Delicious dishes from the three eastern provinces

Delicious dishes from the three eastern provinces,

The Four Treasures of the Fisherman

Ingredients: Homemade wotou (1 bean flour 2 yellow rice flour 3 corn flour) dried radish, salted mackerel, shrimp sauce stew, eggplant.

Seasoning: thirteen spices, five-spice powder, large oil, Donggu soy sauce, Sichuan pepper, green onion and ginger, peppercorns, dry sauce, salt, monosodium glutamate, chicken powder, dark soy sauce, shrimp paste.

Preparation: Stir-fry the soaked dried radish with oil, soy sauce, thirteen spices and Sichuan pepper, add a little sugar, dark soy sauce, salt and monosodium glutamate. Marinated mackerel is diced and fried, shrimp and eggs steamed braised diced, eggplant diced and fried in dry sauce.

Features: Multiple flavors

XO sauce emerald australian egg

Ingredients: Australian straps 150 g

Ingredients; Green pepper 50 g Red pepper 50 g Macadamia nut 50 g Kale 300 g

Seasoning; XO sauce salt broth

Preparation method; Ao Dai syrup 30% fried shaped Summer fruit crispy Stir-fried with XO sauce and ingredients

Precautions; Australian belt Summer fruit should not be fried old

Menu features; The flavor is fragrant

Snow Mountain Tea Shrimp Ingredients: 300 grams of shrimp, 50 grams of green tea Seasoning: Sweet and spicy sauce, soy sauce, fish sauce, MONOS glutamate Preparation: 1) Soak the green tea in warm water to increase and control the net water; live shrimp cut off the long whiskers and set aside 2) Add salad oil to the pot and heat it until six layers of heat, add the brewed green tea and fry until crisp and fish out; then put the shrimp into the pot and fry until the skin is crispy, pour out the oil control 3) Leave the bottom oil in the pot, add the sweet and spicy sauce and stir-fry for a while, add the shrimp, green tea, soy sauce, fish sauce, and MSG and stir-fry evenly into the flavor plate 4) The buds of rice can be piled into a snowy mountain on a plate Flavor characteristics: crispy on the outside and tender on the inside, sweet and spicy, and strong in tea flavor

Oolong play whiplash flower

Ingredients: bull whip, yellow eel

Ingredients; Winter shoots, chives

Seasoning; Salt, monosodium glutamate, sugar, chicken powder, dark soy sauce, pepper, water starch

Manufacturing method;

Wash the ox whip and add green onion ginger cooking wine to cook and cut into whip flowers.

Slaughter the eels and wash them with a cutting knife.

The two raw materials are fired together with flying water lubricant.

Precautions;

The whip flowers must be cooked.

The eel should be cooked for a short time to maintain its tenderness.

Menu features; Beautiful shape, strong and smooth taste, with the effect of nourishing yin and aphrodisiac.

Jin Dingsan eats shrimp

Ingredients: American shrimp (6 heads) base shrimp

Ingredients: clear shrimp

Directions: American shrimp sweet and sour simmering tired  dumplings   Drink leftover shrimp, plate shape can be

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Braised pork with abalone

Ingredients: abalone, pork belly

Seasoning: char siu sauce, rib sauce, oyster sauce, flavor, chicken powder, sugar

Preparation method: Processed braised pork and abalone are fired with the above spices,

Dragons soar all over the world

Ingredients: 1 Aolong,

Accessories: 100 g of shrimp, 150 g of sea cucumber, 100 g of Australian stripe, 100 g of apricot abalone mushrooms,

Preparation: 1 lobster with meat and steamed with egg white.

2 lobster heads simmered shrimp soup poured over steamed lobster meat.

3 Shrimp, sea cucumber, australian strip, apricot abalone mushrooms are all pelleted, sautéed until ripe, and placed on a cup made with egg whites.

4 plating, lobster shells for decoration.

Perilla beef

Ingredients: refined imported beef and melon strip meat.

Seasoning; spicy fresh sauce, perilla hot sauce.

Preparation method; 1 Marinate the beef slices in advance.

2 Add the beef oil and stir-fry with yellow pepper.

Precautions; beef oil temperature should not be too high.

The characteristics of the dish: the beef is soft and tender, and the crispy flavor is beautiful.

A line of foul-mouthed frogs

Ingredients: net bullfrog 1.2 kg Ingredients: water loofah 4 two thick dried tofu 4 two

Seasoning: Thai pepper Onion, ginger and garlic foam, soaked red pepper foam, monosodium glutamate, chicken juice, pepper, white sugar, sesame oil

method:

1. Blanch the thick dried tofu in water, and then fish out the bullfrog and water loofah in oil.

2. Add a small stir-frying pan, add bullfrogs and stir-fry a few times, add soup and spices to cook for 50 seconds, then add sesame oil and red oil out of the pot.

Features of the dish: fresh and smooth, slightly hemp.

Stir-fried shrimp balls with turquoise cured meat

Ingredients: 400 g of green shoots

Ingredients: Red pepper strips 5 g shrimp 5 g Bacon meat 5 g Fungus 2 g

Seasoning: Salt 1 g Chicken powder 2 g each MSG

Method: Green bamboo shoots shrimp boiled water Stir-fry the bacon meat in the pot to create the aroma, add the green shoots, shrimp, red pepper fungus into the seasoning, out of the pot hook and drizzle oil on the plate

Features: salty and fresh mouth

Seafood tenderloin

Ingredients: Tenderloin 350 g. Gold hook 100 g

Ingredients: bean green 10 g ginger slices 5 g. Seasoning chicken juice, salt MSG, soup

Production: Tenderloin knife Golden hook brewed with water at 40 degrees for 5 minutes 2 tenderloin marinated for 5 times 10 minutes 3 green beans blanched in water and set aside. 4 pots into the peanut oil 750 restraint firing 60% heat pour into the tenderloin smooth cooked oil, put in the ginger slices under the incense into the golden hook tenderloin, before the pot put the bean green stir-fry incense can be

Precautions: Meat slices must not be cut too thinly. Otherwise it will affect the taste

Fragrant pot duck four treasures

Ingredients: duck gizzard 100g, duck esophagus 100g, duck heart 50g, duck belly 50g

Ingredients: cauliflower 400g, fungus 50g, hangzhou pepper 10g, Thai pepper 5g

Seasoning: 5g minced garlic, secret sauce (old oil), MSG, chicken essence,

Preparation Method:

1. The main material is initially processed, and the bottom of the bottom material is boiling water and ready to use

2. Put the bottom oil in the pot, add minced garlic, Pixian bean paste, stir-fry pepper, add clear soup and secret sauce to boil

3. Drain the residue, add the main ingredients and bring to a boil

4. Add the pepper and drizzle with oil

Note: Primary processing of main materials

Features: Rich sauce, spicy and delicious