Mid-Autumn Festival cookbook 1: Braised fish for ten minutes.
Ingredients: grass carp (one strip (1 .8kg)), cooking wine (4 tablespoons), light soy sauce (1 tablespoon), braised soy sauce (1tablespoon), sugar (2/3 tablespoons), coriander (appropriate amount), fragrant leaves (fragrant leaves).
Seasoning: onion (right amount), ginger (right amount), garlic (right amount), oil (right amount) and salt (right amount).
Production step
1. Wash one grass carp and remove the fishing line;
2. Cut into pieces with a thickness of about 2cm for later use;
3. Add oil to the pot and fry ginger slices, garlic slices and fragrant leaves for fragrance;
4. Pour in sauce cooking wine, soy sauce and braised soy sauce;
5. Add sugar and salt;
6. Add a proper amount of water and bring to a boil;
7. Add the fish pieces and shallots, cover them, and cook over high fire 10 minute;
8. until the soup is almost dry, sprinkle a proper amount of chicken coriander out of the pot.
Mid-Autumn Festival cookbook home cooking practice article 2: red wine Sydney
Ingredients: Sydney (one) and red wine (one cup)
Production step
1. Prepare raw materials: Sydney and red wine;
2. Peel and core pears;
3. put it in a container;
4. Pour in red wine for soaking;
5. Refrigerate the Sydney soaked overnight in the refrigerator;
6. Slice and put your favorite shape.
Mid-Autumn Festival cookbook home cooking practice article 3: Steamed shrimp with garlic vermicelli
Ingredients: shrimp (12), hot pot vermicelli (a small bundle)
Seasoning: garlic (appropriate amount), green pepper (one quarter), red pepper (one quarter), soy sauce (one and a half spoonfuls), salt (appropriate amount) and clear water (appropriate amount).
Production step
1. Soak the vermicelli in clear water until soft.
2. Shrimp head to shrimp line.
3. Cut the shrimp along the back.
4. Use a knife to cut several times on the shrimp meat in the direction shown in the figure. Don't cut off the shrimp meat (this is to prevent the shrimp from twisting after steaming).
5. Cut the soaked vermicelli into two pieces and lay them flat on the plate.
6. Shape the cut shrimp.
7. Chop garlic and green and red peppers.
8. Heat the oil in the pot to 60%, fry the lower half of the minced garlic into golden brown, turn off the fire, add the other half of the minced garlic, and saute with the remaining temperature.
9. Add a fresh soy sauce and a proper amount of water to the minced garlic. If the salinity is not enough, you can add salt.
10. Pour the garlic juice on the shrimp, boil the water in the pot and steam for 5-8 minutes. Sprinkle green pepper after cooking (because the shrimp is cut open and cooked easily, so don't steam for too long).
Mid-Autumn Festival recipes and home cooking practices Article 4: Assorted Vegetables
I remember when I was a child, maybe it was because of all kinds of vegetables and fruits. Unlike now, there were all kinds of vegetables and fruits at any time. Every holiday, my family's preserved dishes were assorted vegetables. At that time, I felt that the colors were particularly beautiful. Now, if I think about it, it is really suitable for holidays. It is not only beautiful in color, but also festive and nutritious.
Ingredients: celery, peanuts, carrots, fungus, yuba cucumber.
Ingredients: broth, salt, pepper sugar
1. After the peanuts are cooked, peel them (of course, you can buy boiled peanuts directly to save trouble and peel them back).
2. Cut all the materials into pieces or grains (according to personal preference, for example, some people like to cut celery into grains, but I cut it into pieces for good clamping, and the effect is the same)
3. After the yuba is soaked in warm water, it is boiled in boiling water and cut into sections.
4. After the celery is brushed, it is boiled with water.
5. After the fungus is soaked, remove the roots and blanch it in boiling water.
6. Prepare a large pot and add all the materials.
7. Put oil in the pot, stir-fry slightly more than usual. After adding pepper and frying, remove pepper and pour the oil into the basin.
8. Add broth, salt and a little sugar, mix well and serve immediately.
9. Usually it can be stored in the refrigerator for several days. In fact, it is better to marinate in the refrigerator for one night before eating.
Mid-Autumn Festival cookbook home cooking practice article 5: saliva chicken
1 Wash the yellow chicken, put it in a large pot, add cold water to the chicken, add ginger slices and scallions and a little cooking wine; Cover and cook over high fire; Bring the fire to a boil, turn it to low heat for three minutes, then turn off the fire and stew for 15 minutes.
2 in the gap of braised chicken, peel and crush peanuts, put them in a dry pan with white sesame seeds, stir-fry until fragrant, and take out the pot for later use. Stir-fry slowly with a small fire. You can stir-fry peanuts for a while and then white sesame seeds, and then stir-fry them together until they are fragrant and some are yellow.
3 Put one tablespoon of pepper and five tablespoons of cooking oil in the cold pot, and slowly use a small fire. After frying the pepper, remove the pepper and throw it away; Prepare a small bowl, put in a tablespoon of Chili powder, heat the oil in a medium-sized fire pot, turn off the fire and wait for a while (ten to twenty seconds, otherwise the oil temperature will burn the Chili powder black and paste), and then pour it into the small bowl with Chili powder.
4. Stir the chili powder with hot oil, and let it stand for later use; Take the braised chicken out of the pot and immediately soak it in cold water with ice cubes for at least fifteen minutes. (One hot and one cold makes the chicken skin shrink instantly, making it smooth and crisp)
5 Put Jiang Mo, chopped green onion, minced garlic, white sugar, sesame sauce, balsamic vinegar, soy sauce and stir-fried white sesame seeds and chopped peanuts into a small bowl, mix well, and then add Chili oil in step 7 to mix well. Take the chicken out of the ice water and cut it into pieces, then pour the adjusted sauce.
6 tips:
(1) When the chicken is cooked, the water should not pass through the chicken body. When the fire boils, turn it down immediately, and cook for three minutes. Don't open the lid when the fire is turned off, and stew for fifteen minutes. Don't doubt that the three-yellow chicken I bought weighs two and a half kilograms must be cooked. Look for me if it is not cooked.
(2) Stewed chicken is soaked in ice water with ice cubes, and the rapid cooling will make the chicken skin crisp, and the taste is much better than that without ice water.
(3) Cut as much chicken as you eat, and put the rest back in the cooled chicken soup to soak, so that you won't feel firewood when you eat chicken the next day because of water loss.
(4) After the pepper powder is washed into the pepper oil, it will leave it standing for more than five minutes before it will produce red oil (this oil should be turned off and waited for a while before being washed in, otherwise the oil temperature is too high and it is easy to burn the pepper powder black and paste). Pepper should be fried with low fire, otherwise the fried oil will be bitter.
7 saliva chicken, it is said that it is called saliva chicken because there are a lot of pepper, which will make you numb and drool involuntarily. This is a cold dish with rich condiments, which is spicy, delicious and tender. I think this is also one of the origins of the name saliva chicken.
Because it's Sichuan food, I used authentic Sichuan pepper and Chili powder to make it this time. Of course, I reduced the amount of pepper and Chili properly in combination with our taste here.
9 spicy and spicy, plus occasionally chewed peanuts and sesame seeds, it is really full of fragrance. After the chicken is heated and soaked in ice water, the chicken skin becomes crispy, and the chicken is tender and slippery. I can't love it!