Sweet and sour bomb

material

Quail eggs. Tomato sauce, vinegar, soy sauce, sugar, chicken essence.

working methods

1, quail eggs are boiled in cold water, taken out and put in cold water, which is easy to shell and peel off.

2. Put it in dry starch and roll it up. I feel like I'm shaking the Lantern Festival.

3. Put oil in the pot. When the oil temperature is 70% hot, put quail eggs in and fry them. When the quail eggs turn golden, take them out for later use. Don't let the oil temperature be too hot and fry for too long, or the eggs will burst.

4. Take a bowl, add tomato sauce, vinegar, soy sauce, sugar and chicken essence and mix well.

5. Put some oil in the pot, stir-fry the sweet and sour juice slightly, then add the fried quail eggs, turn off the fire and stir-fry for a few times, and turn off the fire when the juice is evenly distributed on the quail eggs.

skill

After the quail eggs are cooked, put them directly into cold water, which is easy to shell and looks good.

When frying, the oil temperature must not be too hot and the frying time should not be too long, otherwise the eggs will burst.

After the sweet and sour juice is put into the pot, it does not need to be fried for a long time, otherwise it will easily paste the pot or appear black caking, which will affect the appearance and taste.

The practice of braising fish in soy sauce

material

Fish. Leek, onion, ginger, garlic, dried Chili.

Salt, chicken powder, sugar, cooking wine, soy sauce, dried starch, sesame oil, edible oil.

working methods

1. Remove scales, gills and viscera from the fish, wash them, put a flower knife on each side of the fish and pat the starch dry for later use.

2. Cut the onion into inches for later use.

3. Cut the onion, slice the ginger and use all the garlic.

4. Cut the dried peppers with scissors for later use.

5. Make oil in the pot. When it is 70% hot, fry the fish in the pot until golden brown, and remove it to control the oil for later use.

6. Leave the bottom oil in the pot, and when it is 60% hot, add the dried Chili and stir fry.

7. Add green onions, ginger slices and garlic, cooking wine and soy sauce.

8. Add fried fish and two-thirds warm water.

9. Season with salt, chicken powder and sugar and cover. After the soup is thick, pour the sesame oil out of the pot.

10, side dishes, think of onions.

Agate egg

material

3 raw salted duck eggs and 2 preserved eggs.

working methods

1. Preserved eggs are shelled, steamed for 15 minutes, and the inside will not solidify, then cooled and cut into cubes.

2. Knock a small hole at the top of raw salted duck eggs, and put preserved eggs in it. A lot of protein will flow out during this process, so it won't taste too salty.

3. Wrap the whole salted egg tightly with plastic wrap, then steam it for 20 minutes, cool it and shell it, and you can eat it.

Intimate suggestion:

1. Preserved eggs should be steamed and cooled before cutting. If it is not steamed, it will paste the knife when cutting, and it will be easily chopped when it is hot.

When filling preserved eggs, you can fill in more. At this time, a lot of egg whites will overflow, and too much egg whites will taste salty.

3. Wrap the holes tightly when wrapping plastic wrap, otherwise it will be easy to bulge when steaming.

4. This dish is very easy to cook. If you serve it when you have guests at home, you will definitely win a lot of praise!

8. Put the shrimp on the tofu on the plate.

Huola Deng Gong Xia

material

Shrimp, tofu, Pixian bean paste, Chili noodles, pepper powder

Eggs, tomatoes, broccoli stems or cucumbers and parsley

1, small tomatoes are washed and pedicled, all in half, placed in the shape of palace lanterns and placed on a plate.

2. Break up the eggs, spread them into egg skins, cool them and cut them into silk to make palace lanterns.

3. Cut the broccoli stalk into small pieces and cut several grooves on it to make a palace lantern seat.

working methods

1. Wash shrimp, remove head, thread and shell. Cut the shrimp belly from the middle of the shrimp back with a knife, so that the middle of the shrimp body penetrates a hole.

2. Put the shrimp tail through the hole in the shrimp belly to make shrimp balls.

3. Cut the tofu into small pieces and chop the bean paste.

4. Put the oil in the hot pot and cool it. First, add the bean paste and Chili noodles, stir-fry the fragrance, and then pour in clear water (more water).

5. After the water in the pot is boiled, pour in the tofu pieces and stir well, and cook for a few minutes.

6. Cook the tofu until it tastes delicious, sprinkle a little pepper and stir well. Take out the tofu and put it in the palace lantern.

7. After the remaining soup in the pot is boiled, pour in the shrimp balls and stir fry until the shrimp is cooked, and the soup is basically collected.

Coconut shell cucumber

material

Summer cucumber 3 garlic 3 cloves pepper 5 red peppers 1 tablespoon sesame oil 2 tablespoons rice vinegar 2 tablespoons salt 1 tablespoon soft candy 1 tablespoon monosodium glutamate a little fish sauce 1 tablespoon cold boiled 2 tablespoons.

working methods

1. Wash the cucumber and remove both ends, then put it on the chopping board, and then put two chopsticks on both sides of the cucumber on the chopping board to clamp the cucumber; The blade makes a 45-degree angle with the chopsticks to slice the cucumber, and then stops at the chopsticks. After cutting one side, turn the cucumber upside down before cutting.

2. Cut the pepper into pieces, press the garlic into garlic paste, transfer all the seasonings into a small bowl, add 2 tablespoons of cold boiled water and mix well.

3. Pour the prepared seasoning water into the cut cucumber, cover it with plastic wrap and put it in the refrigerator to cool before eating.

Intimate suggestion:

Summer cucumber is a small green cucumber, which is different from autumn cucumber with many children. In Singapore, they are called "Japanese cucumbers". When choosing cucumber, the color is green and shiny, and there are yellow flowers on the pedicle. Small thorn cucumber is fresh.

Special braised pork

material

Pork belly with skin 1 slice of soy sauce 2 tablespoons of cooking wine 2 tablespoons of sugar 2 tablespoons of onion 2 slices of ginger 2 slices of star anise 2 slices of dried tangerine peel 1 slice of cinnamon 1 slice of fragrant leaves 2 slices of water with a little salt.

working methods

1. Wash the meat, put it in a pot, pour in clear water, cook it on high fire for 15 minutes, then take it out to cool, and cut the cooled pork into small pieces.

2. Heat the wok with proper amount of oil and stir-fry the pork.