The 10 dishes preferred for the Dragon Boat Festival family banquet, grade + value + taste, full of taste, who eats who likes # follow the chef to learn to cook #
Red oil belly silk
Ingredients: 1 pork belly, 1 tablespoon chili oil, 5 chives, 1 piece ginger, 2 coriander, 1/3 tablespoon peppercorns, 2 star anise, 1 tablespoon peanut rice, 1 tablespoon cold sauce, 1 teaspoon sugar, 3 teaspoon salt, 1/3 tsp chicken essence, 1/3 tablespoon balsamic vinegar, 1 teaspoon sesame oil
Method:
1: Pork belly is repeatedly scrubbed with a mixture of salt and alkali noodles until there is no mucus.
2: Blanch the pork belly in boiling water, remove the cold water and wash it for later.
3: Add ginger, peppercorns and star anise together, add 2 teaspoons salt to a pressure cooker and cook until softness you like.
4: Remove the boiled pork belly from the cold water.
5: Cut the pork belly into strips and set aside.
6: Put pork belly, coriander, peanuts, chopped chives, put them together in a flavor bucket, add soy sauce, sugar, a teaspoon salt, chicken essence, balsamic vinegar, chili oil, grab and mix well together.
7: Drizzle with 1 teaspoon sesame oil.
Shallots, ginger, fish head stew
Ingredients: Silver carp 400g / vegetable oil 20g / sesame oil 5g / chanterelle 5g, oyster sauce 10g / dark soy sauce 5g / cooking wine 12g / pepper 2g, white sugar 5g / monosodium glutamate / corn starch 10g / ginger 3g, green onion 5g / garlic (white peel) 5g / coriander 15g
method
1. Wash and chop the silver carp head into pieces, add starch and mix well; Heat the frying pan with oil until it is 70% hot, then add the fish head and fry until it is hard
2. When the oil is warm, add ginger slices to fry until fragrant, add fish heads and fry until golden brown, fish out the oil control; Cut the green onion into sections and the garlic into minced pieces; Add water to the starch bowl to make wet starch and set aside; Wash the parsley and cut into short pieces
3. Heat the chicken fat in the wok, add the shallots, garlic, and zhuhou sauce to stir-fry, add cooking wine, water, oyster sauce, sugar, monosodium glutamate, pepper, add fish head, soy sauce to boil, drizzle sesame oil, use wet starch to hook, pour in chicken fat, pour into the hot pot, sprinkle with coriander segments, cover, and pour the appropriate amount of cooking wine along the lid
Yuanbao braised pork
Ingredients: 15 quail eggs, 600g pork belly, 2 spoonfuls of rock sugar, ginger, green onion, star anise, peppercorns, white wine, cooking wine, dark soy sauce, soy sauce, soy sauce
method
1. Slice the ginger, beat the green onion into knots, and cut the pork belly into cubes
2. Pour a small half pot of water into the pot, add a little peppercorn grains, pour in an appropriate amount of white wine, add pork belly, blanch off the blood water, fish out and wash
3. Put a small half pot of water in the pot, add the quail eggs, cover the pot, cook for five minutes, turn off the heat, continue to simmer for three minutes
4. Add oil to the pan, add the pork belly, fry until golden brown and serve
Braised lamb
Ingredients: Lamb chops, white radish, ginger, garlic, green onion, salad oil, salt, monosodium glutamate, star anise, peppercorns, cinnamon, dried chili peppers, soy sauce, dark soy sauce, sugar, fragrant leaves, fennel seeds.
Method:
1. Wash the lamb in a pot of boiling water and blanch it, blanch it after blanching the water. Slice ginger, green onion and garlic.
2. Pour oil into the pan, fry the peppercorns to bring out the aroma, and then fish out the peppercorns.
3. Stir-fry the shallots, ginger, garlic, peppercorns, dried chili peppers, coriander leaves, star anise, cinnamon and cumin together in a pan.
4. Stir-fry the lamb with flavor.
5. Stir-fry for 2 minutes and then add cooking wine, stir-fry evenly and then add soy sauce and soy sauce.
6. Sauté until colored, add boiling water that has not been mutton, add dried hawthorn and bring to a boil, then reduce the heat and simmer for 1.5 hours.
7. Add sugar and stir-fry 10 minutes before cooking.
8. When the meat is soft and sticky, add the cut coriander segments, mix in the appropriate amount of salt and chicken essence according to the taste and mix well to get out of the pot.
Grilled squid with lentils
Ingredients required: Lentils, squid, green onion, ginger and garlic, a poinsettia of fresh soy sauce, sugar, cooking wine, salt, pepper
1. After the lentils are picked and washed, the slant knife is cut into diamond-shaped pieces, the squid tears off the outer skin to remove the internal organs, squeezes out the eyes and mouth, scrubbs off the sediment on the tentacles, changes the fish body part to a cross flower knife, and the head and tail oblique blades become large pieces.
2. Boil water in a pot, add salt and edible salt to the water, after boiling, blanch the lentils until it changes color and becomes soft, then blanch the squid until it is curled up and rolled up and fished out to cool.
3. Stir-fry chives, ginger and garlic in oil in a pot, stir-fry the lentils evenly, cook the cooking wine and a pint of fresh soy sauce to fry the lentils to color, add a little sugar to freshen, and simmer until the lentils are flavored.
4. After the lentils are soft and rotten, add the blanched squid and stir-fry evenly, add salt and pepper to taste, and then fry well to get out of the pot.
Steamed chicken with shiitake mushrooms
Ingredients: 4 chicken thighs, 8 shiitake mushrooms, 2 small red peppers, 3 cloves of garlic, 5 slices of ginger, 5 green onions, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 half spoon of dark soy sauce, 1 spoon of pepper, 1 spoon of corn starch, salt, edible oil;
Method:
1. Remove the bones of the chicken thigh, first use a knife to cut the skin and tendons in a circle at the thin end of the chicken leg, and then cut it with a knife against the bone from the hole, and then slowly use the knife to peel off the meat and bone to form a complete piece of chicken.
2. Cut the chicken thighs into chunks and add cooking wine, soy sauce, oyster sauce, dark soy sauce, salt, pepper, ginger and corn starch. Stir well, cover with plastic wrap and marinate in the filling box for at least 30 minutes, usually I will prepare a meal in advance, at least 4 hours.
3. Cut the shiitake mushrooms into chunks after rooting, slice the ginger garlic, cut the red pepper and green onion into sections. Pour the oil in a wok and heat the oil, then sauté the shallots, ginger, garlic and red pepper together. Pour in the marinated chicken nuggets and stir-fry.
4. Stir-fry until the chicken changes color, add shiitake mushroom pieces and stir-fry evenly, add the right amount of salt to taste out of the pot. Put it in a deep basin, put a few chives on top of it, put it in a steamer and boil the water and steam for about 20 minutes.
Braised pomfret
Ingredients required: pomfret, salt, ginger, cooking wine, oyster sauce, soy sauce, soy sauce, sugar, vinegar
Delicious
1 Wash the white pomfret, remove the internal organs and rinse it, control the moisture and set aside.
2 Seasonings, add garlic slices, ginger slices, millet spicy, one spoonful of cooking wine, half a spoon of salt, half a spoon of sugar, one spoon of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, two spoons of vinegar, three spoons of water.
3 Heat the oil in a pan and fry the pomfret.
4 Pour in the prepared sauce, simmer for another 8 minutes, drain the broth, and you can get out of the pot, delicious and fragrant.
