In this rural compound far from the hustle and bustle of the city, in the leisurely comfort of tasting tea, I temporarily forgot the hardships of work, abandoned the cumbersome life, and enjoyed a rare tranquility and delicacy, which made many people yearn.
Chicken in the hut
Ingredients: 1 earthen rooster, green onion knots, ginger pieces, salt, 1 homemade red oil dipping dish
Method:
1. Slaughter the earth rooster and clean it. Pour some cold water into the pot, add the chicken, add salt, green onion knots, and ginger pieces. After bringing to a boil, reduce heat and cook for 2 to 3 hours.
2. When the chicken is cooked until the taste is moderate, turn off the heat and fish it out to dry the water vapor, chop it into long strips and plate it, and serve it with homemade red oil dipping saucer.
Production key:
1. Chickens should choose a farmer's free-range rooster with a growth period of at least 1 year, which is compact and chewy.
2. When cooking chicken, put cold water under the pot. The length of cooking time depends on the tenderness of the chicken. The average turkey only takes 2 hours; for older ones, it takes about 3 hours to cook. One of the ways to tell if the chicken is cooked in place is to take a bamboo chopstick and see if it can be smoothly inserted into the chicken (to the chicken bone).
Raw baked fish head stew
Ingredients: 1 silver carp head (about 1500 grams), 1 bottle of beer, homemade sauce, dried shallots, garlic, green onions, salt knots
1. Clean the fish head, chop it into pieces, put it in a pot, and use the homemade sauce to spread it well and marinate it.
2. Put the pot on the fire and heat it, put the shallots and garlic into the bottom of the pot, lay the fish head on top, pour in the beer, mix well with salt, bake for 15 minutes, then add the green onion.
Description: The homemade sauce is made by pairing seafood sauce and pork rib sauce in a ratio of 1:1.
Spring water bean flower beef fillet
Ingredients: 150 grams of marinated beef fillet slices, 300 grams of spring water tender bean flowers, 5 grams of green onion flowers, 5 grams of crushed celery, 2 grams of ground peanuts, 2 grams of kohlrabi grains, 5 grams of ginger rice, 5 grams of garlic rice, 3 ml of soy sauce, 3 grams of chicken essence, 2 grams of pepper powder, 5 grams of paprika, 2 grams of tempeh, 10 grams of Pixian watercress sauce, 10 grams of water starch, 150 ml of fresh soup, 35 ml of mixed oil, 5 ml of pepper oil, salt, sesame oil
1. Put the spring water tender bean blossoms into a cold water pot with a little salt, heat it on high heat and cook thoroughly, fish it out and put it into the bottom of the stone pot, and heat it to keep warm.
2. Heat the net pot with mixed oil, sauté the beef fillet slices until the seeds are white, add Pixian bean paste, ginger rice, garlic rice, tempeh and chili powder and stir-fry the incense, mix in the fresh soup and boil, add salt, soy sauce, chicken essence and pepper, use water starch to thicken the mustard, drizzle with sesame oil and pepper oil to push well, put it into the stone pot, sprinkle with celery chips, green onions, crushed peanuts and kohlrabi grains, and serve.
Technical key: bean blossoms need to be boiled in advance to remove the bean fish. The sauce of the finished dish should be thick.
Slimming fish
The head of the carp is large and thin, and the head of the fish is fat, so the dish is named "slimming fish".
Ingredients: 1 silver carp, 200 grams of pork belly, 200 grams of apricot abalone mushrooms, 100 grams of ginger rice, 100 grams of garlic grains, shallots, salt, cooking wine, fresh soup, water starch, rapeseed oil, salad oil
1. Slaughter the silver carp to clean, the fish body cut the cross flower knife, add a little salt and cooking wine after the pot, marinate for a while, steam for 10 minutes and then take out the plate and set aside. Cut the apricot abalone mushrooms into small pieces, fry them in a frying pan until golden brown, and then drain the oil.
2. Put rapeseed oil on the heat of the net pot, add pork belly grains to simmer on a low heat, then add ginger rice and garlic grains to stir-fry incense, mix in the appropriate amount of fresh soup to boil, add salt to adjust the taste, add the fried apricot abalone mushroom grains, hook the thin mustard, sprinkle the shallots into the pot, pour on the plate of fish.
Catfish
To make this fish dish, you must boil the fresh soup of boiled fish in advance. Pour an appropriate amount of vegetable oil into the pot and heat it, add watercress sauce, tempeh, chopped pepper, chopped ginger, etc. to stir-fry, mix the appropriate amount of broth and boil, boil until the seasoning tastes, beat the residue, and get the fresh soup of boiled fish.
Ingredients: 1 catfish (about 1000 grams), 100 grams of herbs leaves, 150 grams of pickled radish, 30 grams of celery knots, 30 grams of green onions, cooking wine, watercress sauce, salt, chicken essence, monosodium glutamate, pepper powder, sugar, vinegar, wet starch, vegetable oil
1. Cut the catfish into small pieces, put them in a basin, add cooking wine and salt, and marinate for about 5 minutes. Chop the herbs and carrots separately and set aside.
2. Place the delicious catfish pieces in a fresh soup pot, simmer for about 5 minutes on low heat until the fish is cooked, then put on the plate.
3. Scoop in the pot an appropriate amount of vegetable oil to heat, add a little watercress sauce to stir-fry, under the herbs leaf crushed, pickled radish crushed, celery knots, green onion stir-fry, during which the appropriate amount of chicken essence, monosodium glutamate, pepper powder, sugar, vinegar, and finally hooked into the wet starch, after the high heat is thickened, the pot is poured on the plate of fish pieces, that is.
Pickled bamboo shoot fish
Ingredients: 1 silver carp, 200 grams of pickled bamboo shoot slices, 25 grams of pickled pepper knots, 50 grams of pickled wild mountain peppers, 50 grams of onion pieces, 50 grams of lard, ginger rice, garlic rice, shallot knots, water starch, fresh soup, salt, cooking wine
1. Slaughter the silver carp and clean it, slice the fish, add a little salt, cooking wine and water starch to the pot and grasp it well, marinate for a while and set aside.
2. Heat the pot, add lard to burn, add pickled bamboo shoot slices, pickled pepper knots, pickled wild peppercorns, ginger rice and garlic rice and stir-fry until fragrant. Bring fresh soup to a boil, add salt to taste, reduce heat, add marinated fish fillets and cook for about 5 minutes, add onion cubes and shallots when cooking, pour into the pot and serve.
Casserole with gratin baked broad beans
Ingredients: 200 grams of fresh broad beans, 15 grams of herbs leaves, 5 grams of millet pepper, 2 grams of ginger rice, 2 grams of garlic rice, 5 grams of green onion, 8 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar, 20 grams of lard
1. Cut the herbs into thin strips. Remove the millet pepper from the seeds and cut into rings.
2. Mix fresh broad beans, millet pepper rings, ginger rice, garlic rice, green onion, salt, monosodium glutamate, sugar and lard in a bowl.
3. Heat the casserole over low heat, add the delicious fresh broad beans, cover and bake for about 12 minutes, peel off and sprinkle with herbs and silk.
Brush the eggplant
The dish is named "Brush Handle" because of its shape. Usually eggplant absorbs more oil, the practice here is to let the eggplant suck up the fresh soup, the taste of the dish is soft, the soup is full.
Ingredients: 2 eggplant, 150 grams of pork belly, 75 grams of garlic grains, 25 grams of millet pepper rings, ginger grains, garlic grains, salt, fresh soup, salad oil
1. Cut the eggplant vertically from the head into the shape of a "brush", connect the roots, cut off the stem and leave it for use.
2. Heat the pan with salad oil, burn to 60% oil temperature, add eggplant over oil, remove and drain.
3. Leave a little bottom oil in the pot, add pork belly grains and sauté them until fragrant, then add ginger and garlic grains, millet pepper rings, and garlic grains to stir-fry until fragrant. Then mix in the appropriate amount of fresh soup to boil, add salt to adjust the taste, add the eggplant to high heat to collect the juice, put it into a special bamboo cage container, and put the eggplant peduncle to decorate it.
Healthy fish balls
Ingredients: 1 grass carp, 2 crucian carp, 100 grams of pork fat, 250 grams of tender pumpkin, 2 egg white liquid, lard, salt and appropriate amount
1. Grass carp clean, remove the large bone, remove the net meat (1000 grams of grass carp can take about 250 grams of net meat) cut into slices, pork fat meat slices, respectively with the back of the knife beaten into mushrooms, put together in the basin, add egg white liquid and salt to beat the strong fish grits.
2. Squeeze the beaten fish grits into fish balls, cook in a pot of boiling water, fish out and pour into the dish. Cut the tender pumpkin into cubes with a knife and set aside.
3. After the crucian carp is cleaned, after drying the water on the surface of the fish, fry yellow on both sides of the lard pot, mix with water to boil into a milky white fish soup, fish out the crucian carp without, add salt, add pumpkin pieces and cook for 5 minutes, start the pot and pour into the plate containing fish balls.
Heaven and earth kernels and soup
Ingredients: 200 grams of pig's trotters, dandelion, soap horn thorns, ginger pieces, green onion knots, salt each appropriate amount
1. Burn the skin of the pig's trotters, wash them with clean water, chop them into small pieces, put them into a pot of boiling water, and drain them.
2. Scoop in an appropriate amount of water in another pot, put in the drained pig's trotter pieces, add the appropriate amount of ginger pieces, green onion knots, salt, etc., simmer for about 2 hours until the pig's trotters are soft and sticky, put in the dandelion and soap horn thorns processed in advance, cook for about half an hour until the raw materials are cooked, and put them into the pot.
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