Marinated fresh mandarin fish
To marinate fresh mandarin fish:
【Ingredients】650g mandarin fish
【Excipients】50g pork belly, 50g winter bamboo shoots
【Seasoning】2 tablespoons soy sauce, 25g ginger, 3 tsp cooking wine, 2 tsp water starch, 25g green garlic, 2 tsp sugar, 3 cups stock, 75g lard (plate oil).
Steps:
1. Cut a few oblique knife patterns on each side of the fish body and place them at the air outlet to dry;
2. Put the pot on high heat, put cooked lard (60g), cook until seven years old, fry the fish in the pan until both sides are light yellow;
3. Leave a little oil in the original pot, simmer the meat slices and bamboo shoots slightly, put the fish in, add soy sauce, shojiu, sugar, minced ginger and soup, boil over high heat, and then change to low heat and cook for about 40 minutes, when the soup will be dry, sprinkle with green garlic, use corn starch water to thicken the porridge, drizzle with 15 grams of cooked lard to start the pot.
Ham stew with turtle
To prepare the turtle stew with ham:
【Ingredients】500g turtle, 1/2 ham bone
【Excipients】1 tablespoon of sake, 70g of ham, 10g of cooked pork, 3 cups of clear broth, sesame oil, spring onions, ginger, rock sugar, a little pepper, a little red date<span>
Steps:
1. Slaughter the turtle head out of the neck of the armor cover, drain the blood, soak it in hot water at 80 °C, peel off the skin membrane, use a knife to cut along the perimeter of the carapace, lift the armor cover, remove the internal organs (leaving the turtle eggs), claws and tail, wash it, chop it into strips 3.3 cm long and 2 cm wide and put it in a pot of boiling water, boil until the water rolls again, take it out, and wash it again;
2. Cut the fat and lean ham into 4 large pieces. Ham bones are washed and dried;
3. Take a casserole, first arrange the turtle pieces neatly, then wrap the ham, green onion (knotted), ginger (pat song) and ham bones around the turtle, and add the clear broth and sake. Cover well, boil over high heat to skim off the foam, put rock sugar and red dates, switch to low heat and simmer for about 1 hour, remove green onion, ginger and ham bones, take out the ham and cut into pieces, put it back in the pot, drizzle with sesame oil and sprinkle with pepper.
Pull the taro
To pluck taro:
【Ingredients】500g taro, 10g sesame seeds, 200g sugar, 750g cooked lard or clear oil (100g actual consumption)
Steps:
1. First wash and peel the taro, cut it into hob cuts or diamond-shaped pieces, and put it on a plate to be fried;
2. Sesame seeds are set aside after removing impurities;
3. Stir-fry spoon on the fire, pour 750 grams of oil after burning, when it is six ripe, put the taro cubes in, fry twice and color (golden brown) to decanter the oil;
4. Pour out the oil in the stir-fry spoon, leave 15 grams of residual oil, put 200 grams of white sugar into the pot, stir constantly, so that the sugar is evenly melted by heating, but the fire should not be too large, and when the sugar solution bubbles the size of a small needle tip, quickly pour the fried taro chunks in, sprinkle with sesame seeds, turn it upside down, and serve it on a rapid table.
Steamed bun male fish
To prepare steamed bun fish:
【Ingredients】1 piece of bao gong fish
【Seasoning】Appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blended oil
Steps:
1. Wash the fish, remove the contents of the belly, and then scratch 2 knives on the fish;
2. Put the fish in a dish, add a little ginger shreds, steam for 20 minutes;
3. After 20 minutes, mix a bowl of juice and pour it on top of the fish and steam for another 10 minutes;
4. Heat oil in a pot, then add minced ginger and garlic and stir-fry until fragrant;
5. Just drizzle the fish directly.
Cao Cao chicken
Cao Cao's chicken recipe:
【Ingredients】1250g hen
【Excipients】50 grams of white wine, 5 grams of salt, 2 grams of monosodium glutamate, 30 grams of green onion, 30 grams of ginger, 20 grams of Sichuan peppercorns
Steps:
1. Rinse and drain the hen with clean water, and leave it for seven or eight hours for later use;
2. Boil a pot of boiling water, put the chicken in, pick it up for about 10 minutes, wash it, and chop off the head and claws;
3. Take a casserole, put the chicken in, and fill it with clean water to submerge the chicken body;
4. Bring the casserole to a boil on a large heat, skim off the foam, reduce the heat and simmer for about 40 minutes;
5. When the chicken reaches six ripe, take out the dried water;
6. Cut the chicken in half along the back, and then divide each half of the chicken body into two pieces, and put the chicken body into four pieces and put it on a plate for later use;
7. Take a soup bowl and put in cold chicken broth;
8. Slice the ginger and cut the green onion into elephant eye pieces;
9. Put MSG, peppercorns and Gujing Gongjiu into a bowl, stir well, and put in chicken nuggets;
10. Then press the chicken into the soup with a weight;
11. Cover the chicken tightly with a plate and soak for about 4 hours;
12. Remove the plate and remove the chicken nuggets;
13. The diagonal blade is cut into long square bars, and a chicken can be cut into about 16 pieces;
14. Neatly stacked in a plate, shaped like a steamed bun;
15. Finally, decant a little drunken chicken marinade and serve.
Send the stove
Preparation of the delivery of the stove:
【Ingredients】Indica rice, glutinous rice
【Excipients】Dried beans, lean meat, vegetables or pickled pickles, ginger, garlic, sesame oil, soy sauce, starch, salt, monosodium glutamate and pepper, etc
Steps:
1. Mix indica rice and glutinous rice in proportion (the general ratio is 7:3);
2. After washing, drain and dry, grind into a fine powder;
3. Wash the prepared radish and chop it into finely chopped pieces;
4. Re-steam or cook in the cage and squeeze out the water;
5. Chop the fat and lean pork into minced meat, put it in the pot and add soy sauce to simmer;
6. Then add minced radish, salt, etc. in turn, and stir-fry until cooked;
7. Heat the rice flour and make the dough, divide the dose, and knead the dough by hand;
8. Put the filling and wrap it into a flat round dumpling;
9. Fry the blank in an iron pot, and coat the inner wall of the hot pot with cooking oil before entering the pot;
10. After placing the dumplings, cover the pot, fry over medium heat until a slight oil smoke comes out of the lid, and open the lid;
11. Sprinkle some water evenly, cover and continue to fry, repeat this two or three times, and then you can.
Cabbage balls
To prepare the pork balls with camelin:
【Ingredients】250g of camelina and 400g of minced pork
Steps:
1. Choose clean yellow leaves and old roots, soak them in water for 10 minutes, rinse them clean, and control water;
2. Finely chop the camelina and put an appropriate amount of salad oil and mix well;
3. All dishes are evenly coated with a thin layer of oil;
4. Add the seasoned minced meat;
5. Stir well;
6. Add an appropriate amount of cool water to the pot, turn on the minimum heat, use a spoon to dig the minced meat into the water, and blanch;
7. After all the balls are down, wait for the water to boil, the balls are floating, and cook on medium heat for 5 minutes;
Cooking skills: There is a lot of coarse fiber in the camelin, the taste is more woody, and the meat filling is slightly more.
Shrimp roe noodles
To prepare the shrimp noodles:
【Ingredients】100g noodles (raw).
【Excipients】9g shrimp roe, 10g stock
Steps:
1. Fry the shrimp roe and bake the water;
2. Bring the soup cubes to a boil in a pot and melt;
3. Scoop it in a bowl and put some salad oil;
4. Boil water and cook the noodles;
5. Sandwich the cooked noodles into the stock bowl;
6. Sprinkle with chopped green onion, greens, shrimp balls, and scoop the shrimp roe on the noodles.
Mikawa rice dumplings
To prepare Mikawa rice dumplings:
【Ingredients】(based on 30 pieces) 1500g of indica rice flour, 200g of pork belly, 500g of dried tofu, 100g of soy sauce, 15g of refined salt, 75g of minced green onion, 10g of minced ginger, 1g of monosodium glutamate, 75g of dried starch, 35g of cooked lard, 1500g of rapeseed oil
Steps:
1. Make dumpling skin: cook the rice noodles in a pot, add water and fry until the rice noodles reach 60 °C, until cooked out of the pot;
2. Put it on the case to cool, knead thoroughly, knead the agent into a round shape, and flatten it into a dough with a knife;
3. Filling: minced pork, tofu mushroom, add seasoning and mix well;
4. Cooking: Wrap the dough with filling, fry it in vegetable oil until golden brown, and it will be ready out of the pan;
5. Cut the pork and dried tofu into soybean-sized cubes;
6. Put the wok on the hot fire, put in cooked oil and heat it;
7. First pour the diced meat into the stir-fry, then add diced tofu, minced green onion, minced ginger, soy sauce, 5 grams of fine salt, and stir-fry with MSG;
8. At the same time, dilute the dry starch with water, slowly pour it into the pot, stir it with a spatula, and boil it to become a filling;
9. Put the pot on medium heat, add rice flour and 10g of fine salt and mix well;
10. When the temperature of the rice noodles reaches about 60 °C, add 2400 grams of water, stir well, and cook out of the pot;
11. Put the dough on the board to cool and knead thoroughly to make a dough weighing about 65 grams each;
12. First spread a little vegetable oil on the board, knead the dough into a round and place it on top;
13. Press the dough with a knife into a diameter of 10 cm and a thickness of 1.7 mm;
14. Toppel the left hand, wrap 1 part of the filling, and knead it into the shape of dumplings, that is, into a raw blank;
15. Put the iron pot on the heat, put rapeseed oil, and add dumplings when it is 70% hot;
16. When frying until golden brown, switch to medium heat and fry for about 5 minutes.
Arrowroot balls
To prepare arrowroot balls:
【Ingredients】Appropriate amount of arrowroot powder
【Excipients】Appropriate amount of tea tree mushroom, appropriate amount of bacon, appropriate amount of pork belly, appropriate amount of dried tofu, appropriate amount of minced ginger, appropriate amount of chives
Steps:
1. Peel and chop the pork belly and chop it into a rice grain-sized filling with a knife;
2. Dry the soaked tea tree mushrooms, cut the dried beans and bacon into finely chopped cubes for later use;
3. Stir arrowroot powder with cold water to form a paste and set aside;
4. Put the pot on the fire, pour in diced pork belly, dried beans, mushrooms and bacon;
5. Add stock, salt, chicken powder, minced ginger, white sugar and mix well;
6. Keep stir-frying over medium heat, pour in an appropriate amount of cooking oil while stir-frying;
7. Slowly pour the arrowroot paste into the filling;
8. Stir-fry until cooked through, start the pan;
9. Fry until arrowroot powder is transparent, knead into balls while hot, and roll a layer of arrowroot powder;
10. Put the finished arrowroot balls into the steamer and steam for 8 minutes;
11. Sprinkle with chives, cover and steam for 1-2 minutes before serving.