Stir-fry loin flowers
Ingredients: pork loin, lettuce, green onion, ginger, garlic, salt, pepper, soy sauce, water starch, cooking wine, fresh soup, mixed oil, monosodium glutamate.
1. Cut ginger and garlic into nail slices about 0.1 cm thick. Chopped shallots. The lettuce is cut into diamond-shaped pieces, the pork loin is mainly defascia, cut open to wash the waist, soaked in cold water for more than an hour to remove the fish, with a knife first obliquely cut 0.3 cm wide pattern, and then horizontally cut three knives and a broken "phoenix tail" shape.
2. Put the loin flowers in a bowl, add salt, cooking wine, ginger and shallot juice, pepper and starch water and mix well. In the other bowl, mix soy sauce, pepper, monosodium glutamate, water starch, and fresh soup into a sauce.
3. Heat the oil, 50% of the oil temperature, put in the loin flower and quickly slip away, remove the drain.
4. Leave the bottom oil in the pot, ginger, garlic, green onion, lettuce slices, fungus, etc. or other ingredients, quickly stir-fry the aroma of the waist flower on high heat, cook into the juice, bump a few times, you can start the pot and plate it.
Texas Grilled Chicken
Ingredients: chicken, mushrooms, ginger, soy sauce, salt, peanut oil, spices, caramel.
1. Live chickens are slaughtered and feathered, internal organs removed, and washed with clean water. Insert the left wing of the chicken from the knife edge under the neck so that the tip of the wing protrudes from the inside of the mouth and is pinned to the chicken's back; pin the chicken's right wing to the chicken's back. Then gently break the leg bone with the back of the knife and cross it, and stuff the two claws into the abdomen to dry the water.
2. Add 50 grams of caramel and water to mix well and spread evenly on the chicken. Heat the wok until 80% hot, fry the chicken until golden brown and drain the oil.
3. Heat the pot, add water (to submerge the chicken), add the fried chicken and five spice packets, ginger, salt, mushrooms, soy sauce, boil and skim off the foam, move to the low heat and simmer for half an hour, until the chicken is crispy. When fishing chickens, pay attention to keeping the skin of the chicken from breaking and the whole chicken from breaking.
Crispy chicken
Ingredients: chicken, cooking wine, salt, peppercorns, shredded green onion and ginger, dough flour, oil, pepper salt.
1. Pick and wash the chicken, smear it with cooking wine, rub it with salt, sprinkle with peppercorns, stuff the chicken belly with green onions and ginger shreds for a while, put on the basket ingredients, remove the green onion and ginger shreds, peppercorns, smear with soy sauce, hang the flour, fry them until golden brown, cut into small pieces and serve them on a plate. You can serve it with your favorite dipping dish.
Boshan tofu box
Ingredients: Tofu, three fresh meat fillings (sea rice, shrimp, pork) or other fillings are available.
1. Cut the tofu into long cubes, fry in high oil until golden brown and drain the oil. Cut a section, dig out the tofu inside, and set aside.
2. Stir-fry the filling, start the pot to burn the oil, add the onion, ginger and garlic, add the fried filling ingredients, add the ground flour, pepper, salt, ginger powder and other spices, and brew it into the tofu.
3. Put it on a plate, steam for more than 5 minutes, then boil the oil and stir-fry the sauce. Add ginger, onion and garlic, add the ingredients, add the basic seasonings, collect the juice, and pour it on the steamed tofu box.
Braised prawns in oil
Ingredients: prawns, monosodium glutamate, salt, sugar, sesame oil, soy sauce, cooking wine, green onion, ginger slices, broth, water starch, peanut oil.
1. Cut off the whiskers and claws of the prawns, remove the sandbags on the head and the sand line on the back, and wash.
2. Heat the pot on the heat and heat to 50%, sauté the shrimp and gently press its head with a hand spoon, squeeze out the shrimp brain until both sides are golden brown, and put it out.
3. Leave the bottom oil in the pot, add shredded green onion and ginger, cooking wine, salt, sugar, vinegar, broth, boil the fried shrimp and simmer over low heat, add MSG and stir-fry well, then remove the shrimp from the pot and plate, and the remaining juice is thickened and drizzled on the prawns.
Stir-fried cabbage with prawns
Ingredients: Bohai prawns, cabbage, ginger slices, salad oil, sugar, salt, chicken broth.
1. Sauté the cabbage on a hot pan until flavorful, drain and set aside.
2. Stir-fry the oil in the bottom of the pan and add the ginger slices to stir-fry.
3. Fry the prawns thoroughly, then add the chicken broth, sugar and salt, then cover the pot and simmer.
4. Finally, put 1 into the stir-fry well, and you can do it.
Grilled sea cucumber with green onion
Ingredients: Water hair sea cucumber, green onion, ginger slices, coriander root, garlic, ingredients and other basic spices, soup, cooking wine, salt, (green onion is twice as large as garlic.) ）
1. Cut the green onion leaves separately, cut the green onions white, cut the green onions slightly on the green onion, slightly cut a few knives on the green onion to make the flavor more flavorful, and cut the green onion leaves into small pieces.
2. Cook the oil, add the spices, ginger and garlic, fry the incense, add the green onion leaf segments, soak and fry for a while, change color and fish out, add the coriander root to fry the incense, fish out, and finally go down the white section of the green onion alone, fry until golden brown into the bowl and soak it in green onion oil for a while.
3. Add an appropriate amount of green onion oil to the pot, mix in soy sauce, cooking wine out of the incense, pour in the soup and boil, add a little sugar, a little salt, chicken essence, monosodium glutamate, oyster sauce, down into the sea cucumber, burn for more than 5 minutes, down into the white section of the green onion, pour in the sauce, collect the thick juice, drizzle the shallot oil, you can get out of the pot and plate.
Clear soup swallow dish
Ingredients: bird's nest, clear soup, salt, monosodium glutamate, sake.
1. Wash the bird's nest with warm water, put in 70% hot water to soak it softly, gently fish it out, use forceps to remove the fluff impurities in the bird's nest, and wash it with water.
2. Dissolve the alkali with boiling water, put it into the washed bird's nest, gently stir it with chopsticks, soak it for 5 minutes and then fish it out, then soak it in boiling water for 5 minutes, and after the hair rises, rinse it several times with warm water to remove the lye, tear it into pieces and set aside.
3. Put the soup spoon on the fire, put in the clear soup and blanch the bird's nest, control the water and put it in the soup bowl.
4. Pour the clear soup into the clean spoon, add the fine salt, monosodium glutamate, rice wine, after boiling, skim the foam, add MSG, gently pour from the surroundings of the bird's nest into the bowl and serve.
Coriander bursts with tenderloin
Ingredients: pork tenderloin slices, coriander stalks, broth, green onion, ginger, salt, monosodium glutamate, cooking wine, egg whites, water starch, pepper.
1. Pork tenderloin slices into thin slices, and then cut into 5-7 cm long filaments, the thickness is similar to the matchstick.
2. Fill the tenderloin into the basin, add an appropriate amount of salt, monosodium glutamate, cooking wine, egg white, water starch sizing, and then add 30% of the hot oil to slip and disperse, and drain the oil.
3. Cut the coriander stalks into small pieces; cut the green onion and ginger into strips.
4. Add salt, monosodium glutamate and pepper to the broth and mix into a bowl of juice.
5. Heat the oil at the bottom of the pot, add the onion and ginger shreds to the frying pan, add the coriander stalks, tenderloin shreds, cook into the bowl of juice, stir-fry evenly on high heat, and drizzle the oil to get out of the pot.
Slip and sauté the tenderloin
Ingredients: Pure tenderloin, winter shoots (if there is no winter shoots can be replaced by others), green onion ginger and basic condiments.
1. The tenderloin is changed to cut into 3 mm thick slices, and then cut into 3 mm thick, 15 cm long two coarse wires, soaked in water for a while, if the knife worker is not sure, you can put it in the refrigerator to freeze it slightly. Cut the winter shoots into about even filaments.
2. Scoop out and put on a clean rag to pinch the water, put it in a bowl, add salt, cooking wine, onion and ginger juice, mix well and marinate slightly, then add the appropriate amount of dry starch, mix gently, and finally add cooking oil, and then gently mix well.
3. Boil the water, boil the water slightly, put in the pulp of the meat shreds, gently use chopsticks to pick it open, change color and fish out the controlled water for use.
4. Start the pot to burn the oil, add the green onion and ginger shreds and stir-fry until fragrant, add the winter shoot shreds to fry the raw, add the tenderloin and stir-fry evenly, add salt, monosodium glutamate, chicken essence, hook the thin mustard, you can put it on the plate.
Sour and spicy mullet eggs
Ingredients: Mullet egg, vinegar, chopped coriander, rice wine, pepper, salt, ginger juice, monosodium glutamate, soy sauce, wet starch, chicken broth, cooked chicken fat.
1. First wash the mullet eggs with water, peel off the fat, put them in a pot of cold water, bring to a boil over high heat, and then soak in the pan for 6 hours. Then the mullet eggs are uncovered piece by piece, put into a pot of cold water, and when they are 80% open on the high heat, they are replaced by cool water and then boiled, so that they are repeated five or six times to remove their salty smell.
2. Place the spoon over high heat and add chicken broth, mullet eggs, soy sauce, sake, ginger juice, salt and MSG. After the soup is boiled, skim off the foam, add the wet starch mixed with water, stir well, add vinegar and pepper, stir twice, pour in the cooked chicken fat, pour into a bowl, sprinkle with chopped coriander and serve.
Sweet and sour tenderloin
Ingredients: lean tenderloin, ginger shallots, tomato sauce (with or without), sugar, balsamic vinegar, corn starch, flour, salt,
1. Cut the tenderloin into thick strips, pat them flat with a knife one by one, put them in a bowl, add salt, cooking wine, onion and ginger juice and stir well and marinate for a while.
2. Adjust a paste, add an appropriate amount of flour, an appropriate amount of corn starch in the bowl, a little more corn starch than flour, add egg white or eggs, beat evenly, beat until you can hang the paste pull line.
3. Heat the oil widely, burn it to 50% heat, add the tenderloin wrapped in paste, fry until it is set, change color, fish it out, the oil temperature rises to 60% heat, and then fry it again. Fry until crispy on the outside and tender on the inside, remove the oil.
4. Leave the bottom oil in the pot, stir-fry the onion and ginger, add one-to-one sugar and balsamic vinegar, pour in a little broth or water, add a little soy sauce, salt, monosodium glutamate, chicken essence, cooking wine, pour into the thin mustard, add the fried tenderloin, quickly stir-fry evenly, you can put it out of the pot, you can also sprinkle a little sesame garnish.
Sweet and sour Yellow River carp
Ingredients: Yellow River carp, vinegar, sugar, soy sauce, salt, clear soup, ginger, green onion, garlic, wet starch, peanut oil.
1. Remove the carp from scales, gills, and internal organs and wash them. At intervals of 2.5 cm from the fish, first cut the knife pattern (about 1.5 cm deep), then lift the knife, make the fish body open, withdraw the fine salt into the fish body and marinate slightly, and evenly coat the knife edge and the whole body of the fish with a layer of wet starch paste.
2. Pour oil into the wok, heat the heat to 70%, put the fish tail into the oil pot, and immediately open the knife edge. At this time, you need to hold the fish with a spatula to avoid sticking to the pan, about 2 minutes of frying) Use the spatula to push the fish to the edge of the pot, make the fish body bow, turn the fish back down, fry for 2 minutes; then turn over to make the fish belly down, fry for 2 minutes; then put the fish flat, use the spatula to press the head into the oil and fry for 2 minutes. Fry for a total of 8 minutes, until the fish is golden brown, then remove and put on the plate.
3. Leave a little oil in the wok, burn until it is 60% hot, add green onion, ginger, minced garlic, vinegar, soy sauce, sugar, clear soup, after burning thick, use wet starch to hook the screen, drizzle with a little cooked oil, and quickly pour it on the fish.
Grilled abalone in the original shell
Ingredients: Shell fresh abalone, rice wine, net fish meat, monosodium glutamate, ham meat, egg white, winter shoots, green onion and ginger, wet starch, salt, chanterelle, clear soup.
1. Wash the shelled abalone, put it in boiling water and cook it slightly, then fish it out and dig out the meat and slice it into 0.16 cm thick slices. Cut the bamboo shoots and ham into 3 cm long, 1.2 cm wide and 0.16 cm thick slices.
2. Wash and chop the fillets into purees, put them in a bowl, humidify the starch, rice wine, monosodium glutamate, fine salt, egg white, minced green onion and ginger, stir well, pour and spread out in a large flat dish.
3. Put the abalone shell in boiling water containing 5% alkali, brush it with a brush or grass root brush, and then boil it in boiling water to remove the dried water.
4. The washed abalone shell is facing upwards, neatly placed on the fish feed, let it stand and sit steadily, and steam for 5 minutes to remove.
5. Pour in the clear soup in a stir-fry spoon, add refined salt, rice wine, ham, winter shoots and green beans. Boil the abalone fillets to remove the foam, remove them with a colander, lay flat in the abalone shell, and the soup in the pot is covered with wet starch, drizzled with chicken fat, and poured over the abalone.
Dry-roasted pomfret
Ingredients: Pomfret, fatty pork, winter shoots, squeezed vegetables, dried red pepper, green onion, ginger, garlic, peanut oil, white oil, chili oil, sugar, salt, monosodium glutamate, cooking wine, clear soup.
1. Remove the gills of the pomfret, open the chamber and remove the five internal organs, rinse them with water, and mark the fish with an elephant eye knife every 2 cm. Cut the pork, winter shoots, squeezed vegetables, and dried chili peppers into 0.6 cm cubes, and cut the onion and garlic into corn kernel-sized cubes and cut into small nail slices.
2. Add peanut oil to the stir-fry spoon, when it is 90% hot, smear the fish with a little soy sauce into the oil pan and fry until the fish is red.
3. Add a little peanut oil to the stir-fry spoon, add 25 grams of sugar, and fry until the sugar is dark red and cook into the clear soup. Take another spoonful of white oil, add pork, chili peppers, onion, ginger and garlic, winter shoots, squeezed vegetables and stir-fry, pour into the soup, then add the fried pomfret, add refined salt, sugar, cooking wine, cover the lid and move to a low heat to cook until the soup is exhausted, when both sides of the fish have been burned through the flavor, move to the high heat, add MSG, drizzle with chili oil and turn the spoon on the plate.
Tongue in cheek
Ingredients: Xi Shi tongue, coriander stalks, leek green, pepper noodles, vinegar, chicken fat, salt, cooking wine, coriander, clear soup.
1. First, cut the pure Western tongue meat in half, cut the coriander stalks and leeks into small pieces, serve them separately, and serve them together with pepper noodles and vinegar.
2. Then no one makes a small hot pot, brings the broth to a boil, adds salt, cooking wine and chicken fat and places it in front of the guests.
3. The eaters each hold an empty bowl, use chopsticks to pinch the western tongue meat slices in the soup and eat them as they please. After eating the meat, put the minced parsley and leek green into the pot and boil, and finally drink a bowl of fresh soup.
Weifang Chaotian pot
Ingredients: steamed buns, pork buns, clear soup, coriander, green onions, salt, spices, vegetarian dishes, etc.
1. Treat the pork intestines cleanly, put them in a pot, add water, add green onion and ginger, peppercorns, and common spices, bring to a boil, and skim off the foam. Cook until broken, change knife and cut into sections.
2. Bring the broth to a boil in the hot pot, add the right amount of salt, a little cooking wine, and cook the orange peel for a while.
3. Add the treated pork intestines, pork rolls, pork products and other ingredients, cook them into the flavor, and then add your favorite side dishes, such as enoki mushrooms, fungus and other ingredients, and cook.
4. Spread out the steamed buns, fish out the ingredients you want to eat, put them on the steamed buns, sprinkle with spices such as coriander and green onions, roll them up and eat them.
Kongfu one-pin pot
1. The main products for making a pot are sea cucumber, shark fin, fish maw, magnolia slices, dragon whisker powder, hen, etc., and slice them into spatula blades. Slices are 5 cm long, 2 cm wide and 0.3 cm thick. Tablets are 5 cm long, 2 cm wide and 0.2 cm thick.
2. Put the pea seedlings into boiling water and blanch them, and cool them with cold water. Squid rolls are stocked in chicken broth and set aside. There are rules about what kind of ingredients are cut, how thick and how thin they are.
3. Take a pot, put the dragon whisker powder, cabbage mound, white boiled yam into the bottom of the pot, put the white boiled elbow and white boiled duck on top, and then put the sea cucumber, fish belly, magnolia slices, etc., in the interval between the ingredients to form a certain pattern, add chicken soup, salt and other basic condiments, steam for more than 2 hours with high heat, take out, and put on pea sprouts and other fresh and ripe vegetables on the table.
Nine turns of the large intestine
Ingredients: pork intestines, green onion and ginger, cooking wine, rice wine, broth, sugar, salt, sesame oil, mustard powder.
1. Wash the pig intestine to remove the oil slick, use salt to pinch the shreds into boiling water, blanch the water, put it into the pot again, add the green onion and ginger, rice wine and cook, cook until it can be pinched for about 40 minutes, fish out and cool and cut into thick slices.
2. Stir-fry the onion and ginger in the oil pot, put the pig intestines in the pot, spray in rice wine, soy sauce, sugar, broth and cook for five minutes, sprinkle pepper and drizzle sesame oil on the plate.
Lotus leaf rice flour elbow
1. Cook the pork knuckle and color it, fry it in a wide oil until golden red, remove the bones and cut into thick slices.
2. Coarse rice, stir-fry until seven ripe, wait for it to change color and then serve.
3. Spread a dried lotus leaf in the steaming bowl, put in the elbow meat slices, then pour in the sautéed rice, put onions, ginger slices and various spices, pour in the original soup, wrap the lotus leaves and put them into the steamer to steam.
4. After steaming, open the lotus leaves, pick out the shallots, ginger and spices, and then wrap the lotus leaves, buckle them into the plate, use a knife to cut the lotus leaves into a cross, the original juice is hooked, drizzle with pepper oil, pour on the rice noodle elbow and serve.
What other good Lu dishes are you looking for?