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.

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.

Kung Pao Shrimp and shark’s fin stewed ducks

Kung Pao Shrimp

“Material and dosage”

Shrimp 750 green, pea 1003E egg, white three components one, tablespoon of chestnut powder grams, powder flavor, salt, amount. sugar

“Production and description”

(1) fresh shrimp shell, to pick black sausage, with two tablespoons of sugar, salt and a half spoon to stir until shrimp Chan, to be pickled for 20 minutes wash dry with a cloth water, chicken protein, horseshoe powder, flavor powder, salt, sugar and pepper etc. mix well.

(2) 500 grams of cooked oil, simmer down to just cooked shrimp soak out, pour boiling oil, put the beans. Fall down just cooked flavor sauce, bubble of shrimp, stir fry the dish, Kung Pao Shrimp became.

 

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Shark’s fin stewed ducks

“Material and dosage”

A big duck, fin 300 grams, 25 grams of ham meat, ginger, onions, etc. the amount of wine.

 

“Production and description”

 (1) Teal gutted, washed down the boiling water inside the “flying water”, that is picked up soaked in cold water, Lek 1000 (this approach is enable Teal blood sewage as, also could make a good stew soup, refreshing, good taste).

(2) the wing, which is a good wet wing. Onion ginger oil lock, falling water, wet down the wing “simmer”.

(3) pork is cut into several small thick pieces, sliced ham, prepared a big stew, put down the wings, duck, pork and ham, plus 4 slices of ginger, a little wine, and 80% of full water injection, original cup across the boiling stew about 4 hours serve.

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