#挑战30天在头条写日记#
Broccoli fungus fish cake
Ingredients: 1 grass carp Fat meat to taste 3 eggs
Excipients: green onion, starch 15g, ginger
Seasoning: 6g salt, 30g ginger and green onion water, 10g monosodium glutamate
Make:
1. Slaughter grass carp, cut head and tail for other dishes;
2. Take the meat in the middle of the fish and crush it with a blender. Chop the fat meat into a paste, crush the green onion and ginger and soak it into green onion and ginger water;
3. Put together the fish and meat, add 3 egg whites, green onion and ginger water, salt and pepper to taste. Add starch and stir until the gum is strong;
4. Put it into the mold and steam it in the steamer for half an hour until cooked;
5. Open the lid of the pot, dry the surface moisture of the fish cake with kitchen paper, brush the remaining 3 egg yolks, and steam for two or three minutes;
6. After the fish cake is cooled thoroughly, slice it and put it in the steaming bowl to set the shape, and then gently put the water hair on the bottom of the dried yellow cauliflower after cleaning, fill a little fresh soup, steam it for half an hour, and take it out;
7. Buckle the fish cake in the steaming bowl in the middle of the disc by heat, add a little green onion oil to the pot, add a little fresh soup, then add cooked broccoli, black fungus, cooked ham slices and other auxiliary ingredients to stew slightly, add water starch to hook the second-rate chia and drizzle chicken fat and put it on the plate.
Tips and gourds
Ingredients: red heart, glutinous rice flour, sticky rice flour
Excipients: 80g pickled greens, 80g breadcrumbs, 100g egg liquid
Seasoning: 150g white lotus mushroom
Make:
1. Peel and steam the red moss to make the puree;
2. Add glutinous rice flour, sticky rice flour and red moss puree to form a dough;
3. Under the dough, wrap the filling made of lotus mushrooms and pickled greens into a gourd shape, drag the egg liquid and wrap it with breadcrumbs;
4. Add 5~6 into a frying pan until golden brown.
Gin soup fish fillet
Ingredients: 400g of fish fillet
Excipients: 100g pumpkin mushroom, 100g mushroom, 100g Nanling mushroom
Seasoning: 5g sliced ginger, 10g green onion, 8g salt, 30g cooking wine, 10g chicken essence, 6g monosodium glutamate, 3g pepper, 500g chicken stock, 50g chicken fat
Make:
1. Put the fish fillets into a pot of boiling water with ginger, green onion and cooking wine, and take out the fish for about 5 minutes when the fish turns from red to white;
2. Prepare the mushrooms and Nanling mushrooms, stir-fry them in a hot chicken fat pot until fragrant, mix with chicken broth and cook for 15 minutes;
3. After boiling, add pumpkin mushroom juice and then mix with salt, chicken essence, monosodium glutamate, pepper to taste, after cooking, fish fillets are put into a pot, and then cook until just ripe, put into the pot with auxiliary ingredients, and it is ready.
Boiled lobster
Ingredients: 1 Boston lobster
Excipients: 100g silver tooth, 30g parsley, 50g sliced green shoots, 5g each of green onion, ginger and garlic
Seasoning: 50 grams of homemade spicy sauce, 5 grams each of green peppercorns and red peppercorns, 50 grams of dried chili pepper segments, salt, monosodium glutamate, sugar, 15 grams of seafood pickled powder, 5 grams of olive oil, 300 grams of rapeseed oil, 200 grams of salad oil.
Make:
1. Remove the head of the lobster, take out the shrimp meat, cut it into small pieces and put it in a bowl, add green onion and ginger juice, olive oil, seafood marinated and coated powder and mix evenly.
2. Heat an appropriate amount of rapeseed oil in a wok, stir-fry silver teeth, parsley, green shoot slices over high heat, put the raw pad into the bottom of the bowl for replacement, stir-fry green onion, ginger and garlic into the homemade lobster spicy sauce, add stock and boil for 3 minutes, beat the crushed residue with a fine grate, put in the marinated lobster balls and cook until 2 minutes out of the pot and put on the plate, put rapeseed oil and salad oil in the country until the oil temperature is 8 to hot, add peppercorns, dried peppers, and fry fragrant lobster meat.
Low temperature snowflake cowboy bones
Ingredients: 500g small snowflake beef bones, Accessories: 100g onion.
Seasoning: 10g salt, 10g ground beef, 5g coriander powder, 2g loli leaf, 3g thyme, 1g garlic powder, 2g Sichuan peppercorn powder, 3g chili powder, 5g natural granules, 5g each of black and white sesame seeds
Make:
1. Cut the beef bones into four large pieces, then cut a knife between each bone seam, do not cut off, brew with water for 30 minutes, put in the seasoning and marinate for 30 minutes, bake it in the oven at 80-100 degrees for 45 minutes, brush the surface with syrup and dip black and white sesame natural chili powder. Put oil in the pan, fry the pan at a temperature of 6 to 6 minutes, and then you can take it out of the pan and put it on the plate.
Flame three cups of yak meat
Ingredients: 500g yak meat
Excipients: 50g green beans
Seasoning: 2g salt, 2g monosodium glutamate, 30g sugar, 5g edible alkali, 15g soy sauce, 30g fruit vinegar, 10g rice wine, 5g French beef juice, 20g brandy wine, 25g dried onion, 10g garlic, 3g crushed black pepper, 2g herb, 5g tapioca flour, 3g Pixian bean paste, 50g olive oil.
Make:
1. Cut the yak meat into small pieces, add 1500 grams of water, 5 grams of edible alkali, 10 grams of rice wine, put it in the fresh-keeping cabinet for 30 minutes, take it out, filter the water and add a little salt, rice wine, crushed black pepper, passion grass, tapioca flour and mix well and marinate for 10 minutes.
2. Heat the olive oil in the pot for 5 minutes, add shallots and garlic and stir-fry until fragrant, put in the marinated beef cubes and stir-fry the spitting oil, add rice wine, white sugar, beef juice, white sugar, add 1000 grams of stock and simmer slowly for 30 minutes, put fruit vinegar until the juice thickens, put it into a hot sand pot, pour brandy with a igniter and light it on the table.
Laurel fish
Ingredients:
Laurel fish 1.5 kg
Accessories:
200g garlic, 50g spring onions, 20g ginger, 50g green onions
Seasoning: 100g watercress, 5g dark soy sauce, 10g sugar, 5g vinegar, 10g water bean flour, 500g oil
Make:
1. Slaughter the osmanthus to remove the scales, remove the internal organs, wash and wipe the salt, cooking wine and set aside.
2. Use a small spoon to dig the garlic into a small pearl shape and set aside.
3: Steam the fish for 8 minutes.
4. Put oil in the pot and stir-fry beans, ginger rice, and old soy sauce until fragrant, add water and add sugar, vinegar, dark soy sauce, and bean flour to collect the juice and bright oil, and pour it on the steamed fish.