The names of the canteen's small meat recipes
The names of the canteen's small meat recipes are full of various kinds of food in our lives. As we all know, most of the food is not suitable for the food. Our bodies are also affected, and each diet has different values. Let’s learn about the names of the canteen’s small meat recipes. Full name of the canteen’s meat recipes 1
1. Pork
Braised pork chop, onion pork chop, original pork chop, sauce-roasted pork chop, crispy pork chop, black pepper Pork chops, braised intestines, spicy and sour pork intestines, sauce skeleton, soybean sauce roasted ribs, northeastern sauce skeleton, glutinous rice ribs, steamed rice bones, braised pork ribs,
Cumin inch bones, steamed pork ribs, black bean sauce Steamed pork ribs, sweet and sour pork ribs, salt and pepper pork ribs, garlic white meat, red braised pork ribs, Dongpo pork, braised pork, braised pork with pickled vegetables, large southern pork belly, taro pork ribs, steamed pork with rice flour, white leaf pork, five-spice pork ribs , sweet and sour pork loin, sweet and sour pork, braised pork knuckle, braised pork knuckle, stewed pork knuckle with radish, red oil pig ear, braised pig ear, raw fried pig heart, godmother fried pig heart.
2. Small meat and pork
Stir-fried bacon with smoked bamboo shoots, Xiangxi bacon, dried radish bacon, green pepper bacon, kelp roasted crispy pork, Kung Pao pork Dice, sun-cooked meat pie, shredded pork with Beijing sauce, shredded fish-flavored pork, roasted bean curd pork, roasted pork with dried plums and vegetables, roasted pork with winter bamboo shoots, twice-cooked pork with pepper, twice-cooked pork with lotus root, twice-cooked pork with garlic sprouts, stir-fried pork heart with garlic moss, crispy pepper ears, Stir-fried pig ears with celery, slippery liver tips, stir-fried pork liver with leeks, three delicacies pork liver, spicy pork liver, raw fried pork heart, godmother fried pork heart, Shandong crispy pork, lotus root clips, roasted pork with louver knots, and dried pork Shredded pork, boiled pork slices, fried shredded pork with green pepper, minced meat and steamed eggs.
3. Chicken
White-cut chicken, saliva chicken, salt-baked chicken, five-spice chicken wings, spicy roasted chicken wing tips, dry-fried chicken wing tips, hand-fried chicken Shredded chicken, braised eight-piece chicken, braised chicken nuggets, braised chicken, diced cashew chicken, diced water chestnut chicken, crispy chicken breast, scallion oil chicken wings,
Curry chicken wings, fried chicken wings, scallion oil Chicken legs, braised chicken legs, five-spice chicken legs, steamed chicken legs with black bean sauce, stewed chicken with fish, salt-baked chicken feet, steamed chicken with mushrooms, stir-fried chicken nuggets, spicy chicken nuggets, home-style chicken nuggets, weird chicken nuggets, steamed chicken with vermicelli, Steamed chicken with rice flour, stir-fried chicken in garden style, spicy chicken, roasted chicken with chestnut, steamed chicken with glutinous aroma, and braised chicken with mushrooms.
4. Small meat chicken
Edamame chicken, corn chicken, peanut chicken, colorful chicken, Kung Pao chicken, dried tofu Diced chicken, stir-fried chicken slices with cauliflower, fried chicken slices with cucumber, stir-fried chicken slices with green pepper, stir-fried chicken slices with green bamboo shoots, three fresh chicken slices, three color chicken slices, fried chicken slices with fish flavor, fried chicken slices with mushrooms ,
Boiled chicken slices, fresh tomato chicken slices, fried chicken slices with chayote, stir-fried chicken slices with green onions, wild rice chicken slices, three fresh chicken balls, colorful shredded chicken, fried bamboo shoots shredded chicken, fried green pepper Shredded chicken, taro roasted chicken, braised potato chicken nuggets, curry potato chicken nuggets, potato roasted chicken, hot and sour chicken hearts, chowder chicken, braised carrot chicken nuggets.
5. Seafood and fish
Chopped pepper monkfish, steamed pomfret, black bean pepper pomfret, chopped pepper pomfret, salt and pepper pomfret, crispy pomfret Fried pomfret, dry-roasted pomfret, fried pomfret, sauced pomfret, braised hairtail, salt and pepper hairtail, sweet and sour hairtail, crispy fried hairtail, scallion clams, salt and pepper shrimp, boiled shrimp, pickled pepper shrimp, Steamed scallops with vermicelli, stir-fried squid with garlic, pickled squid tentacles, stir-fried squid with celery, salt and pepper croaker, garlic croaker, black pepper croaker. Full list of canteen meat recipes 2
Monday:
Sweet and sour pork loin, Kung Pao pork cubes, braised pork, fried large squid flowers, fragrant spinach, potato stew, winter melon roast Spare ribs, chicken nuggets with green pepper, stewed tofu with cabbage, diced five-spice radish, cabbage with pepper oil, fried squid, fried fish steak, and fried meat skewers.
Tuesday:
Stir-fried pork slices, stir-fried meat cubes, three fresh tofu, cucumber seafood, spicy large intestine, radish-roasted rabbit cubes, spareribs and potatoes, loofah, chicken and pork balls, Potato stew, stir-fried lean meat with watermelon, stir-fried lean meat with cucumber, stir-fried lean pork with bean sprouts, fried rolls, fried chicken hearts, and fried meatballs.
Wednesday:
Fish sticks with peppers, stir-fried lean pork with cauliflower, stewed tofu, saliva rabbit cubes, fried mutton with green onions, braised radish, braised cabbage vermicelli, stir-fried pork liver, stir-fried pig Heart, meatballs with bamboo shoots, glazed potatoes, fried eggplant, and fried vegetarian chicken.
Thursday:
Stir-fried shredded pork, five-spice pork slices, liver slices, stewed shrimp with turnips, stewed chicken with mushrooms, scrambled eggs with tomatoes, braised tofu with dried shrimps, stir-fried squid with melon strips, Fried squid strips with celery, radish strips with dried shrimps, glazed apples, soy sauce tofu, and fried sausages.
Friday:
Roasted rabbit leg, braised lamb with Chinese cabbage, braised grouper, stir-fried jellyfish with Chinese cabbage, kung pao chicken, shiitake mushrooms Rapeseed, watermelon in oyster sauce, mackerel with garlic sauce, cutlet, fried mushrooms, fried watermelon, and fried potatoes.
How to stir-fry dishes in a large pot:
1. Stir-fry meat and fish in a large iron pot. Stir-fry meat and fish in a large iron pot without thickening the gravy without water and starch.
Stir-fry this When growing vegetables, the main ingredients (meat or poultry) should be refined and stirred with oil in advance to prevent the raw materials from sticking to each other after being put into the pot; the auxiliary ingredients (vegetables and fruits) should be made with less moisture and high oil absorption and solubility. Raw materials, such as peppers, garlic yellow, onions, lotus seeds, dried tofu, etc.; the amount of cooking oil used when cooking should also be slightly larger.
2. Stir-fry meat in a large iron pot that is both thickened with gravy and thickened with water starch, such as bamboo shoots, stir-fried pork with green pepper, Kung Pao chicken, Kung Pao pork, etc. When frying this kind of dish, the main ingredients (meat or poultry) should be thicker and drier, and it is best to put the main ingredients into the pot first and cook them with hot oil, then scoop them up and then put them into the pot and stir-fry them together with the auxiliary ingredients. Finished dish; if the amount of main ingredients is large, it can be cooked in the pot several times.
3. Stir-fry meat dishes in a large iron pot. Stir-fry green leafy vegetables and fruits with high water content, such as broccoli, kale, amaranth, fresh fish hearts, green bamboo shoot tips, etc. When frying this kind of dish, the fire should be strong and the water temperature should be high; the raw materials should be rolled quickly after being put into the pot so that they are evenly heated and perfected quickly; the raw materials should be stir-fried until they are cooked through before adding salt to prevent them from being cooked too early. Adding salt causes the raw materials to spit out water, thus turning "cooking" into "cooking".
4. Fry other vegetables and fruits with low water content, such as bamboo shoots, winter melon, potatoes, green beans, garlic sprouts, etc. When frying these dishes, different basic treatments should be carried out according to the characteristics of the raw materials. For example, after washing the potatoes (cut into strips) with starch, first boil them in a pot of boiling water and then add them to the pot for cooking; Blanch them in a pot of boiling water until they are raw, and then put them into the pot for cooking; bamboo shoots (cut into slices or strips), winter melon (cut into strips), and garlic sprouts (cut into sections) must be dipped in a small amount of salt first, and then squeezed. Remove part of the water and then put it into the pot for cooking. Name of the complete list of canteen meat recipes 3
30 most commonly eaten home-cooked dishes
1. Hot and sour potato shreds
1. Prepare potatoes, green and red peppers , dried chili peppers, wash and cut into shreds respectively, soak the potato shreds in water and set aside;
2. Add an appropriate amount of cooking oil to the pot, add the dried chili peppers and stir-fry until fragrant, add shredded green and red peppers, and stir-fry Stir-fry for a dozen times;
3. Add shredded potatoes and stir-fry continuously. If they are almost cooked, add appropriate amount of salt, chicken essence, sesame oil, vinegar and seasoning. Stir-fry evenly and serve. Appetizer and meal.
2. Hand-shred cabbage
1. Wash the cabbage and tear it into small pieces, wash it with clean water and set aside, cut the dried pepper into small pieces and set aside;
< p> 2. Heat up an appropriate amount of cooking oil in the pot, then add green onions, chopped ginger, and dried chili peppers and stir-fry until fragrant;3. Add cabbage and stir-fry over high heat for three minutes, and add salt and pepper according to your taste. Just season with vinegar and a little soy sauce.
3. Stir-fried green beans
1. Wash the green beans, cut into long sections, drain the water,
2. Put the green beans into the oil pan and fry them , take it out when fried until the surface wrinkles;
3. Leave a little base oil in the pot, add minced meat, dried chili peppers, peppercorns, minced mustard, minced garlic, soy sauce, and lentils, stir-fry until fragrant, Add salt and chicken essence and stir well.
IV. Stir-fried spinach
1. Wash the spinach and bean sprouts, wash the red pepper, green onion and ginger and cut them into shreds;
< p> 2. Blanch the spinach and bean sprouts in boiling water and take them out;3. Add an appropriate amount of cooking oil to the pot. When the oil is hot, add shredded onion and ginger and stir-fry until fragrant. Add red pepper and stir-fry the bean sprouts for three minutes. , add spinach and fry together, then add salt, chicken essence, a little soy sauce and sesame oil to taste.
5. Stir-fried Shiitake Mushrooms
1. Shiitake mushrooms, Coprinus comatus, king oyster mushrooms, oyster mushrooms, and straw mushrooms can all be fried. Choose your favorite slices and set aside;
2. Add an appropriate amount of cooking oil to the pot, add the mushroom slices and stir-fry. After the water comes out, pick up the mushrooms. They are almost cooked at this time;
3. Then pour out the water in the pot. Start a new pot, add oil, sauté garlic, celery cubes and chili shreds, add mushrooms and stir-fry, add salt to taste, pour soy sauce, sprinkle with black pepper before turning off the heat, and put on a plate.
6. Mapo Tofu
1. Cut the tofu into pieces of suitable size;
2. Turn on medium heat and add Pixian Doubanjiang to the pot. Stir-fry, add dried chili peppers and a little meat filling after stir-frying. If the meat filling changes color, add a bowl of water;
3. After the water boils, add tofu, cook for 2 minutes, thicken the sauce, add shredded coriander and green onion, and it is ready to serve. pot.
7. Mapo Eggplant
1. Remove the stems from the eggplant, wash it, cut it into chunks, soak it in light salt water for 10 minutes, chop the green onion and garlic, and mince the ginger;
p>
2. After the oil is hot in the pan, add the eggplant, fry over low heat until the eggplant is soft and then remove it;
3. Pour oil into the pan, add minced garlic and ginger and saute until fragrant. Add bean paste and stir-fry until red oil is produced;
4. Add eggplant and stir-fry evenly, add cooking wine, sugar, light soy sauce, pour in water and simmer for a while, add chili oil and Sichuan pepper oil, wait When the soup dries up, sprinkle with chopped green onion. < /p>
2. Heat the oil in the wok, stir-fry the shredded red pepper and dried fragrant spices, add a little salt and light soy sauce to taste, and add a little water;
3. Stir-fry constantly, When the fragrant stems absorb the soup and become soft and fluffy, add the leeks, stir well, and serve when the leeks soften.
9. Scrambled eggs with leeks
1. Crack two eggs in a bowl, add appropriate amount of salt, white pepper, sesame oil, and stir the eggs evenly;
< p> 2. Wash and chop the leeks, add them to the egg liquid and stir;3. Heat the oil in the pot, pour the egg and leek liquid into it, turn it over after the bottom layer solidifies and forms, and wait When both sides are golden brown, cut the egg cake into cross-shaped cubes and serve on a plate.
10. Tomato scrambled eggs
1. Peel the tomatoes and cut them into pieces, beat the eggs and stir evenly;
2. Heat the oil in the wok and heat it up. After it's hot, add the tomatoes and stir-fry until the flavor develops. Add a little salt and chicken essence.
3. Pour the eggs evenly on the tomatoes until the egg liquid solidifies.
11. Di San Xian
1. Wash the potatoes, eggplants and green peppers and cut them into pieces;
2. Put the potatoes and eggplants on Fry in oil pan until golden brown and take out;
3. Leave a little base oil in the pan, add chopped green onion, minced garlic, stock, soy sauce, a little sugar, salt, eggplant, potatoes and green pepper and fry for two minutes. Can.
12. Sweet and Sour Potato Slices
1. Slice the potatoes and soak them in water and set aside;
2. Pour more oil into the pot and heat the oil. Potato slices, stir-fry constantly;
3. Fry until the potato slices are a little sticky, add vinegar, salt and sugar, stir evenly, and then take it out of the pot.
Thirteen. Cabbage
1. Soak the fungus and tear it into small pieces. No green leaves are needed for the cabbage, just the cabbage sticks and cut into slices.
2. Add salt to the cabbage to remove the water and squeeze it dry;
3. Heat the oil and add the cabbage slices, stir-fry until the cabbage is a little soft and add the fungus. When you hear the rattling sound in the pot, the fungus is almost cooked. Add salt and start the pot.
Fourteen. Stir-fried water spinach
1. Wash the water spinach and set aside;
2. Heat oil in a pot, add onion, ginger and garlic paste , stir-fry until fragrant, put water spinach into the pot and stir-fry until cooked.
Fifteen. Scrambled eggs with onions
1. Cut the onions into shreds, beat the eggs and stir evenly;
2. Heat the oil in the pot and add Add the onions to the pot and stir-fry, then add the egg liquid and season with salt and other seasonings.
Sixteen. Stir-fried vermicelli with cabbage
1. Wash and shred the cabbage, soak the vermicelli until soft, cut the pork belly into thin slices, slice the green onion, shred the ginger, slice the garlic, and dice the red pepper. ;
2. Heat the oil in a pan, add the meat slices and stir-fry until the oil comes out, then add the dried red pepper, onion, ginger and garlic and sauté until fragrant, add dark soy sauce and cooking wine and stir-fry briefly before adding the cabbage;
3. When the vermicelli becomes soft and water comes out, add the vermicelli and stir-fry, add salt, let the vermicelli fully absorb the water from the frying, until the vermicelli becomes soft and tender, add red pepper and stir-fry evenly.
Seventeen. Winter melon slices with minced meat
1. Wash the winter melon, peel it, cut it into thin slices about two millimeters thick, and chop the garlic and green onions separately;
2. Add a little minced garlic and salt to the minced meat and marinate for 5 minutes; put the winter melon slices on a plate and spread them flat, spread the marinated minced meat on the winter melon, put it in a steamer, and steam over medium heat for 8 Minutes until the winter melon is ripe;
3. Add a few drops of sesame oil to the pan and sprinkle with chopped green onion.
18. Ants Climbing the Tree
1. Soak the vermicelli in cold water until soft, take it out, mince the carrots, green peppers, and mince the ginger and green onions;
2. Stir-fry a tablespoon Red oil bean paste, stir over low heat, stir-fry until the oil turns red when you lift a spatula. Add the minced meat and stir-fry until it disperses and turns white. Add a spoonful of sugar, minced carrots, ginger and green onion;
3. Add water just to the edge of the minced meat, add vermicelli; boil for a while, the water will almost dry up, use a shovel to stir to reduce the juice, add green pepper, chicken essence, sesame oil, turn off the heat.
Nineteen. Fried eggplant
1. Mix the flour and water, pour in the beaten egg liquid, mix into a thin paste, stir evenly; wash the eggplant and remove the stems , cut into large pieces with a thickness of about 7 mm;
2. Heat the pan, pour in oil, wrap the eggplant slices in batter, put them in the pan, fry until both sides are golden and the eggplant flesh is cooked and soft. It is ready to be taken out of the pan;
3. Make minced garlic, pour in soy sauce, pour 1 drop of sesame oil, mix well, fry the eggplant and eat with garlic sauce.
Twenty. Sauce-flavored Spare Ribs
1. Add shredded ginger and cooking wine to the pork ribs, mix well with hands and marinate for half an hour; add egg yolk liquid and cornstarch, and continue to mix well;
2. Add an appropriate amount of oil to the pot, sauté the garlic and shredded ginger until fragrant, add the spareribs and fry until both sides are golden;
3. Add Huadiao wine, soy sauce, and bean paste in turn, and turn to high heat. After boiling, turn to medium-low heat and cook until the juice is reduced;
21. Stir-fried shrimps with broccoli
1. Wash the onion, ginger and garlic, cut the ginger into shreds, and garlic Cut into slices and green onions into sections;
2. Clean the shrimps, add salt, water starch, and shredded ginger and stir evenly;
3. Wash and tear the broccoli Cut into small florets and blanch them in boiling water; add a little clear oil to the pot, clean the pot, add a little oil, green onions and garlic, stir-fry until fragrant, add shrimps and stir-fry until cooked, add chicken essence, broccoli, cashews and stir-fry evenly .
Twenty-two. Stir-fried Pork with Chili Pepper
1. Wash the green chili pepper and cut into shreds and set aside; add minced onion, ginger, garlic, salt, soy sauce, cooking wine, and sesame oil to the shredded meat. Stir the oyster sauce evenly and marinate for ten minutes;
2. Add an appropriate amount of oil to the pot and heat it, add the marinated shredded pork and stir-fry until it changes color, then add shredded chili pepper and stir-fry for four minutes. When taking out the pot, adjust according to personal preference. Just adjust to taste.
Twenty-three, Coke Chicken Wings
1. Wash the chicken wings, make a few cuts, add soy sauce, salt, and chopped ginger and marinate for 20 minutes;
2. Fry the chicken wings in a pan until both sides are golden brown. Pour in cola. The cola should cover the chicken wings. After boiling, add a little salt until the cola reduces and becomes sticky. Sprinkle with chopped green onion and serve. .
Twenty-four. Braised chicken feet
1. Wash the chicken feet, remove the nails, blanch them and take them out;
2. Put a piece of chicken feet in the pot In a bowl of water and an appropriate amount of white sugar, fry until caramel color. Add chicken feet, green onions, ginger, star anise powder, and red pepper. Stir-fry until fragrant. Add equal amounts of dark soy sauce, light soy sauce, a bowl of rice wine, salt, and thirteen spices. , cook over medium heat for twenty minutes, until the soup becomes dry, then serve.
Twenty-five, boiled beef
1. Add seasoning, wet starch, and egg white to the beef slices and stir evenly;
2. Cut the rapeseed and celery into shreds, blanch the lettuce into slices, blanch the ginger and garlic into slices, and shred the green onions;
3. Put the bean paste, Sichuan peppercorns, shredded green onions and garlic into the oil pan. Stir-fry the slices and ginger slices until fragrant, add broth, soy sauce, refined salt, monosodium glutamate, sugar, pepper, bring to a boil, add beef, and add green vegetables after cooking;
4. Fry the dried chilies until fragrant to make chili peppers. oil, pour into the beef bowl and serve.
Twenty-six, Large Plate of Chicken
1. Wash the chicken, chop it into pieces, blanch it in a pot of boiling water with cooking wine, remove and drain;
< p> 2. Heat oil in a pan, add star anise, cinnamon, bay leaves, dried chili, Sichuan peppercorns, onion and ginger slices and stir until fragrant;3. Add chicken pieces and stir-fry for 3 minutes, add light soy sauce, Stir-fry dark soy sauce and white sugar until it turns color;
4. Add boiling water to cover the chicken pieces. After boiling, add tomato paste and lemon juice, cover and turn to low heat for 20 minutes. Add green and red pepper, salt, and pepper, and reduce the juice over high heat.
Twenty-seven. Curry Chicken
1. Wash the chicken breast and cut it into pieces, put it in boiling water, add cooking wine and blanch it;
2. Put a little oil in a pot, add chicken breast pieces and fry until the surface is brown, add curry, boil a small amount of water for a few minutes to let the chicken taste, sprinkle with pepper, and serve.
Twenty-eight, braised seabass
1. Wash the seabass, clean it, and make a few cuts on the surface to facilitate the flavor;
2. Add oil to the pot Heat up the heat and add shredded green onion and minced garlic until fragrant. Fry the fish until golden brown. Add rice wine, light soy sauce, sugar, appropriate amount of salt and water. Bring to a boil and simmer for a quarter of an hour. When the soup is almost dry, turn off the heat. Sprinkle a handful of chopped green onions.
Twenty-nine. Seaweed and Egg Drop Soup
1. Boil an appropriate amount of water in a pot, add washed shrimps, and cook for three minutes;
2. Add After the seaweed is boiled, add the beaten eggs and stir evenly. Seaweed itself is salty, so don’t add too much salt.
Thirty. Spicy pig's trotters
1. Wash the pig's trotters and slice the ginger and garlic; boil water in a pot, add onion and ginger slices, pour in a little cooking wine, and boil the water Then blanch the pig's trotters in water, skim off the foam and fish out the pig's trotters;
2. Put oil in the pot, add dried chili peppers, peppercorns, aniseed, ginger slices and garlic slices and stir-fry until fragrant;
3. Add the pig's trotters and stir-fry, add dark soy sauce, mature vinegar, and salt to taste, add water to cover the pig's trotters; bring to a boil over high heat, then reduce to low heat until the pig's trotters are cooked and the juice is reduced, and then serve.