The people take food as the sky, and the food cannot be disappointed. Enjoying the food and enjoying the process of making the food is a good attitude to life. Enjoy the food but also the pursuit of nutrition and health, taste more food, enjoy more health. Share a delicious and healthy diet every day, welcome to pay attention.
Mushu meat is a common traditional dish, one of the eight major cuisines of Lu cuisine. Although it is said to be a famous dish, the name sounds very tall. However, the meat is made with very home-made ingredients, and is made by stir-frying pork slices with eggs, fungus, cucumbers, etc. The approach is also very simple.
Traditional Chinese cuisine - mushu meat
Steps to make wood-bearded meat;
Step 1: Ingredient handling. The fungus foam is torn into small pieces. Peel and slice cucumber, carrot. Slice the pork, add soy sauce starch and mix well to marinate for half an hour.
Step 2: Heat the pan with oil and slide the eggs out and set aside.
Step 3: Leave the oil in the pan and stir-fry the shredded meat until it changes color and set aside.
Step 4: Heat the oil again, stir-fry the cucumber and carrots, and then pour the slices of meat, eggs and fungus together and stir-fry
Finally, add a little salt and chicken essence and stir-fry evenly.
There are many ways to make fish, and today I am sharing a sweet and sour crispy fish. The fish is fried in oil and the skin is crispy, the skin is crisp, the meat is tender, and then poured with a sweet and sour sauce, the appetite is bursting, and the rice is super.
Step 1: Descale the fish with a cross flower knife and marinate with sliced ginger, green onion, salt and cooking wine.
Step 2: Add the egg mixture to the starch and make a paste for later.
Step 3: Grab the tail of the fish and wrap the fish evenly in the egg paste.
Step 4: When the oil pan is 60% hot, hand-held fish tails pour hot oil on the hot oil pot to set the egg paste
Step 5: After setting the shape, fry it in oil, turn to low heat and fry it in 40% oil temperature until cooked. Then turn to medium heat, when the oil temperature rises, fry the grass carp until the skin is crispy and delicious golden brown, then it can be put out of the pan, drain the oil and put on the plate.
Step 6: Pour out the oil from the wok, leaving a little oil to heat up, and sauté the tomato sauce until fragrant. Add a little water, sugar and season with white vinegar after the soup has boiled
Finally, collect the juice with water starch, pour over the grass carp, and sprinkle with shredded red pepper, shredded green onion, and coriander.
Chinese cuisine, Hunan cuisine, spicy vegetables, pine nuts and sea bass