Ingredients: 500 grams of pork
Accessories: lotus leaf 2, 1 bowls of rice
Seasoning: salt, soy sauce, pepper, yellow rice wine, pepper, pepper powder 1 small basin
1 skin pig pork 500 grams, and cut into a square piece, the size can be determined according to personal preferences.
2 to two large lotus leaf.
3 chili powder a small basin.
4 in the chopped pork in sprinkle with salt and pepper, stir pickled.
5 in the marinated pork, pour soy sauce or soy sauce and soy sauce Yellow Wine, stir, let the meat with full flavor.
6 prepare a bowl of rice, add a little pepper.
7 hot pot, the rice and pepper into the pot, stir fried. Feel a little stick when you pour a little oil in rice, stir fry until golden yellow color.
8 fried rice with chili powder grinding good.
9. The marinated pork, mixed with pepper golden rice mixed together and mix well, packets into the lotus leaf steamed into the pot, first on the fire for 10 minutes, and then change to fire steam for about 30 minutes.
Materials and Dosage
Two pigeon, made a good sea cucumber dip 200 g, pork, cooked pork belly, pork tongue and other 150 grams, 100 grams of fresh pork liver, fresh squid 200 g, 250 g mustard.
Making and description
1. pigeon gutted wash, hang dry water, soy sauce smooth evenly into boiling oil fried golden picked up inside, arranged in pot to boil.
2. Cut pieces of cucumber water, liver, squid cut into pieces, mustard leaves stay guts to go outside, put boiling water (refueling) within Cheuk Nem.
3. When taken with pigeon Nem onwards, let cool, cut into pieces and dish with boiled pigeon sauce, braised cook all the ingredients, scooped up with next pigeon, plus coriander de facto.
Add green pepper stuffing inside the steaming, rotten green pepper into a dish and not broken, complete beautiful shape, salty fragrance.
Persimmon pepper 6, ham, water fungus, bamboo shoots, water, dried shrimps, mushrooms, 50 grams of water, 10 grams diced green onion, ginger 5 grams, 4 grams of salt, monosodium glutamate 1 g, 3 g sugar, 15 grams of soy sauce, 5 grams of cooking wine, water, starch 15 grams, 10 grams of sesame oil.
1. Wash the peppers, cut into with a knife by a pedicle beneficial form, in addition to net green pepper seeds, to retain the pedicle; the ham, water fungus, bamboo shoots, water, dried shrimps, mushrooms after the water wash, cut evenly a grain size of the grains.
2. Wok stir, add sesame oil, burning troughs twelve hot when the late addition of cannon ginger pot, cooking wine, add mushrooms, bamboo shoots, mushrooms, ham, dried shrimps, stir fry for a while. Then add the soy sauce. Sugar. Salt and a little water, and stir until boiling add MSG, water starch thicken, pour the pan. Will be added to each of the prepared stuffing peppers, cover the pedicle, steamed steamer removed after put people transfer to a plate.
Added accessories varieties may be more or less; water, starch, starch should be a bit strong; steamed green pepper with broken health is appropriate, time not too long.
A dish golden color, crisp outside and tender, delicious taste.
Lotus 400 grams, 150 grams of pork mud, water, Hai Mijia 20 grams, water fungus Gac. 5 grams diced green onion, ginger 3 grams, 3 grams of salt, MSG 1 gram, 30 grams of soy sauce, cooking wine 5 grams, 100 grams of dry flour, 2 eggs, 100 grams of water, starch, vegetable oil 750 grams (actual consumption of 50 grams).
1. Wash the lotus root, scrape the skin, then the top 0.2 cm thick knife, twice in one off the hinges; the end of the fungus, dried shrimps, chopped; people will mess put a bowl, add mushrooms, dried shrimps not end of soy sauce, salt, MSG, cooking wine, ginger, water, starch, stir into the stuffing; water, starch, flour, egg custard and mix thoroughly fulfill; the hinge-shaped lotus root folder one by one on meat, covered with an outer layer of whole eggs paste.
2. Wok stir, pour vegetable oil, put people Guahu lotus box till the Liucheng hot, fry until pale yellow fish, oil temperature rose to Qicheng hot, add one lotus remove the cartridge re-fry until golden, transfer to a plate after Absolute control.
Chinese homemade Fried lotus root box should not be too much, so lotus root fracture; master oil temperature, oil temperature too easy to fry paste.
Chinese homemade recipes Ginseng carrot soup
Soft and delicious radish with ginseng soup, thicken the sauce pure taste, having complement the fine Qi of the effect, particularly suitable for the elderly to eat.
Ginseng 5 grams, radish 300 grams, 75 grams of water, fat scallops, bamboo shoots 25 grams, 25 grams water, mushrooms, ginger 10 grams, 5 grams of salt, MSG 1 gram, 10 grams of cooking wine, sesame oil 2 grams, 500 grams of vegetable oil (actual consumption of 30 grams).
1. The Ginseng release small bowl, add water, steamed person plus minutes out: radish slashing the skin wash, cut into pieces; bamboo shoots cut into rectangular pieces; mushrooms to handle.
2. wok set over medium heat, add vegetable oil, carrots release when burning troughs twelve hot, deep-fried fish Absolute control after i scrub clean wok, add 750 grams of water, fried radish, scallops, bamboo shoots, mushrooms, ginseng slices and steamed ginseng juice, after boiling, add salt, MSG, cooking wine, ginger, till the raw tasty, people poured sesame oil, stir, pot soup containing more people.
Fried radish oil should not be too high; steamed ginseng juice must be added to the soup.
Carrot and meat with the burning, delicious, bright color.
Radish 500 grams, 100 grams of pork, two green garlic, diced green onion 5 grams, ginger 3 grams, 4 grams of salt, MSG 1 gram, 20 grams of soy sauce, vinegar 3 g, 3 g sugar, 5 grams of cooking wine, sesame oil 3 grams, 30 grams of vegetable oil.
1. Wash the radish cut into rolling ingot; green garlic cut into inch segment; pork cut into pieces.
2. Wok stir, add vegetable oil, release when burning troughs twelve hot meat fried compiled to when white flesh, the late addition of cannon ginger pot, with people cooking wine, soy sauce, sugar, vinegar, salt radish block and the amount of water, use small fire to boil, until the raw material tasty, add MSG, green garlic, topped with sesame oil can.
When you want to switch to small fire burning to prevent the paste pot.
This dish taste salty, fresh and crisp, easy to make.
Tender celery 400 grams, 100 grams of pork, onion 5 grams, ginger 3 grams, 4 grams of salt, MSG 1 gram, 15 grams of soy sauce, cooking wine 5 grams, 30 grams of vegetable oil.
1. The tender celery choose clean, cut into 4 cm segments; pork cut into 5 cm of filaments.
2. Wok stir; added vegetable oil, add pork fried fan when burning troughs twelve hot, to white at the mere mention of pork, add onion ginger silk stir fry it, then cooked into the cooking wine, soy sauce release , followed by the addition of celery, salt, stir fry until broken health celery, add MSG, stir fry dish can be.
Wang rushed fry method using, celery off students can be, not fried old.
Making this dish is simple, lettuce crisp and refreshing, rich sauce. Raw material Lettuce 400 grams, minced garlic 5 g, 50 g sauce, monosodium glutamate 1 gram, sesame oil 20 grams. Manufacture 1. The roots and old leaves pluck lettuce, washed and cut into 3 cm square water control sheet. 2. wok set the fire, add sesame oil, add sauce and stir-fry burning Zhi Sicheng hot, add garlic, MSG, water, concentrated flavor when Stir to juice after boiling pot, let cool after pouring in lettuce leaves, mix well when eating. Highlights When cooking fry sauce should disseminate light, to emit a rich sauce flavor; the sauce should not be too thick.