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.

Mushroom stewed chicken and Fried pork chop

Mushroom stewed chicken

“Material and dosage”

A chicken only about 2.5 kilograms, mushroom 75 grams, 20 grams of black fungus, red dates 5, the number of pieces of ginger, garlic and two different flavoring amount.

“Production and description”

(1) chicken to internal organs, wash after hanging in the water; mushrooms soaked soft, cut out the hard stem, dry water; White fungus macerate; red dates to go nuclear, cut into small pieces.

(2) in soy sauce evenly coated chicken body, down the oil pan fried until golden brown, add ginger, garlic, spilling wine, fallen two bowls of half water, adjust the taste, adds the mushroom, red dates with grave 20 minutes to take up a chicken, stay cool, cut pieces on the dish. The rest of the cloud ear fungus, add mushrooms in and boil again, adjust the flavor, taste some Coriander, scooped up the straw mushroom with chicken next, add sesame oil, cooked oil, coriander.

4 44

 

 

Wafer pork chop

“Material and dosage”

Fresh pork chop, and 25 grams of shrimp, egg yolks, cornstarch, salt, Sugar, flavor, powder,

the amount of them.

“Production and description”

 

Pork cut into thick pieces, with a knife meat hammer loose and drop in egg yolk, salt, sugar, soy sauce, miconazole powder, Shao liquor, onion velvet etc. mix marinate for 20 minutes after, remove the for starch winners in the flesh, put down the gentle heat oil in a wok fried, fry, oil, fry until both sides were cash yellow shoveling plate, shrimp, fried fragrant, with both sides of the plate, eat with Worcestershire sauce dip eat.

4444444