<h1 class="pgc-h-arrow-right" > a pork crab casserole</h1>
Crabs full of fat meat, crisp and crisp baby cabbage, fat meatballs, and shiny and fragrant crab yellow are one, and the dishes are more delicious.
<h1 class="pgc-h-arrow-right" > raw material:</h1>
<h1 class = "pgc-h-arrow-right" > 1 meat crab (weighing about 700 grams), 6 alpine baby cabbage, 10 homemade meat balls, 50 grams of crab yellow. </h1>
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
<h1 class = "pgc-h-arrow-right" > 50 grams of corn starch, 1 kilogram of salad oil (about 50 grams), 2 kilograms of chicken soup, 10 grams of salt. </h1>
<h1 class="pgc-h-arrow-right" > production:</h1>
1, meat crab slaughter and clean, uncover the crab shell, remove the crab internal organs, and then cut the crab body into 8 pieces of uniform size (crab claws should be loose), pat corn starch, into the burning to 60% or 70% hot salad oil fried until discolored, fish out the oil control; crab shell is also over oil.
2: Open the baby cabbage and blanch it with water after washing.
3: Take a sand pot, put the baby cabbage into the bottom of the mat, put in the crab pieces of meat balls (the crab body is arranged into the original shape, cover the crab lid), pour in the chicken soup, simmer for 10 minutes, season with salt, put the crab yellow on the meat balls, and serve from the fire.
<h1 class="pgc-h-arrow-right" > special meatballs:</h1>
Take 1.5 kg pork belly, 500 grams of minced river prawn, 250 grams of minced silver carp mix evenly, first add ingredient A (10 grams of salt, 20 grams of flower carving wine, 5 grams of monosodium glutamate, ginger, white onion, 5 eggs whites, 30 grams of wet starch) Mix evenly, then add 2 grams of garlic powder to mix, into balls weighing about 120 grams, stuff 5 grams of fried salted egg yolk | (stir-fried with butter), put into warm water of 60 ° C -70 ° C, heat over medium heat until the balls are ripe, and fish out.
<h1 class="pgc-h-arrow-right" > spicy pan dragon eel</h1>
<h1 class="pgc-h-arrow-right" > main ingredient:</h1>
<h1 class="pgc-h-arrow-right" > small eels, 'ginger, chopped green onion, garlic and dried chili pepper segments</h1>
<h1 class= "pgc-h-arrow-right" > seasonings: salt, cooking wine, oyster sauce, cumin, chili noodles, thirteen spices</h1>
method:
1: Put the small eel in a basin of water for a few days, then add salt, cooking wine, oyster sauce, cumin, chili noodles and thirteen spices into the basin and marinate for 30 minutes. Fry in a 50% hot frying pan and set aside.
2: Heat the pan in red oil, sauté the ginger, chopped green onion, garlic and dried chili peppers until fragrant, then put the fried eel in and fry for 2 minutes, then serve on the plate
Fresh bamboo shoot pork belly chicken
<h1 class="pgc-h-arrow-right">
</h1>
<h1 class="pgc-h-arrow-right" > this dish tastes salty and refreshing. </h1>
<h1 class="pgc-h-arrow-right" > method:</h1>
<h1 class="pgc-h-arrow-right" >1. Cut the fresh bamboo shoots into strips after cleaning them, put them into a pot of boiling water and drain them. In addition, the fresh clean pork belly and the native chicken are boiled in a pot of water, and then fished out and changed into a knife. </h1>
2. Heat the chicken fat in the net pot, add ginger minced incense and mix in the appropriate amount of chicken soup, add fresh bamboo shoot strips, cooked chicken strips and cooked pork belly strips in the water, add a little salt, pepper and MSG to taste after boiling, and then slightly outline the thin mustard after cooking, drizzle a little green onion oil, and put it on the plate.
Taro poached egg
Taro slices are fried with small, cute poached eggs and tomato chunks, golden brown and bright red, and fragrant.
Ingredients:
100 grams of taro and 150 grams of quail eggs.
Accessories:
50 grams of tomato pieces, 40 grams of green and red pepper rings, 5 grams of ginger slices, garlic slices, and green onion pieces.
seasoning:
50 grams of two soups, soy sauce, oyster sauce, salt and chicken essence.
make:
1: Peel and cut into thin slices, fry in 70% hot oil until golden brown, remove and drain.
2: Fry quail eggs into poached eggs.
3: Heat the oil at the bottom of the pot, add ginger slices, garlic slices, green onion 5 grams each and fry until fragrant, 50 grams of tomato pieces, 40 grams of green and red pepper rings and stir-fry well.
4: Boil 50 grams of the second soup, add an appropriate amount of soy sauce, oyster sauce, salt and chicken essence to thicken over high heat.
5: Pour in 150 grams of poached eggs, 100 grams of Lipu taro slices, stir-fry into the flavor, and pour red oil on the thin mustard to serve.
Stir-fried liver tip at the root of the side ear
1. Cut the pork liver into willow leaves and sizing it with salt, cooking wine, pepper, ginger and shallot juice and cornstarch.
2. Put the oil in the net pot, heat it over high heat, then remove the pork liver slices, decant the excess oil, and then add the green onion knots and soak
Ginger slices, pickled pepper knots and minced pickled peppers are stir-fried together to taste the flavor, after the lower ear root joint is slightly fried, cooked with salt, monosodium glutamate, chicken essence, cooking wine, pepper, soy sauce and water starch on the juice, see the juice when the oil is drizzled with a little vinegar, evenly can be plated.
Stir in roasted pepper with beef tongue
Taste: Burnt pepper flavor
raw material:
1 beef tongue sauce (100 ml of Donggu soy sauce, 100 ml of fresh sauce, 75 ml of balsamic vinegar, 10 g of chicken essence, 10 g of monosodium glutamate, 20 g of garlic paste, 200 g of roasted pepper) And mix well) Five spiced brine 1 pot of green onion to taste
Method:
1. After thawing the beef tongue, soak in clean blood water, and then put it into a pot of boiling water to rinse the water.
2. Put the beef tongue into the five-spice brine pot and then fish it out, let it cool and then change the knife into slices. When cooking, take a portion of beef tongue and mix well with the appropriate amount of sauce, and sprinkle the green onion on the plate
Braised fish with mountain yellow skin
Mountain yellow peel, also known as chicken skin fruit, belongs to the rue family of plants, its fruit emits a special fragrance, with heat dissipation, dampness and other effects. After more than one year of salting and fermentation, it has become a special seasoning with a sticky and soft taste and a unique sour aroma. The seeded mountain yellow skin can be crushed into a sauce, mixed with duck meat, stewed fish, sour and fresh to remove greasy.
Production Process:
1: Change 400 grams of large head fish meat to 6 cm long strips, rinse and absorb the water.
2: Heat the oil at the bottom of the pan, add the fish strips and fry over low heat until both sides are yellow, pour out and set aside.
3, the bottom of the pot oil heat, under the ginger slices, garlic 5 grams each stir-fried incense, add 10 grams of seedless mountain yellow peel, 8 grams of chopped pepper and stir-fry well, cook into the cooking wine 15 grams, put in the fried fish strips, add water without the main ingredients, boil over medium heat and turn to low heat to 5 minutes, add oyster sauce, soy sauce 3 grams each, sugar, pepper 2 grams each, after high heat to collect the juice, hook thin mustard, from the pot into the plate.
Production key:
1, the fish does not need to be marinated, nor does it need to be patted, it can be simmered after directly frying.
2, the simmering time should not be too long, otherwise the taste of fish will become old and woody.