Grandpa will celebrate his 80th birthday the day after tomorrow and wants to order some dishes in the restaurant.

Ingredients: squid

Accessories: vinegar, soy sauce, wet starch, peanut oil, scallion, dried pepper, cooking wine, chicken soup, sesame oil and refined salt.

Production method:

1, take clean squid slices, remove the film and wash them, cut them into filaments 6 cm long and 2 cm wide, and soak them in clear water;

2. Heat the wok, add 25 grams of peanut oil, heat it, add cooking wine, add salt and chicken soup, boil it, pour in shredded squid, cook it a little, and take it out for later use;

3. Clean the dried red pepper, remove the pedicle and seeds, cut into filaments, peel the green onions, wash and chop them;

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded chili, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, drizzle with sesame oil, and take out the pot.

Squid in casserole

Raw materials:

Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

manufacturing process

1. Put clean water and quicklime into the basin, add dried squid and soak for 12 hours, and stir twice during this period to make the squid swell evenly, then take it out and rinse it with clean water;

2. Cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham, and wash the onion and ginger and pat them loose;

3. Burn the iron solder red, flatten the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair, and wash it;

4. Put the supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and simmer for about 90 minutes to form a thick soup;

5. Put chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and preferably add pepper and salt noodles to taste.

Characteristics of this dish: bright color, rich soup flavor, long heat preservation time, suitable for winter consumption.

Sauté ed mushrooms with colored peppers

Stir-fried mushrooms with colored peppers;

Materials:

7 mushrooms, 2 pieces of red pepper1/,a little soy sauce, chicken juice, barbecue sauce, sesame oil, salt, cooking wine, ginger and garlic.

Stir-fry mushrooms with colored peppers 1: cut into pieces, and marinate the meat slices with cooking wine, soy sauce and barbecue sauce.

Stir-fried mushrooms with colored peppers Step 2: Burn oil in the pot. Stir-fry the colored pepper a little first and pick it up for use.

Stir-fried mushrooms with colored peppers Step 3: Saute ginger and garlic, add marinated meat slices and stir-fry over high fire.

Step 4: Stir-fry mushrooms with colored peppers. Then add mushrooms and continue to stir fry. Wait for the mushrooms to absorb the marinade of the meat ... when they are ready to cook, add the colored pepper and stir fry a few times before serving.

Vinegar fermented cabbage

Main ingredients:

300g of tender cabbage

Accessories:

2 grams of seaweed,

100g red persimmon pepper, boiled orange juice, sugar, salt monosodium glutamate, banana essence.

Exercise:

1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.

2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control off the salt water, add monosodium glutamate, boil concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before eating.

The method of chilli shrimp

Raw materials: live shrimp (about 1 kg 2 Liang)

Ingredients: potatoes, winter bamboo shoots, celery and green onions.

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.

Step 2: Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production.

Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.

Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.

Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious.

Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.

Note: First of all, you can't fry crab sauce. Crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead. Try to make a spicy shrimp!

Spicy shrimp in oil

Materials:

500 grams of fresh shrimp

5 dried peppers

Chopped garlic 1 tbsp (15g)

2 tbsp shredded ginger (30g)

Shredded onion 1 tbsp (15g)

2 tbsp oil (30ml)

2 tablespoons cooking wine (30 ml)

Soy sauce 1 tablespoon (15ml)

2 tablespoons sugar (30g)

Salt 1 teaspoon (5g)

Production method:

1. Cut the shrimp from the back, remove the shrimp line, wash and marinate with cooking wine 10 minute.

2. Heat the oil in the pot with medium heat. When it is 70% hot, add dried chili shreds, minced garlic, shredded ginger and shredded onion, stir fry for a while, then add white sugar, salt and soy sauce, stir fry evenly, then cover and stew for 5 minutes.