Stir-fry for two winters
Ingredients: winter shoots, winter pickles, chicken essence, sugar, refined salt each appropriate amount.
method:
1. Cut the winter shoots into thin slices, remove the leaves of the winter pickles, and cut the stems into two cm segments.
2. Place the bamboo shoot slices on the high heat in a wok and turn them upside down to remove the astringency and serve.
3. Put another wok and stir-fry with bamboo shoot slices and winter pickles.
Hand-torn spicy apricot abalone mushrooms
Ingredients: 250 grams of apricot abalone mushrooms, 15 grams of fresh cumin, 2 small thai peppers, 1500 grams of salad oil, about 100 grams.
Seasoning: 3 grams of salt, 4 grams of chicken powder, 2 grams of sugar, 8 grams of spicy two phases, 2 sheets of oil-absorbent paper.
1: Remove the head of the apricot abalone mushroom, remove the root and use a bamboo skewer to tear the filaments the size of leek leaves.
2: Put the apricot abalone mushroom shreds in the basin, use 3 grams of salt, 4 grams of chicken powder, 2 grams of sugar, 8 grams of spicy two phases, mix well and marinate for 5 minutes, dry the water.
3: Heat the net pot and put 1500 grams of salad oil, burn until 60% hot, put in the apricot abalone mushroom shreds, fry until golden brown, put it on the oil absorbent paper to absorb the remaining oil, and use fresh fennel seedlings and small Thai peppers to garnish the plate.
This gang buckles meat
Royalties
Ingredients; take oil meat (semi-finished product) 400 g
Accessories; 3 tablespoons light soy sauce, 15 grams of rock sugar, 1 tablespoon of dark soy sauce, a little star anise, a little green onion, 1 tablespoon of rice wine
method
1. Prepare the semi-finished products to take the oil meat
2. Prepare the seasonings
3. Pour 500 ml of water into the pot, add the oily meat, and then pour the soy sauce, soy sauce, star anise, rock sugar, and rice wine into the pot
4. Cover and simmer over medium heat until one-third of the juice is left to extinguish the heat
5. Scoop up the oiled meat and cut it into even thin slices
6. Put the oily meat evenly into the bowl with the skin facing down, and then add the juice in the pot
7. Steam in hot water in a steamer for 20 minutes
8. Cover a plate with an inverted buckle
9. Sprinkle with green onions and serve.
Mackerel ball soup
Ingredients: 3 pieces of mackerel, half a catty of pork filling
Accessories: 1 handful of cabbage
Seasoning: 3 tbsp peanut oil, 1 tbsp salt, 1/2 tbsp monosodium glutamate, 1 slice of green onion, 2 slices of ginger, 5 g of peppercorns, 1 tbsp cooking wine, 1 tbsp of white pepper powder, 2 tbsp sesame oil, water to taste
The preparation of mackerel ball soup
1. Three mackerel, wash and chop off the head of the fish, remove the internal organs, use a knife to cut the fish meat into two halves with the backbone of the fish, and then wash the blood water fully with water
2. The blade is reversed in the direction of the fish, and it is easy to be scraped off with a light scrape
3. The remaining fish skin and fish bones after the fish meat is scraped off, do not throw it away, you can stew the soup
4. Remove some small spines from the fish and start chopping the fish
5. Add the minced green onion and ginger and chop together
6. Peppercorns are soaked in warm water into pepper water, soak in a little more water, because the mackerel meat is very watery, little by little add the fish meat
7. Add water to chop, add water again, until the fish becomes a delicate minced fish, the basic fish meat is chopped
8. Add the same amount of pork filling to make the meatballs more fragrant
9. Similarly, add some pepper water to the chopping process
10. Chop until the fish and minced meat are completely fused
11. Place the minced fish in a large basin and add 1 spoonful of salt, 1 spoonful of cooking wine, 1 spoonful of white pepper, 3 spoons of peanut oil, 2 spoons of sesame oil, and 1/2 spoon of MONOS
12. Use chopsticks to stir in one direction
13. Make a large pot of water, do not wait for the water to boil, the cool water will start to make balls, grab a handful of fish minced with your hands, slightly dough it, squeeze it out evenly from the tiger's mouth, and put it in the pot
14. Squeeze all the minced fish in turn
15. Bring to a boil over high heat and remove the foam
16. When the fish balls are floating up, it means that they are cooked, throw a handful of fresh cabbage into the pot before starting the pot, blanch it to turn off the heat, a bowl of fragrant, fresh soup, delicious mackerel ball soup is ready.