Spicy Smoked Fish
Main material: grass carp1000g.
Seasoning salt 1 5g, monosodium glutamate1g, cooking wine 30g, sesame oil 25g, onion 20g, ginger 20g, cooked vegetable oil1500g (about 200g), pepper, aniseed, cinnamon, clove, tsaoko, etc.
Production method ① Slice the fillets into pieces with a thickness of1.4cm with an oblique knife, put them in a container, add cooking wine, onion, ginger and salt, stir evenly and pickle for 30min. (2) put the clean pot on the fire, and when the vegetable oil is injected and burned to 70% heat, put the fish pieces in batches, fry them until they are golden yellow, remove them, and pour out the fried oil. (3) Put the base oil into another pan, stir-fry the onion and ginger until fragrant, then add water, pepper, aniseed, cinnamon, clove tsaoko, rhizoma kaempferiae and fennel, boil them with low fire for 10 minute, take out the residue in the pan after the fragrance is boiled, add salt, cooking wine and sugar, pour in the fried fish pieces, and collect them with medium fire.
Features salty and delicious.
Tomato fish sticks
Main ingredient mandarin fish 1 strip
Ingredients: 50g shredded carrot and 50g chopped onion. Seasoning tomato sauce100g, sugar 50g, vinegar15g, cooking wine15g, refined salt 5g, starch150g, sesame oil10g, and peanut oil 750g (about consumption/kloc-).
Production method (1) Scrape scales, gut, gill and viscera of mandarin fish, wash, split and remove big bones from the ridge of the fish, peel the slices, cut them into 5 cm long strips, marinate them with refined salt and wine for 20 minutes, and then grab them with wet starch for homogenization. (2) Dip the pulped fish sticks in dry starch, fry them in 50% hot oil until golden brown, then fry them in hot oil once and take them out. (3) Heat the bottom oil in another clean pan, add shredded carrots and chopped onion to stir-fry until fragrant, add tomato sauce, white sugar, refined salt and vinegar, turn the fish sticks evenly, simmer for a while, pour sesame oil into the pan, and let cool.
Characteristic fish sticks are red in color, tender in the outside and sweet and sour.
Flammulina velutipes with shredded chicken
The main ingredients are 500g of chicken breast meat and 0/50g of Flammulina velutipes/kloc. Ingredients 25g shredded cucumber.
Seasoning salt10g, monosodium glutamate 5g, pepper 5g, peanut oil 50g (about consumption150g), vinegar10g, pepper oil15g, cooking wine 5g, corn starch 50g and egg white 50g.
Production method ① Wash the chicken breast and cut it into shredded curtain sticks. Clear it with wine, salt, corn flour and eggs, put it in 50% hot oil, blanch it with boiling water, take it out and cool it with clear water. (2) Flammulina velutipes is scalded with boiling water, cooled, cut into 3-4 cm long sections, and put in shredded chicken, salt, monosodium glutamate, pepper, vinegar, cooking wine and pepper oil, and mix well, and serve with shredded cucumber.
Features smooth, crisp and fresh.
Spiced elbow flower
Ingredients: 500g pig elbow stick.
25g of seasoning soy sauce, cooking wine10g, proper amount of refined salt, 5g of sugar, clear soup1500g, meat (cinnamon, angelica dahurica, star anise, cardamom and ginkgo)15g, and 25g of oil. Manufacturing method ① Boned the elbow stick and tied it into a cylinder with thin thread. (2) put the tied elbow stick into the boiling water pot and tighten it, and take it out for later use. Set fire to another pan, add base oil and white sugar and stir-fry until light red, add clear soup, add soy sauce, cooking wine, meat salt and elbow sticks, boil and simmer for maturity.
Features ruddy color and strong five flavors.
Crystal beef tendon flower
500 grams of beef tendon.
Ingredients coriander10g
Seasoning salt15g, a little monosodium glutamate, onion and ginger slices 25g each, cooking wine 25g, chicken soup 200g, soy sauce15g, vinegar15g and sesame oil10g.
Production method ① Wash beef tendon, tighten it with boiling water, take it out and change the water, add onion, ginger and cooking wine, cook it, take it out and cool it, and cut it into a comb back knife to get beef tendon flower. (2) Beat off the oil slick from the soup cooked with hamstrings, add monosodium glutamate and refined salt to the chicken soup. (3) put the cut beef tendon flowers into a spoon, put coriander leaves on it, inject chicken soup with good taste, put it in the refrigerator and freeze it into crystal shape. (4) take out the crystal, code it into a circle in the plate, and pair it with soy sauce, vinegar and sesame oil to serve with the dish. You can also make other juices at will, such as mustard juice and garlic juice.
Features clear and transparent, light and refreshing, elastic.
barbecued pork
Main ingredients: pig front buttock tip1000g.
25g of flavoring sesame oil, 50g of sugar, 20g of refined salt, 5g of cooking wine/kloc-0, 50g of peanut oil (about 50g), 0g of onion/kloc-0, 0g of ginger slices/kloc-0, 00g of red yeast water.
Production method ① Peel and clean the pork, cut it into pieces with a length of10cm, a width of 7 cm and a thickness of 3.3cm, put on a straight flower knife, and marinate it with salt, cooking wine, onion and ginger slices for about 4 hours. (2) the pot is lit with oil and heated to 70% heat, then the pork is fried into pink and fished out, the oil is controlled, then it is soaked in boiling water and washed with clear water. (3) put clean water in the pot, add pork, onion, ginger slices, cooking wine, sugar and salt, bring to a boil with strong fire, then move to low heat, move to high fire to collect juice until it is 80% ripe, pour in appropriate amount of monascus water, pour in fragrant oil, and slice it when eating.
Features pink color, sweet, fresh and salty taste, oily but not greasy.
Multiflavor watermelon peel
The main ingredient is 3000 grams of watermelon peel.
Accessories include sesame oil, sugar, rice vinegar, yellow wine, soy sauce, salt, garlic head, ginger, onion, red pepper and pepper.
Method (1) Remove the green peel and pulp of watermelon peel and cut into filaments; Mix well with salt, marinate for 30 minutes, then rinse with cold boiled water, drain the water and put it into a basin for later use. Slice ginger, garlic head and red pepper into filaments, and cut onion into sections. (2) Put the wok on fire, pour in sesame oil, and when it burns until it smokes, put in pepper and onion, fry until it smells, take out pepper and onion, then put red pepper into the wok, stir-fry shredded garlic and ginger, add yellow wine, soy sauce and white sugar, boil slightly, then cook rice vinegar, and stir-fry until it tastes good. (3) pour the sauce in the pot on the shredded watermelon skin, and mix well to serve.
The key seasoning can be increased or decreased according to personal taste, but monosodium glutamate must not be added, otherwise the original flavor will be lost.
Features crisp and refreshing, rich in flavor.
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