#Life has a temperature #Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
<h1 class="pgc-h-decimal" data-index="01" > pot of baked Arctic ginseng fish</h1>
The Arctic ginseng spotted fish has three of the most fish species - the thickest fish skin and the richest collagen; the fish meat is the smoothest, and the raw baking method can best highlight the texture of the fish; the fish meat is the most fragrant, which is used to fry the most prominent flavor of the fish meat.
raw material:
350 grams of frozen Arctic ginseng spotted fish, 100 grams of ginger slices, 75 grams of garlic, 50 grams of dried shallots and kale.
seasoning:
Salt 2 g, oyster sauce 40 g, black pepper 4 g, dried corn starch 10 g, wet starch 3 g, sesame oil 2 g, salad oil 500 g (about 50 g consumption).
Production: 1, the ginseng fish thawed, remove the internal organs, scrape the skin clean, cut into 5×5×3.5 rectangular thick slices, rinse clean, use a dry towel to dry the water, marinate with oyster sauce 20 grams of yard flavor for 30 minutes.
2: Sprinkle the marinated fish with dried corn starch and fry in a non-stick pan until the skin is golden brown.
3: Fry ginger, garlic and shallots in a frying pan until fragrant, remove the oil control, and blanch the kale.
4: Heat the oil at the bottom of the pot, add the fried ginger, garlic and dried shallots and stir-fry until fragrant, add the black pepper and the rest of the oyster sauce and fry evenly, fry the fried fish evenly, then put the kale, use wet starch to outline the mustard, point sesame oil, and serve on the pot.
<h1 class="pgc-h-decimal" data-index="02" > crooked-billed eel</h1>
make:
1. After slaughtering and removing the bones of the eel, change the knife to a 5 cm long segment; cut the green millet pepper in half.
2. Heat the pot, add an appropriate amount of vegetable oil and a small amount of lard to heat, then sauté the ginger rice, watercress sauce and dried green peppercorns until fragrant.
3. Then sauté the eel section in the pot, pour in the green millet pepper section after cooking the cooking wine, add oyster sauce, salt, monosodium glutamate and chicken essence while frying, stir-fry evenly and then put it in a bowl, drizzle pepper oil and sesame oil.
<h1 class="pgc-h-decimal" data-index="03" > roasted shiitake mushrooms</h1>
Ingredients: 3 sticks of tofu bamboo, dried shiitake mushrooms, black fungus, green onion, garlic, red pepper, soy sauce, soy sauce, oyster sauce, sugar, chicken essence and salt.
1. Bamboo, black fungus and dried mushrooms are soaked in advance. Keep dry and set aside, chop the green onion and garlic, and prepare the dried red pepper. 1 scoop of light soy sauce, 1 scoop of dark soy sauce, 1 tbsp of oyster sauce, 1/2 scoop of sugar stir well and set aside.
2: Put oil in the pot, after the oil temperature is 60% hot, add the onion garlic and dried red pepper to the pot.
3: Pour the fungus into the pot, stir-fry until there is a cracking sound, pour the mushrooms and the bamboo into the pot and stir-fry for 2 minutes.
4: Pour in the prepared sauce, add half a bowl of water, cover the pot and simmer for 5 minutes.
5: Pour 1 spoonful of sesame oil before leaving the pot, add the appropriate amount of chicken essence and salt and stir-fry evenly, collect the juice on high heat and put it on the plate.
<h1 class="pgc-h-decimal" data-index="04" > vinegar bean sprouts</h1>
Ingredients: Mung bean sprouts, garlic, millet pepper, dried chili pepper, balsamic vinegar, oyster sauce, pepper, sugar, salt to taste.
1, mung bean sprouts blanched water for 3 seconds after pouring into cold water, the bean smell is removed, bean sprouts are still crisp.
2: Add an appropriate amount of oil to the pot, cook until it is 60% hot, then add various pepper segments and garlic cloves to the bottom of the pan.
3: Pour in the bean sprouts and stir-fry over high heat for 10 seconds.
4: Add 2 spoonfuls of balsamic vinegar, 1/2 tablespoon of pepper, 1/2 tablespoon of sugar, salt to mix well, pour along the edge of the pot, stir-fry on high heat for 20 seconds, add a spoonful of oyster sauce to stir-fry evenly out of the pot.
<h1 class="pgc-h-decimal" data-index="05" > Thai lemongrass bullfrog</h1>
Batch pickled bullfrogs (bullfrog chopped, add appropriate amount of salt, monosodium glutamate, chicken powder, ginger juice, flower carving wine to grasp well, into the preservation refrigerator for 4 hours to marinate) 300 grams, lemongrass, apricot abalone mushroom slices 50 grams each, celery segments, lotus chips 100 grams each.
method:
1: Add the egg yolk liquid (two egg yolks) to the pickled bullfrog and grasp well, sprinkle a little dry starch and grasp well, put into a 60% hot oil pan and fry until golden brown, then catch the oil control.
2, celery segments, lotus slices into the oil and brine in turn fly water until the break, fish up the control of water.
3: Fry the apricot abalone mushroom slices in 50% hot oil until they are broken.
4, the bottom of the pot oil heat, under the minced garlic, ginger fried incense, mix in the homemade dry pot sauce 10 grams, salt 2 grams, monosodium glutamate 2 grams, chicken powder 2 grams stir-fry incense, down into the celery segments, lotus chips, apricot abalone mushrooms and lemongrass stir-fry evenly, and then add 3 grams of monosodium glutamate to turn well, from the pot to the bottom of the container.
5, the pot is slippery, leave a little bottom oil to heat, under the minced garlic, ginger, dried red pepper segment fried incense, adjust into the homemade dry pot sauce 10 grams, salt 1 gram, MONOS glutamate 2 grams, chicken powder 3 grams stir-fry evenly, pour into the fried bullfrog pieces quickly stir-fry to prevent softness, and then add 3 grams of MSG to turn well, and put the pot into the container with vegetables on the table.
Homemade dry pot sauce:
500 grams of rapeseed oil and lard under the pot, 1000 grams of butter to 40% heat, add ginger, minced green onion, minced garlic and fry fragrantly, add 600 grams of minced Pixian watercress, 250 grams of red lantern pepper, 300 grams of red oil hot pot base, 300 grams of minced pepper sauce, 200 grams of dried red pepper segments, 100 grams of peppercorns and stir-fry until fragrant, then add 400 grams of wine to stir-fry, add 40 grams of thirteen spice powder and stir well, until the aroma is fully overflowing, put it into the basin and let it cool naturally.
<h1 class="pgc-h-decimal" data-index="06" > mother crucian carp</h1>
1: Slaughter the crucian carp and add ginger slices, salt and white wine to marinate for half an hour
2: Fry in 60% hot frying pan until golden brown, pour out the drain
3: Put the oil in the net pot and sauté the minced pork until crispy
4: Add ginger slices, garlic slices and millet pepper grains and stir-fry
5: Add crucian carp and mix with some water
6: Add salt, black pepper, balsamic vinegar, sugar and MONOS to taste
7: When the crucian carp is flavored, sprinkle the red pepper ring and burn slightly
8: Put on a plate and sprinkle some green onions
<h1 class="pgc-h-decimal" data-index="07" > cold spicy chicken feet</h1>
1: Wash the chicken feet, cut off the nails, and put cold water into the chicken feet
2: Add cooking wine and ginger slices, bring to a boil, cover and reduce heat and cook for 12 minutes
3: Scoop out the cooked chicken feet and rinse them with clean water, then let them cool
4: Chop the chicken feet into pieces and set aside, cut the green onion into green onions and finely chop the ginger
5: Cut the garlic into slices, cut the dried pepper into small pieces, and cut the parsley into sections
6: Heat the pot with oil and add peppercorns to a low heat and fry the incense
7: Add green onion, ginger and garlic, and sauté the dried chili peppers until fragrant
8: Drizzle in soy sauce, add salt and bring to a boil, turn off the heat and let cool
9: Stir in chicken feet, coriander and sesame oil, and put them on a plate
<h1 class="pgc-h-decimal" data-index="08" > small steaks of plum sauce</h1>
1. Chop the pork ribs into knots, rinse with water to remove the blood, drain and add salt, cooking wine and ginger and shallots to marinate into the flavor, then put them into a hot oil pan and fry until golden brown and crispy surface, then remove the oil.
2. Leave the bottom oil in the pot, add rock sugar and fry until it is brewed, mix an appropriate amount of boiling water to make sugar color, then add salt, white vinegar, plum sauce, tomato sauce, char siu sauce, rock sugar and MONOS glutamate, and add the fried pork rib joints, turn the heat to low for 20 minutes until it tastes, then pour in the aged vinegar, continue to collect until the juice is thick, sprinkle the sesame seeds well. After leaving the pan to cool, rub chopsticks on the stone slab, garnish with brushed sugar and red cherries, and serve.
<h1 class="pgc-h-decimal" data-index="09" > raw fried vanilla jeans</h1>
200 g of denim, 3 g of rosemary, 3 g of fresh herbs, 2 g of minced garlic, 2 g of minced shallots, 1 egg white
2 grams of salad oil, 10 grams of green onion and ginger juice, 5 grams of salt 1g of chicken powder, 2 grams of Donggu soy sauce, 10 grams of olive oil
After thawing the Angus denim, cut the granules, marinate with onion ginger juice, 3 grams of salt, one egg white, and donggu soy sauce for 10 minutes, then heat the olive oil in the non-stick pan, fry the marinated Angus cowboy until it is seven ripe, pour it out and set aside, add salad oil, dried shallots, minced garlic, rosemary, fresh lemongrass, stir-fry the fried cowboy, salt 2 grams, chicken powder and stir-fry evenly on the plate.
<h1 class="pgc-h-decimal" data-index="10" > emerald steamed white jade</h1>
Ingredients: 1 piece of tofu, 50 grams of vegetarian ham, 100 grams of green beans, salt, vegetarian chicken powder.
1. Cut the tofu horizontally in the middle, add the vegetarian ham, smear a layer of salt on the noodles, and steam for 3 minutes.
2. Add salt to the green beans, vegetarian chicken powder, grind them into a pulp and pour them on the tofu.
<h1 class="pgc-h-decimal" data-index="11" > steamed crab with bacon</h1>
The fusion of this dish is manifested in two ways:
First, the fusion of ingredients - the combination of tempeh, wind-blown meat and orchid crab with Hunan characteristics is cooked together.
The second is to integrate the steaming method of Liuyang steamed vegetables in Hunan with the steaming method of Guangdong seafood dishes.
Method:
1: Change the orchid crab and the wind-blown meat into small pieces, and then stack them on a plate covered with enoki mushrooms.
2: Take Liuyang tempeh and garlic paste and sprinkle it on the meat crab on the plate, steam it in the basket, then take it out and drizzle the steamed fish soy sauce to make a dish.
<h1 class="pgc-h-decimal" data-index="12" > steamed cod with shiitake mushrooms</h1>
Ingredients: 1 piece of cod 2 dried shiitake mushrooms 2 shallots 3 slices of ginger 1 tsp of cooking wine 1 tbsp of steamed fish soy sauce
1. Wash and cut shiitake mushrooms into slices; Cut the shallots into small pieces and the ginger into strips
2: Place the green onion and ginger on the steaming plate, and then place the washed cod pieces on the green onion and ginger
3: Place the shiitake mushrooms on top of the cod, mix in cooking wine and steamed fish soy sauce
4: Gently shake the plate so that the sauce is spread evenly over the ingredients
5: Boil hot water in a pot, steam the cod in the water for 10 minutes, sprinkle the green onion out of the pot.
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