Rice pepper consumed fish
material:
Ingredients: 800 g of fish.
Excipients: 200 grams of soybean sprouts, 100 grams of potato flour.
Homemade pickled pepper oil: Take the pickled chili, pickled ginger, pickled garlic and pickled radish and chop them together into a pickled pepper sauce. Heat the vegetable oil in the pot, sauté the pickled pepper sauce and large ingredients until fragrant, and then get the pickled pepper oil.
make:
1, the drain the fish thawed, shaved knife and cut into pieces, na pot plus ginger pieces, green onion knots and cooking wine yard flavor, and then rinse with water, under the boiling water pot with cooking wine and pepper grains, fish out and set aside;
2, clean the pot into the homemade bubble pepper oil heat, under the bubble sea pepper grains, pickled radish grains, pickled ginger and tempeh stir-fried incense, mixed with fresh soup, under the consumption of the fish boiled for a while, put in the green and red millet pepper ring, adjust the salt, chicken essence and MONOSG, and finally hook thin sauce, drizzle into the mountain pepper oil before the pot, put on the plate.
Seven flavors of green onions and scallops
The combination of this dish can be said to be "half yuan shell and half green onion", the yuan shell itself is delicious enough, and then fried with a large number of green onions, after the table is fragrant all over the room; when seasoning, japanese seven flavor salt is added to make the flavor of the dish more complex.
Production Process:
1: Boil the pot with water and a little salt, add 500 grams of shellfish to remove the fishy smell, and drain the water.
2: 300 grams of chopped chives, 10 grams of red peppercorns into the stack, add Japanese seven flavor salt, 5 grams of chicken powder, mix with a little sugar and set aside.
3: Heat a frying pan, add a little butter, fry the yuanbei until golden brown on both sides, pour in the chives and spices and stir-fry until the green onions overflow and then put on the plate.
Stew cabbage
The origin of creativity: winter stewed Cabbage is an indispensable dish on the farmhouse table, after the introduction of the hotel in the ingredients and taste to improve, the eggs into egg pine, golden color, strong flavor, with Chinese cabbage, sea rice, made into a semi-soup dish, simple ingredients, strong flavor; seasoning should not add a lot of spices, only adjust the basic flavor, otherwise it will destroy the aroma of egg pine and broth.
Ingredients: 100 grams of Chinese cabbage, 2 eggs, 10 grams of sea rice, 5 grams of chives, 10 grams of vermicelli, 10 grams of fungus.
Seasoning: 5 g of verticilda, 3 g of salt, 3 g of monosodium glutamate, 350 g of broth, 8 g of wet starch.
1, beat the eggs and add wet starch to stir well, into the 50% hot oil (after the oil temperature rises, immediately away from the fire, so that the oil temperature can be maintained at 50%, otherwise it is easy to burn) Fried into a golden egg loose, fished out for later.
2, leave the bottom oil in the pot, sauté the rice, chives and sauté the incense, pour in the cabbage and stir-fry, cook Delta, add the broth, put the salt, monosodium glutamate, egg pine on high heat and simmer for 5 minutes until the soup is thick and yellow, add vermicelli, wood ear fungus and simmer for 2 minutes, out of the pot.
Flavor type: salty and fragrant.
The key to making: pay attention to the oil temperature when frying egg pine, fry too light to aroma out, too heavy to be easily charred, until the color is golden when the pot can be.