Without fireworks, life is a lonely journey. Today to share with you the fifteenth reunion dinner of the first month, you will make these eight hard dishes, delicious and beautiful, so that you can hold up the scene, quickly collect it!
Sauce big bones
ingredient:
3 pounds of large bone sticks, 1 pound of chicken feet, 1 pound of quail eggs
3 star anise, 4 fragrant leaves, 1 grass fruit, 5 dried peppers, 10 grams of peppercorns, 1 piece of cinnamon, 40 grams of ginger, 30 grams of spring onions, 40-60 grams of rock sugar, 30 grams of soybean paste, 30 grams of bean paste, 30 grams of bean paste, 20 grams of dark soy sauce, 30 grams of light soy sauce, 3 grams of salt
method:
1) Wash the big bones and add shallots and ginger cooking wine into the pot with cold water, blanch the water and remove and wash
2) Add oil to rock sugar in a pot, sauté over low heat until caramel brown, add 4 large bowls of water and bring to a boil
3) Bring all spices, green onion and ginger to a boil, simmer over medium-low heat for 2 hours, blanch chicken feet and quail eggs in the middle
Stir-fry squid rolls
Preparation of ingredients
Ingredients: 500g fresh squid, 1 bell pepper, 2 red peppers
Ingredients: garlic, ginger, cooking wine, soy sauce, dark soy sauce, oyster sauce, cooking wine, starch
Production process
1) Cut the green pepper and red pepper into pieces, chop the garlic, peel and slice the ginger
2: Squid go to the internal organs, wash and tear off the black film, squid everything into two, start to play the flower knife, cut on the side without black film, cut from one corner, cut parallel lines, do not cut to the end, the other corner is the same method of cutting; after cutting the flowers, cut the squid into small pieces.
3) Boil water in a pot with some cooking wine, pour in the squid fillets, blanch the squid rolls in 3 seconds and fish them out immediately.
4) Add oil to a pan, sauté garlic and ginger slices, add green and red peppers and sauté until almost cooked.
5) Put in the squid roll, add a spoonful of soy sauce, a spoonful of oyster sauce, half a spoon of old soy sauce and stir-fry evenly, try the taste can be poured into a small half bowl of water starch slightly stir-fried to collect the juice out of the pot.
Braised sea bass
Clean up the sea bass, add 1 spoonful of cooking wine ➕, 1 teaspoon of white pepper, ➕1 teaspoon of salt ➕, grasp the onion and ginger and marinate for half an hour. Marinated fish are used in kitchen towels to absorb the water. Fry the sea bass in hot pan cold oil until golden brown on both sides.
1) Add a little oil back in the wok, add shallot ginger fragrant leaves ➕ star anise cinnamon ➕ ➕ dried pepper ➕1 spoon Pixian bean paste stir-fry the aroma, add the appropriate amount of water, add 2 spoons of light soy sauce ➕1 spoon of oyster sauce ➕2 spoons of rock sugar 1/2 spoons of dark soy ➕➕ sauce 2 spoons of balsamic vinegar and bring to a boil over high heat. ➕
2) Add the sea bass to the heat and simmer until the soup is thick, scoop up the soup with a spoon in the middle and pour it on the fish for easy flavor. After cooking, plate and sprinkle with green onions to decorate.
Plum vegetables buckle meat
Ingredients: pork belly, dried plum vegetables, green onion, ginger and garlic
1) Put the pork belly in a pot of cold water, add the green onion, ginger and garlic cooking wine and blanch the water, then fish out, tie a small hole in the surface and spread the old soy sauce and marinate for 10 minutes.
2) Reduce heat, pour oil into the pan and put the pork belly skin down, cover and fry slowly for 3 minutes, let cool and fry again, remove and put in cold water and slice
3) Add 1 tbsp bean paste, 2 tbsp soy sauce, 1/2 piece of curd milk, 1 tbsp salt and 1 tbsp honey to the bowl, mix well into the sauce, pour in the pork belly and marinate for 10 minutes, the pork skin is placed evenly against the bottom of the bowl
4) Sauté a little minced garlic in the base oil, stir-fry the soaked plum vegetables, pour in a spoonful of soy sauce and place on top of the pork belly
5) When the steamer water is boiling, put in the steamer and steam for 1.5 hours on medium-low heat. After cooking, turn over the button plate, sprinkle the green onion and eat it
Potato roast eggplant
Ingredients: two potatoes, one eggplant, one shallot, garlic, green and red pepper
1) Cut the eggplant into strips, wrap in starch, fry them softly, fry the potato fries and fry until golden brown
2) Seasoning sauce, 2 tbsp light soy sauce, 1/2 tbsp light soy sauce, 1 tbsp oyster sauce, salt chicken essence to taste, 1 tbsp starch, 1/2 bowl of water
3) Minced garlic, stir-fry millet spicy, add potato eggplant, add sauce and stir-fry evenly, sprinkle a little green pepper and stir-fry out of the pan!
Tomato potato fat beef soup
Fat beef rolls, potatoes, tomatoes
1) Peel and cut potatoes tomato peeled and cut into pieces Fat beef rolls thawed green onion Ginger Garlic chopped and set aside
2) Stir-fry ginger and garlic for 30 seconds, then add chopped tomatoes and fry until juice Add 500ml cool white boil Boil Pour potatoes Add appropriate amount of salt Soy sauce Appropriate amount of sugar Stir well Pour into the fat beef roll Cook for 1 to 2 minutes Sprinkle with green onions to get out of the pot
Steamed lobster with garlic vermicelli
Ingredients: 1 frozen Boston lobster, dragon mouth vermicelli, green onion, garlic, steamed fish soy sauce, cooking wine, white sugar, salad oil
steps:
1: Soak the longkou vermicelli in warm water in advance and spread it on the plate
2, Boston lobster thawed in advance, cleaned, tail cut in half to remove shrimp line, shrimp head cut open to remove the cheek, shrimp tongs with the back of the knife chopped open, the finished lobster spread on the vermicelli
3: Cut the garlic into minced garlic, put oil in the pot, add two-thirds of the minced garlic to stir-fry, mix with the remaining one-third of the minced raw garlic, add two spoonfuls of steamed fish soy sauce, a spoonful of cooking wine, a spoonful of sugar, a small amount of water to mix evenly into garlic juice Pour the prepared garlic juice on the lobster, and pour a little on the vermicelli
4: After the water comes to a boil, steam for 10 minutes, sprinkle green onion on the surface and drizzle with hot oil
Beautiful frog fish pot
Ingredients: beautiful frog, fish (freshly killed, the fish needs to be sliced, the thickness of the slice should be even, so as to ensure the taste; the frog should choose a moderate head of the frog, too big meat is older, too small and no meat. ）
Second, the ingredients:
Dried chili pepper segments, green peppercorns, oil, pickled sauerkraut, sour radish, garlic, ginger, hot pot base, celery, pepper, cooking wine, starch, chicken essence, a variety of favorite side dishes.
3. Dipping bowl: tempeh, kohlrabi, minced garlic, green onion, ground peanuts and coriander
Fourth, the steps of the practice:
1: Frogs and fish should be marinated in advance with salt, cooking wine, pepper, corn starch, etc., and the marinating time is generally about 10 minutes to ensure that the fishy taste is removed.
2) Heat a lot of oil under the pot, under ginger, garlic, peppercorns, kimchi hot pot base stir-fry fragrant water, and then put in cooking wine, pepper, chicken essence, a small amount of white sugar to freshen, wait for the soup to boil well, put in the frog and fish head to cook for about 6 minutes, under the fish fillets to cook well put celery (change green onions, coriander are OK) you can get out of the pot (because my pot is a little smaller, first cook the beautiful frog fish out and then cook the fish)
3) Sprinkle white sesame seeds on the fish, put a lot of oil in a hot pan, turn off the heat immediately when the oil starts to smoke, quickly add a large amount of dried peppercorns, dried peppers, and then quickly drizzle on the fish. After eating the meat in the pot, you can blanch all kinds of favorite dishes.
4) Pour a scoop of freshly cooked soup into the bowl after boiling (you can eat spicy ones with more oil), at this time the hot air rises and the aroma is mouth-watering. Put a piece of fish fillet into a bowl, dip it in and begin to experience the delicate taste of freshness and melting in the mouth.
First pay attention, then share, ten years of catering practitioners, I hope my sharing can help you. The image comes from the network with pictures, if there is infringement, please inform and delete
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