Spring soup recipe

Rainy season, humidity, diet should be mainly of gas dehumidification warming. Provided for in this climate, where several of the soup and drinking practices.
White fungus, red dates Lianzi Geng, in fact, these practices are more casual soup, can be based on personal taste. Tremella should be soaked a day in advance, in fact, time does not matter, soak a long time, relatively soft, foam water (clean) can be together boil. when a small fire to cook, add some rock sugar, and ready to taste, until the furnace appropriate.

Pickles carp soup

This is a traditional Cantonese Chaozhou, delicious. Select a fresh carp, 500 grams, to the net internal organs, not to scale, in order to clear this soup, fried carp do not have to be. Just use Chaozhou produced pickles, sliced ​​light after the dip, then taste, and cook until Serve with carp.

Kudzu mud soup

Buy kudzu, look for red meat at both ends exposed to the high quality goods, peeled large. Select Fresh dace two, after the release of fry soup bag, and kudzu, red bean and peel with a few small pieces and cook for 2 to 3 hours Serve, taste sweet and delicious. Red bean and stomach, 50 grams can, in the spring to drink this soup is preferred.

Horseshoe pig stomach soup

Here to provide you with a simple and effective method of cleaning pig stomach, half a cup of oil in wok till will be hot, sticky trickle into the tripe hot to go clean, rinse out with water slightly.

Selected texture hard and heavy hand of the horseshoe, peeled and pork belly, ribs, ginkgo, and dried bean pot with 3 hours, this soup, sweet and delicious.

Amaranth meat soup

Spring green purslane taste better than red amaranth, cooked vegetables slip Tang Xian, strong stems with a short course for the top grade. Just boil, put the meat with salt and oil amaranth boil Serve. The fragrant smell of soup, cooked amaranth something a little more oil, will make it more slippery and delicious.

Scallop Fen Chang Tang

When purchasing pig meat in Fen Chang intestinal body a light cut back, out of a little "pink" look like "powder" yellow ribbon, Fen Chang will be hard, such as "pink" color white skin can feel comfortable buying. Simply clean the intestinal Fen Chang a garlic head into the intestine through to the end, garlic is not only to the dirt, but also to smell. Fen Chang cleaned and soaked the dried scallop, Gorgon and Wolfberry Serve with boil three hours. This soup is warming and taste delicious.

Wang Lei wolfberry soup

Wolfberry in spring and summer the most juicy, with cross-Lei and pig liver soup, Kugan sweet, very helpful. Wang Lei is the pig pancreas, pig tongue with nothing to do. Liver biopsy after a short wash with water before adding marinade and mix salt, after washing the liver can produce free float in the blood of impurities in the soup, clear soup guaranteed. If adding eggs before consumption, color, flavor and better.

Chicken Soup for the practice of clam

Chicken a net (about 300g) 250g fresh ginger 1 large clam cooking wine 1 teaspoon (5ml) salt 1 teaspoon (5g) sesame oil 2 teaspoons (10ml) parsley 2

Clams with a light brine for 5 minutes to disinfect dirty, then rinse. Chicken belly wash chamber, chopping off chicken, cut chicken sharp, twisted to the side of the wings will be beheaded under the grip. Parsley cut into a half inches of the section set aside. Ginger does not have to cut, break hard to beat. Good shape the whole chickens into the soup pot, clams scattered around the body in the chicken, fresh ginger into pieces, add water, add wine, turn a small fire after the fire to boil stew. Stew process to use a spoon skim foam, write two or three times, keeping the soup graceful. Soup stew about half an hour waiting Well, do not remove Ginger, salt, sesame oil, parsley segment can be written into.

Tips

Is a very refreshing soup, look beautiful, taste very fresh. You can also use seashells instead of clams and other clams child, or made into soup casserole, meaning the same. In the choice of Chicken, to small and tender, pale color after peeling, there is flexibility. Is a sea shell clam, the shell have a good look at the pattern, to buy time to smell fresh no stench. Now has a large supermarket selling live clams, a sticky water, living will open shell, and died too tightly closed, no good.

Teal approach benefits the brain soup

Materials teal one, lean meat two or three, ginger, two, three money wolfberry, yam three money.

Function yin qi. Where the frail, physically weak, or postpartum who drink this soup is very effective.

Complement rather than dry, moist organs. Children can drink this soup appetizer rosy, intelligent mind.

Production methods teal clean cuts; lean clean cut, add ginger, wolfberries, Chinese yam, and Wu Wan water, boil four part-time.

Kelp end the practice of pork soup

Often eat a lot of minerals and iodine containing seaweed products, for good health.

Pork loin 50g

Kelp knot 50g

Half a soft tofu

Salt 1 teaspoon (5g)

Starch 1 teaspoon (5g)

Onions, ginger and 1 teaspoon (5g)

Sesame oil (oil products) 1 teaspoon (5ml)

1 bowl of soup (250ml)

The kelp knot soaked, drain; soft tofu cubes; onions washed mince; ginger, peeled and shred. Wash the pork tenderloin, cut into shreds in a bowl and add salt and starch mix marinate for 10 minutes to spare. Into the pot of boiling broth

Open end into the seaweed, tofu and ginger and bring to boil, add salt and cooked pork and silk flame, Drizzle sesame oil, sprinkle with spring onion, can be sung out.

Practice of Fish Head Soup Chicken Fat

Chicken fat (oil products) Fish Head Soup

Ingredients: head

Spices: salt, cooking wine, ginger, mushrooms (shiitake food), carrots, chicken

Practices:

1, wok pour chicken fat, 6-7 into the heat until the oil into the head, fry become white;

2, add carrots, mushrooms, ginger, salt, cooking wine, boil add chicken to pan.

Features: light, delicious

Autumn soup | soup which fall regimen

Two-bean soup, pork chops lily
Ingredients: 454 g pork chops, green beans 30 grams, 30 grams red bean, lily 30 grams
Production: red bean first soaked in water, stew about half an hour, then under the lily and the pork chops to pork chops can be cooked. From time to salt.
Effect: Yin and lungs, Ze skin beauty.

Lily lotus rice soup drugs
[Material]: lily, lotus 15 grams of rice, yam, 150 grams, 500 grams pork spine, spices amount.
[Production]: the pig wash, chop block; yam, peeled, washed, cut, put the pot, add some water away from the bone after rotten meat stew, salt, monosodium glutamate transfer service.
[Effect]: Can Yin Yun dirty, pure heart and soothe the nerves.

Cantonese recipes | duck Crab

Ingredients

Cream, crab each one, shrimp meat, 200 grams, 2 eggs, 100 grams of lean, wet mushrooms, 10 grams, white meat 75 grams, 50 grams of lard.

Ingredients

Ginger, onion, pepper, green beans, Chuan Jiao, salt, monosodium glutamate, a little different.

Practice

1, the peel to the gills crabs washed, cut feet, each cut into 8 crab body (with feet), cut edge of the crab, Crab bowl dish. Peeled and crushed green beans into the mud.

2, the white meat, mushrooms, mince, chop meat and dried meat, shrimp, chopped shrimp, mud, poured into a bowl together, MSG, pepper, salt, egg, mix in half and half mixed with egg yolk, Crab ; half of the beans mixed with mud. 16 crab, eight above the flesh egg yolk, Crab, 8 green beans on the flesh mud, were placed meal tray, cloth crab legs, crab-shaped brick one pair, two shells, one bordered egg yolk, Crab, 1 a mud bordered green beans, put in disc two. The ginger, green onion, crab Chuanjiao on the surface, stir into the steamer and steam for 15 minutes, remove, remove the ginger, onions, Chuan Jiao, topped with lard. On the seats when coupled with the ginger rice, balsamic vinegar and mix into 2 discs.

Feature

This dish taste very delicious, attractive appearance, was a clear red, one blue was fine, the relative pairs, hence the name "duck Crab" for the gallery cuisine.

Zhejiang cuisine recipes | melon cup

Ingredients: 1 small fresh melon 1 2, water, mushrooms number 3, 4 bamboo shoots 50 grams of meat, chicken thigh meat (pork also) 50 grams 5, 6 shrimp Ren 80 g, 2 small pieces of ham (Jinhua can) 7, salt, rice wine, pepper 8 chicken powder 1 teaspoon 9, corn starch.

Production process:

1, the thigh meat, cut into small; pick intestinal net sand shrimp, wash stand; the mushrooms and bamboo shoots cut into Ding.

2 small chicken and shrimp will add a little salt and starch mix into the boiling water pot boiled one minute, remove and drain water stand.

3, wash the melon from the pedicle of an under the knife, the melon cut into two parts, one large and one small, small pedicle of this head is of melon cup lid, cup melon is another part of the prototype, and will flesh with a spoon to dig, wash the cup have a melon.

4, add 5 tablespoons of oil in the wok, pour boiling hot after a good chicken and shrimp, stir slightly following the mushrooms and bamboo shoots small, fry evenly cooked into a little rice wine, add half cup water and 1 teaspoons chicken powder, boiled poured into the cup melon, into the ham.

5, the melon cup into the pressure cooker in steam, boil stew low heat 15 minutes, the pan and serve. To serve, spoon scraped the meat and fillings with fresh melon, do not eat the skin.

Slices Recipe | double fly burst string

Materials:

Breast of chicken, duck breast meat, 200 grams, green beans, the amount of parsley, 1 egg, onion paragraph 1, 2 slices ginger seasoning salt, chicken, pepper, a little

Practices:

1 breast of chicken and duck breast meat, wash and drain the water, cut crosswise knife, add a little pepper, chicken and salted moment.

2, the pot boil water, marinated slice dried meat into the boiling water, boil hot to remove and drain after the color that is caught with egg white liquid absorbed; green beans into the boiling water to the beany flavor.

3, from the pan, under the green beans and onions, fried ginger, into the chest Rouchao until cooked dish when picked spring onion, ginger add parsley seasoning.

Sichuan recipes | duck Taibai

Ingredients: fat duck (1500 grams).

Ingredients: 100 grams of pork, medlar 25 grams, 37 15 grams.

Seasoning: Aged rice wine 200 grams, scallion 50 grams, ginger 15 grams, 5 grams of salt pepper 1 gram.

Production process

1 Wash the duck cut open, boil for a short little pot out into the water, wash away the bloody fish out of water, squeeze dry Taibai duck in water, chopping off the duck legs. With rice wine, salt, pepper the duck inside and outside spread your body, pour into steam inside, add onions, ginger, wine, soup (a little), wolfberry fruit, Panax, a mouth filled with parchment seal.

2, the retort into the cage, steamed, stir about 3 hours to restrict bad, out, thrown off parchment, to pick scallion, ginger, the duck can be poured into a dish.

Production of key

1 If the first duck tasty pickled, and then the cage and then steaming, flavor is a plus.

2 sauce to use advanced blending soup, soup at the second use, the first duck with steamed soup 500 grams, the second into the soup, 1,000 grams.

Jiangsu cuisine recipes | fish, sheep, Tibetan side

Raw material

Secluded lamb 750 grams, live carp 500 grams. Pepper 3 grams, salt 7.5 grams, Shao liquor 20 grams onion 20 grams ginger 15 grams, 2 grams of MSG, sesame oil 15 grams.

Production process

Lamb with pepper, salt, rice wine, ginger rub wipe, marinate 6 hours, then water the pot boil for a short water wash.

Slaughter rule will net the fish, the fish on the surface side of Ji took knives, watershed clean water pot, cast salt and rice wine.

Lamb cut open from the side of a knife, into the possession of the fish.

Pot, add water, salt, rice wine, ginger, pepper, simmer to boiling after the shift lamb Sulan, MSG, sesame oil poured Serve.

Fujian cuisine recipes | drunk bad chicken

Raw material

Fat hen a net tender (1000 grams), 400 g white radish, pepper 1 red bad 75 grams, five-spice powder 1 g, sugar 75 grams, Shao liquor 125 grams, sorghum 50 grams, 10 grams of salt, white vinegar 50 grams, 7.5 grams of MSG, chicken soup 75 grams.

Production process

1 Wash the chicken, to claw, a little slap in the knee with a knife, pot, add water to 1500 g, with micro-fire ten minutes, boiling water will not turn over and cook the chicken for 10 minutes, until the knee When the Ministry of exposed leg, picked up and let cool. Red bad chop, steamed through the Ti, and take out into the chicken, with a net gauze filter, take the bad juice stand.

2, let cool and cut into four chicken body, leaving the chicken feet, chicken-head split into two wings were cut into two, then put together a small bowl, add 3 grams of MSG, salt 0, 5 grams, sorghum and mix thoroughly, seal pickled an hour later, put lid, flip the chicken, then add MSG 4, 5 grams, 5 grams of salt, sugar 35 grams, Ping-juice, five-spice powder, rice wine, stir well, sealed marinate for one hour and then removed. Chicken and cut into 0,8 cm long, 0,4 cm wide, wicker pieces, ranked in the dish, to fight top, legs, chicken wings sake of form.

3, chicken marinated in a bad drunk at the same time, the white radish Wash, cut into width and height of 0.5 cm long, in all of the relative two sides, one side on the oblique knife Ji, Ji, on the other side as I am similar carrot thief, put immersed into the salt water after ten minutes to the bitter juice, squeeze dry wash, and pepper (cut into filaments) placed in the same bowl, add sugar, 40 grams, white vinegar and mix thoroughly, pickled Twenty minutes later, remove the dried juice Nirvana, on the Serve chicken on both sides.

Zhejiang cuisine recipes | bad oil green

Raw material

Young fish to 500 grams. 15 grams of salt, MSG 2 grams, incense bad 50 grams of lard, 50 grams, Shao liquor 25 grams of ginger the end of 3 grams, wet starch 25 grams.

Production process

Connected to the herring tail fin of the fish cut into section 8. Add broth Hong worse transferred into the juice, filter bad stand. The Wok stir, down into the lard, into the tail section of sides a little fried, cooked into the rice wine, soup and salt under the fine, low heat after boiling fish stew to thicken the sauce, when cooked, pour into bad juice, add MSG, use busy.

Shandong cuisine recipes | dry steam sea bream

Ingredients: sea bream to 500 grams.

Accessories: mushrooms 25 grams bamboo shoots 25 grams pork (fat) 25 grams ham 5 grams.

Spices: salt, 3 grams onion 2 grams ginger 1 g of rice wine 5 grams MSG 3 grams of lard (refining) 50 grams.

Production process

1 the fresh sea bream to the scales in their anus cut about 1 cm deep, small mouth, and then opened the gill cover, remove the gills from the mouth the gills and viscera (internal organs do not take the net out from the anal opening, do not broke open the belly of the fish to keep the fish intact);

2 Wash the sides of the fish marked every 1.5 cm wide knife crosswise oblique;

3 portable fish, a little hot in boiling water, remove immediately with a dry clean cloth dipped in water, salt, rice wine, MSG, sprinkle over the fish, stand on the disk;

4 will be fat, onion, ginger, bamboo shoots, mushrooms, ham were cut wire, mix well sprinkle the fish, then topped with lard in fish, cage steam 20 minutes out of Serve.

Cantonese food recipes | cooking shrimp Tai Chi

Raw material

 300 g shrimp, white meat 75 grams, 75 grams chestnut meat, egg 2, MSG, salt, ham end of the starch, the amount of water

Production process

1 Wash the shrimp picked off the shrimp gut, rubber mallet into the shrimp, white meat, chopped into fine mud horse's hoof with a knife, poured into a bowl Neijia Ke with MSG, salt with the egg and mix well hold.

2, the shrimp paste made of shrimp-like 40 into the plate, the two pieces together into a smooth round, of which one end of shrimp flesh made of Tai Chi on the ham-shaped, cast egg, then put the steamer cooking cooked about 8 minutes, remove, under the original Tang Ding, MSG, MSG, starch, water hook with a thin paste and pour over the top Serve shrimp Tai Chi.

Mariko Huizhou

Raw material

Fried rice, 500 grams, 1 egg, cooked pork fat fat meat, 100 grams, 20 grams kumquat, pig fat fat meat, 100 grams, sugar, sweet-scented osmanthus 1 teaspoon sugar 300 grams honey 25 grams, green their names, sesame oil, green plum, raw the amount of powder.

Production process

① the cooked pig fat fat meat, kumquat, dates, plums cut green beans were a big small, on the bowl, add sugar (200 grams), sugar, sweet-scented osmanthus mix, almond made slightly larger than the core. The other pig fat fat meat, chop the mud, on the bowl into the egg, add cornstarch and mix well, then add the fried rice and mix well, rubbing their hands into wet fried rice in bulk.

② hand dipped in cold water sprinkled on the part of the wet fried rice (with a little, sprinkle a little, mix a little, such as watering too large, the viscosity will affect the fried rice), take a wet fried rice, into the palm of your hand, knead into a diameter of about 5 cm of pizza, a bag into the sandwiches, hand-rubbing group as Mariko, on the dish.

③ burning wok, under the sesame oil, till five or six mature, under the maroon, deep fry golden brown remove and install disc.

④ In the deep-fried dumpling, while another with a frying pan, into the amount of water, sugar, green their names, low heat and bring to boil, topped with sesame oil, poured evenly on to the fried dumpling. (Fried rice: Wash the rice Amoy, steamed cooked rice dry rub powder, placed in the pot, fry the rice with a clean sand expansion, white sand containing a sieve to Serve, can also be used instead of rice.)

Hunan recipes | child dragon robe off

Ingredients

Live eel 750 grams (optional in number).

Ingredients

Water in bamboo shoots 50 grams of water, mushrooms 25 grams, 50 grams of fresh green peppers, coriander 25 grams, 10 grams of fresh basil leaves, 1 egg.

Seasoning

Lard 500 grams (actual consumption of 100 grams), cooking wine 25 grams, 5 grams of salt, monosodium glutamate, l g, 0.5 g pepper, vinegar, yellow 2.5 grams of dry starch 25 g, wet starch 25 grams of meat broth 25 grams of sesame oil 10 grams.

Production process

1. The eel on the chopping block knife cut open the skin, and then hold down the meat with a knife, a tear quickly, Paxia skin to. The eel meat in boiling water, boil for a short, picked off the thorns, and then cut 5 cm long, 0.3 cm thick wire. Wash green peppers, and bamboo shoots, water mushrooms were cut into 4 cm filaments. Chopped fresh basil leaves.

2. Knock the egg into the bowl, stir launch foam, add dry starch, salt and mix thoroughly, add Shansi grasp uniform sizing.

3. Wok set the fire, into the lard, burning thermal troughs twelve months, under the Shansi, scattered with chopsticks plan, about 30 seconds, pour into colander and drain.

4. Leave the oil in wok 50 grams till the Bacheng hot, the next bamboo shoots, green peppers, mushrooms silk, salt and stir-fry for a while, and then the next Shansi, cooking wine co-fried. Then the yellow vinegar, basil leaves, wet starch, monosodium glutamate, meat broth and turned into gravy, pour pan, Britain twice, poured into a dish, sprinkle with pepper, Drizzle sesame oil, parsley fight into the side of the plate percent.

Sichuan recipes | peanuts Dendrobium

Raw material

Peanuts 250 grams, Dendrobium 25 grams, 3 grams of salt, star anise 1.5 g, kaempferol 1.5 g

Production process

1 Wash the Dendrobium, into about 1 cm long section;

(2) remove the rotten peanut particles, wash and drain;

3 the amount of water into the pot, add salt, spices, until the salt dissolves, pour peanuts, while Dendrobium wok, set on high heat after boiling, go to the stew simmer for 1 hour, until cooked peanuts through transfer to a plate and serve.

Fujian cuisine recipes | Crispy fish roll

Production of materials

Ingredients: grass carp (300 grams)

Accessories: fat fat meat (50 g) bamboo shoots (50 g) mushrooms (fresh) (50 g) duck egg (70 grams) of wheat flour (30 grams) dried tofu (100 grams)

Spices: onion (60 g) ginger (15 grams) of salt (4 g) wine (10 grams) MSG (2 grams) pepper (2 g) peanut oil (50 grams)

Production process

1 grass carp slaughter, to the scales, internal organs, take the net meat pieces cut 5 cm long, thickness of chopsticks;

2 fat fat fillet into 5 cm filament;

3 bamboo shoots slashing the skin, wash, cut 5 cm filament;

4 mushroom stalks, wash, cut 5 cm filament;

5 green onions and ginger take the light blue cut 5 cm filament;

6 of grass carp, fat fat pork, bamboo shoots silk, mushrooms with salt, cooking wine, MSG seasoning;

7 Peel 6 cm square dried tofu 12;

8 egg and flour into the egg batter;

9 each coated with egg batter dried tofu, wrapped in a few silk, silk bamboo shoots, mushrooms, fat fat wire, spring onion and ginger, rolled into 12 volumes;

10 pot set the fire, into the peanut oil into a hot burning five, will be involved in the pot golden yellow picked up;

11 Oil temperature Qicheng hot fried once again picked up, presentation, coupled with parsley and serve.

Shandong cuisine recipes | duck gourd Eight

Materials:

Juicy, Ap 1, 50 g water, sea cucumber, squid 50 g of water, fat, water, fat pig tendons, 50 grams of scallops 50 grams, 25 grams water, mushrooms, bamboo shoots 25 grams, ham 25 grams, 25 grams fat good seeds , rice 25 grams, ginger, 2 grams, 1 egg, scallion 20 grams, ginger 20 grams, wet starch 10 grams.

Practices:

1, will initially be processed, Ap, with the whole boned duck off the bone, keep intact, wash stand.

2, sea cucumber, squid, tendons, mushrooms, bamboo shoots, ham, are cut into the snow Motif, open water hot look, torn into small pieces of rotten steamed scallops, steamed lotus rotten; half-cooked glutinous rice steamed fish out, drain to the water, take a basin, into a variety of ingredients, add salt 3 grams MSG 1 gram, cooking wine 2 grams of ginger 2 grams of lard and egg, Ban Cheng Eight filling spare.

3, duck wings from the abdominal cavity will pull to the inside, filling half filled, and half to go into the duck head, the mouth with gauze to Zhazhu, and then on from the wings into a small pinch at the great gourd-shaped. Labeled with gauze waist part of the slipknot, Zhazhu.

4, the gourd has been formed a little duck dip in boiling water pot, remove and wipe dry water. The caramel-opening, evenly wipe the body in the duck again.

5, put each on a pan, insertion of peanut oil, burning Bacheng hot, put Eight duck, deep fry until golden yellow, persimmon, the solution to the gauze.

6, the duck on the back plate, add spring onion, ginger, salt 4 grams of MSG 1 gram, 3 grams cooking wine and soy sauce, cage steam Sulan, remove pick onions, ginger. Decanter into the soup pot, boil water hook into the gravy, down into the clear oil, pour in the pot duck who Serve.

Zhejiang cuisine recipes | fried Sibao

Ingredients: chicken breast 400 grams, 50 grams net chicken gizzard, boned duck, 50 grams, 50 grams net belly tip.

Accessories: 25 g cooked ham, shrimp paste 50 grams of cooked bamboo shoots 25 grams, 15 grams water, mushrooms, green leaves 15 grams of egg white 1 / 4. Wet starch 25 grams, broth 750 grams, 500 grams of lard (fuel consumption of 60 grams), large light blue 2 grams of salt 3 grams, monosodium glutamate 2.5 grams, Shao liquor 25 grams.

Production process

Tip the belly, chicken breast pieces are Generative comb, with salt 0.5 grams, Shao liquor 1 g mix, wet starch, 5 g sizing, ham Qiema saddle piece stand. Heat wok set the fire, under the lard, Zhi Sicheng hot (about 88 ℃), the tip of the belly, chicken pieces, chicken gizzards, shrimp with wok, scattered to draw cooked, pour into a colander to drain the oil, the original pot to stay a little oil, soy pan into the light blue, the next duck, ham, mushrooms, bamboo shoots, and broth into the rice wine 5 grams, plus salt 1 g, boiling, add MSG, wet starch 15 grams with a thin hook thickening, immediately tip into the belly, chicken gizzard, chicken pieces, shrimp, vegetables and other materials, turning Britain wok, pour lard 25 grams, to promote uniform pan plate and serve.

Hunan recipes | Dongan chicken

Materials:

A tender capon, ginger 25 grams, equivalent grams of red pepper, broth, 100 grams, rice vinegar 50 grams, Shao liquor 10 grams, monosodium glutamate 1 g, 100 g oil, pepper, 2 grams, 5 grams pepper gray

Production methods:

1, first slaughtered chicken, set aside in addition to feathers, straw burnt to the net with a small dry hair, food in bags next to the cut chicken, pulled out food bags, cut the chicken's anus 4.5 cm mouth, pulled out a visceral, clean water.

2, the net into the soup pot and cook the chicken for about 10 minutes, up to seven mature fish, chop block, head, neck, paws for its use, chicken retained.

3, the ginger, peeled, washed, cut into 4 cm long, 1.5 cm thick filaments, after the red pepper strips. Crush pepper fry.

4, Wok stir, add the oil, eight hot under the ginger, red pepper, vinegar and pepper and stir-fry on the late fall, the smell, and then pour chicken, fire boil, Dongan chicken stew in the fire about 1 minute, drying time to soup, pour chicken broth, to change the fire, turned a few spoon, 2-5 minutes to open after the stew, add pepper, turn a few like, plate and serve.

Slices Recipe | Fried Chicken leavened

Ingredients:

Chicken 750 g

Accessories:

Pepper (green, tip) 25 grams

Seasoning:

Garlic (white) 25 grams soy sauce 50 grams of vinegar 30 g sugar 35 g lard (refining) 60 grams of starch (pea) 30 g

Production process:

1 to the hair after the first chicken slaughtered, eviscerated, esophagus and trachea, leaving the gizzard, liver, washed, picked off the big bone, chopped into 3 cm square pieces, gizzard and liver cut into small pieces;

2 Take 15 grams of soy sauce, wet starch 40 grams (starch 25 gram of water) with chicken, gizzard, liver and mixing;

3 green pepper slices, garlic smash;

4 get 35 grams of soy sauce, vinegar, sugar, wet starch 10 grams (starch 5 gram of water) were transferred into a marinade.

5 on the wok, stir, pour lard;

6 till the Qicheng hot the chicken, gizzards, liver and fry until golden brown pot when the fish;

7 until the oil till Bacheng hot, and then re-fry until golden brown pot, pour into a colander to drain the oil;

8 In the original pan put garlic in remaining oil, green pepper stir-fry until fragrant;

9 Pour the marinade to boil, then chicken, gizzards, liver into;

10 wok Dianfan down, pour 10 grams of lard Serve.

Production Tips

This product has been frying process, the need to prepare about 750 grams of lard.

Cantonese recipes | white jade

Ingredients: chicken breast, bean sprouts half a catty, rape several trees.

Marinade: salt, wine, starch.

Spices: salt, monosodium glutamate.

Production process

(1) chicken strips, add marinade and marinate for 20 minutes.

(2) bean sprouts to the head and tail, cut back on the rape.

(3) oil shredded pork, bean sprouts and sauce into the stir fry, after dishing out.

(4) rape into the boiling water in hot, remove and sprinkle a little salt and oil, bean sprouts on the outer ring can be.

Evans tofu

Ingredients: Tofu (450 grams)

Accessories: winter bamboo shoots (10 grams) of chicken breast meat (50 grams) ham (25 g) mushrooms (fresh) (25 grams) of lettuce (15 grams)

Seasoning: Salt (4 grams) MSG (3 grams)

Production methods:

1 will be trimmed away the old skin tofu, cut into filaments, yellow water with boiling water and beans to smell;

(2) the mushroom stalks, washed, cut into filaments;

3 bamboo shoots, peeled, washed, cooked, cut into filaments;

4 chicken breasts, rinse with water, cooked, cut into filaments;

5 cooked ham cut into filaments;

6 lettuce leaves choose clean, boiled water, cooked, cut into filaments;

7 mushrooms into the bowl, add chicken broth 50 ml, cage steam cooked;

8 to set the fire pan, ladle into boiling chicken broth 200 ml, put mushrooms, bamboo shoots silk, silk ham, chicken, cabbage leaves silk, add boiling salt, Sheng soup with added MSG;

9 In another pan on the fire, and ladle into the chicken broth, 500 ml, boiling tofu into silk, silk tofu floating on the soup to be, that is poured into a bowl with a colander picked up within and serve.

Rice the staple food | sesame biscuits

【Ingredients】

Powder, 500 grams, sesame 75 grams, 50 grams sesame seeds.

[Accessories]

Sesame oil 50 grams, flower salt and pepper, the base surface, the little leaven.

[Method]

1 flour into bowl, add leaven and water 250 grams and into the dough, place on a warm fermentation, into a soft yeast dough. Rub evenly kneading of light alkali reserve.

(2) the sesame paste in a bowl, add sesame oil, stirring with chopsticks negligent into a thin paste.

3 cases on the dough, rub strips, roll with a rolling stick large growth side, the sesame paste evenly wipe the surface chip, sprinkle a little salt and pepper flowers, rolled from one end of the growing volume form, and then pulling into 10 sub-agents. And then one by one to two sub-agents run slowly recovered at the end of the first pinch, according to flat about 6 cm in diameter small round cake.

4 cakes, spread your water, wipe back and forth repeatedly, until the dough to the pulp, the Executive flip the cake tray filled sesame sesame sticky uniform, on the baking sheet into the oven in about 15 minutes, until baked yellow cake Serve baked.