Fried chicken sauce
Ingredients: 1 chicken, 2 tomatoes, 2 tablespoons of shallots, 1 tablespoon of garlic rice, 1 qianghua, 2 lemongrasses, a few small peppers of lettuce, 12 pieces. 2 1/2 tablespoons of sauce, 2 1/2 tablespoons of seafood sauce, 2 1/2 tablespoons of spicy bean melon paste, 4 tablespoons of oil, 1 tablespoon of corn starch, 2 tablespoons of water 1 teaspoon of pepper.
Directions: 1. First wash and slice the chicken, add 1 tablespoon of corn starch and 1 tablespoon of oil, and mix well. Crush the shallots, garlic rice and qiang.
2. Cut the tomato into granules and pat the lemongrass flattened and cut into segments.
3. Heat 3 tablespoons of oil in a pot, sauté chives, garlic rice, add, tomato, lemongrass and qiang flowers Finally, add the seasonings, cook for 1 minute, pour in the chicken nuggets, fish well and cook for 5 to 8 minutes, then sprinkle with small peppers and place on top of the lettuce.
Dried shredded Huai fish
Ingredients: 500 g dried white tofu, 250 g of live eel back meat, 50 g of cooked chicken skin. 10 g each of green onion and ginger. 800 grams of raw oil (about 70 grams of actual consumption), 15 grams of rice wine, 6 grams of salt, 500 grams of soup.
Directions:1. Cut the dried tofu into thin wires with a knife, put it in a large bowl, soak it in boiling water for 2 hours (during which the water should be changed 2 to 3 times, and each time the water is changed with chopsticks to disperse, so as not to stick together, and make it soak off the bean smell), and then fish out the control dry. Cut the chicken skin into small beveled pieces and set aside.
2. Fry the eel back meat into a hot cooked oil stir-fry spoon and fry the water in the net spoon, add 250 grams of thick soup, cooking wine, green onion, ginger, simmer over low heat for 10 minutes, and then remove the yellow eel back to soft.
3. Heat 250 grams of thick sauce, dried silk, eel shredded and chicken skin in a stir-fry spoon for about 5 minutes, and then add MSG and salt to simmer thoroughly.
4. First put the dried silk into the bottom of the basin and put the chicken skin and eel on top.
Burst cuttlefish rolls
Ingredients: 400 grams of pure cuttlefish meat, 5 grams of minced garlic, 3 grams of minced ginger, 3 grams of minced green onion, 5 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of shaoshao, 15 grams of pepper, 75 grams of clear soup, 15 grams of wet starch, 1000 grams of cooked lard or salad oil (about 100 grams).
Directions:1. Cut the cuttlefish meat into ears of wheat with a knife [Note 1, cut into lengths of about 5 cm and width of about 2. 5 cm rectangle. Fine salt, monosodium glutamate, sake, clear soup, wet starch put into a small bowl to mix the juice.
2． Take 2 woks and put them on the heat at the same time, add 1000 grams of water to a boil. 1 down into the hot lard to heat, first put the cuttlefish into the pot of boiling water, immediately fished out, drain the water, and then put into the 70% hot oil pot to fry until eight mature and drained, leave about 25 grams of oil in the pan, add garlic, ginger, chopped green onion to stir up incense, pour in cuttlefish, cook in the prepared English juice, flip the wok upside down, make the marinade tightly wrapped in cuttlefish rolls, pour bright oil to make.