Simmer winter shoots
Ingredients: 400 g of fresh winter shoots. 400 grams of rosacea. A pinch of chanterelle, 5 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 500 grams of milk soup.
Method: 1, first peel off the outer skin of the winter shoots and break in half, then tear off the fine skin inside the shoots, cut off the bamboo shoot roots and clean them, put them into a pot of boiling water, fish them out and put them in cool water, and then cut the bamboo shoots into two petals and tear them into small strips;
2: Heat the milk soup, add sugar, lees, salt and MSG, then put the winter shoots into the soup and simmer on a low heat for about 2 minutes, then turn the heat, use wet starch to hook, and pour in chicken fat.
Stir-fried broccoli with cuttlefish
Ingredients: cuttlefish to taste, broccoli to taste, peanut oil to taste, salt to taste, a little MSG, garlic to taste, starch to taste, chaotian pepper to taste.
Directions: 1, fresh cuttlefish boneless, offal, peel off the surface of the blackfish, wash. Chop off the cuttlefish head and dispose of it separately.
2. Cross the knife on the inner surface of the cuttlefish, flower, and cut into small rectangular blocks. Pick the small flowers, soak them in salt water for a few minutes, and rinse.
3: Add water to the pot and bring to a boil, then put in the cuttlefish and quickly blanch it.
4: In a wok, put peanut oil to boil and sauté garlic and pepper. Stir-fry the blanched cuttlefish. At the same time, the broccoli is burned in the pot here.
5: Put the blanched broccoli into the wok, add salt, monosodium glutamate and starch water and stir-fry evenly, start the pot.
Flowered sea bass fillets
Ingredients: 1 sea bass, 1/2 teaspoon salt, 200ml oil, 1 tablespoon Shaoxing rice wine, 1 tablespoon water starch, 200ml stock, a little edible flowers
method
1. Wash the sea bass, take the fillet, slice into fillets, add salt, Shaoxing rice wine and marinate for 5 minutes, then add 1 teaspoon of water starch and mix well.
2. Heat the wok on high heat until it smokes, inject about 30% of the oil into the heat, put in the fish fillets and immediately reduce the heat, cut open, and all the fillets change color and drain the oil.
3. Sit back in the pot, bring the broth and a little salt to a boil, then reduce the heat and simmer the fish fillets for 2 minutes, during which time you need to skim off the foam.
4. Finally, turn to high heat, drizzle the remaining water starch to outline the leaves, out of the pot and sprinkle the petals
Coconut tofu
Ingredients: Tofu, sesame seeds, broccoli, onion, carrots, garlic, red pepper, coconut sugar juice, salt, soy sauce, sesame oil, white pepper, black pepper
method:
1: Wash the tofu, drain the water, cut into cubes, put in a bowl of salt and sesame seeds, and make the tofu cubes evenly covered with sesame seeds
2: Fry the tofu in a frying pan over medium heat until golden brown. Remove and set aside
3: Finely chop the onion, carrot and chili pepper, sauté over medium heat, then add the chopped garlic and broccoli, add water, sauté and remove
4: Add two tablespoons of oil to the pot, when the oil is hot, add coconut sugar, stir, and finally add soy sauce, continue to stir until the syrup is like, collect the juice
5: Put the fried tofu and the sautéed vegetables together into the boiled sugar juice, add pepper, add salt to enhance the taste, stir-fry for two minutes, and finally sprinkle with green onions.