Taste: salty and delicious
Technology: oil explosion
Preparation of mutton liver fried with crude oil;
Ingredients: 300g of sheep liver.
Accessories: Olay tablet 10g, auricularia auricula (water-hair) 15g, egg white 25g, kidney bean 30g, green garlic 15g.
Seasoning: 2g ginger, 5g salt, 5g starch (broad bean), 15g soy sauce, 40g peanut oil and 2g monosodium glutamate.
Characteristics of mutton liver stir-fried with crude oil;
Soft, tender, fragrant and delicious.
Teach you how to fry sheep liver with crude oil, and how to fry sheep liver with crude oil is delicious.
1. Wash sheep liver with clear water and cut it into 4 cm long slices with a vertical knife;
2. Egg white and wet starch are mixed into paste;
3. Put the liver slices into the egg white paste and grab them evenly;
4. Soak, wash and slice Magnolia officinalis slices;
5. Wash the green garlic and cut it into 4 cm long sections for later use;
6. Wash kidney beans and cook them for later use;
7. wok fire, pour peanut oil, when it is 60% hot, put the sheep liver slices into the pot and use a spoon? Boil the oil in the pot after boiling;
8. Leave a little oil in the pot and set fire to it. Stir-fry Flos Magnoliae, Auricularia auricula, kidney bean and garlic sprout in a wok, then add sheep liver, and then add 50ml of crude oil, refined salt, monosodium glutamate, yellow wine, Jiang Mo and milk soup. Turn the pan over a few times and you can get out of the pan.
The key to making fried lamb liver with crude oil: 1. Don't grab the goat liver when it is pasted, just wrap the paste. Cold peanut oil can be added to the pasted sheep liver, so that it is not easy to stick when the oil pan is slippery;
2. Because of the process of frying sheep liver, 750 grams of peanut oil should be prepared;
3. Stir-fry the sheep liver, and stir it quickly, and turn it twice to keep the sheep liver soft and tender.
Pie-food phase grams:
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Cuisine and efficacy: Henan cuisine tonifies qi and blood, tonifies deficiency and strengthens the body, strengthens spleen and stimulates appetite, and works after operation.
Taste: salty and delicious
Technology: air drying
Preparation materials of Kaifeng beef jerky:
Ingredients: 5000 grams of beef (lean meat)
Seasoning: 500g of soy sauce, 250g of yellow wine, 5g of star anise, 50g of ginger, 50g of sugar and 30g of salt.
Characteristics of Kaifeng beef jerky:
The color is brownish yellow, the block is uniform, neat and consistent, salty and sweet, and the taste is mellow.
Teach you how to cook Kaifeng beef jerky, and how to cook Kaifeng beef jerky is delicious.
1. Dicing: Select fresh beef, remove bones and tendons, and cut into 5cm square pieces.
2. Boiling: put the beef pieces into the pot, add seasoning and water, boil over high fire, and then cook over low fire for 2 hours. Add salt and sugar and cook for about 1 hour until the soup is almost dry.
3. Sun-drying: Take out the cooked meat slices and put them on the table, sun-dry, or boil them to get the finished product. Cuisine and efficacy: the prescription of Henan cuisine for strengthening yang, strengthening waist and tonifying kidney, and cooling limbs.
Taste: fried and baked
Technology: crisp frying
Materials for making roasted mutton:
Ingredients: 200g mutton (cooked).
Accessories: egg 90g, wheat flour 15g, starch (broad bean) 10g.
Seasoning: 5g of yellow rice wine, 20g of shallots, 50g of sweet noodle sauce, 5g of salt and pepper, 3g of salt, 40g of peanut oil, 5g of monosodium glutamate 1 g and 5g of soy sauce.
Characteristics of roasted mutton:
It's fragrant and delicious, with excellent flavor.
Teach you how to cook mutton, and how to cook mutton is delicious.
1. Cut the mutton into elephant-eye pieces about 4 cm, and marinate with refined salt, soy sauce, yellow wine and monosodium glutamate;
2. Put the eggs in a bowl and add wet starch, flour and peanut oil to make a crisp paste;
3. Take out the salted mutton, drain the water and put it into the paste to catch it evenly;
4. Put the wok in medium heat, add peanut oil, and the oil is 40% to 50% hot. Put the pasted mutton into the pot piece by piece, fry until golden brown, take it out and serve it on a plate.
5. Bring onion, sweet noodle sauce, pepper and salt when serving.
The key to making roasted mutton: 1. Cooked mutton must be crisp, soft and delicious after "paste";
2. Lotus leaf cakes can be used to roll food;
3. Because of the frying process, 750g peanut oil should be prepared.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Starch (broad bean): Broad bean should not be eaten with snails.
Cuisine and efficacy: prescriptions for enriching blood and improving eyesight in Henan cuisine.
Taste: Zanthoxylum bungeanum.
Technology: crisp frying
Materials for making liver markers:
Ingredients: 400g of pig liver, 200g of pig oil, and 0/00g of chicken breast/kloc.
Accessories: starch (broad bean) 15g, egg white 75g.
Seasoning: 5g shallot, 5g ginger juice, 3g salt, 5g pepper, 2g monosodium glutamate and 50g peanut oil.
Characteristics of liver sign:
This dish is tender and crisp, and the salt and pepper remain fragrant.
Teach you how to make a liver stick and how to make it delicious.
1. Cut the chicken breast into mud, add 25g of egg white and wet starch, add refined salt, monosodium glutamate, chopped green onion, ginger juice and pepper, and beat into chicken paste;
2. Wash the raw pig liver and cut it into 4cm long silk with the thickness of1.5mm;
3. Put the shredded pork liver into the boiling water pot, blanch it slightly, rinse it with clear water and drain it;
4. Put the shredded liver and minced chicken together, stir evenly and divide into 4 parts;
5. Put 50g egg white and wet starch together to make egg white paste;
6. Wash the pig's clean oil, soak it in boiling water, drain the water, and cut it into rectangular pieces with a length of 16 cm and a width of 8 ~ 10 cm, totaling 4 pieces;
7. Put the pig net oil flat on the chopping board, spread a layer of egg white paste, put a portion of liver silk and chicken paste (strip) along the length, fold the pig net oil in half at both ends, roll it into a roll with a diameter of about 2 cm, and complete it in four pieces;
8. Put the rolled liver roll into a pan, steam it, take it out and let it cool, and then apply a layer of remaining egg white paste;
9. Enlarge the fire in the wok, add peanut oil, add liver rolls when it is 70% hot, and remove and drain the oil when the persimmon is yellow and crisp;
10. Drain the oil, cut it into 4 cm long and 1 cm thick inclined knife blocks, and put it on the plate.
1 1. Add pepper and salt to eat together.
Tips for making liver plaster: 1. Pig liver is sticky and slippery. After slicing, it can be soaked in water before shredding. Don't scald the pork liver for too long, just once. After a long time, pork liver silk becomes old and brittle;
2. When the liver silk and chicken paste are mixed together, don't stir hard, but grab it gently to prevent the liver silk from being broken;
3. Fry the liver roll, fry it on medium heat until the epidermis is tight, and take it out. When the oil temperature rises again, pour the liver roll into the oil and fry until the persimmon is yellow. When the skin is crisp, take it out and put it on a plate, and you can eat it;
4. Because of the frying process, it is necessary to prepare 1500g peanut oil.
Pie-food phase grams:
Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.
Starch (broad bean): Broad bean should not be eaten with snails.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Henan cuisine dyspepsia recipes nourishing health care recipes malnutrition recipes anemia recipes.
Taste: salty and delicious
Technology: steaming
Making materials of chrysanthemum and Chinese cabbage:
Ingredients: Chinese cabbage (Xiaobaikou) 200g, chicken breast150g, sea cucumber (soaked in water) 50g, scallop10g, dried squid 30g, pork tenderloin 50g and water chestnut 50g.
Accessories: 5g of shrimp skin, 20g of egg white, 5g of peas, 15g of ham and 25g of souffle.
Seasoning: 5g of yellow rice wine, 3g of pepper, 2g of ginger, starch (broad bean) 15g, sesame oil 15g, 20g of lard (refined) and 4g of salt.
Characteristics of chrysanthemum and Chinese cabbage:
White, soft and delicious, light and refreshing.
Teach you how to cook chrysanthemum, and how to cook chrysanthemum is delicious.
1. Wash the leaves of Chinese cabbage, cut the front leaves into discs with the diameter of 12 cm, steam them in a cage for 8 minutes, take them out to cool, and drain the water for later use;
2. Peel off the old tendons on scallops, wash away the sediment and soak them in warm water for later use;
3. Wash the dried shrimps with clean water, and then soak them in warm water.
4. Soak the dried squid in cold water first, tear off the blood film, soak it in alkaline water (50g of soda ash, cold water 1000ml), press a heavy object, and soak it for 4-5 hours to make it swell;
5. Then take it out and soak it in clear water repeatedly until the squid becomes sticky and transparent. When elastic, put it in clear water and add a proper amount of natural ice for later use.
6. Water chestnut is peeled and washed;
7. Cut the soaked sea cucumber, squid, scallop, dried rice, pork tenderloin and water chestnut into diced peas;
8. Wash the chicken breast, chop it into minced meat, add starch, egg white, yellow wine and salt, and stir well to make chicken paste for later use;
9. Put the diced materials and peas into the minced chicken, then add pepper, Jiang Mo, refined salt, monosodium glutamate, yellow wine and sesame oil, and stir evenly to form stuffing, with a total of 18 for later use;
10. Cut the yellow cake into 2 cm long filaments and cut the ham into rice grains;
1 1. Take a Chinese cabbage leaf, shake off starch on both sides, wrap it in the shape of steamed dumplings, sprinkle shredded yellow cake and ham on the top end to make chrysanthemum hearts, trim it into chrysanthemum shapes, and wrap it in turn18;
12. Put the wrapped chrysanthemum-shaped steamed dumplings in an oil pan, put them in the shape of 1 1 inside, steam for 8 minutes and take them out;
13. Put the wok on the fire, add cooked lard, add 50 ml of milk soup, refined salt, monosodium glutamate and yellow wine, moisten starch in the soup, pour sesame oil on it, and pour it on chrysanthemum cabbage.
The key to making chrysanthemum cabbage: if there is no Xuchang Wazhuang cabbage, you can use the heart of northern Chinese cabbage. Its color is light yellow, crisp and tender, and it is also the top grade.
Pie-food phase grams:
Sea cucumber (soaked in water): sea cucumber participates in vinegar; Should not be taken with licorice.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Cuisine and its efficacy: Henan cuisine
Taste: Zanthoxylum bungeanum.
Technology: frying
Preparation materials of scallion and pepper fillets;
Ingredients: 750g carp.
Accessories: starch (broad bean) 13g, egg 30g.
Seasoning: 15g shallot, 5g pepper, 10g ginger, 15g ginger juice, 3g monosodium glutamate, 25g yellow rice wine, 15g sesame oil, 15g soy sauce, 60g peanut oil, 3g salt and 5g sugar.
Characteristics of fried fish slices with scallion and pepper;
Pepper is crispy and delicious with a long aftertaste.
Teach you how to make scallion fillets, and how to make scallion fillets delicious.
1. Slaughter fresh Yellow River carp, remove gills, scales and internal organs, wash, slice, and cut into 4.5 cm long slices with a top knife;
2. Put the fish fillets into the paste made of wet starch, eggs and soy sauce and mix well;
3. Soak Zanthoxylum bungeanum in yellow wine until soft, chop onion and ginger, and put in a small jar to seal for later use;
4. Put the wok on medium heat, add peanut oil, fry the fish fillets to 60% heat, and remove the decanted oil;
5. Leave a little oil in the pot, put it on the fire again, stir-fry the onion and shredded ginger until fragrant, then add 50 ml of onion, fish fillet, soy sauce, refined salt, white sugar, ginger juice and clear soup, constantly turn the pot until the seasoning juice absorbs the fish fillet, turn it twice, and pour the sesame oil into the plate.
Tips for making scallion and pepper fillets: 1. Making scallion peppers: soak the peppers in yellow wine until soft, chop them with scallion and ginger, and put them in a small jar and seal them for later use;
2. Don't scratch when the fillets are burnt. Fish fillets are tender and crisp. Just gently mix it when you paste it.
3. When frying, you can't put all the fish in the pot at once, but put them piece by piece along the edge of the pot to prevent adhesion;
4. Because of the frying process, it is necessary to prepare 1000g peanut oil, which actually consumes 60g.
Pie-food phase grams:
Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer.
Starch (broad bean): Broad bean should not be eaten with snails.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Cuisine and efficacy: recipes for working people, beauty recipes, nourishing yin recipes and anemia recipes in Henan cuisine at low temperature.
Taste: salty and delicious
Technology: barbecue
Materials for making red grilled elbow:
Material: 750g pig elbow.
Seasoning: shallot 10g, ginger 10g, salt 5g, yellow wine 10g, peanut oil 60g, soy sauce 20g, and sugar color 10g.
Characteristics of red grilled elbow:
Thick and mellow, fat but not greasy, melt in the mouth.
Teach you how to make red grilled elbows, and how to make red grilled elbows is delicious.
1. Wash the elbow, put it in a soup pot and simmer it thoroughly with strong fire, take it out and coat it with sugar;
2. When the wok is on fire, add peanut oil, and when it is 70% hot, add elbow meat, fry it into persimmon red, take it out, and cut it into elephant eye pieces with a knife;
3. Put the elbow skin down in a soup bowl, add soy sauce, salt, onion and ginger slices, add 100 ml soup, and steam in a cage;
4. Steamed elbow meat is picked up with onion and ginger and placed on the pot mat;
5. Put the wok on fire and add 400 ml of refined salt, yellow wine and head soup;
6. Put the pot mat in and cook on low heat;
7. When the rotten gravy is thick, lift the pot mat with a colander, buckle the elbow meat in the plate and pour the remaining juice.
Tips for making braised pork elbow: 1. Pork elbow meat is rich in collagen and elastic eggs, so it is not easy to be soft and rotten when cooking, so it takes a long time to steam, usually more than one and a half hours, so as to ensure that the meat is soft and rotten and the taste can penetrate into the meat;
2. Stir-fry the sugar color: first heat the pot and stir-fry the sugar with some oil. When the sugar melts, bubbles and turns deep red, add boiling water to dissolve the sugar water.
3. Because of the frying process, it is necessary to prepare1000g peanut oil.
Pie-food phase grams:
Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Cuisine and its efficacy: Henan cuisine
Taste: fried and baked
Technology: crisp frying
Materials for Chongqing-style pot-cooked duck;
Ingredients: 2000 grams of Beijing stuffed duck.
Accessories: egg120g, starch (broad bean) 20g, wheat flour 20g.
Seasoning: ginger 20g, salt 5g, salt and pepper 15g, sweet noodle sauce 50g, soy sauce 20g, peanut oil 100g, yellow rice wine 100g and onion 100g.
Characteristics of Henan pot-cooked duck;
Crispy outside and tender inside, soft and rotten and refreshing.
Teach you how to make Henan pot duck, and how to make Henan pot duck delicious.
1. Slaughter the duck, unhairing, disemboweling, plucking the duck's tongue, removing the duck's claws, chopping off the tip of the arm and the tip of the mouth, plucking the round bone of the arm and leg, breaking the neck bone and bending it into the duck's abdomen;
2. Blanch the pickled stuffed duck thoroughly in a water pot, and then take it out and put it in a basin;
3. Add 1000 ml head soup, add yellow wine, soy sauce, refined salt, ginger and onion, steam in a cage and take it out;
4. Take out the steamed duck bones, loosen them and drain the water;
5. Put the eggs, wet starch and peanut oil into a bowl and stir them into a crisp paste;
6. Take a plate, put a layer of peanut oil on the plate, pour in half of the crispy paste, spread the duck meat, and spread the remaining paste evenly on the duck meat;
7. Put the wok on a big fire, add peanut oil, when it is 50% hot, fry the duck covered with pastry paste in the oil pan, and fire twice in the middle until the duck is completely fried and the persimmon is yellow, and take out the decanting oil;
8. Put the fried duck on the chopping block and cut it into three pieces along the length. The middle is cut into strips with a width of 1 cm and a length of 6 ~ 7 cm, and the two sides are cut into diagonal strips, which are placed in a saddle bridge shape.
9. Bring onions, sweet noodle sauce, pepper and salt when serving.
The key to making Henan-style braised duck: 1. Pot-cooked dishes taste salty and fresh, and the texture is crisp and rotten. The main ingredients are cooked thoroughly, steamed thoroughly and fried thoroughly, and the three keys of "transparency" are mastered, and the finished products are excellent;
2. Because of the frying process, it is necessary to prepare 2000 grams of peanut oil.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Starch (broad bean): Broad bean should not be eaten with snails.
Cuisine and its efficacy: Henan cuisine
Taste: fried and baked
Technology: fried bread crumbs
Pot paste tofu making materials:
Ingredients: Tofu (North)150g, Chicken Breast150g, Fat150g.
Accessories: 50g of lettuce (round leaf) and 20g of starch (broad bean).
Seasoning: monosodium glutamate 2g, yellow wine 2g, salt and pepper 5g, lard 10g (refined), onion juice 10g, ginger juice 10g, peanut oil 30g, onion 5g and pepper 2g.
Characteristics of fried tofu:
The color is light yellow and soft, and it melts at the entrance.
Teach you how to make pot-paste tofu, and how to make pot-paste tofu is delicious.
1. Remove tendon and skin from chicken breast, chop it into mud and put it in a bowl;
2. Add 50g of egg white, onion, pepper and other seasonings into the chicken paste, stir well, and then add lard and stir into a paste;
3. Scoop the tofu into the mud and mix it with the chicken paste and mix well;
4. Put four pieces of 6 cm long and 4 cm wide on the paste one by one;
5. Wash the lettuce leaves, soak them in boiling water, cut them into slices with the same size as the fat slices, and cover them on the paste;
6. Beat egg white 100g and wet starch into egg white paste for later use;
7. Put the wok in medium heat, add peanut oil to 40% heat, then drag the bean curd residue into the beaten paste, put the vegetable leaves down in the oil pan and fry until cooked, pause for a while, turn over and fry again;
8. When the oil temperature rises, it will catch fire and fry the tofu thoroughly;
9. Pour the remaining egg white paste around the tofu in a round shape;
10. The egg white is slightly Huang Shi, so change the knife and put it on the plate;
1 1. Just bring pepper and salt when serving.
Tips for making fried tofu: 1. After adding chicken paste to egg white, stir in one direction, add seasoning and lard, and stir into paste;
2. The bean curd brain is half fried and half fried, and the flavor is better;
3. Because of the frying process, it is necessary to prepare1000g peanut oil.
Pie-food phase grams:
Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Starch (broad bean): Broad bean should not be eaten with snails.
Cuisine and efficacy: Henan cuisine home-cooked recipes, teenagers' recipes, spleen-invigorating and appetizing recipes, malnutrition recipes.
Taste: hot and sour.
Technology: dry firing
Materials for making Luoyang meat slices:
Ingredients: 200g pork (fat and thin).
Accessories: 40 grams of winter bamboo shoots, 30 grams of eggs, 25 grams of black fungus (water hair), 0/0 grams of starch (broad bean), 25 grams of day lily (dry) and 0/5 grams of mung bean/kloc.
Seasoning: 5g of shallot, 2g of pepper, 3g of soy sauce10g of salt, 2g of vinegar10g of monosodium glutamate, 5g of yellow rice wine, 5g of garlic (white skin) and 30g of lard (refined).
Characteristics of Luoyang sliced meat:
Tender and delicious, sour.
Teach you how to make Luoyang meat slices, and how to make Luoyang meat slices is delicious.
1. Wash pork and cut it into thin slices 4 cm long, 2 cm wide and 2.5 mm thick;
2. Pork slices are mixed with egg wet starch, refined salt and soy sauce and stacked for later use;
3. Put the wok on a big fire, add lard, heat it to 60%, put the meat slices into the wok, and then pour out and drain the oil;
4. Peel, wash and slice the winter bamboo shoots;
5. Wash the fungus;
6. Leave a little oil in the pot, then put it on the fire, add bamboo shoots, fungus, day lily, green beans, chopped green onion and garlic slices, add 750 ml of head soup, yellow wine, soy sauce, refined salt and monosodium glutamate, and burn together;
7. After boiling, add wet starch to thicken, add vinegar and clear oil, stir slightly, put in a large soup bowl and sprinkle with pepper.
Tips for making Luoyang sliced meat: 1. When the meat slices are oiled, put them into the pot one by one to prevent them from coming off.
2. Because of the oil-making process, 500 grams of cooked lard should be prepared;
3. Thickening must wait until the soup is boiled. Do not stir the powder juice after pouring it into the pot to prevent air from entering and ensure its brightness.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
Starch (broad bean): Broad bean should not be eaten with snails.
Cuisine and efficacy: Henan cuisine edema recipe diuretic recipe nourishing health care recipe malnutrition recipe.
Taste: slightly spicy
Technology: braise in soy sauce
Materials for making braised catfish:
Ingredients: catfish1000g
Accessories: 40g of Flos Magnoliae, 25g of auricularia auricula (soaked in water), 50g of pork ribs (pork belly) and 20g of starch (broad bean).
Seasoning: monosodium glutamate 3g, yellow wine 8g, garlic 20g, shallot 15g, ginger 15g, pepper 5g (dried red tip), soy sauce 15g, sugar 5g, salt 4g, vinegar 2g and lard 50g (refined).
Characteristics of braised catfish:
Red and shiny, soft and fragrant.
Teach you how to cook braised catfish, and how to cook braised catfish is delicious.
1. Catfish takes out its internal organs from the herringbone lines on its lips, washes them, wipes the mucus with a clean cloth dipped in boiling water, chops off its head and tail, chops off its fins, and unties the herringbone lines with a vertical knife;
2. Soak the washed catfish in a little salt, yellow wine, shredded onion and shredded ginger for a while;
3. Soak magnolia slices, wash them and cut them into willow leaves;
4. Slice pork belly;
5. Cut garlic into pieces;
6. Cut the red pepper into sections and put it on the plate with the washed fungus;
7. Put the wok on the fire, wipe it clean, add peanut oil, heat it to 60%, shake the dry starch on the fish section, put it in the wok and fry it, with persimmon Huang Shi on both sides;
8. Leave the remaining oil in the pot, stir-fry with 60% heat, add garlic slices and stir-fry, then add pork belly slices, magnolia slices, fungus, red pepper, refined salt, yellow wine, soy sauce, sugar, vinegar and other raw materials, and add 250 ml clear soup to burn together;
9. After the soup is boiled, add the fish pieces, simmer on low heat until it tastes good, and add monosodium glutamate when it is out of the pot.
Tips for making braised catfish segments: 1. To clean the fish frying pan, first heat the pan with strong fire, then rinse the pan with cold oil, add oil to fry, shake the pan while frying, so as to make it uniform in color and taste, and then fry it evenly from one side to the other.
2. When cooking fish, cook with high fire for 2 minutes, then turn to low fire for about 20 minutes, turning once every 10 minute, and sticking holes in the fish with bamboo sticks to make it tasty;
3. Because of the frying process, 300g cooked lard should be prepared.
Cuisine and its efficacy: Henan cuisine
Making materials of purple eggplant with flour sauce:
Ingredients: canned noodles with bibimbap sauce 1/2 cans of chopped green onion, 2 tablespoons of eggplant.
Teach you how to make purple eggplant with noodle sauce, and how to make purple eggplant with noodle sauce is delicious.
(1) Eggplant was washed and cut into 1.5cm round sections. (2) Take an oil pan, fry the eggplant until golden brown, and take out and drain the oil for later use. (3) Take an oil pan, stir-fry chopped green onion with a little oil, then pour eggplant and 1/2 jar to mix noodles and bibimbap sauce, stir fry quickly and evenly, and then turn off the fire and serve on a plate. Each kind of canned food has different salinity, so you can taste it before using it, and then judge how much to add, which is the most suitable taste. I will introduce these for the time being, and I want to eat authentic and delicious food and pass it on next time.