The college entrance examination is coming, recommend 10 dishes for candidates, supplement the brain and physical strength, and nourish the children love to eat # Follow the chef to learn to cook #
Spicy fish nuggets
Ingredients: 1 grass carp, green onion, ginger and garlic to taste, rice wine to taste, salt 1 tsp, 1 tbsp peppercorns, 8-10 dried red peppers, 1 tbsp soy sauce, 1 tsp sugar, a little balsamic vinegar, 1 tsp cooked sesame seeds;
method
1. Wash the grass carp after scaling and offal, cut off the head and tail, slice the fish, and then cut the fish into small pieces. Add shredded ginger, peppercorns, dried chili peppers, pour in rice wine and salt, gently grasp and mix well, marinate for more than 30 minutes, the longer the more flavorful.
2. Separate the marinated fish pieces from the spices, do not throw away the spices you pick up, you can also use them, and then prepare some onions, ginger, garlic, peppercorns, and dried peppers.
3. Put oil in the pan, heat to 70% heat, fry the fish pieces until they are golden and crispy on both sides, then put them out and set aside.
4. Leave the bottom oil in the pot to fry chives, ginger, garlic, peppercorns, dried peppers, and pour the spices of the pickled fish into the pot and fry them to bring out the aroma.
5. Pour the fried fish back into the pot, cook the rice wine, add soy sauce and sugar, stir-fry evenly, cook a few drops of vinegar on the edge of the pan at the front of the pan, and sprinkle some fried white sesame seeds to enhance the fresh flavor of the fish pieces.
Home-cooked stuffed tofu
Ingredients: tofu, plum blossom meat (or three fat seven lean pork, shiitake mushrooms, green onion, oil), salt, starch, soy sauce, Bao Yuzhi;
method
1. Soak the shiitake mushrooms in warm water, remove the stems and chop the pork chops into chopped onions, green onions, add abalone juice, salt, corn starch minced meat, add mushroom water bubble points and stir in the same direction until sticky, add mushrooms and fry green onions;
2. Use chopsticks to insert a bite on the tofu and fill the meat filling with mushrooms;
3. Heat the oil pot, put the tofu and the meat filling face down into the pot, medium heat and low heat until golden brown;
4. After turning the dough, fry it until golden brown, turn the dough 2 to 3 times, and try to fry the tofu until it is crisp;
5. Add 2 tablespoons of abalone juice; a few drops of soy sauce; add water in the tofu;
6. In the center of the fire, simmer for about 8 minutes, the high heat will thicken the sauce.
Small stir-fried beef balls
Beef balls are a delicacy loved by chaoshan families, and although it can be ordinary enough to become a bowl of "kueh soup" on your dinner table, it can also be a delicious hospitality dish with a little processing!
Ingredients are made
Appropriate amount of beef balls, 1 green and red pepper each, half an onion, an appropriate amount of cooking oil, a moderate amount of salt, a moderate amount of chicken essence, a moderate amount of cooking wine, a moderate amount of starch, and a moderate amount of sugar
Production steps
(1) Divide the beef balls into two, beat them evenly with a flower knife and put them into a bowl
(2) Add salt, cooking wine, starch and oil, mix well, cover with plastic wrap, and put it in the refrigerator to marinate for a while
(3) Wash and cut the green and red peppers and onions separately and cut into small pieces for later
(4) Heat the pan with a little more oil, add the beef balls and fry them until the skin is charred and crispy
(5) Heat a little oil in the pot, add green and red peppers and onion pieces, and add a little sugar
(6) Stir-fry well, add beef balls, add a little salt and chicken essence and stir-fry to taste
Braised pig's trotters
Ingredients: Pig's trotters, condiments (garlic, ginger, watercress, dried chili pepper, peppercorns, grass fruits, fragrant leaves, fennel, sannai, star anise)
method
1, the pot under the oil, when the oil temperature seven layers of heat, the garlic, ginger, watercress stir-fry out of the incense, and then put the remaining ingredients in seasoning A into the pot to continue stir-frying;
2、 Then pour the pig's trotters into the pot and stir-fry;
3, stir-fry for a while, add an appropriate amount of water to the net pot (the amount of water is not more than the pig's trotters can be), add seasoning B to adjust the taste;
4, take a clean pressure cooker, pour the pig's trotters in the recipe 2 pot into the pressure cooker;
5, put the pressure cooker with a lid on the buckle valve, high heat until the pressure cooker began to gas out of gas, then turn to medium heat and continue to press for 15-20 minutes to turn off the heat;
6: Turn off the heat and let the pressure cooker stand for 15 minutes until it is no longer steaming, then open the lid of the pot and put the braised pig's trotters out.
Raw pickled shrimp girl
-Preparation of ingredients and seasonings, shallots, garlic, millet peppers, coriander, salt, soy sauce, sugar, white vinegar, white wine, fish sauce, cooking wine.
-Cooking process:
1, buy the back of the shrimp to wash the corners, control the dry water, sprinkle a little salt first put in the refrigerator and freeze for half an hour.
2: Ginger, onion, garlic, coriander, millet pepper washed and chopped, add soy sauce, cooking wine, sugar, fish sauce, coriander, white vinegar, salt and mix well.
3, take out and pour a little liquor or cooking wine, wash and sterilize, pour off excess water, including salted brine.
4: Then pour in the sauce prepared in advance, cover with plastic wrap, or cover the lid and put it in the refrigerator to keep it fresh, waiting for 2 to 4 hours to enjoy.
Stir-fried bacon with shiitake mushrooms
ingredient
1 piece of bacon, 1 handful of shiitake mushrooms, 1 stick of garlic, 1 spoonful of light soy sauce, 1 spoonful of lard
method
1, their own marinated bacon feels a little salty, soaked in water, shiitake mushrooms in advance to soak for later.
2: Add a spoonful of lard to the pan and sauté the bacon to color. Pour in a spoonful of raw soy sauce and sauté. Add the shiitake mushrooms and sauté the garlic for 3 minutes, then plate and remove from the pan.
Garlic fat sausage chicken
Raw material:
500 grams of turkey, 200 grams of fat sausage, 200 grams of garlic, 100 grams of green pepper and 100 grams of red pepper.
Seasoning:
Ingredient A (2 g each of mountain chestnut, star anise, grass fruit, cinnamon and cumin)
13 grams of sesame oil, 20 grams of flower peppercorns, 10 grams of Meiji umami juice, dried peppercorns, and watercress, 60 grams of pickled peppers, 5 grams of cooking wine, 200 grams of vegetable oil and fresh soup.
Make:
1, the earth rooster slaughtered and cleaned, chopped into pieces, fat intestines cut hob, garlic washed.
2: Heat the vegetable oil to 40% of the heat, stir-fry the chicken nuggets and fat intestines until fragrant, add ingredient A, dried peppercorns, watercress, pickled peppercorns, and then cook in cooking wine, sesame oil 3 grams, meiji umami juice, fresh soup and bring to a boil, then add garlic and simmer for 20 minutes.
3, another oil pot, sauté fragrant green, red pepper pieces, put into the container to base, and then put in the boiled fat intestines, chicken, sprinkle flowers and peppers before the pot, pour sesame oil 10 grams.
