Raw sautéed organic water fish
Characteristic:
Organic aquatic fish is rich in nutrients, and the raw stir-frying method retains the umami taste of the aquatic fish to the greatest extent and maintains the fresh and tender taste of the meat.
Material:
Water fish, ginkgo biloba, bell pepper, vegetable hearts, ginger garlic, lemon leaves.
Method:
1, after the water fish is killed, leave the shell, steamed and then remove the skirt and fry together.
2, the water fish body to go to the big bone cut into strips of bone ribs, wash and set aside.
3: Fry the fish in a pan and add ginkgo biloba, ginger, green onion and garlic to fry together.
4: Sprinkle lemon leaves on the plate to increase the flavor.
Typhoon shelter eggplant clip
Ingredients & Ingredients:
Eggplant, pork filling, shallot and ginger juice, salt, starch, egg whites, sesame oil, soy sauce, dark soy sauce, white pepper.
Method:
1. Wash the long eggplant and change the knife to a clip blade of the appropriate thickness, and shoot the starch inside the knife edge for later.
2: Add shallot and ginger juice, salt, starch, egg white, sesame oil, soy sauce, dark soy sauce and white pepper to stir well.
3: Sandwich the flavorful pork filling in the eggplant clip and wrap the surface with a paste made of flour, eggs, starch, baking powder, salt, oil and water.
4: Heat the oil, minced garlic, minced ginger, minced green onion and breadcrumbs into the pan and fry until fragrant, remove the oil and set aside.
5, the oil temperature to 5-6 into the heat, into the pan frying until the final shape, until the oil temperature rises and re-fry until the surface is crisp, fish out the oil control.
6: Mix the fried shallots, ginger, garlic, breadcrumbs and fried eggplant clips and plate them.
The cook is drunk with anchovies
Anchovies, knife fish and puffer fish are equally famous, commonly known as the "Three Fresh Yangtze River", and are the most tender and fat at the turn of spring and summer. Its eating methods are more diverse, steaming, boiling, braised, dry roasting can be, "little chef lady" in order to cook this dish, specially prepared anchovy juice and vegetable chicken fat, anchovy first poured into the juice and chicken fat, and then spread wine to brew steamed, mellow and sweet, intoxicating.
Production Process:
1. Cut the anchovy into two pieces along the spine, remove the internal organs, gills and the black membrane on the inside of the fish's abdomen, and put it under the fine water for 2 hours to purify the blood (if it is prefabricated in large quantities, it needs to be "collectively" flushed for 6 hours).
2: Heat the pan, take half anchovy, put its skin down into the pot, press the fish body "kang" for 20 seconds until the fish scales rise, then pour half a spoonful of soybean oil, continue to fry for 30 seconds until the fish skin is golden and crispy.
3: Place the fish skin facing up into the plate, pour 80 grams of anchovy juice first, then drizzle with 80 grams of vegetables and chicken fat, and put 3 slices of ginger and 3 slices of ham.
4: Squeeze out part of the juice, put the balls on the fish in pieces, steam in the steaming box for 10 minutes, garnish the parsley segments, and use the rice kettle to steam in advance to go to the dish.
Steamed rice:
Pour 150 grams of rice into the pine rice kettle container, add water until not a finger of rice grains, ignite solid alcohol into the bottom of the rice kettle, cover "bake" for 15 minutes until the alcohol is exhausted, try not to remove the lid during the heating process, to prevent hot air from dissipating and the rice from being cooked.
Preparation of anchovy juice:
4 bottles of beer, 4 bottles of five-year-old carved wine, 110 grams of sugar, soy sauce, soy sauce emperor (for detailed methods, see the upper dish) 70 grams each, 60 grams of monosodium glutamate, salt, chicken juice, chicken essence 50 grams each, peppercorn grains 10 grams together and stir well, steam in the steaming box for 3 minutes until the particles melt, take out and let cool.
Vegetable chicken fat making:
Heat 5 kg of chicken fat to 40% heat, add 1000 grams of golden melon pieces, 300 grams of carrot pieces, 50 grams of green onion, and a piece of pine ginger until the aroma escapes.