Restaurant menu daquan home-cooked dish

Restaurant menu daquan home-cooked dish

In real life, many people usually consider what to cook, because there are many choices of cuisines, so we can refer to them more. Let's share with you the hotel recipes and home cooking.

Restaurant menu daquan home-cooked dish 1 saute spicy chicken

1, cut the chicken into cubes, put it in a basin, and marinate it with soy sauce, salt and cooking wine 15 minutes to taste;

2. Wash the side dishes and cut into pieces;

3. Put oil in the pot, add pepper and stir-fry the pepper thoroughly;

4. Pour in chicken nuggets, onions, ginger and garlic and stir-fry for a few minutes;

5, pour soy sauce and water, water must not have chicken pieces, add sugar, salt, cooking wine;

6. Add mushrooms and start stewing 15 minutes;

7. Pour in potatoes and continue to cook on low heat until the potatoes are cooked;

8. Pour in green peppers and red peppers to play a coloring role;

9. After a little stir-fry, take the pan and put it on the plate.

Snacks beef

Ingredients: beef tenderloin 500g, celery stalk 100g, 2 red peppers, egg white 1, onion Jamlom, ginger 1, green garlic Jamlom, salt, monosodium glutamate, sugar, oyster sauce, soy sauce, cooking wine and starch.

Practice steps,

1, celery leaves and stems, the top knife cut about 3 cm.

2. Cut the beef tenderloin from the middle, and cut 0,5 cm thin slices with the top knife.

3, onion, ginger, green garlic slices, red pepper cut into small pieces.

4. Wash the cut beef tenderloin and put it in a bowl. Then, add soy sauce, salt and cooking wine (appropriate amount) and stir well; Then add egg white and starch, and repeatedly stir evenly; Marinate 10 minutes for later use.

5. Add oil to the pot and heat it with high fire. Put the marinated beef tenderloin into the colander and pour it into the colander for later use.

6. Pour oil in a hot pot and saute shallots, ginger and garlic.

7. Add red pepper, oyster sauce and sugar and stir fry over medium heat.

8. Then add the beef fillet and stir fry together. Finally, add celery stalks and cooking wine, stir-fry for a few times, and serve.

Griddle chicken wings

Ingredients, lettuce, onion, ginger, garlic, chicken wings, celery

1. Slice lettuce, cut onion, slice ginger and garlic, slice chicken wings with a knife and dice celery.

2. Pour half a pot of water into the pot, pour a proper amount of cooking wine into the chicken wings, blanch the blood, remove and wash.

3. Put oil in the pot, fry the chicken wings until golden on both sides, and serve.

4. Stir-fry ginger, onion, garlic and pepper, add a spoonful of bean paste and pepper, stir fry, and pour celery and lettuce.

5. Pour in chicken wings, pour in proper amount of cooking wine, soy sauce, oyster sauce, half a spoonful of sugar and sesame oil, stir fry and put in a hot casserole.

Glutton pork intestines

Essential ingredients: fat sausage, dried pepper, pickled pepper, pepper, celery, garlic, bean paste, salt, chicken essence and peanut oil.

Production steps,

1. Rub the washed and cut fat sausage with salt, white wine and vinegar repeatedly for about 3 minutes to remove fishy smell, then wash it and cut the pepper, pickled pepper, garlic and celery for later use.

2. Heat the oil pan to 80%, add a little pepper, chopped pickled pepper and a spoonful of bean paste and stir-fry until fragrant, then add fat sausage, garlic, dried pepper and celery and stir-fry for about 2 minutes.

3. Add the right amount of salt and chicken essence and stir fry 1 min.

4. Pan and plate

Thai pepper chicken

Materials, chicken leg meat, onion, ginger, garlic, millet pepper, coriander, black pepper, green lemon, yellow lemon, soy sauce, sugar, pepper and corn flour;

Practice,

1, boneless chicken leg, pickled with a little salt and black pepper. Chop garlic, ginger, millet pepper, onion and coriander respectively. There is no yellow lemon at home, so use yellow lemon juice instead.

2. Squeeze yellow lemon juice and green lemon juice into a bowl, add soy sauce, sugar, a little water and black pepper, and mix well. Pat the raw flour on the surface of the marinated chicken for later use.

3, into the pot, slowly fry the chicken skin down, turn over and fry until the surface is golden. When the chicken is 7-8 ripe, add a little butter and pour it out with a spoon. Take out and blot the excess oil and cut it into strips.

4. Cut the tomato in half, slice the cucumber, add sugar and salt and mix well. Base the fruits and vegetables, and slice the chicken leg. Sprinkle pepper in the sauce, pour it on the chicken and decorate with coriander leaves.

Fried bacon with green pepper

Ingredients: sausage (2 pieces), bacon (1 root), red pepper (1 root), green pepper (2 pieces), garlic (appropriate amount), salt (appropriate amount) and soy sauce (appropriate amount).

Practice,

1. Prepare green pepper, bacon, sausage and other raw materials.

2. Slice bacon sausage for later use. Slice green pepper and red pepper.

3. Start the oil pan, saute the garlic and fry the bacon until it shines.

4. Add green and red peppers and stir fry together.

5. Slide some water (a little) on the salt pan and season with salt and soy sauce.

6, stir fry until the green pepper is broken, then serve.

Spicy hot bean curd

Ingredients: 500g of tofu, 200g of garlic sprouts, garlic 10 cloves, 3 dried peppers, bean paste 1 spoon, 30g of vegetable oil, a little chicken essence, water starch10g, and a little sesame oil.

Practice,

1, prepare ingredients, a piece of tofu, touch of green garlic sprouts, a tablespoon of bean paste, several cloves of garlic, and several dried peppers.

2. Cut tofu into small pieces, green garlic seedlings into small pieces, garlic into powder, and dried peppers into small pieces.

3. Put the base oil in the pot, add the bean paste after the oil is hot, stir fry with low fire, stir fry the red oil, then add the minced garlic, and continue to stir fry the dried Chili to give off a fragrance.

4. Add broth or hot water to the pot.

5. Put the tofu into the pot and gently shake the pot.

6. When the tofu is almost cooked, put the green garlic seedlings in the pot and heat them for dozens of seconds.

7. When cooking quickly, first put a little chicken essence, then add water starch, turn it gently, turn off the fire, and pour a little sesame oil, then you can cook and put it in a bowl.

Hotel menu Daquan home-cooked dish 2 i. Douban tomato chicken.

1. Cut the washed chicken into pieces and add ginger slices, onion knots, salt and cooking wine to taste.

2. Cut the tomatoes and cut the red millet pepper.

3. Heat the oil in a clean pot, fry the chicken pieces until they are medium-cooked, then pour them out and drain the oil.

4. Leave the bottom oil in the pot and add ginger rice, garlic rice, pepper and millet pepper.

5. Stir-fry the fragrance and add watercress. When the chicken pieces are poured and stir-fried,

6, add oyster sauce, salt, chicken essence, monosodium glutamate, add tomato pieces and fry together.

7. About two minutes, start collecting juice and sprinkle with garlic sprouts.

8. Turn it over and put it in the pot with the radish strips.

9. Sprinkle in cooked sesame seeds and parsley.

Second, the thorn pear braised pork

1. Boil pork belly in a boiling water pot until it is just cooked, take it out and cut it into small pieces.

2. Oil a clean pot, add ginger slices, onion festival, dried Chili festival and pork belly.

3. Stir-fry the oil and boil the wine, and add the original soup of cook the meat.

4. Add salt, soy sauce, oyster sauce, seafood sauce, rock sugar, salt, spices and dried Rosa roxburghii.

5. When simmering until cooked, add chicken essence and monosodium glutamate and push well.

6. After seeing the juice, put it in the casserole and eat it.

Third, spicy and crisp bones.

1, clean the pig's brittle bones, marinate them in a brine pot, and then take them out and cut them into cubes.

2. Add ribs sauce, seafood sauce, custard powder and corn starch and mix well.

3. Shake off the excess starch for later use.

4. Add salad oil to a clean pot and heat it to 50%. Add crispy diced meat and starch.

5. Fry until the surface color is golden and crisp, and take out and drain the oil.

6. Leave the bottom oil in the pot and add dried Chili festival, pepper, ginger, garlic and pepper.

7. Stir-fry the fragrance and add the fried pork crisp bones.

8. Add salt, chicken essence, monosodium glutamate and sugar and mix well.

9. Sprinkle Wang Zi steamed bread and shallots, stir well, and serve.

Four, pickle towel gourd boiled frog

1, the bullfrog is slaughtered, cleaned, chopped and starched with salt, cooking wine and raw flour.

2. Boil the clean pot with water and add the right amount of oil and salt.

3. Cook the lotus root slices, towel gourd slices and fungus, remove them and put them in the bottom of the tile bowl.

4. Wash the pan, re-ignite and heat the vegetable oil.

5. Soak sauerkraut slices, radish slices and ginger slices.

6. Stir-fried millet pepper festival, cowpea festival and ginger and garlic rice.

7. Add fresh soup to boil, add bullfrog pieces, add monosodium glutamate and chicken essence and cook.

8. After pouring in sesame oil and rattan pepper oil, take the pot and scoop it into a ceramic bowl with bottom material.

9. coriander festival.

Five, Hunan crisp bamboo shoots fat cattle

1. Slice fat beef and soak in wine for later use.

2. Soak bamboo shoots in a water pan, cut garlic seedlings into sections and oil them, and cut red and beautiful peppers into rings.

3. Heat the oil in the pot, add the bean paste, spicy girl sauce and minced ginger and garlic and stir fry until fragrant.

4, add fresh soup, boil for a few minutes and then remove the slag.

5. Add beef slices, garlic sprouts and red pepper rings.

6. Add salt, monosodium glutamate and chicken essence, and then thicken the starch into the dish.

7. Decorate the festival with coriander.

Six, iron plate brain flower

1, fire the pan and pour some gravy and water.

2. Put the brain flower in a small fire 10 minutes and then take it out.

3. Soak Chinese cabbage, auricularia auricula and lotus root slices in boiling water pot, and take them out for later use.

4. Ginger is soaked and beaten, and red millet pepper is shredded. Put it aside.

5. Heat the salad oil in the pot and add the spicy base.

6. Add pickled pepper sauce, millet pepper, pepper, pepper, pickled ginger, ginger slices and garlic cloves.

7. Stir-fry until fragrant, add the soaked cabbage, fungus and lotus root slices and stir well.

8. Add sugar to taste, and put the fried materials into the bottom of the round container.

9. Put the boiled brain flower, then sprinkle with peanuts, cooked white sesame seeds and chopped green onion.

Hotel menu Daquan home cooking 3 first course, garlic-flavored Flammulina velutipes

Manufacturing raw materials,

Flammulina velutipes 350g

Appropriate salad oil

1 tablespoon soy sauce

Appropriate amount of hot sauce

2 teaspoons of sugar

Onion amount

A garlic

manufacturing method

1 Cut off the root of Flammulina velutipes. Peel garlic and cut it into powder. Wash the onion and cut it into powder.

2. Wash the Flammulina velutipes and put them in a plate.

3. Add a proper amount of salad oil to the pot, add minced garlic and stir fry, turn off the fire, add sugar and stir fry evenly. Put minced garlic on the Flammulina velutipes.

4. Steam in a steamer and pour out the soup.

5. Add soy sauce to the soup and stir well.

6. Pour the soup back into the Flammulina velutipes and sprinkle with chopped green onion and hot sauce.

Second, garlic cucumber.

Ingredients: cucumber, 3 garlic, 2 onion, 1 soy sauce, 1 spoon.

White sugar 1, white vinegar 1, dried pepper 2 salt 1 teaspoon of fresh vegetables.

Practice, 1, wash the cucumber, pat it open with the back of a knife and cut it into small pieces. It is recommended to use a kitchen knife, because it is heavier, so it is easier to shoot. The first step in cucumber processing is very important. Cucumber slices are more delicious than cucumber slices.

2. Put the cucumber in the pot, chop the garlic, cut the dried pepper into small pieces and add it to the cucumber.

3. Add salt, soy sauce and balsamic vinegar. Add sugar, chopped green onion and fresh vegetables and mix well.