Materials

Sea bass, green onion, ginger, cooking wine, Lee Kum Kee steamed fish soy sauce, oil

Practice

1. sea bass cleaned, with green onion, ginger, cooking wine, pickle for a while to remove fishy.

2. Put the steamer to steam for 8 minutes, time to not open the pot, and then warm up a few minutes for good.

3. Take out the fish, pour off the juice.

4. Put shredded green onion, pour Lee Kum Kee steamed fish soy sauce, pot of hot oil, and then pour the fish.

Tips

I think with that steamed fish soy sauce, the flavor is almost the same as the store made, the fish can not be steamed for a long time, otherwise the fish will be old, I have had a lesson.

Mid-autumn reunion banquet recipe: braised scallop

Materials

Scallop, on, red pepper, onion, ginger, garlic, anise, soy sauce, sugar, monosodium glutamate, water starch

Practice

1, scallop washed, take the middle part of the salted scallop, marinate in salt and cooking wine for 20 minutes;

2, put the fish section of the ventilated skin to dry;

3, the fish section of the air-conditioning;

2, the fish section of the air-conditioning to dry;

2, the fish section of the air-conditioning to dry the skin. /p>

3, start a frying pan, the oil is hot, into the scallop medium heat deep-fried to golden brown, fish out of the oil control;

4, the bottom of the pot to stay oil, burst incense red pepper section, onion, ginger, garlic and anise, into the fried fish section;

5, cooking wine and soy sauce, a small amount of sugar, add no more than the water boiled over rapid fire to the fire to the medium heat simmering;

6, soup basically dry, seasoned watercolor powder

6, when the soup is basically dry, adjust the water starch, large fire juice, add monosodium glutamate out of the pot, sprinkle with green onions and parsley can be.

Mid-Autumn Reunion Banquet recipes: rice cooker beef jerky

Materials

Main ingredient: 1 catty of beef (with the butcher said to be fried to eat parts),

Seasoning: a, chili noodles ginger cumin, b, cooking wine salt sugar soy sauce pepper powder

Practice

1 Beef washed, cut into strips of long 5cm wide and 2cm (index finger) 3/4)

2 Put in seasoning b, mix well

3 Put on plastic wrap and marinate in the freezer for more than 5 hours

4 After marinating, put in a little cornstarch and mix well

5 Carefully pour it into the rice cooker and use chopsticks to flatten the surface a little

6 Cover the lid and press the cook button, and then stir it for a few minutes until it jumps to keep warm and smother it, and then continue to repeat until the water is dry

7 wait until the cooking button does not go down, open the lid, a strong hand to press the cooking button, a hand with chopsticks constantly rotating stir

8 stirring until the vniurou dry, looks like there is no moisture to see, plus ginger, chili noodles, cumin

9 continue to press the cooking hand a hand to keep stirring, just the beef is completely dry

10 with the sieve sieve off chili noodles and other impurities, put cold can be eaten as a snack

Tips

1, do this beef jerky is best to use no tendon of meat, otherwise afraid of chewing Oh;

2, be sure to burn the water to very dry to be considered a success;

3, salt can not be put too much, because of the marinade for a longer period of time, for fear of easy salty;

4, cornstarch can only put a little, or simply do not put, too much easy to lose the chewiness of beef jerky;

5, the amount of seasoning I will not go into detail, according to personal taste put it.