Southern milk stewed pig hand intestine
material:
raw material:
Pig hands 400 g, pig intestines 150 g, lotus root 300 g, peanuts 150 g, shiitake mushrooms 50 g, ginger slices 10 g, garlic 10 g, green onion 10 g.
seasoning:
Southern milk sauce, oyster sauce, soy sauce, sugar, corn starch to taste.
make:
1: Chop the pig's hand, boil it in cold water, scoop it up and wash it.
2, the pig intestine with salt, corn starch scrub clean, cut into pieces, into boiling water blanched, fish out and wash.
3, heat the pot with oil, add garlic, ginger slices, half of the southern milk sauce to fry fragrant, into the pig's hand, pork intestine stir-fry, add lotus root, peanuts, winter mushrooms, add soup and simmer for 20 minutes to cook, add oyster sauce, soy sauce, sugar, the remaining southern milk sauce to adjust the taste, high heat to collect the juice.
Stir-fried ginger and shallots with green crab
The dish is called "stir-fry", which is actually "fried". The fat green crab is cut in half and the crab feet are plated upwards for guests to pick up and eat.
Production Process:
1, Zhejiang Sanmen produced green crabs (each weighs 6-7 two) 5 slaughtered and clean, broken the pliers, cut in half, the section is placed vertically into the plate, the original juice flowing out of the crab is retained.
2, the pot into the bottom of the oil to 70 ° C, the crab according to the original posture "vertical" into the pan frying for 1 minute, sprinkle ginger, minced garlic 10 grams each fried aroma, during the period must slightly shake the iron pot, add crab juice, add boiling water 200 grams, Shaoxing rice wine 15 grams, sugar, chicken essence 10 grams each, low heat for 3 minutes to cook.
3: Move the pot to the gas stove, add 20 grams of white onion, 10 grams of monosodium glutamate, cover and simmer for 5 minutes, then turn to the stove and collect until the soup will be exhausted.
Large boiled dried shreds
Fees:
300 grams of dried tofu, 10 grams of Jinhua ham, a little river shrimp, a little bean sprouts, 500 ml of broth, sugar to taste, salt to taste.
method:
1, 300 grams of dried tofu four sides to trim and tidy, thin and evenly sliced into slices, stacked together and cut into thin wires;
2, the dry silk blanched a little water, skimmed off the foam, fish out the dry silk through the cold water;
3: Bring 500 ml of broth to a boil, first add dry shreds, then 10 grams of shredded ham, add appropriate salt and sugar to taste, and then add a little bean sprouts and river shrimp;
4: Finally, cook a little and put on the plate.