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.

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.

 

 

Fried Pork Slices with Salted Pepper

Fried Pork Slices with Salted Pepper

“Material and dosage”

Pork 250 grams, 80 grams of garlic bolt, 10 grams watercress, lobster sauce, soy sauce, salt, MSG, cooking wine, the amount of salad oil.
“Production and description”
(1) garlic bolt wash, cut into 4 cm long segment.
(2) pork skin, fat is cut into 5 cm long, 3 cm wide, 2 mm thick slices.
(3) wok heat oil, add pork stir fry a few add bean, salt, sauce, saute until the oil was red, add soy sauce, garlic, MSG, cooking wine, fry garlic broken health and fragrance, clean wok a dish can.

meat salt
[characteristic] salty delicacy.

Rock sugar pork
“Material and dosage”
Pig elbow 1 (about 650 grams), soy sauce, sugar, sugar, salt, MSG, soup, cooking wine, onion, the amount of charily.
“Production and description”
(1) Jiang Paipo, onion knot.
(2) pig pork unhairs, washed into the boiling pot, picked up after the perm.
(3) the pot on the fire, pot into the soup and soy sauce, into the elbows, crystal sugar, marry, onions, sugar, Shaofei after use small fire simmer until cooked crisp pick to onion ginger, clean wok into disks, pour juice can be.

zhouzi
[Characteristics] pork jelly, sweet and salty and delicious.

Stir-fried smoked pork cauliflower
“Material and dosage”
Bacon 250 grams, 100 grams of cauliflower, ginger, garlic, onion, pepper foam 5 grams, salt, MSG, cooking wine, the amount of salad oil.
“Production and description”
(1) ginger, garlic, pepper foam nail; onion cut into horse ear shape.
(2) the cauliflower into small pieces into the boiling hot pot, till after picked up.
(3) bacon washed into the pot boiled, picked up after the cold, cool, cut into 5 cm long, 3 cm wide, 2 mm thick slices.
(4) wok put the oil heating, add bacon, ginger, anthracene, garlic, red pepper foam, stir flavor, add cauliflower, cooking seasoning, stir fry quickly, can play the dish.

Stir-fried smoked pork cauliflower
[Characteristics] cauliflower crisp, salty and tasty.

Tomato sauce ribs And Boiled meat

Tomato sauce ribs

“Material and dosage”

sauce ribs

Pork 250 grams, 20 grams of tomato sauce, sugar, white vinegar, salt, MSG, egg white, broth, starch, cooking wine each suitable site, salad oil 1000 grams (actual consumption of 90 grams)

Tomato

“Production and description”

(1) pork cut into 1 cm thick slices and transverse ribs of straight knife rowed again, Zhancheng spit cm long, 1 cm wide strips, packed in a bowl, salt, cooking wine, egg white, starch is discharged into the taste.

(2) wok heat oil, into strips, fried cooked. Drain; oil and reheated again when the strips, fried until golden yellow when picked up, Lek oil dish.

(3) wash wok, Shan heating, put tomato sauce stir fry, pour involve a high flavor, thicken received juice, pour out the oil poured on the strips of meat.

[features] sweet and sour taste, crisp outside and tender inside.

 

Boiled meat

“Material and dosage”

meat

200 grams of lean pork, garlic, celery, lettuce tip, 50 grams, pepper powder, ginger, chili powder, cooking wine, onion, garlic, bean paste, soy sauce, MSG, soup, salad oil, pepper, water, starch amount.

“Production and description”

(1) ginger, garlic chopped onions chopped green onion; rice; garlic bolt, celery cut into 6 cm long segment lettuce wash a profile for four.

(2) lean pork cut into 5 cm long, 3 cm wide, 1 mm thick slices, salt, soy sauce, cooking wine flavor, mixed with starch.

(3) wok heat oil, add watercress, ginger, celery, garlic, lettuce tip, saute, pour soup and spices, celery, cooked, use a colander picked up, packed in a bowl, now into the meat and bring to a boil, thicken received juice, pot and pour in the lettuce bowl, and then moved on pepper powder, chili powder, garlic, chopped green onion, pour seven into the hot oil is.

[characteristic] hemp, spicy, fragrant and hot.

Steamed spareribs with rice flour

Steamed spareribs with rice flour

paigu

“Material and dosage”
Pork ribs 500 grams, 100 grams of fine Rice noodles, bean 30 grams, salt, MSG, ginger, soy sauce, cooking wine, the amount of salad oil.

“Production and description”
(1) ginger peeled, chopped ginger.
(2) pork ribs washed, cut into 5 cm long segment, salt, bean sauce, monosodium glutamate, ginger, soy sauce, cooking wine, rice flour, salad oil mix well, disk cage, steamed 2 hours to chop meat crisp stir when uncaged comeback into.

Steamed spareribs with rice flour
[characteristic] salty fresh and slightly spicy, meat soft waxy.

Salt and pepper Fried tenderloin

“Material and dosage”
Pork tenderloin 250 grams, egg 1, 50 grams of starch, the amount of salt, MSG, cooking wine, salt and pepper powder, sesame oil, salad oil 1000 grams (actual consumption of 70 grams).

PepperTenderloin

“Production and description”
(1) the pig tenderloin cut into 1 cm thick slices, straight horizontal bars mark again. Cut into 4 cm long, 1 cm wide, packed in a bowl, dosage, cooking wine, egg white, starch and mix well.
(2) wok heat oil, fry into strips, picked up, heat the oil and fry for three times, until golden brown, remove and drain oil.
(3) the original pan left a little hot oil, into strips, salt and pepper powder, MI refined, fast Dianfan mix and, pour sesame oil, pot chargging namely to become.

Salt and pepper Fried tenderloin
[characteristic] outside the crisp tender, salty fresh micro ma.

 

Dinner dishes

Luo Hanzhai
Material and dosage
Ginkgo 10 grains, fried gluten 6, 50 grams of dried, mushrooms 6, a handful of white fungus, silver shoots 100 grams, 25 grams of peas, bamboo shoots 6, 5 small pieces of carrot, flowering Chinese cabbage 10.

Production and description
(1) the first pot of ginkgo, mushrooms bamboo shoot water.
(2) heat oil in wok put all materials with the meat boiled mixed vegetables, during the Spring Festival, eat some light Levin, is quite delicious.

1

 

Carrot and loach soup
Material and dosage
Green radish, a total of about 750 grams, 600 grams of fresh bovine loach, pork 300 grams, jujube 4, a piece of orange peel.

fish

Production and description
Green, carrots peeled and cut into pieces. Peel wash scrape, with first pot dates. Chop chop. Bovine loach slightly fried, add some water, together with the cattle, all in green loach ribs, carrot pot with good pot.

 

 

Money and show rich chicken
Material and dosage
Chicken 1 only about 1500 grams, 1000 grams of lettuce, two chicken, coriander two, salt, the amount of seasoning.

chicken

Production and description
(1) to chicken offal wash hanging thousands of water, with salt evenly, chicken body cavity, a little salt, only steam, air dry after a dish.
(2) lettuce cut into dishes bile, bile of a dish open side small frog auxiliary (best use of chicken soup) transfer cooking, Euryale ferox, vegetable gall, juice poured with on the side of the chicken, topped with mature oil, add coriander sunflower, generative dignitaries chicken serve.