Emerald phoenix lamp
Originality:
The cost of this dish is not high, but the finished dish is very good, and if you make a little change in the plating, the grade will be immediately improved
Raw material:
100 grams of sausage, 150 grams of fish (dace meat, grass carp meat, etc.), 30 grams of water chestnut grains.
Seasoning:
3 grams of tangerine peel puree, 20 grams of corn starch, 30 grams of egg white, 2 grams of pepper, 8 grams of salt and monosodium glutamate, and 50 grams of salted egg yolk.
Make:
1. Steam the sausage on high heat for 10 minutes, then take out the chop and chop it; Peel the fish and chop it with a knife; Put the salted egg yolk into the plate, cover the surface with plastic wrap, and then steam on high heat for 5 minutes and take it out.
2. Mix the sausage puree, fish puree, water chestnut grains, tangerine peel puree, corn starch, salt, monosodium glutamate, pepper and egg white into a filling heart, put it in a small bowl with a diameter of 6 cm and spread it flat, put 1 salted egg yolk in the middle, cover the surface with plastic wrap and steam it over high heat for 5 minutes.
3. Take the steamed finished product out of the bowl and place it on a plate.
Production keys:
1. Northerners can reduce the amount of tangerine peel paste when making this dish, or simply do not add tangerine peel paste.
2. The steamed time of the prepared green billet should not exceed 5 minutes, otherwise the taste will be old.
3. Don't stir the filling vigorously, otherwise the taste will be older.
Abalone back to the pot meat
Raw material:
2 live abalone (about 200 grams), 250 grams of pork two knives, 50 grams of green pepper slices, 50 grams of green garlic sprouts, Pixian bean paste, tempeh, ginger slices, green onions, garlic slices, soy sauce, cooking wine, and scallion oil.
Make:
1. Boil the skin and clean the pork meat, put it in a pot with ginger slices and green onions and cook it until it is broken, then take it out and cut it into thin slices. After the abalone is cleaned, it is sliced, and then blanched quickly in the pot and showered.
2. Heat the pot on the fire, add a little scallion oil, stir-fry the pork slices to get out of the oil, see that it is in the shape of a lamp nest, put ginger slices, garlic slices and Pixian bean paste, wait to cook in cooking wine and put in tempeh to fry the flavor, put in green pepper slices and abalone slices and stir-fry, and finally sprinkle in green garlic sprouts and stir evenly out of the pot and put it on the plate.
Fish spicy sauce with celery
Ingredient:
300 grams of white celery, 15 grams of dried tofu, 15 grams of bamboo shoots, 10 grams of shiitake mushrooms, 15 grams of diced pork, green onions, ginger and garlic, bean paste, hot sauce, oyster sauce, sugar, chicken powder, scallion oil, salt.
Method:
1. Starch the diced meat, and dice the dried tofu, bamboo shoots, and shiitake mushrooms respectively.
2. Oil the material in practice 1.
3. After the green onion, ginger, garlic, bean paste and spicy sauce are fragrant, pour in the ingredients of method 2, season with oyster sauce, hoisin sauce, sugar and chicken powder, add the chicken broth and cook for 10 minutes, then drain the soup and set aside.
4. Boil water in a pot and add salt, chicken powder, and scallion oil, pour in white celery after boiling, remove and put on a plate after blanching, and put the hot sauce on top.