Restaurant flavor vegetables, the taste is very suitable

Water bowl

raw material:

1 pair of pig waist, green vegetable heart

seasoning:

Essence salt, green onion oil, chicken essence, broth, pepper, potato powder

Production:::

1. Wash the pork waist, make the slices large, add refined salt and potato powder, and the greens are water.

2. Boil the soup in the pot, add the waist slices to cooked, skim off the foam, add green vegetables, season with refined salt and chicken essence, add pepper powder, and drill onion oil.

Cai Xin Jiasha

raw material:

500 grams of green vegetable leaves, 1 rose, tribute cake powder, glutinous rice flour, eggs

seasoning:

Sugar osmanthus, white sugar, sugar powder, vegetable oil

Production:::

1. Wait water, wash, chop into fine pens, squeeze off the juice, add sugar, sugar osmanthus, and tribute cake powder to make stuffing. Rose petals are soaked in alum water, and each two pieces are wrapped in a piece of vegetable filling into raw blanks.

2. Hang the vegetables of the vegetable heart with glutinous rice flour and the egg whites, and add 40 % hot oil to fry until it is picked up with golden yellow, and sprinkle with sugar powder.

Flavor sauce flavor meat

Main ingredients: 350 grams of pork belly ingredients: 100g of green onion, 50g of garlic 50g seasoning: 250g of edible oil, 30g of spicy girls, 10g of raw soy sauce, salt 5g production: 1. Wash the pork belly and put it in the steamer steaming; 2. Steam it. Cut the pork belly into 2 mm thick slices and shred the green onions; 3. Boil oil in the pot to 60 % of the heat, and fry the cut pork belly until slightly yellow. Put the fried meat slices and stir -fry the scent of raw soy sauce; 5. Put the cut green onion on the hot iron plate, and then put the meat slices neatly.

Crispy

Main ingredients: 200 grams of chicken crispy ingredients: 50 grams of radish skin, 40 grams of red pepper, 20 grams of garlic rice, 20 grams of coriander poles: 10 grams of oyster sauce, 5 grams of soy sauce, 10 grams of pepper oil, 5 grams of salt, MSG 4 grams Production:::

1. Crispy bone, radish skin, and red pepper cut grain; 2. Boil the oil until 60 % of the heat and add the chicken crispy bone, remove the oil; heat the bottom oil and heat, add garlic rice, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper Fry the fragrance; 4. Fry the crispy bone, radish shreds, and seasonings.

White pepper crispy belly

Main ingredients: 75 grams of white pepper, 50 grams of pork belly ingredients: 20 grams of leeks, 10 grams of red pepper shreds: 5 grams of monosodium glutamate, 3 grams of pepper, 10 grams of raw soy sauce, 3 grams of sugar, 10 grams of oil, 3 grams of salt, 3 grams of salt, 3 grams of salt, salt 3 grams Production:::

1. Cut the white pepper into shreds, cut the pork belly into shreds for use;

2. Fry the white pepper to fry the oil into golden brown, stir -fry the pork belly into the pot;

3. Stir -fry the leeks and red pepper to the seasoning, add the seasoning seasoning, and put it in the pan.

Vanilla catfish

Raw material:

160 grams of catfish willow, 10 grams of happy fruit

Seasoning:

2 grams of chicken powder, 30 grams of good yellet pure egg yolk sauce, 2 grams of Luobachen, 1 gram of salt, 0.5 grams of pepper, coconut milk cheese, vanilla crispy

Production:::

1. Pickled chicken powder, salt, and pepper powder with catfish, heat the frying fish on both sides of the pot, do not fry the fish, just set it on the surface;

2. Luo Bechen Gyruotes and Gamina adds 20 grams of dilution of thermal insulation water. Pour the cheese juice and mix it and put it into the siphon bottle.

3. The catfish brush is brushed with a good yolk yolk sauce, first pat the vanilla crispy, then the pistachio is broken, and the oven is baked in 180 degrees for 8 minutes.

4. Put the catfish plate, make the coconut milk cheese juice, and decorate the flowers and plants.

Coconut milk cheese juice: 50 grams of cream cheese, 2 egg yolks. 5 grams of sugar, 1 gram of salt, 100 grams of coconut milk, 5 grams of lemon juice, 0.5 grams of black pepper powder, 0.5 grams of red pepper powder; cream cheese, egg yolk, egg yolk, egg yolk , Sugar and salt stir until uniformly without particles. Add coconut milk, lemon juice, black pepper powder, red chili powder and stir well.

Vanilla crispy: 2 grams of Baili, 2 grams of rosemary, 30 grams of Laler, 80 grams of downtown, 180 grams of white bread bran, 1 gram of black pepper, 3 grams of sea salt, 15 grams of Parmanson cheese, 60 grams of olive oil , Broken evenly.

Nestlé Shuangwei Shrimp Ball

raw material:

Fresh prawn, shrimp, eggs, noodles, shallots, ginger, starch, sesame, color pheasant, salt, chicken essence, white sugar, white vinegar, monosodium glutamate, chicken powder, tomato sauce, red oil, cooking wine, chili powder, green pepper powder, green pepper powder, green pepper, Red pepper powder, pepper, old godmother, Douban sauce, bread bran

Production:::

1. Sprinkle chicken powder on the noodles and mix well.

2. Cut the shrimp and cut it from the back, add salt, pepper, cooking wine, and squeeze ginger and shallot water;

3. Separate the egg white and egg yolk of the eggs. After the egg whites are made into egg bubbles, add starch and mix well.

4. Wrap the shrimp on the eggs, fry it to golden, wrap the bread bran after wrapped the egg yolk, fry the frying, and form it;

5. Put the oil in the hot pot, add sesame, tomato sauce, salt, monosodium glutamate, white vinegar, white sugar, starch water, and color tensor to juice, pour the juice in the plate.

Bak Kut Teh

raw material:

750 grams of pork ribs, 10 grass eggs, 60 grams of fritters, 3 grams of green onion, 10 grams of dried shiitake mushrooms, 80 grams of leather garlic, 40 grams of Beijing section, 15 grams of ginger slices, 12 grams of white pepper grain grains, 12 grams of white pepper grain grains

seasoning:

5 grams of chicken powder, 30 grams of soy sauce, 5 grams of old soy sauce

Bak Kut Tea Soup:

15 grams of sand ginseng, 15 grams of jade bamboo, 5 grams of angelica, 5 grams of licorice, 5 grams of Chuanxiong, 5 grams of cooked land, 3 grams of star anise, 5 grams of wolfberry, tea egg soup:

1. Wash the pork chop bone as well as water, stir -fry the garlic until slightly yellow, and stir -fry the pepper grain on low heat;

2. Put the cooker of the meat and bone tea soup, pork ribs, dried shiitake mushrooms, garlic, white pepper, add 2,000 grams of water to boil on high heat, cook in low heat for 1 hour, add seasoning and cook for 10 minutes to collect the thick soup, remove the soup, remove the soup, remove the soup, remove the soup, remove the soup, remove the soup. The pork ribs of the pork ribs are removed, and the bones are not needed. The soup and the meat are evenly filtered with a cooking machine.

3. Cook the eggs in the pot for 5 minutes, peel off the eggshells in clean ice water, and remove the cooled tea egg soup for 12 hours;

4. Tea egg soup is heated to 80 degrees and leaves the fire. Put the tea eggs for 1 minute and remove it. Take the hot plate and put it into the meat bone tea soup foam. Essence

Tea egg soup sauce: 10 grams of black tea, 3 grains of star anise, 3 grams of cinnamon, 5 grams of tension, 2 grams of fragrant leaves, 1 grams of peppercorns, 60 grams of brown sugar, 10 grams of salt, and 1500 grams of water;

Gexian rice crab meat crystal cup

raw material:

2 300 grams of hairy crabs, 60 grams of Gexianmi, 5 grams of ginger

seasoning:

2 grams of chicken powder, 0.5 grams of salt, 0.2 grams of pepper powder

Ingredients:

100 grams of steamed fresh soy sauce, 300 grams of rice vinegar, 300 grams of sugar, 45 grams of Kara rubber, 5 grams of agar

Production:::

1. The ingredients add 1200 grams of water to boil to cool to 85 degrees;

2. Put the small gold cup mold in the ice water for 1 minute, remove the immersion in the ingredients, and lift the mold to make a crystal cup;

3. Cooking and cooked meat in hairy crabs, adding ginger, seasoning well;

4. Gexianmi pins the water;

5. Crab meat is put in the crystal cup, paved with Gexian rice, and decorative flowers and plants.

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