Ingredients: 300g of sea shrimp and 250g of water bamboo.
Accessories: peas 30g.
Seasoning: stir-fried shrimp with egg 40g broccoli, stir-fried shrimp with scallion 15g leek, home-cooked ginger 15g salt 2, stir-fried shrimp with monosodium glutamate 2g, starch (pea) 5g and vegetable oil 20g.
Characteristics of dried shrimps;
Shrimp is white, smooth and tender, white and milky, crisp and refreshing.
working methods
1. Peel the shrimps, stir fry the shrimps head and tail, and slice them with a spatula;
2. Add egg white, salt and water starch and mix well;
3. Peel the water bamboo, stir-fry the shrimp in half with a piece of melon, and slice with an oblique knife;
4. Add vegetable oil to the hot pot, heat it, add shrimps and take them out;
5. Leave the bottom oil in the pot, heat and stir fry the shrimps, add chopped green onion and Jiang Mo and stir fry until fragrant;
6. Add water bamboo and stir fry;
7. Cook 20g of stock immediately, add seasoning to flavor celery and stir-fry shrimp, add shrimp and green peas, stir-fry cucumber and shrimp for a few times, and pour out the oil.
Pie-food phase grams:
Sea shrimp: Shrimp should not be eaten with some raw fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with raw fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein be reduced, but the insoluble combination of tannic acid and calcium ions will also stimulate the stomach and cause human discomfort, such as vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these raw fruits at least 2 hours apart.
Crisp flesh
Ingredients: 400g pork (fat and thin).
Accessories: 5 grams of coriander.
Seasoning: star anise 1g, fragrant leaves 1g, crispy crucian carp 1g, crispy chicken 1g, cinnamon 1g, Shandong cuisine, soy sauce 30g, sugar 15g, onion 5g.
The color is bright red, soft and mellow. The cooking method of Shandong cuisine is fat but not greasy.
working methods
1. Peel the pork, wash it with cold water, scald it thoroughly with boiling water, cool it with cold water, change it into large inclined slices, put it in a pot, add seasoning, pepper, fragrant leaves, half slices of onion ginger, cinnamon, soy sauce and soup, and steam it until it is rotten.
2. Shred the remaining onion and ginger, cut coriander into crispy duck and slice garlic.
3. Apply 10g wet starch (5g starch with water) to the steamed meat slices, then fry them in oil until they are lux, and pour them out.
4. Put the base oil in the spoon, stir-fry the Shandong cuisine menu with onion, ginger and garlic slices, add soy sauce, sugar, vinegar and monosodium glutamate to the crispy chicken pieces, then put the fried meat pieces in the spoon and simmer the crispy ribs for three minutes. Turn it over and put it in the Shandong cuisine menu. Sprinkle with coriander. Tips for making crispy meat: Because of the frying process, you need to prepare about 800 grams of vegetable oil.
Pie-food phase grams:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Braised fish in white sauce
Material: 750g of yellow croaker. Pig fat lean meat 30g, clean winter bamboo shoots 20g, ham 15g.
Accessories: cyan soybean 15g. Jiang Mo 10g, egg white 25g.
Ingredients: 5g of refined salt, 5g of Shandong cuisine, 5g of sesame oil and 0/50g of vegetable soup. 15 Shandong cuisine cold dishes recipes Shandong cuisine practices daquan, wet starch 60g.
Characteristics of white sauce-brewed fish;
working methods
1. Remove gills and internal organs of yellow croaker, scrape scales and wash. On both sides of the fish, use a knife to divide Fa Tie's spine into oblique edges (the meat will never leave the bone). The cooking method of Shandong cuisine is about 7 pieces per side. Cut the lower jaw of the fish head and the middle of the pectoral fin (don't cut the belly of the fish). Break the Shandong cuisine menu on both sides with two gill shells, pat it on the fish head with a knife and remove the fish head.
2. Chop the pork into paste and put it in a bowl. Add chopped green onion, Jiang Mo, egg white, refined salt and sesame oil and stir to make stuffing.
3. Ham and winter bamboo shoots are cut into elephant-eye pieces, 3 cm long and 0. 1 cm thick. Spread the meat stuffing on the fish fillets, chop them one by one, and roll them into Shandong cuisine. Put the fish belly down in a big fish dish (the fish rolls on both sides are close to the two sides of the fish spine), press a cyan soybean on the top of each fish roll, put it in a cage and steam it for about 15 minutes, then take it out.
4. Pour the fish soup into the pot. Add vegetable soup, Shaoxing wine, refined salt, winter bamboo shoots and ham slices to boil, skim off the floating foam, thicken the wet starch and drizzle with chicken oil.