May you always get more than you wish for!
Ingredients: Yellow croaker, tomato sauce, sugar, vinegar, minced beef, chopped green onion, garlic and diced bamboo shoots.
Method: Cut the yellow croaker with a cross knife, fry it until it is 80% ripe, take it out, leave the bottom oil in the pot, add the above seasoning, thicken it and pour it on the fish.
New Year cake; rice cake
Ingredients: red rice cake, white rice cake, sugar, water and shavings.
Method: Change the red and white rice cakes into rectangular blocks, dip them in Ru powder and oil them, then take them out and put them on a plate. Put sugar water in the pot, and thicken the rice cake after saccharification.
Ten brocade Taiping swallows
Ingredients: 10 quail eggs, meat swallows, mushrooms, shin flowers, winter bamboo shoots, celery, belly slices, radish, salt, monosodium glutamate, Shaoxing wine and sesame oil.
Method: Mix quail eggs and meat swallows, pour them into a bowl, slice the above raw materials, scatter them in water, take them out, pour Shao wine and sesame oil on them, and put them on the raw materials.
Fried mustard and spring rolls are also essential for New Year's Eve. Mustard symbolizes wealth.
Basheng hotpot
Ingredients: shin flower, shrimp, fresh squid, oyster, moth, sashimi, sturgeon strips, shredded celery, mushrooms, vermicelli, etc.
Method: Boil the delicious hot pot and rinse it into the pot at will.
Spring Festival family dinner menu
May you always get more than you wish for!
Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock.
Seasoning: 4 tbsps of soy sauce, 8 tbsps of white pepper wine 1/,3 tbsps of sugar and 2 tbsps of water.
Methods: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with white powder water and pour some hot oil.
May you be promoted step by step!
Ingredients: sugar 10, rice cake 10, minced meat 2, oil 1 tbsp, shredded Chinese sauerkraut 3 tbsp.
Seasoning: salt 1/4 tsp, a little white pepper, wine 1 tsp, white powder 1 tsp, sugar 1/8 tsp.
Methods: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasoning and stir well. 3. Wrap the rice cake with 1 tablespoon of the materials prepared in the second step and roll it into strips.
Shi Xiang yi ru Cai
Ingredients: 4 liang of dried bean curd, 4 liang of bean sprouts, carrot 1 2 strips, white radish 1 2 strips, lily 1 2 strips, green pepper12 strips, shiitake mushrooms, kelp and bamboo shoots.
Seasoning: tsp salt 1/2, tsp sesame oil and tsp sugar 1/4.
Methods: 1. Soak lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it dry, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried tofu with 1 tbsp oil, and add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill in. 3. Stir-fry bean sprouts, shredded kelp and shredded carrots. Season with a tablespoon of oil and add 1/4 teaspoons of salt and 1/8 teaspoons of sugar. 4. Pour the materials from the second step into the third step and stir, then sprinkle some sesame oil and stir well.
Roasted chicken with chestnuts
Ingredients: a little hen (about 1000g), chestnut 200g, sesame oil 250g (about 75g), lard, chicken soup, monosodium glutamate, white sugar, wet starch, salt water, soy sauce, refined salt and garlic white.
Methods: 1. Little hens were slaughtered to remove hair, internal organs, head and claws, washed and cut off their necks. Cut the chicken in half, cut the breast wings into six pieces, cut the other parts into 2.4 cm square pieces, cut the chicken leg into two pieces, cut the chicken neck into 3 cm long pieces, cut the chicken wrist into four pieces, cut the chestnut shell into a square pattern with a knife, put it in a boiling water pot, cook for 5 minutes with high fire, take it out, shell it, and peel off the endothelium; 2. Heat sesame oil in a wok to 70% heat, fry chicken pieces for 5 minutes, then take them out with a colander, drain the remaining oil in the wok, add chicken soup, chestnut, soy sauce, refined salt, white sugar, chicken pus and chicken liver, heat for 10 minute, and then add lard and monosodium glutamate until the meat pieces are loose and chestnut powder is waxy.
Spring seedlings are blooming.
Ingredients: 300 grams of bean sprouts, 6 cooked quail eggs and 60 grams of crab roe.
Seasoning: 3 teaspoons of wet starch, ginger wine and Shaoxing wine, 2 teaspoons of refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon, half a cup of soup, and 0.5 tablespoons of vegetable oil1.
Methods: 1. Soak crab roe in nearly boiling water until it is five-ripe, filter off the water, then put bean sprouts in a pot to dry the kang, add some oil, add ginger wine, pour some boiling water to fry thoroughly, pour it into a colander, and press dry the water. 2. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Put bean sprouts in a wok, mix them with wet starch, put them on a plate, and put quail eggs around the edge of the plate. 3. Put 0.5 tbsp oil in the wok and heat it to 30% heat. Add Shao wine, add soup stock, adjust the taste with refined salt and monosodium glutamate, sprinkle with pepper, add crab roe, add oil and sesame oil, mix well and pour bean sprouts evenly.
Quanfu tofu
Ingredients: 2 pieces of tofu, 50g of fresh mushrooms, green vegetable core 10, 30g of mushrooms, 50g of vegetable oil, 20g of soy sauce, 3g of sugar, refined salt 1g, and wet starch 10g. Methods: 1. Soak mushrooms in boiling water until they are soft, and then remove their pedicels. Leave the heart of the vegetables, trim the roots of the leaves, blanch them to green, and take a cold bath; 2. Heat the wok, slide a little oil, scoop in the clear oil and heat it. Cut tofu into 5 pieces with a knife, fry in a wok until both sides are golden, add a bowl of soy sauce, white sugar, refined salt and water, add mushrooms, fresh mushrooms and Chinese cabbage, simmer on low heat until the soup is thick, and remove from the fire; 3. Take a big plate, use chopsticks to put the Chinese cabbage in the bottom (with the roots facing outwards), put the tofu on the Chinese cabbage, then put the mushrooms on the tofu, and finally put the fresh mushrooms in the green, yellow, black and yellow layers. Continue to light the wok, thicken the soup with wet starch and pour it on Quanfu tofu.
Stewed duck with osmanthus
Ingredients: duck 1 bird (about 1 1,000g), sweet-scented osmanthus sugar 50g, appropriate amount of cooking wine and refined salt.
Methods: 1. Spread salt evenly on the inside and outside of duck meat; 2. Put the cooking wine and sweet-scented osmanthus sugar into a large bowl and mix well. Put the bowl in a casserole, pour more than half of the water outside the bowl, put a herringbone bamboo frame on it, and cover the duck's broken belly on the wellhead to prevent the seasoning in the bowl from being overturned. 3. Put the casserole on a big fire and cook for 1 hour, then simmer for 30 minutes with a small fire until the fragrance is overflowing; 4. Boil the pot, take out the big bowl, put the duck in the pot (there is little water in the pot), and pour the remaining juice in the bowl on the duck noodles.
The whole world or country has joined in the celebration.
Raw materials: 200g of sea cucumber, crispy rice 1 00g, 30g of onion, 20g of ginger, 200g of vegetable oil, 20g of yellow wine, 0/g of monosodium glutamate 1 g of pepper, 0/5g of wet starch/kloc-0. Methods: 1. Slice the soaked sea cucumber, break the crispy rice into small pieces, and pat the ginger loosely with a knife; 2. Add water to the wok, add a little vegetable oil, saute shallot ginger, add sea cucumber, cook rice wine, fan it slightly, inject clean water1000g, boil it, take out the sea cucumber and drain it; 3. Remove water from the original pot, wash it, add a bowl of fresh soup, add refined salt and monosodium glutamate after boiling, thicken it with wet starch, put it into a bowl of soup and sprinkle with pepper; 4. While cooking the sea cucumber soup, take another pot, add vegetable oil, heat it to 90% oil temperature, fry it in the rice crust until golden, remove the oil, put it in another soup bowl, serve it quickly, and pour the sea cucumber soup into the rice crust bowl.
Emerald chicken rolls
Ingredients: tenderloin 10, shredded ham with mushrooms and onions 1, 2 bowls, egg white 1, white powder 1 tablespoon, small bean sprouts1/2kg. Seasoning: 2 tablespoons of soy sauce and black vinegar, 3/2 tablespoons of sugar.
Methods: 1. Slice tenderloin, pat both sides loose with a meat hammer and marinate for 20 minutes. 2. Wrap the marinated meat slices into onion slices, shredded mushrooms and shredded ham, then dip them in the protein paste (made of 1 protein, 1 tablespoon white powder and 2 tablespoons water), fry them in an oil pan and take them out. 3. After all the seasonings are boiled, put in the fried meat roll, stew until the juice is dry, remove and cut into pieces. 4. Take another oil pan, stir-fry small bean sprouts with 4 tablespoons of oil at high temperature, season with salt and monosodium glutamate, put them on a plate, and then spread the meat rolls on it.
Fried crab balls
Ingredients: crab meat 300g, egg 1 piece, flour 50g, onion and Jiang Mo 20g, fat 1 00g, refined salt 1 g, monosodium glutamate1g, cooking wine 5g, sesame oil 5g, peanut oil1g.
Methods: 1. Chop fat meat into coarse mud, put crab meat in a bowl instead of a knife, add minced onion and ginger, refined salt, monosodium glutamate, cooking wine and sesame oil, beat in eggs, pour in flour and mix well, then squeeze into balls with a diameter of 1 cm; 2. Add 1000g peanut oil to the pot, heat it to 50% to 60%, and put it in the plate. Take pepper and salt when eating.
Cold dishes: get together (10 Suzhou chicken feet, dried tofu and other platters, which can be served with wine)
Hot dishes (three meats and three vegetables): fresh and tender (mushrooms and winter melon pills), blooming all the year round (roasted broccoli with crab powder) and full of gold (fried leeks with bean sprouts).
The whole family is healthy (meatballs, egg dumplings and mushrooms are cooked in one pot)
Later, I came up (steamed chicken) for more than a year (onion ginger mandarin fish). Dim sum: everyone is sweet (longan eight-treasure rice) and everyone is together (fried spring rolls) (Lao Sun)
Tuan Tuan Yuan Yuan
Ingredients: fish balls 30g, white crucian carp150g, ginger10g, garlic sprout10g.
Accessories: 20g peanut oil, 5g salt, 6g monosodium glutamate, a little pepper, Shaoxing wine 10g, 2g sesame oil and 2g sugar.
Exercise:
1 Wash the crucian carp, peel and shred the ginger, and cut the garlic seedlings into sections.
2 When the oil is hot, add the white crucian carp, fry on low heat until both sides are golden, add shredded ginger, add Shao wine and clear soup, and cook on medium heat.
Cook until the soup turns white, add fish balls and garlic sprouts, add salt, monosodium glutamate, sugar and pepper, and pour sesame oil on it. Serve.
Tips:
If you accidentally cut off the bitterness of the fish and put a little vinegar on it, it will not be so bitter. Fish balls should be served last, so as to keep the taste of fish.
Happy Chinese New Year
Ingredients: mustard15g, fresh fish maw100g, a red bell pepper, 5g of medlar, 0g of ginger10g of onion10g.
Accessories: peanut oil 15g, salt 5g, monosodium glutamate 5g, a little pepper, Shaoxing wine 10g, sesame oil 5g, sugar1g.
Exercise:
1 Cut mustard into large pieces, fish belly into pieces, red bell pepper into pieces, medlar soaked in hair, ginger peeled and sliced, and onion into large pieces.
2. boil a pot of water. After boiling, add mustard, boil it with strong fire to remove its bitterness, and dry it for later use.
3. Reheat the pan, add ginger slices, fry the fish belly thoroughly with low fire, add Shaoxing wine and clear soup, add mustard, red pepper slices, medlar and scallion, add salt, monosodium glutamate, sugar and pepper, and pour sesame oil out of the pan.
Tips:
In order to prevent the bitter taste of mustard from overshadowing the umami taste of fish, it needs to be cooked over high fire.
"One" is more than enough every year (fire nest, mushrooms, squid)
Ingredients: one carp (about 1 kg and a half), two wet mushrooms, 1, two ginger, 1, two green garlic, 1, soy sauce, monosodium glutamate, 1, soup (or boiled water),/kloc.
Method:
1. Wash the carp (as a clam) first, and remove the dirty things such as intestines and gills (fish scales are not needed); Scrape ginger, peel it, wash it, and pat it flat (slightly flat) with a knife; Wash the green garlic, cut into 3 cm sections with an oblique knife, wash the onion and cut into 3 cm sections; Cut the fire into pieces for use.
2. Remove the oil from the pan, fry the carp until golden on both sides, then fry the garlic and ginger thoroughly, then add the chaff, mushrooms, soup (or water), salt, soy sauce, monosodium glutamate and carp, and simmer for 15 minutes or so until cooked.
3. Pick up the stewed carp and put it on the plate. Put mushrooms and chaff on the edge of the plate, then put onions in the original juice, add pepper and sesame oil and sprinkle them evenly on the fish. The raw flour is wet.
Features: fresh and rich, fragrant with ginger and onion.
The Second Spring Festival Youth Chicken
Ingredients: a quail egg with bare chicken is about 1 kg, half a catty, 12 suburban vegetables, 6 scallions, 1 2 honey, 5 money ginger, 5 money white wine, 5 money refined salt, 1 money monosodium glutamate, 1 money wet raw flour, etc.
Method:
1. Wash the naked chicken first, soak it in boiling water until the chicken skin becomes hard, pick it up, dry the water outside the chicken skin with a dry towel, and then evenly apply honey for later use. Put quail eggs in a pot, add water and cook them, then shell them and mix well with soy sauce for later use.
2. Pour the oil out of the pot. When the oil is boiled to 60%, add quail eggs and fry them until they are light golden yellow. Take them out. Then add the chicken and stir-fry until it is big red. Finally, add the red onion and stir-fry until it is cooked. Take it out and put in oil.
3. Add ginger, salt, monosodium glutamate and white wine to the fried shallots, stir them evenly, put them in the chicken room to rub the skin around, then steam them for about 15 minutes until cooked, cut into pieces, put them on a plate to form a chicken shape, and put quail eggs next to the chicken.
4. Remove the oil from the wok, put the suburban vegetables into the wok, simmer some boiling water, add refined salt and stir-fry for 8 minutes, stir-fry until cooked, drain the water, and neatly discharge it on both sides of the chicken.
5. Pour the raw juice into the wok, adjust the taste, mix with the wet raw flour and pour it on the shredded chicken noodles and quail eggs.
Features: Chicken red yolk and green vegetables, rich and mellow.
"3" scattered money all over the floor (stewed mushrooms with lettuce and gall)
Ingredients: dried Lentinus edodes, 2 lettuce gall bladder, 1 kg oyster sauce, 3 money ginger, 2 pieces of onion, 2 white spirits, 3 money soup (or clear water), 5 money refined salt, 1 money monosodium glutamate, 1 money wet raw flour, 3 money sesame oil and pepper, proper amount of lard,/kloc-.
Method:
1. Wash the mushrooms first, then soak them in clear water for about 30 minutes, cut off the stems of the mushrooms with scissors, put them in a bowl, then mix them with lard, ginger and onion, then add soup (or clear water), salt for 5 minutes, monosodium glutamate 1, steam for about 20 minutes, and remove the ginger and onion strips for use.
2. Wash the lettuce gall bladder (remove the old leaves and cut into about 12 cm long), then remove the oil from the wok and put it in the cabbage gall bladder, release 3/2 of the water and add salt for 5 minutes, fry the lettuce gall bladder until it is just cooked, take it out, filter off the water and put it on the plate.
3. Pour the steamed Pleurotus ostreatus into the wok to adjust the taste, push the sauce with wet raw flour, add sesame oil, pepper and tail oil, and pour it on the lettuce noodles.
Features: refreshing and smooth.
"Four" Fugui Chrysanthemum Fish Pills
Ingredients: shad meat 1 kg wet Nostoc flagelliforme 2 white chrysanthemums 1 coriander 5 money monosodium glutamate 1 money refined salt 1 money half pepper 3 minutes sesame oil a little raw flour 5 money (shredded ginger 3 money, shredded onion 3 money, soy sauce 5 money, lard 5 money to keep up with the small bowl. )
Method:
1. Wash and dry the fish first, put it on the chopping board and cut it into small pieces (the thinner the better). Wash and chop the wet Nostoc flagelliforme, remove the pedicels of chrysanthemums and chop the petals for later use.
2. Put the fish (cut) into the pot, add salt, monosodium glutamate, sesame oil, pepper and wet raw powder, rub until it is gelatinous, then add Nostoc flagelliforme and chrysanthemum, and evenly sour until it is gelatinous.
3. Boil the water in the pot, squeeze the prepared Nostoc flagelliforme fish glue into a ball shape by hand, soak it in boiling water until it is cooked, pick it up and put it on a plate, serve with coriander, and keep up with the seasoning.
Features: smooth and fragrant with chrysanthemum.
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More than a year (braised yellow river carp)
Ingredients: Yellow River Carp 1 Weight about 750g.
Ingredients: shredded mushroom, shredded winter bamboo shoots, 30g of onion, ginger and garlic each, egg 1 piece.
Seasoning: salad oil 1000g (about 100g), raw flour 50g, cooking wine, refined salt, monosodium glutamate and Lee Kum Kee soy sauce each 10g, and appropriate amount of broth.
Practice: 1. Wash the scales, gills and internal organs of carp, put them on the chopping board, slice both sides of the fish with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minutes. 2. Stir the eggs and Tenebrio molitor into a paste, smear it on the fish, and fry it in a 70-80% (150℃ ~ 200℃) hot oil pan until it is golden and cooked. 3. Leave a little oil in the pot, stir-fry the onion and ginger ingredients, add a little broth and seasoning, and then cook the fried fish thoroughly in the soup.
Features: ruddy color, soft and delicious.
Moral: It means that life in the coming year will improve wealth and surplus.
New year family portrait
Raw materials: sea cucumber100g, fish maw 75g, abalone 50g, fish skin100g, prawn100g, 3 pairs of duck loins, scallop 25g, roe 50g, chicken egg 50g, water mushroom 20g, winter bamboo shoots 40g, and morel.
Exercise 1. Wash sea cucumber, fish maw, abalone and fish skin, and cut into feathers.
Slice the hair, wash the mushrooms and remove the pedicels, one flower with two petals, and wash the morels.
Don't change knives after cleaning, put them together with mushrooms, steam them in a cage, and take them out after they are crisp and rotten.
Wash and cook the duck tenderloin, peel it and cut the ham into two pieces.
Word film;
2. Wash the rape seed, cut it into 6 cm strips, and then cut it into two petals. Boil the lard with a spoon and soak the rape seeds. Dice winter bamboo shoots, shell prawns, cut into thick slices, mix a little egg white and starch paste, and smooth with warm oil. Prepare chicken yuan and fish yuan in advance. Scallops should be stripped of their old teeth and steamed in cages;
3. Put a frying spoon on the fire, add one or two lard, add chopped green onion and minced ginger, stir fry a little, then add chicken soup, then scoop up all the ingredients, add Shaoxing wine, salt and sugar in turn, add soy sauce after cooking, then thicken with a little water starch, add a little lard, and then pour chicken oil, and serve.
May everything go well.
Materials: 8 pieces of tofu 1 brick bamboo sheng, 8 pieces of elm 20 g cabbage.
Seasoning: oyster sauce, salt, sugar, chicken powder, sesame oil.
Practice: soak bamboo sheng and elm ear and cut into pieces. Sliced tofu is steamed and spread at the bottom of the dish. The food is ready, around the food. Add a little oil, add soup and seasoning, bamboo shoots and elm ears, and bury them.
May you be promoted step by step!
Ingredients: Ningbo rice cake, 4 seasonal dishes, 8 slices of lean meat, 6 mushrooms and 8 mushrooms.
Seasoning: Tonga with a little salt.
Practice: Marinate the meat slices with soy sauce, sugar and corn flour for later use. Wash seasonal vegetables and cut into pieces for later use. Wash mushrooms and cut into pieces. Put water aside. Slice the rice cake. Put the soup into a pot, bring it to a boil, and add the rice cake, mushrooms and seasonal dishes. Cut the lean meat slices after boiling, and add less salt to taste when cooking thoroughly. Serve.
Fuguiyao Zhu Jie gua fu
Ingredients: Ginger Yaozhu, 8 zucchini, 2 Qiang [thin] and a little onion.
Seasoning: soup, light soy sauce, sugar, oyster sauce, sesame oil, water, wine and a little salt.
Practice: Wash Yaozhu, soak it slightly, steam zucchini until soft, peel it and cut it into discs; Remove the pulp and brew the scallop. Wash the mushrooms and fly them for later use. Add seasoning to mushrooms, simmer until soft and delicious, put them in the center of the dish and keep some juice. Steamed wax gourd, served on the plate; Surround the mushrooms and pour the mushroom juice on the melon. Serve.
May you always get more than you wish for!
Ingredients: yellow croaker 1 strip, 30 garlic cloves, 2 ginger slices, 3 shallots, 6 cups of oil and 2 cups of stock.
Seasoning: 4 tbsps of soy sauce, 8 tbsps of white pepper wine 1/,3 tbsps of sugar and 2 tbsps of water.
Practice: 1. Clean the internal organs of yellow croaker, wash them and dry them with paper towels. 2. Heat oil, add croaker and fry until yellow. Drain the oil and serve. 3. Stir-fry garlic cloves until they are yellow, take them out, leave about 3-4 tablespoons of oil to fry shallots and ginger slices, then add yellow croaker, soy sauce, white pepper, wine, sugar and broth, cook over medium heat until the soup is thick, thicken with white powder water and pour some hot oil.
May you be promoted step by step!
Ingredients: sugar 10, rice cake 10, minced meat 2, oil 1 tbsp, shredded Chinese sauerkraut 3 tbsp.
Seasoning: salt 1/4 tsp, a little white pepper, wine 1 tsp, white powder 1 tsp, sugar 1/8 tsp.
Practice: 1. Fry the rice cake in a little oil until soft (or bake it in the oven for 2 minutes). 2. Stir-fry minced meat with 1 tbsp oil, add shredded sauerkraut and seasoning and stir well. 3. Wrap the rice cake with 1 tablespoon of the materials prepared in the second step and roll it into strips.
Shi Xiang yi ru Cai
Ingredients: 4 liang of dried bean curd, 4 liang of bean sprouts, each carrot and white radish 1 2, Jin Baihe 1 2, green pepper12, mushroom 2 liang, kelp 3 liang, bamboo shoots 3 liang.
Seasoning: tsp salt 1/2, tsp sesame oil and tsp sugar 1/4.
Practice: 1. Soak lily, wash it, put it in a pot for 3 minutes, take it out, squeeze it dry, and cut it into filaments with other materials. 2. Stir-fry shredded mushrooms and dried tofu with 1 tbsp oil, and add 1/4 tbsp salt and 1/8 tbsp sugar to taste. Fill in. 3. Stir-fry bean sprouts, shredded kelp and shredded carrots. Season with a tablespoon of oil and add 1/4 teaspoons of salt and 1/8 teaspoons of sugar. 4. Pour the materials from the second step into the third step and stir, then sprinkle some sesame oil and stir well.
Magic Crispy Fish (Spring Festival Health Care Menu)
Raw materials: carp 1 strip, codonopsis pilosula 15g, astragalus membranaceus 15g, Poria cocos 15g, Atractylodes macrocephala 15g, 2 pickled peppers, onion, ginger, garlic, Shaoxing wine, salt, vinegar, monosodium glutamate and salt.
Appropriate amount of powder.
Production: clean carp, cut the fish body six or seven times with a knife, cut the fish head with a straight knife, remove the ash from the four Chinese medicines, process and dry them, grind them into powder, and use salt, Shaoxing wine and soy sauce.
Mix the oil well, spread it on the fish, and shred the onion and pepper. After the pot is set on fire, the fish is coated with wet starch, fried in oil until golden brown, and taken out for later use. There is about100g oil left in the pot, and add it.
Stir-fry ginger, garlic and chopped green onion, mix with soy sauce, Shaoxing wine, vinegar, salt and starch to make juice, add a proper amount of fresh soup, put it in a pot, cook and stir evenly to make thick juice, and then pour out the juice.
On the fish, pinch onions and shredded peppers.
Features: golden color, crisp outside and tender inside.
Function: appetizing, invigorating spleen, promoting diuresis and eliminating edema.
Chen Piding (Spring Festival health care menu)
Raw materials: 250g lean pork, 25g dried tangerine peel, 25g fermented glutinous rice juice, 50g dried chili, fresh soup 100g, salt, Shaoxing wine, scallion, ginger, pepper and soy sauce.
Production: Wash pork, ginger and onion, cut dried pepper into short sections, cut tangerine peel into small cubes, dice the meat, and mix well with salt, soy sauce, Shaoxing wine, onion and ginger.
Then pick out onions and ginger.
Heat a wok on fire, add diced meat, fry until the steam dries, take it out after it turns yellow completely, fry the oil, then burn 100g oil, and add pepper, dried tangerine peel, pepper, etc. and fry until cooked. If you want fragrance, add onion,
Stir-fry ginger and diced meat, add Shaoxing wine, soy sauce, mashed juice and fresh soup, and pour in sesame oil when the juice is dry.
Features: bright red color, spicy and dry fragrance.
Function: regulating qi, invigorating stomach, eliminating dampness and resolving phlegm.
Canned Chuanxiong Chicken (Spring Festival Health Care Menu)
Ingredients: 300g of hen, 25g of angelica, 0/5g of Chuanxiong rhizome/kloc-,ginger, onion, monosodium glutamate, soy sauce, etc.
Production: Cut the chicken into strips, put it in a crock, add water to boil, switch to low heat, add ginger, onion, angelica and Chuanxiong (the first two ingredients are wrapped in gauze), and when cooked.
Pick out ginger, onion, medicine bag, soy sauce and monosodium glutamate and make a sauce, as above.
Features: Soft (roasted) meat soup is palatable.
Function: tonify qi and blood.
Roasted tofu with Yuzhu (Spring Festival health menu)
Raw materials: Polygonatum odoratum 50g, bean curd 10, bamboo shoots 20g, lean pork 40g, water-soaked mushrooms 8g, celery core 20g, Nostoc flagelliforme 10g, Shaoxing wine, salt, pepper and chicken essence.
Soup and soy sauce.
Production: wash Polygonatum odoratum and take juice 100g. Wash and chop lean meat.
Wash and cook bamboo shoots, and chop them with mushrooms and celery. Cut tofu into cubes, hollow out the inside, mix bamboo shoots, mushrooms, celery, pork and seasoning into stuffing, add tofu and tie it tightly with seaweed.
Put a clean pot on the fire, add chicken soup, Polygonatum odoratum juice and oil tofu to boil, add soy sauce and monosodium glutamate, and simmer until the soup is thick.
Features: fine texture, salty and palatable.
Function: nourishing yin and moistening dryness, promoting fluid production and quenching thirst.
Fried Chicken Liver with Qiju (Spring Festival Health Care Menu)
Raw materials: 200g of chicken liver, 20g of medlar, 0g of white chrysanthemum 1 0g, 0g of egg white10g, 0g of flour10g, 50g of salted bread crumbs, 20g of Shaoxing wine, 2g of refined salt, 0g of monosodium glutamate1g and 20g of dry starch.
Production: Wash the chicken liver, slice it, and season with salt, Shaoxing wine and monosodium glutamate. Decoct fructus Lycii and flos Chrysanthemi to obtain thick juice, putting that thick juice, dry starch, flour and egg white into a bowl to make paste, and coat chicken liver slices with paste on both sides and bread crumbs on one side. Put the pot on the fire. The oil is hot, fry the chicken liver slices in the pot and take them out. Put the bread crumbs face up on the plate.
Features: crispy skin and tender inside.
Function: tonify liver and kidney, clear liver and improve eyesight.
Asparagus and radish soup (Spring Festival health care menu)
Ingredients: 30g asparagus, 400g white radish, 200g raw ham, 50g pea tip, a little Shao wine, salt, onion and pepper noodles.
Production: Wash asparagus, put it in a pot, add water and raw ham to boil, then add Shao wine and slowly fry it into soup. Shred white radish. When the ham is cooked, cut it into thick shreds. Jiangtang
Take out asparagus, add shredded white radish and cook, add pea tips and seasonings.
Features: the soup is fresh and palatable, and the color is beautiful.
Function: nourishing yin and relieving cough, reducing qi and resolving phlegm.
Stewed beef with Huai Qi (Spring Festival health care menu)
Ingredients: beef 500g, yam 30g, medlar 15g, longan pulp 12g, ginger slices 10g, onion, salt, monosodium glutamate, Shaoxing wine and edible oil.
Production: Wash the beef, blanch it with boiling water and cut it into pieces about 2 cm thick. Wash yam, medlar and longan meat and put them in a large bowl. Put the wok on the fire, add cooking oil,
Stir-fry beef slices, stir-fry with Shao wine, enlarge the bowl and put ginger slices on it.
Put the wok on the fire, add boiling water, salt and Shaoxing wine, open it, cover it in an enlarged cup, steam it in a steamer until it is soft and rotten, and take out the ginger and onion to eat.
Features: the soup is delicious and the meat is soft and smooth.
Function: tonify spleen and stomach, benefit essence and blood.
Yam jiaozi (Spring Festival health care menu)
Raw materials: raw yam 100g, glutinous rice flour 500g, sugar 300g, sesame 50g, fried walnut kernel 30g, cooked chicken oil 50g.
Production: Wash the raw yam, steam it in a cage, peel it to make mud, stir-fry sesame seeds into powder, and stir-fry walnut kernels into powder. Mix cooked chicken oil, walnut kernel and sesame pow,
White sugar and yam paste are kneaded into a uniform filling. Glutinous rice flour is made into dumpling skin, wrapped with stuffing and boiled in water.
Features: sweet and refreshing, soft and delicious.
Function: tonifying kidney and nourishing yin.
References:
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