Soft steamed fish with lotus leaves
Ingredients: grass carp 1250 g, starch (broad bean) 20 g, lotus leaf 40 g, ginger 15 g, soy sauce 25 g, rice wine 20 g, monosodium glutamate 2 g, chili oil 15 g, pepper powder 1 g, sesame oil 20 g, spring onion 15 g, lard (refined) 50 g.
Procedure steps:
1. Remove the scales, gills and fins of grass carp, open the chamber from the back of the ridge to remove the internal organs and wash, remove the bones and dorsal spine, remove two pieces of fish with skin, and then diagonally slice into 6 cm wide and 2 cm thick pieces, cut the lotus leaves into a diameter of 3 cm round, take 1 pad in a small steamer;
2: Put the fish fillets into the dish, add rice wine, salt, soy sauce, monosodium glutamate, chili oil, pepper powder, cooked lard and mix well, then sprinkle with dry starch, put them into the steamer basket of the lotus leaves, cover them with 1 lotus leaf, and steam on the high heat for 10 minutes;
3: Uncover the lotus leaves, sprinkle with green onions, drizzle with sesame oil, and cover the lotus leaves before serving.
Fragrantly fried with mackerel
Ingredients: Mackerel, shallots, garlic, ginger, soy sauce, steamed soy sauce, vinegar, cooking wine, salt, vegetable oil.
Directions: 1. Wash the mackerel, open the stomach and take out the internal organs and rinse them.
2. Ginger, green onion, garlic, wash, cut well and set aside.
3. Put the mackerel on a plate, sprinkle with green onion and ginger, minced garlic, soy sauce, steamed soy sauce, salt, vinegar, etc., stir well and marinate for 30 minutes.
4. In a wok, add oil and fry the mackerel until golden brown on both sides.
5. Pour the seasoning of the pickled fish onto the mackerel and simmer for about 1 minute.
6. Add half a bowl of water to simmer, the fish until cooked, about 10 minutes, high heat to collect the juice until thick.
7. Plate the lettuce, plate the mackerel, pour into the soup and drizzle the fish.
Corn fried loofah
Ingredients: 1 corn, 2 loofahs, 1 red pepper, 1 green onion, 2 slices of ginger.
method:
1, Prepare all the ingredients completely, choose a tender loofah to scrape off the outer skin, cut into hob pieces. After the fruit corn is cooked, cut the corn kernels with a knife. Cut a red pepper into small pieces, cut the green onion into small pieces, and cut the ginger into strips and set aside.
2: Pour the right amount of oil into the pot, add shredded ginger and green onion, and sauté over low heat to bring out the aroma. Loofah is cold, and putting some ginger shreds can play a role in neutralizing the cold.
3. Place the loofah in a pot and stir-fry over high heat. Remember that it is stir-fried on high heat, and it is not easy to keep the loofah on high heat.
4, After frying until the loofah becomes soft, add an appropriate amount of salt according to personal taste, a teaspoon of soy sauce, quickly stir-fry evenly.
5, Finally, add corn kernels and red and spicy pieces, sauté on high heat until the peppers are out of the pan.
Pork ribs are grilled
Ingredients: 300 g cispora 500 g ribs, oil 1 teaspoon salt 1 teaspoon sugar 1 tablespoon braised soy sauce 2 teaspoons light soy sauce 1 teaspoon oyster sauce 1 teaspoon cooking wine 10 g ginger 1 pepper 10 g green onion 2 red peppers 10 g garlic
method
1. Chop the ribs into mahjong-sized pieces, peel and wash them, and prepare some small ingredients (green onion, ginger, garlic, green and red peppers)
2. Marinate the ribs with salt, sugar, soy sauce, cooking wine for 30 minutes, cut the cispora in half, cut the green and red pepper into small pieces, cut the garlic into small pieces, slice the ginger, and cut the green onion into sections
3. It should be noted here that it is best to cut it with a little bud, as shown in the picture, so that it will not be bitter to eat
4. Heat the pan, put in the oil, and fry the marinated ribs
5. After both sides are golden brown, add braised soy sauce and continue to fry until the ribs are evenly colored
6. Add onion, ginger, garlic and stir-fry until fragrant
7. Stir-fry in cifu chunks
8. Add a little boiling water, the amount of water is best not too much, this dish does not need too much soup
9. After the cisperine is ripe, add an appropriate amount of salt, sugar, oyster sauce to taste
10. Finally, add the green and red peppers and green onion, stir-fry evenly and then get out of the pot