#"Flash Moment" Theme Essay Phase II # Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
Fried shrimp with Hollandaise beans
Ingredients: shrimp, hollandaise beans, salad oil, salt, ginger, cooking wine, shallots
method:
1: Peel the shrimp and remove the shrimp line and wash it. The dutch beans are selected to remove the filaments on both sides, washed, blanched and controlled to dry the water.
2: Put a little oil in the pot, sauté the ginger slices, add the shrimp, green onion, and fry well until the shrimp basically change color. Pour in the blanched hollandaise beans, add salt and cooking wine and stir-fry well.
Braised carp
Ingredients: 1 fresh carp (about 750 g), peanut oil 100 g, wet starch 25 g, green onion white 5 g, soy sauce 25 g, pine mushroom 15 g, cooking wine 25 g, ginger 5 g, monosodium glutamate 1 g, pepper 1 g, chili noodles 1 g, refined salt 1.5 g, sesame oil 2 g.
1. Wash the fresh carp, remove the scales, remove the gills, cut it with a knife at the abdomen, remove the internal organs, wash the blood foam, and slash the sides with 5 knives.
2. After the pine mushroom water is haired, wash the sediment, remove the roots, peel the green onion, wash and cut into fine strips; ginger washed, peeled and cut into slices.
3. Put peanut oil in the pot, heat it on high heat, when in a little order, fry the whole carp into two sides into yellow, then cook the cooking wine, then add chili noodles, pine mushrooms, salt, soy sauce, ginger slices, boil, change the heat to simmer, then add the white onion, monosodium glutamate, hook, add sesame oil, pepper, into the plate, you can.
Scrambled eggs with okra
Ingredients: okra, egg, red pepper, salt, oil
1: Wash the okra and blanch it in boiling water, then cut into small pieces; red pepper into small pieces.
2: Beat the eggs in a bowl with a little salt and beat them, heat the pot with oil, pour in the egg mixture and fry them into pieces and set aside.
3: Add some oil to the pan, add okra and red pepper and stir-fry slightly.
4: Add scrambled eggs and season well with salt.
Beer braised crispy fish
Fees:
500 grams of grass carp, 1 can of beer, 1 green and red pepper, ginger, garlic and shallots, pepper, salt, steamed fish soy sauce
1: Remove the large bones of the grass carp, cut into large pieces, cut the green and red pepper into pieces, cut the ginger into strips, cut the green onion, and pat the garlic loose. Enlarge the fish cubes in a bowl and add salt and pepper to marinate in advance for half an hour.
2: Put oil in a pan, add the fish cubes and fry slowly until both sides are charred. Stir the fish cubes around, add ginger, garlic and green onion in the middle and fry until fragrant.
3: Pour in the beer and add the steamed fish soy sauce. Simmer until the beer is almost dry, add the green and red pepper pieces and collect the juice on high heat.
Pepper beef fillet
Ingredients: Beef tenderloin, chili pepper, green onion, ginger, soy sauce, dark soy sauce, black pepper, salt, cooking wine, starch, oil
1: Cut the beef tenderloin into strips, add light soy sauce, dark soy sauce, black pepper, salt, cooking wine, starch and oil and marinate for 20 minutes.
2: Cut the pepper into oblique sections and cut the green onion and ginger into strips.
3: Heat the oil in a pot, add green onion and ginger and stir-fry until fragrant, pour in the marinated shredded meat and stir-fry over high heat.
4: Sauté until the meat changes color, add chili peppers and continue stir-frying, and finally sprinkle a little salt according to the taste.
Dry pan crispy sausages
Ingredients: 400 g of crispy sausages. Millet spicy 10 g, onion 20 g. MSG 2 g, Lao Gan Ma 20 g, Lard 50 g, Minced Garlic 10 g, Pepper Powder 2 g, Mountain Pepper Oil 10 g.
1. Wash the crisp intestines (flower intestines), beat the flower knife, and eat alkali to set aside.
2. Add lard to 70% oil temperature in the pot, add millet spicy, minced garlic and simmer until fragrant. Add the old dry mother, add crispy sausage and stir-fry to bring out the aroma. Then drizzle into the mountain pepper oil to taste.
Spicy grilled fish nuggets
Ingredients: 500 g of mid-section of the blue fish. Oil, salt, sugar, cooking wine, dark soy sauce, first smoked, ginger, green onion, garlic, pepper, vinegar, old dry mother oil chili sauce
1. Descale the fish pieces, wash them, drain them, cut a few knives on the back of the fish segments, marinate them with salt, cooking wine for 10 minutes, and wipe off the surface marinade with kitchen paper.
2. Heat the oil in the pan, add the fish pieces, fry on both sides, add the right amount of cooking wine, a small half bowl of water, add ginger, green onion, garlic.
3. Add the soy sauce, first pump, sugar, a few drops of balsamic vinegar, 2 small spoons of oil chili, bring to a boil over high heat, cook over medium heat until the juice is thick, sprinkle some green onions and serve.
Chicken feet with pickled peppers
method
1: Prepare chicken feet, pickled pepper, bad brine, green onion, ginger, garlic, star anise, cinnamon, peppercorns, fragrant leaves, sugar, vinegar, salt and cooking wine.
2, chicken feet wash to remove nails, cut, first divide into two, and then divide the side with fingers in two. The whole brew is hard to taste. Bad brine, ginger strips, pickled pepper, salt, sugar, vinegar, mix, 1 teaspoon salt, 2 teaspoons sugar, 1 tablespoon vinegar.
3: Bring the brine to a boil, pour in the chicken feet, boil the water and pour 1 tablespoon of cooking wine, 1 teaspoon of salt, and cook for 10 to 12 minutes. After washing with cold water, change the water once every ten minutes, soak for two hours, control the dry water of the chicken feet, soak in the mixed juice, and eat it for more than five hours.
Stir-fried pork loin with pickled peppers
1, ingredient preparation: two pork loins, process and clean, change the flower knife on the surface, and then cut into small pieces. Finely chop the green onion, slice the ginger, pat the garlic flat, chop the green and red peppers, and cut the pickled peppers.
2: Remove the blood and drain the cut pieces of pork loin, add salt and corn starch and knead evenly. Prepare the sauce: salt, soy sauce, soy sauce, a little corn starch, cooking wine, five-spice powder stir well and pour in an equal amount of water.
3: Heat the oil in a hot pan and stir-fry the ginger and garlic slices to make it fragrant, then add the green and red peppers and pickled peppers and stir-fry to make the spicy taste. Add the loin flowers, pour in the sauce, add the shallots, bring to a boil over high heat, and stir-fry over medium-low heat until the loin flowers change color.
Grunt meat
Royalties
Pork belly 300 g bell pepper 2 onions 1/3 salt appropriate amount sugar appropriate amount egg yolk 1 starch appropriate amount tomato sauce 3 spoons rice vinegar 2 spoons oil more
Cut the pork belly into slices and add salt. sugar. The egg yolks are mixed evenly by hand, the meat slices are rolled into a meat ball, wrapped in a layer of corn starch, and each meat ball is tightly covered and marinated for 10 minutes.
The oil temperature is 70% hot, put in the meat balls on low heat and slow fry, fry until golden brown, fish out the oil control and set aside.
Stir in the sauce: put the rice vinegar. ketchup. sugar. Stir-fry the salt evenly, add the fried meat balls and stir-fry over high heat to add the juice, then add the onion and bell pepper and stir-fry to collect the juice.
Serve out of the pan.
Stir-fried pork tendon with tender bamboo shoots
Ingredients: 3 pairs of pork tendon meat, 2 young bamboo shoots (shredded), 1/2 bowl of black fungus (shredded), 2 green peppers (shredded) water starch, 2 tablespoons of cooking wine, 2 tablespoons of Pixian bean paste, 2 tablespoons of sugar and vinegar, 3 tablespoons of oil consumption, 3 tablespoons of light soy sauce, appropriate amount of oil, a little green onion, a little minced ginger, a little garlic, and a suitable amount of chicken powder
1: Cut the tendon into strips, add cooking wine and water starch and stir well, then marinate for 5 minutes.
2: Put the minced green onion into a bowl, add soy sauce, vinegar, sugar and oil and stir well before setting aside.
3: Heat the oil pan, pour in the shredded meat and stir-fry, wait for the color change and put it in the bowl for later.
4: Restart the oil pan, pour in the minced garlic, minced ginger, Pixian bean paste and sauté, add the shredded meat and stir-fry together.
5: Add green pepper, tender bamboo shoots and wood ear fungus and stir-fry for a while.
6: Finally, add the sauce of step (2) and stir-fry. ，
Chrysanthemum crispy sausage
Ingredients: raw pork intestines, green shoot strips, minced pickled peppers, pickled ginger grains, pickle grains, garlic rice and bullet pickled pepper, salt, ginger and shallot juice, flower carving wine, monosodium glutamate, pickled pepper oil and sesame oil
1, the pig intestines clean, first cut into 6 cm long segments, and then cut into a end connected "centipede flower knife", after the pot add salt, ginger and onion juice and flower carving wine marinated for 30 minutes, and then put into the pot of boiling water to rinse a water.
2, green bamboo shoots are also put in a water and set aside.
3, put salad oil in the pot to heat, under the pickled pepper, pickled ginger, pickle grains, garlic rice and bullet pickled pepper stir-fry out of the aroma, put in the pork intestines and green shoot strips, stir-fry at the same time mixed with a little fresh soup, add MSG, pickled pepper oil and sesame oil to adjust the taste, and finally sprinkle into the chives and stir-fry well to plate.
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