A complete set of recipes for the week, a schedule of recipes for the week

The main thing is to see what you can cook, go around the vegetable field, and let the aunt of the vegetable market give you advice

In Chinese cooking, stir-frying is generally due to the volatilization of oil molecules**, and the scene is very good-looking. However, it takes a lot of experience to master the temperature and time of the stir-fried oil, and it is easy to be uncooked if it is too fast, and the ingredients will lose their tenderness and crispiness for too long. It is a method that Chinese chefs must master. Soft-fried fresh shellfish.

Ingredients: 150 grams of fresh shellfish. 1 egg (about 50 grams). 12 grams of refined salt, 25 grams of monosodium glutamate, 25 grams of Shao wine, 20 grams of pepper salt, 50 grams of flour, 750 grams of peanut oil (75 grams of oil).

How to make soft fried fresh shellfish:

Soft-fried fresh shellfish. 1. Put the fresh scallops into a bowl, add refined salt, monosodium glutamate, and Shao wine to marinate to taste.

2. Take two bowls of eggs, add flour and clear soup and stir well into a paste, then put in the fresh shellfish to grasp and set aside, add peanut oil to the wok, burn it over medium heat until it is hot (about 150), disperse the fresh shellfish into the pot, stir it with a small spatula, fry it until the outer layer of paste solidifies, and remove it when the color is consistent.

3. When the oil temperature rises to ninety percent hot (about 225), then put the fresh shellfish into the fried, and when the outer layer is golden, take it out, control the oil, put it on the plate, and take out the pepper and salt to accompany the food.

This can only be done by yourself, what you will do, what you can do, what you have at home, whether there are any taboos, we don't know if we can't provide it for you. It's useless to list you if you don't like to eat, you say. There is no Amitabha Buddha in the south!

The recipes for the week are:1. Weekend lunch: stir-fried tender duck with ginger, cold salad with five vegetables, steamed eggs, sauerkraut and bean paste cucumber soup.

Dinner: Stir-fried red beans, stir-fried red beans with double peppers, stir-fried diced pork with corn, pea jelly.

2. Saturday lunch: tomato and egg drop soup, fried bean curd with bean sprouts, cold crucian carp, stir-fried pumpkin tips.

Dinner: stir-fried wheat vegetables, scrambled eggs with bamboo shoots and cucumbers, steamed bread and lychee cakes, Sichuan fragrant roasted wheat.

3. Friday shredded beef with celery, stir-fried water spinach, brown sugar cold cake, and multigrain porridge.

4. Thursday braised duck feet, scrambled eggs with bean sprouts and fungus, cold cucumber preserved eggs, mung bean pumpkin soup.

5. Wednesday Sichuan fragrant back pot meat, stir-fried lettuce, boiled pumpkin, chives pancakes.

6. Tuesday pickled pepper chicken offal, vegetarian fried winter melon, cold cucumber slices, Sichuan sausage.

7. Egg soup with melon, coriander beef, cold water spinach, mixed grain fried buns.

Monday: (1), Tomato and egg (2) Roast duck with potatoes (3) Stir-fried seasonal vegetables (4) Cold bean curd (5) Stir-fried shredded pork with green pepper (6) Stir-fried pork slices with cauliflower (7) Seaweed egg soup.

Tuesday: (1) Steamed eggs (2) Braised chicken (3) Ants on the tree (4) Stir-fried green beans (5) Stir-fried shredded pork with horn melon (6) Shiitake mushrooms and vegetables (7) Chrysanthemum leaf egg soup.

Wednesday: (1) Mushu Pork (2) Roasted Pork with Tofu and Fruit (3) Chinese Cabbage and Salted Goose Pot (4) Stir-fried Shallow Leaves with Leeks (5) Stir-fried Celery and Shiitake Mushrooms (6) Raised Eggs (7) Radish Vermicelli Soup.

Thursday: (1) Shredded pork with fish flavor (2) Braised chicken thighs (3) Scrambled eggs with leeks (4) Shredded kelp salad (5) Stir-fried mung bean sprouts (6) Seasonal vegetables (7) Mung bean soup.

Friday: (1) Kung Pao Chicken (2) Eggplant (3) Roasted Pork with Plum Vegetables (4) Pork with Olive Vegetables and Minced Green Beans (5) Stir-fried Dried Seeds with Celery (6) Vinegared Lotus Root Slices (7) Tomato Egg Drop Soup.

Saturday: (1) Braised pork ribs (2) Steamed fish (3) Shredded pork with pickled cabbage (4) Shiitake mushrooms and vegetables (5) Braised three fresh vegetables (6) Open winter melon (7) Radish soup.

The recipe for not repeating for a week is as follows:

1. Monday breakfast: steamed buns, milk (or soy milk), 1 boiled poached egg, cucumber in sauce. Chinese food: rice, mushroom choy sum, sweet and sour hairtail fish, loofah soup. Dinner: mung bean porridge, cabbage pork buns, shrimp skin winter melon.

2. Tuesday breakfast: wowotou, milk (or soybean milk), 1 braised egg, tofu Chinese food: rice, minced meat eggplant, duck and kelp soup. Dinner: Stir-fried beans, porridge, bean paste buns, shredded pork with green peppers.

3. Wednesday breakfast: meat buns, milk (or soy milk), salted duck egg (half) Chinese food: steamed buns, soybean roast beef, stir-fried green beans, egg soup. Dinner: Fried noodles, stir-fried spinach, shredded potatoes with green peppers.

4. Thursday breakfast: flower rolls, milk (or soybean milk), boiled poached egg 1 Chinese food: rice, black fungus meat slices, braised flat fish, white radish and kelp pork rib soup. Dinner: soy milk or porridge, green onion cake, green pepper and celery shredded pork.

5. Friday breakfast: vegetable buns, milk (or soybean milk), Chinese food: rice, stir-fried cauliflower, spicy chicken, mushroom and vegetable soup. Dinner: celery meat buns, scrambled eggs with tomatoes, roasted tofu with minced meat.

6. Saturday breakfast: bread, milk (or soy milk), fried egg 1 Chinese meal: rice, spiced fish, soybean sprouts fried carrots, mushroom soup. Dinner: steamed buns, corn porridge, scrambled eggs with tomatoes, shredded pork with fish flavor.

7. Sunday Breakfast: flower rolls, milk (or soy milk), 1 boiled egg Chinese food: rice, fried chicken with black fungus, sweet and sour cabbage, pumpkin soup. Dinner: pork dumplings with leeks, wheat vegetables with black bean sauce, stir-fried cowpeas with minced meat.