萝卜烧五花肉

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做法：1、萝卜干洗净用温水泡软、五花肉切块、热锅下油，放入白砂糖。

2、小火炒出糖色、放入五花肉、炒上糖色、加入葱段和姜片。

3、炒出香味、加入酱油、炒匀、加水和剩余的调料。大火烧开。

4、盖盖转小火炖10分钟、放入萝卜干、炒匀再炖20分钟关火、盛盘。

鱼香虾球茄子煲

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材料：长茄子，冰鲜虾，泡椒，葱，姜，蒜，盐，酱油，醋，白糖，加料酒，淀粉

1、主要原料,做这种茄子菜最好用长茄子，一个是嫩，一个是炒的时候不爱烂。

2、虾去头和皮，洗净后背开一刀，去沙腺。

3、腌虾：料酒、一点点盐、一点蛋清，最后放干淀粉抓粘放入冰箱。

4、茄子去皮切长条，别太短，一是难看，二还是难看，三是非常的难看。

5、葱姜蒜泡椒剁细备用。

6、八成热的油炸茄子，八成热差不多就冒烟了，看烟火为信号。然后放茄子，最好把茄子放盘子里下，别直接用手下，那样弄不好会弄伤手。

7、虾球滑油，六成热的油，虾球放进去过一秒会起小鱼眼泡，慢慢越来越密集，完全卷曲就熟了，捞起来。

8、温油炒泡椒，出红油后下葱姜蒜末炒香，然后下加饭酒和酱油爆一下，放醋和白糖，要多些，因为是小酸甜味道的，再放一点点盐，因为酱油和泡椒都是咸的，最后放一点水，别多了，烧开。

9、放入虾球和茄子，中火烧三分钟。中间稍微翻动一下，然后汁差不多快没了，勾芡出锅。

凉拌三丝

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做法：1、胡萝卜切成细丝，豆腐皮从中间切一刀，再切成细丝，蒜切成蒜末备用。

2、热锅倒入一点点油，油温5成热时，放入胡萝卜丝，用中火炒至颜色变深后，盛出，和豆腐丝一起放入容器中。

3、锅里烧水煮粉丝，粉丝煮熟后过凉水，捞出控干。

4、加入盐、生抽、香醋、糖、辣椒油、蒜末，最后撒入白芝麻，拌匀即可。

南瓜烧排骨

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食材：排骨500克、冬瓜200克、生抽2勺、老抽2勺、盐1勺、料酒2勺、桂皮1块、八角一个、冰糖适量、葱姜蒜适量

做法：

1、排骨洗净，入开水锅中焯去血沫，再清洗干净，冬瓜去皮切块；

2、锅中放油，加入八角、桂皮、姜片、蒜片，爆出香味后下入排骨，翻炒几下后下入两小勺料酒，炒匀，再加入两小勺老抽、一小勺生抽，适量的冰糖、盐、炒匀；

3、加入热水，烧开后舀去浮沫，然后盖上锅盖，转小火炖约40分钟；

4、下入冬瓜，再煮约10分钟至冬瓜熟后下入葱段炒匀即可。

金针菇蒸虾

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1.准备好食材。

2.虾从第二节壳处用牙签挑出虾线，然后放入水中洗净备用。

3.金针菇去除根部，放入盆中洗净。

4.金针菇洗净后控一下水分，装入盘中，撒上少许盐。

5.将虾放在金针菇上。

6.锅内烧开水，放入金针菇蒸10分钟。

7.蒜葱切好。

青豆炒腊肉

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食材：青豆、腊肉、大蒜，干红椒

做法：
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1、将腊肉煮熟，切成片；

2、青豆放入开水中焯熟，捞出沥干水；
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3、锅里放油，将腊肉煸香后捞出，锅内留底油下入干椒，煸香后，放放青豆翻炒，同时加入酱油、蚝油，再加入腊肉一同炒香，加鲜汤、加大蒜叶，略焖，之后即可出锅。

白菜粉丝汤

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做法：1、先将粉丝用清水浸泡备用；

2、大白菜清洗干净后，将大块的切成长条中段；

3、将撒尿丸、墨鱼丸切成小块备用；

4、将葱切末备用；
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https://anmex.cn/news/zuqiu/407.html
https://anmex.cn/news/zuqiu/408.html

5、用汤锅将水烧开后，倒入大白菜、粉丝、撒尿丸、墨鱼丸，大火烧开后转中火加入适量盐，煮6分钟左右即可出锅装盘；

6、装入汤盘后，撒上葱末，加入15ml榛子油，搅拌均匀即可食用。

干煸肘子

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食材：猪前肘、青红美人椒、葱姜蒜、当归、枸杞、香辣酱、郫县豆瓣酱、保宁醋、鸡精、味精、白糖、香油、花椒油、鲜汤

做法：

1、将猪肘治净后，先放开水锅里汆水，待换入冷水锅里小火煨3小时后，捞出来待用；

2、锅里放色拉油烧至七成热，把煨好的肘子下油锅炸至外表色金黄时，捞起来备用；

3、锅里留底油，先投姜米、蒜米炒香，再放当归、枸杞、香辣酱和豆瓣酱，掺100毫升鲜汤并调入鸡精、味精、白糖和醋；

4、在把炸过的肘子下锅烧一会儿后，改大火直至锅里的汤汁收干，往锅里淋入花椒油和香油，撒入青红美人椒段翻匀，起锅装盘时，撒些葱花便好。

咸鱼腊味饭

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配料大米100克 咸鱼25克 腊肠1根 芦笋150克 白砂糖5克 料酒10ml 食用油 15 ml 酱油15 ml

做法1. 咸鱼用温水泡浸10--20分钟，以去除部分的咸味。

2. 取出切成小粒状。

3. 腊肠洗干净，切成小粒。

4. 加入调料中的所有材料，拌匀备用。

5. 芦笋去掉外皮，洗干净，切小粒。

6. 大米洗干净，放进电饭煲中，加入适量清水。煮至微滚，开始冒小泡时，加入步骤5腌制好的咸鱼和腊肠。盖上煲盖，煮至8成熟时，加入切好的芦笋粒，煮至饭熟即可。

春笋海带炖老鸭

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食材老鸭，春笋，火腿、葱，姜，精盐、绍酒等各适量

做法1、将老鸭宰好、放净，放入沸水锅焯去血污，洗净。

2、将粽叶、老鸭、笋干、火腿放入砂锅，加入葱、姜、绍酒、清水和老鸭原汤2200克，用文火炖4至5小时，拣去粽叶、葱、姜，用精盐调好味即可。

白蒿豆渣饼

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食材白蒿、豆渣、面粉、油、葱末、食盐

做法1、将白蒿去根、洗净、切碎；

2、放入面粉、豆渣、葱末、盐用水调成面糊；

3、坐锅，加油，然后再倒入面糊；

4、待两面煎熟就可以出锅了。