Bean carob stewed tofu
Ingredients: beans, northern tofu, a little carrot, large ingredients, sweet noodle sauce, soy sauce, salt, garlic.
1. Peel, break and wash the beans, cut the tofu into long strips, and cut the carrots into strips.
2. Pour a little oil into the pot and immediately put a few large ingredients, sauté the aroma and remove the beans and sauté for a while, add the appropriate amount of sweet noodle sauce and soy sauce to continue stir-frying, so that the seasoning is evenly wrapped on the beans, add the boiling water of the flat beans and add tofu and carrots to the beans until the beans are cooked thoroughly and the tofu is flavored.
3. Collect the juice from the pot on high heat and add minced garlic to eat.
Specialty stewed lamb
Ingredients: Lamb hind leg meat (lean and fat), white onion, ginger juice, garlic slices, cumin, pepper water, wet starch, soy sauce, monosodium glutamate, peanut oil, sesame oil.
1. Wash the lamb hind leg, cut into slices, add soy sauce, wet starch and pepper water, and grasp well. Cut the shallot white into diamond-shaped pieces with a hob method.
2. Heat the wok on high heat, first use a small amount of peanut oil to shabu-shabu (commonly known as "refining pot", in order to make the meat non-stick pan), then pour the rest of the peanut oil into the wok, burn to 40% heat, add cumin and fry it to yellow, then add the white onion, garlic slices and the lamb slices of the pulp, and quickly spread it with chopsticks. After five or six seconds, the lamb slices are yellowish white, that is, add soy sauce, ginger juice, monosodium glutamate and water, cover the pot, move to a low heat and simmer for 1 minute, when the soup is not much, drizzle with sesame oil.
Braised pig's tail with soybeans
Ingredients: pig's tail, dried soybeans, green and red peppers, ginger onion, peppercorns, bean paste, spicy girl sauce, salt, cooking wine, spicy fresh sauce, fresh soup, water bean powder, salad oil.
1. Soak the soybeans in warm water. The pig's tail is cleaned, put into a pot to rinse the water, rinse and chop the pieces. Green and red pepper cut cannon battle festival.
2. Cook the oil, stir-fry the watercress, spicy girl sauce, green onion and ginger, stir-fry the pig's tail pieces and peppercorns, stir-fry evenly, and stir-fry the soybeans. Bring spicy fresh sauce, fresh soup and cooking wine to a boil over high heat. Press in a pressure cooker for 15 minutes.
3. After pressing well, beat the thick ingredients, put in the soup again into the pig's tail pieces, soybeans, adjust the MSG, chicken essence, add green and red pepper knots and stir-fry evenly into the flavor, water bean flour hook, out of the pot and plate.
Raw stewed dog meat
Ingredients: clean dog meat, leeks, garlic seedlings, lettuce, artemisia annua, ginger pieces, minced garlic, minced tangerine peel, brown sugar powder, tofu milk, tempeh, sesame paste, sake, soy sauce, clear soup.
1. Wash the dog meat, cut into large pieces, crack and slice the ginger, put it in boiling water and cook for about 3 minutes, fish it into a dish, wash and cut all kinds of vegetables and set aside.
2. Heat the wok on the heat, first add the dog meat to fry the dried water, put it on the plate, then add the cooked lard to heat, then add the minced garlic, tempeh, tofu milk, garlic sprouts, sesame sauce and stir-fry, then add the dog meat to stir-fry, cook into the shao wine, add the clear soup, then add the tangerine peel, star anise and other spices to boil, pour into the casserole, simmer for about 90 minutes to eight maturity, and finally add the remaining garlic seedlings and simmer for about 10 minutes, and then serve in a bowl.
Braised pork ribs with deer antler mushrooms
1. Deer antler fungus warm water foam hair.
2. Cut the ribs and blanch the water, put the ginger slices and sauté, adjust the salt flavor, make a clear soup ribs and set aside.
3. Squeeze the deer antler mushrooms dry, pour lard into the pot and heat them, then add the deer antler mushrooms and stir-fry. Add the green and red peppers, garlic seeds, spicy girls, sauté and add the simmered ribs. Add the broth to the juice.
2. Heat the wok on high heat, first use a small amount of peanut oil to shabu the pot, then pour the rest of the peanut oil into the wok, burn until it is 40% hot, add the cumin and fry it to yellow, then add the white pieces of green onion, garlic slices and the lamb slices of the pulp, and quickly spread it with chopsticks. After five or six seconds, the lamb slices are yellowish white, that is, add soy sauce, ginger juice, monosodium glutamate and water, and cover the pot.
3. Move over low heat and simmer for 1 minute, when the soup is not much, drizzle with sesame oil.
Eggplant stewed pork ribs
1. The ribs are fried first and then steamed, the eggplant is fried and then fried, adding dry pot sauce when frying will have a feeling of eating dry pot, and the ribs will not dry after steaming, eating like crispy meat.
2. Chop the pork ribs into pieces, rinse the basin with water to purify the blood, drain, and then put the oyster sauce, rib sauce, salt and corn starch in the basin, mix well and marinate into the flavor, and then slide into a pot of 30% or 40% hot oil. After pouring out the draining oil, steam in a steamer basket until soft and cooked, then set aside. Cut the eggplant into hob pieces.
3. Heat the oil in the net pot, first put the eggplant into the oil, pour out the oil. Leave the bottom oil in the pot, stir-fry the millet pepper, ginger, garlic and dry pot sauce until fragrant, mix the appropriate amount of water to boil, then add the ribs and eggplant pieces, wait for low heat until the juice is collected, start the pan and plate, sprinkle with fried garlic and green onions, and serve.
Black truffle stewed rice chicken
1. Select a free-range hen with a growth period of more than 190 days and specially fed rice and corn kernels to be slaughtered and cleaned, and chopped into small pieces. Marinate the chicken nuggets with salt, soy sauce and corn starch for 10 minutes.
2. Heat the pan in the bottom oil until it is 50%, add the marinated chicken nuggets, fry over low heat until the surface is golden brown, and set aside.
3. Heat the oil to 40% of the heat, sauté the ginger slices, add the fried chicken nuggets, add the soup, add the black truffle slices, the black truffle minced (to make the dish more flavorful), add salt, chicken powder to taste, bring to a boil over high heat, change the heat to low and simmer for 10 minutes.
Braised chicken in tea oil
1. Cut the chicken into pieces with the main bone, rinse to remove the blood, cut the green and red pepper into oblique slices, and cut the chives into strips.
2. Add tea oil to the wok over high heat, sauté the ginger slices until fragrant, add chicken nuggets, sauté until the chicken is oiled, add a little water and simmer.
3. Pour into the pressure cooker for 8 minutes, then fry, add green pepper, red pepper and simmer for 3 minutes, plate and garnish with green onion.
Stew potatoes in sauce
Ingredients: potatoes, bean paste, soy sauce, sugar, salt, green onion, ginger, monosodium glutamate.
1. Wash and peel the potatoes and cut into chunks. Slice the green onion and ginger.
2. Start the oil pot, sauté chives and ginger, add watercress sauce and stir-fry until fragrant, then add potato pieces, soy sauce, sugar, salt and stir-fry for 2 minutes, add an appropriate amount of water and bring to a boil, cover and simmer until the soup in the pot is thick, add MSG and mix well.
Stew the fish in a casserole
Ingredients: fresh sea bass, dried shallots, garlic, fresh sand ginger, green and red pepper rings, soy sauce sauce, beautiful fresh soy sauce, pepper, monosodium glutamate, chicken powder, salt, spicy fresh sauce, dark soy sauce, corn starch, chopped coriander, broth, chanterelle, peanut oil.
1. Peel off the skin of the dried green onion and cut into pieces; cut off the garlic at both ends and pat it gently (so that it splits); fresh sand ginger shave off the skin and slice.
2. The perch is cleaned, and the head and tail are cut off for other uses. Combine the fish into 0.3 cm thick slices, add salt, 8 ml of meiji fresh soy sauce, 15 ml of soy sauce sauce, pepper, monosodium glutamate, spicy fresh sauce, chicken powder, dark soy sauce and corn starch and mix well.
3. Take the casserole pot on the heat, put peanut oil and chicken fat into the pot and heat it, pour in the dried shallots, garlic, sand ginger slices and stir-fry with a wooden spatula to make the incense, then cook the remaining soy sauce juice, beautiful and fresh soy sauce and fry evenly, turn the heat down and then put the fish fillets neatly on top of the accessories, cover the casserole lid and burn until there is no steam in the casserole (time is about 5 minutes), pour the boiling broth along the edge of the casserole lid, burn for about 5 minutes and then pour the broth again, so that the fish meat is cooked and flavored twice (open the casserole lid, see the fish stand up and curl up slightly).
4. Then pour a little brandy on the lid of the casserole (it will burn up immediately when heated), open the casserole lid when the burning is complete, sprinkle the coriander knot and drizzle with sesame oil, cover the lid and serve.
Loofah stewed bacon
1. Peel the loofah, cut off 2 heads, wash and cut into small hob pieces; wash the bacon and cut into 1 cm cubes for later.
2. Add salad oil to the pot and cook until it is 60% hot, first add minced green onion and ginger and stir-fry until fragrant, then add diced bacon and stir-fry slightly, then cook in Shaojiu, add sweet noodle sauce and stir-fry evenly, then add loofah and a little water and bring to a boil.
3. When the loofah is cooked, add salt, soy sauce, sugar, msg and stir-fry evenly, and then put it on the plate.
Braised lamb with onions
Ingredients: onion, lamb, celery, broth, bay leaves, a pinch of thyme, white pepper, carrot, coriander, salt, white peppercorns, oil.
1. Cut the onion, celery, etc. into appropriate sizes. The lamb is fattened and chopped.
2. Heat the pan over high heat, sauté the lamb and vegetables above, add broth and bay leaves, white peppercorns and thyme and simmer over low heat for 1.5 hours.
3. Remove the lamb from the pot, strain the vegetables through a sieve, put them back in the pan, heat the lamb in the pot, add salt and pepper to taste.
4. Cook the repaired carrots and coriander in water and serve them together.
Red stewed black grass sheep
Ingredients: Fresh lamb brisket, lettuce hearts, shiitake mushrooms, ginger slices, garlic slices, green onion, tangerine peel, grass fruit, horseshoe, soy sauce, dark soy sauce, white vinegar, oyster sauce, wine, rock sugar, starch, curd milk, mutton juice, red pepper, Chinese lemon leaf, sesame oil, oil.
1. Put the fresh lamb brisket in hot water, add white vinegar and cook for 5 minutes, remove and wash slightly, sauté in a frying pan until the water is dry, remove.
2. Fry the lamb brisket in warm oil until slightly brown, remove the oil control.
3. Leave the bottom oil in the pot, add wine, add tangerine peel, horseshoe, grass fruit, water, cover and cook until the remaining juice; then add garlic slices and simmer the mushrooms for a while.
4. Place the brisket in a bowl. Blanch the lettuce hearts in boiling water, remove and drain.
5. Then cover the brisket in a large dish and drain the juice; the lettuce hearts can be mixed on the side of the dish.
6. Cook the juice and drizzle the lamb brisket with starch.
Spinach stewed shredded meat
Ingredients: spinach, shredded pork belly, lean meat shredded, green onion ginger garlic, dried chili pepper, star anise, salt, chicken essence, fennel noodles, ginger noodles, pepper noodles, boiled water, mustard powder, balsamic vinegar, rapeseed oil.
1. Wash the spinach, blanch it in a pot of boiling water, remove it from the cold, squeeze it dry, and crush it.
2. Shredded pork belly and lean meat into the water, blanched, fished out, put into a clean pot of boiling water again, start simmering, add green onion and ginger, dried chili pepper, star anise, salt, fennel noodles, ginger noodles, pepper noodles, cover with a lid, simmer it, remove the water control and set aside.
3. Heat the oil pot, add the green onion, ginger and garlic to fry until fragrant, add an appropriate amount of boiling water, add salt, chicken essence, monosodium glutamate, ginger noodles, pepper noodles, simmer for 1-2 minutes, pour the spinach into it, and then simmer for about 2 minutes, hook the mustard, stir-fry well, drizzle with balsamic vinegar, clear oil, stir-fry well and put it on the plate.