Northeast rare mushroom chicken
raw material:
150 g chicken, 50 g fresh chestnuts, 45 g dried shiitake mushrooms, 15 g June watercress paste, 1 teaspoon of june braised soy sauce, 80 ml of broth
method:
1) Soak the dried shiitake mushrooms in water in advance, after the water is soft, add the broth to season and steam;
2) Fresh chestnuts shelled, cooked over low heat, chicken boneless diced and set aside;
3) Heat 20g oil in a pot, add June fragrant bean paste and stir-fry to bring out the aroma;
4) Add chicken, fresh chestnuts, dried shiitake mushrooms, then season with June braised soy sauce, then add the broth and simmer.
tips：
1, the best chicken to choose is a domestic chicken, the meat is tighter and more fragrant, three yellow chicken can also be.
2: When adding broth to simmer, pay attention to the heat, first simmer on high heat for 5 minutes, then change to low heat and simmer slowly.
3, choose June fragrant watercress sauce, there is a faint sweet aroma, the taste of making it is better, if you can eat spicy, change to Pixian watercress sauce taste will be more abundant.
Sea bean conch stew
Mangrove fruit beans, sea white, shredded coconut, seafood stock.
1. Wash and core mangrove beans, wash and wash and set aside.
2: Put the shredded coconut into the seafood stock and boil, add the sea white and mangrove fruit beans and cook for 10-20 minutes, and put it into the container.
Mangrove fruit beans:
The fruit of the mangrove forest is shaped like a broad bean. Mangroves are coastal plant communities composed of a group of aquatic woody plants, which have special ecological status and function, and are extremely precious wetland ecosystems, which play an important role in regulating the marine climate and protecting the coastal ecological environment. In China, mangroves are mainly distributed in Hainan Island, Guangxi, Guangdong and Fujian.
Haibai:
A seawater clam, known as "sea white" because of the large area of its shell that is white. The sea white is cool, and drinking sea white soup in summer can dispel the heat.
Seafood stock:
Boil fish bones, shrimp and water.
Double pepper steamed tofu
1 piece of tender tofu, 1 tbsp red minced pepper, 1 tbsp green minced pepper, 1 tbsp soy sauce
1: Pour the water tofu into a dish, slice it, and gently open it with your hands to form a diagonal shape.
2: Pour the two colors of chopped pepper on each side of the tofu and pour soy sauce.
3: Add water to the steamer and bring to a boil, add tofu dish, cover and steam for 10 minutes.
4: Take out the tofu plate and pour hot oil on it.
Hibiscus grain cinnamon fish
1 osmanthus (weighing about 750 grams), 20 grams of oat grains, taro grains, corn kernels, 2 eggs, 5 clams, 200 grams of soup, 8 grams of salt, 8 grams of monosodium glutamate, chicken powder, 4 grams of sugar, a little oil and water starch.
1, cinnamon fish clean, leave the head and tail, remove the bone to take the meat, change the fish meat into a sandwich blade, rinse the water with a little salt, egg white marinate into the taste.
2: Oat grains, taro grains, corn kernels and cinnamon fish head and tail into the steamer basket, steamed and steamed thoroughly.
3: Steam the clams in a steamer basket until they are unfolded, add their juice to the eggs and beat well, then season and steam them in the steamer basket until they are cooked through (remember not to be too old).
4: Wash the pot, boil the soup, put the marinated fish fillets on the bottom of the steamed water eggs, and then put the steamed cinnamon fish head and tail.
5, the steamed oats, taro, corn kernels into the soup boiled, to remove the foam, seasoning, after the dip drizzled with a little oil, out of the pot drizzled on the fish fillet, and then garnish a little coriander can be.
Double toppings of Enoki mushrooms
400 g enoki mushrooms, asahi pepper to taste, 2 slices of ginger, 1 tsp oyster sauce, 2 tsp vinegar, 1/2 tsp soy sauce, 2 tsp chili oil, 1 tsp sesame oil, 1/2 tsp salt, 3 cloves of garlic, 1 green onion
1. Cut the ginger, garlic and green onion into small rings, cut the pepper into small rings, tear the mushrooms into small pieces and blanch in boiling water for 5 minutes, until they are fished out and let cool
2. Stir-fry the shallots, ginger, garlic and chili peppers in a frying pan, add salt and stir-fry evenly to the mushrooms
3. Season the sauce with oyster sauce, soy sauce, vinegar, chili oil and sesame oil, pour evenly over the mushrooms and serve, and finally garnish with chopped chives
Stewed pork belly
Pork belly, light cake, red lees, cooking wine, five-spice powder, shrimp oil, sugar
1: Cook the pork belly in a pot of boiling water until it is five minutes cooked, then fish it out, let it cool and cut into thick slices and set aside. After the light cake is baked, each one is cut into a slit (not separated) from the middle.
2, put a little salad oil in the pot to heat, first put in the ginger rice to fry a few times, and then the red lees and pork belly slices together under the pot sautéing, during which add cooking wine, five-spice powder, shrimp oil and sugar, mix fresh soup after boiling, turn the heat to simmer until the pork is soft and cooked and the soup is thick, adjust a little MSG to get out of the pot.
3: Put the simmered pork belly into the light cake and plate it to serve.
characteristic:
This dish is also known as "light cake rotten meat". Light cake is the traditional famous point of Fuzhou, in ancient times, it was the dry food carried by students when they rushed to take the exam, and the people of Fuzhou also used this cake as an offering when they visited the tomb every year during the Qingming Festival. It is said that this cake was also the dry food for Qi Jiguang to march to kill Wu Kou. The "light" of the light cake refers to the surface characteristics such as the shape and color of the cake, and also implies that this cake originated from Gwangju, and also has the meaning of remembering General Qi. Now when Fuzhou people make light cakes, they are accustomed to sprinkling sesame seeds on the surface of the cake blanks to increase the fragrance.
Porcini mushroom stewed pork
Porcini mushrooms, pork belly, salt, sugar, soy sauce.
Wash the pork belly, cut into cubes, stir-fry in hot oil, turn to low heat and stir-fry, add salt, sugar and soy sauce, simmer in porcini mushrooms for 15 minutes, collect the juice on high heat, and put it on the plate.
Production key:
By sautéing the oil of the pork, the oil can be forced out to achieve a crisp effect, and the heat should be properly mastered.