Seasoning: cooking wine, ginger and garlic.
Spicy octopus practice:
1. After the octopus is washed, marinate it with cooking wine and salt for a while;
2. Put oil in the hot pot, stir-fry the winter bamboo shoots, add water and cook slightly to remove the astringency, and take off the pot;
3. Take another oil pan, saute ginger, garlic and pepper, add dried shredded pork, octopus and winter bamboo shoots, add a little soy sauce, color and stir fry, and control the heat. It will be difficult to chew when you are old;
When cooking, garlic and a little sugar can be cooked.
Add hot water to the dried clams and blanch them until they become loose and soft. Wash them in clean water. You can stew soup with big bones and other materials, or stir-fry leeks or leeks. Ingredients: sea rabbit
Seasoning: tomatoes, cooked beef
Seasoning: onion, ginger, coriander, sesame oil, tomato sauce, chicken essence and salt.
Exercise:
1. Wash and cut the sea rabbit, blanch it with boiling water, and take it out for later use. Dice tomatoes and cooked beef.
2. Set fire to pour the oil into the pot. When the oil is hot, add onion and ginger until fragrant, add tomato sauce, spread out, add sea rabbits, cooked beef pieces, salt, chicken essence and water, and simmer for 15 minutes; Steamed dried fish
Ingredients: dried eel, about 500 grams.
Seasoning: wine 10g, ginger 15g, onion 15g, refined salt 8g, Chili oil 20g and monosodium glutamate 5g.
Method:
1. Soak the dried eels in clean water (about 10 minute).
2. Cut the fish into pieces with a length of 8 cm, a width of 3 cm and a thickness of 1 cm.
3. Put the main ingredients in a steaming bowl, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and Chili oil, mix and steam in a drawer.
Features: moderate salty and fragrant.
2. Dried eel mixed with cabbage
Ingredients: dried eel
Ingredients: tender heart of Chinese cabbage and coriander segments.
Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.
Making:
1. Wash the dried eels, soak them until soft, add chicken soup, cooking wine, onion, ginger and star anise into a container, steam them in a pot until they are cooked and soft, let them cool and tear them into filaments with the thickness of 1cm.
2. Cut the cabbage into filaments, remove the coriander leaves, change the blanching period, cool the boiling water, and control the drying water.
3. Put the ingredients into a stainless steel container, add the seasoning and stir slightly, then put it into the main material and stir evenly.
Note: Dried eels should be fresh and sediments should be removed. The steaming temperature should not be too high.
3. Steamed eggplant with eel
Ingredients: long eggplant, dried eel and garlic.
Seasoning: salad oil, Lee Kum Kee steamed fish, soy sauce.
Making:
1. Cut the eggplant into long strips, fry it in the oil pan, take it out and put it on a plate.
2. Steamed fish with garlic and soy sauce are poured on eggplant.
3. Soak the dried eel in warm water, cut into pieces, put it on the eggplant and steam it together.
Features: soft and delicious, full of flavor.
note:
1. Soak the dried eel until it is soft, or it will be salty.
2. Steamed fish and soy sauce should not be too much, otherwise it will be salty.
3. Add tomatoes and sesame oil for 2-3 minutes, and finally sprinkle with coriander.