What are the main dishes of meat?

Question 1: What vegetables and meats are included in Chuan Chuan? Beef, chicken, yellow bacon, crucian carp, squid, quail eggs, tripe, yellow throat, meatballs, ham sausage, gizzard liver, duck intestine, chicken heart, crab sticks, dried tofu, tofu skin, bean tendons, potatoes, taro, Green bamboo shoot tips, Chinese cabbage, lotus root slices, fungus, shiitake mushrooms, pea tips, etc., basically anything that can be put in hot pot or skewered on bamboo skewers. < /p>

Black

It’s really troublesome to choose dishes that are suitable for lunch boxes.

Those that cannot be heated are not good.

The dishes must not be too soupy. , (the takeaway dishes are slightly drier) It doesn’t matter if the food is a little drier. You can get free soup. Now there are better sealed containers that you can use. Garlic and onions with strong smell are not suitable.

< p> When making lunch boxes, you will choose vegetables suitable for heat preservation. This is the key to reducing the loss of color, aroma and taste.

It is best not to use river fish that are freshly killed and eaten as lunch boxes, as it will be very fishy after heating.

Ingredients such as potatoes, lotus white, leeks, and eggs (too cold) Not good for the stomach), broccoli, Shanghai greens, peppers, mushrooms, etc.

Meat dishes such as pork.

Ground three delicacies, chicken steak, pot-roasted pork, fish-flavored shredded pork, mushrooms and rapeseed, pork ribs stewed with beans, persimmon eggs,...

Many of them are delicious, in short It just needs a good mix of meat and vegetables, and a good color match.

For example, chicken steak with sauce and vegetables. It feels delicious`

You can also consider frying the rice with seasonings , it will be very appetizing when paired with two kinds of dishes

Also, be sure not to make it look too oily, otherwise it will be very unappetizing.

Question 3: What kind of meat or meat do you recommend? How to make steamed pork with meat and vegetables 1 Ingredients: 400g pork belly, 100g rice, 2 tablespoons soy sauce (30ml), 1/2 teaspoon pepper (3g), 1/2 teaspoon pepper (3g), 1 green onion , 1 piece of ginger, 2 teaspoons of cooking wine (10 ml), a little coriander, 60 grams of oil. Method: 1. Heat a dry wok over medium heat, put the rice in, stir-fry continuously with a spatula, then add the pepper and stir-fry together until the rice turns yellow and fragrant, take it out and let it cool, then fry it Add the rice to the garlic nest and pound into powder. 2. Cut the green onions into chopped green onions, mash the ginger and soak it in a little water to make ginger water. Wash and chop the coriander. 3. Cut the pork belly into thin slices, mix well with oil, soy sauce, ginger water, pepper, and rice flour, and put into a bowl. 4. Coat the marinated meat with rice noodles and put it in a bowl. Add water to the steamer and bring to a boil over high heat. Place the bowl with the raw rice noodles and meat in the steamer and steam for 60 minutes until cooked. Take it out and turn it over on a plate. Sprinkle with coriander. decorate. Steamed pork 2 Ingredients: 500g pork belly, 100g rice flour, 200g green beans, 10 Sichuan peppercorns, 10g each ginger and green onion, 50g bean curd water, 15g fermented glutinous rice juice, 1 tablespoon soy sauce, 3 teaspoons sugar, 5g sugar color . Preparation: 1. Wash the green beans and drain them. Chop green onion, ginger, and pepper into fine pieces. Scrape and clean the pork and cut into 9 cm long, 4 cm wide and 0.5 cm thick slices. 2. Put the soy sauce, fermented bean curd water, fermented glutinous rice juice, sugar, salt, ginger, green onion, pepper powder and sugar color into a deep dish and mix well. Add the meat slices and mix together. Finally, add rice noodles, add a little soup and mix evenly. 3. Arrange the mixed meat slices, skin down, one by one on the bottom of the bowl. Place two more slices on each side. Finally, pour the green beans into the plate and mix evenly. Put them into the meat bowl and put them on the basket. Steam them over water for about 2 seconds. Hour until cooked. Just flip it into a dish when eating. Ingredients for twice-cooked pork: pork butt tip, green garlic. Accessories: bean paste, black bean paste, onion, ginger, pepper, aniseed, cinnamon, rice wine. Method: 1. Boil the meat under water and cook for about 20 minutes. Add onion, ginger, and pepper. Aniseed, cinnamon, rice wine, skim off the foam, wait until chopsticks can be inserted into the meat, turn off the heat, soak for 5 minutes, and then remove from the pot. Pat the green garlic, cut it into oblique sections, and cut the meat into large thin slices, the thinner the better. 2. Put a little oil in the pot, add the white meat, stir-fry until the fat becomes curled and transparent, shovel the meat to the side of the pot, add the bean paste, stir-fry out the red oil, add the black bean paste, shredded ginger, and green garlic, and stir-fry together. There is no need to add salt when frying this dish because the bean paste is already salty enough. 3. When the green garlic softens slightly, pour in rice wine and it is ready to serve. Braised Pork Ingredients: A piece of pork belly (cut into 1cm square strips), soy sauce, cooking wine, ginger, sugar, rock sugar, salt. Method: 1. Wash the wok, heat it up, add two tablespoons of oil, three or four tablespoons of sugar, and turn to low heat. 2. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color. 3. Pour in the cut pork belly and stir-fry evenly so that each piece of meat is coated with sugar color. 4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes. When the juice is almost evaporated, increase the heat to reduce the juice and it's ready. Sliced ??pork Ingredients: 400 grams of tenderloin. Accessories: green onions, minced garlic, minced ginger, green and chili peppers, Sichuan peppercorns, coriander, soy sauce (for coloring), vinegar, sugar, salt, and starch to make gravy.

Method: 1. Cut the tenderloin into thin slices and use starch, a little flour, a little salt, egg white, and water. 2. Deep-fry the meat, preferably not too deep-fry, and fry it again before frying. 3. Put the pot on the fire and put a little oil. When the oil is hot, add the peppercorns and green onions and stir-fry until fragrant, then add the gravy and cook. After the gravy thickens, add the meat and ingredients, and finally add minced garlic and coriander. Serve. Braised pork with pickled vegetables Ingredients: 700 grams of pork belly, 100 grams of pickled vegetables. Seasoning: 600 grams of vegetable oil (actual consumption is about 60 grams), 120 grams of large oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, and a small amount of minced garlic. Method: 1. Boil the meat in soup over a slow fire until it is 6-7 mature, then take it out. Spread with soy sauce for color. 2. Pour vegetable oil into the frying spoon and heat it to 70% to 80% heat. Add the cooked meat and fry it until it turns bright red. After taking it out, put it into clean water and rinse it thoroughly (use running water to float until there is no floating oil). Yes, this is a key part of making this dish). 3. Cut the meat into large slices 10 cm long and 0.8 cm thick, skin down and place them piece by piece in a bowl. 4. Wash and chop the plum vegetables. Put a frying spoon on high heat and pour in a large amount of oil, sauté the minced garlic until fragrant, add the pickled vegetables and sugar and fry evenly, take it out and place it on top of the meat. 5. Season with chicken soup and soy sauce...>>

Question 4: What are the meat dishes? The following experience is for reference.

Start with something simple and sum up your experience while doing it:

Put oil in the pot. The oil needs to be hot before you can add the vegetables. Bok choy, bean sprouts and the like need to be heated quickly. When frying, add salt when it is almost cooked. Add a little less first, taste it for saltiness, and add more if it is not enough. Use good quality soy sauce. I have used Haitian brand for more than 20 years and was introduced by a friend. There are three varieties. Two are enough: Special Gold Label King Light Soy Sauce, used for cold stir-fries, light in color and salty in taste; Special Grade Straw Mushroom Dark Soy Sauce, used for coloring when braised or braised vegetables, put less at first, it will be lighter than your target color, because You also need to add light soy sauce. When braised in braised pork or beef or mutton, it is best not to add salt and mainly add light soy sauce. Buy another bottle of Changyu brand gold medal brandy to use as cooking wine. The quality is very good. It was originally used for Western food. Although The price is more expensive, but the amount used each time is very small. Generally, braise pork in red sauce (it is best to use pork belly). First put oil, heat, add meat, stir-fry over high heat until water is dry, add brandy, add 3/4-3 to 500-750 grams of meat. 1 lid (brandy bottle cap), fry until dry, add dark soy sauce-light soy sauce, then add water to cover the meat, bring to a boil over high heat, then change to low heat, keep the water in the pot almost boiling, until you feel it is rotten Until then, drain the water over high heat, add pepper and a little MSG.

Introducing a few simple dishes and pasta for reference:

(1) Cooking:

Raw materials also have a certain relationship!

Eggplants should be long and slender, preferably when they are fresh on the market (tender).

1. The simplest way to cook eggplant:

Cut the eggplant into diagonal pieces and fry them in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, and add minced garlic. Fry until fragrant, add eggplant, add Haitian brand light soy sauce, simmer over low heat for 1-2 minutes, add pepper and a little MSG.

Fuel-saving method: Cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little of the liquid and dry it, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, then pour in the eggplant , stir-fry a few times, add Haitian brand light soy sauce, simmer over low heat for a few more minutes, add pepper and a little MSG.

2. Spare ribs and kelp soup:

Add raw ribs and kelp to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face. Turn on the heat, change to low heat, and keep it in a state of boiling but not boiling until the ribs are tender, then add salt. When eating, add pepper and a little MSG to the bowl

3. How to make fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy. No alkali.

Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.

How to make fresh cuttlefish:

Shredded cuttlefish meat with green pepper:

Cut the cuttlefish into shreds, boil water in a pot, a little less water, and add the shredded cuttlefish. Water, boil the water, remove it and set aside. Don't throw away the water, you can eat it below, it's very fresh.

Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish and stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times Just download it.

Dried cuttlefish roasted pork:

- Roast pork belly or straight ribs without adding salt.

Cut the cuttlefish into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian soy sauce for color, add Haitian soy sauce Smoke and fry for a few times, add water to cover the fish, cook over low heat (keep the water boiling but not boiling) for 1-2 hours. If you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, and put A little sugar and some chives. Finish.

Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.

4. Potato stew:

1. First fry the thick potato slices in an oil pan (chopsticks can pass through them), and then stew.

2 A little longer.

Tomato and potato soup:

First boil the potato slices (quickly, you can cut them thin) in water. Do not add salt. Reduce the water to a simmer. When it's almost cooked, turn to high heat, add tomato slices, and cook until the tomatoes turn red. Don't cook the tomatoes yellow. Add salt, pepper, and a little MSG, and you're done

5. Cooking shrimps:

First put the shrimps in a bowl and soak them with cooking wine until soft.

1. You can burn winter melon or make winter melon soup.

2. Cut good dried tofu into thin strips and cook together with dried shrimps.

6. Cooking scallops:

Soak the scallops in a bowl with cooking wine, then steam them over water, or crush them with your hands and set aside.

Scallops and radish:

Cut the good radish into cubes, stir-fry it in a pot, add scallops, and simmer over low heat (don’t add salt first, the scallops have a salty taste) ), add pepper and a little MSG.

Scrambled eggs with scallops:

Put the scallops in the batter...>>

Question 5: What kind of meat and vegetables are there? It's super delicious, my favorite. Maocai is like this. Put some vegetables, such as cabbage, potatoes, lotus root slices, blood, sea vegetables, etc. in a small bamboo basket, and then put it into a special pot that looks like a hot pot. When it's hot, pour it into a bowl with seasoning added in advance. Add some bottom of the pot. It tastes great.

I feel like if I make it myself, I might not be able to achieve that taste. .But you can try to buy hot pot base ingredients in the supermarket, then make a pot of hot pot, prepare your favorite dishes and put them in a bamboo basket, then put them in the pot and boil them. You can season them while they are boiling. If it suits your own taste, use MSG, chicken essence, minced garlic, soy sauce, sesame oil, chili sauce and other seasonings. When the vegetables are ready, put them in and top them with the hot pot base.

Question 6 : What are the recipes with meat? Shredded pork with Beijing sauce, shredded fish-flavored pork, boiled beef, braised pork, pot-wrapped pork, braised pork with dried plums and vegetables, beef with soy sauce...

Question 7: Calcium content What foods are abundant? Vegetables, meat, fruits, what are they? The following types of calcium-rich foods are available:

Dairy whole milk powder: calcium content is 1030 mg/100g; cheese: 590 mg/100g; milk: 120 mg/100g.

Soy products: soybeans: 367 mg/100g; northern tofu: 777 mg/100g; southern tofu: 240 mg/100g.

Seafood fish meal: 7705 mg/100g; fish floss: 3970 mg/100g; dried shrimps: 2000 mg/100g; dried shrimps: 882 mg/100g; kelp: 348 mg/100g; Sea cucumber: 285 mg/100g; seaweed: 264 mg/100g; cooked dried fish: 257 mg/100g.

Other sesame paste: 870 mg/100g; tea: 325 mg/100g; daylily: 301 mg/100g; fungus: 247 mg/100g; watermelon seeds: 237 mg/100g; pumpkin Seeds (fried): 235 mg/100g; celery: 187 mg/100g; peanut kernels: 119 mg/100g.

What are the vegetables high in calcium?

There are also many varieties of vegetables high in calcium. 100 grams of potherb mustard contains 230 mg of calcium; Chinese cabbage, rapeseed, fennel, coriander, celery, etc. also contain about 150 mg of calcium per 100 grams.

Black fungus contains the highest iron content, 97.4 mg in 100 grams, followed by chicken blood 25.0mg/100g, sesame 22.7mg/100g, pork liver 22.6mg/100g, chicken liver 12.0mg/100g, and oats. Tablets 7.0mg/100g, soybeans 8.2mg/100g, cowpeas 7.1mg/100g, mung beans 6.5mg/100g, peas 5.9mg/100g, dried tofu 4.9mg/100g, cauliflower 6.4mg/100g, kelp 4.7mg/100g, peanuts Kernel 6.9mg/100g, pig blood 8.7mg/100g, egg yolk 6.5mg/100g. The iron content of tofu, spinach and celery is not high, respectively 1.9mg/100g, 2.9mg/100g, 0.8mg/100g.

What are the fruits with high calcium content?

1. Mulberry (dry) 622 (mg) 2. Wild jujube 435 (mg)

3. Flour egg 206 (mg) 4. Dried apricots 147 (mg)

5. Red fruits (dried) 144 (mg) 6. Orange cake 125 (mg)

7. Black dates (seedless) [Wuzao] 108 (mg) 8. Sour thorn 105 (mg)

9. Sea buckthorn 104 (mg) 10. Lemon 101 (mg)

11. Miyun jujube 80 (mg) 12. Jujube 75 (mg)

Question 8: What are the main dishes of Western food? Western food dishes are still unfamiliar to many people. The following is the order of serving Western food for learning. Reference for those who want Western food:

1. Starters

Also called appetizers, they generally include cold cuts and hot starters. Common varieties include caviar, foie gras, smoked salmon, and cocktail cups. Butter chicken puff pastry box, snails, etc.

2. Soup

It can be roughly divided into 4 categories: clear soup, cream soup, vegetable soup and cold soup. Varieties include oxtail soup, various cream soups, seafood soup, American clam soup, Italian vegetable soup, and Russian borscht. French onion soup.

3. Side dishes

Usually aquatic products, eggs, bread, and crispy dishes are all called side dishes. When eating fish dishes in Western food, special sauces are used, such as tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce and sailor fish sauce

etc.

4. Main Courses

Meat and poultry dishes are the main courses. The most representative ones are beef or steak. The seasonings used with meat dishes mainly include Spanish sauce, thick roasted sauce, mushroom sauce, blanco sauce, etc. Poultry dishes are based on chicken. Duck, goose; the most common poultry dish is chicken, which can be boiled, fried, roasted, or boiled. The main sauces include curry sauce, cream sauce, etc.

5. Vegetable dishes

Can be arranged after meat dishes or served at the same time as meat dishes. Vegetable dishes are called salads in Western food. The salad that is paired with the main dish is called a raw vegetable salad, usually made with lettuce, tomatoes, cucumbers, asparagus, etc. There is also a type made with fish, meat, and eggs, usually without flavoring.

6. Desserts

Desserts in Western food are eaten after the main course and can be counted as the sixth course. In a real sense, it includes all the food after the main course, such as pudding, ice cream, cheese, fruit and so on.

7. Coffee

Drinking coffee usually requires adding sugar and whipping cream.

●French feast

Parisian cabbage, cabbage, mint liqueur, French escargot, betel nut, pork ribs pot, frozen diced eggplant, spinach salad, pineapple lettuce, strawberry, cucumber, wedding soup, multi-flavored fish soup, foie gras, pan-fried scallops French onion soup French maple syrup French maple syrup toast French cauliflower soup French braised potatoes French braised potatoes 1 French flame crepe French h snails (Chinese) French cream lobster soup French milk sweet rice porridge French chocolate French chocolate spit French-style local French-style toast French-style roasted green bean soup French onion soup French onion soup 4 French fish roll French corn soup Jade broth kelp mustard sauce conger eel soup seafood pot Korean fish stir-fried mushrooms walnut chicken soup black pepper steak Braised meat mixed with red sauce, cucumber, cucumber and vermicelli, Cinderella pumpkin soup, egg tomato salad, chicken salad, chicken salad 1, chicken meatballs in soup, chicken meatballs, pan-fried lobster, pan-fried beef short ribs, frozen wild rice shrimps, frozen wild rice shrimps 2, cucumber and cabbage wrapped meat curry mixed with mustard Smoked shrimp curry starter French bread roasted tomato sauce French bread roasted lamb cold roast chicken asparagus soup manise mixed with lettuce Marseille dragon king fresh soup marjoram salmon rolled pasta shell intestines matcha light cheesecake Napoleon pie cream beef diced tomato soup

Milk kelp and beef meatball soup, European-style heavy cheese cake, fried beef slices with apples, apple pie, eggplant salad, virgin emerald spinach juice soup, French chicken, vegetable puree soup, spicy and sour belly, sweet and sour lettuce, tomato flowers, lemongrass coconut Sauce chicken, balsamic vinegar flavor grilled chicken and crayfish - Galina flavor crab roe live shrimp fish eggs cucumber pickles steamed egg meat rolls Chinese and French double pine pine pork jelly

Simple low-fat Western food:

< p> Let’s talk about a few simple ones:

1. Mashed potatoes

Boil or steam the potatoes, and then peel them. Use a processor to mash the potatoes (you don’t need a machine, as long as the potatoes are rotten enough)! Add cardamom, egg yolks, salt, milk, butter, pepper, cream! (If you need low fat, don’t add butter and cream!)

2. Italian vegetable soup

Add onions, carrots, celery, potatoes, eggplants, zucchini, and cabbage

p>

Cut into small cubes, sauté onions, carrots, celery, eggplant, and zucchini in butter until fragrant. Add bay leaves, thyme, tomato paste, stir-fry thoroughly, then add chicken water (water will also work). After boiling the pot, put the cabbage, potato slices and crumbled spaghetti into the soup and cook, add salt to taste!

3. Irish Lamb Stew

Cut the lamb into cubes, onions, carrots, celery, cabbage and potatoes.

First scald the mutton with hot water, and then wash the scalded mutton! Then put the washed mutton into water and cook (add onions, bay leaves, salt, peppercorns to the water, boil the pot and cook the mutton slowly over low heat!) Finally, add thyme, and then add other vegetables and cook. Got it!

Roast potatoes...>>

Question 9: Recipes with pork as the main dish 1. Braised pork:

Take the essence with skin Take a piece of pork belly (or pork belly) (you can control the amount), sear the skin (because there are pig hairs on the skin), remove the hair, and wash it. Heat the oil in the pan, smear the pork skin with soy sauce (or dark soy sauce) and sugar (the amount depends on your taste) and fry in the hot oil pan until the skin turns red and rises from the pan. Do not pour away the oil that has been fried in the pan. Cut the fried meat into bite-sized pieces, put it into the oil pan and fry for a while (about when the meat is no longer bloody). Add water (the meat should be fully cooked). After flooding), add star anise, kaempferol, (fennel, chili, and Sichuan peppercorns may or may not be added according to each taste), soy sauce (or dark soy sauce), sugar, and ginger, and cook for about 1 hour before draining the water and pouring Just add some sesame oil (sesame oil) and it's ready to go. When cooking, you can put quail eggs, vegetables, bean sticks and other dressings in it according to your own preferences. What you need to remember is to use only one kind of dressing, otherwise it will spread the flavor. The skin should be fried until it bubbles slightly; after the water boils, use low heat. You can also eat pure braised pork without the dressing.

2. Stir-fried pork with dried vegetables:

Ingredients: dried vegetables, shredded ginger, dried chili, pork, sugar, soy sauce

Method: half a bowl of dried vegetables Soak the dried vegetables in water for two to three times, depending on your taste. Drain the water and set aside. Buy about one and a half kilograms of pork belly (peeled), cut it into regular-sized pieces, turn on the fire, and remove the meat pieces at the same time. pot, add a little water (be careful not to add too much water!!), the purpose is to cook the meat as quickly as possible, then turn on low heat and stir-fry until the meat is golden brown, and the fat is basically cooked A lot of oil has come out. At this time, add the sliced ??ginger and chopped dried chili and stir-fry several times. Add four or five tablespoons of sugar (amount according to personal taste), then pour in soy sauce, and stir-fry until the fragrance fills the kitchen. , finally pour in the mustard greens and stir-fry until all the oil is absorbed by the mustard greens, OK, start the pot, and the fragrant mustard greens and fried meat are ready.

3. Sichuan Twice-cooked Pork

< p> Ingredients: Pork belly＼Garlic sprouts＼Douban＼Ginger slices\Green onions＼Light soy sauce＼Sichuan peppercorns＼Salt＼Sweet sauce＼MSG＼White sugar

Method: Choose good pork PP meat or pork belly, and cut it into pieces first Put the meat into water and cook over high heat until there is no blood in the meat. Add old ginger to the water while cooking. After the meat is cooked, cool it down and slice it into pieces. When the oil is 80% boiled, add the meat slices, add ginger, pepper, watercress, and salt and stir-fry together. , stir-fry the meat until it becomes fragrant until it is slightly rolled (seven when it is ripe), add onions, sweet noodle sauce and white sugar. Finally add garlic sprouts and MSG, stir-fry for a few times and then serve.

4. Sweet roasted white longan

Ingredients: 500g pig fat, 75g red dates, 50g washed sand, 100g glutinous rice, 15g brown sugar, 10g lard , 20 grams of sugar, 10 grams of water bean powder.

Method: Burn the skin of red dates on charcoal fire until slightly charred, soak in water for 20 minutes, remove the skin and core, roll and wash with sand. Boil the pork fat, remove it and let it cool. Cut it into slices about 7 cm long, 2 cm wide and 0.3 cm thick. Wrap each slice with a date roll, form it into a cylinder and place it upright in a steaming bowl. After the glutinous rice is washed and soaked, it is steamed in a basket. Add brown sugar and lard, mix well, put it into a steaming bowl with meat rolls as the base, and steam the cake in a basket (about half an hour). Put a little sugar and water in the wok to thicken it into a crystal sauce. Take out the steamed rice and cook it until white, turn it over into a disc, and pour it over the sauce. Serve.

5. Small Crispy Pork

Select two pounds of tenderloin, wash it, cut it into thin slices according to the size of the meat, and place it in a ventilated place to dry, so that there is no moisture on the surface of the meat. Wrap the moisture in the coat, which will not fall off automatically during the frying process; while waiting for the moisture to dry, make the batter, half the flour and half the starch, add two eggs, stir well, add an appropriate amount of salt and five-spice powder, it can be adjusted according to personal preference Taste until the batter is even and there are no big particles; put the meat slices into the batter, let both sides be coated with thick batter, heat the oil until 70% hot, add the wrapped meat slices one by one, be careful not to fold them. Spread the meat slices flat in the oil until the surface turns golden. It can be used as a steaming bowl or as a stew.

6. Dongpo Pork Elbow

Choose pig trotters, wash them and put them in water to stew until they are about 80% hot. Pick up the pork trotters and steam them in a steamer. After degreasing twice, the elbow has reached the point where it is fat but not greasy, and cakey but not rotten. There are two forms when eating: one is clear soup style. Take out the soon-to-be-steamed elbows, put them in a bowl, and fill them with chicken stew soup. If there is no chicken soup, boiled water will do. Add a little salt and a little green onion and that's it. It is best to put soy sauce in another bowl and dip it in soy sauce when eating to make the taste more fresh. The second is the condiment type: take the steamed elbow out of the bowl, pour the prepared condiments on it, and it is ready to eat.

7. Sweet and sour pork ribs

Ingredients: 400 grams of pork ribs. 25 grams of cooked sesame seeds.

2 grams of salt, flowers... >>

Question 10: What kind of delicacies include staple food, meat and vegetables? Rice bowl