One soup: kelp ribs soup. Practice: 1, steam kelp for half an hour, take it out, soak it in water for 4 hours, and dice it; 2. Add clean water to a clean pot, add ribs, onion, ginger slices and yellow wine, simmer for about 20 minutes on medium fire, put them in the sea, and then cook them on high fire for 10 minutes to taste. Detoxifying and moistening dryness: ribs soup. Pork is rich in vitamin A, which has the functions of nourishing yin, moistening dryness, strengthening muscles and caring skin, and is suitable for spring consumption. Chinese medicine also believes that pork can nourish viscera, smooth skin, tonify the middle energizer and replenish qi. Adding radish or kelp that can remove oil and greasy can reduce cholesterol intake.

Three courses:

A: Raw materials of celery squid: 500g of water-soaked squid, celery 100g, monosodium glutamate, sesame oil, pepper, refined salt and Jiang Mo.

The practice of celery squid:

1. decapitate the squid (for other purposes), tear off the skin and cut it into 5 cm long filaments; Remove the roots, skins and leaves of celery and cut into 4 cm long sections.

2. Heat the wok, add water to boil, blanch celery and shredded squid in boiling water, put them in a container, add refined salt, monosodium glutamate, Jiang Mo, pepper and sesame oil, and mix well to taste.

B. raw materials of ginger juice bamboo shoots: fresh bamboo shoots 1000g, monosodium glutamate, Jiang Mo, sesame oil, refined salt and chicken soup.

Practice of bamboo shoots with ginger juice:

1. Peel the skin and old roots of bamboo shoots.

2. Put the bamboo shoots in a cold water pot, add refined salt and simmer for 30 minutes, scoop them up and cool them slightly, cut them into small rolling pieces, and soak them in refined salt, monosodium glutamate and chicken soup to taste.

3. After the wok is on fire, add sesame oil to heat it, stir-fry it in Jiang Mo, and then pour it into the soaked bamboo shoots and mix well. After the bamboo shoots taste, put them on a plate and pour a little marinade on them.

C chopped Malan raw materials: 200g Malan head, 50g lean meat, chopped green onion, soy sauce, sugar, sesame paste, monosodium glutamate, sesame oil, Jiang Mo, refined salt, cooking wine and vegetable oil.

The practice of minced meat Malan:

1. Remove the yellow leaves and old stems of Malantou, put them in a boiling water pot, drain the water, add refined salt, monosodium glutamate and sesame oil and mix well.

2. Cut the pork into pieces; Heat a wok, add vegetable oil, stir-fry Jiang Mo and chopped green onion, stir-fry minced meat, and add cooking wine, soy sauce, sugar and monosodium glutamate until tasty.

3. Pour minced meat, sesame sauce, monosodium glutamate and sesame oil into Malantou, and mix them together to taste.

Summer recipes:

One soup: tomato and pork liver soup Ingredients: tomato 150g, pork liver 200g, refined salt, monosodium glutamate, cooking wine, ginger, lard, sugar, pepper and broth.

The practice of tomato and pork liver soup;

(1) Remove fascia from pork liver, cut into thin slices, marinate with cooking wine, Jiang Mo and refined salt, wash tomatoes, blanch with boiling water, remove and peel, cut into pieces, and marinate with sugar.

(2) Put the pot on the fire, heat the lard, stir-fry the tomato pieces, add the soup stock, bring to a boil, add the pork liver until it is cooked, sprinkle with pepper and monosodium glutamate, and put it into the soup basin.

Three courses:

A: The ingredients for burning white radish with mushrooms are: mushroom 180g, white radish 320g, water starch 20g, monosodium glutamate 1.2g, soy sauce 10g, refined salt 10g, onion 2g, Jiang Mo 2g, peanut oil 35g and fresh soup 3 tablespoons.

Method of burning white radish with mushrooms;

1. Dice the white radish and soak it in boiling water.

2. Heat the oil in the pan until it is salty, stir-fry the onion and Jiang Mo, add the radish pieces, mushrooms and various seasonings, and thicken the water starch.

B. Fructus Lycii and Fructus Momordicae Charantiae Raw materials: 350g of Fructus Momordicae Charantiae, 50g of Fructus Lycii, 50g of vegetable oil, refined salt, chicken essence, broth, starch and sugar.

The practice of Lycium barbarum and bitter gourd:

1. Wash bitter gourd, remove pulp, cut into strips, blanch in boiling water for a while, take it out, let it cool, and drain.

2. soak the medlar in warm water and wash it for later use.

3. Heat the vegetable oil, stir-fry the bitter gourd, then slightly cook the broth and Lycium barbarum, add refined salt, chicken essence and sugar, stir well, thicken with water starch after cooking, and serve.

C. sweet and sour cabbage Raw materials: 300g Chinese cabbage, 20g salad oil, 8g sweet and sour, 4g starch and 2g refined salt.

The production method of sweet and sour cabbage:

1) Wash Chinese cabbage and cut into salted slices; Use sugar, vinegar, refined salt, starch and appropriate amount of water to adjust the salty and sweet juice.

2) Put the wok on the fire, add salad oil to heat it, add Chinese cabbage to stir fry, then add sweet and sour juice, stir fry and mix well until the juice adheres to the vegetables.

Autumn recipes: autumn health care focuses on nourishing yin and preventing dryness. In autumn, the yang is gradually closed and the yin is gradually born, so maintaining the yin in the body becomes the primary task, and the key to nourishing yin lies in preventing dryness.

One soup: Sydney Tremella Soup Ingredients: 2 Sydney, 50g tremella, rock sugar 100g.

Practice of Sydney Tremella Soup: Slice Sydney and soak tremella in soft water to remove hard roots. Add water, Sydney, tremella and rock sugar to the pot and cook for 30 minutes, then serve.

Sydney tremella decoction has the functions of benefiting qi, nourishing yin and relieving cough, and is suitable for cough due to lung deficiency and shortness of breath.

Three courses:

Answer: The raw materials of lentil slice: 500g lentil, pork belly 100g, 60g yellow sauce, minced garlic 10g, Shaoxing wine 10g, 5g soy sauce, 5g white sugar and monosodium glutamate1g..

Practice of sliced meat and lentils:

1) Remove the old tendons of lentils, break them into 5cm long segments by hand and wash them. Pork is cut into rectangular pieces.

2) Heat the wok with high fire, add oil and cook until it is 70% cooked, add minced garlic and yellow sauce and stir-fry until it is sauce-like, then add meat slices and stir-fry until it is bloody, add soy sauce and lentils and stir-fry. Add some water, cover the pot, and simmer until the soup is dry. Serve.

B. Babao duck ingredients: 1 duck (1500g), glutinous rice 150g water-soaked mushrooms 50g winter bamboo shoots 30g Kaiyang 20g chicken 75g pork 30g duck gizzard 1 lotus seed 30g seasoning: refined salt 5g soy sauce 20g sugar 10g monosodium glutamate 60g.

The practice of sweet duck:

1. After the duck has its wings and claws removed, it is cut from the neck, the whole duck is boned, and it is marinated with 2g of refined salt and 3g of Shaoxing wine.

2. Wash the glutinous rice, soak it for about 4 hours, and drain it for later use.

3. Wash mushrooms, bamboo shoots, chicken, pork and duck gizzards, soak Kaiyang and lotus seeds until soft, wash and drain, tie the onions and pat the ginger loosely.

4. Mix diced mushrooms, diced bamboo shoots, diced chicken, diced pork, diced duck gizzard, Kaiyang, lotus seeds, glutinous rice with 10g soy sauce, 1g refined salt, 2g monosodium glutamate, 2g white sugar and 2g Shaoxing wine into eight-treasure stuffing, put it into duck belly, and tie the knife edge with thread.

5. Heat the pan, put the oil to 70% heat, evenly spread the raw eight-treasure duck skin with soy sauce, fry it in the oil pan until golden brown, and take it out.

6. Put a small amount of oil in the wok, add onion and ginger, stir fry slightly, add soy sauce, Shaoxing wine, refined salt, white sugar and broth, cook for about 20 minutes, put them in a container, steam them in a cage, take them out and put them in a large plate. The marinade is concentrated with strong fire, sprinkled with sesame oil and poured on the ducks.

C. Crab-yellow tofu Ingredients: 2 live crabs (400g), 2 tender tofu (50g), Shaoxing wine 1 0g, salt 3g, monosodium glutamate10g, chicken soup 300g, onion 5g, ginger 3g, water starch15g, and pepper.

The practice of crab yellow tofu:

1. Wash live crabs with a brush, put them in a pot, add cold water to cook until they are mature, take them out and cool them thoroughly, take out crab meat and crab roe, put them in a container, cut tofu into cubes of 1.5 cm with a knife, boil them in water, put them in hot water, wash onions and ginger, and cut them into fine powders respectively.

2. Heat the wok, add oil to 60% heat, add onion and ginger, stir-fry until fragrant, add crab roe and crab meat, stir-fry until fragrant, then add chicken soup, add cooked tofu to boil, thicken with water starch, pour a little oil, put it in a soup bowl and sprinkle with pepper.

Winter recipes:

One soup: white radish soup Ingredients: white radish 200g, shrimp skin 50g, cooked lard 15g, refined salt 3g, monosodium glutamate 3g, a little chopped green onion, cooking wine 10g.

The practice of white radish soup:

1. Wash the white radish and cut it into filaments.

2. Put the soup pot on fire, add cooked lard to heat it, add chopped green onion to the wok, add appropriate amount of boiling water to the cooking wine, and then put the shredded white radish and shrimp skin into the soup pot together. Boil the soup until the shredded radish is cooked, add salt, monosodium glutamate and cooked lard, and put it into the soup bowl.

Three courses:

Answer: The raw materials of green pepper fried bacon are: bacon 350g, green pepper 150g, cooking wine and sugar 5g, bean paste 10g, soy sauce, chopped green onion and Jiang Mo 3g, refined salt and monosodium glutamate 1.5g, and salad oil 50g.

Fried bacon with green pepper;

(1) Scrape the bacon with hot water and cut it into thin slices; The green pepper is pedicled and seeded, and cut into bevel knives.

(2) Put the pan on fire, add oil to 60% heat, add bean paste, chopped green onion, Jiang Mo, soy sauce and white sugar, stir-fry sliced bacon, cook cooking wine, stir-fry green pepper, and finally add refined salt and monosodium glutamate to serve.

B. Braised mutton trotters Raw materials: 2 mutton trotters (about 1 kg) and 200 grams of Chinese cabbage. Shredded green garlic 10g, lard 300g, soy sauce 50g, onion ginger 25g, white radish 200g, cinnamon aniseed 25g, water starch 10g, yellow rice wine, sauce color, crystal sugar, monosodium glutamate and salt.

Braised sheep's hoof:

(1) Soak the sheep's hoof in cold water for about 3 hours (to soak in blood), then take it out and put it in the pot. Add clear water (subject to drowning sheep's hoof), and burn until the sheep's hoof breaks and take it out. Wash the cabbage and cut it into sections for later use.

(2) firstly, put the bamboo mat in an iron pot, put the sheep's hoof on the fishing mat, add water (about 1kg), green onions, ginger, white radish, cinnamon, aniseed and yellow wine, boil with high fire, then simmer with low fire for about 1h, add soy sauce, sauce color, crystal sugar and monosodium glutamate, and continue to stew for half. Take out the pot and put it on the plate. Sprinkle with shredded green garlic.

C. Stir-fried beef with broccoli Raw materials: broccoli 300g, beef 150g, carrot flower and ginger slices, appropriate amount of wine, garlic 15g, soy sauce, cornstarch, sugar and oil, and water 200g.

Fried beef with broccoli;

1) Wash broccoli with salt water, cut into small flowers and cook with salt water. Slice beef and marinate with seasoning 10 minute.

2) Put the pot on a high fire, stir-fry garlic, ginger slices and carrot flowers in oil, stir-fry beef in the pot, cook wine, add broccoli and thicken the sauce evenly.