How to make Korean cuisine?

Cucumber Stir-Fry with Sliced Pork

Features Pork is smooth, cucumber is crunchy and flavorful.

Raw materials

150 grams of pork with five pancakes, 250 grams of cucumber, 75 grams of sesame oil, 5 grams of shaved fungus, 50 milliliters of chicken broth, 10 grams of chili sauce, 2 grams of refined salt, 25 grams of soy sauce, 25 grams of green onion, 15 grams of ginger, 15 grams of garlic, 100 grams of starch.

Making process

1, wash the pork, remove the sinews, cut into thin slices 2 cm wide, add 1 gram of salt, 10 grams of soy sauce, 50 grams of starch, mix well.

2, and then the cucumber washed, peeled, seeded, cut into thin slices; green onion cut into 2 cm long silk, ginger, garlic are cut into slices; dried chili washed, de-tipped, shredded; hydroponic fungus pick clean, sprinkle into small slices.

3, take a small bowl, put 15 grams of soy sauce, 1 gram of salt, 50 grams of cornstarch, a little chicken broth thickening sauce.

4, frying pan net hot, put sesame oil, burned to seventy percent of the heat into the pork slices, paddle, add ginger, garlic, green onions, chili sauce and cucumber slices, stir-fry for a few moments, pour into the gravy, juice cooked, out of the pan, into the dish, you can.

Soft Fried Dog Brain

Features soft texture, savory flavor, unique flavor.

Raw materials

250 grams of cooked dog brain, 100 grams of egg white, 750 grams of peanut oil (consumed 75 grams), 25 grams of starch, 25 grams of flour, 5 grams of monosodium glutamate, 10 grams of cooking wine, 50 grams of white juice, 150 grams of eggs, 2 grams of salted flour, 15 grams of sesame salt.

Production process

1, peel off the skin membrane of the dog's brain, cut the dog's brain into small squares, blanch in boiling water, fish out, into the frying pan, add the white juice, dog bone broth, monosodium glutamate, cooking wine, salty noodles, on the fire, simmering over a low fire, after the taste, fish out the dog's brain block, cool.

2, put the egg white into a wooden pot, use chopsticks to whip in one direction into a foamy, add starch and stir, that is, into the Koryo paste.

3, and then the frying pan on the fire, into the peanut oil, burned to six mature, the dog's brain block evenly a layer of flour, and then evenly a layer of Koryo paste, one by one into the oil, deep-fried until light yellow, to be crispy, fish out, put into the dish.

4, when serving, dip sesame salt, that is.

Sour and spicy rabbit

Features crispy texture, taste fresh sour and spicy, appetizing.

Raw materials

300 grams of rabbit meat, 20 grams of cooking wine, 500 grams of soybean oil (consumed 75 grams), 25 grams of starch, 10 grams of soy sauce, 50 grams of eggs, 25 grams of balsamic vinegar, 2.5 grams of salt, 10 grams of green onions, 10 grams of ginger, 10 peppercorns, 1 gram of monosodium glutamate (MSG), pepper 1.5 grams of sesame seed 15 grams (roasted), 25 grams of green peppercorns, 300 milliliters of chicken soup. .

Production process

1, will be washed rabbit meat, remove fascia, section into 8 mm thick large pieces, patted loose, put into cold water soaked for half an hour, wash, drain the water, remove its plasma, cut into long 3 cm, 1.5 cm wide slice; green pepper washed, remove the seeds, cut small dice.

2, and then the rabbit slices into a porcelain bowl, add 10 grams of wine, eggs, starch, a little salt sizing and mixing; scallions peeled, cleaned, cut into sections; ginger peeled, cleaned, patted loose.

3, frying pan hot soybean oil, to be fifty percent hot, the sizing of the rabbit meat into the oil in two parts, fried to the surface of the crust when the fish, to be the oil temperature ninety percent hot, into the rabbit pieces of re-frying once, and then, loaded into a large bowl, into the green onion segments, ginger, peppercorns, plus a little chicken broth, salt, vinegar, monosodium glutamate, cooking wine seasoning taste, steaming for 30 minutes, out, decant the broth, into a large bowl. in a large bowl.

4, soup filter, put chicken broth, boil, remove the foam, put pepper, vinegar, green pepper, sesame seeds, refined salt into the hot and sour taste, boil, pour into the bowl of rabbit meat, can be.

White Fruit Roast Beef

Characteristics of the juice thick flavor, soft and tender, fresh, salty and slightly sweet.

Raw materials

750 grams of beef, 50 grams of green onions, 250 grams of fruit, 50 grams of ginger, 50 grams of soy sauce, 20 grams of sugar, 10 grams of starch, 3 grams of monosodium glutamate, 3 grams of refined salt, 40 grams of soybean oil.

Making process

1, beef washed, cut into 4 cm square pieces.

2, white fruit peeled, with oil will be slightly over the nuts, fish out, into the boiling water, rubbed with a cloth to remove the tender skin.

3, frying pan on the heat, put a little oil. Into the sugar 10 grams, fried into red, into the beef block, stir-fry for a few moments, to be sugar color and meat stir-fry, add into the boiled water, in order to not over the beef as well, at the same time under the white fruit kernels, 10 grams of sugar, green onion blocks and ginger blocks, with a strong fire, small fire simmering rotten soft.

4, pick up the green onion pieces and ginger pieces, water to adjust the starch, poured into the frying pan, thin thickening, out of the pan, can be.

Three Fresh Fish Lips

Features thick juice and fresh flavor, fish lips soft and smooth, rotten and sticky

Raw materials

1.25 kilograms of hairy fish lips, 100 grams of canned bamboo shoots, 50 grams of hairy mushrooms, 50 grams of cooked net ham, 1.5 kilograms of net hen, 500 grams of fat duck, 10 grams of sugar, 12 grams of salt, 3 grams of monosodium glutamate, 10 grams of sesame oil, 15 grams of wine. grams, 10 grams of fresh ginger, 10 grams of water starch, 10 grams of green onions

production process

1, the ham, bamboo shoots, mushrooms are cut into rectangular slices; hair of the fish lips cut into 3-cm-square pieces

2, chicken and duck sorting wash, blanch with boiling water, and then wash the blood froth with water, put into a pot, add 3 kilograms of water. Boil with high fire, turn the fire simmering plus onion and ginger, cook 1.5 kilograms of chicken and duck broth, filtered into chicken and duck broth, to be used

3, fish lips blanch through boiling water, fished out, and then take part of the chicken and duck broth poured into the pot, the lips of the fish and then blanch again with chicken and duck broth, fished out, the soup poured out don't

4, will be the pot on the fire again, put the chicken and duck broth, put the lips of fish into the fish; bamboo shoots, mushrooms blanch through slices of boiling water, fished out, put into the pot Fish out, into the pot with the fish lips together, burn 5 minutes, add ham slices, salt, sugar, cooking wine, monosodium glutamate, burn a few moments, thin thickening with water starch, drizzled with sesame oil, served on a plate, you can

Spicy oil abalone

Features thick juice and mellow, fresh and tender flavor, spicy flavor and sharp taste

Raw materials

2 barrels of canned abalone (about 500 grams of weight), net hen meat 1.5 kilograms, 25 grams of chili oil, 15 grams of salt, 7.5 grams of sugar, 10 grams of sesame oil, 15 grams of water starch, 25 grams of green onions, 5 grams of ginger, 5 grams of cooked sesame seeds, 100 grams of chicken breast

Production process

1, the old hen blanch through the first boiling water, fished out, washed flex blood froth, and then put into a pot, add 2.5-3 kilograms of water, on the fire to cook 1.5 kilograms of chicken soup

2, the first soup is cooked, filtered out, and then add 1.5-2 kilograms of water to continue to cook the soup (this soup is called gross soup or ordinary soup), about 1 kilogram of soup left to cook, fish out the chicken. Soup over Luo, to be used

3, abalone out, tear off the hairy side, with a knife blade into a slice, generally an abalone sliced into 3 or 4 slices

4, the pot put into the gross soup, high heat boil, into the abalone slices, blanch through the fish out

5, frying pan net after the burner hot, put 100 grams of chicken oil to burn, under the shredded green onion, ginger stir-fried flavor, pour into the chicken broth, broth boiled, fish out! Shredded onion, ginger do not, into the abalone, and then, put salt, cooking wine, sugar, cook for a few moments, the chili oil into the pot, stirring evenly

6, boil, put the water starch into a thin thickening, drizzled with sesame oil, into the dish, sprinkle evenly cooked sesame seeds, you can

White Snow Chicken

Features modeling like a plum, the texture of the soft and tender, light and fresh.

Raw materials

175 grams of chicken breast, 175 grams of egg white, 50 grams of duck fat, 15 grams of ground ham, 10 grams of ground rapeseed leaves, 75 grams of cooked egg yolk cake, 1 mushroom, 10 grams of cooking wine, 1.5 grams of salt, 1.5 grams of monosodium glutamate, 20 grams of white chicken oil, 15 grams of fine dry starch, 10 grams of starch, 25 grams of sesame (roasted), 15 grams of green onion and ginger water.

Process

1, the chicken breast, duck fat meat pick net fascia, wash, respectively, placed in a clean pier chopped into fine velvet, with a knife, respectively, chicken velvet, duck velvet layer scraped down, by the anvil on the surface of the pier with the tendons do not put into a porcelain pot, add a little green onion and ginger water, stirring with bamboo chopsticks, and then, add 50 grams of egg white, 1 grams of fine salt, cooking wine and monosodium glutamate, with bamboo chopsticks, 3, stirring in the same direction, if you feel thickened, if you feel thickened. Stir in the same direction, if you feel too thick, you can still add a little onion and ginger water, stirring vigorously.

2, the cooked egg yolk cake cut into small plum petals 25 petals; hydrated mushrooms, wash, remove the tip, with a knife blade to remove the inner layer of meat, cut with scissors into the branches of the plum blossom.

3, and then 125 grams of egg whites into the soup pot, with 3 bamboo chopsticks constantly and vigorously beating in one direction, until the bamboo chopsticks into the egg whites do not fall that is good. Then add a little fine dry starch and mix well.

4, with a small soy sauce dish and 30 cm flat plate each 1, respectively, in the flat plate and plate smeared with 10 grams of white chicken oil, and then, will be mixed with the chicken puree were placed in a good smear of chicken oil in the plate, plate, spread flat, sprinkled on top of the fine dry starch, and then will be beaten egg white were smeared in the plate, plate chicken puree, smeared and smeared, and then will be the end of the ham, the end of the leaves of the vegetables were sprinkled in a flat plate of 30 centimeters, together in the steamer. egg white, together into the steamer on the drawer for about 5 minutes, open the lid, remove the jar, 30 cm flat plate in the continue to steam for 3 minutes.

5, remove, cut into pike pieces for serving. At the same time, use a clean dry cloth to absorb the water in the dish, sprinkle a little fine dry starch, cut the mushrooms and egg yolks, placed on the dish of white snow chicken, arranged 5 plum blossoms, red ham minced garnish the flower center, on the steamer to bubble a little hot, remove, placed on the top of the mixed white snow chicken.

6, frying pan hot add chicken broth, 0.5 grams of salt, 0.5 grams of monosodium glutamate, boil to foam, add the remaining white chicken oil, white sesame seeds, water starch thickening, boil, out of the pan, poured in the white snow chicken, can be.

A product of fresh shellfish

Features a beautiful shape, elegant and generous, taste smooth and tender

Raw materials

500 grams of fresh shellfish, 5 grams of flour, 100 grams of white chicken oil, 10 grams of ginger water, 15 grams of cooking wine, 5 grams of salt, monosodium glutamate (MSG) 3 grams of wet starch 10 grams of wet starch, 6 egg whites, 50 grams of ham, 25 grams of lettuce

Preparation

Preparation

1, wash and remove the floating foam, add the remaining water starch to make a thin gravy.

1, fresh shellfish wash, water control, chopped into puree, add ginger water, into a thick paste, stirring on the strength, add salt, monosodium glutamate, cooking wine, 3 egg whites to mix well, then add white chicken oil and starch mix well, to be used.

2, the modulation of the fresh shellfish puree into a large plate spread flat, plate around a piece of greaseproof paper smeared with a little oil, on the steamer, steaming for about 10 minutes, take out

3, the production of koala paste: three egg whites into the plate, using chopsticks to beat the bubbles, add dry flour to mix well

4, and then steamed fresh shellfish to change the plate, smeared with egg bubble paste with ham, lettuce leaves, organization into a pattern by Steamer for 1 minute, remove.

5, frying spoon into the chicken broth, add ginger water, salt, boil, put wet starch, thickening, pouring on a fresh scallops, can be.

Pomelo cauliflower

Features beautiful shape, beautiful color, cool and refreshing

Raw materials

2 grapefruit, 1 pear, 175 grams of sugar, 600 milliliters of water, pomegranate grains 8, 25 grams of pine nuts.

Production process

1, choose ripe and fresh, no scars of pomelo, with the tip of a knife water peeled, cut into four equal parts, remove the core, and then, in the direction of the fibrous silk, into the sugar marinade

2, the pear peeled, divided into two petals, remove the core, cut into thin slices, that is, cut into the same length of pomelo silk and pear silk the size of the same length of pomelo silk

3, the pomelo silk by the bowl The heart of the bowl to the bowl along the mouth that the radius of the bowl in turn placed into two fan-shaped surface of the top center; in the same way the pear silk also into the bowl, so that the yellow and white colors are said to be the same, open into a tonal contrast and harmony of the United States

4, and then pomegranate and birch kernels piled up centrally in the heart of the bowl, i.e., pomelo, pears, from the symmetry of the position of the silk, lined with a few points in the center of the red

5, and finally, will be added to the water and sugar, boil, remove foam, and cooled, and the pomelo and pears, and then the pomelo and pears, and then the pomelo and pears. De-foam, cooled, poured into the bowl, level can be.

Red oil quail

Features beautiful modeling, quail meat crispy, flavorful and spicy.

Raw materials

4 net quail, 20 cabbage, 250 grams of fat and lean pork, 150 grams of meat, 50 grams of spicy sauce, 250 grams of chicken bones, 75 grams of peanut oil, 2000 milliliters of broth, 2 grams of pepper, 2 grams of salt, 5 grams of soy sauce, 5 grams of sugar, 50 grams of wine, 5 grams of monosodium glutamate (MSG), 10 pepper, 25 grams of chili oil, 25 grams of green onion, 25 grams of ginger.

Production process

1, the net quail chopped two feet claws, cut open the spine, wash, and fat and lean meat, meat skin, chicken bones together into the boiling water pot blanch a little bit, fish out, wash, control dry.

2, take a casserole, with bamboo grates on the bottom, the quail belly down into the casserole first, and then into the fat and lean meat, meat, chicken bones; the other will be the heart of the vegetable root into a撖榄形, put into the frying pan in the oil slip a little bit of oil, fish out, pour off the hot oil, the original pot into the soup, salt, monosodium glutamate, into the heart of the vegetable, burned into the flavor, fish up to be used.

3, frying pan net hot, put peanut oil, into the ginger, onion stir-fried flavor, will be spicy sauce into the pot, stir-fried to turn the sand, cooking wine, pepper, broth, salt, soy sauce, sugar, pepper, to be boiled and then poured into a mature casserole dish, then put on a small fire simmering for 1 hour, take off, decanting the original soup in the pot. At the same time the fat and lean meat, meat skin, chicken bones removed, into the pot with a strong fire simmering thick.

4, remove the fat and lean meat, meat skin, chicken bones, etc., thick soup with a soup sieve to clear the dregs, the quail pot, add monosodium glutamate, and then a few moments of rolling simmering on a high flame, to be one half of the soup, the quail gently fish out the center of the basin to the head of the basin into the basin, the heart of the vegetables around the quail.

5, the original soup in the pot add chili oil, and then use the fire to collect to the soup when sticky, out of the pot, poured on the quail, can be.

Boiled rabbit legs

Features red dates and juice bright, pine seed kernel fragrance, rabbit meat sweet and spicy

Raw materials

rabbit hind legs 500 grams, 50 grams of pine seed kernel, 1 dry chili, 50 grams of jujubes, 25 grams of soy sauce, 500 grams of cooked soybean oil (40 grams of consumption), 25 grams of cooking wine, 10 grams of green onion, 15 grams of sesame seed oil, 10 grams of ginger, 100 grams of white sugar. 5 grams of garlic, 1 gram of monosodium glutamate, 750 milliliters of chicken broth, 20 grams of hot sauce.

Making process

1, the rabbit hind legs pick out the bones, cut into long strips, washed, mixed with soy sauce, marinated for 4 hours, so that it is flavored.

2, frying pan hot, pour cooked soybean oil, burn 30% hot, put the rabbit leg into the pan, deep-fried to golden brown, poured into the funnel, drain the oil, the remaining oil pour out.

3, the original frying pan to stay 15 grams of oil, the onion, ginger, garlic, jujube, pine nuts, dried chili peppers stir-fried flavor, pour chicken broth, into the rabbit meat strips, spicy sauce, soy sauce, sugar, salt, monosodium glutamate, cooking wine, cover, cook on low heat for an hour, pick out the onion, ginger, garlic, chili, and then with high heat to boil, simmering thick, drizzled with sesame oil, out of the pot.

4, when serving, each bowl of rabbit meat, jujube, pine nuts, can be.

Red trout fish balls

FeaturesFish balls loose, taste fresh soup, fresh and delicious

Raw materials

Red trout 1 (about 1,000 grams), hairy mushrooms 1, 5 grams of green onion, 15 grams of wine, 5 grams of green onion, 5 grams of refined salt, 5 grams of ginger, 2.5 grams of monosodium glutamate, 10 grams of sesame oil.

Production process

1, the fish scales, gills, disemboweled to remove internal organs, wash, with a flat knife from the tail along the backbone batch slice, take two slices of fish, with a knife to pick off the skin of the fish, peeled off the red tendons, take 350 grams of trout meat.

2, cut the fish into 2 mm thick slices horizontally, wash with water, put on the cutting board, with a double knife rows chopped into mung beans large crushed grain; then put into a porcelain pot, add 300 ml of water, salt, stirring in the same direction, to the viscosity of the fish and see the fine bubbles, that is, the Young Fish Mud Mushroom, placed in the shade, let it bloom.

3, the swelling of the good fish puree add cooking wine, sesame oil, ginger, MSG and stir evenly to taste.

4, frying pan into half a pot of water, with the hands of the minced fish, gently kneaded into fish balls, into the pot to cook.

5, take 5 small ceramic bowl, put salt, monosodium glutamate, the fish ball with soup into each small bowl, sprinkle mushroom end, scallion, that is ready

Spicy braised Mandarin fish

characteristics of the fish is tender, flavorful juice, salty and spicy taste

Raw materials

fresh Mandarin fish 1 (about 1 kg), 25 grams of fresh red chili peppers, matsutake mushrooms 25 grams of chicken broth 100 ml, 100 grams of peanut oil. ml, 100 grams of peanut oil, 50 grams of sesame seeds (roasted), 50 grams of sugar, 25 grams of garlic, 25 grams of sesame oil, 25 grams of vinegar, 10 grams of ginger, 50 grams of wine, 25 grams of wet starch, 25 grams of soy sauce, 10 grams of green onions, 3 grams of refined salt

Production process

1, fresh mandarin fish into the two percent of the salted water to raise for about an hour, to remove the muddy fishy flavor, wash, slaughter, remove scales, fishy, viscera, wash; onion and ginger peeled, wash, stirring and pounding out the onion and ginger juice, add wine, 2 grams of salt mix, wipe all over the fish inside and outside, into the fish plate, marinate for about half an hour.

2, fresh red peppers, mushrooms, washed, are cut into 3 cm long silk; garlic peeled, washed, sliced.

3, the marinated fish into the steamer to steam, remove, decant the soup in the plate, use chopsticks to the fish surface of the skin on the edge of the plate, keep warm.

4, frying pan hot, put 100 grams of peanut oil, fifty percent of the heat into the fresh red pepper wire, birch mushrooms, onion and ginger juice stir-fried evenly, and then into the soy sauce, vinegar, sugar and fried. Another 100 ml of chicken broth, wet starch, 1 gram of salt, sesame oil thickened into juice, pour into the frying pan, slowly push with a hand spoon, put the garlic slices, sprinkle sesame seeds, out of the pan, burned in the steamed Mandarin fish fish plate, can be.

Spicy Fried Shredded Squid

Features squid crispy, color white taste spicy, promote appetite

Raw materials

300 grams of squid, 10 grams of vinegar, 25 grams of soy sauce, 75 grams of wet starch, 100 grams of peanut oil, 10 grams of green onions, 3 grams of dried red pepper, 25 grams of cooking wine, 300 milliliters of chicken broth, 5 grams of sesame oil, 1.5 grams of refined salt

Production process

1, take the net squid block, remove the membrane, wash, cut into 6 cm long, 2 cm wide filaments, soak into the water.

2, frying pan on high heat, put 25 grams of peanut oil, hot, cooking wine, salt and 150 ml of chicken broth, boil, pour into the squid silk, a little cooking, fish out, to be used.

3, dry red pepper wipe clean, remove the root, remove the seeds, cut into thin strips; scallions peeled, cleaned, chopped

4, a clean pot of hot, put the remaining 75 grams of peanut oil, high-fire burning to 50% hot, put the dry red pepper, soy sauce, salt, vinegar fried a few times, pour in the remaining chicken broth, squid, boiled, put the wet cornstarch, thickening, into the onion, topped with sesame oil, out of the pot, can be.

Sesame Shrimp Balls

FeaturesOily and fragrant, loose and tender, fresh and tasty

Raw materials

200 grams of shrimp, 10 grams of sesame seeds (roasted), 25 grams of starch, 5 grams of wine, 1 egg, 2 grams of salt, 3 grams of chili sauce, 2 grams of monosodium glutamate (MSG), 500 grams of peanut oil (50 grams consumed)

Preparation

Preparation

1, soaked the shrimp in the water, and then put in a few minutes of chicken broth to boil. >1, the shrimp will be soaked, rinsed, chopped into puree, into a porcelain bowl, add cooking wine, monosodium glutamate, sesame seeds, starch, egg white, salt, stir evenly into the shrimp paste, hand squeezed into shrimp balls

2, frying pan is hot, put peanut oil. Burned to 40% hot, break the fire, one only into the shrimp balls, to shrimp balls all part of the pot, point the fire, with a slotted spoon constantly turning shrimp balls, deep-fried to golden brown, with a slotted spoon out, oil control

3, edible, sesame shrimp balls into the plate, accompanied by a small dish of quotes pickles, dipping, can be

Soft Fried Crab Oil

Features light yellow in color, soft, tender and fresh, flavorful and thick! mellow

Raw materials

Fresh sea crab 4 kg (male pointed umbilical cord), 125 grams of egg white, 25 grams of flour, 40 grams of starch, 750 grams of peanut oil (consumed 75 grams), 5 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 250 milliliters of chicken broth, 50 milliliters of milk, 25 grams of salt, 25 grams of sesame seeds, 10 grams of refined salt

Production process

1, Wash the sea crab, steamed on the drawer, take out, lift the crab cover, take out the crab oil, and then wash the black membrane around the crab oil, choose, put into the boiling water blanch through, fish out, water control, to be used.

2, and then the soup ladle sitting on the fire, add chicken broth, monosodium glutamate, cooking wine, refined salt, boiling, into the blanched crab oil, change the small fire simmering, taste, fish out to cool.

3, put the egg white into a ceramic bowl, with chopsticks in one direction continuous beating into foam (to foam can stand chopsticks shall prevail), and then add the starch into the egg white paste

4, and then put the frying spoon on the fire, add peanut oil is hot. At the same time, the crab oil evenly a layer of flour, and then evenly a layer of egg white paste, one by one into the oil, deep-fried into a light yellow, fish out, put into the dish.

5, then, the soup ladle on the fire, add chicken broth, monosodium glutamate, cooking wine, refined salt, boil, add milk, cooked sesame seeds, with wet starch hooked into the flow of juice, into a bowl

6, when eating, fried crab oil into the plate, accompanied by peppercorn salt in a small plate and a bowl of hooked sesame seeds flow of juice, can be

Onyx dog

Features color light tea, texture Crispy, sweet and sour slightly salty.

Raw materials

200 grams of cooked white dog meat, 2 sheets of oil skin, 15 grams of canned bamboo shoots, 15 grams of cucumber slices, 15 grams of carrot slices, 500 grams of peanut oil (consumed 75 grams), 40 grams of cornstarch, 15 grams of cooking wine, 10 grams of soy sauce, 10 grams of vinegar, 15 grams of shredded green onion, 5 grams of sliced garlic, 10 grams of shredded ginger, 2 grams of salted flour, 75 grams of sugar, 15 grams of sesame oil and 15 grams of roasted sesame seeds. 15 grams.

Process

1, the dog soaked in cool water for 4 hours, pick off the sinews, cut into elephant-eye pieces; with bamboo shoots, carrot slices into boiling water, blanch through the fish, water control; and then cut the oil skin into elephant-eye slices.

2, and then the frying spoon on the fire, add sesame oil is hot, into the shredded green onions, ginger stir-fry, into the dog meat pieces, bamboo shoots, cooking wine, vinegar, soy sauce, sugar and an appropriate amount of water, boiling into the cucumber slices, colonial with starch hooked into the flow of gravy, out of the spoon, into the soup bowl.

3, the frying spoon on the fire, add peanut oil is hot, down into the oil skin pieces, deep-fried to crispy when fish out, into a soup plate, with the soup bowl together on the table, in front of the guests, the bowl of flow of gravy poured into the soup plate, make a sound, and then sprinkled with baked cooked sesame seeds, can be.

Stewed dog meat

Features light tea color, soft meat, assorted flavors.

Raw materials

250 grams of cooked dog meat, 100 grams of eggs, 75 grams of starch, 25 grams of flour, 500 grams of sesame oil (consumed 75 grams), 75 grams of sugar, 15 grams of rice vinegar, 5 grams of cooking wine, 25 grams of green onions, 15 grams of ginger, 100 milliliters of dog bone broth, 20 grams of refined salt, dry chili 1.

Production process

1, the cooked dog meat slices peeled, cut into small dominoes block, the egg knocked into the bowl, add starch, flour, refined salt and the right amount of water, mix well.

2, and then the frying pan on the fire, put the red sauce, dog bone broth, dog meat pieces, tomatoes yards around the meat, and then add monosodium glutamate, cooking wine, sugar, salted noodles, chili oil, boiling, simmering over a low fire, after the taste of the juice, dripping into the water starch thickening, dripping a little sesame oil, turn over a side, out of the pan, into the bowl, that is complete.

Duck in Lotus Leaf

FeaturesDuck mellow, with lotus leaf flavor, fat but not greasy.

Ingredients

1 bare duck (about 2 kilograms), 5 lotus leaves, 15 grams of soy sauce, 10 grams of sugar color, 15 grams of yellow wine, 25 grams of sugar, 6 grams of salt, 15 grams of green onion, 10 grams of ginger, 5 grams of monosodium glutamate (MSG), 25 grams of sesame oil, 25 grams of chicken fat, 150 grams of rice flour, 3 grams of lye water, 15 grams of spicy sauce.

Production process

1, light duck net chamber, remove viscera, wash and dry, from the neck of the duck at the knife to remove the bone fork, cut into 8 cm long, 3 cm wide spatula block-shaped canonical 12 awkward, into a porcelain pot, with sugar color, cooking wine, salt, soy sauce, monosodium glutamate, sugar, onion, ginger, spicy soy sauce marinade for a few minutes, add the rice flour mix, and then add sesame oil, chicken oil and mix well.

2, fresh lotus leaves into a pot of boiling water with alkali, scalded, fished out, immersed in cold water and washed, cut into 14 cm long, 7 cm wide rectangle, the order of the duck pieces wrapped up, neatly buckled inside, on the steamer, steamed over moderate heat for an hour and a half, to be duck pieces of crispy, take out, poured into the basin, can be.

Shredded chicken bird's nest

Features realistic image, tender and light, beautiful and generous.

Raw materials

300 grams of chicken breast, 75 grams of canned bamboo shoots, 25 grams of green pepper, 200 grams of taro, 100 grams of egg white, 50 grams of fine dry starch, 25 grams of white flour, 125 milliliters of chicken broth, 25 grams of leaf lettuce, tomato flowers, 5 grams of wine, 3.5 grams of salt, 2.5 grams of monosodium glutamate, 750 grams of soybean oil (consumed 100 grams), water starch 15 grams, 15 grams of sesame oil, 15 grams of chicken oil.

Process

1, the chicken breast skin tendons, soaked in water for half an hour, cut into 7 cm long and matchstick thickness of the wire; bamboo shoots, peppers are cut into the same thickness with the chicken wire wire; taro scrape the skin, wash, cut into curtain stick-like wire, to be made.

2, 50 grams of egg white, 1 gram of salt, 15 grams of fine dry starch, into the bowl, mix well, into the chicken wire, gently sizing, sizing, and then into the sesame oil mix.

3, the taro wire into the porcelain pot, add 50 grams of egg white, 1 gram of refined salt, mix well, add 35 grams of fine dry starch and fine white flour and mix well, to be used.

4, frying pan is hot, put soybean oil. Burned to 60% hot, will be mixed taro silk, into the bowl-shaped mold with eyes, wipe until uniform thickness, another bowl-shaped mold with eyes, press on the card, into the frying pan for about 2 minutes, change the heat to fry for a few moments, fish out, oil control.

5, frying pan frying oil to 30% heat, put the chicken wire, gently chopsticks scattered, poured into the bamboo shoots, shredded peppers over a bit of oil, and immediately poured into a funnel to control the dry oil. The original pot on the fire, add cooking wine, 1.5 grams of salt, monosodium glutamate and chicken broth, thicken with water starch, pour in shredded chicken, shredded bamboo shoots, shredded peppers and stir-fry, add chicken oil.

6, at the same time, take out the taro in the mold, placed on a plate, loaded with shredded chicken, surrounded by flower leaf lettuce and tomato flowers, can be.

Chicken Mushroom Sunflower Soup

Features delightful form, bright color, melt in your mouth

Raw materials

100 grams of chicken tenderloin, 50 grams of fresh mushrooms, 25 grams of ham, 1 egg, 2 egg whites, 1 kilogram of chicken broth, 7.5 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of cooking wine, 2 grams of pepper, 5 grams of cornstarch, 1 gram of chili oil, cooked chicken oil 15 grams, 10 grams of brandy

production process

1, the chicken tenderloin pick clean fascia, chopped into fine mud, fresh mushrooms washed, remove the root, vertical top knife cut into 2 cm thick slices; boiled eggs, peeled off the egg white, the yolk crushed into minced; ham cut into fine minced

2, egg whites with chopsticks pumped into a foamy shape

3, and then the chicken puree with a little Chicken steam, add fine salt, cooking wine, brandy, pepper, egg white foam, cornstarch and mix well, made of chicken soup ingredients

4, take a 24 cm flat plate, a layer of cooked chicken oil on the plate, the chicken steam ingredients spread in the plate, smoothed with a table knife, the middle of the slightly raised some of the above sprinkled evenly with the end of the yellow, the center of the part of the end of sprinkled with ham, surrounded by the fresh mushroom slices vertically inserted into the circle, next to the roots of the fresh mushrooms Flat stick into a circle, made of sunflower shape, then, on the cage drawer, steamed over water

5, soup pot on the fire, put the chicken broth, boiling, skimming foam, add salt, monosodium glutamate seasoning taste, pour into the soup pot, the "sunflower" from the cage drawer, from the plate down, pushed into the soup pot, floating days on the surface of the soup, drizzled with chili oil, can be

6, the "sunflower" from the cage drawer, from the pan down, push the soup pot, floating day soup surface, sprinkle chili oil

Yangmei shrimp ball

Features like Yangmei, swelling full, tender and fragrant

Raw materials

Fresh river shrimp 600 grams (200 grams of shrimp kernels), 50 grams of lean ham, 50 grams of pork fat, 50 grams of egg whites, 15 grams of wine, 2 grams of salt, 1 gram of monosodium glutamate (MSG), 1,000 grams of peanut oil (60 grams), 50 grams of green onions, 25 grams of ginger, 15 grams of chili oil, 1 gram of chili oil. 25 grams of ginger, 15 grams of chili oil, 25 grams of spicy soy sauce

Making process

1, fresh river shrimp shelling, out of shrimp, rinsed, clean, clean water control; pork fat peeled, deboned, washed, cut into fine grains with a knife.

2, scallions, ginger peeled, cleaned, broken with a knife, into the middle, add a little water, soak into the onion and ginger water; ham cut into small particles, into the plate, spread out, to be used

3, pick the net fat of the hind legs of a piece of pork rind, skin side of the anvil pier, the shrimp and pork fat on the skin of the meat, chopped into a fine velvet with a pair of knives, put into a bowl, add a little onion and ginger water and mix well, and then add egg white, cooking wine, fine salt and mix well and stir, and then, by hand, squeezed into prune-sized rounds, into the ham grain plate, rolled ham grain

4, frying pan on the heat, add peanut oil, burned to fifty percent of the heat, will be full of ham grains of shrimp balls, one by one into the frying pan, with a hand spoon and keep turning, deep-fried to prune shrimp ball expansion mature appropriate, with a leaky spoon out, the control of unbalanced, and immediately on the plate

5, edible, with spicy soy sauce, chili oil, each a plate, dipping, can be

Ruyi egg rolls

characteristics of the shape of ruyi, beautiful and generous, fresh and spicy

Raw materials

250 grams of green fish, 25 grams of spicy sauce, 2 eggs, 50 grams of egg whites, 30 grams of ham, 20 grams of greens, 10 grams of chicken oil, chicken broth 100 ml, 15 grams of cooking wine, 50 grams of chicken soup. ml, 15 grams of cooking wine, 3 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of water starch, 10 grams of green onion and ginger water

Production process

1, the eggs into a bowl, add 5 grams of cooking wine, 0.75 grams of refined salt, 5 grams of water starch, with bamboo chopsticks to break up the fight evenly, a clean frying pan on the stove over the heat, dripping a little soybean oil to slip the pan, and then poured into the half of the eggs, the pan will rotate and spread into a circular Egg skin, according to this method and then spread a

2, and then wash the green fish meat, fish meat surface with the back of the knife, lightly smashed, and then turn the knife over, with the blade of the knife to scrape down the fish, then the fish meat and thorns of the skin naturally separate, put on a clean pier, chopped with a knife into a fine velvet, will be placed in a bowl of egg whites, with bamboo chopsticks to break up the fish velvet with the ceramic basin, add 10 grams of wine, 2 grams of refined salt, 1.5 grams of monosodium glutamate and onion and ginger water, use 3 bamboo chopsticks to vigorously beat in one direction, if too thick, can add the appropriate amount of water, until the fish cake hair thick power, light that is good

3, the rape leaves, ham were finely chopped, and then spread the egg skin, with the side of the pan downward, the fish cake evenly in the 2 egg skin on the sub, wipe the light to wipe evenly, in the fish cake on one side of the ham sprinkled on the other side of the sprinkled on the end of the rapeseed, and then from both sides of the At the same time to roll, roll to the middle of the end of the ham and the end of the rape leaves at the junction that is good, so as to roll has been done

4, and then put the good as to egg rolls on a plate, on the drawer with a medium fire about 7 minutes, open the drawer cap to let off steam once, and then steam with a small fire for about 5 minutes, take out, a little cooler, cut into slices, yards in a bowl add 0.25 grams of refined salt, 1 gram of monosodium glutamate and chicken broth, and then on the drawer about 4 minutes of steam, take out!





































Fresh prawns 4 ( About 250 grams), 75 grams of shrimp meat, 25 grams of pork fat, 200 grams of fine white bread, 15 grams of ham, 50 grams of egg white, 25 grams of egg skin, 1 onion leaf, 2 mushrooms, 15 grams of fine dry starch, 15 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate, 750 grams of soybean oil (consumed 60 grams), 2 slices of ginger, 1 gram of pepper, 25 grams of hot sauce, 5 grams of green onions, 10 grams of onion and ginger water.

Production process

1, the shrimp 4 head, peel the body shell, tail retention, with scissors from the back cut, pick off the sand tendons, washed

2, and then the pork fat peeled, cut fine and shrimp together on the chopping block, with a double knife chopped into a fine mud puree

3, the white bread to go all around the outer skin, cut into thick slices of about 3 millimeters each slice, and then ham and egg skin, net green onion leaves, hairy watercress and egg skin. net green onion leaves, mushrooms cut into and head of the shrimp body section of the same length of each of the 4, to be used

4, and then the shrimp meat with a knife from the back, the knife mouth deep to the shrimp belly times, but not dissected, dissected and then spread out in the dissected surface of the cross-hair cut gently cut a little bit in the bowl, add 10 grams of wine, 1.5 grams of salt, 0.5 grams of monosodium glutamate, green onion, ginger, pepper, pickle taste

5, 30 grams of egg white, and then cut the skin of the skin around the white bread into about 3 mm thick slices each slice. >5, 30 grams of egg white into a bowl, slightly beaten with chopsticks, add fine dry powder, mix into a thin egg white paste, and then shrimp paste in a bowl, add 20 grams of egg white and onion and ginger water, 5 grams of cooking wine, 1 gram of refined salt, 0.5 grams of monosodium glutamate, mix evenly with chopsticks on the strength

6, the bread carved shrimp shape, and then mixed shrimp paste smeared on the 4 slices of bread, and then marinated shrimp in an egg lake, two sides Drag over, the tail does not drag, drag well, pressed on the shrimp paste, and then the ham, egg skin, mushrooms, green onion leaves were pressed on the shrimp, as the pipa strings

7, will be the frying pan on the fire hot, add soybean oil, burned fifty percent hot, one by one into the pipa shrimp, deep-fried to a tender yellow, fish out, drain the oil, put on a cutting block, each piece of cut two knives, on the good knife sewing on the plate

8, when serving, with things to do! a small dish of spicy sauce for dipping, can be.

Loquat dog meat

Features loquat-like shape, bright color, sweet and sour taste.

Raw materials

150 grams of dog leg meat (lean seven fat three), 150 grams of green fish meat, canned bamboo shoots 50 grams, 200 grams of spinach, 25 grams of egg, 100 grams of fine dry starch, 50 grams of egg yolk, 100 grams of rich and strong powder, 50 milliliters of dog bone broth, 10 grams of cooking wine, 1 kilogram of peanut oil (75 grams of consumption), 3 grams of salt, 3 grams of monosodium glutamate, 100 grams of white sugar. 50 grams of ketchup, 25 grams of rice vinegar, 5 grams of water starch, 15 grams of finely chopped green onions, 5 grams of ginger juice.

Process

1, dog leg meat wash, soak and fish out, remove the tendon, mackerel meat wash with water, placed on the chopping block, with a knife gently chopped into a fine velvet, put into a ceramic pot, add eggs, cooking wine, salt, monosodium glutamate and green onion mince, ginger juice, with 3 bamboo chopsticks in one direction to mix well, on the strength of that is good. Squeeze into 24 rounds with your hands, roll in fine dry starch, cut bamboo shoots into 24 small strips 4cm long, insert into each