Boiled shrimp
Ingredients: 250 g of shrimp, 13 g of starch (broad beans), 1 g of salt, 1 g of spring onion, 1 g of monosodium glutamate, 50 g of red mash, 50 g of lard (refined), 10 g of rice wine
Directions:1. Put the lees in a bowl, add 50 ml of white soup and stir well, strain out the dregs, add salt, monosodium glutamate and wet starch, and mix into a sauce and set aside;
2. Put the wok on medium heat, add the cooked lard, cook until it is 40% hot, put the shrimp into the pot, use chopsticks to spread until cooked, remove the oil;
3. Leave 10 grams of oil in the wok and put it back on the fire, put in the pot of shallots, cook the rice wine, pick the shallots, pour in the sauce, pour in 25 grams of cooked lard, quickly add the shrimp after foaming, and push well with a spoon to serve.
Pepper green shoot tip
Ingredients: 30 lettuce tips, 25 grams of dried chili peppers, 60 grams of vegetable oil, 40 grams of soy sauce, 8 grams of salt, 15 grams of cooking wine, 3 grams of monosodium glutamate, 40 peppercorns.
Directions: 1, break off the old leaves of the lettuce tip, use a knife to cut off the skin and tendons at the base, wash the sediment, cut into four halves, marinate with salt for two hours, then rinse with water to remove the salt juice, drain the water, and cut the dried pepper into short knots.
2, the stir-fry spoon is heated with oil, when the oil is hot, first simmer the peppercorns and then fry the peppers until black and purple, and then add the bamboo shoot tips, cooking wine, soy sauce, monosodium glutamate, quickly stir-fry a few times.
Plum steamed crucian carp
Ingredients: Crucian carp weighs about 500 g, 6 sour plums 2/1 tsp ground bean paste, 2 green onions, 2 slices of ginger, 2/1 red pepper, 2 tsp sugar, a pinch of pepper, 2/1 tsp corn starch, a pinch of sesame oil.
Directions: 1: Wash and dry the crucian carp, mix well with 2 teaspoons of rice wine and serve.
2: Chop ginger slices into small pieces, cut red pepper and green onion into small pieces, and pitt the sour plums and chop them.
3. Mix the ground bean paste, seasoning, ginger and sour plum together and spread the fish body and steam it in water.
4: Sprinkle the shallots and red peppers on the noodles and dip them in boiling oil, which can be eaten.
Lotus-scented boneless chicken
Ingredients: 1 hen (about 1250 g), lotus seeds 150 g, ham 25 g, shiitake mushrooms 25 g, macaroni 150 g, ginger cubes 5 g, wet starch 15 g, cooked lard 15 g, green onion knot 10 g, rice wine 10 g, refined salt 3 g, monosodium glutamate 2 g.
Method: 1, the tender hen (do not cut the belly) to cut off the claws, the whole chicken out of the bone, the chicken body flipped over, return to its original state, and then washed. Shiitake mushrooms, ham diced, lotus seeds 50 grams washed steamed pastry set aside, another 100 grams with shiitake mushrooms, ham diced together, add 2 grams of refined salt, 1 gram of monosodium glutamate
2, mix well from the neck knife into the chicken belly, stitch with thread, and then put the chicken neck skin into a pot of boiling water to cook for 3 minutes, wash with water, put in the pot to add ginger pieces (peeled and pat loose), green onion knots and 5 grams of rice wine, steam on the steamer basket for 2 hours,
3: Remove the decanting soup and set aside, remove the ginger pieces, green onion knots, remove the sutures, the chicken belly is facing upwards, and place on the plate. Pour the original soup into a wok, add 1 gram of salt, 1 gram of monosodium glutamate, 5 grams of rice wine and steamed lotus seeds, boil and thin the mustard with wet starch, pour in chicken fat, and pour over the chicken.
West dew hoof tendons
Ingredients: 300 grams of pork trotter tendon, 75 grams of chicken, 75 grams of ham, 30 grams of mushrooms (fresh mushrooms), 15 grams of green beans, 15 grams of lard (refined), 15 grams of cooking wine, 5 grams of mustard powder, 5 grams of chicken fat, 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of pepper
Directions:1. Wash the chicken, dice with ham and mushrooms, cut each tendon into 3 pieces, set aside.
2. Add oil to a medium heat pot, add hoof tendons, chicken, ham, mushrooms, green beans, wine stir-fry a few times, pour in, salt, monosodium glutamate, pepper, 1 cup broth, simmer for 3 minutes, drizzle with 10g corn starch water (corn starch 5g water) and chicken fat.