Cheese shrimp balls with fresh bamboo thorns
This is a mix of East and West dishes. The acceptance of the taste of dishes varies from person to person, but it jumps out of the thinking of "making Chinese food on Chinese food". Shrimp balls are tender taste, cheese is fragrant taste, coupled with cheese's special silk pulling effect, the two are mixed together to eat, innovation is not the usual way, let people remember. And fresh bamboo shoots are boiled in a delicious soup pot, and the result is unparalleled freshness.
make:
1. Take the shrimp slip and the cheese and mix well, add sweet beans, crisp bamboo shoots, 2 drops of sesame oil, chicken juice, ginger rice and pepper to make shrimp balls, and then put them into an ice tray with the washed fresh bamboo to make a shape.
2. Bring the soup to a boil, add ginger slices, shallots, salt, chicken powder and chicken juice, pour into a pot and serve with the cassette oven, cheese shrimp balls and green onions.
Note: Shrimp slips and cheese must be naturally thawed and completely thawed. After serving, the cooking time should not be too long, and it should be left for about 3 minutes.
<h1 class="pgc-h-arrow-right" > golden yuan treasure shrimp</h1>
raw material:
300 grams of fat, 1000 grams of large shrimp, 10 grams of ginger, 10 grams of green onion, 15 grams of meat skin, 20 grams of golden melon, 1000 grams of old hen.
seasoning:
Salt 10 g, sugar 10 g, vegetable oil 20 g, cooking wine 5 g, pepper 5 g.
1. Remove the shrimp line from the fresh shrimp and wash it clean.
2. Pound the shrimp and fat into a mushroom with the back of a knife and make it into a ball shape.
3. After all the balls are ready, steam for 6 minutes and set aside.
4. Cut into thin strips with ginger, fry in oil and wrap on top.
5. Heat the pan in oil for 60%, then pour the washed shrimp into the frying.
6. Simmer the old hen, golden melon, meat crust and ginger into a sauce and season and plate.
Tea oil steamed water fish
1750 grams of green organic water fish, 100 grams of garlic seeds, 50 grams of green peppers, 20 grams of sharp red peppers, 100 grams of ginger, 100 grams of pork belly.
Salt 4 g, chicken essence 3 g, light soy sauce 30 g, tea oil 10 g, pepper 10 g.
1. Take the fresh and fresh water fish and kill it now, remove the internal organs, grease and shell epithelium.
2. Heat the pot with tea oil, add pork belly and diced ginger and stir-fry.
3. Stir-fry salt, chicken essence and pepper evenly.
4. Add fresh green and red peppers and garlic seeds to the pot, steam in the pressure cooker for about 40 minutes, and then select the fresh green peppers, red peppers and garlic seeds after the pot comes out.
5. Put in the wok to collect the juice and get out of the pan.
Sub ginger lamb shredded
150 grams of lamb shank, 100 grams of green pepper, 50 grams of ginger, 30 grams of coriander, salt, sea pepper noodles, pepper noodles, cumin powder, monosodium glutamate, rapeseed oil
1. Clean the leg of lamb, cut into 12 cm long, 5 mm thick shreds, add an appropriate amount of salt to the pot and grasp the taste evenly. In addition, shred the green pepper and ginger, and cut the parsley into knots, and set aside.
2. Heat the pot on the fire, pour in the rapeseed oil and sear the pot, fry the shredded lamb and sauté the dried water vapor, stir-fry the green pepper shreds and ginger shreds, then add sea pepper noodles, pepper noodles, cumin powder, monosodium glutamate, coriander festival stir-fry, start the pot into the container, that is, it is ready.
Features: Dried lamb shredded meat is fragrant and spicy, suitable for wine.
Braised male fish head with taro powder
1. Clean the male fish head (that is, the head of the silver carp with large flowers, weighing about 1500 grams), cut it in half and then put it in a basin, add ginger slices, green onion knots, cooking wine and salt codes for 10 minutes, and then put it into a pot of boiling water with ginger and salt, cook it over low heat, and then fish it out and set aside.
2. Put the taro powder in a pot of boiling water, fish out and set aside.
3. Heat a frying pan, add a little shallot oil, add shredded onion and taro powder, and then put the cooked fish head on top.
4. Heat the oil in the net pot, first put the pickled wild pepper crushed, millet spicy crushed, kohlrabi grains, onion grains, pickled ginger grains, kimchi grains and cooked pork minced stir-fry, mix a small amount of fresh soup to boil, add salt, monosodium glutamate, oyster sauce and soy sauce, hook thin and push well into a sour and spicy sauce, scoop up the pot on the plate above the fish head, sprinkle some green onions to serve on the open stove.
<h1 class= "pgc-h-arrow-right" > boiled fish head</h1>
Male fish head 2000 g, dried sweet potato leaves 150 g, white tofu 200 g, green pepper 50 g, ginger slices 50 g, perilla 50 g, sauce (garlic and chili boiled) 50 g.
Salt 15 g, monosodium glutamate 10 g, chicken essence 10 g, pepper 5 g, sour water 50 g, broth more than 1000 g.
1. Kill the fish now, wash the fish head, spray a little white vinegar, put some salt, and spread evenly.
2. Put the vegetable oil into the pot, the oil temperature is 50%, fry the fish on both sides of the yellow, put the ginger slices, sour water (the sour water of the jar dish), put in the broth, cover and cook for 10 minutes.
3. Add sauce, monosodium glutamate, chicken essence, wait for the soup to thicken, the specific time is determined according to the size of the fire, and add green pepper.
4. Add perilla to the bottom of the pot, make the white tofu the bottom of the pot, pour in the fish head, soup, and serve.
<h1 class="pgc-h-arrow-right" > braised lotus pills</h1>
500 g fresh root, 1 egg, 50 g flour, 10 g corn starch, 50 g broccoli, 5 g green onion, 5 g ginger.
Salt 5 g, MSG 8 g, soy sauce 10 g, sugar 3 g.
1. Peel and peel the lotus root, remove the knots and wash them, chop them into mushrooms with force and put them in a bowl.
2. Add eggs, salt, monosodium glutamate, flour, green onion and ginger and mix well to form the filling.
3. Heat the pot on the heat, and heat the oil over high heat until green smoke comes out.
4. Squeeze the lotus filling into walnut-sized balls, put them in a pan and fry them until golden brown, and drain the oil.
5. Pour off the oil in the pot, put in a little boiling water, pour in the lotus balls, bring to a boil over high heat, add soy sauce and sugar, cover the pot, cook for about 5 minutes, start the pot and plate it.
Features: fragrant on the outside and crisp on the inside, delicious and delicious, light to remove the fire.
Pocket tofu
1. Cut the round Japanese tofu into sections with a knife, fry it in a 70% hot oil pan until the surface is hard, drain the oil, and then use a knife to empty the inner skin.
2. Heat the net pot with salad oil, add ginger rice, garlic rice and green onion to stir-fry, then add minced meat, diced bamboo shoots, diced shiitake mushrooms and dried cloves and stir-fry, mix a small amount of broth and add salt, monosodium glutamate and chicken essence. After applying water starch, brew into the hollowed out inner sac of tofu and tie it tightly with green onion shreds, put it on a plate and steam it thoroughly in a cage, take it out and garnish it slightly, and serve.