Materials:

1 old tofu (300g), 100g lean pork, 2 green garlic, 1 fresh green pepper, 5g ginger, 5g garlic and 5g chopped green onion.

Seasoning:

A: 1 tsp soy sauce, 1/4 tsp soy sauce, 2 tsp corn starch, 1 tsp water, 1 tsp salad oil.

B: red bean paste 1/2 tbsp, sugar 1 tbsp, soy sauce 1 tbsp, rice wine 1 tbsp, broth 1/2 rice bowl (150ml), and c: water starch.

Exercise:

1. Cut old tofu into large pieces, green garlic into small pieces, green pepper into small pieces, ginger, garlic and onion into small pieces.

2. Slice the lean pork and marinate it with soy sauce, soy sauce, corn starch, water and salad oil for 10 minute.

3. Heat 2 tablespoons of oil in the pot, add the tofu slices, fry the tofu quickly on medium heat until both sides are golden, and pick it up for use.

4. Add the marinated pork, stir-fry until it is 80% mature, and pick it up for use.

5. Wash the pan, add 1 tsp of oil, add ginger, garlic and onion to stir-fry in cold oil, and add red oil bean paste to stir-fry until fragrant.

6. Add broth or clear water, sugar, soy sauce and rice wine, cook until the water boils, add water starch, and stir quickly and evenly with a shovel.

7. Add the fried tofu and stew for 2 minutes.

8. Finally, add green peppers, green garlic and fried pork, and cook until the green peppers are cut off.

The practice of Shengdi is as follows:

1. Cut three kinds of materials (potato, eggplant and green pepper) into eight pieces and slice them into strips, but not too small and delicate. At least it's northeast food.

Put a lot of oil in the iron pot. Oil is also a major feature of Northeast cuisine. Add potatoes and fry them like McDonald's fries. Fry for three minutes. Take it away.

3. Stir-fry the remaining eggplant for 2 minutes and remove.

4, the rest of the fried green peppers are used to fry, and they are removed immediately after being put down.

5. Pour some oil from the pot. (Otherwise, you will get fat and get sick) Add chopped green onion and garlic and stir-fry until fragrant. Pour in water starch and stir. Immediately put in three kinds of fried vegetables, pour in soy sauce, yellow wine, salt, chicken essence, a spoonful of sparerib soup (meanwhile, radish sparerib soup is being made), stir-fry and plate.

Practice of cooked pork

Raw materials: The best pork with two knives on the pig's back is 500g (basically you can't buy it, use pork belly, you see, we are one step away from the genuine product).

Onion section 3

Garlic 3 cloves

A small piece of ginger

Zanthoxylum bungeanum 15 capsules

2 tablespoons Pixian hot sauce (30g)

Sweet noodle sauce 1 tablespoon (15g) (it is said that lobster sauce is authentic and feels a little dizzy).

Soy sauce 1 teaspoon (5ml)

Sugar 1 teaspoon (5g)

200 grams of dried tofu

A green pepper and a red pepper.

4 garlic seedlings (also known as green garlic)

A little salt

A little chicken essence

Exercise:

1) Boil the water in the pot, and then add the sprinkled ginger, garlic, onion and pepper to cook together. Add pork, and when the meat is half done, it can be fished out. It's best not to pass it, and don't wait until it's completely cool before cutting it, which will easily cause fat and thin separation. You can soak the surface in cold water to prevent it from being sliced when it is hot.

2) Remove the onion, ginger, garlic and pepper from the stock, heat it, add sliced wax gourd or radish to cook it, and add a little salt and chicken essence to make delicious "Lian".

3) Wash the green peppers and cut them into triangles for later use. Cut dried tofu into triangles for later use. Wash the garlic sprouts and cut them into diamonds for later use. Prepare Pixian bean paste and sweet noodle paste (or lobster sauce).

4) Pour a little oil into the wok. When the oil is hot, use a spatula to spread the oil all over the pan wall. Then discard it and add cold oil again. This effect is to coat the pot with an oil film, so that the meat slices will not touch the pot when put in the pot. When the oil temperature is 40% hot, stir-fry the sliced meat until it rolls (commonly known as Dengzhanwo), then pour in Pixian bean paste and sweet noodle sauce (or lobster sauce), stir-fry the sauce and sliced meat several times, add a little soy sauce to color it, and add a little sugar to enhance the flavor.

5) Finally, add dried bean curd, green pepper and garlic seedlings and stir fry. Add a little salt and chicken essence and stir-fry a few times.

Wordy:

* * Soy sauce and bean paste produced in different places have different salt content, so the salt content should be considered according to the actual situation.

Boil the water in the pot, then add chopped ginger, garlic, onion and pepper to taste. Add pork, and when the meat is half done, it can be fished out. It's best not to pass it, and don't wait until it's completely cool before cutting it, which will easily cause fat and thin separation.

Remove the onion, ginger, garlic and pepper from the stock, heat it, add sliced wax gourd or radish and cook it, and add a little salt and chicken essence to make delicious "Lian".

Soak the meat in cold water to prevent it from getting hot before slicing.

Wash the garlic sprouts and cut them into diamonds for later use. Wash green peppers and cut into triangles for later use.

Cut dried tofu into triangles for later use.

Prepare Pixian bean paste and sweet noodle paste (or lobster sauce).

Pour some oil into the pot. When the oil is hot, use a spatula to spread the oil all over the pan wall. Then discard it and add cold oil again. This effect is to coat the pot with an oil film, so that the meat slices will not touch the pot when put in the pot.

When the oil temperature is 40% hot, stir-fry the sliced meat until it rolls (commonly known as Dengzhanwo), then pour in Pixian bean paste and sweet noodle sauce (or lobster sauce), stir-fry the sauce and sliced meat several times, add a little soy sauce to color it, and add a little sugar to enhance the flavor.

Finally, add dried bean curd, green pepper and garlic seedlings and stir-fry until it is crucial. Add a little salt and chicken essence and stir-fry a few times.

Kung pao chicken's way of doing things.

Ingredients: 250g chicken breast, 4 fried peanuts, 50g onion, 2 teaspoons of Jiang Mo (1 0g), minced garlic 1 teaspoon (5g), pepper1teaspoon (5g) and 6 dried red peppers.

Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch 2 teaspoons (10g) rice vinegar 2 tablespoons (30ml) soy sauce 1 teaspoon (15ml) white sugar 2 teaspoons (15ml).

Exercise:

1) Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper.

2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice.

3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is fragrant and slightly darker.

4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.

Wordy:

In fact, it is better to cook this dish with chicken leg meat than with chicken breast. The minced chicken legs sold by Carrefour are ok, and the price is not expensive.

This is a dish that needs to be fried quickly, and the juice needs to be prepared in advance for use. Otherwise, adding seasoning to the pot as usual will prolong the time and harden the taste of diced chicken.

To be a kung pao chicken, you must master a 4689 method. When the diced chicken is 4 ripe, add green pepper, 6 ripe, 8 ripe and 9 ripe, and the residual temperature of 1% will automatically become 10.

Practice of vinegar-pickled cabbage

Ingredients: Chinese cabbage 500g/ 1 Chinese onion /8 dried red peppers /3 tablespoons vinegar/1 tablespoon soy sauce, 2 tablespoons sugar, 1 teaspoon salt, a little water starch and 1/2 teaspoons sesame oil.

Exercise:

1) Wash the cabbage, cut it in the middle, then tilt the knife 30 degrees and slice it.

2) Slice the onion for later use. Dry red pepper, clean it with paper towel and cut it for use.

3) Pour the oil into the pot. When the oil is 50% hot, add dried red pepper. Immediately after the chili smells, add the onion, then add the cabbage and stir fry 1 min. Then pour vinegar, soy sauce, sugar and salt in turn and stir-fry for 3 minutes. After the cabbage comes out of the soup, pour in water starch, stir in the same direction with a shovel, and finally pour in sesame oil to stir fry.

Wash the cabbage, cut it from the middle, then tilt the knife 30 degrees and slice the cabbage.

Slice the green onions for later use. Dry red pepper, clean it with paper towel and cut it for use.

3 tbsp vinegar, 65438 soy sauce+0 tbsp sugar, 2 tbsp.

Salt 1 teaspoon water starch and a little sesame oil 1/2 teaspoons.

Pour the oil into the pot. When the oil is 50% hot, add dried red pepper. Immediately after the chili smells, add the onion, then add the cabbage and stir fry 1 min. Then pour vinegar, soy sauce, sugar and salt in turn and stir-fry for 3 minutes. After the cabbage comes out of the soup, pour in water starch, stir in the same direction with a shovel, and finally pour in sesame oil to stir fry.

Authentic Jiang beef

The choice of raw materials for sauce beef is very particular, and only the key meat of the front leg of the cow is used. This kind of meat can reach the best taste of the finished product. At present, some small restaurants and restaurants consider the cost too much, and replace the key meat of the front leg with meat from other parts, which leads to a great discount on the taste and taste.

Raw materials: cow foreleg1500g, onion 50g, ginger 30g, salt15g, sugar10g, cooking wine 30g, soy sauce 30g, spiced powder15g, fragrant leaves 4g, pepper 5g and clove 2g.

Making:

1. Wash beef and cut it into large pieces along the tendon line for later use.

2. Take a clean gauze, wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it, and make a seasoning bag for later use.

3. Cut the onion into large pieces and mash the ginger for later use.

4. put water in the pot. When the temperature is 80℃, add beef and bring to a boil, and then cook with high fire for about 1.5 minutes.

5. Remove the beef from the boiling water pot and put it in cold water for later use.

6. Put water in the pot. After boiling, add seasoning bag, sugar, onion, ginger, soy sauce and spiced powder.

7. After the pot is re-opened, enter the beef fire and open the pot.

8. Turn down the fire. When the beef is cooked, take out the seasoning bag and turn off the heat.

9. Pour the beef and the remaining broth into the container and let it cool completely.

10. Take out the beef and slice it.

Tips:

1, the beef is cooked for about 1 minute and a half, and it is soaked in cold water to make the beef compact, so that the finished product is not easy to be chopped.

2. Pour the beef and the remaining broth into the container for preservation, which will make the beef more tasty.

2. Beijing Fushun Zhai sauce beef

Fushun Zhai is an old shop of the Liu family in Kangxi period of Qing Dynasty. Whenever the sauce beef comes out of the pot, the meat is fragrant and the taste floats out of the street, attracting customers to buy it.

Production method:

1. Material selection: the beef used in Fushun Zhai should be lean meat from the front legs, abdominal ribs, chest and tendons of six-year-old grass cattle in Inner Mongolia. These parts are characterized by being thin and tender and seeing oil on both sides. After made into sauce beef, the meat is soft, oily but not greasy, and rich in nutrition.

2. Accessories: The accessories used for cooking meat are high-quality seasonings such as clove, Amomum villosum, cardamom, angelica dahurica and cinnamon. , purchased at Tongrentang drugstore or purchased from the place of origin. After these accessories are bought, they are blended according to a certain proportion, and then yellow sauce, salt, green onions and broth are added for cooking.

3. Mixing sauce: Fushun Zhai's technological process is rigorous. First, clean the fresh beef and cut it into cubes, weighing about 1kg. Then add water to the yellow sauce and stir it into porridge, add salt and sieve to remove the sauce residue. Mix the traditional Chinese medicine seasonings, grind them into powder and put them into sewn cloth bags for later use.

4. Tight meat: "Tight meat" before making sauce. Tightening the meat is to boil the water, put the cut beef and sauce into the pot, cook for about 2 hours, remove the meat and remove the slag foam, which is called "tightening the meat".

5. Sauce making: Then pile the meat in a pot with beef bones at the bottom, put it in an auxiliary bag, and press the pot with bamboo boards and pots. Boil with high fire 1 hour, then simmer with low fire, and stir the broth while cooking. This lasts 12 hours before cooking. When simmering with slow fire, always check the fire and turn the pot twice. Sauced beef should be brushed with a layer of soup and cooled to get the finished product.

Product features: the color is oily and reddish brown, the meat is tender and rotten, the entrance is mellow and not greasy, and the aftertaste is rich and long. It is suitable for the elderly, infants and patients, and is a good product for nourishing the body. It is suitable for dining with wine, traveling abroad and entertaining guests at home. It is a rare delicacy.

Sweet and Sour Spare Ribs

Ingredients: appropriate amount of small ribs, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, 3 tablespoons of sugar (which can also be replaced by rock sugar, the color is more attractive), 4 tablespoons of vinegar, 5 tablespoons of clear water, 2 slices of garlic, appropriate amount of onion and ginger slices, and salt 1 tablespoon (optional). Practice: 1. Add water to the soup pot → put the small ribs in the pot → fire → boil and skim off the floating foam and blood foam → put the onion, ginger and garlic → simmer for 30-60 minutes → take out the ribs after cooking. 2. Sauce: 1 tablespoon cooking wine, 2 tablespoons vinegar, 3 tablespoons sugar, 4 tablespoons soy sauce, 5 tablespoons water, and salt and water can be added appropriately. When the surface of the ribs is light golden yellow, pour in the sauce just now, and the sauce should be just right. After the ribs are boiled, turn to low heat and simmer until they are tasty. When the soup is almost dry, turn on the fire and let it dry. You can cook some vinegar and stir it evenly before you go out, and then you can go out.

Edit the usage and dosage of this paragraph.

1. Don't wash pork with hot water before cooking, because pork contains a myoglobin substance, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.

Sweet and sour pork ribs (17) 2. Pork should be cooked, because sometimes there are parasites in pork. If eaten raw or improperly conditioned, hookworms may be parasitic in the liver or brain.

Pumpkin tremella soup

Required ingredients:

Tremella (right amount) pumpkin (right amount) red dates (right amount) medlar (right amount) rock sugar (right amount)

Production process:

Cooking mood: Pumpkin tremella soup is a good product for moistening lung and keeping in good health. Tremella fuciformis and Lycium barbarum moisten lung, rock sugar moisten lung and relieve cough, eliminate phlegm and remove fire, pumpkin cures bronchitis, and red dates replenish vitality. Although the effect is not obvious immediately, it will definitely show the effect if you eat it often.

Detailed steps:

1, tremella fuciformis soaked overnight; Cut off the soaked tremella root; Peel and remove seeds from pumpkin and cut into small pieces; Wash and drain red dates and medlar.

2. Add appropriate amount of water to the pot and add tremella to boil.

3. Add red dates and pumpkins to boil again, then add rock sugar, turn to low heat, and keep the pot slightly boiling for about 2-3 hours until the tremella is soft and waxy.

4. Add Lycium barbarum and cook slightly before cooking.

Steamed pork ribs with powder raw materials:

Sparerib, sweet potato, Sichuan spicy bean paste, soy sauce, garlic, fermented wine juice (no cooking wine can replace it), sugar, salt, chicken essence, steamed pork rice noodles, onion, edible oil.

Processing technology of steamed pork ribs with flour;

1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well.

2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.

Exercise:

1. Cut the ribs into 3cm long segments, peel the sweet potatoes and cut them into small pieces, and chop the garlic and onion.

2. Add bean paste, a small amount of light soy sauce (mainly for coloring), minced garlic, wine sauce, a small amount of sugar, chicken essence, a small amount of salt and cooking oil (as much as the oil used to burn so many ribs) into the ribs, mix well, and then pour in steamed pork rice flour, so that each rib is evenly wrapped with a layer of rice flour.

3. Take a steamer, put a layer of sliced sweet potato on the bottom, then spread the ribs on it, steam for 45-60 minutes, and finally sprinkle with chopped green onion.

Note: the bagged steamed pork rice noodles sold outside have been salted, and the bean paste itself contains quite a lot of salt. Be careful when adding salt to ribs, a small amount of it many times. Sweet potatoes, potatoes, bean sprouts, peas, etc. Not necessarily for the bottom floor. If there is no steamer, you can use a bowl instead, put it directly into the pot and add water to mix until the bowl is half as high. Don't forget to add some water to the pot from time to time when steaming.

Features:

Salty, spicy and delicious, and the ribs are very soft.

Nutritional value:

Spareribs-Apart from protein, fat and vitamins, spare ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Radish shredded crucian carp soup (reducing fat and slimming)

Radish and crucian carp soup is a kind of slimming soup. Radish has the effects of invigorating spleen and stomach, resolving phlegm and relieving cough. Stewing soup with crucian carp which can replenish qi and blood and warm spleen and stomach is very suitable for everyone to drink in autumn and winter, because radish and crucian carp soup can not only reduce phlegm and cough, stimulate appetite and digestion, reduce fat and lose weight, but also improve human immunity and prevent colds.

Materials: fresh crucian carp (1, 638g), white radish (1/2), onion (1) and ginger (3 slices).

Seasoning: oil (3 tbsp), concentrated chicken juice (2 tbsp), cooking wine (1 tbsp), salt (1/2 tbsp).

Exercise:

1 Remove scales, gills and internal organs of crucian carp, wash and dry, and make three diagonal cuts on both sides of the fish.

2 white radish peeled and washed, cut into filaments; Cut the onion and peel and slice the ginger.

Heat 3 tbsp oil in the pan, saute ginger slices, add crucian carp and fry until golden brown on both sides. Set aside.

4. Pour 3 bowls of water into the pot, add shredded radish and crucian carp to boil, and simmer for 30 minutes until the soup is milky white.

5 Sprinkle with shallots, add 2 tbsps of concentrated chicken juice, 1 tbsps of cooking wine and 1/2 tbsps of salt, stir well and season. Serve.

2. Crucian carp tofu soup (which can lower cholesterol)

Introduction: Tofu is a good partner for fish, meat and eggs. Nutritionists have found that taurine contained in fish can lower cholesterol. Therefore, the effect of lowering cholesterol is greatly enhanced when tofu is eaten with fish.

There is nutritious food, but there is no perfect food. Take tofu as an example, its soft and instant taste really makes people fondle it, and its nutrition is not backward-it is rich in high-quality protein, cholesterol-free, and calcium-rich. However, tofu also has some deficiencies in nutrition, among which methionine, an essential amino acid for human body, is insufficient and cannot be fully utilized by human body.

Fortunately, the defects of tofu can be improved by collocation.

Tofu is a good partner for fish, meat and eggs. Nutritionists have found that taurine contained in fish can lower cholesterol. Therefore, the effect of lowering cholesterol is greatly enhanced when tofu is eaten with fish. In addition, the methionine content in tofu is less, but the content in fish is very rich. When they are eaten together, they can complement each other and have higher nutritional value.

When tofu is mixed with meat and eggs, methionine can be supplemented, thus improving the nutritional utilization rate of protein in tofu. Adding minced meat to tofu or frying tofu with eggs can make full use of the rich protein contained in it and improve its nutritional grade.

Ingredients: two crucian carp, one yuan for tofu.

Step 1: The scales and intestines of crucian carp can be removed. This process can be completed by the fish seller, but you still have to wash it yourself when you come back, because the fish seller will not help you clean it up. After washing, apply wine and marinate for 10 minutes.

Step 2: Cut the tofu into pieces, scald it with salt and boiling water for 5 minutes, and then drain it for later use.

Step 3: Put the pot on the fire, add cooking oil, heat the oil, add ginger slices and fry until fragrant, and fry the fish on both sides.

Step 3: add some water, add some onion, add some cooking wine, cover and boil, and simmer for 20 minutes until the fish soup is milky white.

Step 4: Open the pot cover and add salt and tofu. Burn for another five minutes, and that's it. Add chopped green onion and monosodium glutamate into a bowl.

3. Crucian carp casserole

Ingredients: 3 crucian carp, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms.

Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g onion, 3g pickled pepper, monosodium glutamate 15g, 20g chicken essence, 3g pepper and 20g cooking wine.

Production method:

(1) Slice Magnolia grandiflora into diamonds, box tofu 1: 7, fresh mushrooms 1: 2, wash them and put them in a casserole for later use.

(2) Slice ginger, garlic, onion and soaked red pepper, and cut into the shape of "horse ears".

(3) Scales, gills and viscera of crucian carp are removed, fried in an oil pan until golden brown, and fished out.

(4) Put the wok on the fire, heat it with oil, add ginger and garlic slices, onion and pickled red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.