the flavored fish into the flour and fry it in a pan until golden brown. Heat the clay pot, pour in olive oil, add 15 grams of fresh sand ginger, garlic, 25 grams of shallots, green onions, stir fragrant, and then put the fried fish pieces neatly on the fried base, add the remaining original seasoning on the fish pieces, cover the lid, and simmer for 3 minutes.

Homemade beef stewed in a casserole

Preparation: Select potatoes with high starch content (preferably red-skinned potatoes), peel them, cut them into pieces, and steam them for 10 minutes until cooked

, 2 kg of beef brisket meat cut into thumb-thick strips, take out the pot under cold water, heat the bottom oil under the pot, 150 grams of chili rings in Xiatuo County, 40 grams of Sichuan pepper, 30 grams of star anise, 15 grams of cumin and stir-fry until fragrant, add 40 grams of green onions, ginger and garlic slices and stir well, add 200 grams of soy sauce, 100 grams of vinegar, add 3.5 kg of water and simmer for 30 minutes until cooked and soft, take 200 grams of beef strips and 200 grams of original soup into the pot, add 200 grams of steamed potatoes, add 5 grams of salt, 3 grams of pepper, 2 grams of chicken juice, on medium heat by dry soup, put into a hot casserole, sprinkle chopped green onions and serve.

At the end of the process, don't add too much soup, otherwise the potato strips will become soft and won't be able to pick up.

Casserole baby cabbage

Ingredients: a package of baby cabbage

Pork belly with skin

Ingredients: Dried chili pepper segments

Garlic slices

Seasoning: Steamed fish with soy sauce

Essence of chicken

Production: Cut baby cabbage into strips, heat the pork belly slices in the oil, stir-fry the pork belly, dried chili peppers and garlic slices, stir-fry the baby cabbage over medium heat, seven ripe, add the steamed fish soy sauce and seasoning, stir-fry into a hot casserole.

Casserole soft-shelled turtle phoenix claws

Production: take 1 soft-shelled turtle weighing about 2 catties, cut it into small pieces after slaughtering, wash off the blood and water for later use, 10 tiger skin chicken feet, the pot is slippery, add 150 grams of mixed oil and burn until it is hot, put in 50 grams of pork belly slices and stir-fry the oil over low heat, until the corners of the meat slices are slightly charred, put in 150 grams of secret sauce, quickly fry on high heat, add soft-shelled turtle, chicken feet quickly turn evenly, add 5 catties of broth, add 5 grams of cooking wine, 5 grams of monosodium glutamate, 2 grams of aged vinegar, 1 gram of spice powder, continue to heat for 1 minute after boiling over high heat, change to low heat and cover and simmer for 20 minutes, Until 3/5 of the soup is left in the pot, change the heat, add 50 grams of garlic cloves and a little ginger, and remove half of the remaining soup from the pot.

Secret sauce: 3000 grams of Jingsha Douban, 2000 grams of Jingsha hot sauce, 1200 grams of spicy sauce, 1000 grams of hoisin sauce, 600 grams of Zhuhou sauce, 1 bottle of white bean curd, mix well and set aside, put 100 grams of mixed oil into the pot (rapeseed oil, lard, salad oil are mixed evenly according to the ratio of 1:1:1) and burn until it is hot, remove the pot from the heat, put in the mixed sauce mixed in step 1, stir for 3 minutes to fully integrate the sauce and oil, and add spice powder (50 grams of star anise, 50 grams of cinnamon, 40 grams of cumin, 30 grams of grass fruit, 25 grams of white cardamom, mix evenly and beat into powder) stir well, cool and put it into a stainless steel barrel, seal the plastic wrap and store it in a cool place.

The temperature should be low when adjusting the sauce, so that the sauce is fully integrated while preventing the loss of sauce flavor, the temperature should be high when frying the sauce, and the speed should be fast.

Casserole tripe

Ingredients: 100 grams of cooked beef tongue, cooked tripe, fresh yellow throat, 150 grams of bean sprouts, duck blood

150 grams, 100 grams of sweet potato vermicelli, 100 grams of baby cabbage, 40 grams of celery segments.

Seasoning: 150 grams of homemade base oil, 150 grams of scallion oil, 30 grams of glutinous chili peppers, 50 grams of red oil bean paste, soaked dried chili peppers and green peppercorns; Soak it in water with a little cooking wine to prolong the soaking and frying time and fully release its fragrance, 70 grams each, 1 gram of salt, 3 grams of monosodium glutamate, and 3 grams of chicken powder.

Production: wide water under the pot, add an appropriate amount of salt, monosodium glutamate, cooking wine and mix thoroughly, all the raw materials will fly water in turn, 100 grams of homemade bottom oil under the pot, 100 grams of scallion oil and 100 grams of scallion oil will be mixed and heated, 30 grams of glutinous chili pepper and 50 grams of red oil watercress will be fried, 30 grams of dried chili pepper and green peppercorns will be stir-fried until fragrant, 1 kg of soup stock will be boiled, the residue will be salvaged after boiling for 1 minute, cooking wine, salt, monosodium glutamate, chicken powder will be mixed evenly, bean sprouts and baby cabbage will be mixed with good water, and then scooped up and padd at the bottom of the plate after scalding until the flavor is obtained, and then add beef tongue, tripe, Yellow throat, duck blood, sweet potato vermicelli blanched until flavorful, then get out of the pot, pour the soup into the basin, sprinkle the celery section with good water on it, 50 grams of homemade bottom oil and scallion oil in another pot until it is 60% hot, and fry 40 grams of soaked dried chili pepper and green peppercorns on high heat for about 10 seconds until it is fragrant, then pour it on the prepared dish, and then serve it after garnishing.

Homemade bottom oil: 40 catties of salad oil in the soup bucket, add 3 catties of minced green onions, 3 catties of minced ginger, 4 catties of minced garlic and boil over low heat, fry until golden and fragrant, and then salvage the slag clean, divide 20 catties of glutinous chili peppers into the oil 20 times, mix them thoroughly, fry them fragrantly, and then put them into another part, continue to stir and fry them for 5 minutes after all of them, pour in 5 catties of hot butter, boil for 15 minutes on low heat, so that the fragrance is better integrated, and put in 300 grams of Yongchuan tempeh and 500 grams of canned braised pork to boil out fragrant, Add 500 grams of liquor and stir well, add spices (30 grams of bay leaves, 30 grams of star anise, 30 grams of cinnamon, 30 grams of grass fruit, 10 grams of cloves, 40 grams of tangerine peel, 250 grams of dried green peppercorns, mix and beat into powder) and boil for 15 minutes on low heat, turn off the heat and cover, soak and fry the ingredients at residual temperature and simmer overnight.

Duck in casserole sauce

Production: 20 wild ducks use a spray gun to burn the fine hairs on the surface, remove the internal organs and chop the pieces, add an appropriate amount of salt, oyster sauce, dark soy sauce, cooking wine, green onion and ginger to grasp well, fry in the hot oil in the pot until the surface is small white bubbles, remove the drain oil, leave the bottom oil in the pot, add green onion and ginger to stir fragrant, add duck pieces and stir evenly, cook 60 grams of red star two pot heads, fry the wine over high heat, cook 60 grams of white wine again, fry the duck fragrance, dry the wine, put in 1000 grams of homemade game sauce and a little star anise, bay leaves and stir-fry well, pour in 3 bottles of beer, add broth to the duck, Boil the soup over high heat, put the duck pieces with soup into several pressure cookers, press them for 8 minutes after steaming, pick out the duck pieces after cooling, put them in a bowl in 20 parts, seal the plastic wrap into the refrigerator, filter the duck soup to remove the slag and set aside, put the salad oil into the pot when going to the dish, add garlic to stir fragrant, add the duck pieces and fry well, add 5 grams of chicken essence, 5 grams of monosodium glutamate, a little pepper and stir-fry until fragrant, add 500 grams of duck soup, close the heat until the soup is thick, pour a little red oil and wood ginger oil and stir well, you can get out of the pot.

Game sauce: 2400 grams of Yongfeng chili sauce, 1800 grams of Ah Xiangpo chili sauce, 200 grams of sesame paste, 200 grams of peanut butter, 20 grams of thirteen spices, 50 grams of cumin powder, mix well and seal the plastic wrap into the fresh-keeping refrigerator for preservation.

Soft-shelled turtle in a casserole in a thick soup

Ingredients: 1500 grams of water fish, 50 grams of pork belly.

Seasoning: 5 grams of wolfberry, 3 grams of Codonopsis, 2 kg of thick soup, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken powder, 50 grams of lard, 5 grams of ginger, 10 grams of liquor.

Homemade soup: 500 grams of keel, 500 grams of old hen, 100 grams of lean pork, cut the above raw materials into small pieces, dip and fry with 2 kg of salad oil, fry until golden brown, remove and drain the oil. Then put it in the pressure cooker, add 5 kg of water, boil over high heat, change to low heat and press for 1 and a half hours, pour it into a clay pot and boil over high heat for 20 minutes, drain out the dregs, and remove it.

Production: Slaughter and wash the water fish, cut it into large pieces, soak the codonopsis and wolfberry in warm water for 2 minutes, cut the pork belly into slices 3 cm long, 2 cm wide and 0.3 cm thick.

Blanch the fish in a pot of boiling water for 2 minutes.

Put the pot on the fire, put the lard, when it is hot, put the pork belly slices into the pot and stir-fry the oil, put in the ginger slices, stir-fry the fish in the water, cook into the liquor, then put in the thick soup, add salt, monosodium glutamate, chicken powder, pour it into the clay pot after boiling over high heat, and put in the codonopsis, boil until the water fish is soft and rotten,

Pour the boiled fish into the pot, season it twice, remove the juice until the soup is rich and fragrant, put it in a clay pot, put the wolfberry on the table with the fire; Cooking in a clay pot can reduce the loss of nutrients from fish.

Casserole three flavors

Ingredients: 100 grams of pork knuckle, 100 grams of bone-in chicks.

60 grams of eggs, 25 grams of ham, 25 grams of green cabbage heart. 20 grams of soy sauce, 100 grams of clear soup, 15 grams of green onions, 10 grams of ginger slices, 5 grams of refined salt, 1 gram of monosodium glutamate, 100 grams of vegetable oil.

Preparation: Pork knuckle and bone-in chicken are chopped. 3.3 cm square pieces, put them in a pot of boiling water, take them out and put them in the casserole. Boil the eggs, peel them off and dip them in soy sauce. Put it in the oil pan and fry it until golden brown and remove it, put it around the casserole, and cut the ham and cabbage heart into small elephant eye slices. Put the clear soup, Shao wine, green onion segments, ginger slices, and refined salt into the casserole, after boiling over a high fire, move to low heat and simmer until crispy, take out the green onion segments, ginger slices, put in the ham slices, and stew the cabbage heart slightly. Skim off the oil slick, add monosodium glutamate, and drizzle with chicken fat.

Boiled beef in a casserole

Ingredients: beef, green bamboo shoots, garlic sprouts, red pepper, shallots, tempeh, bean cress, ginger, coriander

Preparation: Wash the beef and cut into slices. The tips of the green bamboo shoots are cut in half and cut into four tooth slices, and the garlic sprouts are cut into 8 cm long knots. Add a little mixed oil to the casserole, fry the dried red pepper until brownish-red, take it out, crush it with a knife and set aside. Finely chopped shallots; Cut the garlic into rice, put the meat slices in a bowl, add salt and water and soybean flour and stir until the water is completely absorbed by the meat slices, put the casserole on the fire, mix the oil and burn it until it is hot, add the bean paste, black bean sauce, ginger, fry the fragrance, and then fry a little chili powder and peppercorns, and put the green bamboo shoots to break off and take them out. Put the meat slices into the wok, cook in the cooking wine, cook until the meat slices stretch and shine, put the casserole on the fire, heat a small amount of mixed oil, put in the cooked garlic sprouts, green bamboo shoots, meat slices, sprinkle to the mouth chili, shallots, garlic, after boiling, sprinkle pepper powder, coriander on the table.

Casserole soybean pig tail

Ingredients: 400 grams of pig tail, 50 grams of soybeans, 1 gram of coriander leaves

Seasoning: 20 grams of Lee Kum Kee bean paste, 20 grams of spicy girl sauce, 5 grams of ginger slices and garlic slices, 1 kg of brine, 500 grams of fresh soup, 5 grams of wet starch, 2 grams of sesame oil, 20 grams of watercress oil, 10 grams of green onion and ginger, 2 grams of salt and chicken powder, 1 gram of pepper.

make

Remove the hair of the pig's tail and wash it, chop the section with a length of 4 cm, put it in boiling water and boil it over high heat for 3 minutes, remove the water, put it in the brine and boil it over high heat, and then cook it over low heat for 30 minutes until cooked

; Wash the soybeans, soak them in water for 120 minutes, remove them, set aside, put the bean paste oil in the pot, put the ginger slices and garlic slices in the pot when they are hot, add the Li Kum Kee bean paste and spicy girl sauce and stir over low heat, add the pig's tail and soybeans, add the fresh soup to boil over medium heat, change to low heat and burn for 5 minutes, thicken with wet starch, pour sesame oil out of the pot, and sprinkle coriander leaves in the pot.

Whole pig in casserole

make

50 grams of pork ribs, cut into 5 cm long pieces, put in boiling water and blanch over high heat. 50 grams of pig tail chopped into 4 cm segments, first put into a pot of cold water, add 5 grams of green onions, 5 grams of ginger slices, 10 grams of cooking wine blanched over high heat, remove the water, put it in a pressure cooker, then add 300 grams of water, 10 grams of green onions, 10 grams of ginger slices, 15 grams of cooking wine, heat to the upper gas, change to low heat and press for 5 minutes until mature. 50 grams of pig ears and pork liver, cut into 0.4 thickness

centimeter flakes, blanched; 80 grams of pork belly, cut into thin slices 0.4 cm thick; 50 grams of pork powder intestine (a section below the pig's small intestine) cut into 3 cm segments, put them in boiling water and blanch them over high heat: put 50 grams of rapeseed oil in the pot, when they are hot, put in 10 grams of green onions and ginger slices, 100 grams of diced shallots, 50 grams of diced green peppers, and stir-fry over medium heat until fragrant, put in the raw materials after the initial processing, stir-fry evenly over medium heat, pour in 10 grams of fresh soy sauce, 2-3 grams of dragon brand soy sauce, spice powder (2 grams of cinnamon and bay leaves, mixed with grinding powder), continue to fry over medium heat for 1 minute, pour in 300 grams of water, and bring to a boil over high heat. Reduce the heat to low and cook slowly, remove from the heat when the soup is tightened, put it in a clay pot, and sprinkle 3 grams of chopped green onions to garnish.

Casserole sweet potato flour

Sprout soup: Put the bottom oil in the pot and boil it until it is hot, add 10 grams of dried red pepper and 1 star anise and stir-fry until fragrant, add 200 grams of chopped sprouts and fry over low heat until dry and fragrant, pour in 1000 grams of chicken broth and boil for 15 minutes until the flavor comes out, turn off the heat and beat out the dregs, that is, it becomes sprout soup.

Sprout oil: Put 600 grams of rapeseed oil into the pot and burn it over low heat until it is hot, add 80 grams of chives, 60 grams of ginger slices, and shredded onions on low heat until fragrant, filter out the dregs, put in 180 grams of chopped sprouts and continue to boil over low heat until the water is completely dry, pick out the chopped sprouts and use them on a plate, and the rest of the pot is sprout oil.

make

350 grams of sweet potato flour changed into 1.5 cm square pieces, drain the boiling water and set aside, put 30 grams of sprout oil into the pot and burn until it is hot, add 5 grams of minced ginger and minced garlic, 10 grams of Pixian bean paste, 6 grams of chopped pickled pepper and fry the red oil over low heat, pour in 400 grams of sprout soup, add 3 grams of chicken essence, 2 grams of white pepper, 4 grams of sugar, 5 grams of vinegar, pour in sweet potato flour and stir well, collect the juice over high heat, hook thin thickener, sprinkle 6 grams of pepper noodles before starting the pot and stir well, put it into a hot stone pot, sprinkle 40 grams of celery grains on the surface, 20 grams of chopped chives, chopped sprouts, 10 grams of chopped peanuts can be dished.

Soft-shelled turtle in red soup in a casserole

Ingredients: 600 grams of soft-shelled turtle.

Ingredients: 250 grams of flour skin.

Ingredients: 25 grams of green onions, 25 grams of ginger, 30 grams of garlic, 50 grams of green pepper shreds, 5 grams of wolfberry.

Seasoning: 1500 grams of thick soup, spices (10 grams of star anise, cinnamon, 15 grams of cumin, 15 grams of bean coar, 1 grass fruit), 30 grams of homemade red oil bean paste, 50 grams of cooked lard, 20 grams of soybean oil, 5 grams of salt and monosodium glutamate.

Red oil bean paste: 30 grams of soybean oil, 50 grams of cooked lard into the pot, after boiling over low heat, put 15 grams of spicy girl hot sauce and fry over low heat, add 25 grams of red oil, 3 grams of salt, 5 grams of pepper, 20 grams of chicken essence, 30 grams of chicken juice, 8 grams of rice wine, and boil over low heat.

make

The soft-shelled turtle is slaughtered, the blood is drained, the internal organs are removed, the surface leather coat is removed after the boiling water is slightly scalded, and the skirt is cut from the bottom of the skirt to keep the skirt intact, and rinsed after cutting. Break the powder skin into small pieces and soak it in warm water in advance to soften.

Divide the shell of the soft-shelled turtle into two from the middle, chop the meat into small pieces, and the size should be even, Wipe the water in the clay pot dry, match the sand clay pot mat plate and plate, Put the soft-shelled turtle in a pot of boiling water, boil on high heat for 3 minutes, remove the foam and rinse well.

Put in cooked lard, when it is hot, put in green onions, ginger shreds, garlic and stir-fry until fragrant, add thick soup, soybean oil, red oil bean paste, spices and soft-shelled turtle, simmer over medium heat for 40 minutes, reduce the juice slightly over high heat, put the flour skin, continue to burn on low heat for 3-5 minutes, season with salt and monosodium glutamate, put it into the clay pot that has been heated in advance before leaving the pot, cover it, and serve it with the mat.

The spices must be stirred thoroughly, so that the fragrance can evaporate and cover the fishy smell of the soft-shelled turtle.

Casserole hand break sausages

Change the knife: remove 3500 grams of fresh pork meat and 500 grams of beef meat to remove connective tissue, lymph, spots, bruises, etc., rinse (beef needs to be blanched for 2 hours), and then cut pork and beef into large pieces along the muscle fibers. Wash 1 kg of pork fat and cut it into large pieces weighing about 500 grams.

Marinating: Mix the pork and beef evenly, add 72 grams of salt, mix well, and marinate at about 10°C for 3 hours. Add 18 grams of salt to the pork fat, mix well, and marinate at about 10 °C for 3 hours.

Ground meat: Put the marinated meat and pork fat meat into the refrigerator at 0°C-5°C to cool down to about 3°C, and then put the meat and pork fat into the meat grinder and grind them roughly.

Mixing: Put the minced pork and beef into the meat grinder again, grind it again, take it out and put it in the mixer, add 200 grams of starch, 30 grams of monosodium glutamate, 5 grams of pepper, 45 grams of garlic (minced) and minced green onions, stir evenly with low speed, then change to medium range, inject 1.8 kg of ice water into it several times, fully whip it to make it a strong meat glue, and finally add the minced pork fat, and stir at low speed until the meat glue and fat meat are mixed evenly.

Filling: The casing is soaked in water to soften, put on the vacuum sausage machine, and then the meat is loaded into the vacuum sausage machine for filling (every 15 cm or so is a section), and the meat sausage is hung on the shelf after the meat is filled, and it is sprayed with water for about 5 hours.

Cooking: Heat the hot water in the pot to 90°C-100°C, put in the meat sausage, soak it in chrysanthemum fire for 30 minutes, remove the meat sausage, and let it cool naturally.

Smoking: Hang the sausage into the roast duck oven, put the peach wood into the bottom of the roast duck oven, light it and smoke for 10 minutes, and the hand-broken sausage is completed.

Fragrant casserole chicken

Flower carving chicken

make

Select 1 tender chicken (net weight 1 kg) that has been free-range for 3 months, slaughter and treat it, put it into 5 kg of boiling water, put 200 grams of green onion and ginger slices, 200 grams of Shao wine, and blanch it over high heat. Put 2 kg of secret soup in the barrel, put in the local chicken after boiling, boil over low heat and simmer for 10 minutes, soak and simmer for 10-15 minutes with residual temperature, take out the chicken, put it into the clay pot, add 200 grams of soup of stewed chicken to boil over high heat, simmer for 5 minutes on low heat, put in 6 quail eggs cooked in advance and shelled, collect the juice on high heat, sprinkle coriander, and serve; There are three steps to complete.

Step 1

Prepare the sauce concentrate

First take 450 grams of rock sugar and pat it into small pieces, put it in a stainless steel basin, then pour in 1 kg of soup stock boiled in advance, 500 grams of chicken juice and Shaoxing rice wine, 750 grams of dark soy sauce, 300 grams of light soy sauce, 250 grams of Maggi umami juice, white sugar, and Lee Kum Kee pork rib sauce, wait for all the rock sugar and sugar to dissolve, and finally add 100 grams of salt, 250 grams of chicken essence, and 30 grams of pepper to taste, so that this concentrated sauce is made.

Step 2

Prepare the soup stock

The flavor of the sauce itself is very thick, so be sure to add the stock stock to mix it before using it. In general, if the sauce concentrate is 2 kg, you need to add 5 kg of stock.

Step 3

Replenishes umami

Although the prepared soup already has a good flavor, the fragrance is still slightly insufficient, so 300 grams of shallots, 500 grams of celery, and 250 grams of green onions will be added to boil together to increase the vegetable flavor of the soup.

With sauces, dishes can be made more than eighty percent. So what are the other two percent? Technical details. This dish is not particularly easy to make, but the technical details of the cooking should not be underestimated.

Difficulty 1

Chicken selection Native chickens and three yellow chickens are not suitable

It is very important to choose chicken to make this dish, but the most important thing is not to choose local chicken and three yellow chicken. The meat quality of local chicken is generally relatively firm, and if it is made according to the method introduced above, the finished meat is relatively hard and the taste is not good. The characteristics of the three yellow chickens are that the meat moisture content is large, and the elasticity of the meat will be a little worse. Although the chicken skin of Sanhuang chicken is also very thin, there is more subcutaneous fat, and it will taste more greasy. Therefore, it is recommended that you choose tender chickens that have been free-range for three months. The skin of this chicken is also thinner, but there is less subcutaneous fat, so it does not give diners a greasy feeling. The meat is more umami and elastic than the three yellow chickens.

Difficulty 2

Chicken skin is easy to break

Once you have mastered how to prepare the sauce, there is basically no problem with the taste of the dish. When cooking, the biggest problem is how to make sure that the chicken is ripe but the skin is not broken. Put the chicken in the soup stock and boil, be sure to change to low heat and slowly heat it for 10 minutes, the time can not exceed 15 minutes, the heat should be small, and keep the chrysanthemum fire hot. After heating for 10 minutes, turn off the heat and continue to soak the chicken for 15 minutes using the residual temperature of the soup.

Difficulty 3

The skin color is uneven

In order to shorten the serving time, the whole chicken is boiled in large batches. The most common problem at this time is uneven coloring of the chicken skin. Why is this happening? That's because the amount of batch soaking is not well controlled, resulting in some chickens will have part of the skin exposed on the outside of the soup. Therefore, the amount of soaking the whole chicken at one time should not be too much, 10 for a bucket, and it is good to keep the soup soaked in the chicken body.

Baked soft-shelled turtle in a casserole

Ingredients: 1 soft-shelled turtle of 3-5 years old (about 1500g-1750g).

Seasoning: Ingredient A (120 grams of garlic, 80 grams of shallots, 50 grams of ginger, 30 grams of parsley), 2 grams of pepper and salt, 25 grams of cooked lard, 3 grams of white wine and monosodium glutamate, and 5 grams of fresh sesame oil.

make

Blanch the soft-shelled turtle with boiling water for 40 seconds, remove the old skin, cut the knife deeply into the neck of the soft-shelled turtle and 1/3 of the soft-shelled turtle shell, bleed for a few seconds, continue to rotate the knife along the periphery, separate the soft-shelled turtle shell from the bottom plate, take out the internal organs and excess oil (the fat makes the soft-shelled turtle fishy and affects the taste of the dish), cut off the limbs and head of the soft-shelled turtle, cut the bottom plate into 4 pieces, 1 piece of toothpick meat alone, cut the shell of the soft-shelled turtle into 6 pieces, and add 1-2 grams of soft-shelled turtle bile and white vinegar to each soft-shelled turtle

Mix 2-3 grams well, use to remove fish, rinse and drain. Marinate the soft-shelled turtle pieces with salt, monosodium glutamate, pepper and white wine for 15 minutes, then control the water, mix well and marinate the sauce. 3. Put the stone pot on the fire, preheat it, add cooked lard and fresh sesame oil to heat, add Ingredient A and stir-fry, add the marinated soft-shelled turtle pieces, cover and bake for 10-12 minutes.

Marinade sauce: 12 grams of oyster sauce, 20 grams of spicy sauce, 8 grams of perilla hot sauce, 15 grams of Yipin fresh soy sauce, 15 grams of steamed fish soy sauce, 5 grams of chicken powder, 3 grams of sand ginger powder, and mix well.

Get rid of the fish. In addition to the common flushing and marinade to remove the fish, add a little soft-shelled turtle bile and white vinegar during the rinsing process to achieve the effect of removing the smell of the bile itself and improving the freshness. Special sauces. Use pickled sauce to add flavor to soft-shelled turtle, add garlic, shallots and other ingredients, the aroma is overflowing, and the pickled sauce can be adjusted according to local tastes, and the taste is better.

Secret casserole duck

Ingredients: 1 duck (weighing 1200 grams).

make

Lake duck slaughtered and cleaned, cut into small pieces, add 50 grams of cooking wine, 35 grams of spice powder (that is, the kind of powder used to make spice oil) mix well and marinate for 20 minutes, 60 grams of spice oil into the pot and burn until it is hot, add 30 grams of ginger slices and green onions to stir-fry until fragrant, stir-fry for 2 minutes on medium heat in the duck pieces, put in 20 grams of spicy girl sauce, 6 grams of dark soy sauce, 10 grams of dried chili peppers and continue to stir-fry for 1 minute, add the broth to soak the duck pieces, put the duck pieces with the soup into the pressure cooker, open the lid and boil over low heat and simmer for 30 minutes until the duck meat is fully cooked, and pick out the duck pieces. Drain the dregs of the original soup and keep it, pour the original soup into the wok, put the duck pieces on high heat to collect the juice, pour in 20 grams of red oil when the soup is about to be exhausted, sprinkle 20 grams of green and red pepper slices each, put it on a plate, sprinkle 30 grams of chopped coriander to garnish.

Spice oil: 100 grams of dried shiitake mushrooms, 60 grams of dried lemongrass, 50 grams of green peppercorns, 30 grams of ginger, star anise, bay leaves, 20 grams of cinnamon, cumin, pepper, cumin, 15 grams of long pepper, 15 grams of red cardamom, grass cardamom, sand ginger, licorice, grass fruit, thyme, 10 grams of white cardamom, 5 grams of cloves, 5 grams of Xinyi, put into the machine to beat into powder.

Put 1500 grams of salad oil into the pot and burn it until it is 60% hot, rush into the powder, pay attention to stirring while rushing, wait for the oil and powder to fully integrate, cover and simmer for 1 day, so that the flavor of the spices is fully integrated into the oil, and it can be used; The bottom of the pressure cooker is thick and evenly heated, which is used to stew duck and is not easy to stick to the pan; The stew time should not be too long, otherwise it will lose its texture.

Fat intestine casserole

Ingredients: 800 grams of fat intestines, 200 grams of straw mushrooms, 200 grams of shiitake mushrooms, 200 grams of fresh bamboo shoots. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 5 grams of pickled red pepper, 3 grams of pepper, 15 grams of cooking wine, 15 grams of monosodium glutamate, 20 grams of chicken essence, 2500 grams of white soup.

Preparation: Straw mushrooms and shiitake mushrooms are divided into two, and fresh bamboo shoots are cut into prismatic shapes. Wash, put into the casserole for later use, ginger and garlic slices, green onions, soaked red peppers cut into "horse ears" fat sausages, wash and basket, steam until 8 mature and take out, cut into 4 cm pieces, put the wok on the fire, heat the oil, put ginger and garlic slices, green onions, soaked red peppers, fat soup, and fry until fragrant. Mix with white soup, put monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour into the casserole, and serve on the stage.

Spicy casserole tofu

Ingredients: 500 grams of tofu

Excipients: 50 grams of mushrooms, 50 grams of rape heart

50 grams of shrimp

Seasoning: 10 grams of green onions) 30 grams of vegetable oil

5 grams of vinegar), 20 grams of Sichuan pepper, 25 grams of red, sharp and dry pepper, 8 grams of cooking wine, 3 grams of monosodium glutamate, 8 grams of salt

Preparation: Cut the tender tofu into 3 cm square pieces, blanch them with boiling water and remove them, and control the water

The root of the rape heart is cut with a knife. Fresh mushrooms torn into long strips. Dried chili peppers cut into small pieces. Put 30 grams of vegetable oil in a wok, add green onions, Sichuan peppercorns, and dried chili peppers after heating, fry them to bring out a spicy taste, pour the oil into a bowl and set aside;

Pour the thick soup into the clay pot, put in the tofu cubes, fresh mushroom strips, cooking wine, salt, boil over a fire, simmer for 10 minutes, then add rape heart, small shrimp, boil and skim the foam, and finally add vinegar, monosodium glutamate and fried spicy oil.

Casserole fish head

Ingredients:

800 grams of silver carp head

Accessories:

25 grams of winter bamboo shoots, 25 grams of ham, 25 grams of shiitake mushrooms (fresh), 15 grams of dried shrimp, 15 grams of green garlic

Seasoning:

25 grams of green onions, 25 grams of ginger, 50 grams of peanut oil, 8 grams of salt, 3 grams of monosodium glutamate, 20 grams of cooking wine, 5 grams of pepper

Preparation: Remove the gills of the fish head, split and wash, cut the bamboo shoots and ham into slices, cut the green onion into sections and ginger slices, and wash the shiitake mushrooms. Wash the green garlic and cut it into sections.

Put the pot on the fire, put the peanut oil into the spoon, wait for the oil to be hot, put in the fish head, fry it on both sides until golden brown, then put in the green onion and ginger and fry it slightly, then cook in the cooking wine, pour in 1000 grams of milk soup, after boiling the pot, put the refined salt and monosodium glutamate to adjust the taste, and then after the pot is boiled, put in the bamboo shoots, mushrooms, ham, sea rice, pepper noodles after boiling, move to the low heat and stew for half an hour, wait for the fish head to rot, when the soup is thick, then put the green garlic section, and pour the heat on the green garlic section.

Usage of the new casserole

Newly bought casseroles, generally have a lot of sand particles stuck to the inner wall, and need to be brushed off with a harder brush; At the same time, the wall of the pot has fine pores and water absorption, and the pot can be filled with water for 3~5 minutes, then washed and wiped dry for later use. However, it should be noted that the soaking time should not be too long, otherwise it will absorb too much water and the casserole will easily explode when it sees fire. Before putting the casserole on the stove to burn things, the water on the surface of the pot should also be wiped dry.

When it is first boiled, warm water should be used first, and after the soup is hot, it should be changed to a strong fire, and then changed to warm fire after the soup is boiled; If there is less soup in the casserole when the casserole is cooking, you need to add water, do not add cold water, you should add water or hot water; At the same time, the soup in the pot should not overflow, so as to prevent the outside of the pot from being wet and bursting.

In addition, if you are heating with a coal stove, you should prevent the bottom of the casserole from hitting the coal mine.

The casserole is brittle and easy to break, so it should be handled with care when using. The hot casserole that has just been used up is best placed on an iron frame, not on a wetland, tile or cement floor, otherwise the temperature will change suddenly, and the casserole will easily explode.

When the newly bought casserole is used for the first time, it is best to use it to boil porridge, or use it to boil thick rice water to block the microscopic pores of the casserole and prevent water seepage.

Before each use, wipe the water outside the casserole dry. If you find that there is less water when cooking, you should add some warm water in time. Do not spill or boil the soup in the pot.

When using a casserole to boil soup and stew meat, you should first put water in the casserole, and then put the casserole on the fire, first use a simmer, and then use a strong fire When the casserole is served from the fire, it should be placed on a dry wooden board or straw mat, and should not be placed on a tile or cement floor;

Do not use a casserole pot to make sticky paste.

Casserole stew

Ingredients: 900 grams of lamb leg meat with skin, 40 grams of green onion, 70 grams of ginger, 25ml of dark soy sauce, 25ml of light soy sauce, 3 tablespoons of sugar, 60ml of rice wine, water, 2 star anise

Production: Cut the lamb leg meat with skin and wash it and blanch it, stir the lamb with green onion and ginger slices and stir-fry the mutton several times, put the lamb leg meat into the pot, add rice wine, star anise and boiling water, skim off the foam after boiling over high heat, turn to medium and low heat and boil for about 3 hours until crispy.

Add dark soy sauce and sugar, continue to simmer over medium-low heat for about 30 minutes, and turn on the heat slightly until the soup is thick. You can add some green garlic to eat.

Casserole duck pieces

Ingredients: duck meat, l00 grams of fat and lean pork slices, 50 grams of shiitake mushrooms, oil, salt, soy sauce, vinegar, monosodium glutamate, cooking wine, green onions, ginger slices, garlic slices, spicy sauce, and stock

Preparation: Cut the duck meat into small pieces. Put the wok on the heat, the oil is hot, add the pork slices and mushrooms and stir-fry, add the green onion, ginger and garlic to fry the flavor, then put the duck pieces, add the broth and salt, soy sauce, vinegar, cooking wine, monosodium glutamate, pour it into the casserole together after boiling, and simmer for about 30 minutes with low heat. Put the bottom oil in another pot, stir-fry the hot sauce and garlic slices to bring out the flavor, pour it into the casserole and cover the table.

Braised lamb in a casserole

Ingredients: lamb chops, carrots, green onions, ginger, garlic, onions, dried chilies, apples, cardamom, star anise, spices, cumin, cooking wine, dark soy sauce, etc

Preparation: Cut the lamb into cubes and soak it in cold water.

Put cold water in a pot, add the mutton, cut half an apple, bring to a boil over high heat, blanch it, and scoop up the mutton. Rinse off with warm water. Stir-fry the chives, ginger, garlic/onion/dried chilies, add the lamb and stir-fry.

Put the things in 3 into the casserole, pour a bag of cooking wine, a small amount of vinegar, two spoons of dark soy sauce, cardamom star anise cumin into a gauze bag, put the other half of the apple in it, add some boiling water, bring to a boil over high heat, turn to low heat and simmer, throw away the apple for about half an hour, remove the gauze bag after another 1 hour, put in the cut carrots, and simmer for another half hour.

Pour in cornstarch water to thicken, then cut into the green onion and bring to a boil.

Casserole monomaru

Ingredients: minced meat, mushrooms, Chinese cabbage, eggs, starch, salt, cooking wine, pepper, soy sauce, chicken essence, green onion and ginger juice, sesame oil

Preparation: Mix the meat filling with eggs, starch, salt, green onion and ginger juice, soy sauce and cooking wine. Fry into meatballs over low heat and warm oil. Put the stock, mushroom slices, Chinese cabbage, green onion and ginger juice, salt, cooking wine, pepper in a casserole, and simmer over low heat until the soup boils. Put in the fried meatballs. Cover and simmer over low heat for 30 minutes. Add chicken essence and sesame oil to adjust the taste, sprinkle with chopped coriander, and that's it.

Tendon brain lamb chop pot

Ingredients:

480 grams of lamb's head

Accessories:

Milk 100 grams

Seasoning:

50 grams of duck fat, 15 grams of cooking wine, 10 grams of starch (peas), 5 grams of monosodium glutamate, 10 grams of green onions, 3 grams of ginger, 5 grams of garlic, 3 grams of salt, appropriate amount of each

Preparation: Tear the white cooked lamb's head meat into pieces, blanch it in boiling water, remove it, and control the moisture. Put chicken broth, lamb head meat pieces, duck fat, minced green onion, minced ginger, cooking wine, refined salt, monosodium glutamate in the casserole, and cover with a lid. Put the installed casserole on the fire, boil, simmer until the lamb head meat is crispy, add milk, and then use wet starch to hook into rice soup, and then add garlic juice. When serving, the casserole is served on a plate and serves.

Sauerkraut lamb casserole

Ingredients: 250 grams of lamb hind legs

Excipients: 250 grams of sour cabbage, 15 grams of vermicelli

Seasoning: 50 grams of soy sauce, 15 grams of sesame oil, 10 grams of cooking wine,

10 grams of green onions, 10 grams of coriander, 10 grams of ginger, 1 gram of monosodium glutamate, 1 gram of salt, 2 grams of pepper

Preparation: Cut the lamb into thin slices with horizontal meat lines, cut the vermicelli into long sections, and soak in warm water until soft.

The sour menu leaves are thin, and then cut into thin strips with a top knife to squeeze out the water.

Put the mutton slices into a basin and add refined salt, monosodium glutamate, cooking wine, pepper noodles, minced green onions, soy sauce (added in 4 times), put 1 time of soy sauce, that is, stir vigorously with chopsticks to make the soy sauce completely penetrate into the mutton slices, and finally add sesame oil and mix well.

Put the casserole on the fire, add water to boil, add shredded sauerkraut, boil a few times, put in the vermicelli, and then scatter the marinated mutton slices into the casserole, boil over high heat, sprinkle with chopped coriander, and it is ready.

Shiitake mushroom chicken casserole

Ingredients: Whole chicken

1 6 shiitake mushrooms, 2 slices of ginger, 4 taels of dried beans, 1 pack of marinated buns, 1 green onion, 1 cup of wine, a pinch of chili, a pinch of star anise, a pinch of soy sauce, 2 cups of soy sauce, 1 tbsp rock sugar, 1 tbsp sesame oil

Production: Wash the chicken body, drain it after blanching it and set aside.

Put all other ingredients (except green onions) and seasonings into a casserole to heat, boil, put in the whole chicken, turn to medium heat and simmer, you must keep turning the chicken in the middle, change to low heat after about 20 minutes, and then put in the whole green onion stick and continue to simmer for about 10 minutes.

The chef's private recipe for 30 years of retirement is revealed, and any one you learn can be used as a signature dish!

Iron pot chicken fillet tea tree mushroom

Directions:

1. 100 grams of boneless chicken thighs are cut into strips, 5 grams of wet starch and salt, and 6 grams of imperial fragrant chicken juice are starched and marinated; Put 600 grams of salad oil into the net pot, and when the oil temperature rises to 40% hot, put in the chicken fillet and remove it.

2. When the oil temperature rises to 70% hot, add 400 grams of tea tree mushrooms and fry for 20 seconds until the skin is wrinkled and removed; 20 grams of red pepper strips and 10 grams of garlic sprouts into the pot to pull oil.

3. Start another clean pot, add 10 grams of salad oil, 200 grams of shredded shallots, pour them into the bottom of the iron basin, put chicken fillets, tea tree mushrooms, red pepper strips, garlic sprouts into the pot, put in 20 grams of secret sauce, 10 grams of sugar, 5 grams of dark soy sauce, stir-fry evenly, thicken the pot with 5 grams of wet starch, and put it on the shredded shallots.

4. Sprinkle 3 grams of cooked sesame seeds on the dish, wrap the iron basin with tin foil and serve it to the table, and the waiter can cut the tin foil with a bamboo skewer.

Secret sauce: 50 grams of chicken powder in Imperial Stock, 100 grams of sugar and mirin, 150 grams of Japan sake and dark soy sauce, 1000 grams of sauce, 800 grams of water.

The essential:

The frying time of tea tree mushrooms should be mastered well, and the fried dry or unheated should be avoided, and the wrinkled skin should be the best.

Osmanthus shrimp cake making:

1. Remove 750 grams of shrimp with a toothpick, put it in a dry towel to absorb excess water, put it in a food processor and beat it into a mushroom, add 5 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of chicken powder, 1 egg white, 10 grams of green onion and minced ginger, stir in the same direction for about 6 minutes to make it strong and become a sticky shrimp dough.

2. Squeeze the minced shrimp into walnut-sized balls by hand, roll them into the egg yolk cake crush (beat the egg yolk evenly, steam it into a cake and chop it), so that it is evenly wrapped in a layer of cake crumbs, then put it on a plate, press it into a cake about 2 cm thick by hand, press a small pit in the center of the shrimp cake, and put a wolfberry on it.

3. Put the prepared shrimp cakes into the steamer and steam them for 10 minutes, then take them out and put them on a plate, put 150 grams of broth into the pot, add 3 grams of salt and 1 gram of monosodium glutamate and boil over high heat, add water and starch to thicken, and evenly pour them on the shrimp cakes.

Caramel beer braised pork

Ingredients:

400 grams of pork belly

Seasoning:

30 grams of red pepper, 10 grams of green onions, 10 grams of ginger, 200 ml of beer, 50 grams of rock sugar, 5 grams of fresh chicken powder and salt of the Emperor.

Steps:

1. Cut the pork belly into 2 cm square pieces and blanch them in boiling water;

2. Add 300 grams of water and rock sugar (into pieces) to a hot pan, and when the color is golden, it will be boiled into caramel;

3. Pour the meat pieces into the caramel, stir-fry quickly, let the meat evenly wrap the caramel, pour in the beer, heat over high heat, put the red pepper segments, green onion segments, and ginger slices into the pot, season with the emperor's fresh chicken powder and salt, boil and skim off the foam, and reduce the juice over high heat.

Korean-style rain flower stone shrimp

Seasoning:

2 grams of Korean bamboo salt, 5 grams of high elastane, 15 grams of Korea sugar, 15 grams of edible powder, 1 gram of light soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, 15 grams of corn starch, 25 grams of sesame seeds, 25 grams of cumin, dried chili pepper. 20 grams of Korean chili powder (medium coarse), 0.5 grams of I+G, 30 grams of shallots, 600-700 grams of salad oil.

Make:

Soak the shrimp to remove the blood, absorb the water with a clean towel, put it in a basin and add the chicken essence and mix well.

Mix bamboo salt, dark soy sauce, oyster sauce, corn starch, Korea sugar and flour with 30g of water, add beef tenderloin and stir in one direction.

Put the shrimp on a good pulp. Put it in the oil pan and fry it, leaving → in the pan. Under ginger. Garlic. Chili pepper. Stir-fry cumin and sesame seeds together.

Light a fire under the iron pot, put stones and salad oil in the pot until it is hot, and pour out the rain stones and put them in a glass dish. Pour in the shrimp and serve. You can also eat the shrimp directly blanched with rain flower stones. When serving, it can be dipped in two flavors with unique flavors.

Sauce 1:

5 grams of Korean sauce, 1 gram of Korean rice wine, 1 gram of parsley, 1 gram of green onion, ginger and garlic, 10 grams of fresh pear juice, 2 grams of Maggi fresh soy sauce, and 2 grams of light soy sauce mix well.

Sauce 2:

25 grams of Korean hot sauce, 5 grams of minced fresh ginger, 5 grams of minced green onions, and 3 grams of minced coriander, add them together and mix well with 30 grams of water.

Rich bull's paw

Batch prefabrication:

1. Remove the hair of the ox palm (purchase price 11 yuan / catty) on the fire and burn the stubble, soak for 3 hours, scrape and clean, cut off the toes, and cut it into a circle with a thickness of 5 cm horizontally.

2. Soak the beef paw pieces to remove the blood, then put it in a pot under cold water, add an appropriate amount of green onion, ginger and white wine to boil thoroughly.

3. Add 10 catties of broth to the barrel, put 200 grams of green onions, 200 grams of ginger, 100 grams of soy sauce, 80 grams of salt, 30 grams of monosodium glutamate, 15 grams of star anise, bay leaves, and cinnamon.

Vegetable process (10 digits):

1. Take 10 pieces of beef palms into the container, scoop in an appropriate amount of original soup (knock off the slag), cover with plastic wrap, and steam in the steamer over low heat for 20 minutes.

2. After taking it out, put the beef paw into the pot, pour the original soup into the pot over high heat to thicken, add a little dark soy sauce to adjust the color, pour it into the cup, and decorate the cabbage sum to take the fire away.

Gold medal crispy pork

Make:

300 grams of pork neck meat marinated in vegetable juice for 12 hours, then washed, and the oblique blade is cut into 5×5×0.2 cm slices.

Mix 15 grams of southern milk, 5 grams of garlic powder, half a bag of crispy fried powder (100 grams per bag), 80 grams of corn starch, 2 grams of salt, 2 grams of imperial fresh chicken essence and sugar, 20 grams of sesame seeds with 50 grams of water, put in the sliced pork neck and mix well and marinate.

Put 800 grams of salad oil into the net pot, change the heat to low when the oil temperature rises to 50% hot, fry the meat slices one by one until golden brown, remove the oil, put it into the plate mated with lace paper, and serve it with 10 grams of dipping sauce.

Vegetable juice:

100 grams of parsley, shallots, garlic, 200 grams of carrots, 50 grams of ginger, and 20 grams of coriander.

Dipping sauce: 250 grams of sugar garlic and garlic, 200 grams of bell pepper, lemon and white soy sauce, 20 grams of salt, 20 grams of Imperial Fresh Chicken Essence, 150 grams of sugar, 500 grams of purified water, crush and stir well.

The essential:

1. The amount of powder should be well mastered when marinating, and the thickness of the powder will affect the taste of the dish.

2. When frying, you can't use high heat all the time, otherwise there will be no charred taste on the outside and tender on the inside.

Sesame crispy prawns

Raw material:

14-15 prawns of 2125 type, 500 grams of black sesame seeds.

Seasoning:

5 grams of salt, 15 grams of secret sauce, 500 grams of salad oil, appropriate amount of cornstarch.

Make:

1. Wash the prawns, cut the back of the knife, remove the shrimp line, wash, use a dry towel to absorb the water, add salt to marinate to taste, and pat the cornstarch.

2. Put the black sesame seeds into the pot and bake until fragrant, then put them in a blender and crush them.

3. Heat the salad oil in the pan until it is 70% hot, fry the prawns until the surface is crispy, and remove the oil.

4. Wash the pot, pour in the shrimp, cook the sauce, stir-fry evenly with a spatula, sprinkle in 20 grams of chopped black sesame seeds and stir-fry evenly, remove from the pot and put on a plate.

Secret Sauce:

Mix 410 grams of soy sauce, 500 grams of light soy sauce, 224 grams of spicy fresh sauce, 132 grams of Sichuan pepper oil, 250 grams of Donggu soy sauce, 150 grams of chicken broth powder, 100 grams of monosodium glutamate, 750 grams of rock sugar, 210 grams of aged vinegar, and 1 slice of lemon, and steam for 1 hour.

The essential:

1. The shrimp should be fried twice to achieve the crispy taste on the surface, and the oil temperature of the first frying is hot in seven or eight percent, the purpose is to fry the shape; The second time the oil temperature rises to eight or nine percent hot, pour the shrimp into the oil pan and quickly remove it to achieve the effect of puff pastry.

2. If the sauce is simply mixed well, it is not easy to produce fragrance; If boiled, it is easy to volatilize the fragrance; So the best way to do that is to steam.

3. Don't beat the black sesame seeds too much, and keep some large particles to make them more tasteful.

Blind bones

Ingredients:

350 grams of Shuanghui ribs, 150 grams of dried yuba.

Seasoning:

1 kg of ordinary red brine, 3 grams of chopped green onion and garlic slices, Ingredient A (6 grams of Royal Australian Abalone Juice, 4 grams of pork rib sauce and spicy sauce), Ingredient B (3 grams of dark soy sauce, 10 grams of Zhenshan Flavor Five Grains Original Chicken Powder, 6 grams of sugar, 2 grams of pepper), 400 grams of salad oil (about 40 grams), 10 grams of wet starch, 5 grams of Hangzhou pepper and Mermaid pepper, 10 grams of Hunan bullet red bell pepper.

Make:

1. Chop the ribs into 6 cm long pieces, wash them and put them in red brine, bring to a boil over high heat, and change to low heat until cooked; Put the yuba into three percent hot salad oil, soak it in water, and change it to a 5 cm long strip;

2. Put salad oil in the pot, burn until it is hot, put in the marinated pork ribs, fry until the jujube is red, and remove it;

3. Leave the bottom oil in the pot, fry chopped chives and garlic slices, add Ingredient A and stir-fry until fragrant, add pork ribs, yuba and red bell pepper, add Ingredient B and stir-fry well, and finally put in Hangzhou pepper slices and beauty pepper slices, wet the starch to thicken, pour 5 grams of oil, and put it on a plate.

Steamed snow crab in shrimp soup

Raw material:

1 snow crab (weighing about 1,000 grams), 700 grams of shrimp broth.

Seasoning:

3 eggs, 10 grams of chopped green onions, 4 grams of salt, 3 grams of monosodium glutamate.

Make:

1. Slaughter and cure the snow crab, remove the crab shell, chop the crab meat into small pieces, steam it in the steamer for 3 minutes, take it out and put it in a large disc to make a shape and set aside.

2. Put the lobster soup into a basin, put it on the ice cubes to cool it, then beat the eggs into the soup, add salt and monosodium glutamate and stir evenly, pour it into the plate with snow crab after adjustment, cover the surface with plastic wrap, and then steam it in the steamer for 8 minutes until cooked, take it out and remove the plastic wrap, and sprinkle chopped green onions on the surface.

Large bowl of steamed meat

Raw material:

1150 grams of pork belly with skin, 1000 grams of minced meat, 100 grams of minced ginger.

Seasoning:

9 grams of five-spice powder, 6 grams of star anise powder, 6 grams of onion powder, 5 grams of thirteen spices, 4 grams of pepper, 40 grams of dried tempeh, 2 eggs, 100 grams of starch, 15 grams of Donggu Yipin fresh soy sauce.

Make:

1. Trim the pork belly with skin into long strips 12 cm wide, and then slice the upper meat, leaving only the skin of the layer (about 2 cm thick).

2. Cut the pork belly under the slice into cubes the size of pomegranate rice, then pour it into the fine meat filling, add minced ginger, dried black bean sauce, onion powder, star anise powder, five-spice powder, thirteen spices, pepper, Donggu Yipin fresh soy sauce, appropriate amount of cooking wine, salt, monosodium glutamate, chicken essence and mix thoroughly, beat vigorously, add eggs and starch and mix well, continue to fall out of the stickiness, and fully strengthen.

3. Put a fine oblique knife on the "meat surface" of the pork belly skin (keep the bottom connected), smear a layer of water starch, then grab the meat filling, fall onto the meat skin, re-stack it into a meat piece and trim it to a neat level, and then smear a layer of egg yolk.

4. Fry the prepared meat pieces in 60% hot oil until golden brown and set, remove and drain the oil, put it in a tray, and steam it in the steamer for 40 minutes until it is cooked through.

5. Cut the steamed meat pieces into thin slices with chopsticks, put them into a bowl, pour in the salty and fresh five-spiced soup (add an appropriate amount of soy sauce, salt, monosodium glutamate, chicken essence, star anise, minced green onions, and ginger slices to boil), and then put it into the steamer and continue to steam for 15 minutes.

Cooking process:

Reheat the steamed slices of meat and serve.

1. Cut the pork belly into cubes on the top layer of the slice.

2. Put a fine oblique knife on the skin of the meat.

3. Mix half of the meat into the meat filling.

4. Add dried tempeh, minced green onion, onion powder, five-spice powder and other seasonings.

5. Keep beating hard.

6. Add eggs and cornstarch and mix well.

7. Grab the minced meat and drop it onto the skin.

8. Re-stack into a lumpy shape and coat with egg yolk.

9. Steaming thoroughly after frying and setting.

Beef scallops in sauce

Ingredients:

Oxkneecap 2 pounds.

Ingredient:

1 beef leg bone, 10 grams of Codonopsis, 3 grams of Angelica dahurica, 10 grams of star anise, 3 grams of cinnamon, 1 grass fruit, 3 grams of bay leaves, 2 grams of Sichuan pepper, 3 grams of dried chili, 4 grams of cardamom, 3 grams of good ginger, garlic, ginger, garlic, coriander stalks, celery stalks.

Make:

1. Rinse the running water of the cow cover for 4 hours, blanch and set aside.

2. The beef leg bones are added to the soup for more than five hours (the ingredients are picked up after two hours).

3. Add green onions, ginger and garlic to the pot and fry with rapeseed oil until fragrant, add hot sauce, broad bean sauce and soybean paste in a ratio of 1:1:1, add all the spices after stir-frying, add boiling water, add beef bones, add leg bone broth, light soy sauce, oyster sauce, pepper, chili pepper and cooking wine to taste, boil for 10 minutes on high heat, and simmer until soft and glutinous.

4. After stewing, remove the big bones and tendons, filter the soup to remove the spices, collect the juice and pour the soup.

The essential:

1. The cow cover should be flushed for a long time.

2. Be sure to pick up the ingredients after 2 hours into the soup bucket.

3. Blanch the beef cover bones thoroughly, boil the water and boil for more than 3 minutes, and then remove the cold water.

Sea melon kernel watercress crisp

Advanced Processing:

1. Wash the green bean paste, drain it, put it into a blender and puree, take it out and freeze it in the refrigerator, and take it as you go.

2. Put the sea melon seeds in light salt water to spit out the sediment, put them into a pot of boiling water until they open, and remove the shell to take the meat.

Cooking process:

1. Heat 20 grams of scallion oil in the pot until it is hot, add 50 grams of butter to burn, pour in 500 grams of bean paste (thawed in advance) and stir-fry evenly, add salt, monosodium glutamate, and chicken essence to taste, stir-fry until fragrant, and put it on a plate.

2. Put 150 grams of sea melon kernels into the yard bucket, add 8 grams of minced green onions, 8 grams of minced ginger, 3 grams of oyster sauce, 3 grams of abalone juice, 2 grams of monosodium glutamate, 2 grams of balsamic vinegar, 1 gram of pepper and an appropriate amount of water starch and mix evenly.

3. Put the bottom oil in the pot and burn it until it is hot, then fry the melon kernels with good flavor to make it fragrant, pour it on the bean pastry, and decorate the surface with a little steamed crab roe, red and green, and the product is more beautiful.

Sea cucumber with pepper oil mushroom

Raw material:

150 grams of mushrooms, 2 sea cucumbers, 3 grams of peppers.

Seasoning:

150 grams of broth, 5 grams of salt, 2 grams of chicken broth powder, 2 grams of oyster sauce, 250 grams of olive oil.

Make:

1. Sea cucumber slices; Boil the mushrooms and sea cucumber in water separately and set aside.

2. Put the soup into the pot, boil the mushrooms and sea cucumbers, season with seasoning, thicken and pour into the paper pot.

3. Put the olive oil in the pot, fry the fresh peppers until it is hot, and pour it into the paper pot.

Rice-flavored pork

Batch prefabrication:

1. Wash the pork belly with skin, put it in a tray, send it to the steamer and steam it for 40 minutes, take it out and dry it thoroughly, then cut it into slices 10 cm long and 2 cm wide, and then make a knife from the middle to turn it into a clip blade.

2. Soak the daylily in cold water, wash and set aside.

3. Soak the straw with water, brew it repeatedly, choose to wash it, three locks are a lock, and the three locks are connected to become a "straw rope".

4. Take the meat slices and put 7-8 soaked daylilies, then tie them up with straw rope, cut off the excess straw after knotting, quickly fry them in hot oil until the meat skin is foamy, then turn to low heat and fry until golden brown, remove the oil and put it in a large casserole.

5. Heat the bottom oil in the pot, 20 grams of green onion, 8 grams of ginger slices, 3 pieces of cinnamon, 8 star anise, 5 grams of fragrant leaves, stir-fry until fragrant, add 100 grams of Korea Todo chili sauce and stir-fry until fragrant, add 6 grams of chicken rice soy sauce, pour in 1 kg of hair soup, 1 kg of water, mix 80 grams of rock sugar, salt and bring to a boil over high heat, and pour into a casserole (5 cm below the meat pieces).

6. Cover the casserole, place it on the claypot stove, bring to a boil over medium heat, then turn to a low heat and cook for 3 hours.

Cooking process:

Remove 8 pieces of meat, cut the straw, put it on a plate, and pour a little juice over it.

Production keys:

1. The straw must be cleaned to avoid entrainment of sediment.

2. When tying the meat pieces with straw, the tightness should be moderate, if the bundle is too tight, it is not easy to penetrate when cooking; If it is too loose...... You know.

Spicy seafood pot

Ingredients:

12 6 abalones, 500 grams of flower nails, 150 grams of braised lotus root slices, 150 grams of braised potatoes, 500 grams of fresh prawns, 500 grams of squid flowers.

Ingredient:

10 grams of garlic, 15 grams of ginger, 10 grams of Sichuan pepper.

Seasoning:

200ml beer, 30 grams of spicy girl, 50 grams of bean paste, 30 grams of chili noodles, 20 grams of steamed fish soy sauce, 20 grams of light soy sauce, 10 grams of monosodium glutamate, 10 grams of chicken essence, 15 grams of oyster sauce, hoisin sauce.

Make:

1. Put oil on high heat for 2 minutes.

2. Put the braised potatoes and lotus root into the plate to make the base.

3. Wash the abalone, prawns, and squid in oil (about 20 seconds, and the appearance can be crispy).

4. Put standard oil, garlic, ginger rice, spicy girl, bean paste, and pepper seeds into the pot.

5. Add the chili noodles and stir-fry until fragrant, add the hoisin sauce and stir-fry well.

6. Pour the oiled seafood into the pot and stir-fry, add beer, monosodium glutamate, chicken essence, oyster sauce, steamed fish soy sauce, and light soy sauce to taste.

Creamy chicken abalone

Make:

1. Cut 250 grams of raw chicken breast into small pieces into a blender, add a little water to make a puree, then add water and mix thoroughly, and share 500 grams of water before and after. After mixing thoroughly, stir continuously with a whisk to pick out the veins in the chicken puree.

2. Put 300 grams of cold water into the pot, pour in the adjusted chicken paste and 5 grams of salt, heat over low heat, stir constantly, boil until the soup becomes viscous, pour in 100 grams of milk, cook over low heat until foaming, turn off the heat immediately after boiling, and become a milky chicken soup.

3. Heat the pan, add the butter and remove from the heat, put in the washed abalone (with a cross knife on the surface) and arrange it, press the plate, and continue to fry on low heat for 1 minute until it is cut off and taken out.

4. Fill two-thirds of the milky chicken soup in each small cup, then put the fried abalone on the surface, sprinkle with green and red pepper rings and crab roe.

Production keys:

1. This dish needs to be made to order, not pre-made in advance, otherwise the chicken soup will be drained.

2. When boiling the chicken soup, put salt immediately after adding the chicken paste to make the chicken paste solidify quickly.

3. Press a plate when frying abalone to avoid abalone shrinking.