Stir-fried shredded chicken with pinched vegetables
Ingredients: 150 g of chicken breast, 200 g of mung bean sprouts, 75 g of shiitake mushrooms (fresh), 30 g of coriander, 40 g of egg white, 10 g of green onion, 5 g of starch (peas), 3 g of peppercorns, 20 g of vegetable oil, 3 g of salt, 2 g of monosodium glutamate
Directions:1. Cut the chicken breast into fine strips, add egg white, salt and water starch, sizing and marinate slightly, put it in warm vegetable oil and remove it. Mung bean sprouts pluck off the roots, bud tips of the buds to become a pinch vegetable, pinch vegetables put in oil and water blanched, control the water. Shred the mushrooms and rinse off with boiling water.
2. Heat the pot, add the appropriate amount of oil, add the peppercorns, fry out the aroma, fish out the peppercorns, and leave the peppercorns for use.
3. Add pepper oil to the slide spoon and heat it, add shredded green onion and stir-fry until fragrant, that is, add chopped vegetables, salt and stir-fry slightly, add shredded chicken, monosodium glutamate, coriander segments and stir-fry a few times, drizzle the oil out of the spoon.
Silver-hoofed sea cucumber
Ingredients: sea cucumber (water immersion) 600 g, pig's trotters 1000 g, green onion oil 20 g, marinade 300 g, salt 5 g, monosodium glutamate 2 g, vegetable oil 30 g, starch (peas) 20 g, soy sauce 5 g
Directions:1. Wash the trotters, put the marinade and cook over low heat, remove the deboning, and grill the center of the large disc as it is.
2. Blanch the sea cucumber in boiling water, simmer it in shallot oil, soy sauce and soup, and place it around the pig's trotters.
3. Add soup to a boil in a spoonful, rinse with water starch, drizzle with oil, and pour over the sea cucumber with pig's trotters.
Pine nut mushrooms
Ingredients: pine nuts 50 g, shiitake mushrooms 500 g, green onion ginger oil 100 g, chanterelle 5 g, salt, monosodium glutamate 4 g each, sugar 25 g, wet starch 15 g, a little sugar color, chicken broth 250 g.
Directions: 1, break the large mushrooms in half, the small ones can not be cut.
2, use a stir-fry spoon to heat the onion ginger oil, fry the pine nuts to make the aroma, add chicken broth, cooking wine, sugar and salt, use sugar to make the soup golden brown, put the monosodium glutamate and shiitake mushrooms into the soup, simmer for 15 minutes on a low heat, use the diluted wet starch to outline the soup, and pour into the chicken fat.
Diced coral fish
Ingredients: 150 g of net grass carp meat, 250 g of jellyfish head, 5 g of refined salt, 2 g of monosodium glutamate, 13 g of sake, 3 g of sugar, 20 g of green onion, 1 egg white, 25 g of wet starch, 500 g of cooked lard.
Directions: 1, jellyfish head to remove impurities, repeated rinsing and cutting into 4 cm square pieces, grass carp meat cut into 1.5 cm square cubes, stir with rice wine, fine salt and egg white, and then add wet starch and stir well.
2: Then use rice wine, salt, sugar, monosodium glutamate, clear soup and wet starch to make a sauce for later. Place the wok on high heat, add water to a boil, add jellyfish and drain.
3, then put the pot with oil, draw out the diced fish, when it is white, fish out the drainage oil, leave the bottom oil in the frying pan, put it back on the fire, put in the green onion to simmer the aroma, cook the prepared mustard juice, quickly pour in the jellyfish head pieces, diced fish and stir-fry, and finally pour the oil.
Simmer winter shoots
Ingredients: 400 g of fresh winter shoots. 400 grams of rosacea. A pinch of chanterelle, 5 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 500 grams of milk soup.
Method: 1, first peel off the outer skin of the winter shoots and break in half, then tear off the fine skin inside the shoots, cut off the bamboo shoot roots and clean them, put them into a pot of boiling water, fish them out and put them in cool water, and then cut the bamboo shoots into two petals and tear them into small strips;
2: Heat the milk soup, add sugar, lees, salt and MSG, then put the winter shoots into the soup and simmer on a low heat for about 2 minutes, then turn the heat, use wet starch to hook, and pour in chicken fat.