Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

October 11, 2008

Chinese Food>>home recipes>> Red Hakka bad ribs


Raw materials: 排骨600克 红糟1/3杯葱末、海米2大匙蒜末1大匙 600 g red bad ribs 1 / 3 cup diced green onion, 2 tablespoons dried shrimps Suanmo 1 tablespoons 辅料: Accessories: A料:糖1大匙鸡精3小匙香油3大匙水2杯 A material: Chicken 3 tablespoons sugar 1 tsp sesame oil 3 tablespoons water 2 cups 做法: Practice: 1 排骨洗净、放入热水中汆烫,去除血水后捞出,洗净、充分沥干;海米洗净、泡软。 1 Wash ribs into hot water in the hot Cuan, after the removal of blood remove, clean and fully Drain; Wash dried shrimps, soft foam. 2 锅中倒入适量油烧热,爆香大蒜、海米,放入烫过的排骨拌炒约1分钟,加入红糟及A料翻炒均匀,盛出,移入电锅蒸约40分钟至排骨软烂入味,盛起时撒上葱末即可食用。 2 Heat the oil amount into the pot, Baoxiang garlic, dried shrimps, burns Add spareribs Ban Chao, about 1 minute, worse by adding red and stir A uniform material, sung out into an electric rice cooker steaming about 40 minutes to Black Ruwei soft ribs, diced green onion sprinkled Sheng from time to eat. Tips: Tips: 红糟:红糟能润肠暖胃、活血去疼,并具有降血脂、降低胆固醇等功效,在享受排骨美味之余,还可以达到养生保健的目的,真是一举两得。 Red worse: worse to Red Runchang Nuanwei, promoting blood circulation to pain with blood fat, cholesterol-lowering effectiveness, and so on, enjoying the delicious ribs and still to achieve the objective of health care, is double. 特色: Characteristics: 红糟吃法变化多端,不但色泽漂亮,渗入排骨料理中,滋味更是一级棒! Eat bad red variety, not only beautiful color into the ribs cooking, taste is Yiji Bang!

Chinese Food>>home recipes>> Colon fried ginger


[Materials needed]
材料:猪大肠300公克姜5片大蒜2粒红辣椒1支调味料: A料:醋精、黄豆酱各1小匙鲜鸡粉1/2小匙
[烹饪过程] [Cooking process]
1. 全部材料洗净。 1. Wash all the material. 大肠切段,姜切丝;红辣椒去蒂及籽,切丝;大蒜去皮,切片备用。 Large cut, cut ginger; untiringly and red pepper seeds, cut; Garlic, peeled, slicing back-up.
2. 锅中倒入1大匙油烧热,放入大肠炒热,加入蒜片炒香,在加入姜丝、红辣椒丝及A料炒半均匀,即可盛出。 2. Poured into the pot Heat 1 tablespoons oil into large boost by adding garlic slice Chao Xiang, to join in the ginger, red pepper and silk materials A speculation uniform and a half, can be sung out.
[备注] [Note]
姜丝最好选用嫩姜,才会清脆可口,不仅能调味,亦可直接食用。 The best selection of Dunem ginger ginger, crisp and delicious will not only be able flavorings can also be a direct human consumption. 炒姜丝大肠一定要用醋精,才能表现出道地客家料理风味。 Fried ginger vinegar concentrate must be large in order to debut performance of the Hakka-style cuisine.

Chinese Food>>home recipes>>Shanzhen seafood soup

: clams, shrimp, carp accessories: Flammulina, Tricholoma, mushrooms and spices: salt, chicken, pepper, cooking wine, sesame oil practices: 1、 将虾、蛤蜊洗净,鲫鱼去五脏洗净,用盐、料酒腌制10分钟; 1, shrimp, clams Wash, Wash carp to five internal organs, salt, salted cooking wine for 10 minutes; 2、 将煎盘2分钟预热,放入鱼、虾4分钟取出置入微波炉专用器皿中,加入金针菇、香菇、口蘑,蛤蜊,倒入清水,放入微波炉中10分钟再加盖15分钟或更长时间,中途放入盐、鸡精、香油、胡椒粉即可。 2, Pan 2 minutes to warm-up into fish, shrimp 4 minutes out into special containers in the microwave oven, adding mushrooms, shiitake mushrooms, Tricholoma, clams, and pour water into microwave oven in 10 minutes and then 15 minutes for stamping Or more, half-way into salt, chicken, sesame oil, pepper can be.

Chinese Food>>home recipes>> Ice brine the chicken skin


About 中国人吃鸡讲究鲜、香、嫩、滑、爽、脆,其实亦是品尝此菜肴的基本原则。 Chinese people pay attention to eating fresh, fragrant and tender, slippery, cool, crisp, in fact, this is also a taste of dishes in the past. 其鸡皮脆香爽口,肉质嫩滑,原来用平常的简单材料也可以做出非一般的食味。 Cui Xiang gallinae its refreshing, succulent Nenhua, the original use of the usual simple materials can also be made of non-ordinary taste. 分量 : Weight: 6~8位用 6 to 8 with 制作时间 :1小时 Production Time: 1 hour 材料 Materials 光鸡1只(约1500克),姜(拍扁)80克,干葱(拍扁)3粒,沙姜片3片,香叶2片,果皮1/2个,生油2汤匙。 A light chicken (about 1500 grams), ginger (flat film) 80 grams of dried onion (flat film) 3, 3 sand ginger, 2 Heung Yip, peel 1 / 2, 2 tablespoon oil. 浸鸡汁料 Liu Ji Zhi Baptist 清水16量杯,盐800克(预先与8量杯水煮溶),砂糖40克,冰粒(后下)1200克。 16 measuring cup water, salt, 800 grams (8 in advance and measuring cup water soluble), 40 grams of sugar, ice (after) 1200 grams. 调味料 Seasoning 蒜子(剁碎)2粒,干葱(剁碎)2粒,油炸金蒜茸1汤匙,姜(切碎)20克,葱(切碎)1根,沙姜粉2茶匙,万字酱油5汤匙。 Son of garlic (chopped) 2, dried onions (chopped) 2, Kim fried garlic 1 tablespoon ginger (chopped) 20 grams of onion (chopped) 1, Sha 2 teaspoon Ginger Powder, soy sauce million words Spoon 5. 制法 Law - 1、锅预热,下生油,随即下所有调味料爆香,最后倒入酱油煮滚,备用(与鸡伴食)。 1, preheat the pot, under the oil, then all Baoxiang sauce, soy sauce into the final boil, back-up (with chicken Bansi). 2、光鸡去清内脏,清洗干净,备用。 2, chicken-ching to internal organs, clean, back-up. 3、预备一煲滚水,以能覆盖鸡面为准,放入其他材料,再放入光鸡,以大火滚起后,转用微火浸20分钟,捞起。 3, to prepare a pot boiling water to cover chicken noodle later into other materials, and then Add chicken to roll from the fire, switch to Weihuo Baptist 20 minutes to salvage. 4、光鸡捞起后,立即置于浸鸡汁料中,浸25~30分钟或直至鸡身凉冻,斩件后便可上碟。 4, chicken picked up immediately after the meal at Jizhi Baptist, Baptist 25 to 30 minutes or until the chicken cool and cold, in a piecemeal fashion, and after that they can dish. 心得 Experience 1、洗鸡时,必须除去内脏,特别是鸡肺,否则在烹调时,浸鸡水远不会被煮熟,以及不断有血水涌现。 1, wash the chicken, it is important to remove the internal organs, especially the chicken lung, or in cooking, dip the chicken cooked water will not be much, as well as the continuing emergence of blood. 2、采用速冻鸡作此菜式,肉质比较粗糙,口感欠佳,以活鸡的食味比较好。 2, used for the quick-frozen chicken dishes, succulent rough comparison, the poor taste to live the good taste. 3、鸡浸在浸鸡汁料中时,鸡身宜仍处于温暖至冻之间。 3, dip the chicken in the Baptist compound Ji Zhi, who should be the chicken is still in between the cold to warm. 4、浸鸡时间不宜太久,否则肉质的爽滑程度骤减。 4, dip the chicken should not be too long time, otherwise the quality level of Shuanghua sharply.

Chinese Food>>home recipes>>Feng Lin eggplant


Eggplant recipe name Lin Feng-owned Cantonese cuisine type in their kitchen dishes Liang 基本特点 请阅 Please read the basic characteristics of 基本材料 肉泥20克、茄子200克、香葱10克、生姜10克。 Basic materials Rouni 20 grams, 200 grams of eggplant, scallions 10 grams, 10 grams of ginger. 调味料:花生油500克(实耗油100克)、盐10克、味精5克、白糖3克、生粉20克、麻油5克、鸡汤50克、老抽王10克。 Sauce: 500 grams of peanut oil (fuel consumption is 100 grams), 10 grams of salt, monosodium glutamate 5 g, 3 g sugar, 20 grams of Health powder, sesame oil, 5 grams, 50 grams of chicken soup, Wang Laochou 10 grams. 制作过程: Production process: 1、茄子去皮,切大粗条,香葱洗净切段,姜切米。 1 eggplant, peeled, cut large coarse, clean cut scallions, ginger Qiemi. 2、烧锅下油,油温120度时下入茄条,炸至金黄捞起。 2, burning under the pot of oil, oil temperature to 120 degrees today eggplant, golden Zhazhi picked up. 3、锅内留油,下入姜米、肉泥、茄子、鸡汤、盐、味精、白糖、老抽王,用小火烧至汁浓时再用湿生粉勾芡,淋麻油即成。 3, oil pot, under the ginger into rice, Rouni, eggplant, chicken soup, salt, MSG, sugar, Lao Chou Wang, the low heat Zhinong very badly and then when wet starch powder, sesame oil poured mold.

Chinese Food>>home recipes>> Eggplant cooked Huajiahu


Cai Ming: cooking eggplant Huajiahu
菜系:鲁菜 Cuisine: Shandong [原料/调料] [Raw materials / seasoning]
花甲150克、茄子100克、生姜10克、红椒1只。 Huajiahu 150 grams, 100 grams of eggplant, 10 grams ginger, a red peppers.
花生油20克、盐10克、味精12克、白糖3克、绍酒5克、麻油5克。 20 g peanut oil, salt, 10 grams, 12 grams of monosodium glutamate, 3 g sugar, 5 grams Shaojiu, 5 g oil.
[制作流程] [Production process]
1.鲜茄去皮切圆块,姜切丝,红椒切条。 1. Fresh eggplant skin to block a round, cut ginger, red peppers be cut.
2.烧锅下油,放入姜丝,花甲,攒入绍酒炒片刻。 2. Burned under the oil pan, Add ginger, Huajiahu, to save Shaojiu speculation for a while.
3.加入清汤,鲜茄煮8分钟后,再调入盐、味精、白糖、红椒片煮3分钟,淋入麻油倒入汤窝内即成。 3. Accession to the broth, fresh eggplant cook 8 minutes, and then transferred to the salt, MSG, sugar, red-chip cook 3 minutes, Linru nest soup with sesame oil poured into the mold.

Chinese Food>>home recipes>> A tofu products


Cuisine: Shandong
原料:家常豆腐2盒、冬菇70克、笋片50克、姜末1/4茶匙、青江菜6颗、蛋皮1张、胡萝卜40克、蛋清1个、盐1茶匙、香油1茶匙、太白粉2大匙、 蚝油1大匙、香油1大匙、胡椒粉少许、高汤1杯、盐1/2茶匙、太白粉水1茶匙、香油1/3茶匙、味霖1茶匙 Materials: 2 boxes of bean curd family style, black mushrooms 70 grams, 50 grams Sunpian, ginger 1 / 4 teaspoon, green cabbages 6, a Dan Pi, 40 g carrot, an egg white, 1 teaspoon salt, 1 teaspoon sesame oil, too 2 tablespoons white powder, 1 tbsp oyster sauce, 1 tbsp sesame oil, pepper, 1 cup broth, salt 1 / 2 teaspoon, water 1 teaspoon cornstarch, sesame oil 1 / 3 teaspoon, 1 teaspoon flavor-lin
制法过程 System of law
1. 豆腐压干水分,切去四周硬皮,加入调匀之调味料(1)拌搅均匀备用。 1. Tofu dry water pressure, the truncated four-week hardcover, drawing frame by adding the seasonings (1) mixed with back-up uniform.
2. 将作法1过筛。 2. Will be a screening practices.
3. 冬菇置于温水中泡发,去老根、杂质、洗净后与笋同切小丁,加姜末拌匀;入炒锅炒香后,加调味料(2)拌炒出香味即可。 3. Mushrooms in warm water at the bubble made to the old roots and impurities, cleaned and cut bamboo shoots with Xiao-Ding, mix well add ginger; add into the Chao Xiang, plus sauce (2) a scent that Ban Chao Can be. 4. 保鲜膜置于模型上,均匀涂上麻油备用。 4. Film Preservation placed the model, the uniform back-up oil painting.
5. 将作法2之1/2豆腐铺于模型上。 5. Practice will be 2 1 / 2 model in the tofu shop.
6. 续将作法3,铺放于豆腐上,再将作法2剩余之1/2豆腐平铺于上。 6. Continued to practice 3, flies in the tofu, then practice on the 2 remaining 1 / 2 in the flat bean curd.
7. 蛋皮切细丁,于豆腐饼上摆"一品"二字。 7. Percutaneous fine small egg, bean curd cake in place on "goods".
8. 再将胡萝卜切末,撒于豆腐边。 8. Qiemo then carrot, bean curd on the side of Caesar.
9. 入蒸笼中以中火蒸15分钟取出,以烫热之青江菜围盘,并淋上调匀之调味料(3)即可。 9. Steamer into the middle in order to remove the steamer for 15 minutes to the hot green cabbages Wai Pan, and applying Draw Frame of seasonings (3) can be.

Chinese Food>>home recipes>>Mandarin fish ribs


Cuisine: Shandong cuisine
原料:桂鱼、花香藕、盐、料酒等。 Raw material: mandarin fish, lotus flowers, salt, cooking wine, and so on.
制作过程 Production process
将桂鱼留头、尾,鱼肉剁成泥,加入配料、调料,制成鱼馅。 Mandarin fish will remain head, tail, fish hacked soil by adding ingredients, spices, fish paste made of. 藕切成粗条,拍干淀粉待用。 Lotus root and cut into rough, dry starch stand-by shooting. 鱼头、尾洗净腌入味,拍干粉下入油锅炸成熟色微黄,捞起沥油,放在盆的两头,再将鱼馅包在藕条上,沾上面包糠,入油锅炸熟,色微黄,取出沥油,装盘,带花椒盐蕃茄汁佐食。 Head, tail Ruwei salt wash, dry powder shot into the next pan fried ripe Lunatia color, picked up the oil Lek, on both ends of the basin, and then filling fish wrapped in lotus article, stained with bran bread, into the pan Zhashu, Lunatia color, remove the oil Lek, Zhuangpan, spent with salt and pepper, fresh tomato juice and file.

Chinese Food>>home recipes>>Shandong meatball dish

Key features of】 用料多样,质地疏松软烂,肥而不腻,汤浓味鲜,酸辣咸香俱全。 Variety of materials used, loose texture of soft bad, but not tired of fat, Tangnongweixian, Xianxiang hot and sour taste. 【原料】 Key raw materials】 猪肥瘦肉各半250克、香菜100克、淳米50克、鹿角菜50克、白菜。 Pig manure evenly divided in 250 grams of lean meat, parsley 100 grams, 50 grams of m-sun, 50 grams of carrageenan, cabbage. 鸡蛋2个(重约100克)。 2 eggs (weighing about 100 grams). 精盐4克、葱姜末10克、味精0.5克、食醋、芝麻油适量。 Salt 4 grams, 10 grams at the end of Congjiang, 0.5 grams of monosodium glutamate, vinegar, sesame oil amount. 【制作过程】 【Production process】 将猪瘦肉洗净,剁成茸状,放入碗内,加鸡蛋搅匀,猪肥肉批成厚0.6厘米的片,肉片两面交叉打直刀,再改切成0.6厘米的见方丁,淳米洗尽泥沙,鹿角菜择洗干净,取30克,切成细末。 Pig meat will be washed, dried-like hacked into bowl, add egg Jiao Yun, pig fat into a grant of 0.6 cm thick slices meat on both sides to fight cross-straight knife, then cut to 0.6 cm square of the small, Xi Jin-sun meters of silt, washed Optional carrageenan, taking 30 grams, cut into Ximo. 20克切成3厘米长的段。 20 Keqie into 3 cm long paragraph. 取盛器一个,放入瘦肉茸,葱、姜末、海米末、鹿角菜米、大白菜末、香菜末,加入胡椒粉、味精、精盐,搅拌均匀,制成直径3.3厘米的丸子,平摆在盘内,入笼用旺火蒸约8分钟,至熟取出,放在大碗内,汤锅内放入清汤、精盐,蒸沸,放香菜段旺火烧开后加入味精,倒入大汤碗中,淋上芝麻油,食醋,撒上胡椒面即成。 Take a container into dried meat, onions, ginger, dried shrimps at the end of carrageenan meters at the end of Chinese cabbage, parsley at the end, adding pepper, monosodium glutamate, salt, stirring uniform, made of 3.3 cm in diameter of the ball, ping On the plate, Wang Huo steamed into the cage with about 8 minutes until cooked out on the bowl, with Tang Guo Add broth, salt, steam boiling, put parsley paragraph Wanghuo boil after adding MSG, into large soup Bowl, applying sesame oil, vinegar, pepper sprinkled chunks.

Chinese Food>>home recipes>> Article sweet and sour fish


Cai Ming】 【be sweet and sour fish 【所属菜系】 鲁菜 【】-Owned Shandong cuisine 【特点】 色泽金黄,香味四溢,外酥内嫩,甜醇适口。 】 【Characteristics of the golden color, fragrance overflowing, crisp outside and tender inside, the sweet taste alcohol. 【原料】 Key raw materials】 净鱼肉450克。 450 grams of fish net. 鸡蛋黄25克。 25 grams yellow eggs. 淀粉30克、花生油200克、葱10克、姜10克、酱油10克、清汤100克、白糖65克、醋40克。 30 g starch, 200 grams of peanut oil, 10 g onion, ginger 10 grams, 10 grams of soy sauce, broth 100 grams, 65 grams of sugar, vinegar 40 grams. 【制作过程】 【Production process】 将鱼肉洗净,切成长4厘米、宽厚均匀1厘米的长条。 Wash the fish, cut growth of 4 cm, uniform generous 1 cm long. 用鸡蛋黄加淀粉调成蛋黄糊,待用,炒锅内放入花生油,中火烧至八成热(约200℃)时,将鱼条沾匀蛋黄糊入油中炸熟,至呈金黄色捞出,沥油。 Wong Ka-starch with egg yolk paste into a tune, stand-by, add peanut oil into inside, to fire in 80 hot (about 200 ℃), the fish will be even dip into the egg yolk paste in the oil Zhashu to golden fish That the oil Lek. 炒锅内留少量油,烧热后用葱、姜末煸炒几下,加入酱油、清汤、白糖烧沸,用湿淀粉勾成浓芡,烹入醋,将炸好的鱼条倒入锅内翻匀盛入盘内即成。 Add a small amount of oil to stay inside, after the Heat with onions, ginger stir fried with a few add soy sauce, broth, boiling of sugar, starch wet Euryale ferox hook into a strong, vinegar into the cooking, deep-fried fish be good into the pot Yun-sheng inverted into the tray mold.

Chinese Food>>home recipes>> You Bao two-brittle


Zhudu first 20O grams, 150 grams of chicken gizzard, Shaojiu 5 g, 1.4 g salt, 2 g diced green onion, ginger 1 g, 1.5 g Suanmo, 1 gram of monosodium glutamate, Shuzhu You 500 grams (about Consumption of 50 grams), 25 grams wet starch, 50 grams of clear soup. 1、将肚头剥去脂皮、硬筋,洗净,用刀划上网状花刀,放入碗内,加盐、湿淀粉拌和,鸡胗洗净,批去内外筋皮,用刀划上间隔2毫米的十字花刀,放人另一只碗内,加盐、湿淀粉拌和。 1, will be stripped of belly fat first skin, tendons hard, clean, draw a knife blade mesh flower into bowl, salt, wet mixing starch, chicken gizzard washed granted to bars and outside the paper, draw a knife 2 mm intervals on the knife crosswise, and release another bowl, salt, starch wet mixing. 2、另取一只小碗,加清汤、绍酒、味精、精盐、湿淀粉,拌匀成芡汁待用。 2, and the other taking a small bowl, add broth, Shaojiu, monosodium glutamate, salt, starch wet, and mix well Euryale ferox juice into a stand-by. 3、炒锅上旺火,放入猪油,烧至八成热,放入肚头、鸡胗,用筷子迅速划散,倒入漏勺沥油。 3, add the Wanghuo into lard, very badly burned 80 heat into the first belly, chicken gizzard, with chopsticks quickly draw casual, Lek Loushao into oil. 炒锅内留油少许,下葱、姜、蒜末煸出香味,随即倒入鸡胗和肚头,并下芡汁,颠翻两下,即可出锅装盘。 Add a little oil to stay inside, under the onions, ginger and stir Suanmo a scent, then poured into chicken gizzard and the belly first, and under the Euryale ferox juice, the two Dianfan, can Chuguozhuangpan. 特点: 脆嫩滑润,清鲜爽口。 Features: Cuinen smooth, refreshing, refreshing. 关键: 一是必须将鸡胗和猪肚头洗刷干净,去除异味。 The key: The first will be the first Zhudu chicken gizzard and wash clean, odor removal. 二是掌握火候要恰当,要旺火热油爆炒,一般在八成油温时下锅,至鸡胗片由红转白、肚头挺起断生即捞起,吃火过长便老而不脆。 Second, we've got to have the right to hot oil Bao Chao Wang, the general in the oil temperature at 80 hack, chicken gizzard film to turn from red to white, stood belly first off that sheng picked up, the fire is too long to eat it instead of the old brittle . 主料:鸡肫 150克 牛肚 200克 Ingredient: 150 grams of chicken gizzard 200 grams of tripe 辅料:黄瓜 20克 胡萝卜 20克 Accessories: 20g cucumber 20g carrot 调料:盐 5克 味精 2克 胡椒 2克 醋 2克 大蒜 3克 淀粉(豌豆) 8克 花生油 50克 碱 2克 各适量 Seasoning: salt, 5 grams of monosodium glutamate 2 g pepper 2 g vinegar 2 grams of garlic 3 grams of starch (peas) 8 g peanut oil 50 grams of the base amount of 2 g 制作工艺 Production Process 1.大蒜去皮切片,淀粉加水适量搅匀成湿淀粉,待用;鸡胗、牛肚除去外皮,剞刀菊花刀型。 1. Peeled garlic slices, increase starch Jiaoyun amount of water into a wet starch, stand-by; chicken gizzard, tripe remove the skin, Ji daisy cutter type knives. 用清水200克放入食用碱化开后放剞刀后的鸡胗和牛肚浸泡30分钟(目的是发脆去腥),后用清水捞洗数次,黄瓜、胡萝卜洗净改刀为薄片。 Add 200 grams of water used for human consumption alkalization Ji-opened after the knife after the release of tripe and chicken gizzard soak for 30 minutes (the aim of brittle hair Qu Xing), after washing with water fishing several times, cucumber, carrots for clean knife to slice. 2.精盐、味精、胡椒、香醋、鸡汤、葱姜油湿淀粉对制成碗芡。 2. Salt, monosodium glutamate, pepper, vinegar, chicken broth, oil Congjiang wet starch into a bowl of Euryale ferox. 3.炒锅置于旺火上,热锅注入花生油,七成油温时投入滤干水分的鸡胗、牛肚,用手勺搅散后即捞出滤净油。 3. Wanghuo add place, peanut oil into the hot pan, oil temperature 70 hours into the water Lvgan chicken gizzard, tripe, spoon with their hands up after the San remove Oil filter. 4.炒锅中留油20克,下蒜片炒出香味后紧接着下黄瓜、胡萝卜和鸡胗、牛肚,随即烹入对好的碗芡,翻锅均匀,即出锅装盘。 4. Add 20 grams of oil to stay in, under Chao Chu garlic slice of cucumber flavor immediately following the next, carrots and chicken gizzard, tripe, then cooked into a good bowl of Euryale ferox, evenly over the pot, that is, Chuguozhuangpan. 工艺提示 Technology tips 1.牛肚可剞刀为菊花形与鸡肫相同,也剞刀为窗户花或其他花刀以增加形态花色。 1. Ji tripe can be daisy-shaped knife for the chicken gizzard and the same, Ji knife or other flowers for the windows took a knife to increase the color patterns. 2.牛肚、鸡肫用碱水浸泡一定要清洗干净,还可用80度的温水焯一下,但不能过久。 2. Tripe, chicken gizzard using alkaline water must be clean, but also with 80-degree water about Zhuo, but not for too long. 3.牛肚、鸡肫放油锅时,如果水分太多可用干净白布吸净再下。 3. Tripe, chicken gizzard pan put, if too much water can be used to clean white smoke under the net again. 4.牛肚分为百叶、肚仁和肚领。 4. Screen is divided into tripe, diarrhea Ren-collar belly. 本菜若选用牛肚领其味道更佳。 If the selection of tripe dishes get their taste better.

Chinese Food>>home recipes>> Yuan burst Dusi


Cai Ming Yuan】 【burst Dusi 【所属菜系】 鲁菜 【】-Owned Shandong cuisine 【特点】 菜色白绿相间,口味鲜咸微辣。 】 【Characteristics of the white and green vegetables, mild taste Xianxian. 【原料】 Key raw materials】 猪肚 500克,香菜50克,料酒15克,盐3克,姜汁5克,葱,姜,蒜各10克,香油 5克,味精,醋,胡椒粉,碱,清油各适量。 Zhudu 500 grams, 50 grams of parsley, 15 grams of cooking wine, salt, 3 grams, 5 grams ginger, onion, ginger, garlic 10 grams, 5 grams sesame oil, monosodium glutamate, vinegar, pepper, alkali, the amount of Qingyou. 【制作过程】 【Production process】 (1)将猪肚用碱,醋搓洗,去净白油,及杂质,再用清水洗净,用开水氽后另换水,加入葱段,料酒,姜片,用微火煮熟,捞出晾凉后切成细丝,香菜切段。 (1) Zhudu with alkali, vinegar Cuoxi to Whitening oil and impurities, and then washed with water, boil for a short time after another * Change water, adding Congduan, cooking wine, ginger, cooked Wei Huo, winners Liang Liang, after a cut filaments, coriander segments. 蒜切片。 Garlic slices. (2)锅入油烧热,放葱姜丝,蒜片爆香,加入肚丝翻炒,烹入料酒,加盐,姜汗味精,醋,胡椒粉,香菜翻炒,淋香油即可。 (2) Heat oil in pan, put Congjiang silk, garlic slice Baoxiang, Dusi joined the stir, cooking into the cooking wine, salt, MSG Khan ginger, vinegar, pepper, and stir coriander, sesame oil can be poured. 心得:芫爆:是以芫荽(香菜)为主要配料而得名的。 Experience: Yuan burst: Coriander is (coriander) as the main ingredients and the name. 烹饪方法基本与油爆相同不同的是主料的形状多为片,条,球,卷等,不加酱色,糖色,成菜突出本色,味鲜清雅,有芫菜特有的香味。 You Bao cooking methods with the same basic difference is that the shape of multi-ingredient for films, articles, the ball, such as volume, not Jiangse, colored sugar, vegetables into a prominent color, elegant Wei Xian, Yuan unique flavor dishes.

Chinese Food>>home recipes>> Gentiana kidney


Cai Ming】 【Gentiana kidney 【所属菜系】 鲁菜 【】-Owned Shandong cuisine 【特点】 菜品色泽鲜艳,形似麻花,软嫩鲜美,味香爽口。 Key characteristics of the dishes】 bright color, the shape of cannabis, Ruannen delicious, refreshing Weixiang. 【原料】 Key raw materials】 猪腰 250克,熟猪肥膘 175克,鸡蛋 1个,干淀粉 25克,味精 1克,精盐1克,绍酒 25克,熟猪油 500克(约耗75克) Kidney 250 grams, 175 grams Feibiao cooked pig, an egg, 25 grams of dry starch, monosodium glutamate 1 g, 1 g salt, Shaojiu 25 grams, 500 grams Shuzhu You (consumption of about 75 grams) 【制作过程】 【Production process】 (1)将腰子撕去皮,用刀剖成两片,批去腰臊,片成6厘米长,3厘米宽的薄片16片,将肥膘也片成同样的薄片,将两种片料浸鸡蛋清后,两面蘸上干淀粉,放在盘内待用。 (1) kidney skin torn off, with a knife Poucheng 2, the smell of urine granted to the waist, into a piece 6 cm long and 3 cm wide sheets of 16 will also tablets Feibiao into the same thin, two-chip material Baptist egg, dipped two dry starch on the plate with stand-by. (2)将虾仁斩茸放入碗内,加入味精0.5克,绍酒 5克和盐搅拌均匀,涂在肥膘上,将腰片盖上,用刀在腰片中部顺划三条4厘米长的口子(连肥膘划通),用手捏住一头,从中间长口内反穿过来成麻花形。 (2) will be chopped dried shrimp into bowl, adding 0.5 grams of monosodium glutamate, Shaojiu 5 grams of salt and stir evenly coated in Feibiao, will be covered with waist-chip, chip back with a knife in the middle of the three designated Shun 4 cm long The hole (even Feibiao-designated), and hold a hand from the middle of a long time I come across as anti-cannabis. (3)炒锅上火,放熟猪油,烧至五成热离火,将麻花腰逐个放入过油两分钟,炒锅去油再上火,倒入麻花腰,晃动炒锅,干煎1分钟,将绍酒20克,味精1/2克喷洒在麻花腰上,起锅装盘即可。 (3) add lit and Shuzhu You put that heat from the fire burning 50, cannabis will be back one by one into the oil over two minutes, add oil to re-lit and cannabis into the waist, add rock, dry Fry 1 minute, 20 grams Shaojiu, monosodium glutamate 1 / 2 grams in the spraying of cannabis waist, can Qiguozhuangpan.

Chinese Food>>home recipes>> Fuchun chicken


Cai Ming】 【Fuchun chicken 【所属菜系】 江苏菜 Their cuisine 【Jiangsu dishes】 【特点】 色呈酱红,油光可鉴,鸡蛋酥香,易于消化。 Secheng】 【characteristics of the red sauce, a mirror shine, eggs Suxiang, easy to digest. 【原料】 Key raw materials】 活仔母鸡一只(重约750克)。 Aberdeen a live hen (weighing about 750 grams). 熟鸡蛋100克、笋片25克、水发香菇15克、鸡肫肝50克。 100 grams of cooked eggs, Sunpian 25 grams, 15 grams of mushrooms and water, 50 grams of chicken gizzard liver. 酱油25克、绍酒35克、白糖15克、葱25克、姜25克、精盐10克、芝麻油25克、花生油1000克(实耗油125克)。 25 grams of soy sauce, Shaojiu 35 grams, 15 grams of sugar, 25 g onion, ginger 25 grams, 10 grams of refined salt, 25 grams of sesame oil, peanut oil 1000 grams (fuel consumption is 125 grams). 【制作过程】 【Production process】 将鸡洗净,从腋下开口,取出内脏,洗净,连同炖肝一起放入水锅中,煮熟捞出。 Wash the chicken from the opening under the arms, internal organs removed, washed, together with liver stewed together into the water pot, remove cooked. 将锅置火上,舀入花生油,烧至八成热(约200℃)时,将鸡投入炸至金黄色捞出,把鸡蛋放入炸至表面起皱纹,葱炸成金黄色。 To buy pot on the fire, ladle into the peanut oil, 80 percent very badly burned hot (about 200 ℃), put the chicken golden Zhazhi remove the eggs from the surface into Zhazhi wrinkles, deep golden green. 将鸡、肫肝、鸡蛋放入内有竹箅垫底的砂锅内,加入酱油、绍酒、白糖、葱姜,舀入清水淹没鸡身,上旺火烧沸。 Chicken, gizzard liver, eggs, there are bamboo grate into the bottom of the casserole, adding soy sauce, Shaojiu, sugar, Cong Jiang, scoop water flooded into the chicken, the boiling of Wanghuo. 撇去浮沫,压上平盘加盖,移微火焖1小时30分钟离火,去掉竹箅、葱姜,捞出肫肝切片。 Skim foam floating, the pressure on disk-decked shift Braised Weihuo 1 hour 30 minutes away from the fire, remove the grate bamboo, Cong Jiang, gizzard remove liver biopsy. 把香菇、笋片相间地放在鸡身上,放入精盐,再将砂锅上火烧沸,淋芝麻油即成 The mushrooms, white Sunpian to be placed onto the chicken into refined salt, and then lit earthen pot boiling, water mold sesame oil

Chinese Food>>home recipes>> Braised fish head


Key raw materials】
鱼头红柿子椒、葱、姜盐、鸡精、白糖、烧酒、辣酱 Head red bell pepper, green onions, salt, ginger, chicken, sugar, and shochu, hot pepper
【做法】 】 【Practice
1、取一容器,将鱼头洗净后放入,加入姜片、葱段、烧酒、盐、鸡精腌制10-20分钟,红柿子椒切成丝备用; 1, take a container to the head after the wash into adding ginger, Congduan, shochu, salt, salted chicken 10-20 minutes, red bell pepper cut into stand-by wire;
2、坐锅点火倒入适量油,待油温七成热时放入鱼头煎成两面微黄后取出,原锅中,放入葱姜煸炒,加入辣酱、鸡精、白糖,倒入适量开水,烧开后再放入鱼头中火炖10-15分钟; 2, firing into the pot to sit amount of oil, oil temperature to be 70 when the heat into both sides of the head Jiancheng Lunatia out after the original pot, stir fried into Cong Jiang, adding hot pepper, chicken, sugar, poured into the Amount of boiling water, boil and then head into Huodun in 10-15 minutes;
3、炖好后先将鱼头取出,汤中加入烧酒、水淀粉勾芡,出锅淋在鱼身上,再撒上葱花、红柿子椒丝即可。 3, well after the first head stewing out, Tang added shochu, water starch starch, and Chu Guo fish in the water and then sprinkled chopped green onion, red bell pepper can be silk.
【特色】 Key features】
鳙鱼- 鳙鱼,亦称花鲢、胖头鱼。 Bighead carp - bighead carp, also known as Hualian, Pantou Yu. 鱼纲,鲤科。 Pisces, Cyprinidae.

Chinese Food>>home recipes>> Tofu casserole



Materials:
嫩豆腐150克、胡萝卜50克、菜心100克、腐竹、水发粉丝100克 Soft tofu 150 grams, 50 grams of carrots, 100 grams of vegetables heart, yuba, 100 grams of water fans
制作方法: Production method:
豆腐切块焯水后捞出,粉丝、腐竹泡发,胡萝卜切块;砂锅内放粉丝、腐竹、胡萝卜,在放入豆腐,加鸡清汤,调好味后大火烧开,小火煨至入味,淋香油即成。 Tofu cut Zhuo remove water, fans, yuba bubble hair, cut carrots; casserole putting fans, yuba, carrots, bean curd into the Canadian chicken broth, taste good tune after the fire boil, simmer a small fire to Ru Wei, Lin put sesame oil.

Chinese Food>>home recipes>>Several home-style soups recipes

First, raw rice: rice - 3 tablespoons of salt - a number of laws (1) Wash rice will be used to open blisters. (2) 将淘好的米放入锅中加入三四杯水煮。 (2) Add rice to pot Amoy good by adding three or four cups water. (3) 用文火煮至水减半时将火关掉。 (3) Zhu Zhi slow fire with water will be halved to turn off the fire. (4) 将煮好的米粥过滤只留米断。 (4) of cooked rice gruel filter only to stay off. (5) 将米汤用适量的盐调味。 (5) appropriate amount of rice with seasoning salt.
二、蔬菜米汤 Second, vegetables and rice
原料:大米——2大匙,土豆——1/5个,胡萝卜——1/10个,盐——若干制法(1) 将大米淘净并用水泡好。 Raw materials: rice - 2 tablespoons, potatoes - 1 / 5, --1/10 carrots, salt - a number of laws (1) of rice to Amoy net and a good bubble. (2) 将土豆和胡萝卜切成小块。 (2) potatoes and carrots cut into small pieces. (3) 将大米和切好的蔬菜倒入锅中加适量的水煮。 (3) will cut rice and vegetables into the pot to increase the amount of water. (4) 将煮好的材料过滤一遍,放适量盐调味。 (4) will be cooked again the filter material, the amount of salt seasoning release. (5) 若适当加些牛奶会更好。 (5) plus more appropriate if the milk will be even better.
三、豆腐汤 Third, bean soup
原料:豆腐——1/20块,酱油——若干,肉汤——2大匙制法(1) 将豆腐焯一下之后捣碎。 Raw materials: --1/20 block tofu, soy sauce - a number that broth - 2 tablespoons method (1) will be broken up after about Zhuo tofu. (2) 将捣碎的豆腐和肉汤一起倒入锅中煮。 (2) will be broken up along with the bean broth into the pot and cook. (3) 用少量酱油调味。 (3) with a small amount of seasoning sauce.
四、茄子汤 Fourth, eggplant soup
原料:茄子--1/6个,海带清汤--3大匙制法(1) 将茄子用微波炉烤一下,然后去皮,并捣碎。 Raw materials: Eggplant - 1 / 6, kelp broth - 3 tablespoons method (1) will be grilled eggplant with microwave and then peeled and broken up. (2) 将茄子加入海带清汤煮。 (2) would join eggplant kelp broth boil. 茄子有增强食欲之功效。 Eggplant has enhanced the effectiveness of appetite.
五、蔬菜汤 Five vegetable soup
原料:卷心菜--1/2片,胡萝卜--1/10个,锡兰花--5克,海带清汤--1/2杯,盐--若干制法(1) 将胡萝卜、卷心菜、锡兰花洗净之后切碎,加入海带清汤煮。 Raw materials: cabbage - 1 / 2 carrot --1/10, tin orchid - 5 grams of kelp broth - 1 / 2 cup salt - a number of laws (1) carrots, cabbage, tin orchid Wash after shredding, adding kelp broth boil. (2) 蔬菜煮软后加适量的盐调味。 (2) soft-boiled vegetables after the appropriate amount of seasoning salt. 这款蔬菜汤可治疗婴儿便秘。 The baby vegetable soup can cure constipation.
六、鱼丸汤 Six or fish soup
原料:鱼肉--1/3块,土豆--1/5个,胡萝卜--1/5个,海带清汤--1/4杯,淀粉--1/2小匙,酱油、盐--若干制法(1) 将鱼剖开剔除鱼刺,鱼肉切碎与淀粉、盐和在一起搅拌。 Raw materials: fish - 1 / 3, potatoes - 1 / 5, carrots - 1 / 5, kelp broth - 1 / 4 cup starch - 1 / 2 tsp, soy sauce, salt - a number of Method (1) of the fish will be cut open to remove Fishbone, chopped meat and starch, salt and stir together. (2) 将和好的鱼肉淀粉制成鱼丸。 (2) would be a good fish and fish balls made from starch. 将土豆、胡萝卜切成碎块,加海带清汤煮。 Will potatoes, carrots and cut into pieces, with sea broth boil. (3) 将蔬菜煮烂后,再放入鱼丸同煮。 (3) Zhu Lan vegetables, fish again Tong Zhu Add.
七、番茄鸡蛋汤 Seven eggs tomato soup
原料:番茄--1/6个,洋葱--1/10个,鸡蛋--1/5个,海带清汤--2大匙,盐、白糖、酱油--若干制法(1) 将番茄去皮去瓤后切成小块。 Raw materials: Tomato - 1 / 6, --1/10 onion, egg - 1 / 5, kelp broth - 2 tablespoons salt, sugar, soy sauce - a number of laws (1) to tomato Paper pulp to later cut into small pieces. (2) 将洋葱切碎,放入海带清汤、白糖、酱油、盐同煮。 (2) will be chopped onion, Add kelp broth, sugar, soy sauce, salt Tong Zhu. (3) 洋葱煮烂后加入番茄。 (3) after Zhu Lan onion tomato. (4) 把鸡蛋搅匀倒在煮沸的锅里。 (4) the eggs and pour it into the boiling Jiaoyun the pot.
八、萝卜胡萝卜汤 Eight, carrot and radish soup
原料:胡萝卜--1/6个,萝卜--20克,海带清汤--3大匙,酱油--若干制法(1) 将萝卜和胡萝卜切成小丁,加入海带清汤煮。 Raw materials: carrots - 1 / 6, radish - 20 grams of kelp broth - 3 tablespoons soy sauce - a number of laws (1) radish and carrots cut into Xiao-Ding, adding kelp broth boil. (2) 煮熟之后用酱油调味。 (2) after cooking with soy sauce seasoning.
九、苹果汤 Nine Apple Soup
原料:苹果--1/6个,白糖--若干制法(1) 苹果去皮切成小块,加班费杯水煮制。 Raw materials: Apple - 1 / 6, white sugar - a number of laws (1) to Apple's skin into small pieces and boiled-overtime Cup. (2) 煮熟后加适量的白糖调味。 (2) after the appropriate amount of cooked sugar flavor.
十、空心粉番茄汤 10, hollow tomato soup powder
原料:番茄--1/2个,空心粉--1大匙,干酪--1/2小匙,鸡精--1小匙制法(1) 交过分心粉煮熟之后切成5mm长。 Raw materials: Tomato - 1 / 2, hollow powder - 1 tbsp, cheese - 1 / 2 tsp, chicken essence - 1 tsp-law (1) pay too much heart powder after cooking and cut into 5mm long . (2) 将番茄去皮去瓤之后榨成汁。 (2) to be peeled tomato pulp after pressing into juice. (3) 将鸡精用不着/4杯水调匀。 (3) will not need Chicken / 4 cup water Draw Frame. (4) 将空心粉、番茄汁、鸡精放入锅中同煮。 (4) hollow powder, tomato juice, chicken pot into Tong Zhu. (5) 煮沸之后撒上干酪粉。 (5) after boiling cheese sprinkled powder.
十一、豆腐酱汤 11, butter bean soup
原料:豆腐--1/5块,海带清汤--1/4杯,大酱、大葱--若干制法(1) 将豆腐切成小块,大葱切碎。 Raw materials: bean curd - 1 / 5, kelp broth - 1 / 4 cup, soybean paste, green onions - a number of laws (1) to tofu cut into small pieces and chopped green onions. (2) 将豆腐、海带清汤倒入锅中,加入大酱煮,最后加上葱花。 (2) to tofu, seaweed broth into the pot, adding boiling soybean paste, chopped green onion to add the final.
十二、米团汤 12, rice soup Mission
原料:面粉--2大匙,米饭--1/4碗,胡萝卜--1/10个,柿子椒--1/5个,盐--若干制法(1) 将米饭和面粉和在一起,揉成米团儿。 Raw materials: wheat flour - 2 tablespoons rice - 1 / 4 bowl --1/10 carrot, bell pepper - 1 / 5, salt - a number of laws (1) and rice and flour together, Mission children Roucheng meters. (2) 将胡萝卜和柿子椒切成小碎块儿。 (2) carrot and bell pepper cut into small fragments of children. (3) 清汤放入蔬菜同煮,煮熟后加入米团儿煮沸。 (3) Add broth Tongzhu vegetables, cooked rice joined the group after the children boil.

Chinese Food>>home recipes>> Stewed grass carp


Stewed grass carp in the production of materials: 主料:草鱼 Ingredient: grass carp 辅料:猪里脊,香菇 Accessories: pig loin, mushrooms 调料:葱、姜、蒜、盐、糖、料酒、胡椒粉、生抽、水淀粉、鸡精、香油、食用油 Condiments: onions, ginger, garlic, salt, sugar, cooking wine, pepper, soy sauce, water, starch, chicken, sesame oil, edible oil
红烧草鱼的特色: The stewed grass carp: 色鲜味浓。 Fresh rich color.
红烧草鱼的做法: Stewed grass carp practice:
制作方法 Production Method
1. 1. 将草鱼去内脏清洗干净,在鱼的身上切成“#”字,涂上盐稍腌制一会儿,葱、姜、蒜洗净切成末,香菇洗净切成丝,猪里脊切成丝; Grass carp will be to clean offal, fish in the body into the "#", painted with a little salt cured for a while, onion, ginger and garlic into the end of the wash, wash mushrooms Cut wire, wire cut into pig loin;
2. 2. 坐锅点火放入大量油,油至六成热时,将整条鱼放入锅中炸至两面金黄色捞出沥干油; Add a large number of pot to sit ignition oil, heat the oil to 60 percent, to the whole fish into pot Zhazhi golden on both sides remove Drain oil;
3. 3. 锅内留余油,倒入葱末、姜末、蒜末、香菇丝、肉丝翻炒,加入盐、鸡精、糖、草鱼、生抽、料酒、胡椒粉、香油,稍焖一会儿,勾薄芡出锅即可。 Pot to stay more than oil, into the diced green onion, ginger, Suanmo, silk mushrooms, pork stir, adding salt, chicken, sugar, grass carp, soy sauce, cooking wine, pepper, sesame oil, and stew a little while, the Application List Euryale ferox Chuguo to thin.

Chinese Food>>home recipes>> Hot and sour Jiza


Hot and sour Jiza of materials: 主料:鸡杂 Ingredient: Jiza 调料:盐,香菜或者葱粒,植物油,大蒜,姜丝,酸辣椒,少量白酒,生醋 Seasoning: salt, parsley or onions grain, vegetable oil, garlic, ginger, chili acid, a small amount of white wine, vinegar Health
酸辣鸡杂的做法: Hot and sour Jiza practice:
做法: Practice:
1:用盘装些酸辣椒待用。 1: disc loaded with more acid chili stand-by.
2:鸡肾洗净切片,待用。 2: Wash the chicken kidney biopsy, the stand-by.
3:待锅里水分烧干,放鸡肾煸炒至水干,装盘备用。 3: to be Shaogan pot of water, put the chicken stir Chaozhi kidney shortage of money, Zhuangpan back-up.
4:将炒锅洗净烧干水分,放入植物油,放入大蒜、姜丝、炒香,再放入鸡肾,炒到有香味时放几滴白酒,去腥味的,放入生醋,之后放入一些孜然,(也可不放,看个人口味),之后将切好的酸辣椒放入锅里一起翻炒,放盐,香菜或者葱粒,起锅咯! 4: Wash Shaogan will add moisture into vegetable oil, Add garlic, ginger, Chao Xiang, and then Add chicken kidneys, Chaodao have put a few drops of white wine aroma when to the smell, Health Add vinegar , Followed by a number of Add cumin, (can also go to see personal taste), followed by acid will be cut pepper into the pot stir together, salt, parsley or onions tablets, Qi Guo 1, 10! 这道菜特别下饭! Xiafan special dish! 我们家是百吃不厌! Our family is not object to eat a hundred!

Chinese Food>>home recipes>> Chenpi ribs


Chenpi ribs of materials: 主料:猪排骨(大排)500克 Ingredient: pig ribs (a large) 500 grams 辅料:陈皮20克 Accessories: 20 grams Chenpi 调料:襄荷3克,小葱25克,冰糖15克,辣椒(红、尖、干)5克,花椒2克,辣椒油45克,料酒30克,盐3克,味精2克 Seasoning: Dutch Xiang 3 grams, 25 grams Xiao Cong, 15 grams of crystal sugar, pepper (red, sharp, dry) 5 g, 2 g pepper, chili oil 45 grams, 30 grams cooking wine, 3 grams of salt, monosodium glutamate 2 g
陈皮排骨的做法: Chenpi ribs practice:
1. 陈皮洗净后用开水泡发; 1. Chenpi washed after using open blisters fat; 2. 葱、干辣椒均切段; 2. Onions, dried chili all segments; 3. 姜切片; 3. Ginger slices; 4. 排骨用热水反复洗几遍,沥干水分盛碗中; 4. Spareribs repeated washing with hot water several times, Sheng Drain the water bowl; 5. 加入一半葱段,一半姜片、盐、料酒,拌匀后腌二十分钟以上; 5. Congduan adding half and half ginger, salt, cooking wine, salt mix well after more than 20 minutes; 6. 将泡发开的陈皮丝捞出挤干待用; 6. Bubble will be made to open the stand-by Chen Ji Gan remove Pisi; 7. 泡陈皮的水待用; 7. Chenpi bubble of the stand-by water; 8. 锅中放少量油,下糖炒糖色,炒好后盛出待用; 8. Pot put a small amount of oil, sugar speculation under the color of sugar, fried good after a stand-by Sheng; 9. 锅洗净置火上,放油烧至七成热,将排骨里的姜、葱择出不要; 9. Wash the pot home on fire, 70 hot oil very badly to the ribs, ginger, green onions that do not optional; 10. 沥干腌汁下锅爆干水分; 10. Drain pickle juice burst hack-dry water; 11. 将排骨捞出; 11. Would remove ribs; 12. 锅中留底油,下剩下的一半葱段、姜片爆出香味; 12. Diyou pot to stay, the remaining half of next Congduan, burst out of a ginger flavor; 13. 再下辣椒段、花椒、陈皮丝稍炒; 13. Again under the hot pepper, pepper, a little speculation Chen Pisi; 14. 加入约一斤水、泡陈皮的水; 14. Adding about a pound of water, foam Chenpi water; 15. 烧沸后下排骨、糖色、盐,再沸后加盖改中火烧约四十分钟; 15. After boiling under the ribs, colored sugar, salt, and then affixed to boil after the fire in about 40 minutes; 16. 下红油后改大火收干汤汁; 16. Under the oil fires after the close dry soup; 17. 放味精翻匀后即可装盘上桌。 17. Monosodium glutamate release even after you turn the table Zhuangpan.
食物相克 Grams of food with
陈皮:陈皮不宜与半夏、南星同用;不宜与温热香燥药同用。 Chenpi: Chenpi not Pinellia and Southern Star to use the same; should not be warm and dry incense with drug use.