Steamed pumpkin with tempeh
Raw material:
500g of leper pumpkin, 100g of tempeh, 5g of sugar, 3ml of balsamic vinegar, 2g of minced ginger, 2g of minced garlic, 20ml of sesame oil
Make:
1. Cut the toady pumpkin into cubes of the same size, steam in a basket, take out and set aside.
2. Add tempeh, sesame oil, sugar, balsamic vinegar, monosodium glutamate, minced ginger and minced garlic to the clean basin in turn, and mix well to make a juice.
3. Put the steamed pumpkin chunks on a plate and pour over the sauce.
Description: The local leper pumpkin belongs to one of the farmhouse pumpkin varieties, and the green tender pumpkin is used here, its skin is turquoise, uneven and unsmooth, and the taste of the adult dish is relatively faceted.
Braised pork with soybeans
Make:
1. Scorch the skin with fire and scrape and clean, put it in a pot of boiling water with ginger and shallots and cook until it is eight times cooked, take out the moisture on the surface, spread the maltose while it is hot and put it into a hot oil pan, fry until the skin is foamy and golden brown, take it out and soak it in a warm hot water basin until soft, and then cut into 2 cm cubes.
2. Heat vegetable oil in another pot, add bean paste, ginger slices, green onion, dried chili pepper and peppercorns first stir-fry until fragrant, mix with fresh soup to boil out the flavor, beat off the residue and put in meat pieces, star anise, cinnamon and soaked soybeans, then add salt, monosodium glutamate, chicken essence and sugar color, and wait until the pork is soft and glutinous, brown and red in color, and soybean flour is rotten, then put it into a bowl with cooked cabbage heart to set the bowl, and it is ready.
Small fried hoof flowers
Make:
1. Put the pig's trotters into a Sichuan-style spicy brine pot, marinate until it has just been deboned, take it out to dry for a while, remove the bones and cut it into small pieces and stick it with corn starch, put it in the oil pan and fry it slightly, and take out the drained oil.
2, pig's trotters back to the pot, stir-fry with green and red peppers, millet spicy, onions, green peppercorns, etc. until fragrant, when the pot is up, put some drunkard peanuts and stir-fry evenly, you can get out of the pot.
Jar meat
Raw material:
750g pork belly, 5 homemade pork balls, 10 g tiger skin quail eggs, 150 g miscellaneous bacteria, 15 g bean paste, 5 g pork rib sauce, 5 g hoisin sauce, 2 ml dark soy sauce, 2 ml monosodium glutamate, 2 g chicken essence, 5 g sugar color, 25 g thirteen spices, ginger cubes, green onion knots, cooking wine, salad oil
Make:
1. Put the pork belly in a pot of water with ginger, green onion and cooking wine and boil raw, remove and drain. Then put it in a hot salad oil pan and fry until the skin is tight and drain. Then soak it in a hot water basin at 80°C for about half an hour to remove some of the grease. Cut it into 4.5 cm cubes.
2. Put the changed pork belly cubes into a frying pan that is 60% hot, fry until golden brown, and drain the oil.
3. Put a little oil into a clean pot, stir-fry bean paste, hoisin sauce and pork rib sauce until fragrant, mix with an appropriate amount of water, add dark soy sauce, monosodium glutamate, chicken essence, sugar color, thirteen spices, mix into the aroma of homemade sauce, put in pork belly pieces and burn over low heat to taste.
4. Take a claypot, put in the cleaned mushrooms, homemade pork balls, tiger skin quail eggs, put in the pork belly pieces, pour in the sauce of the roasted meat, simmer for about 1 hour until the raw materials are softly cooked, and garnish with mint leaves when walking the dishes.
Fish head bubble cake
Raw material:
1600g silver carp head, 500g taro, 250g homemade chopped pepper, 200g white vinegar, 20ml minced ginger, 10g minced garlic, 5g freshly chopped green onion, 400ml salad oil, 5 old flour cakes
Make:
1. Cut the fish head in half and clean it, set aside. Peel and wash the taro, steam it in a basket and take it out.
2. Put an appropriate amount of stock, homemade chopped pepper, white vinegar and monosodium glutamate into a clean basin, and mix well to make a sauce.
3. Put the Korean pot on the fire, heat the lard, add minced ginger and garlic and stir-fry until fragrant, then add taro and fish head, and pour in the previously mixed sauce, add the lid and cook for six or seven minutes until the raw materials are cooked, turn off the heat and set aside.
4. Cut the old dough cake in half, fry it in a frying pan until golden brown, drain the oil, put it around the Korean pot with the fish head, sprinkle some chopped green onion.
Lion's head with fish fragrance
Make:
1. Chop the pork belly and pork front into coarse grains, add shiitake mushrooms, white radish, vermicelli, salt, monosodium glutamate, chicken essence, pepper, water starch and fresh soup after stirring, beat vigorously and form a lion's head with a diameter of 10 cm, and when it is fried in a hot oil pan until the skin is golden and firm, take out and drain the oil, and finally put it into a stock pot with salt, simmer until soft and cooked, then take out of the pot and put it on the plate.
2. Heat oil in a wok, stir-fry ginger rice, garlic rice, chopped green onion, bean paste and minced pepper until fragrant, then cook in the juice mixed with salt, monosodium glutamate, sugar, vinegar, pepper, water starch and fresh soup, and wait until it is harvested into a small fish flavor sauce, then pour it on the lion's head on the plate.
Kung Pao with fish
Make:
1. Clean and cut the fish into small pieces, pat the corn starch well before putting it into the oil pan, fry it until golden brown, drain the oil and set aside.
2. Heat the spicy oil in a pot, first add dried chili pepper festivals, Sichuan peppercorns, ginger slices and garlic slices and stir-fry until fragrant, then add the fried fish pieces and stir-fry a few times, cook in the mixed bowl, add green onions and peeled peanut rice and quickly turn well, and put on a plate when the pot starts.
Bowl:
Put 5g of salt, 3g of monosodium glutamate, 20g of sugar, 15ml of aged vinegar, 5ml of dark soy sauce, 5g of corn starch and 10g of tomato paste in a bowl.
Emerald cashew shrimp balls
The turquoise color, crisp texture and unique pairing are the characteristics of this dish that attract diners. After the spinach is juiced, the concentrated juice is extracted by a special method and used to starch the shrimp, and the finished product is not only beautiful in color, but also quite good in taste.
Raw material:
200g wild sea shrimp, 50g cashew nuts, 150g spinach.
Seasoning:
Ingredient A (30 grams of clear broth, 2 grams each of salt and monosodium glutamate)
3 grams of salt, 0.5 grams of baking soda, 20 grams each of egg white and wheat starch, 600 grams of salad oil, 5 grams each of wet starch, ming oil and minced garlic, 1 gram of fresh Chaotian pepper.
Make:
1. After washing the spinach, put it into a juicer, squeeze it directly into juice without adding water, and extract concentrated spinach juice by freezing.
2. Wash the shrimp, open a knife from the back, rinse it with clean water, absorb the water, add salt, baking soda and beat until the shrimp are sticky, then add concentrated spinach juice, egg white, wheat starch and mix evenly, then drizzle 20 grams of salad oil cover, and refrigerate for 20 minutes.
3. Put the remaining salad oil in the pot, when it is hot, add the shrimp, cook on low heat, and remove the control oil; When the oil temperature rises to 70% hot, add cashew nuts, soak and fry over low heat until golden brown, and remove the oil control.
4. Leave the bottom oil in the pot, when it is hot, add garlic and fresh pepper paste and stir-fry until fragrant, add shrimp and cashews, pour in Ingredient A, turn well over high heat, thicken with wet starch, and drizzle the oil out of the pot.
Frozen extraction of concentrated spinach juice:
Place the prepared spinach juice in a freezer-ready container and refrigerate for 3 days in a minus 10°C freezer. Take it out in advance when using, thaw naturally, at this time you will find that the thawed solution will appear precipitated, remove the water to become concentrated spinach juice.