Casserole fish head
Ingredients: fish head 1000 g.
Ingredients: 10 g fish balls, 10 g tofu, 5 g green onion, 5 g ginger, 6 g yellow chopped pepper.
Seasoning: vegetable oil 10 g, tea oil 10 g, salt 8 g, chicken powder 8 g, white vinegar 2 g.
Preparation Method:
1. Bring vegetable oil to a boil in the pot, add ginger slices and salt and mix well.
2. Add the fish head and fry it on both sides, then add the second pot to remove the fishy head, then add the broth to boil and remove the bubbles.
3. Simmer over medium heat until the soup is white and then add salt, chicken powder, yellow minced pepper and fish balls until nine ripe.
4. Add the tofu and boil to the pot, sprinkle with green onion.
2
Fried pepper fillets
Ingredients: 750 g of male fish.
Ingredients: 150 g bean sprouts, 3 g garlic seeds, 50 g dried chili peppers, 3 g green onion.
Seasoning: 15 grams of oil, 3 grams of turmeric powder, 5 grams of pepper oil, 3 grams of salt, 10 grams of corn starch, 5 grams of thirteen spices, 5 grams of curry powder.
1. Males are slaughtered, scaled and washed.
2. Change the knife to a 0.5 cm thick butterfly-shaped flake and wash away the blood under the running water.
3. Salt the fillets, add corn starch and egg white and mix well, marinate for 2 hours.
4. Marinate the sashimi and blanch for 10 seconds.
5. Wash the bean sprouts, blanch until cooked, put into a pot and cover the fillets with bean sprouts.
6. Sprinkle evenly with turmeric powder, thirteen spices, curry powder, garlic seeds, dried chili pepper, green onion and peppercorn oil. Heat the oil to 80% heat and pour in a basin. Bring a fire to the table.
3
Old altar pepper stir-fried meat
Ingredients: Ningxiang flower pig with skin fat 150 grams, Ningxiang flower pig front leg lean meat 150 grams.
Ingredients: Lao Tan hand-chopped pepper 15 g, ChaoTian pepper 10 g.
Seasoning: MSG 1 g, light soy sauce 7 g, soy sauce 3 g.
1. Scrape off the remaining hairs with skin and fat meat, and cut thin slices with a knife.
2. Remove the tendons and membranes of the lean meat, cut it into thin slices along the grain, add soy sauce and raw soy sauce and grasp it evenly.
3. Heat the lard, sauté the fat meat, put the tempeh and minced pepper and stir-fry until fragrant.
4. Add soy sauce, water, MONOS to taste, to boil and then add lean meat, oyster sauce sauté, immediately after the break, immediately out of the pot, sprinkle with green onions and vegetables.
4
Overlord tofu
Ingredients: 6 eggs, 2 crab sticks, half a box of fat tofu. 1 Japanese tofu.
Ingredients: A little green onion, 1 g of green onion.
Seasoning: 2 kg of soybean oil, 6 g of salt, 1 g of soy sauce, 5 g of oyster sauce, 1 g of sugar, 2 g of chicken essence, a little starch.
1. Dissolve the crab stick, Japanese tofu, and inner fat tofu into cubes.
2. Beat the eggs into a bowl, add 5 grams of salt, beat well with 1 spoonful of warm water, then take another bucket and put in a plastic bag into the crab stick, Japanese tofu, inner fat tofu and then pour the egg liquid into the steaming cabinet and steam it on the steaming cabinet.
3. After steaming, buckle out and cut into cloves, pour 70% of the hot oil into the pan and fry until the tofu is golden brown and then buckle into the bucket.
4. Put a spoonful of broth into the pot on the heat, pour the seasoning, the water starch is hooked, the tofu is buckled into the sand pot of the onion on the hot pad, drizzle with the juice, sprinkle with the green onion.
5
Stone pot back fish
Ingredients: 600 g of fish.
Ingredients: red pepper, coriander, chives, perilla 25 g each, garlic, ginger.
Seasoning: 750 grams of vegetable oil (50 grams of actual consumption), Lee Kum Kee steamed fish soy sauce, Lee Kum Kee selected dark soy sauce, refined salt 5 g, monosodium glutamate 3 g, rice wine 10 g, white vinegar 5 g.
1. Slaughter and wash the fish, chop it into 4 cm cubes, marinate it with fine salt and MONOSG for 10 minutes, take out and pat the dry starch.
2. Remove the stalks and cut the hot red peppers into pieces; pick and wash the coriander; remove the garlic; and chop the perilla leaves.
3. Put the net pot on the high heat, add vegetable oil, when it is 70% hot, add the fish pieces, fry until golden brown, pour into a colander and drain the oil.
4. Leave the bottom oil in the pot, sauté the ginger slices and garlic, pour in the fresh soup, add the fish pieces, salt, monosodium glutamate, dark soy sauce, aged vinegar, steamed fish soy sauce, red pepper blocks, perilla, after boiling, switch to low heat and simmer for 10 minutes.
5. When the soup is slightly dry, put it into a hot stone pot and sprinkle with green onions.
6
Sour soup health shrimp
Ingredients: 16-18 crayfish (6-8 yuan a piece).
Ingredients: 20 g garlic, 2 g green onion.
Seasoning: 30 grams of lard, 30 grams of rapeseed oil, 2 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of mountain pepper oil, one or two alkali noodles.
1. Wash the crayfish.
2. Heat the oil to 80% and let the oil pass for 10-20 seconds.
3. Strain the oil and set aside, add the appropriate amount of lard rape oil, heat the wok, sauté the garlic until fragrant, put in the fresh tomatoes, add the homemade sour soup, remove the shrimp, cook for 5-6 minutes, and on high heat for 2-3 minutes.
4. Add chicken essence, MSG and pour in the pepper oil.
7
Spicy fish from the East River
Ingredients: Dongjiang anchovy 1200 g.
Ingredients: 200 g soybean sprouts, 10 g yellow dried pepper knots.
Seasoning: Spicy fishmeal 0.3 g, homemade old oil 150 g, refined salt 0.5 g, tapioca flour.
1. Dongjiang anchovies are slaughtered and washed to remove the head, changed from the backbone of the fish to two halves, remove the small bones of the fish, change the fish to five to six pieces vertically, wash and add a little salt, and sizing the tapioca flour for later.
2. Use the boiled fish soup to cook the soybean sprouts, fish out and put them into the bottom of the utensils.
3. Cook the fish bones and put the bean sprouts on them, then slightly blanch the fillets and cover them with the fish bones.
4. Sprinkle with spicy fish meal, cover with yellow dried pepper knots, pour hot homemade old oil and plate.
8
Boiled chili peppers
Ingredients: Jiangxi pepper / Hangzhou pepper 500 g.
Ingredients: 20 g garlic, 15 g Liuyang tempeh.
Seasoning: lard 80 g, salt 10 g, monosodium glutamate 8 g, chicken essence 8 g.
1. Heat the pan with oil, the pepper is first fried into tiger skin pepper, and then immediately washed with water, cooled, peeled, torn into strips by hand, set aside.
2. Stir-fry until the process, heat the pan with oil, add the processed peppers, stir-fry non-stop, beat with a spatula and fry dry water.
3. Put lard, tempeh, stir-fry in oil, add a spoonful of water, boil in water, add salt, monosodium glutamate, chicken essence, wait for the water to dry, you can get out of the pot.
9
Braised asparagus eel
Ingredients: 500 grams of fragrant clean meat eel, 300 grams of Yuanjiang asparagus, 150 grams of sauerkraut hearts.
Ingredients: Ginger slices, perilla, chives 10 g each, garlic blanch, dried chili 20 g each, red lantern chili 45 g, cucumber strips 100 g.
Seasoning: 1.25 kg of broth, 6 g of refined salt, 10 g of monosodium glutamate, 150 g of rapeseed oil, 15 g of oyster sauce, 8 g of chicken essence, 5 g of pepper.
1. Wash the eel and sauté over low heat.
2. After the rapeseed oil is heated, add the eel to simmer the aroma, add ginger slices, garlic cubes, dried chili festivals, fine salt and pepper to taste.
3. Add broth to high heat and simmer for 1 minute, medium heat for 2 minutes, add asparagus, monosodium glutamate, chicken essence, oyster sauce and big red lantern pepper.
4. Put in the perilla, start the pot, put the appropriate amount of sauerkraut hearts in the container, and you can do it.
10
Anhua black turkey
Ingredients: 1 black turkey.
Ingredients: 200 grams of jade bamboo, 250 grams of bamboo mushrooms, 30 grams of red dates, 20 grams of ginger, 1 gram of green onion.
Seasoning: Salt 15 g.
1. Slaughter the chickens, wash them, cut the meat into 2 cm square pieces of meat and set aside.
2. Heat a pan with oil, sauté the chicken and ginger until drained.
3. Put the spring water in a large iron pot, simmer for about 2 hours on low heat, then add the jade bamboo, bamboo mushrooms, and simmer until crisp (depending on the situation).
4. Add the red dates and simmer for 10 minutes, then remove from the pan and sprinkle with salt and green onions
Thank you for your support, you need what formula you need to leave a message below
I will do my best to provide you with free recipe materials
Early articles contain a variety of physical store catering recipes, welcome to check out
<h1 class="rich_media_title">
Reading is a wisdom, sharing is a virtue. Pay attention to likes and forward comments is progress, achieve yourself to help others, the formula is not easy to come by, more forwarding</h1>