Fish-flavored scallops
Fish Scallops – This dish is made with fresh scallops, flavored and wrapped in egg paste for frying, poured with pickled peppers, ginger, green onions, garlic and salty sweet and sour spices, and served with fish sauce, which has the unique flavor of the fish flavor in Sichuan cuisine. The color of the dish is bright red, the outside is crisp and tender, the salty, sweet, sour and spicy are complete, and the aroma of ginger, garlic and green onion is outstanding. It is suitable for serving wine and serving meals.
Fees:
Fresh scallops 350 g, pea tips 100 g, pickled chili peppers 40 g, clear oil 1500 g (consumption 150 g), 2 eggs, 10 g soy sauce, 25 g sugar, vinegar 25 g, monosodium glutamate 2 g, cooking wine 10 g, ginger minced 15 g, minced garlic 15 g, green onion 25 g, dried bean flour 50 g, refined salt 3 g, clear soup, water bean powder each appropriate amount.
Method:
1: Put the scallops in a bowl, taste with cooking wine, salt, egg mixture and dried bean flour, and mix the scallops well.
2: Take a bowl, put soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup, water bean powder, mix into juice.
3: Heat the oil in the pan to 60%, put the scallops in one by one, fry them slightly, wait for the oil temperature to rise, then put in, fry them golden brown, crispy skin, and fish them into the dish.
4: Pour off the remaining oil in the pot, soak the peppers, fry the red, add ginger, garlic and green onion, fry the aroma, cook the sauce, fry the oil evenly, pour on the scallops, wash and fry the pea tips, and set them on the edge of the plate.
concentrate:
When frying scallops, the oil temperature should be high and should not stick together. The proportion of ingredients used in the sauce should be coordinated and the taste should be moderate. Serve immediately after serving to preserve the flavor.
Sesame cinnamon fish
Ingredients: 1 osmanthus (1 pc, about 1.25 kg), white sesame seeds (2 or 2), Ingredients: salt (3/4 teaspoon), ginger juice, wine (2 teaspoons each), green onion (1 stalk), powder syrup: corn starch (2 teaspoons), egg white (2).
method:
1. Remove the scales and internal organs of the cinnamon fish, remove the flesh and bones, and retain the head and tail of the fish.
2: Drie the fish, cut the diamond pattern, add the ingredients and mix well for 30 minutes.
3: Mix well the powder slurry, dip the fish with the powder paste, then dip in sesame seeds, put in 50% hot oil and fry for 3 minutes.
4, then boil the oil, the fish meat back to the wok fried until golden brown on the plate, the fish head and tail are also dipped in powder and fried, put on both sides of the fish, that is.
Spring shoots white mixed chicken
Ingredients: 1 baby hen (weighs about 500 grams), spring shoots 75 grams, rice wine 20 grams, green onion 20 grams, ginger 10 grams, soy sauce, 20 grams, vinegar 15 grams, sesame oil 20 grams, monosodium glutamate 2 grams, refined salt 5 grams, sugar 7.5 grams.
1: Clean the chicken, put it in the broth, add shao wine, green onion and ginger, cook until it is eight ripe, fish out and batch its meat into thin slices. Remove the roots of the spring shoots and cook them in the soup.
2: Remove and cut into thin slices. Mix soy sauce, vinegar, sesame oil, monosodium glutamate, salt and sugar into a marinade. Blanch the bamboo shoot slices in the broth for 3 minutes, drain the water, then pour in the chicken slices and heat them slightly, mix the bamboo shoot slices with the marinade while hot, place them on the plate, put the chicken slices on top, pour the marinade and serve.