Vinegar pepper cinnamon fish
raw material:
1000 grams of laurel fish. 25 grams of coriander segments, 25 grams of green onion segments. 10 grams of shredded green onion, 5 grams of peppercorns, 5 grams of white pepper, 100 grams of clear soup, 20 grams of rice wine, 4 grams of refined salt, 40 grams of vinegar, 10 grams of ginger, 100 grams of cooked lard.
Production;
1, cinnamon fish scraping and cleaning scales, digging out the gills, taking out the internal organs from the gills, rinsed, slightly blanched with boiling water, and then put into cool water, scraped the black skin, with a knife on both sides of the fish every 2 cm cut cross flower knife, put into boiling water for a end.
2: When the cooked lard is added in the wok and the medium heat is 50% hot (about 110 ° C), add the green onion, ginger slices, peppercorns, white pepper, fry out the aroma, add the clear soup, shao wine, fine salt, boil the cinnamon fish, cook for 15 minutes, add vinegar, remove the green onion, ginger, peppercorns, pepper.
3: Put into a large soup bowl and sprinkle with coriander, shredded green onion and pepper.
Three peppers love snails
The three peppers here refer to the green and red two wattle peppers and peppercorns (oil), because the cooking also uses celery, coriander, ginger, onion, garlic and oyster sauce to supplement the seasoning, which makes the taste level of the dish more abundant.
American large snail head 300 grams Green and red two thorn strip pepper 100 grams Coriander 15 grams Minced parsley 15 grams Minced shallots 5 grams Minced ginger 5 grams Minced garlic 10 grams Minced celery Salt, sugar, chicken powder, oyster sauce, spicy fresh sauce, corn starch, pepper oil each appropriate amount
make:
1. Take the snail meat and cut it into slices, add salt and corn starch to the basin and mix well, then rinse with water.
2. Put the screws into a pot of boiling water and quickly rinse them (until they are just cooked), remove and set aside. In addition, put the green and red two thorns pepper into the wok and sauté the incense, take it out and chop it into pieces, add the chopped parsley, minced shallots, ginger, minced garlic and minced celery and mix well.
3. Add the snails to the pot, first add salt, sugar, oyster sauce, spicy fresh sauce and chicken powder and mix a few times, then add the various vegetables and pepper oil prepared earlier, mix well and put on the plate.
Spicy dried pot pork ribs
Pork ribs, lotus root, enoki mushrooms, onions, red peppers, green peppers, celery, garlic, ginger, tempeh, dried chili peppers, peppercorns, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, water starch, salt, pepper oil, chicken essence, cumin powder
1: Cut the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 10 minutes.
2, in the oil pan, 180 degrees of fried ribs, fried until the ribs 8 mature, the surface into a burnt yellow.
3: Slice the lotus root, cut the green and red peppers and onion into pieces, cut the celery into sections, and crush the ginger and garlic with a knife.
4: Stir-fry ginger and garlic in a pot, dried chili peppers, peppercorns, fragrant leaves, cinnamon, star anise, tempeh.
5: After stir-frying, first add the lotus slices and stir-fry, after the lotus slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir-fry appropriately in the middle.
6: When the vegetarian dish is about to be cooked, add soy sauce, pepper oil, salt and chicken essence to taste.
Wild mountain garlic fried shrimp
250 g of shrimp, 100 g of dried wild mountain garlic, 2-3 g of bell pepper rings
seasoning:
Salad oil 500 g (about 30 g), ingredient A (5 g each of green onion, ginger slices, salt, 10 g cooking wine), butter 20 g, ingredient B (5 g of Meiji umami juice, soy sauce, sugar, chicken essence 3 g each)
1, base shrimp to remove whiskers, open the abdomen, remove the sand line, add A ingredient marinated for 5 minutes;
2, wild mountain garlic soaked in water, into the boiled to 60% hot salad oil, fried until crispy, fished out of the control oil, burned to 80% hot when put into the base shrimp, medium heat until crispy, fish out the oil control;
3: Add butter in the pot, add the bell pepper ring and stir-fry, add the shrimp, wild mountain garlic and ingredient B, stir-fry evenly, and put it on the plate.
Dry pot fat intestines
1000 g fat sausage, 1 onion, red pepper, lettuce leaves, green onion, ginger, garlic, coriander, tempeh, salt, dark soy sauce, cooking wine, peppercorns, cinnamon, fragrant leaves
1. Wash the fat intestines repeatedly with coarse salt and flour, and remove the intestinal oil until there is no mucus on the fat intestines.
2: Pour water into the pressure cooker, pour in the washed fat intestines, add salt, cooking wine, soy sauce, large ingredients, peppercorns, cinnamon, fragrant leaves, and press for 13 minutes after breathing.
3: Fish out the boiled fat sausage, rinse it with water, slice it with a knife and set aside.
4: Cut the onion, red pepper, shallot, ginger, garlic and coriander and set aside.
5: Fill the pot with oil, sauté the tempeh, pour in the fat sausage and red pepper, green onion, ginger, garlic and coriander and stir-fry for a while.
6: Spread the lettuce leaves in an alcohol pot, put an onion on the bottom of the pot, pour in the sautéed fat intestines, light the fire and stew while eating.
Casserole deer ear fungus
Deer antler mushrooms 50 g, pork belly 30 g, garlic leaves 20 g, Thai pepper 30 g, ginger 20 g, refined salt 3 g, fresh noodle soup 4 g, salad oil 50 g
1: Soak the raw materials in cold water and set aside, cut the pork belly into strips, cut the garlic leaves into sections, and cut the Thai pepper into circles for later.
2, the pot built-in oil, the pork belly stir-fried fragrant, put in the appropriate amount of ginger shredded, and then put in the main ingredient of the stir-fry dry water, stir-fry, adjust the taste, add the appropriate amount of clear soup.
3: Simmer over low heat, collect the juice over high heat, add Thai pepper and garlic leaves, drizzle with oil and serve.
Fry the steamed yellow croaker
raw material:
Fresh yellow croaker 750 g. 25 g dry flour, 25 g egg mixture. Peanut oil 150 g, green onion 10 g, ginger shredded 15 g, soy sauce 10 g, clear soup 200 g, vinegar 20 g, sesame oil 10 g, coriander segment 10 g.
make:
1. Scrape off the scales of the yellow fish, remove the internal organs, dig out the gills, cut the diagonal knife with a width of 0.5 cm on both sides, and then sprinkle with fine salt, and marinate the wine into the taste.
2: Whisk the eggs into a bowl and stir well. Add peanut oil to the high heat in the wok, heat up and reduce the heat, dip the fish around the body with dry flour and then dip the egg liquid, fry in hot oil until both sides are golden brown, put into the fish dish, sprinkle with green onions, ginger, soy sauce, clear soup, basket steamed and taken out.
3: Pour the original soup of steamed fish into the pot, add shredded shallots, coriander segments, soy sauce and vinegar to boil, skim off the foam, drizzle with sesame oil, and pour on the fish.