Vanilla spicy squab
From the appearance, this dish is no different from crispy squab, but when eaten in the mouth, the citronella flavor is outstanding and spicy. When cooking this dish, you should marinate it with millet pepper to make it fresh and spicy; When marinating, use spicy brine to make it spicy; Paired with a dip dish, there is Thai sweet and spicy sauce, which adds sweetness.
Making:
1. Slaughter the squab, put it in a pot, add thyme, lemon grass, fresh citronella, millet pepper and fresh lemon slices, mix well, marinate for 30 minutes, soak it in a boiling water pot, take it out and rinse it off.
2. Boil the spicy bittern, add the squab, turn it into a small fire, soak it until it is just cooked, then take it out, hang crisp water, and then hang the surface moisture.
3. When serving, put the dried squab in a 50% hot oil pan, fry until the skin is golden and crisp, remove the pieces and put them on a plate, and serve with spiced salt and Thai sweet and spicy sauce.
Rare perch steak
Making:
1. Slaughter and clean the sea bass, take two clean fish and cut them into thick slices with an inclined blade.
2. Chop the fish head in half, marinate it with salt, cooking wine and ginger and onion juice, then drag the egg liquid evenly, stick the bread crumbs evenly, fry it in a 50% hot oil pan until golden and crisp, take it out and drain.
3. Finally, serve with a tomato sauce dish and a peanut salt dish.
Lotus pond ou piaoxiang
Making:
1. Cut the lotus root into clamping blades, soak the horseshoe pork glue, pat it evenly, and then fry it in a pot with a little oil for later use.
2. Put the yellow pepper block, red pepper block and honey bean segment into a small amount of oil and salt water and stir fry for later use.
3. Heat the chicken oil in the pot, add the lotus root clip, red pepper block, yellow pepper block and honey bean segment, stir-fry and pour in the bowl sauce (salt, chicken powder and sesame oil) to serve.
Honey beans are double crisp.
Making:
1, put the treasure in the palm of your hand in a pot, add ginger slices, onion slices and scooped water, mix well, marinate for 1 hour, and then rinse with running water.
2. After the palm is drained, add salt, sugar, oyster sauce, custard powder and garlic powder for pickling.
3. Stir-fry the honey beans in a small amount of oil and salt water, pour them out and dry them for later use.
4, put salad oil in the pot, when it is burned to 50% heat, put it on the palm of your hand and pour the oil.
5. Heat the chicken oil in the pot, stir-fry the garlic, stir-fry the honey beans a few times, then pour in half a bowl of thick sauce (mixed with salt, chicken powder, sesame oil and pepper), pour in the palm of your hand, then pour in the remaining bowl of thick sauce, stir well, and sprinkle with amber walnuts.
Steamed okra with seafood and garlic
Making:
1, wash okra, cut it in half, mix well with appropriate amount of cooked garlic, and put it at the bottom of the dish.
2. Wash cuttlefish larvae, mix well with appropriate amount of cooked garlic and raw flour, put them on a plate of okra, then steam them in a steamer for 5 minutes, take them out, put some fans on the water, sprinkle with chopped green onion, pour in boiling oil to stimulate the fragrance, and finally pour in soy sauce.
Hexiang Mino Qiu Zi Yellow
Making:
1. Soak glutinous rice in clear water, add salt, sesame oil and carrot, mix well, then put it on the scorpion's shell and steam it in a bamboo cage covered with lotus leaves.
2. Wash the meat of the scorpion emperor, add soy sauce and mix well, then put it on steamed glutinous rice, steam for 3 minutes until cooked, sprinkle with chopped green onion and pepper rings, and steam for a few seconds.
Produced by green family small vegetable garden