Three fresh oyster yellow
Ingredients: 500 grams of oysters, 100 grams of winter bamboo shoots, 50 grams each of shiitake mushrooms and ham, 1 egg (about 60 grams).
Seasoning: 15 ml of cooking wine, 20 ml of stock, 20 g of water starch, salt and vegetable oil, a little monosodium glutamate and sesame oil.
Method: 1. Shell the oysters and take the meat, wash them, cut them into two slices, add cooking wine, egg white, some salt, a little water starch and stir well.
2. Wash the shiitake mushrooms, soak them in water, remove the stems, and cut into slices; Wash the winter bamboo shoots and cut them into slices; Cut the ham into slices.
3. Mix with monosodium glutamate, stock, part of sesame oil, remaining salt, and remaining water starch to make salty umami juice.
4. Put the pot on the fire, heat the vegetable oil, add the oyster meat to slip away, and then add winter bamboo shoot slices, shiitake mushroom slices and ham slices and stir-fry until cooked.
5. Pour the seasoned salty umami sauce into the pot, wait for the juice to thicken, and pour in the remaining sesame oil.
Fried grass carp with tomato
Ingredients: 50 g of grass carp, 200 g of tomato.
Seasoning: 30ml peanut oil, 20g salt, chicken essence, starch, vegetable oil, green onion, ginger.
Method: 1. Wash the fish, slice it and put it in a bowl. Wash and mince the green onion and ginger, and marinate the fish with salt, green onion and ginger juice and starch.
2. Wash the tomatoes, blanch them with boiling water, remove the stems, peels, seeds, cut into thin slices and mix with salt.
3. Heat the pot, add vegetable oil, and when it is five or six percent hot, slide the fish fillets under the pot and shovel onto the colander to drain the oil.
4. Pour the tomatoes into the remaining oil in the pot and stir-fry a few times, add a spoonful of water to boil, then hook the thin potato with starch, pour the fish fillets in the colander into the pot, and turn them upside down a few times.
Fried prawns
Ingredients: 400 grams of fresh river shrimp, 50 grams each of green pepper and red pepper.
Seasoning: 25g sugar, 20ml soy sauce, 500ml vegetable oil, 15ml each of vinegar and rice wine, a little green onion.
Method: 1. Cut the shrimp off the tongs and whiskers, wash and drain. (Be sure to wash it, otherwise it will affect the taste)
2. Vegetable oil in a wok and heat until ninety percent hot, put the shrimp into the pot and push it continuously with a hand spoon, about 5 seconds to scoop it up with a slotted spoon,
3. When the oil temperature rises to 80% hot, pour the shrimp into the re-fry for 10 seconds, separate the meat from the shell, and fish out with a slotted spoon (be careful not to burn).
4. Pour out the oil in the pot, add green onion and stir-fry slightly, pour in shrimp to cook in rice wine, add soy sauce (not too much, more affect the color of shrimp, not beautiful), sugar and a little water, stir the wok and put a little vinegar, out of the pan and put on the plate.
Stir-fried fish with double pepper
Ingredients: 1 strip fish (about 250 grams), 1 green pepper and 1 red pepper.
Seasoning: 1 green garlic and 1 green onion, 1 piece ginger, 4 cloves of garlic, 8 Sichuan peppercorns, 1 tbsp starch, 2 tsp cooking wine, 1 tsp sesame oil, salt, chicken essence and vegetable oil.
Method: 1. Wash and cut green pepper and red pepper into small pieces; Wash the green garlic and cut into small pieces; Wash and pat the garlic; Slice the green onion and ginger.
2. Remove the fins and internal organs of the fish, cut it into segments, mix well with salt, scrub it clean, put it in a bowl, add salt, cooking wine, ginger slices, green onion slices and marinate, after 15 minutes, pick out the green onions and ginger, cover with starch, fry in an oil pan until golden brown, and drain the oil.
3. Leave oil at the bottom of the pot, fry garlic, green garlic, green pepper, red pepper and peppercorn, stir-fry until cooked.
4. Return the fish to the pot, stir-fry with salt and chicken essence until it tastes, and finally drizzle sesame oil.
Stir-fried fish fillet with shiitake mushrooms
Ingredients: 250 grams of black fish, 100 grams of shiitake mushrooms, 25 grams of cooked ham, 50 grams each of carrots and green shoots, 1 egg (about 60 grams).
Seasoning: chopped green onion, minced ginger, minced garlic, salt, monosodium glutamate, pepper, vinegar, vegetable oil, sesame oil, water starch.
Method: 1. Wash the shiitake mushrooms, remove the stems and slice; wash the green shoots and carrots, peel them, and cut them into horse eye slices; Cut cooked ham into slices.
2. After washing, cut the black fish into thin slices, put it in a bowl and add egg white, salt, monosodium glutamate, pepper, water starch, sesame oil to taste.
3. Put the wok on the heat, put vegetable oil and cook until it is 40% hot, and pour the fillets into a colander after they are cooked.
4. Put an appropriate amount of vegetable oil in the original pot, stir-fry the garlic, chopped green onion and minced ginger, then stir-fry the shiitake mushrooms slightly, then stir-fry the green shoots, carrot slices and ham slices thoroughly, pour in the fish fillets, mix well, pour in the juice mixed with MSG, salt, pepper, vinegar and sesame oil, stir-fry well and come out of the pot.
Braised yellow fish
Ingredients: 750 grams of yellow fish, 10 grams each of green onion and ginger.
Seasoning: soy sauce, cooking wine, salt, 10 grams of sugar, 5 grams of starch, appropriate amount of stock.
Method: 1. Remove the scales, gills and internal organs of the fish, wash it and taste it with a small amount of soy sauce, spread the starch on the fish, fry it in hot oil, and put it on a plate out of the pan.
2. After frying, pour out the oil, add green onion, ginger slices, soy sauce, cooking wine, sugar and stock together, burn through the pan, pour on the fish and eat hot.
Driva fillet
Ingredients: 1 silver carp (about 1000g), 25g fried peanut kernels.
Seasoning: 2 tbsp cooked white sesame seeds, red pepper, ginger, garlic, green onion, vegetable oil, 2 tbsp starch, 1 tbsp sesame oil, 2 tsp tempeh, cooking wine, soy sauce, vinegar, sugar, salt and MSG.
Method: 1. Wash the fish into slices, mix with salt and cooking wine and marinate for a few minutes, and then add water starch to mix well to taste.
2. Chop the fried peanuts into finely chopped pieces, chop the tempeh, and finely chop the green onion, garlic and ginger.
3. Put vegetable oil in a pot and cook until 60% hot, pour in tempeh, minced ginger and minced garlic and stir-fry until fragrant.
4. In a bowl, add salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, tempeh, red pepper, sesame oil, fried peanut kernels, stir well and mix to make a sauce.
5. Put the pot on a hot fire, put vegetable oil and cook until it is hot, put in the fish fillets and stir-fry them loosely, take out the drained oil and put it in a bowl, drizzle with the sauce just now, and then sprinkle with cooked sesame seeds and minced green onion.
Scallops with oyster sauce
Ingredients: 200 g fresh scallops.
Seasoning: 40ml oyster sauce, ginger, cooking wine, salt, vegetable oil.
Method: 1. Mince the ginger, soak the live scallops in the water, remove the sediment, then wash it, and put it in a pot of boiling water to cook.
2. Remove one side of the shell, put the meat in the shell, and place it on a plate.
3. Heat vegetable oil in a wok, put oyster sauce, minced ginger, salt, cooking wine and an appropriate amount of water, boil and mix into oyster sauce, pour on the scallop meat.
Silver carp stew with frozen tofu
Ingredients: 2 frozen tofu, 1 silver carp.
Seasoning: chopped green onion, ginger slices, garlic slices, soy sauce, minced coriander, salt, vegetable oil.
Method: 1. Wash the frozen tofu; clean up the silver carp and cut it into sections.
2. Put vegetable oil in a wok, wait until the oil is hot, add silver carp and fry on both sides.
3. Stir-fry chopped green onion, garlic slices and ginger slices until fragrant, drizzle in soy sauce, add frozen tofu and appropriate amount of water and stew, season with salt and minced coriander.
Steamed whitebait with tofu
Ingredients: 1 piece of tofu (about 200 grams), 100 grams of whitebait, 1 chili pepper.
Seasoning: 1 green onion, 1 tsp sugar, 2 coriander, a little pepper and ginger slices, salt, soy sauce and sesame oil.
Method: 1. Wash and blanch tofu, remove and drain; remove the stem of chili pepper and green onion, wash and mince; wash coriander.
2. Wash the whitebait, add half of the minced green onion and chili, then add pepper, salt, soy sauce and sesame oil and marinate for 5 minutes.
3. Serve the tofu on a plate, spread the whitebait, steam for 7 minutes, pour in the steamed juice, and sprinkle with the remaining minced green onion, chili pepper and coriander.
Tempeh eel
Ingredients: 1 eel.
Seasoning: 50g five-spice tempeh, green onion, ginger, light soy sauce, Sichuan peppercorn powder, salt, vegetable oil.
Method: 1. Cut the green onion into flowers and slice the ginger.
2. Clean up the eel and marinate in salt, Sichuan peppercorns, chopped green onion and ginger slices for 10 minutes.
3. Put vegetable oil in a wok, cook until 40% hot, add eel and fry until golden brown.
4. Put the eel in the pressure cooker, add tempeh, light soy sauce and an appropriate amount of water, steam until the pressure cooker is jetted, and press for 5 minutes.
Kung Pao shrimp
Ingredients: 400 grams of fresh shrimp, 1 egg (about 60 grams), 75 grams of peanut kernels.
Seasoning: 5 grams each of dried chili, ginger slices and garlic slices, 15 grams each of starch and sugar, 15 ml each of cooking wine and soy sauce, 10 grams of green onion and ginger juice, 10 ml of rice vinegar, 50 ml of chicken broth, 500 ml of peanut oil (about 75 ml), 2 grams each of salt and peppercorns.
Method: 1. Remove the fresh shrimp from the shrimp line, soak and wash in light salt water, wrap it with gauze and gently press off the water, put it in a bowl, add egg white, starch and 1 gram of salt and mix well to syrup.
2. Remove the stems and seeds of the dried pepper and cut it into 2 cm long pieces; Put the green onion and ginger juice, cooking wine, 1g salt, soy sauce, rice vinegar, sugar and chicken stock in a small bowl and mix into the sauce and set aside.
3. Heat a clean pot on the fire, put peanut oil and cook until it is fifty percent hot, fry the peanut kernels to color, and fish out the oil control; Slip the shrimp until cooked, remove from the pan and pour into a colander to drain the oil.
4. Leave a little base oil in the pot, set the heat until 70% hot, stir-fry the dried peppers, peppercorns, ginger slices and garlic slices to make a spicy taste, add shrimp, cooking sauce, quickly stir-fry evenly, stir-fry the fried peanut kernels in a pan and stir-fry evenly.
Dry fried small yellow croaker
Ingredients: 500 g of small yellow fish, 150 g of flour.
Seasoning: chicken essence, salt, cooking wine, vegetable oil.
Method: 1. Remove the head and internal organs of the small yellow fish, wash it, add salt, chicken essence and cooking wine, and marinate for about 1 hour.
2. Put the small yellow fish into the flour one by one and roll it several times to evenly coat the fish with a layer of flour.
3. Add vegetable oil to the pot and cook until six or seven are hot, fry the small yellow fish one by one until golden brown, and take out the control oil.
4. Continue to heat the oil pan, when the oil temperature rises to 80% hot, put the yellow fish one by one and fry it again, so that the small yellow fish are charred and crispy.
Spicy little loach
Ingredients: 400 grams of small loach, 1 green pepper and 1 red pepper.
Seasoning: 1 piece ginger, 3 cloves of garlic, 1 green onion, 3 tbsp starch, 2 tbsp cooking wine, 1 tbsp chili pastry, 1 tsp sesame oil, peppercorns, salt, monosodium glutamate, vegetable oil.
Method: 1. Wash and cut the green pepper and red pepper; garlic patted; Ginger washed and sliced; Wash the green onion and cut into sections.
2. Slaughter and wash the loach, add salt, cooking wine, ginger slices and green onion to marinate for a while, coat the small loach with starch, put it in an oil pan and fry it slightly, and remove the drained oil.
3. Leave oil at the bottom of the pot, add peppercorns and stir-fry until fragrant, add garlic, green pepper, red pepper, small loach, salt and MSG and stir-fry evenly.
4. Finally, add the chili crisp and mix well, drizzle with sesame oil.
Shredded dried fish and tofu
Ingredients: 150 grams of dried small whitebait, 3 pieces of dried tofu, 2 green peppers and 2 red peppers.
Seasoning: 1 tbsp minced garlic, 2 tbsp each of chili sauce and soy sauce, vegetable oil to taste.
Method: 1. Cut the dried tofu crosswise and then cut into strips; remove the green pepper and red pepper and cut into strips.
2. Put the pot on the heat, add vegetable oil to heat, stir-fry minced garlic, green pepper and red pepper, then add dried tofu and chili sauce and stir-fry well.
3. Add soy sauce, water and small silverfish and cook thoroughly, then serve.
Fried squid rings
Ingredients: 2 pieces of squid (about 500 grams), 1 egg (beaten into egg liquid), 60 grams of breadcrumbs.
Seasoning: 4 tbsp flour, a pinch each of salt, cooking wine, ginger and pepper, tomato sauce and salad oil.
Method: 1. Remove the head of the squid, do not split the belly, wash and drain, cut the body part into 1 cm wide circles, add a little salt, cooking wine, ginger, pepper and marinate for 1 hour.
2. Heat more salad oil in the pan, turn to medium-low heat, first dip the marinated squid rings in flour, then add egg liquid, and finally dip in breadcrumbs, put them in the oil pan and fry until golden brown on both sides (about 2 minutes), take out and put on a plate and drizzle with tomato sauce.
Sweet and sour eel
Ingredients: 400 g of eel.
Seasoning: 2 tbsp sugar and starch, 1 tbsp each of tomato paste and cooking wine, green onion, minced ginger, minced garlic, white vinegar, salt, starch, vegetable oil, a little sesame oil.
Method: 1. Slaughter the eel, add cooking wine, salt, green onion, minced ginger and macerate, and then dip in starch one by one.
2. Put the tomato paste, sugar, white vinegar and starch together in a bowl, and add an appropriate amount of water to make the sauce.
3. Heat the vegetable oil, cook the oil until 80% hot, shake the eel into the pan and fry until golden brown, remove and serve.
4. Leave the remaining oil in the pot, put in garlic paste and stir-fry to make it fragrant, pour in the potato juice and boil, then pour sesame oil, and pour it on the eel.
Braised strip fish
Ingredients: 750 g with fish, 50 g with bell pepper.
Seasoning: a little green onion, ginger slices, garlic slices, chicken essence, 1 spoon sesame oil, 2 spoons cooking wine, salt, dark soy sauce, vegetable oil.
Method: 1. Put the pot on the fire, put vegetable oil and cook until it is six or seven hot, put in the drained fish segments and fry them to golden brown, turn off the heat, pick up the fish segments and drain the oil; cut the bell pepper into chunks.
2. Leave a certain amount of oil in the pot and cook until three or four hot, add ginger slices, garlic slices and green onion and stir-fry until fragrant.
3. Add bell pepper cubes and stir-fry slightly, add a small bowl of water to boil, and then add dark soy sauce, salt, chicken essence and cooking wine.
4. Cook the fish over medium heat for about 5 minutes, then add sesame oil and serve on a plate.
White-seared shrimp
Ingredients: 400 g of live-based shrimp.
Seasoning: 5g each of chopped green onion, minced ginger and ginger slices, 2 tbsp light soy sauce, 2g monosodium glutamate, 10g cooking wine, clear broth and vegetable oil.
Method: 1. Rinse the live base surrounding shrimp with running water.
2. Put an appropriate amount of water in a pot, add cooking wine and ginger slices to boil, put in the jiwei shrimp, cook until the shrimp is just ripe, then take out and put on a plate.
3. Pour a little vegetable oil into a pot and cook until 80% hot, add chopped green onion, minced ginger, light soy sauce, monosodium glutamate, and clear broth and cook slightly to make a sauce for dipping.
Steamed cod with tempeh
Ingredients: 300 g of cod.
Seasoning: 1 tbsp tempeh, 2g salt, 1 tsp cooking wine, vegetable oil to taste.
Method: 1. After the cod is thawed naturally, wash it and marinate it with salt and cooking wine for 2 hours.
2. Heat a frying pan, add a little vegetable oil, fry tempeh and set aside.
3. Put the marinated cod on a plate, cover the fried tempeh on top of the cod, put it in a pot, steam it for 10 minutes over high heat, turn off the heat and simmer for another 5 minutes.
Garlic clams
Ingredients: 300 g clams, 1 red pepper.
Seasoning: 1 green onion, 3 cloves of garlic, 2 tbsp starch, 1 tbsp each of soy sauce, cooking wine, oyster sauce and sugar, a pinch of salt, sesame oil and vegetable oil.
Method: 1. Wash the clams to remove impurities, add cooking wine and starch to marinate slightly, then blanch in boiling water and take out too cool.
2. Pat the garlic into pieces; Wash and slice red pepper; Wash the green onion and cut into sections.
3. Heat vegetable oil, fry garlic, red pepper and green onion, pour in soy sauce, oyster sauce and sugar and mix well.
4. When the juice is boiling, add the clams, bring to a boil over a high heat, and finally drizzle with sesame oil.
Steamed drunken shrimp
Ingredients: 500 grams of fresh shrimp, 500 ml of rice wine.
Seasoning: 100g green onion, 20ml soy sauce, 5g monosodium glutamate, 2ml sesame oil.
Method: 1. Cut off the whiskers and feet of fresh shrimp, wash and drain with clean water; Cut the green onion into long strips.
2. Put the fresh shrimp in a bowl, add 500ml of rice wine, cover, drunk the shrimp for about 10 minutes, remove and place on the steamer.
3. Put the steamer basket into a steaming pot and steam for 3~5 minutes on high heat.
4. Mix soy sauce, monosodium glutamate and sesame oil into a sauce, and eat shrimp while peeling and dipping in seasoning.
Pot collapsed salmon
Ingredients: 300 grams of salmon, 2 eggs.
Seasoning: 1 tsp salt, 1 tbsp lemon juice, 200 ml stock, 50 g dry starch, vegetable oil to taste.
Method: 1. Cut the salmon into thick slices 3 cm wide and 5 cm long, sprinkle with salt and lemon juice and marinate for a while, dip in a thin layer of dry starch, pat off excess starch, set aside.
2. After beating the eggs, pour half of them in a flat bottom and spread the salmon fillets in the egg liquid to coat evenly.
3. After the pan is hot, heat the vegetable oil, when the oil is 60% hot, add salmon to flatten, and then pour the remaining egg liquid on the fish.
4. Fry over low heat until both sides are yellow, add stock, boil over medium heat, add salt to taste, and finally turn to high heat to dry.
Sweet and sour mandarin fish
Ingredients: 1 live mandarin fish (weighing about 1000 grams), 1 egg.
Seasoning: 150g coriander, 1000ml peanut oil (150ml), 5g salt, 10ml soy sauce, 50ml each of cooking wine and vinegar, 50g each of water starch and flour, 75g sugar, 150ml soup, 15ml sesame oil, 25g each of green onion, ginger and garlic.
Method: 1. Slaughter the fish to remove the scales, gills and fins, open the chest and remove the internal organs and wash, remove the head and tail with a knife, remove the back and spine of the fish body, slice into a 1 cm thick tile-shaped piece, and marinate with cooking wine and salt for about 10 minutes.
2. Mix eggs, water starch, flour and an appropriate amount of water to make a paste; Wash the coriander well; Mince the green onion, ginger and garlic; Mix sugar, vinegar, soy sauce, water starch, sesame oil, chopped green onion and soup into a sweet and sour sauce.
3. Wash the marinated fish pieces, drain and coat them in egg batter.
4. Bring the peanut oil to a boil, put the battered fish pieces and fish heads and tails into the oil pan one by one, fry until charred and crispy, put them into a long fish plate, and arrange them into a fish shape.
5. Leave 50ml of oil in the pot, add ginger and garlic and stir-fry, then pour the sweet and sour sauce into the pot, and when it is boiling, add a little hot oil to make the juice foam, pour it over the fish, and put cilantro on both sides.
Shrimp roasted cabbage heart
Ingredients: 200 grams of green cabbage heart, 50 grams of bamboo shoots, 10 grams of shrimp skin.
Seasoning: 5 ml rice wine, 3 g salt, 25 ml stock, vegetable oil to taste.
Method: 1. Cut the selected cabbage heart into long segments, wash the bamboo shoots and cut into slices, and soak the shrimp skin in water.
2. Heat the vegetable oil in the pot until it is 60% hot, pour the green cabbage hearts into the pot and stir-fry.
3. Stir-fry the cabbage for 10 minutes, then add the bamboo shoots, shrimp skin and salt for a while, add rice wine and stock.
4. Cook over medium heat for about 5 minutes, until the dish is cooked and stir-fry well.