As the temperature drops and the weather gets better and better, we introduce you to a few spicy dishes, delicious and nutritious and delicious
Name of the dish: Crab yellow asparagus
Ingredients: 500 grams of fresh crab and fresh asparagus, fresh egg whites to taste. Seasoning: ginger, salt, sugar, water starch, salad oil, 500 grams of broth.
Directions: (1) In the process of making crab yellow asparagus, first wash the fresh crab, remove the shell and take out the crab meat and crab yellow; wash the asparagus, cut into sections and set aside. (2) Sit in a pot and light the heat, add the broth to a boil, add the asparagus to cook, drain and put on the plate. (3) Start the pot, add oil and heat it, first fry the minced ginger, then add crab meat, crab yolk, add refined salt, sugar, egg white and stir-fry evenly, then hook with water starch, stir-fry and pour it on the asparagus, you can eat it on the table.
Key to the technology In addition to raw crab meat, crabs can also be steamed with washed crabs, and after shelling, cooked crab meat and crab yellow are fried into dishes.
Name of the dish: Turquoise Mandarin Fish Roll
Ingredients: 350 grams of fresh mandarin fish meat, 150 grams of fresh vegetable hearts, 25 grams of fresh ham, 15 grams of fresh shiitake mushrooms, 30 grams of fresh winter shoots. Seasoning: 3 grams of shredded green onion and shredded ginger, 1/2 tsp each of salt and monosodium glutamate, a little starch, fresh soup, salad oil.
Method: (1) In the process of making the turquoise mandarin fish roll, first remove the impurities and wash the fresh mandarin fish meat, slice it in half, remove the bone spurs and cut them into blades, spread them into a plate, and then add a little fine salt to marinate slightly; ham, shiitake mushrooms, and winter shoots are washed and sorted out, and shredded for later. (2) Sit in the pot and light the heat, add oil and heat it, first add the shredded shallots and ginger shreds to stir-fry, then add the clear soup, add the shredded mushrooms, shredded winter shoots, fine salt, monosodium glutamate, simmer over low heat until the taste, out of the pot and ham shreds mix well and set aside. (3) Put the flavorful ham, shiitake mushrooms, and winter shoots into a small roll in the fish fillets, then pat the starch evenly, put it into 70% hot oil and slide it through, fish it out and put it on the plate; wash the heart of the dish, and fry it around the edge of the dish.
Technical key Mandarin fish fillets into blades, arrange the silk material and gently roll them into fish rolls, dip in starch and put them in a warm oil pan to fry, fish out the drainage oil and serve.
Food name: Three-wire braised fish maw
Ingredients: 500 grams of fish belly shreds, 20 grams of fresh mushroom shreds, 50 grams of fresh bamboo shoots, chicken shreds, leeks, fresh char siu shreds 10 grams. Seasoning: 20 grams each of green onion and ginger slices, 1 tsp each of salt and monosodium glutamate, 2 tsp of rice wine, a little pepper and sesame oil, 3 tbsp of water starch and salad oil, 1250 g of soup.
Directions: (1) In the process of making the dish of three-wire braised fish maw, first put the fresh bamboo shoots into boiling water with salt and blanch it, fish it out and drain it; put the fish belly shreds into boiling water and blanch it, fish it out and drain it; wash the leeks and cut it into sections; the chicken shreds are cooked in warm oil, and then drained. (2) Heat the pot with oil, first fry the ginger and green onion, then cook the rice wine, add the soup, then add the fish belly shreds to cook thoroughly, then pick the ginger and green onion, fish out the fish belly shreds, drain and set aside. (3) Start the pot, add the soup, first add the fish belly shredded, mushroom shredded, bamboo shoot shredded, chicken shredded, char siu shredded slightly cooked, and then cook into the shao wine, hook with water starch, and then add pepper, monosodium glutamate, sesame oil, leeks and cook well, out of the pot and plate.
Technical Key When making it, put the fish maw in the soup pot, cook it over medium heat and add it to the flavor, drain it, and then braise it over low heat.