What kind of meal is delicious, I want to get a delicious meal for my brother, help!

Why are the wontons of "Wonton Hou" famous in Beijing? The main thing is that the ravioli here are made and talked about. "Wonton Hou" has been mainly engaged in the operation of wontons, except for the "Cultural Revolution" years, its main varieties here are wontons and sesame baked cakes.

Its wontons are characterized by thin skin, fine filling, good soup and complete ingredients. "Wonton Marquis"The wonton wrapper is as thin as paper, and if you put the wrapper on the newspaper, you can see the words on it. Fine filling, refers to how many dishes with how much meat filling has a proportion, the meat pays attention to the tip of the front buttocks, seven points of thinness and three points of fat, and the filling is very uniform.

A bowl of wontons, 10 skins for one or two packs of one or two fillings, added together for two taels, basically the same. The wontons of "Wonton Hou" are all handmade on site. Making wontons is also called pushing wontons, the hand is breathtaking, each class has two masters, can be eaten by more than 3,000 people, and an average of more than 100 wontons can be pushed in a minute.

Branch: Wangfujing store.

Capacity: 20 people.

Per capita consumption: 20 yuan.

Shanghai is auspicious and chaotic, and there are stores in many cities.

1. Cut the duck into cubes, blanch it in boiling water and remove it.

2. Put oil in a pot, add green onion and ginger, duck meat, soy sauce and cooking wine, and stir-fry.

3. Add water, a small spoon of sugar, simmer for 30 minutes, if there is a sour radish, it is a perfect match, and the taste will come out immediately.

4. If you like to eat potatoes, add potatoes to stew, and remove the juice from the pot.

I can't finish the next meal and stew sauerkraut, which is very delicious.

The beer duck was delicious.

Chop the duck into pieces, blanch it, stir-fry it with green onion and ginger, and then pour half a bottle of beer to stew it, and the soup is good after it is finished, it is very fragrant.

It is best to choose purple sand for utensils, add water to stew, and you can put some flat tips, wolfberries, and red dates to season and nourish.

It will be more delicious to stir-fry first and then stew, and add more seasonings.

There are a lot of ways to do it, you can search for it on the Internet, and you can do it

Put some mushroom stew in clear soup, it tastes good.

I think the braised one is the best, but I don't know how to make it, it's actually beer duck.

We like braised it, it's delicious.

Copy the beer duck bar, it's so fragrant

It depends on what flavor you like, Hunan Jiangxi likes to eat blood duck.

Stew it well or fly when you don't eat it.

I think the tomatoes are delicious.

It's fruits and vegetables.

Cucumber with lemon, the taste is very refreshing There is also bitter gourd after being chilled, drizzled with lemon juice, and it is delicious

There are many types of volunteers, wow... Volunteer trips can be mixed and eaten.

I've volunteered a few times, but I really haven't found a place where I can mix and eat.

Method 1 1Pork belly must be used.

2.Northeast miso (Beijing's yellow sauce is all noodle sauce, and it is not delicious to make).

3.All dishes (except potatoes and carrots) should be torn by hand, so that the dish is easy to taste during the process and does not destroy the nutrition of the dish.

You can put the ingredients according to your preference, and you can use all kinds of vegetables and meat.

Pork belly (fat and lean separated), spices, peppercorns, cinnamon, mish, green onions.

Add the miso and chopped green onion and stir-fry.

Add the tomatoes and continue to stir-fry until the red oil is stir-fried.

Add the remaining pork belly, spices, Sichuan peppercorns and cinnamon and stir-fry for 1 minute.

Add the potatoes first.

Add other vegetables (cabbage, mushrooms, vermicelli first).

Stir-fry evenly Add the mushrooms, add a little water, cover the pot and simmer for about 5 minutes.

Add the vermicelli and cabbage, continue to simmer until the soup is thick, add an appropriate amount of salt and chicken essence.

It's already good to pour it on the rice and eat it, and it doesn't feel cold in the cold winter.

Practice 2. Northeast Stew".

Ingredients: pork belly (fat and lean depending on personal preference), wide beans, potatoes, eggplant (long purple) If you like to eat vermicelli, you can also add some! Of course, in the Northeast, there are very few people who put it. Green onion, ginger, garlic, Sichuan pepper (a little), large (a little).

Cut the green onion and ginger into slices, and pat the garlic open with a knife and you're done! Slice the meat, wash the beans and break them, cut the eggplant into diamond-shaped pieces, remember not to cut the potatoes with a knife, but to dig them up little by little with an iron spoon, remember not to be too big, or it will be difficult to stew with other things.

After the oil boils, put the peppercorns into the pot, when the peppercorns are fragrant, add the meat, stir-fry for a while, when the meat changes color, that is, about five medium-cooked, first put in the potatoes and fry the meat together, fry for a while and feel that the potatoes are not so stiff, pour the beans and eggplant together and fry for a while, and then pour in a little soy sauce and fry for a while (about five to eight minutes). Add water and add green onion, ginger, garlic, spices, salt, cover the pot and simmer!! Wait for the pot to put in the chicken essence on it, of course, if you like to eat coriander, cut some chopped coriander after the pot and put it on the top of the dish, so that it can look better, you can try, if you like spicy, you can also put one or two sharp peppers!!

Stewed is also called mixed vegetables, this kind of dish generally chooses the dishes you like to eat, I have eaten and I have seen the most stewed is the following: cabbage, potatoes, tofu, vermicelli, fungus, meat slices (chicken and pork can be, the meat is best boiled first, otherwise the vegetables are cooked for too long), kelp, cauliflower (is the white kind of cauliflower), I usually add some chicken soup when I make this kind of dish, so that the taste is better, I do the stew is still good, I need my guidance, I can tell you more specifically!

Ingredients: 1 egg; Fried rice 6 taels.

Seasoning: starch) 1 4 tsp; Salt to taste; 2 teaspoons of tomato paste.

Method:1Beat the eggs, add the white powder and salt and stir well.

2.Heat the oil pan, take a paper towel to wipe off the excess oil, and then put the egg mixture from Method 1 into the pan gently and evenly, until the egg skin is golden brown and round, and put the fried rice in the middle of the egg skin.

3.Quickly wrap the corners of the egg skin in recipe 2, put it on a plate, and drizzle with tomato sauce.

4.Preparation of fried rice.

After the shiitake mushrooms and conpoys are soaked, the shiitake mushrooms are cut into cubes, and the conpoy is torn into shreds (no conpoy can be used).

Cut green and red peppers, bamboo shoots, fish balls, and ham into cubes.

Heat the oil in the pan until it is 7 minutes hot, pour in all the fried rice ingredients except for the leftovers and stir-fry for 2 minutes.

Pour in the leftovers and stir-fry evenly, then add salt, monosodium glutamate, black pepper and crushed vanilla.

Alternative Method] Material: Salad Oil 15; 2 eggs; 1 bowl of vegetable rice.

Method:1Heat the pan until hot and pour in the salad oil.

2.Continue to heat the pan with oil until it smokes slightly, then slowly pour in the whipped egg mixture.

3.After pouring the egg mixture into the pan, stir from the side of the pan to the middle with a quick motion.

4.Lift the egg skin slightly with chopsticks to measure its doneness.

5.When the skin is half-cooked, quickly flip it in half to make it look like an egg roll.

6.Place the rolled egg skin directly over the prepared rice.

7.Quickly cut the egg skin through the middle so that the egg skin naturally spreads on top of the rice.

Italian: corn bisque (with ham sausage).

Ingredients: 100 grams of sweet corn kernels, 50 grams of ham sausage, one egg, two tablespoons of starch, 50 grams of milk (if the soup is thickened, it can be replaced with cream) Appropriate amount of salt (about half a teaspoon.) )。

Method: 1. Cut the ham sausage into cubes, stir the eggs into egg liquid, and add an appropriate amount of water to the starch to make a sauce.

2. Add about 500 grams of water to the pot, bring to a boil and add the corn kernels.

3. Cook for about 3 minutes, then add the diced ham and sausage and cook for about 1 minute.

4. Add milk and salt (be sure to master the amount of salt, more taste will be salty), and thicken after boiling (leave a spoonful of sauce in the egg mixture).

5. Put an appropriate amount of salt and a spoonful of water starch in the egg mixture, stir well, change the heat to low, and then slowly pour the egg mixture into the pot, and gently stir it with a spoon in one direction while pouring.

6. After the egg liquid is cooked, remove from the pot and put it in a bowl.

Hope it helps

Go outside and pack it back, heat it up and put it on a plate (secretly).

Instant noodles, two poached eggs, one ham sausage.

Make an egg skin and make 10,000 extraordinary.

Soak in cold water for 2-3 hours to remove blood and fishy smell.

Stir-fry the sugar in color Bring the oil to the boil and add the sugar until the sugar evenly burns out the flavor of the paste, smoke, and pour in the chicken root that has been drenched in water.

Stir-fry, evenly dyed chicken roots, dark red, add cooking wine, green onion and ginger, eight paws, ingredients, cinnamon, nutmeg, pepper, old soup, refined salt, chicken essence, soy sauce, wolfberry, sour residue for 40 minutes.

Braised or wrapped in fried chicken wing powder and deep-fried.

1 all do the lo mein, super delicious, first make the marinade, tomato scrambled eggs, tomatoes fried for a while, the juice is a little richer, and then the next noodles, after the noodles are fished out, add the marinade, add the beef into it and mix well, super delicious.

Put some oil and garlic sprouts and stir-fry, fry dry, very delicious.

Just add some oil, cut it into thin slices, stir-fry, fry it dry, it's very chewy, just rely on the practice of lamp shadow beef.

Stir-fried with leek moss, it tastes good.

Eat the baby and grow up quickly.