#精品长文创作季#
Crab meat soaking sin ramen
Ingredients: 1 orchid crab (about 500 grams), 1 Korean Xin ramen cake, 10 grams of cooked honey beans, ginger slices, green onion knots, salt, cooking wine, pepper, monosodium glutamate, chicken essence, sugar, chicken juice, two soups, and chicken fat Preparation method: 1. Uncover the orchid crab and clean it, add ginger slices, green onion sections, cooking wine marinade, steam it in the basket for about 5 minutes, take it out and let it cool to remove the meat, and keep the crab shell and crab claws. 2. Heat the chicken fat in the net pot, fry the crab bones until fragrant, add the second soup to boil, add salt, pepper, monosodium glutamate, chicken essence, sugar, chicken juice, boil into crab soup over medium heat, filter off the slag and set aside. 3. Put the Xin ramen cake into the claypot, put the crab meat and cooked honey beans, put the crab shell and crab claws next to it for decoration, light the fire and serve on the table, pour in the boiled crab soup, boil and serve.
Mapo cow bone marrow
Ingredients: 100 grams of beef stick bones, 200 grams of tofu, 60 grams of beef sauce, 10 grams of garlic sprouts, 30 grams of watercress, ginger and onion juice, ginger rice, garlic rice, salt, cooking wine, chicken essence, monosodium glutamate, sugar, chili noodles, pepper noodles, water starch, fresh soup, rapeseed oil Appropriate preparation method: 1. Treat the beef stick bones, boil them in a pot of boiling water, take them out and add ginger and shallot juice, fresh soup, salt, cooking wine, mix well, and steam them for about 30 minutes. Cut the tofu into small cubes and soak in a bowl of boiling water with salt. 2. Heat the rapeseed oil in the net pot, add ginger rice, garlic, bean paste, and chili noodles to fry until fragrant, mix in the fresh soup and boil, put in the processed beef stick bones and tofu blocks, add salt, chicken essence, monosodium glutamate, sugar, burn the flavor over medium heat, pour in water starch to thicken, sprinkle in pepper noodles and garlic sprouts, push evenly, put out of the pot and put on the plate, garnish with beef sauce, and it is ready.
Signature garlic bone
Ingredients: 600 grams of pork ribs, 60 grams of fried golden garlic, 20 grams of green and red millet pepper rings, 30 grams of onion granules, 20 grams of minced garlic, ginger slices, green onion knots, salt, cooking wine, pepper, monosodium glutamate, chicken essence, oyster sauce, corn starch, salad oil Preparation method: 1. Chop the pork ribs into 7 cm long sections, rinse the blood, add ginger slices, green onion knots, cooking wine, oyster sauce, minced garlic, salt, pepper, monosodium glutamate, chicken essence and mix well for 12 hours until the flavor is absorbed, then steam in the basket for about 20 minutes, take it out to cool, pat the cornstarch evenly, fry it in a hot oil pan until the surface is golden and crispy, take it out and drain the oil. 2. Leave the bottom oil in the pot, add the onion cubes, green and red millet pepper rings, fried golden garlic and stir-fry until fragrant, put in the fried pork ribs, add monosodium glutamate and chicken essence and stir-fry well, and put it on a plate.
Black sesame salty elbow
Ingredients: 2 German salted pork knuckles (about 800 grams), 50 shredded onions, 20 grams of fried black sesame seeds, 5 grams of shredded green onions, salt, light soy sauce, monosodium glutamate, chicken essence, cold soup, rattan pepper oil Appropriate amount of preparation method: 1. Wash the salted pork knuckles, boil them in a pot of boiling water until they are soft and cooked, take them out, drain them and remove the bones, then wrap them in a cylinder with plastic wrap, send them to the refrigerator to cool, take them out and tear off the plastic wrap, and cut them into thin slices with an oblique knife. 2. Put the shredded onion on the bottom of the disc, put the salted pork hand slices into a wind model, pour on the rattan pepper sauce mixed with fried black sesame seeds, salt, light soy sauce, monosodium glutamate, chicken essence, cold soup, rattan pepper oil, garnish with shredded green onions, and it is ready.
Zhangshugang pepper spelled snow clams
Ingredients: 300 grams of Zhangshugang chili pepper, 200 grams of snow clams, 20 grams of minced millet pepper, salt, sugar, monosodium glutamate, chicken essence, light soy sauce, Japanese soy sauce, balsamic vinegar, purified water, salad oil Appropriate preparation method: 1. Wash the surface of the snow clams, put them in a basin of water with salt and salad oil to rest for half a day, spit out the sediment and clean it, and then put it into the pot of boiling water until it is broken, take it out and put it in ice water to cool, remove half of the shell, and set aside. In addition, wash the Zhangshugang chili peppers, fry them in a hot oil pan until the surface is tiger skin-like and cooked, take them out and drain the oil and put them in a bowl, and quickly put ice cubes to cool down. 2. Put salt, sugar, monosodium glutamate, chicken essence, light soy sauce, Japanese soy sauce, balsamic vinegar and an appropriate amount of pure water in a bowl, mix well into a sour and hot sweet sauce, put in the fried chili pepper and soak it for 2 hours until it tastes, take out the bottom of the plate, put the ripe snow clams, pour an appropriate amount of original juice, garnish with millet pepper, and it is ready.
Baked orchid crab with raw pepper
Ingredients: 2 orchid crabs (about 800 grams), 10 coarse grain wowotou, 20 grams of Hunan red pepper, 30 grams of chopped pepper, 20 grams of shallots, 10 grams of ginger, 20 grams of diced garlic, ginger rice, garlic rice, chopped green onions, salt, cooking wine, beer, pepper, monosodium glutamate, chicken essence, sugar, balsamic vinegar, dry corn starch, water starch, salad oil each appropriate amount of preparation method: 1. Cover the orchid crab and clean it, cut it into large pieces, mix it with salt and cooking wine, pat the dry cornstarch at the knife edge, fry it in a hot oil pan until it is golden red and cooked, take it out and drain the oil. In addition, cut the Hunan red pepper into coarse pieces. 2. Heat the salad oil in the net pot, add chopped peppers, red pepper grains, ginger rice, garlic and stir-fry until fragrant, put in the fried crab pieces, cook in beer, add salt, pepper, monosodium glutamate, chicken essence, sugar, balsamic vinegar, hook the thin thick with water starch, sprinkle in the green onion into a small fish fragrance, put it in the pot and put it in the claypot with dry shallots, ginger and garlic, with steamed hot coarse grains, and light the fire on the table to eat.
Tomato Chaoshan handmade preserved meat
Ingredients: 400 grams of Chaoshan handmade preserved meat, 80 grams of cherry tomatoes, 100 grams of Xinjiang tomatoes, salt, pepper, monosodium glutamate, chicken essence, sugar, two soups, and chicken fat. In addition, peel the cherry tomatoes and peel and chop the Xinjiang tomatoes. 2. Heat the chicken fat in the clean pot, fry the chopped tomatoes until the sand is excellent, add the second soup to boil, put in the handmade dried meat strips and cherry tomatoes, add salt, pepper, monosodium glutamate, chicken essence, sugar, simmer on low heat for 5 minutes, and put it in the casserole to keep warm.
Organic bean sprouts tossed with shallots
Ingredients: 60 grams of shallots, 120 grams of organic bean sprouts, salt, monosodium glutamate, chicken essence, sugar, light soy sauce, balsamic vinegar, and chili oil.
Stir-fried golden fungus with green pepper and corn shoots
Raw materials: 50 grams of fresh golden fungus, 50 grams of white fungus, 100 grams of fresh corn shoots, 50 grams of green peppers, salt, sugar, monosodium glutamate, chicken essence, water starch, and scallion oil. Remove the seeds of the green pepper and cut into diamond-shaped slices. 2. Heat the scallion oil in the net pot, fry the green pepper slices slightly, add the white fungus, golden fungus and corn shoots and stir well, add salt, sugar, monosodium glutamate, and chicken essence to become salty and umami, hook the water starch to thicken it, and put it on the plate.
Braised fish maw with fresh barley in thick soup
Ingredients: 200 grams of fish maw in Shuifa, 150 grams of fresh barley, 20 grams of honey beans, 50 grams of red kidney beans, salt, monosodium glutamate, chicken essence, chicken juice, pepper, water starch, fresh soup, and thick soup Preparation method: 1. Cut the fish maw into small pieces and simmer in the fresh soup. In addition, wash the fresh barley and steam it until it is soft and cooked. 2. Pour the thick soup into the net pot and boil, add the fish belly pieces, fresh barley, honey beans, red kidney beans, add salt, monosodium glutamate, chicken essence, chicken juice and pepper to make a salty umami, thicken with water starch, and put it in a bowl.
Peanut sprouts mixed with Arctic mussels
Ingredients: 150 grams of Arctic shellfish, 100 grams of peanut sprouts, 5 grams of shredded green onions, salt, monosodium glutamate, chicken essence, sugar, light soy sauce, balsamic vinegar, and chili oil. In addition, the peanut sprouts are cleaned, put into a pot of boiling water until they are broken, and then take them out and let them cool. 2. Put the Arctic shellfish and ripe peanut sprouts in a pot, add salt, monosodium glutamate, chicken essence, sugar, light soy sauce, balsamic vinegar, and chili oil and mix well to form a sweet, sour and slightly spicy taste, and garnish with shredded green onions after serving.
Ruyi four happiness steaming
Ingredients: 120 grams of crispy bamboo shoots, 50 grams of shredded skin, 50 grams of shredded eggskin, 50 grams of shredded ham, 50 grams of shredded cooked chicken, 20 grams of shrimp skin, salt, pepper, monosodium glutamate, chicken essence, clear chicken soup, and chicken fat.