<h1 class="pgc-h-decimal" data-index="01" > peacock open screen fish</h1>
Prepare ingredients and spices, 500g of Jinchang fish / cooking oil / cucumber / carrot / ginger / red millet pepper / spring onion / steamed fish soy sauce / cooking wine
Step 1: Gilts, offal, wash, carrot slices, ginger slices, cucumber also sliced, millet spicy diced, shredded green onion and chili pepper soaked in salt water.
Step 2: Prepare a large plate and spread the ginger slices on the bottom of the plate.
Step 3: Cut off the head of the fish, cut it from the back of the fish with a knife or kitchen scissors, and do not cut off the belly of the fish.
Step 4: Pay attention to the thickness and evenness, after cutting, use cooking wine to spread the fish body evenly and then plate
Step 5: Put the cut fish on the plate first, and then step by step, put the cut cucumber, carrot, ginger slices, and pepper rings into a peacock shape.
Step 6: Finally, place the shredded shallots and red pepper shreds around the fish head, evenly drizzle with steamed fish soy sauce, and steam on high heat for 3 to 4 minutes.
Step 7: Finally, the pot is boiled with hot oil evenly poured on the fish meat and eaten, out of the pot while hot to eat, after a long time the fish taste will become old.
<h1 class="pgc-h-decimal" data-index="02" > sweet and sour tenderloin</h1>
Prepare ingredients, 300 g pork tenderloin / 60 g tomato paste / 35 g sugar / 1 egg / salt to taste / pepper 1 g / green onion to taste / potato starch 2 tbsp / water starch 60 ml / 2 tbsp regular flour / 1 tbsp cooking wine / 1 tbsp white vinegar / a pinch of cooked sesame seeds
Step 1: Wash and cut the pork tenderloin into 0.5 cm thick slices, then cut into chopstick-sized strips, cut them and put them in a bowl.
Step 2: Add salt and pepper, pour in cooking wine, mix well and let stand for half an hour.
Step 3: Beat the eggs in a bowl, add 2 spoonfuls of potato starch and 2 spoonfuls of regular flour, pour in an appropriate amount of water and stir well.
Step 4: Stir well into a grain-free batter, then wrap the marinated tenderloin evenly over the batter and set aside.
Step 5: Heat the oil in the pan and fry the tenderloin wrapped in batter.
Step 6: Do not turn the meat for 15 seconds after the pot is put into the pot, and then gently stir it with chopsticks after it is set.
Step 7: After the surface of the frying is golden brown, remove the drainage oil and set aside.
Step 8: Leave the bottom oil in the pan, add the tomato sauce, add the white vinegar and sugar, and fry until the sugar is completely melted.
Step 9: Pour in the water starch, quickly stir-fry and stir-fry until thick.
Step 10: Pour the fried tenderloin into the sweet and sour sauce and stir-fry slowly so that the tenderloin is evenly coated with the sweet and sour sauce.
Step 11: Sprinkle with cooked sesame seeds before cooking, mix well, plate and sprinkle with green onions, and the sweet and sour tenderloin with full color and flavor will be completed.
<h1 class="pgc-h-decimal" data-index="03" > woody meat</h1>
Prepare ingredients, 1 small ginger / 2 cloves of garlic / 1/2 cucumber / 1/2 green onion / 1/2 carrot / 2 lean meat / 100 g fungus / 1 green pepper / 1 red pepper / 2 eggs / salt to taste / chicken essence to taste / light soy sauce to taste / cooking wine to taste / starch to taste / sugar 1 tsp / oyster sauce 1 spoon
Step 1: Wash and cut the lean meat into thin slices, add the starch, mix the cooking wine in one direction and let it sit for 10 minutes.
Step 2: Cut the cucumber into diagonal segments first, then change the knife to cut into a diamond shape, the green onion cut into the diagonal segment, and the carrot is also cut into a diamond shape.
Step 3: Beat the eggs, the egg mixture must be thoroughly stirred, and all the ingredients are cut and set aside.
Step 4: Add the right amount of oil to the hot pot, fry the eggs in the pan, stir-fry well, and then fish it out.
Step 5: Leave the bottom oil in the pot to fry the lean meat until it changes color, push the fried lean meat aside, and add ginger and garlic to the pan to fry until fragrant.
Step 6: Then add green pepper, red pepper, cucumber, carrot and fungus under the pan and stir-fry well.
Step 7: Add salt, chicken essence, oyster sauce, soy sauce, sugar and stir-fry again.
Step 8: Finally, pour in the eggs and mix well, put the pan on the plate, and the wooden whisker meat that is delicious can be eaten.
<h1 class="pgc-h-decimal" data-index="04" > plucked apples</h1>
Prepare ingredients, 3 apples / corn starch / cooking oil / rock sugar
Step 1: Mix the corn starch with a little water, peel the apples with a hob, soak in salt water for 2 minutes and then drain.
Step 2: Put the apples in the corn starch and wrap them evenly, relax the oil in the pan and heat them, then put the apples in the pan and fry until they are slightly yellow, and drain the oil.
Step 3: Leave a little oil in the pan, put in the rock sugar and stir-fry the sugar on low heat until the sugar melts and turns yellow.
Step 4: Add the fried apples to the pan and wrap them evenly in sugar, at which point you can see the effect of drawing.
Step 5: Finally, the remaining sugar is pulled into silk with chopsticks at the right temperature to decorate it, and the silk apple is eaten.
<h1 class="pgc-h-decimal" data-index="05" > braised prawns in oil</h1>
Prepare ingredients, 500g shrimp / 30g tomato paste / 15g minced ginger / 1g pepper / salt to taste / 1 spoonful of light soy sauce / 1 spoonful of cooking wine / 1 tsp of sugar / a little green onion / a little sesame oil / a little cooked sesame seeds
Step 1: Cut off the spikes on the head of the shrimp, then cut off the feet and whiskers of the shrimp, and use a toothpick to pick off the shrimp line.
Step 2: Heat the oil under the pan, fry the shrimp until the two sides change color, and then stir-fry the ginger.
Step 3: Then pour in the tomato sauce, soy sauce and cooking wine, stir-fry evenly.
Step 4: Add a little salt, sprinkle with pepper, add 1 tsp of sugar and stir-fry again.
Step 5: Finally, drizzle sesame oil to brighten the color of the dish, sprinkle with cooked sesame seeds and green onions before leaving the pot, and taste it together.
<h1 class="pgc-h-decimal" data-index="06" > yellow stewed chicken</h1>
Prepare ingredients, 1 potato / 1 green pepper / 1 red pepper / 5 chicken thighs / 2 spoons light soy sauce / 1 spoonful of cooking wine / 1 spoon of oyster sauce / 15 grams of dried shiitake mushrooms / 15 grams of soybean paste / 15 grams of rock sugar / 5 grams of ginger / 5 grams of garlic / salt to taste
Step 1: Peel and wash the potatoes and cut them into 2 cm thick slices, then cut into strips, and then change the knife to cut into diced potatoes.
Step 2: The green pepper is seeded and cut into small pieces, the red pepper is also seeded and cut into small pieces for later, and the chicken thighs are washed and chopped into small pieces for later.
Step 3: Dice the garlic cloves, dice the ginger as well, add soy sauce to the bowl, stir the oyster sauce and soybean sauce to form a sauce.
Step 4: Put the chicken in cold water, add 1 spoonful of cooking wine to remove the fish, boil it and skim off the resulting foam and cook it for another 5 minutes before fishing out and setting aside.
Step 5: Heat the oil under the pan, put the rock sugar on a low heat to fry the sugar color, and then stir-fry the chicken thigh meat to color evenly.
Step 6: Then add ginger and garlic and stir-fry the sauce again, pour in the right amount of boiling water without boiling the ingredients.
Step 7: Then transfer the ingredients from the pot to the casserole dish, add the shiitake mushrooms, cover and simmer for 15 minutes.
Step 8: When the time comes, open the lid and pour in the diced potatoes, then simmer for another 15 minutes until the potatoes are fully cooked.
Step 9: After simmering, pour in the green and red peppers, add the right amount of salt, simply stir well and you can eat it on the table.
<h1 class="pgc-h-decimal" data-index="07" > hibiscus chicken slices</h1>
Prepare ingredients, chicken breast 500 g / green beans 100 g / caster sugar 3 g / egg white 70 g / purified water 250 ml caster sugar 3 g / baking soda 3 g / green onion 15 g / chopped shallots 5 g / salt to taste / starch 10 g
Step 1: Wash the chicken breast and cut it into thin slices, then change the knife to cut it into strips and chop it into puree.
Step 2: 50 ml of purified water in salt, sugar, baking soda and stir well.
Step 3: Pour the well-stirred soda into the chicken 3 times and stir it well in one direction so that the water can fully fuse into the chicken.
Step 4: Stir well and then pour 20 ml of corn oil into 3 times and stir well again.
Step 5: Break up the egg whites, pour them into the chicken and stir until the paste is good, chop the green onion and set aside.
Step 6: Relax the oil in the pot until it is 60% hot, then gently slide the chicken into the oil pot with a tablespoon to set the shape.
Step 7: Turn the chicken over and float it and fish it out, immediately put it in cool water and soak it and drain it with a strainer spoon.
Step 8: Stir-fry the chopped green onion in a frying pan and pour 200 ml into a pure underwater pot and bring to a boil.
Step 9: Dilute the starch with 30 ml of water and then mix well in the pot, pour in the green beans and cook for one minute, add salt.
Step 10: Put in the chicken under the pot and gently push until the soup is viscous and the juice can be eaten, and the homemade version of the hibiscus chicken slices will be ready.
<h1 class="pgc-h-decimal" data-index="08" > braised pork ribs</h1>
Prepare ingredients, pork ribs 400g / green onion / salt to taste / ginger to taste / star anise / 3g cinnamon / sugar 15g / light soy sauce 2 spoons / dark soy sauce 1 spoon / cooking wine 1 spoon / hawthorn dried 5g / boiled water
Step 1: Heat the pot, add oil and sugar, simmer over medium heat to a caramel color.
Step 2: After boiling over high heat, add star anise, cinnamon, ginger and hawthorn and stir-fry.
Step 3: 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, a little salt to make a special sauce.
Step 4: Stir-fry the ribs, pour in the sauce, heat the heat, pour the boiling water over the ribs, simmer for 20 minutes.
Step 5: Sprinkle some green onions, sprinkle some sesame seeds, put lemons on the plate, and the delicious braised pork ribs will be served.
<h1 class="pgc-h-decimal" data-index="09" > roasted mushrooms with green onions</h1>
Prepare ingredients, 500g white mushrooms / 1 green onion / 1 shallot / 3 garlic cloves / cooking oil 30ml / oyster sauce 2 tablespoons / soy sauce 1 tablespoon / corn starch 1 tablespoon / sugar 1 teaspoon / salt to taste
Step 1: Wash and cut the green onion into 4cm pieces, wash and cut the green onion, peel and cut the garlic cloves and set aside.
Step 2: Wash and cut the mushrooms into pieces, add an appropriate amount of water to a boil in the pot, add the mushrooms and cook for a minute and a half, remove the water and set aside.
Step 3: Heat the oil in the pan, fry the green onion until browned, add the cooked mushrooms and stir-fry for one minute.
Step 4: Add oyster sauce, soy sauce, salt, sugar and continue to stir-fry evenly, starch and 50 ml of pure water to stir well.
Step 5: Finally, after collecting the juice, mix it evenly and then put it on the plate, sprinkle with green onions and garnish it and enjoy it.
< h1 class="pgc-h-decimal" data-index="10" > braised prawns</h1>
Prepare ingredients, fresh shrimp / 1 tbsp cooking wine / 2 tbsp light soy sauce / a pinch of salt / 1/1/1 onion / 10g dried chili / 3g of pepper / appropriate amount of ginger / appropriate amount of garlic
Step 1: Pick the shrimp line with a toothpick, cut the shrimp head with scissors, shred the onion, chop the dried chili peppers and set aside.
Step 2: Heat the oil pan, add ginger, garlic and dried chili peppers to fry, then add the onion and stir-fry.
Step 3: One spoonful of cooking wine, two spoonfuls of light soy sauce, a little salt and stir to make a special sauce.
Step 4: Pour the processed shrimp into the pan and stir-fry until the shrimp become red, then pour in the sauce.
Step 5: After stir-frying evenly, cover the pot and simmer for 2 minutes, sprinkle with green onions and sesame seeds, and you can eat.
<h1 class="pgc-h-decimal" data-index="11" > Kikuko Monogatari</h1>
Lu cuisine, as the first of the eight major cuisines.
It is the dish with the oldest history, the richest technique, the highest difficulty and the most effective.
However, with the development of time, Sichuan cuisine has a hidden trend of leaping to the first place in the folk.
Many friends say that Lu cuisine is official cuisine, Cantonese cuisine is merchant cuisine, and Sichuan cuisine is folk cuisine.
In fact, there are also many popular delicacies in Lu cuisine, such as braised pork ribs, sweet and sour tenderloin, wood whisker meat and so on.
What are your favorite dishes of the Eight Cuisines? Welcome everyone to leave a message in the comment area to discuss Ha.
Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you.
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