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.