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Showing posts from November, 2014

玉米蒸肉餅

材料:
豬絞肉100公克 玉米粒1大匙 蔥1/2支 薑5公克 辣椒少許
調味料:
鹽1小匙 雞粉1/2小匙 香油1小匙 白胡椒粉1/2小匙
作法:
 1.蔥切末;薑切末;辣椒切末,備用。  2.絞肉加入玉米粒、作法1的所有材料及所有調味料拌勻至有黏性。  3.將作法2的絞肉整成餅狀,放入蒸鍋中以大火蒸約8分鐘即可。

Corn steamed meatloaf

Materials:
100 grams of ground pork 1 tablespoon corn kernels 1/2 onion branch Ginger 5 grams A little pepper
Seasoning:
1 tsp salt Chicken powder 1/2 tsp 1 tsp sesame oil 1/2 tsp white pepper
Practice:
  1 onion, finely chopped; ginger mince; mince pepper and set aside.   2. Meat adding corn kernels, a practice all materials and all seasonings and mix well until sticky.   3. The practice of two whole ground meat into a pie, into the steamer to steam for about 8 minutes.

蔬烤雞腿卷

材料:
去骨肉雞腿1支 紅甜椒10公克 黃甜椒5公克 青椒5公克
調味料:
鹽1/4小匙 白胡椒1/4小匙
作法:
 1.紅甜椒、黃甜椒、青椒切絲備用。  2.在去骨雞腿內切兩刀段筋,灑上所有調味料備用。  3.將作法1的材料放至作法2雞腿上,並將雞腿捲起成卷狀。  4.取1大片鋁箔紙抹上少許油,放上作法3的雞腿卷,並緊緊將雞腿卷包住。  5.烤箱預熱至220℃,放入作法4的雞腿捲,烤約10分鐘至熟,取出斜切置盤即可。

Vegetables grilled chicken roll

Materials:
Deboned chicken 1 10 grams of red bell pepper Yellow bell pepper 5 grams 5 grams of green pepper
Seasoning:
1/4 tsp salt 1/4 teaspoon white pepper
Practice:
  1 red bell pepper, yellow bell pepper, green pepper shred.   2. Cut twice in the ribs boneless chicken segment, all sprinkled with seasonings spare.   3. The material is put to practice on a practice two chicken and chicken rolled up into a roll.   4. Take a little oil in a large cast aluminum foil, place chicken roll three practices and tightly wrap the chicken roll.   5. Preheat oven to 220 ℃, 4 chicken roll into practice, bake for about 10 minutes until cooked, remove the miter to home plate.

八角家常滷肉

材料:
五花肉600公克 八角滷汁600㏄
作法:
 1.五花肉洗淨切大片狀,放入滾水中燙至外觀變白後,取出沖水後,略搓洗乾淨備用。  2.將作法1的五花肉片放入八角滷汁中,煮至沸騰後,改轉小火續煮至軟嫩入味即可。

Octagonal homemade brine meat

Materials:
600 grams of pork Anise marinade 600㏄
Practice:
  1. Wash pork cut into large flakes, blanched in boiling water until after the appearance of white, remove flushing slightly scrub clean backup.   2. Place the pork pieces into practice 1 star anise marinade, and cook until boiling, turn a small fire continued to change tasty to cook until soft and tender.

燒滷雞塊

材料:
雞腿1支 紅籮蔔1/2條 鮮香菇4朵 燒滷滷汁300㏄
裝飾材料:碗豆莢適量
作法:

 1.雞腿洗淨切塊;紅籮蔔洗淨切滾刀塊;鮮香菇洗淨對切備用。  2.熱鍋加入1大匙油,放入作法1的雞腿塊炒至上色,再放入作法1其餘的材料略拌炒。  3續於作法2鍋中加入燒滷滷汁煮至沸騰後,改轉小火煮至湯汁略收,再放入碗豆莢飾即可。

Roast chicken brine

Materials:
Chicken 1 1/2 red radish strips Fresh mushrooms 4 Burning halogen marinade 300㏄
Decorative Materials: Bowl pods right amount
Practice:

  1. Wash the chicken into cubes; red carrots washed and cut into pieces hob; wash of fresh mushrooms cut back.   2. Add 1 tbsp oil in a wok, add the practice of block 1 chicken fry color, then add a little stir-fry the rest of the material practice.   3 continued to practice two burning halogen pot by adding after the marinade to a boil, turn heat and simmer until soup is changed slightly to close, then add to the bowl decorated pods.

酥炸豆腐丸

材料:
豆腐1/2塊 豬絞肉60公克 青豆仁10公克 紅蘿蔔末10公克 中筋麵粉3大匙 熟白芝麻適量 地瓜粉適量
調味料:
A.鹽1小匙 雞粉1/2小匙 香油1大匙 白胡椒粉1/2小匙 B.七味粉適量
作法:
 1.豆腐搗碎,加入豬絞肉、青豆仁、紅蘿蔔末、中筋麵粉及調味料A拌勻。  2.薑作法1的豆腐泥整形揉成丸子狀,再沾上地瓜粉備用。  3.熱鍋,到入稍多的油,待油溫熱至140℃,放入作法2的豆腐丸,炸至表面金黃酥脆。  4.撈起豆腐丸瀝油,撒上熟白芝麻即可。

Fried tofu balls

Materials:
1/2 block tofu 60 grams of ground pork 10 grams of green peas Carrot at the end of 10 grams 3 tablespoons flour Cooked white sesame amount Sweet potato powder amount
Seasoning:
A. salt 1 tsp Chicken powder 1/2 tsp 1 tablespoon sesame oil 1/2 tsp white pepper B. Shichimi right amount
Practice:
  1. mashed tofu, add ground pork, green peas, carrot at the end, flour and seasonings A mix well.   2. ginger tofu mud practice of shaping a bunched up like balls, and then stained with sweet potato flour spare.   3. wok, to the slightly more oil until the oil is warmed to 140 ℃, tofu balls into practice 2, fry until golden brown and crisp.   4. picked tofu balls and drain, sprinkle with cooked white sesame seeds.

Roasted cod with miso sauce

Materials:
Cod 2 2 lemons Seasonings 2 tablespoons Mirin 1/2 tablespoons white miso Shichimi right amount
Practice:
  1. Place the cod join Mirin 2 tablespoons white miso 1/2 tablespoons marinade for about 10 minutes to spare.   2. baking tray covered with aluminum foil, and coated with a little salad oil on the surface, put the practice of cod fillets 1.   3. Preheat oven to 150 ℃, put cod practice 2 or more fire 150 ℃ / 150 ℃ under fire bake for about 10 minutes until cooked.   4. Remove and sprinkle the right amount of Shichimi can.

Grilled onions Pomfret

Materials:
White Pomfret 2 100 grams of scallion Garlic 1 tsp
Seasoning:
Sugar 1/4 tsp 1 tablespoon soy sauce 1 tablespoon rice wine 1/4 tsp paprika
Practice:
  1. Place all the seasonings added onion, garlic and mix well was filling aside.   2. Wash white pomfret, stuffed stuffing a practice from the abdominal incision.   3. baking tray covered with aluminum foil, and coated with a little salad oil on the surface, put the practice of Pomfret 2.   4. Preheat oven to 180 ℃, into practice pomfret 3 more fire 180 ℃ / under fire 180 ℃, bake for about 20 minutes.

香煎豆腐餅

材料:
豆腐1塊 豬絞肉30公克 紅蘿蔔絲10公克 小黃瓜絲5公克
調味料:
醬油1小匙 雞粉1小匙 白胡椒粉1小匙
作法:
 1.紅蘿蔔去皮切條狀;小黃瓜切條狀,備用。  2.將豆腐搗碎,拌入作法1的材料與所有調味料拌勻。  3.再將作法2的豆腐泥整形成餅狀。  4.熱鍋,倒入少許的油,放入作法3的豆腐餅,以中小火煎至兩面金黃酥脆即可。

Fried tofu pie

Materials:
Tofu 1 30 grams of ground pork 10 grams of red radish 5 grams of small cucumber
Seasoning:
1 tsp soy sauce Chicken powder 1 tsp 1 tsp white pepper
Practice:
  1. Peel the carrot strips; cut cucumber strips and set aside.   2. Place the mashed tofu, stir in a material way with all the seasonings and mix well.   3. Then the whole practice of tofu forming mud pie 2.   4. wok, pour a little oil, add the tofu pie three practices to medium heat fry until crisp and golden on both sides can be.

九層塔煎蛋

材料:
雞蛋3顆 九層塔20公克
調味料:
鹽1小匙 白胡椒粉適量
作法:
 1.雞蛋打散成蛋液;九層塔摘取葉片部分,備用。  2.將作法1的九層塔葉拌入蛋液中,再加入所有調味料拌勻。  3.熱鍋,倒入適量的油,倒入作法2的蛋液以中小火煎至底部上色,再翻面煎上色即可。

Basil omelette

Materials:
3 eggs 20 grams of basil
Seasoning:
1 tsp salt White pepper to taste
Practice:
  1. Beat eggs into egg mixture; basil leaf removal section and set aside.   2. Place the basil leaves in the practice of a stir in the egg, then add all the seasonings and mix well.   3. wok, pour the right amount of oil, pour the egg mixture two approaches to medium heat and simmer till the bottom of the color, the ability to turn the surface color can be fried.

Lemon Pepper Grilled sweet fish

Materials:
sweet fish 2
Seasoning:
1/4 teaspoon black pepper Lemon (juicing) 1/2 stars 3 tablespoons salt
Practice:
  sweet fish 1. Wash, dry with paper towels and set aside.   2. Preheat oven to 180 ℃, put salt pan, fire above 180 ℃, under fire 180 ℃, put into practice one of sweet fish bake about 15 minutes until cooked.   3. Remove 2 sweet fish practice, before eating sprinkle with black pepper, lemon juice can be squeezed.

Crab gratin

Materials:
Crab 1 Onion 20 grams Scallion 10 grams
Seasoning:
1 tablespoon wine 1/4 tsp salt 1 tablespoon butter
Practice:
  1. crab wash, cut into chunks and set aside.   2. Place the foil paved, first put scallion, onion, then put a crab block approach, and after all the seasonings wrap and set aside.   3. Preheat oven to 180 ℃, fire above 180 ℃, under fire 180 ℃, into practice foil bag 2 bake for about 15 minutes out of the box.

洋蔥牛肉蔥抓餅

材料:
蔥抓餅2片 洋蔥1/2顆 牛肉片80公克
調味料:
鹽1/2茶匙 醬油1大匙
作法:
 1.洋蔥洗淨,切絲備用。  2.熱油鍋,放入作法1的洋蔥絲炒香,再加入牛肉片翻炒,並加入鹽和醬油調味。  3.將蔥抓餅放入油鍋中煎至兩面略焦黃至熟取出。  4.將作法2得洋蔥牛肉放在蔥抓餅上,包捲起來,切小塊即可。

Onion beef onion cakes

Materials:
Onion cakes 2 Onion 1/2 stars 80 grams of beef
Seasoning:
1/2 teaspoon salt 1 tablespoon soy sauce
Practice:
  1. Wash onions, shred.   2. Heat the pan, add onion and saute 1 practice, then add beef and stir fry and add salt and soy sauce.   3. Place the onion cakes into the pan fry until slightly browned on both sides until cooked remove.   4. The practice of two onion beef was placed on onion cakes, wrapped up, then cut into small pieces.

青蔥燒滷雞翅

材料:
雞翅6支 洋蔥塊1/2顆 青蔥段2支 蒜頭6瓣 薑4片 燙熟的花椰菜適量
調味料:
水500cc 醬油100cc 冰糖30公克 太白粉水適量 香油少許 米酒50cc
作法:
 1.容器中放入洗淨瀝乾的雞翅和醬油泡至上色後醃15分鐘,再放入180℃的油鍋,以中火炸至外觀呈金黃色,取出瀝油備用。  2.另取鍋燒熱,加入1大匙油後,放入洋蔥塊爆香,加入青蔥段、蒜頭和薑片拌炒後,加入水、醬油和冰糖拌勻,放入作法1的雞翅燜煮30分鐘。  3.續於鍋中倒入太白粉水,淋入香油和米酒,待湯汁略收乾即可盛盤,再放入燙熟的花椰菜即可

Shallots burning halogen Wings

Materials:
Wings 6 Block 1/2 onion pieces Paragraph 2 shallots 6 garlic Ginger 4 The appropriate amount of boiled broccoli
Seasoning:
500cc water 100cc sauce 30 grams sugar Cornstarch water amount A little sesame oil 50cc wine
Practice:
  1. Wash and drain into a container of chicken wings and sauce bubbles and marinate for 15 minutes after the supreme color, then put the pan 180 ℃ to medium heat and fry until golden brown appearance, remove and drain backup.   2. In another saucepan heat, after adding 1 tablespoon oil, add onion and saute block after adding shallots segment, garlic and ginger and stir-fry, add water, soy sauce and sugar and mix well, add chicken stew 1 practice cook for 30 minutes.   3. Pour cornstarch added to a pot of water, Drizzle sesame oil and rice wine, until the sauce is slightly dries you can dish, then add the boiled cauliflower can

茄汁滷雞塊

材料:
雞胸肉500公克 甜椒1/2顆 洋蔥1/4顆 蒜頭3瓣 紅蕃茄1顆
滷汁:
蕃茄醬200公克 A1醬20公克 糖20公克 白醋20公克 鹽5公克 高湯150㏄
醃料:
薑片3片 青蔥1支 醬油30㏄ 糖20公克 白胡椒3公克 米酒20公克 麵粉50公克
作法:
 1.雞肉洗淨切塊;甜椒和洋蔥洗淨切塊;蒜頭切片;紅蕃茄切粒,備用。  2.將作法1的雞肉塊和混合拌勻後的醃料抓勻醃30分鐘。  3.取一油鍋,將作法2放入炸至外觀金黃,撈起瀝油備用。  4.另取鍋,倒入2大匙油燒熱,放入作法1的洋蔥塊和蒜片炒香,再加入紅蕃茄粒炒勻。  5.續將作法3的雞肉塊和滷汁材料加入鍋中拌炒均勻後,改以小火滷至略收汁前,再放入甜椒塊炒熟即可

Tomato marinades chicken

Materials:

500 grams of chicken breast
Bell pepper 1/2 stars
Onion 1/4 stars
Garlic 3
Red tomatoes 1

marinades:

200 grams of tomato sauce
A1 sauce 20 grams
20 grams of sugar
20 grams of white vinegar
5 grams of salt
Stock 150㏄

Marinade:

Ginger 3
Shallots 1
Soy sauce 30㏄
20 grams of sugar
3 grams of white pepper
20 grams of rice wine
50 grams flour

Practice:

  1. Wash the chicken into cubes; diced bell pepper and onion wash; sliced garlic; diced red tomatoes and set aside.
  2. Place the chicken and marinade mix after mix practice a grasping uniform marinate for 30 minutes.
  3. Take a pan, put into practice two deep fry golden appearance, picked up and drain backup.
  4. In another pan, pour 2 tablespoons of the oil pan, add onion practices and garlic and saute 1 block, then add red tomatoes grains and stir well.
  5. After the chicken and marinades continued material practice of adding three pot fry evenly and replaced by a small fire before closing slightly halogen to juice, then a…

紅蘿蔔滷汁牛肉

材料:
牛肉600公克 紅蘿蔔200公克 青蔥1支 紅辣椒1支 薑20公克 燙熟的綠花椰菜適量
調味料:
醬油50㏄ 米酒20㏄ 水500㏄
作法:
 1.牛肉先去筋膜洗淨,放入滾水中燙熟後(可用筷子插入測試),撈起泡入冷水中洗淨切塊備用。  2.青蔥、紅辣椒洗淨切段;薑切片,備用  3.紅蘿蔔洗淨去皮後,切塊備用  4.取一深鍋,放入作法1的牛肉塊和作法2的青蔥段、辣椒段、薑片和全部的調味料,蓋上鍋蓋以小火煮約30分鐘。  5.待牛肉塊變軟後,再加入作法的紅蘿蔔塊,以小火煮20分鐘盛出,放入燙熟的花椰菜即可。

Carrots marinades beef

Materials:
600 grams of beef 200 grams of carrots Shallots 1 1 red pepper 20 grams of ginger The right amount of boiled broccoli
Seasoning:
Soy sauce 50㏄ Wine 20㏄ Water 500㏄
Practice:
  1. Beef go fascia washed into the boiling water boiled after (insert test used chopsticks), picked up into the cold water soak clean cuts back.   2 shallots, red pepper, washed and cut into sections; ginger slices and set aside   3. carrots, peeled and diced spare   4. Take a deep pan, add beef and practice practice a section 2 shallots, chili, ginger and all the seasonings, cover and simmer for about 30 minutes.   5. After the beef until soft, then add the carrot approach blocks to simmer for 20 minutes dishing out, you can put boiled broccoli.

marinades sirloin

Materials:
600 grams of sirloin meat Shallots 1 20 grams of ginger 1 red pepper 200 grams of white radish
Seasoning:
Soy sauce 50㏄ Wine 20㏄ Water 500㏄
Practice:
  1. sirloin washed into the boiling water boiled after (insert test used chopsticks), picked soak into the cold water wash cuts back.   2 shallots, red pepper, washed and cut into sections; ginger slices and set aside   3. turnip, peeled, diced spare   4. Take a deep pan, add beef brisket and practice practice one block section 2 shallots, chili, ginger and all the seasonings, cover and simmer for about 30 minutes.   5. When a beef soft, then add the practice of white radish blocks to simmer for 20 minutes.

辣滷汁牛腱

材料:
牛腱1個 辣味滷汁1000㏄
作法:
 1.牛腱先去筋膜洗淨,放入滾水中燙至沒有血水(可用筷子插入測試是否煮熟)。  2.撈起泡入冷水中,並略搓洗乾淨備用。  3.取一深鍋,倒入辣味滷汁、作法1的牛腱,蓋上鍋蓋以小火煮約30分鐘,待牛腱變軟後,關火讓牛腱泡在滷汁中1小時,食用前再取出切片盛盤即可。

Spicy marinades tendons

Spicy marinades tendons
Materials:
Tendons 1 Spicy marinades 1000㏄
Practice:
  1. tendons go fascia washed into hot boiling water to no blood (used chopsticks to insert test if cooked).   2. picked soak into the cold water, and scrub clean a little spare.   3. Take a deep pan, pour the spicy marinades, practice one of the tendons, cover and simmer for about 30 minutes, until softened tendons, turn off the heat so that the tendons in a soak in the marinades hours, then remove the slices before serving dish can be.

糖心蛋

材料:
雞蛋10顆 鹽10公克 水1000㏄
作法:
 1.雞蛋泡入水中,略搓洗乾淨備用。  2.取深鍋,加入水、作法1的雞蛋和鹽,以火火煮至沸滾(煮蛋的過程中,要不時的攪動雞蛋)。  3.改轉小火續煮2分鐘即關火,加蓋續悶2分鐘,立即將蛋撈起泡入冰開水中10分鐘。  4.取兩顆蛋,互相輕敲後,就雞蛋泡在水中,一邊剝除蛋殼備用。  5.將剝完殼的雞蛋,泡入湯心蛋的滷汁中(滷汁不需要一邊加熱),浸泡至入味即可。

Candy heart Egg

Materials:
10 eggs 10 grams of salt Water 1000㏄
Practice:
  1. eggs soak into the water, a little scrub clean backup.   2. Take deep pot, add water, eggs and salt a practice to fire heat until boiling (in the process of egg, stir eggs or when).   3. To change a small fire continued to cook 2 minutes off the heat, cover and continue boring two minutes, immediately picked up the eggs soak into ice water for 10 minutes.   4. Take two eggs, after tapping each other on the egg soaked in water, while stripping the shell back.   5. After stripping the shell eggs, egg heart soak into the soup marinade (marinade while heating is not required), you can soak to tasty.

辣味肉燥

材料:
豬絞肉600公克 紅蔥頭50公克 紅辣椒2支 蒜頭5瓣 油蔥酥20公克
調味料:
醬油150公克 水500cc 白胡椒粉1小匙 鹽10公克 花椒粉1小匙 糖1大匙
作法:
 1.紅蔥頭洗淨切碎;紅辣椒、蒜頭洗淨切碎,備用  2.起油鍋,放入紅蔥頭碎、辣椒碎和蒜碎爆香後,加入豬絞肉炒至八分熟(肉末外觀大多變白色),加入醬油炒香後,依序放入白胡椒粉、鹽、花椒粉和糖拌勻炒香。  3.最後再加入水煮至滾沸,改轉小火煮約30分鐘,等到絞肉煮熟且入味,再放入油蔥酥,以小火續煮約20分鐘即可。

Spicy Rouzao

Materials:
600 grams of ground pork 50 grams of red onion Red pepper 2 5 garlic Oil onion crisp 20 grams
Seasoning:
150 grams of soy sauce 500 cc water 1 tsp white pepper 10 grams of salt Pepper 1 tsp 1 tablespoon sugar
Practice:
  1. Wash chopped red onion; red pepper, washed, chopped garlic, spare   2. from the pan, add chopped red onion, chopped pepper and chopped garlic until fragrant, add ground pork stir-fry until cooked eight (minced white look great and varied), add the soy sauce and saute, sequentially into white pepper, salt, pepper and sugar and mix well and saute.   3. Finally then add boiling water to a rolling boil, turn heat and simmer change for about 30 minutes, until cooked ground meat and tasty, then add the onion cakes, a small fire continued to cook for about 20 minutes.

蔥油肉燥

材料:
帶皮五花肉600公克 蒜頭5瓣 老薑2片 油蔥酥25公克 水1000㏄
調味料:
醬油200㏄ 醬油膏50㏄ 紹興酒8㏄ 五香粉1/2小匙 胡椒粉1/4小匙 冰糖15公克
作法:
 1.帶皮五花肉洗淨,剁成小塊肉粒狀;蒜頭拍碎去膜切碎;老薑連皮拍扁剁碎,備用。  2.鍋加熱,放入作法1的五花肉粒,以中火炒至肉色變白出油後,將五花肉粒撈起,鍋中留約2大匙油備用。  3.續將作法1的蒜碎、老薑碎放入作法2油鍋中炒香,再加入作法2的五花肉粒炒勻後,放入油蔥酥炒香,倒入醬油、醬油膏、紹興酒、五香粉和胡椒粉,翻炒約2分鐘至香味溢出,再倒入水以大火煮至滾沸,續加入冰糖煮至融化,最後再倒入砂鍋中,以小火燜煮約2小時即可。

Scallion Rouzao

Materials:
600 grams of pork skin 5 garlic Ginger 2 Oil onion crisp 25 grams Water 1000㏄
Seasoning:
Soy sauce 200㏄ 50㏄ cream sauce Shaoxing wine 8㏄ Allspice 1/2 tsp 1/4 tsp pepper 15 grams sugar
Practice:
  1. Wash pork rind, chopped small piece of meat granular; Crush garlic chopped to film; minced ginger shoot flat skins aside.   2. After heating the pan, add the pork tablets a practice to fire white flesh fry oil, grain, picked up the pork, pot, leaving about 2 tablespoons of oil reserve.   3. The continued practice of a crushed garlic, chopped ginger into practice two saute pan, then add the practice of pork stir 2 tablets after the cakes into the oil and saute onion, pour the sauce, cream sauce, Shaoxing wine wine , allspice and pepper, and stir fry for about 2 minutes to flavor overflow, then pour boiling water to the fire to boil, add sugar and cook until melted continued, and finally into the casserole, and simmer over low heat for about 2 hours .

魚香肉燥2

材料:
豬絞肉600公克 紅辣椒1支 蒜頭5瓣 青蔥2支
調味料:
醬油100公克 水300cc 白胡椒粉1小匙 鹽1小匙 五香粉1小匙 糖1大匙
作法:
 1.紅辣椒、蒜頭洗淨切碎;青蔥洗淨切碎,備用  2.起油鍋,放入紅辣椒碎、蒜碎和青蔥碎爆香後,加入豬絞肉炒至八分熟(肉末外觀大多變白色),加入醬油炒香後,依序放入白胡椒粉、鹽、五香粉和糖拌勻炒香。  3.最後再加入水煮至滾沸,改轉小火煮約30分鐘,等到絞肉煮熟入味且略收汁即可。

Flavored Rouzao

Materials:
600 grams of ground pork 1 red pepper 5 garlic 2 shallots
Seasoning:
100 grams of soy sauce 300cc water 1 tsp white pepper 1 tsp salt 1 tsp allspice 1 tablespoon sugar
Practice:
  1 red pepper, garlic, chopped Wash; washed, chopped shallots, spare   2. from the pan, add crushed red pepper, chopped garlic and shallots after broken until fragrant, add ground pork stir-fry until cooked eight (minced white look great and varied), add the soy sauce and saute, sequentially into white pepper, salt, allspice and sugar and mix well and saute.   3. Finally then add boiling water to a rolling boil, turn heat and simmer change for about 30 minutes, until cooked ground meat tasty and the sauce slightly.

香菇肉燥

材料:
豬絞肉600公克 紅蔥頭50公克 香菇150公克 油蔥酥20公克
調味料:
醬油150公克 水500㏄ 白胡椒粉1小匙 鹽10公克 五香粉1小匙 糖15公克
作法:
 1.紅蔥頭洗淨切碎;香菇泡軟切粒,備用  2.起油鍋,放入紅蔥頭爆香後,放入香菇粒炒至香味溢出,再加入豬絞肉炒至八分熟(肉末外觀大多變白色),加入醬油炒香後,依序放入白胡椒粉、鹽、五香粉和糖拌勻炒香。  3.最後再加入水煮至滾沸,改轉小火煮約30分鐘,等到絞肉煮熟且入味,再放入油蔥酥,以小火續煮約20分鐘即可。

Mushrooms Rouzao

Materials:
600 grams of ground pork 50 grams of red onion 150 grams of mushrooms Oil onion crisp 20 grams
Seasoning:
150 grams of soy sauce Water 500㏄ 1 tsp white pepper 10 grams of salt 1 tsp allspice 15 grams of sugar
Practice:
  1. Wash chopped red onion; diced mushrooms soaked, spare   2. from the pan, add the red onion until fragrant, add mushrooms and fry aroma overflow grain, then add ground pork stir-fry until cooked eight (minced white look great and varied), add the soy sauce and saute, sequentially Add white pepper, salt, allspice and sugar and mix well and saute.   3. Finally then add boiling water to a rolling boil, turn heat and simmer change for about 30 minutes, until cooked ground meat and tasty, then add the onion cakes, a small fire continued to cook for about 20 minutes.

三杯雞

材料:
雞1/4隻 老薑100公克 蒜仁40公克 九層塔50公克 辣椒1/2條
調味料:
胡麻油2大匙 米酒100㏄ 醬油膏3大匙 糖1又1/2大匙 雞粉1/4茶匙
醃料:
鹽1/4茶匙 醬油1茶匙 糖1/2茶匙 太白粉1茶匙
作法:
 1.老薑去皮、切0.3公分片狀;蒜仁去皮、切去兩頭;九層塔挑去老梗、洗淨;辣椒對剖、切段,備用。  2.雞肉剁小塊、洗淨瀝乾,加入醃料拌勻,備用。  3.熱鍋,加入1/2碗沙拉油,放入薑片及蒜仁分別炸至金黃後備用,備用。  4.同作法4原鍋,以中火將作法2的雞肉煎至兩面金黃後瀝油,備用。  5.熱鍋,放入胡麻油,加入作法3的薑片、蒜仁以小火略炒香,再加入其餘調味料及作法4的雞肉翻炒均勻。  6.將作法5炒勻後轉小火、蓋上鍋蓋,每2.5分鐘開蓋翻炒一次,炒至湯汁收乾,起鍋前加入九層塔、辣椒片,炒至九層塔略乾即可(盛盤後可另加入新鮮九層塔裝飾)。

蔥燒雞腿

材料:
雞腿3支 洋蔥絲1/2顆 青蔥段2支 辣椒1條 蒜片2粒 薑片5公克
調味料:
雞粉1小匙 醬油2大匙 糖1大匙 白胡椒粉1小匙 水150cc
作法:
 1.雞腿洗淨瀝乾,在雞腿中間輕劃一刀。  2.起鍋,加入少許油燒熱,加入洋蔥絲、青蔥段、辣椒、蒜片和薑片爆香備用。  3.續於作法2鍋中加入所有的調味料和作法1的雞腿,以小火燜煮約20分鐘即可。

Braised chicken

Materials:
Chicken 3 Onion 1/2 stars Paragraph 2 shallots Pepper 1 Garlic 2 Ginger 5 grams
Seasoning:
Chicken powder 1 tsp 2 tablespoons soy sauce 1 tablespoon sugar 1 tsp white pepper 150cc water
Practice:
  1. Wash and drain chicken in chicken scratching middle knife.   2. Remove from heat, add a little oil in pan, add onion, shallots segment, pepper, garlic and ginger until fragrant spare.   3. Continued to practice two pot Add all seasonings and practice a chicken to simmer over low heat for about 20 minutes.

醬爆雞丁

材料:
雞胸肉150公克 青椒15公克 洋蔥30公克 竹筍50公克 辣椒1/2條 蒜末1/2茶匙
調味料:
甜麵醬1茶匙 糖1茶匙 水1大匙 醬油1/2茶匙
醃料:
鹽1/4茶匙 酒1/2茶匙 太白粉1茶匙
作法:
 1.青椒、洋蔥、竹筍切粒;辣椒切片,備用。  2.雞胸肉切粒,加入所有醃料拌勻,備用。  3.熱鍋,加入2大匙沙拉油,放入作法2的雞粒以大火炒至肉色反白後備用。  4.同作法3原鍋,放入蒜末及所有作法1的材料,以小火略炒香,再加入所有調味料,以小火炒至湯汁收濃,接著放入作法3的雞粒,大火快炒至湯汁收乾即可。

Chicken Sauce

Materials:
150 grams of chicken breast Green pepper 15 grams Onions 30 grams Shoots 50 grams 1/2 red pepper strips 1/2 teaspoon minced garlic
Seasoning:
Sweet sauce 1 teaspoon 1 teaspoon sugar 1 tablespoon water 1/2 teaspoon soy sauce
Marinade:
1/4 teaspoon salt 1/2 teaspoon wine 1 teaspoon cornstarch
Practice:
  1 green pepper, onion, diced bamboo shoots; pepper slices and set aside.   2. diced chicken breast, add all the marinade and set aside.   3. wok, add 2 tablespoons salad oil, add chicken practice 2 tablets to the fire after the anti-white flesh fry spare.   The same practice three original pot, add minced garlic and all practice material 1, slightly saute over low heat, then add all the seasonings, a small fire fry sauce is thick, then put into practice diced chicken 3 The fire quickly stir-fry until sauce is dry.

青椒炒嫩雞

材料:
雞胸肉1片 青蔥段1支 青椒片1/2顆 辣椒絲1/2條 蒜片2粒 太白粉1大匙
調味料:
雞粉1小匙 鹽少許 黑胡椒粉少許
作法:
 1.雞肉切小片狀,再將雞肉拍上薄薄的太白粉。  2.煮一鍋約60℃的熱水,將作法1的雞肉放入汆燙約1分鐘即可撈起備用。  3.起鍋,加入少許油燒熱,加入青蔥段、青椒片、辣椒絲和蒜片爆香,放入作法2汆燙好的雞肉片和所有的調味料以中火翻炒均勻即可。

Tender chicken fried green pepper

Materials:
1 chicken breast Shallots segment 1 Green pepper slices 1/2 stars Chili strips 1/2 Garlic 2 1 tablespoon cornstarch
Seasoning:
Chicken powder 1 tsp Pinch of salt Black pepper
Practice:
  1. Cut small pieces of chicken, chicken and then pat on thin cornstarch.   2. Boil a pot of water about 60 ℃, and the chicken into practice one's boil hot spare can be picked up for about 1 minute.   3. Remove from heat, add a little oil pan, add shallots segment, green pepper slices, chili and garlic and saute, boil hot put two good practices and all the chicken pieces over medium heat, stir fry seasonings evenly.

銀芽雞絲

材料:
雞胸肉150公克 銀芽50公克 韭黃20公克 薑絲少許 辣椒絲少許
調味料:
鹽1/2茶匙 雞粉1/4茶匙 太白粉水少許
醃料:
鹽1/4茶匙 酒1/2茶匙 太白粉1茶匙
作法:
 1.雞胸肉切絲,加入有醃料拌勻,備用。  2.韭黃洗淨、切4公分段狀;銀芽洗淨、瀝乾,備用。  3.熱鍋,加入適量油,放入作法1的雞絲以筷子撥散,炒至肉色變白後即可,備用。  4.同作法3原鍋,放入薑絲、銀芽、韭黃以大火快炒約15秒,再加入鹽、雞粉與作法3的雞絲炒勻,起鍋前以太白粉水勾芡炒勻即可。

Bean sprout chicken

Materials:
150 grams of chicken breast 50 grams bean sprout Chives 20 grams Little ginger A little chili
Seasoning:
1/2 teaspoon salt Chicken powder 1/4 teaspoon Water a little cornstarch
Marinade:
1/4 teaspoon salt 1/2 teaspoon wine 1 teaspoon cornstarch
Practice:
  1 chicken breast strips, adding there marinade and set aside.   2. Wash chives, cut into 4 segments like public; bean sprout wash, drain and set aside.   3. wok, add some oil, add chicken a practice to chopsticks dial casual, you can fry white flesh and set aside.   The same practice three original pot, add ginger, bean sprout, chives stir-fry for about 15 seconds to the fire, then add salt, chicken and chicken stir three practices, the former pot of water to cornstarch to thicken, stir well that can.

蔥油淋雞腿

材料:
去骨雞腿1支 薑片5公克 香油2大匙 裝飾:辣椒絲1/2條 青蔥絲1支
調味料:
鹽適量 白胡椒粉適量
作法:
 1.去骨雞腿洗淨,先放入滾水中略汆燙後,撈起瀝乾備用。  2.取鍋加入半鍋水煮滾,再放入薑片和調味料,放入作法1的雞腿以中小火煮約16分鐘後,浸泡5分鐘撈起切片盛盤,放上裝飾材料。  3.將香油加熱至約100℃,再淋入作法2的雞肉片上即可。

Scallion chicken

Materials:
1 boneless chicken Ginger 5 grams 2 tablespoons sesame oil Garnish: 1/2 chili strips Shallots wire 1
Seasoning:
Salt to taste White pepper to taste
Practice:
  1. Wash the boneless chicken, first into the boiling water a little after boil hot, picked up the drain backup.   2. Take the pot half pot of boiling water is added roll, then add ginger and seasoning into practice a chicken to medium heat and simmer about 16 minutes, soak for 5 minutes to salvage slice dish, put decorative materials.   3. Place the sesame oil is heated to about 100 ℃, and then Drizzle the chicken pieces 2 to practice.