Fried brain and practice shredded pork with green pepper

Hui Wei 2OO g pig‘s brain, raw materials, watercress 10 g ginger, garlic. Onion 5 g,salt, flavour
Refined, sauce, soup and salad oil the right amount.
Practice (1) chop the ginger and garlic with a knife into meter cut spring onion andchives.
(2) pig‘s brain to remove blood, wash.
(3) heat wok oil, put the watercress, ginger, garlic, green onion, Saute and red one
Chicken stock and spices, human flowers, burning acquaintance reduced juice thickglossy pot to plate.
Meeting features brain is delicate, palatable.
Raw material lean pork 200 g, 50 g green pepper, soy sauce, salt, monosodium glutamate, cooking wine, high
Soup, salad oil, starch, the amount of water.
Practice (1) green pepper get rid of pedicles and seeds, wash, wash slice $ lean pork, cut
Into 6 cm long and 2 mm wide, with salt, wine, water, starch, mix smell.
(2) heat wok oil, put pork, fried, shredded green pepper under, cooking smell the juice fast
Foundry, Saute green pepper broken health on pan and the juice tray.
Characteristics color appearance, quality tender and delicious.

Three monkey head mushroom

Three monkey head mushroom

Three monkey head mushroom

Raw materials: fresh hericium erinaceus mushroom 400 grams, cooked ham 25 grams, bamboo shoots 50 grams, cucumber skin NET 50 grams, soy sauce 5 grams, salt 15 grams, wine 30 grams, MSG 1 grams, pepper 1 grams, ginger tablets 5 grams, onion section 10 grams, garlic grain 5 grams, of lard 100 grams, water flour 30 grams, eggs 1 a, dry flour 8 grams, sesame oil, and soup the amount. by monkey head mushroom foam with water, wash the unitNET, to the old root and impurity, slice into thick slices, boiled water toboiling water, bubbles cold, changing the water twice, drain water, pretendfood beauty and delicate, light and refreshing, nutrientrich, for the feastof haute cuisine. In Bowl, add salt, monosodium glutamate, pepper codes.Using egg white, dry powder into a paste, monkey head mushroom mix, Chasepicked up the pieces into the boiling water boil. Third, ham cucumber skin,bamboo shoots, cut into 3.3 cm long respectively. put lard in the panheat the next ginger, spring onion, garlic stir fry, soup, add ham, bamboo shoots and monkey head mushroom, cucumber skin, add soy sauce, salt, wine,monosodium glutamate, pepper, and burn them thoroughly tasty, water powder,juice your thick, add sesame oil, pot to plate and serve. Features foodquality and tender, light and refreshing, nutrientrich, for the feast ofhaute cuisine.

 

Dry burning monkey head mushroom

Dry burning monkey head mushroom

Ingredients: fresh monkey head mushroom 500 grams of pig fat 75 grams NET 50g cucumber skin, pixian 50 g salt 20 grams, like wine, 40 Gram, 1 gram ofMSG and pepper 1 g, 1 g of vinegar, ginger 2 grams of crushed garlic 2 g,coarsely chopped onion 30 g, in addition to 75 g, clear soup in moderation. by monkey mushrooms soak fresh clean roots and impurities, torn to piecesby hand, boiling water boil, bubbles cold, changing the water twice, removedrain water. cut the cucumber skin flower blade, open cooked Shui Chao,blowing cold. Suet, peeled, cut into xiaofangding. the oil in the Pan,red bean fried under, FRY suet Ting, ginger, garlic, salt, wine, monosodium glutamate, pepper and soup placed in the monkey head mushroom, and burn themthoroughly tasty, juice your dry oil, green onion, vinegar and stir under,pot dish, hot cucumber skin, framed around the rim. Characteristic dishesdelicious, delicate monkey Mo, oil d shine, taste sweet and agreeable.

Meat chili lamb

Meat chili lamb

Meat chili lamb

Ingredients: sheep‘s hind leg meat 250 g, fresh bamboo shoots 30g, 30 g of carrot, garlic 20 g, 5 g of the oil, peanut oil 20 g,pixian bean paste 15 g, 12 g of soy sauce, salt 2 g, 2 g of sugar,wine 5 g, MSG 2 g, 8 g of starch, dried chilli 4 grams. business law cut the lamb into 4 cm square pieces, carrots washed,cooked with bamboo shoots and rollcut pieces, lamb pot add cold water cooked, washed blood noodle into cold water, drain and clean water. wok on fire, into the heated oil 10 g, down into just a moment fried mutton pieces, onions, ginger. Use separate pans heatpeanut oil, into the bean paste FRY, add wine, soy sauce, sugar,water, boil drained bean paste residue, pour the Lamb with theonion, ginger, add carrots, dry shade pepper, after the fire toboil, cover cover on small fire. After the boiled mutton,picked out the onions, ginger, chilli, sub net floating foam, addthe bamboo shoots, MSG, seasoning thicken, sprinkle with sesame oil, garlic and serve on. Features of this dish is bright red,rotten meat tastes strong, slightly spicy.

 

Beef braised in soy sauce

 

Beef braised in soy sauce

Ingredients: beef 500 g bud shoots 50 g, 30 g of peanut oil, bean paste 25 g, 7.5 grams of rock sugar, like wine, 25 g, salt amountSpice 2.5 g, pepper grains, onions, ginger 5 grams each. Methodfor making clean the beef, cut into 2 cm square pieces; budshoots foam, wash the ginger fluff. II bubble bud shoots bisectionripped, cut into 2 cm pieces, boil in boiling water, removefloating in the cold water, set aside. wok on fire and water toboil, add beef (to diffuse through the meat for the degree), andthen when boiled skim floating foam, Add onion, ginger, pepper,spices, wine and salt and spices, turn a small fire to boil, pour sugar stir into sugar. Fry Pan set the fire, oil heat, pourmicro-red bean sauce stir fry pan, colander filters to slag theeyebrow, braised beef with bean paste into the pot. Classic beef to 70% when crisp, add mix gently floats through the buds andshoots, and turning to ground beef to black up to 10 cakes into.Features of this dish is bright red, spicy fragrance.

Braise Eggplant with pork mince

Braise Eggplant with pork mince

Braise Eggplant with pork mince

Raw material
Eggplant (purple skin, long) 300 g, Basil 15 g pork (lean) 50 g, garlic(white) 5 g, and 3 grams of salt, sugar, vinegar, 3 3 grams of starch (peas)3 g, vegetable oil 20 g
Production methods
1. wash Eggplant and cut into about 6 cm long, then cut into 4 long strips;
2. pour some oil in the Pan is heated, add Eggplant with fried soft afterthe fish over medium;
3. oil in pan, add ground meat with scattered, then add garlic stir-fry;
4. Finally, add basil, Eggplant and stir all the seasonings.

 

Tender Braised chilli chicken

Tender Braised chilli chicken

Raw material
Ingredients: soup with shredded chicken 200 g, 100 g green bamboo shoots.Pickled pepper 25 g. Seasoning oil 60 g, soy sauce, cooking wine, 20 gramsand 3 grams of monosodium glutamate, salt, 3 g, sugar 15 g, 20 g wet starch,vinegar 5 g, spring onions, ginger, garlic and 50 grams in total, soup a little.
Production methods
Diced, 1 chicken, cut into 1 cm square, put the Bowl Add soy sauce, salt,monosodium glutamate, then into the egg white, starch a little mix watermixture well;
2, dried red pepper cut into 0.7 cm square pieces. In a bowl and add salt,soy sauce, starch, sugar into juice for use;
Cheer 3, spoon, till six when mature, to paste a slide in the chicken intothe spoon, colanders, controlling oil, add onions, ginger, red pepperflakes, fried pot, add chicken, pour water mixed with good scoop and pourout oil, spoon tray.
Featured
Sweet, delicious taste, as one of the traditional Sichuan dish.

Twice-cooked pork

Twice-cooked pork
Raw material
The two legs of the pig meat knife 370 grams, garlic (yellow peppers, garlic Taiwan can) 70 grams, 25 grams of lard, 12 grams flour paste, soy sauce, cooking wine 12 grams, 5 grams of sugar, bean paste, onions 5 grams, 3 grams of msg.
Production method
1 meat red, the whole piece in cold water about 20 minutes to cook;
2 try to use chopsticks inserted, without blood exudation that has been cooked, remove and slice standby after cooling;
3 green peppers washed, seeded remove stalks, cut into 3 cm square pieces;
4 garlic to dry skin, cut;
5 wok of oil, stir fried meat to fall;
6 see the fat part of the contract, then put the number of fried green peppers, first sung out;
7 pot oil, the sweet, spicy bean paste saute, add broth, sugar, monosodium glutamate;
8 and then back into meat, stir fry green pepper;
9 pot add garlic fry before, to smell out, you can dish to eat.
[characteristic]

Dongpo's braised pork
Taste delicious, family (this dish in Sichuan without the sugar and soy sauce, and sweet red sauce).
Dongpo’s braised pork
Raw material
Streaky pork rib meat 1500 grams, rice wine 250 ml, Jiang Kuai 50 grams, 150 ml of soy sauce, 100 grams of sugar, 50 grams of onion
Production method
1, the pig streaky meat thin, plump, shaven skin more than hair, washed with warm water, into the boiling water pot boil for five minutes, and then boiled bleeding water, washed, cut into 20 squares.
2, take a large casserole, with a small rack bottom, first covered with onions, ginger, and then neatly ranked in the top of pork, add sugar, soy sauce, wine, add onion knot, cover the pot, stir boil after sealing side sealing, use Weihuo stew about two hours to the meat to 80 crisp, open the cover, will turn over the pieces, and then stamped with seal, continue to use Weihuo stew cakes. Then the casserole side away from the crater, skim, two small pots with the skin up into two, with special, peach paper cover sealing around the cage stir steamed for half an hour, until the meat is tender crisp. Before eating into the steamer pot, steam for 10 minutes on a stir.
[characteristic]
In order to thin tender meat wine stew dish, bright red color, fruity juice thick, crisp rotten and not broken, fragrant waxy and not greasy, is the traditional Hangzhou dishes.

Steamed pork with preserved bean curd

Steamed pork with preserved bean curd

Steamed pork with preserved bean curd
Ingredients: Vegetarian sauce 500 grams, 60 grams of pickled tofu juice. Ingredients: 50 grams of sesame oil, soup 360 grams, wet starch 30 grams, 5 grams of sugar, 25 grams of soy sauce, MSG 3 grams, 1 grams of ginger.
Approach: (1) the prime jiangrou cut into 8 cm wide and 0.6 cm. (2) the rotten milk first cast a layer in the preparation of the meat bowl, and then cut the meat skins down neatly yards into the bowl, then the remaining pickled tofu juice poured on top, add sugar (100 grams), sugar (2 grams), monosodium glutamate (1 grams), on the steamer stir steam for 7 to 8 minutes after the take out, put the soup poured into another bowl, steamed meat buckle in the tray. (3) chaoshao put sesame oil (1 -), over the fire from 7 to 8 into heat, next into the ginger soup, (Yu Liang), sugar, soy sauce, MSG and steamed sauce soup. After the boil, thicken with wet starch adjusted diluted, and then drops into the oil, poured into the steamed meat on a.
Features of dishes
Pickled tofu Braised Pork traditional dishes in the Han nationality, belongs to the market or department of shandong. Eye view like red meat meat, golden color and red, texture soft, tender. Pickled tofu is very fragrant very intoxicating, so do not use pickled tofu Braised Pork add wine, pickled tofu because itself with wine flavor and aroma, made out of meat will be especially delicious.
Nutritive value
The pickled tofu bean products of microbial fermentation. Pickled tofu delicate texture, mellow taste, taste delicious, rich in the human body needs a variety of trace elements, is a rare food item.
It contains ingredients and similar to the tofu. Has the efficacy of Kaiweixiaoshi tiaozhong. Can be used after the food not sweet, malnutrition or infantile indigestion abdominal distension, thin stool etc.. Make use of bean curd milk, you can make the change more rich, more sense of taste. In the table, for Hot pot and Jiang Muya, mutton noodles, bread oven, sauce and meat processing etc. more often.

Steamed pork slices with glutinous

Steamed pork slices with glutinous
Steamed pork slices with glutinous

“Raw material” pork 500 grams of rice flour 100 g green beans 200 g, pepper, ginger, onions, tofu, milk of water, juice of fermented glutinous rice, soy sauce, sugar, sugar the right amount.
“Practice” (1) green beans Pan clean drain; onion, ginger, pepper and cut into fine powder; scraped clean of pork cut into 9 cm long, 4 cm wide, 5 mm thick slices.
(2) water, soy sauce, tofu, milk fermented glutinous rice juice, sugar, salt, ginger, scallions, pepper powder, sugar and drop into the deep dish and mix well, put in meat mixed together, and finally into the rice, add a little soup mix evenly.

(3) mix well pork, leaf next to the bottom of the bowl down neatly, on both sides of the two pieces, and finally stir green beans into dish, put in meat dishes and upper cage, steam for about 2 hours until cooked, can be tipped into the dish when eating.

“Feature” entrance to soft, strong taste.

Pickled mustard green fried shredded pork with bamboo shoots

Pickled mustard green fried shredded pork with bamboo shoots

“Raw material” pork 200 g, Fuling zhacai 75 grams of lettuce 50 g Onions 25 grams, wine 5 g, pepper 1 g, the amount of salt, monosodium glutamate, soy sauce, sesame oil 5 g, 30 g of starch water, soup right amount, 75 grams of salad oil.
“Practice” (1) pork cut into 10 cm long, 3 mm thick mustard, lettuce rinse and cut into long, respectively 8 cm, 3 mm thick silk; ears and cut spring onion-shaped.
(2) in a small bowl, add salt, pepper, MSG, soy sauce, Mirin, sesame oil, water, starch, soup, mix thoroughly into the sauce.
(3) in another small bowl, add pork, add salt, wine, water, starch scratch mix.
(4) wash the wok, add oil to the fire, 50% oil temperature pork stir fry, FRY until pale green bamboo shoots, hot pickled mustard tuber wire fry the aroma, pour sauce on good, light oil with green onions from pan juice mix, pot to plate and serve.
“Feature” crisp mustard, pork, fresh and fragrant.

Sichuan and Watercress twice-cooked pork

Sichuan twice-cooked pork

“Material and dosage”

Pig pork (block) 200 grams, cabbage 200 grams, cooked bamboo shoots, mushrooms 2 ~ 3 flower, onions, ginger, garlic, chili oil, oil, cooking wine, sugar the right amount.

“Production and description”

(1) in the pot put into pig pork, onion, ginger and water (water not pork), after boiling, the fire off small, fishing off the bubble, boil about 1 hour, and slightly cold, cut into thin slices.
(2) Korea food was cut into flowering Chinese cabbage, slightly larger four square; the amount of heating oil, the Korea dish fry, Sheng on the plate.
(3) cooked bamboo shoots cut into longitudinal slices; black mushrooms, cut into.
(4) the garlic cut into 2 half; onions cut into sections.
(5) the pot is clean. Pour some oil heating, in order to fry onions, ginger, garlic. Cooked bamboo shoots, mushrooms, pork with chili oil, soy sauce, sugar, cooking wine, seasoning, stir fried dishes in Korea on a.

[Characteristics] marbled, fragrant and delicious.

Watercress twice-cooked pork

“Material and dosage”

Pork 250 grams, 25 grams of salad oil, garlic bolt 50 grams, black beans, sweet sauce, red sauce (soy sauce and brown sugar. Yee grain. Spice made). Pixian, Jiang Kuai, bean onion, pepper, soy sauce and the amount.

“Production and description”

(1) pork washed into the pot, join the broken beat the ginger, onions, pepper, with the fire boil, remove floating foam, cook till the eight mature pot cold standby.
(2) cold pork cut into 3 mm thick, 4 cm wide. 5 cm long linked to the film. Pixian bean minced garlic bolt; make wash cut into 4 cm long segment.
(3) hot wok, add salad oil pan, cut the meat into the pan fried to oil. Loquat chop fine denier flap into the browned., add sauce, bean drum and stir fry until fragrant, add red sauce, stir well, add garlic can fry until cooked.

[Characteristics] meat collocation, fragrant and delicious.

Coke leather elbow

Coke leather elbow

“Material and dosage”

Net pork 1 (about 1000 grams), bone crushing 300 grams, fresh cabbage 100 grams, ginger, green onion 25 grams, salt, water, starch, sugar, the amount, 1500 grams of soup, salad oil 50 grams.

“Production and description”

(1) to elbow residual hair Zejing, added to the charcoal to the skin was burnt black when put into the hot water soaked to the skin after removing and scraping skin charred layer, yellow into the water for cleaning twice stand-by.

(2) pot stir, into the broken bone at the bottom, add soup, then add pork burn dozen net floating foam, charging wine, onions (pull), ginger (film song), salt, sugar, color, using a small fire for a long time till the soft waxy.

(3) pot burning oil, add Lai heart, add a little salt fry off students, arranged in a large disk, then the elbows in flowering Chinese cabbage on the deflection of the elbows in the original soup, pour in the wok, water starch close juice, pan pour in the above the elbow is.
[characteristic] salty fresh soft waxy.

Daily brain flower

“Material and dosage”

Brains 4 vice, pig pork up to 1 OO grams, salt amount, Pixian thick broad bean sauce 25 grams, 10 grams of soy sauce, monosodium glutamate, pepper and 1 grams, 10 grams of cooking wine, ginger 5 grams, chopped green onion 20 grams, 25 grams of vinegar, soup 150 grams, water, starch 25 grams, salad oil 70 grams.

“Production and description”

(1) the brain to use heat blisters, to pick the blood tendons, and then put into the boiling water pot, add vinegar boiled, fishing into the water through you picked up, drained of water, cut into 2 cm square block; meat and chop into fine bean chop fine.

(2) in the pot into the salad oil heat, into minced meat fried powder, then add bean, ginger saute, add soy sauce, soup, MSG, black pepper, brain flower burn tasty, add chopped green onion, water, starch, close juice light oil from the pot chargging namely to become.

[Characteristics] delicate texture, salty spicy.

Fried pork slices with green pepper

Fried pork slices with green pepper

Fried pork slices with green pepper1

“Material and dosage”

Pig meat 250 grams, 150 grams of green peppers, ginger 30 grams, green garlic 50 grams, soy sauce, cooking wine, salt, soup, water, starch, oil and the amount.

 “Production and description”

(1) the green pepper remove stalks and seeds, wash, cut into small pieces, ginger slices, green garlic cut into 3 cm long short pork cut into small square pieces, add salt, water, starch and mix well,

(2) soy sauce, cooking wine, water starch, tune into the salty flavor juice soup.

(3) in the pan on the fire heat, put green pepper into pieces and fry off, put a little salt stir the pot.

(4) wash the wok on the stir, put the oil heat, add meat fried scattered seed, green garlic, ginger, stir fry, then put green pepper piece wok, then put into the sauce, sauce pot chargging namely to become.

Fried pork slices with green pepper

[characteristic] smell fragrance, salty fresh back sweet.

 

 

Stir fried shredded meat

Stir fried shredded meat1

“Material and dosage”

Pork tenderloin 400 grams, 100 grams of bamboo shoots, dried chili, onion, salt, cooking wine, soy sauce, MSG, sesame oil, the amount of oil.

“Production and description”

 (1) the tenderloin cut growth of 10 cm, diameter 3 mm Sifen the winter bamboo shoots cut 6 cm, diameter 3 mm wire growth * put dry chili, anthracene were cut into filaments.

(2) the wok on the fire, put the oil heat, add dried chili stir fry until brown color and fragrance overflowing, fishing for pepper spare wire pot oil burning troughs twelve months, into the pork to arrange fries and adding cooking wine, encoding and stir fry until fragrant add shredded winter bamboo shoots, salt, soy sauce, sugar, monosodium glutamate re compiled to fry pork tasty, add dried chili, onion, stir well, pour sesame oil up dish is.

Stir fried shredded meat

[characteristic] salty fresh spicy, rich flavor.