Benjamin64

1 noodle in a pot of boiling water cooked 2 boiled noodles in cool water 3 shallots and garlic minced 4 shallots and garlic minced 5 noodles drained some and fished out of a bowl

1. Seasoning preparation 2. Wash the trotters, cut them into pieces and soak them in water for 1 hour 3. In a cold underwater pot of trotters, pour in cooking wine and ginger slices and blanch the water 4. Remove the trotters, remove the hair, rinse with water and drain 5. Pour oil into a hot pan, pour in the peppercorns, stir-fry the peppercorns over low heat to make them fragrant, and remove the peppercorns 6. Pour star anise, cinnamon, dried chili pepper and fragrant leaves into a pot and stir-fry until fragrant 7. Add the trotters and fry until the skin is golden 8. Pour in cooking wine, light soy sauce and dark soy sauce, stir well, add water over pig's trotters, add garlic, ginger and green onion to boil over high heat, and simmer for 1 hour on low heat

Soak the mushrooms in warm water and cut into strips. Blister the vermicelli in cold water until soft and cut into 6 cm long segments. Mix the starch with cool water into a potato juice. Boil the chicken in a pot over high heat, let it cool and tear it into thin strips by hand

Pour water into a pot, bring about half a pot of water to a boil, then put the dried noodles in boiling water and cook the noodles on high heat for 5 minutes, then turn off the heat and cover the pot and simmer for a few minutes. Take out the noodles and put them under the tap to cool off, then put them in a hollowed-out container to control the moisture, I put them in the rice cooker steamer to control the water.

The onion is cut into a thickness of about 0.5 cm thick, each layer of onion is too thin, to be stacked in two or three layers as a group. Beat two eggs into a bowl, add a pinch of salt, pepper and a pinch of starch. Pour a little oil into the pan, preheat for a while, put the onion rings, and use a spoon to pour the egg liquid into the onion rings.

1. The bottom layer of the egg cake (before rolling) is tender and soft, without caramel color, and it is so beautiful that it is golden brown 2. Melt the cheese evenly and combine well with the egg wash 3. The top layer of egg cake (before rolling) has a sticky taste like oil paste 4. A bite will not obviously feel the boundary between hard and soft, but there is a gradual and rich feedback If the above conditions are met, I think this is an omelette worth eating, because it is really not difficult to do this, come, let's do it step by step.

.Chicken wings boneless 2. These are boneless chicken wings 3. Add salt Orliang baking sauce and mix well and marinate for three to four hours 4. Orliang roasting sauce 5. Cut potatoes and carrots into small strips and rinse 6. Stuff potatoes and carrots into chicken wings 7. Add a little honey to the base of marinated chicken wings and mix well

1. Prepare the seasoning, weigh it well, first put the soy sauce, dark soy sauce and extremely fresh soy sauce all on the bowl and mix it. 2. Boil a pot of water, wash the chicken and put it in the pot, hot the chicken inside and out, use a spatula to get the water inside, scald until the surface of the chicken is golden brown, and immediately put the chicken in the tap water over the cold river. This way the chicken will be smoother and smoother. Heat the pot with sesame oil, put star anise (break open), white onion, ginger slices into the pot until the aroma comes out, turn off the heat. 4. Put cooking wine, mixed soy sauce, water, sugar into the pot, at this time the pot is so hot, it will splash when it meets water, be careful, turn on medium heat, wait until the sugar melts and put the chicken in the pot, use a spatula to evenly pour the sauce on the chicken, this process takes 8 minutes, so that the chicken is colored

Peanut chicken feet. Blanch the fresh chicken feet with boiling water, take off the tough yellow clothes, remove the tips of the claws, and wash; peanuts leave brown underwear; pit dates; Peel the ginger and cut it into slices; With an appropriate amount of water, add peanuts, ginger and dates, and simmer until the water boils; Add chicken feet and simmer for 3 hours; Add fresh lotus leaves and fine salt to taste, then roll, and serve.

1 Put water in a basin, first beat in two whole eggs, put the other two only egg whites, and place the yolks in a separate small bowl. Whisk the water and egg well. 2 Add the sifted flour and stir well. 3 Finely chop the chives

1 First of all, the shrimp line must be removed, this is a work that requires patience, but in order to make the curry taste deep into the shrimp meat, this step is best not to omit, the picture is I have processed the shrimp ready to go to the pot, be sure to use live shrimp, the meat of dead shrimp will lose its elasticity and deliciousness! Curry cubes, sold in general supermarkets, only two small pieces of curry shrimp are enough to make once (the amount of half a pound of shrimp)! 2 Heat oil in a pot until 80% hot, add the processed shrimp and stir-fry quickly until the shrimp turn red, add a little cooking wine 3 Add the curry cubes, reduce the heat and let the curry cubes melt slowly 4 When the curry cubes are completely melted, turn on medium heat, stir-fry, so that each shrimp is coated in curry paste, (you can add a little water to make the curry easier to melt) stir-fry for half a minute and you can get out of the pan! Shrimp meat will get old after stir-frying for a long time! 5 Delicious shrimp curry is served

(1) Add soybean flour and water and mix the city pulp, add salt and garlic seedlings and pour on the oyster meat and mix well. (2) Heat lard on a frying pan, spread the oyster pulp flat on the bottom of the pan, beat in 1 egg, spread evenly on the oyster meat, wait for the lower layer of oyster sauce to be crispy, flip, add an appropriate amount of lard, fry on both sides, add soy sauce, pepper, etc. and serve on the plate

1. First clean the cucumber, cut the cucumber into small pieces, note that the cucumber segments do not need to be cut too long, so it is inconvenient to eat, and then divide the cucumber segments into four small pieces. 2. Put the cut cucumber pieces in a plastic bag, pat them to pieces, take them out, and put them in a bowl. 3. Pour an appropriate amount of salt on the cucumber and stir well.