#精品长文创作季#
1. Steamed sea bass - more than every year
Ingredients: sea bass, green onion, ginger, red pepper.
1. Scrape off the black membrane on the surface of the sea bass and clean it, cut one on both sides of the back, cut one knife at the place where the fish head and the two sides of the fish belly are connected, wash and shred the green onions, ginger and red peppers respectively, and then prepare some ginger slices and green onions, soak them in the liquor, and rub the fish body to remove the fish.
2. Take some ginger slices and green onions and spread them into the steamed fish plate, then take some and stuff some into the opening of the fish's back, stand the fish on the plate, and brush the fish with a layer of oil. Bring the water to a boil in the steamer, add the fish after steaming.
3. After the fish is put into the pot, it needs to be steamed on high heat for eight minutes, do not take it out immediately after steaming, turn off the heat and simmer for two minutes, then take it out, pour off the steamed fish soup, and remove the green onion and ginger.
4. Pour three spoons of steamed fish soy sauce into the plate, then put the chopped green onion, ginger and red pepper shreds, heat the oil, and pour it on the green onion, ginger and fish.
Second, the four happy balls - happy reunion
Ingredients: minced pork, water chestnuts, eggs, ginger, green onions.
1. Cut the green onion into green onion segments and green onion slices, prepare ginger slices, minced ginger, ginger pieces, ginger pieces and green onion segments with a knife and put them in a bowl, soak them in water for 10 minutes to make green onion and ginger water, pour them into the meat filling and stir well, beat an egg into the filling, add two spoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of cooking wine and an appropriate amount of salt and pepper and stir well.
2. Peel and chop the water chestnuts, pour them into the meat filling with the minced ginger, add a spoonful of sesame oil, stir evenly and vigorously, form large balls, beat them repeatedly with both hands until they are firm, the oil temperature rises to 60% hot, then put them into the meatballs, fry them until golden brown and take them out.
3. Pour oil into the pot again, add green onion and ginger to stir-fry the fragrance, pour in an appropriate amount of water, add three spoons of light soy sauce and two spoons of dark soy sauce, then put an appropriate amount of salt and rock sugar, cook until melted into the flavor, then put in the fried meatballs, cover the pot and simmer over low heat for half an hour.
4. Wash the rape and put it in a pot of boiling water, add salt and oil to blanch and boil for 1 minute, remove and put on the plate, put the stewed meatballs into the plate, put starch and water in a small bowl and pour it into the soup, thicken and cook until thick, and then pour it on the meatballs.
3. Roasted shiitake mushrooms with yuba - rich and peaceful
Ingredients: Yuba, dried shiitake mushrooms, fungus, dried chilies, garlic, green onions.
1. Take an appropriate amount of yuba, fungus and dried shiitake mushrooms and soak them in water, prepare chopped green onions, minced garlic and dried chilies, put a spoonful of light soy sauce, dark soy sauce and oyster sauce in a small bowl, and add half a spoon of sugar and stir well for later use.
2. Pour oil from the pot, after the oil is hot, add dried chili peppers, green onions and garlic and stir-fry until fragrant, pour in the fungus, and fry until there is a cracking sound.
3. Quickly pour the yuba and shiitake mushrooms into the pot and stir-fry for about two minutes, pour the juice into the pot, add half a bowl of water, stir well, cover the pot and simmer for 5 minutes.
4. After simmering and cooking, pour a spoonful of sesame oil into the pot, add an appropriate amount of salt and chicken essence, stir well, and then turn to high heat to collect the juice, and turn off the heat to remove the soup.
Fourth, assorted corn fried shrimp - full of gold and jade
Ingredients: corn kernels, shrimp, cucumber, carrots, garlic, millet pepper, coriander, ginger.
1. Rinse the shrimp and corn kernels after thawing, wash the cucumbers and carrots and cut them into cubes the same size as the corn kernels, and prepare ginger and garlic slices. Wash the cucumber and cut it with a blade, arrange it in a circle on a plate, wash the coriander leaves and place them around, cut the millet pepper into rings and put it on the coriander leaves.
2. Bring water to a boil in a pot, put salt and half a spoon of oil, cut the shrimp into cubes and blanch in the pot for half a minute, remove the dry water, then put in the corn blanching and boil for one minute, blanch the carrots and boil for half a minute, and then remove the corn kernels and diced carrots to control the water.
3. Pour oil from the pot, add ginger and garlic slices and stir-fry until fragrant, pour corn kernels and diced carrots into the pot and stir-fry.
4. Pour the shrimp and diced cucumber into the pot and stir-fry, put an appropriate amount of salt, chicken essence and a little light soy sauce, and then put some water starch adjusted with starch, stir-fry evenly, the ingredients are wrapped in the sauce and turn off the heat, and put it on a plate.
5. Stir-fried snow pea lotus root with shrimp - moonlight on the lotus pond
Ingredients: Shrimp, lotus root, snow peas, ginger
1. Remove the head and shell of the fresh shrimp, pick the shrimp line and wash it, peel the lotus root and wash the slices, pinch off the two ends of the snow peas, tear off the fascia and wash it.
2. Put an appropriate amount of salt in the shrimp, add cooking wine, ginger slices and a spoonful of starch and marinate for 10 minutes. Boil water in a pot, add salt and oil, pour in lotus root slices and snow peas respectively and remove them.
3. Heat oil in a wok, pour in the shrimp and stir-fry until it changes color, pour in the lotus root slices and snow peas and stir-fry for one minute.
4. Add a spoonful of light soy sauce and a spoonful of oyster sauce to the pot, add an appropriate amount of salt and chicken essence and stir-fry evenly to taste, add a little water starch and stir-fry, then turn off the heat and remove from the pot.
6. Eggplant in ketchup
Ingredients: Purple eggplant, tomatoes, shallots, garlic, dried chilies.
1. Wash the eggplant and cut it into long strips, add an appropriate amount of salt, mix evenly and marinate for 5 minutes, squeeze out the water.
2. Add oil to the pot, pour in the green onion, garlic and dried chili pepper and stir-fry the bottom of the pot until fragrant.
3. Pour in the eggplant strips, stir-fry evenly, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and an appropriate amount of salt and stir-fry evenly.
4. Pour in the chopped tomatoes, stir-fry the sauce, add an appropriate amount of sesame oil and then remove from the pan.
Seventh, the waist is full of money
In addition to the safety and health of their families and themselves, the most anticipated New Year's wish is probably to be able to have a lot of money and money. Serving this dish at the Chinese New Year's Eve dinner will not only taste the deliciousness of garlic vermicelli shrimp, but also express people's good wishes for the new year.
Ingredients: prawns, vermicelli, millet pepper and garlic.
1. Put the prawns into clean water, pick out the shrimp line, remove the shell, remove the head and leave the shrimp tail, cut the middle of the shrimp with a knife, and pass the shrimp tail through the middle.
2. Put the prepared minced garlic and millet pepper rings into a bowl, add a spoonful of oyster sauce, an appropriate amount of salt and sugar, pour hot oil to stimulate the fragrance, and stir well to make garlic sauce.
3. Put the soaked vermicelli on a plate, place the shrimp in the vermicelli, and finally scoop a spoonful of garlic sauce
4. Put it in a steamer and steam it for about 10 minutes, take it out, pour on the steamed fish soy sauce, sprinkle with chopped green onions and drizzle with hot oil.
Eighth, wealth is coming
Ingredients: pork belly, garlic, shallots, millet spicy.
1. Clean the pork belly, put it in a hot wok, bake it until it is browned, take it out, put it in water and scrub it clean, put it in the cooking pot, add green onion and ginger slices and a spoonful of cooking wine, boil over high heat, turn to low heat and blanch for 2 minutes.
2. Pour enough water into the casserole and bring to a boil, add the pork belly, ginger slices, and a spoonful of salt to boil over high heat, turn to low heat and simmer for 25 minutes until the pork belly is cooked through.
3. Add minced garlic and millet pepper to a small bowl, add hot oil to stimulate the fragrance, add 2 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce and stir well, then add a small amount of buds, sugar and chicken essence and stir well, cucumber slices into thin slices, fold in half and place around the plate.
4. After the pork belly is cooked, take it out and let it cool, cut it into thin slices of appropriate size and place it on the plate, and put the sauce in the middle.
Nine, reunion and reunion
This reunion is also a traditional famous dish - Jiaoxi meatballs, fried meatballs with cucumbers, fungus, red peppers and other side dishes, not only enrich the taste and increase the beauty, and then simply decorate it with cucumbers and millet peppers, it looks good and delicious, it is very in line with the lively and festive atmosphere of the New Year, and the auspicious meaning of family joy, if the menu of the Chinese New Year's Eve meal has not been decided, it is better to learn this reunion and reunion, and wait until the Chinese New Year's EveChinese New Year's Eve meal to show their skills.
Ingredients: minced meat, steamed buns, red peppers, fungus, cucumbers, millet peppers, garlic, starch.
1. Add a small amount of salt and light soy sauce to the meat filling, and a steamed bun to crush into the meat filling, add half the amount of starch and flour, stir and mix.
2. Beat in an egg, pour in the green onion, ginger and pepper water soaked in advance, stir until strong, squeeze out the balls with the tiger's mouth of your left hand and put them into the oil pot, fry the balls until browned, and raise the oil temperature to fry again.
3. Clean and cut the prepared red peppers, wash and cut the cucumbers, pour the fungus into boiling water and blanch for 1 minute after soaking.
4. Put 2 spoons of light soy sauce, 1 spoon of aged vinegar and an appropriate amount of dark soy sauce in a bowl, add an appropriate amount of salt, sugar, half a bowl of water and half a spoon of starch and mix well, add cucumber pieces, red pepper pieces and fungus.
5. Add a small amount of oil to the wok, pour in the juice after the oil is hot, boil until the soup is viscous, pour in the meatballs, and stir-fry evenly.
6. After the plate is decorated with cucumber slices and millet pepper rings, pour the fried meatballs into the plate, and finally sprinkle with an appropriate amount of white sesame seeds and serve.
10. Fortune and treasure
This dish is to wrap the mushrooms stuffed with meat stuffing and fry them until they are golden brown, as if they are golden ingots, plus the red sauce, which makes the whole dish look generous and festive, and there is also a beautiful meaning of rolling wealth and great wealth, which everyone praises after being served.
Prepare the ingredients: shiitake mushrooms, minced meat, ginger, green onions, flour, starch, shallots, tomato paste.
1. Add an appropriate amount of salt, light soy sauce, pepper and a spoonful of dark soy sauce to the meat filling and stir well, beat in an egg, pour in 3 spoons of green onion and ginger water, stir in, pour in a small green onion and ginger slices, and stir well.
2. The shiitake mushrooms should be of the same size, cleaned and removed the stems of the shiitake mushrooms, and stuffed the meat filling into the shiitake mushrooms.
3. Add an appropriate amount of flour and starch to the bowl, the ratio of flour and starch is 1:7, pour in an egg and an appropriate amount of water, pour in an appropriate amount of salt and a spoonful of cooking oil and stir well.
4. Stuff the meat filling with shiitake mushrooms and wrap it in batter, put it in an oil pan and fry it until browned and remove it.
5. Add 5 tablespoons of tomato paste, 3 tablespoons of sugar, 3 tablespoons of white vinegar, a small amount of salt and half a bowl of water to the wok, boil the heat to make a more viscous paste, and pour the mushroom fresh meat zygotes into the plate and turn evenly.
6. Decorate the plate with cucumber and millet pepper rings, pour the mushroom meat box wrapped in tomato sauce onto the plate, sprinkle with white sesame seeds and serve.
11. Fried peppers with fungus and eggs
Ingredients: fungus, eggs, chili peppers.
1. Wash the chili peppers and cut them into pieces, beat the eggs into a bowl with salt, pour them into the pot and fry them.
2. Add oil to the pot, pour in the pepper, chopped green onion and garlic slices after the oil is hot, stir-fry until fragrant, pour in the fungus, stir-fry for about 3 minutes, until you hear the sound of the fungus oil frying.
3. Add chili peppers and stir-fry until broken, add an appropriate amount of salt to taste.
4. Add eggs, pour in starch, light soy sauce and chicken essence to make water starch, and reduce the juice over high heat.
Twelve, the big plate of chicken - good luck
Ingredients: three yellow chicken, potatoes, green and red peppers, onions, green onions, ginger and garlic, dried chilies.
1. After rinsing, chop the three yellow chickens, add water to the bowl, soak in salt and cooking wine for 15 minutes, soak in blood water and wash and control drying. Peel and wash potatoes and onions and cut into pieces, cut green and red peppers into sections, soak dried chili peppers in water, and prepare Sichuan pepper, cumin, star anise, cardamom, cinnamon, bay leaves, grass fruits, garlic slices, ginger slices and green onion segments for later use.
2. Pour oil from the pot, add sugar and fry the sugar color, pour in the chicken pieces and continue to stir-fry and wrap the sugar color, fry the excess oil, put a spoonful of chili sauce in the pot, add the green onion, ginger and garlic, soaked dried chili pepper and prepared spices, and fry the fragrance.
3. Add three spoons of light soy sauce and dark soy sauce, add an appropriate amount of salt, monosodium glutamate and a little pepper, stir-fry until fragrant, pour in boiling water to cover the chicken pieces, cover the pot and simmer for 20 minutes, add potato pieces, stir-fry and then cover the pot and simmer for 10 minutes.
4. After the potatoes are stewed, pour all the onion pieces, green and red pepper segments and green onion segments into the pot, stir-fry and turn on high heat to reduce the juice and put it on the plate.
13. Cold eggplant
Ingredients: long eggplant, garlic.
1. Wash the eggplant and cut off the head and tail, cut it in half and open it into the electric baking pan.
2. Heat the upper and lower heat for 4 minutes until the eggplant is fully cooked and take out.
3. Tear it into long strips and put it in a large bowl.
4. Put the garlic into a stone mortar, add an appropriate amount of salt, a small amount of monosodium glutamate, a small amount of sugar and mash it, add 2 tablespoons of fruit vinegar, half a spoon of sesame oil, and a small amount of water, stir evenly, pour it into the eggplant and mix well.
14. Stewed goose in an iron pot
How can there be no Northeast stew in the cold winter - stewed goose in an iron pot, the vermicelli absorbs the fat and becomes crystal clear, the potatoes become soft and glutinous and fragrant, the goose tastes very mellow, and a few small cakes are pasted on the side of the pot, several people sit together, eat the goose, drink the wine, and then dip the small cake in the soup, it is really delicious to eat in one bite, and it makes people feel happy.
Ingredients: goose, potatoes, vermicelli, star anise, shallots, ginger, Sichuan peppercorns, dried chilies, bay leaves.
1. Before cooking, it is best to use a spray gun to bake off all the fluff, chop it into pieces and put it in a pot of cold water, add cooking wine and boil for about 3 minutes.
2. Put an appropriate amount of oil in the pot, pour in green onions, ginger slices, star anise, dried chili, Sichuan pepper, and bay leaves and stir-fry until fragrant, pour in the goose pieces and stir-fry evenly over high heat.
3. Add 5 tablespoons of soy sauce, 2 tablespoons of soybean paste, 1 tablespoon of sugar, appropriate amount of salt, oyster sauce and balsamic vinegar, dark soy sauce and stir-fry evenly.
4. Pour in a can of beer, then pour in an appropriate amount of boiling water to cover the goose meat, and simmer for about 80 minutes.
5. Add potato cubes and simmer for 10 minutes, pour in vermicelli and simmer for 20 minutes, then season according to your preferences after reducing the juice over high heat