Taste: Fish-flavored technology: grilled fish-flavored eggplant strips. Material: main ingredient: eggplant (purple skin, long) 400g.
Accessories: pork (thin) 100g, auricularia auricula (water hair) 15g, onion (white skin) 15g, winter bamboo shoots 15g, pepper (red, sharp and dried) 5g and starch (corn) 45g.
Seasoning: salad oil 120g, onion 10g, garlic (white skin) 5g, ginger 5g, salt 4g, monosodium glutamate 2g, cooking wine 15g and soy sauce 10g. Features: Deep red in color, rich in fish flavor and ripe. Teach you how to make fish-flavored eggplant strips. How to make fish-flavored eggplant strips delicious? 1. Peel the eggplant and cut it into strips 3.3 cm long, 0.69 cm wide and 0.7 cm thick.
2. Slice lean meat;
3. Auricularia is made of water, and everything is half;
4. Slice the onion;
5. Cut the winter bamboo shoots into ribs;
6. Cut the dried red pepper into chopsticks-sized squares;
7. When the oil in the pot is heated to 70% heat, dip the tomato strips in a thin layer of starch, fry them in the oil and take them out, and control the oil;
8. Start another pot fire, add base oil, and then add onion, ginger and garlic;
9. Then add the meat slices and fry them until they turn white;
10. Add onion, auricularia auricula, winter bamboo shoots and dried peppers and stir-fry for fragrance;
1 1. Add thick fresh crucian carp soup, refined salt, monosodium glutamate, Shaoxing wine and soy sauce to make it delicious;
12. When the soup is boiling, thicken it with starch, add tomato strips, turn it over and hang it evenly;
13. Pour in oil and sesame oil and serve. Tips for making fish-flavored eggplant strips: this product has a frying process, and it is necessary to prepare about 1000 grams of salad oil and about 200 grams of fresh crucian carp soup. 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. The practice of tearing cabbage by hand introduces the cuisine and its function in detail: home-cooked recipes, recipes for delaying aging, recipes for preventing cancer and arteriosclerosis.
Taste: salty and sour. Process: stir-fry cabbage. Ingredients: Ingredients: 300g of Chinese cabbage.
Seasoning: garlic (white skin) 5g, scallion 10g, vegetable oil 15g, salt 3g, monosodium glutamate 2g, chicken essence 2g, soy sauce 5g and vinegar 10g. Features: crisp and slightly sour, delicious. Teach you how to make hand-torn cabbage and how to make it delicious. 1. Tear the cabbage by hand and shred it into large pieces for later use;
2. Stir-fry the tea oil and garlic slices, and stir-fry the cabbage with water;
3. Continue to add seasoning and broth to boil, thicken, put into a dry pot and sprinkle with onions. The practice of sweet-scented osmanthus pumpkin pie introduces the food and its functions in detail: fine staple food, old people's diet, anti-aging diet and anti-cancer diet.
Taste: Sweet technology: soft fried sweet-scented osmanthus pumpkin pie. Ingredients: pumpkin 600g, glutinous rice flour 600g.
Accessories: Osmanthus fragrans 35g.
Seasoning: sugar180g, peanut oil120g. Features: this cake is crisp outside and sweet inside, with good palatability. Teach you how to make sweet-scented osmanthus pumpkin pie and how to make it delicious 1. Washing pumpkin, peeling, digging pulp to remove seeds, and washing;
2. Make pumpkin puree for later use;
3. Put the glutinous rice flour into the pot, add sugar and osmanthus, and mix well;
4. Pour a proper amount of water into thick paste;
5. Add pumpkin puree and mix well;
6. Pour peanut oil into the pot, heat it, scoop in the batter, turn it by hand, and fry the other side after frying thoroughly;
7. When both sides are browned, remove them and put them on a plate, and eat them while they are hot.
Tips-Health Tips:
If diabetics follow this recipe, please remove the sugar from the seasoning.