raw material
30 grams of scallop, eggs, coarse salt, pepper, nine-story tower, cooking wine, fish sauce, rosemary, Tibetan juice, soy sauce and coriander.
working methods
1. Scallops are washed and marinated with cooking wine. Mix salt and eggs into salt paste for later use.
2. Stir-fry the spices, add seasonings and scallops, mix well and wrap them in oil paper.
3. Put the salt mud on the wrapped scallop and make it into a heart shape. Put it in the oven 15 minutes and bake it to golden brown. You can eat it.
Description of innovation
The traditional production method of beggar chicken was innovated, and the homemade salt mud was used to roast it without losing its flavor.
trait
Novel shape, distinctive personality and original flavor.
Wuhuan fried chicken
Ingredients: 3 pieces of chicken leg meat, 2 pieces of diced bamboo shoots and 5 fried lamps.
Ingredients: 1 diced pepper, 2 diced red kidney beans, pine nuts, melon seeds, almonds, plums and cashews.
Seasoning: salt, chicken powder, sesame oil and pepper.
▲ Frozen chicken is hygienic, and slow thawing in the cold room is the best thawing method.
▲ Avoid washing directly with water when thawing to prevent the loss of chicken juice and nutrition.
▲ It is recommended to use American chicken, which is tender and juicy and suitable for frying.
Exercise:
1, cut the chicken leg into small pieces.
2, put half a spoonful of oil, stir-fry the chicken leg meat until it is 80% mature, and pick it up for use.
3. Stir-fry colored peppers and red kidney beans in a pot, then add diced exposed bamboo shoots and stir-fry until they are tasty.
4. Return the chicken to the pot, stir-fry all the ingredients until fully cooked, and then season and thicken.
Olympic sweet and sour fish
Ingredients: carp
Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into the spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
Features: Jinan traditional flavor, crisp and sweet and sour.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be cocked.
Five rings series:
Gold medals are fragile.
It is said to be a gold medal. In fact, this dish is red because it uses fresh tomato juice and ketchup. The main ingredient is very simple. Use shrimp and fried dough sticks to prepare some dried onions (small onions). Stir-fry shrimps and cut fritters directly in the pot. When they are cooked, add fresh tomato juice and ketchup prepared in advance, and continue to stir fry for about one or two minutes.
Steamed shrimp with stinky tofu
First, put the diced stinky tofu in a circle on the plate, then put the shrimp on it, pour some soy sauce according to your own taste, and then steam it in a cage 15 minutes or so.
Turtle in golden soup
There are astragalus and yellow branches. It takes about three hours to directly cook medicinal materials with chicken bones and lean meat. After the soup is cooked, cut the turtle into pieces, add some ginger and onion and stir fry, add the soup, and simmer for an hour.
Meiji Oenanthe javanica
Wash and cut the celery, put it in a pot, blanch it with boiling water, pick it up, then pour in delicious soy sauce and stir it a little. It is best not to use ordinary soy sauce, but to use fresh American soy sauce, which can be bought in big supermarkets and is not expensive. As for water celery, when it is selected in the market, it looks green, full and fresh.
Moldy thousand steamed soybean seeds
1000 pieces of mold, plus freshly peeled edamame seeds, put a few pieces of semi-refined and semi-fat ham, pour a spoonful of broth (there is no broth at home that can be replaced by water), and steam it in a cage. Time is based on the cooking of soybean seeds.
Jellyfish flower with scallion oil
The way to eat black fungus is actually very simple. Just rinse it with boiling water, and then put the picked black fungus on the bottom of the plate. Jellyfish flower is actually a kind of jellyfish head, which is similar to jellyfish head-diluted with water, soaked in boiling water and placed on black fungus. Next, make soup with soy sauce, broth, clear water and seasoning, and pour it on the dish; Finally, start an oil pan, heat the oil and pour a loud oil.
You can't put too many jellyfish flowers just because the protagonist is auricularia auricula, and you should also pay attention to time control when auricularia auricula drowns. Overripe will affect the taste of auricularia auricula.
Shan Ye Cai He
The raw materials are pork belly, small landscape winter vegetables, wild bracken, Pleurotus ostreatus and peasant spicy sauce. Stir-fry pork belly in oil pan, then add water, winter vegetables, bracken and mushrooms, and finally add a proper amount of yellow hot sauce.