Pen tube fish roasted tofu
Ingredients: about 330 grams of old tofu, 300 grams of pen tube. 2 to 3 tablespoons of watercress paste, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, a little green onion and garlic, 2 millet peppers, a suitable amount of starch, and 1 teaspoon of sugar
method
1. Cut the tofu into small cubes, tear off the skin of the pen tube, remove the inedible part of the head and the cartilage inside the body, and cut into small pieces.
2: Heat a wok and add some vegetable oil, then add the white onion and minced garlic and stir-fry until fragrant.
3: Sauté a few times with tofu cubes, add 2 to 3 tablespoons of watercress paste, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and sauté a few times to color.
4: Then add an appropriate amount of water, add 1 tablespoon of cooking wine, 1 teaspoon of sugar, chopped millet pepper, bring to a boil on high heat and turn to medium heat to continue cooking for 7 to 8 minutes.
5, then add the cut pen tube and burn for another 2 minutes, the pen tube does not have to cook for too long, the cooking time will be old.
6, finally with a little water starch to hook the mustard.
Grilled pork with salted fish
Ingredients: 250 grams of pork belly, 200 grams of salted blue fish, 50 grams of rock sugar, 2 star anise, 1 small piece of cinnamon, 3 pieces of fragrant leaves, 10 grams of dried chili pepper knots, 50 ml of flower carving wine, 20 ml of light soy sauce, ginger slices, green onion, chives, chicken essence, monosodium glutamate, salad oil.
method:
1. Soak in water to remove the salty taste of the blue fish, and then cut into 2 cm cubes. Cut the purified pork belly into plots of the same size and set aside a water. Also sauté the rock sugar to a caramel color.
2. Put salad oil in the pan and heat it to 50%, fry the pork belly pieces until tightly skinned, then remove and set aside. After the oil temperature rises to 60% heat, fry the salted fish pieces until the surface is crisp and hard (so that it is not easy to break during the firing process) and fished out.
3. Leave the bottom oil in the pot, first add dried chili pepper knots, ginger slices, star anise, cinnamon, fragrant leaves and green onions to fry, then fry the fried pork belly pieces until the aroma overflows, add flower carving wine, soy sauce and sugar color.
4. Then mix with water to flood the pork belly pieces, add chicken essence and MONOS glutamate to taste, heat the meat until the meat is soft and cooked, fry the fish pieces, wait for the juice to be brightened, put into the cloisonné copper pot, sprinkle with chives and serve.
Noble concubine chicken wings
Ingredients: 8 chicken wings, 1 golden wine, 1 piece of ginger, 1 green onion, 1 spoonful of salt, 1 tsp of pepper, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 25 grams of rock sugar
1. Prepare the required ingredients, pluck out the remaining fine hairs from the chicken wings, clean them carefully, and blanch them in hot water again to remove the odor.
2. From the back of the chicken wings, use a knife to cut two knives to facilitate the taste of the chicken wings. Don't scratch too much, 2 knives can be, otherwise it will affect the beauty of the finished product.
3. Chicken wings in the basin, add Guizhou Guotan Dao youth golden wine to an appropriate amount, not too much, usually used to eat spoon, I added about half a spoon. Add the shallots, sliced ginger, 1 tbsp salt, 1 tsp pepper, grasp well and marinate for 20 minutes until the chicken wings are flavored.
4. Heat the non-stick pan without putting oil, after the pan is hot, put the marinated chicken wings on the surface facing down, put them in the pan, and fry over low heat until golden brown on both sides. Chicken wings are really because of the high fat content, so it will be soft and tender and smooth, without putting oil directly fried, you can force out the fat in the chicken wings, reduce heat absorption.
5. After the chicken wings are fried, add the appropriate amount of hot water, and then add the ginger slices and green onions when the chicken wings were marinated just now. Remember that it is hot water, do not add cold water, chicken wings will suddenly be cold meat will tighten, the taste will be hard.
6. Then add 5 or 6 drops of white wine, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, and then add about 25 grams of rock sugar. The addition of rock sugar will make the color of the chicken wings more beautiful. Rest assured, it will evaporate with the steam, leaving only the fragrance and not causing drunk driving.
7. Cover the lid, bring to a boil over high heat, turn to a medium-low heat, simmer for about 15 minutes until the chicken wings are soft and rotten, use chopsticks to prick it, you can easily penetrate the chicken wings and it will be soft.
8. After the chicken wings are soft, open the heat to collect the juice until the soup is thick and the soup is red and bright, and it can be put on the plate.
Bean drum with fish
Ingredients: with fish, star anise, cooking wine, green onion, pixian watercress, ginger and garlic granules, Taihe bean drum (you can also use lao dry mother bean drum), peppercorns, vinegar, salt, a little soy sauce
1, take the fish when you buy it, treat it outside, take it home and wash it and drain the water, use star anise, cooking wine, ginger yard flavor (20 minutes).
2, put the hot oil pot into the fish on both sides of the fried slightly yellow, fish out the oil control, the remaining oil into the watercress, ginger garlic, peppercorns, bean drums, a little soy sauce, stir-fry fragrant, pour the fish into the boiling with a little water.
3: When starting the pot, put THE MSG, vinegar and salt on the plate and sprinkle with green onion