Pan-fried dragonfish with Mediterranean garlic
Raw material:
2 slices of dragon fish (about 350g), 300g of broad beans, 2 asparagus, 200g of mushrooms
Seasoning:
WHM Mediterranean Garlic Seasoning 10g, White Wine 150ml, Wasabi 20g, Clear Soup 1L, Butter 150g, Lemon Juice 150ml
Production:
1. Absorb the water of the dragonfish, add lemon juice and McCormick Mediterranean-style garlic seasoning, mix well, and marinate to taste.
2. Stir-fry broad beans in butter until fragrant, add Japanese green wasabi after adding clear soup to boil, cool and stir at high speed with a blender to form broad bean puree, and set aside.
3. Heat the pan, fry the fish until golden brown on both sides, before leaving the pot, pour white wine, after the alcohol volatilizes, put it on a plate, put it on the broad bean puree, and then serve it with asparagus and mushrooms.
Tips：
Longli fish is a common low-cost ingredient with thick and plump meat. It is suitable for all kinds of cooking, as long as there is innovation in flavor, and then from the perspective of color and nutrition, it can be reasonably matched with side dishes, which can make it obtain higher value.
Spring water bean curd beef tenderloin
Raw material:
150 grams of marinated beef tenderloin slices, 300 grams of spring water tender bean curd, 5 grams of chopped green onions, 5 grams of chopped celery, 2 grams of chopped peanuts, 2 grams of kohlrabi grains, 5 grams of ginger rice, 5 grams of garlic, 3 ml of light soy sauce, 3 grams of chicken essence, 2 grams of pepper, 5 grams of chili powder, 2 grams of tempeh, 10 grams of Pixian bean paste, 10 grams of water starch, 150 ml of fresh soup, 35 ml of mixed oil, 5 ml of Sichuan pepper oil, salt and sesame oil
Production:
1. Put the spring water tender bean curd into a pot of cold water with a little salt, heat it and cook it thoroughly, take it out and put it in the stone pot to pad the bottom, and heat it to keep warm.
2. Heat the mixed oil in the net pot, fry the beef tenderloin slices until the loose seeds are white, put in the Pixian bean paste, ginger rice, garlic, black bean sauce and chili powder and fry until fragrant, mix in the fresh soup and boil, add salt, light soy sauce, chicken essence and pepper, thicken with water starch, pour in sesame oil and pepper oil and push evenly, put it into the stone pot out of the pot, sprinkle with chopped celery, green onion, chopped peanuts and kohlrabi, and it is ready.
Technical key: The bean curd needs to be boiled in advance to remove the beans. The sauce of the finished dish should be thicker.
Garlic silver carp
Raw material:
Fresh silver carp, garlic cloves, mixed oil, a pound of fresh soup
Seasoning:
Pickled chili, sugar, ginger rice, vinegar, chopped green onion, soy sauce, bean flour, cooking wine, monosodium glutamate, Sichuan salt
Production:
1. Wash the silver carp, change it into a piece of one inch and five inches, eight points in width, and three points in thickness into the bowl, three points of Sichuan salt and five dollars of cooking wine. Pickle the pepper finely.
2. Put the oil in the wok over the hot fire, and when it is hot, put the fish in the pot and fry it until it enters the skin, that is, pick it up and set aside. Then fry the garlic cloves in the pan and remove them. Decant the oil, leave about three taels of oil, soak the chili, ginger rice, garlic cloves and stir-fry, the oil is red mixed with fresh soup, after boiling, put the fish, sugar, soy sauce, cooking wine, after boiling, move to the slight fire to rise, (prevent the pot) add monosodium glutamate, garlic cloves, the fish has been boiled, gently shovel the fish into the plate. Then move the soup to the hot fire, add vinegar, chopped green onions, and bean flour to harvest a thick juice, and pour it on the fish.
Honeysuckle
Raw material:
Brain flower eight pay, a pound of lard, milk soup, water mushrooms, magnolia slices, cooked ham, golden hook, fresh cabbage heart, eggs,
Seasoning:
Fine thousand bean flour, ginger slices, garlic slices, pepper powder, monosodium glutamate, cooking wine, Sichuan salt, green onion white, water bean flour, sesame oil,
Production:
1. Rinse the pig brain flower with water, tear off the blood tendons, mix water in the pot and add Sichuan salt to cook it in half, scoop it up with a copy scoop, and change each brain flower into four pieces. Break the eggs and take the yellow, add fine bean flour, one point of monosodium glutamate, one point of pepper, six points of Sichuan salt, mix thoroughly, put half of the brain flower in, mix well and set aside. Cut the mushrooms into slices. Cut the magnolia slices and ham into five-minute slices. After the golden hook is scooped, it floats with water. Cut the green onion into inch pieces. Wash the choy sum, cook and rinse in cold water for later use.
2. After the pot is burned, when the lard is burned to fifty percent hot, put ginger, green onion, garlic and beetle to fry, mix with milk soup, pepper, Sichuan salt, cooking wine and monosodium glutamate, pick out the ginger, green onion, garlic and oil bubbles after opening, put the other half of the brain flower, mouth mill, magnolia slices, ham and golden hook, after about ten minutes, move to the slight fire and pick up. Wash the other wok and add the lard, when it is 50% hot, scoop the brain flower of the egg yolk and soybean flour into the pot with a spoon, fry it until it is duck yellow, and scoop it up with a scoop. When the temperature of the oil in the pot rises to six or seven hot, put down the brain flower and fry it again, and when it is golden brown, open the pot and put it aside.
3. Put the pot with brain flowers on the slight fire, bring it to the hot fire, put the cabbage sum and water bean flour to collect the thick soup, put it into one end of the plate, and then take the fried brain flower in the oil pot with a scoop to remove the oil, put it into the other end of the plate, and pour sesame oil on it.
Baked clams with okra in yellow shrimp sauce
Okra, razor clams, and Arctic shellfish are paired with the finished dish, and a little yellow shrimp sauce is added to the flavor to increase the flavor, the finished dish tastes slightly spicy, the okra is refreshing, the razor clams are fragrant, and the Arctic shellfish is slightly crispy, three different flavors, bringing diners a different taste enjoyment.
Raw material:
200 grams of razor clams, 100 grams of okra, 75 grams of arctic shellfish.
Seasoning:
25 grams of yellow shrimp paste, 10 grams of minced green onion and ginger, 3 grams of shrimp skin, 3 grams of monosodium glutamate, 3 grams of chicken essence, 2 grams of salt, 1 gram of sugar.
Production:
1. The razor clam emperor spits out the sediment, boils it in boiling water until it opens, takes out the meat, and pulls it quickly into the hot oil, and takes out the oil control, and the clam shell can be used for plating.
2. Wash the okra, cut the hob block, first put it into the hot oil and quickly pull the oil, and then blanch it in boiling water to remove the excess oil, and remove it to control drying.
3. Soak the Arctic shellfish in warm water for 5 minutes, remove and dry for later use.
4. Put the bottom oil in the pot and burn it until it is hot, stir-fry the minced green onion and ginger, fry the okra and yellow pepper sauce over low heat, then add the razor clams and arctic shellfish, add salt, monosodium glutamate, chicken essence and sugar to taste, quickly stir-fry until fragrant, pour water starch to thicken, sprinkle in the shrimp skin and stir evenly, put it into the hot slate with the clams shell, and then sprinkle a little shrimp skin to decorate.
Yellow shrimp paste:
Hainan Yellow Lantern Chili Sauce and Taishan Shrimp Paste (a specialty of Taishan, Guangdong, compared with ordinary shrimp paste, the color is slightly darker, the fresh flavor is rich, and can be replaced by Lee Kum Kee Smooth Shrimp Paste) is mixed and mixed in a ratio of 7:3.
Spicy foie gras with abalone sauce
The cost of foie gras is relatively high, so we use foie gras leftovers when cooking. In order to reduce the cost of the dish and enrich the taste of the dish at the same time, we also added a large amount of king oyster mushrooms and used abalone sauce to adjust the main flavor.
Production:
1. Cut 170 grams of foie gras into 2 cm cubes, add the mixed powder (50 grams of universal crispy fried powder, 5 grams of custard powder, 2 grams of salt, and mix well).
2. Wash 200 grams of oyster mushrooms and cut them into 4×3×0.1 cm slices.
Cooked Processing:
1. Put the salad oil in the pot, when it is 40% hot, put in the oyster mushroom slices, slide the oil on low heat, remove the oil, and when the oil temperature rises to 70% hot, put in the foie gras and fry it over low heat until the color is golden.
2. Put 300 grams of chicken broth, 4 grams of oyster sauce and 5 grams of chicken broth into the pot and bring to a boil over high heat, add the oyster mushrooms, and simmer over low heat until the flavor is absorbed.
3. Take the clay pot and heat it on the clay stove, put in 50 grams of salad oil, add 50 grams of garlic and shallots, 10 grams of shredded shallots, 30 grams of bell pepper pieces and fry until fragrant, put in oyster mushrooms, pour in 30 grams of abalone juice, 5 grams of spicy fresh dew, 3 grams of sugar, stir evenly, sprinkle 10 grams of shallots, diced foie gras and shredded Jinhua ham (roasted until dry and fragrant, torn into fine strips) 3 grams, and serve on the table.
Thick mushroom mustard greens
This dish is the representative of Chaozhou cuisine "vegetarian meat production", the mustard greens are cooked in soup, light and refreshing, you can't see the meat, but you can eat the meat taste, it is the "highest realm" of Chaozhou native cuisine production.
Raw material:
1 kg of mustard core, 10 grams of ham, 75 grams of soaked shiitake mushrooms, 500 grams of pork belly.
Seasoning:
10 grams of salt, 5 grams of monosodium glutamate, 1 gram of pepper, 5 grams of sesame oil and edible alkali, 10 grams of Shao wine and corn starch, 50 grams of soup and cooked chicken fat, and 1 kg of second soup.
Production:
1. Wash the mustard core, everything in half.
2. Remove from the pot, boil 2500 grams of water, put in the edible alkali, add the mustard core, blanch for about half a minute, remove the alkaline smell with water, and peel off the skin of the mustard.
3. Heat the bottom oil, add cooked chicken fat to heat, add shiitake mushrooms and stir-fry slightly, add soup and 1 gram of monosodium glutamate, cook for half a minute, and pick up.
4. Start another clean pot, boil the oil until it is 50% hot, put in the mustard core and pass the oil for half a minute, and pour it into the fence to control the oil.
5. Then put the mustard core into a pressure cooker with a bamboo grate, add the pork belly, cook the wine, put the second soup, first cook over medium heat for 40 minutes, remove the pork belly, add the shiitake mushrooms, and cook for another 10 minutes.
6. Turn off the heat, pour the whole pot into a large plate, put the mustard core in the container, the mushrooms around the plate, and the ham slices on top of the mustard core.
7. In another pot, add the original juice, add 4 grams of monosodium glutamate, pepper and sesame oil, thicken with cornstarch, and pour it on top of the cabbage.