Shallots and pepper fillets
raw material:
Reservoir flower silver carp fillet 700 grams, wide noodles 150 grams, ginger rice 25 grams, garlic rice 25 grams, millet pepper crushed 40 grams, green onion 120 grams, green peppercorns 50 grams
seasoning:
10 grams of chicken essence, 8 grams of chicken juice, 3 grams of white pepper powder, 15 grams of salt, 20 grams of hawk millet powder, 150 grams of salad oil, 50 grams of cooking wine, 500 grams of fish broth
make:
1. Rinse the silver carp fillets, rinse off the blood water;
2 Marinate the fish fillets, put in 10 grams of salt, Knorr chicken essence, egg green 1 Knorr corn flour during the marinating process, mix well and set aside;
3 fillets are prepared to be soaked in water, put 5 grams of salt in the water, cooking wine, fish fillets have 7 mature can be fished up together and plated, and the bottom of the pan is placed on the bottom of the soaked wide noodles;
4 stir-frying ingredients, add salad oil in the pot, add ginger rice, garlic rice, millet spicy stir-fry in turn, add fish soup, boil and add the remaining seasoning. Pour into a dish and soak the fish and sprinkle with green onions;
5 Prepare to pour oil, heat the oil, add green peppercorns in a stir-fry spoon, and drizzle on top of the green onion.
Soy sauce tomato broad bean rice
1 eggplant (long eggplant), 150 grams of broad bean rice, 100 grams of minced pork belly, 20 grams of green and red peppercorns, 10 grams of garlic rice, 5 grams of eye fish flowers
Homemade sauce soy sauce 150 g, green onion oil 30 g, chicken essence 2 g, rice wine 10 g, salt 2 g, corn starch 20 g
【Homemade sauce roasted soy sauce】
750 grams of seafood soy sauce, 300 grams of steamed fish sauce, 150 grams of fresh sauce, 30 grams of fish sauce, 50 grams of dark soy sauce, 300 grams of rock sugar, 50 grams of monosodium glutamate, 50 grams of chicken powder, 10 pounds of water; mix the above spices and boil and melt.
1 whole eggplant changed to a knife, minced meat added to the yellow wine chicken essence salt after the force into the eggplant, green and red pepper and garlic rice mix well;
2 broad beans cooked in the bottom of the plate, eggplant into the oil pan fried to mature (60% oil temperature), pot into the homemade sauce soy sauce (about 100 grams) plus a small amount of water, put in the eggplant to burn through, fish out, plate!
3 Pour in 50 grams of homemade sauce and soy sauce, sprinkle with green and red pepper and garlic grains, pour the oil with green onion sesame oil, sprinkle with fish flowers, and garnish.
Cooking essentials
1 Soy sauce needs to be added to the eggplant when cooking, otherwise it will be salty.
Pepper eel
350 grams of eel, 50 grams of bell pepper segments, 50 grams of green pepper segments
20 grams of spicy fresh sauce, 10 grams of fresh sauce, 5 grams of pepper oil, 10 grams of chicken essence
【Pepper sauce】
15 grams of minced millet pepper, 10 grams of minced pickled pepper, 10 grams of minced ginger, 15 grams of green peppercorns, 10 grams of minced garlic, 5 grams of minced wild peppercorns, 50 grams of vegetable oil; all ingredients are soaked in vegetable oil.
1 eel wash and change the knife, eel pull oil and set aside;
Add the mixed chili peppers to stir-fry in 2 pots, add the eel, add the seasoning, add the beauty pepper, stir-fry the green line pepper into the flavor, add the pepper oil before cooking, and put it on the plate.
Seafood cabbage gnocchi
Gnocchi 500 g, clams 150 g, clams 150 g, sea white shrimp 80 g, tomato 300 g, enoki mushroom 80 g
Tomato sauce 120 g, chicken juice 10 g, salt 8 g, chicken essence 15 g, second soup 800 g
【Gnocchi Ingredient List】
250 grams of flour, 100 grams of cabbage, 2 egg whites, 60 grams of water; water, 6 grams of flour, eggs, salt 6 grams, chicken essence 8 grams live into dough, pot into wide water to boil, cabbage dough with scissors cut into wide strips, cut in water to cook. After cooking, rinse with cold water.
1 seafood out of the water after use, tomato cut into pieces;
2 pots of fried tomato pieces in oil and then add 800 grams of soup to bring to a boil;
3 Add seafood, cabbage gnocchi, enoki mushrooms and seasonings and cook for one minute.
White jade mushroom popping screw slices
350 grams of white jade mushrooms, 150 grams of conch, 10 grams of garlic slices, 15 grams of millet pepper, 30 grams of celery
15 grams of Japanese sauce, 5 grams of spicy fresh sauce, 5 grams of steamed soy sauce, 2 grams of chicken powder, 2 grams of brandy wine
1 Slice the conch after flying water and set aside, and fry the white jade mushroom into 6--7% oil temperature to make a golden brown;
2 oil pot with small ingredients stir-fry incense pour white jade mushroom conch slices stir-fry add seasonings quickly out of the pot.
Cooking points: the speed of coming out of the pot must be fast.
Perilla sauerkraut field snail meat
350 grams of snail meat, 100 grams of sauerkraut, 20 grams of perilla leaves
5 grams of chicken essence, 15 grams of cooking wine, 10 grams of sour and spicy fresh sauce, 3 grams of salt, 5 grams of sesame oil
1 field snail meat with salt and repeated scrubbing clean, cut cross flower knife, boiling water and draining to cool. Sauerkraut diced;
Pour oil in 2 pots, heat 60%, and put the snail meat into the oil pot for 5 seconds to remove the oil control and set aside;
3 pots of oil under the ginger, garlic stir-fry, under the sauerkraut, Shimoda snail meat, pepper festival slightly stir-fried cooking wine, salt, chicken essence, sour and spicy fresh sauce and perilla leaves stir-fry, sprinkle green onion flowers and sesame oil before coming out of the pot.
Cooking points: Field snail blanching water and oil can not be too long, otherwise the meat is old.
Ear of wheat with crispy shrimp fillet
300 g shrimp meat, 20 g fatty fat, 100 g corn crisps, 1 egg white, 1 egg
2 g salt, 3 g chicken powder, 10 g corn starch, 1 g pepper powder, 3 g sesame oil, 5 g eagle millet powder
1 shrimp meat to the yarn wash with a knife pat flat, chopped, fat meat cut into fine rice into the shrimp meat, add all the condiments to stir in one direction, beat until the glue, add egg whites and stir evenly to make shrimp glue;
2 Take the shrimp gel and squeeze it into strips with a diameter of 6-7cm and freeze it, put it on the carnovel corn flour, drizzle with egg liquid, put it into the cornflaks and wrap it evenly;
3 oil pot on the heat, burn until the oil temperature of 130 ~ 140 degrees, put in the shrimp balls, first set the shape and then soak until the shrimp balls are cooked thoroughly, then add oil and fry until golden brown, plate can be served, with Lemen mayonnaise.