Vegetarian hoof tendons
Ingredients: 500 grams of winter claw, 100 grams of water hair fungus, 100 grams of water hair magnolia slices, 50 grams of yellow cauliflower, fine salt
Appropriate amount, 15 grams of shredded green onion and ginger, 100 grams of peanut oil, 5 grams of monosodium glutamate, 10 grams of cooking wine, 10 grams of pepper, a little pepper and large ingredients, a little sesame oil, wet starch, vegetarian soup to taste.
Directions: 1. Dig out the winter melon, squeeze out the melon seeds, cut them into the shape of a hoof tendon, tear open the fungus, and soak the yellow cauliflower
Well, cut a knife and set aside. 2. Use a little salt, a little monosodium glutamate and pepper, and cook peanut oil 50
Mix well together, mix well with wet starch, make the hoof tendons stick to the wet starch, and then cook them one by one with boiling water and fish out for later.
3. Heat the wok, add 50 grams of peanut oil, add vegetarian broth, then add refined salt, cooking wine, boil and add hoof tendons, add MONOSG, pepper, after flavor, use wet starch to outline, drizzle with sesame oil, out of the pot and serve.
Croquette balls
Ingredients: 400 grams of carrots, 50 grams of winter shoots, 50 grams of shiitake mushrooms, 50 grams of dried tofu, 4 grams of monosodium glutamate, fine
Salt 15 g, starch 15 g, flour 100 g, peanut oil 750 g (about 150 g), soy sauce 5 g, pretzel salt 15 g, green onion, ginger, sesame oil a little.
Method: 1. Wash the radish and rub it into a thin wire; after the mushrooms are soaked in warm water, remove the stems and impurities, and wash them.
Finely chop; wash and mince the winter shoots; chop the dried tofu, green onion, ginger and set aside. 2. Put water in the pot to boil, blanch the radish shreds, fish out, soak in water for 1 hour and then fish out,
Drain the water, put it in the basin, put the minced mushrooms, winter shoots and dried tofu into the basin at the same time, add fine salt, monosodium glutamate, green onion, ginger, appropriate amount of flour, sesame oil, soy sauce and mix well, make a diameter of 2.5 cm round balls.
3. Put the starch and flour into a bowl, pour in the appropriate amount of water, mix into a paste, and set aside. 4. Put the pot on the fire, put the oil to burn to 60% heat, hang the radish balls one by one into the frying pan and fry, wait
Fry until golden brown, place on a plate and eat with salt and pepper.
Fresh mushrooms
Ingredients: 500 grams of carrots, 100 grams of fresh mushrooms, 2 grams of monosodium glutamate, a little salt, a little ginger, 15 grams of cooking wine, dianta
15 g powder, 25 g fresh soup, 50 g peanut oil, a pinch of sugar and sesame oil. Directions: 1. Cut the white radish into 5 cm long strips, pick and wash the fresh mushrooms, cut into 0.3 cm thick slices,
Wash the ginger and chop until used. 2. Blanch the radish strips in a pot of boiling water, cool them with water and drain. 3. Heat the oil in the pot, put the radish strips under the pot, sauté for a few minutes, and then sauté a few times under the fresh mushroom slices.
Add fresh soup, salt, cooking wine, sugar, ginger, bring to a boil, skim off the foam, reduce the heat for a few minutes, add MSG, hook with wet starch, drizzle with sesame oil, shake the pot, and put it on the plate.
Sweet and sour bergamot radish
Ingredients: 500 grams of green radish, 100 grams of sea stinging skin, vinegar, salt, sesame oil, sugar, ginger shredded, monosodium glutamate
Amount. Directions: 1. Soak the skin in cool water, scrape off the red skin, wash it, and cut it into 2 cm wide and 3 cm long
Rectangles, with a knife in the middle of each piece cut into a comb shape, careful not to cut the two ends. Then put it in a colander and blanch it with hot water, and the skin of the sea sting is naturally curled, resembling a "bergamot", and then put it in cold water for later.
2. Wash and peel the green radish, also cut into a comb shape, mix well with an appropriate amount of fine salt, control the marinated water, put the green radish and the sea sting skin bergamot that controls the water purification in the basin, and add the seasoning to it.
Steamed radish balls
Ingredients: 250 grams of white radish, 20 grams of shiitake mushrooms, 20 grams of magnolia slices, green onion, ginger, salt, cooking wine, monosodium glutamate,
Sesame oil is appropriate. Directions: 1. Wash the white radish to remove the waste, cut it into a round ball shape with a knife, put it in a pot of boiling water and blanch it, and then use it cold
Rinse with water. 2. Put the radish balls in a bowl, add green onion, ginger shredded, salt, monosodium glutamate, cooking wine, and put shiitake mushrooms on top.
Magnolia slices, add some soup, steam over high heat for half an hour and cook, and drizzle with sesame oil when eating.
Cherry radish
Ingredients: 300 g carrots, 1 egg, 25 g tomato paste, 50 g sugar, wet starch, flour
300 g, salt to taste, soy sauce 50 g, vinegar 15 g, monosodium glutamate 2.5 g, a little sesame oil, fresh soup 50 g, peanut oil 100 g (actual consumption 100 g).
Directions: 1. Peel and wash the radish, cut into 1.5 cm cubes, blanch thoroughly in a pot of boiling water, remove with cool water
Let cool, drain and put in a bowl, add eggs, wet starch and flour and set aside. 2. Take 1 small bowl and add soy sauce, sugar, vinegar, tomato paste, salt, fresh soup and wet starch
Set aside into juice. 3. Put the pan on the fire, put in the oil, and when the oil is 60% hot, put the diced radish with the pulp into the oil one by one and fry it
Remove until the surface is crispy and golden brown, and control the remaining oil. 4. Leave a little oil in the pot, add the juice to the good, add the diced radish to turn over, and drizzle with sesame oil.
Sour and spicy radish
Ingredients: 500 grams of white radish, 400 grams of magnolia slices, 40 grams of shiitake mushrooms, 20 grams of soy sauce, 25 grams of vinegar, monosodium glutamate
2.5 g, chili pepper 5 g, ginger, starch to taste, peanut oil 50 g, a little sesame oil. Directions: 1. Wash and peel the radish, cut into hob pieces; after soaking the mushrooms in warm water, choose to wash them and remove the impurities
Mass, sliced, magnolia slices washed, sliced; ginger chopped and set aside. 2. Bring water to a boil in a pot, blanch the radish cubes until they are broken, put them in clean water, soak for 1 hour, and remove them
Drain the water after control, place in a dish and set aside. 3. Put the wok on the fire, put the oil, heat it, put the ginger into the pan, add the chili, sauté the aroma and then down
Shiitake mushrooms, magnolia slices, radish pieces, sauté a few times, cook soy sauce, vinegar, add a little soup, boil and use a low heat to lightly, then add MSG, use wet starch to outline, drizzle sesame oil, shake the pot, and put on the plate.
Carrot mushroom stewed horseshoe
Ingredients: Shiitake mushrooms, carrots, horseshoe (i.e. water chestnut), lard, sugar, salt, soy sauce, pepper
Powder, monosodium glutamate, wet starch, sesame oil, broth each appropriate amount. Directions: 1. Wash the mushrooms, cut into strips; wash the carrots, cut 6 grooves of about 0.6 cm deep with a knife, and then
After cutting into thin slices (i.e. in the shape of a chrysanthemum); the horseshoe is peeled and sliced. 2. Put the wok on high heat, add lard, cook until 80% hot, add carrot slices and horseshoe slices, and sauté
Sauté until eight ripe and set aside. 3. Leave the oil in the original pot, heat it, add the mushrooms and fry for 1 minute, add MSG, soy sauce, salt and white
Sugar, broth, sauté evenly. Wet starch, drizzle with sesame oil, sprinkle with pepper and serve.
Burn small radishes
Ingredients: 500 grams of radish, 50 grams of garlic, green onion, ginger, monosodium glutamate, salt, sugar, cooking wine, peanut oil,
Wet starch to taste. Directions: 1. Wash the small radishes, cut into hob pieces, wash and mince the garlic. 2. Heat the wok, pour in peanut oil, heat the radishes and fry until they change color. 3. Leave the oil in the original pot, heat up and sauté the green onion and ginger a few times, add the small radish, monosodium glutamate, fine salt,
Sugar, cooking wine, garlic, stir-fry a few times, drizzle with clear oil, and you can do so.
Stir-fried snow vegetables with carrots
Ingredients: 250 g carrots, 200 g pickled snow vegetables (sherry), 25 g peanut oil, soy sauce, sugar
Amount, a little MSG. Directions: 1. Wash the carrots, cut into thin strips, wash and chop the pickled snow vegetables, and then wash off the salty taste with water. 2. Heat the pan, add shredded carrots and sauté when the oil is 90% hot, then add the snow vegetables and stir-fry together
Evenly, add 2 tablespoons of soy sauce, stir-fry a few times, add 1 tablespoon of sugar and stir-fry a few more times, until the carrots and Shelley are cooked and soft, add MSG and remove from the heat.
Gold-shelled carnelian
Ingredients: 250 g carrots, 1 egg yolk, 2 green peppers, hawthorn slices, tomato paste, salt, sugar,
White vinegar, spicy soy sauce, garlic paste, peanut oil, dry starch, monosodium glutamate, sesame oil to taste. Directions: 1. Wash and peel the carrots, cut into 3.3 cm long strips, mix with fine salt and marinate for half an hour, press off
Add water, add MSG, egg yolks and mix well, then dip the carrot strips into the dry starch. Cut the green peppers into long strips and cut the mountain plant slices into rice grains.
2. When the oil is 60% hot in the pan, add carrot strips, fry until golden brown, crisp shell, remove the oil.
3. Leave a small amount of oil in the original pot, stir-fry the garlic paste to create the aroma, "Stir-fry the red oil in the sauce before the next fan, add water, put green pepper, sugar, vinegar, salt, spicy soy sauce and mountain plant grains, boil and then hook, drizzle sesame oil and plate."
Stir-fried leeks
Ingredients: 500 grams of leeks, 10 grams of refined salt, 30 grams of peanut oil, MSG to taste. Directions: 1. Remove the leeks from the old leaves, stem coats, old stems, etc., wash them, drain the water, and cut them into nearly 3 cm long lengths
segment. 2. Put the pot on a high heat, pour in the oil, boil the heat, that is, pour the leeks into the rapid sautéing, add refining
Salt, sauté until cooked, add MSG and start cooking.
Tofu in sautéed leeks
Ingredients: 200 g dried tofu, 250 g leeks, 10 g soy sauce, 2.5 g msg, salt, peanuts
Oil 100 g, a pinch of sesame oil. Directions: 1. Cut the dried tofu into thin strips, wash the leeks, control the water, cut into 3.5 cm long pieces, and set aside. 2. Put the wok on the fire, inject the appropriate amount of peanut oil, heat it up and put the dried tofu into the pot and sauté
After a few moments until soft, remove from the pan, place on a plate and set aside. 3. Reset the wok on the fire, pour in the remaining oil, put the leeks, add soy sauce, fine salt, and then put the dried tofu shreds,
Sauté a few times, use MSG to find the mouth, drizzle with sesame oil and plate.
Stir-fried shredded tofu with leeks
Ingredients: 250 g of young leeks, 50 g of shredded tofu, 5 g of refined salt, 5 g of sugar, 40 g of peanut oil. Directions: 1. Wash the leeks, drain the water and cut into 3 cm long pieces. Shredded tofu cut into 2.5 cm
long. 2. Put the pot on the fire, put in the oil and burn until the green smoke is right, drop the leeks, and then add a small amount of fine salt and white
Sugar, quickly stir-fry a few times, add shredded tofu, sauté for half a minute and serve.
Stir-fried leeks with shrimp skin
Ingredients: 1. 200 grams of leeks, 25 grams of shrimp skin, salt, soy sauce, cooking wine, monosodium glutamate are appropriate. Directions: 1. Remove the old leaves and stems from the leeks, wash them and cut into segments. Peel the shrimp with water and control drying. 2. Heat the oil in the pot, put in the shrimp skin, wait for the shrimp skin to fry out of the aroma, then put the leeks in, sauté,
Add salt, cooking wine, soy sauce, msgding, stir-fry for a while, and then come out of the pan.
Scrambled eggs with leeks
Ingredients: 230 g leeks, 2 eggs, 2.5 g MSG, salt to taste, peanut oil 150 g, sesame oil
A pinch, soy sauce 10 g. Directions: 1. Wash the leeks, drain, cut into 3 cm long pieces and set aside. 2. Beat the eggs into a bowl, add a little fine salt and whisk the egg mixture. Place the wok on the heat and pour the oil (100
g) in a pot, when it is 70% hot, put the egg mixture into the pot and fry. 3. Put the wok on the high heat, pour in the remaining oil, after heating, pour in the leeks, add soy sauce, salt, eggs,
Stir-fry quickly, find the mouth of MSG, drizzle with sesame oil, turn the wok upside down, and put it on the plate.
Snow watercress crisp
Ingredients: 500 grams of fava beans, 150 grams of sherry, 25 grams of peanut oil, a little salt and sugar. Directions: 1. After washing the sherry, remove the roots and old leaves and cut the young stem into small pieces of 1 cm long. 2. Peel the fava beans, wash them, put them in a pot, add 2 bowls of water, bring to a boil over high heat, and then slightly
Simmer over high heat until the fava beans are crispy. 3. Put the wok on the fire, pour in the oil, after the oil comes to a boil, pour into the snow and simmer for a few seconds, then pour in the boiled
Broad beans (with soup), add salt and sugar, and cook until the soup is dried.
Stir-fried winter shoots in the snow
Ingredients: 750 g of winter shoots, 150 g of sherry, 50 g of lard, 10 g of wet starch, refined salt, sugar,
MsG, cooking wine, ginger minced to taste. Directions: 1. Wash the snow, remove the roots and old leaves, take the tender stems and cut into small cubes. 2. Peel the bamboo shoots, remove the old roots, wash the meat of the bamboo shoots, and cut into slices. 3. Pour 35 grams of lard into the wok, when the oil is hot, pour in the bamboo shoot slices, put a little cooking wine, fry for 2 minutes,
Serve on the plate. 4. Pour the remaining lard into the pot, put a little ginger minced after the oil is hot, then pour in the snow and sauté a few
Next, add bamboo shoot slices, fine salt, sugar, add half a bowl of water, cover the pot, simmer for 3 minutes, until the bamboo shoots are cooked, add MONOS glutamate, and use wet starch to contour.
Simmer mung bean sprouts
Ingredients: 500 grams of mung bean sprouts, 5 grams of shredded green onion, minced ginger, 5 grams of garlic slices, a few peppercorns, 30 grams of vinegar, 5 fine salts
g, peanut oil 40 g. Directions: 1. Remove the roots and skin of the bean sprouts, wash them with water, drain them and set aside. 2. Put the wok on the high heat, pour in the oil, heat the oil first, fry the peppercorns and fish out the yellow, and then add the green onion, ginger,
Garlic slices. Then put the bean sprouts under the people, fry them in a pan a few times, and then put the vinegar and salt into the sauté a few times.
Sauté soybean sprouts
raw material. 500 g soybean sprouts, 25 g peanut oil, 15 g soy sauce, 4 g sugar, 5 g salt. Directions: 1. Remove the roots and rotten sprouts from the soybean sprouts, wash them, put them in boiling water and blanch them out. 2. Heat the pot,
Add oil to the heat, pour the soybean sprouts into the stir-fry until half cooked, add soy sauce, salt and water (100 grams), cover the pot, cook for about 2 to 3 minutes, add sugar, and roll a few rolls.
Soybean sprouts fried in sherry
Ingredients: 100 grams of sherry, 400 grams of soybean sprouts, 10 grams of green onion and ginger shredded, salt to taste, soy sauce
15 g, lard 50 g, stock to taste. Directions: 1. Remove the old leaves, cut off the roots and wash them with water, cut them into untouched with a top knife, and then turn the soybean sprouts
Wash and remove from control. 2. Put the wok on the high heat, inject lard, when the oil is hot, first fry the onion and ginger in the pan, and then the soybean sprouts,
Sauté for a while, add to the broth, and when the bean sprouts are soft, simmer in soy sauce and salt until the juice is finished.
Dried sautéed soybean sprouts
Ingredients: 750 grams of soybean sprouts, 50 grams of green garlic, 5 grams of refined salt, 2·5 grams of sugar. MSG 2.5 g,
15 g paprika, 50 g peanut oil, 5 g sesame oil. Directions: 1. Wash the soybean sprouts to remove the roots, remove the water and drain. Heat the pot, add oil and sprout the soybeans
Pot, simmer over high heat and set aside. 2. Add oil in the pot, first fry the chili powder in the pot slightly, put the soybean sprouts, add refined salt, sugar, monosodium glutamate and stir-fry evenly, fry the green garlic section, drizzle with sesame oil, turn the pot upside down a few times, and put it on the plate.
Burn winter shoots
Ingredients: 500 grams of winter shoots, 100 grams of sherry, 150 grams of chicken soup, monosodium glutamate, salt, sugar,
15 g soy sauce, 15 g cooking wine, 100 g peanut oil. Method: 1. Winter shoots peeled and cut into strips, blanched in boiling water, put into cool water, washed in snow,
Finely chop. 2. Put chicken broth, cooking wine, salt, soy sauce, sugar and MONOSG on the pot, and put the winter bamboo shoots into the soup
Inside, collect a thousand soup juices over low heat and turn them out to control dryness. 3. Wash the pot and add peanut oil to 80% heat, put the winter bamboo shoot strips and snow in the oil and fry them crisply,
Scoop out with a colander, add MSG and flip the plate a few times.
Braised bamboo shoot tips in oil
Ingredients: 300 grams of fresh bamboo shoot meat, 500 grams of peanut oil (about 70 grams), 5 grams of soy sauce, 15 grams of sugar,
MSG 1 g, sesame oil 5 g, cooking wine 5 g. Directions: 1. After washing the bamboo shoots, peel off the outer skin and cut into 3.5 cm long pieces. 2. Put the pot on the fire, add peanut oil to 50% heat, put in the bamboo shoots and fry until it is light yellow, and then fish out
Control the removal of oil. 3. Leave the oil in the original pot and heat it, add cooking wine, soy sauce, pour in an appropriate amount of boiling water, add sugar, bring to a boil,
Skim off the froth, add the fried bamboo shoots, cover the pot, simmer over low heat for 5 minutes, turn the heat to collect the juice, add MSG, drizzle with sesame oil, flip it a few times, and put it on the plate.
Burn for two winters
Ingredients: 350 g of winter shoots, 200 g of shiitake mushrooms, 40 g of cooked lard, 500 g of peanut oil (about 30 g),
5 grams of cooking wine, 1 g of refined salt, 15 g of soy sauce, 2.5 g of sugar, 2.5 g of monosodium glutamate, 5 g of green onion and ginger pieces, 100 g of chicken broth, 20 g of wet starch.
Directions: 1. Peel off the skin of the winter shoots, cut them into slices, blanch them in a pot of boiling water, add them to cool water, and drain the water
Divide and set aside. Wash and cut the shiitake mushrooms in half. 2. Put peanut oil in the pot and burn until it is six ripe, put the bamboo shoot slices into the frying, then pour into the colander and control it clean
oil. 3. Heat 25g of cooked lard in a wok, add green onion and ginger to a pan and cook cooking wine, soy sauce and chicken
Soup, bring to a boil, remove the shallots, ginger, add salt, sugar and MONOS glutamate, add bamboo shoot slices, turn to a low heat for 2 minutes, then add the shiitake mushrooms, change the heat to a thick mustard with wet starch, and drizzle with 15 grams of cooked lard.
Chicken fat shoots and beans
Ingredients: 150 grams of young winter shoots, 100 grams of fresh fava beans, monosodium glutamate, fine salt, cooking wine, chicken fat, wet starch,
Prepare peanut oil to taste. Directions: 1. Wash and peel the winter shoots, cut them into small inclined hob pieces with a knife and put them on a plate. 2. Put the pot on the fire, add peanut oil and burn until it is 70% hot, pour in the winter shoots, and then put the broad beans in
When it is now turquoise, pour in a colander and drain the oil. 3. Put the original disaster on the fire, pour in 200 grams of boiling water, add winter shoots, broad beans, add fine salt, monosodium glutamate and ingredients
The wine is boiled, simmered for a while, with wet starch, shaken in a wok, plated and poured with chicken fat.
Shrimp seeds roasted winter shoots
Ingredients: 350 grams of winter shoots, 3 grams of shrimp seeds, cooking wine, sugar, soy sauce, monosodium glutamate, wet starch, fine salt, cooked
Lard and chicken broth to taste. Directions: 1. Peel off the skin of the winter shoots, cut them into 1 cm thick slices, pat them loose with a knife, and cut them into 4 cm long and 0.7 cm long
Lengths wide in centimeters, blanched in a pot of boiling water, remove and set aside. 2. Heat the wok, add cooked lard, cook until 50% hot, add bamboo shoot strips, see the bamboo shoots appear golden brown
When, pour in a colander to control the oil. Then heat the wok, pour in the bamboo shoots, add soy sauce, shrimp seeds, sugar, chicken broth and cook for 3 minutes, add cooking wine, monosodium glutamate, fine salt, use wet starch to outline, add some cooked lard, and serve on the plate.
Sliced bamboo shoots
Ingredients: 300 grams of winter shoots, 10 grams of pea sprouts, 500 grams of broth, soy sauce to taste, salt, monosodium glutamate, ginger juice
A little bit each. Directions: 1. Wash the winter shoots and cut them into 3.5 cm long, 1.5 cm thick and 1.2 cm wide slices;
Remove the seedlings from the roots and wash, cut a knife from them and set aside. 2. Boil the water, blanch the winter shoot slices after boiling, remove and dry them, and put them in a bowl. 3. Put the pot on fire, pour in the broth, put ginger juice, salt, monosodium glutamate, soy sauce, bring to a boil and beat the foam,
Pour into a bowl of bamboo shoots and sprinkle with pea sprouts.
Stir-fried bamboo shoot skin
Ingredients: 150 grams of tender bamboo shoot meat, 8 pieces of tofu skin, soy sauce, sugar, salt, monosodium glutamate, wet starch, peanuts
Oil and sesame oil to taste. Directions: 1. Wash the bamboo shoots, cut into oblique knife pieces; wet the tofu skin, remove the edges, and cut into squares according to the cross shape. 2. Put the wok on medium heat, put the peanut oil, when it is 50% hot, put the tofu skin into the pot and fry until golden brown,
Pour into a colander and drain. 3. Leave a little oil in the oil pan, add the bamboo shoot meat and fry for 1 minute, add salt, soy sauce, sugar and water
Cook for 1 to 2 minutes, then add the tofu skin, bring the soup to a boil, add MSG, dilute with wet starch, drizzle with sesame oil and serve.
Stir-fried edamame beans in white
Ingredients: 300 grams of russet, 100 grams of edamame grains, 5 grams of sugar, 15 grams of red pepper, 15 grams of soy sauce, green onion,
10 g each minced ginger, 5 g refined salt, 35 g peanut oil. Directions: 1. Put the edamame grains in a pot of cold water and cook for about 10 minutes. Peel and blanch 1 in a pot of boiling water
Remove the oxalic acid in minutes, cut straight in half, and then cut into diagonal long slices. Wash the red peppers, remove the stems and seeds, and cut into long slices.
2. Heat the pan with oil, sauté the green onion and ginger a few times, add the white, edamame, red pepper, salt, sugar and soy sauce, and sauté for about 1 minute.
Spicy white
Ingredients: 250 grams of russet white, a little red pepper, 10 grams of soy sauce, salt, sesame paste, sugar each appropriate amount, cooked
250 g lard (about 40 g), wet starch, sesame oil, MONOS glutamate to taste, broth 10 g. Directions: 1. Wash and cut the white russet into hob pieces, put the wok on the low heat, add the lard and cook until the edge of the oil pan
When bubbling, add the russet white, fry for about 1 minute, remove the oil. 2. Pour out the remaining oil in the pot, put the pot on the high heat, put the russet white in, add the red and spicy shu, sesame paste,
Soy sauce, salt, sugar, monosodium glutamate and broth, cook over low heat for about 1 minute, drizzle with wet starch and add sesame oil.
Oil stewed white
raw material. 500 g of russet, 1.5 g of minced ginger, 4 g of refined salt, 1 g of monosodium glutamate, 5 g of sugar, 50% of peanut oil
g, soy sauce 25 g. Directions: 1. Peel and wash the white, blanch in a pot of boiling water and cut into 3.5 cm long pieces. 2. Heat the pot, add peanut oil and heat to 60%, sauté the minced ginger and white lightly a few times, add the sauce
Oil, sauté to color, add salt, sugar and water 150 grams to boil, then use low heat to simmer until the soup is dry, add MSG, and fry until the soup is dry.
Spicy sauce white
Ingredients: 500 grams of russet white, 3 grams of dried chili peppers, peppercorns, soy sauce, monosodium glutamate, fine salt, sesame oil 25
gram. Directions: 1. Peel off the old shell of the white, cut off the old part, change the knife to grow 5 cm, thick 0.5 cm, wide
1.5 cm tablets, wash and control dry water. Dried peppers destemmed and seeded. 2. Put water on the pot to boil, pour the white slightly blanched, fish out, put it in a clean container, let it cool,
Mix with salt and MSG and set aside. 3. Heat the wok over high heat, inject sesame oil, add the peppercorns to the frying paste (turn black), and remove the peppercorns
No, then add dried chili peppers and fry them into a dark purple color, that is, leave the people, and add soy sauce to become spicy oil. Pour the spicy oil over the white and mix well.
Shiitake mushrooms are grilled in white
Ingredients: 500 grams of russet white, 50 grams of shiitake mushrooms, 5 grams of ginger, 5 grams of sugar, 5 grams of starch, 20 grams of cooking wine,
MsG, salt to taste, peanut oil 500 g (actual consumption of 30 g). Directions: 1. Peel the white, cut off the old roots, cut into hob pieces, wash and slice the shiitake mushrooms. 2. Heat the oil in the wok to 60% heat, blanch it, put it in a colander and drain the oil, the original pot
Leave a little oil, sauté the minced ginger, then put the shiitake mushrooms and russet white, put in, under the seasoning, simmer for a while, use wet starch to outline the mustard, out of the pot and serve.
Shrimp skin stir-fried russet white
Ingredients: 300 g of white russet, 2 g of sugar, 50 g of shrimp skin, 25 g of green pepper, 5 g of refined salt, green onion, ginger
End 10 g each, peanut oil 35 g. Directions: 1. Soak the shrimp skin in warm water, wash off the impurities, and drain the water. Peel the white and peel it, and lightly remove it from a pot of boiling water
Blanch it, cut it straight in half, and then cut it into oblique blades. Wash the green peppers, remove the stems and seeds, and cut into segments. 2. Heat the pan with oil, add green onion, ginger and shrimp skin, sauté until fragrant, add the russet
White, green pepper, fine salt, sugar and a pinch of water, sauté for about half a minute.
Shrimp seeds are roasted white
Ingredients: 500 grams of russet, 10 grams of shrimp seeds, 500 grams of cooked lard (about 75 grams), 2 grams of refined salt, ingredients
5 grams of wine, 2 grams of monosodium glutamate, 10 grams of soy sauce, 10 grams of wet starch, green onion, ginger pieces, sugar, chicken broth 150 grams.
Directions: 1. Peel off the outer skin and cut into hob pieces. Soak the shrimp seeds in warm water and wash. Wash the green onion and ginger,
All shot loose. 2. Heat the cooked lard to 40% heat in the pot, add the white cubes and pour into the colander to control the oil. 3. Leave the oil in the original pot and heat it, fry the green onion, ginger and shrimp seeds slightly, cook the cooking wine, soy sauce and chicken soup, add refined salt,
Bring to a boil, pick out the green onion and ginger, then add the white boil for 3 minutes. When 1/2 of the soup is left, use the thinning wet starch to form a thick stream, drizzle with 15 grams of cooked lard and plate.
Dried shrimp roasted white
Ingredients: 500 grams of white, 10 grams of dried shrimp, salt, cooking wine, sugar, chopped green onion, soy sauce, monosodium glutamate, broth,
Sesame oil to taste, peanut oil 250 g (actual consumption of 20 g). Directions: 1. Cut the white russet, pat it loose with a knife and cut it into hob pieces. 2. Heat the oil in the pot, soak and fry the white, drain the oil, and put in the dried shrimp while it is hot
Stir-fry for a while, put in the russet white, then cook the cooking wine, add refined salt, sugar, soy sauce, monosodium glutamate, broth, dry it and add chopped green onion and sesame oil, flip it a few times to get out of the pot.
The fish is white
Ingredients: 750 grams of russet, a little chili pepper, salt, soy sauce, bean paste, vinegar to taste, cooking wine, monosodium glutamate,
Pepper, sugar, starch, sesame oil, red oil, milk soup, green onion, ginger a little each, peanut oil 750 g (actual consumption of 50 g).
Directions: 1. Peel the white, remove the old shell, cut into slightly thicker slices; wash the peppers, cut into small pieces, green onion,
The ginger and bean paste are chopped into small pieces. 2. Combine soy sauce, milk soup, refined salt, cooking wine, vinegar, red oil, sugar, pepper, monosodium glutamate, starch
Put the sauce of the adult fish in the same bowl. 3. Put peanut oil in the wok, when the oil is 60% or 70% hot, add the white slices of russet and fry it, and drain the oil.
4. Leave the bottom oil in the pot to heat, add the shallots, ginger and bean paste and stir-fry slightly, then add the chili pepper and stir-fry, then pour in the white slices, pour in the fish sauce and stir-fry evenly, and then pour in the sesame oil, you can get out of the pot.
Milk soup is white
Ingredients: 500 g of white cabbage, 150 g of cabbage hearts, 750 g of milk broth, 50 g of green onion and ginger oil, 4 g of refined salt, chicken
Oil 5 g, cooking wine 10 g, MONOSG 10 g. Directions: 1. Peel off the old shell, cut off the roots, cut the hob pieces, cook in a pot of boiling water for 5 minutes, and fish out
Control the water. Cut the cabbage hearts into 8 cloves with a knife, tear them into pieces by hand, wash them and control the moisture. 2. Heat the pot, add the shallot and ginger oil, cook until 60% hot, add cabbage hearts and sauté until it is broken, cook in
Cooking wine, add milk broth, salt and MSG, boil the soup a few times, put the white cubes into the soup, simmer over low heat for 5 minutes, drizzle into the chicken fat and out of the pot.
Fried lotus shreds
Ingredients: 500 grams of fresh lotus root, a little salt, monosodium glutamate, pepper noodles, flour to taste, peanut oil 500 grams (about
Consumes 100 g). Directions: 1. Peel and wash the lotus root, cut into strips, then wash off the powder and set aside. 2. Put water in a small bowl and put the flour,
Fine salt, pepper noodles, and monosodium glutamate are mixed together into a paste. 3. Heat the pan in oil to 40% heat, glue the lotus wire evenly under the pan, fry until it is golden brown, and fish it out.
Drain and oil and serve.
Fried lotus flakes
Ingredients: 250 grams of fresh and tender root, 60 grams of wet starch, 2 eggs, 10 grams of flour, monosodium glutamate, fine salt to taste,
Peanut oil 750 g (consumes about 100 g). Directions: 1. Peel and remove the knots, wash and dry, cut into 2 cm thick slices and set aside. 2. Beat the eggs into a bowl, humidify the starch, flour and fine salt, beat into a paste and set aside. 3. Put the wok on the fire, relax the oil, when it is 50% hot, stick the lotus slices evenly, and put them into the pot one by one.
Fry until golden brown, remove, oil control and pot.
Shiitake lotus box
Ingredients: 500 grams of fresh root, 50 grams of shiitake mushrooms, 70 grams of flour, 1000 grams of peanut oil (actual consumption 100
g), cooking wine 25 g, refined salt 5 g, a pinch of sugar, 2 g of monosodium glutamate, a pinch of peppercorns, 25 g of wet starch, 15 g of sesame oil.
Directions: 1. Remove the lotus root, peel it, cut it in half into a semicircle, cut it into 0.6 cm thick (do not cut, about
Cut 4/5 depth), cut another 0.6 cm thick (cut off), cut until finished, and marinate with a pinch of fine salt. 2. Wash the mushrooms, cut them into pieces of the same size as the lotus root, squeeze out the water, put them into a frying pan, cook the cooking wine, add salt, monosodium glutamate, sugar and stir-fry into the flavor, put them on a plate to cool, and stuff people with lotus. Make a paste with flour, wet starch and water. 3. When the pot is injected with oil and burned 60% hot, the lotus clip is wrapped in the paste, the frying pan is golden brown, the oil is controlled, add pepper powder, sesame oil, flip it a few times, and put it into the dish.
Fried lotus clips
Ingredients: Root 250 g, Minced meat 80 g, Flour 10 g, Egg 2, Salt 3 g, Sesame Oil 5 g,
60 g of wet starch, 5 g of soy sauce, 500 g of peanut oil (about 60 g), green onion and ginger. Method: 1. Remove the lotus root, peel it, wash it, light cut the thin vertical into two halves, cut the coarse one into four halves, and then cut it into pieces
Slices, each of which are connected, are in the shape of a clip. 2. Put the minced meat into a bowl, put the salt and soy sauce, stir well, put the green onion, ginger and sesame oil, and then
Stir well and set aside. 3. Beat the eggs into another large bowl, open, wet starch and flour, stir together, and add salt
And evenly, into a paste. 4. Put the filling into the lotus clamp, put it on the plate and pour the paste on the lotus clip. 5. Heat the pan in oil and cook until
50% hot, put the lotus clips into the oil pan one by one, move the heat to fry until golden brown, control out, and plate.
Sweet and sour stir-fried lotus root shreds
Ingredients: Root 500 g, peanut oil 15 g, a pinch of peppercorns, sugar 10 g, vinegar 15 g, soy sauce 5 g,
A little wet starch. Directions: 1. Wash and peel the lotus root and cut into thin strips. 2. Heat the pot, add the peppercorns, fry and charr. 3. Heat the oil in the original pot, stir-fry the lotus root under the pot, then add sugar, vinegar and soy sauce and stir-fry
Starch is ready.
Burnt lotus pills
Ingredients: 400 g fresh root, 2 g salt, 1 egg, 25 g soy sauce, 15 g wet starch, and 50 powder
g, MSG 1 g, peanut oil 750 g (consumes about 60 g). Directions: 1. Peel the lotus root, wash it, chop it into a bowl, beat the egg, add salt, monosodium glutamate,
Flour, mix well to form the filling. 2. When the pot is set on fire, when the oil is 60% hot, grab the lotus filling and squeeze out the walnut-sized balls by hand
, then put it into the pan and fry until the crust is golden brown, remove the oil. 3. Pour out the frying oil in the pan, add the fresh soup (or boiling water) and lotus balls, add soy sauce to the boil, and cover the pot
Cover and cook for another 5 minutes, dilute the wet starch into the pot and add MSG.
Honey-juiced glutinous rice root
Ingredients: 750 g fresh root, 150 g glutinous rice, 150 g from sugar, 25 g honey. Directions: 1. Wash the lotus root, break the knots, and cut off one end of the lotus root (exposing the lotus hole). Wash the glutinous rice,
Soak in warm water for 1 hour. 2. Fill the soaked glutinous rice into the lotus hole, poke it with chopsticks, cover it with the lotus knot head, and then use bamboo cuttings
Firm the lotus hole and make glutinous rice root. 3. Collect water in the pot, put the glutinous rice root into the pot obliquely (the rice mouth is facing upwards), bring it to a boil over high heat, and then cover it
Cover, move to low heat and cook for 90 minutes, remove from heat, remove glutinous rice root, let cool and peel, cut into 0.7 cm thick slices, neatly stacked into large plates.
4. Put 250 grams of water in the pot, bring to a boil, add sugar, boil and then skim off the foam, turn the heat to boil until 1/2 of the water is left, when the sugar juice is sticky, add honey, stir well off the heat to cool, pour on the glutinous rice root.
Sweet and sour lettuce
Ingredients: Lettuce 750 g, sugar 50 g, vinegar 20 g, salt 5 g. Directions: 1. Peel and tendon the lettuce first, wash it, cut into long strips, mix with fine salt, marinate for an hour, and control it
water. 2. Pour the sugar into a small basin, pour a little boiling water to dissolve the sugar, put it on the fire and simmer the sugar juice
After that, add vinegar and let cool. 3. Mix the bamboo shoots well with the boiled sweet and sour sauce and marinate for 2 hours.
Spicy lettuce
Ingredients: 750 g lettuce, 20 g soy sauce, 8 g salt, 25 g dried chili peppers, 1 g monosodium glutamate, 25 g sesame oil, 20 flower uncles.
Directions: 1. Remove the skin and tendons of lettuce, cut into long strips, marinate with fine salt for 1 hour, control the water, mix with MSG,
Cut the dried chili peppers into 3.3 cm long segments. 2. Heat the wok on the fire, add sesame oil, add the peppercorns to the deep-fry paste, fish out the peppercorns, and dry the peppers
When fried to a black purple color, add bamboo shoot strips, add soy sauce, stir-fry a few times.
Shrimp seeds roasted lettuce
Ingredients: 350 g lettuce, 5 g shrimp seeds, 30 g lard, 15 g cooking wine, 30 g soy sauce. Sugar 5
g, chopped green onion 25 g, wet starch 15 g, monosodium glutamate 2 g. Directions: 1. Peel the lettuce, remove the roots and cut into rectangular pieces. Blanch the sliced lettuce in boiling water and remove it. 2. Put lard on the pot, first fry the shrimp seeds, simmer the minced shallots, stir-fry the bamboo shoots, cook the cooking wine, soy sauce, and add flavor
Fine, sugar, stir-fry, hang mustard, beat the oil (10 g of lard), out of the pan.
Two-color gourd
Ingredients: 250 grams each of net carrots, white radish, lettuce, 5 grams of refined salt, 1.5 grams of monosodium glutamate, 1 g of ginger,
15 g each of green onion and wet starch, 250 g of chicken broth, 15 g of chanterelle and 75 g of lard. Directions: 1. Cut carrots, white radish and lettuce into 10 cylinders 3.3 cm long and use them small
The knife is carved into a gourd shape, each engraved with 10 pieces, blanched in boiling water. 2. Heat the oil in the pot, add ginger and green onion and fry it, add chicken broth to boil, remove the ginger, green onion, and go down
"Small gourd", add fine salt, use wet starch to thin the mustard, add MSG, drizzle with chicken fat, and cook.
Sauce roasted lettuce
Ingredients: 200 g off bamboo shoots, 30 g sweet sauce, 30 g white shallots, 50 g stock, 15 g wet starch, soy sauce
15 g, pepper noodles 1 g, monosodium glutamate 1 g, cooked peanut oil 50 g. Directions: 1. Wash the bamboo shoots, green onions, cut the bamboo shoots into chopsticks wide, 4 cm long strips. Cut the shallots into strips. 2. Prepare a bowl, put soy sauce, pepper noodles, monosodium glutamate, wet starch, stock 50 grams, mix into a sauce, will
Put the bamboo shoots in a pot of boiling water and cook until seven ripe, then drain and drain. 3. Heat the wok over medium heat, add 30 grams of oil, cook until it is hot, add shredded green onion and sweet sauce, put away from the bamboo shoots, and stir-fry quickly
Evenly, pour in the sauce, turn the wok upside down, bring to a boil, drizzle with oil, and serve on the plate.
Sauté broad beans
Ingredients: 500 grams of fresh broad beans, 25 grams of winter vegetables, 50 grams of winter shoots, 5 grams of soy sauce, 10 grams of cooking wine, monosodium glutamate
2.5 g, starch 5 g, salt, broth to taste, peanut oil 50 g, ginger, sugar, sesame oil a little. Directions: 1. Peel off the old skin and tender skin of the fresh broad beans; wash and dice the winter shoots; cut the winter vegetables unless, and chop the ginger. 2. Combine soy sauce, cooking wine, monosodium glutamate, and fine salt. Put the sugar in a bowl for years, pair into a sauce and set aside. 3. Heat the pot, fill the oil, heat it, simmer the minced ginger, stir-fry the aroma, and add winter vegetables, broad beans and winter shoots
Dice, stir-fry for a while, add the right sauce, add an appropriate amount of broth, use wet starch to outline, drizzle sesame oil, shake the pot, and put it on the plate.
Braised broad beans
Ingredients: 500 grams of fresh and tender broad beans, ginger pieces, sugar, flavor chips, fine salt, 25 grams of soy sauce, peanut oil
50 g. Directions: 1. Peel off the skin of the fava beans, wash and remove them. 2. Put the pot on the fire to inject oil, heat up and then put in the broad beans and sauté a few times, add the sauce, sugar, fine salt,
Ginger pieces (pat pine) and 250 grams of water, bring to a boil, cover tightly, switch to low heat and simmer until the broad beans are crispy, when the soup is thick, add MSG.
Fresh fava beans in green sautéed
Ingredients: 500 grams of green broad beans, 35 grams of flower main oil, 5 grams of refined salt, 20 grams of sugar, green onion to taste. Directions: 1. Peel off the shell of the broad beans, remove the beans, wash and chop the green onion and set aside. 2. Heat the pot first and then put it on
Oil, wait for the oil to heat the broad beans into the pot, fry until the bean skin cracks, add sugar, salt and burn for 2 to 3 minutes, then add the green onion, stir-fry a few times.
Fried broad beans in chicken fat
Ingredients: 500 grams of fresh fava beans, 100 grams of chicken broth, 10 grams of chicken fat, 100 grams of hot pork, green onion and ginger
10 g, sugar 5 g, monosodium glutamate 5 g, refined salt 4 g, cooking wine 10 g. Directions: 1. Peel off the green skin of the fresh fava beans, blanch them in a pot of boiling water, drain and set aside. 2. Heat the wok, add cooked hunting oil and heat it to 70%, sauté the shallots and ginger to make the aroma and cook the ingredients
Wine, put chicken broth, salt, monosodium glutamate and sugar, and then add broad beans to continue stir-frying, until the soup is dried, drizzle with chicken fat and serve.
Stir-fried broad beans with mustard greens
100 grams of mustard greens, 150 grams of fresh broad beans, green onion, ginger, sugar, soy sauce, peanut oil 20 grams, a little monosodium glutamate.
Directions: 1. Wash the salty mustard greens, soak them in warm water, then cut into cubes; cut the green onion and ginger into strips; peel and wash the fresh broad beans
Net, blanched with boiling water. 2. Heat the oil in the pot and add the shallots, ginger shreds and diced mustard greens. Stir-fry broad beans with soy sauce, sugar and flavor
Stir-fry and serve.
Stir-fried broad beans with winter vegetables
Ingredients: 500 grams of fresh broad beans, 100 grams of winter vegetables, 10 grams of bean paste, 120 grams of peanut oil, 5 grams of cooking wine,
1 green onion, ginger, garlic, salt, oil savings, sugar, MONOSG. Directions: 1. Peel the fresh fava beans, wash them, blanch them with boiling water, drain them and set aside. 2. Wash the green onion and ginger, cut into pieces, peel and mince the garlic. Wash the winter vegetables and cut them into small pieces. 3. Heat the wok, pour in the oil, after the oil is hot, pour in the chopped winter vegetables and sauté for 3 minutes, add the watercress sauce,
Sugar and green onion, ginger, minced garlic, sauté for 2 minutes, pour in the blanched broad beans and fry a few times, pour in soy sauce and cooking wine and stir-fry for 2 minutes, then stop, add MSG, and fry well out of the vortex plate.
Sweet and sour broad beans
Ingredients: 500 grams of broad beans, 50 grams of peanut oil, 100 grams of brown sugar, 25 grams of minced ginger, 25 grams of minced garlic, spicy
50 g pepper, 50 g green onion, a pinch of peppercorns, 75 g vinegar, 50 g soy sauce, salt to taste. Directions: 1. Place the minced ginger, minced garlic, pickled chili pepper, peppercorn powder, vinegar, sugar, soy sauce and salt in a bowl and add
Mix well with warm boiling water. 2. The fava beans are boiled in boiling water, and when the fava beans are gradually floating on the surface of the water, that is, they are gradually fished out and drained.
3. Put the wok on the fire, inject oil, heat and then put in the broad beans, when the frying is golden brown and has a fragrance, scoop into the seasoning bowl and cover the pus for about 15 minutes, stir again and continue to marinate for J5 minutes, then stir well, sprinkle with green onions and serve.
Spicy broad beans
Ingredients: 500 g of fresh fava beans, 5 g of refined salt, 1 g of monosodium glutamate, 5 g of sugar, 5 g of cooking wine, paprika
15 g, fine onion 5 g, peppercorns 10 g, peanut oil 35 g, sesame oil 5 g. Directions: 1. Peel off the black bud spout of the broad beans, wash them and put them in the pot, add cold water, cook the puff pastry and fish out, set aside. 2. Heat the pot, put the broad beans into the roasted dry water, add peanut oil, fine salt, cooking wine and stir-fry slightly, and then
Add sugar, paprika, MONOS glutamate and stir-fry a few times, sprinkle with peppercorn powder, green onion, drizzle with sesame oil and stir-fry well, then put on the plate.
Sea rice roasted rapeseed
Ingredients: 25 grams of sea rice, 250 grams of rapeseed, 15 grams of peanut oil, green onion, ginger shredded, fine salt,
Appropriate amount of MSG. Directions: 1. Pick and wash the rapeseed and cut into segments. 2. Put the pot on the fire to add oil and heat it up. Green onion, ginger shredded pot, and then add sea rice. Stir-fry for a while,
Add the rapeseed, stir-fry a few times, pour in the water soaked in sea rice, cook until the rapeseed is soft, add salt and MONOS glutamate to get out of the pot.
Roasted rapeseed
Ingredients: rapeseed 500 g, fatty pork 50 g, peanut oil 10 g, soy sauce 15 g, refined salt 2.5 g, green onion,
A little ginger minced each. Directions: 1. Wash and drain the rapeseed, cut into segments with a knife, and cut the fat pork into fine cubes. 2. Put the peanuts in the pot
Oil, heat the fire, put people fat hunting diced meat, fry until eight ripe (the diced meat from milk white to translucent), add green onion, ginger, put in rape, stir-fry and mix evenly, then add soy sauce, fine salt, mix well and cook, 3 to 5 minutes later, you can get out of the pot.
Grilled shiitake mushrooms in rapeseed
Ingredients: Rapeseed 400 g, Shiitake mushrooms 100 g, Soy Sauce 15 g, Cooking Wine 5 g, MONOSodium Glutamate 2.5 g, White
5 grams of sugar, 25 grams of starch, 100 grams of fresh soup, 40 grams of peanut oil, 5 grams of green onion and ginger, a little sesame oil. Method: 1. Remove the roots of the mushrooms, remove impurities, wash and cut into two cloves; remove the roots and leaves of rapeseed, wash and cut into pieces
3.5 cm long segments; finely chop the green onion and ginger. 2. Blanch the mushrooms and rapeseed in a pot of boiling water, remove and drain. 3. Put the wok on fire, put the oil, heat it up and grab the pot with minced onion and ginger, stir-fry the aroma and add soy sauce, cooking wine,
Sugar, fresh soup, boil, add mushrooms and rapeseed, change to simmering over low heat, MSG to find the mouth, wet starch hook, drizzle with sesame oil, plate.
Braised rapeseed
Ingredients: 350 grams of rapeseed, 100 grams of canned green beans, 20 grams of peanut oil, salt, monosodium glutamate, flower seeds, green onions
Shredded ginger to taste. Directions: 1. Break the rapeseed, remove the roots and leaves, wash and cut into segments. 2. Blanch the rapeseed and green beans at the same time, add the green onion and ginger shreds, pour the fried peppercorn oil, and then
Add refined salt and MSG and mix well.
Burn four hormones
Ingredients: rapeseed 250 g, tomato 250 g, shiitake mushrooms 50 g, humus 150 g, salt, monosodium glutamate, wet water
Powder to taste, peanut oil 35 g. Directions: 1. Pick and wash the rapeseed, remove the green leaves with its stem; soak the shiitake mushrooms in warm water for 2 hours, take out the picked hard stems,
Wash; soak the bamboo in warm water for 2 hours, then cook it thoroughly in water and cut into long pieces; wash the tomatoes and cut into slices.
2. Sauté the shiitake mushrooms after the oil is hot, add less water, and take out the shiitake mushrooms after the water is boiled. 3. Put the oil in the wok, heat it up and simmer the rapeseed until soft, then remove the serving. 4. Take a large flat plate, place tomatoes around, cross the inner circle to place rapeseed and rotten bamboo, and place shiitake mushrooms in the center.
5. Put the broth in a wok, boil the salt and MSG, contour it, and pour it on the flat plate where the dishes are set.
Wine poured on rapeseed
Ingredients: 500 grams of rapeseed, 25 grams of peanut oil, 5 grams of cooking wine, fine salt, sugar, a little monosodium glutamate. Directions: 1. Remove the old leaves from the rapeseed, wash, cut into 2 cm wide strips, and then cut into 6 cm long pieces. 2. When the pot is on the heat, when the oil is 80% hot, sprinkle a little fine salt, stir twice with a spatula, that is, put the rapeseed in
Pot, stir-fry back and forth, while frying while adding an appropriate amount of fine salt and sugar, when the rapeseed has been fried and salty, sweet and delicious, put people 5 grams of cooking wine, stir-fry a few times, add MSG, away from the heat.
Bean pickled rapeseed
Ingredients: 250 grams of rapeseed, 10 oil tofu bubbles, 25 grams of peanut oil, fine salt to taste. Soy sauce, sugar,
A little MSG. Directions: 1. Wash and cut the rapeseed into sections, cut the oil tofu into slices and set aside. 2. Heat the pot, pour oil to 80% heat, fry the rapeseed into the pot and fry evenly, and then soak the oil beans
Sauté together, add the right amount of fine salt and a little sugar and continue to stir-fry, after a few minutes of cooking on the heat, add a little soy sauce and stir-fry a few times, skim the MSG to get out of the pot.
Grilled shark fin
Ingredients: 750 g of water hair magnolia slices, 12 rape hearts, 35 g of sesame oil, 15 g of soy sauce. Refined salt 2,5
g, MONOSodium glutamate 2 g, cooking wine 5 g, wet starch 15 g, fresh ginger 10 g, soybean sprout soup 250 g, sugar, pepper each a little.
Directions: 1. Wash the magnolia slices, slice into thin stacked blades (1 cm distance between the slices), and then cut into thin filaments
That is, shark fin soup. Cut the rapeseed hearts in two, cut into 3.3 cm long segments, wash and set aside. Fresh ginger scraped off the skin and washed, cut into 3 cm thick slices.
2. Heat the pot, bring to a boil in water, add shark fin, cook for 2 minutes and add to water. Then blanch the rape hearts in a pot of boiling water, fish them into cool water and set aside.
3. Heat the pot, add 25 grams of sesame oil to heat, add ginger slices and sauté, cooking wine, soy sauce and soybean sprout soup, add refined salt, sugar, monosodium glutamate, bring to a boil, skim off the foam, pick out the ginger slices, put in shark fin, then put the rape heart next to the shark fin in the pot, sprinkle pepper, simmer over low heat for 5 minutes. Then, turn the fire with wet starch to form borage, drizzle with 10 grams of sesame oil, fill the rape hearts, stack on the bottom of the plate, and cover the shark fin on the heart.
Curry potatoes
Ingredients: 300 g potatoes, 50 g net shallots, 5 g curry powder, 15 g butter, garlic cloves, ginger shredded, spicy
Each appropriate amount of pepper noodles, 200 grams of peanut oil, salt, monosodium glutamate, and spicy soy sauce. Directions: 1. Wash and peel the potatoes, cut into slices and set aside, dice the shallots. 2. Pour peanut oil into the oil pan, heat on high heat, fry the beans into yellow, remove and set aside. 3. Heat the oil on the pot, add the diced shallots, garlic cloves, ginger shreds and fry them yellow, and sauté the curry powder to make the incense
Flavor (curry powder is easy to stir-fry paste, stir-fry with low heat), rinse in a little boiling water, add salt, monosodium glutamate, spicy soy sauce, chili noodles, and then add potato chips and cook for 10 minutes, adjust the taste, bring to a boil.
Tomato potatoes
Ingredients: 250 g beans, 50 g carrots, 1 cucumber, tomato paste, peanut oil, salt, vinegar, white
Sugar and starch to taste. Directions: 1. Peel and wash the potatoes, cut into slices, carrots and cucumbers and dice. 2. Heat the pan, add oil, put the potatoes into the dipping and frying, fry until both sides are golden brown, fish out, pour the oil
Out, leave the bottom oil, add the tomato sauce and fry slightly, then add sugar, vinegar, salt, add 1 spoonful of vegetarian soup, then add carrots, cucumbers, potato chips and stir-fry, with wet starch, and cook.
Mashed potatoes in shallot oil
Ingredients: 200 g potatoes, 1 green onion, 10 g peanut oil, salt and MSG. Directions: 1. Wash the potatoes and steam them in a pot. Peel and chop, mash and stir in fine salt. Chop the shallots,
Set aside. 2. Add peanut oil in a wok, heat it up, add green onion, then put mashed potatoes, stir-fry well, and add
Add MSG and stir.
Braised shredded potatoes
Ingredients: 400 grams of potatoes, 10 grams of green onion, ginger, garlic slices, peppercorns, vinegar, salt, peanut oil
50 g. Directions: 1. Wash and peel the potatoes, cut them in half, cut into thin slices, and then cut into curtain strips.
Place in a bowl several times with cold water, drain the remaining water and place on a plate. 2. Heat the frying pan and add oil to the heat, and when the oil is hot, fry the peppercorns first. Add the shallots, ginger,
Fry the garlic, then add the potatoes to turn over, add vinegar, fine salt and stir-fry with a spoon, and turn over two when the potatoes are crisp and tender, and you can eat.
Shredded potatoes in shallot oil
Ingredients: 200 grams of potatoes, 30 grams of shallots, 20 grams of peanut oil, a little salt, white vinegar, monosodium glutamate. Directions: 1. Wash and peel the beans, cut into thin slices and then cut into thin wires, soak in cool water for a minute, remove and drain
Go to the water. 2. Wash the green onion, remove the roots and cut into small pieces. 3. Heat the wok, pour in the oil, after the oil is hot, add the minced green onion, sauté the aroma and put the shredded potatoes in
Stir-fry a few times in the oil pot, add white vinegar, stir-fry a few times, add fine salt, fry until the shredded potatoes are broken, that is, cease fire, add MSG, stir-fry well, and plate out of the pot.
Baked potatoes
Ingredients: 350 g potatoes, 1 egg, starch, flour, soy sauce to taste, salt, a little MONOSG, green onion,
15 grams of minced ginger, 500 grams of peanut oil (60 grams of actual consumption), 100 grams of fresh soup. Directions: 1. Wash and peel the potatoes, cut them into strips, pan them with cool water, sprinkle a little salt, marinate for 10 minutes,
Drain and set aside. 2. Beat the eggs in a bowl and stir in starch, flour, a little water and soy sauce. 3. Put the pot on the fire with oil, burn 60% of the heat to hang the potatoes paste, fry the pan one by one to turn golden brown, and the skin is charred
When fished out, control the remaining oil. 4. Leave the bottom oil in the pot, when the oil is hot, add green onion and ginger to stir it up, add 100 grams of fresh soup, add love salt,
MsG, soy sauce, when the juice is boiling, hook into the running water, add the fried potatoes, turn over two and put them on the plate to eat.
Braised potatoes and green pepper slices
Ingredients: 250 g potatoes, 250 g green peppers, peanut oil, soy sauce, vinegar, sugar, salt, monosodium glutamate, green onion,
Garlic, ginger, and peppercorns to taste each. Directions: 1. Peel and wash the potatoes, cut into slices, remove the seeds of green peppers, wash, break into pieces, slice the green onion and garlic, and ginger
Cut to the end. 2. Heat the pan, add oil, heat the oil and add the potato chips, fry until golden brown, fish out, leave the bottom in the pan
Oil, with green onion, ginger, garlic, peppercorns, put in potato chips, green pepper pieces stir-fry, cooking vinegar, add soy sauce, salt, sugar stir-fry evenly, put in MSG, from the pot is ready.
Burn potato chips
Ingredients: 250 g potatoes, 150 g carrots, peanut oil, salt, soy sauce, green onion, ginger, monosodium glutamate, diando
Powder to taste. Directions: 1. Peel the potatoes, wash and slice them, and slice the carrots. 2. Heat the pan, inject oil, heat to 80% heat, add potato chips, fry until golden brown, fish
Out, drain the oil, leave the bottom oil in the pot, use shredded green onion and ginger to simmer the pot, then add potato chips, carrot slices, add soy sauce and salt and stir-fry a few times, sprinkle MSG, use wet starch to thin the mustard, and the pot is ready.
Scrambled eggs with shallots
Ingredients: 250 g of shallots, 2 eggs, salt, soy sauce, peppercorns, MSG to taste, peanut oil 150 g,
A little sesame oil. Directions, 1. Peel and root the shallots, wash them, cut them into thin strips; beat the eggs into a bowl and add a little salt.
Whisk well to form egg mixture. Heat 100 g of peanut oil in a wok, pour in the egg mixture, scramble the eggs and set aside. 2. Heat the wok over high heat, put the oil on the heat, put the peppercorns in, fry out the aroma, and add the green onion
Head, salt, monosodium glutamate, soy sauce, a little clear soup, sauté a few times, then add the fried eggs, drizzle with sesame oil, stir-fry a few times, out of the pot and plate.
Milky mushrooms
Ingredients: 400 g of fresh mushrooms, 100 g of rapeseed, 100 g of fresh milk, 250 g of clear soup, 50% of peanut oil
g, starch to taste, fine salt, monosodium glutamate, a little sesame oil. Method: 1. Remove the impurities from the fresh mushrooms, wash them, cut a knife pattern on the mushroom surface, and cook them in a pot of boiling water.
After draining, let cool, drain and wash the rapeseed, cut into 3 cm long pieces and set aside. 2. Heat the wok over high heat, add oil, heat it up and sauté the rapeseed and mushrooms, add the broth and bring to a boil
Then add fresh milk, salt, monosodium glutamate, cook for another 5 minutes, use wet starch to outline, drizzle with sesame oil, turn the wok upside down, and serve on the plate.
Dried and fresh mushrooms
Ingredients: 250 g canned fresh mushrooms, 200 g pork, 100 g winter vegetables, 50 g walnut kernels, 750 peanut oil
g (consumes about 100 g), sesame oil 25 g, salt 1.5 g, soy sauce 50 g, cooking wine 20 g, monosodium glutamate 5 g, green onion 50 g, sugar 25 g.
Directions: 1. Freshly grind the roots and cut on the cross flower knife. Mince the pork and winter vegetables. Walnut kernels soaked in boiling water,
Peel off the yellow skin. 2. Pour peanut oil into a wok and burn until eight ripe, put fresh mushrooms in oil and fry until golden brown,
Remove the oil, fry the walnuts in the oil, pour them into a colander to filter out the oil, and place on a plate. 3. Leave the oil in the original pot and burn until eight ripe, put in the meat and stir-fry, cook the cooking wine, add fine salt, and fry
Stir-fry the good mushrooms in a pot to create a fragrant flavor, then add the chopped winter vegetables, soy sauce, sugar, green onion and MONOSG, stir-fry a few times, pour sesame oil into the dish, and place the fried walnuts around the dish.
Fresh mushroom peas
Ingredients: 350 grams of fresh mushrooms, 250 grams of peas, green onion, ginger, soy sauce, cooking wine, salt, monosodium glutamate, wetting
Powder to taste, peanut oil 20 g. Directions: 1. Fresh mushrooms are washed and selected (or canned mushrooms); the peas are peeled and the peas are cooked in water. 2. Heat the frying pan and put the oil, heat the green onion, ginger and simmer in the pot, pour in the fresh mushrooms, add the appropriate amount of broth, soy sauce,
Cooking wine, fine salt, monosodium glutamate, burn for a while, with wet starch, add peas, cook and serve.
Boiled oyster mushrooms
Ingredients: 350 g fresh oyster mushrooms, 2 eggs, 150 g flour, 30 g sugar, 500 g peanut oil (approx
Consume 100 grams), clear soup 100 grams, vinegar, soy sauce, wet starch to taste, monosodium glutamate, green onion and ginger, a little sesame oil.
Directions: 1. Remove the mushrooms and impurities, wash them, blanch them in a pot of boiling water, cool them and drain
Dry, cut into 2 cm cubes, marinate with fine salt and MONOS glutamate, put flour in a bowl, add eggs and water to form egg paste, serve.
2. Put the wok on high heat, put the oil, burn until six ripe, hang the oyster mushroom pieces and then put it on the pan, fry until it is golden brown, pour into a colander and drain the oil, set aside.
3. Fill the frying pan with oil (25 grams), add the chopped onion and ginger in the pot, add clear soup, sugar and soy sauce, boil and use wet starch to outline, pour in the fried oyster mushroom pieces, add vinegar, drizzle sesame oil and plate.
Slippery fresh mushrooms
Ingredients: 400 grams of fresh grass mushrooms, 4 eggs, 150 grams of panqian, 1000 grams of lard, 6 grams of refined salt, monosodium glutamate
1.5 g, chicken broth 200 g, pepper 1 g, green onion 10 g, dry starch 25 g, wet starch 10 g, chanterelle 20 g.
Directions: 1. Blanch the fresh mushrooms in boiling water. Do everything in half, squeeze out the water, with fine salt, MSG and
Mix well with the pepper and set aside. 2. Peel and seed the tomatoes, cut them into 4 halves and cut into diagonal cubes; cut the onion into 3.3 cm long segments. 3. Remove the egg from the yolk, beat the egg white into the bowl, lather with chopsticks, add the appropriate amount of starch to make
paste. Mix the soup, MONOS glutamate, wet starch and green onion into a sauce. 4. Heat the pot, put in the lard to burn 50% heat, end off the heat, wrap the fresh grass mushrooms one by one with paste, and add it
Oil pan (hook into a ball), put the pan back on the heat, and when the surface is solidified, pour in a colander to control the oil. 5. Leave 50g of oil in the pan, add tomatoes and fine salt. Then pour in the slippery mushrooms and sauce, stir-fry a few times,
Place on a plate and drizzle with chicken fat.
Fried mushrooms
Ingredients: 140 grams of fresh sassa, 2 eggs, 100 grams of flour, salt, sugar, cooking wine, monosodium glutamate,
A little pepper, 500 grams of peanut oil (about 100 grams), a little tomato sauce and sesame oil, 100 grams of starch, a little green onion and ginger.
Directions: 1. Wash the fresh mushrooms first, remove impurities, marinate with MONOS glutamate and salt for a while, fish out and set aside. 2. Put the pot on the fire, add 50 grams of peanut oil, heat the oil and then simmer the onion and ginger shredded pot, and then add the fresh mushrooms in turn.
Cooking wine, salt, sugar, monosodium glutamate, pepper, etc., burn through to make it taste, fish out the fresh mushrooms, drain and set aside.
3. Beat the eggs into a bowl, add starch, water and flour to mix into the lake, pour the fresh mushrooms into the paste, so that it sticks to the paste. Then add oil to the pot, heat the oil, put the paste fresh sassy in the oil and fry until it is all yellow, fish out the plate, and mix it with tomato sauce, sesame oil, etc.
Mushroom pot
Ingredients: 300 g mushrooms, 25 g sliced bamboo shoots, 200 g dry pot, 25 g green cabbage hearts, 1000 stocks
g, salt 2 g, monosodium glutamate 5 g, wet starch 35 g, sesame oil 35 g, green onion, ginger 2 g, peanut oil 1000 g (consumes 150 g).
Directions: 1. Wash the mushrooms and cut into thin slices. Cut the pot into pieces. 2. Put the pot on fire, use sesame oil, green onion,
Stir in a pot of minced ginger, that is, pour in the broth, add salt, monosodium glutamate, mushrooms, bamboo shoot slices, and vegetable hearts and simmer for 2 minutes, then use wet starch to thin the mustard, and put it into a bowl.
3. Heat the pan, add peanut oil, burn until the smoke is rising, put it into the pan and fry it to a golden brown, and fish it into the dish. Pour the mushrooms into a pot and serve.
Fresh mushroom hearts
Ingredients: canned fresh mushrooms 50 g, minced ginger 5 g, cabbage hearts 200 g, refined salt 2 g, monosodium glutamate 1 g, self-sugar
100 g, wet starch 15 g, peanut oil 50 g. Directions: 1. Open the canned fresh mushrooms, retain the original broth, wash the cabbage hearts, and cut them from the roots with a knife. 2. Put the pot on the high heat, put the oil on the heat, add the minced ginger and stir-fry to make the aroma, put the vegetable hearts and fry for half a minute.
Add fresh mushroom juice, salt, monosodium glutamate, sugar, when the dish is crispy, the wet starch and a little water into the pot to outline, see the soup is thick, the end of the pot away from the fire, pour on the plate, and then pour the fresh mushroom into the ready.
Grilled cabbage with shiitake mushrooms
Ingredients: 80 grams of shiitake mushrooms, 300 grams of cabbage, 20 grams of peanut oil, monosodium glutamate, salt, green onions, cooking wine
Amount. Directions: 1. Soak the mushrooms in warm water, remove the mud roots, set aside, wash the cabbage and cut into pieces. 2. Put oil on the heat of the wok, heat it up and pour in the cabbage, stir-fry slightly (not overheat), pour in
Spare in the dish. 3. Add a small amount of oil to the original pot, after heating, simmer the green onion, pour in the cabbage and shiitake mushrooms, pour a small amount of bubbles
Shiitake mushroom water, simmer for 1 minute, add salt, cooking wine, monosodium glutamate, turn the pot and serve.
Shiitake mushroom grilled bile
Ingredients: 250 g of tender rapeseed hearts, 100 g of shiitake mushrooms, 4 g of refined salt, 1.5 g of monosodium glutamate, 10% of sesame oil
g, wet starch 15 g, vegetarian soup 200 g. Method: 1. Cut the old root to remove the old leaves, draw a knife from the root, wash, blanch with boiling water and put in cool water
Medium, let cool and drain. Wash the mushrooms and place them in the center of the dish. The blanched cabbage root is outward, the leaves are stacked one by one inward on the plate, and the leaves are crossed on the shiitake mushrooms.
2. Heat the pot, heat the pot with oil to pour out, and then add vegetarian soup, salt, monosodium glutamate, after the pot is opened, the yard of mushrooms and vegetable hearts are pushed flat into the pot (pay attention not to scatter), slowly burn with low heat, while burning while shaking the pot, until the soup will be as wet as possible to hook the sauce (the soup should be even). Then pour sesame oil over the pan and push the grilled vegetables flat onto the plate.
Stir-fry for three winters
Ingredients: 150 grams each of shiitake mushrooms, winter shoots, and jingdong vegetables, 2.5 grams of refined salt, 100 grams of clear soup, 10 grams of cooking wine,
MONOSodium glutamate 1 g, wet starch 5 g, shallot oil 50 g, peppercorn oil 5 g. Directions: 1. Wash and cut the winter shoots into 4 cm long, 2 cm wide and 0.3 cm thick slices, and cut the mushrooms equally large
Slices, Beijing winter vegetables cut into sections, all boiling water blanched, drain the water. 2. Put the shallot oil on the heat of the pot, and when it is 80% hot on medium heat, pour the winter shoots, mushrooms and winter vegetables
Stir-fry in the pot, "add refined salt, clear soup, cooking wine and stir-fry for 1 to 2 minutes, use wet starch to hook the screen, add MONOSconium glutamate, drizzle pepper oil and stir-fry."
Four treasures
Ingredients: 75 grams of fresh mushrooms, 75 grams of shiitake mushrooms, 100 grams of winter shoots, 25 grams of green beans, salt, cooking wine, incense
Oil, monosodium glutamate, mushroom soup, wet starch, peanut oil each appropriate amount. Directions: 1. Wash the mushrooms, shiitake mushrooms and winter shoots and cut into slices about 2.6 cm long and 0.7 cm wide. 2. Heat the pot over high heat, add peanut oil, and when it is hot until it is hot, add mushrooms, shiitake mushrooms, and winter shoots
Oil the slices for about 1 minute, pour into a colander and drain. Place the wok on high heat, pour peanut oil, add mushrooms, shiitake mushrooms, winter shoots, green beans, add cooking wine, salt, mushroom soup to boil, add MSG, move to medium heat and burn for 1 minute. Thin the mustard with wet starch, drizzle with sesame oil and serve.
Fish-scented monkey-headed mushroom
Ingredients: 400 grams of fresh monkey head mushroom, 25 grams of dry starch, 5 grams of refined salt, 5 grams of soy sauce, Sichuan watercress hot sauce
10 g, sugar 15 g, vinegar 15 g, monosodium glutamate 3 g, pepper 1 g, pickled chili pepper 25 g, wet starch 15 g, peanut oil 500 g (about 75 g), cooking wine 15 g.
method. 1. Wash the monkey's head mushroom with love water, remove the old roots, impurities, cut into thick slices, penetrate with boiling water, and put it
Put into water, rinse with cold water 2 times, drain the water, pour into a large bowl, add salt, 1 gram of monosodium glutamate, pepper, dry starch, a little water, and put the monkey head pulp.
2. Heat the pot, add 500 grams of peanut oil, when it is 60% hot, add the monkey head mushroom, lubricating oil, drain the oil, take a large bowl, add soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and mix into fish sauce.
3. Put the pot on the heat, add a little oil, put in the pickled chili peppers, sauté a few times, put in the watercress hot sauce to continue sautéing the red oil, put in the slippery monkey head grinder, stir-fry a few times into the fish sauce, after the juice is tightened, start the pot.
Stir-fried loofah with bell peppers
Ingredients: fresh loofah 30 g, bell pepper 100 g, ginger 10 g, garlic 5 g, monosodium glutamate 1 g, green onion white 10 g,
Refined salt 5 g, wet starch 15 g, pepper noodles 1 g, cooked peanut oil 50 g, sugar 5 g. Directions: 1. Peel the loofah, wash it, cut it into 4 cm long knots, and then cut into strips. Wash ginger, green onion, garlic,
Cut into shredded ginger, garlic and green onion. Wash the bell peppers, remove the seeds and cut into strips. 2. Heat the pan, fill with oil, put the bell peppers, sauté until five ripe, set aside. 3. Heat the pot over medium heat, inject oil, heat to 60%, put loofah, stir-fry a few times, add bell pepper, ginger,
100 grams of green onion, garlic and vegetarian soup, stir-fry a few times, add fine salt, pepper noodles, sugar, monosodium glutamate, stir-fry well into the flavor, thinly sliced, drizzled with oil, and put on the plate.
Pot roasted loofah
Ingredients: 200 g loofah, 200 g peanut oil (practical 30 g), flour 20 g, salt, monosodium glutamate,
Cooking wine, ginger is not an appropriate amount, sesame oil 10 g. Directions: 1. Scrape off the skin of the loofah and wash it, cut it into 3.3 cm long pieces, put it in a bowl, and use fine salt and flavor
Fine, ginger minced pickled on. Mix the flour into a paste with water and mix the prepared loofah into the batter. 2. Heat the frying pan, heat the oil and fry the loofah one by one, pour into a colander and drain the oil. 3. Leave a little oil in the original pot to heat, add ginger, cooking wine, fine salt, put a little water, and then put in the frying
Good loofah, burn for a while and drizzle with sesame oil.
Chicken fat loofah
Ingredients: Loofah 700 g, salt 5 g, green onion, ginger to taste, clear soup 200 g, wet starch 20 g, chicken
20 g oil, 5 g monosodium glutamate, 500 g lard (about 25 g). Directions: 1. Peel the loofah, cut off both ends, remove the urn, wash, cut into 3 cm long strips and set aside. 2. Heat the lard on the pan, and when the oil is 60% hot, put the loofah into the pan and fry it slightly
Colander, drain the oil, pour back into the pot, add the broth, cook and fish out, arrange in a dish. 3. Heat the original pot, add hunting oil, add chopped green onion and ginger to stir it up slightly, add clear soup, fine salt, monosodium glutamate, and shred
Melon push people pot. After simmering, add wet starch, drizzle with chicken fat and serve on a plate.
Stir-fried spicy loofah
Ingredients: 350 grams of tender loofah, 2 red peppers, salt to taste, a little monosodium glutamate, cooking wine, 40 grams of lard,
A pinch of green onion and ginger. Directions: 1. Peel and defunct the loofah, wash and cut into thin slices. Remove the stems and seeds of the peppers, wash and cut
Cut the green onion into diamond-shaped slices and the ginger into strips. 2. Put the pot on the high heat, add lard, and when the oil is hot, simmer the green onion, ginger and pepper together to fry the aroma
Stir-fry the loofah for a while, that is, add a little salt, cooking wine, monosodium glutamate and fresh soup, turn the dish over two bodies, and serve on the plate.
Three fresh loofahs
Ingredients: 200 g fresh loofah, 100 g tomato, 100 g cowpea, 5 g white onion, 25 g green leafy vegetables, garlic
5 g, ginger 5 g, monosodium glutamate 1 g, refined salt 4 g, sugar 5 g, pepper noodles 1 g, peanut oil 80 g, wet starch 5 g.
Directions: 1. Scrape off the loofah peel, wash and cut into 4 cm long strips. Wash and peel the tomatoes and cut into thin slices.
Wash the ginger, green onion and garlic and cut into ginger, garlic and green onion knots. Wash the cowpea and cut into 4 cm long knots. Wash the green leafy vegetables.
2. On medium heat, inject 50 grams of oil, burn to 70% heat, put loofah, cowpea, stir-fry a few times, add soup 150 grams, put ginger shredded, garlic shredded, green onion knots, simmer for 5 minutes, add tomatoes, green leafy vegetables, salt, pepper noodles, monosodium glutamate, sugar, bring to a boil, use a stir-frying spoon to push, hook, drizzle with oil, and put the pan on the plate.
Bitter melon stir-fried winter vegetables
Ingredients: 500 grams of bitter melon, 100 grams of winter vegetables, 5 grams of dried chili peppers, more than 10 peppercorns, 100 cooked peanut oil
g, salt 1.5 g, soy sauce 10 g, monosodium glutamate 0.5 g; Directions: 1. Wash the bitter melon and cut into 1 cm cubes; wash the winter vegetables, squeeze dry and cut 1 cm long
For the section, remove the stem and seed of the pepper and cut into 1 cm long knots. 2. Heat the pot over medium heat, add the bitter melon, add refined salt, and sauté dry water out of the pot. Heat the oil to 60% in a net pot
When the chili peppers and peppers are fried until they are golden red, pour in the bitter melon, add soy sauce, winter vegetables, and MSG and stir-fry for a while.
Dried and sautéed bitter melon green peppers
Ingredients: 250 g of bitter melon, 250 g of small green pepper, 50 g of sesame oil, 15 g of refined salt, 5 g of monosodium glutamate. Directions: 1. Wash the bitter melon, split it in half, dig out the seeds, cut it diagonally into slices, wash and cut the green pepper into small pieces. 2. Do not put oil on the pot, put the bitter melon and green pepper into the pot on low heat and fry, simmer to remove the water and pour it
go out. 3. Wash the pot and heat it to inject oil, when the oil is hot, add green pepper and bitter melon to fry, and fry under fine salt and MONOSG
can.
Dried bitter melon
Ingredients: 500 grams of bitter melon, 20 grams of peanut oil, salt, green onion, garlic paste, sugar, monosodium glutamate, sesame oil. Directions: 1. Wash and cut the bitter melon into two halves, dig out the melon and cut it into 3 cm long strips. 2. Heat the wok and put the bitter melon strips into the pan to dry and fry to remove the moisture. 3. Use another pot to heat the heat, inject oil into the heat, add garlic paste, stir-fry slightly, put in bitter melon, add refined salt,
Fry the sugar and MSG for a while, then add the green onion and sesame oil and serve.
Pot roasted dragon whiskers
Ingredients: 10 dragon's whiskers, 200 grams of eggs, 100 grams of chicken farm, 15 grams of green onion and ginger oil, 4 grams of refined salt, flavor
Concentrate 5 g, cooking wine 10 g, a little starch. Directions: 1. Remove the skin of the dragon's whiskers, cut into two pieces, marinate with a little salt and MSG, and beat the eggs in a bowl. 2. Put the pot on the fire, put the onion ginger oil to 50% heat, the dragon whisker vegetables dipped in starch, wrapped in egg paste, section by section under the pot,
Fry on both sides and use a spatula to separate the dragon's whiskers one by one. When all the dragon's whiskers are fried until golden brown, cook the cooking wine, put in the chicken soup, monosodium glutamate, fine salt, snuggle on low heat until the soup is dry, and put it on the plate.
Grilled double dish
Ingredients: 10 dragon's whiskers, 10 rape mosses, 150 grams of chicken broth, 5 grams of chicken fat, 25 grams of green onion and ginger oil, fine
Salt 2.5 g, cooking wine 15 g, monosodium glutamate 5 g, sugar 5 g, lard 40 g, wet starch 40 g. Method: 1. Dragon's whiskers and rapeseed moss are removed from the old skin, people boiling water thoroughly, fish out the cool control dry, rape moss cut
Into segments as long as the dragon's whiskers. Place the dragon's whiskers and rapeseed moss on the plate in turn. 2. Add chicken broth to the soup pot, add cooking wine, salt, monosodium glutamate and sugar, drizzle with lard, and add the dragon's whiskers
Vegetables and rapeseed moss are dragged neatly into the soup. Bring to a boil for 4 minutes, then turn to high heat and mix with dilute starch, drizzle with shallot and ginger oil on the side of the pot, lift the soup pot and turn it around a few times, pour in the chicken fat and drag it neatly into the dish.
Chanterelle dragon whiskers
Ingredients: 20 canned dragon's whiskers, 100 grams of clear soup, 2 tomatoes, a little salt, monosodium glutamate, cooking wine,
15 g of chicken fat. Directions: 1. Peel off the old skin of the dragon's whiskers, cut into two pieces, put into a bowl and add an appropriate amount of salt, cooking wine and flavor
Fine, spread up and steam thoroughly, remove and buckle into the dish. 2. Heat the wok, add the broth, add salt, cooking wine, monosodium glutamate and chicken fat, and cook the soup over medium heat
Dry, pour over the dragon's whiskers, wash the tomatoes, cut into cloves and place them around the edges of the dish.
Kelp pine
Ingredients: 200 grams of kelp, salt to taste, peanut oil 250 grams (about 30 grams). Directions: 1. First wash the kelp, rinse several times, remove the sediment. 2. Place the kelp in a pot of boiling water and cook until soft, remove the washed mucus and drain the water. Roll into rolls and cut into thin wires. 3. Heat the oil in the pot, put the kelp into the pan in batches and fry, fry it into a crisp, fish out and drain the oil, and load
Place on a plate and sprinkle with fine salt on top and serve.
Fried kelp
Ingredients: 200 g of foamed kelp, 80 g of vinegar, 100 g of sugar, 50 g of flour, 50 g of starch, garlic
A little minced green onion, a little minced ginger, 500 g peanut oil (about 50 g). Directions: 1. Wash the kelp, cut into slices, and then put it into a pot of boiling water to weld it, remove the drainage water, and set aside.
Put the water into the starch, add the flour to make a paste, and the kelp is dipped in the paste and hang well. 2. Heat the wok, add peanut oil, burn until it is 60% hot, fry the kelp in oil until golden brown,
Fish out. 3. Start another pot, add peanut oil, heat the oil and fry the shallots, ginger and minced garlic to bring out the aroma, add vinegar,
From the sugar, simmer until the juice is thick, then add the fried kelp, turn the pan and serve.
Snowflake water chestnut
Ingredients: 100 g of water chestnut, 75 g of sugar, 1000 g of peanut oil (consumes 80 g), 100 g of flour, wet
Starch 20 g. Directions: 1. Wash and peel the water chestnut, crush it with a knife, add boiling water, add sugar, boil and mix with wet starch
Thick paste, pour into a large bowl, cool and condense, pour out, cut into diamond-shaped pieces; another flour and an appropriate amount of water to make a thin paste, put the evil gourd into the hanging paste, stir evenly.
2. Heat the wok, pour peanut oil, burn until it is 60% hot, put the hanging paste into the pan one by one and fry, and use a spoon to flip, when the water chestnut pieces are fried until dark brown, remove the drainage oil, put on the plate, remove the sugar and serve.
Bean sprouts fried water chestnut
Ingredients: 150 grams of pea seedlings, 500 grams of iniquity, 30 grams of carrots, a little salt, monosodium glutamate sugar, flowers
Raw oil to taste. Directions: 1. Remove the pea seedlings from the old stems and leave the young leaves. Peel the water chestnut and cut into round slices, carrots cut into five-star flower slices. 2. Put oil on the pot on the fire, burn until it is 80% hot, first put the water chestnut and carrot slices and fry for a while, add the fine salt,
Stir-fry in sugar, add pea sprouts and sauté for 1 minute, add MSG and serve.
Water chestnut in eggplant sauce
Ingredients: 500 g of watercress, 100 g of coriander, 500 g of peanut oil (100 g of actual consumption), 25 g of cooking wine,
5 g salt, 100 g tomato paste, 100 g sugar, a little soup, 15 g wet starch, 15 g sesame oil. Directions: 1. Wash and remove the water chestnuts, cut into pieces and set aside, put them into a pot of boiling water and blanch them. Parsley is picked and washed dry
clean. Use tomato juice, sugar, salt, soup, wet starch pairs to form a juice. 2. When the oil is heated to 60% in the pot, dip in the water chestnut pieces and fry them, pour into a colander to drain the oil, and pan
Leave 50 grams of oil inside, pour the water chestnut pieces into the pot, cook the cooking wine, rinse off the juice, let the juice wrap on the water chestnut, put it on a plate, drizzle with sesame oil, and mix the coriander leaves around it to eat.
Vegetarian shrimp
Ingredients: 500 grams of large watercress, a little green beans, 100 grams of bean flour, 750 grams of peanut oil, wet starch, refined salt,
A little MSG. Directions: 1. Peel and wash the rice and cut into 2 pieces, cut it into shrimp shape with a knife, drain the water and add fine salt
Kill the water, mix in MSG and dried bean flour and mix well. 2. Heat the wok, fill it with oil, put the shrimp out of the pan when it is 70% hot, fry until the jade is white, and remove the remaining oil. 3. Heat the original pot, leave the bottom oil, add green beans, soup, salt, monosodium glutamate, shrimp stir-fry hook, juice open
When it is hooked, drizzle with oil, turn over a few times and serve on the plate.
Horseshoe mushrooms
Ingredients: 200 grams of shiitake mushrooms, 250 grams of water chestnuts, monosodium glutamate, sugar, soy sauce, cooking wine, ginger minced a little each,
Cooked peanut oil 60 g, fresh soup 150 g, wet starch 10 g. Directions: 1. Wash and remove the stalks of the mushrooms, control the drying of the water; peel the water chestnuts, wash and cut into slices. 2. Heat the wok, add 50 grams of oil, cook until 60% hot, sauté the mushrooms and water chestnuts in the pot,
Add fresh soup, cooking wine, soy sauce, sugar, monosodium glutamate, then simmer over low heat until the soup is thick, use wet starch to coat the soup, drizzle 10 grams of oil, and serve.
Fillets of fish
Ingredients, yam 150 g, winter shoots 25 g, potatoes 100 g, soy sauce 10 g, sugar 10 g, monosodium glutamate
2.5 g, vinegar 10 g, cooking wine 5 g, green onion, ginger, salt to taste, soybean sprout soup 100 g, starch 25 g, peanut oil 500 g (about 100 g), a little sesame oil.
Directions: 1. Wash the yam and beans, blanch it in boiling water, take it out to cool, peel it, cut into slices,
Mix well with wet starch; finely chop green onion and ginger; wash the winter shoots, cut into thin slices and set aside. 2. Heat the wok, add oil, burn until it is 60% hot, put the yam slices and winter shoot slices under the pot, and scratch it open
To stick together, fry until golden brown, drain the oil. 3. Leave the bottom oil in the original pot, green onion, ginger stew pot, cook into cooking wine, soybean sprout soup, add refined salt, monosodium glutamate, white
Sugar, soy sauce, vinegar, bring to a boil, use wet starch to outline, then pour in yam slices, potato chips shake the pot a few times, drizzle with sesame oil, you can.
Sauté the shrimp
Ingredients: 150 g yam, 50 g lettuce, 100 g magnolia flakes, 50 g fungus, 1 tomato
A, salt, monosodium glutamate, pepper each appropriate amount, peanut oil 500 grams (about 50 grams consumption), green onion, ginger shredded 5 grams each, cooking wine, vinegar a little, a little wet starch.
Directions: 1. Wash the yam, steam it in a basket, peel it after removal, mash it into a puree, add fine salt, monosodium glutamate,
Mix the starch well, roll into long strips and knead by hand into a shrimp shape. 2. Peel and slice the bamboo shoots, blanch them with boiling water, fish them out and put them in cool water, and then decant the cool water.
Magnolia slices cut into slices, fungus washed, tomato slices. 3. Stir the wet starch and put the "shrimp" into the wet starch. Pan under peanut oil, five
When it is hot, put the "shrimp" in the oil and fry until it floats up and dresses up for later. 4. Heat a wok, add 50g peanut oil, fry the green onion and ginger shreds after the oil is hot, and add the "shrimp"
And the ingredients, then add fine salt, vinegar, cooking wine, monosodium glutamate, pepper and stir-fry, after flavoring, with wet starch contour, out of the pot is ready.
Fried jade branches
raw material:
200 grams of broccoli, 20 grams of starch, 1 egg white, 500 grams of peanut oil (about 100 grams), 2.5 grams of monosodium glutamate, salt to taste, a little pepper salt, sesame oil, cooking wine 5 grams.
Directions: 1. Mix the egg white, starch, cooking wine, salt and monosodium glutamate into a paste. 2. Soak the soft yellow cauliflower in warm water, remove the roots, put in the paste and mix well, set aside. 3. Put the wok on the high heat, relax the oil, and when it is 60% hot, put the yellow cauliflower with the pulp and put the oil in turn
Medium fry, fry until the paste is cooked, then fish out, stack on a plate, drizzle with sesame oil and serve with pepper salt.
Burn cowpeas
Ingredients: 500 g of fresh cowpea, 50 g of peanut oil, 6 g of refined salt, 10 g of sesame oil, 10 g of minced ginger, monosodium glutamate
1 g. Directions: 1. Wash the cowpea, remove the tendons from the head and cut into 3 cm long segments. 2. Heat oil and salt in a wok over high heat, add minced ginger and cowpea, and sauté until the cowpea turns emerald green
Mix the soup to an appropriate amount, bring it to a boil, simmer it until soft, add essence, and pour sesame oil into the pot.
Diced cowpea in red oil
Ingredients: 500 g of cowpea, chili oil, tahini, garlic paste, vinegar, sugar, soy sauce, sesame oil, fine salt
Amount. Directions: 1. Wash and cut the young cowpeas into cubes, blanch them in boiling water, rinse in cool water, and control the dry water.
Put on the plate. 2. Prepare a small bowl, pour the above spices into the mixture, pour the cowpeas and mix well.
Sweet and spicy shredded white potatoes
Ingredients: 250 g sweet potatoes, 1 tablespoon spicy bean paste, 3 tablespoons peanut oil, 2 tablespoons sugar, 1 soup of refined salt
Spoon, a little MSG. Directions: 1. Wash and peel the sweet potatoes, cut into 3 cm long filaments and soak in cool water. 2. Chop the watercress sauce into fine pieces
Last to use. 3. Heat the wok over high heat, add peanut oil, heat the oil, add the bean paste and fry it, after frying out the aroma
Fish out the shredded sweet potatoes, drain the water and put them into the pot, quickly stir-fry, add fine salt and stir-fry well, add the pot lid and simmer for 2 minutes, add sugar, stir-fry a few times, that is, add MSG and stir-fry well, out of the pot and plate.
Potato chunks in shallot oil
Ingredients: 500 grams of sweet potatoes, 50 grams of spring onions, peanut oil, salt, and essence. Directions: 1. Wash the sweet potatoes, peel them, cut into 1.6 cm long cubes, put them in a pot and bring to a boil with water for 5 minutes.
Drain the water. 2. Remove the roots of the shallots to remove the old leaves, wash and cut into small pieces. 3. Heat the wok, pour in peanut oil, when the oil is hot, pour in the green onion and sauté, stir-fry the aroma and put in
Cooked white potato cubes stir-fry, add fine salt, stir-fry well, add a little water and cover and burn for 5 minutes, open the lid, see the soup in the pot, stop the fire, add MSG and stir-fry well, out of the pot and plate.
Sauté the crispy shreds
Ingredients: 300 g watermelon peel, 3 green peppers, 2 spring onions, 2.5 g salt, 2.5 g sugar, flower
15 g raw oil, a pinch of MSG. Directions: 1. Use a knife to cut off the outer green skin of the watermelon peel and the soft white layer close to the skin, which will be close to the shallowness of the outer skin
A green layer, with a blade into thin slices, and then cut into thin wires. 2. Wash the shallots and remove the roots, cut into chopped shallots, remove the stems and seeds of the green peppers, wash and cut into fine strips. 3. Heat the wok over high heat, pour in the oil, when the oil is hot, add the minced green onion and stir-fry to bring out the aroma, pour in the chili shreds
Stir-fry a few times with melon peel, add fine salt and sugar and stir-fry well, stir-fry a few times off the heat, add MSG and stir-fry well to put into the dish for food.
Colorful mushrooms
Ingredients: 500 grams of enoki mushrooms, 30 grams of winter shoots, 30 grams of shiitake mushrooms, 25 grams of green peppers and red pickled peppers, fine
Salt 2 g, monosodium glutamate 1 g, soybean sprout soup 150 g, wet starch 15 g, sesame oil 10 g, peanut oil 50 g, cooking wine 10 g, pepper 2.5 g.
Directions: 1. Wash the mushrooms and cut them into strips, cut the winter shoots, green peppers and red pickled peppers into strips for later use, and drain the mushrooms
divide. 2. Heat the wok, inject peanut oil, heat the oil into the enoki mushrooms, sauté a few times, that is, put in the winter shoot shreds, winter mushroom shreds, green pepper shreds, red bubble pepper shreds under the pot and stir-fry, cook into the cooking wine, add refined salt, monosodium glutamate, soybean sprout soup, pepper, after boiling with wet starch to outline the thin mustard, from the pot, drizzle a little sesame oil, put on the plate.
Garlic vermicelli strips
Ingredients: 30 grams of vermicelli, 20 grams of peanut oil, a little garlic, soy sauce to taste, sugar, a little salt, taste
Fine 2 g. Directions: 1. Soak the noodles in boiling water for half an hour, cook in a pot of boiling water for a while and then get off the heat
Hedge to remove moisture and set aside, wash the green garlic with yellow leaves and roots, and cut into 3.3 cm long pieces. 2. Heat the oil on the frying pan to heat the oil 80%, stir-fry the noodles under the pan, then add soy sauce, fine salt and white
Stir-fry the sugar together (add more soy sauce to make it red) until it tastes good, i.e. add MSG and garlic out of the pan.
Stir-fry fresh vegetable heads
Ingredients: 500 grams of freshly squeezed vegetable heads, 25 grams of peanut oil, sugar, fine salt, monosodium glutamate, cooking wine. Directions: 1. Freshly squeezed head to remove the root, remove part of the old skin, wash and cut into thin strips, sprinkle with an appropriate amount of fine salt and mix evenly
Well, marinate in a bowl for about 1 hour to remove the bitterness and spiciness and remove the moisture. 2. Heat the pot, pour oil until 8 o'clock into the heat, sauté the good vegetable head into the pot, add a little sugar and stir-fry evenly, pour a little cooking wine and MSG, quickly stir-fry a few times.
Sauté the sauerkraut
Ingredients: 500 g of sauerkraut, 25 g of peanut oil, soy sauce, sugar, 2 g of monosodium glutamate. Directions: 1. Cut the sauerkraut and the heart of the cabbage into small cubes and squeeze out the water. 2. Heat the pot and heat it with oil until it reaches six
After heating, sauté the sauerkraut in a pot a few times, that is, add soy sauce and sugar, stir-fry evenly, immediately add MSG and then flip a few times out of the pot (should not be fried for a long time to maintain the crispness of the dish).
Braised peas
Ingredients: 500 grams of fresh peas, 10 grams of fungus, 20 grams of peanut oil, cooking wine, refined salt, sugar, monosodium glutamate,
A little starch. Directions: 1. Peel off the shell of fresh peas, wash and set aside, soak the fungus in hot water, remove the roots and wash. 2. Mix the starch in a small bowl with water to make wet starch for later. 3. Heat the pot, pour oil to 80% heat, sauté the peas in the pot for a while, and then put the fungus, then
After adding a little cooking wine and an appropriate amount of refined salt, sugar, plus 1000 grams of water, cook for a few minutes, beans into the flavor, pour the wet starch in, gently stir, add a little MSG and get out of the pot.
White oil green beans
Ingredients: 500 g of fresh and tender pea kernels, 2.5 g of refined salt, 40 g of sugar, 15 g of wet starch, 500% of chicken broth
g lard 100 g. Directions: 1. Wash the pea kernels with clean water and drain the water. 2. Put the pot on the fire, heat the oil, add the peas and sauté until it is emerald color, add the chicken broth and cook until
When the peas are crispy, add salt and sugar, add flavor, use wet starch to outline, drizzle with guessing oil and start panning.
Sweet sour sting
Ingredients: 250 grams of sting, 100 grams of radish, 150 grams of sugar, minced garlic, vinegar, monosodium glutamate, starch, fine
Salt and sesame oil to taste. Directions: 1. Wash the jellyfish skin first, slice into thin slices, cut into thin strips and set aside; cut the radish into slices and add fine salt
A little pus for a while, take out and wash with clean water, drain and set aside. 2. Heat the pan, add sesame oil, heat the oil and fry the minced garlic, then add vinegar, sugar and radish
Slices, finally sautéed in stinging until the sugar boils, with wet starch, out of the pan and ready.
Stir-fry
Ingredients: 300 grams of water hair vegetables, 5 grams of refined salt, 2 grams of monosodium glutamate, 25 grams of dry starch, 10 grams of cooking wine, hu
1 g pepper noodles, sesame oil, wet starch 10 g, peanut oil 500 g (about 75 g), flour 25 g.
Directions: 1. Wash the hair dish, remove impurities, squeeze a thousand water, take a large bowl, put the hair dish in, and then
Add 4 grams of salt, 1 gram of monosodium glutamate, 5 grams of cooking wine, 1 gram of pepper noodles, flour and dry starch axillary for 10 minutes. It is then balled by hand into a chestnut-sized ball.
2. Heat the pan, add 500 grams of peanut oil, when it is 60% hot, add the vegetable ball, fry until it hardens, fish out, drain the oil.
3. Heat the pot, add a little oil, put in the vegetable ball, cook the cooking wine, add the remaining fine salt, monosodium glutamate, a little soup, burn for a while, use wet starch to outline, and drizzle sesame oil on the pot.
Stir-fried dried shredded two peppers
Ingredients: 2 red and green peppers each, 125 grams of white tofu, 30 grams of peanut oil, soy sauce to taste, sugar,
A little MSG. Directions: 1. Red and green peppers are destemmed, seeds removed and cut into thin strips, and dried white tofu sliced thinly and then cut into thin strips. 2. Put the pot on the fire, add oil (10 grams), cook until 80% hot, put in the red and green pepper strips, stir-fry evenly
Remove heat and place on a plate for later. 3. Put the pot on the fire, add oil (20 grams), cook until 80% hot, put the white tofu into the pot and simmer
Stir-fry, make the dry silk oil bright and slightly yellow, add an appropriate amount of soy sauce (about 1 tablespoon) and sugar and stir-fry a few times, that is, put the red and green pepper strips on the plate into the pot. Stir-fry a few times, add MSG and remove from the heat.
Emerald chicken shreds
Ingredients: 250 g of water tendon, 50 g of green pepper, 2.5 g of refined salt, 1.5 g of monosodium glutamate, 1 g of white pepper,
5 g sesame oil, 10 g wet starch, 15 g cooking wine and dry starch. Peanut oil 1000 g (consumes about 100 g).
Directions: 1. Wash and cut the green pepper into strips, cut the water noodles into thin wires, and then add 5 grams of cooking wine, 1 g of refined salt,
0.5 g MSG, 0.5 g white pepper and dry starch stir well to make shredded chicken. 2. Heat the pot, put the peanut oil, when it is 60% hot, add the chicken shreds, turn the oil out, and drain the oil. 3. Heat the pan, add 50 grams of oil to heat, add white pepper, then add green pepper shreds, sauté a few
Next, add shredded chicken, add cooking wine, salt, monosodium glutamate, stir-fry a few times, use wet starch to outline, and drizzle sesame oil.
Curry large intestine
Ingredients: 500 grams of raw gluten, 25 grams of shiitake mushrooms and winter shoots, 2.5 grams of curry powder, 10 grams of cooking wine,
2 g salt, 1 g monosodium glutamate, 0.5 g pepper, 10 g wet starch, 500 g peanut oil (about 75 g), bean sprout soup 150 g.
Directions: 1. Put the pot on the heat, put water to boil, use 2 chopsticks, take a portion of raw gluten and wrap the raw gluten on the chopsticks
Top, finish the remaining gluten and cook in a pot of boiling water. Cook over low heat for about 40 minutes until firm, remove and cut into segments, which is the "large intestine".
2. Heat the pan, add peanut oil, 'When it is 60% hot, put it into the large intestine, fry until the skin is hard, fish out, drain the oil.
3. Wash the mushrooms, remove the harm, slice the winter shoots, winter mushrooms, heat the frying pan, add a little oil, heat into the mushrooms, winter shoot slices, "large intestine", put in the curry powder, cook into the cooking wine, add soup, salt, monosodium glutamate, pepper, burn into the flavor, with wet starch to hook, from the pot drizzle a little hot oil, plate.
Tofu loofah tofu
Ingredients: 170 g of tender loofah, 150 g of broth, 300 g of tofu, 1 g of monosodium glutamate, 50 g of cooked lard, wet
15 g starch, 30 g soy sauce, 5 g shallots, 10 g sugar. Directions: 1. Select a tender strip of loofah, scrape off the thick skin of the loofah, wash, cut off the japonica and flower peduncle, and then cut
Form into diamond-shaped pieces; cut the tofu into small pieces, and put it in a pot of boiling water and cook for 4 to 5 minutes, then rinse the tofu and drain it.
2. Heat the cooked lard in a wok, pour in the loofah, fry until the loofah is soft, add the broth, soy sauce, sugar and green onion and bring to a boil, add the tofu. When boiling, change the heat to low and simmer for 2 minutes, until the tofu is bulging, when the soup is not much left, return to the fire for a few seconds, add MSG, wet starch to hook, drizzle with cooked lard and turn a few times, out of the pot.
Three fresh tofu
Ingredients: 4 pieces of tofu, 50 grams of mushrooms, fresh mushrooms and winter shoots, 50 grams of cooking wine, 20 grams of soy sauce, monosodium glutamate
2.5 g, sugar 5 g, starch 15 g, peanut oil 500 g (about 150 g consumption), salt, fresh soup to taste, minced green onion, ginger, sesame oil.
Directions, 1. Cut the tofu into 1.5 cm wide strips and set aside. 2. Put the pot on the fire, put the oil, when it is 60% hot, put the tofu strips into the pot groove and fry until golden brown,
Remove and set aside. 3. Put the mushrooms and fresh mushrooms in half, slice the winter shoots, boil them in a pot of boiling water, and remove them for use. 4. Put the bottom oil in the pot, heat it, simmer the green onion and ginger, stir-fry the cooking wine, soy sauce,
Fine salt, put the mushroom, fresh mushroom, winter shoots, sugar sauté for a while, then add tofu strips, add soup, bring to a boil over high heat, simmer for 5 minutes, then change the heat to collect the juice, add MONOS glutamate, wet starch, drizzle with sesame oil, plate.
Tofu stewed with mushrooms
Ingredients: 4 pieces of tender tofu, 50 grams of fresh mushrooms, 20 grams of bamboo shoot slices, 50 grams of lard, 20 grams of sesame oil, green onion,
5 grams of minced ginger, soy sauce, salt and MONOS glutamate. Directions: 1. Cut the tender tofu into small pieces, put it in a pot of boiling water, and blanch it thoroughly. 2. Heat the pot, add lard, add green onion, minced ginger, then add tofu, add bamboo shoot slices, fresh mushrooms,
Soy sauce, salt and soup water (add the soup water to the submerged tofu), remove on a low heat and simmer for about 10 minutes, then add MONOS glutamate and sesame oil to the pot.
Crab powder tofu
4 pieces of tofu, crab meat, crab yellow total 100 grams, refined salt 3 grams, cooking wine 5 grams, green onion, ginger minced 2.5 grams each, cooked lard 25 grams, essence 2 grams, chicken fat 15 grams, chicken broth 150 grams, wet starch 15 grams, a little pepper.
Directions: 1. Cut the tofu into 0,5 cm thick slices, put water in the pot, add 1 gram of fine salt and cook
On, put the tofu slices in a pot, blanch slightly, then drain and drain. 2. Heat the cooked lard on high heat, add the green onion, ginger, crab meat and crab yolk, sauté
Aroma, cook cooking wine, add 2 grams of salt, monosodium glutamate and pepper, sauté a few times continuously, pour in chicken broth, bring to a boil, add tofu slices and cook for 2 minutes. Then, take the pot and shake it continuously, so that the tofu slices rotate in the pot, hook the wet starch into a thick mustard, then pour on the tofu, drizzle with chicken fat, and serve on the plate.
Chicken feet tofu
Ingredients: 200 grams of tofu, 50 grams of minced meat, 20 grams of bean paste, 10 grams of soy sauce, 2 grams of refined salt, cooking wine
10 grams, 80 grams of lard, garlic paste, minced green onion, monosodium glutamate, peppercorns. Directions: 1. Crush the tofu into minced pieces with a knife and set aside. 2. Heat the wok, add 25 grams of lard to the frying pan and cook until it is 50% hot; push in the minced meat and mix,
Cut red, add garlic paste, watercress paste, cooking wine and mix until the red oil comes out, then push in the tofu, stir-fry repeatedly with a hand spoon, and fry until the water of the tofu will dry out. For aroma, mix well with soy sauce, monosodium glutamate and salt, and pour lard three times along the edge of the pan. Push the tofu with a spoon to make the tofu swell, the bee hole appears, sprinkle with chopped green onion and mix, and sprinkle the minced peppercorns out of the pot.
Egg yolk tofu
Ingredients: 4 pieces of fresh and tender tofu, 2 cooked salted duck egg yolks, 2 grams of refined salt, 2.5 grams of monosodium glutamate, cooking wine, starch
Appropriate amount, peanut oil to taste, chicken broth, chopped green onion, a little sesame oil. Directions: 1. Wash the tofu, slice into two pieces, put in a bowl and set aside. 2. Place the wok on the fire, add the oil and heat it up. Remove the tofu slices from the pan and fry them on both sides until golden brown. 3. Leave the bottom oil in the pot, heat it, put the minced green onion into the pot, put the tofu into the pot, sauté, cooking wine,
Add salt, monosodium glutamate, add soup, bring to a boil, wet starch, remove the duck egg yolk, crush it, add sesame oil, and stir well.
Pot roasted tofu
Ingredients: 2 pieces of tofu, 100 grams of chicken broth, 2 eggs, 20 grams of flour, 100 grams of cooked lard, fine salt,
MsG to taste, cooking wine 10 grams, green onion, ginger 5 grams each. Directions: 1. Cut the tofu into 0.3 cm thick and 2.3 cm wide slices and place flat on a plate. Beat the eggs into a bowl
Stir. 2. Remove the fine salt and soak the essence on the tofu slices. Then, dip the top powder slice by piece and set aside. 3. Put the pot on the fire, add the cooked lard and heat it to 40%, wrap the tofu slices with egg mixture and put them piece by piece
Into the pot, fry over low heat, sprinkle with salt and monosodium glutamate, when the tofu is fried on both sides until it is golden brown, shake the pot continuously, so that the tofu turns in the pot, and then, sprinkle with green onion and ginger, cook the cooking wine, add chicken soup, simmer over low heat until the soup is dry, put it on the plate.
Braised tofu
Ingredients: 4 pieces of tofu, 100 grams of bamboo shoot slices, 25 grams of fungus, 100 grams of white onion, 15O grams of chicken broth, cooked lard
60 g, cooking wine 5 g, soy sauce 25 g, refined salt 1 g, monosodium glutamate 2 g, sugar 1.5 g, wet starch 15 g.
Directions: 1. Cut the tofu into domino strips, wash and cut the green onion, and slice the bamboo shoots. 2. Heat the pot, bring to a boil in water, add the bamboo shoot slices and blanch them thoroughly, fish them into the cool water, and then add the tofu strips
Blanch thoroughly, remove the water. 3. Heat 50 grams of cooked lard in a wok, add white strips of green onion and sauté until golden brown, cook in cooking wine,
Bring soy sauce and chicken broth to a boil, add salt, sugar and MSG, mix the flavor, add bamboo shoots, fungus and tofu strips and simmer over low heat for 3 minutes. Once the tofu strips have been flavored, turn the heat to a damp starch and pour in 10 grams of cooked lard to serve.
Boiled tofu
Ingredients: 4 pieces of tofu, 1 egg, 20 grams of sugar, 15 grams of vinegar, 12 grams of pepper oil, starch, flour,
Fresh soup, salt to taste, 10 grams of soy sauce, a little green onion, ginger and garlic, 400 grams of peanut oil (about 80 grams). Directions: 1. Cut the tofu into 3 slices with a knife, put the cut tofu on a plate, shred the green onion and ginger, and slice the garlic. 2. Beat the eggs into a bowl, add salt, starch, flour, put a little water into the paste, sprinkle on the beans
Rotten pieces on. 3. Put the wok on the fire, put the oil to 60% heat, and fry the tofu one by one and fry until yellow
Remove from the pan and drain the oil. 4. Leave the bottom oil in the pot, green onion and ginger shreds, garlic slices in the pot, put in tofu, soy sauce, vinegar, sugar, fresh soup,
After boiling, use wet starch to outline the sauce, drizzle with pepper oil, and put it on the plate.
Home-cooked tofu
Ingredients: 4 pieces of tofu, 100 grams of fatty and lean pork, 10 grams of shiitake mushrooms, 50 grams of winter shoot slices, 25 fungus of water hair
g, garlic 25 g, cooked lard 100 g, cooking wine 10 g, soy sauce 30 g, bean paste 25 g, sugar 2.5 g, monosodium glutamate 2 g, green onion, ginger and garlic 5 g.
Directions: 1. Cut the tofu into 5 cm long and 0.5 cm thick cubes, blanch in boiling water and fatten
Cut the lean pork into slices. Shiitake mushrooms and bamboo shoot slices are placed in a pot of boiling water and poured into cool water. Control moisture. Finely chop the green onion and ginger and slice the garlic. Cut the garlic into 1.5 cm long pieces.
2. Heat the cooked lard in the pot, put the tofu in the pot, fry until the two toilets are golden brown, pour the bowl and control the oil.
3. Put the original pot into the cooked lard and heat it, put in the bean paste and stir-fry the aroma, add the minced green onion, ginger and garlic slices slightly, add the meat slices and continue to fry until the meat slices are white, cook the cooking wine, soy sauce, add monosodium glutamate and sugar, and then add shiitake mushrooms, bamboo shoot slices, fungus and tofu, burn for 2 minutes, add the green garlic segments, and start the pot.
Casserole tofu
Ingredients: 6 pieces of tender tofu, 50 grams of mushrooms, 25 grams of carrots, 50 grams of winter shoots, 2 grams of spider essence, peanut oil
25 g, salt, fresh soup to taste, green onion, a little sesame oil. Directions: 1. Cut the tofu into long cubes, cook it in boiling water, fish it out, control the water and set aside, add the mushrooms and the beard
Wash the radish and cut it into thin slices, blanch the carrot with boiling water, remove the water control, and cut the winter shoots into thin slices.
2. Heat the oil in the pot, simmer the minced green onion, sauté the aroma and set aside. 3. Place the tofu cubes and green onion in a casserole dish. Place the mushrooms, winter shoots, carrots on top, and then
Add salt, shallot oil and fresh soup. 4. Place the casserole dish on high heat, reduce heat to simmer for 10 minutes, add MONOS glutamate and sesame oil.
Braised tofu
Ingredients: 4 pieces of tofu, 50 grams of green vegetables, 50 grams of peanut oil, 15 grams of soy sauce, 25 grams of starch, 200 fresh soups
g, salt 5 g, monosodium glutamate 2.5 g, green onion, ginger minced, a little sesame oil. Directions: 1. Cut the tofu into small cubes, blanch some fine salt in boiling water, drain and set aside. 2. Put the wok on the fire, put the oil on the heat, simmer the green onion and ginger, sauté the aroma, put the soup and sauce
Oil, salt, monosodium glutamate, bring to a boil, skim off the foam, add tofu cubes, greens, use wet starch to slightly tickle a little mustard, drizzle into sesame oil out of the pot, serve on the plate.
Diced Miyoshi tofu
Ingredients: 5 pieces of tofu, 20 grams of shiitake mushrooms, 75 grams of fresh bamboo shoot meat, 25 grams of peanut rice, 25 grams of bean paste, white
20 g sugar, 10 g soy sauce, a little sesame oil, cooking wine, wet starch to taste, peanut oil 500 g. Directions: 1. Cut the tofu into 1.5 cm cubes, cut the mushrooms and fresh bamboo shoots into slices, and peel the peanuts and rice. 2. Put the oil in the pan, heat it on high heat, add the tofu, and fry until golden brown, remove the oil. 3. Place the wok on the fire, add the peanuts in oil and fry until crispy. 4. Leave a little oil in the pot, heat up and sauté with watercress sauce, then add mushrooms and bamboo shoot slices, add sushui 75
G, then add diced tofu and peanut rice, then add sugar, soy sauce, cooking wine, sesame oil, quickly turn the wok upside down, and contour it.
Mi rong tofu
Ingredients: 2 pieces of tender tofu, 50 grams of ham, 5 egg whites, 30 grams of green beans, 125 grams of clear soup, less sugar
Xu, fine salt to taste, MONOSodium glutamate 10 g, cooking wine 15 g, a little pepper, wet starch to taste, peanut oil 50 g.
Method: 1. Beat the egg whites into the bowl, put a strainer on the top of the bowl, put the tofu in the filter and crush the tofu with a spoon,
Let the tofu leak from the heel of the net into the egg white bowl, then add the soup, monosodium glutamate, salt, and self-sugar and stir well. 2. Place the tofu in the cage and steam over low heat for 20 minutes, then blanch the green beans in boiling water and remove and cut the ham into pieces
Filament spare. 3. Put the broth, cooking wine, green beans, shredded ham, salt, sugar and pepper in the pot and bring to a boil
Add wet starch and pour over the tofu.
Mapo tofu
Ingredients: 120 grams of southern tofu, 50 grams of beef, 50 grams of bean paste, 10 grams of soy sauce, 25 grams of bean drum, spicy
Appropriate amount of oil, peanut oil 70 grams, paprika, salt, minced garlic, minced green onion, pepper powder, 5 grams of monosodium glutamate, cooking wine 10 grams.
Directions: 1. First cut the tofu into 1 cm cubes, boil in boiling water for 2 minutes, remove and drain.
The beef is finely chopped. 2. Put the pan on the heat, add peanut oil, heat the oil and then add the minced beef and watercress sauce, then add the sauce
Oil, paprika, bean drum, chili oil, salt, minced garlic and cooking wine, sautéed to taste, then add tofu and chopped green onion and MONOSG, sprinkle with pepper powder and serve.
Spicy tofu
Ingredients: 400 grams of tofu, 50 grams of bean paste, chili powder to taste, 10 peppercorns, 20 grams of soy sauce, peanuts
75 g oil, 10 g garlic sprouts, minced ginger, fine salt to taste. Directions: 1. Cut the tofu into pieces, blanch it in boiling water, fish out the cold water, drain the water and put it on the plate for the year. 2. Put the pot on the fire, add peanut oil to heat, fry the peppercorns and remove them, then add the bean paste and fine
Salt, soy sauce, ginger, paprika under the pot stir-fry, while sautéing with a little water, and then put tofu, turn over two, see the juice is red and bright, put garlic seedlings, and then turn over a few bodies, plate can be.
Stir-fried tofu
Ingredients: 400 g of tofu, 1/2 egg, 50 g starch, 100 g of sugar, 40 g of vinegar, a pinch of flour,
Salt to taste, green onion, minced garlic, soy sauce, 1 1/2 tablespoons of water, 750 g peanut oil (125 g consumed). Directions: 1. First combine various spices into a sweet and sour sauce. 2. Cut the tofu into domino-sized pieces and set aside. Then stir the eggs, starch and flour in a bowl
To make a paste, then put the tofu in, hold it with your hands and dip the paste well. 3. Put the pot on the fire, pour oil, simmer the green onion and garlic, hold the tofu with your hands and fry it into gold
Remove when yellow and drain the remaining oil. Pour the sweet and sour sauce into the pot, sauté with a spoon, add 50 grams of baking sauce oil, put the tofu into two pieces, put it on a plate and serve.
Matchmaker tofu
Ingredients: 4 pieces of tofu, 30 grams of shiitake mushrooms, 30 grams of winter shoots, 40 grams of carrots, a little rapeseed, eggs
2 pieces, 5 grams of cooking wine, 20 grams of soy sauce, 10 grams of sugar, appropriate amount of monosodium glutamate, 25 grams of starch, salt, chili oil, a little green onion, ginger, a little flour, 500 grams of peanut oil (about 100 grams), a little sesame oil.
Directions: 1. Chop 3/5 of the winter shoots and mushrooms, and shred the remaining mushrooms, bamboo shoots and carrots. Cut the rapeseed
into 3.3 cm long segments. Finely chop the green onion and ginger and set aside. 2. Mash the tofu in a bowl, squeeze into a puree, add MSG, cooking wine, sesame oil, shiitake mushrooms, and winter
Minced bamboo shoots, eggs, flour and starch are mixed evenly to make balls the size of red fruits, and each ball is rolled and glued with shredded carrots, mushrooms and winter shoots.
3. Put oil in the pan, when it is 60% hot, add the balls, fry until golden brown, fish out, and set aside. 4. Leave a little oil in the pot, heat it up, add the green onion and ginger to the pot, then add soy sauce, sugar,
Cooking wine, fine salt, monosodium glutamate, add soup, boil, pour in the balls, change the heat to simmer thoroughly, add the rape section, then change to a high heat, hook, drizzle with chili oil, sesame oil and eat.
Beauty tofu
Ingredients: 3 pieces of tofu, 50 grams of fried peanut rice (peeled), 25 grams of carrots and rapeseed, 1 egg
30 grams of starch, 20 grams of flour, green onion, ginger, MONOS glutamate, salt, fresh soup, a little sesame oil, 10 grams of cooking wine, 700 grams of peanut oil (about 100 grams).
Directions: 1. Blanch the tofu slightly in boiling water, control the moisture, mash into a puree, add salt, flavor tank and lake
Stir the flour, flour and eggs well, and make the tofu puree into several balls the size of red fruits, and each ball is filled with a grain of peanut rice. 2. Cut the carrots into slices, cut the rapeseed into sections, pour into a pot of boiling water and blanch it, then use cool water to cool and set aside.
3. Put the pot on the fire, pour in the peanut oil, burn until it is 70% hot, put the balls off the pot one by one, and fry until golden brown.
4. Leave the bottom oil in the pot, heat the onion, ginger and fry it, then add carrot slices, rape strips and stir-fry a few times, then add monosodium glutamate, cooking wine, fine salt, add a little fresh soup, pour the tofu balls in, to boil after a few times, wet starch hook, drizzle sesame oil, out of the pot and plate.
Fried tofu brain
Ingredients: 1 piece of tofu, 10 grams of wet starch, 10 grams of cooking wine, 1 gram of monosodium glutamate, 5 grams of refined salt, ginger, green onion
100 g chicken broth, 20 g cooked lard, 10 g chicken fat. Directions: Place the wok on high heat, pour in the lard and heat it, add minced green onion and ginger and fry it slightly to bring out the aroma, no
When it turns yellow, put the tofu into the pot, fry for 3 to 4 minutes, mash the tofu while frying, then add salt, cooking wine, monosodium glutamate and chicken broth, stir into a soup, dilute with wet starch, and drizzle with chicken fat.
Tofu dumplings
Ingredients: 2 pieces of tofu, 100 grams of shrimp, 50 grams of fatty pork, 1 gram of minced green onion, salt, monosodium glutamate, cooking wine
Amount. Pepper 1 g, wet starch 5 g, chicken broth 250 g, peanut oil 30 g. Directions: 1. Chop the shrimp and pork together into a fine puree, humidify the starch, salt, monosodium glutamate, minced green onion, cooking wine less
Xu, stir in a thick paste, and knead into 12 balls by hand. 2. Cut the tofu into triangle slices, for a total of 24 slices. Start by placing 12 slices of tofu in 12 tablespoons each.
Top each slice of tofu with a ball. Then, the remaining 12 slices of tofu are placed on top of each ball, kneaded by hand into dumplings, steamed and placed on a plate.
3. Heat the wok on high heat, add peanut oil to 80% heat, pour in salt, monosodium glutamate, chicken soup and stir-fry, put in the middle of the tofu dumpling plate.
4. Add peanut oil, chicken broth, pepper and monosodium glutamate to the wok, then use the remaining wet starch to form a thick sauce and drizzle on the tofu dumplings.
Sweet and sour diced tofu
Ingredients: 500 g of tofu, 5 g of sliced ginger, 500 g of peanut oil, 15 g of sliced garlic, 100 g of green onion, soy sauce
25 g, wet starch 10 g, pickled chili pepper 15 g, sugar 25 g, vegetarian soup 50 g, monosodium glutamate 1 g, vinegar 25 g.
Directions: 1. Dice the tofu, remove the stems and seeds of the chili peppers, and cut the "horse ears". 2. Put the pot on the high heat, put the oil to 80% heat, pour in the tofu and fry the puff pastry, drain the oil. 3. Chilli, ginger, garlic, soy sauce, sugar, vinegar, vegetarian soup, wet starch into a bowl into a sauce. 4. Leave 50 grams of oil in the original pot, cook into the juice and stir well, when the juice is thick, cool and cold, add tofu, green onion,
Add MSG and mix well.
Grilled vegetarian meat rounds
Ingredients: 300 grams of old tofu, 5 grams of cooking wine, 70 grams of cooked green cabbage hearts, 200 grams of fresh soup, peeled and cooked carrots
25 g, wet starch 5 g, water fungus 15 g, peanut oil, soy sauce, sugar, salt, monosodium glutamate, flour each appropriate amount.
Directions: 1. Cut the cooked green cabbage hearts into 4.5 cm long pieces and the cooked carrots into 3.5 cm long slices. 2. Tear the fungus into small pieces, decant the water of the old tofu, add flour, fine salt and mix, and squeeze into meat
Round, fry in 60% hot oil for 3 minutes, golden brown. 3. Fill the wok with oil, sauté the cooked vegetables and cooked carrot slices over high heat, and then add the water hair wood
Ear and vegetarian meat balls, soy sauce, sugar, cooking wine, fresh soup and monosodium glutamate, mix well until the soup is boiled, with wet starch to outline, you can start cooking.
Burst the tofu
Ingredients: 4 pieces of tofu, 40 grams of flour, 1 egg, 15 grams of cooking wine, 2.5 grams of salt, fresh soup to taste,
10 g starch, 2 g monosodium glutamate, 500 g peanut oil (about 100 g), garlic, sesame oil. Directions: 1. Tofu slices into two pieces, put them together, cross-cut into triangle slices, beat the eggs into a bowl and add the water
Flour, flour and water, mix into egg paste and set aside. 2. Combine the salt, starch, minced garlic, monosodium glutamate and fresh soup (to taste) into a sauce and set aside. 3. Heat the wok, put enough oil, burn until it is 60% hot, put the tofu slices to paste, put it in the pot, and use chopsticks
Peel it out, do not stick, and when it is fried until golden brown, fish it out and control the oil. 4. Leave the oil in the wok, heat it up, put the fried tofu into the pan for the year, and then pour in the sauce
Inside the pan, turn the wok upside down, drizzle with sesame oil, and put it on the plate.
Tofu
Ingredients: 400 g of tofu, 10 g of garlic, 2 g of refined salt, 1 g of monosodium glutamate, 20 g of soy sauce. 10 g chili oil,
10 g ginger, 3 g peppercorn noodles, 15 g green onion, 15 g sesame oil. Directions: 1. Wash ginger, green onion and garlic and chop into small pieces. 2. Put the pot on the heat, put the water to boil, add a little salt, break the whole piece of tofu into 4 pieces by hand, and put the pot down
Blanch thoroughly, drain and place in a bowl. 3. Mix the above spices into a sauce and drizzle on the tofu.
Tofu
Ingredients: 2 pieces of tofu, 100 grams of fresh toon, 100 grams of chicken broth, 150 grams of cooked lard, 4 grams of refined salt, sauce
Oil 10 g, MONOSG 10 g, Sesame oil 10 g, Cooking wine 15 g, Ginger water 15 g. Directions: 1. Cut the tofu into 3.5 cm long thick slices and steep with fine salt for 30 minutes. Toon cut into 4.5 cm long
Segment. 2. Add cooked lard to a wok and cook until 50% hot, put the tofu slices into the pan and fry over low heat until both sides
When golden brown, cook the cooking wine, add soy sauce, chicken soup, monosodium glutamate and ginger water, put the toon segments into the soup, collect the soup over medium heat, pour sesame oil out of the pot and serve.
Three strands of tofu
Ingredients: 400 grams of tofu, 1 gram of monosodium glutamate, 2 eggs, 15 grams of white onion, 30 grams of ginger. 5 g minced garlic,
15 g soy sauce, 3 g peppercorn noodles, 3 g salt, 10 g cooked chili peppers. 5 g vinegar, 1000 g peanut oil (consumes 40 g), sugar 5 g.
Directions: 1. Wash and cut ginger and green onion into strips, add a little fine salt to the ginger shreds. 2. Whisk the eggs into a bowl and stir, heat the wok on low, put a little peanut oil, spread the egg paste into egg skin,
Stir in a pan and cut into strips. 3. Place the net pot on the high heat, heat the peanut oil to 80%, cut the tofu into large pieces, and fry until golden
Yellow, drain, let cool and cut into strips. 4. Put the tofu shreds, egg shreds and ginger shreds together, add the above spices and mix well, and serve on the plate.
Braised tofu
Ingredients: 250 grams of tender tofu, a little sesame oil, a little garlic, 20 grams of peanut oil, a little green onion, ginger shreds, flavor
Fine, fine salt, pepper to taste. Directions: 1. Cut the tofu into square cubes and mince the garlic. 2. Add oil to the frying pan on the heat, after the oil is hot, simmer the green onion and ginger, add water to the best, pour in the tofu and fine
Salt, monosodium glutamate, pepper, etc., simmer over low heat until thorough, add minced garlic and out of the pan.
Stuffed "duck egg"
Ingredients: 1 piece of tofu, 1 g of refined salt, 15 g of flour, 5 g of wet starch, 25 g of fungus, winter shoots
50 g, canned mushrooms 50 g, rape stalks 100 g, peanut oil 1 g, monosodium glutamate 1.5 g, soy sauce 10 g, sugar, sesame oil to taste.
Directions: 1. Peel the tofu and press it into a puree, add fine salt, monosodium glutamate, sesame oil, flour and wet starch and mix well
Into 4 servings. Cut the fungus, winter shoots, mushrooms and rapeseed into diced rice. 2. In a hot oil pot, put in the diced rice and stir-fry slightly, add salt, monosodium glutamate and soy sauce and stir-fry well to make the filling, and divide it
Into 4 servings. Press 1 part of tofu puree into a cake shape, put 1 part of the filling, wrap it into a duck egg shape, and fry it in hot oil until golden brown.
3. Heat the oil pot, add bamboo shoot slices, fungus, soy sauce, sugar and boiling water, use wet starch to outline, drizzle with sesame oil, and pour the juice on the "duck egg".
Crispy tofu
Ingredients: 400 g of tofu, 2 eggs, 50 g of fried peanuts, 50 g of flour, 20 g of starch, fine
Salt 3 g, MONOSG 1 g, Salt and pepper 3 g, Pepper 1 g, Peanut Oil 1000 g (consumes 80 g). Directions: 1. Peel the fried peanuts and use a kitchen knife to form small particles. 2. Put the tofu in a bowl, beat the egg, add the starch, flour, peanut kernels, orange salt, pepper,
Taste please, stir and mix well. 3. Set the pot on high heat. Heat peanut oil until 70% hot, and use the palm of your hand to press the mixed tofu into thin pieces
Pan and fry the cakes in oil until golden brown. Drain the oil, place on a plate and sprinkle with salt and pepper.
Burn white pills
Ingredients: 250 grams of tofu, 100 grams of starch, 50 grams of water-haired magnolia slices, 4 green cabbage hearts, salt to taste,
5 grams of monosodium glutamate and pepper, a little chopped green onion and ginger, 25 grams of sesame oil, 150 grams of peanut oil, 2 green garlic, vegetarian soup to taste.
Directions: 1. Put the tofu in a pot of boiling water and cook it, then remove it. Starch with water and well, magnolia slices finely diced,
Cut the cabbage heart, blanch it with boiling water and remove it, and chop the garlic. 2. Tofu is ground into a puree, add starch, magnolia diced, salt, monosodium glutamate, pepper, ginger and peanuts
Stir 25 grams of oil together to form a filling, knead into finger-sized balls, put them on a flat plate, put them in a cage and steam, take out to form white balls.
3. Heat the wok on high heat, add 25 grams of peanut oil, sauté the green onion and ginger first, then add the vegetarian soup, add refined salt, monosodium glutamate, pepper, white pills, after flavoring, put in the Qinglai heart, use wet starch to outline the mustard, drizzle with sesame oil, sprinkle with minced garlic and serve.
Soft roasted tofu
Ingredients: 750 grams of tofu, 100 grams of sugar, 15 grams of soy sauce, 150 grams of clear soup, 5 grams of green onion and ginger shreds, cooking wine
5 g, MONOSOD 1 g, peppercorn oil 5 g, peanut oil 7.5 g. Directions: 1. Cut the tofu into cubes, put it in a pot of boiling water and cook it thoroughly over low heat, remove the tofu flavor, fish it out, and drain the water
divide. 2. Heat a wok, pour in peanut oil, add 25 grams of sugar, and when saccharifying over low heat, add the shallots and ginger
Silk and tofu, quickly flick the wok, and then add soy sauce, cooking wine, clear soup, sugar simmering, and in each piece of tofu with a bamboo skewer with a small hole, let it inhale the seasoning flavor, while shaking the wok, to prevent the paste bottom, simmer until the tofu is jujube red juice stomach bubbles, drizzle with pepper oil, sprinkle with MSG and serve.
Fishy tofu
Ingredients: 1 piece of tofu, 250 grams of peanut oil, 5 grams of sugar, 5 grams of vinegar, soy sauce, green onion, ginger, garlic to taste,
A little salt, a little wet starch, a little dried pepper. Directions: 1. Cut the tofu into 1.5 cm thick squares. 2. Cut the green onion, ginger and garlic into thin strips or minced, put them in a bowl, and use wet starch, fine salt, soy sauce, vinegar,
Prepare the sugar for later. 3. Heat the oil in a wok and sauté the tofu until the surface is browned, add the dried chili peppers and let the spicy taste appear
Then pour in the seasoning in the bowl, stir-fry and add MSG to start the pot.