Do you have a hand drawn handwritten recipe at home, a hand drawn recipe introduction

Ingredients: 1 osmanthus fish (weighing about 750 grams).

25 grams of cooked chicken breast, 25 grams of dried scallops, 25 grams of cooked ham, 25 grams of cooked chicken pus, 25 grams of cooked lean pork, 25 grams of cooked pork fat, 25 grams of shiitake mushrooms, 25 grams of cooked bamboo shoots, 150 grams of pork net oil. 3 grams of ginger slices. 1 green onion knot (about 5 grams), 2 grams of green onions, 35 grams of Shao wine, 3 grams of sugar, 5 grams of refined salt, 3 grams of monosodium glutamate, and 250 grams of clear soup.

Production method: cut off the back thorn of the osmanthus fish, remove the scales, pull out the fish gills and internal organs together, cut it from the back, wash the backbone and sternum for later use, cut the chicken breast, dried scallops, ham, chicken gizzard, lean meat, fat meat, mushrooms, bamboo shoots and other "eight treasures" into dices, put them in a bowl and add 5 grams of Shao wine, 1 gram of ginger, 1 gram of refined salt, monosodium glutamate, pickled into flavor. Then put the "eight treasures" material into the fish maw, synthesize the whole fish, wrap it in net oil, put it in the soup plate, add 5 grams of Shao wine, 2 grams of ginger slices, green onion knots and clear soup, steam it in the cage drawer for about 15 minutes, and pick up the ginger slices and green onion knots after the cage.

In addition, use a bowl to put 5 grams of Shao wine, 2 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of sugar and green onions, and decant the original soup into the bowl and mix thoroughly. Put the fish into a waist plate and pour the soup on top of the fish.

Features: The shape of the dish is complete, the meat is plump, soft and tender, and the taste of "eight treasures" is thick and delicious. Cuisine: Zhejiang.

Yes, my class notes.

<> "Introduction to the Recipes of Hand Only Sui.

Ingredients and seasonings: 250g mugwort puree, 50g white sugar, 60g flour, 600g bean paste filling, 300g glutinous rice flour, 100g corn oil.

1.Wormwood leaves boil water for 2 minutes, add one gram of baking soda. Beat the machine into wormwood juice after cold water.

2.Add 100g of boiling water to the flour and blanch it. Glutinous rice flour, corn oil, white sugar and wormwood juice are stirred evenly, then the blanched powder is added, and they are all used to form a dough.

3.Divide the dough into 35g portions, wrap the filling and roll it round.

4.After the pot of steaming shed is boiled, put in the Qingtuan and steam for 10-12 minutes. If you can't finish eating, you can brush it with cooking oil, and then wrap it in plastic wrap and store it in the cold chain mountain.

<> "Introduction to Hand-Drawn Recipes.

Yogurt strawberry mousse:

Ingredients and seasoning: 200g yogurt, 10 strawberries, 85g cookies, 15g gelatin flakes, 50g oatmeal, 15g sugar, 200g milk.

1.Yogurt, oatmeal and grass mix well with each crumble and set aside. (Mousse to achieve a pale pink color can be added to the large roll into the crushed strawberry juice).

2.Soak the gelatin tablets in cold water for 15 minutes, soften them and wring them out. Pour in the milk, simmer over low heat, stir well, and add sugar.

3.Mix the yogurt oats with the milk gelatin.

4.Crush the cookies, add a small amount of milk, stir loosely, put in a 6-inch live bottom mold to compress and compact, pour the yogurt oats into the mold, and refrigerate for 3 hours to complete it.

<> Hand-Drawn Recipes. Claypot rice:

Ingredients and seasonings: 2 Cantonese sausages, 1 small green cabbage, rice, dark soy sauce, light soy sauce, oil-consuming bent mushan, sesame oil, eggs, sugar.

1.Soak the rice in cold water for 30 minutes, blanch the greens and set aside.

2.Two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oil, half a spoon of sugar, one spoon of sesame oil, mix well and set aside.

3.First, brush the inner wall of the casserole with a layer of cooking oil, add the soaked rice and water (the ratio is 1:1:2), boil on high heat, simmer on low heat for 10 minutes (when the rice soup is almost dry).

4.Slice the sausage and spread it on top of the rice, cover the pot, pour oil along the lid and simmer for five minutes. Add the greens, beat the eggs, continue to simmer for 5 minutes, pour in the sauce and serve!

1. First draw a whole chicken that has been cooked with an acorn head, two fat chicken legs are the feature, and then draw the round fruits and leaves that are useful for decoration, and then draw the disc that holds them.

2. Then draw a bottle of wine with a cork diagonally behind the chicken, and then draw corn, bananas, and a bowl of soup around it, and draw steaming lines on the soup.

3. After drawing two small apples in front of the soup bowl, paint the chicken dust on the side of the brown brown, and after the decorations and plates are lustful, paint the wine bottle with purple and light powder.

4. Finally, after the corn, banana, apple and soup are all colored, paint the color of the vegetables on the soup noodles with green and maroon, so that a hearty meal is drawn.